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keto crack crockpot chicken recipe

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I have died and gone to Heaven! This is the BEST crockpot recipe for chicken that I have ever eaten. HANDS DOWN.

Ingredients:

  • 1/2 cup chicken broth
  • 1 packet of Hidden Valley Ranch seasoning
  • 2 lbs of thawed chicken breasts
  • 1 package of Philadelphia Cream Cheese (8 oz)
  • 1/2 cup shredded mozzarella cheese
  • 2 tbsp Parmesan cheese
  • 8 slices of bacon (or bacon bits – no judgement!)

Directions:

  • Add chicken broth to the crockpot and stir in Hidden Valley Ranch seasoning packet. Then add thawed chicken breasts.
  • Cover and cook on high for 4 hours OR low for 8 hours.
  • Cook the bacon before the timer ends.
  • After the cook time has ended, shred the chicken with two forks.
  • Cut up Philadelphia Cream Cheese into chunks and add to the mixture.
  • Add in the shredded mozzarella cheese and the Parmesan cheese.
  • Re-cover for 5-10 minutes to let the cheeses melt.
  • Uncover the crockpot and stir the mixture well. It’s ready!

Now, here’s where you have some options. You can eat this chicken as-is right out of the crockpot, you can spoon it over some spinach for a delicious salad topping, or you can add it to some riced cauliflower for a keto-friendly “chicken and rice” dish. I chose the latter!

Finally, I consider the bacon to be the crowning jewel of this recipe. If you like soft bacon, you can chop it all up and add it to the pot when you add in the cheeses. However, if you’re like me and prefer crispy bacon, crumble a couple of slices over your plated chicken dish as the last touch, and….

EAT YOUR HEART OUT. 🙂

Bon Appétit!

Blessings,
Emily

ten minute salad recipe

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In my effort to continue eating healthy in the middle of the covid-apocalypse, tonight I made another delicious salad. However, we were running low on spinach, so I added some steamed broccoli into the mix to get 3 full servings of greens with my lean protein.

Chicken Sausage Spinach Salad
  • 60 grams of freshly washed raw baby spinach
  • 90 grams of Steamfresh broccoli (one bag only takes 5-6 minutes in the microwave)
  • 2 wedges of Laughing Cow Light cheese
  • 2 links of Gilbert’s Bourbon Apple chicken sausage (these are individually wrapped and only take 30 seconds each to heat up in the microwave)
  • 2.5 tablespoons of plain balsamic vinaigrette

Pair this salad with a can of Pomme Baya (apple cranberry) La Croix sparkling water, and you’ve got yourself a tasty, healthy meal!

Choose well, and Be well! 🙂

Blessings,
Emily

crockpot cilantro lime shredded chicken tacos

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I discovered the most DIVINE chicken tacos in existence today. Raise your hand if you want the recipe! 😀

cilantro lime shredded chicken goodness!

Ingredients:

  • 2 lbs of chicken breasts
  • 2 cans of original Rotel
  • 1 packet of Taco seasoning
  • 2 limes, juiced (or 4 tbsp of bottled lime juice)
  • 3 tablespoons of fresh cilantro (or freeze-dried cilantro, usually found in a glass bottle)
  • salt & pepper to taste

Directions:

  • put everything except the chicken your crockpot and mix well
  • add the chicken to the crockpot and cover it with the mixture
  • cook on LOW for 3 hours (or 6 hours if chicken is frozen)
  • pull chicken apart with your fork
  • eat!

This recipe feeds 2-4 adults — depending on how hungry the hippos are.

You can eat this like a bowl (maybe add some lettuce and cheese) for a low-carb option, or grab your tortillas and make yourself some tacos! Either way, it is absolutely DELICIOUS, and will most likely become your new favorite crockpot dish.

Bon appétit!

Blessings,
Emily

skinny chicken enchiladas

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I discovered this recipe on a Facebook page called Skinnytaste. And boy is it ever a HIT! I had to share it with y’all! 😍

PREP TIME:
10 mins

COOK TIME:
35 mins

TOTAL TIME:
45 mins

These are the BEST Chicken enchiladas, my dish of choice anytime I go out for Mexican! If you’re an enchilada lover like me, you will love these!

Ingredients

For the enchilada sauce:

* 2 garlic cloves (minced)

* 1-2 tbsp chipotle chilis in adobo sauce

* 1-1/2 cups tomato sauce

* 1/2 tsp chipotle chili powder

* 1/2 tsp ground cumin

* 3/4 cup reduced sodium chicken broth

* kosher salt and fresh pepper to taste

For the chicken:

* 1 tsp vegetable oil

* 8.5 oz 2 breast halves cooked shredded chicken breast

* 1 cup diced onion

* 2 large clove garlic (minced)

* 1/4 cup cilantro

* kosher salt

* 1 tsp cumin

* 1/2 tsp dried oregano

* 1 tsp chipotle chili powder

* 1/3 cup chicken broth

* 1/2 cup tomato sauce

For the enchilada:

* 8 7-inch low-carb whole wheat flour tortillas (la tortilla factory)

* 1 cup shredded low fat Mexican cheese

* non-stick cooking spray

* 2 tbsp chopped scallions or cilantro for topping

Instructions

* In a medium saucepan, spray oil and sauté garlic. Add chipotle chiles, chili powder, cumin, chicken broth, tomato sauce, salt and pepper. Bring to a boil. Reduce the heat to low and simmer for 5-10 minutes. Set aside until ready to use.

* Preheat oven to 400 degrees.

* Heat the vegetable oil in a medium skillet over medium-high heat. Sauté onions and garlic on low until soft, about 2 minutes. Add chicken, salt, cilantro, cumin, oregano, chili powder, tomato sauce, chicken broth, and cook 4 to 5 minutes. Remove from heat.

* Spray a 13 by 9-inch glass baking dish with non-stick spray. Put 1/3 cup chicken mixture into each tortilla and roll it.

* Place on baking dish seam side down, top with sauce. Then top with cheese.

* Cover with aluminum foil and bake in the oven on the middle rack for 20-25 minutes. Top with low fat sour cream or scallions if you wish. (Extra points) Makes 8 enchiladas.

Serving: 1 enchilada. Calories: 168kcal, Carbohydrates: 17.5g, Protein: 17.5g, Fat: 6.5g, Saturated Fat: 2g, Polyunsaturated Fat: 0g, Monounsaturated Fat: 0g, Trans Fat: 0g, Cholesterol: 29.5mg, Sodium: 441mg, Potassium: 0mg, Fiber: 8.5g, Sugar: 3g, Vitamin A: 0%, Vitamin C: 0%, Calcium: 0%, Iron: 0%.

Freestyle Points: 6   Points +: 6

YUM! 😃

Blessings,
Emily

Photo and recipe courtesy of Skinnytaste.