Description
This Crockpot Keto Chicken is a low-carb comfort meal made easy! Creamy, herby, and tender shredded chicken slow-cooked to perfection—ideal for busy weeknights or keto meal prep. With minimal prep and maximum flavor, it’s a keto must-try.
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
½ 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
Use chicken thighs for extra flavor and juiciness, especially for reheating.
For a thinner sauce, stir in additional broth or a splash of heavy cream after cooking.
Great for meal prep—freeze in single portions for easy lunches.