15 Low Carb Crock Pot Recipes

Low Carb Crock Pot Recipes have gained significant popularity over the years, thanks to their proven benefits in weight management, improved blood sugar levels, and better overall health. By reducing carbohydrate intake and focusing on protein and healthy fats, many individuals have successfully adopted low-carb eating to achieve their fitness and wellness goals. However, sticking to a low-carb lifestyle can be challenging without the right tools and recipes.

Enter the Crock Pot—an essential kitchen gadget that makes meal preparation effortless and convenient. A Crock Pot allows you to slow-cook meals with minimal hands-on effort, making it the perfect solution for creating delicious low-carb meals with ease. Simply add your ingredients, set it, and let the slow cooker work its magic while you go about your day. This time-saving method of cooking not only preserves the nutrients and flavors of your ingredients but also ensures that your meals are rich, tender, and satisfying.

Low Carb Crock Pot Recipes

1. Crock Pot Chicken Alfredo

This Crock Pot Chicken Alfredo is a creamy, rich, and comforting dish that’s low-carb and easy to prepare. The tender chicken, smothered in a garlic-infused Alfredo sauce, creates a satisfying meal that’s perfect for weeknight dinners or meal prepping. Instead of traditional pasta, this recipe uses zucchini noodles or cauliflower rice, making it a healthier, low-carb alternative to the classic.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup heavy cream
• 1 cup chicken broth
• 1/2 cup grated Parmesan cheese
• 2 tablespoons butter
• 3 cloves garlic, minced
• 1 teaspoon Italian seasoning
• Salt and pepper, to taste
• 2 medium zucchinis (spiralized into noodles) or 2 cups cauliflower rice
• 1/4 cup chopped parsley (optional, for garnish)

Instructions:

1. Place the chicken breasts in the bottom of the Crock Pot.
2. In a separate bowl, whisk together the heavy cream, chicken broth, Parmesan cheese, butter, garlic, Italian seasoning, salt, and pepper.
3. Pour the mixture over the chicken breasts in the Crock Pot.
4. Cover and cook on low for 4-6 hours or until the chicken is cooked through and tender.
5. Once the chicken is cooked, remove it from the Crock Pot and shred it using two forks. Return the shredded chicken to the sauce in the Crock Pot and stir to combine.
6. If using zucchini noodles, sauté them separately in a pan for 2-3 minutes until slightly tender, or if using cauliflower rice, cook it in a microwave or stove top according to package instructions.
7. Serve the shredded chicken and sauce over the zucchini noodles or cauliflower rice. Garnish with chopped parsley, if desired.

Nutritional Information (per serving):

• Calories: 350 kcal
• Protein: 40g
• Fat: 20g
• Carbohydrates: 6g
• Fiber: 2g
• Net Carbs: 4g
• Sugar: 2g

2. Beef and Broccoli

Beef and Broccoli is a classic, flavorful dish that’s made even easier and healthier in the Crock Pot. This low-carb version features tender strips of beef cooked in a savory sauce, combined with fresh broccoli florets for a nutrient-packed meal. The sauce is made with simple ingredients like soy sauce, garlic, and ginger, creating a rich, slightly tangy flavor that complements the beef and broccoli perfectly. It’s an ideal dish for busy weeknights, as the Crock Pot does most of the work for you.

Ingredients:

• 1 lb flank steak or sirloin, sliced thin against the grain
• 1 tablespoon olive oil
• 1/4 cup soy sauce (or coconut aminos for a gluten-free version)
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 2 teaspoons fresh ginger, grated
• 3 cloves garlic, minced
• 1/4 cup beef broth
• 1/2 teaspoon red pepper flakes (optional for heat)
• 4 cups broccoli florets
• 1 tablespoon cornstarch (optional, for thicker sauce)
• 2 tablespoons water (optional, for cornstarch slurry)

Instructions:

1. Heat the olive oil in a pan over medium heat. Add the sliced beef in batches, searing each side for 1-2 minutes until browned. Transfer the beef to the Crock Pot.
2. In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, ginger, garlic, beef broth, and red pepper flakes (if using). Pour the sauce over the beef in the Crock Pot.
3. Cover and cook on low for 4-5 hours, or until the beef is tender.
4. About 30 minutes before serving, add the broccoli florets to the Crock Pot and stir to combine with the beef and sauce. Continue cooking until the broccoli is tender.
5. (Optional) For a thicker sauce, mix the cornstarch with water to create a slurry. Stir it into the sauce about 10 minutes before serving, and cook until the sauce thickens to your liking.
6. Serve the beef and broccoli over cauliflower rice or as-is for a delicious low-carb meal.

