If you are on the keto diet and want a tasty, easy meal, this keto crockpot recipe will be your new favorite. This chicken recipe is full of flavor and great for busy weeknights. It combines tender, juicy chicken with tasty spices, like garlic powder. The result is a delicious dish that is both keto-friendly and satisfying.
Crockpot recipes are a game-changer for anyone on a low-carb lifestyle, and this one is no exception. Whether you’re new to keto recipes or a seasoned pro, this easy-to-make meal proves that eating healthy doesn’t mean sacrificing flavor.
Just set it and forget it. Let your crockpot do the work. Enjoy a hearty, keto-friendly dinner that everyone will love.
Ingredients for the Ultimate Keto Crockpot Chicken Recipe
- 1.5 lbs (680g) boneless, skinless chicken thighs (or chicken breasts for a leaner option)
- 1 tbsp olive oil (or avocado oil for a keto-friendly fat)
- 1 cup chicken broth (low-sodium to control salt levels)
- 1/2 cup heavy cream (for a rich, creamy texture)
- 1/2 cup grated Parmesan cheese (adds a savory, cheesy flavor)
- 1 tbsp garlic powder (for a robust, aromatic taste)
- 1 tsp onion powder (to enhance the savory notes)
- 1 tsp smoked paprika (adds a subtle smoky depth)
- 1 tsp dried thyme (for an earthy, herby touch)
- 1 tsp dried rosemary (optional, for extra flavor)
- 1/2 tsp black pepper (freshly ground for best results)
- 1/2 tsp sea salt (adjust to taste)
- 1 cup chopped spinach (or kale for added greens)
- 1/2 cup sun-dried tomatoes (optional, for a tangy twist)
- 1/4 cup chopped fresh parsley (for garnish and freshness)
Step-by-Step Directions
Prepare the Chicken:
- Pat the 1.5 lbs boneless, skinless chicken thighs (or breasts) dry with a paper towel. This helps the seasoning stick better.
Season the Chicken:
- In a small bowl, mix 1 tablespoon of garlic powder, 1 teaspoon of onion powder, and 1 teaspoon of smoked paprika. Add 1 teaspoon of dried thyme and 1 teaspoon of dried rosemary if you like. Then, add 1/2 teaspoon of black pepper and 1/2 teaspoon of sea salt.
- Rub the seasoning mixture evenly over the chicken, ensuring each piece is well-coated.
Sear the Chicken (Optional but Recommended):
- Heat 1 tbsp olive oil (or avocado oil) in a skillet over medium-high heat.
- Sear the chicken for 2-3 minutes on each side until lightly browned. You can skip this step if you’re short on time, but it adds extra flavor.
Layer the Crockpot:
- Place the seared (or raw) chicken at the bottom of your crockpot.
- Add 1 cup chopped spinach (or kale) and 1/2 cup sun-dried tomatoes (optional) around the chicken.
Add the Liquid Ingredients:
- Pour 1 cup chicken broth and 1/2 cup heavy cream over the chicken and vegetables.
- Sprinkle 1/2 cup grated Parmesan cheese evenly on top.
Cook in the Crockpot:
- Cover the crockpot with the lid and cook on low for 6-7 hours or high for 3-4 hours. The chicken should be tender and easily shred with a fork when done.
Finish and Serve:
- Once cooked, give the dish a gentle stir to combine the creamy sauce with the chicken and vegetables.
- Garnish with 1/4 cup chopped fresh parsley for a pop of color and freshness.
- Serve hot over cauliflower rice, zucchini noodles, or enjoy it as-is for a satisfying keto-friendly meal.
Storage Instructions
To store your tasty keto crockpot chicken, let it cool to room temperature. Then, put it in an airtight container. Freshness will last in the refrigerator for up to 3-4 days.
To reheat, warm it in a skillet on medium heat. You can also use a microwave in 30-second intervals until it is hot. For optimal flavor, stir in a splash of chicken broth or heavy cream while reheating to refresh the creamy texture. This recipe is perfect for meal prep, as the flavors deepen over time, making it even more delicious the next day!
Tips for Achieving Maximum Flavor
To elevate your keto crockpot chicken to the next level, start by searing the chicken before adding it to the crockpot. This step locks in moisture and creates a caramelized crust that enhances the overall taste.
Don’t hold back on the seasonings. Toast the garlic powder, smoked paprika, and dried herbs in a dry pan for a few seconds.
