These healthy chicken bites are like the snacky, protein-packed cousin of popcorn chicken—crispy, juicy, and baked or air-fried to golden perfection. Serve them as the main protein for dinner or use as a protein-rich snack or lunchbox addition.

Jump to: Overview | Ingredients | How To Make | Watch The Video | Recipe Tips |  Serving Suggestions | Full Recipe Card | More Healthy Chicken Recipes

These tasty chicken bites remind me of popcorn chicken, but without the greasy aftermath. The chicken is marinated in spiced yogurt, which tenderises and adds big flavor, then coated in a seasoned flour blend for that addictive outer crunch. I tested this recipe both in the oven and the air fryer and they both come out golden and crispy, which tender chicken inside.

Each serving is high in protein, lower in fat, and great for both grown-ups and kids. They double up as a healthy weeknight dinner recipe and a protein-snack you can grab out of the fridge or add to your breakfast. Whether you’re meal prepping or snacking straight off the tray (guilty!), this one’s a reliable go-to. I often make these for my popcorn chicken bowls.

You might also like: Sriracha chicken bites, chicken karaage, air fryer bbq chicken wings, honey soy chicken meatballs, air fryer kielbasa, or my healthy chicken patties.

What You’ll Need

Here is what you’ll need for this chicken bites recipe. Find the full measurements in the recipe card below.

For the chicken marinade

• Chicken breast – lean and tender. Thighs work too if you prefer something juicier.
• Plain yogurt – tenderises and keeps the chicken moist. Greek yogurt also works.
• Garlic powder, onion powder, paprika – brings a deep, savory base.
• Salt – don’t skip this; it’s key to flavor!

For the coating

• All-purpose flour + cornflour – the combo makes them crispy and light. Cornflour is the real crunch MVP.
• Spices: paprika, garlic powder, onion powder, black pepper – flavor all the way through.
• Olive oil spray – helps everything get golden without actual frying.

How To Make Chicken Bites (Baked or Air-Fried)

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to marinate and cook these chicken bites in the oven and in the air fryer.

• Cut chicken into bite-sized pieces.
• Mix yogurt and marinade spices in a bowl. Toss in the chicken and marinate for at least 30 minutes (overnight is even better).
• Combine coating ingredients in a separate bowl.

• Coat chicken using the “sandwich” method: spread some coating on a plate, add chicken, top with more coating, and toss gently.
• Place on a lined tray or in air fryer basket. Spray with olive oil generously.
• Baking: Preheat oven to 210°C / 410°F. Bake for 15 minutes, flip, spray again, then bake for 10 more minutes.
• Air Frying: Preheat to 200°C / 400°F. Lightly oil the basket, place chicken in a single layer, spray with oil, and cook for 12 minutes, flipping halfway. Let rest for 5 minutes to crisp up fully.

Watch The Video

Recipe Tips

• Make-ahead: Marinate the chicken the night before, or coat it and refrigerate until ready to cook.
• Storage: Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in the air fryer or oven for best texture.
• Freezer-friendly: Freeze after cooking. Reheat straight from frozen.
• Extra crispy tip: Don’t overcrowd the pan or basket—that hot air needs room to work!
• Add heat: A little cayenne or chili powder goes a long way if you like a kick.
• Gluten-free? Use GF flour and potato starch instead.

Serving Suggestions

These are super versatile. Serve them with your favorite dip—healthy yogurt ranch dressing, aioli (sun-dried tomato or rosemary chili), bang bang sauce—or pile into a wrap, salad bowl, or lunchbox. I often serve them with air-fried chips or roasted sweet potatoes for a fun, high-protein dinner that doesn’t feel like “healthy food.” And of course, you must try my popcorn chicken bowls.

If you’ve tried this chicken bites or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

More Healthy Chicken Recipes

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Sticky, sweet, and totally irresistible, this honey butter chicken brings golden brown perfection to your dinner table. One pan, picky-eater approved, and guaranteed to have everyone begging for seconds.

Honey Butter Chicken Ingredients

• Chicken: You can use chicken tenders or boneless, skinless chicken thighs in this recipe!
• Cornstarch: Some recipes call for flour, but I have found that cornstarch works best. It doesn’t clump, creates the perfect crisp texture, and keeps this recipe gluten-free!

