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Export 19 ingredients for grocery delivery
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!
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