Easy Crockpot Keto Crack Chicken Casserole
A rich, creamy, and cheesy keto chicken casserole made in the slow cooker with tender chicken, crispy bacon, cream cheese, cheddar, and ranch seasoning. Perfect for busy weeknights and meal prep.
Equipment
- Crockpot (slow cooker)
- Mixing spoon
- Two Forks (for shredding chicken)
- Measuring cups
- Measuring spoons
- Cutting board
- Chef’s knife
- Cheese grater
- Serving spoon
Ingredients
- 2 pounds boneless skinless chicken breasts
- 8 ounces full-fat cream cheese softened
- 1 cup shredded sharp cheddar cheese
- ½ cup shredded mozzarella cheese
- 8 slices cooked bacon chopped
- 1 packet keto-friendly ranch seasoning
- 2 cloves garlic minced
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
- 2 tablespoons chopped green onions
- Optional: broccoli spinach, mushrooms, cauliflower, jalapeños, Parmesan cheese
Instructions
- Place chicken in the crockpot and season with ranch seasoning, garlic, onion powder, and black pepper.Add softened cream cheese on top. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours.Shred the chicken inside the slow cooker and stir until the cream cheese becomes smooth and creamy.Mix in cheddar, mozzarella, and half of the bacon. Cover for 10–15 minutes until the cheese melts.Stir well, top with the remaining bacon and green onions, then serve hot with your favorite low-carb side.