This is a lightened up variation of crack chicken which traditionally is loaded with cheese and bacon. It still tastes really good and is fast and easy to make. I paired it with rice and broccoli, but it's good wrapped in a tortilla and used on salads. Be creative!
Servings: 4
Total Time: 40 min
Active Time: 10 min
Ingredients:
2 lbs chicken breast
1 package dry ranch dressing mix
8 oz reduced fat cream cheese (I use 1/3 fat. You can also do full fat or fat free based on your personal macro needs)
Hot sauce to taste (I used Frank's but any hot sauce will work)
Directions:
Put chicken in instant pot or slow cooker
Put cream cheese on top of chicken and sprinkle with dressing mix. Add hot sauce to taste (you can omit the hot sauce is you don't like heat)
If using the instant pot, pressure cook on high for 13 min and do a fast release. If using a slow cooker, cook on low for 6 hours or high for 3 hours
Remove chicken and shred with a fork. Return to the pot and mix it in with the sauce
Serve on a salad, in a sandwich, on potatoes or rice, etc.
Macros (for chicken only, using 1/3 reduced fat cream cheese)
Protein- 29g
Fat- 5g
Carbs- 2g