Ingredients:
3 chicken breasts or thighs, boneless, fresh or frozen
4 Tbsp dry Hidden Valley Ranch Dressing
16 oz low fat cream cheese (2 blocks) OR 1 block low fat or fat free cream cheese & 8oz low fat plain yogurt
8 slices cooked bacon, crumbled, OR 1/2 cup real bacon bits (I use Costco brand - HD)
1 slow cooker liner
3 chicken breasts or thighs, boneless, fresh or frozen
4 Tbsp dry Hidden Valley Ranch Dressing
16 oz low fat cream cheese (2 blocks) OR 1 block low fat or fat free cream cheese & 8oz low fat plain yogurt
8 slices cooked bacon, crumbled, OR 1/2 cup real bacon bits (I use Costco brand - HD)
1 slow cooker liner
- Line the crock pot and spray with nonstick cooking spray.
- Place the frozen or thawed chicken in the bottom.
- Shake the ranch dressing mix over the top.
- Top the chicken with both blocks of cream cheese, then cover and cook for 8 hours on low for frozen chicken. Thawed chicken will take about 6 hours.
- Shred chicken in the crockpot with a hand mixer or fork, being careful not to tear the plastic liner.
- Stir well to incorporate all the cream cheese.
- Dish up and sprinkle with bacon.
Serves 6
5 net carbs per serving
To Serve:
Spread on crackers or eat with a fork,
Excellent on a croissant or in a tortilla for a wrap
Serve over rice or mashed potatoes
A bagged green salad, or fresh cut veggies are great sides.
Freezer:
This recipe is not recommended for freezing.
Bacon bits + 1/2 yogurt option = 540 calories per serving /32.9 g protein / 34.5 g fat / 27.4 g total carbs / 13.8 g sugar
