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Keto Crockpot Creamy Italian Chicken - Comforting, Low-Carb, and Effortless

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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Chicken: 2 to 2.5 pounds boneless, skinless chicken breasts or thighs
  • Cream cheese: 8 ounces, softened
  • Heavy cream: 1/2 cup
  • Chicken broth: 1/2 cup, low-sodium if possible
  • Italian seasoning: 2 teaspoons (or a blend of dried basil, oregano, thyme, and rosemary)
  • Garlic: 3 cloves, minced (or 1 teaspoon garlic powder)
  • Onion powder: 1 teaspoon
  • Crushed red pepper flakes: 1/4 to 1/2 teaspoon, optional for a little heat
  • Salt and black pepper: To taste
  • Parmesan cheese: 1/2 cup, finely grated
  • Spinach: 2 cups fresh, roughly chopped (optional but recommended)
  • Olive oil or butter: 1 tablespoon (optional, for richness or to sear chicken)
  • Fresh parsley or basil: For garnish

Method
 

  1. Prep the slow cooker: Lightly grease the crock with a little olive oil or butter to prevent sticking and make cleanup easier.
  2. Season the chicken: Pat the chicken dry and sprinkle both sides with salt, pepper, Italian seasoning, and onion powder. This layers flavor right from the start.
  3. Optional sear: For deeper flavor, quickly sear the chicken in a hot skillet with a little oil, 1–2 minutes per side. Not required, but it adds nice color.
  4. Blend the sauce base: In a bowl, whisk together softened cream cheese, heavy cream, chicken broth, garlic, remaining Italian seasoning, and red pepper flakes. Stir in the Parmesan until mostly smooth. Small cream cheese bits are fine; they’ll melt as it cooks.
  5. Load the crockpot: Place the chicken in the slow cooker in an even layer. Pour the sauce over the top, spreading it to cover the chicken.
  6. Cook low and slow: Cover and cook on Low for 4–5 hours or on High for 2.5–3 hours, until the chicken is very tender and reaches 165°F internally.
  7. Shred or slice: Remove the chicken to a cutting board. Shred with two forks or slice into thick pieces, then return it to the crockpot and stir to coat with sauce.
  8. Add greens: Stir in the chopped spinach. Cover and let it wilt in the hot sauce for 5–10 minutes. Taste and adjust salt and pepper as needed.
  9. Finish and serve: If the sauce seems too thick, splash in a little warm broth or cream. If too thin, leave the lid off for 10–15 minutes on High to reduce slightly. Garnish with chopped parsley or basil.
  10. Serve ideas: Spoon over cauliflower rice, mashed cauliflower, sautéed zucchini, roasted broccoli, or a bed of shirataki noodles for a full keto meal.