31 Low-Carb Crockpot Recipes (Helps You Lose Weight)

Looking for delicious and easy ways to stick to your low-carb diet while achieving your weight loss goals? Your crockpot is about to become your best friend in the kitchen. Slow cooking makes preparing healthy, low-carb meals effortless, allowing you to come home to a delicious dinner without spending hours in the kitchen. These 31 low-carb crockpot recipes are specifically designed to help you lose weight without sacrificing flavor or satisfaction.

Why Low-Carb Crockpot Recipes Are Perfect for Weight Loss

Combining the convenience of slow cooking with the proven benefits of a low-carb diet creates the perfect recipe for success. When you reduce your carbohydrate intake, your body begins to burn fat for fuel instead of relying on glucose from carbs. This metabolic shift can lead to significant weight loss, improved energy levels, and better blood sugar control. The crockpot makes it easy to prepare protein-rich, nutrient-dense meals that keep you feeling full and satisfied throughout the day.

The Benefits of Slow Cooking for Your Health

Slow cooking offers numerous advantages beyond convenience. The low and slow cooking method helps retain nutrients that might otherwise be lost during high-heat cooking. It also allows tougher cuts of meat to become incredibly tender, making them easier to digest. Additionally, when you prepare meals at home in your crockpot, you have complete control over the ingredients, allowing you to avoid hidden sugars, unhealthy fats, and excessive sodium that are often found in restaurant meals and processed foods.

From savory chicken dishes and hearty beef stews to tender pork roasts and even a decadent dessert, this collection has something for everyone. Whether you’re following a keto diet, simply trying to reduce your carb intake, or looking for convenient meal prep options, these recipes will help you stay on track with your health goals.

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1. Slow Cooker Crack Chicken

This addictively delicious recipe is a low-carb community favorite for a reason. It’s creamy, cheesy, and packed with flavor.

Ingredients:

• 2 lbs. boneless skinless chicken thighs, (trim off excess fat if desired)
• 1 oz. packet ranch seasoning mix
• 16 oz. cream cheese
• 8 slices bacon, (sliced, cooked and drained)
• 1 1/2 cups shredded cheddar cheese
• 1/2 cup sliced green onions

Instructions:

1. Add the chicken thighs to the slow cooker. Sprinkle over the ranch seasoning mix. Place the cream cheese on top of the chicken.
2. Cover and cook on LOW for 7 hours without opening the lid during the cooking time.
3. Shred the chicken, I do this right in the slow cooker with 2 forks. Stir the cooked cream cheese into the shredded chicken and also stir in the bacon. Spread out into an even layer. Sprinkle over the cheese. Cover for 10 more minutes to allow the cheddar cheese to melt.
4. Serve over rice and sprinkle over the green onions. Enjoy! Other great ways to serve is over a baked potato or on sandwich rolls.

2. Keto Beef Stroganoff

A classic comfort food made low-carb! This creamy and savory beef stroganoff is sure to become a family favorite.

Ingredients:

• 3 lb beef chuck roast
• 1 tablespoon Better than Bouillon beef base
• 1 cup water (less if you are adding mushrooms uncooked)
• 1 teaspoon dehydrated onion flakes (can sub ½ teaspoon onion powder)
• 2 garlic cloves, crushed
• 2 tablespoons butter
• 16 oz mushrooms, sliced
• 4 oz cream cheese
• ½ cup sour cream

Instructions:

1. Place the chuck roast into the slow cooker. The whisk together the water, beef bouillon, garlic and onion flakes and pour over the chuck roast. Cover and cook on high for 4-6 until the roast is tender and falls apart.
2. This step is optional but I love my mushrooms this way and feel it adds a lot of flavor. Do this while the roast is cooking after the roast is done. Get out a large skillet and heat to medium heat. Add the butter and mushrooms and saute for about 10 minutes until cold brown like the picture below. Otherwise you can add the mushrooms right to the slow cooker but use ½ the amount of water because the mushrooms will produce water.
3. Once the roast is done, take it out of the crockpot and using two fork shred or slice the roast into bite size pieces.
4. Before adding the roast back in, add the cream cheese and whisk to combine. Then stir in the sour cream and mushrooms.
5. Place the shredded beef back into the slow cooker and let the meat sit for about 5 minutes to soak up the sauce.

3. Slow Cooker Pulled Pork

This versatile pulled pork is perfect for meal prep and can be used in a variety of low-carb dishes.

Ingredients:

• 4 lb pork butt, (also known as boston butt. Can also use pork shoulder)
• 1 tbsp Salt
• 1 tbsp Pepper
• 1 tbsp Garlic powder
• 1 tbsp Onion powder
• 1 tbsp Chili powder
• 1 tbsp Smoked paprika
• 1 cup Chicken broth

Instructions:

1. Place all of the seasonings in a small bowl and mix well to make the spice rub.
2. Place pork in the slow cooker. Massage the spice rub all over the meat. You may have some left over if you have a smaller cut of meat.
3. If you have the time, cover and refrigerate the meat for 3 hours or as long as 24 to let the rub set in. If you are planning ahead, I recommend letting the rub set in. If you don’t have the time, just season the pork and start cooking.
4. When you’re ready to cook, pour the chicken broth into the slow cooker and cook on low for 8-10 hours.
5. Shred with two forks or tongs and serve. You can spoon some of the juices from the slow cooker on to the pork for serving.

