28 Keto Crockpot Recipes: The Best Low-Carb Slow Cooker Ideas for Meal Prep and Weeknight Wins

From creamy chicken casseroles to Tex-Mex taco bowls, these keto crockpot recipes make weeknights feel a whole lot easier. If you’re cooking for a crowd or just need low-effort wins, every dish here leans into bold flavor, slow cooker ease, and low-carb comfort. You’ll find keto recipes for dinner that skip the fuss and deliver dependable slow cooker meals built for repeat rotation.

This collection of keto crockpot recipes covers it all: cozy keto chicken crockpot meals, low-carb crockpot cream cheese chicken, keto cracked chicken in the Crock Pot, and playful spins like keto crockpot taco casserole and cheesy Crock Pot tacos layered with peppers. It’s a solid mix of easy crockpot keto meals for busy days, low-carb meals in the slow cooker, and keto-friendly dinners that work for large groups, too.

Why These Keto Crockpot Recipes Work

• Built for real life: From weeknight wins to feeding a crowd, these keto meals fit busy schedules with no fuss.
• All slow cooker tested: Shredded meats, cheesy casseroles, and rich stews all hold up in a true set-it-and-forget-it format.
• Flavor-forward, not filler-heavy: Instead of relying solely on cream cheese or bacon, these recipes utilize spice blends, fresh ingredients, and broths.
• Meal prep-friendly: Many make great leftovers, and a few are ideal for low-carb, slow-cooker lunches the next day.
• Comfort food classics, reworked: Think Crock Pot tacos, keto cracked chicken, and layered casseroles that stay low carb without losing their roots.
• Skip the unnecessary steps: No browning or extra pots unless it truly adds something. Most are dump-and-go or need just a quick stir at the end.

No matter which of these keto crockpot recipes you try, they’re all designed to work with minimal prep and maximum payoff.

Keto Crockpot Chili (No Beans!)

This no-bean keto crockpot chili is everything you want in a comfort food classic, just without the carbs. Ground beef, tomatoes, and peppers slow-simmer in a deep, richly flavored sauce with smoky spices and a subtle kick. It is rich enough to spoon straight from the pot and versatile enough to serve any way you like. Top it with sour cream, jalapeños, or shredded cheese and call it dinner.

Ingredients

• 2 pounds of ground beef
• 1 tablespoon olive oil
• 1 small onion, diced
• 1 each of red and yellow bell pepper, diced
• 3 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes
• 1 (6 oz) can tomato paste
• 1 cup beef broth
• 1 tablespoon chili powder
• 2 teaspoons smoked paprika
• 1 teaspoon each of ground cumin and dried oregano
• Salt and pepper, to taste
• Optional toppings: sour cream, sliced jalapeños, shredded cheese, chopped green onions

Instructions

1. Heat olive oil in a skillet over medium heat. Add ground beef and cook until browned, breaking it apart as it cooks. Drain excess fat if needed. Add diced onion, peppers, and garlic and cook for 2-3 minutes.
2. Transfer everything to the crockpot. Stir in diced tomatoes, tomato paste, beef broth, and all spices. Mix well.
3. Cover and cook on low for 6-7 hours or on high for 3-4 hours. Stir and adjust seasoning to taste before serving. Add your favorite toppings and enjoy.

Keto Crockpot Butter Chicken

This crockpot butter chicken brings big flavor with minimal effort. Tender pieces of chicken are slow-cooked in a rich, spiced tomato-butter sauce, finished with a swirl of cream. The result is a velvety dish that is bold, warming, and just right for pairing with cauliflower rice or scooping up with keto-friendly flatbread. It is a set-it-and-forget-it dinner that still tastes like something special.

Ingredients

• 2 pounds boneless, skinless chicken thighs (or breasts), cubed
• 1 cup canned tomato puree
• 1 cup heavy cream or full-fat coconut milk
• ¼ cup unsalted butter, cut into pieces
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 tablespoon garam masala
• 1 teaspoon each of ground cumin and paprika
• ½ teaspoon each of turmeric and chili powder
• Salt, to taste

Instructions

1. Add cubed chicken, tomato puree, onion, garlic, ginger, and all spices to the crockpot. Stir to combine, then scatter butter pieces across the top.
2. Cover and cook on low for 5-6 hours or high for 3-4 hours, until the chicken is tender. Stir in the heavy cream (or coconut milk) and cook for another 15-20 minutes on low until heated through. Taste and adjust seasoning if needed. Serve garnished with fresh cilantro and lime wedges.

