Looking for a way to enjoy hearty, flavorful meals without the carb overload? You’re in luck! Our roundup of 18 Delicious Low Carb Crockpot Recipes is packed with healthy, easy-to-make dishes that’ll keep your taste buds happy and your waistline in check. From cozy comfort foods to quick weeknight dinners, these slow-cooked wonders are sure to become your new favorites. Let’s dig in!
Slow Cooker Beef and Broccoli
Kickstart your culinary journey with this effortless Slow Cooker Beef and Broccoli recipe, perfect for busy weeknights. Knowing how to balance flavors and textures will turn this simple dish into a family favorite.
Ingredients
- 1.5 pounds of tender flank steak, thinly sliced against the grain
- 1 cup of robust beef broth
- 1/2 cup of savory soy sauce
- 1/3 cup of dark brown sugar, packed
- 1 tablespoon of fragrant sesame oil
- 4 cloves of garlic, minced to release their pungent aroma
- 1 teaspoon of freshly grated ginger for a zesty kick
- 4 cups of fresh broccoli florets, crisp and vibrant
- 2 tablespoons of cornstarch to thicken the sauce to perfection
- 2 tablespoons of cold water to mix with cornstarch
Instructions
- Place the thinly sliced flank steak at the bottom of your slow cooker for even cooking.
- In a medium bowl, whisk together the beef broth, soy sauce, dark brown sugar, sesame oil, minced garlic, and grated ginger until the sugar dissolves completely.
- Pour the mixture over the steak in the slow cooker, ensuring each piece is well-coated.
- Cover and cook on LOW for 5-6 hours or on HIGH for 3 hours, until the beef is tender and easily shreds with a fork.
- Thirty minutes before serving, add the fresh broccoli florets to the slow cooker, stirring gently to combine.
- In a small bowl, mix the cornstarch with cold water until smooth, then stir into the slow cooker to thicken the sauce.
- Cover and cook for an additional 30 minutes on HIGH, or until the broccoli is tender yet crisp and the sauce has thickened.
Serve this Slow Cooker Beef and Broccoli over a bed of steamed jasmine rice for a complete meal. The tender beef, crisp broccoli, and rich, savory sauce create a harmonious blend of flavors and textures that will delight your taste buds.
Crockpot Chicken Alfredo with Zucchini Noodles
Very few dishes offer the comfort and simplicity of a creamy Alfredo paired with the lightness of zucchini noodles, especially when it’s all made effortlessly in a crockpot. This recipe is perfect for those seeking a delicious, low-carb alternative to traditional pasta dishes, guiding you through each step to ensure a flawless result.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 4 medium zucchinis, spiralized into noodles
- 2 cups heavy cream, rich and velvety
- 1 cup grated Parmesan cheese, freshly shredded
- 2 tbsp unsalted butter, creamy and smooth
- 3 cloves garlic, minced to aromatic perfection
- 1 tsp salt, finely ground
- 1/2 tsp black pepper, freshly cracked
- 1/2 tsp dried basil, fragrant and earthy
- 1/4 tsp red pepper flakes, for a subtle heat
Instructions
- Place the chicken pieces, heavy cream, Parmesan cheese, butter, minced garlic, salt, black pepper, dried basil, and red pepper flakes into the crockpot. Stir to combine all ingredients evenly.
- Cover and cook on LOW for 4 hours or on HIGH for 2 hours, until the chicken is tender and fully cooked. Tip: Avoid opening the lid frequently to maintain consistent temperature.
- Once the chicken is cooked, add the spiralized zucchini noodles to the crockpot. Stir gently to coat the noodles with the Alfredo sauce. Tip: For al dente zucchini noodles, cook for an additional 10 minutes on LOW.
- After the zucchini noodles have softened to your liking, turn off the crockpot. Let the dish sit for 5 minutes to thicken the sauce slightly. Tip: The residual heat will continue to cook the zucchini, so consider this when timing.
Kindly note the creamy texture of the Alfredo sauce clings beautifully to the tender chicken and crisp-tender zucchini noodles, offering a delightful contrast in every bite. For an extra touch of elegance, garnish with additional Parmesan and a sprinkle of fresh basil before serving.
Low Carb Crockpot Chili
Ready to dive into a hearty, comforting dish that’s both nutritious and easy to prepare? This Low Carb Crockpot Chili is perfect for those seeking a flavorful meal without the carbs, simmered to perfection in your slow cooker.
