Low Carb Jabberwockey

The most delicious recipes in all of Wonderland

Crockpot Chicken in Wine Sauce April 23, 2014

 

Crockpot Chicken in Wine Sauce

Fat 11.93 | Carbs 6.77 | Net Carbs 5.67 | Prot 16.31 | Cals 205

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The crockpot is out because the oven is broken!  This was a super easy prep, maybe 15 minutes max, and is DE-LISH!

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Crockpot Chicken in Wine Sauce

1 large onion sliced
3 medium tomatoes diced
4 cloves garlic minced
6 chicken thighs, bone in
1 Tbsp olive oil
1/2 tsp kosher salt
1/2 tsp cracked black pepper
1/2 tsp red pepper flake
1/2 tsp garlic powder
1/2 cup white wine
1/2 cup cold water
1 Tbsp cornstarch
1 Tbsp minced chives

Season the chicken with salt, pepper, red pepper flake and garlic powder on the skin side (although you can remove the skin if you want to eliminate some fat/calories).

Heat the oil over medium high in a frying pan, and place chicken in skin side down. The goal of this step is to get get a nice crust on the skin (not cook it!). This should only take about 5 minutes.

While the chicken is browning, add onion, tomato, garlic and white wine to the crockpot, and give it a stir. Arrange browned chicken on the onions/tomatoes, and cook on high for 4 hours or low for 6.

After it’s cooked, gently remove the chicken from the crockpot, and place on a serving platter. Be careful! The meat will be falling off the bone! Add the cornstarch to the cold water, mix, and add to the juices in the crockpot to thicken. Pour the thickened sauce over the chicken.

Serve with rice or noodles for the family, and over broccoli to keep it low carb – garnish with minced chives. The cornstarch can be omitted…the juices are delicious without being thickened.

Crockpot Chicken in Wine Sauce  (nutrition)

 

One Chicken: Two Easy Crockpot Meals June 17, 2013

slow cooker chicken.

I’ve always been a little leery of cooking chicken in the crockpot since it has a tendency to dry out.  I was pleasantly surprised with the whole chicken, and was able to make a delicious soup with the leftovers the next day.

Crockpot / Slow Cooker Chicken

1/2 lb mushrooms
1 sweet red pepper
2 medium tomatoes
1/2 Cup white wine
Salt, Pepper, Paprika
1 whole chicken

Add mushrooms, tomatoes, red pepper to the crockpot.  Place the chicken in breast side down. Pour wine over chicken, salt and pepper to taste.  I went fairly heavy with the paprika since it really colors up the skin nicely, and gives the broth a rich flavor.  Cook on low for 8 hours.

When cooked, removed the chicken to a sheet pan…I didn’t even need to use a knife since the meat was literally falling off the bones.  Be sure to save all that broth for the next day’s meal !

Crockpot / Slow Cooker Chicken Soup

Shredded/diced chicken meat (about 2 cups which was half a chicken)
1/2 lb. mushrooms, sliced
1 large sweet red pepper, sliced
2 stalks celery, diced
1 onion, diced
2 carrots, sliced
1 cup leftover roasted sweet potato rounds (optional) I just needed to get rid of them.
7 oz can of diced green chiles
14 oz can of diced tomato
4 cups chicken broth
1 tsp. salt
1/2 tsp. garlic powder
1 tsp. cumin
1 tsp. chile powder
1/2 cup of heavy cream
Grated pepperjack cheese (optional)

Combine all ingredients in the crockpot, give it a stir.  I actually threw in the larger bones from the drums and thighs during cooking — I think it makes for a tastier soup.

Cook on low for 8 hours or high for 4.  Add heavy cream right before serving, and top each bowl with a bit of grated pepperjack cheese if desired.

This recipe passed the “kid test” by the way…we had 3 hungry teenage boys over helping move some heavy stuff out in the yard and they devoured it !

slow cooker chickenWhole chicken in Slow CookerWhole chicken in Slow Cookercrockpot2Chicken SoupChicken soup

 

 
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