These keto crockpot soups are the perfect mix of comfort and low-carb goodness. From creamy to spicy, there’s a soup for every craving—all effortlessly made in your crockpot!

Creamy Crockpot Broccoli Cheese Soup

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Looking for a warm, comforting, and keto-friendly meal? This Broccoli Cheese Soup is the ultimate solution! Packed with cheesy goodness and wholesome ingredients, it’s a creamy, low-carb dish perfect for chilly days.

Ingredients

• 5 cups broccoli florets
• 2 cups chicken broth
• 1/2 cup heavy whipping cream
• 1/4 cup butter, cubed
• 1/4 cup cream cheese, cubed
• 3/4 cup shredded mozzarella cheese
• 1 3/4 cups shredded cheddar cheese
• Salt and pepper, to taste

Instructions

1. Prepare the Crockpot
   Add the broccoli florets to your crockpot, ensuring they’re evenly spread. Pour in the chicken broth and heavy whipping cream.
2. Add Butter and Cream Cheese
   Cut the butter and cream cheese into small cubes (about 1/2 inch) and place them throughout the crockpot.
3. Cook the Base
   Cover the crockpot with the lid and cook on high for 1 1/2 hours.
4. Add the Cheeses
   After 1 1/2 hours, give the mixture a good stir. Sprinkle the shredded mozzarella and cheddar cheese over the broccoli mixture. Stir well until the cheese begins to melt and combine with the soup.
5. Finish Cooking
   Replace the lid and cook for an additional hour. Stir occasionally if needed to ensure the soup is creamy and well-mixed.
6. Season and Serve
   Add salt and pepper to taste before serving. Enjoy your warm, comforting bowl of keto broccoli cheese soup!

Crockpot Keto Chicken Alfredo Soup

Looking for a cozy, keto-friendly dinner idea that’s both hearty and indulgent? This Chicken Alfredo Soup has all the creamy, cheesy goodness of your favorite Alfredo dish in a comforting soup form. With tender chicken, garlic, and a rich, low-carb base, this recipe is perfect for busy days when you want something warm and satisfying with minimal effort. 

Ingredients

• 3 boneless, skinless chicken breasts
• 4 tablespoons minced garlic
• 1/4 cup butter
• 3 teaspoons chicken bouillon
• 1 cup water
• 1/2 cup almond flour (to keep it keto-friendly)
• 4 cups unsweetened almond milk
• 2 cups heavy whipping cream
• 1 cup shredded mozzarella cheese
• 1/2 cup shredded Parmesan cheese

Instructions

1. Prepare the Chicken: Place the chicken breasts in your crockpot.
2. Cook the Garlic In a medium skillet, melt the butter over medium heat. Add the minced garlic and sauté for 2–3 minutes until fragrant.
3. Add to Crockpot: Pour the garlic and butter mixture over the chicken in the crockpot. Sprinkle the chicken bouillon on top, then add the 1 cup of water. Cover and cook on High for 2–3 hours or Low for 5–6 hours, until the chicken is fully cooked.
4. Shred the Chicken:Once cooked, remove the chicken from the crockpot and cut or shred it into bite-sized pieces. Return the chicken to the crockpot.
5. Thicken the Soup: Sprinkle the almond flour over the chicken and stir until well combined. This will help thicken the soup while keeping it low-carb.
6. Add the Creamy Goodness: Pour in the almond milk, heavy whipping cream, mozzarella cheese, and Parmesan cheese. Stir everything together until smooth and well mixed.
7. Final Cooking Step: Cover and cook for an additional 30 minutes on High or 60 minutes on Low, allowing the cheeses to melt and the soup to thicken.
8. Serve and Enjoy: Ladle the soup into bowls and serve warm. Garnish with extra Parmesan cheese or fresh parsley if desired.

Crockpot Keto Zuppa Toscana

This cozy, keto-friendly soup is loaded with savory Italian sausage, tender cauliflower, hearty kale, and a creamy, flavorful broth. Perfect for beginners, this slow cooker recipe is as easy as it is satisfying. 

