Keto Crockpot Chicken Cauliflower (Printer-Friendly Version)
A slow-simmered blend of chicken, cauliflower, and zucchini with warming spices and creamy coconut milk.
# What You'll Need:
→ Protein
01 -
1.25 lb boneless, skinless chicken thighs, cubed
→ Vegetables
02 -
1 medium cauliflower, chopped into bite-sized florets
03 -
1 cup zucchini, diced
04 -
1 small onion, chopped
05 -
2 cloves garlic, minced
→ Liquids
06 -
4 cups chicken broth
07 -
½ cup unsweetened full-fat coconut milk (optional)
08 -
1 tbsp fresh lemon juice (optional)
→ Seasonings
09 -
½ tsp dried thyme
10 -
½ tsp smoked paprika
11 -
½ tsp sea salt
12 -
¼ tsp black pepper
# Steps to Follow:
01 -
Cube chicken thighs. Chop cauliflower into bite-sized florets. Dice zucchini, chop onion, and mince garlic to ensure even cooking and optimal flavor.
02 -
Place chicken, cauliflower, zucchini, onion, and garlic in the crockpot. Sprinkle dried thyme, smoked paprika, sea salt, and black pepper evenly over ingredients.
03 -
Pour chicken broth over layered ingredients. Cover and cook on low for 6-7 hours or on high for 3-4 hours until chicken is tender and cauliflower is soft but not mushy.
04 -
If desired, stir in unsweetened coconut milk 20 minutes before serving to create a creamy texture.
05 -
Drizzle fresh lemon juice over stew immediately before serving to brighten flavors.
# Additional Tips:
01 -
For enhanced flavor, sear chicken cubes briefly before slow cooking. To maintain cauliflower texture, add florets halfway through cooking or check doneness in the final hour.
02 -
An immersion blender can be used to thicken the stew by partially blending some vegetables before adding coconut milk.
03 -
Add fresh herbs such as chopped thyme or parsley just before serving for a fresh flavor and appealing presentation.