Best Slow Cooker Keto Chicken Enchilada Casserole Recipe

Lunch
Main Dishes
4.5/5
(15 reviews)
Best Slow Cooker Keto Chicken Enchilada Casserole
Zylo Recipes

Description

Imagine tender chicken, bathed in a rich, savory tomato sauce, its flavors deepened by slow cooking to a melt-in-your-mouth consistency. This cheesy chicken casserole offers a delightful twist on familiar comfort food, delivering a satisfying and flavorful experience with minimal effort. Perfect for those seeking a hearty meal without spending hours in the kitchen, this dish requires only a few simple steps to prepare, leaving you free to focus on other things while the slow cooker works its magic.

Chicken breasts and thighs are simmered slowly in a vibrant tomato sauce, infused with aromatic seasonings and the subtle sweetness of softened onion slices. The low and slow cooking process ensures that the chicken becomes incredibly tender and absorbs all the delicious flavors of the sauce. As the chicken cooks, the aroma fills your kitchen, building anticipation for the comforting meal to come.

Once the chicken is cooked through and easily shredded, a generous layer of shredded cheese is added, blanketing the chicken and sauce in a blanket of cheesy goodness. A quick broil in the oven transforms the cheese into a golden-brown, bubbly crust, adding a delightful textural contrast to the tender chicken and smooth sauce below. This casserole is incredibly versatile and easily customizable to suit your preferences.

Adjust the seasonings to your liking, add your favorite vegetables to the sauce, or experiment with different types of cheese for a unique flavor profile. Its a wonderful dish to share with family and friends at gatherings, potlucks, or casual weeknight dinners. For larger groups, the recipe can be easily doubled or tripled, ensuring that everyone gets their fill of this comforting and satisfying dish.

This casserole also works well as a make-ahead meal. Assemble it in the slow cooker, refrigerate, and cook it when you are ready to serve, making it an ideal option for busy weeknights or planned events.

Preparation Time

Prep Time
10 min
Cook Time
6 h 10 min
Total Time
6 h 20 min

Nutrition Information

Per 1 serving serving
C
Calories
580 Kcal

C
Carbs
12 g
Fi
Fiber
4 g
Sugar
5 g

P
Protein
45 g

C
Fats
40 g
Saturated Fats 20 g
Unsaturated Fats 15 g

Cholestrol 150 mg
Sodium 800 mg
Potassium 600 mg
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Ingredients

    1.
    Tomato, canned, low sodium
    Tomato, canned, low sodium
    2.5 cup
    2.
    Lemon juice
    Lemon juice
    4 tbsp
    3.
    Cumin, ground
    Cumin, ground
    2 tsp
    4.
    Garlic powder
    Garlic powder
    1 tsp
    5.
    Onion powder
    Onion powder
    1 tsp
    6.
    Chili powder
    Chili powder
    1 tsp
    7.
    Melted Butter
    Melted Butter
    1 tbsp
    8.
    Salt
    Salt
    1 tsp
    9.
    Black pepper
    Black pepper
    0.5 tsp
    10.
    Onion
    Onion
    0.5 small
    11.
    Boneless chicken breast
    Boneless chicken breast
    1 lb
    12.
    Chicken thigh
    Chicken thigh
    1 lb
    13.
    Mexican blend cheese
    Mexican blend cheese
    1 cup, grated
    14.
    Sour cream
    Sour cream
    0.33 cup
    15.
    Lemon Peel Or Zest Raw
    Lemon Peel Or Zest Raw
    1 tsp
    16.
    Scallions
    Scallions
    1 small - 3" long
    17.
    Cilantro
    Cilantro
    0.25 cup, chopped

Instructions

    1.
    In your crockpot, combine the canned tomatoes, 3 tablespoons of lemon juice, cumin, garlic powder, onion powder, chili powder, melted butter, salt, and pepper. Whisk well to combine. Thinly slice the onion and add it to the crockpot.
    2.
    Turn on your crockpot. Add the chicken breasts and thighs, ensuring they are fully submerged in the sauce. Place the lid on the pot and cook on low for 8 hours or on high for 6 hours, until the chicken is cooked through and tender.
    3.
    Once the chicken is cooked, shred it into bite-size pieces using two forks. Preheat your oven’s broiler to 200°C (400°F). Top the shredded chicken with the grated cheese and place the pot in the oven. Broil for 10 minutes or until the cheese is melted and golden brown.
    4.
    In a small bowl, combine the sour cream, 1 tablespoon of lemon juice, and lemon zest. Whisk until smooth. Thinly slice the green onion and mix it into the sour cream mixture.
    5.
    To serve, divide the casserole into 6 equal portions. Scoop one serving onto a plate and top with a tablespoon of the sour cream mixture. Garnish with fresh cilantro leaves.