Keto crack chicken (slow cooker)

Adapted from Faith Gorsky. Publisher estimate per original portion; proportional ingredient scaling preserves that portion.

Before cooking

Uses Faith Gorsky’s published slow-cooker variation, under How to Make Crack Chicken in a Slow Cooker or Crock Pot at the original recipe link. Ingredient quantities are half the original eight-serving batch, giving four portions.
The publisher’s Instant Pot version uses ½ cup water for eight portions, or ¼ cup for four. This adaptation follows the publisher’s slow-cooker method; those small liquid amounts must not be assumed safe for pressure cooking.
Start with fully thawed chicken, follow your exact slow-cooker capacity and operating instructions, and verify 165°F. LOW cooking is approximately 8 hours; allow additional preparation and bacon-finishing time.
Nutrition retains the publisher’s estimate per original portion; proportional scaling preserves that portion. The publisher does not provide separate laboratory validation of the slow-cooker variation.
Ingredient quantities are scaled from 8 original portions to four portions. Fractions of whole items may need weighing or dividing after preparation. Larger batches need extra cooking space or batches; keep thickness and endpoint checks.
Adapted from theketoqueens.com. This adaptation has not been kitchen-tested.
Safe doneness checks are added to the publisher method; timers alone do not establish doneness.

Use the publisher slow-cooker variation, not the insufficient-liquid pressure method.
Reserve cheddar, scallion and bacon for the finish; crisp bacon separately in a skillet.
Check poultry or reheated cooked chicken reaches 165°F at the thickest center.
1 lb boneless skinless chicken breasts	Fully thaw chicken. Put chicken and cream cheese in slow cooker.	Cover and cook LOW about 8 hours to 165°F; shred/return chicken, stir cheddar; top with stovetop-crisped bacon and scallion.
8 oz cream cheese
¼ cup water	Whisk water, vinegar and all listed seasonings; pour over chicken.
1 tbsp apple cider vinegar
½ tbsp dried chives
¾ tsp garlic powder
¾ tsp onion powder
½ tsp crushed red pepper flakes
½ tsp dried dill
⅛ tsp salt
⅛ tsp black pepper
1 count bacon(chopped)
¼ cup shredded cheddar((2 oz))
½ count scallionthinly sliced) · (green and white parts

Load the slow cooker. Use fully thawed chicken. Put it with cream cheese in the slow cooker. Whisk water, vinegar, chives, garlic powder, onion powder, chili flakes, dill, salt and pepper; pour over the chicken.
Cook and shred. Cover and cook on LOW for about 8 hours, following the cooker manual and confirming chicken reaches 165°F. Shred the cooked chicken with two forks and return it to the sauce; stir in cheddar.
Finish. Cook bacon in a stovetop skillet until crisp, drain and crumble. Scatter it and sliced scallion over the chicken. Allow preparation and finishing time in addition to the 8-hour slow cook.