Creamy Pepper Jack Chicken (Printable Version)
Tender chicken in a creamy pepper jack sauce with smoky bacon and a savory herb blend.
# Ingredients:
→ Protein
01 -
680 grams boneless skinless chicken breasts or thighs
→ Dairy
02 -
225 grams cream cheese, softened
03 -
120 grams shredded pepper jack cheese
→ Seasonings
04 -
10 grams ranch seasoning mix
05 -
2 grams garlic powder
06 -
2 grams onion powder
07 -
2 grams black pepper
→ Meat
08 -
85 grams cooked crispy bacon, crumbled
→ Produce
09 -
30 grams sliced green onions
# Steps:
01 -
Evenly coat the chicken pieces with ranch seasoning, garlic powder, onion powder, and black pepper, ensuring thorough seasoning.
02 -
Choose your preferred method: slow cook on low for 6-7 hours or on high for 4-5 hours until tender and shreddable, or cook on stovetop over medium heat in a covered pan for about 25 minutes until cooked through.
03 -
When chicken is hot but manageable, shred using two forks or pulse briefly in a stand mixer for uniform texture.
04 -
In the cooking vessel, fully incorporate softened cream cheese to create a smooth base, then gradually add shredded pepper jack cheese in batches, stirring consistently for even melting.
05 -
Fold shredded chicken and most of the bacon crumbles into the cheese sauce, reserving some bacon for garnish.
06 -
Remove from heat when the mixture is slightly thinner than desired, as it will thicken while cooling.
07 -
Sprinkle with reserved bacon and sliced green onions just before serving to add freshness and texture contrast.
# Notes:
01 -
Cream cheese should be fully softened before incorporation to avoid grainy texture.
02 -
The sauce thickens as it cools; remove from heat slightly earlier than desired thickness.
03 -
Use milder pepper jack cheese varieties or serve diced jalapeños separately to adjust spice level.
04 -
For a lighter version, substitute reduced-fat cream cheese and turkey bacon.
05 -
Leftovers make excellent fillings for baked or twice-baked potatoes, sandwiches, or dips.