If you think cooking keto chicken slow cooker recipes means giving up delicious food, think again. Imagine tossing a few simple ingredients into your crockpot, walking away like a kitchen wizard, and coming back hours later to a meal so good it will have you in awe. Sounds magical, right? Well, that’s exactly what we’re serving up today, tasty, low-carb, and totally effortless keto chicken crockpot recipes.
Whether you’re a pro chef or someone who burns toast, these recipes will make you feel like a keto genius. Grab your crockpot, and let’s get cooking.
Keto Chicken Crockpot Recipes
1. Keto Chicken and Tomato stew
Ingredients:
- 1 kg (2.2 lbs) chicken thighs, without skin and without bones
- 1 can (400g/14 oz) diced tomatoes (without added sugar)
- 1 medium onion, chopped
- 1 bell pepper, chopped
- 2 cloves garlic, minced
- 1 zucchini, chopped
- 2 tablespoons of olive oil
- 1 cup chicken broth
- 1 teaspoon of dried basil
- 1 teaspoon of dried oregano
- 1 teaspoon of paprika
- 1/2 teaspoon of crushed red pepper flakes (this is optional and can be used to add a bit of heat)
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish before serving)
Cooking instructions:
Get Ready:
- Heat some olive oil in a large pan over medium-high heat.
- While the oil is heating, sprinkle the chicken thighs generously with salt, pepper, and paprika on both sides.
- Once the oil is hot, carefully place the chicken thighs in the pan.
- Cook them until both sides are golden brown and have a nice sear, which should take about 4-5 minutes per side. This step helps to lock in the flavors and create a delicious crust on the chicken.
- After cooking, transfer the browned chicken thighs to the crockpot.
Cook the Veggies:
- In the same pan, add the chopped onion and bell pepper and cook over medium-high heat until the onion becomes clear and soft, which should take about 5 minutes. Stir occasionally to prevent burning.
- Then, add the minced garlic and cook for an additional minute until it is fragrant. This step enhances the flavors of the dish.
- Transfer the cooked onion, bell pepper, and garlic to the crockpot with the chicken.
Mix Everything Together:
- Add the chopped zucchini, diced tomatoes (with their juice), dried oregano, dried basil, and crushed red pepper flakes to the crockpot.
- Pour in the chicken broth.
- Stir all the ingredients together to combine them thoroughly. This mixture will create a rich and flavorful base for the stew.
Cook:
- Cover the crockpot with its lid and set it to cook on low for 6-8 hours or on high for 3-4 hours.
- Cooking low and slow allows the flavors to meld together and ensures the chicken becomes tender and juicy.
- The exact time may vary depending on your crockpot, but you’ll know the stew is ready when the chicken is fork-tender and the vegetables are cooked through.
Finish and Serve:
- Before serving, taste the stew and adjust the seasoning with additional salt and pepper if needed.
- Garnish the dish with freshly chopped parsley to add a burst of color and fresh flavor.
- Serve the chicken stew hot and enjoy the rich and comforting flavors.
2. Keto Chicken and Green Peppers
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Ingredients:
- 1 kg (2.2 lbs) chicken thighs, without skin and without bones
- 2 green bell peppers, chopped
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (400g/14 oz) diced tomatoes (without any added sugar)
- 1 cup chicken broth
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish before serving)
Cooking instructions:
Get Ready:
- Heat some olive oil in a large pan over medium-high heat.
- While the oil is heating, sprinkle the chicken thighs generously with salt, pepper, cumin, and paprika on both sides.
- Once the oil is hot, carefully place the chicken thighs in the pan.
- Cook them until both sides are golden brown and have a nice sear, which should take about 4-5 minutes per side. This step helps to lock in the flavors and create a delicious crust on the chicken.
- After cooking, transfer the browned chicken thighs to the crockpot.
Cook the Veggies:
- In the same pan, add the chopped onion and green bell peppers, and cook over medium-high heat until the onion becomes clear and soft, which should take about 5 minutes. Stir occasionally to prevent burning.
- Then, add the minced garlic and cook for an additional minute until it is fragrant. This step enhances the flavors of the dish.
- Transfer the cooked onion, bell peppers, and garlic to the crockpot with the chicken.
