Keto Chicken Heart and Mushroom Stroganoff

Oh EM gee, this is delicious! If you’ve never had chicken hearts, they taste similar to dark meat chicken, just a tad firmer. Like all organ meats, chicken hearts are rich in bioavailable nutrients, especially minerals (take a look at the RDA info below). If you are anemic, or low on energy, you probably need more organ meats. Since they are firm, they lend themselves well to slow cooking. This stroganoff is rich and earthy, with tons of mushrooms. The spices used give it a lot of pep-per! It turned out a little runnier than I would have liked, so I may be tweaking this recipe in the future. The flavors were so delicious, however, I really didn’t care about the consistency! I hope you enjoy this, too.

Chicken Hearts and Mushroom Stroganoff

Chicken Hearts and Mushroom Stroganoff


1 pound mushrooms, rinsed and halved
1 pound chicken hearts, cut into quarters
1/2 cup chopped onion
1/2 cup chicken broth
1 tablespoon minced garlic (about 3 -4 cloves)
1 tablespoon Dijon mustard
2 teaspoons sea salt
1 teaspoon ground black pepper
1/8 teaspoon cayenne pepper

6 ounces of cream cheese
1/4 cup chopped parsley, for garnish


Place mushrooms, chicken hearts, and onions in the crock of your slow cooker. In a small bowl, combine the chicken broth, garlic, mustard, salt, black pepper and cayenne. Stir until smooth and then pour over the ingredients already in the slow cooker. Stir. Top with cooker lid and cook on high for 2 – 3 hours or low for 4 – 6 hours, or until the chicken hearts are cooked through.

Place the cream cheese into blender. Strain out 1 cup of liquid from the slow cooker. With the blender on low, slowly add the liquid to the blender until smooth and creamy. Pour cream cheese liquid back into slow cooker and stir to combine. Ladel into bowls and sprinkle chopped parsley on top for garnish.

Serving suggestions: serve over Miracle Noodles, or cauliflower rice.

Yield: 5 servings

Nutrition info: 325 calories, 8 g carbs, 1.7 g fiber, 19 g fat, 30 g protein

RDA info: B12 112%, Riboflavin 62%, Niacin 31%, B5 41%, B6 22%, folate 25%, vitamin A 16%, vitamin C 22%, vitamin K 65%, copper 40%, iron 50%, manganese 19%, phosphorus 32%, potassium 16%, selenium 25%, zinc 50%

Slow Cooker Butter Chicken

Slow Cooker Butter Chicken

Butter chicken, or murgh makhani, is a classic Indian dish that typically takes hours and hours of prep and cooking attention to create. This slow cooker version captures the rich flavors and immense anti-inflammatory benefits of all the spices used in the original, however saves you hours of time in the kitchen.


4 skinless, boneless chicken thighs, cut into bite-sized pieces (I used skin-on, bone-in and left them whole – they were on sale!)

4 tablespoons organic butter

1 onion, minced

4 cloves garlic, minced

6 ounce tomato paste

1 tablespoon curry paste

2 teaspoons curry powder

2 teaspoons tandoori masala

1 teaspoon garam masala

1/8 teaspoon cardamom

1 teaspoon sea salt

1 14 ounce can coconut milk

1 cup plain organic, whole milk yogurt


  1. Place the chicken pieces in a large slow cooker. Add the butter, onion and garlic.
  2. In a small bowl, put the tomato paste, curry paste, curry powder, tandoori masala, garam masala, cardamom and salt. Slowly add the coconut milk, stirring as you go to mix well. Add the yogurt and stir well.
  3. Pour the coconut milk mixture on top of the chicken in the slow cooker and stir until mixed.
  4. Cook on low 6 to 8 hours (or high 4 to 6 hours), or until the chicken is cooked through and tender.
Blend spices with tomato paste, coconut milk and yogurt

Blend spices with tomato paste, coconut milk and yogurt

butter chicken 3 butter chicken 4 butter chicken 5

Prep Time: 15 minutes prep, 6 to 8 hours cooking time on low (or 4 to 6 hours on high)

Servings: 4

Copyright 2013, C. Freeman,

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