Cook the chicken: Add chicken breasts, broth, garlic, onion powder, dill, chives, paprika, salt, and pepper to a slow cooker. Cook on low 3–4 hours or high 2–3 hours, until the chicken shreds easily. Alternatively, pressure cook on high for 10–12 minutes with quick release, or poach/simmer on the stovetop until cooked through.

Shred and reduce: Remove chicken to a bowl and shred with two forks. If there’s excess liquid, simmer it in the pot for a few minutes to reduce to about 1/4 cup. This concentrates flavor and keeps the mix creamy, not soupy.

Make the creamy base: In a separate bowl, whisk Greek yogurt with softened cream cheese until smooth. Stir in a pinch of salt and pepper. If you want a looser sauce, splash in 1–2 tablespoons of the reduced cooking liquid.

Combine: Add the shredded chicken back to the pot with the creamy mixture. Stir in cheddar, half of the green onions, and half of the crumbled turkey bacon. Warm on low heat for 2–3 minutes to melt the cheese slightly. Taste and adjust seasoning.

Prep the base: Cook your rice, quinoa, or cauliflower rice. For extra flavor, sauté cauliflower rice in a nonstick skillet with 1 teaspoon olive oil, salt, and pepper for 5–7 minutes until tender.

Cook the veggies: Roast broccoli and bell pepper on a sheet pan with olive oil, salt, and pepper at 425°F (220°C) for 12–15 minutes until crisp-tender. Or steam the broccoli and keep peppers raw for crunch.

Assemble bowls: Divide the base among 4 meal prep containers. Top with equal portions of crack chicken. Add broccoli, peppers, and cherry tomatoes or cucumbers on the side. Finish with remaining bacon and green onions. Add a squeeze of lemon if you like brightness.

Cool and store: Let bowls cool to room temperature (no more than 1 hour out) before sealing and refrigerating.