Keto Shredded Chicken with Gravy (295 Calories, 38g Protein, 3g Net Carbs)
Slow cooker shredded chicken with a keto gravy delivers 295 calories per serving, 38 grams of protein, 3 grams of net carbs, and 14 grams of fat. It is a set-and-forget meal for busy families, batch cooks, and anyone on a low-carb or keto plan who needs shelf-stable protein for the week ahead. Serve it in lettuce wraps, over cauliflower mash, on a low-carb tortilla, or straight from the fork. Total hands-on time is under 10 minutes and the crockpot handles the rest across 6 to 8 hours.
What Makes This Recipe Work
Low and slow is the whole game. Set the crockpot to low, which holds around 200 F, and cook boneless skinless chicken breasts submerged in bone broth for 6 hours, or thighs for 7 to 8. That long stretch below the simmer point breaks down the connective tissue without squeezing water out of the meat, so the shredded chicken stays moist rather than stringy. Cream cheese and butter stirred in at the end, off the heat, thicken the cooking liquid into a keto-friendly gravy without any flour or cornstarch. Xanthan gum, a quarter teaspoon whisked into the hot broth, brings the gravy to spoon-coating thickness with zero added carbs. Shred the chicken with two forks or a hand mixer directly in the pot so the meat soaks up the gravy while it is still hot.
Keto Shredded Chicken Recipe (with Gravy)
Ingredients
- 6 boneless skinless chicken thighs
- 1 cup chicken bone broth homemade or store-bought
- 1 (8 ounces) package cream cheese (softened)
- 1 tbsp poultry seasoning
- 1 tsp ground black pepper
- Fresh herbs of your choice such as thyme to garnish our dish
- Melted unsalted butter for drizzling maybe vegan butter or ghee if preferred
Instructions
- Place your 6 boneless chicken thighs in a 4-quart crockpot or slow cooker.
- Using a blender, combine chicken broth, softened cream cheese, poultry seasoning, and black pepper, blending until smooth.
- Pour this blended mixture over the chicken in the crockpot or slow cooker and cover.
- Cook the chicken on low for about 6 hours or until the chicken starts to fall apart and can be easily shredded.
- Transfer the chicken to a plate and shred it using two forks, then return it to the gravy sauce in the crockpot.
- Taste the chicken and add salt if needed.
- Serve your shredded chicken with gravy alongside mashed potatoes or grilled veggies for a healthier option, or with cauliflower mash if you're following a dairy-free diet. Don't forget to ladle plenty of gravy on top from the crockpot.
- The possibilities with this home-cooked meal are endless, and you'll see why once you taste it.
- Garnish the dish with fresh thyme for the final touch.
- Store any leftover keto shredded chicken and gravy in a glass airtight container in the refrigerator and consume within 3 days.
- For longer storage, this keto shredded chicken and gravy can be frozen in an airtight container for over 3 months.
- Thaw overnight and reheat in a preheated oven at 350°F for about 5 minutes or until warmed through.
- Bon Appetit!
Notes
- Place your chicken thighs evenly in the crockpot or slow cooker for consistent cooking, ensuring each piece is seasoned uniformly.
- An easier method to shred your chicken is by using a hand electric mixer. It works wonders!
Nutrition
Ingredient Notes
Chicken breast is leaner at about 3 grams of fat per 4-ounce serving; chicken thighs add flavor and moisture at 8 grams of fat. Use a mix if you cannot decide. Bone broth is preferred over regular broth for its collagen, which supports the gravy body. Full-fat cream cheese is essential; low-fat versions will not thicken correctly. Grass-fed butter adds richness. Xanthan gum is available at any health-food store and lasts years in the pantry. For seasoning, use a spice blend heavy on garlic powder, onion powder, smoked paprika, and dried thyme. Skip pre-mixed taco seasoning because most contain hidden sugar and cornstarch.
Tips and Variations
For meal prep, cook a 4-pound batch on Sunday and portion into 8 containers for grab-and-go lunches all week. For a low-sodium adjustment, use unsalted broth and season with fresh herbs, lemon, and pepper instead of salt. Push protein to 45 grams per serving by using all chicken breast and cutting the cream cheese in half. For a dairy-free version, replace the cream cheese with 3 tablespoons of coconut cream and the butter with ghee, or use avocado to thicken. Add half a teaspoon of chipotle powder for a smoky Tex-Mex spin, or a tablespoon of Dijon mustard and a splash of white wine for French vibes. For an Italian variation, add sun-dried tomatoes, spinach, and a handful of grated Parmesan at the end. Serve over spaghetti squash for a filling low-carb pasta swap. This works beautifully in a Dutch oven at 300 F for 3 hours if you do not have a slow cooker.
Storage and Meal Prep
Refrigerate in an airtight container for up to 5 days. Freeze in 1-cup portions for up to 3 months. Thaw in the fridge overnight and reheat gently on the stove with a splash of broth to bring the gravy back. Pack into meal-prep containers with roasted broccoli or cauliflower rice on the side to keep the plate low-carb and colorful.
