11 Low Carb Slow Cooker Recipes for Easy Weeknight Dinners

Low carb slow cooker recipes are a real lifesaver for anyone trying to eat healthy on a tight schedule. You get the ease of “set it and forget it” cooking, plus meals that actually taste good and keep you full.

Here are eleven recipes I’ve picked for variety—think hearty chicken, beef, and even some creative vegetarian soups. Each one packs in protein, plenty of veggies, and bold flavors, but skips the carbs you’d find in most comfort food.

You’ll find tips for prepping ingredients and cooking so you get tasty results every time.

Slow Cooker Keto Chicken Thighs with Garlic and Herbs

Chicken thighs make a great base for low-carb meals. Their higher fat content keeps them juicy and flavorful, even after hours in the slow cooker.

This recipe brings together garlic and fresh herbs for a meal that’s both satisfying and keto-friendly. The slow cooker does most of the work for you—just toss everything in and let it go.

Ingredients:

• 6 bone-in, skin-on chicken thighs
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons fresh lemon juice
• 1/4 cup chicken broth

Instructions:

Pat chicken thighs dry. Sprinkle both sides with salt and pepper.

Heat olive oil in a skillet over medium-high. Brown the chicken, skin-side down, for about 3-4 minutes until golden.

Move the chicken to your slow cooker. Scatter the minced garlic over the top.

Mix thyme, rosemary, and paprika in a bowl, then rub that blend onto the chicken.

Pour lemon juice and chicken broth into the slow cooker. Cover and cook on low for 6 hours or high for 3 hours.

Check for doneness at 165°F. The meat should come off the bone easily.

Let the chicken rest for about 5 minutes before serving. Each serving is roughly 2 grams of net carbs.

Low Carb Beef and Mushroom Stew

This stew is all about tender beef and mushrooms in a rich, savory broth. No potatoes here—just comfort food that fits a low-carb plan.

Slow cooking turns tough beef into something you can pull apart with a fork. Mushrooms add that earthy flavor I always crave in stews.

Ingredients:

• 2 pounds beef stew meat, cut into 1-inch cubes
• 8 ounces mushrooms, sliced
• 1 medium onion, diced
• 3 celery stalks, chopped
• 2 cloves garlic, minced
• 3 cups beef broth
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions:

Heat olive oil in a skillet over medium-high. Season beef with salt and pepper, then brown it on all sides.

Add the beef, mushrooms, onion, celery, and garlic to your slow cooker.

In a bowl, whisk together beef broth, tomato paste, and Worcestershire sauce. Pour that over the meat and veggies.

Toss in thyme, rosemary, and a bay leaf. Give everything a quick stir.

Cook on low for 6-8 hours or high for 3-4. The beef should be super tender.

Remove the bay leaf before serving. Taste and add more salt or pepper if you want.

If you like your stew thicker, take the lid off for the last 30 minutes.

Creamy Slow Cooker Cauliflower Soup

This low-carb soup is creamy and rich—without potatoes or heavy thickeners. Cauliflower turns into a velvety base after a few hours in the slow cooker.

You don’t need to fuss over it. Just chop, toss, and blend at the end.

Ingredients:

• 1 large head cauliflower, cut into florets
• 4 cups chicken broth
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 celery stalks, chopped
• 1 cup heavy cream
• 8 oz cream cheese, cubed
• 1 cup shredded cheddar cheese
• Salt and pepper to taste

Instructions:

Drop cauliflower, broth, onion, garlic, and celery into your slow cooker. Add salt and pepper.

Cook on low for 6-8 hours or high for 4. The cauliflower should be soft.

Toss in the cream cheese cubes and stir until they melt.

Use an immersion blender to puree the soup right in the pot. Or, carefully blend in batches.

Stir in heavy cream and cheddar cheese. Mix until the cheese melts.

Taste and adjust seasoning. Serve hot.

No flour or cornstarch needed for thickness. Each bowl is about 3-4 grams of net carbs.

Slow Cooker Pork Carnitas

With slow cooker pork carnitas, you get those classic Mexican flavors without much work. Pork shoulder or loin turns out tender and juicy.

Each serving is only about 2-3 net carbs. It’s perfect for keto or low-carb eaters who still want big flavor.

Ingredients:

• 3 pounds pork shoulder or pork loin
• 1 tablespoon olive oil
• 1 large onion, diced
• 4 garlic cloves, minced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon oregano
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons lime juice
• 1/2 cup chicken broth

Cooking Instructions:

Heat olive oil in a skillet over medium-high. Sear the pork on all sides for a couple of minutes.

