Slow Cooker Keto Chicken Paprikash | Keto Recipes | Keto Meal Prep

Slow Cooker Keto Chicken Paprikash | Keto Recipes | Keto Meal Prep

July 29, 2019 1 By William Morgan


Welcome to keto meals and recipes dot com
although chicken paprikash is usually made on the stovetop, I have adapted this keto version to be made in the slow cooker
The macronutrient ratio for this recipe is 4 to 1 with 6.4
grams of total carbs, 2 grams of dietary fiber and 4.4 grams of net carbs
per rather generous serving. A wonderful thing about this recipe is that it uses only a few simple ingredients
which, when done in the slow cooker, will transform into an incredibly flavorful,
comfort meal
so we begin with step 1 in a large skillet, or you could do it right in your slow cooker if it has the capacity:
set the heat to high and add the bacon fat. When the fat is sizzling, place the whole chicken leg,
skin side down, into the skillet. Brown until the chicken skin is
golden and crispy and then flip over and do the other side
then remove the legs from the skillet and set them aside for a moment
also,
if you’re using either pork belly or natural smoked bacon, cut it into small bite-sized pieces
place these pieces into the bacon fat and fry to a light crispy stage then scoop out and set aside
now for step 2: place the bacon fat that was in the skillet and
pour it into the bottom of the slow cooker
then arrange the prepared chicken legs on the bottom of the slow cooker. This time place the meat side down
authentic chicken paprikash requires that you use a bone-in chicken piece, so chicken breasts don’t really work that well. As
you can see, I nested the legs so that they are as flat as possible
on the bottom of my slow cooker. When doing this video, I had four very large chicken legs
but sometimes it may take five or six smaller ones to get the correct weight
I then tossed the prepared pork belly or bacon pieces over the chicken
Sprinkle your seasoning on top. The order does not matter
but I started with my sweet Hungarian paprika. If you use smoked paprika, it will have a very different flavor: a stronger and smokier flavor
next, I sprinkled the 1 tablespoon of salt
the salt will really bring out the flavor in this recipe but do adjust to your own taste. Add the pepper and
again adjust to your own taste
then the onions, which I cut into small wedges, and the coarsely chopped garlic
Next, I added the bite-sized green peppers, or capsicum as my friends from the UK and Australia would call them
I found that a few bits of pork belly had been hiding so these stowaways go into the pot, too
then I added the whole Sun Marzano tomatoes
but I made a mistake so I had to cut up the whole tomatoes into very small bits
usually when I focused better, I mash the tomatoes with my potato masher and then put that into the slow cooker
place the slow cooker lid on top and set the timer for about 8 hours
by the way, if you don’t want to do this first thing in the morning, you can do everything, up to the adding the water
stage, to the night before
just place the slow cooker liner pot with its lid into the
refrigerator. In the morning, put the pot back into the slow cooker unit and set the timer before leaving
when you get home
and the time is up, using your tongs, remove the chicken legs from the sauce and set them aside for a moment
Step 3 involves choosing which way you want to serve this meal: How it’s served depends on the region and each family’s preference
Version one is to take your whole chicken leg or part of one, if your chicken leg was very large
put it into a shallow bowl
then ladle a generous serving of the sauce and vegetables over the chicken. Add a dollop of fresh sour cream and decorate
with a few leaves of fresh basil or whatever herb you have on hand
The second way is to take the chicken legs out of the sauce and
remove the flesh and skin from the bone and shred into bite-size pieces
then place the coarsely shredded chicken meat into a bowl and ladle the sauce on top. As
before, I recommend a dollop of sour cream and a few strategically-placed fresh leaves for decoration
after all, we do eat with our eyes as well as our sense of smell and taste. A third way of serving this,
especially for younger children, is to puree the sauce so there are no large pieces,
especially the green pepper, which can be a little strong for small children, and ladle the smooth sauce
onto your plate and add your chicken pieces as with the other two serving methods
the sour cream and leaves for decoration
when you’ve served all your meat
you’ll notice that you have a fair bit of extra sauce, and this is really good because it can be used as a
base for several recipes, such as for stuffed peppers or
spaghetti squash, or with meatballs. today to give you just a few suggestions
So take this extra sauce and place it in a jar and put it in your freezer until you need it next time
chicken paprikash is often served with a side dish of broccoli
I would recommend my roasted broccoli with parmesan and lemon and usually followed by a chocolate dessert
and I’d like to recommend here my keto chocolate cake with coffee mousse
but you can mix and match your side and dessert as you choose
I would also like to mention that in a future video I will show you how I made some corn bread-like dumplings
that I sometimes serve with this chicken paprikash
until next time, I hope you enjoyed this recipe
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the link for both of the above
recommendations, as well as the written recipe for this video, will be available in the description below