Nutritional Information (per serving):

• Calories: 280 kcal
• Protein: 30g
• Fat: 16g
• Carbohydrates: 7g
• Fiber: 3g
• Net Carbs: 4g
• Sugar: 2g

3. Crock Pot Eggplant Parmesan

Crock Pot Eggplant Parmesan is a low-carb twist on the classic Italian dish. This recipe layers tender eggplant slices with marinara sauce, mozzarella, and Parmesan cheese, all slow-cooked to perfection in the Crock Pot. It’s an easy, hands-off way to enjoy a comforting, cheesy dish without the carbs from traditional breadcrumbs and pasta. Whether you’re following a low-carb lifestyle or just craving a healthier version of a beloved classic, this dish is sure to satisfy.

Ingredients:

• 2 medium eggplants, sliced into 1/2-inch thick rounds
• 1 1/2 cups marinara sauce (look for a low-sugar variety)
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 1 tablespoon dried basil
• 1 tablespoon dried oregano
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste
• Fresh basil, chopped (optional, for garnish)

Instructions:

1. Preheat your Crock Pot on low heat.
2. Lightly salt the eggplant slices and place them on paper towels to draw out excess moisture. Let them sit for 15-20 minutes, then pat them dry with a clean towel.
3. Heat olive oil in a large pan over medium heat. Briefly sauté the eggplant slices in batches for 2-3 minutes per side, until lightly golden. (This step is optional but helps reduce excess moisture and adds flavor.)
4. Once the eggplant is cooked, layer the bottom of the Crock Pot with a small amount of marinara sauce. Follow with a layer of eggplant slices, then top with mozzarella cheese, Parmesan cheese, basil, oregano, garlic powder, salt, and pepper. Repeat the layering process until all ingredients are used up.
5. Cover and cook on low for 4-5 hours, or until the eggplant is tender and the cheese is melted and bubbly.
6. Garnish with fresh basil before serving, if desired.

Nutritional Information (per serving):

• Calories: 280 kcal
• Protein: 15g
• Fat: 22g
• Carbohydrates: 12g
• Fiber: 6g
• Net Carbs: 6g
• Sugar: 6g

4. Low Carb Chicken Taco Soup

Low Carb Chicken Taco Soup is a flavorful, hearty, and easy-to-make dish that’s perfect for a busy weeknight or a cozy weekend meal. This Crock Pot recipe combines tender chicken, taco seasoning, and a variety of vegetables in a savory broth, creating a delicious, low-carb soup that’s both filling and satisfying. With minimal prep time, you can set it and forget it, allowing the flavors to meld perfectly. Top it with your favorite low-carb toppings like avocado, cheese, or sour cream for an extra burst of flavor.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes (no added sugar)
• 1 can (4 oz) diced green chilies
• 1 can (8 oz) tomato sauce
• 1 cup chicken broth
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon onion powder
• Salt and pepper, to taste
• 1/2 cup heavy cream (optional, for creamier soup)
• 1 cup shredded cheddar cheese (optional, for topping)
• 1/4 cup chopped fresh cilantro (optional, for garnish)
• Avocado slices (optional, for garnish)
• Sour cream (optional, for garnish)

Instructions:

1. Place the chicken breasts, onion, garlic, diced tomatoes, green chilies, tomato sauce, chicken broth, chili powder, cumin, paprika, onion powder, salt, and pepper into the Crock Pot.
2. Stir to combine the ingredients. Cover and cook on low for 6-7 hours, or until the chicken is tender and easily shredded.
3. Remove the chicken from the Crock Pot and shred it with two forks. Return the shredded chicken to the soup and stir to combine.
4. (Optional) For a creamier texture, stir in the heavy cream at this point.
5. Serve the soup in bowls and top with shredded cheddar cheese, avocado slices, sour cream, and fresh cilantro, if desired.

Nutritional Information (per serving):

• Calories: 320 kcal
• Protein: 30g
• Fat: 22g
• Carbohydrates: 8g
• Fiber: 2g
• Net Carbs: 6g
• Sugar: 4g

5. Crock Pot Pork Carnitas

Crock Pot Pork Carnitas is a delicious, low-carb version of the classic Mexican dish, made effortlessly in a slow cooker. This recipe features tender, slow-cooked pork that’s seasoned with aromatic spices like cumin, garlic, and oregano, then crisped up in the oven or on the stovetop for a flavorful, crispy texture. The result is a savory, melt-in-your-mouth pork that’s perfect for tacos, salads, or simply served with a side of roasted vegetables. Enjoy this low-carb treat that’s both satisfying and packed with flavor!

