Low Carb Crack Chicken









Crack Chicken

  • 2 lbs chicken breasts
  • 10 oz. (1¼ cups) cream cheese
  • 2 tbsp ranch seasoning
  • 1 tsp salt
  • 5 oz. bacon, diced
  • 1 cup (4 oz.) cheddar cheese
  • 2 tbsp fresh chives, chopped
  • ¼ tsp ground black pepper
  • 3 cups (3 oz.) baby spinach

Ranch Seasoning

  • ¾ cup (2⁄3 oz.) dried parsley
  • 1⁄3 cup (1¾ oz.) garlic powder
  • 1⁄3 cup (11⁄3 oz.) onion powder
  • 1 tbsp dried dill
  • 1 tbsp dried chives
  • ½ tbsp ground black pepper



  1. Mix the ranch seasoning, salt (if the ranch seasoning doesn't already contain salt), and cream cheese in a bowl. Place the chicken in the bottom of the slow cooker. Spread out the cream cheese mix on top of the chicken.
  2. Cover with lid and set on low for 5 hours, or on high for 3 hours.
  3. Fry the bacon on medium-high heat in a frying pan until crispy. Set aside.
  4. Shred the chicken using two forks. Mix everything together. Sprinkle with cheese and bacon and cover with the lid until the cheese has melted.
  5. Sprinkle with chives and ground black pepper. Serve together with baby spinach.

Cooking crack chicken in the oven

This is the perfect hack if you don't want to wait for hours before dinner is on the table or if you don't have a slow cooker at home but still want to make this dish.

  1. Preheat oven to 400°F (200°C).
  2. Shred the meat from a rotisserie chicken and remove the skin. OR boil the chicken fillets in chicken broth for 20 minutes under the lid and shred them using two forks when done.
  3. Mix the meat together with the ranch seasoning, salt, cream cheese, and half of the cheese. Put it in a baking dish. Sprinkle with the remaining cheese and cooked bacon.
  4. Bake for 15 minutes or until the cheese is melted and bubbly.
  5. Garnish with chives and ground black pepper.

Cooking crack chicken in the Instant Pot

Love your Instant Pot? We've got you covered.

  1. Mix the cream cheese mixture as stated in step 1.
  2. Place chicken breasts at the bottom of your instant pot. Spread the cream cheese mixture on top.
  3. Close the lid and the vent and cook on high for 15 minutes. Let steam naturally release for 10 min. Open the lid and stir. Let the sauce thicken for a few minutes.
  4. Garnish with chives and ground black pepper.