Slow Cooked Pulled Porchetta
Slow Cooked Crack Chicken Dip
| By : |
| Prep Time | 10 minutes |
| Cook Time | 3 1/2 hours |
| Servings |
8-10 servings
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Ingredients
- 6 slices thick cut bacon diced
- 2 lbs boneless, skinless chicken breasts around 4
- 1/2 tsp paprika
- 2 cups cream cheese room temperature
- 2 cups Cheddar cheese divided
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dried dill weed
- 1/2 tsp dried chives
- 2 cups low-sodium chicken broth
- Sea salt and fresh ground pepper to taste
- Chopped fresh chives or green scallions for garnishing
Ingredients
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Instructions
- Select Sauté, 30 minutes, temperature high, Press START. Wait until the screen displays Hot.
- Meanwhile season chicken with paprika, salt, and pepper.
- When the pot is hot, add the diced bacon and cook until golden brown and crispy. Remove from the Instant Pot and set aside.
- Sear the chicken breasts 3-4 minutes per side, until golden brown. Transfer to a plate and set aside. Sear chicken in batches if needed so you do not overcrowd the pot.
- In the meantime, place cream cheese and half the cheddar cheese in a mixing bowl and season with garlic powder, onion powder, dried dill weed, dried chives, salt and pepper; mix to combine.
- On the Instant Pot press CANCEL to stop sautéing.
- Pour in the chicken broth and stir well, scrapping along the bottom of the pot. Add in cream cheese mixture.
- Close lid and seal. Select Slow Cook – Chicken – 4:00 hours and press START.
- Remove lid and scoop out the chicken and shred.
- Stir the shredded chicken back into the Inner Pot and sprinkle the rest of the cheddar cheese on top; place the lid back on the Instant Pot (powered off) and let stand for 5 minutes to thicken the sauce and melt the cheese.
- Top with previously prepared bacon and fresh chives or scallions.
- Serve and enjoy!
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