13 Keto Dinner Recipes Crock Pot That Make Weeknights Easy

Keto dinner recipes crock pot are the fix for nights when you want your protein and vegetables to cook themselves while you get on with the rest of your life. Low, steady heat turns tough beef chuck or skin-on chicken thighs tender, and the liquid from stock, tomatoes, or cream keeps everything from drying out.

Start with Crock Pot Keto Chili for a ground beef classic, try Coconut Curry Chicken Thighs for heat and cream, and turn to Low Carb Taco Soup for a spoonable bowl. Keto Stuffed Bell Peppers handle vegetable and main all at once.

Which Keto Crock Pot Dinner Should You Make?

Crock Pot Keto Chili

This is the ground beef chili I keep coming back to when I want dinner to handle itself. You get a rich, spoonable base from crushed tomatoes and a slow bloom of chili spices, with no beans to water it down.

Ingredients (makes 6 servings)

• Ground beef, 80/20: 900 g (2 lb)
• Yellow onion, diced: 1 medium, about 150 g (1 cup)
• Red bell pepper, diced: 1 large, about 150 g (1 cup)
• Crushed tomatoes: 800 g (28 oz)
• Beef stock: 240 ml (1 cup)
• Tomato paste: 3 tbsp
• Chili powder: 2 tbsp
• Ground cumin: 1 tbsp
• Smoked paprika: 1 tsp
• Fine salt and black pepper: 1 tsp and 1/2 tsp

Instructions

Step 1: You’ll warm a large skillet over medium-high heat, then drop in the 900 g (2 lb) ground beef. Break it up with a spoon and cook until no pink remains, about 6 minutes, then lift the beef into the slow cooker, leaving most of the fat behind.

Step 2: Stir the 1 medium diced onion into the same skillet and cook until you see it go soft and sweet, about 4 minutes. Add the 3 tbsp tomato paste, 2 tbsp chili powder, 1 tbsp cumin, and 1 tsp smoked paprika, and stir for 30 seconds until the spices smell toasty.

Step 3: You’ll scrape the onion mixture into the slow cooker, then pour in the 800 g (28 oz) crushed tomatoes, 240 ml (1 cup) beef stock, and the diced red bell pepper. Season with the 1 tsp salt and 1/2 tsp black pepper, and give everything one good stir.

Step 4: Cover and cook on low for 6 hours, or on high for 3 hours, until you see the chili thicken and the peppers go soft. If it looks thin at the end, set the lid ajar for the last 20 minutes.

Step 5: Ladle into bowls and top with sour cream, shredded cheddar, and sliced avocado. You want it hot, with a spoon and plenty of napkins.

Creamy Tuscan Garlic Chicken

This is for when you want chicken that tastes like a restaurant plate but only asks you to brown one pan. Heavy cream and parmesan turn into a sauce over hours, and the spinach wilts in at the end so it keeps some bite.

Ingredients (makes 4 servings)

• Chicken thighs, boneless, skinless: 680 g (1.5 lb)
• Olive oil: 1 tbsp
• Garlic, minced: 4 cloves
• Heavy cream: 240 ml (1 cup)
• Chicken stock: 120 ml (1/2 cup)
• Sun-dried tomatoes, chopped: 80 g (1/2 cup)
• Parmesan cheese, grated: 50 g (1/2 cup)
• Baby spinach: 100 g (4 cups)
• Dried oregano: 1 tsp
• Fine salt and black pepper: 1 tsp and 1/2 tsp

Instructions

Step 1: Season the 680 g (1.5 lb) chicken thighs with the 1 tsp salt and 1/2 tsp black pepper. You’ll warm the 1 tbsp olive oil in a large skillet over medium heat, then brown the chicken for 4 minutes on each side until golden.

Step 2: Move the browned chicken into the slow cooker. Add the 4 minced garlic cloves to the skillet and stir for 30 seconds, until you can smell it, then pour in the 120 ml (1/2 cup) chicken stock and scrape up the browned bits.

Step 3: Pour the garlicky stock over the chicken, then stir in the 240 ml (1 cup) heavy cream, 80 g (1/2 cup) sun-dried tomatoes, and 1 tsp dried oregano. Cover and cook on low for 4 hours, until you see the chicken shred easily with a fork.

Step 4: Stir the 50 g (1/2 cup) parmesan into the sauce until it melts and you see it turn smooth. Add the 100 g (4 cups) baby spinach in handfuls, cover, and let it wilt for 10 minutes.

Step 5: Serve the chicken and that cream sauce over cauliflower rice or zucchini noodles. You want every spoonful of sauce poured over the top.

