Caveman Keto Weight loss through low carb cooking
Update: This recipe is now also on the CMK YouTube channel, check it out!
The number one request I’ve had lately is for more crockpot recipes. One of the most popular recipes on the site is Caveman Chili and who doesn’t want a simple recipe where you set the crockpot up in the morning and come home to a nice, finished meal? So I decided to make a chicken version of the famous dish and it turned out really well! Check out the dish below:
Start by placing a pat of butter in the center of the crockpot.
Then thinly slice an onion and distribute them throughout the pot.
Do the same thing for a pepper.
Now create a layer with boneless chicken thighs.
And then slice some bacon and make another layer.
Next comes the spices.
And finally add the liquids and the tomato paste.
Cover the crockpot, set it to 6 hours on low, and get ready for a taste explosion! Note that you can make it the night before, refrigerate it and put it on in the morning.
Here’s what it looked like when I got home.
You want to take a spoon and mix the chili and also to breakup the chicken thighs. They basically fell apart themselves without much prodding.
Mmmmm!
Here’s the finished result! It was super delicious and turned out better than I expected!
The second night I added some Swiss cheese and topped it with a dollup of sour cream 🙂
- Serves: 8
- Serving size: 300g (1/8th)
- Calories: 396
- Fat: 21
- Carbohydrates: 7
- Fiber: 2
- Protein: 41
- 2 Tablespoons Unsalted Butter
- 1 Onion (250g)
- 1 Pepper
- 8 Boneless Chicken Thighs (~55 Oz)
- 8 Slices of Bacon
- 1 Tablespoon Thyme
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 Tablespoon Minced Garlic
- 1 Tablespoon Coconut Flour
- 3 Tablespoons Lemon Juice
- 1 Cup Chicken Stock
- ¼ Cup Unsweetened Coconut Milk
- 3 Tablespoons Tomato Paste
- Plate pat of butter on the center of the crockpot
- Thinly slice onions and peppers and evenly distribute them over the bottom of the crockpot
- Cover with boneless chicken thighs
- Cut up 8 slices of bacon and distribute over the chicken
- Add seasonings (salt, pepper, garlic, coconut flour)
- Add liquids (lemon juice, chicken stock, coconut milk) and tomato paste
- Cook on low for 6 hours
- Stir and breakup chicken before serving
- Optionally, top with cheese and sour cream!
 Cuisinart PSC-650 6-1/2-Quart CrockpotUseful for set it and a forget it meals where you place all the items into the crockpot and let it rip! Most crockpots use a ceramic, dishwasher safe bowl that’s heated from the outside to a low temperature which allows the ingredients to simmer for hours. |
 Victorinox Fibrox 8″ Chef’s KnifeYou really only need one good knife. This one is it. America’s Test Kitchen rated it the number one budget knife! |
 Non-slip Cutting Board Let’s face it, keto involves a lot of prep. You’ve got to slice all those vegetables, cut up all that meat and not just any old board will do. Make sure to grab yourself a nice non-slip one for the kitchen! |
Made this for dinner tonight after spotting it this morning, what can I say… You have outdone yourself Caveman, it tastes like heaven and my house smells like Valhalla.
Awesome.
This looked delicious and I had all the ingredients so I jumped all over making it. But when I tasted with a couple hours left to cook I thought it needed something. Adding a chopped jalepeno, cumin and some chili power made it perfect. I did add the thyme since I followed the recipe very closely but I think I’d just omit it next time or reduce the amount.
I added about a tablespoon of each of the spices and one small jalapeno with the seeds removed, chopped finely. Gives it a nice bite but it doesn’t make it overly spicy.
Another amazing recipe! Half went in the freezer and half eaten all week long. Thank you for all of your hard work
This recipe is AWESOME!!!! So easy, super flavorful, and relatively cheap! Will be eating this for lunch all week – thank you!!
I added sriracha to it while it was cooking and that gave it a really awesome spicy flavor.
This was super easy and my husband loved it. I added 1 Tbsp. of chili powder and 1 tsp. of cumin to give it more of a chili taste. Most crockpot recipes leave something to be desired, but not so with this one. Making a second batch today.
