Keto Crack Chicken

250 mins
Serves 6
https://lowcarbyum.com/crock-pot-crack-chicken/

Directions

  1. 1Place the chicken thighs into the bottom of the Crockpot.
  2. 2Place the chicken thighs into the bottom of the Crockpot.
  3. 3Place the chicken thighs into the bottom of the Crockpot.
  4. 4Sprinkle the ranch seasoning over the chicken.
  5. 5Sprinkle the ranch seasoning over the chicken.
  6. 6Sprinkle the ranch seasoning over the chicken.
  7. 7Cut the cream cheese into pieces and place it on top of the chicken.
  8. 8Cut the cream cheese into pieces and place it on top of the chicken.
  9. 9Cut the cream cheese into pieces and place it on top of the chicken.
  10. 10Close the lid of the Crockpot and cook on high for 4 hours without disturbing.
  11. 11Close the lid of the Crockpot and cook on high for 4 hours without disturbing.
  12. 12Close the lid of the Crockpot and cook on high for 4 hours without disturbing.
  13. 13Remove the lid, shred the chicken with two forks and stir the ingredients to combine well.
  14. 14Remove the lid, shred the chicken with two forks and stir the ingredients to combine well.
  15. 15Remove the lid, shred the chicken with two forks and stir the ingredients to combine well.
  16. 16Add the cheddar cheese, bacon and green onions to the top of the chicken.
  17. 17Add the cheddar cheese, bacon and green onions to the top of the chicken.
  18. 18Add the cheddar cheese, bacon and green onions to the top of the chicken.
  19. 19Place the lid on the Crock Pot and allow the cheese to melt.
  20. 20Place the lid on the Crock Pot and allow the cheese to melt.
  21. 21Place the lid on the Crock Pot and allow the cheese to melt.
  22. 22Remove the lid and serve.
  23. 23Remove the lid and serve.
  24. 24Remove the lid and serve.

Ingredients

  • 2 pounds boneless skinless chicken thighs (about 8 pieces)
  • 2 pounds boneless skinless chicken thighs (about 8 pieces)
  • 2 pounds boneless skinless chicken thighs (about 8 pieces)
  • 2.25 teaspoon dried chives
  • 2.25 teaspoon dried chives
  • 2.25 teaspoon dried chives
  • 1 tablespoon dried parsley
  • 1 tablespoon dried parsley
  • 1 tablespoon dried parsley
  • 2.25 teaspoon dried dill weed
  • 2.25 teaspoon dried dill weed
  • 2.25 teaspoon dried dill weed
  • 2.25 teaspoon garlic powder
  • 2.25 teaspoon garlic powder
  • 2.25 teaspoon garlic powder
  • 1.5 teaspoon onion powder
  • 1.5 teaspoon onion powder
  • 1.5 teaspoon onion powder
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 8 ounces cream cheese
  • 8 ounces cream cheese
  • 8 ounces cream cheese
  • 0.66 cup chopped cooked bacon (about 8 or 9 strips)
  • 0.66 cup chopped cooked bacon (about 8 or 9 strips)
  • 0.66 cup chopped cooked bacon (about 8 or 9 strips)
  • 1.25 cups shredded cheddar cheese
  • 1.25 cups shredded cheddar cheese
  • 1.25 cups shredded cheddar cheese
  • 0.25 cups green onions
  • 0.25 cups green onions
  • 0.25 cups green onions

Equipment

Crockpotforks

Tips

  • Use a keto-friendly packaged ranch seasoning mix if you prefer, ensuring it has no wheat flour, corn starch, or added sugars.
  • This recipe can be turned into a skillet recipe using shredded rotisserie chicken.
  • If using a block of cheddar cheese, roughly chop it instead of shredding for melting.
  • Pork loin can be used as a substitute for chicken.
  • Leftovers can be stored in an airtight container in the refrigerator for up to a week.
  • To re-melt hardened cheese in leftovers, heat in a saucepan over low heat.
  • Frozen chicken can be used; however, increase the cooking time. Always use boneless and skinless chicken pieces.
  • You may add water or bone broth if you find the dish too thick or heavy.