Ingredients
4 bone-in, skinless chicken thighs
3 cups unsalted chicken broth
2 medium zucchinis, peeled and chopped
1 cup cream cheese, softened
3 garlic cloves, minced
1 teaspoon dried thyme
1 teaspoon onion powder
1 teaspoon sea salt
1/2 teaspoon black pepper
1 tablespoon olive oil (optional for sautéing garlic)
Fresh parsley or chives, for garnish
Instructions
Place chicken thighs, chicken broth, minced garlic, thyme, onion powder, salt, and black pepper into the crockpot.
Cook on high for 4 hours or on low for 7 hours, until the chicken is fully cooked and tender.
Using two forks, shred the chicken directly in the crockpot.
Stir in the cream cheese and let it melt for 10 minutes on low while continuing to cook.
Add chopped zucchini during the last 30 minutes of cooking to preserve its texture.
Taste and adjust seasoning if needed.
Ladle the soup into bowls and garnish with fresh parsley or chives.
Notes
For a lighter broth, reduce the chicken thighs to 3 and add 1 more cup of broth.
To further enhance flavor, you can sauté the garlic in olive oil before adding to the crockpot.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15
- Cook Time: 240
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American / Keto
- Diet: Keto
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 320
- Sugar: 2g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 13g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 120mg