Crock Pot Recipes!!!

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  • Kait1215
    Kait1215 Posts: 61 Member
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    bump :) love my crock pot too
  • Snglmomof2
    Snglmomof2 Posts: 7 Member
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    bump!!
  • jnlynn
    jnlynn Posts: 101
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    bump
  • genablue
    genablue Posts: 52 Member
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    bump.......love love love the crock pot!
  • amandacochran15
    amandacochran15 Posts: 112
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    They call it Crock Pot Soup, I think of it as more of a Chicken Chili

    Can of Rotel
    Can of Corn
    Can of Black Beans (drained and rinse)
    2 frozen chicken breast
    8 oz cream cheese (I use the 1/3 less fat)
    1 Packet Dry Ranch Dressing
    1 Tablespoon Cumin
    1 Teaspoon onion powder
    1 Teaspoon chili powder

    Put all ingredients in crock pot and cook 6-8 hours.
    Shred chicken, and enjoy!!

    If serving 4 ppl, it comes to approx 380 calories a serving.

    One cup of this ( for lunch) has really low calories... but beware if you're watching sodium. The sodium is extremely high. It is very yummy if not!!
  • Eshades
    Eshades Posts: 30 Member
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    Bump
  • aunienue
    aunienue Posts: 416
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    bump
  • marsellient
    marsellient Posts: 591 Member
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    Love my crockpot, especially in winter. Check Canadian Living's website ( recipes online) for some great recipes. Latest new one I tried was yummy butter chicken. It made the house smell fantastic, and made enough sauce to put some in the freezer for another time.

    http://www.canadianliving.com/food/slow_cooker_butter_chicken.php
  • jutymo
    jutymo Posts: 162 Member
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    They call it Crock Pot Soup, I think of it as more of a Chicken Chili

    Can of Rotel
    Can of Corn
    Can of Black Beans (drained and rinse)
    2 frozen chicken breast
    8 oz cream cheese (I use the 1/3 less fat)
    1 Packet Dry Ranch Dressing
    1 Tablespoon Cumin
    1 Teaspoon onion powder
    1 Teaspoon chili powder

    Put all ingredients in crock pot and cook 6-8 hours.
    Shred chicken, and enjoy!!

    If serving 4 ppl, it comes to approx 380 calories a serving.

    I make this all the time and it's great on tortillas too. It's already on my menu for next week!
  • clowermom
    clowermom Posts: 52 Member
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    I've made this a couple of times and it is delish! In fact, it's cooking right now for tonight's dinner!


    Mexican Crockpot Creamy Chicken

    Ingredients:
    20 oz. Boneless Skinless Chicken Breasts (this is about 5 breasts, I put mine in frozen)
    1/2 cup of salsa
    1 bag frozen sweet corn
    1 can of black beans, drained and rinsed
    1 can of Rotel Diced Tomatoes with Green Chilies
    Chili Powder (to taste)
    Salt & Pepper (to taste)
    1/2 block of cream cheese (I use 1/3 fat free)

    Directions:
    Put chicken in crock pot and cover with all ingredients except for cream cheese.
    Add in chili powder and S & P to taste. I sprinkle it all on the top and add more later if needed.
    Cook for 3-4 hours on high, 7-8 hours on low.
    Shred the chicken and mix it all in along with the cream cheese until melted. Let cook for another 15-20 minutes until heated through.
    Serve over rice or in tortillas as tacos/burritos.
    Top with some shredded lettuce, diced tomatoes, onion.

    Makes 14 – ½ cup servings.
    Nutrition info for recipe only:
    131 Calories per serving
    15 Carbs
    3 Fat
    12 Protein

    I recently tweaked this recipe by using 1 c. of salsa (instead of 1/2 c.), 2 cans of black beans (instead of 1). And I usually add a bit more cream cheese than what the recipe calls for.

    The nutrition information is based on the recipe, not my alterations.
  • AlmstHvn
    AlmstHvn Posts: 378 Member
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    bumpity-bump!
  • Baloo
    Baloo Posts: 116 Member
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    bump
  • fitacct
    fitacct Posts: 239 Member
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    I absolutely love my crockpot and use it during all seasons. In winter, it makes the best soups and stews and, in summer, I use it to keep the the kitchen cooler (and the oven OFF!).

