CRACK CHICKEN: Done right. [Package Free]. *TIP: If using Organic Chicken you will increase your liquid in this recipe.
This is less Cream Cheese than other recipes that I have seen and since we try to steer clear of packaged and processed stuff, I made my own dressing mixture.
Also there is enough of the liquid leftover to add it into egg bites or sous vide Egg bites in stead of cream. Delicious.
Use a separate frying pan or sauté in the pot set to Medium High.
For the Seasoning:
I make my own:
For the Ranch type dressing, this usually takes about an hour, but doesn’t have to…you can just toss it together.
1/2 c Plain Yogurt. (Sour cream works too).
1 Tbsp Lemon juice.
1 1/2-2 Tbsp Mrs dash Onion and Herb.
1 Tbsp Italian season.
1 Tbsp Onion Flakes
1 tsp Garlic.
1 tsp Sugar.
2 tsp Low sodium Better than Bullion Chicken
Mix well and let set for a few to combine flavors.
Taste, adjust…?.
1-8 oz pkg Cream Cheese
6 boneless skinless Chicken thighs chopped into 1” pieces (or use bone in and skin on for more flavor and more juice, but you will have to remove the skin and bones after it’s cooked)
1/4 c water (1/2 c for 8qts or Organic) 1/2 c shredded Cheese (save til done)
1 C Bacon crumbles (Save till done).
*I used fresh bone in and skin on thighs and it was more work and more time, but worth it to me.
If using the 6 qt you will need 1/4 c water or broth in the pot along with the Chicken and the juice that it creates while sautéing. If using the 8 q you, will need 1/2 c Water or Chicken broth along with the juice from the Chicken in the Pot.
You can sauté the Chicken right in the pot, if you want to, but you will need to deglaze the pot well after using the liquid mentioned, FOR the pot. To me it is more efficient to just do it in the frying pan set to Medium High.
If your using fresh chopped Boneless Skinless thighs, then sauté them in the Evoo reserving the juice for the pot. Pour it in along with the Chicken. Deglaze the pan with the water or broth that your using for your liquid.
If using Bone in Skin on, brown the Chicken in the Evoo. Both sides. This step gets the juices going, and the skin on adds more flavor. When the Chicken is browned, place the pieces, skin side up. Add all the juices from browning back into the Stainless pot. If using Organic Chicken use 1/4 c more liquid. Put Cream Cheese on thighs …just set the block on top..then the yogurt dressing mixture that you have tasted and adjusted for your liking.
Set pot to Pressure cook or Manual for 6 min. When the pot is done cooking, allow for 20 min NPR at least, even if pin drops.
Open the lid and take some of the juice out, leaving about 1/2-1 c of liquid to be mixed in while shredding the Chicken. You will have about 1 1/2-2 c extra. Save the juice for dipping juice or save it for later as it is a good base for Cream of Mushroom or Cream of Chicken soup, or even to pour into fresh Pasta.
remove the skin and bones from the meat and discard.
Either they of Chicken that you have used, shred it with mixer.
Add the Cheese and Bacon and make sure it’s nice and hot.
Add some juice back in with the shredded Chicken if desired. It should not be too “dippy” or strong.
Serve over Rice, Pasta, on Buns, or like we did with low carb toast.. with Veggie sides. We had Avocado with the center filled with Catsup, sprinkled with S n P , sautéed Zucchini n Summer Squash.
