Pepper Jack Crack Chicken (Print Version)

# Ingredients:

→ Main

01 - 2 pounds boneless, skinless chicken breasts
02 - 8 ounces cream cheese, softened
03 - 1 cup shredded Pepper Jack cheese
04 - 1 packet ranch seasoning mix (about 1 ounce)
05 - 1/2 cup cooked beef bacon, crumbled (approximately 6 slices)
06 - 1/2 cup chicken broth (optional, for slow cooker)
07 - 1/2 teaspoon garlic powder
08 - 1/2 teaspoon onion powder
09 - 1/4 teaspoon ground black pepper

→ Garnish

10 - 1/4 cup green onions, chopped

# Instructions:

01 - Place chicken breasts in the slow cooker. Sprinkle with ranch seasoning, garlic powder, onion powder, and black pepper. Add chicken broth if desired to enhance moisture.
02 - Top the chicken with softened cream cheese in dollops to ensure even melting.
03 - Cover and cook on low for 4–5 hours or on high for 2–3 hours, until the chicken is tender and reaches 165°F (74°C) internal temperature.
04 - Remove chicken from the slow cooker and shred with two forks. Return shredded chicken to the slow cooker and blend with the cream cheese mixture.
05 - Stir in shredded Pepper Jack cheese and crumbled beef bacon. Mix thoroughly until cheese is melted and ingredients are fully combined.
06 - Garnish with chopped green onions just before serving. Serve hot for best texture and flavor.
07 - For stovetop preparation: Cook chicken breasts in a skillet over medium heat for 6–7 minutes per side until fully cooked. Remove and shred. In the same skillet, combine softened cream cheese, ranch seasoning, garlic powder, onion powder, and black pepper. Stir until cream cheese is smooth. Add shredded chicken, Pepper Jack cheese, and beef bacon. Mix until cheese is melted, then garnish with green onions before serving.

# Notes:

01 - Serve over rice, pasta, or mashed potatoes, or use as filling in sandwiches, wraps, or sliders.
02 - Pepper Jack cheese provides mild heat; intensify the spice with diced jalapeños or red pepper flakes as desired.
03 - Store leftovers in an airtight container in the refrigerator for up to three days.

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