15 Quick Low Carb Canned Chicken Recipes for Busy Days

Canned chicken is one of the handiest low-carb staples you can store in your pantry.

It’s inexpensive, lasts long, and requires zero cooking before use.

With just a few simple add-ins, it can easily become a warm casserole, a fresh salad bowl, or a quick wrap.

Whether you’re meal prepping or need a fast protein-packed lunch, canned chicken keeps things effortless.

These 15 low carb canned chicken recipes prove that eating well doesn’t need to be complicated — or time consuming.

Enjoy meals that nourish your body while staying quick and satisfying.

15 Quick Low Carb Canned Chicken Recipes for Busy Days

Low-carb cooking becomes much easier when you have canned chicken ready to go.

Each recipe idea in this collection is simple, flavorful, and perfect for busy schedules.

From creamy bakes to crunchy lettuce wraps, variety comes naturally with one canned protein base.

Mix, match, and adjust ingredients to fit your taste and goals.

Healthy eating doesn’t have to feel strict — it can be flexible, budget-friendly, and downright delicious.

Try one recipe today, rotate through more during the week, and discover just how versatile canned chicken can be.

Creamy Low-Carb Chicken Salad

This creamy chicken salad uses canned chicken for a quick, protein-packed meal.

Celery, herbs, and a light mayo dressing create crunch and flavor.

It is perfect for lunches, wraps, or as a topping for low-carb bread.

Refreshing, filling, and easy.

Ingredients:

• 2 cans (12.5 oz each) canned chicken, drained
• ½ cup mayonnaise
• 2 celery stalks, diced
• 2 tbsp red onion, finely chopped
• 1 tbsp Dijon mustard
• 1 tsp lemon juice
• ½ tsp garlic powder
• Salt and pepper to taste
• 2 tbsp fresh parsley, chopped

Instructions:

• Drain canned chicken thoroughly to remove excess liquid and avoid watery salad.
• In a medium mixing bowl, combine mayonnaise, Dijon mustard, lemon juice, garlic powder, salt, and pepper to create a smooth, creamy dressing.
• Add diced celery, red onion, and chopped parsley to the dressing, mixing gently for even distribution.
• Flake the canned chicken into bite-sized pieces and fold it carefully into the dressing and vegetables.
• Stir slowly so the chicken absorbs the flavors without becoming mushy.
• Taste and adjust seasoning with extra salt, pepper, or lemon juice as desired.
• Cover and refrigerate for at least 30 minutes to let the flavors meld.
• Serve chilled as a salad on its own, in lettuce wraps, or low-carb bread.

This chicken salad is creamy, flavorful, and crunchy.

Celery adds texture while parsley and lemon brighten the dish.

It is low-carb, protein-packed, and perfect for quick meals.

Healthy, refreshing, and satisfying.

Low-Carb Chicken Zucchini Stir-Fry

A quick and savory stir-fry using canned chicken and fresh zucchini.

Garlic, soy sauce, and spices bring bold Mediterranean-inspired flavor.

It is fast, low-carb, and perfect for weeknight dinners.

Aromatic, hearty, and satisfying.

Ingredients:

• 2 cans (12.5 oz each) canned chicken, drained
• 2 medium zucchinis, sliced into half-moons
• 1 small onion, sliced
• 3 garlic cloves, minced
• 2 tbsp olive oil
• 1 tsp soy sauce or tamari (optional)
• ½ tsp black pepper
• Salt to taste
• 1 tsp dried oregano or basil

Instructions:

• Heat olive oil in a large skillet over medium heat so vegetables cook evenly without sticking.
• Add sliced onion and sauté until soft and translucent to develop a sweet, aromatic base.
• Add minced garlic and stir for 30 seconds until fragrant, making sure it does not burn.
• Toss in zucchini slices and cook until tender but slightly firm, stirring occasionally for even cooking.
• Flake canned chicken into the skillet and stir gently to combine with vegetables.
• Sprinkle oregano or basil, salt, black pepper, and optional soy sauce for Mediterranean-inspired flavor.
• Stir continuously for 3–5 minutes to allow flavors to meld and chicken to heat thoroughly.
• Remove from heat and let rest briefly before serving for maximum taste.

This stir-fry is tender, aromatic, and lightly spiced.

