1 pound chicken breasts 1 large green pepper sliced 1 large yellow pepper sliced 1 large red pepper sliced 1 onion sliced 2-3 cloves garlic ( or more if you like ) 1 15 ounce can Italian diced tomatoes 1 heaping tablespoon of Italian seasoning ( if you don't have any, use a mixture of basil, oregano and parsley )
Place chicken on bottom of crockpot Place the remaining ingredients on top.
A mouthwatering spicy low carb slow cooker chicken and vegetables dish.
2 tbsps. paprika 1 tsp. salt 2 tbsps. olive oil Sprinkle each Breast with Rosemary 4 breasts, bone and skin removed chicken breasts and thighs 1 cup chicken stock 1 cup mushrooms, sliced 3/4 cup chopped onions 2 cups chopped baby zucchini
Brown chicken breasts and thighs in olive oil in a pan on the stove. Slice baby zucchini and onion into bite sized pieces. Place chicken at the bottom of the crockpot. Sprinkle half the paprika over. Cover with onion, baby marrow and mushrooms. Add the remainder of the olive oil and paprika. Salt to taste. Pour the chicken stock down the side of the crockpot so that it spreads evenly under the chicken..Cook on low for 6-8 hours. Note: for a slightly spicy variation add about 2 teaspoons chili powder or masala and 3 fresh green chilies with seeds intact or use Hungarian Hot Paprika for more tang!
As a side to this dish
This whole grain side dish recipe has only 1 gram of fat per serving yet is hearty and satisfying, especially when served with lean meats, chicken or fish. 1/4 cup wild rice 1 3/4 cups water 1/4 cup brown rice 1 teaspoon instant chicken bouillon granules 1/8 - 1/4 teaspoon ground sage or nutmeg 2 cups sliced fresh mushrooms 1/2 cup chopped celery (1 stalk) 1/3 cup sliced green onion (3) 1/2 cup sliced almonds or pine nuts, toasted (optional)
Rinse uncooked wild rice in a strainer under cold water about 1 minute; drain. In a medium saucepan combine wild rice, the 1-3/4 cups water, uncooked brown rice, bouillon granules, and sage. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes.
Add mushrooms, celery, and green onion. Cook, covered, over medium-low heat about 25 minutes more or until vegetables are just tender, stirring frequently. If desired, stir in almonds. Serve immediately, or cool and use to stuff a 3-1/2- to 4-pound broiler-fryer chicken (see stuffing tips). Makes 6 servings.
Make Ahead Tip Prepare as above through step 2. Transfer stuffing to a 1-quart casserole. Cover and chill for up to 24 hours. Stir in 1/4 cup water. Bake, covered, in a 375 degree F oven about 30 minutes or until heated through. Fat, total(g): 1 carb.(g): 13 fiber(g): 1 sugar(g): 1
Edited by: SUNSHINE6442 at: 10/25/2013 (08:47)
Fitness Minutes: (23,806)
10/24/13 1:46 P
So I'm looking for something to put in a slow cooker Sunday early afternoon then have for dinner after I finish studying in the lab, and then have leftovers for the week. I have 5 chicken breasts that are on the smaller side (8-9oz) that I'd like to eat whole, rather than chopping up, for saeity and because I've had a lot of stir fry and pasta typed meals with cubed chicken.
Anyway, normally what I use a slow cooker for are shredded pork/chicken and also soups and chilis, so I'm wondering if there are any suggestions for eating the chicken breasts whole. Preferably with 0 sugar added, lowish in carbs and a very, very huge bonus if it works any of the fall squash varieties into it :)
Some way of perhaps cooking chicken over butternut squash and some other veggies would be awesome, or acorn or spaghetti squash as well.
SparkPeople, SparkCoach, SparkPages, SparkPoints, SparkDiet, SparkAmerica, SparkRecipes, DailySpark, and other marks are trademarks of SparkPeople, Inc. All Rights Reserved.
SPARKPEOPLE is a registered trademark of SparkPeople, Inc. in the United States, European Union, Canada, and Australia. All rights reserved.