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Keto Crock Pot Recipe

Keto Crock Pot Creamy Chicken

A cozy, creamy, low-carb slow cooker chicken dinner with tender chicken, zucchini, mushrooms, and spinach in a garlicky Parmesan cream sauce. Perfect for busy nights and keto meal prep.
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Prep Time 15 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 45 minutes
Course Main Course
Cuisine American
Servings 6 servings

Ingredients
  

  • 2.5 pounds boneless, skinless chicken breasts can substitute boneless, skinless chicken thighs
  • 1 tablespoon olive oil or avocado oil for greasing the slow cooker
  • 1 1/2 teaspoons fine sea salt plus more to taste
  • 1 teaspoon black pepper freshly ground, plus more to taste
  • 1 1/2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried Italian seasoning or a mix of dried basil, oregano, and thyme
  • 1/2 teaspoon smoked paprika use regular paprika if preferred
  • 1 cup chicken broth low-sodium, no sugar added
  • 4 ounces cream cheese softened and cubed; use full-fat
  • 1/2 cup heavy whipping cream
  • 1/2 cup Parmesan cheese grated; freshly grated preferred
  • 1 medium zucchini chopped into 1/2-inch pieces (about 1 1/2 cups)
  • 1 cup mushrooms sliced; white or baby bella
  • 2 cups baby spinach loosely packed
  • 2 tablespoons butter
  • 2 tablespoons fresh parsley chopped, optional for serving
  • cauliflower rice, sautéed spinach, or zucchini noodles optional, for serving
  • 1 teaspoon Dijon mustard optional, for a tangy note in the sauce
  • fresh lemon juice optional, a small squeeze at serving

Instructions
 

  • Place the chicken breasts on a cutting board or in a shallow dish. Sprinkle both sides with sea salt, black pepper, garlic powder, onion powder, dried Italian seasoning, and smoked paprika. Gently pat the spices into the meat so they stick.
    2.5 pounds boneless, skinless chicken breasts, 1 1/2 teaspoons fine sea salt, 1 teaspoon black pepper, 1 1/2 teaspoons garlic powder, 1 teaspoon onion powder, 1 teaspoon dried Italian seasoning, 1/2 teaspoon smoked paprika
  • Lightly grease the bottom of the crock pot with the olive oil or avocado oil. Lay the seasoned chicken in a single layer in the slow cooker. It’s okay if the pieces overlap slightly, but avoid stacking them too thick.
    2.5 pounds boneless, skinless chicken breasts, 1 tablespoon olive oil or avocado oil
  • Pour the chicken broth around the sides of the chicken, not directly on top, to avoid washing off the seasoning. Add the chopped zucchini and sliced mushrooms over and around the chicken.
    1 cup chicken broth, 1 medium zucchini, 1 cup mushrooms
  • Cover the slow cooker with the lid. Cook on LOW for 4–5 hours or on HIGH for 2 1/2–3 hours, until the chicken is very tender and reaches at least 165°F (74°C) internally. Start checking around the 4-hour mark on LOW.
  • Once the chicken is cooked, carefully transfer it to a cutting board. Shred with two forks or slice into bite-size chunks, as preferred. Leave the vegetables and cooking liquid in the slow cooker; this will form the base of the creamy sauce.
    2.5 pounds boneless, skinless chicken breasts
  • To the hot liquid in the slow cooker, add the softened, cubed cream cheese and heavy whipping cream. Whisk or stir vigorously until the cream cheese melts and the sauce looks mostly smooth. If needed, cover and cook on HIGH for 10–15 minutes, then stir again. If using, whisk in the Dijon mustard.
    4 ounces cream cheese, 1/2 cup heavy whipping cream, 1 teaspoon Dijon mustard
  • Stir in the grated Parmesan cheese and baby spinach. Allow the spinach to wilt in the hot sauce. Taste and adjust seasoning with additional salt and pepper if needed. If the sauce is too thick, stir in a splash of extra broth; if too thin, cook on HIGH with the lid off for 10–15 minutes to reduce.
    1/2 cup Parmesan cheese, 2 cups baby spinach, 1 1/2 teaspoons fine sea salt, 1 teaspoon black pepper
  • Return the shredded or chopped chicken to the slow cooker and gently stir to coat every piece in the creamy sauce. Add the butter and stir until melted. Turn the slow cooker to WARM and let sit for at least 10 minutes so the flavors meld.
    2.5 pounds boneless, skinless chicken breasts, 2 tablespoons butter
  • Serve the creamy keto chicken over cauliflower rice, sautéed spinach, zucchini noodles, or simply in bowls. Garnish with chopped fresh parsley and a small squeeze of lemon juice if desired. Taste once more before serving and adjust seasoning if needed.
    2 tablespoons fresh parsley, cauliflower rice, sautéed spinach, or zucchini noodles, fresh lemon juice

Notes

For best keto macros, use full-fat cream cheese and heavy cream. If you prefer firmer zucchini, add it halfway through the cooking time instead of at the beginning. The sauce will thicken as it cools; if it seems thin right after cooking, let it stand with the lid off for 5–10 minutes and stir again. Leftovers keep in the refrigerator for up to 4 days and freeze well for 2–3 months. Reheat gently on the stovetop with a splash of broth or cream if the sauce thickens.
Keyword Creamy Chicken, Healthy Keto Slow Cooker, Keto Crock Pot Recipe, Keto Meal Prep, Low Carb Dinner, Slow Cooker Chicken
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