Low Carb Easy Pepper Jack Crack Chicken
Make this simple, creamy, and spicy Pepper Jack chicken. It is a satisfying low carb dinner perfect for weeknights.
- Prep Time: 5 min
- Cook Time: 4 hours
- Total Time: 4 hours 5 min
- Yield: 6 servings 1x
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts or thighs
- 8 oz cream cheese, softened
- 1 cup chicken broth
- 1 cup shredded Pepper Jack cheese
- 1 packet (1 oz) dry ranch seasoning mix
- 4 slices bacon, cooked and crumbled (optional)
Instructions
- Place the chicken in your slow cooker or Instant Pot.
- Pour the chicken broth over the chicken.
- Top the chicken with the softened cream cheese and the dry ranch seasoning mix.
- Cook on low in the slow cooker for 6 to 8 hours, or on high for 3 to 4 hours. If using an Instant Pot, cook on high pressure for 15 minutes, followed by a natural pressure release for 10 minutes.
- Remove the chicken and shred it using two forks.
- Return the shredded chicken to the slow cooker or pot. Stir in the shredded Pepper Jack cheese until melted and creamy.
- Stir well to combine all ingredients. If using, stir in the crumbled bacon.
- Serve hot over cauliflower rice or lettuce wraps for a Keto Pepper Jack Chicken meal.
Notes
- For a thicker sauce, remove the lid during the last 30 minutes of slow cooking to allow some liquid to evaporate.
- You can substitute Pepper Jack cheese with Monterey Jack and add 1/2 teaspoon of cayenne pepper for similar heat.
- This recipe makes excellent leftovers for a make ahead low carb chicken meal.
Nutrition
- Serving Size: 1 serving (about 1 cup)
- Calories: 410
- Sugar: 2
- Sodium: 750
- Fat: 28
- Saturated Fat: 16
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 4
- Fiber: 1
- Protein: 35
- Cholesterol: 120