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Crack Chicken – Low Carb High Protein Version

Earlier this week, I must have been tagged by 15 people in a recipe from Cookies & Cups for something called “Crack Chicken.”  I assume that when you guys tag me it’s because you want me to do my macro-hacking thing to a recipe to make it easier and more macro-friendly, so I did.  I think you’re going to be really happy with it.  The macros are better AND I hacked it for the Instant Pot.  Here’s how the macros played out once I had a chance to put my thing down, flip it, and reverse it.  😉

Low Carb Crack Chicken

  Cals Carbs Fats Protein
 Original  600  9  43  46
 MacroEd Version  392 13 14 46

What is Crack Chicken?

Have you seen that term on Facebook and Pinterest? Lots of people are creating copycat recipes and just raving about this addicting combination of flavors.

It all started on Cookies an Cups. She created a slow cooker shredded chicken recipe that is perfect on buns, or even just by itself.

She combined a packet of ranch dressing mix, chicken, and cream cheese in a slow cooker. Then she put bacon on top. Yup, it is amazing!

But, it has macro issues. So, I fixed it for you!

How to Eat Crack Chicken

As you can see, I enjoy eating mine with sliced apples. You can also just eat it as a main dish. Eat it with some cheese crisps for a high carb lunch.

Low Carb, High Protein Crack Chicken Recipe

Here’s the printable recipe card. Make some for yourself, you will love it!

MacroEd Crack Chicken

MacroEd Crack Chicken

Yield: 6


  • 2.5 lb boneless, skinless chicken breasts
  • 2 packets dry ranch powder (or make your own here:
  • 2 8oz blocks of greek yogurt cream cheese (found with regular cream cheese)
  • 1/3 C crumbled bacon (I bought it're welcome to make your own)
  • 1/2 C water (only if you're making it in the pressure cooker)
  • Green onions for decoration


  1. Crockpot: Throw everything in the crockpot EXCEPT water. Set to high for 3-4 hours or low for 6-8. Shred chicken and mix with cheesey sauce. Divide into 6 servings. Sprinkle w/ green onions. Eat with a fork OR serve with celery, carrots, cucumbers, bell peppers, pork rinds, or apple slices. (seriously, try the apple slices)
  2. Pressure Cooker: Throw everything in the pressure cooker INCLUDING water. Close vent on top. On an IP, choose poultry. On another brand, choose high pressure for 15 mins. I don't think it matters how you release it, but I did NPR. Shred chicken and mix with cheesey sauce. Divide into 6 servings. Sprinkle with green onions. Eat with a fork OR serve with celery, carrots, cucumbers, bell peppers, pork rinds, or apple slices. (seriously, try the apple slices)


As always, you can lazy-log by using my info in MFP: MacroEd Crack Chicken

Nutrition Information:
Serving Size: 1/6 of recipe
Amount Per Serving: Calories: 392Total Fat: 14gCarbohydrates: 13gProtein: 46g

Big ups to Cookies & Cups for this awesome idea. 

Don’t have an InstantPot yet, grab one here.  I have the 7-in-1 and 6-in-1.  They’re both great.  7-in-1 makes yogurt.  6-in-1 doesn’t.  That’s basically the only important difference.

If you like this recipe, we think you’ll LOVE the recipes in our FREE InstantPot 101 book!  Sign up here and we’ll send it right over.  You’ll be an IP Pro in no time!

Gluten Free:  Again, all theory, but there’s nothing in this that SHOULD have gluten.  Watch your ranch dressing closely and consider making your own so you can be sure they’re not throwing things in there that they shouldn’t.

All the best,


Looking for more recipes like these?  Check out our online recipe book!

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This Post Has 2 Comments
  1. […] know of my love for soup season, and I know of your love for the bacon + ranch flavor combo.  When Crack Chicken went crazy, I learned how great you all were with that combination so I KNOW you’re going to […]

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