The Best Slow Cooker Keto Creamy Cheddar Bacon Chicken Recipe
There is something magnetic about the smell of a slow cooker working its magic on a rainy Tuesday afternoon. By 4:00 PM, the house is filled with the scent of savory herbs and simmering chicken, promising a meal that feels like a warm hug. This Keto Creamy Cheddar Bacon Chicken—often affectionately called “Crack Chicken” in low-carb circles—is the kind of dish that turns a hectic weeknight into a cozy occasion. It’s rich, impossibly tender, and features that golden, bubbly cheese pull that makes everyone at the table reach for seconds.
Why You’ll Love This
Set It and Forget It: This is true hands-off cooking. You spend ten minutes prepping in the morning and walk back to a fully realized, gourmet-style meal.
Crowd-Pleasing Flavors: Even if you aren’t following a ketogenic lifestyle, the combination of smoky bacon, sharp cheddar, and creamy sauce is universally loved.
Perfect for Meal Prep: This recipe tastes even better the next day, making it a reliable option for those who like to cook once and eat three times.
Budget-Friendly Indulgence: It uses pantry-staple herbs and accessible proteins to create a dish that feels far more expensive than it actually is.
I remember the first time I served this to my father-in-law, a man who considers a meal “rabbit food” if it doesn’t involve a massive side of mashed potatoes or a bread basket. He watched skeptically as I shredded the chicken into that velvety cheese sauce. One bite in, he stopped talking. Two bites in, he asked if there was more in the pot. By the end of the night, he didn’t even realize he had eaten a completely grain-free, low-carb dinner. It’s the ultimate “stealth health” recipe for the picky eaters in your life.
What Makes It Special
The Custom Herb Blend: Instead of using a store-bought packet with hidden sugars or fillers, we use a mix of dried parsley, dill, chives, and onion powder to create a bright, ranch-inspired profile.
The Cream Cheese Base: Two full blocks of cream cheese provide a luxurious, thick texture that coats every strand of chicken without the need for flour-based thickeners.
High-Quality Cheddar: Using shredded cheddar adds a sharp, salty bite that cuts through the richness of the cream.
Crispy Bacon Finish: The crumbled bacon isn’t just a garnish; it adds a smoky depth and a necessary crunch to the tender chicken.
Making It Happen
To begin, you’ll start by creating a flavorful base right in your slow cooker. Pour the chicken broth into the pot and stir in your dried herbs—the parsley, dill, and chives—along with the onion and garlic powders. This ensures the seasoning is evenly distributed rather than just sitting on top of the meat.
Layer in your first pound of boneless, skinless chicken breasts, giving them a generous sprinkle of kosher salt and black pepper. Repeat this with the remaining chicken, then give everything a gentle toss to ensure the breasts are slicked with that herbaceous broth. Set your timer; six hours on low will give you the most tender results, though two hours on high works if you’re in a time crunch.
Once the chicken is tender enough to fall apart at the touch of a fork, use two forks to shred the meat directly in the slow cooker. Now comes the best part: drop in those cubes of cream cheese and the majority of your shredded cheddar. Stir it all together until the residual heat transforms the mixture into a thick, golden sauce. Just before serving, top the whole pot with the remaining cheese, the crispy crumbled bacon, and a handful of fresh chives for a pop of color and brightness.
You Must Know
Cube the Cream Cheese: Don’t toss the blocks in whole. Cutting the cream cheese into small cubes allows it to melt much faster and more evenly into the sauce.
Check for Moisture: If you find the sauce is too thick for your liking, you can whisk in a tablespoon or two of heavy cream or additional broth at the very end.
Shred While Hot: Chicken is much easier to shred the moment the timer goes off. If it cools too much, the fibers tighten up.
Serving Ideas
This dish is incredibly versatile. For a classic keto meal, serve it over a bed of buttery cauliflower rice or alongside roasted broccoli florets to soak up the extra sauce. If you want something lighter, it makes a fantastic filling for large romaine lettuce boats.
