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A mouthwatering spicy low carb slow cooker chicken and vegetables dish.
2 tbsps paprika
1 tsp salt
2 tbsps olive oil
4 breasts, bone and skin removed chicken breasts and thighs
1 <span class="measurestring" title="cup (8 fl oz)">cup</span> chicken stock
1 cup mushrooms, sliced
3/4 cup chopped onions
2 cups chopped baby zucchini
Brown chicken breasts and thighs in olive oil in a pan on the stove.
Slice baby zucchini and onion into bite sized pieces.
Place chicken at the bottom of the crockpot. Sprinkle half the paprika over.
Cover with onion, baby marrow and mushrooms.
Add the remainder of the olive oil and paprika. Salt to taste.
Pour the chicken stock down the side of the crockpot so that it spreads evenly under the chicken.
Cook on low for 6-8 hours.
Note: for a slightly spicy variation add about 2 teaspoons chili powder or masala and 3 fresh green chillies with seeds intact.
in 1 serving of Crockpot Chicken.
, 10% carbs, 63% protein.
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