The Best 50 Mediterranean Keto Slow Cooker Recipes: Easy

When you want cozy, hands-off dinners but you’re keeping carbs low, the crock pot can feel like the easiest win. This roundup pulls together 50 Mediterranean Keto Slow Cooker Recipes that fit real life, not just a perfect schedule.

A Mediterranean keto hybrid, inspired by the nutritional foundation of the Mediterranean diet, means you’re eating mostly Mediterranean-style whole foods, like olive oil rich in healthy fats, fish, herbs, and lots of non-starchy veggies, while still keeping carbs low enough for keto. These are naturally gluten free. In other words, you’ll get fewer carbs, no sugar, no grains, and plenty of satisfying fat and protein from foods like salmon, chicken thighs, beef, eggs, and cheese, plus bright flavors from garlic, lemon, oregano, and basil.

These are true set-it-and-forget-it comfort meals, so you can prep in the morning and come back to something that smells amazing. They’re also a good fit for busy families, weekend meal prep, and anyone who needs diabetic-friendly, bariatric-friendly, or GLP-1-friendly portions (high protein, filling, and easy to serve smaller).

To make it simple to find what you need, the list is organized by protein type (chicken, beef, seafood, and more), with dedicated sections for vegetarian options and slow cooker soups.

Chicken is the easiest place to start with low carb keto Mediterranean slow cooker cooking, perfect for weeknight dinner. You get big flavor from olive oil, lemon, garlic, herbs, and briny add-ins like olives and capers, while keeping carbs low with smart veggie choices. Each recipe below is built for real life, hands-off cooking, and simple serving ideas.

Greek Chicken with Artichokes and Olives

Bright lemon and oregano turn crispy-skinned thighs into a briny, saucy dinner that tastes like a Greek taverna plate. Add feta cheese at the end so it stays creamy, not grainy.

Ingredients

2 lb bone-in, skin-on chicken thighs
1 tbsp olive oil
1 tsp kosher salt
1/2 tsp black pepper
4 garlic cloves, minced
1 tbsp lemon zest
3 tbsp lemon juice
2 tsp dried oregano
1 cup chicken broth
1 (14 oz) can artichoke hearts, drained and quartered
1/2 cup kalamata olives, pitted
2 oz feta cheese, crumbled (add at end, optional)

Directions

Season thighs with salt and pepper, place in slow cooker skin-side up.
Add olive oil, garlic, lemon zest, lemon juice, oregano, and broth.
Scatter artichokes and olives around chicken.
Cook, then add feta cheese for the last 10 minutes.

Time LOW 6 to 7 hours, HIGH 3 to 4 hours
Serves 4
Macros (est.) Net carbs 4 g, protein 34 g, fat 28 g
Dairy-free option: skip feta cheese.

Tuscan Garlic Chicken

This one has that creamy Tuscan vibe without flour or sugar. Use sun-dried tomatoes in oil for richness, then stir in spinach at the end so it stays green.

Ingredients

2 lb boneless, skinless chicken thighs
1 tsp kosher salt
1/2 tsp black pepper
6 garlic cloves, minced
1 tbsp Italian seasoning
1/3 cup sun-dried tomatoes in oil, drained and sliced (no sugar)
3/4 cup chicken broth
3/4 cup heavy cream (add at end)
1/2 cup parmesan, grated (add at end)
3 cups baby spinach (add at end)

Directions

Add chicken, salt, pepper, garlic, seasoning, tomatoes, and broth to slow cooker.
Cook until tender, then stir in heavy cream and parmesan.
Fold in spinach, cover 5 to 10 minutes to wilt.

Time LOW 5 to 6 hours, HIGH 2 1/2 to 3 1/2 hours
Serves 4
Macros (est.) Net carbs 5 g, protein 36 g, fat 26 g
Tip For a thicker sauce, melt in 1 oz cream cheese at the end.

Chicken Shawarma Bowl (slow cooker chicken)

Slow cooker shawarma chicken gives you that street-food spice without turning on the oven. Keep the bowl keto with cauliflower rice or chopped romaine, then finish with a cool yogurt sauce.

Ingredients

2 lb boneless, skinless chicken thighs
2 tbsp olive oil
3 tbsp lemon juice
2 tsp ground cumin
2 tsp ground coriander
2 tsp paprika
1 tsp turmeric
1/4 tsp cinnamon
1 tsp garlic powder
1 tsp kosher salt
1/2 tsp black pepper
1/2 cup chicken broth
1 cup diced cucumber (serve)
1 cup diced tomato (serve)
1/2 cup sliced olives (serve)
1/2 cup Greek yogurt (serve)

Directions

Add chicken, olive oil, lemon juice, spices, salt, pepper, and broth to slow cooker.
Cook, then shred or slice.
Serve over cauliflower rice or romaine with cucumber, tomato, olives, and yogurt.

Time LOW 5 to 6 hours, HIGH 2 1/2 to 3 1/2 hours
Serves 4
Macros (est.) Net carbs 6 g, protein 35 g, fat 24 g

Lemon Garlic Butter Chicken Thighs

This is the “why is this so good?” recipe, mostly butter, lemon, and garlic soaking into chicken thighs. For extra pop, add capers, they’re like little salty sparks.

Ingredients

2 lb bone-in, skin-on chicken thighs
1 tsp kosher salt
1/2 tsp black pepper
4 tbsp butter, melted
1 tbsp olive oil
5 garlic cloves, minced
1 tbsp lemon zest
3 tbsp lemon juice
1 tsp dried oregano (or 1 tsp dried thyme)
1/4 cup chicken broth
2 tbsp capers, drained (optional, add at end)

Directions

Season chicken, place in slow cooker skin-side up.
Whisk butter, olive oil, garlic, lemon, herbs, and broth, pour around chicken.
Cook until tender, then stir in capers if using.
Optional: broil 3 to 5 minutes to crisp skin.

Time LOW 6 to 7 hours, HIGH 3 to 4 hours
Serves 4
Macros (est.) Net carbs 2 g, protein 33 g, fat 32 g

Chicken Alfredo with Broccoli

Creamy Alfredo in the slow cooker works best when you add broccoli near the end. That way it stays bright and tender, not sad and mushy.

Ingredients

2 lb boneless skinless chicken breasts (or boneless thighs)
1 tsp kosher salt
1/2 tsp black pepper
4 garlic cloves, minced
1 cup chicken broth
1 1/2 cups heavy cream (add at end)
1 1/4 cups parmesan, grated (add at end)
4 cups broccoli florets (add near end)
1/8 tsp xanthan gum (optional, add at end)

Directions

Add chicken, salt, pepper, garlic, and broth to slow cooker.
Cook, then shred or slice chicken.
Add broccoli, cook 20 to 30 minutes on HIGH.
Stir in heavy cream and parmesan, then xanthan gum if using.

