What to do when snowed in? Fire up the slow cooker!
Roads were to crazy to make it into my office so I had to fire up the home office. I originally had other plans for my keto diet that needed a grocery store run so I had to make due with what I had in the fridge. I did have some chicken thighs so I improvised a Mexican flavored chicken bowl, similar to what I would have made in a skillet with beans and rice non keto style. I had most of the ingredients I needed and it turned out great so I thought I would share what I did with not all that many ingredients.
Here is what I had to work with:
- Organic Skinless Chicken Thighs
- El Pato sauce with jalepeno
- Birds Eye Riced Cauliflower
- Avocado, Romaine, Jalapenos and Cheese for toppings.
I placed the chicken, onion and a couple of cans of El Pato sauce in the crockpot. I had two packages of skinless chicken thighs so I threw them all in (12pcs) so I would have some extra for the week. I used a couple of cans of the El Pato because of the amount of chicken I put in.
I have a couple of crock pots and I have noticed a variable especially in the low setting. With this one my chicken thighs where done and nice and tender in about 4 hours on the low setting.
After the chicken was done I put it on top of a 1.5 cups of Birds Eye Riced cauliflower and added my favorite toppings – For a throw together dish it turned out super yummy!
I have been using the “Lose it” app on my phone and it seems fairly accurate with estimating macros and gives a nice pie chart to look at when you are recording your day. I entered my meal in and this is the Keto estimate. (probably not perfect but gives me a good idea on this meal)
Fat 45.1 grams (The avocado helped get me to this number)
Carb 11.8 grams
Protein 33.7 grams
Macros percentages – Fat 69%|Protein 23%|Carb 8%