13 Low Carb Crockpot Recipes

I remember the excitement of pulling my crockpot from the cupboard for the first time.

It was the start of a delicious journey filled with tender chicken thighs simmering in garlic, filling my kitchen with an irresistible aroma.

Since then, I’ve discovered the joys of low-carb cooking that’s both convenient and satisfying.

From mouthwatering keto pulled pork to a creamy Tuscan chicken that tastes like it took hours, every dish has been a delightful surprise.

But there’s one recipe that completely transformed my meal prep routine…

Chicken Thighs With Garlic

Chicken thighs aren’t only flavorful but also a great option for anyone looking to keep their meals low in carbohydrates. When cooked in a crockpot, the meat becomes incredibly tender and infused with the rich taste of garlic. This recipe is perfect for a busy day when you want to come home to a delicious and healthy meal. The slow cooking process allows the chicken to soak up all the aromatic flavors, making it a family favorite that can be paired with a side of vegetables or a fresh salad for a complete meal.

This Low Carb Crockpot Chicken Thighs With Garlic dish isn’t only simple to make but also a lifesaver for those following a low-carb diet. The combination of herbs and spices with garlic creates a savory aroma that permeates your kitchen, making it an irresistible choice for dinner. What’s more, this recipe is designed for 4-6 servings, providing enough for a small gathering or for leftovers that taste even better the next day.

Ingredients for 4-6 servings:

• 6 bone-in, skinless chicken thighs
• 8 cloves of garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 tablespoon olive oil
• 1/2 cup chicken broth
• 2 tablespoons fresh lemon juice
• 1 tablespoon chopped fresh parsley (optional, for garnish)

Cooking Instructions:

1. Prepare the Chicken: Start by seasoning the chicken thighs with salt, black pepper, dried thyme, and dried oregano. Rub the spices evenly over the chicken to guarantee each thigh is well-coated.
2. Sauté the Garlic: In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant, being careful not to burn it. This step helps to release the garlic’s full flavor.
3. Combine Ingredients in Crockpot: Place the seasoned chicken thighs in the crockpot. Pour the sautéed garlic and olive oil over the chicken. Add the chicken broth and fresh lemon juice, making sure the liquid covers the bottom of the crockpot but doesn’t submerge the chicken.
4. Cook the Chicken: Cover the crockpot and set it to cook on low for 6-7 hours or on high for 3-4 hours. The chicken is done when it’s tender and easily pulls away from the bone.
5. Garnish and Serve: Once the chicken is cooked, transfer it to a serving platter. Drizzle some of the cooking juices over the top and sprinkle with chopped fresh parsley for added color and flavor if desired.

Extra Tips:

For added texture, you can brown the chicken thighs in a skillet before adding them to the crockpot. This step is optional but it can enhance the flavor.

To guarantee the chicken remains moist, avoid opening the crockpot lid during cooking, as this releases heat and can increase cooking time.

If you prefer a more intense garlic flavor, feel free to increase the amount of garlic cloves. This dish pairs wonderfully with a side of roasted vegetables or a simple green salad. Enjoy your flavorful, low-carb meal!

Beef and Broccoli Delight

Beef and Broccoli Delight is a savory low-carb dish that’s perfect for those busy days when you want something delicious without the hassle. By using a crockpot, this recipe allows the flavors to meld together over time, resulting in tender beef and perfectly cooked broccoli. The dish is infused with a rich sauce that combines soy sauce, garlic, and ginger, creating an irresistible aroma that fills your kitchen.

It’s a nutritious meal that satisfies your cravings without the guilt, making it an ideal choice for a family dinner or meal prep. This recipe is designed to serve 4-6 people, providing a hearty meal that’s both filling and flavorful. The combination of beef and broccoli isn’t only classic but also packed with nutrients, offering a good source of protein, vitamins, and minerals.

What’s more, the use of a crockpot means you can set it and forget it, freeing up time to focus on other tasks or simply relax. Whether you’re following a low-carb diet or simply looking for a wholesome meal, this Beef and Broccoli Delight is a must-try.