This will release their natural oils and make their flavors stronger. To make a richer sauce, add an extra tablespoon of Parmesan cheese or a splash of heavy cream. Do this during the last 30 minutes of cooking.
Finally, add fresh herbs like parsley or basil just before serving. This gives a bright, fresh finish that balances the dish well. These small touches will make your keto crockpot recipe unforgettable!
Frequently Asked Questions
1. Can I use chicken breasts instead of thighs in this recipe?
Yes, you can substitute chicken breasts for thighs if you prefer a leaner option. Remember that chicken breasts can cook quickly.
They may dry out if you cook them too long. So, cut the cooking time by 1-2 hours. Check if they finished earlier.
2. Is this keto crockpot recipe suitable for meal prep?
Absolutely! This dish is perfect for meal prep. Store it in an airtight container in the refrigerator for up to 3-4 days. The flavors tend to deepen over time, making it even more delicious when reheated.
3. Can I make this recipe dairy-free?
Yes, you can make it dairy-free by omitting the heavy cream and Parmesan cheese. Swap the heavy cream for coconut cream. Use a dairy-free cheese or nutritional yeast for a similar savory taste.
4. What can I serve with this keto crockpot chicken?
This dish pairs well with cauliflower rice, zucchini noodles, or a simple side of steamed vegetables. You can also enjoy it on its own for a hearty, low-carb meal.
5. How can I thicken the sauce if it’s too runny?
If the sauce is too thin, mix 1 tablespoon of almond flour or xanthan gum with a little water to create a slurry. Stir it into the crockpot during the last 30 minutes of cooking to thicken the sauce without adding carbs.
The Ultimate Keto Crockpot Recipe for a Flavorful Low-Carb Dinner
Ingredients
Ingredients :
- 1.5 lbs 680g boneless, skinless chicken thighs (or chicken breasts for a leaner option)
- 1 tbsp olive oil or avocado oil for a keto-friendly fat
- 1 cup chicken broth low-sodium to control salt levels
- ½ cup heavy cream for a rich, creamy texture
- ½ cup grated Parmesan cheese adds a savory, cheesy flavor
- 1 tbsp garlic powder for a robust, aromatic taste
- 1 tsp onion powder to enhance the savory notes
- 1 tsp smoked paprika adds a subtle smoky depth
- 1 tsp dried thyme for an earthy, herby touch
- 1 tsp dried rosemary optional, for extra flavor
- ½ tsp black pepper freshly ground for best results
- ½ tsp sea salt adjust to taste
- 1 cup chopped spinach or kale for added greens
- ½ cup sun-dried tomatoes optional, for a tangy twist
- ¼ cup chopped fresh parsley for garnish and freshness
Instructions
Step-by-Step Directions :
- Prepare the Chicken:
- Pat the 1.5 lbs boneless, skinless chicken thighs (or breasts) dry with a paper towel. This helps the seasoning stick better.
- Season the Chicken:
- In a small bowl, mix 1 tablespoon of garlic powder, 1 teaspoon of onion powder, and 1 teaspoon of smoked paprika. Add 1 teaspoon of dried thyme and 1 teaspoon of dried rosemary if you like. Then, add 1/2 teaspoon of black pepper and 1/2 teaspoon of sea salt.
- Rub the seasoning mixture evenly over the chicken, ensuring each piece is well-coated.
- Sear the Chicken (Optional but Recommended):
- Heat 1 tbsp olive oil (or avocado oil) in a skillet over medium-high heat.
- Sear the chicken for 2-3 minutes on each side until lightly browned. You can skip this step if you’re short on time, but it adds extra flavor.
- Layer the Crockpot:
- Place the seared (or raw) chicken at the bottom of your crockpot.
- Add 1 cup chopped spinach (or kale) and 1/2 cup sun-dried tomatoes (optional) around the chicken.
- Add the Liquid Ingredients:
- Pour 1 cup chicken broth and 1/2 cup heavy cream over the chicken and vegetables.
- Sprinkle 1/2 cup grated Parmesan cheese evenly on top.
- Cook in the Crockpot:
- Cover the crockpot with the lid and cook on low for 6-7 hours or high for 3-4 hours. The chicken should be tender and easily shred with a fork when done.
- Finish and Serve:
- Once cooked, give the dish a gentle stir to combine the creamy sauce with the chicken and vegetables.
- Garnish with 1/4 cup chopped fresh parsley for a pop of color and freshness.
- Serve hot over cauliflower rice, zucchini noodles, or enjoy it as-is for a satisfying keto-friendly meal.