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Recipes Soups Poultry
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| Servings: | 6 |
| Author Notes: |
This recipe was given to us by our friend April S. Fields, author of the fabulous book 101 Low-Carb & Sugar-free Dessert Recipes. For some of April's informative low carb articles, check out the related links below. |
| Ingredients: |
2 pounds boneless chicken breast, cut into bite sized pieces or
2 cans chicken breast 2 cups finely chopped broccoli 1 bunch of scallions , chopped 4 ribs celery, diced 1 clove garlic, minced 1/2 cup butter 1 1 3/4 cups chicken stock 1 3/4 cups water 1 small can mushrooms, plus juice 1 can Cheddar Cheese soup 1/2 cup heavy cream salt & pepper to taste Optional Garnish: sour cream crushed red pepper |
| Instructions: |
Heat the slow cooker while you are preparing the vegetables.
Sauté the scallions, celery and garlic in butter just until al dente, add the fresh chicken and cook just until it begins to turn. If you are using canned chicken, just add to slow cooker with the rest of the ingredients. If you are using frozen broccoli, defrost in the microwave first. Stir to mix and cook on low for 5-6 hours. Garnish with sour cream and crushed red pepper if desired. Total Net Carbs: 36 |
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