Today I’m sharing a recipe for keto friendly crockpot “crack chicken” turned into a cauliflower shepherd’s pie; a perfect weeknight meal that is low-carb and keto friendly.
One part of isolating at home that was actually nice, was not having to rush out to this or that sport or activity, but as our province opens up again we will once again be faced with a few busy evenings per week. As we begin the new school year, many of us are in need of quick weeknight dinners and meals that can be prepared ahead on the weekend and then pulled out to warm-up and serve on those busy weeknight evenings. Planning ahead is key, especially when it comes to creating meals that my boys will enjoy and that also work with the lower carb eating that my husband and I have been doing for the past several months.
This keto friendly crockpot “crack chicken” shepherd’s pie casserole is a simple dinner that I can prep ahead and just heat and pair with a side salad come dinnertime. It’s also super delicious, and could be made lower fat (if you aren’t on a keto or low-carb eating plan) by substituting low-fat cream cheese and cutting down the shredded cheddar.
Using the crockpot for this recipe makes the chicken super moist and easy to shred. If your family likes their meals a little bit spicier, you may wish to up the number of diced jalapeño slices that you add to your “crack chicken”.
I think the green onions, though optional, add a lot to the final flavour of this casserole dish and also add a nice crush. I’d suggest serving it with a side salad to round out the veggie portion of your dinner. A simple Italian or oil and vinegar dressing would keep things light and fresh and combine well with the creamy nature of the chicken shepherd’s pie.
Keto Crockpot "Crack Chicken" Cauliflower Shepherd's Pie
- 4 chicken breasts (1kg or 2lb) fresh or defrosted
- 3/4 cup chicken broth
- 1-2 tbsp garlic powder
- 1 brick cream cheese cut into pieces
- 20 slices canned jalapenos diced
- 1/2 cup bacon bits
- 1 - 1.5 cups cheddar cheese grated
- 1 head cauliflower chopped
- salt, pepper to taste
- green onion to garnish
Add chicken, broth, and garlic powder to the crockpot. Cook on low for 8 hours or high for 4 hours.
When the chicken is cooked, remove it from the crockpot and shred it with two forks. Put it back in the crockpot and mix it together with the juices from cooking.
Add the cream cheese, bacon, diced jalapenos (more if you like things spicier), as well as 1/2 cup of shredded sharp cheddar cheese. Stir and put the lid back on the crockpot to allow it to cook for an additional 10-15 minutes until the cheese is melted and the chicken is creamy.
During that time, steam a head of cauliflower until soft. Mash and squeeze out the excess water. Heat the oven to 350 degrees.
Spoon the chicken mixture into the bottom of a casserole or glass baking dish. Top with the mashed cauliflower and the additional 1/2-1 cup of shredded cheese.
Put the casserole in the oven to bake for approximately 20 minutes until the cheese is melted and browned. Season with salt and pepper to taste and garnish with chopped green onion as desired.
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Today I’m joining my friends who are also sharing their delicious cozy crockpot recipe ideas… perfect timing for fall! Just click on the links below each image to be taken to the recipe in full.
I hope you enjoy these cozy fall crockpot recipes!
10 Cozy Crockpot Recipes
Crock Pot Chicken Tacos – My 100 Year Old Home
Easy Chili Crockpot Recipe – Happy Happy Nester
Slow Cooker Sicilian Beef Stew – Most Lovely Things
Keto Crockpot Crack Chicken Cauliflower Pie – The Happy Housie
Fall Slow Cooker Recipes – Jennifer Maune
Slow Cooker Pumpkin Butter – Modern Glam
Crockpot Pumpkin Pie Dump Cake – Tatertots & Jello
Mexican Hot Chocolate – Crock Pot Recipe – Paint Me Pink
Crock Pot French Dip – Two Ways – Sincerely, Marie
Easy Slow Cooker Beef Stew – Twelve on Main
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