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My husband loved this recipe and says it is even good cold. This recipe is sheer, delicious comfort food and even although it is still hot, we can enjoy it as we use the slow-cooker and don't need to turn on the oven.  I like to cook this chicken on high for 4 hours, but you can cook it on low for 8 hours (prep in the morning won't be more than about 10 minutes), if you are working, and only need it when you arrive home after work.  If you use low-carb commercial pasta, that would be good with this or any other pasta substitute or even cauli rice.  It definitely pairs well with salad.  I also served it with my Cheddar cheese bread, which I hope to share with you this week.

This tender, super creamy chicken is chock full of mushrooms and onions as well; however, if you are not a fan of mushrooms, you could use chopped peppers, instead, or simply leave it all out.  It will still be delicious. 

I put the cream cheese in from the very beginning.  It helps give the chicken moisture as it cooks and the liquid that releases from the chicken makes the sauce look quite thin after the 3 1/2 hours, but not to worry, as when you stir the shredded chicken and vegetables back into the sauce, it becomes quite thick with not that a huge amount of sauce left over, but tons of flavor. I stirred in a couple of tablespoons of water to thin the sauce a bit and increase the sauce. That worked well.  You could increase the amount of water to 4 tbsp, if desired.

The easiest way to shred the soft, cooked chicken is to use two forks.

This recipe falls into the Keto category, as do many of my recipes; however, I do moderate low-carbing, as I am in maintenance mode most of the time.  Even so, I love to do Intermittent Fasting from time to time.  

You could serve this on low-carb buns, either homemade or commercial buns.  It is so addicting - delicious!


3 large boneless chicken breasts

1 tbsp Italian seasoning (15 mL)

2 tsp onion powder (10 mL)

11/2 tsp salt (7 mL)

1 tsp Montreal chicken seasoning (5 mL)

1/2 tsp black pepper (2 mL)

1 tbsp minced garlic (15 mL)

8 oz cream cheese, cut up (250 g)

Water, as needed

2 tbsp butter (30 mL)

1 onion, chopped

1 lb sliced mushrooms (0.45 kg)

1/2 tsp seasoning salt (2 mL)

1/2 cup grated Cheddar cheese (125 mL)

3 or 4 slices bacon, cooked and crumbled



Place chicken breasts in slow cooker.  In small bowl, combine Italian seasoning, onion powder, salt, Montreal chicken seasoning and black pepper; stir together.  Stir in minced garlic.  Spread over the chicken breasts.  Top with bits of cream cheese.  Set slow cooker to high and cook 31/2 hours.  Take chicken out and shred on a dinner plate.  Add back to slow cooker and stir into the sauce.  Add the mushrooms and onion mixture.  Stir to combine. Add 2 (30 mL) to 4 tbsp (60 mL) water and stir it in. Sprinkle with Cheddar cheese and bacon. Cook another 15 minutes or so with the lid on until the cheese melts.


In large, nonstick frying pan, cook onions in butter until softening.  Add mushrooms and cook until moisture evaporates.  Sprinkle with seasoning salt.

Yield:  6 servings

1 serving

321.2 calories

24.8 g protein

21.1 g fat

1.5 g fiber

6.2 g net carbs 

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