20 Delicious Keto Chicken Crockpot Recipes Easy

Hungry for a hassle-free dinner that’s both delicious and keto-friendly? You’re in luck! Our roundup of 20 Delicious Keto Chicken Crockpot Recipes Easy is packed with comforting, flavorful dishes that practically cook themselves. Whether you’re craving something creamy, spicy, or downright hearty, these slow-cooked wonders will keep your taste buds happy and your diet on track. Let’s dive into these mouthwatering meals that are sure to become weeknight favorites!

Creamy Garlic Parmesan Chicken

There’s something deeply comforting about the aroma of garlic and Parmesan mingling in the air, a reminder of the simple pleasures that cooking can bring. This Creamy Garlic Parmesan Chicken is a dish that feels like a warm hug, perfect for those evenings when you need a little extra comfort.

Ingredients

• 2 boneless, skinless chicken breasts (I like to pound them to an even thickness for uniform cooking)
• 1 tbsp extra virgin olive oil (my kitchen staple for its fruity notes)
• 3 cloves garlic, minced (fresh is best here, for that punch of flavor)
• 1 cup heavy cream (it’s worth splurging on the good stuff)
• 1/2 cup grated Parmesan cheese (the sharper, the better in my book)
• 1 tsp dried Italian seasoning (a little blend that goes a long way)
• Salt and freshly ground black pepper (to season, but we’ll be specific in the steps)

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Season the chicken breasts with salt and pepper on both sides, then add them to the skillet. Cook for 5-7 minutes per side, or until golden brown and cooked through. Tip: Resist the urge to move them around too much for a perfect sear.
3. Remove the chicken from the skillet and set aside on a plate, covering loosely with foil to keep warm.
4. In the same skillet, add the minced garlic and sauté for about 30 seconds, just until fragrant. Tip: Keep the heat medium to avoid burning the garlic.
5. Pour in the heavy cream, stirring to combine with the garlic, then bring to a gentle simmer.
6. Stir in the Parmesan cheese and Italian seasoning, continuing to simmer for 2-3 minutes until the sauce thickens slightly. Tip: If the sauce is too thick, a splash of chicken broth can loosen it up.
7. Return the chicken to the skillet, spooning the sauce over the top, and cook for an additional 2 minutes to heat through.

Now, the chicken emerges tender and juicy, cloaked in a sauce that’s luxuriously creamy with just the right amount of garlicky bite. Serve it over a bed of al dente pasta or alongside roasted vegetables for a meal that feels both indulgent and wholesome.

Keto Buffalo Chicken Dip

Kaleidoscopes of flavor dance in this Keto Buffalo Chicken Dip, a dish that marries the fiery kick of buffalo sauce with the creamy embrace of cheese, creating a comforting yet bold experience. It’s the kind of recipe that feels like a warm hug on a chilly evening, perfect for sharing or savoring solo.

Ingredients

• 2 cups shredded cooked chicken (I love using leftover rotisserie chicken for its depth of flavor)
• 8 oz cream cheese, softened (let it sit out for about 30 minutes to make mixing a breeze)
• 1/2 cup buffalo sauce (Frank’s RedHot is my go-to for that authentic tangy heat)
• 1/2 cup ranch dressing (homemade or store-bought, but full-fat for the best texture)
• 1 1/2 cups shredded cheddar cheese (sharp cheddar adds a nice bite)
• 1/4 cup crumbled blue cheese (optional, but it adds a lovely complexity)

Instructions

1. Preheat your oven to 350°F (175°C), ensuring it’s fully heated for even cooking.
2. In a large mixing bowl, combine the shredded chicken, softened cream cheese, buffalo sauce, and ranch dressing until well blended. Tip: A hand mixer on low can make this step quicker and ensure a smoother consistency.
3. Fold in 1 cup of the shredded cheddar cheese and all of the blue cheese if using, reserving the remaining 1/2 cup of cheddar for topping.
4. Transfer the mixture to a greased baking dish, spreading it evenly with a spatula.
5. Sprinkle the reserved 1/2 cup of cheddar cheese on top for a golden, cheesy crust.
6. Bake for 20-25 minutes, or until the edges are bubbly and the top is lightly golden. Tip: For an extra crispy top, broil for the last 2-3 minutes, watching closely to prevent burning.
7. Let the dip sit for 5 minutes before serving to allow it to set slightly. Tip: This resting time makes it easier to scoop and enhances the flavors.

Lusciously creamy with a spicy kick, this dip pairs wonderfully with crisp celery sticks or keto-friendly crackers. The contrast between the cool ranch and the heat of the buffalo sauce creates a symphony of flavors that’s irresistibly moreish.

Slow Cooker Chicken Alfredo

Zestfully, let’s ease into the comfort of a dish that feels like a warm hug on a lazy afternoon. Slow Cooker Chicken Alfredo is that quiet promise of creamy, tender delight waiting for you at the end of the day.

