I’ve discovered a creamy, comforting keto chicken dish that practically cooks itself. I simply place everything in the crockpot, let it simmer for 6 hours, and finish with melted cheese for a rich, satisfying meal that fits perfectly into my low-carb routine.
Why You’ll Love This Recipe
I love how quickly this recipe comes together—prep takes about 15 minutes, then the crockpot handles the rest.
I appreciate that it’s naturally low in carbs, making it ideal for a keto lifestyle.
I enjoy the richness created by chicken, broth, cream, and melted cheese.
I find it incredibly versatile and family-friendly, making it perfect for weeknights.
I like that it reheats beautifully, so leftovers never go to waste.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
4 chicken fillets
1 cup chicken broth
1 cup heavy cream
1 cup shredded cheese (I usually choose cheddar)
2 teaspoons garlic powder
1 teaspoon onion powder
Salt to taste
Pepper to taste
Directions
Place the chicken fillets at the bottom of the crockpot.
Pour in the chicken broth and heavy cream, then add the garlic powder, onion powder, salt, and pepper. I stir lightly to combine.
Cover and cook on low for 6 hours.
After cooking, I shred the chicken directly in the crockpot using two forks.
Stir in the shredded cheese and let it melt for about 10 minutes before serving.
Servings And Timing
Servings: 4
Prep time: 15 minutes
Cook time: 6 hours on low
Variations
Herb twist: I add dried thyme or rosemary for an aromatic flavor.
Spicy option: I stir in red pepper flakes or a splash of hot sauce for heat.
Vegetable boost: I mix in vegetables like spinach, zucchini, bell peppers, or broccoli during the last hour of cooking.
Cheese variations: I switch cheddar for mozzarella or pepper jack when I want a different flavor profile.
Broth alternatives: I use vegetable broth or bone broth when I want a slight flavor change.
Storage/Reheating
I like to store leftovers in airtight containers once the dish cools. It stays fresh in the fridge for up to 3 days.
I freeze portions for up to 3 months when I want an easy meal later.
For reheating, I microwave in short intervals or warm it on the stovetop with a splash of broth or cream. I sometimes reheat it in the oven at 350°F for 15–20 minutes when warming larger portions.
FAQs
How do I know when the chicken is fully cooked?
I check that it shreds easily and reaches an internal temperature of 165°F.
Can I use frozen chicken?
Yes, but I extend the cooking time by about an hour to ensure the chicken cooks through.
What can I use instead of heavy cream?
I substitute with full-fat coconut milk or a mixture of cream cheese and broth when I want a different creaminess.
What if I don’t have chicken broth?
I replace it with vegetable broth or even water, adjusting the seasonings to maintain flavor.
Can I add vegetables to this dish?
Yes, I add vegetables in the last hour so they soften without turning mushy.
Conclusion
I enjoy how effortless and flavorful this crockpot keto chicken is. The creamy sauce, tender shredded chicken, and low-carb simplicity make it a dependable recipe I return to again and again. It’s one of those dishes that feels comforting yet convenient, perfect for busy days or meal prepping.
A creamy, comforting keto chicken dish made effortlessly in the crockpot. After 6 hours of slow cooking, the chicken becomes tender and is finished with melted cheese for a rich, satisfying low-carb meal.
Total Time:6 hours 15 minutes
Yield:4 servings
Ingredients
4 chicken fillets
1 cup chicken broth
1 cup heavy cream
1 cup shredded cheddar cheese
2 teaspoons garlic powder
1 teaspoon onion powder
Salt, to taste
Pepper, to taste
Instructions
Place chicken fillets in the bottom of the crockpot.
Pour in chicken broth and heavy cream, then add garlic powder, onion powder, salt, and pepper. Stir lightly to combine.
Cover and cook on low for 6 hours.
Shred chicken in the crockpot using two forks.
Stir in shredded cheese and let it melt for about 10 minutes before serving.
Notes
Add dried thyme or rosemary for an herby flavor twist.
Include red pepper flakes or hot sauce for a spicy version.
Mix in spinach, zucchini, or bell peppers during the last hour for added veggies.
Use mozzarella or pepper jack for a different cheese flavor.
Substitute with bone broth or vegetable broth if desired.
