Keto Crock Pot Creamy Garlic Parmesan Chicken & Veggies
A cozy, hands-off keto crock pot recipe featuring tender chicken in a rich, creamy garlic Parmesan sauce with low-carb veggies. Perfect for busy nights, meal prep, and family-friendly dinners.
Ingredients
- 2 lbs boneless, skinless chicken breasts or boneless, skinless chicken thighs
- 1 1/2 cups heavy whipping cream look for brands without added sugar
- 4 oz cream cheese softened and cubed, full-fat
- 3/4 cup Parmesan cheese grated, preferably freshly grated
- 3 tablespoons unsalted butter
- 4 cloves garlic minced (or 1 1/2 teaspoons garlic powder)
- 1 teaspoon onion powder
- 1 1/2 teaspoons Italian seasoning or a mix of dried basil, oregano, and thyme
- 1/2-1 teaspoon sea salt to taste; start on the lower end
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika optional, adds warmth
- 2 cups fresh spinach roughly chopped; or use thawed, well-drained frozen spinach
- 1 cup mushrooms sliced; white or cremini
- 1 small zucchini sliced into half-moons (about 1 1/2 cups)
- 2 tablespoons fresh parsley chopped, optional, for garnish
- extra grated Parmesan optional, for serving
Instructions
- Lightly grease the inside of your crock pot with a bit of butter or avocado oil spray to help prevent sticking and make cleanup easier, especially with the cheesy sauce.
- Place the chicken breasts (or thighs) in a single layer at the bottom of the crock pot. A little overlap is fine, but avoid stacking them too thick so they cook evenly.
- In a medium bowl, whisk together the heavy whipping cream, cream cheese, grated Parmesan, melted butter, garlic, onion powder, Italian seasoning, sea salt, black pepper, and smoked paprika (if using). The cream cheese may be slightly lumpy; it will melt and smooth out as it cooks.
- Pour the creamy mixture evenly over the chicken in the crock pot, making sure each piece is mostly covered. Use a spatula to scrape all of the sauce out of the bowl.
- Scatter the sliced mushrooms and zucchini over the top of the sauce. Do not stir; just let them rest on top. The spinach will be added later so it doesn’t overcook.
- Cover and cook on LOW for 4–5 hours, or on HIGH for 2 1/2–3 hours, until the chicken is tender and reaches at least 165°F (74°C) internally. For the juiciest chicken and best flavor, use the LOW setting if you have time.
- When the chicken is done, remove it to a cutting board. Shred with two forks or slice into thick pieces, then return the chicken to the crock pot and stir gently so it is well coated in the creamy sauce.
- Add the chopped spinach to the crock pot and stir it into the hot sauce and chicken. Cover and let sit on WARM or LOW for about 5–10 minutes, until the spinach is wilted. If you prefer a thicker sauce, leave the lid off for a few extra minutes to let some liquid evaporate.
- Taste the sauce and adjust the seasoning as needed, adding more salt, pepper, or grated Parmesan to taste. This final seasoning step helps the dish taste restaurant-quality rather than bland.
- Serve the creamy garlic Parmesan chicken and veggies hot, garnished with chopped fresh parsley and extra grated Parmesan if desired. It’s excellent over cauliflower rice, zucchini noodles, or alongside roasted low-carb vegetables.
Notes
For meal prep, store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months. Reheat gently on the stovetop with a splash of cream or broth if the sauce thickens too much. To assemble ahead, you can add everything except the spinach to the crock insert, refrigerate overnight, then cook the next day (add about 30 minutes to the cook time and stir in spinach at the end).
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