    The following recipe was adapted from one found on food.com to include less sodium and fat:

    Crockpot Peanut-Curried Chicken

    2 lbs boneless skinless chicken
    1 small onion
    1 garlic clove
    1 tablespoons olive oil (or peanut oil)
    1 packet sodium-free beef broth seasoning (Herb Ox)
    2 - 3 tablespoons curry powder
    1 tablespoon minced ginger
    3 tablespoons peanut butter
    1 tablespoon chopped cilantro
    4 ounces no-salt-added chicken broth (Kitchen Basics)
    1 cup hot water
    white pepper
    salt (optional...the peanut butter and curry are salted)
    7 ounces light coconut milk
    cornstarch, and water to thicken (use 1/4 cup water and 3 tablespoons cornstarch, about)

    Directions:


    Cut chicken into cubes, and sprinkle pepper and salt (optional).

    Slice onion in julienne, and mash garlic. Heat oil in a small sauteé pan and brown garlic and onion. Set aside.

    Mix hot water with beef seasoning packet and peanut butter, until both have dissolved/melted. Combine this with the light coconut milk, curry, ginger, cilantro and chicken stock.

    Put chicken in crock pot. Top with onions and garlic, and then with liquid mixture.

    Cook on low heat for about 6-7 hours, or until cooked through and tender.

    Add cornstarch slurry to thicken as desired. Cook an additional 20-30 minutes.

    Serve over steamed rice (jasmine), with additional chopped cilantro and peanuts to garnish (optional).
  • Kristy713ckm
    Kristy713ckm Posts: 54 Member
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    Bump (just learned this week what that means!).

    Always happy to learn of great CROCK POT recipes with normal ingredients, YUMMY and yet low cal!

    Thanks everyone for sharing. I only know how to make basic beef stew with a McCormick's packet!
  • stellcorb
    stellcorb Posts: 294 Member
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    bump
  • crystal8208
    crystal8208 Posts: 284 Member
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    bump!
  • Bergiere
    Bergiere Posts: 39 Member
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    Slow Cooker Meaty Italian Spaghetti Sauce

    2 lb bulk Italian pork sausage or ground beef
    2 large onions, chopped (2 cups)
    2 cups sliced fresh mushrooms (6 oz)
    3 cloves garlic, finely chopped
    1 can (28 oz) Muir Glen® organic diced tomatoes, undrained
    2 cans (15 oz each) tomato sauce
    1 can (6 oz) tomato paste
    1 tablespoon dried basil leaves
    1 teaspoon dried oregano leaves
    1 tablespoon sugar
    1/2 teaspoon salt
    1/2 teaspoon pepper
    1/2 teaspoon crushed red pepper flakes

    1 Spray 5-quart slow cooker with cooking spray. In 12-inch skillet, cook sausage, onions, mushrooms and garlic over medium heat about 10 minutes, stirring occasionally, until sausage is no longer pink; drain.
    2 Spoon sausage mixture into cooker. Stir in remaining ingredients.
    3 Cover; cook on Low heat setting 8 to 9 hours.

    I found this recipe on the Betty Crocker site - http://www.bettycrocker.com/recipes/

    I used 90% ground beef, but left out the mushrooms and red pepper flakes because I don't like them.

    It's awesome! Very meaty but not overly saucy, which I love!
  • bzmommy34
    bzmommy34 Posts: 229 Member
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    major bump!
  • alexisvance331
    alexisvance331 Posts: 1
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    My mom does and english cut roast in the crock pot.

    1. Cut the fat off the roast
    2. Cover in a package of Lipton's Onion soup mix (this isn't necessary, but it gives the roast a great flavor)
    3. Slice 1 whole tomato and place it on top of the roast
    4. Wrap the roast in foil and place in the crock pot ( DO NOT PLACE ANY WATER IN THE CROCK POT)
    5. Cook on low for around 6 hours or until tender and falling apart

    It seems weird not placing any water in the crock pot; however, the tomato gives it all the moisture it needs. I don't even like beef, and I will eat this roast all by itself! YUMM
  • emalbright
    emalbright Posts: 46 Member
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    Love to use the crockpot! These recipes sound delish!

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