Weight Watchers Crack Chicken

This Weight Watchers Crack Chicken Dip can be eaten three ways! Make it into a delicious dip, use it as a salad topping, or add it to mini bell peppers for a treat! This Ranch-Bacon-Cream Combo is going to be your new favorite meal!

Prep Time5 minutes

Cook Time12 minutes

Natural Release10 minutes

Total Time27 minutes

Servings4 servings

Calories202kcal

Equipment

Instant Pot 6 qt
Sealing Rings
Olive Oil Spray

Ingredients

1 lb frozen chicken breast or thighs
4 slices turkey bacon
¼ cup cheddar cheese
¾ cup cottage cheese low fat
¼ cup Greek yogurt fat free
1 tsp garlic salt
1 tsp onion powder
½ tsp pepper
½ tsp parsley
1 tsp fresh dill 1/2 tsp dried

Instructions

Instant Pot Directions:

Place the (frozen or thawed) chicken in the bottom of the Instant Pot. Add 1 cup water, then lock the lid into place and turn the pressure valve to Seal.
Cook on high pressure using the manual function for 12 minutes. When done, let the pressure release naturally. This will prevent the chicken from drying out.
While the chicken is cooking, cook the turkey bacon in the oven according to the package. Cut into cubes and set aside until ready to use.
Mix the cottage cheese, yogurt, garlic salt, onion powder, pepper, parsley, and dill together in a blender. Mix well until you have a ranch-like dressing. Set aside until ready to use.
Drain and shred the chicken. Add the dressing from the blender, turkey bacon, and cheddar cheese over the chicken. Mix well. You can turn the Instant Pot to sauté to help the melt the cheese if your chicken has cooled.

Slow Cooker Directions:

Add 1 cup water or low sodium chicken broth to the crockpot. Cook the chicken on high heat for 4 hours.
While the chicken is cooking, cook the bacon in the oven. Cube it when it’s finished cooking.
Blend together the cottage cheese, Greek yogurt, garlic salt, onion powder, pepper, parsley, and dill in the food processor or blender.
Pour the sauce into your shredded chicken. Add turkey bacon and cheddar cheese. Optional: Add back to the slow cooker if you want to keep it warm for later.

Stovetop Directions:

Bake or broil the chicken to cook. I prefer boiling it in a pot of water.
Cook the bacon at 400 degrees for about 15 minutes. When it’s done, cube it.
When the chicken is done cooking, shred it with two forks or a mixer.
Mix the cottage cheese, Greek yogurt, garlic salt, onion powder, pepper, parsley, and dill in a food processor or blender.
Pour the sauce over the shredded chicken. Add the cooked bacon and cheddar cheese.

Notes

This recipe is just 3 Blue Plan Points | 5 Green Plan Points | 3 Purple Plan Points per serving, when using lowfat cottage cheese and fat free Greek yogurt.

If you’re just making the dressing (omitting bacon, chicken, and cheese), your points are 1 Green Plan Point | 1 Blue plan Point | 1 Purple Plan Point

Nutrition