How to Make Honey Butter Chicken

This honey butter chicken recipe is quick, easy, and packed with sticky, sweet goodness that clings to every crispy bite. Add a side of mashed potatoes or green beans for extra comfort food vibes.

1. Coat the Chicken: Cut the chicken into bite sized pieces and place them into a large ziplock bag. Sprinkle the chicken with garlic salt, then crack an egg over the chicken, and massage it in with your hand. Add the cornstarch, then seal the bag and shake to coat the chicken well.
2. Cook the Chicken: In a medium sized skillet over medium high heat, add vegetable oil. Add the coated chicken and cook 7-8 minutes, or until cooked through and browned. Remove the chicken from the skillet, then set aside.
3. Make the Honey Butter Sauce: Add unsalted butter to the skillet and melt over medium heat. Then add honey, minced garlic, soy sauce, and apple cider vinegar. Whisk together and cook for a couple of minutes until the sauce is bubbly and starts to thicken.
4. Toss Chicken in Sauce: Add the cooked chicken back to the skillet, then toss to coat with the sauce. Garnish honey butter chicken with sesame seeds and diced green onion, if desired. Serve over rice and enjoy!

More 30-Minute Chicken Recipes

For a similar recipe with a little kick, try my sweet chili chicken next. Here are some more 30-minute chicken recipes!

Dinner

Creamy Cajun Chicken

30 minutes

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This extra-flavorful Chicken Pesto Soup has the comfort food appeal that makes chicken soup such a popular dish, plus pesto and lemon juice! And you can make this fun soup with chicken and pesto in the Instant Pot or on the stove!

PIN the Chicken Pesto Soup recipe to make it later!

Chicken Pesto Soup is a recipe I came up with when I was experimenting with a chicken soup with cauliflower rice! And I do know how people love chicken with pesto. So knowing the popularity of that combination probably influenced the impulse to add pesto to this tasty soup.

And the chicken soup with pesto and lemon was really a wow for me! I made this soup in the Instant Pot, which was quick and easy. But you can easily make it on the stove, and I’ll give instructions for that. No matter which version you prefer, I hope you make this interesting soup right away!

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredient amounts.)

What pesto did I use for Chicken Pesto Soup?

I always use my Basil Pesto with Lemon if I have some in the fridge or freezer. But when I don’t have homemade pesto I love the Kirkland Basil Pesto (affiliate link) that’s sold at Costco or on Amazon.com.

How to make soup with pesto and keep the pot clean:

This is a simple recipe, but I want to give you one caution: Be sure to turn off the heat when you stir the pesto into the hot soup. If you add pesto and let the soup sit with the Instant Pot (or stove) still turned on, you’ll have melted cheese on the pot that will be a pain to scrub off. (I learned that the hard way, although it didn’t stop me from really enjoying the soup!) Another option to keep your Instant Pot or soup pot as clean as possible is stirring some pesto into each bowl of soup when you serve it

How low in carbs is this Chicken Pesto Soup?

This fun variation for chicken soup only has 5 net carbs and 22 grams of protein per serving!

Love your Instant Pot?

I use a 6 Quart Instant Pot for all my recipes made in the Instant Pot. Check out my growing collection of Instant Pot Recipes! 

How to make Chicken Pesto Soup:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

1. Take cauliflower rice out of the freezer and let it start to thaw.
2. Trim chicken breasts and cut lengthwise.
3. Finely chop onion, celery, and carrots.
4. Turn Instant Pot to SAUTE, HIGH HEAT, and melt butter; then add onion, carrots, and celery and cook 2-3 minutes.
5. Add Italian Herb Seasoning, sage, ground thyme, salt, and fresh-ground black pepper and cook a minute more.
6. Add chicken broth or stock, chicken breast strips, and soup base. 
7. Lock the lid and set Instant Pot to MANUAL, HIGH, 6 minutes.
8. Let Instant Pot natural release 10 minutes; then release the rest of the pressure.
9. Remove cooked chicken pieces to cutting board.
10. Turn Instant Pot to SAUTE, LOW and add frozen cauliflower rice.
11. While cauliflower rice cooks, shred chicken apart. 
12. After cauliflower rice has cooked about 5 minutes, add shredded chicken to the soup and cook about 3 minutes more.
13. Turn off the Instant Pot and stir in basil pesto and lemon juice.
14. Serve the Chicken Pesto Soup right away and enjoy! We served this with more Parmesan cheese to add at the table.
15. See the complete recipe below to find stovetop instructions for this recipe.