Ingredients

• 2 boneless, skinless chicken breasts (I find the organic ones have a better texture)
• 1 cup heavy cream (the richer, the better for that velvety sauce)
• 1/2 cup grated Parmesan cheese (freshly grated melts so much smoother)
• 2 cloves garlic, minced (because garlic is the soul of Alfredo)
• 1/2 tsp salt (just enough to enhance, not overpower)
• 1/4 tsp black pepper (a gentle kick)
• 8 oz fettuccine pasta (the classic choice, but feel free to experiment)
• 1 tbsp unsalted butter (for that golden, buttery finish)

Instructions

1. Place the chicken breasts at the bottom of your slow cooker.
2. In a bowl, whisk together the heavy cream, Parmesan cheese, minced garlic, salt, and black pepper until well combined.
3. Pour the cream mixture over the chicken, ensuring it’s fully covered. Tip: For extra flavor, let the chicken marinate in this mixture for 30 minutes before turning on the slow cooker.
4. Cover and cook on LOW for 6 hours or HIGH for 3 hours. The chicken should be tender enough to shred easily with a fork.
5. About 30 minutes before serving, cook the fettuccine according to package instructions until al dente. Tip: Reserve a cup of pasta water to adjust the sauce’s consistency if needed.
6. Once the chicken is cooked, shred it directly in the slow cooker and stir to combine with the sauce.
7. Drain the pasta and toss it with the butter until coated. Tip: This step prevents the pasta from sticking and adds a layer of richness.
8. Combine the pasta with the chicken and sauce in the slow cooker, stirring gently to ensure everything is evenly coated.

Overtly creamy and luxuriously smooth, this Slow Cooker Chicken Alfredo wraps around each strand of pasta like a delicate embrace. Serve it with a sprinkle of extra Parmesan and a side of steamed broccoli for a touch of green, or enjoy it as is, letting the flavors stand proudly on their own.

Keto Chicken Enchilada Soup

Today feels like one of those days where the kitchen becomes a sanctuary, and what better way to embrace the moment than with a bowl of comforting Keto Chicken Enchilada Soup. The aroma alone is enough to soothe the soul, blending spices and warmth in a way that feels like a gentle hug.

Ingredients

• 2 tablespoons extra virgin olive oil (my go-to for its fruity notes)
• 1 pound boneless, skinless chicken thighs (they stay juicier than breasts)
• 1 medium onion, diced (I love the sweetness it adds)
• 3 cloves garlic, minced (because more garlic is always better)
• 1 teaspoon ground cumin (toast it lightly for extra depth)
• 1 teaspoon chili powder (adjust based on your heat preference)
• 4 cups chicken broth (homemade if you have it)
• 1 cup heavy cream (for that luxurious texture)
• 1 cup shredded cheese (I prefer a mix of cheddar and Monterey Jack)
• Salt to taste (I start with 1/2 teaspoon and adjust)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the chicken thighs and cook until golden brown on both sides, about 5 minutes per side. Remove and set aside.
3. In the same pot, add the diced onion and cook until translucent, about 3 minutes, stirring occasionally.
4. Add the minced garlic, ground cumin, and chili powder, cooking for another minute until fragrant.
5. Pour in the chicken broth, scraping the bottom of the pot to release any browned bits.
6. Return the chicken to the pot, bring to a simmer, and cook covered for 20 minutes.
7. Remove the chicken, shred it with two forks, and return it to the pot.
8. Stir in the heavy cream and shredded cheese until the cheese is fully melted and the soup is creamy.
9. Season with salt to taste, starting with 1/2 teaspoon and adjusting as needed.

Creamy, with just the right amount of spice, this soup is a delight to the senses. Serve it with a sprinkle of fresh cilantro or a dollop of sour cream for an extra layer of flavor. The shredded chicken makes every spoonful hearty, while the melted cheese adds a comforting richness that’s hard to resist.

Easy Crockpot Chicken Cacciatore

Now, as the early morning light filters through the kitchen window, there’s something comforting about the thought of a slow-cooked meal waiting as the day unfolds. This Easy Crockpot Chicken Cacciatore is one of those dishes that feels like a warm hug, its flavors deepening and melding together over hours, requiring little more from you than the patience to let it work its magic.

Ingredients

• 4 boneless, skinless chicken thighs (I find thighs stay juicier than breasts in the crockpot)
• 1 cup sliced mushrooms (baby bellas add a nice depth)
• 1 medium onion, thinly sliced (yellow onions are my go-to for their sweetness)
• 1 red bell pepper, sliced (for a pop of color and sweetness)
• 2 cloves garlic, minced (because what’s a cacciatore without garlic?)
• 1 can (14.5 oz) diced tomatoes, undrained (San Marzano tomatoes are my favorite for their rich flavor)
• 1/2 cup chicken broth (homemade if you have it, but store-bought works just fine)
• 2 tbsp extra virgin olive oil (the good stuff makes a difference here)
• 1 tsp dried oregano (rubbed between your fingers to wake up the oils)
• 1/2 tsp salt (I like to start with this and adjust later)
• 1/4 tsp black pepper (freshly ground, if possible)

Instructions

1. Heat the extra virgin olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the chicken thighs and sear until golden brown, about 4 minutes per side. (This step isn’t strictly necessary, but it adds so much flavor.)
3. Transfer the chicken to the crockpot, arranging them in a single layer.
4. In the same skillet, add the onions, mushrooms, and red bell pepper, sautéing until the onions are translucent, about 5 minutes. (Don’t skip scraping up those browned bits from the chicken—they’re flavor gold.)
5. Add the garlic and cook for another minute, until fragrant.
6. Pour in the diced tomatoes and chicken broth, stirring to combine, then bring to a simmer for 2 minutes.
7. Carefully pour the vegetable and tomato mixture over the chicken in the crockpot.
8. Sprinkle the oregano, salt, and black pepper over the top.
9. Cover and cook on LOW for 6 hours or on HIGH for 3 hours. (The longer, the better, in my opinion.)
10. Once done, give it a gentle stir to mix the flavors. The chicken should be tender enough to fall apart with a fork.

