1cupcanned chili(If you would like to use the full 15 oz can, that is an option. I really liked it with just a cup of the chili.)
Instructions
Grease the inside of your insert of a 6 quart slow cooker with butter.
In a large mixing bowl, beat your eggs before adding heavy whipping cream, salt, pepper and 1 cup shredded cheddar cheese and stirring until well combined.
Pour your egg mixture into your crock pot insert.
Cover and cook for 1-2 hours on high, turning your insert halfway through cooking if it does not cook evenly. It is done when the center is set.
Spread your chili evenly across the top of your set eggs and sprinkle remaining 1/2 cup of shredded cheddar cheese over the chili.
Cover and continue cooking on high for about 10 minutes, until the cheese is melted.
Run a stirring spatula around the outside edge of the casserole before serving to make serving easier.
Notes
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As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.
All slow cookers cook differently, so cooking times are always a basic guideline. Recipes should always be tested first in your own slow cooker and time adjusted as needed.