Keto Crock Pot Chicken – This easy crockpot lemon butter chicken is super easy and delicious with less than 5g of carbs per serving.
Your Busy Weeknight Keto Hero
Hey keto friends! We all know the struggle – you’re on the go, short on time, and craving a delicious and satisfying meal that stays true to your keto lifestyle. Enter the mighty crock pot – your secret weapon for effortless, keto-friendly chicken dishes.
Flavorful Variations on Keto Crock Pot Chicken
Buffalo Chicken: Toss chicken with hot sauce, a tablespoon of melted butter, and a splash of vinegar before adding it to the crock pot. Top with crumbled blue cheese after cooking.
Tuscan Chicken: Saute sun-dried tomatoes and spinach in a pan before adding them to the crock pot with the chicken and broth.
Garlic Parmesan Chicken: Add a generous amount of chopped garlic and a sprinkle of Parmesan cheese to the ingredient list for a garlicky and cheesy twist.
Low Carb Keto Crock Pot Chicken – Tips and Tricks
Thicken Up Your Broth: If you prefer a thicker sauce, remove some of the cooked chicken and shred it. Return the shredded chicken to the pot and simmer for an additional 15 minutes. The shredded chicken will thicken the sauce naturally.
Don’t Overcook: Overcooked chicken can become dry and stringy. Use a meat thermometer to ensure internal temperature reaches 165°F for safe consumption.
Veggie Versatility: Experiment with different low-carb veggies like bell peppers, zucchini, or mushrooms.
Prepping in Advance: Marinate your chicken overnight for extra flavor. You can also chop your veggies beforehand and store them in the refrigerator until ready to use.
How To Serve This Keto Crock Pot Chicken ?
The beauty of crock pot chicken lies in its versatility! Here are some keto-friendly ways to enjoy your delicious creation:
Straight from the Crock Pot: Shred the cooked chicken directly in the pot and serve it over a bed of roasted cauliflower rice for a simple and satisfying meal.
Salad Sensation: Top a bed of mixed greens with shredded chicken, chopped vegetables from the crock pot, and a keto-friendly vinaigrette for a light and refreshing lunch.
Lettuce Wraps: Turn your chicken into lettuce wraps! Shred the chicken, spoon it into lettuce leaves, and top with your favorite low-carb toppings like chopped avocado, salsa, and crumbled cheese.
How To Store This Keto Crock Pot Chicken ?
Keto crock pot chicken is a lifesaver for busy weeknights, but what about leftovers? Here’s how to store your delicious creation to ensure it stays fresh and keto-friendly throughout the week:
Cooling is Crucial: Let the cooked chicken cool completely before storing it. This prevents bacterial growth and ensures even cooling throughout the dish. Aim for an internal temperature below 40°F (4°C) within 2 hours of cooking.
Separate for Safekeeping: Divide leftover chicken and veggies into smaller portions for faster cooling and easier reheating.
Airtight is the Way to Go: Store leftovers in airtight containers. This prevents them from absorbing fridge odors and ensures they stay moist. Glass containers or high-quality plastic containers work well.
Recipe FAQs
Can I use bone-in chicken?
Yes, but bone-in chicken will take longer to cook. Adjust the cooking time accordingly.
What other healthy fats can I use?
Coconut oil or ghee are great alternatives to olive oil.
How can I make this recipe spicier?
Add a pinch of red pepper flakes or chopped jalapenos for a kick.
Keto Crock Pot Chicken
Keto Crock Pot Chicken - This easy crockpot lemon butter chicken is super easy and delicious with less than 5g of carbs per serving.
Ingredients
- 6-8 chicken thighs, boneless skinless (or with skin)
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon salt and pepper, or to taste
- 1/2 teaspoon paprika
- 1/2 teaspoon red chili pepper flakes, crushed
- 1 teaspoon Italian seasoning
- 4 garlic cloves, minced
- 1/2 stick butter, diced
- Juice of one lemon
- Zest of half lemon
- 1/3 cup chicken broth, low sodium
- Parsley, freshly chopped
- Lemon slices, for garnish
Instructions
- Place the chicken thighs at the bottom of your pot. Combine chicken broth, zest, and lemon juice, and pour over the chicken.
- In a small bowl, mix onion powder, red chili pepper flakes, garlic powder, Italian seasoning, paprika, salt, and pepper.
- Sprinkle over the chicken thighs. Top with minced garlic and diced butter.
- Cover with the lid and cook on HIGH for 3-4 hours or on LOW for 6-8 hours .
- Sprinkle with freshly chopped parsley and garnish with lemon slices. Enjoy immediately with cauliflower rice, zoodles, or quinoa.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 326Total Fat: 19gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 202mgSodium: 429mgCarbohydrates: 3gFiber: 1gSugar: 1gProtein: 37g
Chickenrecipes.blog, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
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