20 Easy Keto Crockpot Recipes

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Crock Pot Chicken Wings

Crock Pot Chicken Wings is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• Chicken wings – 2 lb (900 g), tips trimmed
• Salt – 1/2 tsp
• Black pepper – 1/4 tsp
• Garlic powder – 1/2 tsp
• Paprika – 1/2 tsp
• Hot sauce – 1/2 cup
• Unsalted butter – 4 tbsp
• Ranch or blue cheese for serving – optional

Instructions

1. 1. Season wings with salt, pepper, garlic powder, and paprika; toss to coat.
2. 2. Place wings in the slow cooker in a single layer if possible.
3. 3. Cover and cook on low for 3–4 hours until tender.
4. 4. In a small saucepan, melt butter and whisk in hot sauce.
5. 5. Toss the wings in the hot sauce mixture to coat.
6. 6. Serve with ranch or blue cheese if desired.

2. Rustic Slow Cooker Chicken

Rustic Slow Cooker Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• Chicken thighs, bone-in, skin-on – 2-2.5 lb
• Onion – 1 large, sliced
• Carrots – 2 medium, sliced
• Garlic – 2 cloves, minced
• Chicken broth – 2 cups
• Dried thyme – 1 tsp
• Paprika – 1/2 tsp
• Bay leaf – 1
• Salt – 1/2 tsp
• Black pepper – 1/4 tsp
• Fresh parsley for garnish – optional

Instructions

1. 1. Layer onions and carrots in the slow cooker.
2. 2. Season chicken with salt, pepper, and paprika; place on top of the vegetables.
3. 3. Add garlic, broth, thyme, and bay leaf.
4. 4. Cover and cook on low for 6–8 hours, or until chicken is tender and the vegetables are soft.
5. 5. Remove bay leaf, spoon juices over the chicken, and garnish with parsley before serving.

3. Cheesy Broccoli Casserole

Cheesy Broccoli Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• Fresh broccoli florets – 4 cups (about 1 lb)
• Heavy cream – 1 cup
• Sour cream – 1/2 cup
• Cream cheese – 4 oz
• Shredded cheddar cheese – 1 1/2 cups
• Grated Parmesan cheese – 1/2 cup
• Garlic powder – 1/2 tsp
• Salt – 1/4 tsp
• Black pepper – 1/4 tsp
• Optional topping: crushed pork rinds or extra Parmesan – 1/3 cup

Instructions

1. 1. Steam broccoli until just tender, about 4–5 minutes; drain.
2. 2. In a bowl, whisk together heavy cream, sour cream, cream cheese, garlic powder, salt, and pepper.
3. 3. Stir in broccoli and 1 cup cheddar; transfer to a casserole dish.
4. 4. Top with remaining cheddar and Parmesan; sprinkle optional topping.
5. 5. Bake at 375°F (190°C) for 20–25 minutes until bubbly and golden.
6. 6. Let stand 5 minutes before serving.

4. Chicken Fajita Soup

Chicken Fajita Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• Chicken breast – 1 lb (450 g), diced
• Bell peppers – 2 (assorted colors), sliced
• Onion – 1 medium, sliced
• Garlic – 2 cloves, minced
• Diced tomatoes – 14 oz can
• Chicken broth – 3 cups
• Ground cumin – 1 tsp
• Chili powder – 1 tsp
• Oregano – 1/2 tsp
• Salt – 1/2 tsp
• Black pepper – 1/4 tsp
• Optional toppings: cilantro, sour cream, lime wedges

Instructions

1. 1. In a large pot, sauté peppers, onion, and garlic until softened.
2. 2. Add chicken and spices; cook 3–4 minutes until lightly browned.
3. 3. Stir in tomatoes and broth; bring to a simmer.
4. 4. Simmer 20–25 minutes to blend flavors and cook chicken through.
5. 5. Ladle into bowls and serve with toppings like cilantro, sour cream, and a squeeze of lime.

5. Dijon-Thyme Chicken Legs

Dijon-Thyme Chicken Legs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 bone-in chicken legs (drum and thigh)
• 2 tablespoons Dijon mustard
• 1 tablespoon fresh thyme leaves
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 1/2 cup chicken broth
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 teaspoon lemon juice (optional)

Instructions

1. 1. Preheat oven to 400°F (205°C).
2. 2. In a small bowl, whisk together Dijon mustard, thyme, garlic, olive oil, salt, pepper (and lemon juice if using) to form a glaze.
3. 3. Pat the chicken legs dry and rub them all over with the glaze.
4. 4. In a large oven-safe skillet, heat a little oil over medium-high heat and sear the legs 2–3 minutes per side until browned.
5. 5. Add the chicken broth to the pan, transfer to the oven, and bake 20–25 minutes, or until the meat reaches 165°F (74°C).
6. 6. Remove from oven and let rest 5 minutes, spooning some pan juices over the meat to serve.

