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