Time LOW 5 to 6 hours, HIGH 2 1/2 to 3 1/2 hours (plus broccoli finish)
Serves 6
Macros (est.) Net carbs 4 g, protein 34 g, fat 25 g

Salsa Verde Chicken

Salsa verde chicken tastes bold with almost no effort. Just watch labels, because some jarred sauces hide sugar.

Ingredients

2 lb boneless, skinless chicken thighs
1 1/2 cups sugar-free salsa verde
1 tsp ground cumin
1 tsp dried oregano
1/2 tsp kosher salt
1/4 tsp black pepper
1/4 cup chopped cilantro (add at end)
2 tbsp lime juice (add at end)

Directions

Add chicken, salsa verde, cumin, oregano, salt, and pepper to slow cooker.
Cook, then shred and stir well.
Mix in cilantro and lime juice right before serving.

Time LOW 5 to 6 hours, HIGH 2 1/2 to 3 1/2 hours
Serves 4
Macros (est.) Net carbs 3 g, protein 36 g, fat 18 g
Serve it In lettuce wraps, over cauliflower rice, or on grilled zucchini.

Buffalo Chicken Cauliflower Rice Bowl

This is comfort food with a kick, creamy and spicy at the same time. Keep it mild or make it fiery by adjusting the hot sauce.

Ingredients

2 lb boneless, skinless chicken breasts
1 tsp kosher salt
1/2 tsp garlic powder
1/2 cup hot sauce
4 tbsp butter, melted (add at end)
4 oz cream cheese (add at end)
4 cups cauliflower rice (stir in at end or serve under)
2 tbsp chopped green onion (optional, add at end)

Directions

Add chicken, salt, garlic powder, and hot sauce to slow cooker.
Cook, then shred chicken.
Stir in butter and cream cheese until smooth.
Fold in cauliflower rice for 5 to 10 minutes, or serve chicken over rice.

Time LOW 5 to 6 hours, HIGH 2 1/2 to 3 1/2 hours
Serves 4
Macros (est.) Net carbs 4 g, protein 40 g, fat 26 g
Heat Use 1/4 cup hot sauce for mild, 3/4 cup for hot.

Chicken Cacciatore

Classic cacciatore feels like a warm tomato hug, but you can keep it keto with careful tomatoes and a light hand on onion. It’s perfect over zoodles.

Ingredients

2 lb bone-in chicken thighs
1 tsp kosher salt
1/2 tsp black pepper
3 garlic cloves, minced
1/4 cup diced onion
1 cup sliced mushrooms
1 cup sliced bell peppers
1 (14.5 oz) can crushed tomatoes (no added sugar)
1 tsp Italian seasoning
1/3 cup chicken broth
1/3 cup sliced olives (optional)

Directions

Add chicken, salt, pepper, garlic, onion, mushrooms, and peppers to slow cooker.
Pour in tomatoes and broth, sprinkle seasoning.
Cook until tender, then stir in olives if using.

Time LOW 6 to 7 hours, HIGH 3 to 4 hours
Serves 4
Macros (est.) Net carbs 7 g, protein 33 g, fat 22 g
Serve it With zoodles or sautéed cabbage.

Moroccan Chicken with Olives

Warm spices make this taste slow-cooked in the best way, even though it’s mostly hands-off. Stick to low-carb sides, like herbed cauliflower couscous.

Ingredients

2 lb boneless, skinless chicken thighs
1 tbsp olive oil
1 tsp kosher salt
1/2 tsp black pepper
2 tsp ground cumin
2 tsp paprika
1 tsp ground ginger
3 garlic cloves, minced
1 tbsp lemon zest
2 tbsp lemon juice
3/4 cup chicken broth
1/2 cup green olives, pitted
2 tbsp chopped cilantro (add at end)
1 tbsp preserved lemon, chopped (optional, add at end)

Directions

Add chicken, oil, salt, pepper, spices, garlic, lemon, broth, and olives to slow cooker.
Cook until tender, then stir.
Add cilantro and preserved lemon right before serving.

Time LOW 5 to 6 hours, HIGH 2 1/2 to 3 1/2 hours
Serves 4
Macros (est.) Net carbs 4 g, protein 34 g, fat 20 g

Chicken Spinach Artichoke Dip (meal style)

Think of this as spinach artichoke dip that learned how to be dinner. It’s scoopable for parties, yet filling enough to serve over chicken.

Ingredients

2 lb boneless, skinless chicken thighs
1 tsp kosher salt
1/2 tsp black pepper
4 garlic cloves, minced
8 oz cream cheese (add at end)
1 cup shredded mozzarella (add at end)
1/2 cup parmesan, grated (add at end)
1 (14 oz) can artichoke hearts, drained and chopped
4 cups baby spinach (add at end)
1/2 cup chicken broth

Directions

Add chicken, salt, pepper, garlic, artichokes, broth to slow cooker.
Cook, then shred chicken.
Stir in cream cheese until smooth.
Add mozzarella, parmesan, then spinach, cover 5 minutes to wilt.

Time LOW 5 to 6 hours, HIGH 2 1/2 to 3 1/2 hours
Serves 6
Macros (est.) Net carbs 5 g, protein 32 g, fat 28 g
Serve it With celery, cucumber rounds, or pork rinds.

Greek Lemon Chicken Soup (Avgolemono style, keto)

Avgolemono gets its silky texture from eggs and lemon, not flour. The key is tempering the eggs slowly so the soup stays smooth.

Ingredients

1 1/2 lb boneless, skinless chicken thighs
6 cups chicken broth
1 tsp kosher salt
1/2 tsp black pepper
1 tbsp lemon zest
1/3 cup lemon juice (add at end)
1 cup cauliflower rice (add near end)
2 large eggs (add at end, tempered)
2 tbsp chopped fresh dill (add at end)

Directions

Add chicken, broth, salt, pepper, and lemon zest to slow cooker.
Cook, remove chicken, shred, return to pot.
Add cauliflower rice, cook 15 minutes on HIGH.
Whisk eggs with lemon juice, then whisk in 1 cup hot broth slowly.
Stir egg mixture into soup, then add dill.

Time LOW 5 to 6 hours, HIGH 2 1/2 to 3 1/2 hours
Serves 6
Macros (est.) Net carbs 3 g, protein 24 g, fat 10 g

Caprese Chicken

Caprese flavors stay freshest when you add tomatoes, mozzarella, and basil at the end. If you want that tangy finish without sugar, swap balsamic for red wine vinegar.

Ingredients

2 lb chicken breasts (or boneless thighs)
1 tsp kosher salt
1/2 tsp black pepper
3 garlic cloves, minced
1 tbsp Italian seasoning
1/2 cup chicken broth
1 1/2 cups cherry tomatoes, halved (add at end)
6 oz fresh mozzarella pearls (add at end)
1/4 cup chopped basil (add at end)
1 tbsp red wine vinegar (add at end)

Directions

Add chicken, salt, pepper, garlic, seasoning, and broth to slow cooker.
Cook until tender.
Add tomatoes and mozzarella, cover 10 minutes.
Sprinkle basil and drizzle vinegar before serving.

