Crock Pot Chicken with Mushrooms and Leeks Low Carb
Indulge in the comforting flavors of this Crock Pot Chicken with Mushrooms and Leeks—a low-carb, creamy delight that's perfect for effortless weeknight dinners. Tender, juicy chicken thighs are slow-cooked alongside earthy mushrooms and sweet, aromatic leeks, all bathed in a luscious sauce made with heavy cream, chicken broth, and a hint of thyme. This keto-friendly, one-pot meal combines the ease of crockpot cooking with gourmet flavors, thanks to the savory seared chicken and perfectly caramelized vegetables. With just 20 minutes of prep and options to thicken the sauce to your liking, this dish is an elegant yet simple solution for your next low-carb meal. Serve it on its own or over cauliflower rice for a complete, satisfying dinner!
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Recipe Information
Ingredients
- 4 pieces Chicken thighs (boneless, skinless)
- 2 large Leeks (white and light green parts only, sliced into rounds)
- 12 ounces Cremini or button mushrooms (sliced)
- 3 cloves Garlic (minced)
- 1 cup Chicken broth (low-sodium)
- 0.5 cup Heavy cream
- 2 tablespoons Olive oil
- 2 tablespoons Butter
- 2 teaspoons Fresh thyme (chopped, or 1 teaspoon dried)
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.25 teaspoon Xanthan gum (optional, for thickening)
Instructions
Prepare the leeks by cutting off the dark green tops, slicing the white and light green parts into rounds, and rinsing thoroughly to remove any dirt or grit.
In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Add the chicken thighs and sear for 2-3 minutes per side, until golden brown. Remove the chicken and set aside.
In the same skillet, add the remaining olive oil and butter. Sauté the mushrooms for 5-6 minutes, until softened and browned. Add the leeks and garlic, cooking for another 2-3 minutes until fragrant.
Transfer the sautéed vegetables to the crock pot. Place the seared chicken thighs on top of the vegetables.
Pour the chicken broth and heavy cream into the crock pot. Stir in the thyme, salt, and ground black pepper. If you prefer a thicker sauce, sprinkle in the xanthan gum and whisk it into the liquid before adding to the pot.
Cover the crock pot with the lid and cook on HIGH for 4 hours or LOW for 6-7 hours, until the chicken is tender and cooked through.
Once done, taste the sauce and adjust seasoning as needed. Serve the chicken with the mushroom and leek sauce spooned over the top.
Optional: Garnish with additional fresh thyme leaves or a drizzle of olive oil for extra flavor.
Nutrition Facts
Calories |
1836 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.7 g | 175% | |
| Saturated Fat | 53.8 g | 269% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 622 mg | 207% | |
| Sodium | 3057 mg | 133% | |
| Total Carbohydrate | 24.3 g | 9% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 11.1 g | ||
| Protein | 117.9 g | 236% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 114 mg | 9% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 2317 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