4. Spicy Shredded Chicken Lettuce Wrap Tacos

These spicy and flavorful chicken tacos are served in crisp lettuce wraps for a refreshing and low-carb meal.

Ingredients:

• 4 boneless, skinless chicken breasts, trimmed and cut into strips lengthwise
• 1 cup mild or medium low-sugar tomato salsa
• 1/4 cup chicken stock (omit for slow cooker version)
• 1 7 oz. can diced green chiles, not drained
• 1 T Cholula hot sauce, or other Mexican hot sauce of your choice
• 2 T fresh-squeezed lime juice
• 1 tsp. onion powder
• 2 heads iceberg lettuce, washed if needed

Avocado Salsa:

• 2 medium avocados, diced into small pieces
• 3/4 cup chopped fresh cilantro (more or less to taste)
• 1/4 cup chopped red onion
• 1/4 cup fresh-squeezed lime juice (or maybe a bit less if you’re not a big fan of lime)

Instructions:

1. Trim visible fat and other unwanted parts from chicken breasts and cut each one into three or four strips lengthwise. Spray the inside of the Instant Pot with olive oil or non-stick spray.
2. Put chicken strips into the slow cooker.
3. Mix together salsa, diced green chiles, onion powder, hot sauce, and lime juice. (No chicken stock is needed for the slow cooker version.)
4. Pour sauce mixture over the chicken in the slow cooker.
5. Cook on LOW HEAT for about 5 hours, or until chicken is very tender.
6. Remove chicken from slow cooker with a slotted spoon, let it cool; then shred chicken apart with two forks.
7. Turn the slow cooker to high and leave the lid partly off while you’re shredding chicken to reduce the sauce a bit.
8. Then put shredded chicken back into the slow cooker, stir to combine with the sauce, and let it heat up again while you prep your other ingredients.
9. To make the lettuce wrap tacos, fill each lettuce “cup” with some shredded chicken, and put a generous scoop of avocado salsa on top.
10. Fold over the lettuce and eat the Chicken Lettuce Wrap Tacos with your hands, and enjoy!

5. Slow Cooker Balsamic Chicken

This easy and elegant balsamic chicken is a perfect weeknight dinner. The chicken is cooked in a tangy and savory balsamic glaze until it’s fall-apart tender.

Ingredients:

• 1 small onion thinly sliced (if not following a low carb diet, use 1 large onion)
• 5 to 6 boneless skinless chicken thighs or boneless chicken breasts
• 2 tablespoons olive oil (butter or avocado oil also work well)
• 1 teaspoon kosher salt
• ½ teaspoon ground black pepper
• 2 tablespoon Italian seasoning
• 2 teaspoon garlic (minced)
• ⅓ cup balsamic vinegar (can use up to ½ cup)
• 2 (14-ounce) ounce cans of diced tomatoes
• Optional low carb thickener: ½ teaspoon xanthan gum mixed with ½ teaspoon olive oil

Instructions:

1. Spray the crockpot with nonstick spray. Add onions first, then chicken breasts, olive oil, seasonings, balsamic vinegar, and then tomatoes.
2. Cover and cook on LOW for 4 hours or until chicken is done. Season with additional salt and pepper as needed.

6. Slow Cooker Greek Chicken

This bright and flavorful Greek chicken is infused with lemon, garlic, and herbs. It’s a light and healthy dish that’s perfect for any night of the week.

Ingredients:

• 2 ¼ pounds chicken breast (boneless, skinless) roughly 4-5 breasts
• ¼ cup extra virgin olive oil
• ¼ cup lemon juice
• 3 cloves garlic, crushed
• ½ teaspoon oregano
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• ½ teaspoon paprika
• 1 lemon zested and sliced

Instructions:

1. Spray crock of slow cooker with nonstick cooking spray. Place the chicken breasts down in the crock.
2. In a medium bowl add the crushed garlic, spices, olive oil, lemon and lemon zest. Whisk to combine then pour over the chicken pieces.
3. Slice the remaining lemon and place on top. Put the lid on and cook on low for 6-8 hours or on high for 4-6 hours. Cooking time may vary but you know it’s done when the chicken is tender. The internal temperature shoudl be 165°F when using a meat thermometer.
4. When done spoon and pour into a big serving bowl and even garnish with herbs like fresh parsley if you want. The cooked lemons are actually edible but you can throw them away though. Use the sauce over cauliflower rice for a low carb meal or use regular white rice. Store leftovers in an airtight container.

7. Crockpot Buffalo Chicken

This spicy and tangy buffalo chicken is a crowd-pleaser. It’s perfect for game day or any time you’re craving something with a little kick.

Ingredients:

• 3 pounds chicken breast
• 12 ounce Frank’s Buffalo sauce ( 1 ½ cups)
• 2 tablespoons Avocado Oil
• 1 (1 ounce package )Hidden Valley Ranch seasoning

Instructions:

1. Spray a 4-quart slow cooker with cooking spray. Place the chicken breasts in the slow cooker, then top with buffalo sauce. Sprinkle with ranch seasoning and drizzle with oil.
2. Cook on low for 6-8 hours. Once the chicken is tender, remove and shred. Return to the slow cooker.
3. Serve in lettuce wraps, low carb tortillas, or with a salad.

