Low Carb Jabberwockey

The most delicious recipes in all of Wonderland

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 !

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Homemade Chicken Stock December 31, 2012

Filed under: Soups — Low Carb Jabberwockey @ 7:31 pm
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chickenbroth600x402

Chicken Broth is typically a “free-form” recipe and varies a little each time I make it.  This batch was made with remnants from our Christmas meal.

Homemade stock adds a huge amount of flavor to soups and stews – I personally find that canned “store bought” stock tastes like salt water. Obviously this is a money saver as well.

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Homemade Chicken Stock

Carrot Peels

Brussel Sprout Peels

Onion Peels

Garlic remnants

Onion peels

Leftover lemon wedges

Chicken innards

Chicken carcass/bones after cooking and devouring it

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Throw all fruit, veggie, and chicken remnants into a pot, add about 10 cups of water, bring to boil, then simmer for a couple of hours.  Strain stock, store in containers in the freezer for future deliciousness in soups.

 

Curried chicken and mushroom soup (crockpot) November 7, 2012

Filed under: Crockpot,Dinner,Soups — Low Carb Jabberwockey @ 7:14 am
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I used a product called S&B Golden curry sauce mix in this soup.  It comes sealed and is firm and somewhat pliable so can be sliced.  It has some thickening qualities, and gave a nice flavor to the soup.

Curried chicken and mushroom soup

2 lb. mushrooms sliced
2 Tbsp. butter
1 large sweet red pepper, diced
2 medium onions
1 Tbsp. olive oil
1 lb. shredded cooked chicken
5 cloves garlic, minced
2 cups diced tomatoes
2 cans (30 oz) chicken broth
2 bay leaves
1 package S&B Golden Curry sauce mix

Sautee mushrooms in 2 Tbsp. butter.  Transfer to crockpot.

Sautee onions and sweet pepper in olive oil.  Transfer to crockpot.

Add chicken, garlic, tomato, broth and bay leaves to crockpot.

Dice the entire package (5 servings) of curry mix just to break it up, and add to crockpot.  Stir all ingredients.

Cook on high for 4 hours or low for 8 stirring once or twice during cooking.  Garnish with parsley and a dollop of sour cream.  Makes 16 one cup servings.

Fat 8.6g | Carbs 7.8g | NetCarb 6.2g | Protein 10.4g | KCals 151

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