Keto Crockpot Tomato Alfredo Chicken
Keto Crockpot Tomato Alfredo Chicken is a comforting and satisfying dish that brings the family together without requiring hours in the kitchen. This creamy, flavorful meal features tender chicken breasts cooked in a rich marinara sauce and finished with a velvety alfredo blend. Perfect for busy weeknights or special gatherings, this recipe allows you to enjoy a hearty dinner while adhering to your keto lifestyle. Pair it with zoodles or cauliflower rice for a complete low-carb meal that everyone will love!
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 15 minutes
- Yield: Serves 6
- Category: Main
- Method: Slow Cooking
- Cuisine: Keto
Ingredients
Scale
- 2 large Boneless Skinless Chicken Breasts (cut in half lengthwise)
- 1 1/2 cups Keto Marinara Sauce
- 1/2 cup Heavy Whipping Cream
- 2 tbsp Butter
- 2 tsp Minced Garlic
- 1/4 cup Parmesan Cheese (grated)
- 1 cup Mozzarella Cheese (shredded)
- Fresh Basil (for garnish)
Instructions
- Layer chicken breasts at the bottom of your Crockpot; season with salt and pepper.
- Pour keto marinara sauce over the chicken.
- Cook on high for about 3½ hours until chicken is tender.
- In a pot, melt butter over medium heat, add minced garlic, and sauté for one minute.
- Stir in heavy whipping cream and basil, simmer until thickened.
- Mix in parmesan cheese; pour over the chicken in the Crockpot and stir to combine.
- Cook on low for an additional 30 minutes.
- Sprinkle mozzarella cheese on top and let melt before serving.
Nutrition
- Serving Size: 1 plate (300g)
- Calories: 520
- Sugar: 3g
- Sodium: 790mg
- Fat: 36g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 45g
- Cholesterol: 155mg