Keto Crockpot Chicken Alfredo Recipe
Indulge in the creamy, savory goodness of Keto Crockpot Chicken Alfredo, a low-carb twist on a classic favorite! Juicy, perfectly seasoned chicken is paired with a luscious Parmesan cream sauce, making it a comforting, guilt-free meal that’s simple to prepare and bursting with flavor.
Equipment
- Whisk
- Large skillet
- Wooden spoon or spatula
- Meat thermometer
- Measuring cups
Ingredients
- 1 cup Heavy whipping cream
- 1 tsp Kosher salt
- ½ tsp Garlic
- 2 lbs Chicken breast, cut into 2-inch chunks
- ½ tsp Dried basil
- Fresh chopped parsley for garnish
- 1 tsp Oregano
- 1 cup Shredded parmesan
- 1 tsp Pepper
- 2 tbsp avocado oil
Instructions
- Heat a large skillet over medium-high heat.
- Add avocado oil to the skillet, followed by chicken pieces.
- Season the chicken with desired seasonings.
- Cook chicken, stirring occasionally, until it reaches an internal temperature of 165°F then remove and set aside.
- Reduce heat to medium and add heavy whipping cream to the skillet.
- Simmer the cream until it bubbles, then stir in Parmesan cheese.
- Whisk the sauce until the cheese melts and creates a smooth consistency.
- Return the chicken to the skillet, coat evenly with the sauce, and garnish with parsley.
Notes
- Check the temperature to keep the chicken juicy and tender.