Keto Slow Cooker Creamy Chicken and Vegetables
A cozy, low-carb slow cooker meal featuring tender chicken thighs, cauliflower, zucchini, and bell pepper in a rich, creamy, cheese-enhanced sauce. Perfect as a keto dump dinner, for family meals, or for make-ahead keto meal prep.
Ingredients
- 2.5 pounds boneless, skinless chicken thighs
- 1 small onion finely chopped (about 1/2 cup)
- 3 cloves garlic minced (or 1 teaspoon garlic powder)
- 1 medium zucchini sliced into half-moons
- 1 small head cauliflower cut into small florets (about 4 cups)
- 1 red bell pepper sliced into strips
- 1 cup chicken broth low sodium; bone broth optional for extra protein
- 1 cup heavy whipping cream or full-fat coconut cream for dairy-free
- 4 ounces cream cheese softened and cubed, full-fat
- 2 tablespoons olive oil or avocado oil
- 2 teaspoons sea salt divided, or to taste
- 1 teaspoon black pepper
- 1.5 teaspoons smoked paprika or regular paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 0.5 teaspoon garlic powder optional, if you love extra garlic
- 0.25 teaspoon crushed red pepper flakes optional, for gentle heat
- 0.5 cup Parmesan cheese grated; freshly grated melts best
- 2 tablespoons fresh parsley chopped, for serving (optional)
Instructions
- Pat the chicken thighs dry with paper towels. Season on both sides with 1 teaspoon sea salt, black pepper, smoked paprika, dried thyme, and dried oregano.2.5 pounds boneless, skinless chicken thighs, 2 teaspoons sea salt, 1 teaspoon black pepper, 1.5 teaspoons smoked paprika, 1 teaspoon dried thyme, 1 teaspoon dried oregano
- Heat the olive oil or avocado oil in a large skillet over medium-high heat. Add the seasoned chicken thighs in a single layer and sear 2–3 minutes per side, until lightly golden. Do not cook through. If short on time, you may skip this step and add the seasoned raw chicken directly to the slow cooker.2.5 pounds boneless, skinless chicken thighs, 2 tablespoons olive oil or avocado oil
- Add the chopped onion, zucchini, cauliflower florets, and red bell pepper to the bottom of a 5–7 quart slow cooker. Sprinkle with the remaining 1 teaspoon sea salt and the minced garlic (or garlic powder).1 small onion, 1 medium zucchini, 1 small head cauliflower, 1 red bell pepper, 3 cloves garlic, 2 teaspoons sea salt, 0.5 teaspoon garlic powder
- Place the seared (or raw) chicken thighs on top of the vegetables. Pour the chicken broth evenly over everything. Cover and cook on Low for 5–6 hours or on High for 3–4 hours, until the chicken is very tender and the vegetables are soft.2.5 pounds boneless, skinless chicken thighs, 1 cup chicken broth
- About 30 minutes before serving, turn the slow cooker to High if it is not already. Stir in the heavy whipping cream, cubed cream cheese, and crushed red pepper flakes if using. Cover and cook another 20–30 minutes, then stir until the cream cheese is fully melted and the sauce is smooth and creamy. Stir in the grated Parmesan cheese.1 cup heavy whipping cream, 4 ounces cream cheese, 0.25 teaspoon crushed red pepper flakes, 0.5 cup Parmesan cheese
- Use two forks to gently shred the chicken directly in the slow cooker, or cut it into bite-size chunks. Stir to distribute the chicken evenly through the sauce and vegetables.2.5 pounds boneless, skinless chicken thighs
- Taste the sauce and adjust with additional salt, black pepper, or smoked paprika as needed. If you prefer a thicker, stew-like sauce, leave the lid off and cook on High for an additional 20–30 minutes to let some liquid evaporate.2 teaspoons sea salt, 1 teaspoon black pepper, 1.5 teaspoons smoked paprika
- Spoon the creamy chicken and vegetables into bowls and garnish with chopped fresh parsley. Serve as-is for a keto meal, or over cauliflower rice or sautéed greens. For non-keto eaters, serve over rice, mashed potatoes, or egg noodles.2 tablespoons fresh parsley
Notes
Storage: Refrigerate leftovers in airtight containers 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.
Make-ahead: Assemble everything except the cream, cream cheese, and Parmesan in a large bag and refrigerate up to 24 hours, then dump into the slow cooker and cook as directed.
Tips: Use chicken thighs for best texture, cut vegetables into slightly larger chunks so they don’t get mushy, and don’t be afraid to adjust salt and seasonings at the end of cooking to brighten the flavors.
Make-ahead: Assemble everything except the cream, cream cheese, and Parmesan in a large bag and refrigerate up to 24 hours, then dump into the slow cooker and cook as directed.
Tips: Use chicken thighs for best texture, cut vegetables into slightly larger chunks so they don’t get mushy, and don’t be afraid to adjust salt and seasonings at the end of cooking to brighten the flavors.
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