Keto Crockpot Chicken and Vegetables Recipes: Delicious and Easy Low-Carb Meals

Are you looking for easy, delicious, and healthy low-carb meals? Look no further than keto crockpot chicken and vegetables recipes! These recipes are perfect for busy weeknights, offering a set-and-forget cooking method that results in tender chicken and flavorful vegetables. With a focus on protein, veggies, and natural fats, these meals align perfectly with the ketogenic diet while satisfying your taste buds.

Why Choose Keto Crockpot Chicken and Vegetables?

• Convenience: Slow cookers do most of the work, making meal preparation a breeze.
• Flavorful: A combination of herbs, spices, and sauces infuses the chicken and vegetables with rich and comforting flavors.
• Healthy: These recipes are packed with protein, essential nutrients, and healthy fats, supporting your ketogenic lifestyle.
• Versatile: Easily customizable with your favorite vegetables, proteins, and seasonings.

Keto Crockpot Cream Cheese Chicken and Vegetables

This keto Crockpot meal is truly phenomenal. Cream cheese chicken is a great keto meal with the focus being on protein, veggies, and natural fats. And it’s basically a one-dish meal, which makes it even better! This recipe combines the richness of cream cheese with the goodness of chicken and broccoli.

Ingredients:

• 8 oz. cream cheese
• 8 oz. onion and chive cream cheese
• Italian seasoning
• Garlic powder
• Salt and pepper
• Broccoli
• Bacon
• Parmesan cheese
• 4 cups cauliflower rice (about 2 - 10oz. bags)
• Boneless, skinless chicken thighs or chicken breasts

Instructions:

1. Place chicken, cream cheese, onion and chive cream cheese, Italian seasoning, garlic powder, salt, and pepper in the Crockpot.
2. Add the broccoli to the slow cooker about 15 minutes before serving.
3. While the broccoli is cooking in the slow cooker, pan fry the bacon in a skillet over medium heat. Once crispy, remove the bacon from the skillet and chop.
4. To serve, dish up about 3/4 cup of cauliflower rice and top with about 1 cup chicken broccoli mixture. Sprinkle with bacon and 1 tablespoon parmesan cheese.

Tips:

• Keep an eye on your Crockpot slow cooker to prevent overcooking.
• You could use shredded or shaved parmesan.
• Cauliflower rice cooked in bacon grease is amazing!

Slow Cooker Chicken and Vegetables with Herbs and Balsamic Glaze

This Slow Cooker Chicken and Vegetables dish features a harmonious blend of herbs, tender chicken, and vibrant veggies. A hearty and cozy set-and-forget crockpot chicken dinner that’s perfect for busy weeknights. This recipe combines chicken with baby potatoes, carrots, and asparagus, enhanced by a fragrant blend of herbs and a sweet and tangy balsamic glaze.

Ingredients:

• 4 chicken thighs (bone-in, skin-on or skinless)
• 1 pound baby potatoes, sliced into halves
• 1 bunch baby rainbow carrots (or 3 medium carrots, peeled)
• 1 pound asparagus, trimmed
• 1 tablespoon olive oil
• 4 cloves garlic minced, divided
• 2 teaspoons dried sage
• 2 teaspoons dried thyme
• 1 teaspoon dried rosemary, divided
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1 teaspoon salt, plus more to taste
• 1/2 teaspoon black pepper, plus more to taste
• 1/3 cup balsamic vinegar
• 3 tablespoons sticky liquid sweetener of choice (honey, maple syrup, or sugar-free sweetener)
• Fresh chopped parsley for garnish

Instructions (Slow Cooker Method):

1. Prepare the Spice Mixture: Mix together sage, thyme, rosemary, garlic powder, paprika, salt, and black pepper.
2. Prep the Vegetables: Add the potatoes and carrots to the bottom of a 6-quart slow cooker. Drizzle with oil and half of the minced garlic and spice mixture. Toss to coat.
3. Chicken Placement: Place the chicken on top of the vegetables and rub with remaining half of the garlic and spice mixture.
4. Create the Glaze: Whisk together balsamic vinegar and honey and drizzle over chicken and vegetables.
5. Set the Slow Cooker: Cover and cook for 2 1/2 hours on high or 4 1/2 hours on low.
6. Add the Asparagus: Add the asparagus and cook for an additional 20-30 minutes on high, or until asparagus is tender.
7. Crispy Skin (Optional): For crispy chicken skin, place it on a baking sheet and broil on high for 3-4 minutes.
8. Serve: Serve hot with chopped fresh parsley.