8. Mississippi Pot Roast

This famous pot roast is known for its savory, tangy, and slightly spicy flavor. It’s a true set-it-and-forget-it meal that’s perfect for a busy day.

Ingredients:

• 3 to 4 lb boneless beef roast
• 1 stick butter (use unsalted if you are sensitive to sodium)
• 1 pack dry Ranch dressing mix
• 1/2 cup mild pepperoncini peppers
• 1/2 cup beef broth
• 1/2 onion sliced
• 4 cloves garlic, minced
• salt & pepper to taste

Instructions:

1. Place roast in the slow cooker.
2. Add all other ingredients. If you prefer not to use a store-bought ranch seasoning packet, you can make the seasoning homemade.
3. Cook on low 8-9 hours or high 4-5 hours.
4. Shred with a fork and serve.

9. Low Carb Crock Pot Saucy Pork Chops

These tender and juicy pork chops are smothered in a rich and creamy sauce that’s packed with flavor. It’s a comforting and satisfying meal that’s surprisingly low in carbs.

Ingredients:

• 2 lbs boneless pork chops
• 1/2 cup butter, divided
• 1 tablespoon garlic powder
• 2 teaspoons garlic salt
• 1 teaspoon onion powder
• 1/2 teaspoon pepper
• 1 teaspoon parsley flakes
• 1/4 teaspoon ground red pepper
• 1 teaspoon dried cilantro leaves
• 1.5 cups shredded parmesan cheese
• 1 cup heavy whipping cream
• 8 oz cream cheese, softened

Instructions:

1. Melt 2 tablespoons of butter in a skillet over medium/high heat.
2. Brown all of your pork chops, about 3 minutes on each side.
3. Place your browned pork chops in a 4 quart slow cooker, pouring the remaining butter/cooking juices over top.
4. Using a mixer, combine your remaining ingredients and spoon over the top of your pork chops
5. Cover and cook on low for 4 hours or high for 2 hours, stirring halfway through

10. Slow Cooker Lemon Chicken

This zesty and refreshing lemon chicken is a perfect light and healthy meal. The chicken is cooked in a bright and flavorful lemon sauce until it’s tender and juicy.

Ingredients:

• 2-3 lb Chicken Thigh, Bone In and Skin On
• 1 Lemon, sliced
• 1 Tbsp Extra Virgin Olive Oil, or oil of choice (for pressure cooker)

Sauce

• 1/2 cup Lemon Juice, (approximately 4 medium or 3 large lemons)
• 2 Tbsp Water, (add an additional 2 tbsp for pressure cooker)
• 1 tsp Garlic Salt, (or 1 teaspoon salt & 1 minced garlic clove)
• 1/4 tsp Basil, Dried

Instructions:

1. Add chicken to the slow cooker.
2. In a small bowl, mix together sauce ingredients. Pour sauce over chicken. Top chicken with lemon slices.
3. Cook HIGH 2-3 hours or LOW 4-6.

11. Slow Cooker Chicken Cacciatore

This classic Italian dish is made low-carb and easy in the slow cooker. Tender chicken is simmered in a rustic and flavorful tomato sauce with peppers, onions, and herbs.

Ingredients:

• 2 cloves Garlic (minced)
• 1/2 large Onion (diced)
• 1 large Red bell pepper (diced)
• 1 14.5 oz can Diced tomatoes (drained)
• 1 tbsp Fresh rosemary (chopped)
• 1 tbsp Fresh thyme (chopped)
• 4 medium Boneless skinless chicken breasts
• 1 tsp Sea salt
• 1/4 tsp Black pepper
• 1 medium Bay leaf

Instructions:

1. Season the chicken breasts on both sides with salt and pepper. Place the chicken into the slow cooker.
2. In a medium bowl, stir together the garlic, onion, bell peppers, diced tomatoes, rosemary and thyme. Pour the sauce evenly over the chicken.
3. Place a bay leaf in the center.
4. Cover and cook for 3 to 4 hours on high or 6 to 8 hours on low.
5. Serve right away. If you prefer a thicker sauce, remove the chicken and cook the sauce for an additional hour in the slow cooker on low.

12. Slow Cooker Low Carb Zuppa Toscana Soup

This keto-friendly version of the Olive Garden favorite is a creamy and flavorful soup packed with sausage, kale, and cauliflower. It’s a hearty and satisfying meal that’s perfect for a chilly day.

Ingredients:

• 1 lb mild or hot ground Italian sausage
• 1 tbsp oil
• ½ cup finely diced onion or 1 medium onion
• 3 garlic cloves, minced
• 36 oz chicken or vegetable stock
• 1 large cauliflower head, diced into small florets
• 3 cups chopped kale
• ¼ tsp crushed red pepper flakes
• 1 tsp salt
• ½ tsp pepper
• ½ cup heavy cream

Instructions:

1. Brown the ground sausage in a skillet over medium heat until done.
2. Using a slotted spoon, remove the sausage and place it into at least a 6-quart slow cooker. Discard the grease.
3. Place the oil in the same skillet and saute the onions for 3-4 minutes or until translucent.
4. Add the onions, chicken or vegetable stock, cauliflower florets, kale, crushed red pepper flakes, salt, and pepper to the slow cooker. Mix until combined.
5. Cook on high for 4 hours or on low for 8 hours.
6. Add the heavy cream and mix until combined.