Ingredients:

• 2 pounds beef chuck roast, thinly sliced
• 4 cups broccoli florets
• 1 cup beef broth
• 1/2 cup soy sauce
• 1/4 cup oyster sauce
• 2 tablespoons sesame oil
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon cornstarch
• 1 tablespoon water
• 1 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• Sesame seeds and sliced green onions for garnish (optional)

Cooking Instructions:

1. Prepare the Beef: Start by slicing the beef chuck roast into thin strips. This will help the beef cook evenly and absorb the flavors of the sauce.
2. Make the Sauce: In a bowl, mix together the beef broth, soy sauce, oyster sauce, sesame oil, minced garlic, and grated ginger. If you like a bit of heat, add the red pepper flakes at this stage.
3. Combine in Crockpot: Place the sliced beef into the crockpot. Pour the sauce mixture over the beef, guaranteeing all pieces are submerged. Stir to coat the beef evenly.
4. Cook: Set the crockpot to low heat and cook for 5-6 hours, or until the beef is tender. If you’re short on time, you can also cook on high for 3-4 hours.
5. Prepare the Broccoli: About 30 minutes before the cooking time ends, prepare the broccoli florets. You can steam them separately or add them directly to the crockpot.
6. Thicken the Sauce: In a small bowl, mix the cornstarch with water to create a slurry. Pour this into the crockpot and stir well to combine. This will thicken the sauce as it finishes cooking.
7. Finish Cooking: Allow the dish to cook for the remaining 30 minutes. This will soften the broccoli and thicken the sauce further.
8. Garnish and Serve: Once cooked, taste and adjust seasoning with salt and pepper if needed. Serve the Beef and Broccoli Delight hot, garnished with sesame seeds and sliced green onions for added flavor and presentation.

Extra Tips:

For best results, confirm your beef is sliced thinly and evenly to promote even cooking and tenderness. If you prefer your broccoli with a bit more crunch, consider steaming it separately and adding it to the crockpot just before serving.

Additionally, if you want a richer flavor, you can marinate the beef in the sauce overnight in the refrigerator before cooking. This dish pairs well with cauliflower rice or a simple green salad for a complete low-carb meal.

Keto Pulled Pork

Keto Pulled Pork is a delicious and easy-to-make low-carb recipe perfect for those following the ketogenic diet. Using a crockpot, this dish combines the rich flavors of a perfectly seasoned pork shoulder with a mouthwatering sauce that’s both savory and slightly sweet. The slow cooking process guarantees that the meat becomes incredibly tender and easily shredded, making it an ideal meal for family gatherings or meal prepping for the week.

The beauty of this recipe lies in its simplicity and ability to infuse flavor without adding unnecessary carbs. By using a few keto-friendly ingredients, you can create a pulled pork dish that not only satisfies your taste buds but also aligns with your dietary goals.

Whether you’re serving it on a bed of lettuce, in low-carb wraps, or alongside a fresh salad, Keto Pulled Pork is sure to become a staple in your low-carb recipe collection.

Ingredients for 4-6 servings:

• 3-4 lbs pork shoulder (also known as pork butt)
• 1 tablespoon smoked paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup apple cider vinegar
• 1/2 cup chicken broth
• 1/4 cup sugar-free BBQ sauce
• 2 tablespoons olive oil

Cooking Instructions:

1. Prepare the Pork Shoulder: Begin by patting the pork shoulder dry with paper towels. This helps the seasoning adhere better.
2. Season the Pork: In a small bowl, mix together the smoked paprika, garlic powder, onion powder, cumin, chili powder, salt, and black pepper. Rub this spice mixture all over the pork shoulder, making sure it’s evenly coated.
3. Sear the Pork: In a large skillet, heat the olive oil over medium-high heat. Once hot, sear the pork shoulder on all sides until browned. This step is optional but adds a depth of flavor to the dish.
4. Prepare the Crockpot: Place the seared pork shoulder into the crockpot. Pour the apple cider vinegar and chicken broth around the pork.
5. Add BBQ Sauce: Drizzle the sugar-free BBQ sauce over the top of the pork.
6. Cook the Pork: Cover the crockpot and cook on low for 8-10 hours or on high for 4-5 hours, until the pork is fully cooked and easily shredded with a fork.
7. Shred the Pork: Once cooked, remove the pork from the crockpot and shred it using two forks. Return the shredded pork to the crockpot and stir it into the juices to keep it moist and flavorful.

Extra Tips:

For those who prefer a spicier kick, consider adding a pinch of cayenne pepper to the spice mix. If you find the sauce too tangy, a few drops of liquid stevia can add a hint of sweetness without the carbs.

Leftover pulled pork can be stored in an airtight container in the refrigerator for up to 4 days or frozen for longer preservation. When reheating, add a bit of broth or water to maintain moisture. Enjoy your Keto Pulled Pork in various creative low-carb ways!

Creamy Tuscan Chicken

Creamy Tuscan Chicken is a delightful low-carb dish that combines succulent chicken breasts with a rich and creamy sauce infused with sun-dried tomatoes, spinach, and a hint of garlic. This delectable meal is perfect for busy weeknights, as it can be prepared in a crockpot, allowing the flavors to meld together beautifully while you go about your day. Not only is it simple to make, but it’s also packed with protein and healthy fats, making it an excellent choice for those following a low-carb lifestyle.

