Keto Crack Chicken
Keto Crack Chicken is a comforting, low-carb dish featuring tender chicken, savory ranch seasoning, cream cheese, and crispy turkey bacon, perfect for weeknight dinners or meal prep.
Ingredients
Main Ingredients
- 2 pounds boneless, skinless chicken thighs or breasts
- 1 packet ranch seasoning
- 16 oz cream cheese, cubed Use dairy alternatives for strict keto diets
- 10 slices turkey bacon, cooked & chopped
- 1.5 cups shredded cheddar cheese Use dairy alternatives for strict keto diets
- ⅓ cup sliced green onions
- ½ cup chicken broth Only for Instant Pot method
Instructions
Slow Cooker Method
- Add chicken to the liner of a slow cooker.
- Sprinkle ranch seasoning over the chicken and top with cubed cream cheese.
- Cover and cook on low for 5-6 hours or high for 3-4 hours.
- When done, turn the heat to warm and shred the chicken.
- Stir in cooked turkey bacon and top with shredded cheddar cheese, letting it sit for 5-10 minutes until the cheese melts.
- Garnish with green onions.
Instant Pot Method
- Pour chicken broth into the liner of the Instant Pot.
- Add chicken and sprinkle ranch seasoning over it.
- Secure the lid and pressure cook on high for 15 minutes.
- Perform a quick release, then shred the chicken.
- Switch to SAUTE mode, stir in cream cheese and turkey bacon until melted.
- Top or stir in the shredded cheese, and garnish with green onions.
Oven Method
- Preheat your oven to 400°F.
- Pound chicken to ¼ inch thickness and place it in a single layer in a 9x13 baking dish.
- In a medium bowl, mix cream cheese, ranch seasoning, ½ cup cheddar cheese, and turkey bacon.
- Spread this mixture over the chicken, topping with the remaining cheddar.
- Bake for 20-25 minutes, until fully cooked.
- Once done, remove and top with green onions.
Notes
Best served over a bed of greens or with cauliflower rice. Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for up to 3 months. Label your frozen dish with the date.