Low Carb Cabbage Roll Soup

All the flavor of stuffed cabbage rolls with no rolling, and the slow cooker does the slow simmer for you. Shredded cabbage turns soft and sweet in tomato broth, while ground beef keeps the soup hearty.

Ingredients (makes 8 servings)

• Ground beef: 900 g (2 lb)
• Green cabbage, shredded: 600 g (8 cups)
• Yellow onion, diced: 1 medium, about 150 g (1 cup)
• Crushed tomatoes: 800 g (28 oz)
• Beef stock: 960 ml (4 cups)
• Tomato paste: 2 tbsp
• Paprika: 2 tsp
• Dried dill: 1 tsp
• Fine salt and black pepper: 1 tsp and 1/2 tsp

Instructions

Step 1: You’ll brown the 900 g (2 lb) ground beef in a skillet over medium-high heat until no pink remains, about 6 minutes. Drain the fat, then tip the beef into the slow cooker.

Step 2: Add the 600 g (8 cups) shredded cabbage, 1 diced onion, 800 g (28 oz) crushed tomatoes, 960 ml (4 cups) beef stock, 2 tbsp tomato paste, 2 tsp paprika, 1 tsp dill, 1 tsp salt, and 1/2 tsp pepper to the pot. Stir once, and you’ll see it come together into a loose soup.

Step 3: Cover and cook on low for 7 hours or high for 4 hours, until you can easily break the cabbage with a spoon. Taste and adjust the salt if your broth needs it.

Step 4: Ladle into deep bowls and top with a spoonful of sour cream and chopped parsley. You want the broth hot and the cabbage soft.

Keto Butter Chicken

A mild, creamy curry that gets its body from butter and heavy cream rather than any thickener. This one leans on the slow cooker to let the spices mellow while the chicken stays tender.

Ingredients (makes 5 servings)

• Chicken thighs, boneless, skinless, cut into chunks: 900 g (2 lb)
• Butter: 60 g (4 tbsp)
• Tomato passata (strained tomatoes): 400 g (14 oz)
• Heavy cream: 180 ml (3/4 cup)
• Ginger, grated: 1 tbsp
• Garlic, minced: 4 cloves
• Garam masala: 2 tsp
• Ground turmeric: 1 tsp
• Ground cumin: 1 tsp
• Fine salt: 1 tsp

Instructions

Step 1: Melt the 60 g (4 tbsp) butter in a wide skillet over medium heat, then add the 900 g (2 lb) chicken chunks. Cook for 5 minutes, just until you see the outside turn white, then move everything into the slow cooker.

Step 2: Add the 1 tbsp grated ginger and 4 minced garlic cloves to the skillet and stir for 30 seconds until you smell it. You’ll toss in the 2 tsp garam masala, 1 tsp turmeric, and 1 tsp ground cumin, and stir for another 30 seconds until the butter is stained and toasty.

Step 3: Scrape the spiced butter over the chicken, then pour in the 400 g (14 oz) tomato passata and 1 tsp salt. Stir once, cover, and cook on low for 5 hours until you see the chicken turn very tender.

Step 4: Stir in the 180 ml (3/4 cup) heavy cream and let it warm through for 15 minutes. You want the sauce to turn pale orange and velvety.

Step 5: Spoon the butter chicken over cauliflower rice and finish with a few cilantro leaves. Serve hot, with extra cream if you like it richer.

Salsa Verde Chicken

This is the closest thing a crock pot gets to hands-off taco night. A jar of salsa verde does the heavy lifting, and the chicken stays bright and juicy rather than heavy.

Ingredients (makes 4 servings)

• Chicken breasts, boneless, skinless: 680 g (1.5 lb)
• Salsa verde: 480 ml (2 cups)
• Green bell pepper, sliced: 1 large, about 120 g (1 cup)
• Yellow onion, sliced: 1 small
• Garlic, minced: 3 cloves
• Ground cumin: 1 tsp
• Fine salt: 1/2 tsp
• Cream cheese, cubed: 120 g (4 oz)
• Fresh cilantro, chopped: 30 g (1/2 cup)

Instructions

Step 1: You’ll place the 680 g (1.5 lb) chicken breasts in the slow cooker and season them with the 1 tsp cumin and 1/2 tsp salt. Add the 480 ml (2 cups) salsa verde, sliced green pepper, sliced onion, and 3 minced garlic cloves, then stir to coat.

Step 2: Cover and cook on low for 6 hours or high for 3 hours, until you can shred the chicken with two forks without resistance.

Step 3: Shred the chicken right in the pot, then stir in the 120 g (4 oz) cubed cream cheese until it melts into the sauce. You’ll see the sauce turn creamy and pale green.