The magic of this recipe lies in the harmonious blend of ingredients that create a savory umami flavor profile, enhanced by the creaminess of the sauce. As the chicken slowly cooks in the crockpot, it absorbs the rich flavors of the sun-dried tomatoes and garlic, resulting in tender, juicy meat that’s bursting with taste. The addition of spinach not only adds a pop of color but also boosts the nutritional value of the dish, making it both delicious and wholesome.

Ingredients (Serves 4-6):

• 4-6 boneless, skinless chicken breasts
• 1 cup heavy cream
• 1 cup chicken broth
• 1/2 cup grated Parmesan cheese
• 1/2 cup sun-dried tomatoes, chopped
• 3 cups fresh spinach leaves
• 4 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil

Cooking Instructions:

1. Prepare the Chicken: Rinse the chicken breasts under cold water and pat them dry with paper towels. Season both sides with salt, black pepper, and Italian seasoning.
2. Sauté the Garlic: In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant.
3. Add Ingredients to Crockpot: Place the chicken breasts in the crockpot. Pour the sautéed garlic and olive oil over the chicken. Add the chicken broth, heavy cream, and Parmesan cheese. Stir gently to combine the ingredients.
4. Incorporate Sun-Dried Tomatoes: Sprinkle the sun-dried tomatoes over the chicken mixture. Make sure they’re evenly distributed for maximum flavor.
5. Cook the Chicken: Cover the crockpot and cook on low for 5-6 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
6. Add Spinach: About 30 minutes before serving, add the fresh spinach leaves to the crockpot. Stir gently to combine and allow the spinach to wilt.
7. Finish and Serve: Once the chicken is fully cooked and the spinach is wilted, give the mixture a final stir. Serve the creamy Tuscan chicken hot, spooning the sauce over the chicken for extra flavor.

Extra Tips:

For an even richer flavor, you can deglaze the skillet with a splash of white wine after sautéing the garlic, adding it to the crockpot along with the other ingredients.

If you prefer a thicker sauce, consider whisking in a teaspoon of cornstarch or xanthan gum during the last 30 minutes of cooking.

Always taste the sauce before serving and adjust the seasoning if necessary, as the flavors can mellow during the slow cooking process.

Pair this dish with a side of steamed broccoli or cauliflower rice to keep the meal low-carb and nutritious.

Spicy Buffalo Chicken Dip

Spicy Buffalo Chicken Dip is a crowd-pleasing appetizer that’s perfect for game days, parties, or any casual get-together. This rich and creamy dip combines the tangy flavors of buffalo sauce with tender shredded chicken, all enveloped in a smooth cheese blend.

Prepared in a crockpot, this recipe isn’t only easy to make but also allows the flavors to meld beautifully over time, making it irresistible for guests. The low-carb nature of this dish makes it a fantastic option for those following a keto or low-carb diet, guaranteeing you can enjoy delicious flavors without the guilt.

This Spicy Buffalo Chicken Dip recipe serves 4-6 people, making it ideal for small gatherings or family meals. The slow cooking process guarantees that the chicken absorbs all the spicy goodness of the buffalo sauce, while the cheeses melt perfectly to create a velvety texture.

With minimal prep work, you can simply toss the ingredients into the crockpot and let it do the hard work for you, freeing up your time to focus on other aspects of your event or simply relax.

Ingredients:

• 2 cups cooked chicken, shredded
• 8 oz cream cheese, softened
• 1/2 cup buffalo sauce
• 1/2 cup ranch dressing
• 1 cup shredded cheddar cheese
• 1/2 cup shredded mozzarella cheese
• 1 tablespoon chopped chives (optional)
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

Cooking Instructions:

1. Prepare the Chicken: If not using pre-cooked chicken, start by boiling or baking the chicken until fully cooked. Once cooked, shred the chicken using two forks and set aside.
2. Mix Ingredients: In a large bowl, combine the shredded chicken, softened cream cheese, buffalo sauce, ranch dressing, cheddar cheese, mozzarella cheese, garlic powder, salt, and pepper. Mix until well combined. This guarantees that each bite is packed with all the flavors.
3. Transfer to Crockpot: Lightly grease the inside of your crockpot to prevent sticking. Then, transfer the chicken and cheese mixture into the crockpot, spreading it out evenly.
4. Cook the Dip: Cover the crockpot and set it to low heat. Allow the dip to cook for 2-3 hours, stirring occasionally. This slow cooking process allows the cheeses to melt completely and the flavors to meld together beautifully.
5. Garnish and Serve: Once the dip is hot and bubbly, sprinkle the chopped chives on top for a burst of color and extra flavor. Serve the dip directly from the crockpot to keep it warm, accompanied by low-carb options like celery sticks, bell pepper slices, or pork rinds for dipping.