For a drink pairing, a crisp, chilled Sauvignon Blanc or a dry Sparkling Water with a squeeze of lime provides a refreshing acidity that balances the richness of the cheddar and bacon.
Make It Different
The Heat Factor: Stir in some diced jalapeños or a dash of red pepper flakes if you want a spicy kick.
The Protein: You can easily swap the chicken breasts for boneless, skinless chicken thighs for a deeper flavor and higher fat content.
The Cheese: Try a mix of Pepper Jack and Cheddar for a zesty, southwestern twist.
Dairy-Free: While difficult with this specific profile, some have had success using cashew-based cream cheese and vegan cheddar shreds.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to four days. When reheating, do so gently. The microwave works in 30-second bursts, but a small saucepan over low heat is ideal. Add a splash of water or broth while reheating to loosen the sauce back to its original creamy consistency.
Success Tips
For the best texture, I highly recommend grating your own cheddar cheese from a block. Pre-shredded cheeses are often coated in potato starch to prevent clumping, which can lead to a slightly grainy texture when melted into a sauce. Also, ensure your bacon is extra crispy before crumbling; it will soften slightly once it hits the creamy chicken, so starting with a good “snap” is key.
Frequently Asked Questions
Can I use frozen chicken breasts?
It is safest to thaw your chicken before putting it in the slow cooker to ensure it reaches a safe internal temperature quickly enough. If you must use frozen, extend the cook time by at least 2 hours on low.
Is this recipe freezer-friendly?
Yes, but the texture of the cream cheese can change slightly upon thawing. If you freeze it, reheat it slowly on the stove and whisk vigorously to bring the sauce back together.
Can I make this in an Instant Pot?
Absolutely. Cook on high pressure for 15 minutes with a natural release for 10 minutes, then proceed with the shredding and cheese-melting steps.
What if I don’t have dried dill?
While the dill provides that classic “ranch” flavor, you can omit it or swap it for dried oregano if you prefer a more Mediterranean profile.
How do I make the bacon ahead of time?
You can bake a large batch of bacon in the oven at 400°F for 15-20 minutes until crisp. Store it in the fridge and crumble it right before you’re ready to top the chicken.
Recipe Card
Prep time: 10 minutes
Cook time: 6 hours
Total time: 6 hours 10 minutes
Servings: 8 servings
Category: Main Course
Difficulty: Easy
Cuisine: American
Yield: Approximately 8 cups
Equipment: 4-quart slow cooker (or larger), two forks for shredding.
Ingredients
1/2 cup low-sodium chicken broth
1 Tbsp. dried parsley
2 tsp. dried dill
1 tsp. dried chives
1/2 tsp. onion powder
1/4 tsp. garlic powder
2 lb. boneless skinless chicken breasts
Kosher salt (to taste)
Freshly ground black pepper (to taste)
2 (8-oz.) blocks cream cheese, cubed
2 1/4 cups shredded cheddar, divided
8 slices cooked turkey bacon, crumbled
Chopped chives, for serving
Instructions
Seasoning: Pour the chicken broth into a 4-quart slow cooker. Stir in the dried parsley, dill, chives, onion powder, and garlic powder.
Layering: Add half of the chicken breasts to the pot and season them with salt and pepper. Place the remaining chicken on top and season again. Stir slightly to ensure the chicken is coated in the herb broth.
Cooking: Cover and cook on low for 6 hours or on high for 2 hours.
Shredding: Once the chicken is cooked through, use two forks to shred it directly in the slow cooker.
Melting: Stir in the cubed cream cheese and 2 cups of the shredded cheddar. Keep stirring until the cheese is completely melted and the sauce is smooth.
Finishing: Top the chicken with the remaining 1/4 cup of cheddar, the crumbled bacon, and fresh chives. Serve immediately.
Notes
Nutritional information was calculated using standard ingredients and cashew milk for certain substitutions where applicable. Specific branding and exact serving sizes can impact nutritional information and points.
Nutrition
(Approximate per serving)
Calories: 480 | Net Carbs: 4g | Fat: 36g | Protein: 34g
Would you like me to create a meal plan or a shopping list based on this recipe?