Creamy Garlic Tuscan Chicken Thighs in Crockpot

This creamy garlic Tuscan chicken is everything a slow cooker dinner should be: hands-off, flavor-packed, and downright indulgent. Juicy chicken thighs simmer in a parmesan cream sauce with sun-dried tomatoes, spinach, and garlic, soaking up every bit of that savory richness. Spoon it over cauliflower mash, zucchini noodles, or enjoy it just as it is. The crockpot does all the work; you just need to show up.

Ingredients

• 2 pounds boneless, skinless chicken thighs
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 cup heavy cream
• ½ cup chicken broth
• ½ cup grated Parmesan cheese
• ½ teaspoon Italian seasoning
• Salt and pepper, to taste
• 2 cups fresh spinach
• ⅓ cup sun-dried tomatoes (packed in oil), drained and sliced

Instructions

1. Place chicken thighs in the crockpot and season with salt, pepper, and Italian seasoning.
2. In a small bowl, whisk together garlic, cream, broth, and parmesan. Pour the mixture over the chicken.
3. Cover and cook on low for 5-6 hours or high for 2½-3½ hours, until chicken is tender.
4. Stir in spinach and sun-dried tomatoes during the last 20–30 minutes of cooking. Serve with extra sauce spooned over the top.

Keto Crockpot Crack Chicken

This slow cooker crack chicken is what happens when you mix tender, shredded chicken with cream cheese, cheddar, bacon, and just the right hit of ranch seasoning. It is creamy, savory, and packed with flavor in every bite. Serve it in bowls, on lettuce wraps, or stuffed into low-carb rolls, and this one always disappears fast. Dump it, forget it, and come back to serious comfort food.

Ingredients

• 2 pounds boneless, skinless chicken breasts or thighs
• 8 oz cream cheese, cubed
• 1 cup shredded cheddar cheese
• 1 packet (or one tablespoon) ranch seasoning
• ½ teaspoon garlic powder
• 4-6 slices cooked bacon, crumbled
• ¼ cup chopped green onions (for topping)
• Salt and pepper, to taste

Instructions

1. Place chicken in the crockpot and sprinkle with ranch seasoning and garlic powder. Add the cubed cream cheese on top.
2. Cover and cook on low for 6-7 hours or high for 3-4 hours, until chicken is very tender.
3. Shred the chicken directly in the pot and stir to mix with the melted cream cheese. Stir in the shredded cheddar and crumbled bacon, then let it heat for another 10-15 minutes. Top with green onions and serve hot.

Low-Carb BBQ Pulled Pork – Easy Crockpot Favorite

This slow-cooker pulled pork is fall-apart tender and drenched in rich, smoky BBQ sauce, with no added sugar. It’s perfect for lettuce wraps, bowls, or low-carb buns, and the crockpot makes it almost too easy to pull off. Just season, slow-cook, and shred. The sauce clings to every bite, making this one a regular repeat in keto kitchens.

Ingredients

• 3–4 pounds boneless pork shoulder (pork butt)
• 1 tablespoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1½ cups sugar-free BBQ sauce (plus more for serving)

Instructions

1. Rub the pork shoulder with paprika, garlic powder, onion powder, salt, and pepper. Place it in the crockpot and pour 1 cup of BBQ sauce over the top.
2. Cover and cook on low for 8 hours or high for 4-5 hours, until the pork is tender and shreds easily.
3. Remove the pork, shred it with two forks, and return it to the pot. Stir in the remaining ½ cup of BBQ sauce. Serve hot in lettuce wraps, bowls, or on low-carb bread.

Keto Crockpot Jalapeño Chicken Casserole

This cheesy jalapeño chicken casserole is all about bold flavor and creamy comfort. The slow cooker melts everything together, shredded chicken, cream cheese, cheddar, and chopped jalapeños, into a rich, slightly spicy dish with just the right kick. It’s easy to portion out, reheat, or layer over cauliflower rice when you want something hearty without a lot of steps.

