Crock-Pot Keto Stuffed Chicken With Bacon And Cheese
Delight your whole family with layers of savory, cheesy flavor that cook up hands-free in your slow cooker!
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.
Nutrition
Calories: 296kcalCarbohydrates: 5gProtein: 25gFat: 18gSaturated Fat: 6gSodium: 498mgFiber: 0.5g
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