I adapted a recipe a friend posted to make it keto friendly and I made it in a slow-cooker. The results were so marvelous! This is very rich so you don't need a huge bowl to fill you up but you'll wish you had more room!
Keto Slow Cooker Hungarian Chicken Paprikash with Dumplings
1 (4 lb.) whole chicken (about 2.32 lb. cooked chicken meat) 2 cups chicken broth 2 tbsp high heat oil (avocado, grape seed, etc.) (I use this brand) 1 lg. onion, chopped 3 tsp. seasoned sea salt (I use this brand) or Lawry salt 2 tbsp. paprika 1 cup sour cream (I use this brand) 1 cup zero fat plain Greek yogurt 1-1/2 tsp. glucomannan powder (I use this brand) or xanthan gum or to desired thickness* FOR THE DUMPLINGS: 20 oz. cauliflower florets or riced cauliflower 2 cups almond flour (109gm each) (I use this brand) 4 med. eggs 10 tsp. coconut flour (3 tablespoons plus 1 teaspoon)* (I use this brand) 3 tbsp. psyllium husk powder (I use this brand) 1 tsp. unrefined sea salt (I use this brand) 1/2 tsp. non-GMO, baking powder, Gluten free and grain free if needed (I use this brand) 1/4 tsp. garlic powder
1. In a large skillet over medium heat, cook onion in oil until onion is translucent, not browned. stirring often. Take off heat. Stir in the paprika.
Add the chicken and lightly brown with the onion/paprika mixture, add additional oil in small amounts if needed or add little water to prevent burning.
2. Add chicken broth and season salt to a large 6 quart slow cooker. Transfer the browned chicken to the slow cooker, spooning the onion mixture over the top. Cover and cook on High 4-5 hours or until chicken is tender and shreds easily with a fork. Carefully remove chicken from slow cooker to a rimmed baking dish, cool enough to remove meat from the bones. Remove meat from bones, shredding if desired (discard skin and bones or save for soup); return meat to slow cooker.
3. In a medium bowl, place the sour cream (and yogurt, if using); sprinkle glucomannan over the top and whisk in. Do not pour all the gulcomannan in a lump on top or it won't dissolve smoothly. It must be sprinkled on top. Stir into chicken mixture. Cover and cook on High until thickened, 30 minutes or so.
4. Meanwhile, prepare the dumplings: Bring a large pot of water to a boil or turn oven on to 350F.
In a food processor, combine cauliflower, almond flour and eggs; process 2-3 minutes or until mostly smooth and slightly "fluffy." In a separate bowl, combine coconut flour, psyllium, salt, baking powder and garlic powder; mix well. While processor is running, pour coconut flour mixture through feed tube. Process 30 seconds, scrape bowl and process 30 seconds longer. Mixture should thicken to a thick and slightly sticky muffin batter texture. If it is too thin, slowly add coconut flour, 1 teaspoon at a time until mixture achieves that texture. Different brands of coconut flour absorb moisture differently.
5. Drop small scoops into simmering water and cook, uncovered 6 minutes or until dumplings float to the top, psyllium may form jelly like strands, in the water, this is normal. Do not boil water however. Remove cooked dumplings, with slotted spoon. drizzle with oil and set aside or dumplings may be scooped onto parchment paper and baked covered, about 20 minutes. Cover and keep warm until chicken is finished.
6. To serve, spoon dumplings into serving bowls, top with about 3/4 cup Chicken Paprikash mixture (for 10 servings or 1 cup for 8 servings). Season with freshly ground black pepper.
Nutrition Facts Serving size: 1/10 of a recipe (11.3 ounces). Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutrition information calculated from recipe ingredients.
Amount Per Serving Calories 535.59 Total Fat 33.66g Saturated Fat 8.37g Cholesterol 164.78mg Sodium 888.99mg Potassium 530.29mg Total Carbohydrates 15.84g Fiber 7.54g Sugar 4.78g Protein 44.25g