Serve this rustic dish over a bed of creamy polenta or alongside crusty bread to soak up the rich, tomatoey sauce. The chicken, now impossibly tender, carries the earthy notes of mushrooms and the sweetness of peppers, a testament to the beauty of slow cooking.

Keto Chicken and Mushroom Stroganoff

Just like the quiet moments before dawn, this Keto Chicken and Mushroom Stroganoff brings a comforting warmth that’s both subtle and deeply satisfying. It’s a dish that whispers of cozy evenings and the simple joy of a meal made with care.

Ingredients

• 2 boneless, skinless chicken breasts, cut into thin strips (I find slicing them slightly frozen makes it easier)
• 1 cup sliced mushrooms (cremini are my favorite for their earthy depth)
• 2 tbsp butter (unsalted, because I like to control the saltiness)
• 1/2 cup heavy cream (the richer, the better for that velvety sauce)
• 1 tbsp Dijon mustard (a little tang goes a long way)
• 1/2 tsp garlic powder (for that gentle kick)
• Salt and pepper (freshly ground, always)
• 1 tbsp chopped fresh parsley (a bright finish)

Instructions

1. In a large skillet over medium heat, melt the butter until it’s just beginning to foam, about 1 minute.
2. Add the chicken strips, seasoning lightly with salt and pepper. Cook until they’re just no longer pink, about 5 minutes, stirring occasionally. Tip: Don’t overcrowd the pan to ensure each piece gets a nice sear.
3. Push the chicken to one side of the skillet and add the mushrooms to the other. Cook until the mushrooms are soft and have released their moisture, about 4 minutes. Tip: A little patience here lets the mushrooms develop a deeper flavor.
4. Stir in the garlic powder and Dijon mustard, mixing well to coat the chicken and mushrooms evenly.
5. Pour in the heavy cream, stirring gently to combine. Let the mixture simmer on low heat for about 3 minutes, until the sauce thickens slightly. Tip: Keep the heat low to prevent the cream from separating.
6. Garnish with chopped parsley before serving.

Best enjoyed when the sauce is luxuriously creamy, clinging to each piece of chicken and mushroom, with a flavor that’s rich yet balanced. Try serving it over a bed of zucchini noodles for a complete keto-friendly meal that feels indulgent.

Slow Cooker Butter Chicken

Today, as the early morning light filters through my kitchen window, I find myself drawn to the comforting embrace of slow cooking, a method that transforms simple ingredients into something deeply nourishing and complex in flavor.

Ingredients

• 2 lbs boneless, skinless chicken thighs (I find thighs offer more flavor than breasts, but use what you love)
• 1 cup full-fat yogurt (Greek yogurt adds a lovely tang)
• 4 tbsp unsalted butter (the richness it adds is irreplaceable)
• 1 can (14 oz) tomato sauce (I opt for fire-roasted for a smoky depth)
• 2 tbsp garam masala (the heart of the dish, don’t skimp)
• 1 tbsp grated ginger (freshly grated makes all the difference)
• 3 garlic cloves, minced (because more garlic is always better)
• 1 tsp ground cumin (toasted and ground at home if you’re feeling ambitious)
• 1/2 cup heavy cream (added at the end for a silky finish)
• Salt to taste (I start with 1 tsp and adjust from there)

Instructions

1. In a large bowl, combine the chicken thighs with yogurt, garam masala, ginger, garlic, and cumin. Let marinate for at least 1 hour, or overnight for deeper flavor.
2. Melt butter in your slow cooker on the high setting. Add the marinated chicken and cook for 1 hour, stirring occasionally to prevent sticking.
3. Pour in the tomato sauce, stir well, and reduce the setting to low. Cover and cook for 6 hours, until the chicken is tender and the flavors melded.
4. Stir in the heavy cream during the last 30 minutes of cooking for a creamy texture.
5. Season with salt to taste, and let it sit for 10 minutes before serving to allow the flavors to settle.

Perfectly tender, the chicken falls apart at the slightest nudge, bathed in a sauce that’s rich with the warmth of garam masala and the subtle tang of yogurt. Serve it over a bed of fluffy basmati rice or with warm naan to soak up every last drop of sauce.

