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Low Carb Crockpot Lemon Chicken

I need easy in my life. Some of my days are a bit more laid back but more often than not, I am running in so many different directions right now. I know one day my life will slow down and I will miss these days, so until then, easy meals are a necessity for me. I like to provide home cooked meals for my family most nights of the week. That’s where the prepping 5 low carb dinners, trim healthy mama s meals, in an hour came into play. I started making youtube videos showing me making them up in the hour and saving my waistline and budget in the process. This is one of those recipes. I bought a family pack of chicken thighs and used half for this recipe and the other half for baked chicken thighs and sheet pan veggie. You can prep this ahead or make it the day you want to it. Either way this is a delicious meal. I served this with mashed cauliflower (my kids had mashed potatoes) and a salad.

Low Carb Crockpot Lemon Chicken


  • 2 lb Chicken Thighs
  • 2 T Olive Oil
  • 1 Small Onion diced
  • 2 t Minced Garlic
  • 1 t Italian Seasoning
  • 1/2 t Onion powder
  • 1/2 t Salt
  • 1/4 t Black Pepper
  • 1 t Mustard yellow from your fridge, I used Dijon
  • 3/4 C Chicken Broth
  • 1/2 C Heavy Cream
  • 1 T Lemon Juice you can add more for a more intense flavor


  • Heat olive oil in a large skillet over medium heat. Add diced onion. Cook for a few minutes and add the minced garlic (garlic tends to burn fast so you put it in after the onion has cooked a little. Cook for another 3 or so minutes and place in your crockpot.
  • Turn up the heat to about a medium-high. Mix up the seasoning: the salt, pepper, Italian seasoning, and garlic powder. Sprinkle half of the mixture on to the thighs. Place the thighs into the skillet, seasoned side down. Brown for 3 minutes. Sprinkle the rest of the seasoning mixture on the side facing up. Turn the thighs over and brown for 3 minutes on that side. Place in crockpot. Pour in the chicken broth.
  • Bake for 5-6 hours on low. When ready to eat, add cream, mustard and lemon juice to the crockpot. Stir together.
  • Optional: to make a thick sauce, add 1/2 t of xanthan gum or gluccie and whisk until thick. Or you can place on the stove in a small pot and allow to reduce over medium to medium-low heat. I am often in a hurry and don’t do the extra step.
  • Serve your thighs over mashed cauliflower, or potatoes and spoon extra sauce on top.


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