Craving a flavorful, easy-to-make chicken dish that's perfect for a weeknight meal or a casual gathering? Look no further than this stove-top crack chicken recipe! This recipe delivers tender, juicy chicken infused with a rich and creamy sauce, all without the fuss of an oven. It's a guaranteed crowd-pleaser that's as delicious as it is simple.
What is Crack Chicken?
Crack chicken, also sometimes called "crack slaw" if served with coleslaw, earned its name due to its addictive, irresistible flavor profile. The creamy, cheesy sauce combined with tender chicken and often a hint of spice creates a dish that's hard to resist. It's a comforting, satisfying meal that's surprisingly easy to whip up on the stovetop. This recipe focuses on a simplified version, perfect for busy cooks.
Ingredients for Stove Top Crack Chicken:
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1 (10.75 oz) can condensed cream of chicken soup
- 1 (4 oz) can diced green chilies, undrained (or 1/2 cup chopped fresh chilies)
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese (or any Mexican blend cheese)
- 1/4 cup chopped green onions, for garnish (optional)
- Salt and pepper to taste
- Optional additions: Ranch seasoning packet, cooked bacon crumbles, shredded rotisserie chicken
Instructions:
-
Sauté Chicken & Aromatics: Heat olive oil in a large skillet or pot over medium-high heat. Add the cubed chicken and cook until browned on all sides. Remove the chicken from the skillet and set aside. Add the chopped onion to the skillet and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
-
Create the Sauce: Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Stir in the cream of chicken soup and diced green chilies. Bring the mixture to a simmer.
-
Combine & Simmer: Return the chicken to the skillet. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the chicken is cooked through and the sauce has slightly thickened.
-
Melt the Cheese: Stir in the cheddar and Monterey Jack cheese until melted and creamy. Season with salt and pepper to taste. If desired, stir in a ranch seasoning packet for extra flavor.
-
Serve & Enjoy: Garnish with chopped green onions (optional) and serve immediately. This crack chicken is delicious on its own, over rice, with pasta, or even as a filling for tacos or baked potatoes.
Frequently Asked Questions (FAQs):
Can I use rotisserie chicken instead of raw chicken?
Yes! Using rotisserie chicken can significantly reduce cooking time. Simply skip steps 1 and add the shredded rotisserie chicken during step 3. Reduce the simmering time to about 5-10 minutes, just enough to heat through and melt the cheese.
What can I serve with crack chicken?
Crack chicken is incredibly versatile! Serve it over rice, mashed potatoes, pasta, or alongside your favorite sides such as coleslaw, cornbread, or a simple green salad. It's also great as a taco filling or baked potato topping.
How can I make it spicier?
For a spicier kick, add more diced green chilies, use jalapeños or other chili peppers, or stir in a dash of your favorite hot sauce. A pinch of cayenne pepper can also add a subtle heat.
Can I make this in a slow cooker?
While this recipe is designed for the stovetop, you can adapt it for a slow cooker. Brown the chicken as directed in step 1, then transfer everything to a slow cooker. Cook on low for 4-6 hours, or until the chicken is cooked through. Stir in the cheese during the last 30 minutes of cooking.
How do I store leftovers?
Store leftover crack chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
This stove-top crack chicken recipe is a simple yet satisfying meal that's sure to become a family favorite. Its versatility and ease of preparation make it a perfect choice for any occasion. Enjoy!
