Easy Pepper Jack Crack Chicken (Print)
Indulgent chicken, creamy cheese, bacon, and spice combine for the ultimate comfort food in every bite.
# Ingredients:
→ Main Ingredients
01 -
900 g boneless, skinless chicken breasts
02 -
225 g cream cheese, softened
03 -
120 g pepper jack cheese, shredded
04 -
1 packet (28 g) ranch seasoning mix
05 -
80 g cooked bacon, crumbled
06 -
120 ml chicken broth (optional, for slow cooker)
→ Seasonings
07 -
0.5 teaspoon garlic powder
08 -
0.5 teaspoon onion powder
09 -
0.25 teaspoon black pepper
→ Garnish
10 -
30 g green onions, chopped
# Steps:
01 -
Place the chicken breasts in the slow cooker. Sprinkle ranch seasoning, garlic powder, onion powder, and black pepper over the chicken. Pour in chicken broth if using to help with moisture.
02 -
Spread the softened cream cheese evenly over the chicken breasts.
03 -
Cover and cook on low for 4–5 hours or on high for 2–3 hours, until chicken is fully cooked and tender (internal temperature reaches 74°C).
04 -
Remove the chicken and shred thoroughly using two forks. Return the shredded chicken to the slow cooker and incorporate it with the cream cheese mixture.
05 -
Mix in the shredded pepper jack cheese and crumbled bacon. Stir well until the cheese is fully melted and ingredients are evenly distributed.
06 -
Garnish with chopped green onions. Serve hot as desired.
# Notes:
01 -
This preparation can also be made on the stovetop by cooking the chicken in a skillet and combining all ingredients over medium heat. Adjust spice intensity by adding diced jalapeños or chili flakes if desired.
02 -
Leftovers store well in an airtight container in the refrigerator for up to 3 days. Ideal for topping rice, pasta, or to use in sandwiches and wraps.