Keto Creamy Broccoli Chicken Cauliflower Rice Casserole Recipe + Video – 8g net carbs! A low carb broccoli + chicken casserole. Slow cooker, oven and pressure cooker instructions included! Paleo, Whole30 optional with substitutions, gluten free, grain free, dairy free optional with substitutions, sugar free, clean eating, real food.

KETO broccoli chicken cauliflower rice casserole in a white bowl this recipe

I’ve got such a cozy and comforting slow cooker recipe for you!

This keto creamy broccoli chicken cauliflower rice casserole is so super simple to make, only 8g net carbs and is perfect for fall!

slow cooker KETO broccoli chicken cauliflower rice casserole before and after cooking

Slow Cooker Keto Creamy Broccoli Chicken Cauliflower Rice Casserole

I’ve been using my instant pot so much lately, I’ve neglected my poor slow cooker. This keto cauliflower rice is perfect use for my slow cooker (I include oven and instant pot directions below in the recipe notes!) It reminds me of my favorite Chicken Divan my mom used to make when I was little, but this one is a fraction of the carbs!

The secret to a good cauliflower rice casserole is getting as much moisture out as possible. To do this, I use frozen cauliflower rice that I have thawed, then add to my nut milk bag to wring out all the moisture. You’ll be shocked how much comes out! You can use a dish towel too. Don’t skip this step, otherwise you’ll have a watery, soupy casserole.

KETO broccoli chicken cauliflower rice casserole in a slow cooker

Keto Cauliflower Rice Casserole Ingredients

You’re going to love how simple this casserole is to throw together. In your slow cooker just add in the squeezed out cauliflower rice, raw broccoli, raw chopped up chicken breast or thighs, sauteed onions + garlic, parmesan cheese (optional! can leave out for dairy free + Whole30!), bone broth and your dairy or dairy-free liquid of choice.

Cook it on HIGH for 1-2 hours or LOW for 2-4 hours and your casserole is ready! It makes a ton, so you can have leftovers for lunches for the week. It also freezes and reheats beautifully! (See Recipe Notes below for instructions)

To give it a bit of a crispy topping, I love topping it with pork rind panko, and a little more sprinkling of parmesan cheese. So good! And minimal dishes to clean up! My kids devoured this one!

Watch Broccoli Chicken Cauliflower Rice Casserole Video Demo

KETO broccoli chicken cauliflower rice casserole

Keto Creamy Broccoli Chicken Cauliflower Rice Casserole

Servings: 8
Prep Time: 10 minutes
Cook Time: 6 hours
Total Time: 6 hours 10 minutes
A low carb broccoli + chicken casserole. Slow cooker, oven and pressure cooker instructions included!
5 from 15 ratings
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Ingredients 
 

  • 4 10-ounce bags frozen cauliflower rice, thawed and all water squeezed out using a nut milk bag or dish towel
  • 4 cups broccoli florets and stems, chopped into bite sized pieces
  • 1.5 pounds chicken breasts, cut into bite size pieces
  • 1 medium yellow onion, chopped
  • 4 cloves of garlic, minced
  • 1 tablespoon ghee, or grass fed butter or olive oil
  • 1 cup grated parmesan cheese, see Notes for dairy free/Whole30 substitute
  • 2 cups bone broth, or store bought chicken stock
  • 1 cup heavy cream, see Notes for dairy free/Whole30 substitute
  • 3 teaspoons kosher salt
  • 1/3 cup pork rind panko, optional
  • more parmesan cheese for topping, optional

Equipment

Instructions 

  • Preheat a medium size skillet over medium heat. Add the ghee, onion, garlic and pinch of kosher salt. Sautee, stirring occasionally, until the onions are soft, about 5-7 minutes.
  • In your slow cooker, add the squeezed out cauliflower rice, chopped broccoli, cut up chicken breast, sauteed onion + garlic mixture, parmesan cheese, bone broth, heavy cream and kosher salt. Stir to combine.
  • Add the lid to your slow cooker, and cook on HIGH for 1-2 hours or LOW for 2-4 hours.
  • Serve the casserole warm topped with pork rind panko and additional parmesan cheese.
  • Leftovers will keep in an airtight container refrigerated for at least 5 days, or frozen for at least 6 months.

Notes

Cauliflower Rice: I prefer using frozen cauliflower rice. It's cheaper, has the most neutral flavor, and is already cooked so easy to get out maximum moisture. You could use fresh cauliflower rice, you would need to cook it in your skillet first. Broccoli rice would work too!
Broccoli: I prefer using raw broccoli. You could use frozen broccoli, but I would recommend thawing first and trying to press out as much moisture as possible before adding to the slow cooker. (Too much moisture is a casseroles worst enemy!)
Chicken: You could use boneless chicken breast or thighs! Thighs would add even better fat macros for keto. I get my organic, hormone + antibiotic free chicken from ButcherBox which I highly recommend!
Dairy Free + Whole30 Substitutions: Be sure to use ghee or olive oil to cook your onions + garlic. Instead of grated parmesan, leave it out or substitute 1/4 cup nutritional yeast. Instead of using heavy cream you could substitute original flavor Nutpods, cashew cream or coconut milk. Possibly almond milk, but it doesn't add as much of the "fattiness" you love so much in creamy casseroles.
Oven Directions: Add all the ingredients to a 9x13 glass casserole dish. Cover, and bake at 350ºF for 45 minutes. You can optionally uncover and BROIL for 1-3 minutes after it's done baking for a crispy top layer, yum! Then serve and top with pork rind panko and parmesan.
Instant Pot Directions: I haven't tried this yet, but you *should* be able to make this in your slow cooker. I would sautee the onions and garlic right in the instant pot. Turn it off, then add the cauliflower rice, broccoli, chicken, parmesan, bone broth and salt. I would cook it over HIGH pressure for 5 minutes. Do a quick release, then stir in the heavy cream. Serve warm, topped with pork rind panko and more parmesan. (If you try this please let me know if it works in the comments! I'll update if I ever try it as well!)
Freezing Instructions: Freeze in a freezer safe airtight container for at least 6 months. Thaw in the fridge overnight. Reheat either in the microwave until warm, about 3-5 minutes. Or reheat in the oven at 350ºF for 15-25 minutes until warm.
Cuisine: American
Course: Main Course
Author: Natalie
Calories: 306, Total Carbs: 12.2g, Protein: 32.6g, Fat: 14.6g, Fiber: 4.7g, Net Carbs: 8g
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