Time LOW 4 to 5 hours, HIGH 2 to 3 hours
Serves 4
Macros (est.) Net carbs 5 g, protein 38 g, fat 16 g

Chicken Souvlaki (shredded)

Souvlaki flavors are simple, lemon, garlic, oregano, and olive oil, but they taste loud in the best way. Shred it and you’ve got easy lettuce wraps for days.

Ingredients

2 lb boneless, skinless chicken thighs
3 tbsp olive oil
3 tbsp lemon juice
4 garlic cloves, minced
2 tsp dried oregano
1 tsp kosher salt
1/2 tsp black pepper
1/2 cup chicken broth
1 cup diced cucumber (serve)
1/2 cup tzatziki (serve)

Directions

Add chicken, olive oil, lemon juice, garlic, oregano, salt, pepper, and broth to slow cooker.
Cook until shreddable.
Shred, stir, then serve in lettuce wraps with cucumber and tzatziki.

Time LOW 5 to 6 hours, HIGH 2 1/2 to 3 1/2 hours
Serves 4
Macros (est.) Net carbs 3 g, protein 35 g, fat 22 g

Chicken Sausage and Peppers

This is the low-carb version of a classic sausage and peppers skillet, except the slow cooker does the work. Browning the sausage first takes five minutes and pays you back in flavor.

Ingredients

2 lb Italian chicken sausage links
2 cups sliced bell peppers
1/2 cup sliced onion
3 garlic cloves, minced
1 tsp Italian seasoning
1/2 tsp black pepper
1/2 tsp kosher salt
1/2 cup crushed tomatoes (optional, no sugar)
1/4 cup chicken broth

Directions

Optional: brown sausage in a skillet 2 to 3 minutes per side.
Add peppers, onion, garlic, seasoning, broth, and tomatoes (if using) to slow cooker.
Add sausage, then cook until peppers are tender.

Time LOW 4 to 5 hours, HIGH 2 to 3 hours
Serves 6
Macros (est.) Net carbs 5 g, protein 22 g, fat 18 g

Creamy Chicken Sausage Soup

This soup eats like a full meal because it’s rich, creamy, and packed with greens. A parmesan rind adds a slow, salty depth without extra work.

Ingredients

1 1/2 lb chicken sausage, sliced
6 cups chicken broth
1 cup celery, sliced
1 tsp kosher salt
1/2 tsp black pepper
1/2 tsp garlic powder
1 parmesan rind (optional)
3/4 cup heavy cream (add at end)
3 cups chopped kale (or spinach, add at end)
1/3 cup parmesan, grated (add at end)

Directions

Add sausage, broth, celery, seasonings, and parmesan rind to slow cooker.
Cook until celery is tender.
Remove rind, stir in heavy cream and parmesan.
Add kale, cook 10 to 15 minutes until tender (or add spinach 5 minutes).

Time LOW 5 to 6 hours, HIGH 2 1/2 to 3 1/2 hours
Serves 6
Macros (est.) Net carbs 4 g, protein 20 g, fat 22 g

Shredded Chicken Lettuce Wrap Tacos (cilantro lime)

These taste fresh and creamy, like taco night cleaned up its act. Serve in romaine or butter lettuce, then pile on crunchy toppings.

Ingredients

2 lb boneless, skinless chicken thighs
1 tsp kosher salt
1 tsp ground cumin
1 tsp garlic powder
1/2 cup chicken broth
4 oz cream cheese (or 1/2 cup sour cream, add at end)
3 tbsp lime juice (add at end)
1/4 cup chopped cilantro (add at end)
8 romaine leaves (serve)
1 avocado, sliced (optional)

Directions

Add chicken, salt, cumin, garlic powder, and broth to slow cooker.
Cook, then shred chicken.
Stir in cream cheese until melted, then add lime juice and cilantro.
Spoon into lettuce leaves, add toppings.

Time LOW 5 to 6 hours, HIGH 2 1/2 to 3 1/2 hours
Serves 4
Macros (est.) Net carbs 4 g, protein 36 g, fat 24 g
Toppings Avocado, sliced radish, or 2 tbsp cotija per serving.

Herbed Slow Cooker Chicken (garlic herb rub)

This is your reliable meal prep chicken, tender, savory, and ready for salads, bowls, or soups. The rub acts like a dry “marinade” that builds flavor all day.

Ingredients

2 1/2 lb bone-in chicken thighs (or breasts)
1 tbsp olive oil
2 tsp kosher salt
1 tsp black pepper
2 tsp garlic powder
2 tsp dried oregano
1 tsp dried thyme
1 tsp dried rosemary
1/2 cup chicken broth

Directions

Pat chicken dry, rub with olive oil and all seasonings.
Pour broth into slow cooker, add chicken.
Cook until tender, then rest 10 minutes before slicing.

Time LOW 6 to 7 hours, HIGH 3 to 4 hours
Serves 6
Macros (est.) Net carbs 1 g, protein 30 g, fat 20 g
Leftovers Toss into salads, cauliflower rice bowls, or lemony soups.

Chicken and Pesto (slow cooker)

Pesto makes slow cooker chicken taste like you tried harder than you did. Use a no-sugar pesto, then finish with parmesan for a salty, nutty edge.

Ingredients

2 lb chicken breasts
1 tsp kosher salt
1/2 tsp black pepper
1/2 cup basil pesto (no sugar)
3/4 cup chicken broth
1/2 cup parmesan, grated (add at end)
1 cup cherry tomatoes, halved (optional, add at end)
3 cups baby spinach (optional, add at end)

Directions

Add chicken, salt, pepper, pesto, and broth to slow cooker.
Cook, then shred or slice.
Stir in parmesan.
Add tomatoes and spinach, cover 5 to 10 minutes to soften.

Time LOW 4 to 5 hours, HIGH 2 to 3 hours
Serves 4
Macros (est.) Net carbs 4 g, protein 40 g, fat 18 g

Chicken Thighs with Creamy Mushrooms

Creamy mushrooms and thyme make this taste like a restaurant skillet dinner, but the slow cooker keeps it easy. Dijon adds depth without making it taste “mustardy.”

Ingredients

2 lb boneless, skinless chicken thighs
1 tsp kosher salt
1/2 tsp black pepper
3 cups sliced mushrooms
4 garlic cloves, minced
1 tsp dried thyme
3/4 cup chicken broth
1 tsp Dijon mustard
3/4 cup heavy cream (add at end)
2 tbsp grated parmesan (optional, add at end)

Directions

Add chicken, salt, pepper, mushrooms, garlic, thyme, broth, and Dijon to slow cooker.
Cook until chicken is tender.
Stir in heavy cream and parmesan, then warm 10 minutes.

