Crock Pot Crack Chicken

*This recipe is only low-carb if you don't eat it on or over a carb. This could be good over steamed cauliflower or other veggies. You can also just eat it "as is."

We had this last night and everyone LOVED it! It was simple, tasty and made a lot, so it would be good for when you have company over. The cream cheese has a pretty strong tangy flavor, so I wouldn't recommend using a sharp cheddar unless you like a lot of strong cheese taste. We used our mixed blend shredded cheese and it turned out perfect for us.

See the original recipe here: https://www.julieseatsandtreats.com/crack-chicken/

Crock Pot Crack Chicken

• 2 lbs boneless skinless chicken breasts (I used a bag of 5 frozen breasts and were partially thawed and cut into faster cooking/smaller pieces)
• 1 oz packet ranch seasoning mix
• 2 packages cream cheese 8 oz each, cubed
• 2.8 oz bacon bits
• 1 c. shredded cheddar cheese (I used a cheese blend)

Instructions:

Spray crock pot with non stick spray. Place the chicken breasts on the bottom of the crock pot. Top with ranch seasoning and cubed cream cheese. Cook on low 6-8 hours or on High for 4 hours. When cooking time is done shred the chicken with two forks. Then add the cheese and bacon. Stir to combine and cook on low for about 10-15 minutes or until cheese is melted. Serve on buns or how ever you would like to enjoy it!