11 Keto Slow Cooker Recipes for Hearty Low-Carb Dinners

Keto slow cooker recipes work because the low, steady heat turns an inexpensive cut of meat into something tender while a rich sauce carries the seasoning. The slow cooker does the long work, so you can walk away and come back to dinner that tastes like you stood over the pot for hours. These eleven versions take that same foundation in very different directions, from smoky chili to creamy curry and bright, herby chicken.

Start with the Slow Cooker Keto Beef Chili if you want a classic bowl, the Slow Cooker Butter Chicken for something warm and spiced, the Greek Lemon Chicken Thighs when you want it brighter, and there is a Turkey Zucchini Lasagna for a comforting one-pot meal.

Which Keto Slow Cooker Recipe Should You Make?

Slow Cooker Keto Beef Chili

This is the version you make when you want a big pot that feeds a crowd, with no beans and enough smoky spice to keep everyone happy. I brown the beef first because that crust is where the deep flavor comes from.

Ingredients (makes 8 servings)

• Ground beef, 85% lean: 1.4 kg (3 lb)
• Yellow onion, diced: 1 medium
• Red bell pepper, diced: 1 large
• Diced tomatoes, with juice: 800 g (28 oz)
• Tomato paste: 170 g (6 oz)
• Beef stock: 480 ml (2 cups)
• Garlic, minced: 4 cloves
• Chili spice blend (chili powder, cumin, smoked paprika, dried oregano): 4 1/2 tbsp
• Salt and black pepper: 2 tsp and 1/2 tsp
• Olive oil, for browning: 2 tbsp

Instructions

Step 1: Heat the 2 tbsp olive oil in a large skillet over medium-high heat. Add the 1.4 kg ground beef and break it up with a wooden spoon, browning it for 8 minutes until no pink remains and you see dark browned bits at the bottom. Drain off most of the fat, then transfer the beef to the slow cooker.

Step 2: Add the diced onion, diced red bell pepper, diced tomatoes with juice, 170 g tomato paste, 480 ml beef stock, 4 minced garlic cloves, and the 4 1/2 tbsp chili spice blend to the slow cooker. Stir until the tomato paste dissolves and everything turns deep red, then you can taste a spoonful and add the 2 tsp salt and 1/2 tsp black pepper gradually.

Step 3: Cover and cook on low for 7 hours or on high for 4 hours. You will know it is done when the peppers are soft and the chili thickens enough to coat a spoon, so leave the lid off for 30 minutes if it looks thin.

Step 4: Give the chili a good stir and taste it. You might want a little more salt or a pinch of chili powder, but the flavors deepen as it cooks.

Step 5: Ladle the chili into bowls and serve hot. You can top it with whatever you like, but the chili is bold enough on its own.

Creamy Tuscan Chicken Thighs

This is the one you pick when you want a rich, garlicky cream sauce but only a few minutes of prep. Bone-in thighs stay tender in the slow cooker, and the sauce gets its silkiness from cream cheese.

Ingredients (makes 6 servings)

• Bone-in chicken thighs, trimmed: 1.2 kg (2.5 lb)
• Sun-dried tomatoes, chopped, oil drained: 100 g (1/2 cup)
• Baby spinach: 150 g (5 oz)
• Cream cheese, cubed: 225 g (8 oz)
• Heavy cream: 240 ml (1 cup)
• Chicken stock: 120 ml (1/2 cup)
• Garlic, minced: 5 cloves
• Italian seasoning: 2 tsp
• Salt and black pepper: 1 1/2 tsp and 1/2 tsp
• Olive oil, for browning: 2 tbsp

Instructions

Step 1: Pat the 1.2 kg chicken thighs dry and season both sides with the 1 1/2 tsp salt and 1/2 tsp black pepper. Heat the 2 tbsp olive oil in a heavy skillet over medium-high heat and brown the chicken in batches for 4 minutes per side, until the skin is deep golden. You might need to work in two batches so the pan does not crowd.

Step 2: Move the browned thighs to the slow cooker, skin side up. Scatter the 100 g sun-dried tomatoes around them. In a small bowl, you whisk the 225 g cream cheese, 240 ml heavy cream, 120 ml chicken stock, 5 minced garlic cloves, and 2 tsp Italian seasoning until smooth, then you pour it over the chicken.

Step 3: Cover and cook on low for 6 hours or on high for 3 hours. The chicken is done when you can pull a thigh apart with two forks and the juices run clear.

