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Today I have two flavorful low carb recipes for you made with chicken broth. Perfect for the summer because you don't have to heat up the house, but good enough to eat year around! 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 don't heat up the house. It seems like we have a very short list of grill and stove top meals that are in frequent rotation. I'm always in search of new recipes to add to the mix. I've 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 Thighs

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Prep Time: 15 minutes
Cook Time: 3-8 hours
Keywords: slow-cooker entree chicken
Ingredients
- Red Onion
- Mushrooms
- 1/2 cup Balsamic Vinegar
- 1 cup Swanson's Chicken Broth
- 2 cloves Garlic, minced
- 1 tsp dried Rosemary
- Chicken Thighs
- salt & pepper
Instructions
1. Cut 2 thick slices of onion and place in bottom of slow cooker with the mushrooms.
2. In a separate bowl mix the balsamic vinegar, broth, garlic, and rosemary.
3. Pour into slow cooker.
4. Cover the onion and mushroom with all of the broth mixture.
5. Generously salt and pepper the chicken thighs. Layer them over the onion and mushrooms.
6. Place on lid and cook on low for 6-8 hours or high for 3-4 hours.
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Honey Cinnamon Mashed Carrots

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Ingredients
- 2 pounds Carrots
- 2-3 Cups of Swanson Chicken Broth
- 3 tablespoons butter
- 2 tablespoons heavy cream
- 1 tablespoon honey
- 1 teaspoon cinnamon
Instructions
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.
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