Keto Crack Chicken

This keto crack chicken is a delicious and addictive dinner recipe combining chicken, bacon, two kinds of cheeses, and ranch dressing! Low in carbs but full of flavor, it comes together in under 20 minutes!

Course Main Course

Cuisine American

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 242kcal

Author Arman Liew

Ingredients

For the chicken

4 small chicken breasts
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon garlic powder
1 teaspoon oil
4 slices bacon chopped
1 tablespoon butter
6 ounces shredded cheese

For the cream cheese filling

4 ounces cream cheese softened
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/8 teaspoon celery salt
1/4 teaspoon dried dill

Instructions

Preheat the oven to 200C/400F. Grease a 13 x 9-inch baking dish and set it aside.
Pound the four chicken breasts until ¼ inch in thickness. Sprinkle with salt, pepper, and garlic powder.
Add olive oil to the non-stick pan and place over medium heat. Add the diced bacon and cook until crispy. Remove the bacon and keep the bacon grease in the pan. Add the butter and when hot, and the chicken breasts and cook 2-3 minutes per side, until golden.
Transfer the chicken breasts into the baking dish and pour the pan juices over them.
In a small bowl, whisk together the cream cheese and spices until combined.
Evenly distribute the cream cheese mixture on top of each chicken breast. Sprinkle the cooked bacon on top, followed by the shredded cheese.
Bake for 15 minutes, until the chicken is cooked through and the cheese has melted. Remove from the oven and serve immediately.

Video

Notes

Instant pot crack chicken method. Cook the bacon on the ‘Sauté’ setting. Set it aside, melt the butter, and sear the chicken. Once seared, pour the cream cheese mixture over the chicken, then sprinkle the bacon and shredded cheese. Cook on ‘High Pressure’ for 15 minutes, then naturally release the pressure for 5 minutes.

Slow cooker crack chicken method. Cook the bacon and chicken in a skillet on the stovetop, then add the chicken to the slow cooker. Top it with the cream cheese mixture and cook on ‘Low’ for 8 hours or ‘High’ for 4 hours. Turn off the slow cooker, remove the lid, and shred the chicken with two forks. Add the bacon and shredded cheese and put the lid back on until the cheese has melted.

TO STORE: Leftovers can be stored in the refrigerator in an airtight container for up to 3 days.

TO FREEZE: Place the cooked and cooled chicken in a freezer-safe container and freeze for up to 6 months.

TO REHEAT: Reheat the chicken at 350F for 8-10 minutes or microwave single-servings for 45 seconds.

Nutrition