Ingredients

• 2 pounds boneless, skinless chicken breasts or thighs
• 1 (8 oz) block cream cheese, cubed
• 1 cup shredded cheddar cheese
• ½ cup shredded pepper jack cheese
• ½ teaspoon each of garlic powder, onion powder, and smoked paprika
• 1–2 jalapeños, sliced or chopped (plus more for topping)
• Salt and pepper, to taste

Instructions

1. Place chicken in the crockpot and season with garlic powder, onion powder, paprika, salt, and pepper. Add cream cheese cubes and jalapeños on top.
2. Cover and cook on low for 5-6 hours or high for 3 hours. Shred chicken in the pot, then stir in shredded cheeses.
3. Let cook for another 15-20 minutes until melted and gooey. Top with extra jalapeños or green onions before serving.

Keto Slow Cooker Meatballs in Marinara – Simple, Saucy, and Meal-Prep Ready

These keto slow cooker meatballs in marinara are the kind of meal prep that actually gets you excited to eat. They’re rich, flavorful, and simmer away in the crockpot while you do anything else. Paired with zucchini noodles or cauliflower mash, they make a no-fuss dinner that feels just a little bit special, and leftovers reheat like a dream.

Ingredients

• 1½ pounds ground beef or pork (or a mix)
• 1 egg
• ½ cup grated Parmesan
• 2 tablespoons almond flour
• 1 teaspoon each of garlic powder and dried oregano
• Salt and pepper to taste
• 2 cups sugar-free marinara sauce
• Optional: parsley and parmesan for garnish

Instructions

1. In a bowl, mix the ground meat, egg, parmesan, almond flour, garlic powder, oregano, salt, and pepper. Form into 1½-inch meatballs and place them in the crockpot.
2. Pour marinara sauce over the top. Cover and cook on low for 5-6 hours or high for 2½-3½ hours. Serve over zoodles, spaghetti squash, or enjoy on their own. Garnish with parsley and parmesan before serving.

Mississippi Chicken

This keto-friendly Mississippi Chicken is rich, tangy, and buttery with just a handful of ingredients. It’s made with chicken breasts, ranch seasoning, au jus mix, and pepperoncini for that classic slow-cooked flavor, minus the beef. If you’ve tried the pot roast version, this chicken spin is just as easy and just as crave-worthy.
Get the recipe: Slow Cooker Mississippi Chicken.

Keto Crockpot Chicken Enchilada Soup

This keto chicken enchilada soup brings all the flavors of your favorite enchiladas in a creamy, slow-simmered bowl. It’s rich, just spicy enough, and packed with tender shredded chicken, melty cheese, and green chiles. Toss everything in the crockpot and walk away. Add sliced avocado or sour cream when serving and you’ve got a weeknight dinner worth repeating.

Ingredients

• 1½ pounds boneless, skinless chicken breasts or thighs
• 1 (10 oz) can red enchilada sauce
• 1 (4 oz) can diced green chiles
• 1 cup shredded cheddar cheese
• 1 (8 oz) block cream cheese, cubed
• 2 cups chicken broth
• 1 teaspoon chili powder
• ½ teaspoon cumin
• Salt and pepper, to taste

Instructions

1. Add chicken, enchilada sauce, green chiles, broth, chili powder, cumin, and cream cheese to the crockpot.
2. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is tender.
3. Shred chicken in the pot, stir well to combine, then add shredded cheddar and stir until melted. Serve hot with avocado, sour cream, and fresh cilantro.

Keto Crockpot Zuppa Toscana

This keto version of Zuppa Toscana skips the potatoes but keeps all the cozy flavor. With crumbled sausage, tender cauliflower, and ribbons of kale in a creamy broth, it’s everything you want in a bowl without the carb load. Let the slow cooker handle the simmering while you prep a green salad or some parmesan crisps to round out the meal.

Ingredients

• 1 pound ground Italian sausage (mild or spicy)
• 4 cups cauliflower florets
• 3 cups chopped kale
• 1 small onion, finely chopped (or one teaspoon onion powder)
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 cup heavy cream
• ½ teaspoon crushed red pepper flakes
• Salt and pepper, to taste

Instructions

1. Brown the sausage in a skillet and drain off excess fat, if necessary.
2. Add the sausage, cauliflower, kale, onion, garlic, broth, red pepper flakes, salt, and pepper to the crockpot.
3. Cook on low for 6 hours or high for 3 hours. Stir in heavy cream 15 minutes before serving. Top with parmesan and parsley.