Ingredients
- 1 lb ground beef, preferably 85% lean for optimal flavor
- 1 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 can (8 oz) tomato sauce
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp sea salt
- 1/4 tsp freshly ground black pepper
- 1 cup beef broth, low sodium
- 1 tbsp rich extra virgin olive oil
Instructions
- Heat the olive oil in a large skillet over medium heat until shimmering, about 1 minute.
- Add the ground beef to the skillet, breaking it apart with a spoon, and cook until no pink remains, approximately 5-7 minutes.
- Transfer the cooked beef to your crockpot, leaving any excess fat in the skillet.
- In the same skillet, add the diced onion, minced garlic, and diced red bell pepper. Sauté until the vegetables are softened, about 3-4 minutes.
- Add the sautéed vegetables to the crockpot with the beef.
- Pour in the diced tomatoes, tomato sauce, and beef broth into the crockpot.
- Stir in the chili powder, ground cumin, smoked paprika, sea salt, and black pepper until well combined.
- Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the flavors are melded together.
- Tip: For a thicker chili, remove the lid during the last 30 minutes of cooking to allow some liquid to evaporate.
- Tip: Taste and adjust the seasoning with more salt or spices if needed before serving.
- Tip: Garnish with fresh cilantro, avocado slices, or shredded cheese for added flavor and texture.
Chunky and robust, this chili boasts a deep, smoky flavor with just the right amount of spice. Serve it over a bed of cauliflower rice or with a side of crispy keto-friendly cornbread for a complete meal.
Pulled Pork with Sugar-Free BBQ Sauce
Gathering around the table for a hearty meal is one of life’s simple pleasures, and this Pulled Pork with Sugar-Free BBQ Sauce is sure to bring everyone together. Perfect for beginners, this recipe breaks down the process into easy-to-follow steps, ensuring a delicious outcome every time.
Ingredients
- 3 lbs boneless pork shoulder, trimmed of excess fat
- 1 tbsp smoked paprika, for a deep, smoky flavor
- 1 tsp garlic powder, for a subtle kick
- 1 tsp onion powder, to enhance the meat’s natural sweetness
- 1/2 tsp salt, to perfectly season
- 1/2 tsp black pepper, freshly ground for aroma
- 1 cup sugar-free BBQ sauce, rich and tangy
- 1/2 cup apple cider vinegar, for a slight acidity
- 1 tbsp olive oil, extra virgin for sautéing
Instructions
- Preheat your oven to 300°F to ensure a slow and even cook.
- In a small bowl, mix smoked paprika, garlic powder, onion powder, salt, and black pepper to create a dry rub.
- Generously apply the dry rub all over the pork shoulder, pressing gently to adhere.
- Heat olive oil in a large oven-safe pot over medium-high heat. Sear the pork shoulder on all sides until golden brown, about 4 minutes per side.
- Remove the pot from heat and pour in apple cider vinegar and sugar-free BBQ sauce, covering the pork halfway.
- Cover the pot with a lid and transfer to the preheated oven. Cook for 4 hours, or until the pork is tender and easily shreds with a fork.
- Remove the pork from the pot and shred it using two forks. Tip: Reserve the cooking liquid to mix back into the pork for extra moisture and flavor.
- Return the shredded pork to the pot and stir to combine with the remaining sauce. Tip: For a thicker sauce, simmer the mixture on the stove for an additional 10 minutes.
- Serve the pulled pork warm. Tip: For a creative twist, serve on toasted whole grain buns with a side of coleslaw for added crunch and freshness.
Creating this Pulled Pork with Sugar-Free BBQ Sauce yields a dish that’s wonderfully tender with layers of smoky, tangy flavors. The texture is perfectly shreddable, making it ideal for sandwiches or as a standout main dish. Consider topping with pickled onions for an extra zing that cuts through the richness.
Creamy Tuscan Garlic Chicken
Let’s dive into creating a dish that’s as comforting as it is elegant, perfect for a weeknight dinner that feels special. Creamy Tuscan Garlic Chicken combines tender chicken with a rich, garlicky sauce, sun-dried tomatoes, and spinach for a meal that’s bursting with flavor.
Ingredients
- 4 boneless, skinless chicken breasts (about 1.5 lbs), patted dry
- 2 tbsp rich extra virgin olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese, freshly grated for best flavor
- 1 cup sun-dried tomatoes, drained and chopped
- 2 cups fresh baby spinach, tightly packed
- 1 tsp Italian seasoning
- 1/2 tsp finely ground black pepper
- 1/2 tsp salt
Instructions
- Heat the olive oil in a large skillet over medium-high heat until shimmering.
