Keto Crack Chicken Recipe

Ingredients

• 2 lb boneless, skinless chicken breast (Chicken thighs may be substituted.)
• 2 8-ounce packages cream cheese (Full-fat cream cheese is recommended for the smoothest texture.)
• 1 1-ounce packet Hidden Valley Ranch seasoning
• 1 cup cooked bacon (Cook until crisp and crumble. Freshly cooked bacon is recommended over packaged bacon bits.)
• 1 cup sharp cheddar cheese (Shredded.)
• 0.5 cup green onions (Chopped.)

Steps

1. 1

   Lightly spray a 4-quart slow cooker with cooking oil or nonstick spray. Place the chicken breasts in the cooker in an even layer.

2. 2

   Sprinkle the ranch seasoning evenly over the chicken, then place the blocks of cream cheese on top.

3. 3

   Cover the slow cooker and cook on low for up to 8 hours, or on high for 3–4 hours. The chicken is ready when it reaches an internal temperature of 165°F (74°C).

4. 4

   Shred the cooked chicken directly in the slow cooker using two forks or a hand mixer. Stir thoroughly so the ranch seasoning and softened cream cheese form a creamy sauce that coats the chicken.

5. 5

   Add the shredded cheddar cheese over the chicken mixture.

6. 6

   Top with the crumbled cooked bacon and chopped green onions. Serve warm.

Notes

Add salt and pepper only at the end, if needed, because the ranch seasoning, bacon, and cheese are already salty. For meal prep, cool completely and refrigerate in an airtight container for 3–4 days. Reheat in the microwave in 1-minute bursts at 50% power, stirring between bursts. Freezing is not recommended because the cream cheese may separate. Naturally gluten-free, low-carb, and keto-friendly when served with suitable accompaniments.

Nutrition per serving

• main
• slow-cooked
• dump-and-go
• keto
• low-carb
• gluten-free
• meal-prep
• family-friendly