Crock Pot recipes

MMRISMILLER

I would love for you to email me your crockpot recipes. mmrismiller@hotmail.com

gettinthere

I just sent them to you, hope it worked, it is 112 pages. Enjoy!

fitwithin

Thanks for the great crock pot receipe ideas. I can't wait to try them. Keep them coming. I run out of ideas for dinner.

ATclassof2021

Well being a single dad I will have to try some of these.......hope my son does not eat it all before I get home from work/gym.....LOL

Thanks for sharing!!! Crock Pot will be pulled out and cleaned tonight :-)

Dave

sandyinsc

Bumping for later! :drinker:

poundis

Wow- so many yummy recipes! Thanks!

cherylhirons

Think I'll make this soon:)

secondlane

oh wow! want these for later! bump

hauer01

I made this on Sunday. Tweek it a bit to my own taste, but it was good.

Crock Pot Potato Cheese Soup
Nutrition Info
• Calories: 216.9
• Fat: 0.5g
• Carbohydrates: 39.6g
• Protein: 14.3g
Ingredients
4 large potatoes, cubed (Most people peel them first... I like the peel on)
1 onion, chopped
2 stalks of celery, chopped
1 carrot, shredded
2 tbsp fresh, chopped parsley
1/4 to 1 tsp paprika (add to taste)
4 cups water + 4 tsp chicken bouillon OR 4 cups vegetarian broth
1 cup nonfat milk
2 tbsp flour or corn starch
2 cups Kraft free shredded cheddar
Directions
Combine everything in the crock pot EXCEPT the milk, flour, and cheese. Cook on low 6-8 hours, or vegetables are tender. Turn crock pot to high heat. In a bowl mix together the flour and milk, then add to pot. Stir well and cook for 20 more minutes. Mix in shredded cheese before serving.

Number of Servings: 8



I tweeked it by adding more celery and carrots. And I diced up about a cup of fresh mushrooms and some zuccinni. I added garlic powder and white pepper to it to give it a little zing. It was really good and VERY filling.

Just had some leftovers for lunch.

hauer01

Slow Cooked Acorn Squash

Servings: 2 Nutrition Information:
Calories: 110 Protein: 2 g Carbs: 23 g Fat: 2 g Saturated Fat: 2 g
Sodium: 260 mg Fiber: 4 g

Ingredients

 1 acorn squash, rinsed
 1/4 tsp salt
 1 tsp cinnamon
 1 Tbsp butter



Instructions

1. Place whole squash in slow cooker. Cover and cook on low for 8-10 hours.
2. Spilt in half and remove seeds. Sprinkle each half with salt, cinnamon, and butter. Serve.

jaylin05

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hauer01

Wild Rice Hot Dish - Dietitian's Choice Recipe

Servings: 8 Nutrition Information:
Calories: 250 Protein: 22 g Carbs: 37 g Fat: 6 g Saturated Fat: 1 g
Sodium: 340 mg Fiber: 4 g

Ingredients

 2 cup wild rice, uncooked
 1/2 cup almonds, slivered
 1 cup onions, chopped
 1 cup celery, chopped
 1 cup mushrooms, chopped
 1 cup green pepper, chopped
 2 cups chicken, diced
 4 cups low sodium chicken broth
 2 cups water
 1/4 tsp black pepper
 1/4 tsp garlic powder
 1 Tbsp parsley



Instructions

1. Wash and drain rice. Combine all ingredients in slow cooker. Mix well. Cover and cook on LOW for 4-6 hours or until rice is fully cooked. Do not remove lid before rice has cooked 4 hours.

hauer01

I copied this from someone else out there in MFP land. It is very good!!!

Most Amazing Pork Chops

4 Bone in/Thick cut pork chops
1 can cream of chicken soup
1 envelope onion soup mix
1 envelope dry pork gravy mix
1 1/2 cups chicken broth

Directions:
1. First place the pork chops down in the bottom.
2. The remaining four ingredients will be mixed in a mixing bowl and then poured over the top of the meat.
3. Cover and cook on Low for 6-8 hours.
Such a tasty, simple recipe... ENJOY!

hauer01

Baked Slow Cooker Chicken
Prep Time: 20 Minutes
Cook Time: 10 Hours Ready In: 10 Hours 20 Minutes
Yields: 6 servings



INGREDIENTS:
1 (2 to 3 pound) whole chicken
salt and pepper to taste 1 teaspoon paprika


DIRECTIONS:
1. Wad three pieces of aluminum foil into 3 to 4 inch balls, and place them in the bottom of the slow cooker.
2. Rinse the chicken, inside and out, under cold running water. Pat dry with paper towels. Season the chicken with the salt, pepper and paprika, and place in the slow cooker on top of the crumbled aluminum foil.
3. Set the slow cooker to High for 1 hour, then turn down to Low for about 8 to 10 hours, or until the chicken is no longer pink and the juices run clear.

jevoyager

marking to read through later - love my crock pot!

skatardrummer

I love crockpot recipies! I like to make home-made vegetable beef this way. We buy all fresh vegetables; carrots, green beans, lima beans, onions, potatoes, corn, and lean stew steak. We mix it in broth and add our own salt to taste so it's lower sodium.

It's more or less add the vegetables and half the broth while you cook the meat in a pan, add the meat and rest of the broth, cook 6-7 hours.

fukuoka

bump

SoftballPrincess23

Salsa Chicken

4 lrge b/s chicken breasts (frozen or thawed)
1 jar salsa (green or red; fun to change it up)
8 oz FF sour cream
1/2 packet chicken taco seasoning

Pour salsa, sour cream and seasoning in crockpot, whisk till seasoning is mixed in. Set chicken breasts in and spoon till covered with sauce (don't worry as it thaws, if frozen, it will soak in all the flavor). If frozen, cook on low for 8 hours, if thawed, on low for 4.5 hours. Take 2 forks to shread. Can be added into mini corn tortillas, into pitas, made into burritos (using FF refried beans make a really filling burrito with a lot of fiber) or on to baked tostitos for low cal nachos. A 1/4 cup, depending on brands used is roughly 110 calories, 3 gr fat.

Darcy011

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jessclpn

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