Make it a Low-Carb Meal:

One of these low-carb breads or muffins would taste great with the Chicken Pesto Soup:

Want More Low-Carb Instant Pot Soups?

Check out Low-Carb and Keto Instant Pot Soups for lots more tasty soup ideas.

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Chicken Pesto Soup is a good dinner option for any low-carb diet, including Keto. It’s also great for any phase of the original South Beach Diet.

Find More Recipes Like This One:
Use Instant Pot Recipes to find more soups like this one. Use the Diet Type Index to find more recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This tasty soup with chicken and pesto was first posted in 2021. The recipe was last updated with more information in 2026.

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

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Set it and forget it! This slow cooker Korean BBQ chicken is sweet, savory, and just the right amount of spice. Perfect for tossing over rice, piling onto buns, topping a salad, or even making tacos. Weeknight dinner just got easier!

Korean BBQ Chicken Ingredients

• Chicken Choice: If you prefer, you can use chicken breasts, but they may dry out slightly. I prefer boneless, skinless chicken thighs because they stay juicy and tender in the slow cooker.
• Ginger: Fresh ginger gives the best flavor, but ½ teaspoon ground ginger works if that’s what you have on hand.
• Heat Level: Start small, then taste, and adjust to your preferred spice level.
• Soy Sauce: If you are salt sensitive, use low-sodium soy sauce, or half regular soy sauce and half water.

How to Make Korean BBQ Chicken

With just a few simple ingredients and five minutes of prep, this slow cooker Korean BBQ chicken recipe comes together. The result is tender chicken with bold Korean BBQ flavor that everyone will love!

1. Add Chicken: Spray a 4 or 6-quart slow cooker with nonstick cooking spray, then add the chicken to the bottom.
2. Make the Sauce: Whisk brown sugar, soy sauce, sesame oil, garlic, ginger, rice vinegar, and gochujang together in a medium bowl. (Click here for my Korean BBQ sauce recipe.)
3. Cook: Pour the sauce over the chicken, then toss to coat the thighs. Cover, then cook on LOW for 4-5 hours or on HIGH for 3-4 hours. 
4. Shred the Chicken: Use two forks to shred the chicken in the slow cooker. Whisk together cornstarch and water in a small bowl, then add to the slow cooker and stir to incorporate. Cover and cook for 20-30 minutes, until the sauce thickens. Serve your crockpot Korean BBQ chicken over warm rice, and garnish with green onions and sesame seeds.

More Asian Slow Cooker Recipes

Easy

Slow Cooker General Tso’s Chicken

3 hours 5 minutes

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This Green Chile Chicken Enchilada Casserole has the flavors you love in green chile chicken enchiladas, minus quite a few of the carbs! In this mock enchilada recipe, whole roasted green chiles replace the tortillas to make it low in carbs and gluten-free!

PIN the Green Chile Chicken Enchilada Casserole to make it later!

Green Chile Chicken Enchilada Casserole is a tasty lower-carb dish that has all the flavors people love in Mexican enchiladas. And when Jake and I came up with the idea of using roasted green chiles in a chicken casserole with enchilada flavors, it was a winner. And in my huge extended family this recipe has been a favorite for years!

 We replaced tortillas with layers of mild roasted green chiles from a can. We also used canned green chile enchilada sauce to make this easy to make. And when I first tested the Green Chile Chicken Enchilada Casserole with Jake, we loved the flavors. Hope you’ll try this soon if you also like Mexican flavors.

What ingredients do you need?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredient amounts.)

Where can you buy whole roasted green chiles?

If you don’t live in the west, the hardest thing about this recipe might be finding big cans of roasted green chiles. If you have a Mexican market near you, that’s the best place to get a good price on 27 oz. cans of whole green chiles. But if that’s not an option you can buy 27 oz. cans of whole green chiles at Amazon.com (affiliate link).

Is Green Chile Chicken Enchilada Casserole low in carbs?

This casserole has about 11 net carbs in a serving and 28 grams of protein with the enchilada sauce I used. That should work for a nice carb-conscious dinner to enjoy when you’re craving Mexican food! I’m not tagging it Keto because and the green chile enchilada sauce has a small amount of cornstarch.

Is Green Chile Chicken Enchilada Casserole gluten-free?