Extra Tips:

For an extra kick, consider adding some hot sauce to the mix if you prefer a spicier dip. You can also experiment with different cheese blends to find your preferred flavor profile.

If you have leftovers, this dip can be stored in an airtight container in the refrigerator for up to three days and reheated in the microwave or on the stove before serving. Remember to adjust the seasoning to your taste as some buffalo sauces can vary in saltiness and spiciness.

Cauliflower Chowder

Cauliflower chowder is a creamy, hearty, and nutritious dish that’s perfect for those seeking low-carb meal options. This comforting recipe combines the subtle flavors of cauliflower with a rich and savory broth, making it an ideal choice for a cozy dinner.

Cooked in a crockpot, this chowder requires minimal effort and delivers maximum flavor. The slow cooking process enhances the depth of flavors, allowing the ingredients to meld together beautifully, creating a satisfying and wholesome meal.

This cauliflower chowder isn’t only low in carbohydrates but also packed with essential nutrients. The use of cauliflower as the primary ingredient offers a healthy alternative to traditional potato-based chowders, without compromising on taste or texture.

Whether you’re following a low-carb diet or simply looking for a delicious and nourishing soup to enjoy, this crockpot cauliflower chowder will surely become a favorite in your culinary repertoire.

Ingredients for 4-6 Servings:

• 1 large head of cauliflower, chopped
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• 4 slices bacon, cooked and crumbled
• 2 stalks celery, diced
• 1 teaspoon thyme
• Salt and pepper to taste
• 2 tablespoons chopped fresh parsley

Cooking Instructions:

1. Prepare the Ingredients: Begin by chopping the cauliflower into small florets. Dice the onion and celery, and mince the garlic. Cook the bacon slices until crispy, then crumble them and set aside.
2. Combine Ingredients in Crockpot: In your crockpot, add the chopped cauliflower, diced onion, minced garlic, and diced celery. Pour in the chicken or vegetable broth, ensuring the vegetables are fully submerged. Stir in the thyme, salt, and pepper.
3. Slow Cook the Chowder: Cover the crockpot with the lid and cook the mixture on low heat for 6-8 hours or on high heat for 3-4 hours. The cauliflower should be tender and easily mashed with a fork.
4. Blend the Chowder: Once the cooking time is complete, use an immersion blender to puree the soup directly in the crockpot until it reaches your desired consistency. For a chunkier texture, blend only a portion of the soup.
5. Add Cream and Cheese: Stir in the heavy cream and shredded cheddar cheese, allowing them to melt and incorporate fully into the chowder. Adjust seasoning with additional salt and pepper if necessary.
6. Finish and Serve: Stir in the crumbled bacon and fresh parsley just before serving. Ladle the chowder into bowls, garnishing with extra cheese and parsley if desired.

Extra Tips:

For a smokier flavor, consider using smoked bacon or adding a dash of smoked paprika to the chowder.

If you prefer a thicker consistency, you can reduce the amount of broth used or add a small amount of cream cheese for extra creaminess.

Additionally, feel free to experiment with different cheeses such as Gruyère or Parmesan for a unique twist on the classic cheddar.

Always taste and adjust the seasoning according to your preference before serving.

Zucchini Lasagna

Zucchini Lasagna is a delicious low-carb alternative to traditional lasagna that uses fresh zucchini slices in place of pasta sheets. This dish is perfect for those looking to enjoy a comforting and hearty meal without the excess carbs. The slow-cooked flavors meld together beautifully in the crockpot, resulting in a rich and satisfying dish that will have everyone asking for seconds.

The combination of savory meats, creamy cheeses, and tender zucchini creates an irresistible lasagna that’s both nutritious and filling. Not only is Zucchini Lasagna a healthier option, but it also saves you time in the kitchen thanks to the convenience of a crockpot. By allowing the ingredients to simmer slowly, the flavors deepen, and the zucchini becomes perfectly tender.

This recipe is ideal for busy weeknights or when you want to prepare a meal in advance without sacrificing flavor or quality. Plus, it’s a great way to use up an abundance of zucchini from your garden or local market.

