Oh my gosh, you guys – I’ve been obsessed with recreating my favorite restaurant dishes at home lately, especially ones that fit into my keto lifestyle. And let me tell you, this Keto Crockpot Olive Garden Chicken is everything! It’s creamy, comforting, and packed with flavor – just like the original, but without all the carbs.
I swear by my slow cooker for busy weeknights (who has time to slave over the stove after work?). This recipe literally takes 10 minutes to throw together in the morning, then your crockpot does all the work while you go about your day. The first time I made this, my husband couldn’t believe it was homemade – he thought I’d ordered takeout!
The best part? That rich, garlicky parmesan sauce coats the chicken perfectly, making it ridiculously tender. You’ll want to sop up every last drop with some keto-friendly sides. Trust me, this dish will become your new go-to comfort food that actually fits your macros!
Why You’ll Love This Keto Crockpot Olive Garden Chicken
This recipe checks all the boxes for the perfect weeknight meal – and then some! Here’s why it’s become my absolute favorite:
- Set it and forget it: Just 10 minutes of prep in the morning, and your slow cooker does the rest while you’re at work or running errands
- Restaurant-quality flavor: That creamy garlic-parmesan sauce tastes just like the original – no one will guess it’s keto!
- Macro-friendly: Only 4g net carbs per serving means you can enjoy comfort food guilt-free
- Foolproof cooking: The slow cooker keeps the chicken incredibly moist and tender every single time
- Meal prep superstar: Makes amazing leftovers that taste even better the next day
Honestly, the hardest part is not eating it straight from the pot with a spoon!
Ingredients for Keto Crockpot Olive Garden Chicken
Okay, let’s gather our kitchen squad for this flavor party! Here’s everything you’ll need for that dreamy Olive Garden taste without leaving your house:
For the Chicken:
- 4 boneless, skinless chicken breasts (about 1.5 lbs total) – Pro tip: I like to pound them slightly even for super tender results!
The Creamy Magic Sauce:
- 1 cup heavy cream (must be full-fat for that luscious texture)
- 1/2 cup grated parmesan cheese (freshly grated please – the powdery stuff just won’t melt right)
- 1 tsp garlic powder (or 2 fresh minced cloves if you’re feeling fancy)
- 1 tsp Italian seasoning (my secret? I use half oregano, half basil sometimes)
- 1/2 tsp salt (I’m generous with this – taste as you go!)
- 1/4 tsp black pepper (freshly cracked makes all the difference)
Extra Goodness:
- 1/4 cup butter (salted or unsalted both work – I use Kerrygold when I’m feeling extra)
- 1/2 cup chicken broth (low-sodium if you’re watching salt intake)
See? Nothing crazy – just simple, quality ingredients that transform into something magical in the crockpot. Now let’s get cooking!
How to Make Keto Crockpot Olive Garden Chicken
Alright, let’s dive into making this magical chicken happen! I promise it’s so easy you’ll be amazed at how restaurant-worthy it turns out. Here’s exactly how I do it:
- Prep your chicken: First things first – grab those chicken breasts and place them right in the crockpot. No need to grease the pot first (though I sometimes give it a quick spray if I’m feeling cautious). Arrange them in a single layer if possible – they’ll cook more evenly that way.
- Mix your sauce: Now for the fun part! In a medium bowl, whisk together the heavy cream, parmesan cheese, garlic powder, Italian seasoning, salt and pepper. Important tip: Make sure your cream isn’t ice cold – let it sit out for 10 minutes first so everything blends smoothly without clumping.
- Pour it on: Take that creamy mixture and pour it right over your waiting chicken breasts. Don’t worry if it looks thick – it’ll thin out beautifully as it cooks. I like to use a spatula to make sure every piece gets coated evenly.
- Add the extras: Drop in that glorious pat of butter (yes, the whole thing!) and pour in the chicken broth around the edges. The broth helps create steam and keeps everything nice and moist while preventing the dairy from curdling.
- Cook time: Cover with the lid and set your crockpot to low for 6 hours (or high for 3 hours if you’re short on time). Resist peeking! Every time you lift that lid, you’re letting heat escape and adding to the cooking time.
- Shred and serve: After cooking, your chicken should be so tender it practically falls apart when you poke it with a fork. Grab two forks and shred it right in the pot – it’ll soak up all that amazing sauce. Taste and add more salt if needed (I always do!).
That’s it! See how the chicken just melts when you pull it apart? That’s how you know it’s perfect. Now try not to eat it straight from the pot like I always do!
Tips for Perfect Keto Crockpot Olive Garden Chicken
After making this recipe more times than I can count, I’ve picked up some tricks to guarantee amazing results every single time:
- Full-fat is non-negotiable: That heavy cream and butter create the luxurious sauce – low-fat versions will leave you disappointed and watery
- Butter makes it better: Don’t even think about skipping it! That golden richness is what makes this taste like the real Olive Garden deal
- Temp check! Use a meat thermometer to ensure your chicken hits 165°F at the thickest part – though honestly, with 6 hours on low, it’s always perfect
- Freshly grated parm: The pre-shredded stuff has anti-caking agents that can make your sauce grainy – trust me, it’s worth the extra minute of grating
- Let it rest: After shredding, let the chicken sit in the sauce for 10 minutes to soak up all that flavor – patience pays off!
