300 Low-Carb Slow Cooker Recipes (12 page)

3 pounds (1.4 kg) chicken

6 teaspoons (12 g) adobo seasoning

2 tablespoons (28 ml) oil

1 cup (125 g) raspberries

1/4 cup (60 g) raspberry-flavored sugar-free coffee flavoring syrup (Da Vinci makes one.)

1 chipotle chile canned in adobo sauce

1 tablespoon (15 ml) white wine vinegar

1/4 cup (4 g) chopped fresh cilantro (optional)

Sprinkle the chicken all over with the adobo seasoning.

In a big, heavy skillet, heat the oil over medium-high heat and then brown the chicken all over. Transfer the chicken to your slow cooker.

In a blender or food processor with the
S
-blade in place, combine the raspberries, raspberry-flavored coffee syrup, chipotle, and vinegar. Process till smooth. Pour the mixture evenly over the chicken. Cover the slow cooker, set it to low, and let it cook for 6 hours.

Stir the sauce before serving it over the chicken. Sprinkle a little cilantro over each piece of chicken, if desired.

Yield:
5 servings, each with: 492 calories, 36 g fat, 35 g protein, 5 g carbohydrate, 2 g dietary fiber, 3 g usable carbs.

Chicken Stew

This dish is a nice change from the usual beef stew. It's light, flavorful, and your whole meal in one pot.

2 tablespoons (28 ml) olive oil

1 1/2 pounds (680 g) boneless, skinless chicken thighs, cut into 1-inch (2.5 cm) cubes

8 ounces (225 g) sliced mushrooms

1 medium onion, sliced

3 cups (360 g) zucchini slices

4 cloves garlic, crushed

1 can (14 ounces, or 390 g) tomato wedges or diced tomatoes

3/4 cup (175 ml) chicken broth

1 teaspoon chicken bouillon concentrate

1 tablespoon (4 g) poultry seasoning Guar or xanthan

In a big, heavy skillet, heat 1 tablespoon (15 g) of the oil. Brown the chicken until it is golden all over. Transfer the chicken to your slow cooker.

Heat the remaining 1 tablespoon (15 g) of oil in the skillet and sauté the mushrooms, onion, and zucchini until the mushrooms change color and the onions are translucent. Transfer them to the slow cooker, too. Add the garlic and tomatoes to the slow cooker.

Put the broth and bouillon in the skillet and stir them around to dissolve any flavorful bits sticking to the skillet. Pour into the slow cooker. Sprinkle the poultry seasoning over the mixture. Cover the slow cooker, set it to low, and let it cook for 4 to 5 hours.

When the time's up, thicken the liquid in the slow cooker with guar or xanthan.

Yield:
6 servings, each with: 159 calories, 8 g fat, 11 g protein, 12 g carbohydrate, 2 g dietary fiber, 10 g usable carbs.

Chicken with Root Vegetables in Parmesan Cream

3 slices bacon

3 pounds (1.3 kg) chicken pieces—thighs, legs, or breasts, whatever you like

3 cloves garlic, crushed

2 turnips, peeled and sliced thin

1/4 large rutabaga, peeled and sliced thin

1/2 medium onion, peeled and sliced thin

4 cloves garlic, crushed

1 tablespoon dried sage

1/2 cup (120 ml) chicken broth

1 teaspoon chicken bouillon concentrate

2/3 cup (160 ml) heavy cream

1 cup (100 g) grated Parmesan cheese

In your big, heavy skillet, cook the bacon crisp. Remove from the pan and reserve. Skin the chicken—keep the skin for
Chicken Chips
(see recipe
page 331
)—and brown the chicken a bit in the bacon grease.

In the meantime, peel and slice your turnip, rutabaga, and onion. Put them in the slow cooker, stir them up a little, and place the chicken on top.

Mix together the garlic, sage, chicken broth, and chicken bouillon concentrate, stirring until the bouillon dissolves. Pour over the chicken, put on the lid, set to low, and let it cook for a good 6 to 7 hours.

When dinnertime comes, use a slotted spoon to transfer the chicken and vegetables to a platter and keep it in a warm place. Whisk the cream and Parmesan cheese into the sauce in the slow cooker. Re-cover the pot and let it heat for another 15 minutes. Then serve the chicken and vegetables with the sauce.

Yield:
6 servings, each with: 531 calories, 39 g fat, 37 g protein, 7 g carbohydrate, 1 g dietary fiber, 6 g usable carbs.

Chicken with Root Vegetables, Cabbage, and Herbs

I think of this as being a sort of French Country dish. Of course, I've never been to the French countryside, so what do I know? It's good, though, and you don't need another darned thing with it.