Keto Taco Casserole in the Crockpot

All the taco flavor you love, none of the carbs you don’t. This keto taco casserole cooks right in the crockpot with layers of seasoned ground beef, melty cheese, and colorful veggies. Serve it with avocado slices and shredded lettuce for a satisfying meal that feels like taco night any day of the week.

Ingredients

• 1½ pounds ground beef
• 1 small onion, diced
• 1 bell pepper, diced (any color)
• 1 (10 oz) can diced tomatoes with green chiles (drained)
• 2 tablespoons taco seasoning
• ½ teaspoon garlic powder
• 1½ cups shredded cheddar cheese
• ½ cup sour cream
• ½ cup chopped green onions

Instructions

1. In a skillet, brown the ground beef with onion and bell pepper until no longer pink. Drain excess grease.
2. Transfer the mixture to a crockpot and stir in diced tomatoes, taco seasoning, and garlic powder. Mix well.
3. Cover and cook on low for 3 to 4 hours. About 15 minutes before serving, stir in sour cream and top with shredded cheese. Cover until the cheese melts. Finish with green onions, jalapeños, and cilantro if desired.

Slow Cooker Keto Buffalo Chicken Dip

Creamy, spicy, and always a crowd-pleaser, this buffalo chicken dip is the kind of dish that disappears fast. Made with shredded chicken, hot sauce, cream cheese, and sharp cheddar, it all simmers together in the slow cooker into a rich, scoopable dip. Serve with celery sticks or your favorite keto chips for the ultimate low-carb game day snack. Perfect for gatherings, potlucks, or casual weekend cravings.

Ingredients

• 2 cups shredded cooked chicken
• 8 oz cream cheese, softened
• ½ cup buffalo hot sauce (like Frank’s)
• ½ cup ranch dressing
• 1 cup shredded cheddar cheese
• ¼ cup crumbled blue cheese
• 2 green onions, chopped (for topping)

Instructions

1. Add the shredded chicken, cream cheese, hot sauce, ranch dressing, and cheddar to your Crockpot. Stir to combine.
2. Cover and cook on low for 2-3 hours until the mixture is hot and creamy, stirring occasionally to ensure everything melts evenly.
3. Once done, top with crumbled blue cheese and chopped green onions. Serve warm with celery, sliced bell peppers, or keto tortilla chips.

Crockpot Lemon Herb Chicken

Juicy chicken pieces slow-cooked in a buttery lemon and garlic sauce, infused with fresh herbs for maximum flavor. This bright and savory keto-friendly dinner is perfect for spring or summer nights, making a simple main course paired with low-carb sides. A squeeze of lemon and a few sprigs of thyme finish it off with elegance, without any effort.

Ingredients

• 2 pounds boneless, skinless chicken thighs or breasts (whole pieces)
• ½ cup chicken broth
• ¼ cup freshly squeezed lemon juice
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon each of dried thyme and dried rosemary
• ½ teaspoon red pepper flakes (optional)
• Salt and black pepper, to taste
• 1 lemon, thinly sliced

Instructions

1. Place the chicken pieces directly into the crockpot.
2. In a small bowl, whisk together chicken broth, lemon juice, olive oil, garlic, thyme, rosemary, red pepper flakes, salt, and pepper. Pour the mixture over the chicken, then layer the lemon slices on top.
3. Cover and cook on low for 5 to 6 hours or on high for 2.5 to 3 hours, until the chicken is tender. Serve whole pieces with sauce spooned over and garnish with fresh herbs if desired.

Keto Jalapeño Popper Chicken

Creamy, cheesy, and spiked with just enough heat, this crockpot jalapeño popper chicken brings all the flavor of the classic appetizer into a satisfying main dish. The chicken turns tender in the slow cooker while soaking up smoky spices and diced jalapeños, then gets topped with a rich layer of cream cheese, cheddar, and crumbled bacon. It’s low on effort but high on payoff. Serve it with cauliflower rice or spoon it into lettuce cups for a no-fuss dinner that doesn’t skimp on flavor. This crowd-pleaser is everything you want in keto crockpot recipes built for low effort and big payoff.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 teaspoon each of garlic powder, onion powder, and smoked paprika
• Salt and pepper to taste
• 8 oz cream cheese, cubed
• 1 cup shredded cheddar cheese
• ½ cup chicken broth
• ¼ cup sliced pickled jalapeños
• ½ cup cooked, crumbled bacon
• ¼ cup chopped green onions