Keto Chicken Tikka Masala

Gently, the aroma of spices fills the kitchen, a reminder of the comfort that cooking brings. Today, we’re embracing the warmth of Keto Chicken Tikka Masala, a dish that marries the richness of creamy sauce with the tender bite of chicken, all while keeping it low-carb.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs (I find thighs more flavorful than breasts)
• 1 cup heavy cream (for that luxurious texture)
• 2 tbsp ghee (clarified butter adds depth)
• 1 tbsp garam masala (the heart of the dish)
• 1 tsp turmeric (for color and earthiness)
• 1/2 tsp cayenne pepper (adjust to your heat preference)
• 3 garlic cloves, minced (fresh is always best)
• 1 inch ginger, grated (a little goes a long way)
• 1/2 cup tomato paste (for a concentrated tomato flavor)
• Salt to taste (I like to start with 1/2 tsp)

Instructions

1. In a large bowl, mix the chicken thighs with garam masala, turmeric, cayenne pepper, minced garlic, grated ginger, and salt. Let it marinate for at least 30 minutes, though overnight is ideal for deeper flavor.
2. Heat ghee in a large skillet over medium-high heat. Add the marinated chicken and cook until browned on all sides, about 5 minutes per side. Tip: Don’t overcrowd the pan to ensure a good sear.
3. Reduce the heat to medium. Stir in the tomato paste and cook for 2 minutes, allowing the flavors to meld.
4. Pour in the heavy cream, stirring gently to combine. Simmer on low heat for 15 minutes, until the chicken is cooked through and the sauce has thickened. Tip: Keep the heat low to prevent the cream from separating.
5. Let the dish rest for 5 minutes before serving. This allows the sauce to thicken slightly more.

The chicken tikka masala is velvety and rich, with layers of spice that unfold with each bite. Serve it over cauliflower rice for a complete keto meal, or alongside a crisp cucumber salad to add freshness.

Crockpot Chicken Bacon Ranch

As the golden hues of dawn stretch across the sky, there’s something profoundly comforting about the thought of a meal that practically cooks itself, filling the home with aromas that whisper of love and patience.

Ingredients

• 2 lbs boneless, skinless chicken breasts (I find that organic chicken lends a richer flavor)
• 6 slices thick-cut bacon, chopped (because everything’s better with bacon)
• 1 packet (1 oz) ranch seasoning mix (homemade or store-bought, both work beautifully)
• 1 cup chicken broth (low-sodium is my preference, to control the saltiness)
• 1/2 cup heavy cream (for that velvety texture we all crave)
• 1 tbsp unsalted butter (a little pat adds a lovely richness)
• 1/2 tsp garlic powder (because garlic is life)
• 1/4 tsp black pepper (freshly ground, if you please)

Instructions

1. Place the chicken breasts at the bottom of your crockpot, ensuring they’re evenly spaced.
2. Scatter the chopped bacon over the chicken, like little blankets of flavor.
3. In a small bowl, whisk together the ranch seasoning, chicken broth, heavy cream, garlic powder, and black pepper until well combined.
4. Pour the mixture over the chicken and bacon, making sure everything is nicely coated.
5. Dot the top with small pieces of butter for an extra layer of richness.
6. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the chicken is tender and easily shreds with a fork.
7. Once cooked, use two forks to shred the chicken directly in the crockpot, mixing it well with the sauce.
8. Let it sit for 5 minutes to thicken slightly before serving.

Every bite of this Crockpot Chicken Bacon Ranch is a harmonious blend of creamy, smoky, and herby flavors, with the chicken so tender it practically melts in your mouth. Serve it over a bed of fluffy mashed potatoes or tucked into warm tortillas for a twist on tacos that’ll have everyone asking for seconds.

Keto Chicken Curry

On a quiet evening like this, when the kitchen feels like a sanctuary, I find myself drawn to the comforting aromas of a keto chicken curry. It’s a dish that whispers of warmth and simplicity, perfect for those moments when you crave something nourishing yet uncomplicated.

Ingredients

• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1.5 lbs chicken thighs, boneless and skinless (I find thighs more flavorful)
• 1 medium onion, diced (yellow onions are my preference for sweetness)
• 3 garlic cloves, minced (freshly minced garlic makes all the difference)
• 1 tbsp ginger, grated (a little extra ginger never hurts)
• 2 tbsp curry powder (I like a blend with a hint of turmeric)
• 1 can (13.5 oz) coconut milk (full-fat for that creamy texture)
• 1 cup chicken broth (homemade if you have it)
• Salt, to taste (I usually start with 1/2 tsp)
• Fresh cilantro, for garnish (a handful adds a fresh pop)

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the chicken thighs and cook until golden brown on both sides, approximately 5 minutes per side. Remove and set aside.
3. In the same skillet, add the diced onion and cook until translucent, about 3 minutes, stirring occasionally.
4. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
5. Sprinkle the curry powder over the onions and stir to coat, toasting the spices for about 30 seconds to unlock their flavors.
6. Pour in the coconut milk and chicken broth, stirring to combine. Bring the mixture to a gentle simmer.
7. Return the chicken to the skillet, covering it with the sauce. Simmer on low heat for 20 minutes, until the chicken is cooked through.
8. Season with salt, starting with 1/2 tsp and adjusting as needed.
9. Garnish with fresh cilantro before serving.

But what truly makes this dish sing is the tender chicken enveloped in a creamy, spiced sauce, a harmony of flavors that’s both rich and comforting. Serve it over a bed of cauliflower rice for a complete keto-friendly meal, or alongside a crisp salad for a lighter touch.