Step 4: Stir in the 30 g (1/2 cup) chopped cilantro and serve in lettuce cups or over cauliflower rice. You want it hot, with avocado and lime on the side.

Crock Pot Pot Roast with Radishes

This pot roast skips the usual potatoes and lets radishes take over that soft, buttery job. Searing the beef first gives you the deep flavor that carries the whole pot.

Ingredients (makes 8 servings)

• Beef chuck roast: 1.4 kg (3 lb)
• Radishes, trimmed and halved: 450 g (1 lb)
• Turnips, peeled and cubed: 300 g (2 cups)
• Beef stock: 480 ml (2 cups)
• Tomato paste: 2 tbsp
• Garlic, minced: 4 cloves
• Dried thyme: 1 tsp
• Salt and black pepper: 1 tsp each
• Olive oil: 1 tbsp

Instructions

Step 1: Season the 1.4 kg (3 lb) chuck roast all over with 1 tsp salt and 1 tsp black pepper. Warm the 1 tbsp olive oil in a heavy skillet over medium-high heat, and you’ll hear it shimmer before the beef goes in.

Step 2: You’ll sear the roast for 4 minutes on each side until it forms a deep brown crust. Move the beef to the slow cooker, then scatter the 450 g (1 lb) radishes, 300 g (2 cups) turnips, and 4 minced garlic cloves around it.

Step 3: You’ll reduce the skillet heat to medium and stir the 2 tbsp tomato paste into the fat for 1 minute, until it darkens. Pour in the 480 ml (2 cups) beef stock and scrape up every browned bit, then pour it over the roast.

Step 4: Sprinkle the 1 tsp dried thyme over the pot. Cover and cook on low for 8 hours, until you can pull the roast apart with a fork and the radishes offer no resistance.

Step 5: You’ll lift the beef out to a cutting board and slice it against the grain. Use a slotted spoon to lift out the radishes and turnips.

Step 6: Plate the sliced beef with the radishes and spoon the cooking liquid over everything. You want the meat tender and the liquid glossy on top.

Coconut Curry Chicken Thighs

Red curry paste and coconut milk make a sauce that is fiery and rich, and the slow cooker tames the heat just enough. This one keeps the chicken pieces whole, so you get a company-worthy plate from very little work.

Ingredients (makes 4 servings)

• Chicken thighs, bone-in, skin removed: 900 g (2 lb)
• Coconut milk, full fat: 400 ml (1 can)
• Red curry paste: 3 tbsp
• Chicken stock: 120 ml (1/2 cup)
• Ginger, grated: 2 tsp
• Garlic, minced: 3 cloves
• Lime juice: 2 tbsp
• Fish sauce: 1 tbsp
• Coconut aminos: 1 tbsp
• Broccoli florets: 300 g (4 cups)

Instructions

Step 1: Whisk the 400 ml (1 can) coconut milk, 3 tbsp red curry paste, 120 ml (1/2 cup) chicken stock, 2 tsp grated ginger, 3 minced garlic cloves, 1 tbsp fish sauce, and 1 tbsp coconut aminos right in the slow cooker. You’ll see the sauce turn a deep rosy shade.

Step 2: Add the 900 g (2 lb) chicken thighs and turn them in the sauce until coated. Cover and cook on low for 5 hours, until you see the meat slide away from the bone.

Step 3: Stir in the 300 g (4 cups) broccoli florets, pressing them down into the sauce. Cover and cook on high for 30 minutes, until you can pierce a stem with a fork.

Step 4: Squeeze in the 2 tbsp lime juice and stir once. Taste the sauce, and you can add more fish sauce if it needs salt.

Step 5: Serve the thighs and broccoli over cauliflower rice, with plenty of sauce spooned over. You want the lime bright and the sauce clingy.

Buffalo Ranch Chicken

This is the one for buffalo wing flavor without standing over a fryer. Cream cheese and ranch seasoning cool the heat while hot sauce keeps it present, and shredded chicken soaks up every bit.

Ingredients (makes 6 servings)

• Chicken thighs, boneless, skinless: 900 g (2 lb)
• Hot sauce (vinegar-based): 120 ml (1/2 cup)
• Chicken stock: 60 ml (1/4 cup)
• Cream cheese, cubed: 170 g (6 oz)
• Butter: 60 g (4 tbsp)
• Ranch seasoning mix: 2 tbsp
• Garlic powder: 1 tsp
• Onion powder: 1 tsp
• Celery salt: 1/2 tsp

Instructions

Step 1: You’ll place the 900 g (2 lb) chicken thighs in the slow cooker and pour over the 120 ml (1/2 cup) hot sauce, 60 ml (1/4 cup) chicken stock, 1 tsp garlic powder, 1 tsp onion powder, and 1/2 tsp celery salt. Turn the chicken to coat it.