Instructions

1. Place chicken breasts in the bottom of the crockpot and season with garlic powder, onion powder, smoked paprika, salt, and black pepper. Add cubed cream cheese, cheddar cheese, and chicken broth over the top. Scatter sliced jalapeños around the chicken.
2. Cover and cook on low for 4 to 5 hours or until chicken is tender. Just before serving, gently stir the sauce and top with crumbled bacon and green onions. Serve with steamed green beans or cauliflower rice for a complete keto meal.

Slow Cooker Sausage and Peppers

This slow cooker version of sausage and peppers brings together juicy sausages, tender bell peppers, and sweet onions in a rich tomato-based sauce that’s all comfort and zero effort. For a keto-friendly meal, it’s served over mashed cauliflower or alongside roasted cauliflower instead of the usual hoagie roll or mashed potatoes. The bold flavor payoff with minimal prep makes this a weeknight favorite.

Ingredients

• 1.5 pounds Italian sausage links
• 3 bell peppers (red, yellow, and green), sliced
• 1 large onion, sliced
• 1 (14.5 oz) can diced tomatoes
• 1 teaspoon each of garlic powder and dried Italian seasoning
• Salt and pepper to taste

Instructions

1. Place the sausages at the bottom of the crockpot. Top with sliced bell peppers and onions. Pour in the diced tomatoes (with juice), then sprinkle with garlic powder, Italian seasoning, salt, and pepper.
2. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until sausages are fully cooked and vegetables are tender.

Keto Crockpot Philly Cheesesteak Bowls

All the flavors of a classic cheesesteak without the bread or hassle. This crockpot version brings together tender beef, sautéed-style peppers, onions, and plenty of melty cheese in a saucy, low-effort meal that practically cooks itself. It’s the kind of satisfying dish that fits perfectly into busy weeknights, meal prep days, or low-carb dinner rotations.

Ingredients

• 2 lbs beef chuck roast or sirloin, sliced thin or shredded
• 1 each of green and red bell pepper, sliced
• 1 yellow onion, sliced
• 1 tablespoon Worcestershire sauce
• 1 teaspoon each of garlic powder and onion powder
• ½ teaspoon salt
• Salt and pepper to taste
• 1 cup beef broth
• 1½ cups shredded provolone or mozzarella (for topping)

Instructions

1. Add sliced beef, peppers, and onion to the crockpot. Pour in the beef broth and stir in Worcestershire sauce, garlic powder, onion powder, salt, and pepper.
2. Cover and cook on low for 6-8 hours or high for 3-4 hours until the beef is tender.
3. Just before serving, top with shredded cheese and let it melt in the hot broth. Serve in bowls garnished with fresh herbs. This dish is great on its own or paired with green beans or cauliflower mash for a low-carb plate.

Slow Cooker Chicken Marsala

This Slow Cooker Chicken Marsala brings bold, cozy flavors to your table with almost no effort. Juicy chicken simmers in a rich sauce of mushrooms, garlic, and Marsala wine, with an optional swirl of cream for extra depth. To keep it fully keto, just swap the cornstarch for a pinch of xanthan gum or skip the thickener entirely. Serve it with sautéed greens or a simple side of roasted cauliflower.
Get the recipe: Crockpot Chicken Marsala.

Crockpot Cabbage Roll Soup

Everything you love about cabbage rolls comes together in this comforting, slow-cooked soup, with none of the rolling required. This version keeps it low-carb while still delivering on rich tomato flavor, tender cabbage, and perfectly seasoned ground beef. It’s cozy, satisfying, and easy to prep in the morning, so it’s ready by dinnertime. Serve with a side salad or roasted vegetables to complement it.

Ingredients

• 1 pound ground beef
• 4 cups chopped green cabbage
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1 can (6 oz) tomato paste
• 4 cups beef broth (low sodium if preferred)
• 1 teaspoon each of dried oregano and smoked paprika
• Salt and black pepper, to taste

Instructions

1. In a skillet, brown the ground beef over medium heat until fully cooked. Drain any excess fat and transfer the meat to the Crockpot.
2. Add the chopped cabbage, diced onion, garlic, diced tomatoes, tomato paste, and beef broth. Season with oregano, paprika, salt, and pepper.
3. Stir to combine, then cover and cook on low for 6-7 hours or high for 3-4 hours, until the cabbage is tender. Serve hot with a spoonful of sour cream and a sprinkle of chopped parsley.

