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    Home » Dairy Free Keto » Slow Cooker Paleo Ranch Chicken – Low Carb

    Published: Nov 4, 2017 · Modified: Oct 24, 2022 by Carolyn

    Slow Cooker Paleo Ranch Chicken – Low Carb

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    5.9K shares
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    This easy Low Carb Ranch Chicken recipe practically cooks itself. Made in your slow cooker, it’s paleo-friendly and totally dairy-free.

    Paleo Slow Cooker Ranch Chicken - low carb and keto

    Raise your hand if you love your slow cooker! Raise your hand if you love ranch seasoning! Raise your hand if you want a low carb ranch chicken recipe made in your slow cooker that doesn’t contain a whole bunch of icky MSG and other unmentionables! Hey, I see lots of hands raised out there, so guess what? You’re in luck. Today we have a wonderful Slow Cooker Ranch Chicken that is both paleo and keto, and absolutely delicious. Bonus points that it contains bacon and is totally dairy-free. This easy recipe comes from The Big Book of Paleo Slow Cooking by Natalie Perry. And you will absolutely love it.

    Keto Crockpot Ranch Chicken Recipe

    Okay, confession that Natalie is actually a blogger friend, but the book is fantastic and I highly recommend it. While Paleo diets and Low Carb diets have a lot in common, there are also some significant differences. Paleo excludes dairy and includes a lot of higher carb, starchy vegetables and fruits that I can’t eat. But a quick perusal of the book indicated that there were plenty of recipes that still met my low carb standards and quite a few that could be easily modified to meet them. And while I have no fear of dairy products and use them liberally in my own cooking, I do love having more dairy-free options on hand.

    Easy Low Carb Ranch Chicken and Broccoli cooked in a slow cooker

    What was really hard was choosing a single recipe to share with you. I actually made the Buffalo Chicken Dip over the Labour Day weekend but it was late, friends were coming over, and I did not have time to take any photos. Plus I have a child who has an absolute OBSESSION with all things Buffalo flavour and he was into that dip faster than I could blink an eye. So it got gobbled up and I decided I needed to choose another recipe altogether.

    Need a bit of extra chicken for salads and other easy meals? Try this Crockpot Chicken Breast from Fifteen Spatulas. A great all purpose recipe!

    Healthy Slow Cooker Ranch Chicken

    There were a couple that caught my eye, including the Chicken & Sausage Pepperoncini Stew. I love pepperoncini and was very tempted by that one. But then I noticed the Ranch Chicken recipe and was very intrigued because you put the chicken breasts right into the slow cooker with no liquid or oil. I admit, I was sceptical. I thought for sure the chicken would get overcooked or burnt that way. I even messaged Natalie, asking if I was reading it right. She confirmed it and so I proceeded to make it exactly as the recipe was written. And it was fantastic! Easy and flavourful, and it made a wonderful keto dinner recipe. Bravo, Natalie! And thanks for the tip that slow cookers will cook the chicken without any additional liquids.

    It’s also tasty with a little shredded cheddar cheese on top. Just sayin’. Yeah, I know that’s not exactly paleo…

    Check out Natalie’s book on Amazon! Click HERE

    Big Book of Paleo Slow Cooking

    Healthy Slow Cooker Ranch Chicken

    Keto Slow Cooker Ranch Chicken

     This easy Low Carb Ranch Chicken recipe practically cooks itself. Made in your slow cooker, it's paleo-friendly and totally dairy-free.
    4.62 from 21 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: American
    Prep Time: 5 minutes
    Cook Time: 5 hours
    Total Time: 5 hours 5 minutes
    Servings: 6
    Calories: 424kcal

    Ingredients

    Ranch Seasoning Mix

    • 1 tablespoon dried parsley
    • 2 teaspoon dried chives
    • 1 ½ teaspoon dried dill
    • ½ teaspoon paprika
    • ½ teaspoon dried onion
    • ½ teaspoon garlic powder
    • ½ teaspoon sea salt
    • Freshly ground black pepper

    Ranch Chicken

    • 3 boneless skinless chicken breasts
    • 1 tablespoon Ranch Seasoning Mix
    • 1 ½ teaspoon steak seasoning I used a basic steak rub
    • 3 shallots peeled and sliced
    • 6 cups broccoli florets
    • 12 slices bacon
    • ½ cup mayonnaise
    • 3 tablespoon red wine vinegar
    • Additional sea salt to taste

    Instructions

    Ranch Seasoning:

    • Mix all ingredients in an airtight container.

