I love a good lemon chicken dish. Seriously, I love it. And you can’t help but love this Keto slow cooker lemon chicken and mushrooms recipe. It’s everything you adore about lemon chicken, made super easy.
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Lemon Chicken, Made Easier
If you’ve ever made lemon chicken before Keto, you know it can be quite a hassle. One recipe I used to love involved a ton of steps: flattening the chicken, flouring it, pan-frying it, cooking the lemons, and then adding the chicken back in batches. While the result was delicious, it was so time-consuming.
Enter the slow cooker. With this handy appliance, you can prep your ingredients, set it, and forget it. No more hovering over the stove!
Making It Keto
There are countless lemon chicken recipes out there, but they often contain non-Keto-friendly ingredients like flour and noodles. Here’s how I’ve adapted the recipe:
- Flour: Traditional recipes use flour, which is a no-go for Keto. While you could experiment with low-carb flours, this slow cooker version skips the flour entirely.
- Noodles: Lemon chicken is often served over noodles. For a Keto version, you can use zucchini noodles or shirataki noodles instead.
- Mushrooms: Adding mushrooms not only gives the dish an umami kick but also makes it more filling.
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More Keto Crockpot Recipes
Now that you’ve got this fantastic Keto slow cooker lemon chicken and mushrooms recipe, you might be craving more. Here are over 100 Keto crockpot recipes to explore. From beef stroganoff to chicken enchilada soup, there’s a treasure trove of low-carb dishes to try. Make your slow cooker your best kitchen companion!
Ingredients
- 2 lemons (170 g)
- 4 chicken thighs (600 g), with skin on
- Salt, to taste
- 1 tablespoon (15 ml) olive oil
- 2 cups (150 g) white button mushrooms, sliced thick
- 1 1/2 cups (360 ml) chicken stock
- 1 sprig fresh thyme (1 g), leaves picked
- Freshly ground black pepper
- Fresh thyme, for garnish
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Instructions
- Prep the Lemons: Cut both lemons in half. Reserve one half for juice and thinly slice the rest.
- Season and Sear the Chicken: Season the chicken thighs with salt. Heat olive oil in a nonstick pan and fry the thighs until the skins are golden and crispy. Remove and set aside.
- Cook the Mushrooms: In the same pan, cook the mushrooms until caramelized.
- Assemble in Slow Cooker: Place the chicken, mushrooms, and lemon slices in a slow cooker. Add chicken stock, squeeze in the lemon juice, and add thyme leaves. Cover and cook on low for 2 hours.
- Finish and Serve: After 2 hours, remove the chicken, lemons, and mushrooms with a slotted spoon and keep warm. Pour the stock into a clean nonstick pan and reduce over high heat until thick and glossy. Brush this glaze over the chicken thighs. Season with black pepper and garnish with thyme.
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Helpful Tips & Frequently Asked Questions
- Chicken Options: You can use any type of chicken: boneless, bone-in, skin-on, or skinless. Chicken tenderloins work well too. Note that bone-in chicken takes longer to cook.
- Frozen Chicken: Yes, you can use frozen chicken breasts in this recipe.
- Browning the Chicken: While browning adds flavor, you can skip this step if you’re short on time.
- Italian Seasoning: Use the seasoning packet only, not the dressing.
- Capers: Omit if you’re not a fan.
- Extra Lemon Flavor: Add lemon zest if desired.
- Mushrooms: Add fresh sliced mushrooms if you like.
- Cooking on High: Cook for 3 to 4 hours on high in the slow cooker.
- Serving Suggestions: Serve over pasta or mashed potatoes with a green salad and crusty bread. Don’t forget to spoon the sauce over everything!
Storage
Store leftovers in an airtight container in the refrigerator and reheat in the microwave. Enjoy this easy and delicious Keto lemon chicken dish, perfect for any night of the week!