Step 4: Stir the 150 g baby spinach into the sauce about 10 minutes before serving, pressing it down so it wilts into the cream. You will see the sauce turn pale pink from the tomatoes and the spinach shrink fast.

Step 5: Serve the thighs in wide bowls with plenty of sauce spooned over. You can finish with a little cracked black pepper.

Slow Cooker Butter Chicken

Use this one when you want takeout-level curry without the rice, and you want the chicken to shred into that creamy tomato sauce. I go heavier on the ginger than most recipes because it balances the cream.

Ingredients (makes 3 servings)

• Boneless skinless chicken thighs: 750 g (1.5 lb)
• Crushed tomatoes: 400 g (14 oz)
• Full-fat coconut milk: 400 ml (1 3/4 cups)
• Unsalted butter, cubed: 85 g (6 tbsp)
• Garlic, minced: 6 cloves
• Fresh ginger, grated: 2 tbsp
• Butter chicken spice mix (garam masala, cumin, coriander, paprika): 3 1/2 tbsp
• Salt: 1 1/2 tsp

Instructions

Step 1: Cut the 750 g chicken thighs into 3 cm chunks and drop them into the slow cooker. You want pieces that stay whole during the long cook but are easy to pull apart later.

Step 2: In a bowl, stir together the 400 g crushed tomatoes, 400 ml coconut milk, 6 minced garlic cloves, 2 tbsp grated ginger, the 3 1/2 tbsp butter chicken spice mix, and 1 1/2 tsp salt. Pour this sauce over the chicken and stir once. You will see the spices streak through the cream before it all turns orange.

Step 3: Dot the 85 g cubed butter over the top. Cover and cook on low for 6 hours, until the chicken is tender and the sauce has thickened around the edges. You can leave the lid off for 20 minutes at the end if the sauce looks thin.

Step 4: Stir the curry and taste it. You might want a pinch more salt or a few grinds of black pepper, but the butter will round out the spice as it rests.

Step 5: Serve the butter chicken in deep bowls, spooning plenty of sauce over each portion so you get a little extra with every bite.

Buffalo Chicken Slow Cooker Soup

This one is for the nights when you want the flavor of buffalo wings but not the frying. It is thick, creamy, and spicy, and it takes about 10 minutes to get into the pot.

Ingredients (makes 5 servings)

• Boneless skinless chicken breasts: 900 g (2 lb)
• Cream cheese, cubed: 225 g (8 oz)
• Hot sauce, such as Frank’s: 180 ml (3/4 cup)
• Chicken stock: 720 ml (3 cups)
• Celery, diced: 3 stalks
• Red bell pepper, diced: 1 medium
• Ranch seasoning mix: 2 tbsp
• Garlic powder: 1 tsp
• Onion powder: 1 tsp
• Salt: 1/2 tsp
• Butter: 60 g (4 tbsp)

Instructions

Step 1: Place the 900 g chicken breasts in the slow cooker and season with the 1/2 tsp salt, 1 tsp garlic powder, and 1 tsp onion powder. You do not need to brown them first; the slow cooker will poach them gently.

Step 2: Add the 3 diced celery stalks, the diced red bell pepper, 180 ml hot sauce, 720 ml chicken stock, and 2 tbsp ranch seasoning mix. Stir once to combine, then set the 225 g cream cheese cubes right on top. You want the cream cheese to melt down into the broth as it heats.

Step 3: Cover and cook on low for 5 hours or on high for 3 hours. The chicken is done when you can shred it with two forks; if it fights back, give it another 30 minutes.

Step 4: Remove the chicken to a cutting board, shred it, and stir it back into the soup. Add the 60 g butter and stir until it melts. You will see the broth turn silky and pale orange from the hot sauce.

Step 5: Ladle the soup into bowls and serve hot. The soup is thick enough to eat with a spoon and creamy from the cream cheese.

Korean Style Beef Short Ribs

You pick this one when you want sticky, deeply savory ribs with almost no hands-on time. The sauce gets its sweetness from a keto-friendly brown sugar replacement, and the slow cooker does the slow part for you.

