15 EASY KETO CROCKPOT RECIPES YOU’LL LOVE

There’s nothing like the convenience and deliciousness of a keto-friendly meal that practically cooks itself. With these 15 Easy Keto Crockpot Recipes, you can enjoy hearty, low-carb meals with minimal effort. From savory chili to creamy dips and flavorful meats, these recipes are perfect for anyone following a keto lifestyle.

Ideal for busy days or lazy weekends, all you need to do is set it and forget it while your slow cooker works its magic. The aroma of these flavorful dishes will fill your home, leaving you eagerly awaiting mealtime.

Whether you’re in the mood for a spicy chili, a comforting cauliflower chowder, or a rich spinach artichoke dip, these recipes offer a variety of tastes that cater to every craving. Plus, they’re easy to prepare and clean up after, so you can focus on enjoying a delicious, homemade keto meal.

1. Keto Chili Recipe

This Keto Chili is a rich, flavorful dish that’s perfect for satisfying your cravings without compromising your low-carb lifestyle. Made with ground beef, tomatoes, green chiles, and a blend of spices like chili powder, cumin, and oregano, it’s a hearty, comforting meal.

The addition of Worcestershire sauce and tomato paste deepens the flavor, while the optional bay leaf gives it a delicious aromatic touch. It’s a perfect meal for any keto enthusiast, offering bold taste with minimal carbs.

Servings: 6 people

Ingredients:

• 2 cans (15 oz) diced tomatoes (with liquid)
• 1/4 cup chili powder
• 8 cloves garlic (minced)
• 1 can (6 oz) tomato paste
• 2 tbsp Worcestershire sauce
• 1 tbsp dried oregano
• 2 1/2 lb ground beef
• 1/2 large onion (diced)
• 2 tsp sea salt
• 1 can (4 oz) green chiles (with liquid)
• 1 medium bay leaf (optional)
• 1 tsp black pepper
• Olive oil (for sautéing)
• 2 tbsp cumin

Instructions:

1. Heat a little olive oil in a skillet. Add the diced onion and sauté for 5-7 minutes until translucent. Add minced garlic and cook for 1 more minute until fragrant.
2. Add the ground beef to the skillet and cook, breaking it apart with a spatula, for 8-10 minutes until browned.
3. Transfer the beef mixture into the slow cooker. Add diced tomatoes, tomato paste, green chiles, Worcestershire sauce, chili powder, cumin, oregano, salt, and black pepper. Stir until well combined. Add the bay leaf in the center if using.
4. Cover and cook on Low for 6-8 hours or on High for 3-4 hours.
5. If you used a bay leaf, remove it before serving.

2. Crockpot Meatballs Recipe

These Keto Crockpot Meatballs are a delicious, low-carb twist on a classic dish. The combination of ground beef and pork, seasoned with aromatic herbs and cheese, results in juicy, flavorful meatballs. Paired with a rich keto marinara sauce made from crushed tomatoes, garlic, and herbs, this recipe delivers a comforting meal that’s perfect for a keto or low-carb diet.

Plus, the slow cooking method ensures the meatballs are tender and full of flavor. Serve them over zucchini noodles or veggies for a complete, keto-friendly meal.

Servings: 10 people

Ingredients:

• 1 2/3 lb (750 g) ground beef or ground beef and pork mix
• 1/2 cup (60 g) shredded mozzarella cheese
• 1/2 cup (60 g) grated parmesan cheese
• 1 egg, beaten
• 2 garlic cloves, minced (or 1 tsp garlic powder)
• 1/4 cup (5 g) fresh parsley, chopped (or 1 tsp dried parsley)
• 1/4 cup (5 g) fresh basil, chopped (or 1 tsp dried basil)
• 1 tbsp fresh minced oregano (or 1/2 tsp dried oregano)
• 1 tsp fresh rosemary, finely minced (or 1/4 tsp dried rosemary)
• 1 tsp fresh thyme (or 1/4 tsp dried thyme)
• 1/4 cup (60 ml) olive oil
• Fine sea salt
• Ground black pepper
• 2 (28-oz) cans of crushed tomatoes
• 3 tbsp tomato paste
• 1/2 onion, finely sliced
• 1 bay leaf

Instructions:

