Easy Pepper Jack Crack Chicken (Printable Version)
A creamy, spicy Pepper Jack chicken dish with bacon—perfect for dinner, gatherings, or quick shared family meals.
# What You'll Need:
→ Main Components
01 -
900 g boneless skinless chicken breasts
02 -
225 g cream cheese, softened
03 -
100 g pepper jack cheese, shredded
04 -
28 g ranch seasoning mix
05 -
75 g cooked bacon, crumbled
06 -
120 ml chicken broth (optional, for slow cooker)
→ Seasonings and Garnishes
07 -
0.5 teaspoon garlic powder
08 -
0.5 teaspoon onion powder
09 -
0.25 teaspoon ground black pepper
10 -
20 g green onions, chopped
# Steps to Follow:
01 -
Place chicken breasts in the slow cooker or in a large skillet over medium heat. Sprinkle with ranch seasoning, garlic powder, onion powder, and black pepper. Add chicken broth if using.
02 -
Distribute softened cream cheese evenly over the chicken breasts.
03 -
For slow cooker: Cover and cook on low for 4–5 hours or on high for 2–3 hours, until chicken is tender and fully cooked (74°C internal temperature). For stovetop: Cook chicken breasts for 6–7 minutes per side until fully cooked and browned. Remove from pan.
04 -
Transfer cooked chicken to a cutting board and shred using two forks. Return shredded chicken to the cooker or skillet. Stir well to combine with any sauce or cream cheese mixture.
05 -
Stir in shredded pepper jack cheese and crumbled bacon. Mix thoroughly until cheese is melted and distributed throughout.
06 -
Garnish with chopped green onions and serve hot.
# Additional Notes:
01 -
For increased heat, add diced jalapeños or a pinch of red pepper flakes along with the cheese.
02 -
Delicious served over rice, pasta, mashed potatoes, in sandwiches, wraps, or sliders.
03 -
Refrigerate any leftovers in an airtight container for up to three days.