Creamy Keto Crockpot Chicken (Low Carb Slow Cooker Dinner)
A rich, creamy, low-carb crockpot chicken dinner with vegetables and a velvety sauce—like a keto chicken and gravy that practically cooks itself. Perfect for busy weeknights, meal prep, and feeding keto and non-keto eaters alike.
Ingredients
- 2.5–3 pounds boneless skinless chicken thighs can substitute chicken breasts, but thighs stay juicier
- 1 cup chicken broth preferably low sodium
- 1 cup heavy whipping cream full-fat
- 4 ounces cream cheese softened and cubed, full-fat
- 1/4 cup Parmesan cheese grated
- 2 tablespoons butter salted or unsalted
- 2 tablespoons olive oil or avocado oil
- 1 medium onion finely chopped, about 1 cup; reduce to 1/2 cup to lower carbs
- 3 cloves garlic minced
- 1 1/2 cups mushrooms sliced, white or cremini
- 1 1/2 cups zucchini chopped into bite-size chunks
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon paprika regular or smoked
- 1 teaspoon sea salt plus more to taste
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes optional, for mild heat
- 1/2 teaspoon xanthan gum optional, for thickening
- 2 tablespoons fresh parsley chopped, for garnish
- Cauliflower rice, mashed cauliflower, zucchini noodles, steamed broccoli, or green beans for serving
Instructions
- Add the chopped onion, sliced mushrooms, and chopped zucchini to the bottom of the slow cooker to form an even layer. This vegetable bed helps keep the chicken juicy and soaks up flavor.1 medium onion, 1 1/2 cups mushrooms, 1 1/2 cups zucchini
- Lay the chicken thighs in a single layer over the vegetables. Lightly season the chicken with a pinch of salt and pepper to start building flavor.2.5–3 pounds boneless skinless chicken thighs, 1 teaspoon sea salt, 1/2 teaspoon black pepper
- In a medium bowl, whisk together the chicken broth, heavy whipping cream, olive oil or avocado oil, dried thyme, dried oregano, paprika, remaining salt, black pepper, and red pepper flakes if using. Pour this mixture evenly over the chicken and vegetables in the crockpot.1 cup chicken broth, 1 cup heavy whipping cream, 2 tablespoons olive oil or avocado oil, 1 teaspoon dried thyme, 1 teaspoon dried oregano, 1 teaspoon paprika, 1 teaspoon sea salt, 1/2 teaspoon black pepper, 1/4 teaspoon red pepper flakes
- Scatter the minced garlic, cream cheese cubes, butter pieces, and grated Parmesan over the top. They will melt as the crockpot cooks, forming a rich, creamy sauce.4 ounces cream cheese, 1/4 cup Parmesan cheese, 2 tablespoons butter, 3 cloves garlic
- Cover and cook on LOW for 5–6 hours, or on HIGH for 2.5–3 hours, until the chicken is very tender and shreds easily with a fork. Slow and low gives the best texture, especially with thighs.
- Remove the chicken to a plate or cutting board and shred with two forks or cut into bite-size pieces. Meanwhile, whisk or stir the sauce in the crockpot well so the melted cream cheese, butter, and Parmesan fully combine into a smooth, creamy sauce.2.5–3 pounds boneless skinless chicken thighs
- If you prefer a thicker, gravy-like sauce, sprinkle the xanthan gum very lightly and evenly over the surface of the sauce while whisking constantly to avoid clumps. Cook on HIGH for an additional 10–15 minutes, stirring occasionally, until slightly thickened.1/2 teaspoon xanthan gum
- Add the shredded chicken back into the crockpot and stir until every piece is coated in the creamy sauce. Taste and adjust salt, pepper, or paprika as needed. Let sit on WARM for 10–15 minutes so the flavors meld.2.5–3 pounds boneless skinless chicken thighs, 1 teaspoon paprika, 1 teaspoon sea salt, 1/2 teaspoon black pepper
- Serve the creamy keto chicken and vegetables over cauliflower rice, mashed cauliflower, zucchini noodles, steamed broccoli, or green beans. Garnish with chopped fresh parsley before serving.2 tablespoons fresh parsley, Cauliflower rice, mashed cauliflower, zucchini noodles, steamed broccoli, or green beans
Notes
Storage: Refrigerate leftovers in an airtight container for up to 4 days, or freeze for up to 3 months. Reheat gently on the stovetop over medium-low heat or in the microwave in short intervals, adding a splash of broth or cream if the sauce is too thick.
Variations: For a beef version, swap in 2.5 lb boneless beef stew meat and cook on LOW 7–8 hours. For jalapeño popper style, add 2–3 chopped jalapeños and an extra ounce of cream cheese, then top with crumbled bacon. For ranch style, add 2 tablespoons dry ranch seasoning and slightly reduce the added salt.
Tips: Use chicken thighs for best results; they stay moist in the slow cooker. If using regular (not low sodium) broth, start with less salt and adjust at the end. Add zucchini halfway through if you prefer a firmer texture. The recipe doubles well in a 6–7 quart slow cooker for meal prep.
Variations: For a beef version, swap in 2.5 lb boneless beef stew meat and cook on LOW 7–8 hours. For jalapeño popper style, add 2–3 chopped jalapeños and an extra ounce of cream cheese, then top with crumbled bacon. For ranch style, add 2 tablespoons dry ranch seasoning and slightly reduce the added salt.
Tips: Use chicken thighs for best results; they stay moist in the slow cooker. If using regular (not low sodium) broth, start with less salt and adjust at the end. Add zucchini halfway through if you prefer a firmer texture. The recipe doubles well in a 6–7 quart slow cooker for meal prep.
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