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Keto Crockpot Creamy Ranch Chicken Thighs – Easy, Comforting, and Low-Carb

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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 6–8 bone-in, skinless chicken thighs (about 2.5–3 pounds). Boneless also works.
  • 1 packet (1 oz) ranch seasoning mix or 3 tablespoons homemade keto ranch seasoning (ensure no added sugar or starch).
  • 8 oz cream cheese, softened and cut into chunks.
  • 1/2 cup chicken broth (low-sodium preferred).
  • 1/2 cup heavy cream.
  • 2 tablespoons butter.
  • 2 cloves garlic, minced (or 1 teaspoon garlic powder).
  • 1 teaspoon onion powder.
  • 1/2 teaspoon dried dill (optional, for extra ranch flavor).
  • 1/2 teaspoon black pepper.
  • 1/4 teaspoon sea salt (adjust to taste; ranch mix can be salty).
  • Fresh parsley or chives, chopped, for garnish.
  • Optional thickener: 1/2 teaspoon xanthan gum to thicken sauce at the end, if desired.

Method
 

  1. Prep the slow cooker. Lightly grease the crockpot insert or use a liner to reduce sticking and make cleanup easy.
  2. Season the chicken. Pat the thighs dry and sprinkle both sides with pepper, onion powder, and a small pinch of salt. If your ranch mix is very salty, go easy on added salt.
  3. Layer ingredients. Place the chicken thighs in the slow cooker in an even layer. Scatter the cream cheese chunks on top. Sprinkle the ranch seasoning and dried dill over everything. Add the minced garlic.
  4. Add liquids and butter. Pour the chicken broth and heavy cream around the chicken, then dot the top with butter.
  5. Cook low and slow. Cover and cook on Low for 4–6 hours (boneless usually 4–5; bone-in 5–6). Alternatively, cook on High for 2.5–3.5 hours. The chicken should be tender and at 165°F internal temperature.
  6. Shred or leave whole. When done, you can serve the thighs whole or shred the meat right in the crockpot for a pulled-chicken style. Stir to mix the creamy sauce.
  7. Thicken if needed. If you want a thicker sauce, sprinkle in xanthan gum while whisking vigorously. Let it sit for 3–5 minutes to thicken. Start with 1/4 teaspoon; add a little more only if needed.
  8. Finish and serve. Taste and adjust salt. Garnish with chopped parsley or chives. Serve over cauliflower rice, sautéed spinach, zoodles, or with roasted broccoli.