13. Keto Chili

This hearty and flavorful chili is packed with ground beef and spices, but without the beans to keep it low-carb. It’s a perfect comfort food for a cold day.

Ingredients:

• 2 lbs Ground beef
• 1 large Onion (diced)
• 8 cloves Garlic (minced)
• 1 14.5-oz can Diced tomatoes
• 4 oz can Diced green chiles
• 6 oz can Tomato paste
• 2 tbsp Worcestershire sauce
• 1/4 cup Chili powder
• 2 tbsp Cumin
• 1 tbsp Dried oregano
• 2 tsp Sea salt
• 1 tsp Black pepper
• 1 Bay leaf

Instructions:

1. In a large skillet, cook the ground beef with the onion and garlic until the beef is browned.
2. Transfer the beef mixture to the slow cooker.
3. Add the remaining ingredients and stir to combine.
4. Cook on low for 6-8 hours or on high for 3-4 hours.

14. Crockpot Sausage and Peppers

This classic Italian-American dish is made low-carb and easy in the slow cooker. Flavorful Italian sausage is cooked with bell peppers and onions in a savory marinara sauce.

Ingredients:

• 2 pounds Italian sausage links
• 1 tablespoon olive oil
• 2 bell peppers, sliced
• 1 onion, sliced
• 24 ounces sugar-free marinara sauce
• 1 teaspoon Italian seasoning
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Fresh parsley, for garnish

Instructions:

1. Heat oil in a large skillet over medium-high heat. Sear the sausage links on all sides.
2. Place the sliced peppers and onion in the bottom of the crockpot.
3. Pour the marinara sauce over the peppers and onion.
4. Stir in the Italian seasoning, red pepper flakes, salt, and pepper.
5. Arrange the seared sausage links over the top of the sauce and vegetables.
6. Cover and cook on high for 3-4 hours or on low for 6-8 hours.
7. Remove the sausage links, slice them into chunks, and return them to the crockpot.
8. Stir to coat the sausage in the sauce.
9. Garnish with fresh parsley before serving.

15. Cheesy Keto Chicken and Broccoli Casserole

This cheesy and comforting casserole is packed with chicken, broccoli, and a creamy sauce. It’s a perfect family-friendly meal that’s low in carbs and easy to make.

Ingredients:

• 30 oz. frozen broccoli
• 3 cups shredded rotisserie chicken
• 2 TB butter
• ½ onion (chopped)
• 2 teaspoons minced garlic or garlic powder
• 1 ½ cups heavy whipping cream
• 1 cup unsweetened almond milk
• Salt and pepper, to taste
• ¼ cup chopped green onions
• 2 cups shredded cheddar cheese

Instructions:

1. Melt butter in a sauce pan over medium heat, then stir the chopped onions. Sauté until the onions begin to soften, then mix in the garlic and cook for 30 more seconds.
2. Pour in heavy whipping cream, almond milk, and a pinch of salt and pepper. Simmer until the mixture thickens.
3. Add broccoli florets, shredded chicken, and green onions to a slow cooker.
4. Pour in the cream sauce and top everything evenly with shredded cheese.
5. Put the lid on the crockpot and cook on HIGH for 2 hours.

16. Keto Crockpot BBQ Chicken

This pulled chicken is cooked in a sweet and tangy sugar-free BBQ sauce until it’s fall-apart tender. It’s perfect for sandwiches, salads, or just eating on its own.

Ingredients:

• 2 pounds boneless skinless chicken breasts
• 1/2 cup bottled sugar-free barbecue sauce plus more for serving
• 1/4 cup brown sugar sweetener
• 1/4 cup white distilled vinegar
• 1 tablespoon Worcestershire sauce
• 2 teaspoons red pepper flakes more or less to taste
• 1 teaspoon garlic powder
• 1 teaspoon onion powder

Instructions:

1. Add the chicken breasts to a slow cooker.
2. In a small bowl, whisk together the barbecue sauce, brown sugar sweetener, vinegar, Worcestershire sauce, red pepper flakes, garlic powder, and onion powder.
3. Pour the barbecue sauce mixture over the chicken and stir to coat.
4. Cover the slow cooker and cook on low for 4 hours or until chicken is easily shredded with a fork.
5. Serve hot.

17. Slow-Cooker Keto Beef & Broccoli

This classic Chinese-American dish is made low-carb and easy in the slow cooker. Tender beef and crisp broccoli are coated in a savory and slightly sweet sauce.

Ingredients:

• 2 lbs. flank steak
• 2/3 cup liquid coconut aminos (like soy sauce, but soy-free, keto-friendly, etc.)
• 1 cup beef broth
• 1 tsp, freshly grated fresh ginger
• 3 tbsp your sweetener of choice.
• 3 minced garlic cloves
• 1/4 – 1/2 tsp crushed red pepper flakes
• 1/2 tsp salt
• 1 head of broccoli
• 1 cored and chopped red bell pepper

Garnish with:

• sesame seeds
• chopped scallions

Instructions:

1. Preheat slow cooker to low.
2. Slice flank steak into 1-2″ chunks.
3. In slow cooker, add steak, aminos, beef broth, sweetener, ginger, garlic cloves, red pepper flakes and salt.
4. Cook on low for 5-6 hours.
5. Prepare broccoli and red bell pepper. Chop broccoli into florets, and slice red bell pepper into large 1″ pieces.
6. After the steak has cooked, stir.
7. Add in the broccoli and red bell pepper on top for at least another hour until your desired crispness, then toss together.
8. To thicken your sauce, you can make an arrowroot slurry. Mix 1 tbsp arrowroot flour with 2 tbsp cold water (like you would cornstarch) and add to the beef mixture after it’s done cooking (not before). If you want it even thicker, do it again until you reach your desired consistency. Arrowroot flour is a common paleo-friendly thickener and it’s 1 carb per tablespoon. Xanthan Gum also works well.
9. Serve alone, or over riced cauliflower (tastes great with the sauce!)
10. Sprinkle with sesame seeds for garnish and serve!

