[AngelBabe]

Slow Cooker Salsa Chicken with Lime and Melted Mozzarella
ingredients:
2 cups mild or medium salsa, simmered to reduce to 1 cup
4 boneless, skinless chicken breasts, trimmed and cut in half lengthwise
salt and fresh ground black pepper, for seasoning chicken
2 T fresh-squeezed lime juice (or less if you’re not that into lime)
1 cup grated low-fat Mozzarella

Instructions:
Put 2 cups of salsa into a small saucepan and simmer over medium-low heat until enough liquid has evaporated that the salsa has reduced to 1 cup.  (We used medium-heat salsa which was pretty spicy after being reduced; if cooking for kids I would use mild salsa and let adults add hot sauce at the table if they want more heat.)

Trim all visible fat and undesirable parts from the chicken breasts and cut each one in half lengthwise.  Put the chicken in a single layer in a slow cooker that you’ve sprayed with non-stick spray; then season with salt and fresh ground black pepper.

When the salsa has reduced to 1 cup, stir in the lime juice and pour the mixture over the chicken.  Cook on high for 60-90 minutes, or until the chicken is cooked through.  (Depending on how hot your slow cooker gets, cooking time may be a little more or less, but don’t cook too long or the chicken will start to shred apart.)

When the chicken is cooked through, preheat the broiler and spray a small glass casserole dish with non-stick spray.  Use a slotted turner to lift out chicken pieces with whatever salsa clings to the chicken and arrange in a single layer in the casserole dish.  Then use a slotted spoon to scoop out the chunkier parts of the salsa and spoon it over the chicken.  (Just use enough so the chicken is well-covered with chunky salsa; leave the more watery salsa in the slow cooker.)

Sprinkle 1 cup grated low-fat Mozzarella over the chicken and put the dish under the broiler until the cheese is melted and starting to lightly brown.  (This will be about 5 minutes with most broilers, but watch it carefully!)  Serve hot, with a little low-fat sour cream to add at the table if desired.

This will keep for a day or two in the fridge.  For best results when reheating, put it in a small glass dish covered with foil and reheat in a toaster oven.  (If you must reheat it in the microwave, use lower heat so the chicken doesn’t dry out.)
As long as you use low-fat mozzarella and salsa without added sugar,  It’s also approved for most other types of low-carb eating plans, most of which would prefer full-fat cheese.
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[AngelBabe]

Buffalo Chicken Lettuce Wraps
Ingredients:
-3 large boneless skinless chicken breasts
-1 celery stalk
-1 onion, diced
-1 clove garlic
-16 oz low sodium chicken broth
-1/2 cup hot wing sauce
-large lettuce leaves (Bibb or iceberg)
-1 1/2 cups shredded carrots
-2 large celery stalks, thinly sliced
-blue cheese, for serving
-ranch dressing, for serving

Directions:
1. Combine the chicken, onions, celery stalk (1), garlic, and broth in a slow cooker. Cover and cook on high for 4 hours or on low for 8 hours.
2. Remove the chicken from the pot, reserve 1/2 cup broth, and discard the rest. Shred the chicken with two forks, return to the slow cooker with the reserved broth and the hot sauce. Cook on high for an additional 30 minutes (I just kept mine on warm for another hour or two).
3. Serve chicken on lettuce cups, topped with buffalo chicken, shredded carrots, chopped celery, blue cheese, and ranch dressing, if desired.

[AngelBabe]

Lemon and Olive Chicken
The recipe calls for 1/4 cup of all-purpose flour, just to thicken the sauce a little bit. If you’re gluten-free, you can either replace the flour with a couple tablespoons of cornstarch, or you can leave it out completely
Slow Cooker Lemon and Olive Chicken

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Prep time
15 mins
Cook time
6 hours
Total time
6 hours 15 mins

Author: Liza A
Serves: 6 to 8 servings
Ingredients

2 carrots, chopped
2 ribs celery, chopped
1 bulb fennel, cored and chopped
1 onion, chopped
16 large stuffed green olives
4 cloves garlic, crushed
2 bay leaves
½ tsp dried oregano
¼ tsp salt
¼ tsp pepper
12 boneless skinless chicken thighs
¾ cup sodium-reduced chicken broth
¼ cup all-purpose flour
2 tbsp lemon juice
½ cup chopped fresh parsley
Grated zest of 1 Lemon

Instructions
In slow cooker, combine carrots, celery, fennel, onion, olives, garlic, bay leaves, oregano, salt and pepper.
Arrange chicken pieces on top of vegetables. Add broth and ¾ cup water. Cover and cook on low until juices run clear when chicken is pierced, 5-1/2 to 6 hours. Discard bay leaves.
Whisk flour with 1 cup of the cooking liquid until smooth; whisk in lemon juice. Whisk into slow cooker; cook, covered, on high until thickened, about 15 minutes.
Mix parsley with lemon zest; serve sprinkled over chicken mixture.