- Season the chicken breasts with salt and pepper, then add them to the skillet. Cook for 5-7 minutes per side, or until golden brown and cooked through. Remove and set aside.
- In the same skillet, reduce heat to medium and add the minced garlic. Sauté for about 30 seconds, just until fragrant.
- Pour in the heavy cream and chicken broth, stirring to combine. Bring the mixture to a gentle simmer.
- Stir in the Parmesan cheese until melted and the sauce is smooth.
- Add the sun-dried tomatoes, spinach, Italian seasoning, and black pepper. Cook until the spinach is wilted, about 2 minutes.
- Return the chicken to the skillet, spooning the sauce over the top. Simmer together for 2-3 minutes to meld the flavors.
Best enjoyed immediately, this dish offers a creamy, garlicky sauce with pops of sweetness from the sun-dried tomatoes and a fresh bite from the spinach. Serve it over a bed of al dente pasta or with a side of crusty bread to soak up every last drop of sauce.
Slow Cooker Butter Chicken
Just imagine coming home to the aromatic embrace of slow-cooked butter chicken, its flavors deepened over hours, ready to comfort your soul. This methodical guide ensures even beginners can achieve this creamy, dreamy dish with ease.
Ingredients
– 2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
– 1 cup full-fat plain yogurt, creamy and tangy
– 4 tbsp unsalted butter, rich and golden
– 1 large onion, finely diced for sweetness
– 3 garlic cloves, minced to release their pungent aroma
– 1 tbsp fresh ginger, grated for a spicy kick
– 1 can (15 oz) tomato sauce, smooth and slightly acidic
– 1 cup heavy cream, luxuriously thick
– 2 tsp garam masala, warmly spiced
– 1 tsp ground cumin, earthy and fragrant
– 1 tsp turmeric, vibrant and slightly bitter
– 1 tsp salt, to enhance all flavors
– 1/2 tsp cayenne pepper, for a gentle heat
– 1/4 cup fresh cilantro, chopped for a fresh finish
Instructions
1. In a large bowl, combine the chicken pieces with yogurt, half of the garam masala, cumin, turmeric, salt, and cayenne pepper. Mix thoroughly to coat the chicken evenly. Tip: Letting the chicken marinate for at least 30 minutes enhances flavor.
2. Melt butter in a slow cooker set to high. Add the diced onion, cooking until translucent, about 5 minutes.
3. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
4. Add the marinated chicken along with its yogurt mixture to the slow cooker, stirring to combine with the onions.
5. Pour in the tomato sauce, stirring well to ensure the chicken is fully submerged in the sauce.
6. Cover and cook on low for 6 hours or on high for 3 hours, until the chicken is tender and cooked through.
7. Stir in the heavy cream and remaining garam masala, cooking for an additional 30 minutes on low to meld the flavors. Tip: Avoid boiling after adding cream to prevent curdling.
8. Garnish with fresh cilantro before serving. Tip: For an extra touch of luxury, serve with a dollop of butter on top.
Fluffy basmati rice or warm naan bread makes the perfect companion to this butter chicken, whose creamy sauce and tender chicken pieces promise a comforting meal. The blend of spices offers a warmth that’s inviting, making it a dish that’s as nourishing as it is delicious.
Keto Crockpot Meatballs
Venturing into the world of keto-friendly meals doesn’t mean sacrificing flavor or convenience, especially with these succulent Keto Crockpot Meatballs. Perfect for busy weeknights or meal prep, this recipe ensures a delicious, low-carb dinner with minimal effort.
Ingredients
- 1 lb ground beef, preferably 80/20 for juiciness
- 1/2 cup almond flour, finely ground for binding
- 1/4 cup grated Parmesan cheese, freshly grated for sharpness
- 1 large farm-fresh egg, beaten
- 2 cloves garlic, minced for pungency
- 1 tsp sea salt, finely ground
- 1/2 tsp black pepper, freshly cracked
- 1/2 tsp dried oregano, aromatic
- 1/4 tsp red pepper flakes, for a subtle heat
- 1 cup sugar-free marinara sauce, rich and tomatoey
Instructions
- In a large mixing bowl, combine the ground beef, almond flour, Parmesan cheese, beaten egg, minced garlic, sea salt, black pepper, dried oregano, and red pepper flakes. Mix gently with your hands until just combined to avoid tough meatballs.
