Keto Slow Cooker Chicken with Creamy Veggies
A rich, savory keto slow cooker chicken and vegetable meal in a silky cream sauce. True dump-and-go convenience that’s low carb, family-friendly, and perfect for busy days.
Ingredients
- 2 1/2 pounds boneless skinless chicken thighs
- 1 medium yellow onion thinly sliced
- 3 cloves garlic minced (or 1 teaspoon garlic powder)
- 1 medium zucchini chopped into bite-size pieces (about 1 1/2 cups), divided
- 1 cup mushrooms sliced, white or cremini
- 1 cup broccoli florets cut into small florets
- 1 1/2 cups chicken broth preferably low sodium; bone broth optional
- 3/4 cup heavy whipping cream full-fat
- 4 ounces cream cheese full-fat, softened and cubed
- 2 tablespoons butter
- 2 teaspoons Italian seasoning or mix of dried oregano, basil, and thyme
- 1 teaspoon smoked paprika or regular paprika
- 1 teaspoon onion powder
- 1/2 teaspoon fine sea salt up to 3/4 teaspoon, to taste
- 1/2 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes optional, for heat
- 1/2 teaspoon xanthan gum optional, for thicker sauce
- 2 tablespoons Parmesan cheese grated
- fresh parsley or chives chopped, for garnish
Instructions
- Add the sliced onion, mushrooms, broccoli florets, and half of the chopped zucchini to the bottom of a 5–6 quart slow cooker, spreading them into an even layer to form a bed for the chicken.
- Pat the chicken thighs dry with paper towels. In a small bowl, combine the salt, black pepper, Italian seasoning, smoked paprika, onion powder, and crushed red pepper flakes (if using). Sprinkle the seasoning mixture evenly over all sides of the chicken, then place the chicken on top of the vegetables in the slow cooker.
- Sprinkle the minced garlic over the chicken. Pour the chicken broth around the chicken (not directly on top, so the seasoning stays in place). Dot the butter evenly around the slow cooker.
- Cover and cook on LOW for 5–6 hours or on HIGH for 2 1/2–3 hours, until the chicken is very tender and reaches at least 165°F. Begin checking toward the earlier end of the time range, especially if your slow cooker runs hot.
- About 45 minutes before serving, add the remaining half of the chopped zucchini to the slow cooker. Stir gently to combine with the sauce and vegetables, keeping the chicken pieces as intact as you like.
- In a small bowl, whisk together the heavy whipping cream and softened cream cheese until completely smooth. If the cream cheese is too firm, microwave it for 10–15 seconds to soften. Pour this mixture into the slow cooker and stir gently to incorporate.
- If you prefer a thicker, stew-like sauce, evenly sprinkle the xanthan gum over the surface and stir it in thoroughly. Cover and cook on LOW for an additional 15–20 minutes. The sauce will continue to thicken slightly as it stands.
- Right before serving, stir in the grated Parmesan cheese until melted and smooth. Taste and adjust seasoning with additional salt and pepper if needed. Sprinkle with chopped fresh parsley or chives.
- Ladle the chicken, vegetables, and plenty of creamy sauce into bowls. Serve as is or over cauliflower rice, sautéed cabbage, steamed spinach, or another low-carb side of your choice.
Notes
For firmer vegetables, add the broccoli and zucchini during the last 60–90 minutes on LOW (30–45 minutes on HIGH). To thicken the sauce without xanthan gum, remove the slow cooker lid for the last 20–30 minutes of cooking to let excess liquid evaporate. This dish stores well in the fridge for up to 4 days and can be frozen for 2–3 months. Reheat gently on the stovetop with a splash of broth or cream if the sauce has thickened too much.
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