Slow-Cooker Keto Chicken Thighs with Herbed Cream Sauce

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Bone-in chicken thighs rubbed with garlic and thyme, slow-cooked with mushrooms until fall-off-the-bone tender, then finished in a creamy spinach and herb sauce. Keto-friendly, high-protein, and made in one pot. This American-inspired slow-cooker recipe (keto, high protein), ready in about 495 minutes, pairs bone-in chicken thighs, olive oil, garlic powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 412 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 480 min Serves 4 American cuisine 412 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat 12 oz bone-in chicken thighs completely dry with paper towels, then rub with 1.5 tbsp olive oil, 1.5 tsp garlic powder, 1 tsp dried thyme, 1/4 tsp sea salt, and 1/4 tsp black pepper.
  2. Step 2: Place chicken thighs skin-side up in a slow cooker, then add 4 oz sliced mushrooms and cook on LOW for 8 hours until chicken pulls easily from the bone and mushrooms release liquid.
  3. Step 3: Carefully remove chicken to a plate, keeping 1/2 cup of cooking liquid in the slow cooker. Stir 1/2 cup heavy cream into the liquid, then add 2 cups fresh spinach and cook on HIGH for 5 minutes until spinach wilts and sauce thickens slightly.
  4. Step 4: Return chicken to the slow cooker, coating each piece in the sauce, and cook for 2 more minutes until heated through and sauce coats the chicken.

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