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Keto Crockpot chicken recipe
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Creamy Prosciutto Mushroom Chicken (Crockpot)

This easy and delicious low-carb & keto-friendly recipe for creamy Crockpot chicken with prosciutto ham and mushrooms makes meal planning a breeze made with boneless chicken breasts, Italian dressing mix, prosciutto ham, fresh mushrooms, chicken broth, and cream cheese.  
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings 6 servings
Calories 371kcal
Author Amee

Ingredients

  • 6 organic boneless skinless chicken breast halves
  • 1 envelope Italian salad dressing mix
  • ⅓ cup chicken broth
  • 1 package 8 ozs. cream cheese, softened
  • 1 carton organic 10 ¾ ozs. cream of chicken soup (such as Pacific Foods brand)
  • 6 oz finely diced pancetta or prosciutto they are both good here, but pancetta renders more fat which adds a depth of flavor
  • 1 cup sliced fresh mushrooms

Instructions

  • In a large sauté pan, cook pancetta (or prosciutto) on medium heat until lightly browned and fat is rendered.
  • Remove pancetta with a slotted spoon and set aside.
  • Add chicken breasts to the pan drippings and turn heat to medium-high.
  • Brown both sides of the chicken breasts and place in a slow cooker, sprinkling the pancetta on top.
  • Drizzle remaining pancetta drippings over top and sprinkle with the seasoning packet.
  • Pour broth on top.
  • Cover and cook on LOW for 3-4 hours.
  • In a small mixing bowl, blend cream cheese and soup until smooth.
  • Stir in mushrooms.
  • Pour cream cheese mixture over chicken.
  • Cook 1 to 2 hours longer or until chicken juices run clear; stirring once halfway to prevent burning around the edges.
  • Serve over brown rice.

Nutrition

Serving: 1g | Calories: 371kcal | Carbohydrates: 8g | Protein: 30g | Fat: 22g