18. Slow Cooker Cabbage Roll Soup

This hearty and comforting soup has all the flavors of cabbage rolls without all the work. It’s packed with ground beef, cabbage, and a savory tomato broth.

Ingredients:

• 1 pound ground beef
• 3 cups cabbage, chopped into bite size pieces
• 1/2 cup green bell pepper, finely chopped
• 1 (10 ounce) can tomatoes with green chilies
• 1 (7 ounce)e can tomato paste
• 1 tablespoon chili powder
• 1 teaspoon oregano
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1 (32 ounce) container beef broth
• salt and pepper, to taste

Instructions:

1. Brown meat in a large skillet, then drain off any grease.
2. Add the cooked meat to the bottom of the slow cooker, add remaining ingredients, stir well.
3. Cover and cook on high for 3-4 hours or on low for 7-8 hours.

19. Crock Pot Low-Carb Chicken Tortilla Soup

This creamy and flavorful soup is a low-carb take on the classic chicken tortilla soup. It’s packed with chicken, cheese, and a spicy broth that will warm you up from the inside out.

Ingredients:

• 2 pounds boneless, skinless chicken thighs
• 1 cup heavy whipping cream
• 1 cup low-carb salsa
• 2 teaspoons adobo seasoning
• 1 teaspoon salt
• 2 cups chicken broth
• 1 tablespoon xanthan gum
• 8 ounces colby or colby-jack cheese, shredded
• 8 ounces pepper jack cheese, shredded
• 3 low-carb whole wheat tortillas
• 2 tablespoons butter

Instructions:

1. Place the chicken, cream, salsa, adobo seasoning and salt in the crock pot. Cook on low for 4 hours or chicken is completely cooked.
2. Shred or chop the chicken. Then add the chicken back to the crock pot.
3. Pour in the chicken broth and half of each of the cheeses.
4. For a thicker soup add one tablespoon of xanthan gum as well.
5. Cook on low for one more hour or until cheese is melted.
6. While the soup is cooking, make the tortilla strips by cutting the shells into strips. Dredge through butter and place on a pan and bake on 350 degrees for 10-15 minutes. Do not burn.
7. Serve the soup with the remaining shredded cheeses and tortilla strips.

20. Crock Pot Low Carb Lasagna

This low-carb lasagna uses eggplant and zucchini “noodles” instead of pasta, making it a healthy and delicious alternative to the classic dish. It’s packed with veggies and cheese, and is sure to become a family favorite.

Ingredients:

• 2 medium/large eggplant (about 2 pounds), trimmed and sliced lengthwise into 1/4-inch-thick “noodles”
• 2 medium zucchini (about 1 pound), trimmed and sliced lengthwise into 1/4-inch-thick “noodles”
• 1 tablespoon extra-virgin olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 1/2 cups of your favorite low-carb tomato sauce, divided
• 2 cups part-skim cottage cheese
• 2 large eggs
• 1 large red bell pepper, cored and chopped
• 1 small yellow onion, chopped
• 2 cups shredded part-skim mozzarella cheese, divided
• Grated Parmesan cheese, for serving
• Chopped fresh herbs such as basil or parsley, for serving

Instructions:

1. Lightly coat a 6-quart crock pot with nonstick spray. Spread 1/2 cup tomato sauce on the bottom of the crock pot—the layer will seem very thin. In a small bowl, beat the cottage cheese together with the eggs.
2. Create the first veggie lasagna layer in the crock pot as follows: 1 layer of eggplant “noodles”; one-third of the cottage cheese (about 2/3 cup); one-third of the bell peppers and onions; one-third of the mozzarella; 1/2 cup tomato sauce.
3. Create the second veggie lasagna layer, this time using zucchini: 1 layer of zucchini “noodles”; one-third of the cottage cheese; one-third of the bell peppers and onions; one-third of the mozzarella; 1/2 cup of tomato sauce.
4. Create the final layer: 1 layer of eggplant “noodles”; remaining cottage cheese; remaining bell peppers and onions; 1 layer of zucchini noodles; 1/2 cup tomato sauce; remaining mozzarella.
5. Cover the crock pot and cook on high for 2 to 3 hours, until the eggplant is tender. To test, insert a long, thin knife into the lasagna and ensure the eggplant feels tender. Re-cover, turn off the slow cooker, and let stand until any remaining liquid is absorbed, about 30 minutes to 1 hour. (Note: if you did not grill or broil the vegetables first, you will have a lot of remaining liquid.) To serve, slice and scoop desired portions, then sprinkle with Parmesan cheese and herbs as desired.