    Ranch Chicken:

    • Place the chicken breasts in a slow cooker. Sprinkle with 1 tablespoon of the ranch mix and the steak seasoning. Add the shallots.
    • Cover and cook on low for 3 to 4 hours, until the chicken is cooked through. Add the broccoli and cook another 30 to 45 minutes, until tender-crisp. Meanwhile, cook the bacon until crisp. 
    • Remove the chicken from the slow cooker and shred with two forks. Return to the slow cooker...do not drain any of the juices that have accumulated.
    • Stir in the mayonnaise and vinegar. Crumble the bacon and stir into the mixture. Season to taste with additional salt. 
    Nutrition Facts
    Keto Slow Cooker Ranch Chicken
    Amount Per Serving (1 /6th of recipe)
    Calories 424 Calories from Fat 210
    % Daily Value*
    Fat 23.3g36%
    Carbohydrates 7.18g2%
    Fiber 2.43g10%
    Protein 39.08g78%
    * Percent Daily Values are based on a 2000 calorie diet.

     

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    Nutritional Disclaimer

    Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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      Recipe Rating




    1. Greta says

      January 12, 2019 at 10:07 am

      In the directions you say to add 1 tbsp of the ranch seasons. But all the ingredients make a lot more than 1 tbsp. When do you add the remaining ranch seasoning mix?

      Reply
      • Carolyn says

        January 12, 2019 at 10:12 am

        You don’t. You use it for ranch.

        Reply
    2. lisa a whitehead says

      October 23, 2018 at 10:45 am

      can I use frozen chicken or does it have to be thawed?

      Reply
      • Carolyn says

        October 23, 2018 at 12:30 pm

        This recipe was thawed but I am not sure how long frozen would take. I suspect a while longer.

        Reply
    3. Kelly says

      August 23, 2018 at 3:33 pm

      Hi Carolyn! Excited to try this recipe! Question, it says it serves 6, but only uses 3 chicken breasts so I’m assuming these would be large breasts- maybe total 1 1/2 – 2 lbs? Does this sound about right?

      Reply
      • Carolyn says

        August 24, 2018 at 8:58 am

        Yes, chicken breasts you get these days are large and have so much protein, they should be considered two servings.

        Reply
    4. Shannon Souder says

      May 22, 2018 at 12:10 pm

      What could be substitute for the red wine vinegar?

      Reply
      • Carolyn says

        May 22, 2018 at 4:48 pm

        Any vinegar will do.

        Reply
    5. Diana Williams says

      January 18, 2018 at 8:25 pm

      I don’t eat beef or pork so is there an alternative for the steak seasoning? Maybe this is a dumb question but what is it? Thanks! Di

      Reply
      • Carolyn says

        January 18, 2018 at 9:37 pm

        It’s just a seasoning mix, it has no beef or pork in it. You can skip it if you want.

        Reply
    6. McDonna says

      January 04, 2018 at 1:47 pm

      Q: Does this recipe need chicken broth or other liquid? If the chicken was frozen it would generate a lot of liquid, but what about thawed chicken? Just trying to clarify before making this recipe.

      Looks amazing & delicious! I really, *really* appreciate the comments of people who have actually made the recipe and not just the ones who – like me – are thinking of trying it. Nothing like the voice of one who has made it!

      Reply
      • Carolyn says

        January 04, 2018 at 5:52 pm

        Thawed chicken is fine, and no liquid is necessary.