Ingredients (Serves 4-6):

• 2 large zucchinis, thinly sliced lengthwise
• 1 pound ground beef or turkey
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 can (15 ounces) tomato sauce
• 1 can (14.5 ounces) diced tomatoes, drained
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 container (15 ounces) ricotta cheese
• 1 egg
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• Fresh basil leaves for garnish (optional)

Cooking Instructions:

1. Prepare the Meat Sauce: In a skillet over medium heat, cook the ground beef or turkey until browned. Add the diced onion and minced garlic, cooking until the onion is translucent. Stir in the tomato sauce, diced tomatoes, Italian seasoning, salt, and pepper. Let the sauce simmer for about 10 minutes, then set aside.
2. Mix the Ricotta Filling: In a medium bowl, combine the ricotta cheese with the egg. Mix until smooth and well incorporated.
3. Layer the Lasagna in Crockpot: Begin by spreading a small amount of the meat sauce at the bottom of the crockpot to prevent sticking. Lay a layer of zucchini slices over the sauce. Spread a portion of the ricotta mixture over the zucchini, followed by a layer of meat sauce. Sprinkle a portion of mozzarella and Parmesan cheeses over the sauce. Repeat the layers until all ingredients are used, ending with a final layer of cheese on top.
4. Cook the Lasagna: Cover the crockpot and cook on low for 4-5 hours or until the zucchini is tender and the cheese is melted and bubbly.
5. Serve and Garnish: Once cooked, let the lasagna sit for about 10 minutes to set before serving. Garnish with fresh basil leaves if desired.

Extra Tips:

When slicing zucchini, aim for uniform thickness to guarantee even cooking. A mandoline slicer can be helpful for achieving consistent slices. Make sure to pat the zucchini slices dry with paper towels to reduce excess moisture, which helps prevent the lasagna from becoming too watery.

If you prefer a spicier version, consider adding a pinch of red pepper flakes to the meat sauce. Finally, this lasagna can be prepared the night before and cooked the next day, making it a convenient option for meal prepping.

Lemon Herb Salmon

Lemon Herb Salmon is a delightful low-carb dish that combines the freshness of salmon with the zest of lemon and the earthiness of herbs. This crockpot recipe is perfect for those seeking a healthy meal that’s both easy to prepare and packed with flavor. The slow cooking process guarantees that the salmon remains tender and absorbs all the delicious seasonings, making it a standout dish for a family dinner or a gathering with friends.

The beauty of Lemon Herb Salmon lies in its simplicity and the use of fresh, wholesome ingredients. The lemon juice not only adds a revitalizing tang but also helps in tenderizing the salmon, while the herbs infuse the fish with aromatic flavors. This recipe is designed to serve 4-6 people, making it a great option for feeding a small group without the fuss of complicated preparation.

Ingredients for Lemon Herb Salmon (serves 4-6):

• 4-6 salmon fillets (approximately 2 lbs total)
• 2 lemons (juiced and zested)
• 3 tablespoons olive oil
• 4 cloves garlic (minced)
• 2 teaspoons dried dill
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 1/4 cup fresh parsley (chopped)
• Lemon slices for garnish (optional)

Cooking Instructions:

1. Prepare the Marinade: In a medium bowl, combine the lemon juice, olive oil, minced garlic, lemon zest, dried dill, thyme, rosemary, salt, and pepper. Mix well to create a flavorful marinade.
2. Marinate the Salmon: Place the salmon fillets in a shallow dish or a resealable plastic bag. Pour the marinade over the salmon, making sure that each fillet is well coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes to allow the flavors to meld.
3. Prepare the Crockpot: Lightly grease the bottom of your crockpot with a bit of olive oil to prevent sticking. This also helps in easy cleanup later.
4. Arrange Salmon in Crockpot: Remove the salmon from the marinade and place them in the crockpot. Pour any remaining marinade over the top of the fillets. If desired, place a few lemon slices on top of each salmon fillet for added flavor and presentation.
5. Cook the Salmon: Set the crockpot to low and cook for 2-3 hours. The salmon should be opaque and flaky when done. Avoid overcooking to prevent the meat from drying out.
6. Serve and Garnish: Carefully remove the salmon fillets from the crockpot using a spatula. Transfer them to a serving platter and sprinkle fresh chopped parsley over the top. Garnish with additional lemon slices if desired.

Extra Tips: To enhance the flavor, consider using fresh herbs instead of dried ones. Simply double the quantity of each herb for the same intensity. Additionally, if you prefer a bit of a kick, add a pinch of red pepper flakes to the marinade.

When selecting salmon, opt for wild-caught varieties for a more sustainable and health-conscious choice. Finally, make sure that you don’t overcrowd the crockpot, as this can lead to uneven cooking.

Mexican Chicken Soup

Indulge in the vibrant flavors of Mexican cuisine with this low carb Mexican Chicken Soup recipe, perfect for a nourishing meal that’s both satisfying and easy to prepare. This recipe utilizes the convenience of a crockpot, allowing the ingredients to meld together seamlessly over several hours, resulting in a rich and flavorful soup with minimal effort.

With a medley of fresh vegetables, herbs, and spices, this dish is a great way to enjoy a healthy yet hearty meal that will warm you from the inside out. The slow-cooked chicken becomes incredibly tender, and when combined with the aromatic spices, it creates a depth of flavor that brings out the authentic taste of Mexican cuisine.

