Tangy, sweet, smoky…these are just a few of the words used to describe the unique flavor of sun dried tomatoes. Personally, tangy is the first adjective to come to mind. While we may not all agree on the best way to describe its flavor, we can surely agree that this Italian, sun dried tomato flavor is distinctive and delicious. Especially when combined with chicken.

This creamy, crockpot chicken recipe is an incredibly simple, time-saving way to get the distinctive, mouthwatering flavor of sun dried tomato chicken without spending hours in the kitchen. This recipe only requires 10-15 minutes of prep time then you will simply let it cook in the crockpot.

This creamy chicken recipe provides 8 servings so it is a great choice as a weeknight meal for a larger family or even a small gathering. If you enjoy meal prep, make this high protein chicken recipe at the beginning of the week. Then, depending on the size of your family, you can stretch it into one or several meals later in the week. You can also freeze this recipe for up to 3 months.

What You Will Love About This Recipe

• Easy. This recipe only requires a couple simple steps before cooking in the slow cooker. Since it is a slow cooker recipe, there is minimal clean up required!
• Family-friendly. This recipe provides 8 servings so it is a great choice for a family dinner and you will still likely have some leftovers!
• Meal-prep. This is a great meal prep choice that you can either prepare ahead of time and freeze or make at the beginning of the week and stretch into multiple meals.

How to Make Slow Cooker Sun Dried Tomato Chicken

In addition to the ingredients listed above, you will need a small sauce pan, cooking spray, and a slow cooker (4-quart or larger) for this recipe. You can follow our step-by-step instructions below for the best results. Scroll to the bottom of the page for the printable recipe card with all the ingredients and exact amounts.

Season the chicken

Spray the inside of a 4-quart crock pot with cooking spray. Then place the chicken in the bottom of the dish and top with salt, pepper, Italian seasoning, garlic powder, paprika, and sun-dried tomatoes. 

Make the Alfredo sauce

Melt the butter in a small saucepan or skillet over medium-low heat. Add the garlic and saute for about 30 seconds. Add the white wine and allow the wine to simmer and reduce by half. This step takes about 5 minutes. Once the wine is reduced, add the heavy cream and parmesan and stir well. Allow the alfredo sauce to simmer for 5 minutes until it has thickened. 

Cook the chicken

Pour the sauce over the chicken and place the lid on the slow cooker. Cook the chicken on low up to 8 hours or on high up to 3 hours. (Remember, the cooking time in crock pots can vary tremendously. If your slow cooker runs high (brings things to a simmer on low) you will want to stick to a cooking time of no more than 5-6 hours.)

What to Serve with this Crock Pot Tuscan Chicken Recipe

• Balsamic Glazed Brussels Sprouts– Only 7 simple ingredients and about 15 minutes are needed for this versatile, healthy recipe. 
• Italian Baked Mushrooms– These mushrooms are smothered in a delicious butter, garlic, and herb sauce! This is the perfect easy, low-carb side dish recipe!
• Keto Dinner Rolls– These dinner rolls are perfectly soft and fluffy, you would never guess they are low carb! This homemade bread recipe is the perfect addition to your dinner table and only takes 30 minutes.
• Keto Three Cheese Biscuits– Each cheesy low carb biscuit is loaded with sharp cheddar, mozzarella and fresh basil for just 2 net carbs each!  
• Parmesan Cauliflower– This delicious Air Fryer Parmesan Cauliflower is tossed in a delicious garlic parmesan sauce and cooked to crispy perfection! Just 4 net carbs for a full cup of this buttery side dish.
• Cauliflower Risotto– This delicious cauliflower rice risotto is made with parmesan, cream cheese and piled high with seasonings! This one pan meal is low carb, gluten free and ready in under 30 minutes!

Sun Dried Tomato Chicken FAQ

Other Slow Cooker Recipes

• Ginger Garlic Pork Tenderloin
• Crack Chicken
• Crock Pot Ribs
• Cajun Chicken
• Buffalo Chicken

Yield: 8

Crock Pot Sun Dried Tomato Chicken

Print

This Crock Pot Sun Dried Tomato Chicken is a rich, creamy slow cooker chicken recipe that is packed full of flavor. It is a family-friendly meal that provides 8 servings in just a few simple steps!

