Try this Spicy Crack Chicken recipe, or contribute your own.
- 1 teaspoon worcestershire sauce
- 1/8 teaspoon garlic powder
- 2 tablespoons distilled white vinegar
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon onion powder
- 2 teaspoons sea salt
- 1/4 teaspoon dried parsley flakes
- 4 ounces shallot diced
- 1.5 pounds boneless skinless chicken breast (cut into 2 inch chunks)
- 4 ounces cream cheese (cut into 8 pieces)
- 1/4 cup salted butter (cut into 8 pieces)
- 1/2 teaspoon ground celery seed
- 1/4 cup frank's redhotâ® cayenne pepper sauce
- 4 ounces sharp cheddar cheese (shredded)
- 4 ounces swiss cheese (shredded)
- 4 ounces blue cheese (feta or cotija cheese crumbled)
- 1/2 cup scallions (chopped)
- Carbohydrate 0.274456555185396 g
- Cholesterol 49.3281702375 mg
- Fat 1.0894061209259 g
- Fiber 0.0415719401028897 g
- Protein 19.6786340697232 g
- Saturated Fat 0.284120205369761 g
- Serving Size 1 1 serving (162g)
- Sodium 498.641762762442 mg
- Sugar 0.232884615082506 g
- Trans Fat 0.285243527635254 g
- Calories 96 calories
Step-by-step
- Add shallots, chicken, cream cheese, butter, salt, celery, pepper, parsley, garlic powder, onion powder, hot sauce, vinegar and Worcestershire to pressure cooker cooking pot.
- Lock on lid and close pressure valve. Cook at high pressure for 3 minutes. When beep sounds, wait 10 minutes and then carefully release the rest of the pressure.
- Remove lid and stir in cheddar cheese, Swiss cheese and blue cheese.
- Use a mixer to shred the chicken or use two forks. When chicken is shredded mix in scallions.
A sharp tang of aged cayenne pepper cuts cleanly through melted cheddar and rich cream cheese, coating tender pieces of poultry in a thick, clinging sauce. When spring arrives bringing fresh green scallions and pungent shallots to local markets, swapping dried onion powder for finely minced fresh aromatics brightens the heavy base without altering the cooking time. High-pressure cooking transforms boneless breasts into soft strands within three minutes at a peak operating temperature dictated by standard 15 psi pressure cookers, though a ten-minute natural release prevents the meat from seizing into dry rubber. Shredding hot protein requires mechanical leverage, and deploying a handheld electric mixer directly inside the pot breaks down the fibers much faster than two forks ever could. Dietary modifications remain straightforward when managing dairy sensitivities or fat intake; substituting the heavy cream cheese and butter with plant-based alternatives maintains the necessary emulsion if heated gently. Storing leftovers in an airtight glass container within the refrigerator preserves structural integrity for up to four days, though reheating requires low heat to prevent the separated fats from oiling off.