1. In a large mixing bowl, combine the ground beef (or beef and pork mix), beaten egg, mozzarella, parmesan, garlic, and herbs. Season with 1 tsp of salt and pepper and mix with your hands.
2. Using lightly damp hands, roll the meatball mixture into 1.5-inch (4 cm) balls and set them aside on a plate.
3. Heat the olive oil in a large skillet over medium heat. Once the oil starts to shimmer, add the meatballs in batches, browning them on all sides for about 1 to 2 minutes per batch. This step adds flavor and texture to the meatballs.
4. Transfer the browned meatballs to the slow cooker. Add the crushed tomatoes, tomato paste, sliced onion, and bay leaf. Stir gently to coat the meatballs in the tomato sauce. Set the slow cooker to low and cook for 3 to 4 hours, or until the meatballs are no longer pink in the center.
5. After cooking, stir the sauce and taste it. Add more salt and pepper if needed. Serve the meatballs warm over zucchini noodles, keto pasta, or vegetables. You can also sprinkle additional grated parmesan or mozzarella cheese on top for extra flavor.

3. Slow Cooker Sausage and Peppers

This Slow Cooker Sausage and Peppers recipe is a flavorful and easy-to-make dish featuring Italian sausages, bell peppers, onions, and marinara sauce. The slow cooking process allows all the ingredients to meld together, creating a delicious, savory meal.

Whether served on a bun, over zoodles, or just as-is with melted cheese on top, this dish is perfect for a low-carb, keto-friendly meal. It’s also gluten-free, sugar-free, and full of bold Italian flavors.

Servings: 8 people

Ingredients:

• 1 package (5) Italian sausages (uncooked)
• 2 bell peppers (red & green), sliced
• 1 large onion, sliced
• 1/2 tsp garlic salt (or salt + garlic powder)
• 1/2 tsp Italian seasoning
• 1/2 tsp freshly ground black pepper
• 1 cup marinara sauce (Rao’s recommended)
• 1 tbsp olive oil
• 1/2 – 3/4 cup shredded mozzarella cheese (optional)

Instructions:

1. Heat a skillet over medium heat and drizzle in olive oil. Sear the sausages for 2-3 minutes on each side until they start to brown. The goal is not to cook them fully but to develop flavor. Once seared, transfer the sausages to the bottom of a slow cooker.
2. Layer the sliced onions and peppers on top of the sausages. Season with garlic salt, black pepper, and Italian seasoning. Pour the marinara sauce over the top and spread it evenly.
3. Cover and cook on high for 3-4 hours or on low for 6-7 hours. The sausages are ready when they reach an internal temperature of at least 160°F, and the peppers should be soft.
4. If you’d like to add cheese, transfer the sausage and peppers to a baking dish. Sprinkle 1/2 – 3/4 cup of shredded mozzarella cheese on top and broil for 1-2 minutes, keeping it 4 inches from the heat source, until the cheese is melted and bubbly.
5. Enjoy the sausage and peppers as is, over a bed of polenta, pasta, zoodles, and cauliflower rice, or serve them on a bun like a hearty hot dog.

4. Slow Cooker Cauliflower Chowder

This Slow Cooker Cauliflower Chowder is a creamy, comforting dish that’s perfect for chilly days. Made with cauliflower, garlic, onion, and a rich blend of cheddar cheese, cream cheese, and heavy whipping cream, it’s a low-carb alternative to traditional chowders.

The addition of bacon and a hint of hot sauce adds a savory depth of flavor, while thyme and red pepper bring subtle warmth. Simply toss the ingredients in your slow cooker, and let it simmer for a deliciously hearty meal.

Servings: 6 people

Ingredients:

• 6 ounces cream cheese
• 2 teaspoons kosher salt
• 1 teaspoon hot sauce (optional)
• ¼ teaspoon crushed red pepper
• 4 cups chicken broth
• 5 garlic cloves, chopped
• ¼ cup extra virgin olive oil
• 2.5 cups cheddar cheese
• ½ stick butter
• 1 cup heavy whipping cream
• 10 slices bacon
• ½ teaspoon white pepper (optional)
• 2 teaspoons thyme
• ½ chopped yellow onion (or 1 teaspoon onion powder)

Instructions:

