Ingredients
Scale
4 boneless skinless chicken thighs
2 large radishes, peeled and diced
1 medium onion, chopped
4 cloves garlic, minced
4 cups low-sodium chicken broth
1 cup heavy cream
2 tbsp olive oil
1 tsp salt
½ tsp black pepper
1 tsp dried thyme
1 tsp dried parsley
Instructions
Heat olive oil in a skillet, sauté onion and garlic until fragrant.
Add chicken thighs and cook until lightly browned.
Transfer everything to a slow cooker.
Add radishes, chicken broth, salt, pepper, thyme, and parsley.
Cook on low for 4 hours.
Stir in heavy cream before serving.
Notes
For meal prep, store in airtight containers up to 3 days in the fridge.
Use a high-quality keto-approved chicken broth for best results.
Add optional low-carb vegetables like zucchini or mushrooms if desired.
- Prep Time: 15
- Cook Time: 240
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
- Diet: Keto
Nutrition
- Serving Size: 1 bowl
- Calories: 340
- Sugar: 2g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 14g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 150mg