300 Low-Carb Slow Cooker Recipes (16 page)

1 cup (235 ml) chicken broth

1 teaspoon chicken bouillon concentrate

1 tablespoon (15 ml) lemon juice

3 tablespoons (45 ml) lime juice

1 tablespoon (15 g) thai red curry paste

1 tablespoon (8 g) grated ginger root

2 tablespoons (28 ml) fish sauce

Put the bird peppers on the bottom of your slow cooker and dump your sliced mushrooms on top of them. Cut the chicken into 6 servings and place on top of the mushrooms.

Now mix everything else together until the bouillon concentrate and the curry paste are dissolved. Pour over the chicken and mushrooms, cover the pot, set to low, and cook for 4 to 5 hours. Thicken the sauce a little with your guar or xanthan shaker and then serve.

I'd serve this with shirataki or
Cauli-Rice
(see recipe
page 343
) to sop up the super yummy sauce.

Yield:
6 servings, each with: 320 calories, 16 g fat, 38 g protein, 9 g carbohydrate, 2 g dietary fiber, 7 g usable carbs.

Thai-ish Chicken and Noodles

Don't let the need to make the
Not-Quite-Asian Sweet Chili Sauce
put you off; it's super-easy. Really, the whole thing is easy. And it's good. If you prefer, the traditional (non-tofu) shirataki noodles would be as good here as the tofu shirataki.

1 batch
Not-Quite-Asian Sweet Chili Sauce
(see recipe
page 234
.)

3 tablespoons (48 g) natural peanut butter

3 garlic cloves

1 cup (235 ml) chicken broth

1 teaspoon chicken bouillon concentrate

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

1 package shirataki noodles, spaghetti width

1 cup (70 g) bagged coleslaw mix

1 cup (104 g) bean sprouts Chopped fresh cilantro, optional

Chopped peanuts, optional

Make your
Not-Quite-Asian Sweet Chili Sauce
, adding the peanut butter, extra garlic, chicken broth, and bouillon concentrate before you run the blender.

Dice your chicken and throw it in the slow cooker. Pour the sauce over it, put the lid on, set it to low, and give it a good 2 to 3 hours.

Stir in the coleslaw mix and sprouts. Drain, rinse, and snip the shirataki noodles and stir them in, too. Put the lid back on and give it another 20 minutes or so—you don't want the bean sprouts to get unappealingly limp.

Serve with cilantro and peanuts on top. Or not—it's up to you.

Yield:
6 servings, each with: 282 calories, 8 g fat, 38 g protein, 9 g carbohydrate, 2 g dietary fiber, 7 g usable carbs. (Analysis does not include the polyols in the
Not-Quite-Asian Sweet Chili Sauce
.)

Southwestern Barbecue

This is incredibly popular, for something so easy!

1/2 cup (123 g) tomato sauce

1 tablespoon (1.5 g) Splenda

1 1/2 tablespoons (14 g) canned, sliced jalapeños

2 tablespoons (28 ml) lime juice

1/8 teaspoon blackstrap molasses

1 teaspoon ground cumin

1/4 teaspoon red pepper flakes

4 pounds (1.8 kg) skinless chicken thighs

Combine everything except for the chicken in your slow cooker and stir well. Place the chicken in the sauce, meaty side down. Cover the slow cooker, set it to low, and let it cook for 6 hours.

Serve the chicken with the sauce spooned over it.

Yield:
6 servings, each with: 215 calories, 7 g fat, 34 g protein, 2 g carbohydrate, trace dietary fiber, 2 g usable carbs.

Chicken and Dumplings

This takes some work, but boy, is it comfort food. You could make this with leftover turkey instead if you prefer. If you do that, put the cubed, cooked turkey in about 5 to 6 hours into the initial cooking time.

2 medium carrots, sliced

1 medium onion, chunked

2 medium turnips, cut into

1/2-inch (13 mm) cubes

1 1/2 cups (186 g) frozen green beans, cross-cut

8 ounces (225 g) sliced mushrooms

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

1 1/2 cups (355 ml) chicken broth

1 teaspoon poultry seasoning

3 teaspoons (18 g) chicken bouillon concentrate

1/2 cup (120 ml) heavy cream

Guar or xanthan

Dumplings
(see recipe on next page)

In your slow cooker, combine the carrots, onion, turnips, green beans, mushrooms, and chicken.

In a bowl, mix together the broth, poultry seasoning, and bouillon. Pour the mixture over the chicken and vegetables. Cover the slow cooker, set it to low, and let it cook for 6 to 7 hours.

When the time's up, stir in the cream and thicken the gravy to a nice consistency with guar or xanthan. Add salt and pepper to taste. Re-cover the slow cooker and turn it to high.

While the slow cooker is heating up (it'll take at least 30 minutes), make your
Dumplings
, stopping before you add the liquid. Wait until the gravy in the slow cooker is boiling. Then stir into the dry ingredients the buttermilk and drop the biscuit dough by spoonfuls over the surface of the chicken and gravy. Re-cover the slow cooker and let it cook for another 25 to 30 minutes.

Yield:
8 servings, each with: 417 calories, 25 g fat, 36 g protein, 14 g carbohydrate, 4 g dietary fiber, 10 g usable carbs. (Analysis includes the
Dumplings
.)

Dumplings

Feel free to use this with other meat-and-gravy dishes if you like! (These instructions require gravy to boil the
Dumplings
in.)

3/4 cup (71 g) ground almonds, or “almond meal”

1/2 cup (80 g) rice protein powder (Get this at your health food store. If they don't have it, they can order it. I use NutriBiotic brand.)

1/4 cup (30 g) wheat gluten

2 tablespoons (28 g) butter

2 tablespoons (28 g) coconut oil

1/2 teaspoon salt

2 teaspoons baking powder

1/2 teaspoon baking soda

3/4 cup (175 ml) buttermilk

Put everything but the buttermilk into your food processor with the
S
-blade in place. Pulse the food processor to cut in the butter. (You want it evenly distributed in the dry ingredients.) Dump this mixture into a mixing bowl.

Check to make sure your gravy is boiling. (If it isn't, have a quick cup of tea until it is.) Now pour the buttermilk into the dry ingredients and stir it in with a few swift strokes. (Don't overmix; you just want to make sure everything's evenly damp.) This will make a soft dough. Drop by spoonfuls over the boiling gravy, cover the pot, and let it cook for 25 to 30 minutes.

Yield:
12 servings, each with: 153 calories, 10 g fat, 14 g protein, 4 g carbohydrate, 1 g dietary fiber, 3 g usable carbs.

Chicken in Creamy Horseradish Sauce

Don't think that just because this has horseradish it's really strong. The sauce is mellow, subtle, and family-friendly.

4 pounds (900 g) cut-up chicken

1 tablespoon (14 g) butter

1 tablespoon (15 ml) olive oil

3/4 cup (175 ml) chicken broth

1 1/2 teaspoons chicken bouillon concentrate

1 tablespoon (15 g) prepared horseradish

4 ounces (115 g) cream cheese, cut into chunks

1/4 cup (60 ml) heavy cream

Guar or xanthan (optional)

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

In a bowl, stir together the broth, bouillon, and horseradish. Pour the mixture 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 and put it on a platter. Melt the cream cheese into the sauce in the slow cooker. Stir in the cream. Thicken the sauce with guar or xanthan if you think it needs it. Add salt and pepper to taste.

I think this would be good with
Fauxtatoes
(see recipe
page 343
) and green beans.

Yield:
8 servings, each with: 442 calories, 34 g fat, 30 g protein, 1 g carbohydrate, trace dietary fiber, 1 g usable carbs.