I have made this Keto Crock-Pot Chicken recipe for YEARS! Long before I was keto and to my delight, I can still enjoy it! You can too!
Join the Facebook Recipe and Support Group
Sign up for FREE keto recipes and support delivered straight to your inbox
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.
Please see full Disclaimer.
Keto Crock Pot Chicken
Chicken breasts are tricky to make. They are either undercooked, overcooked, taste rubbery, etc… I have found that the right crock pot recipe can deliver beautifully cooked chicken and this keto crock pot chicken does not disappoint.
It has been so long since I looked at a recipe for this that I no longer remember where I got it! I cannot, therefore, give recipe – which I wish I could.
I have been making it for years and I’m pretty certain it is almost the exact same as the original recipe. SO… to the original author – whoever you are – thank you for this wonderful recipe.
I like to cook this on low for 8 hour or so. Some people might prefer to cook on high for a shorter time and it probably doesn’t make a difference.
RELATED – How to Start the Keto Diet (AGAIN)
The one thing to NOT skip in this recipe, however, is the sour cream. My kids are not sour cream fans, but they always make sure to ask if I put the sour cream in because it really makes the dish.
There is something about it that really pulls everything together. Even if you just use a tiny amount, make sure you use some!
Yes, carrots. Keto without veggies is not a good way to practice keto. Granted some veggies are higher in carbs than others so you don’t want to go gorging on them daily. BUT, veggies like carrots?
There are many healthy properties in a carrot that you don’t need to stay away from (and shouldn’t). Go light and enjoy!
And if you are interested in the Veggies topic with Keto – check out Are Veggies Optional.
HOT KETO RECIPE – Crock Pot Butter Corned Beef
- 6 chicken breasts
- 1-2 tablespoons (keto) taco seasoning
- 4 carrots, chopped
- 4 celery, chopped
- 1 onion, chopped
- 1 cup petite diced tomatoes
- 1 cup (hot) salsa
- 1/2 cup water
- 1/4 cup sour cream
- Lay chicken in the bottom of the crockpot and top with taco seasoning.
- Cut, chop, dice (whatever you fancy) the carrots, celery, and onion and add to the crockpot.
- Add tomatoes, salsa, and water.
- Cover and cook on low for 8 hours or, really, however long you want at whatever temperature you want so long as the chicken cooks!
- When done, shred the chicken (still in the crockpot) with 2 forks. Add sour cream and mix well.
Amount Per Serving: Calories: 197 Total Fat: 5g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 81mg Sodium: 442mg Carbohydrates: 8g Fiber: 2g Sugar: 4g Protein: 29g