        Reply
    7. Dana V says

      December 07, 2017 at 8:54 pm

      I just made this tonight. An explosion of flavor! Why do I ever doubt you? I just couldn’t imagine how those ingredients could work together to make such a great tasting dish. The pictures didn’t help as it looked dry. No cheese, no cream,no cream cheese? No way it would be good. It was great! A repeat forever. Thank you. We loved it.

      Reply
      • Carolyn says

        December 07, 2017 at 9:24 pm

        And it’s not even my recipe! It’s from a cookbook I was reviewing. I was a bit sceptical too but it works!

        Reply
    8. Ellie W says

      November 17, 2017 at 8:24 am

      I love your blog. I had been looking for a good easy chicken recipe and will try this.
      I just wanted to point out that in your ranch seasoning ingredients you have 1/ paprika.
      I have the cookbook so looked it up and it should be 1/2.
      Thanks for pointing out this great recipe to me. I have so many cookbooks it’s hard to narrow down stuff but thanks to you, I’ll give this one a try. It sounds delicious!
      And so do a lot of your other recipes, 3 more of which I have bookmarked at the moment.
      Have a super day Sweetie.
      Hugs, Ellie W

      Reply
      • Carolyn says

        November 17, 2017 at 9:05 am

        Thanks for pointing that out, Ellie!

        Reply
        • Ellie W says

          November 17, 2017 at 10:23 am

          You’re very welcome!

          Reply
    9. Stewie says

      November 05, 2017 at 10:13 am

      10% of this recipe is Paleo, try not to use fashion key words to sell your advertising while misleading people on what they are eating.

      Reply
      • Carolyn says

        November 05, 2017 at 11:43 am

        Ah, the Paleo police! 🙂

        The only thing in this entire recipe that *maybe* doesn’t with the Paleo lifestyle is the steak seasoning and there are some approved version of that, you just have to read the labels. Mayo is paleo if made with something like avocado oil. Everything in the ranch seasoning is Paleo (just the dried versions…and guess what? Our ancestors did plenty of drying foods to preserve them…and guess what? I have a Master’s degree in human evolution!).

        So I really fail to understand your calculations of 10%.

        Reply
        • Nicole says

          November 07, 2017 at 9:39 am

          Get em Caroloyn!!! I Love You. You have made me enjoy my kitchen.

          Reply
    10. Holly says

      November 04, 2017 at 11:11 am

      Love slow cooker meals and I like this recipe except for the “hidden” sodium. What is the purpose of the steak seasoning, which has a lot of salt, when you have made a ranch mixture that already has salt? Plus, mayo is another source of salt. I suppose if I wanted the flavors of the commercial steak seasoning, I would eliminate the salt from the homemade ranch mixture.

      Reply
      • Carolyn says

        November 04, 2017 at 11:45 am

        I am not sure, it’s not my recipe. But it sure tastes great the way it is! Adapt it to your needs.

        Reply
    11. Mailisha Chesney says

      November 04, 2017 at 9:55 am

      I have recently started using frozen broccoli florettes instead of fresh, which has been an awesome change (I can’t believe I was always so against frozen veggies in the past! I think I equated them with “canned”). So should I take the broccoli out of the freezer and put them in the fridge when I stick the chicken into the pot to start cooking? That way, when I add them to the pot later they are frozen solid. (Sorry for the “basic” question here, but I’ve never been comfortable in the kitchen… Going keto is forcing me to finally learn to “really” cook on my own!)

      Reply
      • Carolyn says

        November 04, 2017 at 10:59 am

        I would add them in frozen, but maybe a little earlier in the process? Or, if you want to thaw them, actually add them LATER in the process (because once thawed, frozen broccoli is not as firm as fresh broccoli is).

        Reply
    12. Lori says

      November 04, 2017 at 8:52 am

      I just skimmed through most of the article because I have to get ready for work so forgive me if you already addressed this, but can I use packaged Ranch salad dressing mix or dip mix? Having to gather all of those ingredients for the Ranch mix will probably prevent me from making this anytime soon. And, by the way, I really enjoy your blog, and the recipes you create. You have made cooking for a diabetic way more fun!