Zucchini adds freshness while chicken brings protein and heartiness.

It is low-carb, fast, and perfect for dinner or meal prep.

Flavorful, nutritious, and satisfying.

Low-Carb Chicken Avocado Lettuce Wraps

These wraps combine creamy avocado with canned chicken for a refreshing, low-carb meal.

Lime, cilantro, and spices brighten the flavors.

Perfect for lunch, snacks, or light dinners.

Fresh, creamy, and protein-packed.

Ingredients:

• 2 cans (12.5 oz each) canned chicken, drained
• 1 ripe avocado, diced
• 2 tbsp lime juice
• 2 tbsp fresh cilantro, chopped
• 1 small red bell pepper, diced
• ½ tsp cumin
• Salt and pepper to taste
• 8 large lettuce leaves (Romaine or Butter lettuce)

Instructions:

• Drain canned chicken thoroughly to remove excess liquid for a better texture in wraps.
• In a bowl, mash avocado and mix with lime juice, cumin, salt, and pepper to create a creamy base.
• Flake chicken into the bowl and stir gently to coat with avocado mixture.
• Add diced red bell pepper and chopped cilantro, mixing slowly so ingredients remain distinct.
• Taste and adjust seasoning as needed for flavor balance.
• Separate and rinse lettuce leaves, patting them dry to prevent sogginess.
• Spoon chicken-avocado mixture evenly into lettuce leaves, forming wraps.
• Serve immediately to maintain crisp lettuce texture and creamy filling.

These lettuce wraps are creamy, fresh, and flavorful.

Avocado adds richness while lime and cilantro provide brightness.

They are low-carb, protein-rich, and perfect for light meals or lunch.

Refreshing, satisfying, and quick to prepare.

Low-Carb Chicken Broccoli Casserole

A cheesy, hearty casserole using canned chicken and broccoli for a low-carb comfort dish.

Creamy sauce and melted cheese make it indulgent yet light.

Perfect for family dinners or meal prep.

Cheesy, rich, and satisfying.

Ingredients:

• 2 cans (12.5 oz each) canned chicken, drained
• 4 cups broccoli florets, steamed
• 1 cup shredded cheddar cheese
• ½ cup cream cheese, softened
• ½ cup heavy cream
• 2 garlic cloves, minced
• ½ tsp black pepper
• Salt to taste
• 1 tsp paprika

Instructions:

• Preheat the oven to 375°F to bake evenly without drying the casserole.
• Steam broccoli until tender but firm to retain texture in the casserole.
• In a medium saucepan, heat cream, cream cheese, and garlic over low heat, stirring until smooth and creamy.
• Flake canned chicken into the saucepan and mix thoroughly with the sauce.
• Add steamed broccoli and half of the cheddar cheese, folding carefully to coat all ingredients.
• Pour the mixture into a greased baking dish, spreading evenly for uniform cooking.
• Sprinkle remaining cheddar and paprika on top for a golden, flavorful crust.
• Bake for 20–25 minutes until the cheese melts and edges begin to brown.
• Remove from oven and let rest for 5 minutes to allow flavors to meld.

This casserole is creamy, cheesy, and hearty.

Broccoli provides freshness while chicken adds protein.

It is low-carb, satisfying, and perfect for family meals or meal prep.

Rich, flavorful, and comforting.

Low-Carb Buffalo Chicken Dip

A spicy, creamy dip using canned chicken for quick preparation.

Perfect for parties, snacks, or low-carb appetizers.

The tangy buffalo sauce blends beautifully with cream cheese and shredded cheese.

Spicy, creamy, and indulgent.

Ingredients:

• 2 cans (12.5 oz each) canned chicken, drained
• ½ cup cream cheese, softened
• ½ cup shredded cheddar cheese
• ¼ cup hot sauce (adjust to taste)
• 2 tbsp sour cream
• 1 tsp garlic powder
• ½ tsp paprika
• Salt to taste
• 1 tbsp chopped green onions (optional)

Instructions:

• Preheat the oven to 350°F to warm the dip evenly and melt the cheese completely.
• Drain canned chicken thoroughly and flake into bite-sized pieces for smooth texture in the dip.
• In a bowl, combine cream cheese, shredded cheddar, sour cream, hot sauce, garlic powder, paprika, and salt.
• Mix thoroughly until smooth and creamy, ensuring all ingredients are fully incorporated.
• Fold chicken into the creamy mixture, stirring gently to coat evenly.
• Transfer mixture to a greased baking dish, spreading it evenly for uniform heating.
• Bake for 15–20 minutes until cheese is melted and the dip is bubbly.
• Remove from oven and sprinkle chopped green onions on top for color and freshness.
• Serve warm with celery sticks, low-carb crackers, or sliced bell peppers.

