Crock-pot Italian Crack Chicken is a savory twist on a favorite keto dinner. Italian dressing and Giardiniera elevate a classic recipe but keep it at only 4 carbs a serving. Instant Pot instructions included.
I recently polled my Instagram followers to see what kind of recipes they’d like to see from me this year and the number one answer was keto Crock-Pot meals!
So that’s just what I’m doing! We’re starting with this Keto Crock-Pot Italian Crack Chicken.
It’s been a year since I got my Instant Pot and in that year, my Crock-Pot has literally sat on top of my refrigerator collecting dust.
I actually had to clean it off before using it. I feel bad for the ol’ Crock-Pot in some ways.
What Is Crack Chicken?
Crack chicken is just cream cheese, ranch mix, and often shredded cheddar cheese cooked with some chicken breasts. Easy peasy. Sometimes the chicken is shredded but that all depends on how you plan on using the chicken.
It’s definitely a favorite within the keto community because of the ease with which you can make it, it’s high in protein and low in carbs, and, as the name suggests, it’s totally addictive. It can also be served as a main or as a topping, but we’ll get to that.
My family loves it as is but I wanted to put a little spin on the classic rendition.
Want more crock-pot recipes?
Ingredients
- 2 cups chicken broth
- 1/2 cup Giardiniera mix + 1/4 juice
- 1/4 cup Italian dressing
- 1 lb boneless skinless chicken breasts
- 3 cloves garlic, minced
- 1.5 tsp salt
- 1 tbsp dried oregano
- 1 tbsp dried basil
- 4 tbsp butter
- 1/4 cup grated Parmesan cheese
- 8 oz cream cheese, softened
- 1 lb cauliflower florets (optional)
Instructions
- Add the broth, Giardiniera mix and juice, and dressing to the pot. Whisk together to combine.
- Place the chicken breasts in the pot. Sprinkle the garlic, salt, oregano, and basil on top. Place the butter on top of the chicken.
- Cook on high for 3 hours or low for 5 hours. When the time is up, shred the chicken with two forks and toss in the juices.
- Reduce the temperature to warm and add the cheeses. Let it sit until all the cheese is melted, about 30 minutes. Stir to combine. If adding cauliflower, do so at this time.
- Serve with grated Parmesan cheese, if desired.
Note: If using the Instant Pot, follow steps 1 and 2. Cook on HIGH pressure for 20 minutes. Quick-release the steam. After removing the lid, shred the chicken with two forks, add the cheeses, and let rest until all is melted. Stir to combine. Serve with grated parmesan cheese, if desired.
What To Serve With Italian Crack Chicken
You can make this easy keto Crock-Pot recipe a complete meal by adding in some cauliflower florets or broccoli florets right at the end of cooking. Let them sit for a few minutes to soften up and you have a one-pot keto Crock-Pot meal! You can also serve it with zucchini “noodles” for a traditional keto-friendly pasta dish. You can also pair the chicken with cauliflower rice, though, to keep this “Italian”, you could pair it with a caprese salad — tomatoes, fresh mozzarella, and basil — for a full keto meal.
FAQs
Go for the minimal ingredients and lowest sugar count. I typically use ones that are in the refrigerated area of the store (refrigeration means they don’t keep as long because of no preservatives) or I use the Newman’s Own brand because it’s a good company that gives back to those less fortunate. Just remember to read your labels!
It depends on the region of Italy it comes from. It typically includes pickled vegetables, such as cauliflower, carrots, celery, peppers, and sometimes onions, olives, or capers. The vegetables are chopped or sliced and marinated in a vinegar-based brine, along with olive oil, garlic, and a blend of spices.
Yes, just adjust the cooking time or cooking level. The bottom line is that the chicken attain an internal temperature of 165 F.
How To Store Italian Crack Chicken
Allow the chicken to cool completely. Put it in an airtight container or resealable bag then put it in the fridge for 3-4 days. You can also freeze the chicken for up to 3 months. When you want to eat it, you can let it thaw in the fridge overnight and/or warm it up on the stove or in the oven. Just be sure it has reached an internal temperature of 165 F.