Prep Time 15 minutes

Cook Time 8 hours

Total Time 8 hours 15 minutes

Ingredients

• 2 pounds chicken
• Salt and Pepper to taste
• 1 tablespoon Italian seasoning
• 1 teaspoon EACH garlic powder, paprika
• 3/4 cup sun-dried tomatoes, chopped
• 1 tablespoon butter, divided
• 3 cloves garlic, minced
• 1/2 cup white wine or chicken broth
• 3/4 cup heavy cream
• 1/2 cup grated parmesan

Instructions

1. Spray the inside of a 4-quart crock pot with cooking spray.
2. Place the chicken in the bottom of the dish and top with salt, pepper, Italian seasoning, garlic powder, paprika, and sun-dried tomatoes.
3. Melt the butter in a small saucepan over medium-low heat. Add the garlic and saute for about 30 seconds. Add the white wine and allow the wine to simmer and reduce by half. This step takes about 5 minutes.
4. When the wine is reduced, add the heavy cream and parmesan and stir well. Allow the alfredo sauce to simmer for 5 minutes until it has thickened.
5. Pour the sauce over the chicken and place the lid on the slow cooker. Cook the chicken on low up to 8 hours or on high up to 3 hours. (Remember, the cooking time in crock pots can vary tremendously. If your slow cooker runs high (brings things to a simmer on low) you will want to stick to a cooking time of no more than 5-6 hours. )

Nutrition Information:

Serving Size:

4 ounces chicken breast + 1/4 cup cream sauce
Amount Per Serving: Calories: 429Total Fat: 19gCholesterol: 205mgSodium: 279mgCarbohydrates: 3.7gNet Carbohydrates: 3.1gFiber: 0.6gProtein: 42g

The post Crock Pot Sun Dried Tomato Chicken appeared first on The Best Keto Recipes.

Keto Mushroom Soup

This easy mushroom soup is like a cozy hug in a bowl! Tender mushrooms and onions are seasoned with paprika in a flavorful broth you’ll love. It’s made super creamy with heavy cream and sour cream, adding just enough fat and protein to keep you full and energized on your keto diet! This soup is ready in about 20 minutes, making it the perfect healthy recipe for a busy weekday. Add this recipe to your next Meatless Monday menu for a simple, inexpensive dinner you’ll want again for lunch tomorrow!

How to Make Keto Mushroom Soup

This easy low-carb mushroom recipe is SO simple! Here’s a step-by-step guide to making this bright soup.

Saute veggies

In a large pot or Dutch oven, melt the butter over medium heat. Add the onion and mushrooms and saute for 10 minutes. Add the smoked paprika and cook for another minute. 

Simmer

Stir in the broth, fresh dill, soy sauce, garlic powder, salt, and pepper. Simmer over medium heat for about 10 minutes, stirring occasionally. 

Finish with cream

Whisk in the heavy cream, sour cream, and lemon juice. Bring back to a simmer for 1-2 minutes, then top with fresh parsley and serve!

What to Serve with Mushroom Soup

If you’re stretching this meal further for company, start with a simple arugula salad or some artichokes with garlic butter for a light appetizer. Add some keto dinner rolls or these low-carb cheddar garlic biscuits to sop up anything left in the bowl! You could also serve zucchini fritters, smashed brussels sprouts, or keto garlic bread to stretch it even further.

If you miss croutons, make these chaffles, then cut and toast them for the perfect crunchy keto crouton! For more soup toppers that won’t raise your carbs, check out this list of keto soup garnishes.

Store

Allow the soup to cool to room temperature, then store in an airtight container in the fridge up to 4 days.

Reheat

You can reheat this soup in the microwave, on the stove, or with a slow cooker.

• Microwave – Reheat in 1-minute increments on 50% power. Cover with paper towel to avoid any splatters. This method is not the best if the soup has been frozen.
• Stovetop – Reheat soup on medium-low, stirring occasionally as you reheat. If soup has been previously frozen, reheat on low and stir continuously to prevent the dairy from separating.
• Slow cooker – Reheat soup on low, stirring occasionally as you reheat. Once warm, you can switch slow cooker to “warm” to prevent anything from sticking to the bottom if you’re serving it potluck style.

If you like this easy soup, you will love these dinner ideas!

