Low Carb Crock Pot Chicken Picatta

I made this in my 5 quart slow cooker.

This low carb crock pot chicken piccata (excluding the parmesan condiment) has about 4 g. of net carbs and 343 calories per cup of chicken breast with 1/4 of the veggies.

Ingredients:

4 chicken breasts
1/3 cup diced fresh tomato
4 tablespoons of melted salted butter
(1) 14 ounce jar of quartered artichoke hearts drained (packed in water, not oil)
1/4 cup of capers (drained)
5 large garlic cloves chopped
1/2 teaspoon of pepper

Grated parmesan cheese

Directions:

Combine all of the ingredients in your crock pot (except the parmesan).

Cook on high 3 hours or until the chicken is fully cooked (an internal temperature of 165 degrees).

Remove the chicken.  Remove the vegetables with a slotted spoon. 

Spoon a quarter of the veggies and a bit of the sauce over each chicken breast and top with grated parmesan cheese. 

Add salt to taste if desired. 

Tips:

The key to cooking delicious (and not dry and stringy) chicken breasts in a slow cooker is to fully cook them, but not overcook them!

5 large cloves of garlic may seem like a lot, but honestly you don’t even taste the garlic once it is cooked.

I had leftovers the last time I cooked this.  I diced it and used it the next day for a quick stir fry and it was awesome! 

I really like artichokes.  Sometime I like to add 2 cans of artichokes to this dish.  That raises the carb count an additional 2.25 g. of net carbs per serving. 

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Comments

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