Do you know about Crack Chicken? Made in the crock pot or the Instant Pot? It’s awesome and here’s link to the one I first made: Macroed Crack Chicken and it’s always delicious.
One day I wanted to make crack chicken but give it a little “heat” so I make it like this every time now. Every time. We love Rotel Crack Chicken – I can’t even explain. We love it cold, with sliced sweet peppers. We love it warm, on homemade sourdough bread, or thrown on top of a steaming bowl of my Pumpkin Chili – this was Isaac’s idea. I was cooking both of these Feeding Ger Sasser recipes for Crossfit Countdown’s competition “MS Messed With the Wrong Girl” and isaac couldn’t decide which one to eat, so he ate them together and convinced me to take some containers to the competition like that and they were a big hit!
3 lb chicken breast
2 packets dry Ranch packets (I buy it in bulk at an Amish store to save $)
2 8 oz blocks of Greek cream cheese
1 can Rotel (whichever you like – mild, original, or hot. We like the original)
(1/4 cup bacon is optional, but you don’t need it for flavor or fat, really)
If you are using the crock pot, throw everything in and set it to 8 hours on LOW, or 4 hours on HIGH. Shred the chicken with two forks to blend everything all together. (This hurts my wrists and takes a while, so I just put the contents of the crock pot into my stand mixer and slowly turn up from 1 to maybe a 4 and let the mixer do the shredding.
If you are using the Instant Pot, throw everything in and lock down the lid. choose the poultry setting (manual if you don’t have poultry) and set it for 15 minutes. Use a NPR (natural pressure release) for a few minutes and then shred the chicken with two forks to blend everything all together OR just put the contents of the crock pot into a stand mixer and slowly turn up from 1 to maybe a 4 and let the mixer do the shredding.
I sure didn’t bring any Rotel Crack chicken home from the competition!
P – 50
C – 13
F – 10