- Shape the mixture into 1.5-inch meatballs, ensuring they’re uniform in size for even cooking. This should yield about 20 meatballs.
- Place the meatballs in a single layer at the bottom of your crockpot. Pour the sugar-free marinara sauce evenly over the meatballs, ensuring each one is lightly coated.
- Cover and cook on LOW for 4 hours or on HIGH for 2 hours. The meatballs are done when they reach an internal temperature of 160°F and are no longer pink in the center.
- Tip: For a caramelized exterior, quickly broil the meatballs on a baking sheet for 2-3 minutes after slow cooking. Tip: Let the meatballs rest for 5 minutes before serving to allow the juices to redistribute. Tip: If the sauce seems thin, remove the meatballs and simmer the sauce uncovered for 10 minutes to thicken.
These Keto Crockpot Meatballs emerge tender and flavorful, with a perfect balance of herbs and spice. Serve them over zucchini noodles or atop a crisp salad for a complete, satisfying meal.
Low Carb Crockpot Lasagna
For those seeking a comforting yet low-carb alternative to the classic, this crockpot lasagna simplifies the process without sacrificing flavor. Follow these steps to create a dish that’s as satisfying to make as it is to eat.
Ingredients
- 1 pound lean ground beef, browned and drained
- 2 cups ricotta cheese, creamy and smooth
- 1 cup mozzarella cheese, freshly shredded
- 1/2 cup Parmesan cheese, finely grated
- 1 large egg, farm-fresh and lightly beaten
- 2 cloves garlic, minced to aromatic perfection
- 24 ounces marinara sauce, rich and herb-infused
- 1 tablespoon Italian seasoning, fragrant and robust
- 1/2 teaspoon salt, finely ground
- 1/4 teaspoon black pepper, freshly cracked
- 2 medium zucchini, thinly sliced into lasagna-style noodles
Instructions
- In a large bowl, combine the browned ground beef, ricotta cheese, mozzarella cheese, Parmesan cheese, beaten egg, minced garlic, Italian seasoning, salt, and black pepper. Mix until all ingredients are evenly incorporated.
- Spread a thin layer of marinara sauce at the bottom of your crockpot to prevent sticking.
- Arrange a layer of zucchini slices over the marinara sauce, slightly overlapping them to cover the base.
- Spread half of the cheese and meat mixture over the zucchini layer, then top with another layer of marinara sauce.
- Repeat the layers: zucchini slices, remaining cheese and meat mixture, and a final layer of marinara sauce.
- Cover and cook on low for 4 hours or until the zucchini is tender and the flavors have melded beautifully.
- During the last 30 minutes of cooking, sprinkle the top with additional mozzarella cheese for a golden, bubbly finish.
When ready, this lasagna presents layers of tender zucchini and a rich, cheesy filling that’s both hearty and light. Serve it with a crisp green salad for a complete meal that delights the senses.
Slow Cooker Chicken Tikka Masala
Just imagine coming home to the aromatic embrace of Slow Cooker Chicken Tikka Masala, a dish that marries the warmth of Indian spices with the convenience of your slow cooker. Perfect for beginners, this recipe guides you through each step to ensure a flavorful success.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 cup plain yogurt, creamy and full-fat for richness
- 2 tbsp garam masala, freshly ground for vibrant flavor
- 1 tbsp grated ginger, aromatic and pungent
- 3 cloves garlic, minced to release their full essence
- 1 can (14.5 oz) diced tomatoes, with their juices for a saucy base
- 1 cup heavy cream, luxuriously smooth
- 2 tbsp vegetable oil, for a neutral cooking base
- 1 large onion, finely diced for sweetness
- 1 tsp salt, to enhance all the flavors
Instructions
- In a large bowl, combine the chicken pieces with yogurt, garam masala, ginger, and garlic. Mix thoroughly to coat the chicken evenly. Tip: Letting this marinate for at least 30 minutes, or overnight, will deepen the flavors.
- Heat the vegetable oil in a skillet over medium heat. Add the diced onion and cook until translucent, about 5 minutes, stirring occasionally.
- Transfer the onion to the slow cooker. Add the marinated chicken and diced tomatoes with their juices. Stir to combine.
- Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the chicken is tender and cooked through. Tip: Avoid opening the lid frequently to maintain the cooking temperature.
- Stir in the heavy cream and salt. Cook for an additional 30 minutes on HIGH. Tip: For a thicker sauce, leave the lid slightly ajar during this final cooking phase.
