Keto BBQ Chicken Casserole

5 from 54 votes

Make this delicious keto BBQ chicken casserole in no time! It's a perfect family dinner that's low-carb, has hidden veggies, and full of flavor.

Prep Time5

Cook Time3 20

Total Time3 25

Course: Main Course

Cuisine: American

Diet: Diabetic

Keyword: clean eating, keto BBQ chicken casserole, keto casserole, keto chicken casseroles, keto chicken recipes, low carb casserole

Servings:

Calories: 529kcal

Cost: 25

¼ cup Braggs liquid aminos
⅓ cup water
6 oz can tomato paste organic
2 TB APPLE CIDER VINEGAR with the mother
½ teaspoon Worcestershire sauce
1 TB PURE MAPLE SYRUP
1 pinch of pure monk fruit can sub ¼ teaspoon more maple for ⅛ teaspoon monk fruit
1.5 TB spicy brown mustard
⅛ teaspoon dried mustard powder
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon chipotle Chile powder
½ teaspoon smoked paprika

3 oz baby spinach fresh or frozen with fresh, close the lid for a few minutes and stir until it wilts..
5 oz 5% Fage Greek yogurt
2 cups Colby or Monterey Jack cheese shredded and divided
6 strips uncured bacon fried and crumbled
1 head organic cauliflower cut into small florets
1 TB avocado oil
1 TB chives minced

Get Recipe Ingredients

Add all the Ingredients for the barbecue sauce in a large bowl. Stir to combine.
Place the raw chicken breast at the bottom of the slow cooker (or instant pot with slow cooker setting) and cover thoroughly with your homemade bbq sauce. Cook on medium heat for 3 hours or until the chicken can be shredded with a fork. Use a meat thermometer to make sure the internal temperature of the chicken is 165F minimum.
(While waiting on the chicken, fry up the bacon and let it cool. Once cool, break into small crumbed pieces and set aside. )
Shred the chicken. Add yogurt, 1 cup of shredded cheese, spinach, and bacon bits. Stir to combine. (If using the instant pot, keep the heat on or turn to saute mode for 2 minutes after stirring while the spinach wilts)
( While the chicken is cooking, preheat the oven to 425F. Toss the cauliflower florets with oil and some garlic and onion powder, pepper, and salt. In a casserole dish. Roast cauliflower for 15-20 minutes. Remove from heat.)
Change oven temp to 350. Scoop the shredded chicken mixture on top of the cauliflower and add the remaining cheese to the top. Bake at 350 for 20 min or until cheese is lightly golden brown. Remove from heat and garnish with chives and your choice of toppings. Enjoy!