Keto Crockpot Tomato Alfredo Chicken
Think beyond the cream sauce and noodles. This zesty keto Chicken alfredo with tomatoes is easy to prepare in the slow cooker too.
Servings 4 servings
Calories 415kcal
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
Calories: 415
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.
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.