Looking for an easy Crock-Pot meal that is low-carb & 100% amazing, this is it! This recipe for Slow Cooker Loaded Chicken & Cauliflower Casserole is comforting, cheesy, & crave-worthy. You will be making this often, it's that good.
Why this Slow Cooker Chicken & Cauliflower Recipe is the BEST: This no-fuss Crock-Pot recipe is made without any processed foods like "cream of condensed soups" which many other recipes use, this one is just real whole foods; meats, vegetables, dairy, & spices.
For over a decade I've been trying to mostly eat a keto diet due to an auto-immune disease. This is one of my new favorites because it reminds me of a loaded baked potato only without all the carbs (only 5 net carbs per serving).
This Crock-Pot meal is also gluten-free, similar to my recipe for Slow Cooker Chicken & Sweet Potato Curry . Ok, now we cook!
Jump to:
Ingredients
All you need for this recipe is 6 common ingredients plus some spices. I mean can this be any more effortless?
SHORTCUT TIP: To cut down on prep time, buy precooked or prepped items: pre-cut cauliflower, diced raw boneless skinless chicken breasts, & precooked bacon. I like to do it all from scratch but whatever works for your busy family.
Here are the ingredients needed to make this recipe:
- Boneless Skinless Chicken Breasts - cut into bite-sized pieces
- Fresh Cauliflower - cut into bite-sized florets & stem pieces
- Bacon - cooked pork or turkey bacon broken into pieces is the best crispy salty topping
- Heavy Cream - real full-fat dairy makes this rich & thick
- Shredded Cheese - cheddar & jack combo melts perfectly
- Spices - to flavor the chicken; salt, pepper, paprika, & garlic
- Green Onions - chopped for flavor & color on top when serving (chives also work)
- Optional toppings - sour cream, more cheese, fresh herbs, whatever your favorite "baked potato toppings are!"
See the recipe card for quantities & substitutions/variations.
How to Make Cheesy Chicken & Cauliflower in the Crock-Pot
To prep this recipe simply layer the ingredients, set it & forget it. At the end just add your favorite toppings & dinner is done!
Here are the easy steps for making Slow Cooker Chicken & Cauliflower Casserole:
- Layer the Ingredients
- Cook & Add Toppings
- Serve
See the step-by-step instructions with photos below plus the recipe card at the end of the post.
1 - Layer the Ingredients
Since heads of cauliflower are large, I typically have to be on my step stool for safety reasons. Chopping down with a sharp chef's knife needs to be done from overhead & that extra height gives me the leverage needed.
CUTTING CHICKEN SAFETY TIP: I like to cut my boneless chicken while it is still slightly frozen or solid. This allows for cutting strips & squares easily versus the soft meat sliding as the knife glides through it.
To the bottom of the insert add the cut up cauliflower. The key is to make sure the pieces are uniform in size so they cook evenly.
Next add the diced chicken pieces and sprinkle on all the seasonings. Again make sure the chicken pieces are similar in size like the cauliflower.
Next will be 1 cup of the cheddar jack. Add an even layer of shredded cheese to the top for the final layer.
The final step is pouring on the heavy cream. This will help keep the chicken moist & create the cheese sauce as it cooks.
2 - Cook & Add Toppings
Place the lid on the slow cooker and set it for 6 hours on low. It will cook for 5 hours before adding more toppings to melt at the end.
While it cooks, chop the green onions & set aside. Also cook the bacon in the toaster oven, in a skillet on the stovetop, or oven-baked.
This is what it will look like before it begins cooking.
After 5 hours on low, stir to evenly distribute the ingredients. The chicken is almost done cooking and the cauliflower will be al dente, soft but still firm enough to hold shape.
Sprinkle on the remaining cup of shredded cheddar jack cheese, close the lid, & let it cook for the final hour on low.
Once the cheese is melted & the chicken is done cooking (reaches 165°F internally) add the crumbled cooked bacon & chopped green onions. OMG, it smells so good!
Serving Suggestions
Scoop while warm into individual serving bowls. I love serving this in the chilling fall & winter months because it is a cozy cheesy recipe.
Add optional toppings like sour cream, minced herbs, extra cheese, or hot sauce. This is so versatile, you cannot make any wrong choices here.
What to Serve with Chicken Cauliflower Casserole : Though it is a square meal on its own, add a Simple Spinach Salad or Air Fryer Green Beans to make it heartier.
Recipe Tips & Behind the Scenes
Here is my recipe for success - including what I learned when testing, funny stories or bloopers, and more.
- #1 Tip - Don't use low-fat ingredients or the casserole will be thin & watery instead of thick, creamy, & rich.
- Use any boneless skinless chicken; breasts or thighs both work. Make sure they are cut into small chunks that are the same size so they cook evenly.
- A 4-quart or larger slow cooker is big enough to fit it all.
- For a spicy dish, add ½ teaspoon cayenne pepper
- Do NOT substitute fresh raw cauliflower with frozen, it will come out mushy.
- Make this fun by using colorful cauliflower varieties like purple, orange, or my Italian favorite, yellow-green Romanesco.
- Cauliflower is a cruciferous vegetable which gives off an unpleasant sulphur-like smell while cooking. I like to cook this outside so my house stay fresh & nice smelling.
- What do you like on your baked potato - personalize this to make it the BEST!
Slow Cooker Loaded Chicken & Cauliflower Casserole
Equipment
- Slow Cooker 4quart or larger
Ingredients
- 1 pound boneless skinless chicken breast diced
- 1 large head cauliflower diced
- 2 cups shredded cheddar jack cheese divided into 1 cup each
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ¾ cup heavy cream
- 4 green onion diced
- 6 slices bacon cooked & crumbled
- optional toppings sour cream, shredded cheese, chives or other fresh herbs, hot sauce, etc
Instructions
- Cut the chicken & cauliflower into bite-sized chunks. Make sure they are similar in size so they will cook at the same rate in the crock-pot.
- To the slow cooker insert add the diced cauliflower.1 large head cauliflower
- Top the cauliflower with diced boneless skinless chicken pieces. Sprinkle on the seasonings to cover the chicken in an even layer.1 pound boneless skinless chicken breast, ½ teaspoon salt, ½ teaspoon black pepper, ½ teaspoon garlic powder, ½ teaspoon paprika
- Sprinkle on 1 cup of the cheese in an even layer over the chicken. Pour in the heavy cream.2 cups shredded cheddar jack cheese, ¾ cup heavy cream
- Place the lid on the insert. Set the slow cooker to low for 6 hours.
- After 5 hours, stir the casserole. Finish with the remaining 1 cup of shredded cheddar jack cheese over the tops. Let cook covered for the final hour on low.
- Once the Crock-Pot is done cooking on low for the full 6 hours, the cheese should be melty & gooey on top. The chicken will be cooked (reaching 165°F minimum using an internal thermometer) and the cauliflower will be soft but not mushy. To finish, sprinkle on the crumbled cooked bacon & diced green onions.4 green onion, 6 slices bacon
- To serve, spoon into individual bowls. Top with any optional favorites similar to a loaded baked potato.optional toppings
Notes
- Leftovers can be stored for up to 3 days in the refrigerator.
- Reheat in the microwave & add more cheese & toppings when warm.
- Due to the high dairy content, I do not recommend freezing leftovers.
- Cauliflower - broccoli instead or a combination of both
- Chicken - use boneless skinless thighs or breast meat
- Cheese - any shredded cheese combo will work
Nutrition
More Slow Cooker Main Courses
Here are some similar low-carb Crock Pot recipes to make for dinner:
Leave a Reply