21. Easy Slow Cooker Creamy Chicken Marsala

This restaurant-quality dish is made easy in the slow cooker. Tender chicken and mushrooms are cooked in a creamy and flavorful marsala wine sauce.

Ingredients:

• 4 medium sized chicken breasts, around 8 oz each
• 8 oz cremini or button mushrooms, sliced
• 1 cup dry marsala wine
• salt and pepper, to taste
• 1/2 cup heavy whipping cream

Instructions:

1. Add oil to slow cooker and spread around the base.
2. Add chicken to bottom of slow cooker.
3. Layer mushrooms and seasonings on top, and pour wine over the top.
4. Add lid to slow cooker and cook on high for 3-4 hours (depending on your slow cooker – they can vary wildly) until chicken is 155 degrees internal temperature.
5. Remove chicken and mushrooms from slow cooker, set aside.
6. Stir in cream and whisk vigorously until thickened.
7. Add chicken and mushrooms back to slow cooker, add lid, and cook another 20-30 minutes, until chicken is 165 degrees internal temperature.
8. Enjoy!
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22. Keto Shredded Crock Pot Teriyaki Chicken

This easy and flavorful teriyaki chicken is made with just a few simple ingredients and is perfect for a busy weeknight. The chicken is cooked until tender and then shredded and tossed in a delicious sugar-free teriyaki sauce.

Ingredients:

• 2 lbs boneless, skinless chicken breasts
• 1 cup keto teriyaki sauce
• 1/2 cup chicken broth
• 1/4 cup chopped green onions
• 1 tablespoon sesame seeds

Instructions:

1. Place the chicken breasts into the bottom of the Crockpot.
2. Mix together the teriyaki sauce and chicken broth.
3. Pour the mixture over the chicken breasts.
4. Place the lid on the Crockpot and cook on low for 6-8 hours.
5. Remove the chicken and shred it, mixing it with the remaining sauce in the Crockpot.
6. Garnish with green onions and sesame seeds before serving.

23. Slow Cooker Chicken Alfredo with Broccoli

This creamy and delicious chicken alfredo is made with a homemade alfredo sauce and is packed with tender chicken and broccoli. It’s a perfect low-carb and keto-friendly meal that the whole family will love.

Ingredients:

• 1 pound chicken breasts, sliced
• 2 cups of heavy whipping cream
• 1 cups of low sodium chicken broth
• 1 tablespoon butter, diced
• 2 tablespoons cajun seasoning
• 2 cloves garlic, minced
• 1 teaspoon garlic powder
• 5 oz freshly shredded parmesan cheese
• 1 teaspoon red chili pepper flakes
• 1/2 teaspoon salt and black pepper
• 1 pound of broccoli, rinsed and trimmed into florets
• 1 tablespoon fresh chopped parsley, for garnish

Instructions:

1. In a large bowl, combine heavy whipping cream, chicken broth, garlic powder, parmesan, salt, pepper, and Cajun seasoning.
2. Add chicken breasts, diced butter, minced garlic, and broccoli florets to the slow cooker. Pour the mixture of cream and chicken broth on top of the chicken and give a quick stir to combine.
3. Cook on low for about 4 hours or high for 2-3 hours until chicken has reached 165ºF (74ºC). Adjust seasoning with salt and pepper, if needed. Garnish the slow cooker garlic chicken Alfredo with red chili pepper flakes and fresh chopped parsley and serve immediately. Enjoy!

24. Crock Pot Low Carb Pizza Casserole

This low-carb pizza casserole has all the flavors of your favorite pizza without the crust. It’s packed with ground beef, cheese, and your favorite pizza toppings, and is sure to be a hit with the whole family.

Ingredients:

• 2 pounds ground beef
• 1 teaspoon salt
• 1 teaspoon pepper
• 3 cups mozzarella cheese, divided
• 2 cans crushed tomatoes (15 oz each)
• 1 tablespoon Italian Seasoning
• 1 teaspoon garlic salt
• 1 cup Parmesan cheese
• favorite pizza toppings

Instructions:

1. Brown the beef with the salt and pepper in a skillet over medium/high heat. Drain the grease.
2. Spray your crock pot with non stick spray.
3. Mix together 2 cups shredded mozzarella cheese and the ground beef. Spread evenly in the bottom of the crock pot.
4. In a small bowl mix together the crushed tomatoes, Italian seasoning, and garlic salt.
5. Pour the pizza sauce over the beef mixture and spread evenly.
6. Put the remaining mozzarella cheese on top.
7. Add any pizza toppings you want and finish with sprinkling the Parmesan cheese evenly over the top.
8. Cover and cook on low for 4 hours.

25. Crockpot Keto Meatloaf

This keto meatloaf is juicy, flavorful, and comes out perfectly every time. It’s made with a combination of ground beef and pork, and is topped with a delicious sugar-free BBQ sauce.