I used Hatch Green Chile Enchilada Sauce (affiliate link) and that product is certified gluten-free. Every other ingredient in this recipe is naturally gluten-free.

How to make Green Chile Chicken Enchilada Casserole:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

1. Trim chicken breasts and cut each one in half lengthwise. Put the chicken breasts in a pan, cover with water, and simmer over low heat until the chicken is cooked through.
2. As soon as the chicken is done, drain it in a colander and remove to a cutting board to cool.
3. When it’s cool enough to handle, shred the chicken apart into bite-sized pieces.
4. Simmer the green chile enchilada sauce until it’s thickened and reduced to 2 cups. (Look for the lowest sugar green chile enchilada sauce you can find.
5. When the enchilada sauce has reduced to 2 cups, turn off the heat and then whisk in the cream cheese and sour cream.
6. Put the colander back into the sink and drain the  27 oz. can of whole roasted green chiles (affiliate link).
7. Then use your fingers to split each green chile and remove the seeds, making them into two equal piles so you can make two layers of chiles in the casserole.
8. Spray a crockery or glass baking dish with non-stick spray and make a layer of green chiles.
9. Make a layer of shredded chicken over the green chiles.
10. Spread half the sauce over the chicken, then sprinkle half the cheese over the sauce.
11. Make another layer each of whole roasted green chiles, chicken, sauce, and cheese.
12. Bake uncovered at 375F/190C until the casserole is bubbling and the cheese on top is getting browned.
13. Let cool about 5 minutes, then cut and eat while it’s hot.
14. This Green Chile Chicken Enchilada Casserole will keep in the fridge for several days and can be reheated in the microwave, and it also freezes well.

Make it for a Low-Carb meal:

Most Mexican side dishes are NOT low in carbs! But you could serve No Mayo Vinegar Coleslaw, Tomato Salad with Cucumbers, Avocado, and Cilantro, or Kalyn’s Keto Coleslaw Recipe with this for a low-carb meal.

Want more low-carb Mexican food?

Check out Low-Carb Mexican Food Favorites for more recipe with Mexican flavors without too many carbs!

Weekend Food Prep:

This recipe for Chicken Enchilada Casserole made with green chile sauce has been added to a new category called Weekend Food Prep where you’ll find recipes you can prep or cook on the weekend and eat during the week!

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Crunchy, fresh, and full of flavor, this Asian carrot salad with chicken and edamame is a high-protein, high-fiber meal that’s perfect for a light but filling lunch.

Jump to: Overview | Ingredients | How To Make | Watch The Video | Recipe Tips |  Serving Suggestions | Full Recipe Card | More High-Protein Salad Recipes

This Asian-inspired carrot salad is a fresh, crunchy bowl of goodness with just the right balance of sweet, tangy, salty, and spicy. You get tender slices of pan-seared chicken breast for lean protein, vibrant carrots shredded or sliced into ribbons, and little pops of edamame for a fiber boost. It’s all tossed in a garlicky soy-lime dressing with a hint of sesame and a drizzle of chili crisp, just enough heat to keep things interesting without breaking a sweat.

It’s inspired by that viral carrot salad all over social media, but let’s be real, if you’re going to make a salad, you might as well do more than carrots. By adding chicken and edamame, you turn a side dish into a fibre-rich, protein-packed and meal-prep-worthy main. It’s macro-friendly, naturally gluten-free (if you swap the soy sauce), and honestly, just super satisfying.

Nutrition per serving based on 3 servings (approx.): Calories: ~388 | Protein: 40 grams | Fiber: 5 grams (boost fibre by adding extra sesame seeds or extra edamame beans)

 This healthy carrot salad is part of my high-protein and fiber meals series. You might also like this baked chia oats recipe, my avocado cottage cheese toast, Asian cucumber tofu salad, or my high-protein butternut squash soup.

What You’ll Need

Here is what you’ll need for this Asian carrot salad with chicken and edamame recipe. Find the full measurements in the recipe card below.

• Chicken breast – high in protein and super lean, plus a little olive oil for cooking and salt and pepper for seasoning.
• Carrots – sweet, crunchy, and full of beta-carotene and fiber; I used pre-shredded carrot but you can thinly slice carrots or peel them into ribbons.
• Edamame beans – packed with plant protein and fiber; I used frozen shelled edamame beans.
• Green onion – adds a mild bite and freshness.
• Cilantro (or coriander) – gives the salad a herby, citrusy finish.
• Toasted sesame seeds – nutty crunch and visual flair.