Ingredients:

• 3-4 lbs pork shoulder or pork butt, trimmed and cut into large chunks
• 1 medium onion, quartered
• 4 cloves garlic, smashed
• 1 tablespoon ground cumin
• 1 tablespoon chili powder
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cinnamon
• 1/2 cup chicken broth
• 2 tablespoons lime juice
• 1 bay leaf
• Salt and pepper, to taste
• Olive oil (for crisping, optional)
• Fresh cilantro, chopped (optional, for garnish)
• Lime wedges (optional, for serving)

Instructions:

1. Place the pork chunks, onion, garlic, cumin, chili powder, oregano, paprika, cinnamon, chicken broth, lime juice, and bay leaf into the Crock Pot.
2. Season with salt and pepper to taste and stir to combine. Cover and cook on low for 7-8 hours, or until the pork is tender and easily shredded.
3. Once the pork is done, remove it from the Crock Pot and shred it using two forks.
4. (Optional) For crispy carnitas, heat a large skillet over medium-high heat and add a bit of olive oil. Once hot, add the shredded pork in batches, pressing it down to get crispy edges. Cook for 4-5 minutes until the pork becomes crispy and golden.
5. Serve the carnitas in lettuce wraps, low-carb tortillas, or over a bed of greens. Garnish with fresh cilantro and lime wedges for extra flavor.

Nutritional Information (per serving):

• Calories: 280 kcal
• Protein: 30g
• Fat: 18g
• Carbohydrates: 4g
• Fiber: 1g
• Net Carbs: 3g
• Sugar: 1g

6. Zucchini Lasagna

Zucchini Lasagna is a low-carb, gluten-free alternative to traditional lasagna, featuring thinly sliced zucchini in place of pasta sheets. This Crock Pot version layers zucchini with savory marinara sauce, seasoned ground beef, ricotta, and mozzarella cheese for a hearty, satisfying dish that tastes just like the original. Perfect for anyone looking to reduce carbs without sacrificing flavor, this zucchini lasagna is a crowd-pleasing meal that’s easy to prepare and even easier to enjoy.

Ingredients:

• 4 medium zucchinis, sliced thinly lengthwise
• 1 lb ground beef (or turkey for a leaner option)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 cups marinara sauce (low-sugar, if desired)
• 1 1/2 cups ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 tablespoon dried basil
• 1 tablespoon dried oregano
• 1/2 teaspoon red pepper flakes (optional)
• Salt and pepper, to taste
• Olive oil (for sautéing)

Instructions:

1. Start by slicing the zucchini lengthwise into thin strips. You can use a mandolin for even slices. Lightly salt the zucchini strips and set them aside for 10-15 minutes to release excess moisture. Pat them dry with a paper towel.
2. While the zucchini is resting, heat olive oil in a skillet over medium heat. Add the chopped onion and garlic, sautéing until softened, about 3 minutes.
3. Add the ground beef to the skillet and cook until browned, breaking it apart with a spoon. Season with salt, pepper, basil, oregano, and red pepper flakes (if using).
4. Stir in the marinara sauce and simmer for 5 minutes to combine the flavors. Remove from heat.
5. In a separate bowl, mix together the ricotta cheese and Parmesan cheese.
6. To assemble the lasagna, spread a thin layer of the meat sauce at the bottom of the Crock Pot. Layer zucchini strips on top, followed by a layer of the ricotta mixture, then a layer of mozzarella cheese. Repeat the layers, finishing with a top layer of mozzarella cheese.
7. Cover and cook on low for 4-5 hours, or until the zucchini is tender and the cheese is melted and bubbly.
8. Let the lasagna rest for 10 minutes before serving to allow it to firm up. Garnish with additional basil or Parmesan if desired.

Nutritional Information (per serving):

• Calories: 290 kcal
• Protein: 20g
• Fat: 18g
• Carbohydrates: 9g
• Fiber: 3g
• Net Carbs: 6g
• Sugar: 5g

7. Low Carb Beef Stew

This Low Carb Beef Stew is a rich, hearty dish that’s perfect for a comforting meal without the excess carbs. Tender chunks of beef, slow-cooked with vegetables like carrots, celery, and onions, are infused with aromatic herbs and spices to create a deeply flavorful broth. Unlike traditional beef stew, this version swaps out high-carb potatoes for cauliflower, making it a low-carb alternative that doesn’t compromise on taste or texture. It’s a perfect meal for chilly nights, offering warmth and satisfaction in every spoonful.

