I am going grocery shopping today.

I think I'm leaning toward the "Crockpot Pizza Soup" to try next. Should I reduce some of the liquid ingredients for a thicker consistency?

So, only cook on low this time?

Thanks for the assistance!

I just noticed the recipe with cream of mushroom soup...what brand are you using? I thought most of these had sugar/corn syrup and flour/thickeners that made the use of this item in LC cooking a bit high carb...

Just curious...

Campbell's Cream of Chicken and Mushroom Soup only has 7.5 carb for the entire can.

Kevin is right, the Campbells' cream of chicken and mushroom is the best alternative and it tastes just as good.

Athena, You might try reducing some of the liquid if you want it thicker. Or you can use some xanthum gum or guar gum added to it to thicken. Personally, I like the xanthum gum best. I always cook on low since I work night shift, I usually put my meal in , in the morning before I go to bed, so that it is ready to eat when I wake up that night. I've never used the crockpot on high. My weird hours and busy schedule make it hard for me to be around the house for 4-5 hours at a time, awake. My mother has this uncanny thing about wanting me to take her shopping on a whim at random times, and then we are gone for hours!!! So Im a low heat kinda girl for the crockpot!

I have been experimenting with the crockpot recently (i bought a small one to use at work or for smaller meals). So here is a easy lunch that turned out quite well.

Small shrimp (I buy the 100-150 count at Super Walmart a big bag is under $5)
Tilapia fillets
Butter
Garlic Pepper

I did rinse the shrimp under warm water to remove some of the ice first. I sliced butter into the bottom of the crockpot then placed the shrimp on top of that and sprinkled with garlic pepper placing the tilapia fillets on top with more garlic pepper.

I really liked this meal and it cooked well on low from 7:30am until my lunch at 11:30 ~ perfect timing. The only issue I had was I misjudged how much butter to use and could have gotten away with using less.

there is a book called "the low carb slow cooker"

I think you can get it on amazon. It has stuff in there that you would never have thought about doing in a crock pot.

I think that's the cookbook already tried (see the first post)...too carby, most of those recipes.

Anybody here actually post those recipes in the Recipes section? That's where most people look for recipes and will be SO happy to find them.

Also, a quick mini-search of the various "Contents of...(Main Meals, Quick Meals & Snacks, Soups & Sauces)" produces several crockpot recipes, as does a search of this Kitchen Talk area, which has several discussions of crockpot methods and links...

Hope this is helpful.

here's the nutrition label: i'm pretty sure the can is a 10 oz can condensed so the the carb count would be higher if you use more than half a cup....or am i not understanding? This is not the prepared nutrition count right? Do you subtract the fibre number and then that would reduce the entire contents to around 7 grams? i'm confused... it would be 3 grams (7-4 fibre grams) per half cup and loosely measuring the contents as about 1.25 cups around 7 grams total?
Campbell’s® Condensed Soups

Cream of Chicken and Mushroom Soup

Nutrition Facts*

Amount Per Serving (serving size) = 1/2 cup condensed



Calories 80
Total Fat 6g
Sat. Fat 2g
Trans Fat 0g
Cholesterol 10mg
Sodium 830mg
Total Carb. 7g
Dietary Fiber 4g


Sugars <1g
Protein 3g
% Daily Values**

Vitamin A 10%
Vitamin C 0%
Calcium 0%
Iron 0%


Whoo HOo!! I'm a lobster

Just a thought, Deb, but maybe the American can is a different recipe?

Deb, those counts are for the condensed soup only. The label states you get 2.5 servings per can so the math is as follows 7 carb - 4 fiber = 3 carbs x 2.5 servings = 7.5 carbs for the can.

...and you mathemeticians make fun of us chemists!

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