Easy Keto Crack Chicken Recipe
This ridiculously creamy keto crack chicken with bacon, cream cheese, and melted cheddar is ready in just 25 minutes. Perfect for busy weeknights and meal prep. Includes oven, slow cooker, and Instant Pot methods!
Ingredients
Main Ingredients
- 4 chicken breasts small, pounded flat
- 1/4 tsp salt
- 1/4 tsp black pepper fresh cracked preferred
- 1/2 tsp garlic powder divided (1/2 tsp + 1/4 tsp)
- 1 tsp cooking oil
- 4 slices bacon chopped
- 1 tbsp butter
Cream Cheese Mixture
- 4 oz cream cheese softened to room temperature
- 1/2 tsp onion powder
- 1/4 tsp garlic powder additional
- 1/8 tsp celery salt
- 1/4 tsp dried dill
Topping
- 6 oz shredded cheese cheddar, Monterey Jack, or blend
Instructions
- Preheat oven to 400°F. Spray a 9x13 baking dish with cooking spray and set aside.
- Pound chicken breasts between plastic wrap until about 1/4-inch thick. Season both sides with salt, pepper, and 1/2 tsp garlic powder, pressing seasonings into the meat.
- Heat oil in a large skillet over medium heat. Add chopped bacon and cook for 5-6 minutes, stirring occasionally, until crispy. Remove bacon with a slotted spoon to paper towels. Leave bacon fat in the pan.
- Add butter to the bacon fat and let it melt. Place chicken breasts in the pan and sear for 2-3 minutes per side until golden-brown (not fully cooked). Transfer chicken to prepared baking dish and pour pan juices over top.
- In a bowl, combine softened cream cheese, onion powder, remaining 1/4 tsp garlic powder, celery salt, and dried dill. Mix until smooth with no lumps.
- Spread cream cheese mixture evenly over each chicken breast. Top with crispy bacon, then sprinkle shredded cheese over everything.
- Bake for 15 minutes until cheese is melted and bubbly, and chicken reaches 165°F internal temperature. Let rest for 2-3 minutes before serving.
Notes
Instant Pot Method: Use sauté function to cook bacon and sear chicken. Add cream cheese mixture on top. Cook on high pressure for 15 minutes with natural release.
Slow Cooker Method: Sear bacon and chicken on stovetop first, then transfer to slow cooker. Add cream cheese mixture on top. Cook on low for 8 hours or high for 4 hours.
Storage: Store in airtight container in refrigerator for up to 3 days, or freeze for up to 6 months.
Substitutions: Can use boneless, skinless chicken thighs instead of breasts. For dairy-free, use dairy-free cream cheese and cheese alternatives.
Pro Tip: If cream cheese mixture seems too thick, stir in 1 tablespoon of chicken broth to make it easier to spread.