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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
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
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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Browse similar recipes by category
- Course > Main Dish
- Main Ingredient > Meat > Poultry > Chicken > Breasts
- Preparation > Time to Make
- Preparation > Equipment > Crock-Pot
- Occasion > To Go... > Potluck
- Occasion > Everyday
- Dietary > Kosher
- Dietary > Lighter Fare > Healthy
- Dietary > Low in... > Low Cholesterol
- Dietary > Low in... > Low Sat. Fat
- Dietary > Low in... > Low Calorie
- Dietary > Low in... > Reduced Carbs > Very Low Carbs
Featured Reviews for This Recipe
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.
From: *everydaymom*
On Aug 13, 2004
This was very easy to make, however, my husband and I found it to be very bland. Next time I would use something a little more flavorful. But, I think the onions and zucchini were a great choice of vegetables.
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!
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!
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