Ingredients (makes 2 servings)

• Beef short ribs, bone-in: 1 kg (2 lb)
• Coconut aminos: 80 ml (1/3 cup)
• Beef stock: 120 ml (1/2 cup)
• Rice vinegar: 2 tbsp
• Brown sugar substitute, like Swerve: 2 tbsp
• Garlic, minced: 6 cloves
• Fresh ginger, grated: 1 tbsp
• Gochugaru (Korean red pepper flakes): 1 tbsp
• Toasted sesame oil: 2 tbsp
• Sesame seeds: 1 tbsp

Instructions

Step 1: Pat the 1 kg short ribs dry. Heat 1 tbsp of the toasted sesame oil in a skillet over medium-high heat, then brown the ribs on all sides for 6 minutes total. You want a deep brown crust, not a grey steam, so work in batches if the pan fills up.

Step 2: Transfer the browned ribs to the slow cooker. In a bowl, you whisk together the 80 ml coconut aminos, 120 ml beef stock, 2 tbsp rice vinegar, 2 tbsp brown sugar substitute, 6 minced garlic cloves, 1 tbsp grated ginger, 1 tbsp gochugaru, and the remaining 1 tbsp sesame oil. Pour this sauce over the ribs.

Step 3: Cover and cook on low for 7 hours, or until the meat pulls back from the bone and you can slide a fork in with no resistance. If the sauce looks thin at the end, lift the ribs out and set them aside while you reduce it.

Step 4: To make the glaze, pour the cooking liquid into a skillet and simmer it over medium heat for 10 minutes, stirring often. You will see it thicken and turn glossy as the liquid evaporates.

Step 5: Return the ribs to the skillet and turn them in the glaze for 2 minutes, so every side gets sticky. You can leave them plain if you prefer the sauce as is, but the glaze step is worth the extra pan.

Step 6: Plate the ribs and scatter the 1 tbsp sesame seeds over the top. Serve hot, and you will want to spoon any extra glaze over everything.

Greek Lemon Chicken Thighs

Choose this one when you want a brighter, cleaner slow cooker meal that still tastes rich. The lemon and oregano give the chicken a sharp, herby lift, and the juices turn into a light sauce good enough to spoon over anything.

Ingredients (makes 4 servings)

• Bone-in skin-on chicken thighs: 1 kg (2 lb)
• Chicken stock: 120 ml (1/2 cup)
• Lemons, zest and juice: 2 large
• Garlic, minced: 4 cloves
• Dried oregano: 2 tbsp
• Salt and black pepper: 1 1/2 tsp and 1/2 tsp
• Red pepper flakes: 1/4 tsp
• Kalamata olives, pitted, halved: 100 g (2/3 cup)
• Olive oil, for browning: 2 tbsp
• Fresh parsley, chopped: 2 tbsp

Instructions

Step 1: Season the 1 kg chicken thighs with the 1 1/2 tsp salt and 1/2 tsp black pepper. Heat the 2 tbsp olive oil in a skillet over medium-high heat and brown the thighs skin side down for 5 minutes, until the skin is crisp and golden. You will hear a good sizzle when the pan is at the right temperature.

Step 2: Move the chicken to the slow cooker, skin side up. Zest both lemons into a bowl, then juice them and whisk in the 120 ml chicken stock, 4 minced garlic cloves, 2 tbsp dried oregano, and 1/4 tsp red pepper flakes. Pour this around the chicken, not over the skin, so you keep that crispy top.

Step 3: Scatter the 100 g halved kalamata olives around the thighs. Cover and cook on low for 5 hours, until the meat is tender and pulls easily from the bone. You can check at 4 hours if your slow cooker runs hot.

Step 4: Lift the chicken out and stir the sauce. If it has not reduced enough, turn the slow cooker to high and let it bubble with the lid off for 15 minutes while you rest the chicken.

Step 5: Return the thighs to the sauce and sprinkle the 2 tbsp chopped parsley over everything. Serve hot, and you can spoon the olives and plenty of sauce over each piece of chicken.

Green Chile Chicken Soup

This is the soup you make when you want something zippy and creamy but still light, with the mild heat of roasted green chiles and a good amount of chicken. I use canned green chiles because they are reliable, but fresh roasted work if you have them.

Ingredients (makes 8 servings)

• Boneless skinless chicken thighs: 1.2 kg (2.5 lb)
• Chicken stock: 1.5 litres (6 cups)
• Diced green chiles, canned: 400 g (14 oz)
• Cream cheese, cubed: 225 g (8 oz)
• Heavy cream: 120 ml (1/2 cup)
• Yellow onion, diced: 1 medium
• Garlic, minced: 4 cloves
• Ground cumin: 2 tsp
• Salt and black pepper: 1 1/2 tsp and 1/2 tsp
• Olive oil: 1 tbsp

Instructions

Step 1: Heat the 1 tbsp olive oil in a skillet over medium heat. Add the diced onion and 4 minced garlic cloves and cook for 6 minutes, until the onion turns soft and you can smell the garlic. Scrape this into the slow cooker.

