Keto Crack Chicken Crock Pot (Print-Friendly Format)
Chunks of tender chicken, bacon, cream cheese, and cheddar blend for a rich, low carb meal.
# Required Ingredients:
→ Main Ingredients
01 -
120 ml chicken broth
02 -
1 packet dry ranch seasoning (Hidden Valley recommended, approximately 28 g)
03 -
900 g boneless, skinless chicken breasts, defrosted
04 -
225 g cream cheese, cut into chunks
05 -
8 slices bacon, cooked and crumbled
06 -
60 g shredded cheddar cheese
# How to Make It:
01 -
Pour chicken broth into the slow cooker and whisk in the ranch seasoning until thoroughly combined. Place the defrosted chicken breasts in the mixture.
02 -
Cover and cook on high for 4 hours or on low for 8 hours until the chicken is tender.
03 -
Once cooking is finished, shred the chicken directly in the slow cooker using two forks.
04 -
Add the cream cheese chunks, crumbled bacon, and shredded cheddar to the shredded chicken. Stir gently to incorporate all ingredients.
05 -
Cover again and cook an additional 5–10 minutes, or until the cream cheese is fully melted and mixture is creamy. Stir before serving.
# Additional Information:
01 -
Serve the chicken on its own, in a lettuce wrap, or on a keto bun for a satisfying sandwich.
02 -
Garnish with chopped green onions, parsley, or chives for added freshness and color.
03 -
For a spicy variation, substitute shredded pepper jack cheese instead of cheddar.
04 -
This dish may also be served as a dip alongside carrot sticks, celery, or low-carb crackers.