Crock Pot Recipes

Aosborne1989

Hi all!

I really love using my Crock Pot, but it seems most of my recipes are very heavy, high calorie comfort foods. Do you have any healthy crock pot recipes you love?

Thanks!

auddii

This thread had a ton of great recipes: http://community.myfitnesspal.com/en/discussion/758287/crocktober-break-out-your-crock-pot-recipes-for-october

lucys1225

These are two of my favorites

The only changes I made were to go with 99% ground turkey or chicken and I omit the potatoes.

http://www.slenderkitchen.com/sunday-slow-cooker-turkey-picadillo/

and

Mexican Crockpot Soup

Ingredients:
1 Tbsp olive oil
2 lbs boneless chicken breasts (I used three)
1 ½ cups chopped red onion
1 ¼ cups chopped red bell pepper
¾ cup chicken broth
¼ cup chopped cilantro
1 Tbsp Cumin
2 Tbsp chopped chipotle chile in adobo
6 cloves of garlic, roughly chopped
2 (28oz) fire roasted tomatoes
1 (4 oz) chopped green chiles, undrained
Salt and pepper

Instructions
Heat a large skillet and brown the chicken in the olive oil.
Add everything except the cilantro in the crockpot and stir it up
Cook on low for 6-7 hours
Shred chicken

*All of that makes the crockpot really full. After I shredded the chicken I added a lot more broth. I also added a bunch of zucchini and put in on high for an hour. If you don’t want to wait the hour, just sauté some zucchini (or any other vegetable) and throw it in. Add the cilantro.

BringingSherriBack

Here are a couple of my favorites:

Buffalo chicken

2.5-3 lb bag of frozen skinless boneless chicken breasts
16 oz bottle of Frank's Buffalo Sauce (I use the brand from the Dollar Tree)

Just put the chicken in the crockpot and pour 1/2 the bottle of sauce over it. Cook on high 4-6 hours or low (6-8) hours. Then shred the chicken and pour in remainder of sauce, stirup and let cook about an hour more.

Great served on low carb tortilla with a bit of cheese and lowfat ranch dressing.

Taco Junk

1 pound ground beef, browned and drained
1 can refried beans (can use pinto beans instead, but the refried beans give it a creamier, thicker texture)
1 can nibble corn
1 can chili tomatoes
1 -16 oz jar salsa
1 packet taco seasoning
1 packet dry ranch dressing mix

Combine everything in the crockpot and heat on low for a couple hours.

Great served with tortilla chips, on a low carb tortilla with a little cheese and sour cream, or over a salad for low carb taco salad.

Queenmunchy

This is a HUGE thread we have on crockpot meals:
http://community.myfitnesspal.com/en/discussion/372359/bring-your-crockpot-slow-cooker-recipes/p1

The hand's down, favorite crockpot meal in my house is Carne Guisada. It's the best beef stew I've ever tasted in my life, and make that aji picante sauce - it brings it over the top.

Chicken Enchilada soup is a close second. We use chopped zucchini in place of beans.

I make this Chicken Cacciatore with mushrooms probably once every six weeks. I keep it frozen in portions at all times. My husband thinks it's the best, and I eat it for lunch pretty often at work.

Turkey picadillo - and it's referenced above by someone else. I also make this and freeze. Sometimes if I'm super hungry, I pull a cup and mix it with sauteed cabbage for "crack"slaw

This Chicken Tikka Masala - easy and really good, plus freezer friendly.

White bean soup cheap and more flavorful than you'd think (freezer friendly).

This Thai coconut chicken soup is also really good and has a lot of vegetables in it - good for the freezer. The only thing is I hate to bring it to work because I don't like the smell of fish sauce permeating my office, lol.

Aosborne1989

Thanks everyone! Great suggestions!

WinoGelato

lucys1225 wrote: »

These are two of my favorites

The only changes I made were to go with 99% ground turkey or chicken and I omit the potatoes.

http://www.slenderkitchen.com/sunday-slow-cooker-turkey-picadillo/

and

Mexican Crockpot Soup

Ingredients:
1 Tbsp olive oil
2 lbs boneless chicken breasts (I used three)
1 ½ cups chopped red onion
1 ¼ cups chopped red bell pepper
¾ cup chicken broth
¼ cup chopped cilantro
1 Tbsp Cumin
2 Tbsp chopped chipotle chile in adobo
6 cloves of garlic, roughly chopped
2 (28oz) fire roasted tomatoes
1 (4 oz) chopped green chiles, undrained
Salt and pepper

Instructions
Heat a large skillet and brown the chicken in the olive oil.
Add everything except the cilantro in the crockpot and stir it up
Cook on low for 6-7 hours
Shred chicken

*All of that makes the crockpot really full. After I shredded the chicken I added a lot more broth. I also added a bunch of zucchini and put in on high for an hour. If you don’t want to wait the hour, just sauté some zucchini (or any other vegetable) and throw it in. Add the cilantro.

So on the Mexican Crockpot Soup - I do a slight variation on this to get two meals out of one.

Day 1 - I put 6-8 frozen boneless chicken breasts in the crockpot with some seasoning (like the ones you have above) and/or a jar of salsa (green or red). Cook on low for 6-8 hours (frozen chicken breasts is the only way I can get chicken to go all day in crockpot without being dry). Shred about half the chicken and use some of it for dinner that night for burrito bowls over rice, or on top of salad, or taco filling, or enchilada filling.

THEN I take the rest of the shredded chicken and put it back in the crockpot, add a can of corn, can of rotel, some diced onions, more seasoning, maybe a can of black beans... and a quart of chicken broth. Stick the whole crock in the fridge overnight.

Day 2 - put it back on low heat and voila - tortilla soup for dinner, and I haven't had to clean up the crockpot yet!