Time LOW 5 to 6 hours, HIGH 2 1/2 to 3 1/2 hours
Serves 4
Macros (est.) Net carbs 5 g, protein 34 g, fat 24 g
Thicken without flour Simmer uncovered 10 minutes, or add 1 oz cream cheese.

Eggplant and Chicken Curry (Mediterranean keto twist)

This is mild, creamy curry with a Mediterranean feel, thanks to olive oil, garlic, and tender eggplant. Coconut milk keeps it dairy-free and satisfying.

Ingredients

2 lb boneless, skinless chicken thighs
2 tbsp olive oil
1 tsp kosher salt
1/2 tsp black pepper
1 medium eggplant, cut into 1-inch cubes (about 4 cups)
4 garlic cloves, minced
1 tbsp grated ginger
2 tbsp curry powder
1/2 tsp ground cumin
1 (13.5 oz) can coconut milk (full-fat)
1/2 cup chicken broth
3 cups baby spinach (optional, add at end)

Directions

Add chicken, olive oil, salt, pepper, eggplant, garlic, ginger, spices, coconut milk, and broth to slow cooker.
Cook until chicken and eggplant are tender.
Stir in spinach, cover 5 minutes to wilt.

Time LOW 6 to 7 hours, HIGH 3 to 4 hours
Serves 6
Macros (est.) Net carbs 7 g, protein 26 g, fat 28 g

If your sauce looks thin, let it sit uncovered 10 minutes. Eggplant keeps releasing moisture as it cooks.

Mediterranean keto beef and lamb slow cooker recipes (15)

Beef and lamb cuts provide lean protein that handles slow cooking like a charm because time turns tougher cuts silky and rich. To keep these Mediterranean Keto Slow Cooker Recipes low carb, the flavors come from olive oil, herbs, garlic, lemon, olives, and smart portions of tomato and onion. Pick one for a Sunday simmer in the crock pot, then use leftovers for bowls, salads, and lettuce wraps all week.

Slow Cooker Mediterranean Beef Stew (tomato, olives, herbs)

Tender beef, briny olives, and herb-rich tomato broth make this low carb beef stew taste slow-simmered all day, because it is.

Ingredients

2 lb beef stew meat
1 (14.5 oz) can crushed tomatoes (no added sugar)
3/4 cup kalamata olives, pitted
1 cup celery, sliced
2 cups mushrooms, sliced
1 1/2 cups beef broth
1 1/2 tsp dried oregano
1 tsp dried rosemary
1 tsp kosher salt
1/2 tsp black pepper
1 tbsp olive oil
1/2 cup sliced carrot (optional, adds carbs)

Directions

Add stew meat, tomatoes, olives, celery, mushrooms, broth, and seasonings to slow cooker.
Drizzle olive oil, then stir.
Cook until beef is very tender.
Skim excess fat, then adjust salt.

Time LOW 7 to 8 hours, HIGH 4 to 5 hours
Serves 6
Macros (est.) Net carbs ~6 g per serving (without carrots)

Lamb and Spinach with Chermoula

This tastes bright and bold, like a herb sauce and a stew had a very good idea together.

Ingredients

2 lb lamb shoulder, cut into 1 1/2-inch chunks
1/4 cup olive oil
1/2 cup chopped cilantro
1/2 cup chopped parsley
5 garlic cloves, minced
2 tsp ground cumin
2 tsp paprika
1 tsp kosher salt
1/2 tsp black pepper
1 tbsp lemon zest
3 tbsp lemon juice
3/4 cup beef broth
5 oz fresh spinach (add at end)

Directions

Stir olive oil, herbs, garlic, spices, lemon, and broth in slow cooker.
Add lamb, toss to coat.
Cook until lamb pulls apart easily.
Stir in spinach, cover 5 minutes to wilt.

Time LOW 7 to 8 hours, HIGH 4 to 5 hours
Serves 6
Macros (est.) Net carbs ~3 g per serving
Serve it Over cauliflower rice with extra lemon.

Greek Meatballs in Tomato Sauce (with feta)

Juicy meatballs cook right in a garlicky tomato sauce, then feta melts in like a salty finish line.

Ingredients

2 lb ground lamb or ground beef
1 large egg
1/3 cup almond flour
1/2 cup crumbled feta
2 tsp dried oregano
1 tsp kosher salt
1/2 tsp black pepper
2 garlic cloves, minced
1 (14.5 oz) can crushed tomatoes (no added sugar)
1/2 cup beef broth
2 cloves garlic, sliced (for sauce)

Directions

Mix meat, egg, almond flour, feta, oregano, salt, pepper, and minced garlic.
Shape 16 to 18 meatballs.
Optional: broil 3 to 4 minutes to brown.
Add tomatoes, broth, and sliced garlic to slow cooker, then add meatballs.
Cook until set and tender.

Time LOW 5 to 6 hours, HIGH 2 1/2 to 3 1/2 hours
Serves 6
Macros (est.) Net carbs ~5 g per serving
Serve it With zoodles or sautéed greens.

Beef Cabbage Soup (low carb comfort)

Simple, filling, and cozy, this is the kind of soup that makes keto feel easy.

Ingredients

1 1/2 lb ground beef
6 cups chopped green cabbage
1 (14.5 oz) can diced tomatoes (no added sugar)
4 cups beef broth
1 tbsp Italian seasoning
1 tsp kosher salt
1/2 tsp black pepper
2 cloves garlic, minced
1/4 cup diced onion (optional)
1/3 cup grated parmesan (optional, for serving)

Directions

Add ground beef, cabbage, tomatoes, broth, seasonings, garlic, and onion (if using) to slow cooker.
Break up the beef with a spoon.
Cook until cabbage is tender.
Stir well, then taste and salt as needed.
Top with parmesan if you want extra richness.

Time LOW 6 to 7 hours, HIGH 3 to 4 hours
Serves 6
Macros (est.) Net carbs ~6 g per serving

Greek Pot Roast with Lemon Garlic and Olives

This keto pot roast tastes like a roast you’d order out, because lemon, garlic, and oregano do the heavy lifting.

Ingredients

3 lb chuck roast
1 tbsp olive oil
6 cloves garlic, minced
1 tbsp lemon zest
1/4 cup lemon juice
2 tsp dried oregano
1 tsp kosher salt
1/2 tsp black pepper
1 1/2 cups beef broth
1/2 cup kalamata olives, pitted
2 bay leaves

Directions

Rub roast with olive oil, garlic, lemon zest, oregano, salt, and pepper.
Add broth, lemon juice, bay leaves, and olives to slow cooker.
Nestle roast in, then cook until shreddable.
Slice against the grain, then spoon juices and olives over top.

Time LOW 8 to 9 hours, HIGH 5 to 6 hours
Serves 8
Macros (est.) Net carbs ~2 g per serving
Serve it With cauliflower mash and sautéed spinach.