• Lobster Bisque – This simple, delicious soup is perfect for company, holidays, and special occasions! It feels so decadent but is still very keto-friendly.
• Low-Carb Tomato Soup – Each bowl has under 8 net carbs for this classic soup! This easy, vegetarian soup perfectly satisfies that childhood craving.
• Cabbage Soup – This is an easy soup with a tomatoey broth and some added ham and bacon for protein and fat. It’s super delicious and simple to make!
• Easy Keto Chicken Soup – This one is as simple and easy as it gets. Chicken and veggies in a tasty broth are all you need for this low-carb comfort food!
• Chicken Bacon Ranch Soup – This is SO creamy, filling, and satisfying! It’s a very kid-friendly soup that comes together easily.
• Want more? Check out this list of Easy Keto Soups!

Mushroom Soup FAQs

Yield: 6 servings

Easy Mushroom Soup Recipe

Print

This easy mushroom soup recipe is vibrant, low-carb, and absolutely delicious! This quick vegetarian soup is the perfect comfort food for a weeknight!

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Ingredients

• ¼ cup unsalted butter
• 1 medium yellow onion, diced
• 24 oz mushrooms, sliced
• 1 tbsp smoked paprika
• 4 cups low-sodium vegetable broth
• 2 tbsp chopped fresh dill
• 1 tbsp low-sodium soy sauce
• 1 ½ tsp garlic powder
• ¾ tsp salt
• ½ tsp black pepper
• 1 cup heavy cream
• ½ cup sour cream
• 2 tsp lemon juice
• 2 tbsp chopped fresh parsley

Instructions

1. In a large pot or Dutch oven, melt the butter over medium heat. Add the onion and mushrooms and saute for 10 minutes. 
2. Add the smoked paprika and cook for another minute. 
3. Stir in the broth, fresh dill, soy sauce, garlic powder, salt, and pepper. Simmer over medium heat for about 10 minutes, stirring occasionally. 
4. Whisk in the heavy cream, sour cream, and lemon juice. Simmer for 1-2 minutes, then top with fresh parsley and serve!

Notes

If you’re wondering if this soup really is this orange, it really is! All of the smoked paprika gives it a vibrant color and plenty of flavor, too! 

Leftovers freeze really well and keep in the fridge for up to 3 days. 

Feel free to sub in regular paprika or Hungarian paprika! 

Normally mushroom soups have thickener or flour but I kept it out to make it low carb. 

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Nutrition Information:

Yield:

6

Serving Size:

1 1/4 cup
Amount Per Serving: Calories: 286Total Fat: 25.3gCholesterol: 71.9mgSodium: 765.6mgCarbohydrates: 10.5gNet Carbohydrates: 8.3gFiber: 2.2gSugar: 5.9gProtein: 7g

The post Easy Mushroom Soup Recipe appeared first on The Best Keto Recipes.

Turkey Soup Recipe

Well, folks, the Thanksgiving feast is over, and you’re left with a fridge full of leftovers that’s starting to resemble a culinary jigsaw puzzle. What’s a turkey-loving hero to do? Fear not, for the answer lies in the unsung hero of post-Thanksgiving meals: turkey soup! It’s the soup that’s so good; even the turkey wishes it could be in it.

Think of it as the turkey’s encore performance, a star-studded sequel that takes those leftover turkey bits and turns them into a belly-warming masterpiece. It’s like a cozy hug in a bowl, and it’s here to save you from the dreaded turkey fatigue. So, grab your ladle and prepare for a journey into the land of comfort food, where leftovers become legends and flavor is the name of the game!

Why you’ll love it:

• Easy – This recipe comes together in just __ minutes, and it’s a good soup for beginners! You do temper the eggs (a neat skill to learn), but it’s not a complicated process.
• Healthy – This recipe is low in calories, fat, and carbs for a delicious, healthy meal! Even though it’s incredibly creamy, it includes no dairy, gluten, or nuts. It works with the keto, low-carb, whole30, and paleo diets.
• Uses leftover turkey – We love having this soup after holidays to use up the leftover turkey in the fridge! It’s an easy, inexpensive way to reduce waste and make the most of holiday sales.

Leftover Turkey Soup Ingredients

Here’s a quick overview of what you’ll need for this recipe. Scroll to the bottom of the page for the printable recipe card with exact measurements.

