The Ultimate Keto Crockpot Recipe for a Flavorful Low-Carb Dinner
This dish is made with tender, slow-cooked chicken infused with rich seasonings and herbs, making it a perfect low-carb dinner option
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.