Oxtail Stifado (Greek onion stew, keto adjusted)

Oxtail turns the sauce glossy and deep, while warm spices make the whole pot smell like a Greek kitchen.

Ingredients

3 lb oxtails
1 tbsp olive oil
1 (14.5 oz) can crushed tomatoes (no added sugar)
1 cup beef broth
1/2 cup pearl onions (optional, higher carb)
1/4 cup sliced onion (lower carb option)
1 cinnamon stick
2 bay leaves
2 tbsp red wine vinegar
1 tsp kosher salt
1/2 tsp black pepper

Directions

Add oxtails, olive oil, tomatoes, broth, onions (choose one), cinnamon, bay, vinegar, salt, and pepper to slow cooker.
Cook until meat is very tender.
Skim fat from the surface.
If sauce is thin, leave lid ajar 20 to 30 minutes to reduce.

Time LOW 8 to 9 hours, HIGH 5 to 6 hours
Serves 6
Macros (est.) Net carbs ~5 g per serving (with sliced onion)

Italian Pot Roast with Herbs and Red Wine Vinegar

This is tangy, herby, and rich, with zero sugar and no need for a flour thickener.

Ingredients

3 lb chuck roast
1 tbsp olive oil
5 cloves garlic, minced
1 tsp dried rosemary
1 tsp dried thyme
2 tbsp tomato paste (no added sugar)
2 tbsp red wine vinegar
1 1/2 cups beef broth
1 tsp kosher salt
1/2 tsp black pepper
6 pepperoncini (optional)

Directions

Add roast to slow cooker and rub with oil, garlic, herbs, salt, and pepper.
Whisk broth, tomato paste, and vinegar, then pour around roast.
Add pepperoncini if using.
Cook until tender, then shred or slice.
Spoon the cooking juices on each serving.

Time LOW 8 to 9 hours, HIGH 5 to 6 hours
Serves 8
Macros (est.) Net carbs ~2 g per serving

Steak Fajita Bowl (Mediterranean friendly, keto)

Think fajitas, but served the keto way as a great weeknight dinner, with bold spices and a fresh lime finish.

Ingredients

2 lb flank steak or sirloin, sliced into strips
2 bell peppers, sliced
1/2 cup sliced onion (optional)
2 tsp ground cumin
2 tsp smoked paprika
1 tsp kosher salt
1/2 tsp black pepper
3 cloves garlic, minced
1/2 cup beef broth
2 tbsp lime juice (add at end)
1/2 cup guacamole (for serving)
4 cups cauliflower rice (for serving)

Directions

Add steak, garlic, spices, salt, pepper, broth, and onion (if using) to slow cooker.
Cook until steak is tender.
Add peppers for the last 45 to 60 minutes if you want them less soft.
Stir in lime juice, then serve with cauliflower rice and guac.

Time LOW 4 to 5 hours, HIGH 2 to 3 hours
Serves 6
Macros (est.) Net carbs ~6 g per serving

Ground Beef and Zucchini Hash

This is weeknight food in slow cooker form, savory, cheesy, and easy to portion.

Ingredients

2 lb ground beef
4 cups zucchini, diced
1/4 cup diced onion (optional)
4 cloves garlic, minced
1 tbsp Italian seasoning
1 tsp kosher salt
1/2 tsp black pepper
1/2 cup beef broth
1/2 cup grated parmesan (add at end)

Directions

Add ground beef, zucchini, onion (if using), garlic, seasoning, salt, pepper, and broth to slow cooker.
Break up the beef and stir.
Cook until zucchini is tender.
If it looks greasy, spoon off excess fat.
Stir in parmesan, then serve.

Time LOW 4 to 5 hours, HIGH 2 to 3 hours
Serves 6
Macros (est.) Net carbs ~4 g per serving
Serve it With a simple arugula salad and olive oil.

Slow Cooker Bolognese (serve over zoodles)

Rich tomato-meat sauce finishes with a splash of cream for that classic silky texture.

Ingredients

2 lb ground beef
1 (28 oz) can crushed tomatoes (no added sugar)
4 cloves garlic, minced
1 tbsp dried oregano
1 tbsp dried basil
1 tsp kosher salt
1/2 tsp black pepper
1/4 cup beef broth
1/4 cup heavy cream (add at end)
Zucchini noodles, for serving
Spaghetti squash, for serving (portion-controlled)

Directions

Add beef, tomatoes, garlic, herbs, salt, pepper, and broth to slow cooker.
Break up the meat and stir well.
Cook until thick and saucy.
Stir in heavy cream, then warm 10 minutes.
Serve over zoodles, or a small portion of spaghetti squash.

Time LOW 6 to 7 hours, HIGH 3 to 4 hours
Serves 8
Macros (est.) Net carbs ~6 g per serving (sauce only)

Beef Stroganoff (no noodles)

Creamy mushrooms and Dijon give you that stroganoff feel, without noodles or flour.

Ingredients

2 lb beef stew meat (or sliced beef)
3 cups mushrooms, sliced
1/4 cup sliced onion (optional)
2 cups beef broth
1 tbsp Dijon mustard
1 tsp kosher salt
1/2 tsp black pepper
2 cloves garlic, minced
3/4 cup sour cream (add at end)
1 tbsp lemon juice (add at end)

Directions

Add beef, mushrooms, onion (if using), broth, Dijon, salt, pepper, and garlic to slow cooker.
Cook until beef is tender.
Turn to WARM.
Stir in sour cream and lemon juice.
Serve over cauliflower mash.

Time LOW 7 to 8 hours, HIGH 4 to 5 hours
Serves 6
Macros (est.) Net carbs ~5 g per serving

Lamb Chops with Rosemary (slow cooker tender)

Lamb chops can overcook, so shoulder chops work best here because they stay juicy longer.

Ingredients

2 1/2 lb lamb shoulder chops
2 tbsp olive oil
5 cloves garlic, minced
2 tbsp lemon juice
1 tbsp lemon zest
2 tsp dried rosemary (or 2 tbsp fresh, chopped)
1 tsp kosher salt
1/2 tsp black pepper
1/2 cup chicken broth

Directions

Optional: pan sear chops 1 minute per side for better flavor.
Add broth, olive oil, garlic, lemon, rosemary, salt, and pepper to slow cooker.
Add chops in a single layer if possible.
Cook until tender, then rest 5 minutes before serving.
Spoon cooking juices over the top.

Time LOW 4 to 5 hours, HIGH 2 to 3 hours
Serves 4
Macros (est.) Net carbs ~1 g per serving
Serve it With roasted-style cauliflower and cucumber salad.

Meatloaf (keto, no breadcrumbs)

This meatloaf holds together without breadcrumbs, and it slices cleanly when you let it cool a bit.

