Crock Pot recipes

misticache

Creamy Chicken & Veggies


Prep Time: 20 minutes
Cook Time: 7 hours, 30 minutes
Total Time: 7 hours, 50 minutes
Ingredients:
• 4 pound chicken, cut into serving pieces
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons olive oil
• 2 pounds small red potatoes, halved
• 1 (16-ounce) package baby carrots
• 1 onion, chopped
• 3 cloves garlic, minced
• 14-ounce can low sodium chicken broth
• 1 cup light sour cream
• 3 tablespoons Dijon mustard
• 3 tablespoons honey
• 3 tablespoons flour
• 1 teaspoon dried thyme leaves
Preparation:
Sprinkle chicken with salt and pepper. Heat olive oil in large skillet and brown chicken, skin side down, until skin is brown.
In 4-5 quart slow cooker, place potatoes, carrots and onion. Top with chicken. Pour chicken broth over all. Cover crockpot and cook on low for 8-9 hours until chicken is thoroughly cooked and vegetables are tender.
In small bowl, stir together light sour cream, mustard, honey, flour, pepper, and thyme until well blended. Stir into mixture in crockpot and turn heat to high. Cook for 15-20 minutes, stirring occasionally, until thickened. 8 servings
Per serving, without chicken skin:
650 calories
21.70 grams of fat
30% fat
200% DV Vitamin A
30% DV Vitamin C

misticache

Another borrowed idea from an MFP'er. (I copy them off the forums and put in a word document for my use later at home :bigsmile: )

Mexican Chicken

Put four chicken breast and a can of corn in the crock pot
Add a jar of Salsa (choose your favorite heat level) I like mild
Cook for several hours until the chicken falls apart
Scoop out one serving and mix in 1 Teaspoon of light sour cream - it makes a kind of creamy sauce
pour over 1 cup of brown rice, small whole wheat pasta or a bed of spinach. Also makes a great filling in a torilla or pita pocket.

misticache

THAI-STYLE PORK OR CHICKEN STEW

2 lb. boned pork loin – cut into 4 pieces or boned chicken
2 cups (1 x 1/4 inch) julienne-cut red bell pepper
1/4 cup teriyaki sauce (I use Sun Bird Honey Teriyaki because has a hint of ginger – in oriental section of grocery store)
2 tablespoons rice or white wine vinegar
1 teaspoon crushed red pepper
2 garlic cloves, minced
1/4 cup creamy peanut butter

6 cups hot cooked rice
1/2 cup chopped green onion (optional)
2 tablespoons chopped dry-roasted peanuts (optional or can just use crunchy peanut butter)
8 lime wedges (optional)

• Trim fat from meat. Place meat in electric slow cooker.
• Place bell peppers, teriyaki sauce, vinegar, crushed red pepper, minced garlic in slow cooker.
• Cover with lid and cook on LOW heat setting for 8 hours.
• Remove meat from cooker and coarsely chop meat.
• Add peanut butter to liquid and stir.
• Add meat back to cooker.
• Stir pre-cooked rice into cooker or in large bowl for serving.
• Serve each helping with chopped green onion & peanuts. May serve with lime wedge on side.

Servings per Recipe: 8 (1 cup stew). Per Serving (includes 1 TBSP. peanuts): 412 calories, 13.6 gm fat, 42 gm carbohydrate, 2 gm fiber, 30% calories from fat.

misticache

Cajun Sausage Jambalaya

1 pound boneless pork loin, cut into 1/2-inch cubes, lean
12 ounces andouille sausage, cut into 1/4-inch slices
2 1/2 cups water
1 1/2 cups uncooked medium-grain white rice
2 yellow onions, chopped
1 bell pepper (green, red or both), chopped
2 stalks celery, chopped
2 tablespoons vegetable oil
1 1/2 teaspoons salt
1/4 to 1/2 teaspoon cayenne pepper
1/2 cup green onions, chopped
Mix all ingredients except green onions in slow 4- to 6-quart slow cooker. Cover and
cook on low for 5 to 6 hours, or high for 2 1/2 to 3 hours. Watch carefully during the
last 1 hour (low) or 1/2 hour (high) of cooking to prevent rice from overcooking.
Just before serving, check seasoning and add green onions.
Makes 12 cups or 8 servings
Prep Time: 30 minutes
Cook Time: 5 to 6 hours (low) or 2 1/2 to 3 hours (high)
Nutritional Information per Serving:
Calories: 340 Fat: 13g Saturated Fat: 4.5g
Cholesterol: 60mg Sodium: 800mg Carbohydrates: 34g
Protein: 21g Fiber: 2g

misticache

HAM AND SCALLOPED POTATOES

8 servings
310 calories per serving

1 ½ lb. 98% fat free ham cut into 8 pieces
9 medium potatoes peeled and sliced thinly
1 large onion sliced thinly
½ t salt
½ t pepper
1 c shredded fat free cheddar cheese
1 can low fat cream of celery soup

Layer in this manner:
½ the potatoes
½ the onion
½ the salt and pepper
½ the cheese
½ the ham
½ the potatoes
½ the onion
½ the salt and pepper
½ the cheese
All the soup
½ the ham

Cover and cook on low 8-10 hours or on high 4 hours.

antipanic

Bump for later <hugs crockpot>

misticache

BBQ Pulled Chicken
www.eatingwell.com has some great low calorie crock pot recipes.