Ingredients

• 1 lb mild or hot ground Italian sausage
• 1 tbsp cooking oil
• ½ cup finely diced onion (or 1 medium onion, diced)
• 3 garlic cloves, minced
• 36 oz chicken or vegetable stock
• 1 large cauliflower head, cut into small florets
• 3 cups chopped kale
• ¼ tsp crushed red pepper flakes (optional for heat)
• 1 tsp salt
• ½ tsp black pepper
• ½ cup heavy cream

Instructions

1. Cook the Sausage: Heat a skillet over medium heat and brown the Italian sausage, breaking it into small pieces as it cooks. Once fully cooked, use a slotted spoon to transfer the sausage to a crockpot. Discard any grease left in the skillet.
2. Sauté the Onions: In the same skillet, add the oil and sauté the diced onions for about 3–4 minutes or until they turn soft and translucent. Add the minced garlic and cook for another minute until fragrant.
3. Assemble the Soup: Add the cooked onions and garlic to the crockpot. Next, pour in the chicken or vegetable stock, followed by the cauliflower florets, chopped kale, crushed red pepper flakes, salt, and pepper. Gently stir everything to combine.
4. Slow Cook: Cover the crockpot with the lid and cook on high for 4 hours or low for 8 hours, depending on your schedule.
5. Finish with Cream: About 10 minutes before serving, stir in the heavy cream. Let the soup warm through for a few minutes, then taste and adjust the seasonings if needed.

Crockpot Keto Jalapeño Popper Chicken Soup

Warm, comforting, and packed with flavor, this Keto Jalapeño Popper Chicken Soup is a must-try for anyone on a keto journey or looking for a hearty meal with a kick. With tender chicken, creamy cheese, smoky bacon, and a hint of spice from fresh jalapeños, this soup is as satisfying as it is simple to make.

Ingredients

• 3 boneless chicken breasts
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 tablespoons taco seasoning
• 2 fresh jalapeños, seeded and chopped (divided)
• 1/4 onion, chopped
• 2 cups chicken broth
• 1/2 pound bacon (reserve 3 pieces for topping)
• 8 ounces cream cheese
• 1 cup shredded cheddar cheese
• 1/2 cup heavy whipping cream
• 1 teaspoon xanthan gum

Instructions

1. Prepare the Ingredients

Add the chicken breasts, chopped onion, taco seasoning, salt, pepper, one of the chopped jalapeños, bacon, and chicken broth to your crockpot.

2. Cook the Soup

Cover the crockpot and set it to cook on low for 6–8 hours or high for 3–4 hours, depending on your schedule.

3. Shred the Chicken About an hour before you’re ready to serve, remove the cooked chicken breasts from the slow cooker. Use two forks to shred the chicken into bite-sized pieces.

4. Add the Cheeses

Return the shredded chicken to the crockpot. Stir in the cream cheese, shredded cheddar cheese, and xanthan gum. Mix well to ensure everything blends together.

5. Finish with Cream

Cover and let the soup cook on high for 15–20 minutes to melt the cheeses. Then, pour in the heavy whipping cream and give it a good stir. Cover again and let it cook for an additional 5–10 minutes to heat through and thicken.

6. Serve and Enjoy

Ladle the soup into bowls and garnish with the reserved crispy bacon and the remaining chopped jalapeño for a pop of flavor and color. Enjoy your creamy, spicy, and delicious Jalapeño Popper Chicken Soup!

Crockpot Keto Beef and Cabbage Soup

Looking for a comforting, keto-friendly meal that’s as easy to make as it is delicious? This Beef and Cabbage Soup has all the flavors of classic cabbage rolls without the hassle! Packed with ground beef, tender cabbage, and a rich, flavorful broth, this low-carb soup is perfect for busy days. 

Ingredients

• 1 pound ground beef
• 3 cups cabbage, chopped into bite-sized pieces
• 1/2 cup green bell pepper, finely diced
• 1 (10-ounce) can diced tomatoes with green chilies
• 1 (7-ounce) can tomato paste
• 1 tablespoon chili powder
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1 (32-ounce) container beef broth
• Salt and pepper, to taste

Instructions

1. Cook the Ground Beef
   Heat a large skillet over medium heat. Add the ground beef and cook until it’s browned, breaking it apart with a spatula as it cooks. Once fully browned, drain any excess grease.
2. Assemble the Ingredients
   Transfer the cooked ground beef to the crockpot. Add the chopped cabbage, green bell pepper, diced tomatoes with green chilies, tomato paste, chili powder, oregano, cumin, garlic powder, and beef broth. Season with salt and pepper to taste. Stir everything together until well combined.
3. Cook the Soup
   Cover the crockpot with its lid. Cook on low heat for 7-8 hours or on high heat for 3-4 hours.
4. Serve and Enjoy
   Once the soup is ready, give it a good stir. Taste and adjust the seasoning if needed. Serve hot and enjoy this comforting, low-carb meal!

Crockpot Keto Creamy Tomato Soup

This keto-friendly creamy tomato soup is the perfect way to enjoy a hearty, comforting bowl while sneaking in some extra vegetables. Packed with flavor and nutrition, it’s easy to prepare and ideal for busy days when you want something delicious and wholesome.

