Even if you’re not on the keto train, this creamy Crock-Pot chicken is still worth making. The ranch-flavored cream cheese and cheddar sauce is out. of. this. world. Obviously, this recipe is much different in flavor and carb count than our breaded Crack Chicken. But the name rings true for both dishes. Bottom line: You won’t want to stop eating them.
Adapted from: www.delish.com
Ingredients
2 pounds of defrosted chicken breasts
1/2 cup chicken broth
8 slices cooked and crumbled bacon
8 oz package of Philadelphia Cream Cheese cut into chunks
1/2 cup shredded cheddar cheese
1 Hidden Valley Ranch seasoning packet
Instructions
- Number One. Add chicken broth to the slow cooker and stir in the Hidden Valley Ranch seasoning packet. Then add defrosted chicken breasts.
- Number Two. Cover and cook for 4 hours on high or 8 hours on low.
- Number Three. After the cooking time has ended, shred the chicken with two forks.
- Number Four. Add chunks of cut-up Philadelphia Cream Cheese, bacon and shredded cheddar. Stir ingredients.
- Number Five. Cover the crockpot again, and cook for an additional 5-10 minutes, until the cream cheese has melted.