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Keto Slow Cooker Chicken Pot Pie in a slow cooker dish

Keto Slow Cooker Chicken Pot Pie

Keto slow cooker chicken pot pie filling with shredded chicken thighs, cauliflower, celery and green beans in a creamy thyme sauce, no crust needed.
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Prep Time 15 minutes
Cook Time 6 hours 15 minutes
Total Time 6 hours 30 minutes
Course Main Course
Cuisine American
Servings 6 servings
Calories 405 kcal

Ingredients
  

  • 2 lb boneless skinless chicken thighs
  • 1 lb cauliflower cut into small florets
  • 1 cup celery sliced
  • 1/2 cup onion diced
  • 3 cloves garlic crushed
  • 3 cups chicken broth
  • 1 cup green beans cut into 1 inch lengths
  • 1 cup heavy cream
  • 2 tbsp butter
  • 1 tsp dried thyme
  • 1 tsp xanthan gum

Instructions
 

  • Put the chicken thighs, celery, onion, garlic, thyme and broth into the slow cooker.
  • Cover and cook on LOW for 5 hours. Shred the chicken in the pot.
  • Add the cauliflower for the final 60 minutes and the green beans for the final 30.
  • Stir in the cream, butter and xanthan gum and leave 15 minutes on LOW to thicken.
  • Serve as it is, or top each bowl with an almond flour biscuit baked separately.

Notes

Per serving: 6g net carbs, 35g protein, 25g fat, 405 calories. Calculated from the ingredient list using USDA data.
Keyword slow cooker chicken pot pie