1. If using full heads of cauliflower, core and chop them into florets. Use a food processor for this step, but avoid ricing the cauliflower.
2. In a bowl, combine olive oil, chopped garlic, salt, crushed red pepper (if using), and thyme. Toss this mixture over the cauliflower florets or spread it over them on a foil-lined baking pan for easier cleanup.
3. Bake at 400°F for 25-30 minutes. You can flip the florets midway through, but it’s not necessary.
4. While the cauliflower roasts, fry the bacon until crispy. Chop the bacon and set aside, but don’t discard the bacon grease.
5. In your slow cooker or on the stovetop, add the roasted cauliflower, sautéed onion and garlic, chicken broth, bacon, and any remaining spices (except cream cheese, cheddar, and heavy cream).
6. On the stovetop, bring the mixture to a boil and simmer for 25 minutes. In the slow cooker, cook for 4-6 hours.
7. Once cooked, use an immersion blender to puree the soup for a creamy texture. If you don’t have an immersion blender, you can blend the soup in a regular blender in batches.
8. Stir in the heavy cream, cream cheese, and 2 cups of cheddar cheese. Let it melt into the soup, creating a smooth, creamy consistency.

5. Keto Spinach Artichoke Dip

Keto Spinach Artichoke Dip is a creamy, indulgent appetizer that’s perfect for anyone following a low-carb lifestyle. This dish combines tender spinach, artichoke hearts, and a blend of cream cheese, sour cream, and Parmesan for a rich, velvety texture.

With garlic, mozzarella, and a hint of lemon juice, it offers a savory, flavorful experience. Ideal for dipping veggies or low-carb crackers, this keto-friendly dip makes a great addition to any gathering or as a tasty snack.

Servings– 24 people

Ingredients:

• 2 cups shredded mozzarella cheese
• 1 (8-ounce) package of cream cheese, cut into 1-inch pieces
• 1 lb fresh spinach, finely chopped
• 1 tsp ground black pepper
• 1/3 cup finely chopped yellow onions
• 1 (14-ounce) can of quartered artichoke hearts, drained and coarsely chopped
• 1/2 cup freshly grated Parmesan cheese
• 1 cup sour cream
• 1 tsp salt
• Hot sauce (optional)
• 3 cloves garlic, minced

Instructions:

1. Chop the spinach finely drain and chop the artichoke hearts. Mince the garlic and finely chop the onion.
2. Place the chopped spinach, artichokes, onion, and garlic into a 6-quart slow cooker. Add the cream cheese, sour cream, mozzarella cheese, and Parmesan cheese. Stir everything together to combine.
3. Add the salt, pepper, and hot sauce (if using) to the mixture. Stir to evenly distribute the seasonings.
4. Cover the slow cooker and cook the mixture on high for 2 hours, stirring occasionally if desired.
5. Once cooked, you can serve the dip directly from the slow cooker to keep it warm or transfer it to a serving dish.

6. Slow Cooker Crack Chicken Soup

Slow Cooker Crack Chicken Soup is a creamy, flavorful dish that’s sure to become a favorite. Made with tender chicken, cream cheese, bacon, and ranch seasoning, it’s a rich, comforting soup that combines savory and creamy flavors in every bite.

With a blend of chicken broth, cheddar cheese, and a hint of hot sauce, this soup is packed with bold taste. Simply set it in your slow cooker for an easy, hands-off meal that’s both satisfying and indulgent.

Servings– 8 people

Ingredients:

• 2 lb boneless skinless chicken breasts
• 2 (8-oz) packages of cream cheese
• 1 package of ranch dressing mix
• 1 lb bacon, cooked and chopped
• 4 cups unsalted chicken broth
• 1½ cup shredded cheddar cheese

Instructions:

1. Place chicken, cream cheese, ranch mix, bacon, and chicken broth into a 6-quart slow cooker.
2. Cover and cook on LOW for 6-8 hours.
3. Once cooked, remove the chicken, shred it with two forks, and return it to the pot.
4. Stir in cheddar cheese and cook until it melts.
5. Serve warm and enjoy!

7. Jalapeno Popper Dip

Jalapeno Popper Dip is a creamy, spicy, and savory appetizer that’s perfect for any occasion. With a base of cream cheese, cheddar cheese, and sour cream, this dip offers a rich, velvety texture. Sliced jalapenos bring a bold, spicy kick, while crispy bacon adds a savory crunch.

Topped with melted cheese and baked until bubbly, it’s the ultimate comfort food. Serve with tortilla chips, crackers, or veggies for dipping, and enjoy the perfect balance of heat and creaminess in every bite.

