Crock-pot Chicken & Tomatoes

Salt and pepper to taste

1 large onion, sliced

4 ribs celery, chopped with leaves

16 ounces whole button mushrooms

16 ounces brussels sprouts, ends cut off

3 cloves garlic, finely chopped

28 ounces whole tomatoes, mashed with a spoon and mixed with the following three herbs

1 tablespoon parsley

1 teaspoon oregano

1 teaspoon thyme

2 large chicken breasts

28 ounces crushed tomatoes

Layer the following in a crockpot and salt and pepper each layer: onion, celery, mushrooms, brussels sprouts, garlic mashed whole tomatoes mixed with parsley, oregano, and thyme, chicken breasts, and crushed tomatoes. Cover and cook on high or 6 hours or until the meat is falling apart.

Serve over cooked vegetables, salad greens, or just by itself. My family (who are not eating keto) eat it over noodles, so it’s a great dish for when everyone’s not on board with keto.

You may use thighs but the breast was delicious. Just add fat to the meat on your plate. Veggies and sauce have a wonderful flavor! I ate this for 3 days without getting sick of it!

Editor’s note: the recipe as given is low in fat so we suggest mixing about 2 tablespoons of oil into the sauce of each serving.

Serves approximately 6 people.

Per serving (with added fat): 32 g fat, 19 g net carbs, 24 g protein, 460 calories.

Submitted by Hélène Gómez

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