Slow Cooked Crack Chicken Dip


  • 6 slices thick cut bacon
  • 2 lbs boneless, skinless chicken breasts
  • 1/2 tsp paprika
  • 2 cups cream cheese
  • 2 cups Cheddar cheese
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp dried dill weed
  • 1/2 tsp dried chives
  • 2 cups low-sodium chicken broth
  • Sea salt and fresh ground pepper
  • Chopped fresh chives or green scallions
  • Select Sauté, 30 Minutes, temperature high, Press Start. Wait until the screen displays Hot.
  • Meanwhile season chicken with paprika, salt, and pepper.
  • When the pot is hot, add the diced bacon and cook until golden brown and crispy. Remove from the Instant Pot and set aside.
  • Sear the chicken breasts 3-4 Minutes per side, until golden brown. Transfer to a plate and set aside. Sear chicken in batches if needed so you do not overcrowd the pot.
  • In the meantime, place cream cheese and half the cheddar cheese in a mixing bowl and season with garlic powder, onion powder, dried dill weed, dried chives, salt and pepper; mix to combine.
  • On the Instant Pot press Cancel to stop sautéing.
  • Pour in the chicken broth and stir well, scrapping along the bottom of the pot. Add in cream cheese mixture and seared chicken breasts.
  • Close lid and seal. Select Slow Cook – Chicken – 4:00 Hours and press Start.
  • Remove lid and scoop out the chicken and shred.
  • Stir the shredded chicken back into the Inner Pot and sprinkle the rest of the cheddar cheese on top; place the lid back on the Instant Pot (powered off) and let stand for 5 minutes to thicken the sauce and melt the cheese.
  • Top with previously prepared bacon and fresh chives or scallions. Serve and enjoy!
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