Here’s a flavor-packed Keto Crockpot Chicken Lo Mein—all the classic takeout taste, slow-cooked and low-carb 🍜
🥢 Keto Crockpot Chicken Lo Mein (Low Carb)
Ingredients (Serves 4–6)
Protein
- 1½–2 lb boneless skinless chicken breasts or thighs
- Salt & black pepper, to taste
Veggies
- 1 small cabbage, thinly sliced (or 2 bags shredded coleslaw mix)
- 1 cup sliced mushrooms
- 1 red bell pepper, thinly sliced
- 1 cup snow peas or green beans
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
Sauce
- ½ cup soy sauce or coconut aminos
- 2 tbsp sesame oil
- 2 tbsp rice vinegar
- 1 tbsp keto brown sugar substitute
- ½ tsp crushed red pepper flakes (optional)
- ½ tsp xanthan gum (for thickening)
Optional Garnish
- Green onions
- Sesame seeds
Instructions
- Season chicken lightly with salt and pepper; place in crockpot.
- Add garlic, ginger, mushrooms, and bell pepper on top.
- Whisk together soy sauce, sesame oil, vinegar, sweetener, and chili flakes. Pour over chicken.
- Cook LOW 5–6 hours or HIGH 3–4 hours until chicken is tender.
- Remove chicken, shred with two forks, return to crockpot.
- Add cabbage and snow peas; stir well.
- Sprinkle xanthan gum evenly while stirring.
- Cook 20–30 minutes on LOW until veggies are tender but not mushy.
Serving Tips
- Serve as-is like lo mein
- Or over zoodles or shirataki noodles for extra volume
- Finish with sesame seeds & green onions
Pro Tips
- Use chicken thighs for juicier results
- Add cabbage at the end to avoid sogginess
- Coconut aminos = lower sodium option
Approx. Nutrition (per serving)
- Calories: ~330
- Fat: 18g
- Protein: 32g
- Net Carbs: 5–6g
