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I first heard about Crack Chicken in one of my groups and thought it sounded really delicious and gave it a try. It’s basically chicken, cream cheese and ranch seasoning thrown into the slow cooker. It was nice but quite dry and I felt it was lacking a little bit. So I threw this recipe together with things I had on hand and it actually turned out really great!
I’ve made it a few times since then and it is the first recipe where I’ve used konjac noodles as a pasta replacement. If you’re not a fan of konjac noodles though, which I know a lot aren’t, you can use zoodles instead and just stir them through at the end. Make sure to note the carbs as the count will be much higher with zoodles!
Creamy Crack Chicken ‘Pasta’ – Serves 4
500g chicken thigh fillet
1x 250g block cream cheese
3 tbsp ranch seasoning
100g streaky bacon
60g baby spinach
1 cup thickened cream
1/3 cup grated parmesan
1x 250g packet fettucine style konjac noodles
Put the chicken fillets in a pile in the slow cooker, whack the whole block of cream cheese on top and add the ranch seasoning in. Cook on high for about 3-4 hours. While the chicken is cooking, make the bacon. Place on a tray lined with baking paper and make in the oven at 200C for about 12 minutes or until cooked to your liking.
With a fork, break up and shred the chicken and mix together with the cream cheese and ranch. Drain noodles, rinse well with hot water and drain again. Add cream, spinach and konjac noodles to slow cooker and stir to combine. Put the lid back on and cook for a further 10 minutes. Add parmesan and crumbled bacon and stir through. Serve.
Nutritional Info:
Cals – 744.2
Fat – 57.6g
Protein – 49g
Total Carbs – 8.1g
Fibre – 3g
Sugars – 3.8g
Net Carbs – 5.1g
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