Ingredients

2 lb ground beef
2 large eggs
1/2 cup almond flour
1/2 cup grated parmesan
1 tsp onion powder
1 tsp garlic powder
1 1/2 tsp kosher salt
1/2 tsp black pepper
2 tbsp tomato paste (no added sugar, for glaze)
1 tbsp red wine vinegar (for glaze)
1/2 tsp smoked paprika (for glaze)

Directions

Line slow cooker with parchment strips for easy lifting.
Mix beef, eggs, almond flour, parmesan, seasonings, then shape into a loaf.
Whisk glaze ingredients and spread on top.
Cook, then rest 15 minutes before slicing.

Time LOW 5 to 6 hours, HIGH 2 1/2 to 3 1/2 hours
Serves 8
Macros (est.) Net carbs ~3 g per serving

Low Carb Indian Lamb Stew (ginger garlic, warm spices)

Warm spices, coconut milk, and tender lamb make this taste rich, even with simple ingredients.

Ingredients

2 lb lamb shoulder, cut into chunks
1 (13.5 oz) can coconut milk (full-fat)
1/2 cup beef broth
2 tbsp grated ginger
5 cloves garlic, minced
2 tbsp garam masala
1 tsp ground turmeric
1 tsp ground cumin
1 tsp kosher salt
1/2 tsp black pepper
3 cups cauliflower florets (optional, add near end)
2 tbsp chopped cilantro (optional, for serving)

Directions

Add lamb, coconut milk, broth, ginger, garlic, spices, salt, and pepper to slow cooker.
Cook until lamb is very tender.
Add cauliflower for the last 30 to 45 minutes if using.
Stir, then top with cilantro.

Time LOW 7 to 8 hours, HIGH 4 to 5 hours
Serves 6
Macros (est.) Net carbs ~4 g per serving (without cauliflower)
Serve it Over cauliflower rice.

Beef Tips with Mushrooms (rich gravy)

This one gives you steakhouse comfort, with a savory gravy that thickens without flour.

Ingredients

2 lb beef tips
3 cups mushrooms, sliced
1 1/2 cups beef broth
2 tbsp Worcestershire sauce (check for added sugar)
3 cloves garlic, minced
1 tsp dried thyme
1 tsp kosher salt
1/2 tsp black pepper
1/8 tsp xanthan gum (optional)

Directions

Add beef tips, mushrooms, broth, Worcestershire, garlic, thyme, salt, and pepper to slow cooker.
Cook until beef is tender.
Skim fat if needed.
Thicken with a tiny pinch of xanthan gum, or simmer uncovered on HIGH 20 to 30 minutes.
Serve with cauliflower mash or sautéed green beans.

Time LOW 6 to 7 hours, HIGH 3 to 4 hours
Serves 6
Macros (est.) Net carbs ~4 g per serving

Mediterranean keto pork and seafood slow cooker recipes (10)

Pork and seafood are perfect for Mediterranean keto crock pot dinners because they soak up garlic, herbs, lemon, and olive oil with almost no extra work. The main trick is timing to get tender and juicy pork without drying it out if it cooks too long, while seafood turns rubbery fast if you treat it like a roast. The recipes below keep flavors bright, carbs low, and portions easy to manage for weeknights or meal prep.

Slow Cooker Pork Tenderloin with Garlic Herbs

Lean protein like pork tenderloin stays juicy when you keep the cook time shorter, like a sprint, not a marathon. Garlic, rosemary, thyme, and lemon make it taste fresh and savory.

Ingredients

2 lb pork tenderloin
1 tbsp olive oil
4 garlic cloves, minced
1 tsp dried rosemary (or 1 tbsp fresh, chopped)
1 tsp dried thyme (or 1 tbsp fresh, chopped)
1 tsp kosher salt
1/2 tsp black pepper
1 tbsp lemon zest
3 tbsp lemon juice
1/2 cup chicken broth

Directions

Rub pork with olive oil, garlic, herbs, salt, pepper, zest, and juice.
Pour broth into slow cooker, add pork.
Cook just until tender, then remove.
Rest 10 minutes, slice, and spoon juices over top.

Time LOW 2 to 3 hours, HIGH 1 to 2 hours
Serves 6
Macros (est.) Net carbs 1 g, protein 30 g, fat 7 g

Creamy Tuscan Pork Chops

These keto thick-cut chops hold up better in the slow cooker, especially with a creamy Tuscan-style sauce. Sun-dried tomatoes and parmesan bring big flavor, then spinach goes in at the end.

Ingredients

2 lb thick-cut pork chops (4 to 6 chops)
1 tsp kosher salt
1/2 tsp black pepper
4 garlic cloves, minced
1/3 cup sun-dried tomatoes in oil, drained and sliced (no sugar)
3/4 cup chicken broth
3/4 cup heavy cream (add at end)
1/2 cup parmesan, grated (add at end)
3 cups baby spinach (add at end)

Directions

Optional: sear chops 1 minute per side for more flavor.
Add chops, garlic, tomatoes, and broth to slow cooker.
Cook until tender.
Stir in heavy cream and parmesan.
Fold in spinach, cover 5 minutes to wilt.

Time LOW 3 to 4 hours, HIGH 1 1/2 to 2 1/2 hours
Serves 4
Macros (est.) Net carbs 4 g, protein 36 g, fat 24 g

Italian Sausage and Peppers with Cabbage

This low carb sausage and peppers skips pasta, because cabbage stands in for noodles and soaks up the juices. Keep onion light for lower carbs, and use tomatoes only if you want extra sauce.

Ingredients

2 lb pork Italian sausage links
2 cups bell peppers, sliced
1/3 cup onion, thinly sliced
5 cups green cabbage, shredded
3 cloves garlic, minced
1 tbsp olive oil
1 tsp dried oregano
1/2 tsp black pepper
1/2 tsp kosher salt
1/2 cup crushed tomatoes (optional, no added sugar)

Directions

Add peppers, onion, cabbage, garlic, oil, and seasonings to slow cooker.
Nestle sausages on top.
Spoon crushed tomatoes over (if using).
Cook, then slice sausages and stir everything together.

Time LOW 4 to 5 hours, HIGH 2 to 3 hours
Serves 6
Macros (est.) Net carbs 6 g (without tomatoes 4 g), protein 20 g, fat 24 g

Pork Roast with Creamy Gravy

Pork shoulder turns shreddable and rich, while pork loin slices neatly but can dry out sooner. Either way, a creamy gravy brings it all together, no flour needed.

Ingredients

3 lb pork shoulder (or pork loin)
1 tbsp olive oil
1 1/2 tsp kosher salt
1/2 tsp black pepper
5 cloves garlic, minced
1 1/2 cups chicken broth
4 oz cream cheese (or 3/4 cup heavy cream, add at end)
1 tsp dried thyme
1/8 tsp xanthan gum (optional, for thickening)

Directions

Rub pork with oil, salt, pepper, garlic, and thyme.
Add broth, then add pork.
Cook until very tender (shoulder) or just tender (loin).
Remove pork and keep warm.
Whisk in cream cheese, then thicken with xanthan gum or reduce uncovered 15 minutes.

