Try this Crock Pot Crack Chicken recipe, or contribute your own.
Suggest a better descriptionPut everything but the cream cheese into a gallon freezer bag. Pull out all as much air as you can and seal. Put the date on it and freeze.
Thaw freezer bog overnight in the refrigerator or in water in the morning.
Add contents of the freezer bag to crockpot.
Cook on low for 4 to 6 hours.
Shred chicken and return to crockpot with the cream cheese.
Cook an additional 5 to 10 minutes or until cream cheese warms and starts to melt. Mix everything in the crockpot.
Optional Toppings: Shredded Cheddar Cheese, Extra bacon bits, or sliced onions.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (203g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 376 | ||
Calories from Fat: 207 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 23g | 31 % | |
Saturated Fat 9g | 45 % | |
Monounsaturated Fat 9.2g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 132.2mg | 41 % | |
Sodium 279.6mg | 10 % | |
Potassium 466.8mg | 12 % | |
Total Carbohydrate 2.2g | 1 % | |
Dietary Fiber 0.1g | 1 % | |
Sugars, other 2g | ||
Protein 38.3g | 55 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 376
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