Diet

Crock-Pot Recipes for the Keto Diet

There’s a reason chuck roast, brisket, and pork shoulder dominate Crock-Pot recipes. Tough, high-fat cuts of meat are best suited to slow cooking, since heating them low and slow is key to making them tender but not dry. All the better for people who are following a keto diet, since it calls for consuming 75 percent of calories from fat.

Not to mention, the convenience factor. If you’re new to the keto diet and still getting the hang of calculating your macros, you probably don’t feel like spending even more energy on a labor-intensive recipe. Crock-Pot recipes are often designed to be very hands-off—a lot of the time, you can just plop all ingredients in at the start of the day and then let the pot work its magic for a few hours. Whether you’re on the high-fat diet or just want new easy meal ideas, here some are keto Crock-Pot recipes and meal ideas to try.

Slow Cooker Crack Chicken

RECIPE INGREDIENTS

So, for this to classify as “crack”, we really only need three things: ranch seasoning mix, cream cheese, and bacon. If you’re planning to make yourself some “crack” and you’ve already got those ingredients, the rest is so simple.

Here’s what you’ll need:

  • low sodium chicken broth
  • ranch seasoning mix
  • chicken breasts
  • cream cheese
  • cheddar cheese
  • bacon

For serving:

  • green onions
  • fresh parsley

HOW TO MAKE CRACK CHICKEN IN THE SLOW COOKER

  • 1. Prep: Pour chicken broth into your slow cooker and stir in ranch seasoning mix.
    Add chicken breasts to the slow cooker and stir around to coat the chicken.

     2. Slow Cook: Cover with the lid and set on LOW for 5 to 6 hours or on HIGH for 2 to 3 hours.

    3. Shred: When done, remove the lid and shred the chicken in the slow cooker using two forks. Use shredder claws, if you can – it’s MUCH easier.

    4. Stir In: Stir in your cream cheese and 1 ½ cups shredded cheddar cheese until completely melted and combined.

    5. Top: Top your chicken with remaining cheddar cheese and chopped bacon.

    6. Serve: Garnish with green onions and parsley.