Ingredients:

• 1.5 lbs ground beef
• 1 lb ground pork
• 1/2 cup finely chopped onion
• 1/2 cup keto cracker crumbs or almond flour
• 2 large eggs
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/3 cup sugar-free BBQ sauce

Instructions:

1. In a large bowl, combine the ground beef, ground pork, onion, cracker crumbs, garlic, Italian seasoning, salt, pepper. Add in the eggs and mix well with your hands until fully combined.
2. Set a trivet into the bottom of a 6 quart slow cooker. Take a large piece of tinfoil and poke a few holes in it with a kitchen skewer (this allows the fat and liquids to drain away from the meatloaf).
3. Shape the mixture into a loaf roughly 5 x 9 inches on the foil. Lift the foil by edges and place on the trivet, then place the lid on the slow cooker.
4. Cook the meatloaf on low for 6 hours or on high for 4 hours. In the last half hour of cooking, brush the top and sides with about 1/3 cup barbecue sauce. Use two serving forks to lift the meatloaf out of the slow cooker and onto a serving platter. Slice and serve with remaining barbecue sauce.

26. Crockpot Swedish Meatballs

These homemade crockpot Swedish meatballs are so easy to make and are made healthy and low carb with a few keto friendly substitutions. The meatballs are so flavorful and remind me so much of the famous ones from Ikea. We like to serve ours with a creamy mashed cauliflower or cauliflower rice.

Ingredients:

• 2 Tablespoons Butter
• ⅓ Cup Diced onion
• ½ teaspoon Allspice
• 3 Cloves Garlic, minced
• 1.5 Pounds Ground beef
• ½ Cup Milk
• 2 teaspoons Worcestershire, divided
• 1 Large Egg, beaten
• 1 Cup Crushed pork rinds
• ½ teaspoon Kosher salt
• Pepper to taste
• 1 Cup Beef broth
• 1 Cup Heavy cream
• 1 teaspoon xanthan gum

Instructions:

1. In a small skillet over medium heat, add the butter and the onion. Cook the onion until softened, 5-10 minutes. Add in the all spice and garlic and cook for 1 minute more. Remove from the heat and set aside.
2. In a large bowl add the ground beef, milk, egg, pork rinds, 1 teaspoon of Worcestershire, onion mixture, salt and pepper. Mix well and form into meatballs. Add meatballs to the crockpot and pour over beef broth.
3. Cook on low for 8 hours or high for 4 hours. When the time is finished, remove the meatballs from the crockpot and set aside.
4. Add the heavy cream, remaining Worcestershire, and xanthan gum to the liquid in the crockpot. Stir well to combine and let thicken. Add the meatballs back to the crock pot and stir. Serve

27. Crock Pot Stuffed Peppers (Low Carb)

This low-carb version of stuffed peppers is so good, you won’t even miss the rice. The peppers are stuffed with a flavorful meatball mixture and topped with cheese, making for a delicious and satisfying meal.

Ingredients:

• 4 Bell Peppers, seeded and cut in half (see note)
• 2 lbs Lean Ground Beef
• 1 Cup Marinara Sauce, divided
• 2 tablespoons Dried Minced Onion
• 2 teaspoons Minced Garlic
• 1 1/2 teaspoon Pizza Seasoning or Italian Seasoning
• 3/4 Cup Shredded Parmesan
• 2 Eggs, beaten
• Salt and Pepper to Taste
• 1 Cup Shredded Mozzarella

Instructions:

1. Instead of cutting the tops off your peppers like you do in traditional stuffed peppers, cut the pepper halfway down the pepper, creating “two peppers” to stuff instead of just one.
2. On the “tops” peppers, use a paring knife to carefully cut out the stem. (It will be okay that this pepper will have a hole in what will become the bottom.) On both the tops and bottoms, scoop out all seeds and white parts with a spoon.
3. Place each pepper (we’ve turned 4 into 8) in a casserole crock or large 6-8 slow cooker with the large openings facing up.
4. In a bowl, mix together beef, parm, eggs, 1/2 cup of sauce, salt, pepper, garlic, onion and pizza seasoning until blended well.
5. Fill each pepper with meat mixture and top with a tablespoon of remaining sauce.
6. Cook on high for 3-4 hours until beef reaches at least 165 with a meat thermometer and then top with cheese and cook until melted.

28. Keto Carnitas (Instant Pot or Slow Cooker)

These Keto Carnitas are incredibly tender and flavorful! They can be made in an Instant Pot or slow cooker and come together easily. These pork carnitas are melt in your mouth delicious and great for meal prep and leftovers!

Ingredients:

• 3 pounds pork butt, or pork shoulder
• 2 tbsp cumin
• 1 tbsp paprika
• 1 tbsp garlic powder
• 2 tsp onion powder
• ½ cup onion, finely chopped
• 1 cups chicken broth
• 1 cup water
• 2 tbsp lime juice
• 2 tbsp orange juice
• 1 chopped jalapeño, optional

Instructions:

1. First, pat pork dry with paper towels. Combine spices in a small bowl. Rub spice mix all over pork.
2. Add pork and remaining ingredients to a slow cooker. Cook on low for 6 to 8 hours or on high for 4 to 5 hours.
3. Once pork is tender, discard all but ½ cup of the liquid. Shred pork with two forks. Discard bone(s).
4. Optional but highly recommended: preheat oven to broil. Add shredded pork and about ½ cup of the liquid to a baking sheet. Broil for 4 to 5 minutes. Watch closely to prevent burning.
5. Remove from oven and serve.

29. Crockpot Chicken Fajitas

These creamy crockpot chicken fajitas are a simple and flavorful meal that the whole family will love. Serve them over cauliflower rice for an easy low-carb burrito bowl.

