CHICKEN CHILI CRACK RECIPES

Name: Crack Chicken
Prep time: 5 min
Cook time: 15 min
Yield: 4 - 6 servings
Cuisine: Modern
Ingredients: 1/2 cup Water; 2 lbs boneless chicken breast; 8 ounce cream cheese (cut into 6-8 pieces); 1 packet ranch seasoning; 1 cup Cheddar cheese (shredded); 6 - 8 slices cooked bacon (crumbled); 2 green onions (diced (optional))

CRACK CHICKEN – INSTANT POT RECIPES

Crack Chicken – Instant Pot Recipes image

Provided by Chop Secrets

Prep Time 5 minutes

Cook Time 15 minutes

Yield 4 - 6 servings

Number Of Ingredients 7

Ingredients

1/2 cup Water
2 lbs boneless chicken breast
8 ounce cream cheese (cut into 6-8 pieces)
1 packet ranch seasoning
1 cup Cheddar cheese (shredded)
6 - 8 slices cooked bacon (crumbled)
2 green onions (diced (optional))

Steps:

Pour water in the Instant Pot.
Place chicken and cream cheese in an even layer and sprinkle ranch seasoning over the top.
Using the display panel select the MANUAL or Pressure Cook function*. Use the +/- buttons and program the Instant Pot for 15 minutes.
When the time is up, quick-release the remaining pressure.
Carefully remove the chicken and shred.
Using the display panel select CANCEL and then SAUTE . Whisk the cream cheese mixture thoroughly to break up any remaining cream cheese pieces.
Return chicken to pot along with cheddar cheese. Mix thoroughly and then turn the pot off.
Sprinkle with bacon and green onions and serve.

CREAMY WHITE CHICKEN CHILI – INSTANT POT RECIPES

Creamy White Chicken Chili – Instant Pot Recipes image

Serves 6-8 5 minutes prep time / 35 minutes cook time / 40 minutes total time

Provided by Chop Secrets

Prep Time 5 minutes

Cook Time 35 minutes

Yield 6 - 8 servings

Number Of Ingredients 18

Ingredients

2 tsp olive oil
1 onion (finely diced)
2 garlic cloves (minced)
2 cups chicken broth
2 lbs boneless skinless chicken thighs
30 oz cannellini beans (
8 oz can chopped green chiles
1 tbsp chili powder
1 tbsp cumin
2 tsp kosher salt
1/2 tsp black pepper
1/2 cup butter
6 tbsp flour
1 1/2 cups milk (warmed)
1/2 cup sour cream
1 tbsp lime juice
Chopped cilantro for garnish (optional)
Shredded monterey jack cheese for garnish (optional)

Steps:

Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
When oil gets hot, add onion to the pot and saute until soft, 3-4 minutes. Add garlic and cook for 1-2 minutes more.
Add broth to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
Add chicken, beans, chiles, chili powder, salt and pepper and stir to combine.
Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 15 minutes.
When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
Carefully remove the chicken from the pot to a cutting board and shred, then return to the pot.
In a medium bowl, melt butter, then whisk in flour until well combined. Stir into the pot and simmer 3-5 minutes until thickened, returning to SAUTE mode as needed.
Stir in warmed milk, sour cream and lime juice. Adjust seasonings.
Serve hot topped with cilantro and shredded cheese (optional).

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7. When the wings are nearly ready, peel and slice the garlic with the chilli and pak choi, then put them into a large frying pan or wok on a medium heat with a lug of oil. Get them lightly golden, keeping them moving around the pan, then add the rice and let it heat through.
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