today made this delicious recipie it was so good and my family liked it
Recipe:
4 boneless, skinless chicken breasts
1 packet ranch seasoning mix (look for a lower-sodium or reduced-fat version if you prefer)
1/2 cup reduced-fat cream cheese, softened
1/2 cup plain non-fat Greek yogurt (to reduce fat and add creaminess)
1/4 cup shredded reduced-fat cheddar cheese
1/4 cup cooked and crumbled turkey bacon or regular bacon (optional, can adjust based on points)
1/4 cup chopped green onions (optional, for added flavor)
1 tsp garlic powder
1 tsp onion powder
Salt and pepper, to taste
Instructions:
Prepare the Chicken: If your chicken breasts are large, you may want to butterfly or pound them to even out their thickness. This ensures even cooking. Season both sides of the chicken with salt, pepper, garlic powder, and onion powder.
Make the Crack Chicken Mixture: In a bowl, combine the softened cream cheese, Greek yogurt, ranch seasoning, cheddar cheese, and crumbled bacon. Mix until well combined.
Cook the Chicken: Place the chicken breasts in a slow cooker. Spread the cream cheese mixture evenly over the chicken breasts. Cover the slow cooker and cook on low for 4-5 hours, or until the chicken is fully cooked and tender. If you’re in a hurry, you can also cook the chicken in the Instant Pot for about 10-15 minutes on high pressure (with a natural release) or in the oven at 375°F (190°C) for about 25-30 minutes.
Shred the Chicken: Once the chicken is cooked, use two forks to shred the chicken in the slow cooker. Stir everything together, ensuring the chicken is fully coated with the creamy mixture.
Serve: Garnish with chopped green onions and serve with your favorite low-carb sides like steamed vegetables, a side salad, or cauliflower rice.
