Ingredients:
2lbs (5 cups) Chicken Thighs
2 cups Keto Marinara Sauce
1 cup Paramasan Cheese
2 cups Mozzarella Cheese
1 tsp dried basil
1 tsp dried oregano
1 tsp garlic powder
1 cup pork rinds (crushed)
Directions:
Cook 2lb Chicken Thighs In Crock Pot from frozen for 4 hours on high in 4 cups of water and 1 tbsp pink himalayan salt. Shred chicken thighs with 2 forks. Preheat oven to 400 degrees F. Add shredded chicken to the bottom of the casserole dish. (approx 5 cups). Top with an even layer of marinara sauce. Top with an even layer of parmasan cheese. Top with an even layer of mozzarella. Sprinkle with all seasonings. Crush the pork rinds in a plastic bag with a meet tenderizer or however you’d like. Top the casserole in an even layer. Bake for 25 min until cheese is melted and topping is crisp.