2.5 lbs of boneless skinless chicken breasts
3 tbsp. of cider vinegar
2 tbsp. of Worcestershire sauce
1 tbsp. of chilli powder
1 tbsp. of Paprika
2 tbsp. of sugar free honey
1 tbsp. of reduced sodium tomato paste

Combine all ingredients, and cook on low for 6 hours.

angelb1983

bump

AuburnGirl2001

bump

misticache

Pizza Chili
1 pound lean ground beef or turkey, browned and drained
1 (15-ounce) can kidney beans (and the goop)
1 (14-ounce) jar premade pizza sauce
1 (14.5-ounce) can Italian stewed tomatoes
1 green bell pepper, seeded and diced
1 teaspoon Italian seasoning
25 pepperoni slices
shredded mozzarella and/or Parmesan cheese (for serving; optional)

Use a 6-quart slow cooker. Brown your ground meat on the stovetop, and drain any accumulated grease. Put the cooked meat into an empty slow cooker and add the entire can of beans, pizza sauce, and the whole can of tomatoes. Add diced bell pepper, and stir in the Italian seasoning and pepperoni (I didn't chop the pepperoni, but you can if you'd prefer).
Cover and cook on look on low for 6 to 8 hours, or on high for about 4. Serve with a sprinkling of cheese, if desired.

misticache

Pineapple Chicken

2 lg chicken breasts
1 can diced pineapples drained
1/4 cup light soy sauce
About a tablespoon of crushed peppers

Cook it on low for 6-8 hours and shred with a fork. Serve over a bed of rice or a salad.

tuiccim

My favorites is Santa Fe Soup.

Santa Fe Soup
2 lbs ground turkey ( I use ground white meat)
1 green pepper, chopped
1 onion, chopped
1 pkg ranch dressing mix, dry
2 pkgs taco seasoning mix (less sodium)
2 cups water
1 16oz can rotel tomatoes with chilies, undrained
1 16oz can kidney beans
1 16oz can pinto
1 16oz can black beans
1 16oz can ready-cut tomatoes, undrained
2 16oz cans corn, undrained

Saute ground turkey and onions, drain fat. Add remaining ingredients and simmer x2 hrs. Serve as is or sprinkle with tortilla chips, cheese & sour cream.

I actually cook the turkey & onions, threw everything in the crockpot and let simmer on low all day.
This serves 8 and is about 375 cals per serving. Really filling. You can cut out the pintos or black beans if you want.

I also love these. http://toneitup.com/blog.php?Convenient-Crock-Pot-Recipes-5239 (The greek chicken is superb)

chljlleal

loads of lovely ideas here, gonna have to write 'em down!!

misticache

Chicken Ruben Bake

I DID NOT LIKE AT ALL but there were others on here who loved it and I got the recipe from this site.


Makes 4-6 servings (Ideal slow cooker size: 4 qt)
each serving 1 to 1 1/2 cups.

4 boneless, skinless chicken breast halves
1 lb. bag sauerkraut, drained & rinsed
4-5 (1 oz, each) slices Swiss Cheese
3/4 cup fat-free Thousand Island salad dressing
2 Tbsp. chopped fresh parsley

1. Place chicken in slow cooker. Layer Sauerkraut over chicken. Add cheese. Top with Salad dressing. Sprinkle with parsley.
2. Cover. Cook on low 6-8 hours.

Basic Nutritional Values: Calories 217 (cals from Fat 41) Total fat 5 gm. (Sat fat 2.0 gm) Polyunsat fat 0.6 gm, MonoFat 1.4 gm, Cholosterol 63 mg. Sodium 693 mg. Total Carbs 13 gm. Dietary Fiber 2 gm, Sugars 6 gm. Protein 28 gm.

jlynn6810

Bump

misticache

Scalloped Chicken

Makes 4 servings (Ideal crock pot size: 4 qt)
1-1 1/2 cup per serving

5 oz. pkg. Scalloped potatoes
Scalloped potatoes dry seasoning pack
2 chicken breast halves
2 chicken legs
10-oz pkg. frozen peas
2 cups water.

1. Put potatoes, seasoning pack, chicken, and peas in slow cooker. Pour water over all.
2. Cover. Cook on Low 8-10 hours, or on High 4 hours.
3. Serve over brown rice. (not included in nutritional values below.)

