Keto Crockpot Chicken and Vegetables is a healthy and easy-to-make meal that’s perfect for those following a keto diet. This recipe features tender chicken breasts cooked in a slow cooker with a variety of low-carb vegetables, making it a delicious and satisfying one-pot meal. It’s perfect for busy weeknights when you want a healthy and comforting dinner without a lot of fuss.
Recipe for Keto Crockpot Chicken and Vegetables:
- 4 boneless, skinless chicken breasts
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup sliced mushrooms
- 1 cup chopped broccoli florets
- 1 cup chopped cauliflower florets
- 1/2 cup chicken broth
- 1/4 cup heavy cream
- 1 tbsp Italian seasoning
- 1 tsp garlic powder
- Salt and black pepper to taste
- Place the chicken breasts in the bottom of a slow cooker.
- Add the chopped onion, minced garlic, sliced mushrooms, chopped broccoli florets, and chopped cauliflower florets to the slow cooker.
- Pour the chicken broth over the top of the vegetables.
- Sprinkle the Italian seasoning, garlic powder, salt, and black pepper over the top of everything.
- Cover the slow cooker and cook on low for 4-6 hours, or until the chicken is cooked through and the vegetables are tender.
- Remove the chicken breasts from the slow cooker and set aside.
- Pour the vegetables and cooking liquid into a blender or food processor.
- Add the heavy cream to the blender or food processor and blend until smooth.
- Return the chicken breasts to the slow cooker and pour the vegetable sauce over the top.
- Cover and cook on low for an additional 30 minutes, or until the chicken is heated through.
- Serve hot.
Nutrition facts and serving:
This recipe makes four servings of Keto Crockpot Chicken and Vegetables. Here are the approximate nutrition facts per serving:
- Calories: 307
- Fat: 12g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 40g