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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.