For the Dressing:

• Lime juice + zest – fresh and zingy.
• Rice vinegar – adds tang and keeps it light.
• Soy sauce – umami central; use tamari for gluten-free.
• Sesame oil – for that toasty Asian flavor.
• Garlic – adds punch.
• Sugar – just enough to balance.
• Chili crisp – customizable heat and crunch.

How To Make Asian Carrot Salad With Chicken & Edamame

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for Asian carrot salad with chicken and edamame.

• Season and pan-fry the chicken breast until golden and cooked through.
• Let the chicken rest before slicing into bite-sized pieces.
• Defrost or briefly cook the edamame in boiling water, then strain.
• Mix all the dressing ingredients in a large bowl.
• Add carrots, edamame, green onion, sesame seeds, cilantro, and chicken to the bowl.
• Toss everything together until well coated.
• Optional: top with extra chili crisp or crunchy noodles for fun.

Watch The Video

Carrots – sweet, crunchy, and full of beta-carotene and fiber.

Recipe Tips

• Make-ahead? Yes! Store the salad and dressing separately for best texture. Or toss it all together and enjoy within 2 days—it’s still good the next day.
• Swaps: Use rotisserie chicken if you’re in a rush. Sub edamame with chickpeas or cooked green peas for similar protein and fiber content.
• Spice it up: Add more chili crisp or a splash of sriracha.
• Storage: Keeps well in the fridge for 2-3 days. Not freezer-friendly.

Serving Suggestions

This is a meal on its own, but it also plays well with:

• A side of steamed jasmine rice or vermicelli noodles if you’re extra hungry.
• Lettuce cups for a fun, DIY wrap situation.
• Crushed peanuts or cashews for added crunch.

If you’ve tried this Asian carrot salad with chicken and edamame or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

More High-Protein Salad Recipes

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If you grew up in Utah, chicken pillows were practically a weeknight tradition. Creamy chicken wrapped in warm crescent dough is the kind of cozy comfort kids love and adults secretly crave.

Chicken Pillow Ingredients

• Crescent Rolls: Refrigerated dough makes this recipe easy! I also like to use crescent dough sheets. Simply cut the sheet of dough into 8 even squares before putting them together.
• Chicken: Canned or rotisserie chicken is a great alternative!
• Bread Crumbs: Plain or panko bread crumbs can be used. Add flavor with 1 teaspoon of Italian seasoning if you use either of these options!

• Milk: Add a splash of milk for a thinner gravy, if preferred.

How to Make Chicken Pillows

This chicken pillows recipe is my go to when I haven’t planned dinner. I keep crescent rolls on hand because this is my girls’ favorite recipe. And, there’s almost always some cooked chicken in the fridge or freezer.

Chicken Pillows

1. Prep and Chicken Filling: Preheat the oven to 375°F. Spray 2 sheet pans with non stick cooking spray and set aside. In a medium sized bowl, add shredded chicken, cream cheese, green onion, and garlic powder.
2. Combine & Open: Stir chicken mixture well until well combined. Next, open crescent rolls and separate the triangles.
3. Fill Pillows: Place about 2 tablespoons of the chicken mixture onto the wider end of the crescent roll.
4. Seal Pillows: Fold the sides of the dough over the chicken mixture, then roll the crescent roll. Pinch the dough around the chicken mixture to fully seal it. Repeat the method until done.
5. Coat Pillows: Melt butter in a microwaveable bowl for about 40 seconds. Pour Italian bread crumbs on a plate for easy dipping! Dip the top of each chicken pillow in the bowl of melted butter, followed by the Italian bread crumbs.
6. Bake: Place the coated chicken pillows on the prepared pan. Bake for 10-15 minutes or until the chicken pillows are golden brown.

Chicken Gravy

1. In a small pan, add cream of chicken soup, milk, and sour cream. Heat and stir over medium heat until warmed through, about 5 minutes. Add more milk if needed to reach the desired thickness. Serve the gravy on the side or pour it over the warm chicken pillows and enjoy!

More Simple Chicken Recipes

Dinner

The Very Best Poppy Seed Chicken Casserole

35 minutes

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This slow cooker boneless turkey breast is juicy, hands-off, and oven-free, the ultimate stress-free recipe for Thanksgiving, Christmas, or any cozy dinner.

