300 Low-Carb Slow Cooker Recipes (11 page)

2 cloves garlic, crushed

1/4 cup (60 ml) dry red wine

Guar or xanthan (optional)

Simply put everything except the guar or xanthan in your slow cooker and stir it up to combine. Cover the slow cooker, set it to low, and let it cook for 7 hours.

When the time's up, remove the chicken with tongs and put it in a big serving bowl. Thicken the sauce up a little with the guar or xanthan if it needs it and ladle the sauce over the chicken.

If you like, you can serve this over
Cauli-Rice
(
page 343
), spaghetti squash, or even low-carb pasta, but I'd probably eat it as is.

Yield:
6 servings, each with: 293 calories, 8 g fat, 42 g protein, 11 g carbohydrate, 4 g dietary fiber, 7 g usable carbs.

Italian Chicken and Vegetables

1/2 head cabbage, cut in wedges

1 medium onion, sliced

8 ounces (225 g) sliced mushrooms

2 pounds (900 g) skinless chicken breasts

2 pounds (900 g) skinless chicken thighs

2 cups (500 g) no-sugar-added spaghetti sauce (I use Hunt's.)

Guar or xanthan (optional)

Grated Parmesan cheese

Put the cabbage, onion, and mushrooms in your slow cooker. Place the chicken on top of the vegetables. Pour the spaghetti sauce over the top.

Cover the slow cooker, set it to low, and let it cook for 6 hours. Thicken the sauce with guar or xanthan if needed and serve with Parmesan cheese.

Yield:
6 servings, each with: 254 calories, 5 g fat, 46 g protein, 4 g carbohydrate, 1 g dietary fiber, 3 g usable carbs.

Chicken Paprikash

This is pure Hungarian decadence! Feel free to use full-fat sour cream in this sumptuous gravy if you prefer. Or you could use plain yogurt, just drain off any watery whey first.

1/2 cup (80 g) chopped onion

1 tablespoon (14 g) butter

1 tablespoon (15 ml) oil

3 pounds (1.4 kg) chicken thighs

1/2 cup (120 ml) chicken broth

1/4 cup (60 ml) dry white wine

1 1/2 tablespoons (24 g) tomato paste

1 teaspoon chicken bouillon concentrate

1 1/2 tablespoons (11 g) paprika

1/2 teaspoon caraway seeds

1/4 teaspoon pepper

1/2 cup (115 g) light sour cream

Guar or xanthan (optional)

In a big, heavy skillet, sauté the onion in the butter and oil over medium-low heat until it's just golden. Transfer it to your slow cooker. Add the chicken to the skillet, turn the heat up to medium, and brown the chicken all over. Transfer it to the slow cooker, too.

Pour off the fat from the skillet and pour in the broth and wine. Stir it around to dissolve the tasty brown stuff stuck to the skillet and then stir in the tomato paste and bouillon. When those are dissolved, pour the liquid over the chicken.

Sprinkle the paprika, caraway seeds, and pepper over the chicken. Cover the slow cooker, set it to low, and let it cook for 6 hours.

When the time's up, remove the chicken with tongs or a slotted spoon and put it on a platter. Whisk the sour cream into the liquid in the slow cooker and thicken it further with guar or xanthan if desired. Serve the sauce with the chicken.

Don't forget to serve this with
Fauxtatoes
(see recipe
page 343
) to ladle this beautiful gravy onto!

Yield:
5 servings, each with: 537 calories, 39 g fat, 39 g protein, 5 g carbohydrate, 1 g dietary fiber, 4 g usable carbs.

Chicken Stroganoff

Chicken and noodles with creamy sauce—you talk about comfort food! Feel free to make this with boneless, skinless chicken thighs or breasts instead. I prefer meat cooked on the bone, and I also think the bones enrich the sauce. They're cheaper, too.

