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Low Carb Creamy Chicken and Mushrooms


  • Crockpot


  • 2 lb Boneless, skinless Chicken Thighs
  • 2 T Minced Garlic
  • 8 oz Cremini Mushrooms, sliced
  • 3/4 C Chicken Broth, Dry White Wine, or Water
  • 1 Pinch Red Pepper Flakes
  • 1 T Dried Parsley
  • 3/4 t Salt
  • 1/2 t Black Pepper
  • 1/3 C Heavy Cream
  • 1/3 C Parmesan Cheese
  • Low Carb Pasta of Choice
  • Xanthan gum, if your mixture is thinner than you want, you can add up to 1 tsp of xanthan gum to thicken it up.


  • Place chicken thighs into the base of your crockpot.
  • Place your sliced mushrooms on top of the thighs.
  • Mix the broth, minced garlic, red pepper flakes, parsley, salt and pepper.
  • Pour over the contents in the crockpot. Cook on low for 5-6 hours.
  • When you are ready, take the lid off the crockpot and remove the chicken.
  • Shred the chicken however you want.
  • Add the parmesan cheese and heavy cream to the mixture in the crockpot. Mix well. If you feel that the sauce is too thin, you can thicken with a tiny amount of xanthan gum.
  • Add the shredded chicken and mix again.
  • Serve over low carb pasta.