This dip is creamy, spicy, and rich with flavor.

Chicken absorbs the buffalo sauce perfectly while cheese adds depth.

It is low-carb, satisfying, and perfect for snacks, parties, or game day.

Indulgent, flavorful, and easy to prepare

Low-Carb Chicken Avocado Casserole

A creamy, rich casserole with canned chicken, avocado, and cheese.

It is protein-packed, low-carb, and perfect for family dinners or meal prep.

The avocado adds creaminess while the cheese provides richness and a golden crust.

Flavorful, hearty, and satisfying.

Ingredients:

• 2 cans (12.5 oz each) canned chicken, drained
• 1 ripe avocado, diced
• ½ cup cream cheese, softened
• 1 cup shredded cheddar cheese
• ¼ cup heavy cream
• 2 garlic cloves, minced
• ½ tsp paprika
• Salt and pepper to taste
• 2 tbsp chopped cilantro

Instructions:

• Preheat the oven to 375°F so the casserole cooks evenly without drying.
• Drain canned chicken thoroughly to remove excess liquid for optimal texture.
• In a medium saucepan over low heat, combine cream cheese, heavy cream, and minced garlic.
• Stir continuously until smooth and creamy, ensuring the garlic infuses the sauce.
• Flake the canned chicken into a large mixing bowl and fold in diced avocado carefully to avoid mashing.
• Pour the creamy sauce over the chicken and avocado, folding gently so each piece is coated evenly.
• Add half of the shredded cheddar cheese into the mixture and mix gently.
• Transfer everything into a greased baking dish, spreading evenly for uniform cooking.
• Sprinkle remaining cheddar and paprika over the top for a golden, flavorful crust.
• Bake for 20–25 minutes until cheese melts completely and the top begins to brown.
• Remove from oven and let rest for 5 minutes to allow flavors to meld.

This casserole is creamy, cheesy, and nutrient-dense.

Chicken provides protein while avocado adds richness.

It is low-carb, satisfying, and ideal for family meals or meal prep.

Flavorful, hearty, and comforting.

Low-Carb Chicken Spinach Stir-Fry

A quick, nutrient-rich stir-fry combining canned chicken and fresh spinach.

Garlic, olive oil, and seasonings enhance flavor without adding carbs.

It is perfect for fast, healthy lunches or dinners.

Savory, light, and satisfying.

Ingredients:

• 2 cans (12.5 oz each) canned chicken, drained
• 4 cups fresh spinach
• 1 small onion, diced
• 3 garlic cloves, minced
• 2 tbsp olive oil
• ½ tsp black pepper
• Salt to taste
• 1 tsp dried oregano or basil

Instructions:

• Heat olive oil in a large skillet over medium heat so vegetables cook evenly.
• Add diced onion and sauté until soft and translucent to develop a sweet aromatic base.
• Add minced garlic and cook for 30–45 seconds until fragrant, stirring continuously to prevent burning.
• Flake canned chicken into the skillet, mixing gently so it warms and absorbs the flavors.
• Add fresh spinach gradually, folding it into the chicken mixture as it wilts.
• Sprinkle salt, black pepper, and dried oregano or basil evenly to distribute flavors.
• Stir continuously for 3–5 minutes until spinach is tender and fully incorporated.
• Taste and adjust seasoning as needed for balance and brightness.
• Remove from heat and let rest for a minute before serving to allow flavors to meld.

This stir-fry is light, flavorful, and packed with protein.

Spinach adds freshness while chicken provides richness and substance.

It is low-carb, quick, and perfect for lunch or dinner.

Healthy, aromatic, and satisfying.

Low-Carb Chicken Cabbage Skillet

A savory, one-pan meal using canned chicken and shredded cabbage.

Onion, garlic, and soy sauce add depth of flavor without carbs.