8 ounces (225 g) sliced mushrooms

1 medium onion, sliced

4 cloves garlic, crushed

1 pound (455 g) chicken legs and thighs

1 1/2 cups (355 ml) chicken broth

2 teaspoons chicken bouillon concentrate

3 tablespoons (45 ml) Worcestershire sauce

2 packages tofu shirataki, fettucini width

1 cup (230 g) sour cream

Black pepper to taste

Guar or xanthan

Strip the skin from the chicken and save it for
Chicken Chips
(see recipe
page 331
).

Put the mushrooms, onions, and garlic in the slow cooker and lay the skinless legs and thighs on top.

Stir together the chicken broth, bouillon concentrate, and Worcestershire until the concentrate is dissolved and pour it over the whole thing. Cover and set to low. Cook for 6 hours.

Fish out the chicken with tongs or a slotted spoon and lay it on a plate. Give it 10 minutes to cool. In the meantime, re-cover the pot.

While your chicken is cooling, drain and rinse the shirataki and snip them a few times with your kitchen shears.

Okay, the chicken is now cool enough to handle. Strip the meat off the bones, which will be very easy. Use your kitchen shears to snip it back into the pot, in bite-sized bits. Stir in the sour cream and thicken to taste with your guar or xanthan.

Stir in the noodles and serve.

Yield:
3 servings, each with: 308 calories, 20 g fat, 17 g protein, 15 g carbohydrate, 2 g dietary fiber, 13 g usable carbs.

Curried Chicken with Coconut Milk

The day I first made this, my cleaning crew was here, and they couldn't stop talking about how great it smelled. It tastes even better! Find coconut milk in the Asian section of big grocery stores or at Asian markets. It comes in regular or light, and they generally have the same carb count, so choose whichever you prefer. But remember, coconut oil is really good for you.

3 pounds (1.4 kg) skinless chicken thighs

1/2 cup (80 g) chopped onion

2 cloves garlic, crushed

1 1/2 tablespoons (9 g) curry powder

1 cup (235 ml) coconut milk

1 teaspoon chicken bouillon concentrate

Guar or xanthan

Put the chicken in your slow cooker. Place the onion and garlic over it.

In a bowl, mix together the curry powder, coconut milk, and bouillon. Pour the mixture over the chicken and vegetables in the slow cooker. Cover the slow cooker, set it to low, and let it cook for 6 hours.

When the time's up, remove the chicken and put it on a platter. Thicken the sauce to a gravy consistency with guar or xanthan.

You'll want to serve this with
Cauli-Rice
(see recipe
page 343
) to soak up the extra curry sauce. It's too good to miss!

Yield:
5 servings, each with: 310 calories, 18 g fat, 32 g protein, 6 g carbohydrate, 2 g dietary fiber, 4 g usable carbs.

Chicken Vindaloo

I made this at a local campground over Memorial Day Weekend, and it was a huge hit with fellow campers. It's exotic and wonderful.

6 pounds (2.7 kg) boneless, skinless chicken thighs

1 medium onion, chopped

5 cloves garlic, crushed

1/4 cup (32 g) grated ginger root

4 teaspoons (8 g) Garam Masala (see recipe
page 340
) or purchased garam masala

1 teaspoon ground turmeric

1/4 cup (60 ml) lime juice

1/4 cup (60 ml) rice vinegar

1/2 cup (120 ml) chicken broth

1 teaspoon salt

Put the chicken, onion, and garlic in your slow cooker.

In a bowl, stir together the ginger, garam masala, turmeric, lime juice, vinegar, broth, and salt. Pour the mixture over the chicken. Cover the slow cooker, set it to low, and let it cook for 6 to 7 hours.

Serve with
Slow Cooker Chutney
(see recipe
page 307
).

Yield:
12 servings, each with: 295 calories, 10 g fat, 46 g protein, 2 g carbohydrate, trace dietary fiber, 2 g usable carbs.

Chicken with Raspberry-Chipotle Sauce

Oh, my, is this wonderful. My only regret about this recipe is that the Raspberry-Chipotle Sauce loses its brilliant ruby color during the long, slow cooking. But the flavor definitely remains. Consider using this simple sauce uncooked as a condiment on roasted poultry or pork. If you can't find raspberry syrup at a local coffee joint, you can order it online.