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All recipes are acceptable for any Low Carbohydrate diet.
CrockPot Garlic Roasted Chicken
Ready In: 6.5 to 8.5 hours
5 pound Roasting chicken
5 Garlic cloves, minced
1/4 pound Sweet butter
1/2 cup Chicken broth
Sprinkle the chicken, inside and out, with salt, pepper and paprika. Spread half of the garlic in the cavity and spread the rest on the outside of the bird. Place the bird in the crockpot and place a few pats of butter on its breast. Add the remaining ingredients and cook on low for 6 to 8 hours.
Serve the garlic butter sauce with the chicken.
Sour Cream Crockpot Chicken
Ready In: 6 - 8 hours
4 skinless boneless chicken breast halves
1 package reduced-sodium taco seasoning mix
1 cup salsa
Thickener of choice(not/starch, guar gum, xanthum gum)
1/4 cup sour cream
Spray the crockpot with cooking spray. Add the chicken breasts. Sprinkle with Taco Seasoning.
Top with salsa. Cook on low for 6-8 hours. When ready to serve, remove the chicken from the pot.
Add thickener of choice into salsa sauce. Stir in 1/4 cup of sour cream
Crockpot Chicken and Mushrooms
Ready In: 6 - 8 hours
Servings: 4 - 6
1 Tbsp butter
4-6 pieces of chicken
1 cup fresh mushrooms
1 cup plain yogurt
salt to taste
Brown chicken in butter. Place chicken in casserole dish or crockpot. Add mushrooms and yogurt to pan with butter.
Add salt to taste and mix. Pour this over chicken.
Cook 6-8 hours in crock pot.
Crockpot Chili-Orange Chicken
2 lb Boneless chicken thighs
1 sm Onion,finely chopped
2 Cloves garlic,minced
2 t Orange peel,grated
1 T Chilies,Dried And Ground
1 T cocoa
1/2 t Sugar
1/2 t Cinnamon
1 t cumin,Ground
1/3 c Orange juice
1/4 c Cream sherry
Xanthun Gum Or Other
Rinse chicken, pat dry, and cut into 1-1/2-inch chunks. In a 3-quart
or larger electric slow cooker, combine chicken, onion, garlic,
orange peel, chilies, cocoa, sugar, cinnamon, and cumin; mix lightly.
Pour in orange juice and sherry. Cover and cook at low setting until
chicken is very tender when pierced (6 to 7 hours).
Skim and discard fat from cooking liquid, if necessary; then blend in
xanthun gum or other thickener. Increase cooker heat setting to high;
cook, stirring 2 or 3 times, until sauce is thickened (about 10 more
minutes). Season to taste with salt; garnish with orange slices.
Makes 6 servings.
Per Serving: 36 Cal (9% from Fat, 9% from Protein, 82% from Carb); 1 g
Protein; 0 g Tot Fat; 6 g Carb; 1 g Fiber; 15 mg Calcium; 1 mg Iron; 19
mg Sodium; 0 mg Cholesterol
Crockpot Creamy Meat Balls
1/4 c Butter
1 md Onion,chopped
2 lb beef,Ground
2 t Salt
1/2 t Pepper
1/4 t Terragon
1/4 t Marjoram
5 1/2 T Tomato paste
3/4 c Beef stock
4 t Worcestershire sauce
2 t Vinegar
1/2 lb Mushrooms,sliced
1 c Sour cream
Saute onion in half the butter in large frypan until
golden brown. Put the onion in the crockpot. Mix together the
beef, eggs, salt and pepper. Form into small balls. Brown
meatballs in same frypan. Sprinkle on the tarragon, marjoram Mix
together tomato paste, beef stock,
worcestershire sauce and vinegar in the frypan. Scrape the bottom of
the pan and cook for two minutes. Pour over meatballs. Cover and
cook on low for about 1 1/2 hours. Melt remaining butter in and
saute mushrooms for minutes. Add the mushrooms and the sour cream
to the meatballs and heat through.
Per Serving: 608 Cal (63% from Fat, 32% from Protein, 6% from Carb); 48g Protein; 42 g Tot Fat; 9 g Carb; 1 g Fiber; 85 mg Calcium; 6 mg Iron;
1255 mg Sodium; 250 mg Cholesterol