Low-Carb Chicken Pot Pie (Crockpot) You’ll Love Today!
A delicious and healthy low-carb version of the classic chicken pot pie made in a crockpot.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Total Time: 6-8 hours 15 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Crockpot
- Cuisine: American
- Diet: Low Calorie
Ingredients
Scale
- 2 lbs boneless, skinless chicken thighs
- 1 cup cauliflower florets
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup diced onion
- 2 cups chicken broth
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup heavy cream
- 1/4 cup chopped fresh parsley
Instructions
- Place the chicken thighs in the crockpot.
- Add the cauliflower, carrots, celery, and onion on top of the chicken.
- Pour the chicken broth over the vegetables and chicken.
- Sprinkle garlic powder, onion powder, thyme, salt, and pepper over the mixture.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Once cooked, shred the chicken and stir in the heavy cream and parsley.
- Serve hot and enjoy your low-carb chicken pot pie!
Notes
- For a thicker sauce, you can add a cornstarch slurry at the end of cooking.
- Feel free to add other low-carb vegetables like green beans or mushrooms.
- This dish can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg