Fall is just around the corner, which means the days start to get a little cooler (and shorter), and there’s a gradual shift from summer salads to savory soups and stews. Plus, with school in full swing, make-ahead meals that you can throw in a crockpot in the morning and feed a hungry crowd in the evening are especially popular. It’s even better if all these meals can fit in with your low-carb lifestyle while pleasing everyone’s palate. Fortunately, that’s perfectly possible.
Here’s a collection of some of my favorite low-carb recipes I love to make when the weather starts to cool down. Some of these low-carb recipes can be modified to cook in your slow cooker if you stick with these tips:
Reduce liquid by half. Since slow cookers stay covered the entire time your food is cooking, steam accumulates and any liquid that you add doesn’t evaporate, which means a dish that is supposed to thicken as it cooks may end up more watery when prepared in a slow cooker. Reduce the liquid by almost half from the original recipe. If the original recipe does not call for liquid, add ½ cup water or broth. If your dish is still a little too watery by the end of the cooking time, you can remove the lid to let the liquid reduce or remove the insert and finish on a stovetop.
Watch the clock. If the original cooking time for your recipe is about an hour, set your slow cooker to four hours on HIGH, and no more than six hours. If the original cooking time for your recipe is over an hour, you can set it for eight hours or more on LOW
You can take advantage of your favorite fall vegetables with this savory stew.
Low-carb comfort food at its best.
Soup’s on with this south-of-the-border favorite.
This is a long-time go-to low-carb chili recipe that also makes delicious leftovers.
Take Taco Tuesday to the next level with a Burrito Bar and all the fixings.