Keto Chicken Alfredo in the Crockpot

This keto chicken Alfredo is everything you want in a comfort meal: creamy, cheesy, and packed with flavor. The slow cooker does all the work, simmering whole chicken breasts in a rich garlic-Parmesan cream sauce until perfectly tender. Served with roasted or steamed broccoli, this low-carb favorite makes a satisfying weeknight dinner with barely any effort. A true set-it-and-forget-it classic for Alfredo lovers. Want a fast stovetop version? Try this Cottage Cheese Alfredo Sauce.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 cup each of heavy cream and shredded Parmesan cheese
• 4 oz cream cheese, cubed
• ½ cup chicken broth
• ½ teaspoon onion powder
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Place chicken breasts in the crockpot.
2. In a saucepan, heat olive oil and sauté garlic until fragrant. Stir in cream, cream cheese, Parmesan, chicken broth, onion powder, salt, and pepper. Whisk until smooth, then pour the mixture over the chicken.
3. Cover and cook on low for 4 to 5 hours or high for 2 to 3 hours, until chicken is tender. Serve whole with plenty of sauce spooned over, garnished with fresh parsley.

Crockpot Shrimp and Cauliflower “Grits” (Southern Style!)

A cozy twist on a Southern staple, this Crockpot Shrimp and Cauliflower “Grits” recipe layers creamy, slow-cooked cauliflower mash with skillet-seared shrimp for a satisfying finish. With Cajun seasoning, garlic, and a buttery drizzle, it captures all the classic flavors, minus the carbs. Comforting, bold, and easy to prep ahead, it’s perfect for weeknight dinners or a relaxed weekend meal. This one lands high on our list of keto crockpot recipes for its bold seasoning and buttery finish.

Ingredients

• For the cauliflower “grits”:
  • 1 large head of cauliflower, cut into florets
  • ½ cup chicken broth
  • 2 tablespoons unsalted butter
  • ¼ cup heavy cream
  • ½ cup shredded cheddar cheese
  • Salt and pepper to taste
• For the shrimp:
  • 1 pound large shrimp, peeled and deveined (tail on)
  • 1 tablespoon olive oil or butter
  • 1 teaspoon Cajun seasoning
  • ½ teaspoon smoked paprika
  • 1 clove garlic, minced

Instructions

1. Add cauliflower florets and chicken broth to the crockpot. Cover and cook on high for 3-4 hours, or until the cauliflower is very tender.
2. Drain excess liquid if needed, then mash with butter, cream, and cheese until smooth. Season to taste with salt and pepper. Keep the crockpot on warm while you prepare the shrimp.
3. Heat olive oil or butter in a skillet over medium-high heat. Add raw shrimp, Cajun seasoning, paprika, garlic, and a pinch of salt. Cook for 2-3 minutes per side, until the shrimp are pink and cooked through. Remove from heat.
4. Spoon shrimp over the warm cauliflower mash and garnish with parsley and a drizzle of pan juices or melted butter.

Crockpot Pesto Chicken with Zucchini

This crockpot pesto chicken is all about bold herb flavor without any heavy prep. Each piece of chicken simmers in vibrant basil pesto, soaking up the garlic and olive oil while zucchini and cherry tomatoes soften just enough to complement the dish. It’s a breezy way to bring in fresh Mediterranean-style flavor using your slow cooker. This herby favorite makes the most of your slow cooker. It’s one of those keto crockpot recipes where the flavors just keep getting better by the hour.

Ingredients

• 4 boneless, skinless chicken breasts
• ¾ cup basil pesto (store-bought or homemade)
• 2 small zucchinis, sliced into thick half rounds
• 1 cup cherry tomatoes, halved
• Salt and pepper to taste
• Optional: extra fresh basil and grated Parmesan for garnish

Instructions

1. Place the chicken breasts into the crockpot. Season lightly with salt and pepper. Spread pesto evenly over the chicken. Add the zucchini and cherry tomatoes around the chicken.
2. Cover and cook on low for 4 to 5 hours or until the chicken is cooked through and tender. Serve with sauce spooned over the top and garnish with fresh basil or Parmesan.