Servings: 12 people

Ingredients:

• 1 (8-ounce) block cream cheese, softened
• 1 cup mayonnaise
• 1 cup shredded Monterey Jack cheese, divided
• 1 cup shredded Parmesan cheese
• 1 (4-ounce) can diced jalapeños
• 1 (4-ounce) can diced green chilies
• Vegetable dippers, to serve

Instructions:

1. Preheat the oven to 350°F.
2. In a bowl, mix together cream cheese, mayonnaise, ½ cup Monterey Jack, Parmesan, jalapeños, and chilies.
3. Spread mixture into an 8×8 casserole dish and bake for 20-25 minutes until bubbly and slightly browned.
4. Garnish with green onions or jalapeños if desired.
5. Serve with vegetable dippers or low-carb crackers.

8. Slow Cooker Pork Loin

Slow Cooker Pork Loin is a tender and flavorful dish that’s perfect for a hands-off meal. The pork loin is seasoned with a blend of savory spices, then slow-cooked to perfection in the crockpot with onions and broth, allowing it to absorb all the delicious flavors.

The result is juicy, melt-in-your-mouth pork that’s ideal for serving with mashed potatoes, rice, or veggies. Whether for a weeknight dinner or a special occasion, this recipe makes it easy to enjoy a flavorful, comforting meal.

Servings: 8 people

Ingredients:

• 3 to 4 lb boneless pork loin
• Salt and pepper
• 1 tbsp avocado oil
• 4 cloves garlic, sliced
• 2 tbsp fresh chopped rosemary
• ½ cup dry white wine (or chicken broth)
• 3 tbsp Dijon mustard

Instructions:

1. Season pork loin with salt and pepper.
2. Heat oil in a skillet and brown the pork on all sides.
3. Transfer to a slow cooker. In the same skillet, cook garlic and rosemary until fragrant, then deglaze with white wine and stir in Dijon mustard.
4. Pour the mixture over the pork.
5. Cook on HIGH for 3-4 hours or LOW for 6-8 hours, until the pork reaches an internal temperature of 145°F.
6. Slice the pork and serve with sauce, optionally broiling for 2-4 minutes for extra crispiness.

9. Creamy Tuscan Soup

Creamy Tuscan Soup is a hearty and flavorful dish that combines savory Italian sausage, aromatic garlic, and sautéed onions with sun-dried tomatoes, kale, and a medley of herbs. This comforting soup is slow-cooked in a rich chicken stock base, allowing the flavors to meld beautifully.

Finished with a touch of cream, it achieves a luscious texture that pairs perfectly with the earthy kale. Garnished with parsley and Parmesan cheese, this soup is perfect for cozy evenings or as a satisfying meal any time of year.

Servings: 4 people

Ingredients:

• 1 lb Italian sausage, casings removed
• 2 Tbsp olive oil
• 6 cups low-sodium chicken broth
• 1 medium onion, chopped
• 5 cups chopped kale (see note 1)
• 1/2 cup sun-dried tomatoes, cut into strips
• 4-5 garlic cloves, finely chopped
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 cup heavy cream
• 1/2 tsp crushed red chili flakes
• Salt and pepper, to taste
• Fresh parsley and Parmesan cheese, for garnish

Instructions:

1. Heat olive oil in a heavy soup pot over medium-high heat. Add chopped onion and sauté until translucent, about 5-6 minutes.
2. Stir in finely chopped garlic and cook for 1 minute.
3. Add Italian sausage, breaking it into chunks with a spoon, and cook until browned, about 4-5 minutes.
4. Pour in 1 cup of chicken broth to deglaze the pot, scraping up any browned bits from the bottom.
5. Transfer the mixture to a crockpot and add the remaining chicken broth, sun-dried tomatoes, thyme, oregano, chili flakes, salt, and pepper.
6. Cover and cook on low for 5-6 hours or high for 3-4 hours.
7. Stir in chopped kale and cook until wilted, about 1-2 minutes.
8. Add heavy cream and heat the soup until hot.
9. Serve in bowls garnished with fresh parsley and Parmesan cheese.

10. Cajun Pulled Pork

Cajun Pulled Pork is a bold and flavorful dish, perfect for those who enjoy a bit of heat and spice. The pork is seasoned with a zesty Cajun spice blend and slow-cooked until it’s fork-tender and easy to shred.

The slow cooking process allows the flavors to meld together, creating a juicy and tender pulled pork that’s perfect for sandwiches, tacos or served over rice. This dish is a fantastic way to spice up any meal with minimal effort and maximum flavor.

