Step 1: Season the chicken breasts with the chicken rub, salt, and pepper to taste. Step 2: Add the chicken to the slow cooker. Step 3: Cook on high for 4 hours or low for 8 hours. When the chicken has finished cooking, remove it from the slow-cooker and shred. Set aside. (Optional cheat: have your already made chicken cut up and put into crockpot with the rest of the ingredients). Step 4: Combine 1 cup shredded cheddar cheese, cream cheese, and hot sauce in a medium-sized bowl, and stir until fully combined. Step 5: Add the chicken mixture to the crockpot. Sprinkle the remaining 1 cup of shredded cheese throughout. Just heat up until all the items are melted and warmed. Step6: Optional garnish with green onions.
Everything Seasoning (or seasoning of your choice)*optional: Diced pepperoni
Nutrition: 8 Servings. 1 serving: 187 Calories 10g protein 15g Fat 2g Net Carb
Step 1: Preheat the oven to 350 degrees. Step 2: Put the 1.5 cups of mozzarella cheese and cream cheese (cubed) into the microwave until melted. Step 3: Stir the ingredients together. Step 4: Combine and thoroughly mix the melted cheeses with the almond flour, egg, baking powder, and your choice of seasoning. * Here is where you can add the chopped pepperoni. Step 5: It is important for the mixture to be combined very well. It is extremely sticky so I suggest that you olive your hands and knead the dough in the bowl. Step 6: Place the bowl of mixture into the freezer for about 10 minutes. This will make it easier to roll the dough into bagels. Step 7: Once the dough is easy to work with, oil your hands and divide the dough into 8 parts. Roll the dough into a the resemblance of a log with each of the 8 parts, then press each end together to form a bagel shape. Repeat with the remaining dough. Step 8: Place the bagels on a greased baking sheet and bake for 12-14 minutes (until lightly golden brown). *Tip: I would freeze half of these if you will not use them right away