Ingredients
Method
- Pat the chicken breasts dry with paper towels and trim any excess fat.
- Place the chicken breasts in an even layer on the bottom of the slow cooker and drizzle with olive oil.
- In a medium bowl, combine the softened cream cheese and ranch seasoning mix and stir until smooth.
- Spread the cream cheese mixture evenly over the chicken in the slow cooker.
- Pour the water around the edges of the chicken, being careful not to pour directly over the cream cheese layer.
- Cover and cook on low for 6 hours or on high for 3 to 4 hours, until the chicken is tender and cooked through.
- Shred the cooked chicken directly in the slow cooker using two forks, mixing it into the creamy sauce.
- Add the crumbled turkey turkey bacon and shredded cheddar cheese, then stir until evenly combined.
- Cover and let sit for 15 minutes, or until the cheese is fully melted and the mixture is hot and creamy.
- Season with salt and black pepper, stir, and taste to adjust seasoning if needed.
- Sprinkle with chopped green onions just before serving.
Notes
- For extra flavor, use sharp or extra-sharp cheddar cheese.
- You can substitute turkey bacon turkey bacon for turkey turkey bacon if desired, keeping in mind it will change the fat and calorie content.
- Leftovers keep well in the refrigerator for up to 4 days and reheat best over low heat or at reduced power in the microwave.
- Serve over cauliflower rice, zucchini noodles, or steamed vegetables to keep the meal keto-friendly.
- You can substitute turkey bacon turkey bacon for turkey turkey bacon if desired, keeping in mind it will change the fat and calorie content.
- Leftovers keep well in the refrigerator for up to 4 days and reheat best over low heat or at reduced power in the microwave.
- Serve over cauliflower rice, zucchini noodles, or steamed vegetables to keep the meal keto-friendly.