Servings: 12 servings

Ingredients:

• 2 Tbsp Creole seasoning
• 1 Tbsp smoked paprika
• 7-8 garlic cloves, finely chopped
• 2 tsp salt
• 1 Tbsp Louisiana hot sauce
• 1 cup apple cider
• 4-5 pound Boston butt

Instructions:

1. Combine all dry ingredients with the chopped garlic.
2. Generously rub the mixture all over the pork.
3. Place the pork, fat side up, in the slow cooker, and add the apple cider and hot sauce.
4. Cover and cook on low for about 8 hours, or on high for 5 hours.
5. Once cooked, shred the meat using two forks and toss well with the sauce.

11. Slow-Cooker Pork Tenderloin

Slow-cooker Pork Tenderloin is a flavorful, tender dish that’s perfect for a hassle-free meal. The pork tenderloin is seasoned with a blend of spices and cooked low and slow in the slow cooker, resulting in a juicy, melt-in-your-mouth texture.

As it cooks, the tenderloin absorbs all the savory flavors, making it an ideal main dish for any occasion. This easy recipe requires minimal prep time and is great for meal prepping, ensuring a delicious, hearty meal with little effort.

Servings: 6 people

Ingredients:

• 1 teaspoon smoked paprika
• ¼ cup chicken broth
• 1 tablespoon avocado oil
• ¼ cup low-sodium soy sauce
• ½ teaspoon red pepper flakes
• 1 tablespoon Dijon mustard
• 3 pounds pork tenderloin (see note)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• ¼ cup brown sugar substitute

Instructions:

1. In a small bowl, combine paprika, onion powder, garlic powder, and salt.
2. Rub the spice mixture evenly over the pork tenderloin to coat.
3. Heat avocado oil in a large, heavy-bottomed skillet over high heat.
4. Once the oil is hot, sear the pork tenderloin on all sides.
5. Transfer the seared pork to the slow cooker.
6. In a small bowl, whisk together soy sauce, chicken broth, brown sugar substitute, dijon mustard, and red pepper flakes.
7. Pour the sauce mixture over the pork in the slow cooker.
8. Cover the slow cooker and cook on low for 4 hours or on high for 3 hours.
9. Check that the pork reaches an internal temperature of 145°F before serving.

12. Slow-cooker Buffalo Chicken

Slow-Cooker Buffalo Chicken is a delicious, flavorful dish that combines the heat of buffalo sauce with tender, shredded chicken. Perfect for game day, sandwiches, or wraps, this recipe requires minimal effort as the chicken simmers in a spicy buffalo sauce, absorbing all the bold flavors.

Simply place the chicken in the slow cooker with the sauce, let it cook until it’s fork-tender, then shred it to serve. This dish is a crowd-pleasing favorite that’s easy to prepare and packed with flavor.

Servings: 8 people

Ingredients:

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

Instructions:

1. Lightly spray a 4-quart slow cooker with cooking spray.
2. Place the chicken breasts into the slow cooker and pour buffalo sauce over them.
3. Sprinkle ranch seasoning on top and drizzle with oil.
4. Cook on low for 6-8 hours until the chicken is tender.
5. Remove the chicken, shred it, and return it to the slow cooker.
6. Serve the shredded chicken in lettuce wraps, low-carb tortillas, or with a salad.

13. Crock-Pot Butternut Squash Soup

Crock-Pot Butternut Squash Soup is a comforting, creamy dish that’s perfect for cooler weather. The butternut squash is slow-cooked with onions, garlic, and savory seasonings, allowing the flavors to meld together. Once tender, the ingredients are blended into a smooth, velvety soup.

This recipe is easy to prepare, requiring minimal effort, and it is a great option for meal prep. The naturally sweet and earthy flavor of the squash pairs perfectly with warm spices, making it a cozy and satisfying meal.