[AngelBabe]

Chicken Fajita Soup

Yield: 14 Servings
Serving Size: 1 Cup
Ingredients

1 ½ lbs chicken breast
32 oz chicken stock
14.5 oz can diced tomatoes
1 medium yellow bell pepper, diced
1 medium orange bell pepper, diced
1 medium onion, diced
6 oz mushrooms, thinly sliced
4 large cloves garlic, minced
4 tbsp Taco Seasoning (get recipe here)
2 tbsp fresh cilantro, chopped
2 tsp sea salt, more to taste

Instructions
Heat slow cooker on low setting.
Add all ingredients to slow cooker, cover and cook on low for 6 hours.
Using two forks, shred the chicken breasts.  They should come apart very easily.  Cover and cook 1 additional hour.

Per Serving – Calories: 73 | Fat: 1.5g | Protein: 12g | Net Carbs: 4g

[AngelBabe]

Sausage, Beans and Greens
Cozy but not too heavy
This Crockpot Recipe for healthy and delicious Sausage, Beans, and Greens is a dish I’ve made over and over and this tasty recipe is low-glycemic, gluten-free and South Beach Diet friendly. It also freezes well, so don’t be afraid to double the recipe if you have a large slow cooker. Sometimes I forget about crockpot recipes when it’s summer, but actually slow cookers are a wonderful way to cook when you don’t want to heat up your house. This week I had lots of collard greens in my garden, so I used the slow cooker to make this Crockpot Recipe for Sausage, Beans, and Greens. My neighbor Michelle loves this recipe, and she tells me you can also cook it on the stove if you’re in a hurry or don’t have a crockpot.

I used pinto beans, but you could make this with any type of dried beans and kale or swiss chard could replace the collards  Soak dried beans overnight, then drain, add fresh water, garlic powder, and onion powder, and simmer on low heat until beans are soft. (Cooking time will depend on how fresh the beans are, but probably 30-45 minutes for most beans.) You can use canned beans, but soaked and cooked dried beans are much better. While beans are cooking, brown the sausage well in a non-stick frying pan. (You will need to add a little oil for turkey Italian sausage.) Get the sausage as brown as you can, then let cool and cut into slices. Cut collard greens into thin ribbons (cut the ribbons in half crosswise if the collards are very big.) Wash collards after you cut them  Put collard greens in the bottom of the crockpot. Deglaze the pan where you cooked the sausage with 1/2 cup bean cooking liquid and fresh garlic, and cook for 2-3 minutes. Put drained cooked beans and sausages in the crockpot on top of the collard greens, then pour over the deglazing liquid from the pan. Cook on low 4-6 hours or on high 2-3 hours, or until collard greens are quite soft. (If your crockpot is larger than I used, you may need to add a bit more water.) Serve hot, with Parmesan cheese if desired. Makes 4-6 servings Everything in this dish is a wonderfully healthful and low-glycemic food, making this perfect for any phase of the South Beach Diet. If you want a lower-carb dish, use less beans and more sausage and greens. Nutritional Information?
If you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

[AngelBabe]

Cheater’s Pork Stew
Taking the time to brown your meat and vegetables is often worthwhile, but some days are just too busy
Here’s a quick and satisfying stew that I throw together when I’m uber lazy and tired. In other words, this is a dish I cook on a typical day I don’t brown anything and all the ingredients are dumped into the slow cooker to simmer on low for 8-10 hours. Poof! Dinner is ready in less than 10  minutes of prep time!
Here’s what I toss into the slow cooker to feed 4-6 people:

2 small onions, thinly sliced
6 cloves of garlic, peeled and smashed
½ pound baby carrots
Kosher salt
Freshly ground black pepper
3 pounds of pork shoulder, cut into 1.5 inch cubes or a 4 pound bone-in pork shoulder roast
1 tablespoon Sunny Paris seasoning (or your favorite seasoning blend)
1 tablespoon Red Boat Fish sauce
1 small cabbage, cut into 8 wedges
1 cup Rao’s marinara sauce (or any other Paleo-friendly marinara sauce)
1 tablespoon of aged balsamic vinegar
¼ cup finely chopped Italian parsley (optional)

Here’s how you make it:

Slice up the onions and smash the garlic cloves…
…and add them with the carrots to the slow cooker liner. Season liberally with salt and pepper.
Grab some high quality pork…
…cube it (if you’re so inclined)…
…and toss with Sunny Paris seasoning and fish sauce.
(No Sunny Paris? No problem. Just use an herb blend you like.) Add another sprinkle of salt and pepper and toss to combine Pile the seasoned pork on top of the onions and carrots  …and tuck the cabbage wedges on top.Drizzle on the marinara sauce and some more salt and pepper. Put on the lid and cook on low for 8-10 hours.