A 250g onion would be ridiculously huge – I think you’re a little off on that one.
How big is the crockpot you are using? Just wondering if this will fit into a 4 quart-er or if I’ll need to buy a 6 quart-er.
I have a 6 quart model. Not sure if it will fit in a 4 quart but it didn’t fill it all the way.
Hello again. This is the second recipe of yours I’ve made this week (Almond buns a few days ago) and now this…yummy! again! Very easy to make, so filling, and did I mention yummy too! As usual, I didn’t have all of the “proper” ingredients, so I substituted Cashew Milk instead of Coconut Milk b/c that’s what I use around here and Chicken tenders instead of thighs and they fell apart the same as thighs would. Of course this changed my macros a little but I tend to go over on my daily fats anyway. The only thing I would change next time is the lemon juice. While it gave it a nice tang, it was a bit overwhelming when I swallowed it…almost like I was going to choke. Lol. That’s not good! So I’ll just reduce that next time. Otherwise, I thought the flavor was spot on…I disagree that it needed cumin or anything else except a little bit more water or broth. Having said that, I don’t know if I would have titled this, “Chili”. Maybe shredded chicken soup would be more appropriate. I dunno. It was easy and I’ll do it again soon. Looking forward to trying more of your recipes. Thank you!
Thanks for posting this! Mine is cooking as I type this, but I’m wondering: Can I store this in the fridge for a week or should I freeze it? I’ll be eating it every day, but I expect it to last about 1 week.
This was ridiculously tasty. Ridiculous! The chicken was so tender, the flavor so perfect. I also served with a spoonful of sour cream and some shredded cheese. Thank you sir, I have a full tummy tonight.
Very tasty! I love the idea of cooking the chicken in whole pieces before shredding it. Much easier than chopping 3 pounds of chicken. I added one small can of green chilies, as well as a few tsp of chili powder, chipotle powder, and cumin.
Made this today. Very easy to put together, & the house smelled heavenly while it was cooking! It looked just like the photos, and the chicken fell apart just as described. My husband loved it! For me though, it was too much bacon. The bacon I used had a somewhat smokey flavor, and to me, it took over the whole dish. I will make it again, but use a different bacon, and maybe about half as much. I might also try some other changes, like the ones reviewer James mentioned. All in all, a good comfort dish for a cold winter’s night!
So, any way to still make this if I accidentally bought bone in chicken thighs? 🙁
I used bone in thighs as well and it worked just fine as I made sure I accounted for the weight of the bones and bones cooked slow add to the flavor of the broth. Was a little trouble picking out the bones before I served it so next time I will buy some boneless ones. At the time I made this I only had bone in and did not want to waste them
Made this and it was a hit! I used half defrosted bone-in thighs with the skin on, and cooked them for 8 hours, ensuring they were completely submerged. I took them out when they were cooked to shred them and then placed the shredded chicken back in the crock pot. I cook for 4 men since my mom died unexpectedly last year, and they are picky (3 brothers and my Dad). With my Dad’s recent pancreatic cancer diagnosis, we were recommended to go low carb for him. He was surprised at how much he loved it and how doable a low carb lifestyle was! My brothers are low carbing with him out of solidarity. I’ve been keto for a year and lost 40 pounds since last November, so eating this way is already lifestyle for me and I’m currently in maintenance. That being said, as a long time keto-er, I can also vouch for how tasty this was! Make sure you add a good scoop of sour cream and sprinkle of cheese when serving! The boys used “Whisps” (the all cheese crisp) for a little bit of added crunch.
I absolutely love this recipe! I’ve made it at least ten times in the past year since my friend shared this recipe with me. I follow the recipe exactly how this article says to and it’s perfect. I love it and my friends and family do also. Thanks for this! Making it yet again tomorrow and can’t wait!
Forgot to add that I always use turkey bacon instead of regular bacon, just to be healthier. And it is still delicious. So I suppose I don’t follow the recipe 100 percent but close enough 🙂