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.