01Nov
3 Low-Carb Crock Pot Recipes for Fall
VEGETARIAN CHILI
INGREDIENTS
- 2 cups black beans, cooked
- 2 cups kidney beans, cooked
- 1 can diced tomatoes
- 1 onion, chopped
- 1 bell pepper, chopped
- 2 cups corn kernels (frozen or fresh)
- 3 cloves garlic, minced
- 2 tablespoons chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
DIRECTIONS
- Place all the ingredients in the crockpot.
- Stir to combine, and season with chili powder, cumin, salt, and pepper.
- Cook on low for 6-8 hours or on high for 3-4 hours.
- Serve vegetarian chili with your choice of toppings, such as shredded cheese, sour cream, or diced avocado.
CREAMY CAULIFLOWER SOUP
INGREDIENTS
- 1-3/4-pound Yukon Gold potatoes, peeled and cut into 1 inch cubes
- 1 chopped medium head of cauliflower
- 1 chopped small onion
- 3 minced garlic cloves
- 1 large bay leaf
- 3 tsp dried celery flakes
- 1-1/2 tsp salt
- 1-1/2 tsp adobo seasoning
- ¾ tsp ground mustard
- ¾ tsp cayenne pepper
- 6 cups water
- ¾ cup nonfat dry milk powder
DIRECTIONS
- Place the first 10 ingredients in a 6-qt. slow cooker. Add water, and sprinkle milk powder over top.
- Cook, covered, on low until cauliflower is very tender, 6-8 hours. Remove the bay leaf. Puree soup using an immersion blender. Or cool slightly and puree soup in batches in a blender; return to slow cooker and heat through. If desired, serve with toppings.
Thanks to our friends at tasteofhome.com for this delicious recipe.
BBQ PULLED CHICKEN
INGREDIENTS
- 1 8-ounce can reduced-sodium tomato sauce
- 1 4-ounce can chopped green chiles, drained
- 3 tbsp cider vinegar
- 2 tbsp honey
- 1 tablespoon sweet or smoked paprika
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
- 2 teaspoons dry mustard
- 1 teaspoon ground chipotle chile
- ½ teaspoon salt
- 2 ½ pounds boneless, skinless chicken thighs, trimmed of fat
- 1 small onion, finely chopped
- 1 clove garlic, minced
DIRECTIONS
- Stir tomato sauce, chiles, vinegar, honey, paprika, tomato paste, Worcestershire sauce, mustard, ground chipotle and salt in slow cooker until smooth.
- Add chicken, onion, and garlic; stir to combine.
- Put the lid on and cook on low for about 5 hours. Until the chicken can be pulled apart.
- Transfer the chicken to a cutting board and shred with a fork.
- Return the chicken to the sauce, stir well, and serve.
Thanks to our friends at eatingwell.com for this awesome recipe!
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