Slow Cooker Creamy Chicken & Veggie Soup (Low-Carb)
Approx. 6–8g net carbs per serving
Ingredients
- 1½–2 lb boneless skinless chicken thighs (or breasts)
- 4 cups low-sodium chicken broth
- 1 cup celery, sliced
- 1 cup zucchini, diced
- 1 cup cauliflower florets (small pieces)
- ½ cup onion, finely chopped (keep small to reduce carbs)
- 3 cloves garlic, minced
- 1 tsp Italian seasoning
- ½ tsp paprika
- Salt & pepper to taste
- 4 oz cream cheese (optional but 🔥)
- ½ cup heavy cream (or unsweetened almond milk for lighter)
- Fresh parsley or thyme (optional)
Instructions
- Add everything except cream cheese & cream to the Crock Pot.
- Cook:
- Low: 6–7 hours
- High: 3–4 hours
- Remove chicken, shred it, then return to the pot.
- Stir in cream cheese until melted.
- Add heavy cream, cook another 15–20 minutes.
- Taste and adjust seasoning.
Why this works for diabetes
- No potatoes, pasta, or rice
- High protein + fiber slows glucose spikes
- Healthy fats keep you full longer
Easy Swaps & Variations
- Keto-lean: Skip onion, add more celery or mushrooms
- Dairy-free: Skip cream cheese, add coconut milk
- Beef version: Use stew beef + beef broth
- Spicy: Add crushed red pepper or a splash of hot sauce
- Thicker soup: Blend 1 cup of cauliflower + broth and stir back in
If you want, I can:
- Adjust it for very strict low-carb
- Make a vegetarian version
- Give you a freezer-friendly option
- Calculate exact carb counts based on your ingredients