• Olive oil – Feel free to swap this with your preferred cooking oil of choice.
• Onion, Celery, Carrots, and Garlic – You can chop your onion, celery, and carrots up to a week in advance to help cut down your prep time! Jarred minced garlic can speed things up as well. Feel free to use frozen chopped veggies–Just add a minute or so to the first step.
• Cooked turkey – This can be holiday leftovers or freshly cooked. You can use smoked, air fried, roasted, or slow cooker turkey. Dark meat adds a bit more fat but stays nice and juicy.
• Broth or stock – Store-bought chicken broth is fine, but feel free to make your own stock to save money and add more flavor. If you cooked a full turkey for the holidays, use that carcass to create your own broth! It’s a great way to reduce waste that also adds loads of flavor.
• Eggs – These are used to thicken the soup and add a delicious creaminess. I’ve not tried any egg substitutes in this recipe.
• Lemon juice – This brightens the flavor and shouldn’t be skipped! Store-bought is fine, though freshly squeezed has more flavor.
• Fresh dill, Salt, and Pepper – Added for flavor, feel free to adjust for your own taste preferences.

For this recipe, you’ll also need a large pot or Dutch oven, a mixing bowl, a whisk, and a stovetop or hot plate.

How to Make Turkey Soup with Leftovers

This wholesome, delicious soup comes together easily. Here’s a quick step-by-step guide for this easy keto dinner.

Saute veggies

Place a large pot or Dutch oven over medium heat, then add in olive oil. Pour in the chopped onion, celery, carrots, and garlic, then saute for 4-5 minutes. Stir occasionally until the vegetables have softened and the garlic is fragrant.

Simmer

Add the cooked, seasoned turkey and the broth into the pot and increase the heat to medium-high. Bring the broth to a boil, then reduce the heat to medium-low. Simmer, stirring occasionally, for 15 minutes.

Temper eggs

In a mixing bowl, whisk the eggs and lemon juice together. Scoop 1/2 cup of the hot broth out of the soup and very slowly pour it into the egg and lemon mixture while you continue whisking. This process allows the eggs to slowly warm up, preventing them from cooking too quickly and turning into scrambled eggs. Repeat this two more times until you have 1 1/2 cups of broth mixed into the lemon and egg mixture.

Stir together

Once the eggs have been tempered, slowly pour them into the soup pot with the chicken and veggies, stirring as you pour. Serve the soup immediately with fresh dill, salt, and pepper. Add lemon wedges for a nice additional hit of acidity.

Store

Allow soup to cool, then store in an airtight container in the fridge up to 3 days. Pouring leftovers into individual-sized containers is great for grab-and-go lunch packing! If you don’t have time or access for reheating, pack some in this thermos, and it’ll stay hot all day long! For offices, this little electric lunch box is super convenient!

Freeze

Allow soup to completely cool, then transfer to a freezer bag or container. Make sure to leave enough room for the soup to expand as it freezes, or your container may burst! This soup is best eaten within 3 months. Thaw overnight in the fridge before reheating.

Reheat

You can easily reheat this soup in the microwave or in a pot on the stove.

• Microwave – Reheat in 1-minute increments at 50% power, then stir between each blast. Consider covering with a paper towel to prevent splatters.
• Stovetop – Pour soup into a pot over medium low heat, stirring occasionally until warmed throughout.

Soup may thicken up in the fridge. You can always thin out the soup a bit with a splash of broth.

If you love this easy dinner idea, check out these soup recipes!

• Buffalo Chicken Soup – All the great flavors of your favorite wings but with the comforting vibe of a soup! This healthy recipe is easy, quick, and still low-carb.
• Beef & Cabbage Soup – This is a super hearty soup that will fill you up without all the carbs or dairy of other soups. Each bowl has about 6 net carbs and works great as a leftover lunch.
• Keto Chicken Soup – This simple soup is a lot like the classic noodle soup but made low-carb. Carrots are used for that comforting vibe, but each bowl still is under 9 net carbs.
• Cheesy Jalapeno Chicken Soup – Talk about SUPER creamy! This soup is so flavorful and will be everyone’s new favorite. It’s like a jalapeno popper in a soup!
• Creamy Tomato Soup with Sausage and Spinach – This soup is so loaded with delicious ingredients, there’s something for everyone! It’s the perfect healthy recipe you can have ready in 30 minutes!

Want more? Check out this great list of keto soup recipes or this post for keto soup toppers and garnishes!

