Got a slow cooker! Throw your best ideas/recipes at me! :)

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  • SisiAfrique
    SisiAfrique Posts: 2
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  • eej2979
    eej2979 Posts: 4
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  • ilikejam33
    ilikejam33 Posts: 252 Member
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    Thanks for the thread, I just got a slow cooker yesterday! Can't wait to use it.
  • Rabbit914
    Rabbit914 Posts: 246 Member
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  • bakerr1975
    bakerr1975 Posts: 64
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  • TheChangingMan
    TheChangingMan Posts: 73 Member
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    Neecie910 Posts: 11 Member
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  • MizzMalibu
    MizzMalibu Posts: 14 Member
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  • Hearts_2015
    Hearts_2015 Posts: 12,031 Member
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    http://www.skinnytaste.com/2009/02/crock-pot-santa-fe-chicken-425-pts.html

    Crock Pot Santa Fe Chicken

    Slow cooked shredded chicken with corn, tomatoes and black beans. Prepare the night before and turn your crock pot on in the morning for an easy weeknight meal. Low fat and low in points. Serve over rice with chopped scallions, fresh cilantro, fat free sour cream and reduced fat cheddar.

    Skinnytaste.com
    Servings: 8 servings • Size: 1 cup
    Calories: 190 • Fat: 1.5 g • Fiber: 5.6 g • Carbs: 23.1 g • Protein: 21 g

    Ingredients:

    24 oz (1 1/2) lbs chicken breast
    14.4 oz can diced tomatoes with mild green chilies (I use sodium free canned & fresh chilies)
    15 oz can black beans (I make my own black beans to save on sodium from the canned ones)
    8 oz frozen corn
    1/4 cup chopped fresh cilantro
    14.4 oz can fat free chicken broth (I use Trader Joe's Low Sodium)
    3 scallions, chopped
    1 tsp garlic powder
    1 tsp onion powder
    1 tsp cumin
    1 tsp cayenne pepper (to taste)
    salt to taste

    Directions:

    Combine chicken broth, beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in the crock pot. Season chicken breast with salt and lay on top. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Adjust salt and seasoning.

    Serve over rice or in a tortilla
  • tsign36
    tsign36 Posts: 14 Member
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    Salsa Beer Chicken


    1 Jar of green olives - rinsed a drained
    1 Bottle Salsa (I use medium heat)
    1 can of beer
    1-1/12 lbs boneless skinless thighs ( works best ) or boneless skinless breasts

    Cook on low 8 hours.... serve on a starch if desired or just on its own... delicious and super easy... and our dinner tomorrow night!
  • Sharona1958
    Sharona1958 Posts: 10 Member
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  • AngelicH57
    AngelicH57 Posts: 4 Member
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    Sounds wonderful, do you know the calorie count?
  • kathim429
    kathim429 Posts: 379 Member
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    Cream cheese Chicken Chili


    1 can black beans
    1 can corn, undrained
    1 can Rotel, undrained
    1 package ranch dressing mix
    1 tsp cumin
    1 Tbsp chili powder
    1 tsp onion powder
    1 8 oz package light cream cheese
    2 chicken breasts

    Drain and rinse black beans. Place chicken at bottom of pot, then pour out whole can of corn (undrained), rotel, and black beans. Top with seasonings and ranch mix. Stir together. Place cream cheese on top. Cover with lid and cook on low for 6-8 hours. Stir cream cheese into chili. Use 2 forks to shred chicken. Stir together and serve. (6 servings)

    I added the recipe on MFP, and it came to just under 300 calories per serving.
  • nis75p06
    nis75p06 Posts: 114
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    Today I'm making the lazy cook's version of Sunday Gravy (if you know that that is, you probably have an Italian Grandma!). Yes, I know it's only Thursday :)

    Run 3 onions, and handful of oregano, and a head of garlic though the food processor until minced
    Mix onion stuff with a can of tomato paste and a couple of spoonfuls of canola oil in a bowl and microwave for 5 minutes, stirring several times.

    Add onion mix along with a large can of drained diced tomatoes, a large can of tomato sauce, and a glass of red wine to slow-cooker.

    Nestle into the sauce base: 1lb each of hot Italian sausages and sweet Italian sausages, 1-1/2 pounds of skirt or flank steak, 1-1/2 pounds bone-in country style pork ribs (very well trimmed).

