This low carb crack chicken is the kind of recipe you keep coming back to. It’s creamy, cheesy, and full of smoky bacon flavor, with just enough ranch to make everything pop. The best part?
It uses simple ingredients and takes very little effort, especially if you use a slow cooker or Instant Pot. It’s perfect for busy weeknights, meal prep, or feeding a crowd without spending hours in the kitchen.
Low Carb Crack Chicken - Creamy, Cheesy, and Super Satisfying
Ingredients
- 2 pounds boneless, skinless chicken breasts (or thighs for extra tenderness)
- 8 ounces cream cheese, softened and cubed
- 1 packet ranch seasoning (about 1 ounce) or 3 tablespoons homemade ranch mix
- 1 cup shredded sharp cheddar cheese
- 6 slices thick-cut bacon, cooked and crumbled (about 1/2 cup)
- 1/4 cup chicken broth (optional, helps with slow cooker or pressure cooker)
- 2 green onions, thinly sliced
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon smoked paprika (optional, for extra depth)
- Salt and black pepper to taste
Instructions
- Cook the bacon: In a skillet, cook bacon until crisp. Drain on paper towels and crumble. Set aside. Reserve a teaspoon of bacon fat if cooking on the stovetop.
- Choose your method: You can make this in a slow cooker, Instant Pot, or on the stovetop. The steps are similar with slight tweaks below.
- For slow cooker: Place chicken in the crock. Sprinkle ranch seasoning, garlic powder, onion powder, paprika, salt, and pepper. Add chicken broth. Top with cream cheese cubes. Cover and cook on Low for 4–5 hours or High for 2–3 hours, until chicken shreds easily.
- For Instant Pot: Add chicken and broth to the pot. Sprinkle ranch and spices. Top with cream cheese. Seal and cook on Manual/High for 12 minutes (thighs: 10 minutes). Quick release pressure.
- For stovetop: Lightly season chicken. In a large skillet over medium heat, add a teaspoon bacon fat or oil. Sear chicken 3–4 minutes per side. Lower heat, add broth, cover, and simmer 10–12 minutes until cooked through. Reduce heat to low and add cream cheese and ranch, stirring until creamy.
- Shred the chicken: Transfer cooked chicken to a board and shred with two forks. Return to the pot or skillet and stir to coat in the creamy sauce.
- Add the cheese and bacon: Stir in shredded cheddar until melted and smooth. Fold in crumbled bacon and most of the green onions, saving some for garnish.
- Taste and adjust: Add salt and pepper as needed. If the sauce is too thick, splash in a bit more broth. If it’s too thin, let it simmer uncovered for a few minutes.
- Serve: Top with remaining green onions. Enjoy over cauliflower rice, with roasted broccoli, in lettuce wraps, or spooned over zucchini noodles.
What Makes This Recipe So Good
- Big flavor, minimal effort: Ranch seasoning, bacon, and cheddar bring bold taste with hardly any prep.
- Low carb and keto-friendly: Each serving is rich in protein and fat, with very few net carbs.
- Versatile: Serve it in lettuce wraps, over cauliflower rice, stuffed into mushrooms, or alongside roasted veggies.
- Meal-prep friendly: It reheats well and stays creamy for days.
- Family-approved: Even picky eaters tend to love the cheesy, ranch-forward taste.
What You’ll Need
- 2 pounds boneless, skinless chicken breasts (or thighs for extra tenderness)
- 8 ounces cream cheese, softened and cubed
- 1 packet ranch seasoning (about 1 ounce) or 3 tablespoons homemade ranch mix
- 1 cup shredded sharp cheddar cheese
- 6 slices thick-cut bacon, cooked and crumbled (about 1/2 cup)
- 1/4 cup chicken broth (optional, helps with slow cooker or pressure cooker)
- 2 green onions, thinly sliced
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon smoked paprika (optional, for extra depth)
- Salt and black pepper to taste
Step-by-Step Instructions
- Cook the bacon: In a skillet, cook bacon until crisp. Drain on paper towels and crumble.
Set aside. Reserve a teaspoon of bacon fat if cooking on the stovetop.
- Choose your method: You can make this in a slow cooker, Instant Pot, or on the stovetop. The steps are similar with slight tweaks below.
- For slow cooker: Place chicken in the crock.
Sprinkle ranch seasoning, garlic powder, onion powder, paprika, salt, and pepper. Add chicken broth. Top with cream cheese cubes.
Cover and cook on Low for 4–5 hours or High for 2–3 hours, until chicken shreds easily.
- For Instant Pot: Add chicken and broth to the pot. Sprinkle ranch and spices. Top with cream cheese.
