Low-carb chicken fricassee

Low-carb chicken fricassee

Chicken fricassee is a saucy, sautéed dish with tender chicken. Packed with veggies and flavor this slow-simmering staple can also be made in the slow cooker for a hands-off meal. Perfect over some cauliflower rice or diced avocado.

Low-carb chicken fricassee

Chicken fricassee is a saucy, sautéed dish with tender chicken. Packed with veggies and flavor this slow-simmering staple can also be made in the slow cooker for a hands-off meal. Perfect over some cauliflower rice or diced avocado.
USMetric
6 servingservings

Ingredients

Chicken fricassee
  • 2 tbsp 2 tbsp avocado oil or coconut oil
  • 1 1 large yellow onion, dicedlarge yellow onions, diced
  • ½ lb 225 g carrotcarrots
  • 4 4 celery stalk, dicedcelery stalks, diced
  • 4 4 garlic clove, mincedgarlic cloves, minced
  • 2 2 bay leafbay leaves
  • 3 tsp 3 tsp salt
  • 2 tsp 2 tsp ground cumin
  • 1 tsp 1 tsp ground black pepper
  • 2 tsp 2 tsp dried oregano
  • 1 tsp 1 tsp garlic powder
  • 3 lbs 1.5 kg skinless boneless chicken thighs
  • 1 cup 225 ml chicken broth
  • 1 cup 225 ml tomato sauce
Cauliflower rice
  • 2½ lbs 1.1 kg cauliflower
  • 4 oz. 110 g butter
  • ¾ tsp ¾ tsp salt

Instructions

Instructions are for 6 servings. Please modify as needed.

Chicken fricassee

  1. Heat a large pot over medium heat. Add avocado oil, onion, carrots, celery, garlic and bay leaves.
  2. Sauté, stirring often for 10 minutes until the onion is translucent and fragrant.
  3. Add all of the seasonings and stir well.
  4. Add the chicken, broth and tomato sauce. Stir well and cover the pot with a tight-fitting lid. Allow to simmer for 45 minutes, stirring occasionally.
  5. Once the chicken is fall-apart tender, use two forks to break up the thighs into shreds or chunks of chicken. Stir well. Keep hot while you prepare the cauliflower.

Cauliflower rice

  1. Using a grater or grater attachment on a food processor, shred the cauliflower.
  2. Melt butter in a skillet. Add the cauliflower and cook over medium heat for 5-10 minutes or until the riced cauliflower has softened a bit. Add salt while frying. You can also cook the grated cauliflower in the microwave. Put it in a glass bowl, cover with plastic wrap, and microwave it for 5-6 minutes. Mix in the butter and let it melt. Serve with the chicken fricassee.

Slow-cooker instructions

If you are making this in the slow cooker, transfer the vegetable mixture to the slow cooker after Step 3, stir in the chicken, broth and tomato sauce. Set to cook on high for 6 hours.

Tip!

You can also use chicken drumsticks or varied chicken parts, but if you are using bone-in meat, you will have to cook longer on the stove top. A good way to tell it is ready is when you can easily tear the meat away from the bone.

Meal prep

This recipe makes a big batch, and it freezes well, the perfect addition to your low-carb meal prep.

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7 comments

  1. Sheree Huskey
    Wondering if there is another veggie with fewer carbs that one could substitute for the carrots? I was told that they contain too much starch/sugar. Thank you!
    Reply: #2
  2. Kristin Parker Team Diet Doctor

    Wondering if there is another veggie with fewer carbs that one could substitute for the carrots? I was told that they contain too much starch/sugar. Thank you!

    Yes, this would be too high carb for keto; this is a recipe from our moderate low carb collection.

  3. marlen
    It has 14 g of carbs, is it per servings or for the whole recipe?
    Reply: #4
  4. Kristin Parker Team Diet Doctor

    It has 14 g of carbs, is it per servings or for the whole recipe?

    All of our recipes list the nutrition information per serving. This is one of our moderate low carb recipes.

  5. Cindi McLelland
    Do the 14g of carbs include the cauliflower rice?
    Reply: #6
  6. Kristin Parker Team Diet Doctor

    Do the 14g of carbs include the cauliflower rice?

    Yes, the nutrition information accounts for all of the listed ingredients.

  7. Joan
    This was absolutely delicious....
    I changed it a bit:
    I used thighs.
    I did the sauteing on top of the stove then put the chicken in pot and put covered, in a 350 oven, for about 1hour.
    (I used a cast iron pot.)
    When done I put thighs(still whole) under broiler to crisp up. Meanwhile, I cooked down the liquid to thicken a bit then added cream....great gravy!

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