Crack Chicken Tenders Recipe

INGREDIENTS:

• 1-1/2 pounds chicken tenders (about 10 chicken tenders)
• 1 (1-oz) package Original Hidden Valley Ranch dressing mix
• 5 (1-oz) slices cheddar cheese, cut in half
• 10 slices bacon

INSTRUCTIONS:

1. Preheat oven to 375ºF. Line a rimmed baking sheet with foil and top with cooking rack.
2. Season chicken on both sides with 1 Tbsp Original Hidden Valley Ranch dressing mix. 
3. Top each chicken tender with a slice of cheese and wrap with one slice of bacon. Place on baking rack.
4. Cook for 20 to 25 minutes.
5. Turn on broiler and cook chicken for a minute or two until bacon is crisp.

Source : plainchicken

Instant Pot Keto Crack Chicken Easy Recipe

Ingredients

• 2 lbs chicken breasts or chicken tenders boneless and skinless
• 12 oz cream cheese block and a half
• 2 1 oz packets of Dry Ranch Seasoning mix or 4 tbs or make your own homemade version - see recipe below
• 8 oz bacon crumbles
• 1/2 cup Cheddar Cheese
• 1 cup bone broth or water
• Note: If you are doing strict Keto you will want to note the Dry Ranch Seasoning packets contain maltodextrin. It's an ingredient I try to stay away from myself. You can make the homemade dry ranch seasoning recipe below and skip the buttermilk powder too. The cream cheese and cheddar cheese will create a thick cream sauce that is very tasty without these ingredients. And if you want a thicker cream sauce as the base of this recipe, you can always add a keto approved thickener such as Xantham Gum powder too. Add a very small amount. I would start off with 1/8 of a teaspoon and maybe go up to a 1/4 teaspoon.

Instructions

1. Place 1 cup of liquid (bone broth or water) in the bottom of the pressure cooker.
2. Prep the cream cheese by cutting the blocks into large cubes.
3. Add the chicken to the pressure cooker.
4. Add the cream cheese and seasonings on top of the chicken.
5. Set the pressure cooker to high for 10 minutes for chicken tenders or 12 minutes for full chicken breasts.
6. Once the time is up,do a quick release.
7. Carefully remove the chicken and shred it using two forks.
8. Place the shredded chicken back in the liquid juices that are reserved in the pressure cooker.
9. Add the cheddar cheese and bacon crumbles to the shredded chicken and the ingredients together.
10. Place the lid back on the pressure cooker (but don't turn it on, it will be hot enough to melt the cheese and warm the bacon) for about 5 minutes. Letting the ingredients sit for a few minutes will allow the sauce to thicken.
11. Serve warm and enjoy!

Source : isavea2z

Bacon BBQ Chicken Bombs Recipes

It has chicken, cheese, bbq sauce, bacon and jalapeno...and yes, it's as good as you are dreaming it is!
Author: CakesCottage
Recipe type: Appetiser, Main Dish
Serves: 10

Ingredients
5 boneless skinless chicken breasts or 10 fillets
5 jalapenos, de-seeded, sliced in half lengthwise
4 ounces cream cheese, softened
1 cup cheddar cheese, shredded
salt and pepper to taste
20 slices bacon
1 cup barbecue sauce


Instructions
1. If using chicken breasts, cut them lengthwise into thin fillets, each fillet will make one bomb.

2. Pound the chicken fillets between parchment paper until about ¼ inch thin.

3. Season each with salt and pepper.

4. Wash jalapenos, cut stem off, slice lengthwise, remove seeds and clean out center

5. Rinse jalapenos a second time.

6. In a mixing bowl, mix cream cheese and chedder cheese until well blended.

7. Fill each jalapeno half with about 1 Tbs or little more of cheese mixture.

8. Place filled jalapeno half, cheese side down on chicken fillets and roll chicken around jalapeno.
It doesn't always close the way you think it should. No worries! The bacon will pull it all together.

9. Wrap 2 pieces of bacon (one at a time) tightly around the rolled chicken, start at one end, wrap half the fillet and finish the 2nd half with the other piece of bacon, and tuck bacon into itself to seal ends closed.

10. You do not need toothpicks, because it all comes together in the cooking process.

FOR GRILL VERSION :
1. Preheat grill to 350 degree and place chicken bombs on the grill to cook over indirect for approximately 25-30 minutes.

2. Turn chicken bombs on the grill every 5 minutes to ensure it is cooking evenly, and baste with barbecue sauce each time you turn it.

3. Just before the chicken bombs are done, baste one last time.

4. Be sure chicken is cooked through and juices run clear.

5. If you have a meat thermometer, chicken is ready when it reaches an internal temp of 165 F, otherwise pierce chicken bombs with a fork.

6. When they are done, remove from the grill, let them rest 5 minutes or so and serve and get ready to hear some accolades because these babies are very very tasty ... and Happy Grillin’

FOR OVEN VERSION :
1. Preheat oven to 400 degree and place chicken bombs on a foil lined baking sheet.

2. Bake for 20 minutes, turning once to help cook the bacon.
*I suggest to change baking sheets/pans in order to loose some of the bacon fat.

3. Reduce heat to 375 degree, line another baking sheet or pan, and place chicken bombs in a new one.

4. Brush each chicken bomb with barbecue sauce, then use a spatula to flip them over to the other side, and brush the tops with more sauce and return to the oven for 5-6 minutes.

5. Remove from oven, brush on more sauce, and place under broil setting for a few minutes so bacon can crisp completely, and the chicken is totally cooked through.

6. Remove from the oven and let sit for at least 10 minutes before serving.
Slice into ½-1 inch slices and ENJOY!




Source : cakescottage

Slow Cooker Crack Chicken Recipes

Ingredients
- 3 lbs boneless chicken breasts
- 2 (8 oz) blocks cream cheese
- 2 (1 oz) packets dry Ranch seasoning
- 8 oz bacon, cooked crisply and crumbled

Instructions
1. In a slow cooker combine place chicken, cream cheese, and Ranch seasoning.

2. Cook on low for 6-8 hours or on high for 4 hours, until chicken shreds easily.

3. Once chicken shreds stir with a large fork or spoon, so the chicken shreds and all the ingredients combine.

4. Add in crumbled bacon and stir to incorporate.

5. Serve warm.



Source : cookiesandcups

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