Name: Keto Creamy Garlic Chicken Freezer Meal
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 1 ¾ lbs chicken breasts; 16 oz cream cheese; 2 tbsp apple cider vinegar; 2 tsp dried chives; 1 ½ tsp garlic powder; 1 ½ tsp onion powder; ¾ tsp dried dill; ¾ tsp red pepper flakes; ½ tsp salt; ¼ tsp black pepper; ½ cup (120mL) unsalted chicken broth; ½ cup (56g) shredded sharp cheddar; ½ tsp xanthan gum (optional, depending on your preference on creaminess and thickness of sauce); 6 slices bacon, roughly chopped, cooked, crumbled, excess grease discarded; ¼ cup finely chopped green onion

Description

This Keto Creamy Garlic Chicken Freezer Meal is a delicious and easy-to-make weeknight dinner option! With instructions on how to make this dish in both an Instant Pot and a slow cooker, you are sure to successfully make this dish every single time. This recipe is low-carb, nut-free, coconut-free, egg-free, and contains minimal net carbs per serving.

Ingredients

Freeze Together:

1 ¾ lbs chicken breasts
16 oz cream cheese
2 tbsp apple cider vinegar
2 tsp dried chives
1 ½ tsp garlic powder
1 ½ tsp onion powder
¾ tsp dried dill
¾ tsp red pepper flakes
½ tsp salt
¼ tsp black pepper

Add Before Cooking (Do Not Include in Freezer Bag):

½ cup (120mL) unsalted chicken broth

Add After Cooking (Do Not Include in Freezer Bag):

½ cup (56g) shredded sharp cheddar
½ tsp xanthan gum (optional, depending on your preference on creaminess and thickness of sauce)
6 slices bacon, roughly chopped, cooked, crumbled, excess grease discarded
¼ cup finely chopped green onion

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Instructions

Prepare Freezer Bag: Add ingredients directly to freezer bag, laying ingredients in even layer so chicken breasts lay flat, (no mixing required!) and freeze until you’re ready to cook.

To Cook: Determine the appliance you will use to cook this recipe and, once decided, follow the “Instant Pot Instructions” or “Slow Cooker Instructions” as written below.

Instant Pot Instructions: Add frozen ingredients and chicken broth to your Instant Pot insert, set Instant Pot to “Manual” and set the timer for 25 minutes. After cooking, allow the Instant Pot to naturally release pressure. Once you can unscrew the lid of the Instant Pot, it’s fully depressurized. Move on to “Final Steps” as written below.
Slow Cooker Instructions: Thaw ingredients in the refrigerator (this may take upwards of 1 day). Add thawed ingredients and chicken broth to your slow cooker, set to cook for 3 hours on high. Move on to “Final Steps” as written below.

Final Steps: Using tongs or forks, shred chicken. Fold in shredded cheddar and stir until well-combined and cheese has melted. In ¼ tsp increments, add xanthan gum and, using a spoon, fold into sauce until sauce thickens. Serve chicken in bowls and garnish with crumbled bacon and chopped green onion.

Recipe Notes:

Freezer Storage: To ensure ingredients are fresh and remain flavorful, cooking the frozen ingredients within 2-3 months is recommended.

From Frozen In Instant Pot: If your mixture froze in a manner that makes it challenging to close the lid of your Instant Pot, simply place the frozen mixture into the Instant Pot insert and, using the “Sauté” function, sauté the frozen mixture until it thaws and fits into the insert and the lid can properly fit into place.

Serving Options: Simply serve in a bowl “as is,” or atop or on the side of steamed or roasted low-carb vegetables, like cauliflower, green beans, or broccoli!

Storage For Cooked Chicken: Store the cooked meal in an airtight container in the refrigerator and eat within 2-3 days.

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Description

Ingredients

Instructions

Recipe Notes: