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Nutrition Facts
Serving Size 1 (415g) Recipe makes 4 servings
Calories 272
Calories from Fat 112		(41%)
Amount Per Serving		%DV
	Total Fat 12.5g	19%
	Saturated Fat 2.1g	10%
	Monounsaturated Fat 4.8g
	Polyunsaturated Fat 4.6g
	Trans Fat 0.0g
Cholesterol 68mg		22%
Sodium 680mg		28%
Potassium 935mg		26%
Total Carbohydrate 11.3g		3%
	Dietary Fiber 3.8g	15%
	Sugars 4.9g
Protein 30.4g		60%
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Crock Pot Chicken Paprika -- Low Carb

Recipe #60339 | ½ day | 10 min prep | add private note

⁽¹¹⁾ RATE IT NOW Print Recipe

By: Mirj
Apr 18, 2003

Low carbing it? This makes a great supper, and it's so easy just to prepare in the morning and it's ready when you come home hungry for supper! I've doubled the recipe and froze the chicken breasts in single servings to just pop in the microwave.

SERVES 4 (change servings and units)

Ingredients

4 boneless skinless chicken breast halves
4 medium zucchini, sliced
1 medium onion, peeled and sliced
1 cup water
3 tablespoons oil
2 tablespoons paprika
1 teaspoon salt

Directions

1
Place 4 chicken breasts in the bottom of the crock pot.
2
Sprinkle with half of the paprika.
3
Then, cover with a layer of zucchini and onions.
4
Add the oil, then sprinkle generously with the rest of the paprika.
5
Pour the cup of water into the crock pot (down the side to not wash the paprika away).
6
Cook on low temperature 6-8 hours.

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Featured Reviews for This Recipe

From: Chef #519903

On Sep 9, 2009

I found the chicken tender and the juice from the onions and whatnot tasty but I think the zucchini being a bland vegetable left me wanting something a little more exciting. Maybe a different choice of vegetables might help. I may try it again with my own variations because it was definately EASY. Thanks for posting

0 people found this review helpful

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From: aaquwaa

On Oct 15, 2008

This was missing something for me. I kept adding garlic powder and stuff. It was also very watery, served over rice. Loved the concept though. Maybe if I had thickened the sauce.

1 person found this review helpful

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From: Miss Annie

On May 3, 2003

Mirj, thanks for posting this wonderful recipe. I am having to change some cooking habits for DH, and this one is A-1! I used chicken breast halves that had bones, and cooked it 6 hours. The chicken was moist, the zucchini still looked bright, and the sauce was way too good to be healthy. LOL! This one goes into my tried and true book, 'cause I will surely be making this again. Thanks!

9 people found this review helpful

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From: Janette1

On Sep 17, 2005

A little bland for me but my husband loved it. I left out the oil and used chicken stock instead of the water. It's an easy, low fat hassle free dinner!

4 people found this review helpful

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