It is quick, hearty, and perfect for weeknight dinners.

Savory, filling, and aromatic.

Ingredients:

• 2 cans (12.5 oz each) canned chicken, drained
• 4 cups shredded cabbage
• 1 small onion, diced
• 3 garlic cloves, minced
• 2 tbsp olive oil
• 1 tsp soy sauce or tamari (optional)
• ½ tsp black pepper
• Salt to taste
• ½ tsp red pepper flakes (optional)

Instructions:

• Heat olive oil in a large skillet over medium heat so ingredients cook evenly.
• Add diced onion and sauté until translucent, developing natural sweetness and depth.
• Add minced garlic and stir for 30–45 seconds until fragrant, ensuring it does not burn.
• Flake canned chicken into the skillet and stir gently to combine with onion and garlic.
• Add shredded cabbage gradually, folding it into the mixture for even cooking.
• Sprinkle salt, black pepper, optional red pepper flakes, and soy sauce over the mixture.
• Stir frequently for 5–7 minutes until cabbage softens but maintains slight crunch.
• Taste and adjust seasoning to achieve desired balance.
• Remove from heat and serve immediately while warm for maximum flavor and texture.

This skillet is hearty, savory, and satisfying.

Cabbage adds crispness while chicken delivers protein and substance.

It is low-carb, nutritious, and perfect for quick dinners.

Flavorful, easy, and wholesome.

Low-Carb Chicken Alfredo Casserole

A creamy, cheesy low-carb casserole using canned chicken and zucchini noodles.

Rich Alfredo sauce blends perfectly with chicken, creating comfort food without carbs.

Ideal for dinner or meal prep.

Creamy, indulgent, and satisfying.

Ingredients:

• 2 cans (12.5 oz each) canned chicken, drained
• 3 medium zucchinis, spiralized into noodles
• 1 cup heavy cream
• ½ cup cream cheese, softened
• 1 cup shredded mozzarella
• 2 garlic cloves, minced
• ½ tsp black pepper
• Salt to taste
• 1 tsp Italian seasoning

Instructions:

• Preheat the oven to 375°F for even cooking of the casserole.
• Spiralize zucchini into noodles and set aside, keeping texture intact.
• In a medium saucepan over low heat, combine cream cheese, heavy cream, minced garlic, salt, pepper, and Italian seasoning.
• Stir continuously until the sauce is smooth, creamy, and well blended.
• Flake canned chicken and fold it gently into the sauce, ensuring every piece is coated.
• Add zucchini noodles to the mixture, stirring gently to combine without breaking noodles.
• Transfer everything into a greased baking dish, spreading evenly for uniform cooking.
• Sprinkle shredded mozzarella over the top for a golden, bubbly crust.
• Bake for 20–25 minutes until cheese melts and edges brown slightly.
• Remove from oven and allow to rest for 5 minutes before serving to set flavors.

This casserole is creamy, cheesy, and indulgent.

Zucchini noodles provide texture while chicken adds protein.

It is low-carb, hearty, and perfect for family meals.

Rich, comforting, and satisfying.

Low-Carb Chicken Stuffed Bell Peppers

Bell peppers stuffed with creamy canned chicken mixture for a low-carb, colorful meal.

Cheese, herbs, and garlic enhance flavor and richness.

Perfect for lunch, dinner, or meal prep.

Savory, aromatic, and satisfying.

Ingredients:

• 2 cans (12.5 oz each) canned chicken, drained
• 4 large bell peppers, halved and seeds removed
• ½ cup cream cheese, softened
• ½ cup shredded mozzarella
• 2 garlic cloves, minced
• 2 tbsp chopped parsley
• ½ tsp paprika
• Salt and pepper to taste
• 1 tsp olive oil

Instructions:

• Preheat oven to 375°F so peppers bake evenly without losing shape.
• Slice bell peppers in half lengthwise and remove seeds to create space for stuffing.
• Lightly brush the pepper halves with olive oil to prevent sticking.
• In a mixing bowl, combine canned chicken, cream cheese, shredded mozzarella, minced garlic, parsley, paprika, salt, and pepper.
• Mix thoroughly until ingredients are evenly distributed, forming a creamy, flavorful filling.
• Spoon mixture generously into each bell pepper half, pressing gently to ensure it stays in place.
• Arrange stuffed peppers in a greased baking dish to prevent sticking.
• Bake for 25–30 minutes until peppers are tender and filling is golden and heated through.
• Remove from oven and let cool slightly before serving to allow flavors to meld.

