Ingredients
- 2 lbs boneless, skinless chicken breasts
- 8 oz cream cheese, cubed
- 1 packet (about 1 oz) ranch seasoning mix (keto-friendly or homemade)
- 1 1/2 cups shredded cheddar cheese
- 2 green onions, chopped (optional for garnish)
- Salt and black pepper, to taste
Instructions
- Place chicken breasts in the bottom of the crock pot. Season lightly with salt and pepper.
- Add cubed cream cheese on top of the chicken and sprinkle with ranch seasoning mix.
- Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken is tender.
- Shred chicken in the crock pot using two forks and stir until well combined with cream cheese mixture.
- Stir in shredded cheddar cheese. Cover and cook for another 10–15 minutes until cheese is melted.
- Top with green onions before serving.
Notes
- Add spinach in the last 30 minutes for extra greens.
- Use pepper jack or mozzarella instead of cheddar for a flavor variation.
- Serve over cauliflower rice, zucchini noodles, or in lettuce wraps.
- Swap chicken breasts for thighs for a richer flavor.
- Freeze leftovers in portions for up to 2 months.
- Prep Time: 5 minutes
- Cook Time: 6–7 hours (low) or 3–4 hours (high)
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 2g
- Sodium: 750mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 32g
- Cholesterol: 115mg
