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A mouthwatering spicy low carb slow cooker chicken and vegetables dish.
This recipe includes superfoods such as:
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1 tsp salt
2 tbsps olive oil
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
1. Brown chicken breasts and thighs in olive oil in a pan on the stove.
2. Slice baby zucchini and onion into bite sized pieces.
3. Place chicken at the bottom of the crockpot. Sprinkle half the paprika over.
4. Cover with onion, baby marrow and mushrooms.
5. Add the remainder of the olive oil and paprika. Salt to taste.
6. Pour the chicken stock down the side of the crockpot so that it spreads evenly under the chicken.
7. Cook on low for 6-8 hours.
8. Note: for a slightly spicy variation add about 2 teaspoons chili powder or masala and 3 fresh green chillies with seeds intact.
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Get it now →Serving Size: 4
Amount Per ONE Serving | ||
---|---|---|
Calories 364 kcal | ||
Fat 10.45 g | ||
Carbohydrate 9.4 g | ||
Protein 57 g | ||
Iron 71 mg | ||
Calcium 22 mg | ||
Cholesterol 137 mg | ||
Monounsaturated Fat 5.72 g | ||
Polyunsaturated Fat 1.79 g | ||
Saturated Fat 1.85 g | ||
Trans Fat 0.06 | ||
Sodium 1107 mg | ||
Sugar 3.57 g | ||
Potassium 944 mg | ||
Vitamin A 160 mcg | ||
Vitamin C 118 mg | ||
Fiber 3.3 g |
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Ten Delicious Crockpot Recipes that take just 10 minutes to prep!
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