Turkey Soup FAQs

Yield: 6 servings

Easy Turkey Soup Recipe

Print

This delicious Turkey Soup is healthy, easy, and low-carb comfort food you'll love! This soup recipe is the perfect way to use up leftover turkey or chicken for a light dinner that is easy to freeze for later!

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Ingredients

• 1 tablespoon olive oil
• 1 cup onion, chopped
• 1 cup celery, chopped
• 1 cup carrots, chopped
• 1 tablespoon garlic minced
• 3 1/2 cups cooked turkey (usually about 1-1.25 pounds)
• 32 ounces chicken broth
• 4 large eggs
• 1/4 cup lemon juice
• 1/4 cup fresh dill for serving
• salt and pepper to taste

Instructions

1. Heat the olive oil over medium heat in a large pot or Dutch oven. Add the onion, celery, carrots, and minced garlic and saute for 4-5 minutes, stirring occasionally until the onions have softened.
2. Add the cooked, seasoned turkey and the broth, increase the heat to medium-high, and bring the broth to a boil. Reduce the heat to medium low and simmer, stirring occasionally, for 15 minutes.
3. In a bowl, whisk the eggs and lemon juice together. Scoop 1/2 cup of the hot broth out of the soup and very slowly pour it into the egg and lemon mixture as you whisk. This tempers the eggs and ensures you do not have tiny bits of scrambled eggs in your soup.
4. Continue this three times until you have incorporated 1 1/2 cups of broth with the eggs.
5. Once the eggs have been tempered, slowly pour them into the soup pot with the chicken and veggies, stirring as you do this.
6. Serve the soup immediately with fresh dill, salt, and pepper to taste and lemon wedges.

Nutrition Information:

Amount Per Serving: Calories: 243Total Fat: 9.3gCholesterol: 212.9mgSodium: 730.2mgCarbohydrates: 8.1gNet Carbohydrates: 8.4gFiber: 1.7gSugar: 3.3gProtein: 31g

The post Turkey Soup appeared first on The Best Keto Recipes.

There are a lot of chicken breast recipes out there, but few can compete with the versatility of this slow cooker chicken breast recipe. It creates delicious, juicy chicken that can be served as a main dish, but we believe it is at its best when prepared ahead of time and used as the base for other recipes.

The versatility of this recipe makes it perfect for meal prepping. You can make it at the beginning of the week or freeze it to use up to 3 months later! Try shredding or dicing this chicken then turn it into a quesadilla, sandwich, or casserole just to name a few (we’ve given some specific suggestions below).

Preparing this recipe in the slow cooker makes it a very low maintenance recipe. It will only take you 5 minutes of prep. Then it is hands-off and there is nearly zero clean up required!

What You Will Love About this Recipe

• Easy. This is an incredibly simple slow cooker recipe that only requires a couple steps and 5 minutes of prep time.
• Meal Prep Recipe. This recipe is the perfect base protein for so many different chicken recipes and works well when making it ahead of time. This makes it a great meal prepping recipe whether you’re making it at the beginning of the week or plan to freeze it for up to 3 months!
• Healthy and Versatile. A low carb, lean chicken recipe that pairs well with nearly any flavor!

Recipe Ingredients

Here’s a quick overview of what you’ll need for this recipe. For exact measurements, keep scrolling down to the printable recipe card below.

• Low-sodium chicken broth: The best liquid for cooking chicken in the slow cooker. Provides extra flavor and ensures a moist, juicy chicken breast.
• Avocado oil: we prefer avocado oil for this recipe but any neutral oil will work.
• Spices: garlic powder, onion powder, smoked paprika, dry thyme, salt, and black pepper
• Chicken breasts, boneless/skinless: Other cuts of chicken can be used but this may affect cooking time. Bone-in chicken will take longer than a boneless cut. Try to use chicken breasts (or the cut of your choice) that are similarly sized for even, consistent cooking.

How to Make Chicken Breasts in the Slow Cooker

In addition to the items listed above, you will need a slow cooker for this recipe. Follow our easy step-by-step guide to walk you through this simple slow cooker chicken breast recipe.

Season the chicken

 In a small bowl, combine the garlic powder, onion powder, paprika, thyme, salt, and pepper and set aside. Place the chicken breasts in a large bowl and toss with the 2 tbsp oil and the seasoning. 

Cook the chicken

Pour the broth into your slow cooker. Then place the seasoned chicken in the slow cooker with the chicken broth and begin cooking on low.

How Long Do I Cook the Chicken in the Slow Cooker?

You will cook the chicken on low for 3-4 hours. Closer to 3 hours if you plan to slice or dice it and 4 hours if you plan to shred it. Once done, shred the chicken inside the slow cooker. Otherwise, you can drain and shred without the liquid. 

Storage and Reheating Instructions

• Reheating Instructions: You can reheat this recipe in the microwave in 30-second increments. If you kept the juices from the slow cooker, we recommend pouring some over the chicken to keep it from drying out while reheating.
• Refrigerator Storage: Allow to cool completely. Then you can store in the refrigerator in an airtight container for up to 3 days. We recommend storing with its juices for maximum flavor, but you can discard the juices if desired.
• Freezer Storage: After cooling completely, you can store this recipe in the freezer for up to 3 months in an airtight, freezer-safe container.

What to do with Slow Cooker Chicken Breasts

• Keto Buffalo Chicken Muffins– Loaded with shredded chicken, tangy buffalo sauce, and cheese! These buffalo chicken bites have just 2 net carbs each and are perfect for meal prep!
• Keto Chicken Salad– The perfect low carb meal prep recipe! About 1 net carb per serving and delicious on a salad, in a lettuce wrap, or atop a keto bagel!
• Chicken Bacon Wrap– A great lunch recipe that is ready in just minutes and packed with protein, this easy keto recipe will keep you going all day long!
• Chicken Alfredo Zucchini Boats– An easy weeknight meal! Stuffed zucchini boats filled with chicken, alfredo and cheese.

Slow Cooker Chicken Breasts FAQ

Other Slow Cooker Recipes

• Keto White Chicken Chili-Loaded with shredded chicken, chilis, peppers and cauliflower rice! At about 7.5 net carbs per heaping serving this is the ultimate creamy keto comfort food!
• Slow Cooker Ginger Garlic Pork Tenderloin– An effortless Asian-inspired dish that is the perfect combination of sweet and savory! Each serving has less than 3 net carbs each. 
• Crockpot Buffalo Chicken– This chicken recipe is easy, delicious and under 2 net carbs!
• Slow Cooker Carnitas with Jalapeno Slaw– These carnitas are a cinch to make and totally addictive! Top them with fresh jalapeño slaw for the ultimate easy, healthy meal!  

Yield: 6

Slow Cooker Chicken Breast

Print

This Slow Cooker Chicken Breast recipe is incredibly simple and delicious. A low carb, lean chicken breast recipe that can be served as a main dish or used as the base for numerous other recipes!

Prep Time 5 minutes

Cook Time 4 hours

Total Time 4 hours 5 minutes

Ingredients

• 1 cup low-sodium chicken broth
• 2 tbsp avocado oil
• 1 tbsp garlic powder
• 2 ½ tsp onion powder
• 2 tsp smoked paprika
• 2 tsp dry thyme 
• 1 tsp salt
• ½ tsp black pepper
• 3 lbs chicken breasts, boneless/skinless

Instructions

1. In a small bowl, combine the garlic powder, onion powder, paprika, thyme, salt, and pepper. 
2. Place the chicken breasts in a large bowl and toss with the 2 tbsp oil and the seasoning. 
3. Pour the broth into your slow cooker. 
4. Place the seasoned chicken in the slow cooker with the chicken broth. Cook on low for 3-4 hours. Once done, shred the chicken inside the slow cooker. Or drain and shred without the liquid. 

Notes

• I would recommend 4 hours of cook time if you plan to shred the chicken, 3 hours if you are planning on slicing or dicing it. 
• This is really flavorful, juicy chicken that tastes (in my opinion) better than rotisserie chicken. I shredded it and stored it with its juices for maximum flavor, but you can remove the chicken, shred it, and discard the juices if desire! 
• This chicken works perfectly in burritos, soups, pot pies, salads, and numerous other dishes! You can also freeze it for later! 

Nutrition Information:

Yield:

6

Serving Size:

about 6 ounces cooked chicken
Amount Per Serving: Calories: 328Total Fat: 10.8gCholesterol: 165.5mgSodium: 584.4mgCarbohydrates: 2.8gNet Carbohydrates: 2.1gFiber: 0.7gSugar: 0.3gProtein: 52.1g

The post Slow Cooker Chicken Breast appeared first on The Best Keto Recipes.