LOW CARB INSTANT POT CRACK CHICKEN
1 pound boneless, skinless chicken breasts
House seasoning, or salt and pepper
1/2 cup water
8 ounces cream cheese ( I used full fat but use the kind you like)
1 teaspoon garlic powder, or to taste
1 teaspoon onion powder, or to taste
1/4 teaspoon salt, or to taste
pepper
1/2 cup shredded cheese (I used Cabot 75% less fat cheddar)
cooked and crumbled bacon
sliced green onion
Put water in bottom of instant pot. Season chicken and add to water. Drop cubes of cream cheese over top of
chicken then sprinkle with garlic and onion powders and salt and pepper. Cover and cook on high for 15 minutes.
Let it naturally release for 10 minutes before releasing the pressure completely. Remove chicken and shred; set aside.
Add cheese to the pot and with a whisk mix until well blended. Add chicken back to sauce and stir to combine.
Serve with bacon and green onion (these are not figured into the points). Makes 4 servings.
9 points on Blue
4 carbs
Let's Cook YouTube Video
1 pound boneless, skinless chicken breasts
House seasoning, or salt and pepper
1/2 cup water
8 ounces cream cheese ( I used full fat but use the kind you like)
1 teaspoon garlic powder, or to taste
1 teaspoon onion powder, or to taste
1/4 teaspoon salt, or to taste
pepper
1/2 cup shredded cheese (I used Cabot 75% less fat cheddar)
cooked and crumbled bacon
sliced green onion
Put water in bottom of instant pot. Season chicken and add to water. Drop cubes of cream cheese over top of
chicken then sprinkle with garlic and onion powders and salt and pepper. Cover and cook on high for 15 minutes.
Let it naturally release for 10 minutes before releasing the pressure completely. Remove chicken and shred; set aside.
Add cheese to the pot and with a whisk mix until well blended. Add chicken back to sauce and stir to combine.
Serve with bacon and green onion (these are not figured into the points). Makes 4 servings.
9 points on Blue
4 carbs
Let's Cook YouTube Video
