300 Low-Carb Slow Cooker Recipes (13 page)

This is fabulous Italian chicken!

4 pounds (1.8 kg) skinless chicken thighs

1 tablespoon (15 ml) olive oil

1/2 cup (80 g) chopped onion

1 red bell pepper, cut into strips

1 green bell pepper, cut into strips

1 can (15 ounces, or 425 g) black soybeans, drained

1 can (14 1/2 ounces, or 410 g) crushed tomatoes

1/2 cup (120 ml) dry white wine

1 teaspoon dried oregano

1 clove garlic, crushed

1 teaspoon chicken bouillon concentrate

In a big, heavy skillet, brown the chicken in the oil over medium-high heat.

Meanwhile, put the onion, peppers, and soybeans in your slow cooker. Place the chicken on top of the vegetables and beans.

In a bowl, stir together the tomatoes, wine, oregano, garlic, and bouillon. Pour the mixture over the chicken. Cover the slow cooker, set it to low, and let it cook for 6 to 7 hours. Add salt and pepper to taste.

Yield:
8 servings, each with: 258 calories, 9 g fat, 31 g protein, 10 g carbohydrate, 5 g dietary fiber, 5 g usable carbs.

Lemon Chicken

3 pounds (1.4 kilogram) skinless chicken thighs

2 tablespoons (28 g) butter

1 teaspoon dried oregano

1/2 teaspoon seasoned salt

1/4 teaspoon pepper

1/4 cup (60 ml) chicken broth

3 tablespoons (45 ml) lemon juice

2 cloves garlic, crushed

2 tablespoons (8 g) chopped fresh parsley

1 teaspoon chicken bouillon concentrate Guar or xanthan

In a big, heavy skillet, brown the chicken in the butter over medium-high heat.

In a bowl, mix together the oregano, seasoned salt, and pepper. When the chicken is golden, sprinkle the spice mixture over it. Transfer the chicken to your slow cooker.

Pour the broth and lemon juice in the skillet, stirring around to deglaze the pan. Add the garlic, parsley, and bouillon. Stir until the bouillon dissolves. Pour into the slow cooker.

Cover the slow cooker, set it to low, and let it cook for 4 to 5 hours. When the chicken is tender, remove it from the slow cooker. Thicken the sauce a bit with guar or xanthan. Serve the sauce with the chicken.

This dish goes well with
Cauli-Rice
(see recipe
page 343
).

Yield:
6 servings, each with: 200 calories, 9 g fat, 26 g protein, 2 g carbohydrate, 1 g dietary fiber, 1 g usable carbs.

Lemon-Herb Chicken

This is simple and classic.

3 pounds (1.4 kg) chicken parts—legs, thighs, or breasts, whatever you like

2 tablespoons (28 g) butter

1/2 medium onion, chopped

1/4 cup (60 ml) lemon juice

1/2 teaspoon chicken bouillon concentrate

1/4 cup (15 g) chopped fresh parsley

1 tablespoon (2 g) fresh thyme leaves

Cut the chicken into serving pieces and skin. Save the skins for
Chicken Chips
(see recipe
page 331
)!

In your big, heavy skillet, over medium heat, melt the butter and start the chicken browning.

In the meantime, chop the onion and throw it in the slow cooker. When the chicken is golden on both sides, use tongs to place the chicken on top of the onion.

Mix together the lemon juice and chicken bouillon concentrate until the bouillon dissolves. Pour over the chicken.

Chop the parsley and strip the thyme leaves from the stems. Scatter the herbs over the chicken. Cover the pot, set on low, and cook for 5 to 6 hours.

Serve chicken with the pan juices spooned over it. I like
Cauli-Rice
(see recipe
page 343
) with this to soak up the juices.

Yield:
4 to 5 servings; Assuming 4, each will have: 304 calories, 13 g fat, 41 g protein, 3 g carbohydrate, 1 g dietary fiber, 2 g usable carbs.

Tequila Lime Chicken

Please don't write me asking what to substitute for the tequila; the flavor is too distinctive. If you must, just leave it out and make Lime Chicken.

