Pepper Jack Chicken (Print-Friendly Version)
# What You'll Need:
→ Main Ingredients
01 -
1/4 cup green onions, chopped
02 -
1/2 cup chicken broth (skip unless you’re using a slow cooker)
03 -
1/4 teaspoon black pepper
04 -
1/2 teaspoon onion powder
05 -
1/2 teaspoon garlic powder
06 -
1/2 cup cooked bacon, crumbled (like 6 slices or so)
07 -
1 packet ranch seasoning mix (right around 1 ounce)
08 -
1 cup shredded pepper jack cheese
09 -
8 ounces cream cheese, softened up
10 -
2 pounds boneless, skinless chicken breasts
# Step-by-Step Directions:
01 -
If you’re going with stovetop, toss the chicken into a big skillet and cook on medium for 6 or 7 minutes a side till there’s no pink inside. Pull it out and shred. Mix cream cheese, ranch, garlic powder, onion powder, and pepper into that pan till it’s nice and melty. Add back your chicken with the pepper jack and bacon, give it all a big stir. Sprinkle green onions before you plate it up.
02 -
Scoop it onto plates, sprinkle the green onions across the top, and serve while it’s steamy. You can use it in sandwiches, sliders, or wraps if you want instead!
03 -
Toss in the bacon crumbles and shredded pepper jack cheese. Keep stirring till everything looks gooey and the cheese is totally melted.
04 -
Pull out your chicken, shred using a couple forks, then toss it straight back in with the cheesy mixture. Make sure it all gets nicely mixed.
05 -
Drop the lid on and let the slow cooker do its thing—around 4 to 5 hours if you’re using low, or give it 2 to 3 hours on high. It should be super tender and cooked right through (aim for 165°F inside).
06 -
Tear up some chunks of soft cream cheese and toss them on the chicken—they’ll melt as everything heats up.
07 -
Lay the chicken breasts in the bottom first. Sprinkle on ranch mix, onion powder, garlic powder, and some black pepper. If you want, pour in chicken broth so it doesn’t stick and stays juicy.
# Helpful Notes:
01 -
Want more heat? Try adding diced jalapeños or a shake of red pepper flakes. Pop leftovers in a sealed container and keep them in the fridge for up to 3 days. It’s great piled on rice, mashed potatoes, pasta, or stuffed into a sandwich.