Jump to: Overview | Ingredients | How To Make | Watch The Video | Recipe Tips |  Serving Suggestions | Full Recipe Card | More Holiday Recipes

This slow cooker turkey breast recipe is a secret weapon for stress-free holiday cooking, or any time you want delicious, juicy turkey meat without turning on the oven.

This turkey recipe is perfect for small to medium gatherings (although I do 2 breasts at a time so it’s still a lot of meat), and even better if you’re doing a summertime Christmas or Thanksgiving or just need your oven free for sides or dessert.

Using a slow cooker / Crock-Pot, the turkey breast is cooked low and slow in a garlicky, herb-infused broth that keeps it moist and full of flavor (no dry breast meat here!). Once it’s done, you finish it under the grill for that golden, crispy crust and make a super simple gravy from the leftover broth. Honestly, this might be the easiest turkey recipe you’ll ever make…and love.

 For more holiday mains, check out my orange bourbon glazed ham or pineapple and rum glazed ham, my slow-cooked lamb shoulder, this hearty beef rump roast or the smaller baked pork tenderloin with honey garlic sauce.

What You’ll Need

Here is what you’ll need for this boneless turkey breast in a slow cooker recipe. Find the full measurements in the recipe card below.

• Boneless, skinless turkey breasts – I used 2 x 2 lb / 1 kilogram turkey breasts. Mine were frozen that were thawed overnight, you will find them in the freezer section of the supermarket around Thanksgiving/Christmas time. You can use fresh turkey breast or thawed frozen, just make sure it’s fully defrosted. IYou can easily use this recipe for 1 turkey breast with more or less the same amount of broth.
• For flavor: Onion (adds sweetness and base flavor), garlic cloves (halved for a mellow garlic infusion), fresh rosemary and thyme (classic herbs for aroma and warmth, you can also use sage or dried herbs), mild English mustard (adds tang and depth, if you’re out of mustard, a tiny splash of Worcestershire sauce adds a similar depth.).
• For the broth: butter (richness and moisture), low-sodium chicken stock (keeps everything juicy and forms the base of our gravy) and a little salt and pepper to season the turkey breasts.
• For the gravy: butter and flour (for a simple roux), strained cooking broth (packed with all those savory turkey drippings).
• Optional: a splash of water or cream for the gravy.

How To Make Boneless Turkey Breast In A Slow Cooker

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for cooking turkey breast in a slow cooker (or Crock-Pot).

• Pour ½ cup of chicken stock into the slow cooker and stir in the mustard and butter.
• Add half the onion quarters, garlic, rosemary, and thyme to the bottom.
• Place turkey breasts on top, season with salt and pepper.
• Pour over the remaining stock and scatter the rest of the herbs and garlic on top.
• Cover and cook:
  • On HIGH for 3.5–4 hours.
  • On LOW for 6 hours.
  • Internal temperature of the meat should be 165–175°F (73–80°C).
• Once cooked, transfer turkey breasts to a baking tray and preheat the oven to 350°F (180°C) with the grill/broil setting on.
• Baste the turkey with a tablespoon or two of the cooking broth and broil/grill for 5 minutes or until golden brown on top.
• Rest the turkey for a few minutes before slicing.

To make the gravy:

• Strain the slow cooker juices into a bowl. Skim off any excess fat from the top.
• If you have less than 2 cups of liquid, top it up with extra water or stock.
• In a saucepan, melt butter over medium heat. Stir in flour and cook for about 30 seconds.
• Gradually whisk in the broth, starting with 1 cup, then the second. Stir constantly until thickened (2–3 minutes).
• Optional: Add a splash of cream or extra butter for richness.

Watch The Video

Recipe Tips

• Make-Ahead Friendly: You can cook the turkey a day in advance and reheat gently with some broth or in the oven, covered.
• Storage: Leftovers keep well for 3–4 days in the fridge. Freeze sliced turkey and gravy separately for up to 3 months.
• Flavor Boost: Add a splash of white wine or lemon juice to the broth if you like a little tang.
• Gravy Richness: Stir in a bit of cream or a knob of butter at the end for a more luxurious sauce.
• Variation: Swap turkey with chicken breasts or thighs using the same method!

Serving Suggestions

This slow cooker turkey breast pairs beautifully with creamy mashed potatoes, roasted veggies, holiday green beans, cranberry sauce, or a crisp green salad. It’s also perfect for sandwiches the next day (hello, leftover gravy dipping sauce!).

