A Delicious, Keto-Friendly Crockpot Recipe

This Keto Creamy Bacon Ranch Crack Chicken is a savory, indulgent dish that’s packed with flavor and all the keto goodness you need. Made in the Crockpot for ultimate convenience, this dish features tender chicken breasts cooked with rich cream cheese, crispy bacon, and a tangy ranch dressing mix. Whether you’re craving a hearty dinner or prepping for the week ahead, this crack chicken recipe is both satisfying and easy to make.

Why This Recipe Works

  • Low in Carbs, High in Flavor – With no hidden sugars, this creamy chicken dish is naturally low in carbs while delivering big on flavor.
  • Crockpot Convenience – The Crockpot does all the hard work for you, giving you a hands-off meal that’s ready when you are.
  • Loaded with Healthy Fats – The combination of cream cheese, bacon, and cheddar cheese ensures this meal is rich in healthy fats, keeping you full and satisfied.

Tips for the Best Results

  • Use full-fat cream cheese for the creamiest texture and flavor.
  • Crisp the bacon before adding it to the Crockpot for a crunchy texture that stands out in each bite.
  • Shred the chicken once it’s cooked for better flavor absorption and a more uniform texture.
  • Optional: Add a sprinkle of fresh parsley or green onions as a garnish for extra color and freshness.

What to Serve with Keto Crack Chicken

Pair this dish with these keto-friendly sides:

  • Cauliflower Mash – A low-carb alternative to mashed potatoes, creamy and buttery.
  • Sautéed Zucchini – Lightly sautéed zucchini with garlic and butter for a quick side.
  • Avocado Salad – A simple avocado salad with tomatoes, cucumber, and olive oil.

Storage & Reheating Tips

  • Store leftover crack chicken in an airtight container for up to 4 days in the fridge.
  • Reheat in the microwave or on the stovetop, adding a little extra cheese or cream if needed to restore its creamy texture.
  • Freeze individual portions for up to 1 month. Reheat directly from frozen.

Ingredients You’ll Need

For the Crack Chicken:

  • 4 boneless, skinless chicken breasts (or thighs)
  • 8 oz cream cheese, softened
  • ½ cup full-fat mayonnaise
  • 1 packet ranch seasoning (ensure it’s sugar-free)
  • 1 cup shredded cheddar cheese
  • 6 slices of bacon, cooked and crumbled
  • 2 tablespoons butter
  • Salt and pepper to taste

Optional Garnishes:

  • Chopped green onions or fresh parsley

Step-by-Step Instructions

Prepare the Chicken

  1. Place the chicken breasts in the bottom of the Crockpot. Season with salt and pepper.
  2. Cook the bacon in a skillet over medium heat until crispy, then crumble it into small pieces. Set aside.

Make the Creamy Sauce

  1. In a bowl, mix the cream cheese, mayonnaise, and ranch seasoning until smooth and well combined.
  2. Pour the creamy mixture over the chicken breasts in the Crockpot. Add butter on top of the mixture for extra richness.

Cook the Chicken

  1. Cover the Crockpot and cook on low for 4-6 hours or on high for 2-3 hours until the chicken is tender and fully cooked.
  2. Once the chicken is cooked, shred it using two forks directly in the Crockpot. Mix the chicken well with the creamy sauce.

Add Bacon & Cheese

  1. Stir in the crumbled bacon and shredded cheddar cheese, mixing everything together until the cheese is melted and incorporated.
  2. Cook for an additional 10-15 minutes on low, allowing the flavors to meld together.

Serve & Enjoy

Serve the creamy bacon ranch crack chicken with your choice of low-carb sides or enjoy it as-is for a satisfying meal.

Nutritional Information (Per Serving)

  • Calories: 450 kcal
  • Protein: 35g
  • Fat: 30g
  • Carbs: 4g
  • Net Carbs: 3g