Try this Crock-pot Crack Chicken recipe, or contribute your own.
Suggest a better descriptionAdd the chicken, cream cheese, shredded cheddar, packet of ranch, garlic powder and chicken broth to a greased slow cooker and cook on LOW for 5-7 hours or HIGH for 3-4 hours, or until the chicken shreds easily with a fork.
Toast the hoagie rolls in a 450 degree oven for a few minutes, and then scoop on the chicken and top with crispy bacon and lettuce; drizzle with ranch dressing.
Recipe Notes
A really crunchy lettuce like romaine, iceberg or cabbage pairs best with the creamy chicken. I also recommend making your bacon extra crispy and not mixing it in with the chicken so that it doesn't get soggy. It makes all the difference!
The chicken itself is really low carb, so if you're watching your carbs, ditch the bread and serve it over a salad or with these crispy cheddar chaffles.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (1267g) | ||
Recipe Makes: 1 | ||
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Calories: 2523 | ||
Calories from Fat: 1223 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 135.8g | 181 % | |
Saturated Fat 75.3g | 376 % | |
Monounsaturated Fat 35.4g | ||
Polyunsanturated Fat 8.8g | ||
Cholesterol 782.7mg | 241 % | |
Sodium 3203.9mg | 110 % | |
Potassium 2410mg | 63 % | |
Total Carbohydrate 97g | 29 % | |
Dietary Fiber 4.8g | 19 % | |
Sugars, other 92.2g | ||
Protein 219g | 313 % | |
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: 2523
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