If you’ve tried this boneless turkey breast in a slow cooker or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

More Holiday Recipes

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Let’s chat costs. Grocery prices are no joke right now, so I wanted to put together something that actually helps stretch your dollar. Rotisserie chicken is one of my favorite budget tricks. It is already cooked, full of flavor, and usually way cheaper than buying and cooking chicken yourself.

I have rounded up 9 recipes that you can make using a rotisserie chicken (I got mine at Costco for only $4.99!). Because the chicken is cooked and ready to be shredded which not only saves you money but time!

Why Rotisserie Chicken Is the Best Shortcut

Rotisserie chicken gives you a built-in head start on dinner. It is juicy, already seasoned, and you can shred it in minutes. Then just choose a recipe, toss everything together, and dinner is basically done. These recipes are delicious (how can you go wrong with chicken casserole) and perfect for nights when you do not want to think about what is for dinner.

Crack Chicken Casserole

Crack chicken casserole is creamy, cheesy, bacon-filled goodness that your family is going to want on repeat. It’s the perfect comfort food and ready in 30 minutes!

Get the Recipe

Crockpot White Chicken Chili

Crockpot White Chicken Chili combines chopped onions, garlic, spices, rotisserie chicken, green chiles, hearty beans, and chicken broth. The best part is the flavors meld in your slow cooker while it cooks all day.

Get the Recipe

Shredded Chicken Tacos- 4 Ways

Shredded Chicken Tacos are a filling and flavorful dinner ready in just 10 minutes. The chicken is perfectly seasoned and served on a warmed tortilla topped with all of your favorite toppings. It’s always a hit!

Get the Recipe

Easy Teriyaki Chicken Casserole

Easy Teriyaki Chicken Casserole is a simple casserole made with homemade teriyaki sauce, vegetable stir fry and rice that’s all baked to perfection. A savory dish that everyone loves! 

Get the Recipe

Baked Chicken Spaghetti

Baked chicken spaghetti is an easy dinner casserole. Tender pieces of chicken tossed with tender noodles and a creamy tomato sauce.

Get the Recipe

The Very Best Poppy Seed Chicken Casserole

Poppy seed chicken casserole is such a classic dish that is incredibly easy to make! A creamy chicken casserole topped with a buttery ritz topping; this will be the best casserole that you ever make! 

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Marry Me Chicken Soup

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Million Dollar Chicken Casserole

Million Dollar Chicken casserole is both delicious and easy to make. The combination of tender chicken, creamy sauce, and crispy Ritz cracker topping is irresistible. The flavor and texture is so good, you’ll think it costs a million dollars!

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Chicken Salad Croissant Sandwich

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My Keto Crack Chicken Bake combines the method I use for chicken bake dinners with the flavorful crack chicken sauce so many people love! Even people who aren’t eating Keto will love this Crack Chicken recipe, and kids will devour it!

Pin Keto Crack Chicken Bake to try the recipe later!

This extra-delicious Keto Crack Chicken Bake is a perfect recipe for anyone who wants to start the new year eating fewer fewer carbs. This recipe is my variation of the famous Crack Chicken recipe you can see all over the web. For years I was intrigued with that idea, but so many of the recipes I saw were for shredded chicken with a creamy sauce and used Ranch Dressing mix, and that didn’t appeal to me.

And then I had the idea of using my method for the dinners I call chicken bakes with a sauce inspired by the Crack Chicken ingredients. For the Ranch flavor I used the seasonings from Grandma Denny’s Homemade Ranch Dip. And Keto Crack Chicken Bake was the delicious result!

Kara and I tested this recipe a few times to get it just right. And when we made the final version, I immediately sat down and devoured it for an early dinner! If you like chicken, bacon, cream cheese, cheese, and a touch of Ranch flavor, I bet you’ll enjoy this Keto Crack Chicken for an easy meal the whole family is going to love! Happy New Year everyone, and I hope you try the recipe!

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

• thick-sliced bacon
• boneless, skinless chicken breasts
• Garlic Powder (affiliate link)
• Onion Powder (affiliate link)
• dried Dill Weed (affiliate link)
• Beau Monde Seasoning (affiliate link)
• black pepper
• cream cheese
• sour cream
• mayo
• shredded sharp cheddar cheese
• shredded Monterey Jack cheese
• green onions

What do I mean by Chicken Bake Dinners?