Move the pork to the slow cooker. Scatter onion and garlic around it.

Mix cumin, chili powder, oregano, paprika, salt, and pepper. Rub this all over the pork.

Pour in lime juice and chicken broth. Cover and cook on low for 6-8 hours or high for 3-4.

Pull the pork out when it shreds easily. Shred it with two forks.

Strain the cooking liquid and save about 1/2 cup. Mix that back into the pork for extra flavor.

If you want crispy bits, spread the pork on a baking sheet and broil for a few minutes.

Serve in lettuce wraps, over cauliflower rice, or with low-carb tortillas. Leftovers keep in the fridge for up to four days.

Slow Cooker Spaghetti Squash Bolognese

Swap out regular pasta for spaghetti squash in this low-carb twist on Bolognese. The slow cooker handles both the squash and the meat sauce at the same time.

You just toss the whole squash in with the sauce, and it cooks up perfectly.

Ingredients:

• 1 medium spaghetti squash, halved and seeded
• 1 pound ground beef
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 can (14 oz) crushed tomatoes
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1/4 cup milk
• Salt and pepper to taste

Instructions:

Heat olive oil in a skillet over medium-high. Brown the ground beef for about 7 minutes.

Add the beef to your slow cooker. Stir in onion, tomatoes, garlic, oregano, and milk.

Season with salt and pepper. Place the squash halves on top, cut side down.

Cover and cook on low for 6-8 hours. The squash should be tender and easy to separate into strands.

Carefully remove the squash and use a fork to scrape out the “noodles.”

Top the squash with the meat sauce for a real-deal Italian flavor—without the carbs.

Keto Crockpot Buffalo Chicken Dip

This buffalo chicken dip is spicy, creamy, and totally low carb. The slow cooker turns chicken into something you can shred with a fork—no fuss.

You just mix in buffalo sauce and cheese, and you’re done. Most versions use only seven ingredients.

Ingredients:

• 2 pounds boneless chicken breasts or thighs
• 8 ounces cream cheese, softened
• 1/2 cup buffalo sauce
• 1/2 cup sour cream
• 1 packet ranch seasoning mix
• 1 cup shredded cheddar cheese
• 1/2 cup shredded mozzarella cheese

Instructions:

Drop the chicken into your crockpot. Cook on low for 4-6 hours, until it shreds easily.

Shred the chicken with two forks. Put it back in the crockpot.

Add cream cheese, buffalo sauce, and sour cream. Stir until the cream cheese starts to melt in.

Sprinkle in ranch seasoning and both cheeses.

Cook on low for another 30 minutes, stirring every so often until everything’s melted and smooth.

The dip should be creamy and uniform. Add more buffalo sauce if you want extra heat.

Serve warm with celery, cucumber slices, or low-carb crackers. Keep it on warm in the crockpot for parties.

Each serving is about 2 net carbs, so it’s great for keto or low-carb diets.

Slow Cooker Turkey Chili with Avocado

This turkey chili packs bold flavors and keeps carbs low. Ground turkey brings lean protein and plenty of taste.

The slow cooker makes the meat tender and helps the seasonings meld together.

Ingredients:

• 1½ pounds ground turkey
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 bell pepper, chopped
• 1 can diced tomatoes (14.5 oz)
• 1 can tomato sauce (8 oz)
• 1 cup beef broth
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• ½ teaspoon oregano
• Salt and pepper to taste
• 2 ripe avocados for serving

Instructions:

Heat a large skillet over medium-high. Brown the ground turkey, breaking it up as you go.

After 6-8 minutes, when the turkey’s no longer pink, toss in the onion, bell pepper, and garlic. Sauté for about 3 minutes until the veggies soften a bit.

Season with salt and pepper. Move the turkey mixture to your slow cooker.

Add diced tomatoes, tomato sauce, and beef broth. Stir in chili powder, cumin, paprika, and oregano.

Cover and cook on low for 6-8 hours or high for 3-4 hours. The chili gets thick and super fragrant.

Dice the avocados just before serving. Ladle chili into bowls and top with avocado.

The creamy avocado really balances out the spice and adds a little something extra.

Each serving stays under 8 grams of net carbs. Avocado brings in healthy fats and keeps you satisfied.

Store leftovers in the fridge for up to four days.

Slow Cooker Lemon Garlic Butter Salmon

Salmon gets tender and flaky in the slow cooker with lemon, garlic, and butter. This method pretty much guarantees moist fish every time.

Citrus and garlic brighten up the rich salmon. Butter adds that satisfying richness while keeping things low in carbohydrates.