Seal and cook on Manual/High for 12 minutes (thighs: 10 minutes). Quick release pressure.
- For stovetop: Lightly season chicken. In a large skillet over medium heat, add a teaspoon bacon fat or oil.
Sear chicken 3–4 minutes per side. Lower heat, add broth, cover, and simmer 10–12 minutes until cooked through. Reduce heat to low and add cream cheese and ranch, stirring until creamy.
- Shred the chicken: Transfer cooked chicken to a board and shred with two forks.
Return to the pot or skillet and stir to coat in the creamy sauce.
- Add the cheese and bacon: Stir in shredded cheddar until melted and smooth. Fold in crumbled bacon and most of the green onions, saving some for garnish.
- Taste and adjust: Add salt and pepper as needed. If the sauce is too thick, splash in a bit more broth.
If it’s too thin, let it simmer uncovered for a few minutes.
- Serve: Top with remaining green onions. Enjoy over cauliflower rice, with roasted broccoli, in lettuce wraps, or spooned over zucchini noodles.
How to Store
- Refrigerator: Store in an airtight container for up to 4 days. Reheat gently on the stovetop over low heat or in the microwave in short bursts, stirring between intervals.
- Freezer: Freeze in meal-prep portions for up to 2 months.
Thaw overnight in the fridge, then reheat with a splash of broth or cream to bring back the silky texture.
- Meal prep tip: Portion with a low-carb side (cauliflower rice or green beans) so it’s ready to grab and go.
Health Benefits
- High in protein: Chicken provides essential amino acids that support muscle repair and satiety.
- Low in carbs: Great for keto or low-carb lifestyles, helping maintain stable blood sugar.
- Calcium and B vitamins: Cheddar and cream cheese add calcium, while chicken offers B vitamins for energy metabolism.
- Satisfaction factor: The balance of protein and fat keeps you full longer, which can support appetite control.
Pitfalls to Watch Out For
- Too salty: Ranch mix and bacon are salty. Taste before adding extra salt and consider low-sodium broth.
- Dry chicken: Overcooking can dry out breasts. Use thighs for extra forgiveness, or stick to the timing guidelines.
- Greasy texture: If bacon is very fatty, drain well.
If the final dish feels heavy, brighten it up with a squeeze of lemon or a spoon of Greek yogurt stirred in off heat.
- Clumpy sauce: Cube the cream cheese and let it soften. Stir well after shredding the chicken to fully incorporate.
- Hidden carbs in ranch: Check labels. Some mixes add sugar or starch.
A clean, low-carb brand or homemade mix keeps carbs low.
Variations You Can Try
- Buffalo crack chicken: Add 2–3 tablespoons hot sauce and finish with blue cheese crumbles.
- Jalapeño popper style: Stir in 1–2 diced jalapeños and swap half the cheddar for pepper jack.
- Veggie boost: Fold in steamed broccoli florets or sautéed spinach for extra fiber and color.
- Ranch herb upgrade: Add fresh chopped dill, parsley, and chives for a brighter, fresher flavor.
- Bake it: Transfer to a baking dish, top with extra cheddar, and bake at 375°F (190°C) for 10–12 minutes until bubbly and golden.
- Dairy-light version: Use reduced-fat cream cheese and half the cheddar. Add a splash of unsweetened almond milk to keep it creamy.
FAQ
Can I make this without a slow cooker?
Yes. The stovetop method works great and is fast.
Sear the chicken, simmer with broth, then add cream cheese and seasonings to create the sauce before shredding.
What can I use instead of ranch seasoning?
Mix 2 teaspoons dried dill, 2 teaspoons dried parsley, 1 teaspoon dried chives, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Adjust to taste.
Is this recipe spicy?
Not as written. If you like heat, add red pepper flakes, cayenne, or hot sauce.
Pepper jack cheese also gives it a gentle kick.
Can I use rotisserie chicken?
Absolutely. Shred 4–5 cups of cooked chicken and warm it in the cream cheese, ranch, and broth until creamy. It’s a great shortcut for weeknights.
What should I serve with it to keep it low carb?
Good options include cauliflower rice, zucchini noodles, roasted broccoli, sautéed green beans, or a crisp side salad with a light vinaigrette.
How do I thicken the sauce without flour?
Let it simmer uncovered to reduce, or add a little more cream cheese or shredded cheese.
You can also stir in a tablespoon of grated Parmesan.
Final Thoughts
Low carb crack chicken is comfort food made simple. It’s creamy, satisfying, and easy to customize, whether you’re cooking for one or feeding a crowd. With a short ingredient list and flexible cooking methods, it fits right into busy schedules.
Keep it on your weekly rotation and enjoy a reliable, flavorful dinner that tastes like more work than it is.