My husband Terry has done SO well on this Consistently Keto program! He has lost weight, belly fat, aches and pains, and he’s satiated all the time. But there is one problem we have worked on and that is a skin issue, which pretty much drives him crazy. It’s not that physically noticeable, but the itching is horrible. He has been to the dermatologist, who just said “it is old skin”! No! We won’t accept that! He has a small med when it gets bad, but we are so against meds and would rather find out what is causing it, and of course, I’m suspecting a food or a supplement, yet it could be something in the environment. He has tried essential oils, sun-light therapy, food elimination like dairy and definitely sugar and processed carbs. My skin issues of hives and itching are completely gone!
We have read and studied the Carnivore Diet a lot, which is only eating animal products – all meats, fish, eggs, cheese, butter and fat from animals. There are so many reports of really successful healing, so we shall see!
This recipe is definitely one of those recipes. It is so simple, which most Carnivore dishes are, and so easy with a couple of ways to prepare it. You know me, I will always figure out the easiest, yet most delicious way! We love this recipe and it is definitely filling and satiating! Hope you will try this! You won’t be sorry! Enjoy!
Slow Cooker Shredded Chicken w/Creamy Cheddar and Bacon
Servings: 4
Carbs: 1
Ingredients:
½ cup chicken broth or bone broth
½ cup heavy cream
2 ounces cheddar cheese, shredded (about ½ cup)
1 teaspoon fine sea salt (used smoked salt)
4 (6 oz.) boneless, skinless chicken breast halves, or 4 boneless, skinless chicken thighs
12 slices pork or beef bacon, diced
Place the broth, cream, cheese, and salt in a 4-qt. Or larger slow cooker. Stir well to combine. Add the chicken. Cover and cook on low for 6 to 8 hours or on high for 4 hours, until the chicken is fork tender.
Meanwhile, cook the bacon: Heat a large skillet over high heat. Place the diced bacon in the hot skillet and cook, stirring often with a wooden spoon, for 4 minutes, or until the bacon is crispy. Remove from the skillet, place on a paper towel-lined plate, and set aside.
Shred the chicken with two forks. Place the shredded chicken in serving bowls, and top with the creamy cheddar sauce from the slow cooker. Garnish with the bacon crumbles.
My way: Either cook your bacon in the skillet and save some of the fat in the skillet or bake in a 375 degree oven on a foil-lined cookie sheet until crispy, saving some of the bacon fat (1-2 tbsp) for the skillet. Add shredded rotisserie chicken, cream, cheese, and salt, (I did not add the broth because I was making one serving and I wanted to see if it needed it, but if you want it to be thinner, add the broth) and stir till it thickens. Top with crumbled bacon and enjoy! It’s only ONE carb!
Fat: 45; Protein 54; Carbs 1