Delight your whole family with layers of savory, cheesy flavor that cook up hands-free in your slow cooker!
Chicken might be the most versatile and universally liked low-carb food. My partner and I eat a lot of grilled, roasted, and baked chicken. But sometimes, I’d like a chicken-based meal that feels a little fancier—without requiring hours of hands-on prep or cooking time. That’s where this Crock-Pot keto stuffed chicken with bacon and cheese recipe comes in.
It’s easy enough to put together in the morning before work, yet elevated enough to make for a weekend get-together with friends or family. Plus, this dish combines the mild flavors of chicken and pimento cheese with ever-popular broccoli and bacon—so even my picky nieces and nephews will eat it without a fight.
I love it when a slow-cooker dinner awaits me at the end of the day. And this dish is one of the few non-casserole Crock-Pot meals my partner and I both really enjoy. Whether you’re looking for an easy make-ahead or a fresh way to serve chicken and veggies, you’ll love the convenience and deliciousness of this recipe!
An alternative to cutting pockets in your chicken
Slicing pockets in the chicken breasts is arguably the hardest part of this recipe. It can also get a little messy, with fillings sometimes spilling out during the cooking process despite the bacon wrappers helping keep everything inside. But there is another way—the Hasselback method!
Originally developed for potatoes in Sweden, this technique involves making a series of deep slits across the width of the chicken breast without cutting all the way through. These partial slices create smaller “pockets” that hold fillings in place while allowing for even flavor distribution and dramatic presentation when baked.
To apply the Hasselback technique to this recipe, place each chicken breast on a cutting board and use a sharp knife to cut four to six slits across the top. Space them about half to one inch apart and slice about three-quarters of the way through the meat—being careful not to cut all the way to the bottom. Then, tuck the broccoli florets, cheese, and chopped strips of raw bacon into each slit. Arrange the chicken in your slow cooker and proceed with the recipe as written. The stuffing will melt into every bite and your dish will take on an appealing, fanned look at serving time!
How do I store leftovers?
Let your stuffed chicken breasts cool before storing them, but don’t leave them at room temp longer than 2 hours. Store leftovers in an airtight container in the fridge for up to 4 days. You can also freeze this dish for up to 3 months in freezer-safe containers or bags. Thaw overnight in the fridge. Reheat in the microwave or a 350°F oven until the chicken reaches an internal temp of 165°F.
Similar recipes to try
Hungry for more kid-friendly dishes you can make in your slow cooker? Make taco night a little easier and healthier with this recipe for Keto Crock-Pot Chicken Tacos. Skip the delivery fee and the high-carb crust with this Crock-Pot Keto Supreme Pizza Casserole. Add finger-food fun to any meal with these Keto Crock-Pot Meatballs With Tangy Dipping Sauce.
Crock-Pot Keto Stuffed Chicken With Bacon And Cheese
Ingredients
- 4 boneless chicken breasts about 2 pounds
- 3/4-1 cup broccoli florets cut into small pieces, about 2 1/2-3 ounces
- 1/2 cup pimento cheese or shredded cheddar cheese
- 12 slices bacon
- 1/4 cup chicken broth or water
Instructions
- Pat the chicken dry with a paper towel. Place on a cutting board.
- Use a sharp knife to cut a horizontal slit into the thickest part of each chicken breast, running lengthwise and parallel to the cutting board. Stop about 1/2 inch from the edges so the pocket does not break through, creating a space large enough to hold the stuffing without losing structural integrity.
- Stuff each chicken breast with 1/4 of the broccoli and 1/4 of the cheese.
- Wrap each piece of chicken with 3 pieces of bacon, overlapping where the slices meet. Use toothpicks to pin the bacon in place as needed.
- Add the broth or water to the bottom of the slow cooker. Arrange the stuffed and bacon-wrapped chicken breasts in a single layer on the slow cooker insert, seam side down and with bacon overlaps facing down.
- Cook on low for 4 1/2 hours or on high for 2 hours.
- Once cooking time is complete and the chicken has reached a safe internal temperature of 165°F, use tongs to carefully remove the chicken breasts. Discard toothpicks, tent loosely with foil, and let the chicken rest for 5–10 minutes to allow the juices to redistribute for optimal texture.
- Optional: For extra flavor and browning, you can briefly broil the cooked bacon-wrapped chicken on a baking sheet.
- Serve hot.
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