Slow cooker chicken fajitas

No tortillas, no problem. These slow-cooked chicken fajitas are all about bold Tex-Mex flavor without the carbs. Juicy shredded chicken is simmered with peppers, onions, and a zesty tomato-lime base that brings it all together. Great for stuffing into lettuce wraps or serving over cauliflower rice.
Get the recipe: Crockpot Chicken Fajitas.

Keto Crockpot Eggplant Lasagna

This crockpot eggplant lasagna brings all the rich, cheesy comfort you crave with a veggie-forward twist. Sliced eggplant stands in for pasta, layered with marinara, ricotta, and melted cheese. Everything cooks low and slow right in the slow cooker, making this a low-effort, high-satisfaction dinner for any night of the week.

Ingredients

• 2 medium eggplants, sliced lengthwise into ¼-inch thick strips
• 1 ½ cups ricotta cheese
• 2 cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 3 cups marinara sauce (no sugar added)
• 1 teaspoon each of dried oregano and garlic powder
• Salt and pepper to taste
• Fresh basil, for garnish

Instructions

1. Lightly salt the eggplant slices and let them sit for 15–20 minutes to draw out moisture. Pat dry.
2. In a bowl, mix ricotta with garlic powder, oregano, salt, and pepper. Layer marinara sauce, eggplant slices, ricotta mixture, and shredded mozzarella in the crockpot.
3. Repeat until ingredients are used up, finishing with marinara and cheese. Cover and cook on low for 4-5 hours. Let it sit for 15 minutes before slicing. Garnish with fresh herbs and serve.

Keto Slow Cooker Garlic Butter Shrimp

This garlic butter shrimp is bold, buttery, and full of herby richness. With juicy, tail-on shrimp slow cooked in a pool of melted butter, fresh parsley, garlic, and lemon, it’s one of those keto crockpot recipes you’ll want on repeat. Serve it with zucchini noodles or sautéed spinach for a dinner that feels fancy but couldn’t be easier.

Ingredients

• 1½ lbs raw shrimp, peeled and deveined (tail-on)
• ½ cup unsalted butter, melted
• 6 cloves garlic, minced
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• ½ teaspoon crushed red pepper flakes (optional)
• Salt and pepper to taste
• 2 tablespoons chopped fresh parsley

Instructions

1. Add melted butter, garlic, lemon juice, lemon zest, red pepper flakes, salt, and black pepper to the crockpot. Stir to combine. Place shrimp in the mixture, gently tossing to coat.
2. Cover and cook on low for 1½-2 hours or until shrimp are just opaque and pink. Avoid overcooking. Stir in fresh parsley just before serving.
3. Serve over zucchini noodles or sautéed spinach, and spoon extra garlic butter sauce over the top.

Keto Crockpot Broccoli Cheese Soup

Warm, cheesy, and totally spoon-worthy, this Crockpot Broccoli Cheese Soup delivers classic comfort without the carb overload. It’s rich, satisfying, and made for slow simmering, all with minimal prep. From cozy dinners to easy lunch leftovers, this one always hits the spot. Great for low-carb meal prep or family-style serving! A thick, cheesy classic that belongs in every rotation of keto crockpot recipes, especially when you want comfort without extra steps.

Ingredients

• 4 cups chopped broccoli florets
• 3 cups shredded cheddar cheese (plus more for garnish)
• 3 cups vegetable or chicken broth (low-sodium)
• 1 cup heavy cream
• 4 oz cream cheese, cubed
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon Dijon mustard
• ½ teaspoon paprika
• Salt and pepper to taste
• Fresh parsley or chives, chopped (for garnish)

Instructions

1. Add broccoli, onion, garlic, broth, cream cheese, Dijon mustard, paprika, and black pepper to the crockpot. Stir gently to combine.
2. Cover and cook on low for 4-5 hours or until the broccoli is tender. About 20 minutes before serving, stir in the heavy cream and cheddar cheese until melted and smooth.
3. You can partially blend the soup with an immersion blender for a creamier consistency, or leave it chunky if preferred. Adjust salt to taste.
4. Ladle into bowls, top with more shredded cheddar and parsley or chives before serving.

