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Bring your crockpot/slow cooker recipes

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  • chandramiller68chandramiller68 Posts: 188Member Member Posts: 188Member Member
    Made this one yesterday, adapted from the original (non-slow cooker) recipe from no recipes.com (norecipes.com/blog/2010/02/08/japanese-curry-rice-recipe-video/). This is one of the all-time Japanese and Japanese-American comfort foods.

    Japanese style chicken curry (makes 6-8 servings)

    2 Sweet Onions
    4 Carrots
    4 Small Yellow Potatoes
    1 Apple
    2 lb Chicken Breast
    4 Cups Water
    1 Tsp Garam Masala
    1 Tbsp Coarse Sea Salt
    1 Cup Frozen Peas
    + Curry Roux (see below)

    Thinly slice onions, cut carrots and potatoes into chunks, and put the veggies in the slow cooker. Core and peel apple and finely grate into the cooker. Place chicken breasts on top, and season with salt and garam masala (or you can substitute curry powder). Pour in the water, and cook on low for 6 hours

    Just before the 6 hours is up, make the Roux

    Curry Roux:

    1/4 cup butter
    1/4 cup flour
    2 Tbsp Garam Masala (or Curry Powder)
    3 Tbsp Tonkatsu Sauce (or Worchestire Sauce)
    2 Tbsp Ketchup

    Over medium low heat melt butter and stir in flour to make Roux. When smooth, add Garam Masala and let toast for 10 minutes. Remove from heat and stir in the sauce and ketchup.

    Take chicken out and shred using two forks and return. Take a cup of the liquid from the slow cooker and mix into the roux and then pour back into the slow cooker. Add the peas and let it cook for another hour.

    Serve over rice or noodles.

    This sounds really yummy!
  • NaptownbabiNaptownbabi Posts: 259Member Member Posts: 259Member Member
    Any Low sodium, or without the canned/packet soup? I need to cut sodium way down for me and my family.
  • anntoureillesanntoureilles Posts: 18Member Member Posts: 18Member Member
    And yes, I use radishes instead of new potatoes. Once a radish is boiled, it takes on the flavor of a new potato or whatever you're boiling it in and is much lower in carbs

    Excellent tip! I love roasted radishes but have never considered using them as a replacement for potatoes in a stew or pot roast. So great to learn a new trick!

  • anntoureillesanntoureilles Posts: 18Member Member Posts: 18Member Member
    Any Low sodium, or without the canned/packet soup? I need to cut sodium way down for me and my family.

    Amy's makes some organic, low sodium soups. They are generally in the "health" or "organic" section. Also an excellent low sodium canned chili
  • Sarahb29Sarahb29 Posts: 948Member Member Posts: 948Member Member
    KaciWood19 wrote: »
    cream cheese chicken:

    1 package dry italian seasoning mix
    1 package low fat cream cheese
    1 package low sodium cream of chicken soup
    I do about 3 boneless skinless breasts cut up into chunks

    cook on low 8-10 hours, serve over rice

    GREAT for a cold day.

    Oh my goodness I need this in my life
  • frankiem1207frankiem1207 Posts: 12Member Member Posts: 12Member Member
  • Once_supermanOnce_superman Posts: 8Member Member Posts: 8Member Member
    bump for later
  • TeaBeaTeaBea Posts: 14,062Member Member Posts: 14,062Member Member
    easfahl wrote: »
    Someone mentioned I can do plain sweet potatoes in the crock pot with no water. Do I just wash the potatoes and toss them in the pot? How long do I cook them and on what setting? Do they have to all be on the bottom of the cooker or can I just throw 5 potatoes in there to cook?

    I oil them a bit & wrap in foil (optional). Clean up is easier. 4 hours on high, 6-7 hours on low.

    Here's a light Thanksgiving Sweet Potato Crock Pot Casserole

    Place peeled, cubed sweet potatoes in a 4-qt. slow cooker. In a small bowl, mix unsweetened applesauce, brown sugar (Splenda blend if desired) melted butter and cinnamon; pour over potatoes.

    Cook, covered, on low 4-5 hours or until potatoes are tender. If desired, sprinkle with pecans before serving. Serve with a slotted spoon. Yield: 8 servings.
    edited October 2016
  • mylifeisbeautifulmylifeisbeautiful Posts: 292Member Member Posts: 292Member Member
    It is NOT a good idea to put frozen meat in the crock pot. The temperature rises too slowly to prevent bacteria from growing. Put in defrosted meat or partially cook the meat on the stove before putting in pot. This is especially true for chicken. It's unfortunate that the first comment here advises people to use raw chicken :/
  • just_Tomekjust_Tomek Posts: 7,212Member Member Posts: 7,212Member Member
    It is NOT a good idea to put frozen meat in the crock pot. The temperature rises too slowly to prevent bacteria from growing. Put in defrosted meat or partially cook the meat on the stove before putting in pot. This is especially true for chicken. It's unfortunate that the first comment here advises people to use raw chicken :/

    False.
  • agbmom556agbmom556 Posts: 683Member Member Posts: 683Member Member
    I found a good price on beets this past week. I cook them in my crock pot and use them as a salad during the week.

    Take 2 bunches of beets (I use regular and golden beets)
    scrub them. If they have the stems attached cut those off. (I leave about 2 inches of stems on the beets. If you cut them too short the beets liquid will drain out.)

    Dry the whole beets and rub vegetable oil, and coarse salt on top.

    put 2 layers of foil in crock pot. (enough to cover on all sides and fold over)
    add beets and fold the top of the foil.

    cook 4 hours high.

    let cool
    put on gloves and peel off skin then slice the beets and add a couple of tablespoons of balsamic vinegar.
    Done

    *do not throw away the tops of the beets. wash them well, and chop them up. Saute with a little garlic and olive oil.
    Enjoy.


  • agbmom556agbmom556 Posts: 683Member Member Posts: 683Member Member
    One last note. If regular beets are too strong for you try golden beets. They are sweet and mild. :)
  • Kate7294Kate7294 Posts: 786Member Member Posts: 786Member Member
  • SueSueDioSueSueDio Posts: 4,796Member Member Posts: 4,796Member Member
    I made this yesterday and it was very tasty!

    http://www.organizeyourselfskinny.com/2014/09/19/slow-cooker-chicken-divan/

    Chicken, rice, cheese, onions and broccoli, basically. I divided mine into eight 1-cup portions, although you could probably get away with the 3/4-cup portions the recipe suggests - depends on how hungry you are! It came out to 384 cals per serving with my ingredients, and it was delicious! Even my generally-non-committal son said he really liked it. :)
  • lizandrashawlizandrashaw Posts: 169Member Member Posts: 169Member Member
  • Deanne182Deanne182 Posts: 18Member Member Posts: 18Member Member
  • CAC10456CAC10456 Posts: 113Member Member Posts: 113Member Member
  • mcfish618mcfish618 Posts: 48Member Member Posts: 48Member Member
    Whole turkeys are super cheap right now. Find a small bird and you can cook the whole thing in the crockpot or buy a frozen turkey breast if you only like white meat.
    http://www.foodnetwork.com/recipes/trisha-yearwood/slow-cooker-pulled-turkey.html
  • aChuisle_moChroiaChuisle_moChroi Posts: 5,160Member Member Posts: 5,160Member Member
    I just tried this recipe for Crock Pot sausage and peppers using lean turkey sausage, all red peppers, and adding a little red wine and oregano. It was delicious!

    http://iowagirleats.com/2015/10/19/crock-pot-sausage-and-peppers/
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