Ingredients:

• 2 lbs beef stew meat (chuck or round), cut into 1-inch pieces
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 cups beef broth (low-sodium)
• 1 cup water
• 1 1/2 cups cauliflower florets (to replace potatoes)
• 2 carrots, sliced
• 2 celery stalks, chopped
• 1 tablespoon tomato paste
• 2 teaspoons dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• Salt and pepper, to taste
• 2 tablespoons olive oil (for searing)
• 1/4 cup fresh parsley, chopped (optional, for garnish)

Instructions:

1. Heat the olive oil in a large skillet over medium-high heat. Season the beef stew meat with salt and pepper, then add it to the skillet in batches. Sear the meat until browned on all sides, about 5 minutes per batch. Remove the meat and set it aside.
2. In the same skillet, sauté the chopped onion and garlic until softened, about 3 minutes.
3. Transfer the browned beef, sautéed onion, and garlic to the Crock Pot. Add the beef broth, water, tomato paste, thyme, rosemary, and bay leaf. Stir to combine.
4. Add the cauliflower, carrots, and celery to the Crock Pot. Season with salt and pepper.
5. Cover and cook on low for 6-8 hours, or until the beef is tender and the flavors have melded together.
6. Remove the bay leaf and adjust seasoning if necessary. Serve hot, garnished with fresh parsley if desired.

Nutritional Information (per serving):

• Calories: 280 kcal
• Protein: 30g
• Fat: 15g
• Carbohydrates: 9g
• Fiber: 3g
• Net Carbs: 6g
• Sugar: 4g

8. Crock Pot Stuffed Peppers

Crock Pot Stuffed Peppers are a delicious and healthy low-carb meal that’s perfect for busy weeknights. This recipe features bell peppers stuffed with a flavorful mixture of ground beef (or turkey), cauliflower rice, cheese, and aromatic spices, then slow-cooked in the Crock Pot until the peppers are tender and the flavors have melded together. These stuffed peppers are a great way to enjoy a satisfying, low-carb dish packed with protein and vegetables.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 lb ground beef or turkey
• 1 1/2 cups cauliflower rice (or cooked quinoa for a slightly higher carb option)
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 cup shredded mozzarella cheese (or a cheese of choice)
• 1/2 cup tomato sauce (low-sugar)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper, to taste
• 1 tablespoon olive oil (for sautéing)
• Fresh parsley, chopped (optional, for garnish)

Instructions:

1. In a skillet, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing for 3-4 minutes until softened.
2. Add the ground beef (or turkey) to the skillet, seasoning with salt, pepper, oregano, and basil. Cook until the meat is browned, breaking it apart as it cooks. Drain any excess fat.
3. Stir in the cauliflower rice (or quinoa) and tomato sauce into the meat mixture. Remove from heat and let it cool slightly.
4. Stuff each bell pepper with the meat and cauliflower rice mixture, pressing down gently to pack it in.
5. Place the stuffed peppers in the Crock Pot. Pour any remaining meat mixture around the peppers.
6. Cover and cook on low for 4-6 hours, or until the peppers are tender.
7. About 30 minutes before serving, sprinkle the shredded mozzarella cheese on top of each stuffed pepper. Cover and cook for an additional 30 minutes, or until the cheese is melted and bubbly.
8. Serve the stuffed peppers hot, garnished with fresh parsley if desired.

Nutritional Information (per serving):

• Calories: 350 kcal
• Protein: 28g
• Fat: 22g
• Carbohydrates: 12g
• Fiber: 5g
• Net Carbs: 7g
• Sugar: 5g

9. Crock Pot Chicken Cacciatore

Crock Pot Chicken Cacciatore is a classic Italian dish made easy with the slow cooker. Tender chicken is simmered in a flavorful sauce made with tomatoes, bell peppers, onions, and a blend of aromatic herbs and spices. This low-carb version skips the pasta and focuses on the rich, savory sauce and succulent chicken. It’s a hearty, satisfying meal that’s perfect for busy days, delivering all the bold flavors of traditional chicken cacciatore without the carbs.