Slow Cooker Lemon Garlic Chicken

Amidst the quiet hum of the morning, there’s something profoundly comforting about preparing a meal that requires little more than patience and the gentle heat of a slow cooker. This Lemon Garlic Chicken, with its bright flavors and tender texture, is a testament to the beauty of simplicity.

Ingredients

• 4 boneless, skinless chicken breasts (I find that organic ones have a better texture)
• 3 cloves of garlic, minced (because fresh garlic makes all the difference)
• 1/4 cup of fresh lemon juice (about 2 lemons, and yes, freshly squeezed is worth the effort)
• 1/2 cup of chicken broth (low-sodium to control the saltiness)
• 2 tbsp of extra virgin olive oil (my go-to for its fruity notes)
• 1 tsp of dried oregano (rubbed between fingers to release its oils)
• Salt and freshly ground black pepper (to start the layering of flavors)

Instructions

1. In a small bowl, whisk together the lemon juice, minced garlic, olive oil, oregano, and a pinch of salt and pepper. This marinade is the soul of the dish.
2. Place the chicken breasts in the slow cooker and pour the marinade over them, ensuring each piece is lovingly coated. Tip: Letting the chicken sit in the marinade for 10 minutes before cooking enhances the flavor.
3. Pour the chicken broth around the sides of the chicken to keep it moist during cooking. Tip: Avoid pouring it directly over the chicken to prevent washing off the marinade.
4. Cover and cook on low for 6 hours or on high for 3 hours. The chicken is done when it reaches an internal temperature of 165°F. Tip: Resist the urge to open the lid frequently, as it slows down the cooking process.
5. Once cooked, let the chicken rest for 5 minutes before serving. This allows the juices to redistribute, ensuring every bite is succulent.

Out of the slow cooker, the chicken emerges impossibly tender, with the lemon and garlic melding into a sauce that’s both vibrant and comforting. Serve it over a bed of fluffy quinoa or alongside roasted vegetables for a meal that feels both nourishing and indulgent.

Keto Chicken Fajita Soup

Now, as the evening light fades, there’s something deeply comforting about stirring a pot of something warm and fragrant. This Keto Chicken Fajita Soup is my go-to when I crave the bold flavors of fajitas without the carbs, a gentle reminder that eating well doesn’t mean sacrificing taste.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs (I find thighs add more flavor than breasts)
• 2 tbsp extra virgin olive oil (my kitchen staple for almost everything)
• 1 large bell pepper, thinly sliced (any color, but I love the sweetness of red)
• 1 medium onion, thinly sliced (yellow onions are my preference for their balance of sweetness and sharpness)
• 3 cloves garlic, minced (freshly minced makes all the difference)
• 4 cups chicken broth (homemade if you have it, but store-bought works in a pinch)
• 1 tsp cumin (toasted and ground yourself if you’re feeling adventurous)
• 1 tsp chili powder (adjust based on your heat preference)
• Salt to taste (I start with 1/2 tsp and adjust from there)
• Fresh cilantro for garnish (a must for that fresh finish)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add the chicken thighs and cook until golden brown on both sides, about 5 minutes per side. Remove and set aside.
3. In the same pot, add the sliced bell pepper and onion. Cook until softened, about 5 minutes, stirring occasionally.
4. Add the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
5. Pour in the chicken broth, scraping the bottom of the pot to release any browned bits.
6. Slice the cooked chicken into bite-sized pieces and return to the pot.
7. Stir in the cumin, chili powder, and salt. Bring to a simmer and cook for 15 minutes to let the flavors meld.
8. Taste and adjust seasoning if necessary before serving.
9. Garnish with fresh cilantro just before serving.

Just like that, you’ve got a soup that’s rich in flavor with tender chicken and crisp-tender vegetables. The broth is deeply savory with a hint of spice, perfect for those cooler evenings. Serve it with a squeeze of lime for an extra zing or alongside a crisp green salad for a complete meal.

Crockpot Chicken Thighs with Creamy Spinach

Evenings like these call for something comforting yet effortlessly simple, a dish that simmers quietly while you lose yourself in the rhythm of the day. Crockpot chicken thighs with creamy spinach is just that—a tender, flavorful embrace in a bowl.

Ingredients

• 4 bone-in, skin-on chicken thighs (the skin adds incredible flavor and keeps the meat juicy)
• 1 tablespoon extra virgin olive oil (my kitchen staple for its fruity depth)
• 1 teaspoon garlic powder (for that subtle, aromatic kick)
• 1/2 teaspoon smoked paprika (it lends a whisper of warmth and color)
• 1/2 teaspoon salt (I find this amount perfectly balances the dish)
• 1/4 teaspoon black pepper (freshly ground, if you can)
• 1 cup heavy cream (it transforms the spinach into something luxuriously creamy)
• 2 cups fresh spinach (packed; it wilts down to just the right amount)
• 1/2 cup grated Parmesan cheese (the nuttiness is irreplaceable here)

Instructions

1. Heat the olive oil in a skillet over medium-high heat. Once shimmering, add the chicken thighs, skin-side down, and sear for 4-5 minutes until golden brown. Flip and sear the other side for 3 minutes. This step isn’t just for color—it locks in those juices.
2. Transfer the chicken to your crockpot. Sprinkle evenly with garlic powder, smoked paprika, salt, and black pepper. The spices will toast slightly as they cook, deepening their flavors.
3. Pour the heavy cream over the chicken, ensuring it’s well-coated. The cream will reduce and thicken, creating a velvety sauce.
4. Cover and cook on low for 6 hours. The slow cooking makes the chicken fall-off-the-bone tender.
5. In the last 30 minutes of cooking, stir in the spinach and Parmesan cheese. The spinach wilts perfectly in the residual heat, and the Parmesan melts into the sauce, enriching it further.

