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Slow Cooker Keto Taco Chicken Casserole – Easy, Flavor-Packed Comfort Food

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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 to 2.5 pounds boneless, skinless chicken breasts (or thighs)
  • 1 (10-ounce) can diced tomatoes with green chiles (drained), or 1 cup sugar-free salsa
  • 1 small onion, finely chopped (optional, for flavor; adjust for carbs)
  • 1 small green bell pepper, diced (optional)
  • 1 jalapeño, seeded and minced (optional for heat)
  • 4 ounces cream cheese, cut into cubes, softened
  • 1/2 cup chicken broth (low sodium)
  • 1 cup shredded cheddar cheese
  • 1/2 cup shredded Monterey Jack or pepper jack
  • 2 tablespoons olive oil or avocado oil
  • 2 teaspoons chili powder
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon sea salt (plus more to taste)
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • Fresh cilantro, chopped (for garnish)
  • 1 avocado, sliced (optional for serving)
  • Sour cream or Greek yogurt (optional for serving)
  • Lime wedges (optional)

Method
 

  1. Prep the seasoning: In a small bowl, mix chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, pepper, and red pepper flakes if using. This homemade blend keeps flavors clean and keto-friendly.
  2. Season the chicken: Pat the chicken dry and rub it with the spice mix and oil on all sides. This helps the spices stick and infuse the meat as it cooks.
  3. Layer the base: Add the chopped onion, bell pepper, jalapeño, and drained tomatoes with green chiles to the slow cooker. Pour in the chicken broth and stir to combine.
  4. Add the chicken: Place the seasoned chicken on top of the vegetables. Scatter the cream cheese cubes over the chicken.
  5. Cook low and slow: Cover and cook on Low for 4–6 hours or High for 2.5–3.5 hours, until the chicken is tender and reaches 165°F internally.
  6. Shred the chicken: Remove the chicken to a board and shred with two forks. Return it to the slow cooker and stir to melt the cream cheese into the sauce.
  7. Add the cheese: Sprinkle in the cheddar and Monterey Jack. Stir, then cover and cook another 10–15 minutes, until melted and bubbly.
  8. Taste and adjust: Check for seasoning. Add a pinch of salt, a squeeze of lime, or a little extra chili powder if needed.
  9. Garnish and serve: Top with cilantro and serve with avocado slices, sour cream, and lime wedges. Enjoy as is, or spoon over cauliflower rice or into lettuce cups.