Healthy Crockpot Recipes

kkooge · March 2014

bump for later - thanks!

plumsparkle · March 2014

definitely bumping!!

Jade0529 · March 2014

I use my slow cooker all the time. You can adapt pretty much any recipe for it, and substitute in a reasonable way for some of the liquid component. Use a milk in place of cream (almond, soy, cow) or yogurt. Dairy is usually added at the end to prevent curdling
Apple sauce, or fresh juices can go in as well. For example I just made a cauliflower, potato mix with freshly juiced Papaya. It added some nice sweetness and the healthy components of the Papaya. Slow cooking is great because you don't need a "fat" component to cook. So all fats off the meat and you don't need oils to cook. Get creative!

raleyclub · March 2014

So Simple and Good!!!

You have to follow this recipe. When you start the rice, it will seem like you didn't add enough and want to add more. Don't. If you do, it will be dry.

Chicken and Rice

All from memory....it is that easy.

Stir together:

1 can Campbell's Cream of Mushroom soup

1 can Campbell's Cream of Celery soup

1 can Campbell's Cream of Chicken soup

ADD:

1 cup of rice (I've used both white and brown rice. I've even used minute rice and it worked!)

STIR TOGETHER AND ADD TO THE CROCK POT

ADD:

3 or 4 skinless, bonless breast of chicken on the top.
Salt and pepper to season chicken.
****I like to "pound" on my chicken with a cooking hammer-like utensil to make it more tender

COOK

If you will be cooking it all day, cook it at a low setting for several hours. When you get home...

DINNER!!!!

It is really good. Chicken pounded or not is very tender. Rice has a great flavor from the soups.

CEThornton · March 2014

these all sound so awesome!!
here's two of my favorite:

Crock pot Chicken Tikka Masala (not exactly authentic but very good!)

8 boneless, skinless chicken tenderloins, or about 5 boneless, skinless chicken breasts (about 3 lbs.)
1 large onion, diced
4 cloves of garlic, minced
2 tbsp. fresh ginger, minced
1 (29 oz.) can of tomato puree
1 1/2 cups plain nonfat yogurt
2 tbsp. olive oil
2 tbsp. Garam masala
1 tbsp. cumin
1/2 tbsp. paprika
2 tsp. salt, or to taste
3/4 tsp. cinnamon
3/4 tsp. fresh ground black pepper
1-3 tsp. cayenne pepper (depending on your heat preference)
2 bay leaves
1 can non-fat evaporated milk (not sweetened condensed)
3 tbsp. cornstarch
Chopped parsley or cilantro, for topping

1. Place everything up to the bay leaves in a large bowl. With a spatula, stir to combine everything and make sure the chicken is coated well.
2. Gently place the mixture in the insert of the crockpot and add the two bay leaves.
3. Cover and cook for 8 hours on low (or 4 hours on high).
4. When done, in a medium bowl, whisk together non fat evaporated milk and corn starch, then pour the mixture into the crockpot and gently stir. Let cook an additional 20 minutes to thicken up.
5. Serve hot over a bed of brown rice.
6. Store leftovers in an airtight container in the fridge for up to 5 days.

about 560 cal's for 6 servings over a little over 1/2 C. brown Rice each... bon apetite

Greek Chicken Pita's Via Crock pot Magic

1 Medium Onion, Sliced
1-2 Cloves Garlic
1lb Boneless Chicken Breasts or 1lb Boneless Thighs (trimmed)
1.5 tsp. Lemon Pepper
0.5 tsp Dried Oregano
0.25 tsp Ground Alspice
4 Pita pocket Breads (8 pockets)
0.5 C. Plain nonfat Greek Yogurt
1 sliced or diced tomato
0.5 C. Chopped Cucumber
1 Med. Bell Pepper, Thin Sliced

1. In slow cooker, combine onion, garlic, chicken, lemon pepper, oregano, and allspice; mix to coat chicken.
2. Cover and cook on LOW for 4-6 hrs.
3. Heat pita bread as directed on package. Meanwhile, remove chicken from slow-cooker and shred using two forks.Return chicken to now OFF slow cooker
4. To serve, stir yogurt into onion and chicken mixture. Spoon Mixture into warm pita pockets. Top with tomato, cucumber and bell pepper strips.

serves 4. Approx 440 calories for 2 pita pockets (1 whole pita)

Bonus! not a slow cooker recipe but so easy and quick...

Wonder Pot pasta

1 pkg Sweet Italian Turkey Sausage (5-6 links)
3 cloves garlic
1 small onion
1 bunch asparagus (cleaned and cut to bite sized pieces)
{or whatever veggies you like or have on hand... I've used broccoli, peas, edamame, and a whole bunch of other stuff}
1 Box whole wheat pasta (penne is my fave)
2 cups Chicken Broth
1 can petite diced tomatoes
1 can non fat or 0 fat evaporated milk
a handful of Parmesan cheese
handful of shredded cheddar (1/4 c.

Cook the sausage mostly through then add diced onion, asparagus and garlic and cook until onion begins to be translucent. add 2 c. chicken broth, box of pasta, tomatoes, and evap milk. bring to a boil and time it for about 12-14 minutes. once the timer goes off top the pan with the cheese mixture and turn the burner off. let it sit for about 5 minutes to let all the cheese melt. VOILA!! one pot dinner for the family in about 25 minutes. You can use whatever veggies everyone likes!

6 servings, approx 492 cal a serving.

CEThornton · March 2014

My favorite quick crockpot recipe:

Slice up one medium Granny Smith apple and line bottom of crockpot
Top with 1-2 turkey breasts
Cover with another layer of apple slices
Add 1 can of cranberry jelly

Cook on low 8-10 hours

I serve mine with steamed vegetables. It's like a turkey dinner without all the fuss!

Bump, going to try this one tomorrow!

I'm salivating at my desk right now!! would whole cranberries work too??

patrickblo13 · March 2014

Anyone slow cook a Ham? Do you use a picnic or spiral ham?

ascrit · March 2014

BlessedHeart · March 2014

*Bump*:flowerforyou:

sandra80 · March 2014

I use a lot of recipes from skinnytaste.com that are crockpot recipes as well as from this book http://www.amazon.com/Crock-Pot-The-Original-Slow-Cooker/dp/B0091X8A6I

Cathalain · March 2014

In for lunch ideas. These would be great to take with me for lunches during the week. Hopefully they freeze well! Thanks for the recipes. :flowerforyou: