Ingredients:
- 2 lbs (900g) boneless, skinless chicken breast
- 1 packet ranch seasoning mix (low sodium preferred)
- 1/2 cup low-fat cream cheese (softened)
- 1/2 cup plain non-fat Greek yogurt
- 1/2 cup reduced-fat shredded cheddar cheese
- 4 slices turkey bacon (cooked & crumbled)
- 2–3 green onions (chopped)
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
Instructions:
Step 1: Cook the Chicken
- Place chicken breasts in a slow cooker (or Instant Pot).
- Sprinkle ranch seasoning, garlic powder, and black pepper over the chicken.
Step 2: Slow Cook
- Cook on LOW for 6–7 hours or HIGH for 3–4 hours
(Instant Pot: 12–15 minutes on high pressure)
Step 3: Shred Chicken
- Once cooked, shred the chicken using two forks directly in the pot.
Step 4: Add Creaminess
- Add softened cream cheese and Greek yogurt.
- Stir until everything is creamy and well combined.
Step 5: Add Toppings
- Mix in:
- Cheddar cheese
- Crumbled turkey bacon
- Green onions
Step 6: Final Heat
- Let it cook for another 10–15 minutes until everything melts together.
Serving Ideas:
- Serve over brown rice or cauliflower rice
- Use as a sandwich filling
- Stuff into wraps or lettuce cups
- Eat on its own for a low-carb option
Weight Watchers Tips:
- Use fat-free cream cheese to reduce points
- Skip or reduce cheese for even lower points
- Turkey bacon keeps it lighter than regular bacon
Nutrition (approx per serving):
- Calories: ~220–260
- Protein: High
- WW Points: ~3–5 (depends on ingredients used)
