The EASIEST Keto Cheesy Crockpot Chicken and Broccoli Casserole
This Keto Cheesy Crockpot Chicken and Broccoli Casserole is the ULTIMATE low-carb comfort food — creamy, rich, and unbelievably easy. With a quick stovetop prep and only 2 hours in the slow cooker, it delivers the BEST cheesy, hearty texture without the carbs or hassle.
Servings: 8 servings
Calories: 435kcal
Cost: 14
Equipment
- 6-quart slow cooker
- saucepan for cream sauce
- wooden spoon
- cutting board and knife
- measuring cups and spoons
Ingredients
- 30 oz frozen broccoli florets (do not thaw)
- 3 cups pre-cooked shredded chicken (rotisserie or leftover)
- 2 tbsp butter
- 1/2 onion, chopped
- 2 tsp minced garlic
- 1 1/2 cups heavy whipping cream
- 1 cup unsweetened almond milk
- 2 cups shredded sharp cheddar cheese
- 1/4 cup chopped green onions
- salt and pepper, to taste
- crushed pork rinds or baked Parmesan (optional topping)
Instructions
- Add frozen broccoli florets, shredded chicken, and green onions to the slow cooker.
- In a saucepan, melt butter over medium heat. Add chopped onion and sauté for 5 minutes until soft. Stir in garlic and cook for 30 seconds until fragrant.
- Pour in heavy cream and almond milk. Season with salt and pepper. Simmer gently for 3–5 minutes, stirring constantly, until slightly thickened.
- Pour the thickened cream sauce over the chicken and broccoli in the crockpot. Top evenly with shredded cheddar cheese.
- Cover and cook on HIGH for 2 hours (or until cheese is melted and bubbly, and broccoli is tender).
- Serve hot, topped with optional crushed pork rinds, extra cheese, or chopped green onions.
Notes
Use pre-cooked shredded chicken and frozen broccoli for speed and convenience. Pre-simmering the cream sauce for 3–5 minutes ensures the perfect thick, velvety consistency. Add a crunchy topping of crushed pork rinds or baked Parmesan just before serving for extra texture and flavor.