Ingredients:

• 4 salmon fillets (6 oz each)
• 3 tablespoons butter, melted
• 3 garlic cloves, minced
• Juice of 1 large lemon
• 2 tablespoons fresh dill, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup water

Instructions:

Lay the salmon fillets on a big sheet of aluminum foil. Fold up the edges to make a packet.

Mix melted butter, garlic, lemon juice, dill, salt, and pepper in a small bowl. Make sure it’s all blended.

Drizzle the butter mixture over the salmon. Seal the foil packet tight so steam can’t escape.

Pour a cup of water into the slow cooker. Set the foil packet inside.

Cover and cook on low for 1.5 to 2 hours. The salmon flakes easily with a fork when it’s ready.

Carefully remove the packet (watch out for steam burns). Serve the salmon right away, spooning over those buttery juices.

Low Carb Slow Cooker Meatloaf

Low carb slow cooker meatloaf is a super convenient way to enjoy classic comfort food and keep things keto. The slow cooking keeps the meatloaf moist and tender.

Instead of breadcrumbs, use almond flour or crushed pork rinds. They hold everything together and keep net carbs low.

Ingredients:

• 2 pounds ground beef (80/20 blend)
• 1/2 cup almond flour
• 1 medium onion, finely diced
• 2 large eggs
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tablespoon tomato paste
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried parsley
• 1/2 cup sugar-free ketchup
• 2 tablespoons sugar-free BBQ sauce

Cooking Instructions:

In a big bowl, mix ground beef, almond flour, diced onion, eggs, and Parmesan. Add garlic, tomato paste, salt, pepper, and parsley.

Work everything together with your hands until it’s just combined. Try not to overmix or the texture gets dense.

Shape into a loaf that fits your slow cooker. Place it right in the insert.

Cook on low for 6 hours or high for 4 hours. Aim for an internal temp of 160°F.

Mix sugar-free ketchup with BBQ sauce for the glaze. Brush it over the meatloaf in the last 30 minutes.

Once it’s done, lift the meatloaf out using two big forks. Let it rest 5 minutes before slicing.

Each serving has about 3-4 net carbs and plenty of protein.

Slow Cooker Beef Stroganoff without Noodles

This keto-friendly beef stroganoff brings all the classic flavors—just without the pasta. The slow cooker method makes the beef super tender and the sauce rich.

You get juicy beef with mushrooms in a creamy, savory sauce. It’s great for busy days when you don’t want to fuss.

Ingredients:

• 2 pounds beef stew meat or chuck roast, cubed
• 8 oz mushrooms, sliced
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 cup beef broth
• 8 oz cream cheese, softened
• 1/2 cup sour cream
• 2 tablespoons Worcestershire sauce
• 1 tablespoon Dijon mustard
• 1 teaspoon paprika
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh parsley for garnish

Cooking Instructions:

Heat olive oil in a large skillet over medium-high. Season the beef with salt and pepper, then brown it on all sides.

Move the browned beef to the slow cooker. In the same skillet, cook diced onions until soft.

Add garlic and cook another minute. Add the onion mix to the slow cooker.

Add mushrooms, beef broth, Worcestershire sauce, Dijon, and paprika. Stir everything together.

Cook on low for 6-8 hours or high for 3-4 hours. The beef should shred easily with a fork.

In the last 30 minutes, add the softened cream cheese. Stir until it melts into the sauce.

Turn off the heat and mix in sour cream. Taste and add more salt and pepper if you want.

Serve hot over cauliflower rice or zucchini noodles. Sprinkle with fresh parsley.

Each serving has about 6 net carbs and stays under 300 calories.

Slow Cooker Moroccan Lamb Tagine

This traditional Moroccan stew turns tough lamb into tender, flavorful bites with slow cooking. Aromatic spices and dried fruits create that sweet-savory balance.

Slow cooking breaks down lamb shoulder or neck. You get fall-apart meat and deep, complex flavors.

Ingredients:

• 2 lbs lamb shoulder, cut into 2-inch chunks
• 1 large onion, sliced
• 3 cloves garlic, minced
• 1 tsp ground ginger
• 1 tsp ground cinnamon
• 1 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper
• 1 can diced tomatoes (14 oz)
• 1/2 cup dried apricots, chopped
• 1/4 cup dates, pitted and chopped
• 1 cup beef broth
• 2 tbsp tomato paste
• 2 tbsp olive oil
• Salt and pepper to taste
• 1/4 cup almonds, sliced
• Fresh cilantro for garnish

Instructions:

Heat olive oil in a big skillet over medium-high. Season lamb with salt and pepper, then brown all sides for about 5-6 minutes.

