Think beyond the cream sauce and noodles. This zesty keto Chicken alfredo with tomatoes is easy to prepare in the slow cooker too.
Slow Cooker Chicken Alfredo
Instead of shredded chicken and a creamy white cheese sauce, this chicken alfredo recipe is made with whole chicken breasts, marinara sauce, and fresh basil. It’s a fantastic reimagining of your favorite chicken dinner.
As you cook the chicken in the marinara sauce, it will soak up all the flavors and stay incredibly juicy.
And since this is a slow cooker meal, you know that it’s going to save you time! All you have to do is simmer some heavy whipping cream on the stove and then serve it over the slow cooked chicken. It’s so easy.
Tomato Alfredo Sauce
Normally, marinara sauce is made with tomatoes and alfredo sauce is made with cream and cheese. I kept these things separate.
You’ll cook the chicken in the marinara sauce (my favorite is Rao’s homemade because they don’t add sugar).
Then, make homemade alfredo sauce and pour it on top of the cooked chicken. The acidic marinara sauce will complement the rich creaminess of the alfredo sauce. It’s pretty amazing how well they go together!
Chicken Alfredo With Tomatoes
This recipe is really similar to my keto chicken alfredo recipe. You can even combine this recipe with my keto alfredo sauce and palmini noodles recipe.
There are four grams net carbs in each serving (and one serving is half a chicken breast). So, if you have carbs left over, slice a tomato and place it on top of each chicken breast.
This will add even more sweetness to the chicken. And take my advice – shred real parmesan cheese at home.
Even though buying pre-shredded parm is affordable and saves time, it doesn’t have the same nutty flavors as fresh parm.
What To Eat With Chicken Alfredo
You won’t even miss the noodles when you eat this dish. Serve it with some keto garlic toast and some roasted vegetables. Or add some bacon wrapped asparagus on the side too.
Your entire family is going to enjoy this dinner idea. This alfredo dinner will also taste delicious with some mushrooms and broccoli mixed in as well.
Then, all you need is some keto garlic knots and your favorite copycat Olive Garden salad – and you have an Italian feast that will feed an entire family!
How To Store Cooked Chicken
I’ll be honest, fresh alfredo sauce tends to firm up in the refrigerator. This is ok. As soon as you heat it up, it will melt together again and taste like new. Or, combat this problem by storing the chicken separately from the sauce.
Store the alfredo sauce and chicken in airtight containers in the refrigerator. It will stay fresh for up to 5 days.
Keto Crockpot Tomato Alfredo Chicken Recipe
Here’s the list of ingredients (and step by step photos) that you’ll need to make this keto chicken alfredo with tomatoes. Exact measurements and instructions are located in the printable recipe card, just a bit below.
Prep Time: 10 minutes
Cook Time: 4 hours
Servings: 4
Net Carbs: 4 net carbs per serving
Ingredients:
Large boneless skinless chicken breasts
Keto marinara sauce
Basil
Heavy whipping cream
Butter
Minced garlic
Parmesan cheese grated
Mozzarella cheese shredded
Salt and pepper
Instructions:
Layer the chicken breasts on the bottom of the Crockpot, and season with salt and pepper to taste.
Pour the marinara sauce over the chicken.
Cook on high for 3 ½ hours.
Melt the butter in a pot over medium heat. Stir in the garlic, and saute for 1 minute.
Pour in the heavy whipping cream.
Stir in the basil, and simmer until the sauce thickens.
Add in salt and pepper to taste as well as the parmesan cheese.
Pour the alfredo mixture into the Crockpot, and toss to combine well. Cover and cook on low for 30 minutes.
Sprinkle on the mozzarella cheese, and place the lid on the Crockpot until the cheese has melted. Serve immediately.
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Keto Crockpot Tomato Alfredo Chicken
Equipment
- slow cooker
- Saucepan
Ingredients
- 2 large Boneless Skinless Chicken Breasts cut in half lengthwise
- 1 1/2 cups Keto Marinara Sauce
- 1/2 tsp Basil
- 1/2 cup Heavy Whipping Cream
- 2 tbsp Butter
- 2 tsp Minced Garlic
- 1/4 cup Parmesan Cheese grated
- 1 cup Mozzarella Cheese shredded
Instructions
- Layer the chicken breasts on the bottom of the Crockpot, and season with salt and pepper to taste.
- Pour the marinara sauce over the chicken.
- Cook on high for 3 ½ hours.
- Melt the butter in a pot over medium heat.
- Stir in the garlic, and saute for 1 minute.
- Pour in the heavy whipping cream.
- Stir in the basil, and simmer until the sauce thickens.
- Add in salt and pepper to taste as well as the parmesan cheese.
- Pour the alfredo mixture into the Crockpot, and toss to combine well. Cover and cook on low for 30 minutes.
- Sprinkle on the mozzarella cheese, and place the lid on the Crockpot until the cheese has melted. Serve immediately.
Notes
Net Carbs: 4 Net Carbs Per Serving The nutritional information for this recipe is calculated as a courtesy and is an approximate only. I cannot guarantee the accuracy of the nutritional information for any recipes on this site.
Keto Slow Cooker Recipes
I love using my slow cooker – it makes meal prep and cooking much easier. If you enjoyed this slow cooker chicken alfredo with tomatoes, here are some more delicious and low-carb recipes you can make in your slow cooker.
