Keto Slow Cooker Lemon Chicken and Mushrooms Recipe #keto

Keto Slow Cooker Lemon Chicken and Mushrooms Recipe

  • Author: Louise Hendon
  • Prep Time: 10 minutes
  • Cook Time: 2 hours 15 minutes
  • Total Time: 2 hours 25 minutes
  • Yield: 4 servings 1x
  • Category: Dinner, Entree
  • Cuisine: American


A fresh lemon chicken with a glaze, perfect for spring and summer.


  • 2 lemons (170 g)
  • 4 chicken thighs (600 g), with skin on
  • salt
  • 1 Tablespoon (15 ml) of olive oil
  • 2 cups (150 g) of white button mushrooms, sliced thick
  • 1 1/2 cups (360 ml) of chicken stock
  • 1 sprig fresh thyme (1 g), leaves picked
  • freshly ground black pepper
  • fresh thyme, to garnish


  1. Cut both lemons in half. Save one half for juice and set aside. Thinly slice the remaining lemons and set aside.
  2. Season the chicken thighs with salt. Heat the olive oil in a nonstick pan and fry the thighs until the skins are golden and crispy. Remove the thighs and set aside.
  3. In the same pan, add the mushrooms and cook until caramelized.
  4. Place the chicken, mushrooms, and slices of lemon in a slow cooker, and pour in the chicken stock. Squeeze the lemon half into the slow cooker and add the picked thyme leaves. Cover and cook for 2 hours on low.
  5. After two hours, remove the chicken, lemon, and mushrooms with a slotted spoon,  and set aside to keep warm.
  6. Pour the stock into a clean nonstick pan on the stove and reduce over high heat until it becomes thick and glossy. Use a pastry brush to simply brush this glaze over the chicken thighs.
  7. Season with freshly ground black pepper and garnish with additional fresh thyme sprigs.


All nutritional data are estimated and based on per serving amounts.

Net Carbs:  4 g


  • Calories: 254
  • Sugar: 4 g
  • Fat: 18 g
  • Carbohydrates: 4 g
  • Fiber: 0 g
  • Protein: 17 g