I had to share my Pepper Jack Crack Chicken because its creamy, spicy melt and irresistible flavor make it a must try on any Game Day Dinner Recipes list.
I can’t stop thinking about this Easy Pepper Jack Crack Chicken, it’s loud, cheesy and kind of a tiny bit dangerous. I layered melty Pepper Jack cheese and salty bacon over tender chicken and somehow it turns plain weeknights into a can’t-stop-eating event.
It’s the kind of dish that makes people hover around the counter, asking whats in it, jaws dropping when I say it’s stupidly simple. I make it for Game Day Dinner Recipes and also when I need a quick win for Easy Weeknight Dinners Healthy Chicken, even picky eaters come back for seconds, no joke.
Ingredients
- Chicken breasts: lean protein base, filling and versatile, keeps dish hearty but not heavy.
- Cream cheese: adds creamy richness and fat, makes the sauce thick and clingy to chicken.
- Ranch seasoning: concentrates herbs and salt, gives savory tang and that familiar comfort flavor.
- Pepper Jack cheese: spicy, melty, brings heat and a buttery cheesy creaminess to every bite.
- Bacon: smoky crunch, salty umami, boosts flavor and texture, not the healthiest but addictive.
- Green onions: fresh bite, mild onion flavor, adds color and lightness to rich creamy dish.
- Garlic powder: quick garlic punch, deepens savory notes without fresh cloves fuss or prep time.
- Chicken broth: thins filling slightly, keeps moisture, adds subtle savory depth if needed for sauciness.
Ingredient Quantities
- 2 lb boneless skinless chicken breasts about 4 breasts, trimmed
- 8 oz cream cheese softened
- 1 (1 oz) packet ranch seasoning mix
- 8 oz shredded Pepper Jack cheese about 2 cups
- 6 to 8 slices bacon cooked crisp and crumbled
- 1/4 cup chicken broth or water optional
- 2 to 3 green onions thinly sliced
- 1/2 tsp garlic powder
- Salt and black pepper to taste
How to Make this
1. Cook 6 to 8 slices of bacon in a skillet until crisp, drain on paper towels and crumble; save a tablespoon of the bacon fat if you want extra flavor.
2. Trim and place 2 lb boneless skinless chicken breasts in the slow cooker, season with 1/2 tsp garlic powder, salt and black pepper to taste.
3. Sprinkle the 1 oz packet of ranch seasoning over the chicken, then add 8 oz softened cream cheese cut into cubes on top of the breasts.
4. Pour 1/4 cup chicken broth or water over everything if you want a saucier result, it helps the cream cheese melt smoother.
5. Cover and cook on low for 3 to 4 hours or high for
1.5 to 2 hours, until chicken reaches 165 F and is tender.
6. Remove the chicken to a cutting board and shred with two forks or pop into a stand mixer for 30 seconds, then return shredded chicken to the cooker.
7. Stir in 8 oz (about 2 cups) shredded Pepper Jack cheese until melted and evenly combined; if sauce is too thick add a splash of reserved broth, too thin simmer a few mins uncovered.
8. Fold in most of the crumbled bacon and 2 to 3 thinly sliced green onions, reserving some for garnish.
9. Taste and adjust salt and black pepper, then serve hot over rice, on buns, with crackers or as a dip; top with remaining bacon and green onions.
Equipment Needed
1. Large skillet or frying pan for the bacon
2. Paper towels for draining and crumbling the bacon
3. Slow cooker (crockpot)
4. Cutting board
5. Chef’s knife
6. Two forks (for shredding) or a stand mixer with paddle attachment
7. Measuring spoons and a 1/4 cup measuring cup
8. Heatproof spatula or wooden spoon for stirring and serving
FAQ
Easy Pepper Jack Crack Chicken Recipe Substitutions and Variations
- Cream cheese: swap with 1 cup full fat Greek yogurt or 1 cup sour cream; it’s a bit runnier so chill to firm up or cut back on any added liquid.
- Ranch seasoning mix: mix 1 tbsp dried dill, 1 tsp garlic powder, 1 tsp onion powder and 1/2 tsp salt; tastes fresher and you control the sodium.
