PREP TIME: 5 mins | COOK TIME: 3 hrs | YIELD: 8 Servings
This low carb and keto-friendly is another slow cooker star that’s packed with flavours! Tender, juicy chicken breasts in a homemade alfredo sauce with cream, garlic, and Parmesan, crawl up the ladder pretty quickly making this my number one amongst many!
1 lb chicken breasts, sliced
2 c of heavy whipping cream
1 c of low sodium chicken broth
1 tbsp butter, diced
2 tbsp cajun seasoning
2 cloves garlic, minced
1 tsp garlic powder
5 ounces freshly shredded parmesan cheese
1 tsp red chilli pepper flakes
1/2 tsp salt and black pepper
1 lb of broccoli, rinsed and trimmed into florets
1 tbsp fresh chopped parsley, for garnish
HOW TO MAKE SLOW COOKER GARLIC CHICKEN ALFREDO WITH BROCCOLI
Step 1: Place the heavy whipping cream, chicken broth, garlic powder, parmesan, salt, pepper, and Cajun seasoning in a large bowl. Mix well.
Step 2: Into the slow cooker, add the chicken breasts, diced butter, minced garlic, and broccoli florets. Stream the cream and chicken broth mixture over and quickly stir to combine.
Step 3: Set on low and cook for 4 hours or 2 to 3 hours on high, or until the internal temperature of the chicken reaches 165 degrees. Season according to taste.
Step 4: Garnish with red chilli pepper flakes and fresh chopped parsley. Serve immediately.
To make sure that the heavy cream doesn’t separate when cooking, stir it along with the parmesan into the dish in the last 15 minutes of cooking time. As other brands of heavy cream tend to separate during cooking.
Don’t like soft broccoli? Add them in the last half to an hour of cooking time.
Serving: Energy 273.87 cal | Fat 17.45 g | Protein 20.99 g | Carbs 9.1 g | Saturated Fat 8.28 g | Polyunsat Fat 1.64 g | Monounsat Fat 5.35 g | Sugar 2.2 g | Cholesterol 69.93 mg | Sodium 448.52 mg | Potassium 406.95 mg | Fiber 2.03 g