Coming together, the chicken is impossibly tender, nestled in a creamy, garlicky spinach sauce that’s rich without being heavy. Serve it over a mound of fluffy mashed potatoes or alongside crusty bread to soak up every last drop of that glorious sauce.

Keto Chicken Chili

Just like the quiet moments before dawn, this Keto Chicken Chili comes together with a gentle ease, warming the soul as much as the body. It’s a dish that feels like a hug, perfect for those reflective evenings when you crave something comforting yet mindful of your keto journey.

Ingredients

• 2 tbsp extra virgin olive oil (my kitchen staple for its fruity notes)
• 1 lb ground chicken (I find the leaner cuts bring a cleaner taste)
• 1 medium onion, diced (yellow onions are my go-to for their sweetness)
• 2 cloves garlic, minced (freshly minced garlic makes all the difference)
• 1 tbsp chili powder (adjust if you’re sensitive to heat)
• 1 tsp ground cumin (toasted and ground at home if you’re feeling adventurous)
• 1/2 tsp salt (I prefer sea salt for its mineral quality)
• 1/4 tsp black pepper (freshly cracked, please)
• 1 cup chicken broth (homemade stock elevates the dish)
• 1 can (14.5 oz) diced tomatoes, undrained (fire-roasted add a lovely depth)
• 1/2 cup heavy cream (for that luxurious finish)
• 1/2 cup shredded cheddar cheese (sharp cheddar melts beautifully)
• Fresh cilantro, chopped (a sprinkle adds a fresh contrast)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add the ground chicken, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes.
3. Stir in the onion and garlic, cooking until the onion is translucent, about 3 minutes.
4. Sprinkle the chili powder, cumin, salt, and black pepper over the chicken, stirring to coat evenly.
5. Pour in the chicken broth and diced tomatoes, bringing the mixture to a simmer.
6. Reduce the heat to low, cover, and let it simmer for 20 minutes to meld the flavors.
7. Stir in the heavy cream and cheddar cheese until the cheese is melted and the chili is creamy.
8. Garnish with fresh cilantro before serving.

Kindly note, the chili thickens upon standing, making it even more satisfying the next day. The creamy texture contrasts beautifully with the slight crunch of fresh cilantro, and serving it over a bed of cauliflower rice turns it into a hearty meal that doesn’t weigh you down.

Slow Cooker Chicken Shawarma

Gently, the aroma of spices fills the kitchen, a reminder of the warmth and comfort that cooking brings. Today, we’re embracing the slow cooker’s magic to create a dish that’s both nourishing and deeply flavorful, a testament to the beauty of patience in cooking.

Ingredients

• 2 lbs boneless, skinless chicken thighs (I find thighs more forgiving and flavorful than breasts)
• 1/4 cup extra virgin olive oil (my go-to for its fruity notes)
• 3 tbsp lemon juice (freshly squeezed, for that bright acidity)
• 4 garlic cloves, minced (because garlic is life)
• 1 tbsp ground cumin (toast it lightly for extra depth)
• 1 tbsp paprika (smoked paprika adds a lovely complexity)
• 1 tsp turmeric (for color and its subtle earthiness)
• 1 tsp salt (I prefer sea salt for its clean taste)
• 1/2 tsp black pepper (freshly ground, always)
• 1/2 tsp cinnamon (a pinch more if you’re feeling adventurous)
• 1/2 tsp red pepper flakes (adjust to your heat preference)

Instructions

1. In a large bowl, whisk together the olive oil, lemon juice, minced garlic, cumin, paprika, turmeric, salt, black pepper, cinnamon, and red pepper flakes until well combined.
2. Add the chicken thighs to the bowl, ensuring each piece is thoroughly coated with the marinade. For best results, let it marinate in the fridge for at least 2 hours, though overnight is ideal.
3. Transfer the chicken and marinade into the slow cooker, arranging the thighs in a single layer for even cooking.
4. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the chicken is tender and easily shreds with a fork.
5. Once cooked, remove the chicken from the slow cooker and shred it using two forks. Tip: Reserve some of the cooking liquid to moisten the chicken if it seems dry.
6. Return the shredded chicken to the slow cooker, mixing it with the juices to absorb all the flavors. Let it sit for 10 minutes on WARM before serving.

Oh, the chicken emerges succulent and richly spiced, with a texture that’s perfectly tender yet holds its own. Serve it wrapped in warm pita with a dollop of garlic sauce, or atop a vibrant salad for a lighter take. Either way, it’s a dish that invites you to savor each bite slowly, just as it was made.

