High Protein Bacon Chicken Crack Bowls

gluten-free ⓘ

6 meals (estimated)

From a reel by Samuel Benjamin — watch the original

Ingredients

• 3 lbs boneless skinless chicken
• 10 oz beef bacon, chopped
• 8 oz full fat cream cheese, cubed
• 2 cups shredded cheddar cheese
• ½ cup plain nonfat Greek yogurt
• 1 packet ranch seasoning
• 14.5 oz low-sodium chicken broth
• 2 tbsp hot sauce
• 1 tbsp Worcestershire sauce
• 2 cups dry white rice (cook separately)
• 2 tsp garlic powder
• 2 tsp onion powder
• 1½ tsp smoked paprika
• 1 tsp salt
• 1 tsp black pepper
• ½ tsp cayenne pepper
• ½ tsp red pepper flakes
• Green onions, sliced
• Extra shredded cheddar (optional)

Instructions

1. Cook the white rice separately according to package instructions.
2. Fry the chopped beef bacon in a skillet until crispy.
3. In a slow cooker, combine the chicken, chicken broth, ranch seasoning, hot sauce, Worcestershire sauce, garlic powder, onion powder, smoked paprika, salt, black pepper, cayenne pepper, and red pepper flakes.
4. Cook the mixture on high for 3 to 4 hours.
5. Shred the cooked chicken in the slow cooker.
6. Add the cubed cream cheese and shredded cheddar cheese to the chicken, mixing until the texture is creamy.
7. Stir in the Greek yogurt and the cooked crispy bacon.
8. Divide the mixture into portions over the cooked rice and garnish with sliced green onions and optional extra cheddar.