Zero Carbs Crockpot Tuscan Chicken
A creamy, garlic-rich slow cooker chicken dish inspired by Tuscan flavors. This version keeps carbohydrates as close to zero as practical by omitting high-carb ingredients like sun-dried tomatoes and using only naturally low-carb seasonings and dairy. (Note: Dairy products naturally contain trace carbohydrates, so it is not literally 0 g carbs.)
Recipe Information
Prep Time: 10 minutes
Cook Time: 6–7 hours (Low) or 3–4 hours (High)
Total Time: About 6 hours 15 minutes
Servings: 8
Difficulty: Easy
Ingredients
For the Chicken
2½ pounds boneless, skinless chicken breasts or thighs
1 teaspoon kosher salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon Italian seasoning
1 teaspoon paprika (optional)
2 tablespoons unsalted butter
Creamy Tuscan Sauce
8 ounces full-fat cream cheese, softened
1 cup heavy whipping cream
1 cup freshly grated Parmesan cheese
6 garlic cloves, minced
1 teaspoon dried basil
1 teaspoon dried oregano
½ teaspoon dried thyme
¼ teaspoon crushed red pepper flakes (optional)
Vegetables
3 cups fresh baby spinach
1 tablespoon chopped fresh parsley
Garnish
Extra grated Parmesan
Chopped parsley
Fresh cracked black pepper
Equipment
5- to 6-quart slow cooker
Mixing bowl
Whisk
Two forks for shredding (optional)
Meat thermometer
Instructions
Step 1: Prepare the Chicken
Place the chicken into the slow cooker.
Season evenly with:
Salt
Black pepper
Garlic powder
Onion powder
Italian seasoning
Paprika
Top with the butter.
Step 2: Make the Sauce
Whisk together:
Cream cheese
Heavy cream
Parmesan cheese
Garlic
Basil
Oregano
Thyme
Red pepper flakes (if using)
Pour the sauce over the chicken.
Step 3: Slow Cook
Cover and cook:
Low: 6–7 hours
High: 3–4 hours
Cook until the chicken reaches an internal temperature of 165°F (74°C).
Step 4: Add the Spinach
Stir in the fresh spinach during the last 10–15 minutes of cooking.
Allow it to wilt completely.
Step 5: Finish
Serve the chicken whole or shred it into the creamy sauce.
Garnish with parsley, Parmesan, and freshly cracked black pepper.
Serving Suggestions
For a low-carb meal, serve with:
Cauliflower mash
Cauliflower rice
Steamed broccoli
Roasted asparagus
Sautéed zucchini noodles
Garlic butter mushrooms
Roasted Brussels sprouts
Tips for Success
Chicken thighs stay especially juicy during slow cooking.
Freshly grated Parmesan melts more smoothly than pre-shredded cheese.
Avoid opening the lid frequently, as it slows cooking.
If the sauce is thicker than desired, stir in a splash of heavy cream before serving.
Let the chicken rest for 5 minutes before serving for the best texture.
Variations
Mushroom Tuscan Chicken
Add 8 ounces sliced mushrooms at the beginning of cooking.
Bacon Version
Stir in 6 slices of cooked, crumbled bacon just before serving.
Extra Cheesy
Mix in ½ cup shredded mozzarella during the final 10 minutes.
Herb Lovers
Add fresh basil leaves just before serving.
Nut Information
Contains Peanuts: No
Contains Tree Nuts: No
Nut-Free: Yes, when all packaged ingredients are verified as nut-free.
Allergens Present
Milk (cream cheese, heavy cream, Parmesan, butter)
Cross-Contact Note
If serving someone with a severe nut allergy, check the labels on dairy products and seasonings to ensure they were processed in nut-free facilities if required.
Dairy-Free Option
Substitute dairy-free cream cheese.
Use unsweetened coconut cream or another unsweetened dairy-free cooking cream.
Replace Parmesan with a dairy-free Parmesan alternative.
Use dairy-free butter.
Approximate Nutrition (Per Serving)
Calories: 445
Protein: 41 g
Fat: 30 g
Saturated Fat: 17 g
Cholesterol: 165 mg
Carbohydrates: 3–4 g (from dairy and spinach)
Fiber: 0.5 g
Sugars: 2 g
Sodium: 640 mg
Nutrition values are estimates and vary depending on the brands and ingredients used.
Storage
Refrigerator
Store in an airtight container for up to 4 days.
Freezer
Freeze for up to 3 months in freezer-safe containers. Thaw overnight in the refrigerator before reheating.
Reheating
Microwave: Heat in 30-second intervals, stirring between each interval.
Stovetop: Warm gently over low heat, adding a splash of heavy cream if needed to restore the sauce’s consistency.
Frequently Asked Questions
1. Is this truly zero carb?
Not exactly. Because cream, cream cheese, Parmesan, and spinach naturally contain small amounts of carbohydrates, the finished dish contains about 3–4 grams of carbs per serving. It is best described as very low carb rather than strictly zero carb.
2. Can I use frozen chicken?
For food safety and even cooking, thaw the chicken before placing it in the slow cooker.
3. Can I use chicken thighs instead of breasts?
Yes. Boneless, skinless thighs are more forgiving in the slow cooker and remain very tender.
4. Can I make this ahead of time?
Yes. It can be prepared 1–2 days in advance and refrigerated until ready to reheat.
5. Can I add sun-dried tomatoes?
Yes, but they will increase the carbohydrate content. If you’re following a strict low-carb diet, use them sparingly.
6. Can I cook it on high?
Yes. Cook for 3–4 hours on High or 6–7 hours on Low.
7. How do I thicken the sauce?
Allow it to sit uncovered on the Warm setting for 10–15 minutes after cooking, or stir in a little extra Parmesan cheese. Avoid flour or cornstarch if keeping the recipe low carb.
8. Can I double this recipe?
Yes. Double all ingredients if your slow cooker has enough capacity. Ensure the chicken reaches an internal temperature of 165°F (74°C) before serving.
