Low Carb Crock Pot Vegetable Chowder

Hope y’all are ready for a week’s worth of crock pot recipes from yours truly! At first I was thinking that doing a week’s worth of crock pot meals was going to be a bit daunting, mostly because it would require me getting out of bed a bit earlier(I am NOT an early riser). But I was very mindful of the recipe I chose for the week and made sure I wouldn’t have to be up at the crack of dawn. Case in point, this oh so yummy vegetable chowder!! 

Normally I have to add chicken to such recipes, but I made sure that the recipe was packed with enough chunky vegetables that it wouldn’t be that noticeable. In about 6-7 hours it was ready and oh so yummy! 

Here’s what you’ll need:

1 pound frozen cauliflower, thawed and chopped

1 pound frozen broccoli, thawed and chopped

2 medium carrots, diced or shredded

1 medium onion, diced

4 small to medium celery stalks, diced

4 garlic cloves, minced

4 cups shredded cheddar cheese, or more if you like

6 oz velveeta, cubed

3 1/2-4 cups chicken broth

1 tsp Kosher salt

1/2 tsp black pepper

1 tsp cajun seasoning or cayene pepper, optional

1/2 cup heavy cream

Bacon

Green onion

Shredded cheese

Sour cream

Directions:

Set a 7qt crock pot to low, add chopped cauliflower and broccoli. In a sautee pan, add diced onions, carrots, celery, and garlic. Cook for 5 minutes and add to crock pot. Stir in the cheeses, chicken broth, salt, pepper, and cajun seasoning. Let it slow cook for 6-8 hours(mine took 7 hrs but every slow cooker is different). Before you serve this up, add in a little heavy cream. It does take much and if you’d rather omit that feel free to. You can also take a potato masher and mash up the vegetables a bit without turning it into a smooth cream soup. It leaves the chowder chunky, which you can see in the pgoto below. Serve with your favorite toppings, bacon, cheese, sour cream, green onions, etc.

Nutritional Information: 1/8th serving(according to MyFitnessPal)

Calories: 227

Fat: 11.7g

Carbs: 16.6g

Fiber: 4g

Net Carbs: 12.6g

This was a nice thick hearty soup for being rouxless. Now, if you prefer to use less cheese then you might lose some of that that chowder like consistency. In a pinch you could use a couple of tablespoons of potato flakes(if you can handle the carbs), or you could make a slurry of water and flour. Again, not a low carb option but it’s there if you candle handle it. 

This also freezes well, so if you are hesitant about making 7qts of chowder don’t worry just sore in quart size bags and keep as lunch packs! Hope you enjoy and have a blessed day! 

Baked Garlic & Herb Chicken

  

This recipe is simple and great with salads or roasted vegetables. You can use any cut of chicken you prefer, I personally like chicken thighs. It’s a fattier meat which is good when you are doing a low carb lifestyle, since the fat is what keeps you full long after you’ve eaten. 

Ingredients:

6 chicken thighs, with bone and skin

Light drizzle of low sodium soy sauce

4 garlic cloves, minced

2 TBLSP dried chives

1 TBLSP poultry seasoning

2 tsp sweet summer savory

1 tsp kosher salt

1 tsp ground black pepper

1 TBLSP dried parsley

3 TBLSP expeller pressed coconut oil

Directions:

Preheat oven to 425 degrees, line a 9×13 baking dish with nonstick foil and drizzle with soy sauce. Set aside.

In a small bowl mix together minced garlic, chives, poultry seasoning, sweet summer savory, salt, and pepper. Set aside. 

Rinse and pat the chicken dry, separate skin from the top of each piece of chicken and rub on garlic herb mixture. Place skin back over the top of chicken and place in lined pan. On top of chicken, smooth room temp coconut oil over the skin and sprinkle with dried parsley. You can add a little extra salt and pepper on the skin if you like. 

Cover tightly with foil and bake for 15 minutes. Then reduce oven temp to 375, continue to bake for 35 minutes. If you would like a crispier skin, remove the foil and bake for another 20 minutes. 

This yields 3 servings(2 thighs per person) or 6 individual servings. Leftovers can be frozen. 

Nutritional Information(1/3 serving size or 2 thighs):

Calories: 600; Fat: 48.1g; Carbs: 3.6g; Fiber: 0.4g; Net Carbs: 3.2g

After deboning the chicken, I chopped it up and added it to my romaine salad. Since I can’t have salad dressing, I used the pan drippings as a substitute. Extremely delicious, very filling, and low in net carbs. As I mentioned before, you can use any cut of chicken: breasts, legs, wings or do this to an entire chicken! If you decide to use an entire chicken I suggest slow cooking in a crock pot. It’s hassel free and ready for you when you get home after a long day. 

Hope you all enjoy and have a blessed day!!