Transfer the lamb to the slow cooker. In the same skillet, cook sliced onions for 3-4 minutes.

Add garlic and cook another minute. Stir in all the ground spices and let them bloom for 30 seconds.

Add tomato paste and cook for a minute. Pour in a splash of broth, scraping up any browned bits.

Transfer the onion mixture to the slow cooker with the lamb. Add diced tomatoes, the rest of the broth, apricots, and dates.

Stir everything together. Cover and cook on low for 6-8 hours or high for 3-4 hours.

The lamb should shred easily with a fork. Taste and add salt or pepper if needed.

Top with sliced almonds and fresh cilantro. Try it with cauliflower rice for a low-carb pairing.

Benefits of Low Carb Slow Cooker Recipes

Low carb slow cooker recipes make it easier to keep blood sugar steady and simplify meal prep using hands-off cooking. You get more protein and spend less time in the kitchen.

Sustained Energy and Blood Sugar Control

Slow cooking with low carb ingredients helps keep blood sugar in check—usually limiting carbs to 20-50 grams per meal. The long cook breaks down proteins, making them easier to absorb.

Key metabolic perks:

• Fewer insulin spikes
• More fat burning for energy
• Better blood sugar control for diabetics
• Less afternoon energy crash

Meals with 14 grams or fewer carbs per serving support ketosis. You don’t need high-carb thickeners or fillers—protein stays intact and filling.

Chicken, beef, and pork keep their nutritional value during slow cooking. The lower temps help prevent nutrient loss you’d get with high-heat methods.

Convenient Meal Preparation

Slow cookers are kind of a game-changer for protein-heavy, low carb meals. You barely have to do anything, and the results are always tender and flavorful.

Why it’s easy:

• Just 5-10 minutes to prep in the morning
• Set it and forget it for 4-8 hours
• Make enough for several meals
• Hardly any cleanup

Tougher cuts of meat get super tender with slow cooking. They’re usually cheaper than steak and just as nutritious.

Batch-cooking stews, soups, and shredded meats makes meal prep a breeze. One pot can give you 6-8 servings that keep well in the fridge for days.

Tips for Creating Flavorful Low Carb Slow Cooker Meals

If you want your low carb slow cooker meals to actually taste good, you’ll want to start with the right proteins. Look for options with a bit of fat, toss in vegetables that play nicely with your main flavors, and don’t skimp on seasonings. Honestly, it’s all about letting those flavors mingle and deepen while everything simmers away.

Selecting the Best Protein Sources

Fatty cuts like chuck roast, pork shoulder, and chicken thighs just work better in slow cookers. They’ve got enough fat to keep the meat juicy and tender, even after hours of cooking.

Beef short ribs and lamb shanks can create ridiculously rich flavors if you give them 6-8 hours. As they cook, they break down and release gelatin, which naturally thickens up the sauce.

Fish and seafood, on the other hand, need a lighter touch. Salmon, cod, and shrimp are best tossed in for the last 30-60 minutes—otherwise, you’ll wind up with rubbery leftovers.

Ground beef, turkey, and pork should go into the pan first for a quick browning. This step does wonders for flavor and keeps the finished dish from getting greasy.

Incorporating Low Carb Vegetables

Root veggies like turnips and radishes make a solid swap for potatoes in stews. Cauliflower soaks up flavors and holds its own, even after a long cook.

Zucchini and yellow squash are great if you want to bulk things up without adding carbs. I usually cut them a bit bigger so they don’t turn to mush.

Leafy greens—think spinach, kale, or cabbage—should go in at the end, maybe the last hour. That way, they keep their color and nutrients instead of getting sad and limp.

Bell peppers, celery, and onions? They’re the backbone of so many slow cooker recipes. These aromatics release their essential oils, flavoring the whole dish from the inside out.

Maximizing Flavor With Herbs and Spices

Dried herbs usually beat out fresh ones in slow cookers. Oregano, thyme, and rosemary seem to hold up well, even after 6-8 hours of simmering.

Try layering your seasonings at different stages. Toss in garlic powder, onion powder, and paprika right at the start.

Save delicate spices and fresh herbs for the last 30 minutes. They’ll keep their punch that way.

Acidic ingredients—think tomato paste, vinegar, or a squeeze of lemon—can lift up those heavier slow cooker meals. Add them in the last hour so their brightness doesn’t disappear.

Go ahead and salt your proteins about 30 minutes before you start cooking. It helps them stay juicy.

A good rule of thumb? Use roughly 1 teaspoon of salt per pound of meat. That should give you solid seasoning without going overboard.