Time LOW 7 to 8 hours (shoulder) or 5 to 6 hours (loin), HIGH 4 to 5 hours (shoulder)
Serves 8
Macros (est.) Net carbs 1 g, protein 34 g, fat 18 g

Keto Carnitas (crispy finish option)

Carnitas taste best when they’re juicy inside and crisp at the edges. The slow cooker handles the tender part, then a quick skillet or oven finish gives you that classic bite. Orange is optional, use peel for lower carbs.

Ingredients

3 1/2 lb pork shoulder, cut into large chunks
1 tbsp olive oil
5 cloves garlic, minced
2 tsp ground cumin
2 tsp dried oregano
1 1/2 tsp kosher salt
1/2 tsp black pepper
1 tsp orange zest (or 2 tbsp orange juice, optional, adds carbs)
3 tbsp lime juice (add at end)
1/2 cup chicken broth

Directions

Add pork, oil, garlic, spices, zest, and broth to slow cooker.
Cook until shreddable, then shred.
Stir in lime juice.
Optional: crisp in a hot skillet 5 to 8 minutes, or broil on a sheet pan 5 minutes.
Serve in lettuce wraps.

Time LOW 8 hours, HIGH 5 to 6 hours
Serves 8
Macros (est.) Net carbs 1 to 2 g, protein 32 g, fat 22 g

Salmon with Lemon and Dill (slow cooker)

Salmon delivers healthy fats and stays silky if you keep the heat gentle and check early. Treat it like custard, not stew. For food safety, cook until it flakes easily and looks opaque.

Ingredients

1 1/2 lb salmon fillets
1 tbsp butter, cut into pieces
1 tbsp olive oil
1 tsp kosher salt
1/2 tsp black pepper
1 lemon, thinly sliced
2 tbsp fresh dill, chopped (or 2 tsp dried)
2 tbsp water

Directions

Add water to slow cooker, then lay in lemon slices.
Place salmon on top, season with salt, pepper, dill, butter, and oil.
Cook on LOW and start checking early.
Lift fillets out with a wide spatula to keep them intact.

Time LOW 45 to 75 minutes, HIGH not recommended
Serves 4
Macros (est.) Net carbs 1 g, protein 34 g, fat 22 g

Cod with Tomatoes and Kalamata Olives

Cod needs a short cook time, because it turns chalky if it sits too long. Tomatoes, olives, garlic, and oregano give you a Greek-style pan sauce that echoes the Mediterranean diet, minus the pan. For safety, the fish should flake and look opaque.

Ingredients

1 1/2 lb cod fillets
1 1/2 cups cherry tomatoes, halved (or 1 (14.5 oz) can diced tomatoes, drained)
1/2 cup kalamata olives, pitted and halved
3 cloves garlic, minced
2 tbsp olive oil
1 tsp dried oregano
1/2 tsp kosher salt
1/4 tsp black pepper
2 tbsp fresh parsley, chopped (add at end)

Directions

Add tomatoes, olives, garlic, oil, oregano, salt, and pepper to slow cooker.
Nestle cod into the mixture.
Cook briefly until cod flakes.
Spoon sauce over cod and finish with parsley.

Time LOW 1 to 2 hours, HIGH 45 to 75 minutes
Serves 4
Macros (est.) Net carbs 5 g, protein 30 g, fat 14 g

Shrimp Scampi (add shrimp at end)

Shrimp hate long cook times. Build the garlicky sauce with lemon juice and olive oil first, then add shrimp near the end so they stay tender. When they turn pink and curl into a loose C shape, they’re done.

Ingredients

4 tbsp butter
2 tbsp olive oil
5 cloves garlic, minced
1/2 tsp red pepper flakes
1/2 cup chicken broth
1 tbsp lemon zest
3 tbsp lemon juice
1 tsp kosher salt
1/2 tsp black pepper
1 1/2 lb large raw shrimp, peeled and deveined (add near end)
2 tbsp parsley, chopped (add at end)

Directions

Add butter, oil, garlic, pepper flakes, broth, zest, juice, salt, and pepper to slow cooker.
Cook until hot and fragrant.
Stir in shrimp for the last 15 to 25 minutes on LOW.
Add parsley, then serve over zucchini noodles.

Time LOW 1 1/2 to 2 1/2 hours (shrimp added at end), HIGH not recommended
Serves 4
Macros (est.) Net carbs 2 g, protein 30 g, fat 18 g

Italian Sausage Meatballs (tomato parmesan sauce)

Using ground Italian sausage makes meatballs that stay juicy without breadcrumbs. Almond flour and egg help them hold shape, while parmesan adds a salty, cheesy edge.

Ingredients

2 lb ground Italian sausage
1 large egg
1/3 cup almond flour
1/2 cup parmesan, grated (plus more to serve)
1 tsp dried oregano
1/2 tsp black pepper
1 (14.5 oz) can crushed tomatoes (no added sugar)
3 cloves garlic, minced
1/2 tsp kosher salt
1 tbsp olive oil

Directions

Mix sausage, egg, almond flour, parmesan, oregano, and pepper.
Shape 16 meatballs.
Add tomatoes, garlic, salt, and oil to slow cooker, then add meatballs.
Cook until cooked through and tender.
Serve with roasted zucchini or sautéed spinach.

Time LOW 5 to 6 hours, HIGH 2 1/2 to 3 1/2 hours
Serves 6
Macros (est.) Net carbs 5 g, protein 22 g, fat 28 g

Pulled Pork with Roasted Tomato Salad (keto BBQ style)

This gives you BBQ vibes without the sugar crash. Keep the pulled pork rich and smoky, then balance it with a fresh tomato cucumber salad. For GLP-1-friendly plates, start with a smaller mound of pork and add extra salad.

Ingredients

3 1/2 lb pork shoulder
1 tbsp olive oil
2 tsp kosher salt
1 tsp smoked paprika
1 tsp garlic powder
1/2 tsp black pepper
2 tbsp tomato paste (no added sugar)
2 tbsp apple cider vinegar
1/2 cup chicken broth
1 cup chopped tomatoes (salad)
1 cup chopped cucumber (salad)
1 1/2 tbsp olive oil (salad)

Directions

Rub pork with oil, salt, paprika, garlic powder, and pepper.
Whisk tomato paste, vinegar, and broth, then pour into slow cooker.
Cook until shreddable, then shred and mix into sauce.
Toss tomatoes and cucumber with salad olive oil and a pinch of salt.
Serve pulled pork with salad on the side.

Time LOW 8 hours, HIGH 5 to 6 hours
Serves 8
Macros (est.) Net carbs 3 g, protein 32 g, fat 22 g

Vegetarian mains, soups, and easy sides (5)

Going meatless on keto can feel like walking a tightrope, but the Mediterranean pantry makes it easier. Think eggs, olive oil, herbs, salty cheeses, and low-carb veggies that hold up to slow cooking in the slow cooker (or crock pot). These five vegetable-based, naturally gluten free options work as light mains, cozy soups, or simple sides that round out chicken, beef, or seafood.