- Pepper Jack cheese: use equal parts Monterey Jack or Colby and add 1/4 cup chopped jalapeños or 1/2 tsp crushed red pepper if you want the heat.
- Bacon: swap for cooked pancetta or prosciutto for the same salty crunch, or go meatless with 1 tsp smoked paprika plus 2 tbsp olive oil for a smoky vibe.
Pro Tips
1) Let the cream cheese get really soft before you add it, or zap it in 10 second bursts in the microwave till just pliable. If it’s cold you’ll get lumps and a grainy sauce, so mash it smooth with a fork or whisk before mixing it in.
2) Save a tablespoon of the bacon fat and use it to sear the chicken quick in a hot pan first, 1 to 2 minutes per side. You wont overcook the inside if you finish in the slow cooker, but that quick brown adds depth and keeps the final meat from tasting flat.
3) Shred the chicken when it’s still warm but not scalding, and use the stand mixer on low only for like 20 to 30 seconds if you have one. Go too long and it turns mushy, too short and you’ve got chunky bites; aim for tender strands not paste.
4) Adjust the sauce at the end, not the start. If it’s too thin add a minute or two uncovered to reduce, or a tiny cornstarch slurry to thicken; if it’s too salty or spicy, fold in a little extra cream cheese or a mild shredded cheese to mellow it out.
Easy Pepper Jack Crack Chicken Recipe
I had to share my Pepper Jack Crack Chicken because its creamy, spicy melt and irresistible flavor make it a must try on any Game Day Dinner Recipes list.
4
servings
879
kcal
Equipment: 1. Large skillet or frying pan for the bacon
2. Paper towels for draining and crumbling the bacon
3. Slow cooker (crockpot)
4. Cutting board
5. Chef’s knife
6. Two forks (for shredding) or a stand mixer with paddle attachment
7. Measuring spoons and a 1/4 cup measuring cup
8. Heatproof spatula or wooden spoon for stirring and serving
Ingredients
-
2 lb boneless skinless chicken breasts about 4 breasts, trimmed
-
8 oz cream cheese softened
-
1 (1 oz) packet ranch seasoning mix
-
8 oz shredded Pepper Jack cheese about 2 cups
-
6 to 8 slices bacon cooked crisp and crumbled
-
1/4 cup chicken broth or water optional
-
2 to 3 green onions thinly sliced
-
1/2 tsp garlic powder
-
Salt and black pepper to taste
Directions
- Cook 6 to 8 slices of bacon in a skillet until crisp, drain on paper towels and crumble; save a tablespoon of the bacon fat if you want extra flavor.
- Trim and place 2 lb boneless skinless chicken breasts in the slow cooker, season with 1/2 tsp garlic powder, salt and black pepper to taste.
- Sprinkle the 1 oz packet of ranch seasoning over the chicken, then add 8 oz softened cream cheese cut into cubes on top of the breasts.
- Pour 1/4 cup chicken broth or water over everything if you want a saucier result, it helps the cream cheese melt smoother.
- Cover and cook on low for 3 to 4 hours or high for
- 5 to 2 hours, until chicken reaches 165 F and is tender.
- Remove the chicken to a cutting board and shred with two forks or pop into a stand mixer for 30 seconds, then return shredded chicken to the cooker.
- Stir in 8 oz (about 2 cups) shredded Pepper Jack cheese until melted and evenly combined; if sauce is too thick add a splash of reserved broth, too thin simmer a few mins uncovered.
- Fold in most of the crumbled bacon and 2 to 3 thinly sliced green onions, reserving some for garnish.
- Taste and adjust salt and black pepper, then serve hot over rice, on buns, with crackers or as a dip; top with remaining bacon and green onions.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 430g
- Total number of serves: 4
- Calories: 879kcal
- Fat: 50.7g
- Saturated Fat: 27.6g
- Trans Fat: 0.4g
- Polyunsaturated: 5g
- Monounsaturated: 15g
- Cholesterol: 319mg
- Sodium: 1350mg
- Potassium: 815mg
- Carbohydrates: 8.7g
- Fiber: 0.5g
- Sugar: 1.5g
- Protein: 91.6g
- Vitamin A: 1169IU
- Vitamin C: 1mg
- Calcium: 480mg
- Iron: 3.4mg
