Keto Crockpot Chicken Lo Mein

If you’ve been missing the comforting flavors of lo mein while on a keto diet, you’re in for a treat! This Keto Crockpot Chicken Lo Mein is an easy, low-carb take on the classic Chinese dish that’s both flavorful and satisfying. Packed with tender chicken, colorful veggies, and a deliciously savory sauce, it’s a one-pot wonder you can set and forget in your slow cooker. Perfect for a busy weeknight or meal prepping for the week ahead, this dish brings all the umami you love in a healthy, keto-friendly version.

Why You’ll Love This Recipe

• Low-Carb: Traditional lo mein is made with noodles, but this keto version uses zucchini noodles, keeping the carbs low and the flavor high.
• Simple & Easy: With the help of your trusty crockpot, this dish requires minimal effort for maximum flavor. Just prep, dump, and let the slow cooker do the work!
• Packed with Flavor: The rich, savory sauce made with soy sauce, garlic, and ginger brings that irresistible Asian-inspired flavor that will have you coming back for more.
• Customizable: Feel free to swap out the veggies or chicken for whatever you prefer. This recipe is as flexible as you want it to be!

My Personal Experience

I’ve been making variations of this Keto Crockpot Chicken Lo Mein for years, and it’s always been a hit. It’s one of those dishes that makes the house smell amazing as it cooks, and there’s something so satisfying about coming home to a perfectly cooked, flavorful meal after a long day. Plus, my family loves it—no one can tell it’s keto! It’s my go-to recipe when I want something that’s comforting, filling, and doesn’t require a lot of work. Whether you’re feeding a crowd or meal prepping for the week, this dish has never let me down.

What You’ll Need: Essential Equipment for This Recipe

• Crockpot: Of course, the star of this dish is the slow cooker! I love how I can set it and forget it. The slow cooking process really helps to meld the flavors and makes the chicken so tender.
• Spiralizer or Vegetable Peeler: If you’re using zucchini noodles (and I highly recommend you do), you’ll need a spiralizer to make perfect noodles. A vegetable peeler works in a pinch, but the spiralizer is a game-changer for consistency and ease.
• Cutting Board & Knife: A sharp knife is essential for chopping your vegetables and chicken. I always make sure my knife is nice and sharp to speed up prep time and ensure clean cuts.
• Measuring Spoons & Cups: To ensure your seasoning balance is spot on, measuring spoons and cups are a must. I always feel confident in the flavor when everything is measured precisely.
• Mixing Bowl: For mixing the sauce ingredients, a simple mixing bowl will do the job. It’s easy to combine the flavors before adding them to the crockpot.

Ingredients & Substitutions

• Chicken Breast (4 boneless, skinless) – This is the lean protein in the recipe. You can substitute with thighs for a richer flavor, or even use pork or beef if you prefer.
• Zucchini (2 medium, spiralized) – These act as the “noodles” for the dish. If zucchini isn’t your thing, you could try shirataki noodles or even cabbage for a different texture.
• Carrots (2 medium, julienned) – Carrots add color and sweetness to the dish. For a lower-carb option, you can replace them with more zucchini or other low-carb veggies like bell peppers or mushrooms.
• Bell Peppers (2, sliced) – Adds a vibrant pop of color and flavor. Feel free to use any color you like.
• Garlic (4 cloves, minced) – Essential for the savory flavor of the dish. Fresh garlic gives the best taste, but you can use garlic powder if you’re in a pinch.
• Soy Sauce (1/4 cup) – This is the base of the sauce. Make sure to use a low-sodium soy sauce or tamari for a gluten-free version.
• Sesame Oil (2 tablespoons) – Adds a lovely nutty flavor. You can substitute it with olive oil if you prefer.
• Ginger (1 teaspoon, minced) – Fresh ginger adds a spicy, zesty kick to the dish. If you don’t have fresh ginger, ground ginger is a good alternative.
• Coconut Aminos (1 tablespoon) – If you’re avoiding soy, coconut aminos is a great soy-free substitute.
• Green Onions (for garnish) – Adds a fresh, crunchy topping to finish the dish.

How to Make Keto Crockpot Chicken Lo Mein

1. Prep the Chicken: Start by slicing your chicken breasts into thin strips. This helps the chicken cook faster and soak up all the delicious flavors from the sauce.
2. Spiralize the Zucchini: Use a spiralizer to create zucchini noodles. If you don’t have a spiralizer, a vegetable peeler will work, but the noodles may be wider.
3. Prep the Vegetables: Slice your carrots, bell peppers, and garlic. Keep the veggies in uniform sizes for even cooking.
4. Make the Sauce: In a mixing bowl, whisk together soy sauce, sesame oil, ginger, and coconut aminos. Adjust seasoning if needed.
5. Assemble the Crockpot: Add the chicken, zucchini noodles, carrots, bell peppers, and garlic into the crockpot.
6. Pour the Sauce: Pour the prepared sauce over the ingredients in the crockpot. Toss everything to combine.
7. Cook on Low: Set the crockpot to cook on low for 4-5 hours. The chicken will become tender, and the flavors will infuse into the vegetables.
8. Finish & Serve: Once done, garnish with fresh green onions. Serve immediately, or store for later.

Tips for this Recipe

• For more flavor, add a bit of chili paste or red pepper flakes if you like a touch of heat.
• If the zucchini noodles start to release too much water, you can sauté them briefly before adding them to the crockpot for a firmer texture.
• Use leftover chicken or rotisserie chicken to save time!

Optional Additions

• Mushrooms: Add sliced mushrooms for extra flavor and texture.
• Cabbage: Thinly sliced cabbage can be added for more crunch and volume.
• Keto Noodles: For a more authentic lo mein experience, you can use low-carb noodles like konjac noodles.

Serving Ideas

This dish is a complete meal on its own, but it pairs perfectly with a side of crispy keto egg rolls or a refreshing cucumber salad. You could even serve it with a simple side of roasted Brussels sprouts for added veggies.

Storage Recommendation

Store leftovers in an airtight container in the fridge for up to 3-4 days. The zucchini noodles will soften over time, but the flavors will continue to develop. If you’d like to reheat, just warm it up in the microwave or on the stovetop. If it seems dry, add a splash of water or chicken broth to bring it back to life.

Got Questions? Find Your Answers Here!

• Can I make this ahead of time? Yes, this dish is perfect for meal prep! Just store the cooked lo mein in the fridge and reheat when ready to serve.
• Can I use other vegetables? Absolutely! You can substitute the zucchini with shirataki noodles, cabbage, or even spaghetti squash for different textures.
• Is this recipe gluten-free? Yes! By using coconut aminos instead of soy sauce and ensuring all other ingredients are gluten-free, this recipe is completely gluten-free.

Nutritional Breakdown (Per Serving)

• Calories: 280
• Total Carbs: 15g
• Net Carbs: 7g
• Fat: 14g
• Protein: 27g

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