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.
Ingredients: 2 cloves of garlic (minced) 2 medium cauliflower heads 6 slices of bacon 3/4 cup shredded cheddar cheese 8 tablespoons of unsalted butter 1/2 teaspoon black pepper 1/2 teaspoon pink salt.
Nutrition: 20 servings. 1 serving: 82 calories 3 g protein 7g fat 2g Net Carbs
Step 1: Cube your cauliflower and boil it until it is soft. Step 2: Cook your bacon. After cooked, break into pieces. Step 3: Preheat oven to 350 degrees. Step 4: Drain the cauliflower, butter, salt, pepper, minced garlic, bacon pieces, and purée with an immersion blender. (A regular blender will work for this step as well Step 5: Put the mixture into a casserole dish and sprinkle the cheddar cheese on top. Bake until the cheese melts.