crock pot protein

ddiestler

My wife and I just started following a low carb plan. I am amazed how simple it is, and I don't feel deprived of eating. Does anyone have any good crockpot protein recipes they could share. I am a social worker and work crazy hours and my wife does not cook. I'd like to throw it in and go.

Thanks in advance,
Dawn

GabyBaby916

Throw in a pork shoulder with some chopped veggies and 6-7hrs later (low heat), the pork is so tender you can shred it with a fork.
You can do the same with chicken or beef, just vary your seasonings to suit.

Alliwan

I just made a delicious soup with ground beef, cumin, zucchini, bell pepper, garlic and beef broth. put a dollop of sour cream on top when your done. for me I put it over cauliflower rice and for the non-lc in the house, I put it over brown rice. Even my very picky daughter loved it!

there is a cookbook out there called 300 low carb slow cooker recipes by Dana Carpender less than $15 on amazon and has some very awesome recipies!

ea101367

My favorite is to put in 2 frozen chicken breasts and sprinkle with taco seasoning (watch for added sugar) and top with 1 cup salsa. delish!!
I have also lately just added salt and pepper and when I get home top the breasts with bacon bits, sour cream, cheddar and green onion. put in oven to melt the cheddar! Yum

Golightly17

This Cuban pot roast is sooo good. Thankfully for me easy too.

http://www.ibreatheimhungry.com/2013/10/cuban-pot-roast-recipe-low-carb-gluten-free.html

Cuban Pot Roast Recipe – Low Carb and Gluten Free
Yield: 10 servings

Serving Size: approximately 1 cup

A low carb Cuban Pot Roast recipe in the style of Ropa Vieja.

Ingredients

2.5 – 3 lb boneless chuck roast
1/2 cup salsa verde
1/2 cup canned chopped green chilis
1 cup diced tomatoes
2 Tbsp dried onion flakes
1 tsp garlic powder
1/2 cup red and yellow peppers cut into strips
1 tsp salt
2 Tbsp ground cumin
1 Tbsp ground coriander
1 tsp dried oregano
1 Tbsp chili powder
1/2 tsp black pepper
2 Tbsp apple cider vinegar
Instructions

Generously season the roast with salt and pepper. Sear in a hot pan until browned on all sides. Place the meat in the bottom of a 5qt crock pot (slow cooker). Add the salsa verde, chilis, and tomatoes to the pan you seared the meat in. Deglaze and bring to a boil. Pour over the meat in the crock pot. Add the onion flakes, garlic, peppers, salt, cumin, coriander, oregano, chili powder, black pepper, and apple cider vinegar and stir. Cook for 4hrs on high, or 6hrs on low (or until the meat is tender). Shred the meat and serve with your choice of toppings.
Notes

Approximate nutrition info per serving: 271 calories, 19g fat, 2g net carbs, 20g protein