SLOW COOKER SUNDAY: KETO CHICKEN
Its hot, and what better way to keep your house cool, than using your slow cooker. I am doing Ketogenic diet and I was looking to make a chicken and use a seasoning without any sugar added.
What better way to enjoy a chicken than adding a flavorful seasoning and cooking it in the slow cooker. My slow cooker can be put under the broiler to brown the skin if you like crispy skin like I do.
This classic chicken recipe is loaded with flavor and I used parsnips and onions for the vegetables. Parsnips have less carbs than potatoes. I also put a lemon with some onion in the cavity of the chicken to add flavor also. This was fantastic and so were the leftovers the next day for lunch.
KETO CHICKEN
INGREDIENTS:
4-5 pound roaster chicken
1 tablespoons smoked paprika
1 teaspoon chipolte chili pepper
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried oregano
4 tablespoons salted butter at room temperature
1 cup chopped onion
4 small rutabaga chopped
DIRECTIONS:
Rinse and pat dry chicken. Set a side . In a small bow combine paprika, chili powder, garlic powder, salt, pepper oregano and butter. Place onions and rutabaga in the bottom the slow cooker. Slather butter all over chicken and place chicken on top of vegetables. Set slow cooker to low and cook for 7-8 hours or high from 4-5. I take the insert out of my slow cooker and place it in the oven on 400 to crisp up the chicken, but that is totally up to you.
Peace be with you, Veronica