Mouthwatering and tender, the chicken tikka masala boasts a creamy texture with layers of spice. Serve it over a bed of fluffy basmati rice or with warm naan bread to soak up the rich sauce.
Crockpot Bacon Wrapped Pork Tenderloin
For a dish that combines simplicity with elegance, this Crockpot Bacon Wrapped Pork Tenderloin is a must-try. It’s perfect for those who appreciate the melding of flavors and textures in a fuss-free cooking method.
Ingredients
– 1.5 lbs pork tenderloin, trimmed of excess fat
– 8 slices thick-cut bacon, smoky and high-quality
– 1/4 cup brown sugar, packed and dark for depth of flavor
– 1 tbsp Dijon mustard, smooth and tangy
– 1 tsp garlic powder, finely ground
– 1/2 tsp smoked paprika, for a hint of warmth
– 1/4 tsp salt, kosher and coarse
– 1/4 tsp black pepper, freshly ground
Instructions
1. In a small bowl, mix together the brown sugar, Dijon mustard, garlic powder, smoked paprika, salt, and black pepper until well combined.
2. Pat the pork tenderloin dry with paper towels to ensure the rub adheres properly.
3. Evenly coat the pork tenderloin with the spice mixture, covering all sides.
4. Carefully wrap the bacon slices around the pork tenderloin, overlapping slightly to cover the entire surface.
5. Place the bacon-wrapped pork tenderloin in the crockpot, ensuring it sits snugly.
6. Cover and cook on low for 6 hours, or until the pork reaches an internal temperature of 145°F.
7. For a crispier bacon exterior, transfer the pork tenderloin to a baking sheet and broil for 3-5 minutes, watching closely to prevent burning.
8. Let the pork rest for 10 minutes before slicing to allow the juices to redistribute.
Here’s how it turns out: the pork is incredibly tender, with the bacon adding a smoky, slightly sweet crust. Serve it sliced over a bed of creamy mashed potatoes or alongside roasted vegetables for a complete meal.
Keto Slow Cooker Beef Stew
Just imagine coming home to the comforting aroma of a hearty, keto-friendly beef stew that’s been simmering all day, ready to warm you up from the inside out. This slow cooker version is not only effortless but packed with deep, savory flavors that meld together beautifully.
Ingredients
- 2 lbs chuck beef, cut into 1-inch cubes
- 3 tbsp rich extra virgin olive oil
- 4 cups beef bone broth, deeply flavored
- 1 cup dry red wine, robust and full-bodied
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 2 cups celery, sliced
- 2 cups carrots, sliced
- 1 tsp sea salt, finely ground
- 1/2 tsp black pepper, freshly cracked
- 2 bay leaves, aromatic
- 1 tsp thyme, dried and fragrant
Instructions
- Heat the olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
- Add the beef cubes in a single layer, searing until deeply browned on all sides, approximately 3 minutes per side. Work in batches to avoid overcrowding.
- Transfer the seared beef to the slow cooker, layering it evenly at the bottom.
- In the same skillet, sauté the onion and garlic until translucent, about 3 minutes, scraping up any browned bits for extra flavor.
- Add the celery and carrots to the skillet, cooking for another 2 minutes to slightly soften.
- Pour the vegetable mixture over the beef in the slow cooker.
- Deglaze the skillet with the red wine, simmering for 1 minute to reduce slightly, then add to the slow cooker.
- Pour in the beef bone broth, ensuring all ingredients are submerged.
- Season with sea salt, black pepper, bay leaves, and thyme, stirring gently to combine.
- Cover and cook on low for 8 hours or high for 4 hours, until the beef is fork-tender.
- Remove the bay leaves before serving.
Generously ladle this stew into bowls, noting how the tender beef melts in your mouth amidst the vibrant, softened vegetables. The rich broth, infused with wine and herbs, offers a comforting depth that’s perfectly balanced. For a creative twist, serve over a bed of cauliflower mash to keep it keto-friendly while adding a creamy texture contrast.
Low Carb Crockpot Chicken Cordon Bleu
Getting dinner on the table doesn’t have to be a hassle, especially when you have a crockpot to do the heavy lifting. This Low Carb Crockpot Chicken Cordon Bleu is a twist on the classic, offering all the flavors you love without the extra carbs, making it a perfect weeknight meal.