Instructions (Oven Method):

1. Preheat the Oven: Set your oven to 450 degrees Fahrenheit.
2. Prepare the Pan: Grease a large 3-quart casserole pan or line a sheet pan with foil or parchment paper.
3. Vegetable Arrangement: Spread potatoes and carrots evenly on top and drizzle with oil, half of the minced garlic and spice mixture. Toss to coat.
4. Chicken Placement: Place the chicken on top or around the vegetables and rub with remaining half of the oil, garlic and spice mixture.
5. Roasting: Roast for 18 minutes, then remove the tray from oven. Push aside the potatoes to make room for the asparagus. Lay evenly on pan and drizzle with remaining olive oil and spice mixture and toss to coat. Return pan to oven, and roast until chicken is cooked through, about 15-20 more minutes (until chicken is 165 degrees in the center).
6. Golden Skin (Optional): Turn oven to broil for 2-3 minutes for a more golden skin on chicken if desired.
7. Serve: Serve hot with chopped fresh parsley.

Tips:

• Customize the recipe with your preferred chicken cut - try chicken breasts or drumsticks.
• Don’t forget to toss the vegetables well in the aromatic herb and spice mixture for maximum flavor.
• Adjust cooking times based on your slow cooker or oven’s specific settings.

Serving Suggestions:

• This dish is a meal in itself, but you can also pair it with a fresh harvest fall salad, Autumn Salad or some crusty bread for a complete experience.

Variations and Substitutions:

• Vegetables: Experiment with different vegetables, like bell peppers or broccoli.
• Protein: Feel free to use chicken legs or chicken breast if you prefer skinless chicken, it’s a lighter option that’s just as tasty. Turkey breast would be a delicious option too for Thanksgiving.
• Sweetener: Substitute honey with maple syrup or agave nectar for a different sweetness profile.
• Instant Pot: Don’t have a slow cooker? You can make this cozy fall meal in the oven or try our Instant Pot Chicken and Vegetables recipe instead.

Storage and Freezer Instructions:

• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
• Freezing: To freeze, package in a freezer-safe container for up to 2-3 months.
• Reheating: Thaw and reheat as desired.

Keto Slow Cooker Honey Garlic Chicken with Green Beans

This easy keto slow cooker honey garlic chicken and green beans recipe is the perfect low-carb dinner for busy nights! It’s a keto crockpot chicken recipe that’s packed with flavor, low in carbs, and perfect for busy weeknights. The chicken turns out juicy and tender, the green beans soak up the flavors of the sauce, and the sweet and savory sauce pulls everything together into an easy, low-carb meal.

Ingredients:

• Chicken tenders
• Frozen green beans
• Chicken broth
• Soy sauce
• Sesame oil
• Apple cider vinegar or white wine vinegar
• Low-carb honey or sweetener
• Dried ginger
• Minced garlic
• Onion powder
• Black pepper
• Red pepper flakes (optional)
• Sesame seeds and sliced green onions for garnish

Instructions:

1. Place the chicken tenders in the bottom of the crockpot.
2. In a small bowl, whisk together the chicken broth, soy sauce, sesame oil, apple cider vinegar or white wine vinegar, low-carb honey or sweetener, dried ginger, minced garlic, onion powder, black pepper, and red pepper flakes.
3. Pour the mixture over the chicken.
4. Cover the crockpot and cook 5 hours on LOW or 2.5 hours on HIGH. (set a timer)
5. Once the timer goes off, add the frozen green beans to the crockpot. Give everything a gentle stir to coat the green beans in the sauce.
6. Cover again and continue cooking: 1 more hour on LOW or 30 more minutes on HIGH, until the chicken is fully cooked and the green beans are tender.
7. (Optional) If you’d like a thicker sauce, you have two options: Whisk together 2 tablespoons of cornstarch and 2 tablespoons of water to make a quick slurry and stir it into the crockpot. Or, for a low-carb option, lightly sprinkle 1/4 teaspoon of xanthan gum over the sauce while whisking. Cover and cook for another 15-30 minutes, until the sauce thickens to your liking.
8. Serve the chicken and green beans hot, garnished with sesame seeds and sliced green onions if you'd like.

Tips:

• Adjust the spice: If you love extra heat, add a little more red pepper flakes.
• To keep it keto, use a low-carb honey substitute.
• This recipe can also be prepped ahead as a freezer meal!

Variations:

• Fresh green beans take longer to cook, so they need the full cook time - about 6-8 hours on LOW or 3-4 hours on HIGH.
• Canned green beans: Since canned green beans are already fully cooked, add them during the last 30-45 minutes of cook time.

Storage and Reheating:

• To Freeze: You can also freeze leftovers in freezer-safe containers for up to 3 months.
• To Reheat: Warm the chicken and green beans in the microwave in 30-second intervals until heated through.

Slow Cooker Teriyaki Chicken and Vegetables

This slow cooker chicken and vegetables recipe is a healthy, stir-fry inspired crockpot chicken one-pot meal. Chicken thighs or breasts slow cook along with vegetables like bell peppers, carrots, and broccoli. This Asian-inspired flavor is perfect for a tasty dinner with minimal effort.

Read also: Easy Low-Carb Cheese Crackers

Ingredients:

• Boneless, skinless chicken thighs or breasts
• Bell peppers
• Carrots
• Broccoli
• Onion
• Coconut aminos
• Water
• Rice vinegar
• Ginger
• Salt and pepper
• Olive oil

Instructions:

1. Add all the ingredients except the broccoli to the slow cooker.
2. Turn on the pressure cooker and select sauté. When hot, add the oil, onion, and bell pepper & cook 3-5 minutes or until veggies are soft.
3. Add chicken, coconut aminos, water, rice vinegar, bell peppers, onion, carrots, ginger, salt, and pepper to the slow cooker.
4. Close lid and seal valve. Set high pressure and cook for 5 minutes.

Serving Suggestions:

• Rice is the good choice for this stir-fry inspired dish. Other suggestions include pasta, tortillas, or eat it as-is plated.

Creamy Tuscan Garlic Chicken in the Slow Cooker

This Creamy Tuscan Garlic Chicken is everything you love about Italian style comfort food - made simple in the slow cooker. With tender chicken thighs, garlic, spinach, and sun-dried tomatoes in a rich, creamy sauce, this dish is a go-to for busy nights. It’s one of my favorite low carb crock pot recipes because it’s family-friendly, and practically foolproof.

Ingredients:

• Chicken thighs
• Garlic
• Spinach
• Sun-dried tomatoes
• Cream
• Chicken broth
• Parmesan cheese
• Olive oil

Instructions:

1. Saute the garlic in oil, then add the cream and chicken broth. Simmer for a few minutes to thicken the sauce. (Don’t expect it to be thick-thick.
2. Next, reduce the heat to low and whisk in the parmesan cheese ¼ cup at a time.
3. If you need to get out some aggression, or you’re feeling particularly reckless you can throw the raw chicken in your slow cooker.
4. Now, all you have to do is turn on your crockpot. If you’re in a hurry, cook on high for 3-4 hours.
5. When the chicken is cooked, take it from the slow cooker and place it on a plate. You can cover it to keep it warm. Crank up the heat on the crockpot to high and add the spinach.

