Low Carb Freezer Meals {SlowCooker} // Low Carb with Jennifer

 

Keto White Chicken Chili - 

Crockpot or Stove Top

Ingredients

Equipment

Instructions

Crockpot White Chicken Chili

  • Add the diced onion, garlic, chicken, cumin, oregano, green chilis, cauliflower rice, and chicken broth to the crockpot (omit the oil).  Let cook on high for 4 hours or low for 8 hours.
  • Add in the heavy cream and the xanthan gum.  Let cook for 10 more minutes to thicken.  Serve in bowls with toppings.

Stovetop White Chicken Chili

  • In a heavy bottom pot, heat the oil over medium heat.  Add in the onions and sweat for 5-8 minutes.  Add in the garlic and cook for 1 minute more.  
  • Turn up the heat to medium-hi and add in the diced chicken and sauté until browned on all sides.  
  • Add in the cumin, oregano, chilis, cauliflower rice, and broth.  Reduce to low and simmer for 20 minutes.
  • Add in the heavy cream and xanthan gum, bring to a boil.  Reduce to simmer and let thicken for 5 minutes.  
  • Serve in bowls with toppings.

Jennifer's tips

 
  • To freeze: I added all of the ingredients (except cream and xanthan gum) to a gallon size freezer bag and stuck it in the freezer.  When I was ready to cook it, I removed it from the freezer the day before to let it thaw.  Then I cooked it in the crockpot for 4 hours on high.  I then added in the cream and the xanthan gum and let it cook for about 10 minutes more to thicken up.
  • What is Xanthan Gum?
Servings: 4

Nutrition per serving

Calories: 431kcal | Carbohydrates: 10g Protein: 33g Fat: 28g Fiber: 2g

The Ultimate Keto Chili - Double Meat

Ingredients

  • 1 tablespoon avocado oil (Click here for my favorite brand on Amazon)
  • 1 lb Beef stew meat, Cut into bite size pieces
  • 1 lb Ground Beef Chuck
  • ½ Onion diced
  • 1 Red Bell pepper diced
  • 6 Cloves garlic minced
  • 2 Tablespoons tomato paste
  • 2 Tablespoons chili powder
  • 1 Tablespoons garlic powder
  • 1 Tablespoons onion powder
  • 1 Tablespoons cumin
  • 2 Tablespoons smoked paprika
  • 1 28oz can fire roasted diced tomatoes
  • kosher salt to taste

Instructions

  • Heat a heavy pot over medium-high heat.  Add the oil and the stew meat.  Sauté until browned on all side.  Remove stew meat from pot.
  • Add the onion, red bell pepper, and garlic to the pot.  Saute' until translucent 
  • Add the ground beef to the pot and saute' until cooked through.  Add the tomato paste and the spices and stir to combine.
  • Add the sautéed stew meat, and crushed tomatoes, stir.
  • Place a lid on top, reduce the heat to low, and let simmer for 1 hours...or until the stew meat is tender.
  • Serve the chili with shredded cheese, cilantro, sour cream, and keto cornbread!

Jennifer's tips

Recipe tips and notes

  • Replace half of the diced tomatoes with a can of black soy beans if you can't skip the beans in your chili.  They only have 1 net carb per serving!
  • If you are short on time, you can use 2 pounds of ground beef instead of the stew meat.
  • If you want your chili spicier, you can add 1-2 teaspoon of cayenne pepper or diced jalapeño
  • FOR THE CROCKPOT SLOW COOKER:  Follow the instructions for the stove top, but transfer to the slow cooker when it is time to simmer and cook on high for 4 hours or low for 8 hours. 
  • FREEZING KETO CHILI: I like to make a double batch of this chili recipe and freeze it for meals all winter long.  Simply scoop out portions into freezer bags or bowls and leave in the freezer for up to 2 months.  
Servings: 8

Nutrition per serving

Calories: 329kcal Carbohydrates: 10g Protein: 22g Fat: 23g Sat. Fat: 8g | Fiber: 3g

Easy Chicken Cacciatore Stew

ngredients

  • 3 Tablespoons avocado oil (Click here for my favorite brand on Amazon)
  • 1 Onion, diced
  • 1 Red bell pepper, diced
  • 3 Cloves garlic, minced
  • 6 Boneless skinless chicken thighs, cut into 1 inch pieces
  • 1 28 ounce Can diced tomatoes with juice
  • 3 Tablespoons Drained capers
  • 1 ½ teaspoons Dried oregano
  • ¼ Cup Chopped fresh basil leaves
  • Kosher salt and pepper to taste

Instructions

  • Heat the avocado oil over medium heat in a heavy bottom dutch oven.  Add in the diced onion, bell pepper, and garlic.  Sauté until soft, about 8 minutes.
  • Add in the diced chicken, season with salt and pepper, and cook until the chicken is browned on all sides.  add in the tomatoes, capers, oregano, and basil.  Simmer, uncovered, until the chicken is cooked through.  10-15 minutes.  
  • Season with salt and pepper to taste.  Serve with a side salad, zucchini noodles, or spaghetti squash.

Jennifer's tips

6 WW Freestyle points; 7 Net Carbs
  • Freezer and slow cooker instructions: throw all of the ingredients into a freezer bag or bowl and freeze for up to 2 months.  When you are ready to eat the meal, let it thaw overnight, and cook in the slow cooker on high for 4 hours, or low for 8 hours.
  • to make this recipe 1 WW point, use chicken breast instead of thighs and reduce the oil to 1 tablespoon
Servings: 6

Nutrition per serving

Calories: 355kcal | Carbohydrates: 10g | Protein: 39g | Fat: 20g | Saturated Fat: 1g | Trans Fat: 3g

Keto Teriyaki Chicken

Ingredients

Instructions

  • Heat the avocado oil in a large skillet over medium-hi heat.  Add the chicken and sauté' until cooked through...about 8 minutes.
  • In a medium bowl, combine the soy sauce, sugar substitute, garlic, ginger, water, and xanthan gum.  Whisk to combine.  Pour the sauce into the skillet with the chicken and reduce the heat to medium.  Continue cooking for a few more minutes until the sauce thickens and coats the chicken.
  • Serve topped with sesame seeds and sliced green onions for garnish.

Jennifer's tips

  • Serve with steamed cauliflower rice for a quick side dish.  I like to buy the already riced cauliflower in the frozen section of the grocery store.
Servings: 5

Nutrition per serving

Calories: 316kcal | Carbohydrates: 0g | Protein: 44g | Fat: 15g






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