    Cook on low all day, 10-ish hours or so

    Remove meat, let sauce sit still about 5 minutes and skim off all the fat.

    Trim the beef and pork of any leftover fat and shred them. Cut the sausages into chunks

    Return meats to the slow-cooker along with a handful of chopped basil.

    And cook until re-warmed (maybe 10 minutes)

    Serve over pasta or vegetables of your choice - I like it over rigatoni as that is substantial enough to handle the sauce (wimpy angle hair or spaghetti need not apply) or over grilled vegetables.

    The recipe makes 6 qts (so make sure you have a LARGE slow-cooker!) and it freezes wonderfully. I portion it out into freezer bags, enough for 2 servings, and it makes great fast dinners for days when no one can get home in time to cook.


    edited for typos...
  • JBrown9538
    JBrown9538 Posts: 39 Member
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    Ginger Pulled Pork
    1 cup OJ (100% juice, no sugar added)
    1/4 cup low sodium soy sauce
    5 shakes hot sauce
    1 T Ginger puree
    1 tsp garlic puree
    Pork loin roast

    Mix together OJ, soy sauce, hot sauce, ginger and garlic in crock pot. Add pork loin roast.

    Cook on high for 3-4 hours.

    Add 1 or 2 tbsp. Honey to sauce.

    Make crisscross cuts in the roast, cook another half to an hour.



    Balsamic Chicken:
    4-6 boneless, skinless, chicken breasts
    2 14.5 oz can low sodium diced tomatoes
    1 onion thinly sliced (Not chopped)
    4 garlic cloves
    1/2 cup balsamic vinegar
    2 tblsp olive oil
    1 tsp each: dried oregano,basil, and rosemary
    1/2 tsp thyme
    ground black pepper and salt to taste

    Pour the olive oil on bottom of crock pot
    place in chicken breasts, salt and pepper each breast
    put sliced onion on top of chicken
    then put in all the dried herbs and garlic cloves
    pour in vinegar and top with tomatoes

    Cook on high 4 hours or low for 8 hours, serve over angel hair pasta.
  • MissySho
    MissySho Posts: 126 Member
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  • worthliving4
    worthliving4 Posts: 29 Member
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    Organic Clean Slow Cooker Chicken/Turkey Chili
    Ingredients
    • 2 lbs ground lean chicken or turkey - your choice • 2 (15oz) can of light red kidney beans - ORGANIC and LOW sodium or use fresh and
    soak over night
    • 2 (15 oz) cans of dark red kidney beans- ORGANIC and LOW sodium or use fresh and
    soak over night
    • 2 cups salsa - I used organic salsa from Trader Joes • 1 (6oz) can tomato paste - I substituted it for tube paste instead and used ORGANIC
    • 1 large yellow onion chopped - ORGANIC
    • 4 stalks celery, chopped - ORGANIC HEARTS
    • 1 green bell pepper, chopped - ORGANIC
    • 1 red bell pepper, chopped - ORGANIC
    • Chili powder, about 1/4 cup
    • 1 tablespoon Worcestershire sauce
    • 1 clove garlic, pressed - I increased this to 2 cloves
    • 1 tablespoon oregano - I used dried
    • 2 teaspoons cumin - dried
    • 1 teaspoon dried basil
    • 1 teasoon salt - I OMITTED THIS
    • 1 teasponn pepper - ground fresh black pepper
    • 1 teaspoon cayenne pepper
    • 1 teaspoon paprika
    • Green Chile peppers, chopped (optional) - I used canned
    • fresh cilantro - to taste
    • fresh organic green onion finely chopped
    Instructions
    I cooked the chicken in a non stick skillet pan. I also added the fresh garlic to the chicken while it cooked to flavor it a little.
    Then combine all the ingredients in the crock pot (I used a crock pot liner bag to minimize my clean up later!) and cook on low for 8 hours, or high for about 4. Top with green onions and a dollop of Fage greek yogurt!
    Notes: I serve with homemade "clean" cornbread. You find that recipe at: www.thegraciouspantry.com.
    Preparation Time: 30 minutes Cooking Time: 4 - 8 hours
  • mrsrlj04joinslife
    mrsrlj04joinslife Posts: 18 Member
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  • Gretabug33
    Gretabug33 Posts: 16
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  • Lightbulb1088
    Lightbulb1088 Posts: 189 Member
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    Oh this is a good one I am always looking for stuff in the crock pot.:happy:

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