Pepper Jack Chicken (Printable Version)
A soothing combo of rich cheese, bacon, ranch, and tender chicken you can throw together fast for a feel-good meal.
# What You'll Need:
→ Main
01 -
1/4 teaspoon ground black pepper
02 -
1/2 teaspoon onion powder
03 -
1/2 teaspoon garlic powder
04 -
1/2 cup chicken broth (totally optional, keeps things juicy if slow cooking)
05 -
1/2 cup cooked beef bacon, crumbled (like 6 slices)
06 -
1 packet ranch seasoning mix (roughly 1 ounce)
07 -
1 cup shredded Pepper Jack cheese
08 -
8 ounces cream cheese, softened
09 -
2 pounds boneless skinless chicken breasts
→ Garnish
10 -
1/4 cup chopped green onions
# Step-by-Step Guide:
01 -
Want to use your stove? Brown chicken in a skillet on medium. Flip after 6-7 minutes so both sides get done. Shred it up once it’s cooked. In the same pan, melt the cream cheese with ranch, garlic powder, onion powder, and pepper. Stir so everything’s creamy. Toss in your shredded chicken, add Pepper Jack, then throw in the bacon. Let cheese melt, top with green onions, and dig in.
02 -
Throw some green onions over the top just before you eat. It's best served hot so everything stays melty.
03 -
Mix in the Pepper Jack cheese and all that crispy beef bacon. Stir it up until you see the cheese pulling and everything’s blended well.
04 -
Pull the chicken out and shred it with two forks. Get it back in the slow cooker so it can soak up the goodness and everything gets creamy.
05 -
Cover with the lid. Set to low for 4-5 hours or crank it to high for 2-3 hours. Chicken’s done when you can shred it and it hits 165°F inside.
06 -
Spread the cream cheese all over the chicken, just plop it in little spoonfuls. That way, it melts evenly all around.
07 -
Drop the chicken breasts into your slow cooker. Sprinkle on ranch mix, onion powder, garlic powder, and black pepper. If you want extra juiciness, pour in a little broth too.
# Additional Notes:
01 -
Pile this on sandwiches, wraps, sliders, or spoon over pasta, rice, or mashed potatoes.
02 -
Pepper Jack adds a bit of zing. If you like it hotter, throw in jalapeños or some red pepper flakes.
03 -
Stash any leftovers in the fridge in a tight container. They'll stay good for up to three days.