Keto Chicken Pot Pie Soup

Under the soft glow of the kitchen light, there’s something deeply comforting about stirring a pot of soup, especially one that wraps you in the familiar embrace of chicken pot pie, yet keeps it light and keto-friendly.

Ingredients

• 2 tbsp extra virgin olive oil (my go-to for its fruity depth)
• 1 cup diced yellow onion (the sweetness balances the savory)
• 2 cloves garlic, minced (because what’s soup without garlic?)
• 1.5 lbs boneless, skinless chicken thighs, cubed (thighs stay juicier, trust me)
• 4 cups chicken broth (homemade if you have it, but store-bought works in a pinch)
• 1 cup heavy cream (for that luxurious texture)
• 2 cups riced cauliflower (a clever low-carb swap)
• 1 tsp dried thyme (it’s all about that herby whisper)
• Salt and pepper (to layer the flavors as you go)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add the diced onion and sauté until translucent, stirring occasionally, about 5 minutes.
3. Stir in the minced garlic and cook until fragrant, just 30 seconds to avoid bitterness.
4. Increase the heat to medium-high, add the chicken cubes, and season with salt and pepper. Cook until the chicken is no longer pink, about 5 minutes.
5. Pour in the chicken broth and bring to a simmer, then reduce the heat to low. Let it whisper for 10 minutes to meld the flavors.
6. Add the riced cauliflower and thyme, simmering for another 5 minutes until the cauliflower is tender but still has a bite.
7. Stir in the heavy cream and heat through, about 2 minutes. Tip: Don’t let it boil to prevent curdling.
8. Adjust the seasoning with salt and pepper if needed. Tip: Taste as you go; it’s easier to add than to fix.
9. Let the soup sit for 5 minutes off the heat before serving. Tip: This allows the flavors to deepen.

Gently ladled into bowls, this soup is a creamy, comforting hug with the heartiness of pot pie and the lightness of a keto dream. Serve it with a sprinkle of fresh thyme or a side of almond flour biscuits for dipping.

Crockpot Chicken and Broccoli

Remembering the quiet hum of the kitchen in the early hours, there’s something deeply comforting about letting a crockpot do its magic. This dish, with its tender chicken and vibrant broccoli, feels like a warm hug on a lazy afternoon.

Ingredients

• 2 lbs boneless, skinless chicken thighs (I find thighs stay juicier than breasts in the crockpot)
• 4 cups fresh broccoli florets (about 2 heads, for that crisp-tender bite)
• 1 cup chicken broth (homemade if you have it, but store-bought works just fine)
• 1/2 cup heavy cream (for a touch of richness)
• 2 tbsp soy sauce (I lean towards low-sodium to control the saltiness)
• 1 tbsp minced garlic (because more garlic is always better)
• 1 tsp onion powder (a quick flavor boost)
• 1/2 tsp black pepper (freshly ground, if possible)

Instructions

1. Place the chicken thighs at the bottom of your crockpot, arranging them in a single layer.
2. In a small bowl, whisk together the chicken broth, heavy cream, soy sauce, minced garlic, onion powder, and black pepper until well combined.
3. Pour the mixture over the chicken, ensuring each piece is lightly coated. Tip: For even more flavor, let the chicken marinate in this mixture for an hour before cooking, though it’s not necessary.
4. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the chicken is fork-tender. Tip: Resist the urge to open the lid too often; keeping the heat in is key.
5. Add the broccoli florets to the crockpot, gently stirring them into the sauce. Cover and cook for an additional 30 minutes on HIGH, or until the broccoli is bright green and tender-crisp. Tip: If you prefer softer broccoli, add it earlier in the cooking process.
6. Once done, give everything a gentle stir to coat the chicken and broccoli in the creamy sauce.

As you serve this dish, notice how the chicken falls apart at the slightest nudge, mingling with the broccoli in a creamy, garlicky sauce. It’s perfect over a bed of steamed rice or alongside a crisp salad for a bit of contrast.

Keto Chicken Zoodle Soup

On a quiet evening like this, when the air carries a slight chill, there’s nothing quite as comforting as a bowl of warm, nourishing soup. This keto chicken zoodle soup is a light yet satisfying twist on the classic, perfect for those seeking comfort without the carbs.

Ingredients

• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 medium onion, diced (I find yellow onions sweeter)
• 2 garlic cloves, minced (freshly minced releases more flavor)
• 2 medium carrots, sliced into coins (for a pop of color and sweetness)
• 2 celery stalks, chopped (adds a nice crunch)
• 4 cups chicken broth (homemade if you have it, for deeper flavor)
• 1 lb chicken breast, cubed (free-range for tenderness)
• 2 medium zucchinis, spiralized (zoodles should be al dente)
• 1 tsp dried thyme (rubbed between fingers to awaken the aroma)
• Salt and pepper to taste (I start with 1/2 tsp salt and adjust)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add diced onion and sauté until translucent, about 5 minutes, stirring occasionally.
3. Stir in minced garlic and cook for 30 seconds until fragrant, being careful not to burn.
4. Add carrots and celery, cooking for another 5 minutes to soften slightly.
5. Pour in chicken broth and bring to a gentle boil, then reduce heat to simmer.
6. Add cubed chicken breast and dried thyme, simmering for 15 minutes until chicken is cooked through.
7. Gently stir in spiralized zucchinis and cook for 2-3 minutes until just tender.
8. Season with salt and pepper, adjusting to your preference.

