Keto Crack Salsa Chicken
Keto Crack Salsa Chicken
- Prep Time: 10 min
- Cook Time: 360 min
- Total Time: 370 min
Ingredients
- 3 pounds boneless skinless chicken breast
- 1/2 Cup chicken broth
- 1/2 cup salsa
- 1 Tablespoon dried parsley
- 1 teaspoon dried dill
- 1 teaspoon minced garlic
- 1 teaspoon minced onion
- 1/4 teaspoon pepper
- 2 x (1 ounce) packets dry ranch seasoning
- 2 x (8 ounce) package cream cheese, cut into smaller chunks
- 1 cup Colby Jack Cheese
- 10 slices bacon, ( 1 package) cooked crispy and crumbled
Instructions
Pour the chicken broth on the bottom of the slow cooker. Add the salsa, dried parsley, dried dill, minced onion, pepper, and two packets of dry ranch seasoning. Stir till well combined.
Next place the chicken breasts on the bottom of a slow cooker. Add two packages of cream cheese that are cut into small chunks on top of the chicken breasts.
Cook on low for 6-8 hours or high for 4 hours.
Take the chicken out and shred the cooked chicken with a fork on a cutting board. Add the shredded chicken back in the slow cooker. Then add the Colby Jack Cheese and bacon crumbles on top.
Serve after the cheese has melted on it.
Notes
For a strict Keto diet don’t use the dry ranch seasoning packets as they contain maltodextrin. Garnish this dish with green onions if desired. Serve it with cloud bread, lettuce wraps, low carb wraps, coleslaw, riced cauliflower, zucchini noodles, or eat it as is.
Nutrition
- Serving Size: 8
- Calories: 992
- Sugar: .3 g
- Sodium: 758 mg
- Fat: 33.1 g
- Saturated Fat: 13.4 g
- Carbohydrates: 1.3 g
- Fiber: .2 g
- Protein: 161.4 g
