Dinner: Crockpot Chicken

A mouthwatering spicy low carb slow cooker chicken and vegetables dish.

Prep Time: 30 mins

Cook Time: 420 mins

Total Time: 450 mins

This recipe includes superfoods such as:

Chicken Breast

Health benefits of Crockpot Chicken

Skinless chicken breast, often heralded for its lean nutritional profile, is undeniably a powerhouse when it comes to protein content. With an impressive 21 grams of protein packed into every 100 grams of the breast, it emerges as a preferred choice for those conscious about their protein intake. Delving deeper into the nutritional matrix of chicken, one can't overlook the copious amounts of vitamin B6 it houses. This particular vitamin plays an indispensable role in our body, especially when discussing Polycystic Ovary Syndrome (PCOS) management.

For individuals grappling with PCOS, the internal hormonal turbulence can be overwhelming, often leading to a spike in testosterone and androgen levels. This is where vitamin B6 comes into the spotlight. Acting as a balancer, vitamin B6 diligently works behind the scenes to keep these hormones in check, ensuring they don't surge beyond desirable levels. It is this equilibrium that becomes paramount for those earnestly looking to curtail the excessive flow of testosterone and androgen. In the broader spectrum of PCOS management, incorporating foods rich in vitamin B6, like chicken breast, can be a strategic move, providing both nutritional sustenance and hormonal balance.

Ingredients

2 tbsps paprika
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

Instructions

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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