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You won’t believe the simple, pantry-friendly ingredient swaps we used to make our Low Carb Slow Cooker Apricot Meatballs. This recipe is perfect for a quick weeknight supper fit for the entire family.  

Before scrolling down to the recipe, be sure to read my easy tips for making your recipes low carb, keto friendly, lower sodium, and delicious.

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We would like to thank SWEPCO and Drug Emporium in sponsoring this post.

Where to Shop for Low Carb Ingredients

Before I go over ingredients, know the items used in this recipe can be found at many of your local supermarkets and Drug Emporium. Many of you know my love of Drug Emporium stores. Not only does Drug Emporium have amazing prices (often the cheapest in town), I work with this amazing company in putting on Low Carb Food Demonstrations and product selection for shelves. No Drug Emporium in your town? No worries, you will be able to find the items at your local supermarkets. 

Why use a slow cooker?

Slow Cooker. We love using the slow cooker in the Skinny Louisiana kitchen. Not only is the slow cooker easy to use, it is safe (no open flame), and energy efficient. Slow cookers consume as little as 150 watts per hour at a low setting and cut electricity cost for cooking by half. (and yes, I love to save money).

Slow cookers range in tons of shapes and sizes, but my personal slow cooker is a  6 quart Crock Pot since I can set the time and go!!!

This three ingredient recipe continues our love for meatballs.  We take a stroll down the apricot trail with simple switches including the use of a light dressing for heart-healthy purposes and sugar-free preserves to lower the carbs.



  • 3/4 cup light Catalina dressing Or Primal Kitchen BBQ Sauce (we used Primal Kitchen)
  • 1 12.75 jar sugar-free apricot preserves (look for those made with stevia)
  • 1 32 oz. pkg. frozen fully-cooked turkey meatballs (watch carbs)


  • Combine all ingredients in slow cooker.
  • Cover and cook on low for 2-3 hours.
  • Serve.

Yield: 6 large or 12 bite-size meatballs.

Nutrition Facts per Serving:

Calories: 130. Total fat: 8g. Saturated fat: 2.5g. Cholesterol: 35mg. Sodium: 420mg. Total carbohydrate: 5g. Fiber: <1g. Sugar: 4g. Protein: 8g.


Carb count exclude sugar alcohols. New carb count is determined with the equation total carbohydrate – total fiber – sugar alcohol.

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This recipe was developed and copyright by culinary dietitian Shelly Marie Redmond. She is the author of Skinny Louisiana…in the Kitchen and Skinny Louisiana…in the Slow Cooker. She practices out of Eberhart Physical Therapy which she co-owns with her husband Greg. In her spare time, she watches Snapped and Investigation Discovery.