Ingredients

• 28 oz canned crushed or diced tomatoes with juice (798 ml)
• 4 cups low-sodium chicken broth
• 3 large carrots, peeled and diced
• 1 large onion, diced
• 2 ribs celery, diced
• 2 tablespoons tomato paste
• 2 cloves garlic, minced
• 2 teaspoons salt*
• 1 teaspoon dried oregano
• ¼ teaspoon red chili flakes
• ¼ cup fresh basil or 1 teaspoon dried
• 1 cup heavy cream
• ½ cup grated Parmesan cheese

Instructions

1. Prepare the Ingredients: Add the canned tomatoes, chicken broth, carrots, onion, celery, tomato paste, garlic, salt, oregano, and red chili flakes into your slow cooker. Stir to combine everything.
2. Cook the Base: Set the crockpot on low and cook for 5–6 hours, or until the vegetables are very tender and soft.
3. Blend the Soup: Add fresh basil, if using. Use an immersion blender directly in the crockpot to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender or food processor to blend. Return it to the slow cooker to keep warm.
4. Thicken and Add Creaminess: Stir in the heavy cream and Parmesan cheese. Allow the soup to cook on low for another 15–20 minutes to thicken slightly and blend the flavors.
5. Taste and Adjust: Taste the soup and adjust the seasonings if needed. If the tomato flavor is too strong, you can add a pinch of your preferred sweetener to balance the acidity.

Crockpot Spicy Sausage and Kale Soup

This hearty, spicy sausage and kale soup is a breeze to prepare in your crockpot and packed with comforting flavors. Perfect for a main dish or as a warming appetizer, it’s keto-friendly and sure to impress even on the busiest weeknights!

Ingredients

• 20 ounces mini potatoes, washed and quartered
• 6 ounces white onion, diced
• 10 ounces dry-cured sausage (such as Chipotle)
• 5 cups chicken stock
• 13 ounces kale, washed, stems removed, and chopped (reserve a handful for garnish)
• 1 teaspoon no-salt seasoning
• ½ teaspoon ground black pepper

Instructions

1. Prep the Kale:
   Wash and dry the kale thoroughly. Remove the stems and chop the leaves into bite-sized pieces. Set a handful aside for garnish later.
2. Prepare the Sausage:
   Slice the dry-cured sausage lengthwise, then cut into smaller pieces. Heat a skillet over medium heat and brown the sausage until it’s lightly crispy, about 6–7 minutes. Transfer the cooked sausage to your crockpot.
3. Cook the Onion:
   In the same skillet, remove any excess fat. Add the diced onion and sauté over medium heat until soft and golden, about 8–10 minutes.
4. Combine in the Crockpot:
   Add the sautéed onion, quartered potatoes, chicken stock, no-salt seasoning, and black pepper to the crockpot. Stir everything together, then cover and cook on low for 6–8 hours.
5. Add Kale:
   Using a slotted spoon, remove most of the sausage from the crockpot and set it aside in a bowl. Add the chopped kale to the soup, increase the slow cooker temperature to high, and cover. Let the kale cook until tender, about 10 minutes.
6. Blend the Soup:
   Using an immersion blender, puree the soup until it reaches your desired consistency—smooth or slightly chunky. Stir the reserved sausage back into the soup.
7. Garnish and Serve:
   Ladle the soup into bowls, garnish with the reserved chopped kale, and enjoy a warm, satisfying meal!

Keto Crockpot Chicken Fajita Soup

This Keto Chicken Fajita Soup is a breeze to make in your crockpot and packed with delicious flavors! Perfect for beginners, this low-carb recipe will be a hit with the whole family.

Instructions:

1. Prepare the Ingredients: Chop the onion, green bell pepper, and red bell pepper. Mince the garlic if not using pre-minced garlic.

2. Cook the Soup: Add the chicken breasts, diced tomatoes, chicken broth, taco seasoning, garlic, onion, and bell peppers to a 6-quart crockpot.

3. Shred the Chicken: Once the chicken is fully cooked, remove it from the crockpot and shred it using two forks. Return the shredded chicken to the crockpot and stir well to combine the flavors.

4. Serve: Ladle the soup into bowls and serve hot. Top with keto-friendly options such as sour cream, shredded cheddar cheese, avocado slices, or chopped fresh cilantro for extra flavor.

Keto Crockpot Thai Coconut Curry Chicken Soup

Warm, comforting, and full of bold flavors, this Thai Coconut Curry Chicken Soup is the perfect meal for any day. With aromatic spices, creamy coconut milk, and fresh lime, this easy keto-friendly recipe will delight your taste buds while keeping you on track.

