Description
A rich and creamy low-carb casserole made with chicken and broccoli that’s perfect for busy nights.
Ingredients
Scale
- 450 g Boneless, Skinless Chicken Thighs
- 300 g Broccoli Florets
- 120 g Cream Cheese
- 120 ml Heavy Cream
- 100 g Shredded Cheddar Cheese
- 100 g Shredded Mozzarella Cheese
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- Salt and Black Pepper to taste
- 1/4 tsp Red Pepper Flakes (optional)
- 1 tbsp Fresh Thyme or Parsley (optional garnish)
Instructions
- Place chicken thighs in the crockpot. Season with salt, pepper, garlic powder, and onion powder.
- Add cream cheese and heavy cream on top. Cover and cook on low for 240–300 minutes or high for 120–180 minutes.
- Shred the chicken right in the crockpot with two forks. Stir in cheddar and half the mozzarella until melted.
- Add broccoli in the last 20–30 minutes. Cover and cook until broccoli is tender.
- Sprinkle the rest of the mozzarella and herbs on top before serving. Let sit 5 minutes.
Notes
Great for meal prep and leftovers reheat well. Adjust cooking time if using chicken breast to avoid drying out.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 100mg