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crockpot chicken alfredo casserole (keto)
Emma Collins

Keto Chicken Alfredo Casserole Crockpot

This Crockpot Chicken Alfredo Casserole is your new secret weapon for staying on keto without spending your evening in the kitchen. Just dump the chicken, seasoning, and cream cheese into the slow cooker before you leave in the morning — come home to tender, shreddable chicken sitting in a rich, savory base ready for its creamy alfredo finish. Stir in the sauce, add the cauliflower rice, top with cheese, and dinner is on the table in minutes. Only 4–5g net carbs per serving, naturally gluten-free, and even better as leftovers — this is the hands-off keto dinner your busy week has been waiting for.
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Prep Time 5 minutes
Cook Time 8 hours
Total Time 8 hours 4 minutes
Servings: 4
Course: Dinner
Cuisine: American
Calories: 440
Ingredients Method Notes

Ingredients
  

Crockpot Base
  • 2 lbs raw boneless skinless chicken breasts
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • ½ tsp onion powder
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1½ cups chicken broth
  • 4 oz cream cheese, cubed
Alfredo Sauce Finish
  • 1 cup heavy whipping cream
  • ¾ cup grated parmesan
  • 3 cups frozen riced cauliflower
  • 1½ cups shredded mozzarella, divided
  • 2 tbsp unsalted butter

Method
 

  1. Place chicken in crockpot and season with all spices.
  2. Pour in broth and add cream cheese chunks on top.
  3. Cook on low 6–8 hrs or high 3–4 hrs.
  4. Shred chicken directly in the crockpot.
  5. Stir in frozen cauliflower rice; cook on high 15 minutes.
  6. Add cream, parmesan, butter, and 1 cup mozzarella; stir until smooth.
  7. Top with remaining mozzarella and broil 3–5 minutes if desired.
  8. Rest 3–4 minutes, then serve.

Notes

  • Frozen chicken works fine — add 1 extra hour on low.
  • Swap the cream finish for 1½ cups jarred keto alfredo sauce to save time.
  • Stir in a splash of heavy cream when reheating to restore the sauce's creaminess.