Chicken Dip Crack Chicken Food

WARM CRACK CHICKEN DIP

Steps:

• Preheat oven to 400ºF. Spray a 2-qt baking dish with cooking spray. Set aside.
• In a bowl, combine all ingredients, mixing well. Transfer to prepared dish.
• Bake uncovered for 25 to 30 minutes, until hot and bubbly.

CRACK CHICKEN DIP

Steps:

• Preheat oven to 400F. Prepare a 2-quart baking dish by spraying it with non-stick cooking spray; set aside.
• In a medium mixing bowl, mix all ingredients together until well combined. Scoop the mixture into the prepared baking dish and spread out evenly.
• Bake uncovered at 400F for 25-30 minutes, until hot and bubbly.

CRACKED OUT CHICKEN DIP

Steps:

• Drain and rinse canned chicken. Stir together chicken, cream cheese, ranch mix, bacon, cheddar cheese, and milk.
• Refrigerate until ready to serve.

BEST BUFFALO CHICKEN DIP

Steps:

• Preheat oven to 350 degrees.
• Stir together the chicken, hot sauce, cream cheese, dressing, and 1 cup each of the Monterey Jack and cheddar cheeses. Add bacon if using in recipe. Spread in the bottom of a 3-quart baking dish and top with remaining cheese.
• Bake uncovered 30 to 40 minutes or until bubby and slightly browned. Let stand 10 minutes before serving. Top with sliced green onions and serve with baguette slices, tortilla chips, celery sticks, or your favorite crackers.
• Note: Feel free to substitute blue cheese dressing for half or all the ranch dressing. Check original post for an option to cook the best buffalo chicken dip in a slow cooker.

CRACK CHICKEN DIP

Steps:

• Preheat oven to 350 degrees F. Spray a 2-quart baking dish with nonstick cookie spray.
• Thinly slice the green onions. Set aside a tablespoon of the greens for garnish.
• In a large mixing bowl, stir together cream cheese, sour cream and Ranch seasoning mix until well combined. Stir in bacon, green onions, 1 cup cheddar cheese and shredded chicken. Add hot sauce if desired.
• Pour into the prepared baking dish. Top with remaining ½ cup cheddar cheese and bacon.
• Bake in the preheated oven for 15-20 minutes or until golden and bubbly. If you want a more golden top, add a few minutes under the broiler.
• Garnish with green onions. Serve warm with tortilla chips, corn chips or crackers.

CRACK CHICKEN RANCH DIP

Steps:

• In a large mixing bowl, stir the cream cheese, sour cream and dips mix together until well blended.
• Fold in the chicken, cheese and ¾ of the bacon. Top with remaining bacon crumbles.
• Refrigerate until ready to serve or serve immediately with chips, vegetables or bread.

BUFFALO CHICKEN DIP

Steps:

• Mix 4 ounces softened cream cheese and 1/2 cup each sour cream and Frank's RedHot sauce (or 1/4 cup other hot sauce); fold in 2 cups shredded rotisserie chicken. Spread in a small baking dish, sprinkle with celery seeds, chopped scallions and shredded cheddar and bake at 425 degrees F until bubbly, about 20 minutes. Top with crumbled blue cheese. Serve with celery and carrot sticks and crackers.

EASY BAKED CRACK CHICKEN RECIPE

Steps:

• Preheat oven to 400 degrees.
• Spray bottom of 9x13" baking pan with non-stick cooking spray.
• Pound chicken breasts until they about about 1/4" thick (you want them to all be the same thickness so that they finish cooking at the same time).
• Place chicken in a single layer in the baking pan and season with salt and pepper (sometimes I also season the chicken with a little bit of onion powder and garlic powder as well).
• In a medium bowl, mix together the cream cheese, half of the shredded cheddar cheese, half of the bacon crumbles, and the dry Ranch dressing mix.
• Spread the cream cheese mixture evenly over all the chicken breasts in the pan.
• Top the chicken with the remaining shredded cheddar cheese.
• Cook in oven for 20-25 minutes or until chicken is fully cooked (internal temperature of 165 degrees).
• Remove chicken from oven and top with remaining bacon crumbles and green onion.

CRACK CHICKEN DIP

Steps:

• In a skillet over medium heat add chicken and hot sauce and heat through.
• Stir in cream cheese and ranch dressing, stirring until mixture is well blended and warm.
• Mix in half of the shredded cheese and add mixture to a slow cooker.
• Sprinkle remaining cheese on top and cook on low until hot and bubbly.
• Serve with celery sticks and crackers.

