Keto Crack Chicken

Step by Step Instructions

1. 1

   Place thawed chicken in the slow cooker. Sprinkle with ranch seasoning and top with cubed cream cheese. Cover and start cooking immediately on low for 5-6 hours or high for 3-4 hours, until the thickest chicken pieces reach 165°F.

   Shred the cooked chicken and stir it into the cream cheese with the cooked bacon. Top with cheddar, cover for 5-10 minutes until melted, then add green onions. Serve promptly or hold hot according to your cooker’s instructions.

2. 2

   Pour the minimum thin-liquid amount required by your Instant Pot model into the liner, using chicken broth. General manufacturer guidance is 1 1/2 cups for 6-quart and 2 cups for 8-quart models; follow your specific manual and never scale below its minimum.

   Add thawed chicken and ranch seasoning. Leave the cream cheese, bacon, cheddar and onions out for now. Secure the lid and pressure cook on high for about 15 minutes.

   Release pressure using the quick-release procedure permitted by your model; if liquid sputters, stop releasing and allow it to settle before continuing. Open only once pressure has fully released. Check the thickest chicken pieces reach 165°F; if needed, simmer uncovered until they do.

   Lift out and shred the cooked chicken. Reserve excess broth in a heatproof container, then return the chicken. On SAUTE, stir in cream cheese and cooked bacon until the cheese melts, adding reserved broth only as needed to loosen the sauce. Turn off the heat, add cheddar and finish with green onions.

3. 3

   Preheat the oven to 400°F. Pound thawed chicken breasts or thighs to about 1/4 inch thick. Place in a single layer in a 9×13-inch baking dish.

   Mix the cream cheese, ranch seasoning, one-third of the cheddar and all the cooked bacon in a bowl. Spread over the chicken and top with the remaining cheddar.

   Bake for about 20-25 minutes, until the thickest chicken pieces reach 165°F; allow longer if needed. Remove and top with green onions.