Mix Everything:
- Add the diced tomatoes (with their juice), dried oregano, and chili powder to the crockpot.
- Pour in the chicken broth. Stir all the ingredients together to combine them thoroughly.
- This mixture will create a rich and flavorful base for the stew.
Cook:
- Cover the crockpot with its lid and set it to cook on low for 6-8 hours or on high for 3-4 hours. Cooking low and slow allows the flavors to meld together and ensures the chicken becomes tender and juicy.
- The exact time may vary depending on your crockpot, but you’ll know the stew is ready when the chicken is fork-tender and the vegetables are cooked through.
Shred the Chicken:
- Once the chicken is cooked, carefully remove it from the crockpot.
- Using two forks, pull apart the chicken into shreds. This step helps distribute the flavors evenly throughout the stew.
- Return the shredded chicken to the crockpot and stir it well with the sauce and vegetables.
Finish and Serve:
- Before serving, taste the stew and adjust the seasoning with additional salt and pepper if needed.
- Garnish the dish with freshly chopped cilantro to add a burst of color and fresh flavor.
- Serve the chicken stew hot and enjoy the rich flavors.
3. Spicy Keto Chicken Crockpot
Have some leftover salmon? Give these leftover salmon recipes a try.
Ingredients:
- 1 kg (2.2 lbs) chicken thighs, without skin and without bones
- 1 can (400g/14 oz) diced tomatoes (without added sugar)
- 1 can (400g/14 oz) diced green chilies
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 jalapeño pepper, finely chopped (remove seeds for less heat)
- 1 bell pepper, chopped
- 1 cup chicken broth
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (adjust to taste for spiciness)
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish before serving)
- Avocado slices and Sour cream (these are optional, can be used for serving)
Cooking instructions:
Get Ready:
- Heat some olive oil in a large pan over medium-high heat.
- While the oil is heating, sprinkle the chicken thighs generously with salt, pepper, and paprika on both sides.
- Once the oil is hot, carefully place the chicken thighs in the pan.
- Cook them until both sides are golden brown and have a nice sear, which should take about 4-5 minutes per side. This step helps to lock in the flavors and create a delicious crust on the chicken.
- After cooking, transfer the browned chicken thighs to the crockpot.
Cook the Veggies:
- In the same pan, add the chopped onion, bell pepper, and jalapeño pepper.
- Cook over medium-high heat until the onion becomes clear and soft, which should take about 5 minutes. Stir occasionally to prevent burning.
- Then, add the minced garlic and cook for an additional minute until it is fragrant. This step enhances the flavors of the dish.
- Transfer the cooked onion, bell pepper, and garlic to the crockpot with the chicken.
Mix Everything:
- Add the diced tomatoes (with their juice), diced green chilies, ground cumin, chili powder, smoked paprika, cayenne pepper, and dried oregano to the crockpot.
- Pour in the chicken broth.
- Stir all the ingredients together to combine them thoroughly.
- This mixture will create a rich and flavorful base for the stew.
Cook:
- Cover the crockpot with its lid and set it to cook on low for 6-8 hours or on high for 3-4 hours. Cooking low and slow allows the flavors to meld together and ensures the chicken becomes tender and juicy.
- The exact time may vary depending on your crockpot, but you’ll know the stew is ready when the chicken is fork-tender and the vegetables are cooked through.
Shred the Chicken:
- Once the chicken is cooked, carefully remove it from the crockpot.
- Using two forks, pull apart the chicken into shreds. This step helps distribute the flavors evenly throughout the stew.
- Return the shredded chicken to the crockpot and stir it well with the sauce and vegetables.
Finish and Serve:
- Before serving, taste the stew and adjust the seasoning with additional salt and pepper if needed.
- Garnish the dish with freshly chopped cilantro to add a burst of color and fresh flavor.
- Serve the chicken stew hot, optionally accompanied by avocado slices and a dollop of sour cream for added richness.
And there you have it, keto chicken slow cooker recipes so good, even your non-keto friends might “accidentally” steal a bite. For delicious fried chicken recipes, click here.
With just a few ingredients and zero stress, you’ve mastered the art of effortless, delicious meals. Let the slow-cooking begin!