CRACK CHICKEN

Steps:

• In a slow cooker combine place chicken, cream cheese, and Ranch seasoning.
• Cook on low for 6-8 hours or on high for 4 hours, until chicken shreds easily.
• Once chicken shreds stir with a large fork or spoon, so the chicken shreds and all the ingredients combine.
• Add in crumbled bacon and stir to incorporate.
• Serve warm.

PRESSURE COOKER CRACK CHICKEN DIP

Steps:

• Add whole chicken breasts, cream cheese, Rotel, green chiles, onion, cumin, salt, corn, and black pepper to pressure cooker.
• Stir, lock lid, and set to high pressure for 9 minutes.
• When time is up, let pressure naturally release for 10 minutes, then release all remaining pressure.
• Shred chicken breasts using two forks and stir in sour cream and cheddar cheese.
• Serve with tortilla chips once all cheese is melted!

NINJA FOODI CRACK CHICKEN

Steps:

• If you want to cook your bacon vs. using already precooked bacon bits then set your pot to saute and add fresh diced bacon with 1 tbsp olive oil and your diced onions. Cook until bacon is cooked but not super crispy. This method will make bacon soft in overall mixture vs. adding it at the end.
• Turn pot off if you previously cooked your bacon. Add chicken evenly across bottom of pot. Then cut chunks of room temp. cream cheese into smaller chunks and add on top of chicken. Add onions if you haven't already, followed by sprinkling in your packet of dry ranch dressing mix over the top. Pour your chicken broth on top of everything evenly.
• Close your pressure cooker lid and steam valve, set to 15 minutes for halved chicken breasts, or 12 minutes if you're using thinner chicken tenders.
• Do a quick release when done. Take some of the hot broth out of the pot and add it to your bowl with cornstarch in it. Whisk that together so it is smooth. (if you want it thicker)
• Shred your chicken with 2 forks inside the pot and stir contents so cream cheese becomes smooth and chicken is coated with mixture.
• If you want your mix to be thicker turn Foodi to saute and once it bubbles add your smooth cornstarch mix, stir so it thickens.
• Then turn pot off and stir in cooked bacon and shredded cheese so it melts. Top with green onions or chives.
• Serve on slider or hamburger buns!

SLOW COOKER CRACK CHICKEN

Steps:

• In a slow cooker add the chicken to the bottom. Sprinkle with dry ranch seasoning. Top with cream cheese. Cover and cook on low for 6-8 hours or high for 4 hours long.
• Shred the chicken with two forks. Top with bacon and sprinkle with cheese. Cover until melted. Serve on buns, over rice and garnish with green onions.

PRESSURE COOKER CRACK CHICKEN DIP

Steps:

• This can be made in a pressure cooker or on the stovetop on low/medium heat. Add medium chicken breasts or thighs that have been halved, cream cheese cut into smaller chunks, ranch dressing dry mix, diced onions and broth into pot.
• Simmer on low heat with lid on until chicken is cooked through and so tender it shreds with 2 forks. Then remove from heat, shred chicken and stir so clumps of cream cheese become smooth with the rest of the ingredients.
• For pressure cookers put on the lid and close steam valve. Set to high for 15 minutes followed by a quick release. Then shred chicken and stir so cream cheese becomes smooth and chicken is coated. Turn pot off.
• In both cases stir in shredded cheese, it will melt quickly. Stir in precooked bacon at this time.
• Keep in mind this thickens A LOT when it cools so you may not want to add anything. Allow to cool for at least 10 minutes to allow thickening. Transfer to serving bowl with chips or baguette sliced pieces.
• If you want it thicker set to saute low and you can whisk together 1 tsp of cornstarch with 2 tsp cold water until smooth and dump that in. Allow to bubble for 1 minute, then turn off or remove from heat. This will continue to thicken as it cools.

CRACK CHICKEN

Steps:

• Pat the chicken breasts dry with paper towel. Place them in the crockpot. Top evenly with cream cheese cubes then sprinkle the dry ranch evenly over the top. Cook on low for 6-8 hours or on high for 4 hours. Chicken is ready when it can easily be shredded with a fork.
• When chicken is cooked, shred it. Add cooked bacon. Give the mixture a stir to evenly combine everything.
• Spoon one portion of the chicken mixture on half of a good quality roll, top with cheese and set under the broiler just until cheese has melted.
• Spread BBQ sauce on the second half of the bun and top with a thin slice of red onion. Serve.