Fasolakia (Greek green beans with tomatoes and olive oil)

Fasolakia tastes like summer tomatoes and olive oil, even on a busy weeknight. Keep onion light, and let dill or parsley brighten the pot at the end. Since green beans contain some carbs, portion it like a side, not a huge bowl, and top with feta cheese.

Ingredients

1 lb green beans, trimmed
1 cup crushed tomatoes (no added sugar)
1/4 cup onion, finely diced
3 cloves garlic, minced
3 tbsp olive oil
1/2 tsp kosher salt
1/4 tsp black pepper
2 tbsp chopped dill (or parsley)
2 oz feta, crumbled (optional, topping)

Directions

Add green beans, tomatoes, onion, garlic, olive oil, salt, and pepper to slow cooker.
Stir, then cover and cook.
Stir in dill, then taste and adjust salt.
Top with feta right before serving.

Time LOW 4 to 5 hours, HIGH 2 to 3 hours
Serves 4
Macros (est.) Net carbs 7 g per serving (beans add carbs), protein 3 g (6 g with feta), fat 12 g

Slow Cooker Mediterranean Frittata (egg and veggie)

This slow cooker frittata is soft and sliceable, like a crustless quiche that doesn’t need babysitting. Use a liner or parchment, because eggs love to stick. Also cook it gently on LOW, since eggs overcook fast and turn spongy.

Ingredients

10 large eggs
2 cups fresh spinach
1/2 cup roasted red peppers, chopped and well-drained
1/2 cup feta, crumbled
1/3 cup kalamata olives, sliced
1 tbsp olive oil
1 tsp dried oregano
1/2 tsp kosher salt
1/4 tsp black pepper

Directions

Grease slow cooker, or add a liner and lightly oil it.
Whisk eggs with oregano, salt, and pepper.
Stir in spinach, peppers, feta, and olives.
Pour in, cover, and cook on LOW until just set.
Rest 10 minutes, then slice.

Time LOW 2 to 3 hours, HIGH not recommended
Serves 6
Macros (est.) Net carbs 3 g, protein 11 g, fat 12 g

Ratatouille (slow cooker)

Slow cooker ratatouille turns simple vegetables into a silky, herby stew. It’s naturally Mediterranean and pairs with almost anything, especially when you finish with a fresh olive oil drizzle. Want it as a main? Add mozzarella and let it melt on top.

Ingredients

1 medium eggplant, diced (about 4 cups)
2 medium zucchini, sliced (about 3 cups)
1 bell pepper, chopped
1 (14.5 oz) can diced tomatoes, drained (no added sugar)
3 garlic cloves, minced
1 1/2 tsp dried thyme
1 tsp dried basil
3 tbsp olive oil (plus 1 tbsp to finish)
1 tsp kosher salt
1/4 tsp black pepper

Directions

Add eggplant, zucchini, bell pepper, tomatoes, garlic, thyme, basil, olive oil, salt, and pepper to slow cooker.
Stir well, then cover and cook.
Taste and adjust salt.
Drizzle 1 tbsp olive oil over each serving.

Time LOW 5 to 6 hours, HIGH 3 to 4 hours
Serves 6
Macros (est.) Net carbs 7 g, protein 2 g, fat 9 g
Serve it As a side with chicken, or as a main with 1 to 2 oz mozzarella.

Lemon Broccoli with Pecorino (simple side)

This is the kind of side that wakes up a whole plate. Broccoli turns tender, then lemon zest and pecorino add sharp, salty punch. Keep the cook time short so it stays bright, not mushy.

Ingredients

1 1/2 lb broccoli florets
2 tbsp olive oil
2 tbsp water
1 tsp lemon zest
1 1/2 tbsp lemon juice
1/2 tsp kosher salt
1/4 tsp black pepper
1/3 cup pecorino Romano, finely grated
2 tbsp pine nuts (or sliced almonds), optional

Directions

Add broccoli, olive oil, water, salt, and pepper to slow cooker, then toss.
Cover and cook until just tender.
Stir in lemon zest and lemon juice.
Top with pecorino and nuts (if using) right before serving.

Time LOW 2 to 3 hours, HIGH 1 to 1 1/2 hours
Serves 4
Macros (est.) Net carbs 5 g, protein 6 g, fat 11 g

Creamy Tuscan Spinach Artichoke Soup

This soup hits the spinach-artichoke vibe, but in a bowl you can sip. Heavy cream and cream cheese make it rich without flour. Add spinach at the end so it stays green and tastes fresh, not cooked down.

Ingredients

4 cups chicken broth (or vegetable broth)
1 cup heavy cream (add at end)
4 oz cream cheese
1 (14 oz) can artichoke hearts, drained and chopped
3 cloves garlic, minced
1/2 tsp Italian seasoning
1/2 tsp kosher salt
1/4 tsp black pepper
4 cups baby spinach (add at end)
1/2 cup parmesan, grated (add at end)

Directions

Add broth, cream cheese, artichokes, garlic, seasoning, salt, and pepper to slow cooker.
Cook until hot and flavors blend, then whisk to smooth.
Turn to LOW, stir in heavy cream and parmesan.
Add spinach, cover 5 minutes to wilt.
For thicker soup, stir in 2 tbsp grated parmesan, then rest 10 minutes.

Time LOW 3 to 4 hours, HIGH 1 1/2 to 2 1/2 hours
Serves 6
Macros (est.) Net carbs 5 g, protein 7 g, fat 18 g

Enjoy!

These 50 Mediterranean keto slow cooker recipes make low-carb eating feel simple because the flavors come from olive oil, lemon, garlic, herbs, and smart veggie choices, not sugar or starch. The slow cooker also helps with portions, you can serve a little, then save the rest for lunch.

For an easy week plan, pick 1 chicken (Greek Chicken with Artichokes and Olives), 1 beef or lamb (Greek Pot Roast with Lemon Garlic and Olives), 1 pork or seafood (Salmon with Lemon and Dill), and 1 veggie recipe (Ratatouille). Next, shop once, prep once, then rotate the leftovers so you don’t get bored. These are great for meal prep.

Before you dump sauces in the pot, check labels for hidden sugar in tomatoes, salsa verde, pesto, and Worcestershire. For that true Mediterranean finish, add fresh herbs and a final drizzle of olive oil right before serving. If you’re diabetic, track carbs and keep an eye on tomato and onion portions.

Save, print, or bookmark this list for your next meal prep week, and share your go-to combo in the comments. While these recipes are designed for the slow cooker, many can be adapted for an Instant Pot to provide additional value. Summarizing the low carb keto lifestyle approach, they deliver the Mediterranean diet’s benefits of heart-healthy fats and vibrant flavors. Consistency beats perfection.