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