Go Back

Keto Crockpot Bacon Ranch Chicken - Easy, Creamy, and Comforting

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 lbs boneless, skinless chicken breasts (or thighs for extra richness)
  • 1 (8 oz) block cream cheese, softened
  • 1 packet ranch seasoning (about 1 oz), or 2–3 tbsp homemade ranch mix
  • 1/2 cup chicken broth (low sodium)
  • 1 cup shredded cheddar cheese
  • 6–8 slices bacon, cooked and crumbled
  • 2 cloves garlic, minced (optional, for extra flavor)
  • 1/2 tsp onion powder
  • 1/2 tsp smoked paprika (optional)
  • Salt and black pepper, to taste
  • 2 tbsp chopped fresh chives or green onions, for garnish

Method
 

  1. Cook the bacon: In a skillet, cook bacon until crisp. Drain on paper towels and crumble. Set aside. You can do this ahead and refrigerate.
  2. Season the chicken: Pat chicken dry and season both sides with salt, pepper, onion powder, and smoked paprika.
  3. Build the base: Place chicken in the crockpot. Sprinkle ranch seasoning over the top. Add minced garlic if using.
  4. Add the creaminess: Cut cream cheese into cubes and scatter over the chicken. Pour in the chicken broth.
  5. Cook low and slow: Cover and cook on Low for 4–5 hours, or on High for 2.5–3 hours, until the chicken is tender and reaches 165°F internally.
  6. Shred and mix: Remove the chicken to a plate and shred with two forks. Whisk or stir the sauce in the crockpot until smooth, then return the shredded chicken and mix well.
  7. Add cheese: Stir in the shredded cheddar. Cover and let it melt for 5–10 minutes on Warm.
  8. Finish with bacon: Fold in half the crumbled bacon. Use the rest on top for crunch. Garnish with chives or green onions.
  9. Serve: Spoon over cauliflower rice, zucchini noodles, roasted broccoli, or a bed of baby spinach. Taste and adjust salt if needed.