Step 2: Cover and cook on low for 5 hours or high for 3 hours, until you can shred the chicken with two forks.

Step 3: You’ll shred the chicken in the pot, then stir in the 170 g (6 oz) cream cheese and 60 g (4 tbsp) butter until melted. Sprinkle in the 2 tbsp ranch seasoning and stir until the sauce turns creamy and orange.

Step 4: Pile the buffalo chicken into lettuce cups or over celery sticks, and finish with extra hot sauce. You want it hot, creamy, and spicy all at once.

Garlic Lemon Chicken Thighs

Bright and savory, this is the crock pot dinner for when heavy food sounds like too much. Lemon and oregano keep the chicken lively, and the liquid turns into a light pan sauce without any flour.

Ingredients (makes 4 servings)

• Chicken thighs, boneless, skinless: 680 g (1.5 lb)
• Garlic, minced: 5 cloves
• Lemon juice: 80 ml (1/3 cup)
• Lemon zest: 1 tsp
• Chicken stock: 240 ml (1 cup)
• Dried oregano: 1 tsp
• Olive oil: 1 tbsp
• Fine salt and black pepper: 1 tsp and 1/2 tsp
• Fresh parsley, chopped: 30 g (1/2 cup)

Instructions

Step 1: Season the 680 g (1.5 lb) chicken thighs with 1 tsp salt and 1/2 tsp black pepper, then place them in the slow cooker. You’ll notice the pot is shallow, not deep, which helps the sauce concentrate.

Step 2: You’ll whisk the 80 ml (1/3 cup) lemon juice, 240 ml (1 cup) chicken stock, 5 minced garlic cloves, 1 tsp oregano, and 1 tsp lemon zest in a bowl. Pour it over the chicken, then drizzle with the 1 tbsp olive oil.

Step 3: Cover and cook on low for 4 hours, until you can easily pull the chicken apart. If the sauce looks thin, lift the lid for the last 15 minutes.

Step 4: Lift the chicken onto plates, spoon the lemony sauce over, and shower with the 30 g (1/2 cup) chopped parsley. You want it bright and garlicky right to the last bite.

Low Carb Taco Soup

A taco in a bowl with a creamy bottom note and no tortillas required. You’ll get the same cumin and chili warmth from a soup that cooks itself while you chop the toppings.

Ingredients (makes 6 servings)

• Ground beef: 900 g (2 lb)
• Crushed tomatoes: 800 g (28 oz)
• Beef stock: 720 ml (3 cups)
• Cream cheese, cubed: 170 g (6 oz)
• Yellow onion, diced: 1 medium
• Green bell pepper, diced: 1 large
• Taco seasoning: 3 tbsp
• Smoked paprika: 1 tsp
• Fine salt: 1/2 tsp

Instructions

Step 1: You’ll brown the 900 g (2 lb) ground beef in a skillet over medium-high heat until no pink remains, about 6 minutes. Drain off the fat, then tip the beef into the slow cooker.

Step 2: Add the 800 g (28 oz) crushed tomatoes, 720 ml (3 cups) beef stock, diced onion, diced bell pepper, 3 tbsp taco seasoning, 1 tsp smoked paprika, and 1/2 tsp salt. Stir once, and you’ll see the soup start to deepen in color.

Step 3: Cover and cook on low for 6 hours or high for 3 hours, until you see the peppers go soft and the broth smells like tacos from across the room.

Step 4: Stir in the 170 g (6 oz) cubed cream cheese until it melts into the broth. You want it completely smooth before serving.

Step 5: Ladle into bowls and top with avocado, shredded cheddar, and jalapeños. You want it hot, with a spoon and maybe extra lime.

Crock Pot Beef and Broccoli

The takeout classic reworked so you can leave it alone all afternoon. Thin-sliced beef turns tender in a salty garlic sauce, and the broccoli goes in at the very end so it keeps some snap.

Ingredients (makes 4 servings)

• Beef round steak, sliced thin: 680 g (1.5 lb)
• Broccoli florets: 400 g (5 cups)
• Beef stock: 240 ml (1 cup)
• Coconut aminos: 80 ml (1/3 cup)
• Rice vinegar: 2 tbsp
• Sesame oil: 1 tbsp
• Garlic, minced: 4 cloves
• Ginger, grated: 1 tbsp
• Xanthan gum: 1/2 tsp
• Sesame seeds: 1 tbsp

Instructions

Step 1: You’ll place the 680 g (1.5 lb) sliced beef round in the slow cooker, spreading the slices so they don’t clump too much.