Step 2: Add the 1.2 kg chicken thighs, 1.5 litres chicken stock, 400 g diced green chiles, 2 tsp ground cumin, 1 1/2 tsp salt, and 1/2 tsp black pepper. Stir once, then set the 225 g cream cheese on top. You do not need to stir the cream cheese in; it will melt as the soup heats.

Step 3: Cover and cook on low for 6 hours. The chicken is ready when you can pull it apart with a spoon against the side of the pot.

Step 4: Remove the chicken, shred it, and return it to the soup. Stir in the 120 ml heavy cream and let it warm through for 10 minutes. You will see the soup turn creamy but still light, with flecks of green chile throughout.

Step 5: Ladle into bowls and serve hot. The green chiles and cream make it rich without any extra toppings.

Slow Cooker Cauliflower Cheese

This is a low-carb version of mac and cheese, with tender cauliflower in a sharp cheddar sauce, and it mostly cooks itself. I leave the florets fairly large so they keep a little bite.

Ingredients (makes 3 servings)

• Cauliflower, cut into florets: 1 medium head
• Sharp cheddar cheese, shredded: 300 g (3 cups)
• Cream cheese, cubed: 115 g (4 oz)
• Heavy cream: 180 ml (3/4 cup)
• Unsalted butter, cubed: 60 g (4 tbsp)
• Dijon mustard: 1 tbsp
• Garlic powder: 1 tsp
• Salt: 1 tsp
• Black pepper: 1/2 tsp
• Nutmeg, ground: 1/8 tsp

Instructions

Step 1: Put the cauliflower florets into the slow cooker. In a bowl, you combine the 300 g shredded cheddar, 115 g cream cheese, 180 ml heavy cream, 60 g butter, 1 tbsp Dijon mustard, 1 tsp garlic powder, 1 tsp salt, 1/2 tsp black pepper, and 1/8 tsp nutmeg. Pour this over the cauliflower and stir once. The cheese mixture will look thick, but you will see it loosen as it heats.

Step 2: Cover and cook on low for 3 hours. Stir gently after 2 hours, so the florets at the edges do not scorch. You want the cauliflower tender when pierced with a knife but not mushy.

Step 3: Turn the slow cooker to warm and leave the lid off for 10 minutes if the sauce looks thin. You can stir again and it will thicken as the steam escapes.

Step 4: Spoon the cauliflower cheese into bowls as a side or a light main. Serve it hot, straight from the slow cooker.

Turkey Zucchini Lasagna

Pick this when you miss lasagna but want something lighter and low-carb. Thin zucchini strips stand in for the pasta, and the turkey filling gets layered with ricotta and mozzarella right in the slow cooker.

Ingredients (makes 6 servings)

• Ground turkey: 900 g (2 lb)
• Zucchini, sliced thin lengthwise: 3 large
• Ricotta cheese, full-fat: 425 g (15 oz)
• Shredded mozzarella: 300 g (3 cups)
• Marinara sauce, no sugar added: 700 g (24 oz)
• Parmesan cheese, grated: 50 g (1/2 cup)
• Garlic, minced: 4 cloves
• Italian seasoning: 2 tbsp
• Salt and black pepper: 1 tsp and 1/2 tsp
• Olive oil, for browning: 2 tbsp

Instructions

Step 1: Heat the 2 tbsp olive oil in a skillet over medium-high heat. Add the 900 g ground turkey, 4 minced garlic cloves, 1 tsp salt, 1/2 tsp black pepper, and 2 tbsp Italian seasoning. Break up the turkey and cook for 8 minutes, until it is no longer pink. You will see the seasoning darken the meat as it browns.

Step 2: Spread a thin layer of the 700 g marinara sauce on the bottom of the slow cooker. Lay a third of the zucchini strips over the sauce, overlapping them slightly so you create a sturdy base.

Step 3: Spread half of the ricotta over the zucchini, then you top with half the cooked turkey, a third of the mozzarella, and a light sprinkle of the 50 g parmesan. Repeat with another layer of sauce, zucchini, the remaining ricotta, the remaining turkey, and another third of the mozzarella.

Step 4: Finish with the last of the zucchini, the remaining marinara, and the rest of the mozzarella and parmesan. You want the top layer to be saucy enough that the zucchini does not dry out while it cooks.

