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