Yes You Can Convert Your Low Carb Recipes To Your Slow Cooker

Perhaps you've been on a low carb diet for a while and have quite a collection of recipes. That's great. You may have even converted some of your own higher carb recipes to low carb recipes already. That's great, too.

Now you've decided to get your slow cooker out again. But, when you look at your recipes, you're wondering if there is any way you can make the same dishes in your slow cooker that you made in the oven or on the stove top.

Yes, there are ways to convert your favorite low carb recipes so you can enjoy the convenience of your slow cooker AND your low carb lifestyle. Let's take a look at a few things to keep in mind when using your slow cooker to create the low carb meals you already love.

Watch the Liquids

Probably the most important thing to keep in mind is the liquid content. The slow cooker is made to create more liquid rather than evaporate liquid. If a recipe is quite watery already, you will make it more watery if you add the same liquid you did in the stove top recipe. You will want to use less liquid in most recipes in most cases. If you are making a dish that requires cooking down, you won't get the same results. When a recipe calls for a reduction in liquid, you could scoop out some of the liquid, pour it in a saucepan, and reduce it on the stove top. There are ways to make it work. You just have to plan ahead.

Lean Protein Problem

We love our lean proteins, I know. But, in the slow cooker, you have to remember that you'll need plenty of moisture to cook those lean proteins without drying them out. Again, that's where the increased liquid comes in. The lid on the slow cooker is designed to produce condensation, dripping moisture into the contents. This helps keep meats moist, but you will have to add liquid when you use lean meats as it has very little moisture itself. Just remember when you're cooking lean meats for a long period of time at low heat, it will need a little help to stay moist and tender.

Spice and Seasoning Spike

The most surprising difference in crockpot cooking to me is the seasoning. If you add the same amount of seasoning you would in a recipe you make on the stove top, then cook it in the slow cooker, chances are you will experience a bit of overload on the taste buds. Herbs and spices tend to intensify during the long cooking time required in the slow cooker. You will want to start by cutting your seasonings, including salt and pepper, in half during cooking. Then taste and add more just before serving if you wish. Fresh herbs are especially susceptible to this intensifying of flavor. Some may even get bitter. Better safe than sorry - just add them at the end.

Browning and Sauteing

This is a personal preference. I know the idea behind the crockpot is to throw all the ingredients in together, turn it on, and walk away. And, I know that many of your regular recipes probably call for browning meat and sauteing onions, celery, and other vegetables. The truth is, browning and sauteing can improve the look and flavor of the ingredients when using the crockpot.

 For the same reasons you brown and saute for an oven or stove top recipe, you'll want to do the same before you put the ingredients in the slow cooker. I know this is one area where you may not want to change your regular recipe instructions. Go ahead and get out your skillet and do the same method, then put it in your slow cooker and carry on.

Many recipes you enjoy on your low carb diet can be tweaked to work in your slow cooker as well as on the stove top or in the oven. Whether you have stir-fry recipes, grilled specialties, favorite casseroles, or delicious soups, stews, or chowders, give your recipes a try in your slow cooker. If you keep in mind these few differences in cooking methods, the end result will be delicious and satisfying.