6. Chipotle Beef Barbacoa

Chipotle Beef Barbacoa is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1.5–2 pounds beef chuck, cut into large chunks
• 2–3 chipotle peppers in adobo, minced
• 1 small onion, chopped
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cinnamon (optional)
• 1/3 cup beef broth
• 2 tablespoons apple cider vinegar
• 1 tablespoon lime juice
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Fresh cilantro and lime wedges for serving (optional)

Instructions

1. 1. In a heavy pot, heat a little oil and brown the beef on all sides; remove and set aside.
2. 2. In the same pot, sauté the onion and garlic until softened.
3. 3. Stir in the minced chipotle peppers, cumin, oregano, and cinnamon; cook 1 minute to bloom the spices.
4. 4. Return the beef to the pot; add beef broth and apple cider vinegar; bring to a simmer, cover, and braise on low heat for 2–3 hours until tender.
5. 5. Remove beef and shred with forks; return to the pot and simmer 10–15 minutes to meld flavors; adjust salt.
6. 6. Serve with lime wedges and cilantro, with tortillas or over rice if desired.

7. Coconut Curry

Coconut Curry is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb boneless skinless chicken thighs, cut into 1-inch pieces
• 1 tablespoon neutral oil
• 1 small onion, sliced
• 2 garlic cloves, minced
• 1 tablespoon fresh grated ginger
• 2 tablespoons red curry paste
• 1 (14 oz) can coconut milk
• 1/2 cup chicken broth
• 1 cup mixed vegetables (bell pepper strips and snap peas)
• 1 tablespoon fish sauce or soy sauce
• Salt to taste
• Fresh cilantro and lime wedges for serving

Instructions

1. 1. Heat oil in a large skillet; sauté onion until translucent.
2. 2. Add garlic and ginger; cook 1 minute.
3. 3. Stir in curry paste; cook until fragrant, about 1 minute.
4. 4. Add chicken pieces; sear until lightly browned.
5. 5. Pour in coconut milk and broth; bring to a simmer; add vegetables and simmer until chicken is cooked and sauce thickens.
6. 6. Season with fish sauce, adjust salt, and serve over rice; garnish with cilantro and lime.

8. Sausage and Peppers

Sausage and Peppers is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 Italian sausage links
• 2 bell peppers, sliced
• 1 medium onion, sliced
• 2 garlic cloves, minced
• 1 can (14 oz) diced tomatoes
• 1 tablespoon olive oil
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions

1. 1. Heat oil in a large skillet; brown the sausages on all sides and slice them.
2. 2. In the same skillet, sauté onion and peppers until tender.
3. 3. Add garlic and cook 30 seconds.
4. 4. Return sausage slices; stir in diced tomatoes and Italian seasoning; simmer 10–15 minutes until flavors meld.
5. 5. Season with salt and pepper; garnish with parsley and serve.

9. Mexican Casserole

Mexican Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb ground beef
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 can (15 oz) black beans, drained
• 1 cup corn kernels
• 1 cup enchilada sauce
• 8 small corn tortillas
• 1 1/2 cups shredded cheese (cheddar or Mexican blend)
• Fresh cilantro for garnish (optional)

Instructions

1. 1. Preheat oven to 375°F. Brown the ground beef with onion and garlic; drain fat.
2. 2. Stir in chili powder and cumin; add black beans and corn; cook 2–3 minutes.
3. 3. Spread a thin layer of enchilada sauce in a baking dish; layer tortillas to cover base, then beef mixture and a portion of cheese; repeat layers, finishing with cheese on top.
4. 4. Bake 20–25 minutes until bubbling and cheese is melted; let stand 5 minutes before serving.
5. 5. Garnish with cilantro if desired and serve.

10. Vegetable Beef Soup

Vegetable Beef Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb beef stew meat
• 1 tablespoon olive oil
• 1 onion, diced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 2 potatoes, diced
• 6 cups beef broth
• 1 can (14 oz) diced tomatoes
• 1 cup green beans (or frozen greens)
• 1 bay leaf
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions

1. 1. In a large pot, brown beef in olive oil; remove and set aside.
2. 2. Sauté onion, carrot, and celery until softened.
3. 3. Return beef to pot; add potatoes, tomatoes, broth, bay leaf, and thyme; bring to a gentle simmer.
4. 4. Simmer 45–60 minutes until beef is tender and vegetables are cooked.
5. 5. Add green beans; simmer 5–7 minutes; season with salt and pepper.
6. 6. Remove bay leaf and adjust seasoning; ladle into bowls and garnish with parsley.