5 pounds (2.3 kg) chicken

1 1/2 tablespoons (23 ml) olive oil

1 1/2 tablespoons (21 g) butter

2 medium turnips, cut into 1/2-inch (13 mm) cubes

2 medium carrots, cut into 1/2-inch (13 mm) slices

1 medium onion, cut into 1/4-inch (6 mm) half-rounds

1 head cabbage

4 cloves garlic, crushed

1/2 teaspoon dried rosemary

1/2 teaspoon dried thyme

1/2 teaspoon dried basil

2 bay leaves, crumbled

In a big, heavy skillet, brown the chicken on both sides in the oil and butter over medium-high heat.

When the chicken is browned all over, remove it to a plate and reserve. Some extra fat will have accumulated in the skillet. Pour off all but a couple of tablespoons (28 ml) and then add the turnips, carrots, and onion. Sauté them, scraping the tasty brown bits off the bottom of the skillet as you stir, until they're getting a touch of gold, too.

Transfer the sautéed vegetables to your slow cooker.

Cut the cabbage into eighths and put it on top of the vegetables. Arrange the chicken on top of the cabbage. Sprinkle the garlic over the chicken and vegetables, making sure some ends up on the chicken and some down among the vegetables. Sprinkle the rosemary, thyme, basil, and bay leaves into the slow cooker, making sure some gets down into the vegetables. Season with salt and pepper. Cover the slow cooker, set it to low, and let it cook for 6 to 7 hours.

Yield:
8 servings, each with: 510 calories, 37 g fat, 36 g protein, 6 g carbohydrate, 2 g dietary fiber, 4 g usable carbs.

Slow Cooker Brewery Chicken and Vegetables

There are plenty of vegetables in here, so you don't need a thing with it, except maybe some bread for the carb-eaters in the family. And the gravy comes out a beautiful color!

8 ounces (225 g) turnips (two turnips roughly the size of tennis balls), peeled and cut into chunks

2 stalks celery, sliced

1 medium carrot, sliced

1/2 medium onion, sliced

1 tablespoon (18 g) chicken bouillon concentrate

2 1/2 to 3 pounds (1.1 to 1.4 kg) cut-up chicken (I use leg and thigh quarters, cut apart at the joints.)

12 ounces (355 ml) light beer

1 can (14 1/2 ounces, or 410 g) tomatoes with green chiles Guar or xanthan (optional)

Put the turnips, celery, carrot, onion, bouillon, and chicken in your slow cooker. Pour the beer and the tomatoes over the lot. Cover the slow cooker, set it to low, and let it cook for 8 to 9 hours.

When the time's up, remove the chicken with tongs and place it on a serving platter. Then, using a slotted spoon, scoop out the vegetables. Put 1 1/2 cups (340 g) of them in a blender and pile the rest on and around the chicken on the platter. Scoop out 1 1/2 to 2 cups (355 to 475 ml) of the liquid left in the slow cooker and put it in the blender with the vegetables. Puree the veggies and broth and thicken the mixture a little more with the guar or xanthan, if it seems necessary. Add salt and pepper to taste and serve as a sauce with the chicken and vegetables.

Yield:
5 servings, each with: 415 calories, 26 g fat, 30 g protein, 10 g carbohydrate, 2 g dietary fiber, 8 g usable carbs.

Citrus Spice Chicken

This dish has a sunshiny citrus flavor! It's another dump-and-go recipe.

1/3 cup (80 ml) lemon juice

2 tablespoons (3 g) Splenda

1/2 teaspoon orange extract

1/2 cup (120 g)
Dana's No-Sugar Ketchup
(see recipe
page 332
) or purchased low-carb ketchup

2 tablespoons (40 g) low-sugar orange marmalade

1/2 teaspoon ground cinnamon

1/2 teaspoon ground allspice

1/8 teaspoon ground cloves

1/4 teaspoon cayenne

3 pounds (1.4 kg) skinless chicken thighs

In a bowl, stir together the lemon juice, Splenda, orange extract, ketchup, marmalade, cinnamon, allspice, cloves, and cayenne.

Put the chicken in your slow cooker and pour the sauce over it. Cover the slow cooker, set it to low, and let it cook for 6 hours.

Serve with
Cauli-Rice
(see recipe
page 343
).

Yield:
5 servings, each with: 191 calories, 6 g fat, 31 g protein, 2 g carbohydrate, trace dietary fiber, 2 g usable carbs.

Tuscan Chicken