Tips:

• Make the sauce ahead. Crockpot Tuscan chicken is already a time-saver, but if you want to make it faster, you can make the sauce ahead of time.
• To Make Sure The Sauce Is Perfectly Thick. Remember, your sauce will be thick enough to coat the back of a spoon yet easily pourable.
• Keep an eye on the spinach. Spinach wilts fast! Do not throw caution to the wind; throw it in with the chicken. Trust me, I have made this mistake, and it results in a mushy dinner disaster.

Substitutes:

• You can use frozen spinach instead of fresh.

Crock Pot Balsamic Chicken

Crock pot balsamic chicken is a healthy, easy recipe that makes tender chicken simmered in a tangy balsamic sauce with onion and tomatoes. Every bite of this balsamic chicken slow cooker recipe balances sweet, tangy, and savory. The balsamic vinegar and tomatoes meld into a rich sauce that clings to juicy, fall-apart chicken. Onion and garlic add warmth, while Italian herbs keep it bright.

Ingredients:

• Chicken breasts
• Onions
• Canned tomatoes
• Balsamic vinegar
• Olive oil
• Italian herbs
• Garlic
• Salt and pepper

Instructions:

1. Spray the crockpot with nonstick spray.
2. Add onions first, then chicken breasts, olive oil, seasonings, balsamic vinegar, and then tomatoes.
3. Cover and cook on LOW for 4 hours or until chicken is done.
4. Season with additional salt and pepper as needed.

Tips:

• Slice onions thinly so they cook down evenly.
• Use chicken thighs if cooking longer than 4 hours-they stay juicier than boneless chicken breasts.

Variations:

• Add bell peppers or mushrooms for extra veggies.
• Stir in parmesan or a splash of cream at the end for a richer sauce.

Serving Suggestions:

• Serve over rice, pasta, or mashed cauliflower.
• Pair with roasted vegetables and crusty bread.
• Shred and use in wraps, sandwiches, or grain bowls.

Storage and Reheating:

• Keep leftovers in an airtight container in the refrigerator for up to 4 days.
• Yes-freeze in freezer-safe containers for up to 2 months. Thaw overnight before reheating.
• Warm gently on the stovetop or in the microwave. Add a splash of broth if the sauce has thickened too much.

Slow Cooker Greek Chicken (Lemon Garlic)

This low carb slow cooker Greek chicken makes for an easy and tasty dinner for busy weeknights. Full of lemon, spices and garlic to create tender and juicy chicken you can eat this over cauliflower rice for tasty keto dinner. Lemon and garlic are one of my favorite flavor combinations so the other day I thought I’d make a big crock of this slow cooker Greek chicken.

Ingredients:

• Boneless skinless chicken breast
• Fresh cloves of garlic
• Fresh lemon juice
• Extra virgin olive oil
• Paprika
• Oregano
• Salt and black pepper

Instructions:

1. Spray crock of slow cooker with nonstick cooking spray. Place the chicken breasts down in the crock.
2. In a medium bowl add the crushed garlic, spices, olive oil, lemon and lemon zest. Whisk to combine then pour over the chicken pieces.
3. Slice the remaining lemon and place on top. Put the lid on and cook on low for 6-8 hours or on high for 4-6 hours. Cooking time may vary but you know it's done when the chicken is tender. The internal temperature shoudl be 165°F when using a meat thermometer.
4. When done spoon and pour into a big serving bowl and even garnish with herbs like fresh parsley if you want.

Variations:

• While this is a simple recipe you could add ingredients like bell peppers, sun-dried tomatoes, kalamata olives, artichoke hearts, etc.
• You can use bone in chicken breast or evern thighs if you prefer but don't make sure that it is skinless.

Serving Suggestions:

• Use the sauce over cauliflower rice for a low carb meal or use regular white rice.
• The leftovers would also be great in a soup. You can add some chicken broth, veggies and seasonings.

Read also: Keto Calorie Counting: A Detailed Guide

Read also: Magnesium Supplements for Keto

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