11. Sesame Beef

Sesame Beef is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb flank steak or sirloin, thinly sliced
• 2 tablespoons soy sauce
• 1 tablespoon honey
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon sesame seeds
• 1 clove garlic, minced
• 1 teaspoon grated fresh ginger
• 2 cups broccoli florets
• 1 tablespoon vegetable oil for cooking
• 2 green onions, sliced
• Salt and pepper to taste

Instructions

1. 1. Whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger to make a marinade.
2. 2. Toss beef with the marinade and let rest 15 minutes.
3. 3. Heat a skillet with a little oil; cook beef quickly until browned; remove and set aside.
4. 4. In the same skillet, stir-fry broccoli until crisp-tender.
5. 5. Return beef to the pan and toss to coat; sprinkle with sesame seeds and green onions; serve.

12. Chili with Cauliflower Rice

Chili with Cauliflower Rice is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb ground beef
• 1 tablespoon olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 can (14 oz) crushed tomatoes
• 1 can (8 oz) tomato sauce
• 1 cup beef broth
• 1 head cauliflower, trimmed and roughly chopped (to yield about 4 cups riced)
• Salt and pepper to taste
• Optional toppings: shredded cheese, sour cream, jalapeño slices

Instructions

1. 1. Prepare cauliflower rice by pulsing florets in a processor until they resemble rice; set aside.
2. 2. In a large pot, brown the ground beef with onion and garlic; drain fat.
3. 3. Add chili powder and cumin; cook 1 minute.
4. 4. Stir in crushed tomatoes, tomato sauce, and broth; simmer 15–20 minutes.
5. 5. Meanwhile, heat a little oil in a separate pan and sauté the cauliflower rice until tender, about 5–7 minutes; season with salt.
6. 6. Serve chili over cauliflower rice and add optional toppings as desired.

13. Bean-Free Chili

Bean-Free Chili is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb ground beef
• 1 onion, diced
• 2 garlic cloves, minced
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 can (14 oz) crushed tomatoes
• 1 cup beef broth
• 1 red bell pepper, chopped
• 1 zucchini, diced
• Salt and pepper to taste
• Optional toppings: avocado, cilantro, sour cream

Instructions

1. 1. Brown the ground beef with onion and garlic; drain fat.
2. 2. Add chili powder and cumin; cook 1 minute.
3. 3. Stir in bell pepper and zucchini; cook 3–4 minutes.
4. 4. Add crushed tomatoes and broth; simmer 20–25 minutes to develop flavor.
5. 5. Season with salt and pepper; serve with optional toppings as desired.

14. Chicken Cacciatore Stew

Chicken Cacciatore Stew is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1.5 lb boneless, skinless chicken thighs, cut into chunks
• 1 tablespoon olive oil
• 1 onion, sliced
• 2 bell peppers, sliced
• 2 garlic cloves, minced
• 1 can (14 oz) diced tomatoes
• 1 cup chicken broth
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions

1. 1. Heat olive oil in a pot and brown the chicken chunks; remove and set aside.
2. 2. In the same pot, cook onion and peppers until softened.
3. 3. Add garlic and cook 30 seconds.
4. 4. Return chicken to the pot; add tomatoes, broth, oregano, and thyme; simmer 25–30 minutes until chicken is cooked through and flavors meld.
5. 5. Season with salt and pepper; garnish with parsley and serve.

15. Pizza Casserole

Pizza Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 8 oz dry penne pasta
• 1/2 lb Italian sausage, casings removed
• 1 cup pepperoni slices
• 1 1/2 cups marinara sauce
• 1 cup shredded mozzarella cheese, divided
• 1/4 cup grated parmesan cheese
• 2 cloves garlic, minced
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon onion powder
• Salt and pepper to taste

Instructions

1. Preheat oven to 375°F. Lightly grease a 9×9-inch casserole dish.
2. Cook the pasta in salted boiling water until 2 minutes shy of al dente; drain.
3. In a skillet, brown the sausage with garlic; drain excess fat.
4. Stir in marinara, Italian seasoning, salt, and pepper; simmer 2–3 minutes.
5. Toss the drained pasta with the sauce and half of the mozzarella.
6. Transfer to the dish; top with remaining mozzarella and parmesan. Scatter pepperoni on top if desired.
7. Bake 18–22 minutes until cheese is melted and bubbly. Let stand 5 minutes before serving.