Servings: 8 people

Ingredients:

• 1 tablespoon extra-virgin olive oil
• 1 teaspoon kosher salt
• 2 medium apples, cored and roughly diced (no need to peel)
• 2 medium butternut squash (about 6 pounds total)
• 1/4 teaspoon ground black pepper (use white for a milder taste)
• 2 cups low-sodium vegetable broth or low-sodium chicken broth
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon cayenne pepper
• 3/4 cup light coconut milk (may use up to 1 1/2 cups from one 14-ounce can)
• Toasted pumpkin seeds
• Chopped fresh sage
• Coconut cream, coconut yogurt (dairy-free)
• 1 medium yellow onion, chopped into 1/4- to 1/2-inch dice (about 1 1/2 cups total)

Instructions:

1. Lightly coat a 4-quart or larger slow cooker with nonstick spray.
2. In a medium saucepan, heat olive oil over medium heat.
3. Add the chopped onion and cook for 8-10 minutes, stirring occasionally, until softened and fragrant.
4. Transfer the cooked onion to the slow cooker.
5. Trim the ends off the butternut squash, peel it with a vegetable peeler, and cut it in half lengthwise.
6. Scoop out the seeds, then cut the squash into 3/4-inch cubes and transfer them to the slow cooker.
7. Add diced apples, broth, salt, black pepper, nutmeg, and cayenne pepper to the slow cooker.
8. Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours, until the squash and apples are tender.
9. Stir in 3/4 cup coconut milk, then use an immersion blender or transfer the soup in batches to a food processor or blender to puree.
10. Return the pureed soup to the slow cooker, adjusting consistency with additional coconut milk and seasoning to taste. Serve hot with your preferred toppings.

14. Slow-cooker Chicken Cacciatore

Slow-Cooker Chicken Cacciatore is a hearty, flavorful Italian dish that’s easy to prepare and perfect for a family meal. Chicken thighs simmered in a rich tomato sauce with onions, bell peppers, garlic, and a blend of herbs, absorbing all the savory flavors as they cook.

The slow cooking process makes the chicken incredibly tender and juicy. Serve this comforting dish over pasta, rice, or crusty bread for a satisfying and delicious meal with minimal effort.

Servings: 6 people

Ingredients:

• 1 cup red wine
• 1 teaspoon pepper
• 1 brown onion, diced
• 3 bay leaves
• 400 grams mushrooms, sliced
• 1 tablespoon chicken stock paste (see note above)
• 1 400-gram tin tomatoes
• 12 chicken thighs
• 2 tablespoons dried oregano
• 4 tablespoons olive oil
• 1 red capsicum, diced
• 2 tablespoons dried parsley
• 700 grams Passata
• 1 yellow capsicum, diced
• 4 tablespoons tomato paste
• 1/2 teaspoon cayenne pepper
• 3 tablespoons garlic paste

Instructions:

1. Heat olive oil in a large frying pan over medium-high heat.
2. Brown the chicken thighs on all sides, cooking in batches to avoid overcrowding.
3. Place the chopped vegetables at the bottom of the slow cooker.
4. Top the vegetables with the browned chicken thighs.
5. Mix all remaining ingredients (except for the parmesan, fresh parsley, and olives) and pour the mixture over the chicken and vegetables.
6. Stir to combine everything evenly.
7. Cook on low for 8 hours or high for 4 hours. If the sauce is thin, remove the lid during the final hour on low or the last 30 minutes on high.
8. Stir in black olives and serve with cauliflower rice or mashed potatoes, garnished with grated parmesan and fresh parsley sprigs.

15. Crockpot Greek Chicken

Crockpot Greek Chicken is a simple yet flavorful dish that brings the vibrant tastes of Greece to your table. Tender chicken breasts or thighs cook in a zesty combination of lemon, garlic, olives, and herbs like oregano and thyme.

The slow cooking process allows the chicken to absorb all the Mediterranean flavors, resulting in a juicy and aromatic meal. Serve it with rice, pita, or a fresh salad for a light and delicious dinner that’s effortless to prepare.

Servings: 8 people

Ingredients:

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

Instructions:

1. Spray the crock of the slow cooker with nonstick cooking spray.
2. Place the chicken breasts in the crock, laying them flat.
3. In a medium bowl, combine crushed garlic, spices, olive oil, lemon juice, and lemon zest. Whisk to combine.
4. Pour the garlic and spice mixture over the chicken breasts.
5. Slice the remaining lemon and place the slices on top of the chicken.
6. Cover the slow cooker with the lid.
7. Cook on low for 6-8 hours or on high for 4-6 hours, until the chicken is tender and the internal temperature reaches 165°F.
8. Once cooked, transfer the chicken and sauce to a large serving bowl and garnish with fresh herbs, such as parsley, if desired.
9. The cooked lemon slices are edible but optional to discard. Serve the chicken with cauliflower rice for a low-carb option, or regular white rice. Store leftovers in an airtight container.