These stuffed peppers are tender, creamy, and flavorful.

Chicken adds protein while cheese creates richness.

They are low-carb, colorful, and perfect for lunch or dinner.

Savory, satisfying, and easy to prepare

Low-Carb Chicken Cauliflower Fried “Rice”

A savory, quick stir-fry using canned chicken and riced cauliflower.

Garlic, soy sauce, and eggs create a rich, satisfying flavor without carbs.

Perfect for lunch, dinner, or meal prep.

Protein-packed, flavorful, and low-carb.

Ingredients:

• 2 cans (12.5 oz each) canned chicken, drained
• 4 cups riced cauliflower
• 2 eggs, lightly beaten
• 1 small onion, diced
• 3 garlic cloves, minced
• 2 tbsp olive oil
• 1 tsp soy sauce or tamari (optional)
• Salt and pepper to taste
• 2 green onions, chopped

Instructions:

• Heat olive oil in a large skillet or wok over medium heat to ensure even cooking.
• Add diced onion and sauté until translucent and soft to develop natural sweetness.
• Stir in minced garlic and cook for 30–45 seconds until fragrant, taking care not to burn it.
• Add riced cauliflower to the skillet, stirring frequently so it heats evenly and absorbs flavors.
• Push cauliflower mixture to one side of the pan and pour in beaten eggs, stirring gently to scramble without overcooking.
• Flake canned chicken and fold it into the cauliflower and egg mixture, ensuring even distribution.
• Add soy sauce or tamari, salt, and pepper, stirring continuously to coat all ingredients thoroughly.
• Continue cooking for 5–7 minutes, stirring occasionally to allow cauliflower to become tender but not mushy.
• Remove from heat and sprinkle with chopped green onions for freshness and color.

This fried “rice” is savory, satisfying, and full of flavor.

Cauliflower gives a light, fluffy texture while chicken provides protein and substance.

It is low-carb, healthy, and perfect for fast meals.

Nutritious, hearty, and flavorful.

Low-Carb Chicken Pesto Zoodles

A quick, vibrant meal using canned chicken, zucchini noodles, and pesto sauce.

Low-carb, aromatic, and protein-rich.

Perfect for lunch or dinner in under 20 minutes.

Fresh, colorful, and satisfying.

Ingredients:

• 2 cans (12.5 oz each) canned chicken, drained
• 3 medium zucchinis, spiralized
• ¼ cup pesto sauce (store-bought or homemade)
• 1 tbsp olive oil
• 2 garlic cloves, minced
• ½ tsp black pepper
• Salt to taste
• 2 tbsp grated Parmesan cheese

Instructions:

• Heat olive oil in a large skillet over medium heat for even cooking.
• Add minced garlic and sauté for 30 seconds until fragrant, making sure it doesn’t brown.
• Flake canned chicken and add to the skillet, stirring to warm evenly.
• Add spiralized zucchini gradually, folding into the chicken to coat lightly with oil and garlic.
• Reduce heat to low and stir in pesto sauce, ensuring all noodles and chicken are evenly coated.
• Sprinkle with salt and black pepper, adjusting seasoning to taste.
• Cook for 3–5 minutes, stirring gently to avoid making zucchini soggy while warming the sauce.
• Remove from heat and sprinkle grated Parmesan cheese on top for added richness.
• Serve immediately while warm to preserve the texture of zucchini noodles.

This dish is fresh, flavorful, and protein-packed.

Pesto adds aromatic richness while zucchini noodles provide a low-carb base.

It is quick, nutritious, and perfect for a light meal.

Bright, easy, and satisfying.

Low-Carb Buffalo Chicken Lettuce Cups

Spicy, creamy canned chicken served in crisp lettuce leaves for a low-carb snack or lunch.

Perfect balance of heat and creaminess.

Quick, satisfying, and easy to prepare.

Bold, refreshing, and flavorful.

