Chicken, bacon and ranch make everything better, right? These Keto chicken bacon ranch stuffed mushrooms make great appetizers or even a nice side dish for your meal.

I think the first time I ever heard of the chicken bacon ranch combo was when Subway came out with their sandwich years ago. And I’ve been hooked ever since.

Mix up a bowl of crack chicken and you can put it in anything. We love it in low carb quesadillas, in chicken puffs, or even just piled high on a salad. So why not stuffed in a yummy mushroom?

Yes, add that to my Trim Healthy Mama S plate!

These mushrooms are loaded with creamy cheese, bacon, rotisserie chicken and ranch to make these the perfect low carb appetizer for your next party. Well, are parties still a thing since COVID? Who am I kidding – you can make these for yourself and sit at home socially distanced BUT at least you will have good food!

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Keto Chicken Bacon Ranch Stuffed Mushrooms

You are seriously going to love these. I made them one night to go with some chicken quarters that my husband smoked on the grill. And then I made them again the next day.

And mid-week, I made them again and we just ate a big plate of stuffed mushrooms for dinner. They were that good.

Do you like appetizers for dinner? I swear the starters are usually my favorite part of the whole meal.

Ingredients for Low Carb Crack Chicken Stuffed Mushrooms

If you have read many of my Keto/Trim Healthy Mama recipes, you know I like to get help from the grocery store when I can to make life a little easier. And these baked stuffed mushrooms are no exception, getting their start with a rotisserie chicken.

Here is what you need to grab from the store or your fridge and pantry.

Rotisserie Chicken
Philadelphia Cream Cheese (I buy generic EVERYTHING but Philadelphia really is better)
Bacon (either cooked/crumbled bacon or real bacon bits)
Ranch Dressing – This is my favorite. You could make your own also.
Shredded Cheese
White Mushrooms or Portabella (baby bella) Mushrooms

How To Bake Chicken Stuffed Mushrooms With Cream Cheese

These bacon cream cheese stuffed mushrooms are easy to mix up and bake for a tasty low carb starter.

Start buy washing the mushrooms with water and removing the stems. You won’t use the stems in this recipe but frugal Trim Healthy Mama’s don’t throw them out! Try the sister’s ground beef mushroom hack to stretch your grocery budget!

I set mushroom caps on a paper towel to absorb any extra water while I move on to the next step.

Then combine the shredded rotisserie chicken, room temp cream cheese, bacon bits, ranch and shredded cheese in a medium bowl. Mix it all together until well incorporated.

Using a teaspoon, fill each mushroom until full but not overflowing with filling.

I like to use a Broiler Pan to cook these because it lets any excess moisture from the mushrooms drain away – avoiding a mushy mushroom.

Place your crack chicken stuffed mushrooms on the broiler pan and bake until the cheese is melted and warm in your 400 degree preheated oven, about 18-20 minutes.

Yum!

Looking for more Keto – THM S – Low Carb Stuffed Mushrooms? Try these Sausage Rotel Cheese Dip Stuffed Mushrooms.

Keto Chicken Bacon Ranch Baked Stuffed Mushrooms - THM S

Servings

People

Ingredients

1 cooked shredded chicken breast (Can use Rotisserie)
8 oz Cream cheese
1 cup shredded cheddar
6 oz real bacon bits
2 tbsp ranch dressing
2 pkg White Mushrooms or Baby Bella

Servings

People

Ingredients

1 cooked shredded chicken breast (Can use Rotisserie)
8 oz Cream cheese
1 cup shredded cheddar
6 oz real bacon bits
2 tbsp ranch dressing
2 pkg White Mushrooms or Baby Bella

Instructions

Preheat oven to 400 degrees.
Remove stems from the mushrooms and set aside or discard (THM followers - slice them up and brown them with ground beef for another recipe). Wash and dry the mushroom caps.
Combine the cream cheese, shredded cheese, bacon, chicken and ranch dressing in a medium bowl and mix together well.
Using a teaspoon, fill each mushroom cap with a generous amount of filling.
Place the filled mushrooms on a lightly greased broiler pan.
Bake for 18 minutes or until lightly browned and cheese is melted.

Crack chicken crescent bombs are stuffed with cheesy chicken, crisp bacon and ranch. Your entire family will beg you for these little pockets of goodness!

(Affiliate Links are used in this post. A small commission may be paid to me at no extra cost to you and that helps to support this page. Please see my disclosures page for additional information.)

Chicken puffs are a staple at our house. Shredded chicken, some combo of cheeses as a binder and then something to create some interest.

In this case it is bacon, can’t go wrong with bacon. We usually call these “puffs” but after making this newest creation, a new name was warranted.

