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Classic Keto Slow Cooker Crack Chicken

Creamy, cheesy, bacon-loaded keto crack chicken made easily in the slow cooker. This low-carb comfort food is rich, flavorful, and perfect for serving over cauliflower rice, steamed veggies, or in lettuce wraps.
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Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 430
Ingredients Method Notes

Ingredients
  

  • 2 lbs boneless skinless chicken breasts
  • 8 oz cream cheese cubed
  • 1 cup shredded cheddar cheese
  • 8 slices bacon cooked and crumbled
  • 1 packet ranch seasoning mix about 1 oz
  • 1/4 cup chicken broth
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp black pepper
  • 2 green onions sliced
  • 1 tbsp chopped parsley optional

Method
 

  1. Place the chicken breasts in the slow cooker.
  2. Sprinkle the ranch seasoning, garlic powder, onion powder, and black pepper over the chicken.
  3. Pour in the chicken broth.
  4. Add the cubed cream cheese on top.
  5. Cover and cook on LOW for 5–6 hours or HIGH for 2.5–3 hours, until the chicken is fully cooked and tender.
  6. Shred the chicken directly in the slow cooker using two forks.
  7. Stir well so the chicken mixes with the cream cheese and cooking juices into a creamy sauce.
  8. Add the shredded cheddar cheese and most of the crumbled bacon. Stir until melted and combined.
  9. Cover for 5–10 minutes if needed to melt the cheese fully.
  10. Garnish with the remaining bacon, sliced green onions, and parsley before serving.

Notes

  • For a thicker sauce, use only 2–3 tablespoons broth instead of 1/4 cup.
  • Chicken thighs can be used instead of chicken breasts for a richer flavor.
  • Make sure to use block cream cheese for the creamiest texture.
  • Serve with cauliflower rice, zucchini noodles, broccoli, or lettuce wraps for a keto-friendly meal.
  • Store leftovers in an airtight container in the fridge for up to 3 days.