Cook 2 lbs of chicken breasts in the slow cooker. *If you prefer to boil the chicken on the stove there is instructions in the notes at the bottom of this recipe card.
Cover chicken breast with water or chicken broth and salt and pepper.
Cook on low for 4-5 hours or high 2-3 hours.
When the chicken is done done, remove from the slow cooker and shred into pieces (not too small).
Preheat the oven to 400 degrees and grease a 9 X 13 casserole dish.
Steam the cauliflower rice in the microwave. Sauté 1 stalk celery chopped, green pepper, and white part of green onions, in 2 Tb butter, in a skillet for 4 min on medium heat while cauliflower rice is steaming in the microwave.
Once the cauliflower rice is done, add it to the skillet and sauté for 3 min with the onions and celery.
Add the softened cream cheese and stir until melted.
Add buffalo sauce, ranch salad dressing, chicken broth, garlic powder, pepper, half of the cheddar cheese and half of the Monterey Jack Cheese.If you prefer to make homemade ranch salad dressing here is a keto ranch dressing recipe.
Stir until all the ingredients are thoroughly combined then cook all of the ingredients for 1-2 minutes so that the mixture is nice and hot.
Add the shredded chicken and stir again.
Pour everything into a greased 9 X 13 casserole dish and top with the remaining cheddar and Monterey Jack cheese, then top with Mozzarella cheese.
Bake at 400°F for 15-18 min, then move to the top shelf and bake another 3 minutes.
If needed, turn the oven to broil for a minute so that the cheese gets nice and bubbly.
Garnish with parsley and the green chopped ends of the green onion