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Source for all recipes below: The Everyday Low-Carb Slow Cooker Cookbook
Author: Kitty Broihier, M.S., R.D, and Kimberly Mayone

White Chili

Ingredients:

2 tbsp vegetable oil
2 lbs ground turkey or ground chicken
1 medium onion, finely chopped
1 tbsp minced garlic
1 tsp kosher salt
1 1/2 c chicken broth
1 tbsp tomato paste
1 yellow bell pepper, chopped
1 tbsp tomato paste
1 yellow bell pepper, chopped
1 tbsp butter
1/2 tsp red pepper flakes
1 tsp black pepper
1 tsp chili pepper
1 tsp cumin
1/2 tsp tabasco (about 4 shakes)
1 4-oz can chopped green chilies, drained
1 19-oz can great north beans, drained

Directions:

In a large skillet, over medium heat, warm the oil. Add the turkey, onion, garlic and salt and cook until the turkey is cooked through, breaking up the turkey as it cooks. Drain any remaining juices from the pan. Set aside. In the slow cooker crock, combine the broth and tomato paste and mix well. Add the turkey mixture to the crock, then add all remaining ingredients, except for the chilies and beans. Stir well to combine. Top with chilies and beans. Do not stir again. Cover and cook on low for 7 hours. Stir well, then cook 1 hour more.

Makes 6 Servings.

Nutrients Per Servings:
447 Calories
39 g Protein
14 g Net Carbs
23 g Fat
122 mg Cholesterol
555 mg Sodium

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Vegetable and Bean Soup

Ingredients:

1 14.5-oz can diced tomatoes
2 14.5-oz cans chicken broth
1 cube vegetable bouillon
1 medium onion, finely chopped
1 15.5-ounce can kidney beans, drained (or other favorite bean)
1 red bell pepper, finely chopped
2 carrots, finely chopped
2 celery stalks, finely chopped
2 summer squashes (zucchini or yellow squash, about 1 pound total), quartered lengthwise and chopped
1 7-oz can sliced mushrooms, drained
1 tbsp minced garlic
1 tbsp olive oil
2 tbsp butter
1/4 tsp kosher salt
1 tsp black pepper
1/2 tsp tabasco sauce (about 4 shakes) (optional)

Directions:

Combine all ingredients in the slow cooker crock and mix well. Cover and cook on low for 8 hours. Stir well before serving. If desired, stir in tabasco sauce before serving.

Makes 6 Servings.

Nutrients Per Serving:
210 Calories
8 g Protein
18 g Net Carbs
9 g Fat
14 mg Cholesterol
1020 mg Sodium

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Chicken-Barley Soup

Ingredients:

1 medium onion, finely chopped
4 celery stalks, finely chopped
3 carrots, peeled and finely shipped
1 tbsp minced garlic
1/2 tsp kosher salt
1 tsp black pepper
2 lbs cooked chicken breast, cut into bite-sized pieces (about 4 cups)
1/2 c barley, picked over and rinsed
2 tbsp butter
3 14.5-oz cans chicken broth
1 c water
2 cubes chicken bouillon
1/4 c finely chopped fresh parsley
1/4 tsp tabasco sauce (about 2 shakes)

Directions:

Place the vegetables, garlic, salt, and pepper in the slow cooker crock. Top with chicken pieces, barley, butter, broth, water, and bouillon. Do NOT stir. Cover and cook on low for 8 hours. Before serving, stir in parsley and tabasco sauce.

Makes 6 Servings.

Nutrients Per Serving:
405 Calories
51 g Protein
14 g Net Carbs
1 g Fat
143 mg Cholesterol
1,486 mg Sodium

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Dude Ranch Soup

Ingredients:

2 pounds round steak, cut into bite-sized pieces
1 15.5-ounce can kidney beans, drained
1 4-ounce can chopped green chilies
3 celery stalks, finely chopped
1 14.5-ounce can beef broth
1 tbsp tomato paste
1 tsp chili powder
1 tsp adobo seasoning
1 cube beef bouillon
1 tsp black pepper
1 tsp cumin
1 tsp minced garlic
3 tbsp dried minced onions
1 c reduced-fat shredded cheddar cheese

Directions:

Add all ingredients except the cheese to the slow cooker crock and mix well. Cover and cook on low for 7.5 hours. Stir in cheddar cheese and cook 1/2 hour more.

Makes 6 Servings.

Nutrients Per Serving:
398 Calories
53 g Protein
11.5 g Net Carbs
11 g Fat
125 mg Cholesterol
1,024 mg Sodium