Today I have two flavorful low carb recipes for you made with chicken broth. One is Balsamic Rosemary Chicken made in the slow cooker and the other is a Honey Cinnamon Carrot Mash. Both are perfect for the summer because you do not have to heat up the house, but good enough to eat year-round! After the recipe, please stick around for the giveaway near the bottom of the post.
Sometimes I feel like my cooking suffers in the summer because I avoid the oven, so I do not heat up the house. It seems like we have a very short list of grill and stovetop meals that are in frequent rotation. Other simple low carb recipes include my 2-ingredient Instant Pot Chicken, my Kielbasa Cabbage Skillet, and my Sweet Potato Hash.
I am always in search of new recipes to add to the mix. I have been doing some experimenting lately and have come up with two fantastic recipes with simple ingredients that are easy to make. The chicken is made in a slow cooker. The carrot mash utilizes a steamer.
Balsamic Rosemary Chicken
The ingredients for this recipe are simple! Other than a quick chop of the onion, it is a dump and cook recipe.
Honey Cinnamon Mashed Carrots
2 pounds Carrots
2-3 Cups of Swanson Chicken Broth
3 tablespoons butter
2 tablespoons heavy cream
1 tablespoon honey
1 teaspoon cinnamon
Peel and slice the carrots. Place in a steamer basket. Put the chicken broth into the bottom of the steamer. The chicken broth will infuse into the carrots as they steam. Steam the carrots until they are soft.
Place the carrots into a heat resistant bowl, add the butter and mash. Add the heavy cream and mash more. Drizzle on the honey, sprinkle the cinnamon and mix thoroughly. Serve.
I love cooking with chicken broth, so I was thrilled to see that Swanson now sells a 6 pack of their 32-ounce cartons! I love the idea of bulking up so we will not run out. The 6 pack of Swanson Chicken Broth can be found in the soup aisle of your local Sam’s Club.
Do you love Sam’s Club as much as I do?
What is your favorite summer slow cooker recipe that uses chicken broth?
- Red Onion
- 1/2 cup Balsamic Vinegar
- 1 cup Swanson's Chicken Broth
- 2 cloves Garlic, minced
- 1 tsp dried Rosemary
- Chicken Thighs
- salt & pepper
- Cut 2 thick slices of onion and place in the bottom of slow cooker with the mushrooms.
- In a separate bowl mix the balsamic vinegar, broth, garlic, and rosemary.
- Pour into slow cooker.
- Cover the onion and mushroom with all of the broth mixture.
- Generously salt and pepper the chicken thighs. Layer them over the onion and mushrooms.
- Place on lid and cook on low for 6-8 hours or high for 3-4 hours.
Amount Per Serving: Calories: 58 Total Fat: 2g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 21mg Sodium: 185mg Carbohydrates: 5g Net Carbohydrates: 0g Fiber: 0g Sugar: 3g Sugar Alcohols: 0g Protein: 4g