Ingredients
- 4 boneless, skinless chicken breasts (about 2 lbs), evenly thick
- 1 tbsp Dijon mustard, smooth and tangy
- 1 tsp garlic powder, aromatic and finely ground
- 1 tsp onion powder, sweet and pungent
- 1/2 tsp smoked paprika, rich and slightly sweet
- 1/2 tsp sea salt, finely ground
- 1/4 tsp black pepper, freshly cracked
- 4 slices Swiss cheese, creamy and mild
- 4 slices deli ham, thinly sliced and smoky
- 1/2 cup chicken broth, low-sodium and savory
- 1 tbsp fresh parsley, finely chopped for garnish
Instructions
- Place the chicken breasts in the crockpot, ensuring they lay flat and do not overlap.
- In a small bowl, mix together the Dijon mustard, garlic powder, onion powder, smoked paprika, sea salt, and black pepper until well combined.
- Spread the spice mixture evenly over each chicken breast, covering all sides for maximum flavor.
- Layer one slice of Swiss cheese and one slice of ham on top of each chicken breast.
- Pour the chicken broth around the chicken breasts, being careful not to wash off the seasoning.
- Cover and cook on LOW for 4 hours or until the chicken is tender and reaches an internal temperature of 165°F.
- Garnish with fresh parsley before serving for a pop of color and freshness.
Offering a succulent texture and a harmonious blend of smoky, cheesy, and tangy flavors, this dish pairs wonderfully with a side of steamed green beans or atop a bed of cauliflower rice for a complete low-carb meal.
Slow Cooker Garlic Parmesan Wings
Now, let’s dive into creating a mouthwatering dish that’s perfect for any gathering or a cozy night in. These Slow Cooker Garlic Parmesan Wings are a breeze to make, offering a deliciously tender and flavorful experience with minimal effort.
Ingredients
- 3 pounds of fresh, plump chicken wings
- 1/2 cup of creamy, high-quality mayonnaise
- 1/4 cup of freshly grated Parmesan cheese
- 2 tablespoons of rich extra virgin olive oil
- 4 cloves of aromatic garlic, minced
- 1 teaspoon of finely ground black pepper
- 1 teaspoon of sea salt
- 1/2 teaspoon of crushed red pepper flakes for a subtle kick
Instructions
- Begin by patting the chicken wings dry with paper towels to ensure they crisp up nicely in the slow cooker.
- In a large mixing bowl, combine the mayonnaise, Parmesan cheese, olive oil, minced garlic, black pepper, sea salt, and red pepper flakes. Stir until the mixture is smooth and well incorporated.
- Add the chicken wings to the bowl, tossing them gently to coat each wing evenly with the garlic Parmesan mixture.
- Transfer the coated wings to your slow cooker, arranging them in a single layer to promote even cooking.
- Cover and cook on low for 4 hours, or until the wings are tender and the meat easily pulls away from the bone.
- For an extra crispy finish, preheat your broiler to high. Carefully transfer the cooked wings to a baking sheet lined with foil and broil for 2-3 minutes, watching closely to prevent burning.
- Serve the wings hot, garnished with additional grated Parmesan and a sprinkle of fresh parsley for a pop of color.
The wings emerge from the slow cooker incredibly tender, with the garlic Parmesan coating creating a rich, savory flavor that’s irresistibly delicious. For a fun twist, serve them alongside a side of crisp celery sticks and a creamy blue cheese dip to balance the flavors.
Crockpot Sausage and Peppers
Savor the simplicity and heartiness of Crockpot Sausage and Peppers, a dish that brings together the robust flavors of Italian sausage and sweet bell peppers in a fuss-free slow cooker meal. Perfect for busy weeknights, this recipe promises a deliciously tender and flavorful outcome with minimal effort.
Ingredients
- 1.5 lbs of sweet Italian sausage links, casings removed
- 3 large bell peppers (a mix of red, yellow, and green), thinly sliced
- 1 large yellow onion, thinly sliced
- 2 cloves of garlic, minced
- 1 can (14.5 oz) of diced tomatoes, with their juices
- 1 tbsp of rich extra virgin olive oil
- 1 tsp of dried oregano
- 1/2 tsp of finely ground black pepper
- 1/2 tsp of sea salt
Instructions
- Heat the extra virgin olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
- Add the sausage to the skillet, breaking it apart with a wooden spoon, and cook until browned, about 5 minutes. Tip: Ensure the sausage is evenly browned for maximum flavor.
- Transfer the browned sausage to your crockpot, leaving any excess oil in the skillet.
