It is hard to name this recipe because it has so many possible variations. Basically it is meat and veggies in a pot with a gravy-like sauce. It can be low-carb; it can be low-fat. It can be almost anything you want it to be. It is gluten-free and my version is dairy-free but you could also use milk (or your favorite milk substitute) in place of the broth for a more creamy sauce.
I used pork chops in this recipe and mostly low-carb veggies like celery and peppers. I did throw in some potatoes but avoided eating them myself. If you are eating THM, that would make it an S meal. If you used a low-fat meat like white-meat chicken and some more carb-y veggies like carrots, it could be an E. One thing I love about this recipe is that you can use frozen meat. I never remember to defrost ahead of time!
Crockpot Meat and Veggies
5-6 frozen pork chops
3 tbsp butter (omit if making an E)
2 cups natural chicken broth (or your favorite milk or milk substitute)
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp thyme
1 tsp salt
1 tbsp glucomannan (divided)
2 cups chopped veggies such as celery, peppers, . . . pretty much whatever you like
1. Melt butter in a saucepan. Add salt, spices and broth. Heat to boiling. Add 1 tsp glucomannan slowly while whisking. Continue stirring until mixture begins to thicken. Remove from heat.
2. Place meat in crockpot. Pour gravy over top. Cook on low for 4-6 hours. About 2-3 hours before you want to eat, check the consistency of your mixture. The meat shoudl be mostly cooked and may even be falling apart. If it is, just help it along a little by shredding it with a couple of forks and you will end up with somehting liek a thick stew. If the mixture is too thin, whisk in up to 2 tsps additional glucomannan. Now is the time to add the veggies as well.
The result is like a thick stew:
You can see the meat has come apart. If you still have big chunks (and don’t want them), you can easily shred them with two forks.