A creamy, flavorful Keto Crack Chicken made easy in a slow cooker, combining tender shredded chicken with ranch seasoning, cream cheese, cheddar, and crispy bacon for a satisfying low-carb meal.
Total Time:7 hours 10 minutes
Yield:6 servings
Ingredients
Main Ingredients
2 lbs boneless, skinless chicken breasts
8 oz cream cheese, softened
1 packet ranch seasoning mix (about 1 oz)
1 cup chicken broth
1 cup shredded cheddar cheese
4 slices cooked bacon, crumbled
1/4 cup green onions, chopped (for garnish)
Instructions
Prepare the crockpot: Place the chicken breasts evenly in the bottom of the slow cooker and sprinkle the ranch seasoning mix over the chicken for flavor.
Add cream cheese and broth: Top the chicken with softened cream cheese and pour the chicken broth over everything to help keep the chicken moist during cooking.
Cook the chicken: Cover the crockpot and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is fully cooked and tender.
Shred the chicken: Remove the cooked chicken breasts from the crockpot and shred them using two forks or shred directly in the pot if preferred.
Mix in cheese and bacon: Stir the shredded chicken back into the crockpot with the shredded cheddar cheese and crumbled bacon until well combined and the cheese is melted.
Serve and garnish: Serve the hot crack chicken garnished with chopped green onions for a fresh finishing touch.
Notes
Use full-fat cream cheese for best texture and flavor.
For a spicier version, add some crushed red pepper flakes with the ranch seasoning.
Bacon can be cooked ahead of time or replaced with cooked sausage for a different flavor.
This dish can be served on its own, over cauliflower rice, or in lettuce wraps for a keto-friendly meal.
Leftovers keep well in the fridge for up to 3 days and reheat nicely.