Ingredients:

• 4 bone-in, skinless chicken thighs (or breasts)
• 1 large onion, chopped
• 2 bell peppers, sliced
• 1 can (14.5 oz) diced tomatoes (no added sugar)
• 1/2 cup dry white wine (optional)
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/4 teaspoon red pepper flakes (optional)
• Salt and pepper, to taste
• 2 tablespoons olive oil (for searing)
• 1/4 cup fresh parsley, chopped (for garnish)

Instructions:

1. Season the chicken thighs with salt, pepper, basil, oregano, garlic powder, and red pepper flakes (if using).
2. Heat olive oil in a skillet over medium-high heat. Sear the chicken thighs for about 2-3 minutes per side until golden brown. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the chopped onion and bell peppers, sautéing for 3-4 minutes until softened. Add the diced tomatoes and wine (if using), scraping up any browned bits from the bottom of the pan.
4. Transfer the sautéed vegetables and tomato mixture to the Crock Pot. Place the seared chicken thighs on top of the vegetables.
5. Cover and cook on low for 6-7 hours, or until the chicken is tender and fully cooked.
6. Serve the chicken cacciatore hot, garnished with fresh parsley.

Nutritional Information (per serving):

• Calories: 320 kcal
• Protein: 28g
• Fat: 20g
• Carbohydrates: 9g
• Fiber: 2g
• Net Carbs: 7g
• Sugar: 4g

10. Low Carb Chili

Low Carb Chili is a hearty, flavorful dish perfect for cold days or any time you’re craving comfort food without the carbs. Made with lean ground beef (or turkey), bell peppers, tomatoes, and a variety of spices, this chili is rich in flavor while keeping the carb count low by skipping beans. Slow-cooked to allow the flavors to meld together, it’s a satisfying and filling meal that works well for meal prepping or feeding a crowd. It’s perfect for those following a low-carb lifestyle but still craving a classic chili.

Ingredients:

• 1 lb ground beef or turkey
• 1 medium onion, chopped
• 2 bell peppers, chopped
• 1 can (14.5 oz) diced tomatoes (no added sugar)
• 1 can (6 oz) tomato paste
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper (optional for heat)
• Salt and pepper, to taste
• 1/2 cup beef broth (low-sodium)
• 1 tablespoon olive oil (for sautéing)
• Fresh cilantro or green onions, chopped (optional, for garnish)

Instructions:

1. In a large skillet, heat olive oil over medium heat. Add the chopped onion and bell peppers, sautéing until softened, about 4-5 minutes.
2. Add the ground beef (or turkey) to the skillet and cook until browned, breaking it apart as it cooks. Drain any excess fat.
3. Transfer the cooked meat and vegetables to the Crock Pot. Add the diced tomatoes, tomato paste, chili powder, cumin, paprika, garlic powder, and cayenne pepper. Stir to combine.
4. Pour in the beef broth and stir again. Season with salt and pepper to taste.
5. Cover and cook on low for 6-8 hours, or until the chili has thickened and the flavors have fully melded together.
6. Serve the chili hot, garnished with fresh cilantro or green onions, if desired.

Nutritional Information (per serving):

• Calories: 250 kcal
• Protein: 25g
• Fat: 15g
• Carbohydrates: 9g
• Fiber: 3g
• Net Carbs: 6g
• Sugar: 4g

FAQ

Are Crock Pot low carb recipes easy to prepare?

Yes! Crock Pot low carb recipes are incredibly easy to prepare. Most recipes involve simple chopping and adding ingredients to the Crock Pot. Once the ingredients are in, the slow cooker does all the work, making these meals perfect for busy days or meal prepping.

Can I substitute ingredients in low-carb Crock Pot recipes?

Absolutely! Many ingredients can be swapped to suit your preferences or dietary needs. For example, you can substitute cauliflower rice for regular rice, or use ground turkey instead of beef. Just make sure to keep an eye on the carb content of any substitutions to maintain the low-carb nature of the recipe.

Can I make these recipes ahead of time?

Yes! Low carb Crock Pot recipes are perfect for meal prep. You can prepare the ingredients ahead of time, store them in the fridge or freezer, and then cook them when you’re ready. Some recipes even taste better after sitting for a day or two, allowing the flavors to meld.

Are these low carb Crock Pot recipes suitable for families?

Yes! These recipes are family-friendly and can easily be adjusted to serve a crowd. Many of the dishes are hearty and filling, making them perfect for both adults and kids while sticking to a low-carb lifestyle. Just be sure to check portion sizes if you want to stay on track with your carb goals.