Description

Incredibly creamy, addictively delicious low-carb chicken loaded with cream cheese, bacon, cheddar, and ranch seasoning—perfect for keto diets

Ingredients

Scale

2 pounds boneless, skinless chicken breasts
8 ounces cream cheese, softened
1 ounce packet ranch seasoning mix
1 cup sharp cheddar cheese, shredded
8 strips bacon, cooked and crumbled
1/2 cup chicken broth
1 teaspoon garlic powder
1/2 teaspoon black pepper
2 tablespoons green onions, chopped (optional)

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Instructions

1. Cook bacon until crispy, then crumble and set aside. Allow cream cheese to soften at room temperature.
2. Place chicken breasts in slow cooker and add chicken broth, ranch seasoning, garlic powder, and black pepper.
3. Cook on low for 6-8 hours or high for 3-4 hours until chicken shreds easily with a fork.
4. Shred chicken directly in the slow cooker using two forks.
5. Add softened cream cheese, half of the cheddar cheese, and most of the crumbled bacon to the shredded chicken.
6. Stir well until cream cheese melts completely and everything is thoroughly combined.
7. Continue cooking for 15 minutes, stirring occasionally, until mixture is creamy and heated through.
8. Top with remaining cheddar cheese and bacon crumbles.
9. Garnish with green onions if desired and serve hot over cauliflower rice, in lettuce wraps, or with low-carb vegetables.

Notes

Store in airtight containers in refrigerator for up to 5 days. Freezes well for up to 3 months. Add chicken broth or heavy cream when reheating to restore creamy consistency. Can also be made in Instant Pot (pressure cook 12 minutes with natural release) or on stovetop.

Prep Time: 15 minutes
Cook Time: 4 hours
Category: Main Course
Method: Slow Cooking
Cuisine: American

Nutrition

Serving Size: 1 serving (approximately 1 cup)
Calories: 425
Sugar: 1g
Sodium: 890mg
Fat: 28g
Carbohydrates: 4g
Fiber: 0g
Protein: 38g