Have to try this delicious Keto friendly
. It is to die for. I even included a recipe for the Ranch season mix as well. Your whole family will love it! Enjoy!
•12 oz of cream cheese (block and a half)
•2 1 oz packets of Dry Ranch Seasoning mix or 4 tbs (or make your own homemade version – see recipe below)
•8 oz bacon crumbles
•1/2 cup Cheddar Cheese
•1 cup bone broth or water
1.Place 1 cup of liquid (bone broth or water) in the bottom of the pressure cooker.
2.Prep the cream cheese by cutting the blocks into large cubes.
3.Add the chicken to the pressure cooker.
4.Add the cream cheese and seasonings on top of the chicken.
5.Set the pressure cooker to high for 10 minutes for chicken tenders or 12 minutes for full chicken breasts.
6.Once the time is up, do a quick release.
7.Carefully remove the chicken and shred it using two forks.
8.Place the shredded chicken back in the liquid juices that are reserved in the pressure cooker.
9.Add the cheddar cheese and bacon crumbles to the shredded chicken and mix the ingredients together.
10.Place the lid back on the pressure cooker (but don’t turn it on, it will be hot enough to melt the cheese and warm the bacon) for about 5 minutes. Letting the ingredients sit for a few minutes will allow the sauce to thicken.
11.Serve warm and enjoy!
1/2 cup dry buttermilk
2 tablespoons dried parsley
1 tablespoon dried chives
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon dried dill
1 teaspoon kosher salt
1 teaspoon ground black pepper
Pinch of cayenne pepper, optional
In the bowl of a food processor, pulse buttermilk, parsley, chives, garlic powder, onion powder, dill, salt, pepper and cayenne pepper until well combined about 1-2 minutes.
Store in an airtight container in the refrigerator for up to 3 months.
*3 tablespoons is equivalent to 1 (1.0-ounce) package Hidden Valley Original Ranch Salad Dressing and Seasoning Mix.