In the spirit of National Cooking Day, my three-year-old and I threw together this amazing crock pot recipe. It is so easy, delicious, and if you are into keto it checks that box, too. You can find the recipe here.

• Here are the ingredients you’ll need:

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  2 lbs Chicken Tenderloins; 16 oz Frozen Broccoli florets; 1 cup of Mushrooms; 8 oz Cream Cheese; 1 oz envelope Hidden Valley Ranch Dip; 1/4 cup Butter; 6 slices Havarti Cheese; 8 slices Crisp Bacon, crumbled

• Place tenders and broccoli (frozen) in bottom of a crock pot.

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• Wash your mushrooms.

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• Looking very healthy so far.

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• Saute mushrooms.

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  Add mushrooms to crock pot.

• Cut the butter into cubes.

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  Season with dip mix and sprinkle with butter cubes. Yes, my three-year old has a tattoo. So what.
• Dot with cream cheese.

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  Cover and cook on low for 3-4 hours or until the tenders are cooked through. Stir to break up the cream cheese. Place cheese slices evenly over top of chicken and broccoli. Sprinkle with bacon. Cover until cheese melts.

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