Ingredients:

• 2 cans (12.5 oz each) canned chicken, drained
• ½ cup cream cheese, softened
• ¼ cup hot sauce (adjust to taste)
• ¼ cup shredded cheddar cheese
• 1 tbsp olive oil
• 1 tsp garlic powder
• Salt and pepper to taste
• 8 large lettuce leaves (Romaine or Butter)
• 1 tbsp chopped green onions

Instructions:

• Heat olive oil in a small skillet over medium heat to warm the filling without burning.
• Flake canned chicken into a mixing bowl for even texture.
• Add cream cheese, hot sauce, shredded cheddar, garlic powder, salt, and pepper.
• Stir mixture thoroughly until smooth, creamy, and well combined.
• Transfer mixture to the skillet and cook for 3–5 minutes, stirring constantly to warm evenly.
• Remove from heat and spoon filling evenly into prepared lettuce leaves, forming cups.
• Sprinkle chopped green onions on top for freshness, color, and mild flavor.
• Serve immediately to maintain crisp lettuce and creamy filling.

These lettuce cups are creamy, spicy, and flavorful.

Chicken absorbs the buffalo sauce while cheese adds richness.

They are low-carb, high-protein, and perfect for quick meals.

Bold, satisfying, and easy to prepare.

Low-Carb Chicken Mushroom Skillet

A rich, earthy skillet combining canned chicken, mushrooms, and herbs.

Creamy texture and deep flavor make it a comfort meal.

Perfect for dinners or meal prep.

Hearty, savory, and aromatic.

Ingredients:

• 2 cans (12.5 oz each) canned chicken, drained
• 2 cups sliced mushrooms
• 1 small onion, diced
• 2 garlic cloves, minced
• 2 tbsp olive oil
• ½ cup heavy cream
• ½ tsp dried thyme
• Salt and pepper to taste
• 2 tbsp chopped parsley

Instructions:

• Heat olive oil in a large skillet over medium heat so mushrooms cook evenly.
• Add diced onion and sauté until translucent and soft to release natural sweetness.
• Add garlic and cook 30–45 seconds until fragrant without burning.
• Toss in sliced mushrooms, cooking until they release moisture and turn golden brown.
• Flake canned chicken and fold into the skillet, combining gently with vegetables.
• Pour in heavy cream and sprinkle thyme, salt, and pepper, stirring to create a creamy sauce.
• Reduce heat to low and simmer for 5–7 minutes, allowing chicken to warm and flavors to meld.
• Taste and adjust seasoning for desired balance.
• Sprinkle chopped parsley on top before serving for color and freshness.

This skillet is creamy, savory, and comforting.

Mushrooms provide earthy depth while chicken adds protein.

It is low-carb, hearty, and perfect for dinner or meal prep.

Flavorful, aromatic, and satisfying.

Low-Carb Chicken Cabbage Rolls (Skillet Style)

Deconstructed cabbage rolls using canned chicken for a low-carb, one-pan meal.

Savory tomato sauce and aromatic spices enhance flavor.

Quick, healthy, and satisfying.

Hearty, tangy, and delicious.

Ingredients:

• 2 cans (12.5 oz each) canned chicken, drained
• 4 cups shredded cabbage
• 1 small onion, diced
• 3 garlic cloves, minced
• 1 cup tomato sauce (low-sugar)
• 2 tbsp olive oil
• ½ tsp paprika
• ½ tsp dried oregano
• Salt and pepper to taste

Instructions:

• Heat olive oil in a large skillet over medium heat so cabbage cooks evenly.
• Add diced onion and sauté until translucent, releasing natural sweetness.
• Add minced garlic and cook for 30–45 seconds until aromatic without burning.
• Flake canned chicken and fold into the skillet, mixing gently with onions and garlic.
• Add shredded cabbage gradually, folding it into the chicken mixture to prevent wilting.
• Pour tomato sauce over the mixture and stir gently to coat all ingredients.
• Sprinkle paprika, dried oregano, salt, and pepper evenly over the mixture for depth of flavor.
• Reduce heat to low and simmer for 8–10 minutes, allowing cabbage to soften and chicken to absorb sauce.
• Taste and adjust seasoning before serving for optimal flavor balance.

This skillet-style cabbage roll dish is hearty, tangy, and comforting.

Cabbage provides texture while chicken delivers protein.

It is low-carb, nutritious, and perfect for quick weeknight dinners.

Flavorful, satisfying, and easy to prepare.