When the pork and veggies are fork-tender, adjust the stew for seasoning with  balsamic vinegar, salt, and pepper.If you’re feeling fancy, top the stew with fresh Italian parsley.
I make a simple marinara sauce myself
1 8oz can (drained) diced tomatoes. You can blend if you wish.
1 tsp minced garlic
Salt, Pepper and Italian Herbs to taste
Heat a skillet to medium heat. Drizzle some olive oil in the bottom, add the minced garlic and let it cook for a minute with the oil. Then add the diced tomatoes and spices. Let this cook for 5 – 10 minutes, stirring constantly to prevent burning. Remove from the heat and let cool for 5 minutes at least. Done. It’s simple and delicious!

[AngelBabe]

Crockpot Carnitas with Roasted Red Pepper “Nachos
After your crockpot is finished making the carnitas, you’ll need to fill the peppers and bake them for 10 minutes in the oven. Don’t feel like turning the oven on? Leave the peppers raw; a little crunch never hurt anyone
INGREDIENTS

3.5 lb pork shoulder
sea salt and pepper (lots of salt and pepper, don’t be shy!)
olive oil
1.5 T fresh thyme leaves
4 bay leaves
1 cup chicken broth or stock

INSTRUCTIONS

Rub the pork shoulder with salt and pepper, coating generously. Heat olive oil in skillet on high and brown the meat on all sides to seal in the juices (about 3-4 min per side).
Add the broth, bay leaves, thyme and pork to the slow cooker. The broth is not meant to cover the meat because you want to maintain a crispy exterior just like real carnitas that you eat in Mexico.
Cook on low for 8-12 hours.
Shred and then eat it in fistfuls until it’s gone.
When reheating, make sure to fry the meat on the stovetop to crisp it up. This slow cooker carnitas recipe is a great pulled pork recipe in general, so just change up the seasoning to your liking and you’re set for endless alternatives.
Serve on cilantro-cauliflower rice with salsas, lettuce, etc.

To make nachos, keep reading.
The carnitas keep well and freeze well in a freezer bag. Just make sure you spoon in some of the juice before you put it into the freezer.
Paleo Roasted Pepper Nachos

INGREDIENTS

small sweet peppers, halved
filling of choice (carnitas, in this case)
toppings of choice (chopped avocado, cilantro, red onion, jalapeños and salsa verde, in this case)

INSTRUCTIONS

Fill the peppers with meat.
Broil on high for about 5-6 minutes until the edges are just slightly browning and the carnitas are crisp on top. You don’t want to cook them too long or they will be too soft and difficult to eat with your hands.
Top with your favorite toppings and eat.

• This reply was modified 9 years, 1 month ago by  AngelBabe.

[AngelBabe]

Paleo Slow Cooker Chicken Pad Thai with Veggie Noodles
Anyways. To make this recipe you are going to need veggie noodles. You can do this on the cheap by just using a knife (and taking lots of time), or using a vegetable peeler (not as pretty but it works), but Ideally you dont want to spend a lot on a spiral slicer to make really really cool veggie noodles. If you are loving the paleo lifestyle, and miss your noodles, I suggest you drop the bucks on a spiral slicer. You won’t regret it
What you need:

2 to 3 pounds of chicken thighs or breasts (skin removed).
2 medium zucchini.
1 large carrot.
1 handful of bean sprouts (optional).
1 small bunch of green onions (for sauce and garnish)
1 cup of coconut milk.
1 cup of chicken stock.
2 heaping tablespoons of SunButter (sunflower seed butter, to replace peanut flavor).
1 tablespoon of Coconut Aminos (or wheat-free tamari, to replace soy sauce).
2 tsp of Fish Sauce. I use Red Boat fish sauce, which is paleo-friendly.
2 tsp of powdered ginger (or about 1 tbsp freshly minced ginger).
2 cloves of garlic, smashed and minced, or 1 tsp of garlic powder.
1 tsp of cayenne pepper.
1 tsp of red pepper flakes.
Salt & Pepper for seasoning the chicken.
Chopped cashews for garnish (optional).
Chopped cilantro for garnish (optional).
How you make it:

Season your chicken with salt and pepper, and a little bit of the cayenne pepper and ginger powder. If you have time, brown your chicken in a cast iron skillet to get the flavors going. This step is completely optional.
In your crock, add your coconut milk and chicken stock. Stir well. If you are using a full-fat coconut milk, make sure you stir until the coconut milk is fully dissolved into the chicken stock.
Add your SunButter, coconut aminos, fish sauce, ginger, garlic, 2 green onions chopped including the whites, cayenne, and red pepper.
Stir well until your SunButter is completely dissolved.
Place your chicken breasts or thighs into your base liquid.
Turn your zucchinis into veggie noodles with your spiral slicer, shred your carrots, and wash your bean sprouts.
Toss your zucchini noodles, carrots, and bean sprouts together on your counter to mix them well.
Nest, or balance your veggie noodles on top of your liquid and meat base in your slow cooker, and press down every so slightly. The goal is for them to be steamed, not stewed.
Cook for 3.5 to 4 hours on low if you are using a 4-Quart Slow cooker.
Cook for no more than 6 hours on low (5 is ideal) if you are using a 6-Quart slow cooker.
To serve, remove the noodles first and set aside, making sure they are strained of any retained liquid.
Removed your chicken breasts or thighs. Debone if necessary, then chop into strips. Add back some of the remaining sauce/broth from the crock to the meat and mix well.
Place your meat and sauce over your noodles, and garnish with green onions (scallions), chopped cilantro, and chopped cashews. Enjoy!

[AngelBabe]

Slow Cooker Chicken Bacon Chowder

404 ratings

Yield: 8 Servings

Serving Size: 1 Cup

Ingredients

4 cloves garlic, minced
1 shallot, finely chopped
1 small leek, cleaned, trimmed and sliced
2 ribs celery, diced
6 oz cremini mushrooms, sliced
1 medium sweet onion, thinly sliced
4 tbsp butter, divided
2 cups chicken stock, divided
1 lb chicken breasts
8 oz cream cheese
1 cup double cream
1 lb bacon, cooked crisp and crumbled
1 tsp sea salt
1 tsp black pepper
1 tsp garlic powder
1 tsp dried thyme

Instructions

Heat slow cooker on low setting. To slow cooker, add garlic, shallot, leek, celery, mushrooms, onions, 2 tbsp butter, 1 cup chicken stock, sea salt and black pepper. Cover, and cook vegetables on low for 1 hour. Complete this next step while the vegetables are cooking – In a large skillet over medium-high heat, pan-sear the chicken breasts in the remaining 2 tbsp butter until they are browned on both sides. – About 5 minutes each side. (Chicken will not be fully cooked during this stage.)
Remove chicken from pan and set aside. De-glaze the pan with the remaining 1 cup of chicken stock. Using a rubber spatula, scrape up any bits of chicken that may be stuck to the pan. Add chicken stock to slow cooker.
Add double cream, cream cheese, garlic powder, and thyme to the slow cooker. Stir until well combined and there are no longer any visible chunks of cream cheese.
Once the chicken has cooled, cut it into cubes and add it to the slow cooker, along with bacon. Stir until all ingredients are well combined. Cover and let cook for 6-8 hours.

Notes

Per serving – Calories: 355 | Fat: 28g | Protein: 21g | Total Carbs: 6.4g | Fiber: .62g | Net Carbs 5.75g

[AngelBabe]

Delicious Low-Carb Dinners To Make In A Slow Cooker

Tarragon Lamb Shanks with Cannellini Beans
12 servings (serving size: about 3 ounces lamb and 2/3 cup bean mixture)

Ingredients

4 (1 1/2-pound) lamb shanks
1 (19-ounce) can cannellini beans or other white beans, rinsed and drained
1 1/2 cups diced peeled carrot
1 cup chopped onion
3/4 cup chopped celery
2 garlic cloves, thinly sliced
2 teaspoons dried tarragon
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (28-ounce) can diced tomatoes, undrained

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Nutrition Information

calories 353
caloriesfromfat 0.0 %
fat 10.3 g
satfat 3.7 g
monofat 4.1 g
polyfat 1 g
protein 50.3 g
carbohydrate 12.9 g
fiber 2.9 g
cholesterol 145 mg
iron 4.9 mg
sodium 554 mg
calcium 80 mg

How to Make It

Trim fat from lamb shanks. Place beans and next 4 ingredients (through garlic) in a 7-quart electric slow cooker; stir well. Place lamb shanks on bean mixture; sprinkle with tarragon, salt, and pepper. Pour tomatoes over lamb. Cover and cook on HIGH for 1 hour. Reduce heat to LOW, and cook 9 hours or until lamb is very tender.

Remove lamb shanks from slow cooker. Pour bean mixture through a colander or sieve over a bowl, reserving liquid. Let liquid stand 5 minutes; skim fat from surface of liquid. Return bean mixture to liquid. Remove lamb from bones; discard bones. Serve lamb with bean mixture.

Nutrition Tip: Canned beans are a convenient option when you don’t have time to prepare dried beans–the drawback is the sodium content. Reduce the sodium content of any variety of canned beans by 40 percent simply by draining and rinsing them.
Canned beans are a convenient option when you don’t have time to prepare dried beans−the drawback is the sodium content. Reduce the sodium content of any variety of canned beans by 40 percent simply by draining and rinsing them.

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