Keto Crockpot Chicken Thighs

Name: Keto Crockpot Chicken Thighs
Total time: 245 min
Yield: 6 servings
Cuisine: Keto
Ingredients: 2 pounds boneless, skinless chicken thighs; 1 tablespoon olive oil; 1 teaspoon dried Italian seasoning; 1/2 teaspoon garlic powder; 1/4 teaspoon onion powder; 1/4 teaspoon black pepper; 1/2 teaspoon salt; 1 cup chicken broth; 1/4 cup full-fat cream cheese, softened; 2 tablespoons fresh parsley, chopped (for garnish, optional)

Effortlessly create tender, juicy keto chicken thighs slow-cooked to perfection in a savory, herbed sauce, ideal for a satisfying weeknight meal.

✓ Keto-friendly 2 g net / serving

245 min 6 servings Involved ♥ Save recipe

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2 g

net carbs

35 g

protein

19 g

fat

320

kcal

Ingredients

2 pounds boneless, skinless chicken thighs

1 tablespoon olive oil

1 teaspoon dried Italian seasoning

1/2 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon black pepper

1/2 teaspoon salt

1 cup chicken broth

1/4 cup full-fat cream cheese, softened

2 tablespoons fresh parsley, chopped (for garnish, optional)

Method

Pat the chicken thighs dry with paper towels.

In a small bowl, combine Italian seasoning, garlic powder, onion powder, salt, and pepper.

Rub the seasoning mixture evenly over all sides of the chicken thighs.

Heat olive oil in a large skillet over medium-high heat. Sear the chicken thighs for 2-3 minutes per side until lightly browned. This step is optional but adds flavor.

Place the seared chicken thighs into the slow cooker.

Pour chicken broth over the chicken thighs.

Cover and cook on low for 4-5 hours or on high for 2-3 hours, until the chicken is cooked through and tender.

Remove the chicken thighs from the slow cooker and set aside on a plate. Keep warm.

Whisk the softened cream cheese into the liquid remaining in the slow cooker until smooth and creamy.

Return the chicken thighs to the slow cooker, coating them with the sauce.

Serve warm, garnished with fresh parsley if desired.

Estimated values per serving. Not medical advice.