      Reply
      • Carolyn says

        November 04, 2017 at 10:58 am

        Yes, you can. That would work fine.

        Reply
    13. Dawn says

      November 04, 2017 at 7:57 am

      I wonder how this would work in the Instant Pot?

      Reply
      • Carolyn says

        November 04, 2017 at 8:19 am

        Because the IP has a metal insert, I worry that it would overcook the bottom of the chicken.

        Reply
    14. Marnee says

      November 04, 2017 at 5:09 am

      Hi, Carolyn!

      Any advice on how to do this in the pressure cooker?

      Thanks!!!

      Reply
      • Carolyn says

        November 04, 2017 at 8:22 am

        An IP has a metal insert so I am not sure it would work the same way, slowly cooking the chicken.

        Reply
      • Guion Leach says

        November 04, 2017 at 11:29 am

        If your IPOT has a ‘Slow Cooker” button, you can do it on that setting. Just set the time manually, you do not have to add liquid when using the show cooker, as it acts like a real slow cooker. The newest IPOT has 3 temperaature settings. The “low” does not COOK (although I use it for broth when cooking broth on slow cook for over 10 hours), the second setting is like most slow cookers on LOW and the third setting is like most slow cookers on HIGH. Hope this helps, can’t wait to try this out myself. If in doubt that it might overcook chickn on the bottom side, add the strainer it the IPOT came with to lift the chicken just a bit off the botton. But should be okay, as chicken typically has lots of water and natural juices. By the way I have Carolyn’s Everyday Ketogenic Kitchen and can’t wait to work my way through it. Hmmmm,, should I try this recipe now or something out of her book?

        Reply
        • Guion Leach says

          November 04, 2017 at 11:32 am

          P.S. Forgot! You are NOT using pressure, so if you have the glass IPOT lid, (which I use often and very reasonable in price) use it, If not, just be sure when you put the regular IPOT lid on, that the vent is OPEN or on VENT when using the slow cook function. Hope this helps.

          Reply
          • Carolyn says

            November 04, 2017 at 11:44 am

            Great info, thank you! I haven’t used my IP that way yet… just getting the hang of it!

            Reply
            • Guion Leach says

              November 04, 2017 at 1:19 pm

              Sorry I am so scatter-brained today. I have the IPOT 7 in 1 version, 6 qt. On SLOW COOK, it defaults to NO PRESSURE and “normal” (or middle setting). In using the ADJUST button, you can go to less or more. So it is changing the TEMPERATURE, because you have to select use the + or – button to change the TIME. This is for the SLOW COOK process.

              However, with the STEAM button when you press the ADJUST button, it changes to preset SUGGESTED TIMES of less, normal, or more as the steam stays at a constant temperature, i.e. steam. But you CAN even fine tune or over ride those preset settings for more or less minutes by using the + or – buttons. Additionally, I find it I want to steam veggies, if I still want them tender crisp, I put in the water, set it, but as soon as it beeps to go from ON to the cooking countdown setting, I stop it as the veggie is usually steamed about all I want to be. You probably would not want to do this to steam hardier veggies or fish. It is too bad they chose engineers to write the manuals rather than teachers! Again,hope this opens the door for your readers and newbies to the IPOT to have great success and love it as much as I do. Once you get the hang of it, you can adapt your recipes.

              PS. I have not used the soup setting for broth, as I am old fashioned and like to slow cook the broth a long time. So for certain soups or adding dairy to soups, someone might want to try the slow cook LOW, then manually set the time you think you will need or even use the KEEP WARM setting especially with diary. Play and have fun, It is really hard to mess up. Just hit the keep warm button twice to go to Off and start over.

      • Michelle says

        February 25, 2018 at 10:21 am

        With a pressure cooker you have to have a certain amount of liquid in the recipe. This recipe would not work because it has hardly any liquid in it. Check your owners manual for liquid amounts. I love my pressure cooker for stews.

        Reply

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