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Keto Crack Chicken (Slow Cooker) - Creamy, Cheesy, and Low-Carb Comfort

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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 2 pounds boneless, skinless chicken breasts (thighs also work well)
  • 1 (8-ounce) block cream cheese, cut into chunks, room temperature if possible
  • 1 packet ranch seasoning mix (about 1 ounce) or 2 tablespoons homemade ranch seasoning
  • 1 cup shredded sharp cheddar cheese
  • 6 slices cooked bacon, crumbled (or about 1/2 cup real bacon bits)
  • 1/4 cup chicken broth (optional, for easier shredding and saucier texture)
  • 1/4 teaspoon garlic powder (optional boost)
  • 1/4 teaspoon onion powder (optional boost)
  • 1/4 teaspoon smoked paprika (optional for warmth and color)
  • Salt and pepper to taste
  • 2 green onions, thinly sliced (for garnish)

Method
 

  1. Prep the slow cooker. Lightly grease the slow cooker insert or use a liner to make cleanup easier.
  2. Season the chicken. Place chicken breasts (or thighs) in the slow cooker. Sprinkle ranch seasoning, garlic powder, onion powder, smoked paprika, and a small pinch of salt and pepper over the top.
  3. Add creaminess. Scatter the cream cheese chunks over the chicken. If you want a looser, saucier result, pour in the chicken broth.
  4. Cook low and slow. Cover and cook on Low for 4–6 hours or High for 2.5–3.5 hours, until the chicken is cooked through and easily shreds with a fork.
  5. Shred the chicken. Remove the chicken to a board and shred with two forks, or shred directly in the pot using tongs. Return the chicken to the slow cooker.
  6. Stir in cheese and bacon. Add shredded cheddar and most of the crumbled bacon. Stir until the cheese melts and the mixture is creamy. Taste and adjust seasoning with salt and pepper.
  7. Finish and serve. Top with remaining bacon and sliced green onions. Serve hot.