Step 2: You’ll whisk the 240 ml (1 cup) beef stock, 80 ml (1/3 cup) coconut aminos, 2 tbsp rice vinegar, 1 tbsp sesame oil, 4 minced garlic cloves, and 1 tbsp grated ginger in a bowl. Pour it over the beef and give everything a stir.

Step 3: Cover and cook on low for 4 hours, until you can tear the beef with a spoon. You’ll notice the sauce has deepened in color.

Step 4: Add the 400 g (5 cups) broccoli florets and stir them into the sauce. Cover and cook on high for 30 minutes, until you can slide a fork into a stem with just a little bite.

Step 5: You’ll sprinkle the 1/2 tsp xanthan gum over the sauce and stir for a minute until it thickens, then finish with the 1 tbsp sesame seeds. Serve over cauliflower rice while hot.

Keto Stuffed Bell Peppers

Bell peppers become the bowl here, holding a cheesy beef and cauliflower rice filling that stays spoonable after hours in the pot. The slow cooker steams the peppers from below, so they soften without turning to mush.

Ingredients (makes 6 stuffed peppers)

• Bell peppers, any color: 6 large
• Ground beef: 680 g (1.5 lb)
• Cauliflower rice: 300 g (3 cups)
• Shredded cheddar cheese: 120 g (1 cup)
• Crushed tomatoes: 240 ml (1 cup)
• Yellow onion, diced: 1 small
• Garlic, minced: 3 cloves
• Chili powder: 1 tsp
• Salt and black pepper: 1 tsp and 1/2 tsp
• Beef stock: 120 ml (1/2 cup)

Instructions

Step 1: Slice the tops off the 6 bell peppers and scoop out the seeds and ribs, keeping the peppers whole. You want a flat bottom on each so they stand up.

Step 2: You’ll brown the 680 g (1.5 lb) ground beef in a skillet over medium-high heat until no pink remains, about 5 minutes. Drain the fat, then stir in the diced onion, 3 minced garlic cloves, 300 g (3 cups) cauliflower rice, 240 ml (1 cup) crushed tomatoes, 1 tsp chili powder, and half the 120 g (1 cup) cheddar.

Step 3: You’ll spoon the filling into the hollowed peppers, pressing down gently. Stand the peppers in the slow cooker, then pour the 120 ml (1/2 cup) beef stock into the bottom around them.

Step 4: Cover and cook on low for 4 hours or high for 2 hours, until you can pierce a pepper with a paring knife and it gives easily.

Step 5: You’ll sprinkle the remaining cheddar over the peppers, cover for 5 minutes to melt, then lift them out with tongs and serve hot.

Turkey White Chili

This creamy chili skips the beans but keeps its cozy texture through cream and green chiles. Ground turkey makes it lighter than beef, and the cumin and oregano give it that gentle, rounded flavor.

Ingredients (makes 8 servings)

• Ground turkey: 900 g (2 lb)
• Chicken stock: 960 ml (4 cups)
• Canned diced green chiles: 114 g (4 oz)
• Cream cheese, cubed: 170 g (6 oz)
• Heavy cream: 120 ml (1/2 cup)
• Yellow onion, diced: 1 medium
• Garlic, minced: 3 cloves
• Ground cumin: 2 tsp
• Dried oregano: 1 tsp
• Fine salt: 1 tsp

Instructions

Step 1: Brown the 900 g (2 lb) ground turkey in a skillet over medium heat until no pink remains, about 5 minutes. Add the diced onion and 3 minced garlic cloves, and cook until you see the onion soften, about 4 more minutes.

Step 2: You’ll tip the turkey mixture into the slow cooker, then stir in the 960 ml (4 cups) chicken stock, 114 g (4 oz) green chiles, 2 tsp cumin, 1 tsp oregano, and 1 tsp salt.

Step 3: Cover and cook on low for 5 hours or high for 3 hours, until the broth is fragrant and you can smell the cumin from across the kitchen.

Step 4: Stir in the 170 g (6 oz) cream cheese and 120 ml (1/2 cup) heavy cream until the chili turns creamy and pale. You want it completely smooth before you ladle.

Step 5: Ladle into bowls and top with chopped cilantro, diced avocado, and a squeeze of lime. Serve hot, and you’ll find the bowl empties fast.

Pick one that sounds like dinner, set it in the crock pot, and let the heat do its work. You’ll come back to a full meal and a kitchen that already smells cooked.