Keto Crack Chicken (Crock Pot)
Creamy slow cooker keto crack chicken made with ranch seasoning, cream cheese, cheddar, and bacon. Easy to shred, great for lettuce wraps, bowls, or meal prep.
Equipment
Ingredients
- ½ cup chicken broth
- 1 Hidden Valley Ranch seasoning packet
- 2 pounds of defrosted chicken breasts
- 8 oz package of Philadelphia Cream Cheese cut into chunks
- 8 slices cooked and crumbled bacon
- ½ cup shredded cheddar cheese
Instructions
- Add broth to slow cooker and whisk in ranch seasoning until dissolved.
- Add chicken in an even layer. Cover and cook 4 hours on High or 8 hours on Low (don’t lift lid).
- Shred chicken in the slow cooker until it pulls apart easily.
- Add cream cheese. Stir until mostly melted and creamy.
- Stir in bacon and cheddar. Cover 5–10 minutes until fully melted, then stir smooth.
Video
Notes
- If the sauce seems thin after shredding, cook uncovered 10–15 minutes on High to reduce.
- Chicken thighs work well; expect a slightly richer sauce.
- Serve as lettuce wraps, over cauliflower rice, or as a dip with celery/cucumbers.
- For serving size: about ½–¾ cup per serving (8 servings).
Nutrition
Calories: 347kcalCarbohydrates: 1gProtein: 30gFat: 23gSaturated Fat: 10gCholesterol: 125mgSodium: 475mgPotassium: 520mgVitamin A: 495IUVitamin C: 2.4mgCalcium: 84mgIron: 0.7mg
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