Step 5: Cover and cook on low for 4 hours. You will know it is ready when the edges are bubbling and the cheese on top is melted and lightly golden at the sides.

Step 6: Turn off the slow cooker and let the lasagna sit for 15 minutes before you slice into it, so the layers hold their shape. Serve hot, and you can spoon the extra tomato juices from the bottom over each piece.

Stuffed Pepper Soup Keto

This one takes all the flavor of classic stuffed peppers and turns it into a thick, beefy soup without the rice. You still get the sweet pepper taste, but it is much faster to throw together than stuffing individual peppers.

Ingredients (makes 4 servings)

• Ground beef, 90% lean: 900 g (2 lb)
• Green bell peppers, diced: 2 large
• Red bell pepper, diced: 1 large
• Yellow onion, diced: 1 medium
• Beef stock: 1 litre (4 cups)
• Crushed tomatoes: 800 g (28 oz)
• Tomato paste: 70 g (2.5 oz)
• Garlic, minced: 4 cloves
• Italian seasoning: 2 tsp
• Salt and black pepper: 1 tsp and 1/2 tsp
• Olive oil: 2 tbsp

Instructions

Step 1: Heat the 2 tbsp olive oil in a large skillet over medium-high heat. Add the 900 g ground beef and cook for 8 minutes, breaking it up as you go, until no pink remains. Drain most of the fat and move the beef to the slow cooker.

Step 2: Add the 2 diced green bell peppers, the diced red bell pepper, the diced onion, 4 minced garlic cloves, 1 litre beef stock, 800 g crushed tomatoes, 70 g tomato paste, 2 tsp Italian seasoning, 1 tsp salt, and 1/2 tsp black pepper to the slow cooker. Stir until the tomato paste blends in, and you will see the broth turn deep red.

Step 3: Cover and cook on low for 7 hours. The peppers should be very soft, and you want the soup thick enough to coat the back of a spoon.

Step 4: Taste the soup and adjust the salt. You can add a pinch more Italian seasoning if you like a stronger herb note, but the long cook already deepens it.

Step 5: Ladle the soup into bowls and serve hot. You can top it with a little more Italian seasoning if you like, but the peppers already carry the flavor.

Coconut Curry Beef Stew

Save this one for when you want something rich, fragrant, and a little different from a standard beef stew. The coconut milk mellows the curry paste, while the beef turns spoon-tender after a long low cook.

Ingredients (makes 6 servings)

• Beef chuck, cut into 3 cm cubes: 1.2 kg (2.5 lb)
• Full-fat coconut milk: 800 ml (3 1/3 cups)
• Red curry paste: 3 tbsp
• Fish sauce: 2 tbsp
• Fresh ginger, grated: 1 tbsp
• Garlic, minced: 5 cloves
• Red bell pepper, sliced: 1 large
• Green beans, trimmed and halved: 200 g (7 oz)
• Lime juice: 2 tbsp
• Avocado oil: 2 tbsp

Instructions

Step 1: Pat the 1.2 kg beef cubes dry. Heat the 2 tbsp avocado oil in a skillet over medium-high heat and brown the beef in batches for 6 minutes total, until you get a dark crust on several sides. Move the browned beef to the slow cooker.

Step 2: In the now-empty skillet, reduce the heat to medium and add the 3 tbsp red curry paste, 1 tbsp grated ginger, and 5 minced garlic cloves. Cook for 2 minutes, stirring constantly, until you can smell the paste toasting. Pour this over the beef.

Step 3: Add the 800 ml coconut milk and 2 tbsp fish sauce to the slow cooker. Stir once to combine; you will see the sauce turn pale pink from the curry paste and cream. Cover and cook on low for 8 hours, until the beef is fall-apart tender.

Step 4: At the 7-hour mark, stir in the sliced red bell pepper and 200 g green beans. You want them to keep some snap, so they go in near the end. Cover and cook for the last hour.

Step 5: Turn off the slow cooker and stir in the 2 tbsp lime juice. You can taste the stew now; add a little more fish sauce if it needs salt, but the coconut milk should be rich and not too sharp.

Step 6: Serve the stew in deep bowls with your favorite low-carb side, and you can spoon extra sauce over each portion.

If there is one step worth the extra pan, it is browning the meat before it goes into the slow cooker. That crust builds most of the flavor, so the sauce does not have to do all the work on its own.

Pick whichever version sounds best tonight and let the slow cooker take it from there.