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Ingredients8 h 10 m servings 237 cals
Original recipe yields 6 servings
- Combine red potatoes, corn, almond flour, thyme, oregano, garlic powder, onion powder, salt, and pepper in a freezer bag. Freeze until ready to use.
- Pour frozen red potato mixture into a slow cooker. Add chicken stock, coconut milk, and ghee.
- Cook on Low until potatoes are tender and flavors combine, about 8 hours.
Per Serving: 237 calories; 9.6 g fat; 36.4 g carbohydrates; 6.1 g protein; 12 mg cholesterol; 722 mg sodium. Full nutrition