Crock Pot Cranberry Chicken Low Carb
Delight in the sweet and savory fusion of flavors with this Crock Pot Cranberry Chicken—a low-carb, keto-friendly dinner that’s as easy as it is delicious. Tender chicken thighs are slow-cooked to perfection in a vibrant sauce made from fresh cranberries, sugar-free cranberry juice, and a touch of your favorite keto sweetener, creating a dish that’s perfect for weeknight dinners or holiday gatherings. Infused with soy sauce, garlic, and aromatic rosemary, this recipe delivers rich, satisfying flavors without the carbs. With only 10 minutes of prep time, your crock pot handles the rest, filling your kitchen with enticing aromas as the chicken becomes fall-off-the-bone tender. Serve this cranberry chicken with low-carb sides like cauliflower rice or sautéed greens for a wholesome, flavor-packed meal that's sure to impress!
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skin-on or skinless)
- 1.5 cups Fresh cranberries
- 0.5 cup Sugar-free cranberry juice
- 0.25 cup Granulated erythritol or preferred keto sweetener
- 0.25 cup Soy sauce (low sodium)
- 3 cloves Garlic cloves (minced)
- 1 teaspoon Dried rosemary
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 teaspoon Xanthan gum (optional, for thickening)
Instructions
Pat the chicken thighs dry with paper towels and season both sides with salt and black pepper.
In a small mixing bowl, whisk together the sugar-free cranberry juice, granulated erythritol, soy sauce, minced garlic, and dried rosemary.
Place the fresh cranberries at the bottom of the crock pot and spread them evenly.
Arrange the chicken thighs on top of the cranberries in a single layer.
Pour the cranberry seasoning mixture evenly over the chicken thighs, ensuring they are well coated.
Cover the crock pot with the lid and cook on LOW for 5-6 hours or HIGH for 2.5-3 hours, until the chicken is tender and fully cooked (internal temperature should reach 165°F).
If you'd like a thicker sauce, remove 1/4 cup of the sauce from the crock pot about 30 minutes before cooking is complete. Whisk in xanthan gum until blended, then return the thickened sauce to the crock pot and stir gently.
Serve the cranberry chicken warm with your favorite low-carb sides like cauliflower rice, steamed broccoli, or a fresh green salad.
Nutrition Facts
Calories |
1456 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.6 g | 102% | |
| Saturated Fat | 21.0 g | 105% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 486 mg | 162% | |
| Sodium | 3652 mg | 159% | |
| Total Carbohydrate | 105.1 g | 38% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 12.9 g | ||
| Protein | 127.7 g | 255% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 121 mg | 9% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 2124 mg | 45% | |
*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.
