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Keto Crockpot Crack Chicken - Creamy, Cheesy, and Totally Comforting

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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 (or thighs)
  • 1 (8-ounce) block cream cheese, softened
  • 1 cup shredded sharp cheddar cheese
  • 6 slices bacon, cooked and crumbled (plus extra for topping)
  • 1 packet ranch seasoning (about 1 ounce), or 2 tablespoons homemade ranch mix
  • 1/2 cup chicken broth (low sodium)
  • 1/4 cup heavy cream (optional for extra creaminess)
  • 2 green onions, thinly sliced (for garnish)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon smoked paprika (optional)
  • Salt and black pepper, to taste

Method
 

  1. Prep the slow cooker: Lightly grease the crock with cooking spray or a small amount of olive oil to prevent sticking.
  2. Layer the base: Place the chicken breasts in the bottom. Sprinkle with ranch seasoning, garlic powder, onion powder, smoked paprika, a pinch of salt, and pepper.
  3. Add liquids and cream cheese: Pour in the chicken broth. Cut the cream cheese into chunks and scatter over the chicken.
  4. 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 very tender and shreds easily.
  5. Shred the chicken: Transfer the chicken to a plate and shred with two forks. Return the shredded chicken to the slow cooker.
  6. Make it creamy and cheesy: Stir in the heavy cream (if using), cheddar cheese, and most of the crumbled bacon. Mix until smooth and melty. Taste and adjust salt and pepper.
  7. Finish and serve: Let it warm through for 5–10 minutes. Top with remaining bacon and green onions. Serve hot.