Keto Crockpot Crack Chicken
A creamy, cheesy, and flavorful low-carb chicken dish slow-cooked to perfection with bacon, ranch seasoning, and cheddar. Easy keto comfort food!
Equipment
- Crockpot or Slow Cooker
- Mixing Bowl
- Knife & cutting board
Ingredients
Main Ingredients
- 900 g boneless skinless chicken breasts
- 225 g cream cheese, softened and cubed
- 1 packet ranch seasoning mix (or 3 tbsp homemade ranch mix)
- ½ cup chicken broth
- 8 slices bacon, cooked and crumbled
- 1 cup shredded cheddar cheese
Optional Garnish
- 2 tbsp chopped green onions
Instructions
- Place the chicken breasts in the bottom of the crockpot. Sprinkle ranch seasoning over the top.
- Add cubed cream cheese on top of the chicken. Pour in the chicken broth.
- Cover and cook on LOW for 6 hours or HIGH for 3–4 hours, until the chicken is tender and cooked through.
- Shred the chicken directly in the crockpot using two forks. Stir well so the cream cheese blends with the juices.
- Add crumbled bacon and shredded cheddar cheese. Stir to combine until melted and creamy.
- Garnish with chopped green onions before serving. Serve over cauliflower rice, lettuce wraps, or by itself for a keto-friendly meal.
Notes
For extra flavor, use smoked bacon and sharp cheddar. This reheats well and is perfect for meal prep. You can also substitute chicken thighs for a juicier version. Keep leftovers in the fridge up to 4 days or freeze for 1 month.