CROCK POT CRACK CHICKEN (+VIDEO)

Steps:

• Spray the inside of a 6-quart oval slow cooker with nonstick cooking spray. Lay the chicken breasts in an even layer in the bottom of the slow cooker. Pour the chicken broth over the chicken breasts, then sprinkle the Ranch seasoning on top.
• Add the lid, and cook on high for 2 hours or low for 4 to 5 hours. Do not remove the lid while the chicken is cooking.
• After the chicken cooks, use two forks to shred the chicken. Don't drain the broth. Add the softened cream cheese. Stir until creamy and the cream cheese is melted.
• Next, add half the cheddar cheese, half the crumbled bacon, and half the green onion. Stir to combine. Top the crack chicken with the remaining cheese and bacon.
• Place the lid back on the slow cooker for 5 to 10 minutes, just long enough to melt the cheese. Remove the lid, and add the green onions.
• Serve hot on slider buns, hamburger buns, in wraps, with crackers, or over rice.

CROCK POT CRACK CHICKEN

Steps:

• Add chicken breasts to crock pot.
• Add chicken broth, cream cheese, and ranch seasoning over chicken. Turn crock pot to HIGH and cook for 3 hours, or cook on LOW for 6 hours.
• Once chicken is cooked, pull out the breasts and shred with two forks. (You should shred the chicken right in your slow cooker if you prefer.)
• Stir sauce in the crock pot and add chicken back in.
• Add shredded cheese, bacon, and green onions to chicken. Mix well and serve warm on buns or in bowls.

CRACK CHICKEN DIP

Steps:

• Preheat the oven to 350°.
• Cream together the cream cheese and sour cream until smooth.
• Mix in 1 cup of the shredded cheese and ranch dressing mix. Mix thoroughly.
• Fold in the shredded chicken.
• Spread mixture into the bottom of an 8x8 inch pan or pie plate.
• Top with remaining 1/2 cup shredded cheese and bacon bits.
• Bake at 350° for 15-20 minutes until the cheese has melted and the dip is bubbly!
• Serve with potato chips, tortilla chips, slices of crusty bread etc.

CRACK CHICKEN DIP

Steps:

• Use a sharp knife and cut the chicken into bite sized pieces.
• In a medium size bowl, beat the cream cheese until smooth with a hand mixer.
• Add the crushed red pepper, paprika, ground cayenne pepper, and minced onion. Mix with hand blender on low speed until well combined.
• Add mayonnaise and soy sauce, mix until combined.
• Fold in chicken and bacon bits. Mix well until all ingredients are well combined
• Transfer to a serving bowl and garnish with fresh chopped parsley (if desired).
• Serve with crackers and enjoy!

WEIGHT WATCHERS CRACK CHICKEN

Steps:

• Place the (frozen or thawed) chicken in the bottom of the Instant Pot. Add 1 cup water, then lock the lid into place and turn the pressure valve to Seal.
• Cook on high pressure using the manual function for 12 minutes. When done, let the pressure release naturally. This will prevent the chicken from drying out.
• While the chicken is cooking, cook the turkey bacon in the oven according to the package. Cut into cubes and set aside until ready to use.
• Mix the cottage cheese, yogurt, garlic salt, onion powder, pepper, parsley, and dill together in a blender. Mix well until you have a ranch-like dressing. Set aside until ready to use.
• Drain and shred the chicken. Add the dressing from the blender, turkey bacon, and cheddar cheese over the chicken. Mix well. You can turn the Instant Pot to sauté to help the melt the cheese if your chicken has cooled.
• Add 1 cup water or low sodium chicken broth to the crockpot. Cook the chicken on high heat for 4 hours.
• While the chicken is cooking, cook the bacon in the oven. Cube it when it's finished cooking.
• Blend together the cottage cheese, Greek yogurt, garlic salt, onion powder, pepper, parsley, and dill in the food processor or blender.
• Pour the sauce into your shredded chicken. Add turkey bacon and cheddar cheese. Optional: Add back to the slow cooker if you want to keep it warm for later.
• Bake or broil the chicken to cook. I prefer boiling it in a pot of water.
• Cook the bacon at 400 degrees for about 15 minutes. When it's done, cube it.
• When the chicken is done cooking, shred it with two forks or a mixer.
• Mix the cottage cheese, Greek yogurt, garlic salt, onion powder, pepper, parsley, and dill in a food processor or blender.
• Pour the sauce over the shredded chicken. Add the cooked bacon and cheddar cheese.