16. Mexican Chicken Thighs

Mexican Chicken Thighs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 bone-in, skin-on chicken thighs (about 1.5–2 lb)
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• Salt and freshly ground black pepper
• 1 cup bell pepper, sliced
• 1/2 cup onion, sliced
• 1 cup black beans, drained and rinsed (optional)
• 1 cup corn kernels
• 1 cup salsa
• 1/2 cup shredded cheddar cheese
• Fresh cilantro for garnish
• Lime wedges (optional)

Instructions

1. Preheat oven to 400°F. Season thighs with chili powder, cumin, garlic powder, paprika, salt, and pepper.
2. In a skillet, heat olive oil and sear thighs 2–3 minutes per side until browned. Remove from heat.
3. In a baking dish, arrange peppers and onions; place thighs on top. Scatter beans (if using) and corn over everything; spoon salsa over the surface.
4. Bake 25–30 minutes until chicken reaches 165°F.
5. Sprinkle cheddar on top during the last 5 minutes to melt. Garnish with cilantro and serve with lime wedges.

17. Easy Keto Crock-Pot Taco Soup

Easy Keto Crock-Pot Taco Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb ground beef
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 tablespoons taco seasoning (sugar-free)
• 4 cups beef broth
• 1 can (14.5 oz) diced tomatoes with green chilies
• 4 oz cream cheese, cubed
• 1 cup shredded cheddar cheese (for topping)
• Salt and pepper to taste
• Optional toppings: sour cream, avocado, cilantro

Instructions

1. Optional: Brown the beef with onion and garlic in a skillet; drain excess fat.
2. Place beef (or skip browning) into a slow cooker. Add taco seasoning, beef broth, and tomatoes.
3. Cook on low 6–8 hours or high 3–4 hours.
4. Stir in cream cheese until fully melted and creamy.
5. Serve topped with cheddar cheese and optional toppings.

18. Bacon Ranch Chicken

Bacon Ranch Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 boneless, skinless chicken breasts
• 6 slices bacon, chopped
• 1 packet ranch dressing mix (1 oz)
• 1 cup shredded cheddar cheese
• 1/2 cup chicken broth
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Preheat oven to 375°F. Season the chicken with salt and pepper.
2. In a skillet, cook bacon until crisp; remove and set aside, keeping a little bacon grease in the pan.
3. Sear the chicken breasts in the skillet 2–3 minutes per side; place in a baking dish.
4. Sprinkle ranch mix over the chicken; top with bacon and pour in the chicken broth.
5. Bake 20–25 minutes until chicken reaches 165°F; sprinkle cheddar cheese on top and bake 3–5 minutes more until melted.
6. Garnish with parsley and serve.

19. Pork Steaks

Pork Steaks is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 pork steaks (1-inch thick, about 1.5–2 lb total)
• Salt and pepper
• 1 tablespoon olive oil
• 1 large onion, sliced
• 2 cloves garlic, minced
• 1 cup beef broth
• 1/4 cup soy sauce
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)

Instructions

1. Season pork steaks with salt, pepper, and paprika.
2. Heat oil in a skillet; sear steaks 3–4 minutes per side until nicely browned. Remove and set aside.
3. In the same skillet, cook onion and garlic until soft. Add broth, soy sauce, and thyme; bring to a simmer.
4. Return pork steaks to the pan; simmer 15–20 minutes until tender.
5. Stir in the slurry to thicken the sauce; simmer 1–2 minutes more, coating the pork.
6. Serve with mashed cauliflower or steamed vegetables.

20. Low Carb Lasagna

Low Carb Lasagna is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb ground beef or turkey
• 2 cups no-sugar-added tomato sauce
• 3–4 medium zucchini, cut into long thin strips (like lasagna noodles)
• 1 cup ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup grated parmesan cheese
• 2 cloves garlic, minced
• 1 teaspoon dried Italian seasoning
• Salt and pepper to taste
• Fresh basil for garnish

Instructions

1. Preheat oven to 375°F. Slice zucchini into long strips; lightly salt and pat dry to reduce moisture.
2. In a skillet, cook ground beef or turkey with garlic until browned; drain excess fat. Add tomato sauce and Italian seasoning; simmer 5 minutes.
3. In a baking dish, create layers: zucchini, meat sauce, ricotta, and a portion of mozzarella; repeat and finish with parmesan on top.
4. Bake 30–35 minutes until bubbling and heated through. Let rest 10 minutes before slicing and garnish with basil.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.