This low carb soup is an excellent option for those looking to maintain a balanced diet without sacrificing taste. Ideal for a family dinner or meal prepping for the week, this recipe serves 4-6 people and is sure to become a staple in your household.

Ingredients for 4-6 servings:

• 1 ½ pounds boneless, skinless chicken breasts
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 jalapeño, seeded and minced
• 1 can (14.5 oz) diced tomatoes
• 4 cups chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 2 tablespoons lime juice
• Fresh cilantro, chopped (for garnish)
• Avocado slices (for garnish)
• Sour cream (optional, for garnish)

Cooking Instructions:

1. Prepare the Chicken and Vegetables: Start by trimming any excess fat from the chicken breasts and cut them into large chunks. Dice the onion, red bell pepper, and green bell pepper, and mince the garlic and jalapeño. This will guarantee that all ingredients are ready to be added to the crockpot.
2. Combine Ingredients in Crockpot: Place the chicken chunks at the bottom of the crockpot. Add the diced onion, garlic, red and green bell peppers, and jalapeño on top. Pour in the diced tomatoes and chicken broth.
3. Season the Soup: Add the ground cumin, chili powder, paprika, and dried oregano into the crockpot. Season with salt and pepper to taste. Gently stir the mixture to guarantee that the spices are evenly distributed.
4. Cook the Soup: Cover the crockpot with the lid and set it to cook on low for 6-7 hours or on high for 3-4 hours. This slow cooking process will allow the flavors to meld together, and the chicken to become tender and easy to shred.
5. Shred the Chicken: Once the cooking time is up, remove the chicken pieces from the crockpot and shred them using two forks. Return the shredded chicken to the pot and stir in the lime juice, which adds a burst of freshness to the soup.
6. Serve the Soup: Ladle the soup into bowls and garnish with fresh cilantro and avocado slices. For an extra creamy touch, add a dollop of sour cream if desired.

Extra Tips:

For a bolder flavor, you can roast the bell peppers and jalapeño before adding them to the crockpot. This will impart a smoky taste to the soup.

Adjust the level of spiciness by adding more or less jalapeño according to your preference. If you prefer thicker soup, consider using an immersion blender to puree some of the vegetables before adding the shredded chicken back in.

This recipe is highly versatile, and you can add your favorite low carb vegetables like zucchini or spinach for added nutrition.

Stuffed Bell Peppers

Stuffed bell peppers are a delightful and nutritious meal that can be easily prepared in a crockpot, making them perfect for a busy day. These peppers are filled with a savory mixture of seasoned ground meat, vegetables, and cheese, providing a satisfying low-carb option that doesn’t skimp on flavor.

The slow-cooking process allows the flavors to meld beautifully, resulting in tender peppers with a hearty filling. This recipe serves 4-6 people and is an excellent option for meal prep or family dinners. Not only are these stuffed bell peppers low in carbohydrates, but they’re also high in protein and packed with essential nutrients.

The use of the crockpot makes the cooking process almost effortless, allowing you to enjoy a wholesome meal with minimal kitchen time.

Ingredients:

• 6 large bell peppers (any color)
• 1 pound ground beef or turkey
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup cauliflower rice
• 1 can (14 ounces) diced tomatoes, drained
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 cup marinara sauce
• Fresh parsley for garnish (optional)

Cooking Instructions:

1. Prepare the Peppers: Begin by washing the bell peppers thoroughly. Cut off the tops and remove the seeds and membranes inside. Set the prepared peppers aside.

2. Cook the Filling: In a skillet over medium heat, cook the ground beef or turkey until browned. Add the diced onion and minced garlic, cooking for an additional 3-4 minutes until the onion becomes translucent.

3. Combine Ingredients: Stir in the cauliflower rice, drained diced tomatoes, Italian seasoning, salt, and black pepper into the skillet with the meat mixture. Cook for another 5 minutes until the cauliflower rice is tender.

Remove the skillet from heat and mix in the shredded mozzarella and Parmesan cheese.

4. Stuff the Peppers: Fill each bell pepper with the prepared meat and vegetable mixture, packing it in tightly.

5. Prepare the Crockpot: Pour 1/2 cup of marinara sauce into the bottom of the crockpot to create a base layer. Place the stuffed peppers upright in the crockpot. Pour the remaining marinara sauce over the top of the peppers.

6. Cook: Cover the crockpot and cook on low for 5-6 hours or on high for 3-4 hours, until the peppers are tender and the filling is cooked through.

7. Serve: Once cooked, carefully remove the peppers from the crockpot and garnish with fresh parsley if desired. Serve hot and enjoy!

