Keto Crack Chicken in the Crock Pot

A creamy, cheesy, and irresistible slow-cooker favorite loaded with chicken, ranch flavors, and melty cheese. I love how effortlessly this comes together in the crock pot—no fuss, all comfort, and totally keto-friendly.

Why You’ll Love This Recipe

I adore this recipe because it’s the epitome of “set it and forget it.” The crock pot does all the work, melding savory chicken, crisp bacon, cream cheese, cheddar, and ranch seasoning into a gooey, flavorful masterpiece. It’s perfect for busy days, meal prep, or a cozy dinner without carbs.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts or thighs

• Cream cheese (softened)

• Cheddar cheese (shredded)

• Bacon (cooked and crumbled)

• Ranch seasoning mix (sugar-free)

• Chicken broth or water

• Optional: garlic powder, onion powder, chopped green onions

Directions

1. Place chicken in the crock pot and season lightly with salt, pepper, garlic powder, and onion powder if using.

2. Spread softened cream cheese over the top of the chicken.

3. Sprinkle ranch seasoning evenly.

4. Pour chicken broth or water around the edges to help create a creamy base.

5. Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken is tender.

6. When cooking time is nearly done, stir in shredded cheddar and half the crumbled bacon.

7. Let it cook until cheese melts and everything is well mixed.

8. Remove chicken and shred it with forks, then stir it back into the sauce.

9. Serve topped with the remaining bacon and chopped green onions, if desired.

Servings and timing

This recipe makes 6 servings.
Preparation time: 10 minutes
Cook time: 6 hours (low) or 3–4 hours (high)
Total time: 6–6½ hours

Variations

• Spicy version: I stir in diced jalapeños or a splash of hot sauce.

• Cheese blend: I mix Monterey Jack or pepper jack with cheddar for extra melt and flavor.

• Extra creamy: I add a dollop of sour cream at the end.

• Veggie add‑in: I toss in cauliflower florets during the last hour of cooking.

Storage/Reheating

I refrigerate leftover crack chicken in an airtight container for up to 4 days. To reheat, I warm individual portions in the microwave for about 1–2 minutes or on the stovetop over low heat until heated through. I can also freeze servings in freezer-safe containers for up to 3 months—thaw overnight before reheating.

FAQs

Can I use frozen chicken?

Yes—I place frozen chicken in the crock pot, but I increase cooking time by about 1–2 hours on low or 30–45 minutes on high. Always check that the chicken reaches 165 °F internally.

Is ranch seasoning mix keto?

I choose sugar-free ranch mix or make my own with dried herbs, garlic powder, onion powder, and salt to ensure it stays low-carb.

What if I don’t have a crock pot?

I make this on the stove or in a slow-cooker-style Instant Pot on “Slow Cook” mode for the same timing—or in a covered Dutch oven at 325 °F for about 2 hours, adding cheese and bacon toward the end.

Can I make this dairy-free?

I haven’t tried dairy-free, but I’d swap cream cheese and cheddar for coconut cream cheese and dairy-free cheddar. Texture will be a bit different but still tasty.

What can I serve it with?

I enjoy it alongside cauliflower rice, zucchini noodles, or even in lettuce wraps for a satisfying, low-carb meal.

Conclusion

I absolutely love this Keto Crack Chicken in the Crock Pot—it’s creamy, savory, easy, and perfect for keto living. Every bite is rich, cheesy comfort with that indulgent ranch-and-bacon punch. I hope it becomes a go-to dish in my low-carb repertoire!