- In the same skillet, add the sliced onions and bell peppers, sautéing until they begin to soften, about 4 minutes. Tip: Sautéing the vegetables first enhances their sweetness.
- Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
- Add the sautéed vegetables to the crockpot with the sausage.
- Pour the diced tomatoes over the sausage and vegetables, then sprinkle with dried oregano, black pepper, and sea salt.
- Cover and cook on low for 6 hours or on high for 3 hours. Tip: For the best texture, avoid lifting the lid during cooking.
The finished dish boasts tender sausage and melt-in-your-mouth peppers in a savory tomato sauce. Serve it over a bed of creamy polenta or tucked into a crusty hoagie roll for a satisfying meal.
Low Carb Slow Cooker Mongolian Beef
Many home cooks are on the lookout for delicious, low-carb meals that don’t skimp on flavor, and this Slow Cooker Mongolian Beef is a perfect fit. Made with simple ingredients and minimal prep, it’s a fuss-free way to enjoy a classic takeout favorite at home.
Ingredients
- 1.5 lbs flank steak, thinly sliced against the grain
- 1/4 cup soy sauce, low-sodium
- 1/4 cup beef broth, rich and savory
- 2 tbsp hoisin sauce, sweet and tangy
- 1 tbsp fresh ginger, finely grated
- 2 cloves garlic, minced
- 1/2 tsp red pepper flakes, for a subtle heat
- 1 tbsp cornstarch, to thicken the sauce
- 2 tbsp water, cold
- 2 green onions, sliced for garnish
- 1 tbsp sesame oil, toasted and aromatic
Instructions
- In a slow cooker, combine the thinly sliced flank steak, soy sauce, beef broth, hoisin sauce, grated ginger, minced garlic, and red pepper flakes. Stir well to ensure the steak is evenly coated.
- Cover and cook on LOW for 4 hours or on HIGH for 2 hours, until the beef is tender and cooked through.
- In a small bowl, mix the cornstarch with cold water until smooth to create a slurry. Stir this into the slow cooker to thicken the sauce.
- Continue to cook on HIGH for an additional 15 minutes, or until the sauce has thickened to your liking.
- Drizzle with toasted sesame oil and garnish with sliced green onions before serving.
Velvety strips of beef coated in a glossy, savory-sweet sauce make this dish a standout. Serve it over a bed of cauliflower rice for a complete low-carb meal that’s as satisfying as it is flavorful.
Crockpot Cream Cheese Chicken
Ready to dive into a dish that’s as effortless as it is delicious? Let’s tackle this Crockpot Cream Cheese Chicken, a creamy, comforting meal that practically cooks itself while you go about your day.
Ingredients
- 2 lbs boneless, skinless chicken breasts, fresh and plump
- 1 packet (1 oz) ranch seasoning mix, savory and herbaceous
- 1 can (10.5 oz) cream of chicken soup, velvety and rich
- 1 block (8 oz) cream cheese, full-fat and ultra-creamy
- 1/2 cup chicken broth, homemade or high-quality store-bought
- 1 tbsp unsalted butter, for a touch of richness
- 1 tsp garlic powder, for a warm, aromatic kick
- 1/2 tsp finely ground black pepper, for a subtle heat
Instructions
- Place the boneless, skinless chicken breasts at the bottom of your crockpot, ensuring they lay flat and even.
- Sprinkle the ranch seasoning mix evenly over the chicken, covering all pieces for maximum flavor.
- In a medium bowl, whisk together the cream of chicken soup, cream cheese, chicken broth, garlic powder, and black pepper until smooth and fully combined.
- Pour the creamy mixture over the chicken in the crockpot, making sure each piece is well-coated.
- Dot the top with unsalted butter for added richness.
- Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the chicken is tender and easily shreds with a fork.
- Once cooked, use two forks to shred the chicken directly in the crockpot, mixing it into the creamy sauce.
- Tip: For an extra layer of flavor, let the dish sit on WARM for 10 minutes before serving to allow the flavors to meld.
- Tip: If the sauce is too thick, stir in a splash of chicken broth until your desired consistency is reached.
- Tip: For a golden finish, broil the shredded chicken on a baking sheet for 2-3 minutes before mixing back into the sauce.
The result is a luxuriously creamy chicken with a velvety sauce that clings to every bite. Serve it over a bed of fluffy rice or buttered noodles for a meal that’s both comforting and indulgent.
