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Best Slow Cooker Keto Chicken Enchilada Casserole
If you are a fan of chicken enchiladas, then you will LOVE this slow cooker cheesy casserole version. It is saucy, flavorful, and mouthwatering. This recipe is perfect for beginner cooks and only needs 10 minutes of active prep time. The ingredients for this low-carb casserole are similar to any other Keto enchilada. It starts with a base of protein, in this case, chicken breasts and thighs, drowning in tomato sauce, seasoning, and onion slices. These ingredients are cooked in a slow cooker, then sprinkled with Mexican blend shredded cheese and broiled to golden perfection.
How to Make It
Step 1
To your crockpot, add the tomatoes, 3 tbsp lemon juice, cumin, garlic powder, onion powder, chili powder, melted butter, salt, and pepper. Whisk to combine. Thinly slice the onion and add it to the crockpot.
Step 2
Turn on your crockpot. Add the chicken breasts and thighs, and fully submerge them in the sauce. Place the lid on the pot, and cook on low for 8 hours or on high for 6 hours.
Step 3
Once the chicken is cooked, shred it into bite-size pieces using 2 forks. Preheat your oven’s broiler to 200 C/ 400 F. Top the chicken with the grated cheese and place the pot in the oven. Cook in the oven for 10 minutes or until the cheese is golden.
Step 4
To a small bowl, add the sour cream, 1 tbsp lemon juice, and lemon zest. Whisk to combine. Thinly slice the green onion, and mix it in.
Step 5
To serve, divide the casserole into 6 equal portions. Scoop one serving onto a plate, and top with a tablespoon of sour cream. Garnish with fresh cilantro.
Ingredients
- Tomato, canned, low sodium 2.5 cup
- Lemon juice 4 tbsp
- Cumin, ground 2 tsp
- Garlic powder 1 tsp
- Onion powder 1 tsp
- Chili powder 1 tsp
- Melted Butter 1 tbsp
- Salt 1 tsp
- Black pepper 0.5 tsp
- Onion 0.5 small
- Boneless chicken breast 1 lb
