300 Low-Carb Slow Cooker Recipes by Dana Carpender

carbohydrate, trace dietary fiber, 4 g usable carbs.
Crab Puff
    I made this for a friend and her family when she was ill. They all thought it was the best “quiche” they’d ever had.
    2 leeks
    2 tablespoons (28 g) butter
    2 cups (450 g) creamed cottage cheese
    12 eggs
    1 tablespoon (9 g) dry mustard
    1 teaspoon salt or Vege-Sal
    1/2 teaspoon pepper
    1 teaspoon Tabasco sauce or to taste
    1/2 cup (50 g) grated Parmesan cheese
    1 can (12 ounces, or 340 g) crabmeat, drained
    2 cups (230 g) shredded Monterey Jack cheese
    Trim the leaves and the root off your leeks and split them the long way. Rinse them well, getting in between the layers where the dirt tends to lurk. Then lay them on your cutting board and slice them thinly into half-rounds.
    Over medium-low heat, melt the butter in your big, heavy skillet and start sautéing the leeks.
    In the meantime, measure the cottage cheese into a big mixing bowl and crack in the eggs. Add the mustard, salt, pepper, Tabasco, and Parmesan and whisk until it’s well-blended.
    Don’t forget to stir your leeks from time to time!
    When the leeks are softened, add them to the mixing bowl along with the crab and stir them both in well.
    Coat your slow cooker with nonstick cooking spray and pour in half the egg and cheese mixture. Sprinkle half of the Monterey Jack evenly over this, add the rest of the egg mixture, and top with the rest of the cheese. Cover the pot and set to high.
    I gave mine 2 hours on high and then turned it down to low and gave it another two, but you could turn it down after one hour and let it go 4 hours on low.
    Yield:
8 servings, each with: 319 calories, 21 g fat, 26 g protein, 7 g carbohydrate, trace dietary fiber, 7 g usable carbs.

chapter three
Slow Cooker Poultry
    Here you will find roughly a billion ways to fix chicken and some ideas for turkey, too! You’ll notice that many (but not all) of these recipes call for the poultry to be skinless. This is because the skin usually doesn’t end up very tasty or interesting when moist-cooked as it is in a slow cooker.
    I’ve often specified light meat or dark meat—breasts versus thighs. This is just what appealed to me. Feel free to use whichever you like best or what’s on sale. Often it’s cheapest to buy a whole cut-up chicken and strip the skin off yourself at home. That’s fine, too—just remove any obvious globs of fat so your sauce doesn’t end up greasy.
Chicken Burritos
    Wow. This is easy, delicious, low-carb, low-calorie, and reheats easily. What more do you want from a recipe?
    2 1/2 pounds (1.1 kg) boneless, skinless chicken thighs
    5 cloves garlic, crushed
    2 tablespoons (16 g) chili powder
    2 tablespoons (28 ml) olive oil
    2 tablespoons (28 ml) lime juice
    1 teaspoon salt
    1 large jalapeño, minced, or 2 teaspoons canned jalapeños
    12 low-carb tortillas, 6-inch
    1 cup (72 g) shredded lettuce
    1 cup (120 g) shredded cheddar cheese
    2/3 cup (154 g) light sour cream
    3/4 cup (195 g) salsa
    1/2 cup (8 g) chopped fresh cilantro (optional)
    Place the chicken in your slow cooker.
    In a bowl, mix the garlic, chili powder, oil, lime juice, salt, and jalapeño together. Pour over the chicken and stir to coat. Cover the slow cooker, set it to low, and let it cook for 10 hours. (Or cook on high for 5 hours.)
    When the time’s up, stir the mixture with a fork to reduce the chicken to a big pot of tasty chicken shreds. Fill each tortilla with 1/3 cup (79 g) chicken and top with lettuce, cheese, 1 tablespoon (15 g) sour cream, a generous tablespoon (16 g) salsa, and a sprinkling of cilantro if desired. Wrap and devour!
    This is a great meal for a family that has some low-carbers and some non–low-carbers, just give them regular or (preferably) whole wheat flour tortillas. The chicken keeps well in the fridge and reheats quickly in the microwave for a fast snack. (I find that 45 seconds on 70 percent power is about right for a 1/3-cup (85 g)