Step 1

Cook the boneless skinless chicken breasts in a crockpot on low for 4-5 hours or high 2-3 hours then shred.

Step 2

Preheat oven to 375° F.

Step 3

Melt 2 tbsp butter in a 12-inch oven-safe skillet and add the mushrooms, onions, celery, and spices. Sauté for 5 min on medium heat.Meanwhile, steam the cauliflower rice in the microwave.

Step 4

Add steamed cauliflower and 1 more tbsp butter in the skillet and sauté for 7 min.

Step 5

Add the chicken broth, heavy cream, sour cream, softened cream cheese, ¾ of the gouda, and ½ of the cheddar cheese, and bring to a boil over medium heat for 8 min with the lid off.

Step 6

Add ⅛ tsp xanthan gum simmer for 5 min or until it thickens then add chicken and stir to combine. (If it gets too thick, you can add more chicken broth.)

Step 7

Sprinkle the remaining cheeses on top and pop the skillet in the oven until melted.

Step 8

Sprinkle parsley on top and enjoy!