Recipes I call Chicken Bakes are quick dinners that start with four chicken breasts. The chicken is rubbed with seasoning, browned in a frying pan, cut into strips, covered with a flavorful sauce or topping, and baked in the oven for 20-25 minutes. The quick browning and then baking the chicken with flavor-adding ingredients always produces great results for me. (Look below for a list of other recipes where I’ve used this technique.)

Why is this recipe called Keto Crack Chicken?

The type of recipe is called Crack Chicken because it’s supposed to be addictive in the way drugs are. I don’t love the name, but I do think it conveys how absolutely delicious this creamy chicken and bacon recipe is!

Can you make Keto Crack Chicken with less fat?

Keto Crack Chicken Bake as written is a high fat dish, suitable for the Keto diet. If you’re not eating Keto and don’t want that much fat, I’d try variations like using less bacon, using reduced-fat cream cheese, sour cream, and mayo, and using less cheese. I haven’t tried making a version with less fat like that, but I’m betting it will still be very good.

Can you use Ranch Mix to season this Keto Crack Chicken Bake?

I love my Grandma Denny’s Homemade Ranch Dip and I was glad I could use the ingredients she uses to season the chicken and the sauce for this recipe. But I know that Beau Monde Seasoning (affiliate link) won’t be an ingredient everyone has on hand. If you don’t want to buy that, just substitute the spices used here for about 2 tablespoons of packaged Ranch mix, no problem!

How low in carbs is my Keto Crack Chicken Bake?

This tasty baked chicken casserole has only 5 net carbs per serving, with 74 grams of protein!

How to Make Keto Crack Chicken Bake:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)<

1. Preheat oven to 375F/190C.
2. Take cream cheese out of the fridge.
3. Slice bacon into strips and start cooking it in a frying pan over medium-high heat.
4. While bacon cooks combine Garlic Powder, Onion Powder, Dill Weed, Beau Monde Seasoning, and black pepper.
5. Trim chicken breasts and rub on both sides with seasoning mix, using about half of it.
6. When bacon is done remove to a paper towel. Reserve 2 tablespoons bacon grease. 
7. Heat bacon grease in the frying pan over medium-high heat, add chicken breasts and cook until both sides are browned but chicken isn’t cooked through.
8. When chicken is browned, move to a cutting board. Cut each piece into 4 or 5 lengthwise strips.
9. Spray a 9″ x 13″ casserole dish with non-stick spray and arrange chicken strips in the dish. 
10. Put softened cream cheese in a bowl and microwave a few seconds.
11. Chop up half of the cooked bacon.
12. Mix together softened cream cheese, crumbled bacon, sour cream, mayo, sharp cheddar cheese, 1/2 cup of Monterey Jack cheese, and the other half of the seasoning mix.
13. Spread mixture over the chicken.
14. Sprinkle over the other 1/2 cup of Monterey Jack cheese.
15. Bake chicken 20-25 minutes, or until it’s bubbling hot and starting to slightly brown.
16. While chicken cooks, thinly slice green onions.
17. When chicken is done, sprinkle with sliced green onions and other half of the cooked bacon.
18. Serve the Crack Chicken Bake hot.
19. This will stay good in the fridge for a few days and reheats well. I haven’t frozen any, but I’m confident it will freeze well, although I imagine most people won’t have many leftovers to freeze!

Make it a low-carb meal:

I would serve the Keto Crack Chicken Bake with a vegetable side dish like Stir-Fried Spinach with Garlic and Parmesan, Green Beans with Lemon, Parmesan, and Pine Nuts, or Garlicky Green Beans Stir Fry. It would also be delicious with a salad like Cucumber Salad with Balsamic Dressing, Kalyn’s Low-Carb Coleslaw, or Kalyn’s Favorite Baby Arugula Salad.

More Tasty Chicken Bake Dinners You Might Like:

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Keto Crack Chicken recipe is a good dinner option for any low-carb or Keto diet plan. It’s too high in fat for any phase of the original South Beach Diet, but if the idea really appeals to you I think you could make a version using lower-fat ingredients that would still be tasty.

Find More Recipes Like This One:
Use the Diet Type Index to find more recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This chicken bake recipe was first posted in 2023. Since then it’s been hugely popular on the website, and it was last updated with more information in 2025.

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