Ingredients:

• 1 1/2 pounds boneless skinless chicken breasts
• 8 ounces cream cheese, cubed
• 1/2 cup salsa, jarred or homemade
• 1 clove garlic, minced
• 1 teaspoon paprika
• 1 teaspoon cumin
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 bell peppers, any color
• 1 onion
• 1 lime, cut into wedges
• Cilantro Lime Cauliflower Rice, for serving

Instructions:

1. Add the chicken breasts, cream cheese, salsa, garlic, paprika, cumin, salt, and pepper to a 5-6 quart slow cooker.
2. Slice the bell peppers and onion into strips and add to the slow cooker.
3. Cover and cook on high for 3 hours or low for 6 hours, or until chicken is cooked through and shreds easily.
4. Shred the chicken with 2 forks and and squeeze the lime over the fajitas.
5. Stir well to combine the mixture.
6. Spoon the fajitas over prepared cauliflower rice and top with any additional toppings you like, such as avocado, cheese, and sour cream.
7. Serve hot.

30. Slow Cooker Keto Corned Beef Cabbage

This slow cooker keto corned beef and cabbage is a low-carb and paleo-friendly version of the traditional Irish dish. It’s made with a healthier, preservative-free, nitrate-free, uncured brand of corned beef and is packed with flavor.

Ingredients:

• 3 lb corned beef brisket with spice packet
• ½ large onion, chopped
• 1 large carrot, chopped
• 3 ribs celery stalks, chopped
• ½ head of green cabbage, chopped in quarters
• 4 cups water, or enough to cover brisket

Instructions:

1. Add corned beef brisket and the spices to a slow cooker.
2. Pour 4 cups or enough water over brisket to just cover the whole roast.
3. Add onions, carrots and celery. Cover and slow cook on low for 6 to 8 hours or on high for 4 to 5 hours.
4. Add cabbage the last half hour of cooking time, Cover and continue to cook the remaining 30 minutes.
5. Remove vegetables and cabbage with a slotted spoon from crockpot to drain excess liquid.
6. Remove corned beef and slice against the grain. Serve.

31. Slow Cooker Keto Chocolate Cake

This slow cooker keto chocolate cake is a rich and decadent dessert that is surprisingly easy to make. It’s a perfect way to satisfy your sweet tooth while staying on a low-carb diet.

Ingredients:

• 2 ½ cups almond flour
• ⅔ cup sweetener
• ⅓ cup cocoa powder
• ¼ cup unflavored whey protein powder
• 2 ¼ teaspoons baking powder
• ½ teaspoon salt
• 4 ounces butter melted
• 3 large eggs
• 1 ½ teaspoons vanilla extract
• ⅓ cup liquid such as water, coffee, or almond milk
• ½ cup mini sugar-free chocolate chips

Instructions:

1. Grease the ceramic insert of a 6 quart slow cooker and set aside.
2. In a medium bowl, whisk together the almond flour, sweetener, cocoa powder, whey protein powder, baking powder, and salt.
3. Stir in the butter, eggs, vanilla extract, and 1/3 of the liquid until well combined. If the batter is very thick, add more liquid 1 tablespoon at a time until a thick but pourable consistency is achieved.
4. Spread the batter our in the prepared slow cooker. Sprinkle the top with the chocolate chips.
5. Cover and cook on low for 2 to 2 ½ hours. It will be gooey and like a pudding cake at 2 hours, and more firm and cake-like at 2 ½ hours.
6. Turn the slow cooker off and let cool 20 to 30 minutes, then cut into pieces and serve warm. Serve with lightly sweetened whipped cream or keto ice cream.

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Conclusion

With these 31 low-carb crockpot recipes at your fingertips, you have everything you need to make healthy eating convenient, delicious, and sustainable. The beauty of slow cooking is that it requires minimal effort while delivering maximum flavor and nutrition. Whether you’re preparing a weeknight dinner for your family, meal prepping for the week ahead, or hosting a gathering, these recipes will help you stay committed to your low-carb lifestyle and weight loss goals.

Tips for Success with Low-Carb Crockpot Cooking:

Plan Ahead: Take a few minutes each week to plan your meals and prep ingredients. Many of these recipes can be assembled the night before and refrigerated, making mornings even easier.

Invest in Quality Ingredients: Since these recipes are low in carbs, the quality of your proteins and vegetables really shines through. Choose grass-fed beef, organic chicken, and fresh vegetables whenever possible.

Don’t Be Afraid to Experiment: Feel free to adjust seasonings and ingredients to suit your taste preferences. The crockpot is very forgiving, and most recipes can be customized to your liking.

Use Your Leftovers Wisely: Many of these dishes taste even better the next day and make excellent meal prep options. Store leftovers in portion-sized containers for quick and healthy lunches throughout the week.

Stay Consistent: The key to successful weight loss is consistency. Having a collection of delicious, easy-to-make recipes like these removes the guesswork and temptation to order takeout or reach for unhealthy convenience foods.

Remember, sustainable weight loss isn’t about deprivation or complicated meal plans. It’s about finding delicious, nutritious foods that you enjoy eating and that support your health goals. These low-carb crockpot recipes prove that healthy eating can be both convenient and incredibly satisfying. So dust off that crockpot, stock your pantry with quality ingredients, and get ready to enjoy flavorful meals that will help you achieve the healthy lifestyle you deserve.

Happy slow cooking, and here’s to your health and weight loss success!