Keto Crockpot Chicken (Creamy Low-Carb Comfort in One Pot)
This creamy Keto Crockpot Chicken is a rich, low-carb, one-pot meal made with tender chicken thighs, low-carb veggies, and a luscious cheese and cream sauce. It’s family-friendly, great for meal prep, and perfect for busy weeknights.
Ingredients
- 2 lbs boneless skinless chicken thighs trimmed of excess fat; cut large thighs in half if needed
- 1 medium yellow onion diced (about 1 cup; reduce to 1/2 cup for stricter keto)
- 3 cloves garlic minced (or use 1 teaspoon garlic powder)
- 1 cup celery chopped (about 2–3 ribs)
- 1 cup green bell pepper chopped (or red/yellow; green is lower in carbs)
- 1 1/2 cups mushrooms sliced (white or cremini)
- 2 cups low-sodium chicken broth no sugar added if possible
- 4 tablespoons butter salted or unsalted
- 1 teaspoon sea salt plus more to taste
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme or Italian seasoning
- 1/2 teaspoon onion powder
- 4 oz cream cheese full-fat, softened and cubed
- 1/2 cup heavy whipping cream
- 1 cup cheddar cheese shredded, preferably sharp
- 1/4 cup Parmesan cheese grated
- 2 cups baby spinach or chopped kale optional, stirred in at the end
- 2 tablespoons fresh parsley chopped, for garnish (optional)
- red pepper flakes optional, to taste (start with 1/4 teaspoon)
- sliced green onions optional, for serving
Instructions
- Dice the onion. Mince the garlic if using fresh. Chop the celery, bell pepper, and mushrooms. Trim excess fat from the chicken thighs and cut large pieces in half so they are relatively even in size.
- Place the chicken thighs in the bottom of the slow cooker. Scatter the onion, garlic, celery, bell pepper, and mushrooms over the top. Dot with the butter and sprinkle on the sea salt, black pepper, smoked paprika, dried thyme, and onion powder.
- Pour the chicken broth over the chicken and vegetables. Give everything a gentle stir so the broth and seasonings lightly coat the ingredients.
- Cover and cook on LOW for 5–6 hours or on HIGH for 2 1/2–3 hours, until the chicken is tender and shreds easily with a fork.
- Once the chicken is cooked through, shred it directly in the crockpot using two forks, or remove it to a cutting board to shred and then return it to the slow cooker. Stir to combine with the cooking liquid and vegetables.
- Turn the slow cooker to LOW or keep warm. Add the cubed cream cheese and heavy whipping cream. Stir gently until the cream cheese is melted and the mixture is creamy, about 5–10 minutes.
- Add the shredded cheddar cheese and grated Parmesan. Stir until fully melted and smooth. Taste and adjust seasoning with additional salt and pepper if needed.
- If using spinach or kale, stir it into the hot mixture. Cover and let sit for about 5 minutes, or until the greens are wilted and tender.
- Ladle the creamy keto chicken into bowls. Garnish with chopped fresh parsley, sliced green onions, and a pinch of red pepper flakes if desired. Serve as is or over cauliflower rice, sautéed cabbage, or steamed low-carb vegetables.
Notes
For stricter keto, reduce the onion and bell pepper to 1/2 cup each and increase celery slightly. The dish thickens as it sits; for a looser consistency, add a splash of chicken broth or cream when reheating. Store leftovers in the fridge for up to 4 days or freeze for 2–3 months. Reheat gently on the stovetop or in the microwave, adding a bit of liquid if needed.
Nutrition
Calories: 450kcal
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