Keto Diet

Keto Slow Cooker

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:

Ingredients:

  • Organic Skinless Chicken Thighs
  • Onion
  • 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%

 

 

 

 

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