Adding crack chicken to our ordinary puffs made them much more than just a puff. Welcome, crack chicken crescent BOMBS. Because, well, these things are the bomb!

If you read 2.7 seconds on this site, you know that my 4 year old is in that “I only eat chicken nuggets, mac n cheese and McDonald’s” phase. Or I should say that is the phase she wants to be in!

I don’t usually agree with that phase so we negotiate. I find if she tries something she usually likes it so we just have to win the battle to try the new food. Ya’ll she loved these!

Crack Chicken Crescent Bombs

Let me tell you about these amazing crack chicken crescent bombs. You have probably had crack chicken or at least seen it all over Pinterest.

Crack chicken is shredded chicken, cream cheese, a little cheddar, ranch and some crumbled bacon. There is nothing bad about crack chicken. But you really take it up a notch when you turn the crack chicken into a crescent roll bomb!

Prepare Your Crack Chicken

You can make your crack chicken in a variety of methods. I used my new Instant Pot to make my chicken. But you can also use your crockpot or even a rotisserie chicken.

Using the instant pot, place a package of chicken thighs or chicken breasts into the pot. Add half a cup of chicken broth and a tablespoon of ranch mix on top. As a side note, we really prefer boneless/skinless thighs in this recipe!

For the instant pot, I use the poultry setting and cook for 15 minutes on high pressure. Allow the pressure to release naturally. While your chicken is in the instant pot, set out your cream cheese so that it can soften up a bit.

Cook your bacon while your chicken is cooking. You could use the packaged real bacon bits but actually making the bits will really increase the flavor in your crack chicken crescent bombs.

The Crack Chicken Mixture

In a large bowl, shred your cooked chicken thighs. Next, add the cream cheese, shredded cheese, bacon bits and 1 tablespoon of ranch seasoning to the bowl and mix it all together.

Take one crescent roll triangle and press it out with your fingers just a little. You don’t want to make the dough too thin, but if you press it out a little, it helps get a nice seal on your “bombs.” And let’s face it, no one wants their crack chicken crescent bombs oozing out all their awesome filling so that seal is important.

I usually try to get about 1.5 to 2 tablespoons into each crescent. Then wrap it up like a crescent roll but instead of leaving the edges open, you want to pinch all the way around to make a nice seal. Just keep tugging on dough until you get all the filling contained.

Place the crack chicken crescent bombs on a baking sheet that has been sprayed with non-stick cooking spray.

Bake at 350 degrees for 15 minutes. I usually flip mine over after about 10 minutes so that both sides get browned. I think it helps to make sure you don’t end up with doughy crescents too!

Serve these cheesy crack chicken crescent bombs with mashed potatoes and a big green salad or some green beans.

Especially if you do the chicken in the Instant Pot or Crock pot, you can have this dinner on the table quicker than the pizza delivery guy can get to your house!

We don’t usually have leftover chicken puffs but if you do, they heat up really well for lunch the next day.

Well, if I’m being honest, they heat up well for breakfast too! Surely I am not the only one that likes dinner food for breakfast! A

nd if you cook up some extra chicken in your instant pot, check out 5 things to do with your leftover chicken.

Crack Chicken Crescent Bombs

Servings

Ingredients

1 Package Boneless/Skinless Chicken Thighs (6-7 thighs)
1 Envelope Ranch Dressing Mix
1/2 cup Chicken Broth
4 strips Crisp Bacon Crumbled
1 Cup Shredded cheddar cheese
1 Block Cream cheese softened
2 packages Refrigerated Crescent Rolls

Servings

Ingredients

1 Package Boneless/Skinless Chicken Thighs (6-7 thighs)
1 Envelope Ranch Dressing Mix
1/2 cup Chicken Broth
4 strips Crisp Bacon Crumbled
1 Cup Shredded cheddar cheese
1 Block Cream cheese softened
2 packages Refrigerated Crescent Rolls

Instructions

Preheat the oven to 350 degrees.
Add chicken thighs, chicken broth and 1 tablespoon of ranch mix (1/2 package) to the instant pot. Cook using the poultry setting on high pressure for 15 minutes. Allow steam to release naturally.
While the chicken is cooking, cook your bacon until crisp and tear it into bits.
In a large bowl, shred your cooked chicken thighs.
Add the softened cream cheese, shredded cheese, bacon bits and remaining 1 tablespoon of ranch mix to the bowl.
Mix well until all items are incorporated.
Place 1.5 to 2 tablespoons of the chicken mixture onto the center of each crescent roll triangle.
Roll the crescent roll up and pinch the ends together to create a seal around the edges.
Place the prepared chicken bombs onto a baking sheet that has been sprayed with non-stick spray.
Cook the crack chicken crescent bombs for 15 minutes.