Velvety broth hugs each strand of zucchini noodle, while the chicken offers tender bites amidst the garden-fresh vegetables. Serve it with a sprinkle of fresh parsley or a dash of red pepper flakes for an extra kick on cooler nights.

Slow Cooker Chicken Adobo

Gently, as the morning light filters through the kitchen window, there’s something profoundly comforting about preparing a dish that simmers slowly, filling the air with its savory promise. This Slow Cooker Chicken Adobo is one such recipe, a tender embrace of flavors that meld together over hours, offering warmth and nourishment with every bite.

Ingredients

• 2 lbs chicken thighs (bone-in, skin-on for maximum flavor)
• 1/2 cup soy sauce (I reach for the low-sodium variety to control the saltiness)
• 1/2 cup apple cider vinegar (its slight sweetness balances the dish beautifully)
• 1 cup water (to ensure the chicken is fully submerged)
• 5 garlic cloves, minced (because more garlic is always better)
• 1 tsp whole black peppercorns (they add a subtle heat and aroma)
• 3 bay leaves (a must for that authentic Adobo depth)
• 1 tbsp brown sugar (just a hint to round out the flavors)

Instructions

1. Place the chicken thighs at the bottom of your slow cooker, skin side up.
2. In a bowl, whisk together the soy sauce, apple cider vinegar, water, minced garlic, black peppercorns, and brown sugar until the sugar dissolves.
3. Pour the mixture over the chicken, ensuring it’s nearly covered. Add the bay leaves on top.
4. Cover and cook on low for 6 hours (the slow cooking makes the chicken incredibly tender).
5. After cooking, carefully remove the chicken and set aside. Skim off any excess fat from the sauce if desired.
6. Bring the sauce to a boil in a saucepan over medium heat for about 10 minutes, or until it thickens slightly (this concentrates the flavors).
7. Return the chicken to the sauce, turning to coat, and heat through for about 5 minutes.

Best enjoyed when the chicken is fall-off-the-bone tender, with the sauce rich and slightly tangy. Serve it over a mound of steamed rice, letting the grains soak up every drop of that glorious Adobo sauce.

Keto Chicken Marsala

Yesterday, as the evening light faded, I found myself craving something comforting yet mindful of my keto journey. That’s when the idea of Keto Chicken Marsala came to mind, a dish that marries the richness of traditional flavors with the simplicity of low-carb living.

Ingredients

• 4 boneless, skinless chicken breasts (I like to pound them to an even thickness for uniform cooking)
• 1/2 cup almond flour (for that perfect, golden crust)
• 1/2 tsp salt (I find this amount perfectly balances the dish)
• 1/4 tsp black pepper (freshly ground, if you have it)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 8 oz mushrooms, sliced (cremini are my favorite for their earthy flavor)
• 1/2 cup Marsala wine (ensure it’s a dry variety for the best taste)
• 1/2 cup chicken broth (homemade adds a depth of flavor)
• 1/4 cup heavy cream (for a luxurious finish)
• 2 tbsp butter (unsalted, to control the dish’s saltiness)
• 1 tbsp fresh parsley, chopped (for a bright, fresh garnish)

Instructions

1. Season the chicken breasts with salt and pepper, then dredge them in almond flour, shaking off any excess.
2. Heat olive oil in a large skillet over medium-high heat until shimmering. Add the chicken and cook for 4-5 minutes per side, until golden and cooked through. Remove and set aside.
3. In the same skillet, add the mushrooms and cook until they’re golden and have released their moisture, about 5 minutes. Tip: Don’t overcrowd the pan to ensure they brown nicely.
4. Pour in the Marsala wine, scraping up any browned bits from the bottom of the pan. Let it simmer until reduced by half, about 3 minutes.
5. Add the chicken broth and heavy cream, stirring to combine. Bring to a simmer and cook for another 3 minutes, until the sauce begins to thicken. Tip: The sauce should coat the back of a spoon when it’s ready.
6. Stir in the butter until melted, then return the chicken to the skillet, turning to coat in the sauce. Cook for an additional 2 minutes to warm through.
7. Garnish with fresh parsley before serving. Tip: Let the chicken rest in the sauce for a few minutes off the heat to absorb more flavor.

Velvety and rich, this Keto Chicken Marsala offers a comforting embrace with its creamy sauce and tender chicken. Serve it over a bed of zucchini noodles for a complete, low-carb meal that doesn’t skimp on flavor.

Conclusion

Hungry for something delicious and keto-friendly? This roundup of 20 easy crockpot chicken recipes is your ticket to tasty, hassle-free meals. Whether you’re a busy parent or just love good food, these dishes are sure to impress. Don’t forget to try them out, share your favorites in the comments, and pin this article on Pinterest to keep these recipes handy for your next meal prep!

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