Description

This Pepper Jack Crack Chicken is a rich and creamy dish loaded with shredded chicken, crispy bacon, and spicy pepper jack cheese. It’s the perfect low-carb meal that can be served over rice, pasta, or in a sandwich! Made in just 30 minutes, it’s a crowd-pleaser for busy weeknights.

Ingredients

Units Scale

2 lbs boneless, skinless chicken breasts (or thighs)
1 (8 oz) block cream cheese, softened
1 cup shredded pepper jack cheese
1/2 cup sour cream (or Greek yogurt)
1/2 cup chicken broth
1 packet ranch seasoning mix (or 2 tbsp homemade ranch seasoning)
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp smoked paprika
1/2 tsp black pepper
6 slices bacon, cooked and crumbled
2 tbsp chopped green onions (for garnish)
1 tbsp chopped fresh parsley (optional)

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Instructions

1. Cook the Chicken

Slow Cooker Method:
- Place chicken breasts in the slow cooker.
- Add cream cheese, chicken broth, ranch seasoning, garlic powder, onion powder, paprika, and black pepper.
- Cover and cook on LOW for 4-6 hours or HIGH for 2-3 hours, until chicken is tender.
Stovetop Method:
- In a large skillet over medium heat, add 1 tbsp olive oil and cook the chicken for 5-6 minutes per side until golden brown and cooked through.
- Remove from pan and shred.

2. Mix Everything Together

Shred the cooked chicken using two forks.
Stir in sour cream, pepper jack cheese, and crumbled bacon until everything is combined.
If needed, add extra chicken broth to loosen the mixture.

3. Serve & Garnish

Sprinkle with green onions and parsley.
Serve warm over rice, pasta, baked potatoes, or in a sandwich!

Notes

Spicier Kick: Add ½ tsp crushed red pepper flakes or diced jalapeños.
Make it Low-Carb: Serve over cauliflower rice or zucchini noodles.
Storage: Refrigerate leftovers in an airtight container for up to 3 days.

Nutrition

Calories: 380
Sugar: 2g
Sodium: 750mg
Fat: 22g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 5g
Fiber: 1g
Protein: 38g
Cholesterol: 120mg