Crock-Pot Italian Crack Chicken
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.
Ingredients
- 2 cups chicken broth
- 1/2 cup Giardiniera mix plus 1/4 juice
- 1/4 cup Italian dressing
- 1 pound boneless skinless chicken breasts
- 3 cloves garlic minced
- 1.5 teaspoons salt
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 4 tablespoons butter
- 1/4 cup grated Parmesan cheese
- 8 ounces cream cheese softened
- 1 pound 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.
Nutrition
Calories: 439kcalCarbohydrates: 14gProtein: 27gFat: 32gSaturated Fat: 17gSodium: 1607mgFiber: 3g
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