Slow Cooker Shrimp Scampi
One of the easiest ways to bring the flavors of the coast to your dinner table is with this Slow Cooker Shrimp Scampi recipe. Perfect for busy weeknights, this dish combines succulent shrimp with a buttery garlic sauce, all cooked to perfection with minimal effort.
Ingredients
- 1 pound large, fresh shrimp, peeled and deveined
- 1/2 cup rich unsalted butter, melted
- 4 cloves garlic, finely minced
- 1/4 cup fresh lemon juice
- 1/4 cup dry white wine
- 1/2 teaspoon crushed red pepper flakes
- 1/4 cup finely chopped fresh parsley
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 8 ounces linguine pasta, cooked al dente
Instructions
- In your slow cooker, combine the melted butter, minced garlic, lemon juice, white wine, and red pepper flakes. Stir well to blend the flavors.
- Add the shrimp to the slow cooker, ensuring they are evenly coated with the butter mixture. Sprinkle with sea salt and black pepper.
- Cover and cook on LOW for 1.5 hours, or until the shrimp are pink and opaque. Tip: Avoid overcooking the shrimp to keep them tender.
- Gently stir in the chopped parsley just before serving. Tip: Fresh parsley adds a burst of color and freshness to the dish.
- Serve the shrimp scampi over the cooked linguine pasta, spooning the buttery sauce over the top. Tip: For an extra touch of elegance, garnish with lemon slices and additional parsley.
Aromatic and buttery, this Slow Cooker Shrimp Scampi is a delightfully simple dish that doesn’t skimp on flavor. The shrimp remain juicy and tender, while the garlic-infused sauce clings perfectly to each strand of pasta. Consider serving it with a crisp green salad and a glass of the same white wine used in the recipe for a complete meal.
Low Carb Crockpot Eggplant Parmesan
Very few dishes offer the comfort and satisfaction of a well-made Eggplant Parmesan, especially when it’s tailored to fit a low-carb lifestyle. This Crockpot version simplifies the process, allowing the flavors to meld beautifully over a gentle, slow cook.
Ingredients
- 2 medium, firm eggplants, sliced into 1/2-inch rounds
- 1 cup rich, homemade marinara sauce
- 1 cup shredded, high-quality mozzarella cheese
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup almond flour, finely ground
- 1 tsp dried oregano, fragrant and robust
- 1/2 tsp garlic powder, pungent and sharp
- 2 tbsp extra virgin olive oil, fruity and smooth
- 1 large egg, farm-fresh and beaten
- 1/2 tsp sea salt, coarse and mineral-rich
- 1/4 tsp black pepper, freshly ground
Instructions
- Preheat your crockpot on the low setting to gently warm it up.
- In a shallow dish, combine almond flour, dried oregano, garlic powder, sea salt, and black pepper for the breading mixture.
- Dip each eggplant slice into the beaten egg, then coat evenly with the almond flour mixture.
- Heat extra virgin olive oil in a large skillet over medium heat until shimmering. Fry the coated eggplant slices for 2-3 minutes per side, until golden brown. Tip: Avoid overcrowding the skillet to ensure even cooking.
- Layer the bottom of the crockpot with a thin layer of marinara sauce. Add a layer of fried eggplant slices, followed by a sprinkle of mozzarella and Parmesan cheeses. Repeat the layers, finishing with cheese on top.
- Cover and cook on low for 4 hours, or until the cheese is bubbly and slightly golden. Tip: For a crispier top, remove the lid for the last 30 minutes of cooking.
- Let the dish rest for 10 minutes before serving to allow the layers to set. Tip: This resting period makes slicing and serving much easier.
Golden and bubbly, this Low Carb Crockpot Eggplant Parmesan boasts layers of tender eggplant, rich marinara, and melted cheeses. Serve it over a bed of zucchini noodles for an extra veggie boost, or enjoy it as is for a hearty, satisfying meal.
Conclusion
Simply put, this roundup of 18 delicious low-carb crockpot recipes is a treasure trove for anyone looking to enjoy hearty, healthy meals with minimal fuss. Whether you’re a busy parent, a health enthusiast, or just someone who loves good food, there’s something here for you. We’d love to hear which recipes become your favorites—drop us a comment below and don’t forget to share the love on Pinterest!
Michael Johnson is the founder of Pan Mastery, Inspired by his blacksmith grandfather’s legacy has a deep appreciation for hand-crafted pots and pans, he provides invaluable guides, reviews, and recipes to enhance your culinary journey.