shredded low carb chicken and steamed vegetables in a bowl

Crock Pot Low Carb Chicken Bowls

Low carb chicken recipes don’t get tastier than a crock pot low carb chicken bowl! Greek chicken is slow cooked, then shredded and tossed with fresh steamed vegetables. Low carb, gluten free, dairy free, paleo, and Weight Watchers friendly.
Course Dinner, Main Course
Cuisine Greek, Mediterranean
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 4 people
Calories 343kcal


For the Greek Chicken:

  • 1.5 pounds boneless skinless chicken thighs or breasts
  • 1 Tablespoon dried parsley
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme leaves
  • 1 teaspoon rosemary
  • 1/2 teaspoon marjoram
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon minced garlic
  • 1/2 cup diced onion
  • 1/2 cup chicken stock or broth
  • 1 Tablespoon freshly squeezed lemon juice


  • 4 cups mixed vegetables frozen or fresh


  • Place chicken into a gallon size Ziploc bag. Add all other ingredients, squeeze out as much air from the bag as possible, and seal the bag. Massage the bag to combine everything and place the bag of chicken into the refrigerator to marinate for 2-12 hours.
  • Empty contents of bag into a 6-quart slow cooker and cook on low heat for 6 hours or high heat for 4 hours, or until the chicken is no longer pink and shreds easily with a fork.
  • Using 2 forks, shred the chicken inside of the slow cooker, add the frozen mixed veggies, replace the lid, and allow it to cook for an additional 15-20 minutes. Alternately, you can steam fresh vegetables separately and then stir them into the shredded chicken.
  • Divide into 4 bowls and serve.


This low carb chicken recipe is delicious as is, but would also be great served over cauliflower rice or zucchini noodles!


Serving: 1g | Calories: 343kcal | Carbohydrates: 28g | Protein: 40g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 162mg | Sodium: 574mg | Potassium: 876mg | Fiber: 7g | Sugar: 1g | Vitamin A: 186.1% | Vitamin C: 28.7% | Calcium: 7.7% | Iron: 19.9%