Keto Slow Cooker Pulled Chicken Lettuce Wraps

Slow cooker pulled chicken gets a keto makeover in these fuss-free lettuce wraps. Perfectly seasoned, fall-apart tender chicken is slow-cooked in a flavorful sauce and wrapped in crisp lettuce for a satisfying low-carb option. With fresh garnishes and just the right touch of sesame and lime, this is one weeknight dinner you’ll want to make again and again. Great for meal prep or a fresh dinner idea, this is one of those keto crockpot recipes that works cold or warm; either way, it holds up.

Ingredients

• 2 lbs boneless, skinless chicken breasts
• ½ cup soy sauce (or coconut aminos)
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon each of minced garlic and grated ginger
• ¼ cup sugar-free ketchup
• 1 tablespoon sriracha (optional for heat)
• 1 tablespoon sesame seeds
• ¼ cup green onions, thinly sliced
• Butter lettuce or romaine leaves for serving

Instructions

1. Place chicken in the crockpot and pour in soy sauce, vinegar, sesame oil, garlic, ginger, ketchup, and sriracha. Stir to coat the chicken well. Cover and cook on low for 5–6 hours or high for 2½–3 hours, until the chicken shreds easily. Shred the chicken directly in the pot and mix well with the sauce. Serve in crisp lettuce cups, topped with sesame seeds, sliced green onions, and a squeeze of fresh lime.

Crockpot Cauliflower Chicken Curry

This keto cauliflower chicken curry is the ultimate set-it-and-forget-it comfort dish. Made with cubed chicken thighs and tender cauliflower florets, it simmers in a spiced, turmeric-rich coconut sauce that’s packed with flavor. Perfect for busy nights or easy meal prep, this curry pairs well with keto-friendly sides, such as sautéed green beans or a dollop of spiced yogurt. Packed with warm spices and tender bites, this one shows just how much variety you can get from keto crockpot recipes beyond the usual.

Ingredients

• 1½ lbs boneless, skinless chicken thighs, cut into bite-size cubes
• 3 cups cauliflower florets
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1½ teaspoons ground cumin
• 1 teaspoon each of ground turmeric, paprika, and ground coriander
• ¼ teaspoon cayenne pepper (optional)
• Salt and pepper to taste
• 1 (13.5 oz) can full-fat coconut milk
• ½ cup chicken broth
• Juice of ½ lemon
• Fresh cilantro, chopped (for garnish)

Instructions

1. Add the cubed chicken thighs to the bottom of the crockpot. Top with cauliflower florets, diced onion, garlic, and ginger. Sprinkle in cumin, turmeric, paprika, coriander, cayenne, salt, and pepper.
2. Pour in the coconut milk and chicken broth. Mix gently to combine, ensuring the chicken is mostly submerged.
3. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is tender and the cauliflower is soft but not mushy.
4. Mix in lemon juice, then taste and adjust seasoning as needed. Garnish with plenty of chopped cilantro and serve hot.

Keto Chicken Parm Soup

This slow cooker chicken parmesan soup brings all the cheesy, saucy flavor you crave, with none of the carbs. Shredded chicken simmers in a seasoned tomato broth, then gets finished with a generous swirl of melty mozzarella and parmesan. This one takes everything you love about the classic and turns it into a spoonable favorite. It’s one of those keto crockpot recipes that feels both cozy and weeknight-easy.

Ingredients

• 1½ lbs boneless, skinless chicken breasts or thighs
• 1 (14 oz) can crushed tomatoes
• 1 (14 oz) can diced tomatoes
• 2 cups low-sodium chicken broth
• 1 teaspoon each of garlic powder, onion powder, and Italian seasoning
• Salt and pepper to taste
• 1 cup shredded mozzarella cheese
• ¼ cup grated Parmesan cheese
• Fresh parsley, chopped (for garnish)

Instructions

1. Place chicken, crushed tomatoes, diced tomatoes, chicken broth, garlic powder, onion powder, Italian seasoning, salt, and pepper into the crockpot. Mix gently to combine.
2. Cover and cook on low for 6-7 hours or high for 3-4 hours until the chicken is fully cooked and tender. Remove the chicken and shred it using two forks, then return it to the soup.
3. Add the mozzarella and parmesan, letting them melt into the broth. Serve hot, garnished with chopped parsley.