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The Ultimate Keto Crock-Pot Dump Meal: Autumn Chicken Thighs
There are certain meals that feel inseparable from the season. As soon as the air cools and evenings start arriving earlier, comfort food shifts from light and fresh to rich, savory, and slow-cooked. This dish sits squarely in that category. These Autumn Chicken Thighs are a true dump-and-go crock-pot recipe—deeply cozy, gently spiced, and built to taste like fall without pushing carbs out of keto range.
What makes this recipe special isn’t just that it’s easy. It’s that it delivers layers of flavor most slow-cooker meals don’t. Pumpkin purée adds body and subtle sweetness without tasting like dessert. Sage and thyme bring that unmistakable holiday-season aroma. Cream cheese and heavy cream melt into a sauce that’s velvety, rich, and satisfying without being heavy. And because everything cooks together in one pot, the flavors fully merge into something that tastes far more intentional than “dump meal” implies.
This is the kind of dish that fills the kitchen with warmth, reheats beautifully, and works just as well for meal prep as it does for a cozy weekend dinner. Add the toasted pecans or pepitas at the end and you get contrast—soft, creamy chicken paired with a gentle crunch that makes every bite interesting.
Why This Crock-Pot Recipe Works
Bone-In Chicken Thighs Stay Juicy
Chicken thighs are forgiving, especially bone-in. Long, slow cooking breaks down connective tissue while keeping the meat moist and tender. By shredding the chicken after cooking, the meat absorbs even more of the sauce.
Pumpkin Adds Body Without Carbs
Unsweetened pumpkin purée thickens the sauce naturally and adds a subtle earthiness. It doesn’t make the dish taste sweet—it simply rounds out the cream and broth into something stew-like and comforting.
Cream Cheese Builds Structure
Instead of relying on flour or starch, cream cheese melts into the broth and pumpkin, creating a stable, creamy sauce that holds up to reheating.
Herbs Define the “Autumn” Flavor
Sage and thyme are classic fall herbs for a reason. They complement poultry and dairy while reinforcing that cozy, seasonal character.
Apple Cider Vinegar Finishes the Dish
A small amount at the end brightens the sauce and keeps it from tasting flat or overly rich.
Ingredient Notes
Chicken Thighs
Bone-in, skinless thighs are ideal. Skinless keeps the sauce clean, while the bones contribute flavor during cooking.
Pumpkin Purée
Use plain, unsweetened pumpkin—not pie filling. A little goes a long way.
Cream Cheese
Cubing it helps it melt evenly during cooking.
Heavy Cream
Added at the end for richness and silkiness without risk of curdling.
Herbs and Spices
Smoked paprika adds warmth, cumin adds depth, and cinnamon and nutmeg are subtle—just enough to echo fall flavors without overpowering the dish.
Toasted Pecans or Pepitas
Optional, but highly recommended. They add texture and make the dish feel complete.
Technique Breakdown
Why This Is Truly Dump-and-Go
There’s no browning, no pre-mixing, and no stovetop work. The crock-pot does everything, including gently softening onions and garlic while the chicken releases juices that build the sauce.
Why the Chicken Is Shredded at the End
Removing the bones and shredding the meat allows the chicken to soak up the finished sauce, making every bite flavorful.
Why Dairy Is Added in Stages
Cream cheese cooks safely for hours; heavy cream is added at the end to preserve its smooth texture.
Step-by-Step Method
1. Build the Base
Add sliced onion and garlic to the bottom of the crock-pot. Place chicken thighs on top.
2. Add Everything Else
Add pumpkin purée, broth, cream cheese cubes, butter or olive oil, herbs, spices, salt, and pepper.
3. Slow Cook
Cook on LOW for 6–7 hours or HIGH for 3½–4½ hours, until the chicken is very tender.
4. Shred the Chicken
Remove chicken, discard bones, and shred the meat. Return it to the crock-pot.
5. Finish the Sauce
Stir in heavy cream, parmesan, and apple cider vinegar. Adjust seasoning.
6. Garnish and Serve
Top with parsley or chives and optional toasted pecans or pepitas.
Serving Suggestions
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Serve over cauliflower mash
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Spoon into bowls as a thick stew
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Pair with roasted green vegetables
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Enjoy on its own for a strict keto meal
Meal Prep and Storage
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Refrigerator: Keeps 4–5 days
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Freezer: Freezes well for up to 2 months
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Reheat: Gently on stovetop or microwave
Flavor improves overnight, making this ideal for meal prep.
Variations
Extra Creamy
Add an additional ounce of cream cheese.
Herb-Forward
Increase sage and thyme slightly for a more aromatic finish.
Nut-Free
Skip the pecans or pepitas entirely.
Spicier
Add a pinch of crushed red pepper flakes.
Frequently Asked Questions
Does this taste like pumpkin?
No. Pumpkin adds body and subtle earthiness, not sweetness.
Can I use chicken breasts?
You can, but thighs give better texture and flavor.
Is this strict keto?
Yes, when portioned as written.
Can I double this recipe?
Yes, as long as your crock-pot is large enough.
Recipe Card
The Ultimate Keto Crock-Pot Dump Meal: Autumn Chicken Thighs
Ingredients (Serves 6)
6 bone-in, skinless chicken thighs (~3 lb)
1 small onion, thinly sliced
4 cloves garlic, minced
½ cup pumpkin purée
1 cup chicken broth
½ cup heavy cream
3 oz cream cheese, cubed
2 tbsp butter or olive oil
2 tbsp fresh sage (or 1 tbsp dried)
1 tbsp fresh thyme (or 1 tsp dried)
1 tsp smoked paprika
½ tsp cumin
¼ tsp cinnamon
Pinch nutmeg
1 tsp kosher salt
½ tsp black pepper
1 tbsp apple cider vinegar
⅓ cup grated parmesan
2 tbsp parsley or chives
¼ cup toasted pecans or pepitas (optional)
Instructions
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Add onion and garlic to crock-pot; place chicken on top.
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Add pumpkin, broth, cream cheese, butter, herbs, and spices.
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Cook on LOW 6–7 hours or HIGH 3½–4½ hours.
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Remove chicken, shred, discard bones, return meat to pot.
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Stir in heavy cream, parmesan, and vinegar.
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Garnish and serve hot.
Nutrition (Per Serving)
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Calories: 465
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Fat: 34 g
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Protein: 37 g