Ingredients

• 3 chicken breasts, chopped
• 2 cups of chicken broth (3 cups if you prefer a thinner soup)
• 1 ½ cups of coconut milk (full-fat for keto)
• 4 tablespoons red or yellow curry paste ( used red; thinner paste works well)
• 3 cups of baby potatoes, halved (substitute with radishes or cauliflower for keto)
• 2 large carrots, chopped
• 1 small head of broccoli, chopped (or your favorite keto-friendly vegetable)
• 1 tablespoon fresh lime juice
• 1 tablespoon fresh ginger, minced
• 2 tablespoons fish sauce
• 2 limes, cut into wedges (for serving)
• Chopped cilantro or Thai basil (for garnish)
• Crushed peanuts (optional, for garnish)

Instructions

1. Combine the Base Ingredients
   In your crockpot, combine chicken broth, lime juice, minced ginger, fish sauce, and curry paste. Mix everything thoroughly. Add the coconut milk and stir until well blended.
2. Prep the Vegetables and Chicken
   Chop the chicken, carrots, and broccoli. Replace the baby potatoes with radishes or cauliflower for a keto-friendly option, and add everything to the crockpot. Stir to combine.
3. Cook the Soup
   Set your crockpot to low and cook for 6-8 hours. For a thinner consistency, add an extra cup of broth during cooking.
4. Serving Suggestions
   If you’re skipping noodles for a keto version, serve the soup as is. Alternatively, pair it with keto-friendly noodles like zucchini noodles or shirataki noodles, prepared according to package instructions. Place the noodles in your bowl and ladle the soup over them.
5. Finish and Garnish
   Before serving, squeeze fresh lime juice into each bowl for a zesty kick. Garnish with chopped cilantro or Thai basil and crushed peanuts, if desired.

Crockpot Southwestern Pork and Green Chili Soup

This Southwestern Pork and Green Chili Soup is a comforting and flavorful dish that’s perfect for busy days. With tender pork, roasted veggies, and vibrant spices, this recipe is easy to prepare and packed with delicious, low-carb goodness.

Ingredients

• 3 lbs pork shoulder, trimmed and cubed
• 2 tablespoons cooking oil (approximate amount)
• 2 tablespoons almond flour (or coconut flour for keto-friendly coating)
• 2 poblano peppers
• 2 Anaheim peppers
• 2 jalapeños
• 6 tomatillos (husks removed)
• 4 garlic cloves
• 1 large white onion (peeled and quartered)
• 1 bunch of cilantro (remove most of the stems)
• ¾ teaspoon salt
• ¼ teaspoon pepper
• ½ teaspoon ground cumin
• ½ teaspoon oregano
• 1 cup chicken broth

Instructions

1. Prepare the Roasted Veggies:
Preheat your oven to 450°F (232°C). Arrange the poblano peppers, Anaheim peppers, jalapeños, tomatillos, garlic cloves, and onion on a baking sheet. Roast in the oven, placing the baking sheet about two racks below the broiler. Let the veggies roast for 20–25 minutes or until they develop a nice char. Check occasionally to avoid burning. Allow the veggies to cool slightly before proceeding.

2. Blend the Salsa:
Transfer the roasted veggies to a blender. Add the cilantro on top. Blend the mixture to your preferred texture, pulsing until it becomes a smooth or chunky salsa. If the salsa is too thick, add a small splash of the chicken broth to help it blend smoothly.

3. Brown the Pork:
Place the cubed pork in a large bowl or a ziplock bag and coat it evenly with the almond flour. Heat a large skillet over medium-high heat and add enough cooking oil to lightly coat the bottom. When the oil is hot, brown the pork on all sides in small batches to ensure even browning. The pork does not need to be fully cooked at this stage.

4. Assemble and Cook in the Crockpot:
Transfer the browned pork to the crockpot. Pour the roasted salsa over the meat, then add the salt, pepper, cumin, and oregano. Pour the chicken broth over the mixture and stir gently to combine.

5. Cook and Serve:
Cover the crockpot and cook on LOW for 9 hours. Avoid lifting the lid during cooking to keep the heat consistent. Once done, the pork will be tender and infused with the rich flavors of the salsa.

6. Enjoy:
Serve the pork Chile Verde over keto-friendly tortillas, cauliflower rice, or zucchini noodles. Add your favorite low-carb toppings like avocado slices, sour cream, or shredded cheese. Enjoy this comforting, keto-friendly dish!

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