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Crack Chicken Lettuce Cups

Easy Crack Chicken Lettuce Cups. A bacon, ranch and cheddar cheese sauce tossed with shredded chicken and served on butter lettuce. These Crack Chicken Lettuce Wraps can be made in the Instant Pot pressure cooker or oven-baked. A delicious gluten-free and keto chicken recipe. 
Course Main Course
Cuisine American
Keyword Crack Chicken, Cups, Gluten-free, Instant Pot, Keto, Lettuce Wraps, Pressure Cooker
Prep Time 15 minutes
Cook Time 25 minutes
Pressurize Time 10 minutes
Total Time 40 minutes
Servings 12 servings
Calories 213kcal


  • 1.7 lb. chicken breasts
  • 1/2 cup chicken broth
  • 2 oz. cream cheese diced into 4 cubes
  • 1 tbsp ranch seasoning powder
  • 1 tsp hot sauce
  • 1/2 tsp Italian or Greek seasoning
  • 5 slices bacon, chopped
  • 8 oz. shredded sharp cheddar cheese
  • 1/2 tbsp dried parsley
  • 7 stalks green onions, diced
  • 2 heads butter lettuce or green leaf lettuce


  • In an Instant Pot ( or pressure cooker ) insert, add chicken broth, chicken breasts, Greek or Italian seasoning, dry ranch seasoning powder, and cream cheese.
    Turn device on. Secure lid. Set pressure valve to SEALING. Select MANUAL or PRESSURE COOK; cook on high-pressure 15 minutes.
    Wash lettuce, dry; set aside. 
    Cook bacon according to package directions. Chop; set aside.
    Once the pressure cooker is done, select CANCEL. Allow the pressure valve to Natural Pressure Release at least 10 minutes. Quick-release pressure after 10 minutes. Once pressure pin drops, open lid and turn off the device.
    Remove the chicken to bowl. Shred with two forks.
    Whisk remaining cream cheese mixture. Add in 1/2 cup shredded cheddar cheese, parmesan cheese, hot sauce, dried parsley, and bacon. Add in shredded chicken, and green onions; mix well.
    Serve on lettuce: If using butter lettuce, break lettuce at the stem. Use 2 leaves to make a cup. If using green leaf lettuce, break off stem then serve shredded chicken on a leaf.
    Top with remaining cheddar cheese, and green onions.


To make Crack Chicken in the oven; heat oven to 400 degrees F. Cook 40 minutes. Use 2 forks to shred chicken once done. 
On the stove top; heat 1/4  cup chicken broth then stir in cream cheese. Whisk until combined then stir in cheddar cheese, ranch seasoning, Italian seasoning, hot sauce, and parsley until melted and combined. Serve on lettuce then top with cooked bacon, and green onions. 


Calories: 213kcal | Carbohydrates: 2g | Protein: 20g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 72mg | Sodium: 410mg | Potassium: 372mg | Vitamin A: 1240IU | Vitamin C: 4.1mg | Calcium: 160mg | Iron: 0.9mg