Slow Cooking

Lemon Pepper Chicken

  • Post author:
  • Post category:Slow Cooking

From the kitchen of: Unknown.

  • 5 boneless skinless chicken breasts (or any chicken pieces)
  • Lemon Pepper seasoning
  • 2 tablespoons melted or squeeze margarine

Put chicken in crockpot. Sprinkle generously with seasoning. Pour margarine over chicken. Cook on low for 10 hrs. or on high for 6 hrs.

Continue ReadingLemon Pepper Chicken

Baked Lemon Chicken Alternate

  • Post author:
  • Post category:Slow Cooking

From the kitchen of: Unknown.

  • 1 chicken, cut in pieces
  • 1/4 cup flour
  • 1 1/2 teaspoon salt
  • 2 tablespoons oil
  • 1 (6 ounce) can lemonade, thawed & undiluted
  • 3 tablespoons brown sugar
  • 1 tablespoon vinegar
  • 1/4 cup catsup

Combine flour and salt and coat chicken. Brown on all sides in hot oil. Put in Crock Pot. Stir lemonade concentrate, brown sugar, vinegar and catsup. Mix well. Pour over chicken. Cover and cook on high 3 to 4 hours or low for 6 to 8 hours.

Continue ReadingBaked Lemon Chicken Alternate

Baked Lemon Chicken

  • Post author:
  • Post category:Slow Cooking

From the kitchen of: Unknown.

  • 1 (3 pound or larger) broiler-fryer, whole or chicken breasts
  • 1 teaspoon crumbled dry oregano
  • 2 cloves garlic, minced
  • 2 tablespoons butter
  • 1/4 cup sherry or water
  • 3 tablespoons lemon juice
  • Salt and pepper

Wash chicken and giblets; pat dry. Season chicken with salt and pepper. Sprinkle half of garlic and oregano inside cavity of chicken. Melt butter in frying pan and brown chicken. Transfer to Slow Cooker. Sprinkle with remaining oregano and garlic. Add sherry to frying pan, stir to loosen brown bits. Pour into Slow Cooker.

Cover, cook over low (200 degrees) for 8 hours. Add lemon juice last hour. Transfer chicken to cutting board. Skim fat from juices and pour to a serving bowl. Carve chicken. Serve with juices over chicken.

Continue ReadingBaked Lemon Chicken

Low Carb Texas Chili

From the Kitchen of: The Everyday Low Carb Slow Cooker Cookbook.

Texas chili is typically VERY spicy and contains no beans or tomatoes. We’ve toned down the spiciness a bit in order to appeal to most people, but feel free to add more red pepper flakes if you really want to sweat!

Yield: 6 servings

  • 3 pounds chuck beef stew meat, fat trimmed
  • 1 tablespoon minced garlic
  • 1/4 cup chili powder
  • 1 teaspoon red pepper flakes (add more if you want it spicier)
  • 2 tablespoons quick-cooking tapioca
  • 1 tablespoon oregano
  • 1 teaspoon cumin
  • 2 cubes beef bouillon
  • 1 teaspoon black pepper
  • 1 14.5-ounce can beef broth
  • 1/2 medium onion, finely chopped

optional garnishes:
sour cream
lime wedges

Add all ingredients to the slow cooker crock and mix well. Cover and cook on low for 8 hours.

Stir chili well before serving, and offer with sour cream and a wedge of lime for a traditional Texas garnish.

Approximate nutritional content:

Calories: 487 protein: 61g net carbs: 5.5g fat: 23g cholesterol: 192mg sodium: 1,193mg

Cook’s Tip:

To make authentic Texas chili, chuck beef must be used. If your grocer doesn’t offer chuck stew meat, ask the butcher to cut up a chuck shoulder roast for you

Continue ReadingLow Carb Texas Chili