I seriously don’t know what I would do without my Crock Pot most days. I love being able to buy meat in bulk, freeze and defrost it as desired, throw it in the Crock Pot with some seasoning, and be done. Especially because, as I have said before, you do so much cooking when you are eating healthy.
Keto Crack Chicken is no exception. This is a super easy - and quick - recipe to prepare, and its name should be a dead giveaway on how delicious it is.
This dish has only four ingredients: chicken breasts; cream cheese; bacon; and ranch seasoning. I did have a “DOH!” moment when checking the macros in my Keto Diet App for this recipe. The entry I had been using for my favorite ranch seasoning was wrong and did not include an accurate carb count. So when I discovered one packet of Hidden Valley Ranch Seasoning has 16 grams of carbs, I was a little blown away.
Nevertheless, I used 2 full packets of seasoning since this was my first go at Crack Chicken. While delicious, it is higher on the carb count when you use both seasoning packets, so I will most likely try preparing this dish with only one packet next time. I would also like to try adding some jalapeños or green chiles, or maybe even some salsa on top. The sky’s the limit with this recipe!
4 boneless skinless chicken breasts, frozen (about 2 lbs)
2 blocks (8 oz each) cream cheese
2 packets Hidden Valley Ranch Seasoning
8 slices microwave bacon, crumbled
Grease bottom and sides of Crock Pot with olive oil
Place frozen chicken breasts in bottom of pan
Place both blocks of cream cheese on top of chicken.
Sprinkle both seasoning packets on top of cream cheese.
Cook on low 8 hours.
About 15 minutes before serving, microwave bacon slices.
Shred chicken. Crumble bacon in pot and stir thoroughly.