Follow these simple tips and you’ll have restaurant-quality chicken that’ll fool even the pickiest eaters!
Serving Suggestions for Keto Crockpot Olive Garden Chicken
Now for the best part – loading up your plate with this deliciousness! My absolute favorite way to serve this chicken is over zucchini noodles – they soak up that creamy sauce like little flavor sponges. If I’m feeling extra hungry, I’ll do half zoodles, half cauliflower rice for texture.
Roasted broccoli makes an amazing side too – just toss florets with olive oil, garlic powder and salt, then roast at 400°F until crispy. The charred bits pair perfectly with the rich chicken. Sometimes I’ll even throw together a quick side salad with Italian dressing to round out the meal.
Pro tip: Save some extra sauce to drizzle over everything – you’ll thank me later!
Storing and Reheating Keto Crockpot Olive Garden Chicken
Here’s my foolproof method for keeping leftovers tasting just as amazing as day one! First, transfer any uneaten chicken (if there is any!) to an airtight container – I like glass because it doesn’t absorb smells. It’ll stay fresh in the fridge for about 3 days.
When reheating, go low and slow! Dump everything into a saucepan with a splash of extra chicken broth to keep things moist. Warm it gently over medium-low heat, stirring occasionally until heated through. The microwave works in a pinch, but stir every 30 seconds and add extra liquid – dairy sauces can separate if zapped too aggressively.
Freezer tip: You can freeze this for up to 2 months, but the texture changes slightly. Thaw overnight in the fridge before reheating, and whisk in a bit of fresh cream to bring the sauce back to life!
Nutritional Information
Hold onto your keto hats, friends – these numbers are gonna make you smile! Here’s the nutritional breakdown for one serving of this heavenly chicken (about one breast with sauce):
- Calories: 420
- Protein: 32g (hello, muscle fuel!)
- Net Carbs: Only 4g – yes, you read that right!
- Fat: 32g (the good stuff that keeps you full)
- Saturated Fat: 18g
- Sodium: 580mg
Quick note: These are estimates per serving – exact values will vary slightly based on your specific ingredients. I always recommend calculating your own macros if you’re tracking closely, especially if you tweak the recipe!
What I love most is how this meal packs serious protein while staying super low-carb – it’s the perfect trifecta of delicious, satisfying, and keto-approved. My fitness pal would be proud!
FAQ About Keto Crockpot Olive Garden Chicken
Got questions? I’ve got answers! Here are the most common things people ask me about this recipe:
- Can I use chicken thighs instead? Absolutely! Thighs stay juicy and flavorful – just increase cook time by 30 minutes since they’re thicker. I actually prefer them sometimes!
- Is this freezer-friendly? It freezes okay for 2 months, but the sauce texture changes slightly. When reheating, whisk in fresh cream to bring it back to life.
- How can I thicken the sauce? Stir in 1 tsp xanthan gum while whisking, or simmer uncovered for 15 minutes. My lazy trick? Add an extra 1/4 cup parmesan!
- Can I make this dairy-free? You can try coconut cream and nutritional yeast, but it won’t taste the same. The magic’s in the real dairy, friends!
- What if my sauce separates? Don’t panic! Just whisk vigorously – it’ll come back together. Adding a splash of hot broth helps too.
Still curious about something? Drop your question in the comments – I answer every single one!
Alright, my fellow keto foodies – it’s time to put this recipe to the test in your own kitchen! I want to hear all about your Olive Garden Chicken adventures. Did you add any fun twists? Maybe some extra garlic or a sprinkle of red pepper flakes for heat? Snap a pic of your masterpiece and tag me on Instagram – I live for seeing your recreations!
Trust me, once you try this ridiculously easy crockpot chicken, you’ll wonder how you ever survived busy weeknights without it. It’s become such a staple in our house that I literally keep the ingredients on my grocery list at all times. My husband starts drooling the moment he smells that garlicky parmesan goodness wafting through the house!
So go ahead – grab that slow cooker and let’s make some magic happen. And remember, the secret ingredient is always love (and butter…definitely butter). Happy cooking, friends!
PrintIrresistible Keto Crockpot Olive Garden Chicken in 3 Hours
A delicious keto-friendly version of Olive Garden’s famous chicken made easy in your crockpot.
- Prep Time: 10 mins
- Cook Time: 6 hours
- Total Time: 6 hours 10 mins
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Italian-American
- Diet: Low Carb
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup heavy cream
- 1/2 cup grated parmesan cheese
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup butter
- 1/2 cup chicken broth
Instructions
- Place chicken breasts in the crockpot.
- In a bowl, mix heavy cream, parmesan, garlic powder, Italian seasoning, salt, and pepper.
- Pour mixture over chicken.
- Add butter and chicken broth to the crockpot.
- Cover and cook on low for 6 hours or high for 3 hours.
- Shred chicken with forks before serving.
Notes
- Serve with zucchini noodles or cauliflower rice.
- Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 chicken breast
- Calories: 420
- Sugar: 2g
- Sodium: 580mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 160mg
