Ingredients:

Chicken (breasts, legs, thighs, whole, any type you want)
1/2 cup Vermouth (dry)   
Sprig of Rosemary
Salt & Pepper

Cooking Instructions:
Salt & pepper your chicken to taste, place in crock pot & pour vermouth over.
Place sprig of Rosemary on top. Turn on LOW for 5-8 hours.

Serving Suggestions:
This chicken is good served with brown rice and green beans
You don't need much Vermouth, just for flavor, the chicken will cook in any amount.

  Tip:
You can use frozen chicken. To get the golden look just pop the chicken under
 the broiler for a few minutes.

Carbohydrates= trace amount, not enough to count

Ingredients:

5 lbs Roast
24-oz. jar of Greek salad peppers (pepperoncini)
Garlic (see tip)
    
Instructions:

Place the roast into Crock Pot.
Dump entire jar of peppers and liquid over it.
Cook all day on low, about 10 hours or 5 to 6 hours on high


  Tips:
1. Original recipe calls for garlic slivers in slits in roast
but you can use chopped garlic.


2. If you use the 32 oz. jar of peppers you get lots more gravy and yummy peppers!


3. The vinegar in the peppers breaks down the fibers in the meat
so you can use the cheapest cuts and it will still be tender.

Serves: 10
Carbohydrates Per Serving: 3g

 

 Ingredients:

1 pound skinless, boneless chicken thighs or breast
1 1/2 cups frozen whole kernel corn (see tip)
3/4 cup chopped red-skinned potato (1 large)
1/2 cup chopped onion (1 medium)
1/2 cup chopped celery (1 stalk)
3 tablespoons Dijon-style mustard (optional)
1/4 teaspoon black pepper
1/8 teaspoon garlic powder(optional)
2 1/2 cups vegetable juice
1 14-ounce can reduced-sodium chicken broth

Instructions:

 Cut chicken into small bite-size pieces.

 In a 3 1/2- or 4-quart slow cooker combine chicken, corn, potato, onion,
 celery, mustard, pepper, and garlic powder.
Pour vegetable juice and chicken broth over mixture in cooker.
Gently stir once.
 Cover and cook on low-heat setting for 8 to 10 hours or on high-heat
setting for 4 to 5 hours.


  Tips:
1. To lower the carbohydrates substitute another vegetable for the corn
and/or the potatoe e.g, squash, carrots, cabbage, turnip,
 or any low carb vegetable of your liking.

2. Soak cut potatoes in water for 15 minutes or more to get rid of the starch.
Rinse until water is clear.

Serves 6

Carbohydrate: 21g

Ingredients:

1 1/4 lb salmon fillet
1 tsp chopped chives
1/2 cup chopped celery
1 bay leaf
1/4 tsp onion powder
1/2 tsp salt
1/2 cup apple juice (see note)
1/2 cup water
1 Tbs lemon juice

Instructions:

Lay salmon fillets in crockpot.
Sprinkle chives, celery and bay leaf beside salmon.
Stir remaining ingredients together in bowl. Pour over salmon.
Cover and cook on Low for 3-4 hours or on High for 2 hours.
Cook until salmon flakes with fork. Discard bay leaf.

   Tip: Wild samon is the best type of salmon to eat.
Wild Salmon is a great source of Omega 3 Oils,
eating 2 to 3 servings a week is good for the heart.

Note:
Since different brands of apple juice have different amounts of carbs you will
have to check which one is best for you.This is where the carbs will be coming from
in this recipe. If you omit the apple juice the carb count will only be a trace amount,
not enough to count.

Ingredients:

1/2  of a medium head cabbage, cut into wedges (about 12 ounces)
1  medium onion, sliced and separated into rings
1  4 1/2-ounce jar (drained weight) sliced mushrooms, drained
2  tablespoons quick-cooking tapioca
2  to 2 1/2 pounds meaty skinles chicken pieces (breast halves, thighs, and drumsticks)
2  cups purchased meatless spaghetti sauce
Grated Parmesan cheese
 

Directions:

In a 3-1/2- to 6-quart slow cooker, combine cabbage wedges, onion, and mushrooms. Sprinkle tapioca over vegetables.
Place chicken pieces on vegetables.
Pour spaghetti sauce over chicken.

Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for
  3 to 3-1/2 hours. Transfer to a serving platter. Sprinkle with Parmesan cheese.
 

Makes 4 to 6 servings.

Carbohydrate 20g