3/4 teaspoon salt or Vege-Sal

1/4 teaspoon pepper

1/4 teaspoon cayenne

1/2 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon thyme

3 pounds (1.4 kg) skinless chicken thighs

2 tablespoons (28 g) butter

1 tablespoon (15 ml) olive oil

4 cloves garlic

3 tablespoons (45 ml) lime juice

1 tablespoon (15 ml) tequila

1 teaspoon chicken bouillon concentrate

Mix together everything from the salt or Vege-Sal through the thyme.

If your chicken came with the skin on, skin it and save the skin for
Chicken Chips
(see recipe
page 331
). Sprinkle the seasoning mixture over all sides of your chicken.

Put your big, heavy skillet over medium heat and add the butter and olive oil. Let the butter melt and swirl the two together. Now add the chicken and let brown until it's golden on both sides. While it's cooking, crush or mince your garlic.

Transfer the chicken to your slow cooker with tongs and pour all the fat into the cooker on top of it. Put the pan back on the burner.

Throw the garlic in the pan and stir it around for minute. Then add the lime juice, tequila, and chicken bouillon concentrate. Stir everything around, scraping up all the nice browned bits and making sure the bouillon concentrate is dissolved. Then pour this mixture evenly over the chicken.

Cover the slow cooker, set to low, and let it cook for 5 hours. Then remove the chicken to a platter, thicken up the sauce, and serve it over the chicken.

Yield:
5 servings, each with: 265 calories, 13 g fat, 31 g protein, 2 g carbohydrate, trace dietary fiber, 2 g usable carbs.

Chicken with Thyme and Artichokes

This is sort of classic, yet very little work.

1 1/2 pounds (680 g) boneless, skinless chicken thighs

2 tablespoons (28 ml) olive oil

1/2 cup (120 ml) dry white wine

1 tablespoon (15 ml) lemon juice

1 teaspoon chicken bouillon concentrate

2 teaspoons dried thyme

1 clove garlic, crushed

1/4 teaspoon pepper

1 can (13 ounces, or 365 g) artichoke hearts, drained

Guar or xanthan

In a big, heavy skillet, brown the chicken in the oil over medium-high heat until golden on both sides. Transfer to your slow cooker.

In a bowl, stir together the wine, lemon juice, bouillon, thyme, garlic, and pepper. Pour the mixture over the chicken. Place the artichokes on top. Cover the slow cooker, set it to low, and let it cook for 6 hours.

Scoop out the chicken and artichokes with a slotted spoon. Thicken the liquid left in the pot with just enough guar or xanthan to make it the thickness of half-and-half.

Serve the chicken and artichokes, plus the sauce, over
Cauli-Rice
(see recipe
page 343
).

Yield:
4 servings, each with: 314 calories, 10 g fat, 42 g protein, 7 g carbohydrate, trace dietary fiber, 7 g usable carbs.

Chicken with Artichokes and Sun Dried Tomatoes

What a sunny flavor this dish has! And you don't need anything with it but a glass of wine.

2 pounds (900 g) boneless, skinless chicken breast or thighs, or both

2 tablespoons (28 ml) olive oil

2 cans (13 1/2 ounces, or 380 g each) quartered artichoke hearts

1/2 cup (55 g) sun-dried tomatoes, oil packed

1/2 cup (90 g) roasted red peppers—cut in strips

2 cloves garlic, crushed

1/2 cup (120 ml) chicken broth

1 teaspoon chicken bouillon concentrate

1/4 teaspoon pepper

3 tablespoons (45 ml) balsamic vinegar

3 tablespoons (27 g) capers, drained

1/4 cup (10 g) minced fresh basil

Cut the chicken into 6 servings. In your big, heavy skillet, start it browning in the olive oil.

In the meantime, drain the artichokes and throw them in the slow cooker. Drain the tomatoes and chop them if they're in halves. (I buy them already in strips.) Drain and slice your roasted red peppers and add them as well. Crush the garlic and throw it in, too. Now, go flip your chicken!

Stir together the chicken broth, chicken bouillon concentrate, pepper, and balsamic vinegar until the bouillon dissolves.