If you’re searching for a comforting low-carb dinner that practically cooks itself, this Crockpot Keto Chicken is exactly what you need. With tender slow-cooked chicken and a rich, creamy garlic sauce, this recipe is perfect for busy weeknights, meal prep, or anyone following a keto or low-carb lifestyle.
Why You’ll Love This Crockpot Keto Chicken
This recipe checks all the boxes for an easy, family-friendly meal. The slow cooker does all the work, while simple pantry spices and cream cheese create a luxurious texture without added carbs. It’s naturally gluten-free, keto-approved, and incredibly versatile.
You’ll also love how forgiving this recipe is. Whether you use chicken breasts or thighs, the result is juicy, flavorful chicken that shreds beautifully. Plus, it reheats well, making it ideal for leftovers or weekly meal planning.
Ingredients You’ll Need
To make this creamy Crockpot Keto Chicken, you’ll only need a handful of wholesome ingredients:
- Boneless, skinless chicken breasts or thighs
- Cream cheese (full-fat works best for keto)
- Chicken broth
- Fresh garlic
- Dried Italian seasoning
- Onion powder
- Salt and black pepper
- Butter
- Fresh parsley or thyme (optional garnish)
These ingredients come together to create a smooth, savory sauce that coats every bite of chicken.
How to Make Crockpot Keto Chicken (Step-by-Step)
Step 1: Add the Chicken
Place the chicken in an even layer at the bottom of your Crockpot. This helps it cook evenly and absorb all the flavors.
Step 2: Season Generously
Sprinkle the minced garlic, Italian seasoning, onion powder, salt, and black pepper evenly over the chicken. These simple seasonings build a deep, savory base.
Step 3: Add Cream Cheese and Broth
Scatter the cubed cream cheese over the seasoned chicken. Pour the chicken broth around the sides of the Crockpot rather than directly on top to keep the seasoning in place.
Step 4: Top with Butter
Add slices of butter over the cream cheese. As it melts, it enhances the richness of the sauce.
Step 5: Slow Cook
Cover and cook on low for 6 hours or high for 3–4 hours, until the chicken is fork-tender and easy to shred.
Step 6: Shred and Stir
Using two forks, shred the chicken directly in the Crockpot. Stir everything together until the cream cheese and butter form a smooth, creamy sauce.
Step 7: Garnish and Serve
Finish with chopped fresh parsley or thyme if desired, and serve hot.
Print
Easy Crockpot Keto Chicken with Creamy Garlic Sauce
- Total Time: 6 hours 10 minutes (LOW) or 3 hours 10 minutes (HIGH)
- Yield: 4–6 servings 1x
Description
Creamy, comforting, and low-carb, this Crockpot Keto Chicken cooks into fork-tender shredded chicken in a rich garlic-Italian cream cheese sauce. Perfect for busy weeknights and meal prep—serve over cauliflower rice, zucchini noodles, or steamed veggies.
Ingredients
2 pounds boneless skinless chicken breasts or thighs
8 ounces cream cheese, cubed
1 cup chicken broth
2 cloves garlic, minced
1 teaspoon dried Italian seasoning
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons butter
1 tablespoon fresh parsley or thyme, chopped (optional)
Instructions
1. Place chicken in the bottom of your Crockpot in an even layer.
2. Sprinkle garlic, Italian seasoning, onion powder, salt, and pepper over the chicken.
3. Cube the cream cheese and place it on top of the seasoned chicken.
4. Pour chicken broth around the sides (not on top) to keep seasonings in place.
5. Add butter slices on top of the cream cheese.
6. Cover and cook on low for 6 hours or high for 3–4 hours, until chicken is fork-tender.
7. Shred the chicken directly in the Crockpot using two forks.
8. Stir well to mix in the melted cream cheese and butter into a creamy sauce.
9. Garnish with fresh herbs if desired, and serve hot.
Notes
Chicken thighs stay extra juicy; breasts work great too.
For a looser sauce, add 2–4 tablespoons extra broth after shredding.
Optional add-ins: mushrooms (start), spinach (last 30 minutes).
Storage: refrigerate up to 4 days; freeze up to 2 months. Thaw overnight and reheat gently.
- Prep Time: 10 minutes
- Cook Time: 6 hours (LOW) or 3–4 hours (HIGH)
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving (about 1/5 of recipe)
- Calories: 420
- Sugar: 2g
- Sodium: 520mg
- Fat: 30g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 155mg
Tips & Variations
- Use chicken thighs for extra juiciness: Thighs stay especially tender in the slow cooker.
- Make it extra creamy: Stir in a splash of heavy cream at the end.
- Add veggies: Mushrooms or spinach can be added during the last hour of cooking.
- Boost flavor: A pinch of paprika or garlic powder adds extra depth.
- Meal prep friendly: Store in airtight containers for easy lunches.
Serving Ideas & Storage
This Crockpot Keto Chicken is delicious served over cauliflower rice, zucchini noodles, or steamed broccoli. It also works well as a filling for low-carb wraps or alongside a fresh green salad.
Storage:
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze for up to 2 months. Thaw overnight and reheat gently.
Nutrition Facts (Per Serving)
| Calories | Protein | Carbs | Fat | Fiber | Sodium |
|---|---|---|---|---|---|
| ~420 | 35g | 4g | 30g | 1g | 520mg |
Values are approximate and may vary by ingredients used.
Final Thoughts
This Crockpot Keto Chicken proves that low-carb dinners don’t have to be complicated. With minimal prep and maximum flavor, it’s a recipe you’ll come back to again and again. Whether you’re feeding a family or prepping meals for the week, this creamy chicken dish delivers comfort in every bite.