Extra Tips:

For an added layer of flavor, consider sautéing the cauliflower rice slightly before adding it to the meat mixture. If you prefer a spicier kick, add a pinch of red pepper flakes or diced jalapeños to the filling.

To guarantee the peppers remain upright during cooking, you can cut a small slice off the bottom to create a flat base. Additionally, feel free to customize the filling with other low-carb vegetables like mushrooms or spinach for extra nutrition.

Pork Carnitas

Pork Carnitas are a delicious Mexican dish that involves slow-cooked, tender pork that’s then crisped up for added texture and flavor. The beauty of this dish lies in its simplicity and the way the flavors meld together over time in the crockpot. Perfect for a low-carb diet, Pork Carnitas can be served in various ways: in lettuce wraps, over cauliflower rice, or simply with a side of fresh guacamole and salsa. With minimal preparation and maximum flavor, this dish is sure to become a staple in your meal rotation.

Using a crockpot allows the pork to cook slowly and absorb all the spices and seasonings, resulting in a rich, savory taste. The slow-cooking process also guarantees that the meat is incredibly tender, making it easy to shred. Once you have your shredded pork, a quick trip under the broiler or in a hot skillet will give you those irresistible crispy edges that make carnitas so delightful. This recipe serves 4-6 people and can easily be doubled for larger gatherings or meal prep.

Ingredients:

• 3 lbs pork shoulder or pork butt, trimmed of excess fat
• 1 tablespoon olive oil
• 1 tablespoon chili powder
• 1 tablespoon ground cumin
• 2 teaspoons dried oregano
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 onion, finely chopped
• 4 cloves garlic, minced
• 2 jalapeños, seeded and diced
• 3/4 cup fresh orange juice (about 2 oranges)
• 1/4 cup fresh lime juice (about 2 limes)

Cooking Instructions:

1. Prepare the Pork: Start by trimming any excess fat from the pork shoulder. Cut the pork into large chunks, roughly 3-4 inches in size, for even cooking and better seasoning absorption.
2. Season the Pork: In a small bowl, combine the chili powder, cumin, oregano, salt, and black pepper. Rub this spice mixture all over the pork pieces, making sure they’re well coated.
3. Sear the Pork (optional): Heat the olive oil in a large skillet over medium-high heat. Add the pork pieces in batches, searing each side until browned. This step is optional but recommended for added flavor.
4. Assemble in Crockpot: Place the chopped onion, garlic, and jalapeños in the bottom of the crockpot. Arrange the seasoned pork pieces on top of the vegetables.
5. Add Liquids: Pour the orange and lime juices over the pork, making sure of even distribution. These acidic juices help tenderize the meat and add a bright flavor.
6. Cook: Cover the crockpot and set it to cook on low for 8-10 hours or on high for 5-6 hours. The pork should be tender and easy to shred with a fork.
7. Shred the Pork: Once cooked, remove the pork from the crockpot and shred it using two forks. Discard any large pieces of fat. Return the shredded pork to the crockpot to soak up the juices.
8. Crisp the Pork: Preheat your oven broiler or a large skillet. Spread the shredded pork on a baking sheet and place under the broiler for 5-7 minutes or until the edges are crispy. Alternatively, you can crisp the pork in batches in a hot skillet.

Extra Tips:

For the best flavor and texture, use freshly squeezed orange and lime juice rather than bottled. If you prefer spicier carnitas, leave the seeds in the jalapeños or add an extra pepper.

Leftover carnitas can be stored in an airtight container in the refrigerator for up to four days or frozen for up to three months. When reheating, crisp them up again in a skillet to maintain that delightful texture.

Turkey Chili

Turkey chili is a hearty and delicious dish that combines the rich flavors of ground turkey, spices, and vegetables, all simmered together in a crockpot to create a meal that’s both comforting and satisfying.

This low carb version of the classic chili recipe is perfect for those looking to enjoy a flavorful dish without the excess carbohydrates. By using turkey instead of beef and adding a variety of low-carb vegetables, this recipe isn’t only healthier but also incredibly tasty, making it a great option for a family dinner or meal prep.

The crockpot method allows the flavors to meld beautifully over several hours of slow cooking, resulting in a chili that’s rich and robust. This recipe serves 4-6 people, making it ideal for a family meal. You can easily adjust the spice level by adding or reducing the amount of chili powder or incorporating additional ingredients like jalapeños.

Whether you’re following a low-carb diet or just looking for something delicious to cook, this turkey chili is sure to become a favorite in your recipe rotation.

