This shredded chicken with bell peppers is a dump-and-go slow cooker dinner: chicken tenders, peppers, and mushrooms cooked down and finished with cream cheese into a rich sauce, at about 2 grams of net carb a serving. There is no seasoning packet, just whole ingredients and six hours.
I have to admit that this is not the prettiest meal I have ever made, but it is definitely one of the most flavorful. Like any slow cooker recipe you simply add all the ingredients to the bowl, put the lid on it, and cook low and slow for 6 hours. This recipe doesn't get much easier than that. I like to serve it over cauliflower mash or cauliflower rice.
A no-packet dump-and-go
What keeps this one low is that nothing comes from a packet. Most slow-cooker shredded chicken recipes lean on a taco or fajita seasoning packet or a jar of sauce, which is where the sugar, starch, and additives quietly come from. Here, bell pepper, mushrooms, and dried chives flavor the chicken on their own, and the cream cheese goes in only at the end, after the chicken hits 165°F, so it melts into a smooth sauce instead of splitting over six hours of heat. The whole pot lands around 2 grams of net carb a serving, with the little there is coming from the bell pepper.
What to spoon it over
On its own it is a rich, creamy bowl, but it really shines over something that drinks up the sauce. Cauliflower rice or cauliflower mash stand in for rice or potatoes with a fraction of the carbs, a swap covered in my low carb substitutes guide. It also reheats well for meal prep. For more ideas built on chicken, see the keto chicken recipes guide.
Sources:
USDA FoodData Central, nutrient reference for chicken, bell pepper, mushrooms, and cream cheese
USDA Food Safety and Inspection Service, safe minimum internal temperature for poultry
Sugarfreechic test kitchen, slow-cooker shredded chicken notes