Ingredients:

• 1 1/2 pounds ground turkey
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 can (14.5 oz) diced tomatoes
• 1 can (6 oz) tomato paste
• 1 cup chicken broth
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper (optional)
• Salt and pepper to taste
• 1 can (15 oz) kidney beans, drained and rinsed (optional for low carb)
• 1 can (15 oz) black beans, drained and rinsed (optional for low carb)
• Fresh cilantro for garnish

Instructions:

1. Prepare the Ingredients: Begin by gathering all your ingredients and ensuring they’re ready for use. Dice the onion and bell peppers, and mince the garlic to save time during the cooking process.
2. Sauté the Aromatics: Heat the olive oil in a large skillet over medium heat. Add the diced onion and garlic, cooking until the onion becomes translucent and fragrant, about 2-3 minutes.
3. Brown the Turkey: Add the ground turkey to the skillet, breaking it up with a spatula. Cook until the turkey is browned and no longer pink, approximately 5-7 minutes. Season with salt and pepper.
4. Combine Everything in the Crockpot: Transfer the cooked turkey mixture to the crockpot. Add the diced tomatoes, tomato paste, chicken broth, bell peppers, chili powder, cumin, paprika, and cayenne pepper. Stir everything together to combine the ingredients well.
5. Cook the Chili: Set your crockpot to low and cook for 6-8 hours or on high for 3-4 hours. This slow cooking process will allow the flavors to meld and intensify.
6. Add Beans (Optional): If using beans, add the drained and rinsed kidney and black beans to the crockpot about 1 hour before the chili is done cooking. Stir to incorporate them into the chili.
7. Garnish and Serve: Once the cooking time is complete, taste the chili and adjust the seasoning as needed. Serve hot, garnished with fresh cilantro.

Extra Tips:

For an even richer flavor, consider cooking the turkey the night before and letting it marinate with the spices overnight in the refrigerator before transferring it to the crockpot.

If you’re looking to reduce the carbs further, skip the beans entirely or use lower-carb alternatives like mushrooms or zucchini. Additionally, if your chili becomes too thick, you can add more chicken broth to reach your desired consistency.

Leftovers can be stored in an airtight container for up to four days, and they often taste even better the next day as the flavors continue to develop.

Eggplant Parmesan

Low Carb Crockpot Eggplant Parmesan is a delicious and healthy twist on a classic Italian favorite. This dish combines layers of tender eggplant, rich tomato sauce, and gooey cheese, all cooked to perfection in a crockpot. By using almond flour instead of breadcrumbs, this recipe stays low in carbs without sacrificing flavor or texture. It’s an excellent choice for those following a low-carb diet or anyone looking for a hearty, satisfying meal that’s easy to prepare.

One of the great things about cooking Eggplant Parmesan in a crockpot is the hands-off approach it allows. This method guarantees that the eggplant becomes incredibly tender and absorbs all the wonderful flavors of the sauce and seasonings. Plus, using a crockpot means you can set it and forget it, allowing you to go about your day while your kitchen fills with the mouthwatering aroma of Italian cuisine. This recipe serves 4-6 people, making it perfect for a family meal or a small gathering.

Ingredients:

• 2 large eggplants, sliced into 1/4 inch rounds
• 2 cups marinara sauce (sugar-free)
• 2 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• 1 cup almond flour
• 2 large eggs, beaten
• 1 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• Fresh basil leaves for garnish (optional)

Cooking Instructions:

1. Prepare the Eggplant: Slice the eggplants into 1/4 inch thick rounds. Sprinkle salt over the slices and let them sit for about 20 minutes to draw out excess moisture. Rinse and pat them dry with paper towels.
2. Set Up Breading Station: In a shallow bowl, combine almond flour, Italian seasoning, garlic powder, onion powder, salt, and pepper. In another bowl, beat the eggs.
3. Bread the Eggplant: Dip each eggplant slice into the beaten eggs, then coat with the almond flour mixture. Confirm each slice is evenly coated.
4. Layer the Ingredients: In the bottom of the crockpot, spread a thin layer of marinara sauce. Add a layer of breaded eggplant slices, followed by a layer of mozzarella and Parmesan cheese. Repeat the layering process, ending with a final layer of cheese on top.
5. Cook the Dish: Cover the crockpot and cook on low for 4-5 hours, or until the eggplant is tender and the cheese is melted and bubbly.
6. Serve and Garnish: Once cooked, carefully remove the crockpot lid and let the dish cool slightly before serving. Garnish with fresh basil leaves if desired.

Extra Tips:

For the best results, make sure to choose firm, fresh eggplants without any soft spots or blemishes. If you have time, consider browning the breaded eggplant slices in a skillet with a bit of olive oil before layering them in the crockpot—this can enhance the flavor and texture.

Feel free to add cooked ground beef or Italian sausage between the layers for extra protein. Finally, if you prefer a spicier dish, incorporate a pinch of red pepper flakes into the marinara sauce.