Basic Nutritional Values: Calories 336 (Cals from fat 64) Total fat 7 gm. (Sat fat 2.0 gm, Polyunsat fat 2.1 gm, Mono Fat 2.1 gm, Cholesterol 87 mg) Sodium 861 mg. Total Carbohydrate 34 gm, Dietary Fiber 5 gm. Sugars 5 gm. Protein 35 gm.

misticache

Crock Pot Santa Fe Chicken


Servings: 8 servings • Size: 1 cup • Old Points: 3 pts • Points+: 4 pts
Calories: 190 • Fat: 1.5 g • Fiber: 5.6 g • Carbs: 23.1 g • Protein: 21 g
24 oz (1 1/2) lbs chicken breast
14.4 oz can diced tomatoes with mild green chilies
15 oz can black beans
8 oz frozen corn
1/4 cup chopped fresh cilantro
14.4 oz can fat free chicken broth
3 scallions, chopped
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
1 tsp cayenne pepper (to taste)
salt to taste


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 (extra pts).

misticache

Another take on taco chicken in crock pot........

Taco chicken in the slow cooker

4 or 3 frozen skinless,boneless chicken breast
1 package of low sodium taco seasoning
1 cup of salsa
1 can of fat free/low sodium cream of chicken soup

put frozen chicken in crock pot and sprinkle with taco seasoning.
Mix salsa and chicken soup in a seperate bowl. Pour salsa and soup mixture over chicken
Cook on low heat for about 7-8 hours. about 30 mins before it is done take out chicken and shred with 2 forks.
Put back in crock pot and stir and cook for another 30 mins.

Serve in a taco shell,over rice, or over a bed of salad with fat free sour cream and avacado.

misticache

Chicken noodle soup

8-10 oz chicken
1 bundle green onions
1 can low sodium chicken broth
3 cups water
1/2 cup pasta
2 cups spinach

Cook on low 6- 8 hours.

misticache

Found this one online the other day...


"White trash BBQ".... it is actually a former WW receipe...

Four frozen boneless skinless chicken breasts
1 cup of ketchup
1 can of Coke/ Pepsi (leaded... not diet)

Chick in the crock pot. Dump the soda in, dump the ketchup in... you can stir a little if it makes you feel better.

Low for 8-9 hours. A half hour before you serve mix it all up.

misticache

Crock Pot Cabbage Soup

Number of Servings: 10

Ingredients

1 can of Chicken Broth
1/2 head of Cabbage - chopped
3 large carrots - chopped
8 stalks of celery
1 onion chopped
1 cup of green peppers chopped (approx 2 large)
1 can chopped tomatoes
1 can of sliced mushrooms
1 pkg of lipton onion soup mix
12 oz can of v-8 juice


Directions

Chop all veggies into bite size pieces. Drain and rinse canned mushrooms. Add all ingredients in a large crock pot - cook on high for two hours and then on low for 3 hours. Very filling. Makes 10 servings of 1 cups. very low calorie.

misticache

crockpot cheesy chicken:

1lb boneless,skinless chicken breasts
1 can healthy request cream of mushroom soup
1 can campbells cheddar cheese soup (healthy request) it has 1/2 the sodium
i box of whole wheat penne or rotini
i cup kraft 2% mexican four cheese blend
1/2 cup fat free milk
ceyenne pepper(as u like)

Place chicken in slow cooker. season with mrs dash(or whatever seasoning you like)
mix together both soups and milk and pour over chicken and I put ceyenne pepper in it as well to spice it up a bit.
Cook on high for 4ish hours
use fork to shred chicken. cook pasta according to box.
Mix shredded cheese and pasta in with chicken and serve.

SO DELISH!!!!

misticache

Crock Pot Chicken
1 whole chicken (Giblets removed)
4 whole lemons- cut in half
1 pk of fresh rosemary- washed
Salt, Pepper and Tony's (Tony Cachere's)

Line crockpot or spray with Pam (I LOVE LOVE LOVE crockpot liners...cleanup is so easy)
place whole chicken in crockpot breast side up
squeeze all 8 lemon halves over chicken, stuff a few lemon halves in the cavity, lay the others around/on top of chicken
stuff a few sprigs on rosemary in cavity and lay around chicken
season to your liking

cook on High 6 hours or Low 8 hours depends on size of Chicken and Crockpot

*If you stay home during the cooking process it will drive you crazy*

I serve with Salad


*I also go to a website called Crockin Girls...and my mom just gave me their new cookbook (#1 cookbook on Barnes and Noble)..it is fantastic and easy to use with not a lot of ingredients!!

Oh! Love this one too....lime and cilantro chicken tacos http://delightsbites.blogspot.com/2012/02/lime-cilantro-chicken-tacos.html

1BJTandon

I would love to get an email with the collection of recipes you have. I'm just returning to my diet. My problem is eating out too often with my teen son. If I can get some recipes for home that are tasty that will help me a lot. I also have health problems and just can't cook like I use too. My email is bjtandon@yahoo.com, thank you so much!!

misticache

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.

angelb1983

HAM AND SCALLOPED POTATOES

8 servings
310 calories per serving

1 ½ lb. 98% fat free ham cut into 8 pieces
9 medium potatoes peeled and sliced thinly
1 large onion sliced thinly
½ t salt
½ t pepper
1 c shredded fat free cheddar cheese
1 can low fat cream of celery soup

Layer in this manner:
½ the potatoes
½ the onion
½ the salt and pepper
½ the cheese
½ the ham
½ the potatoes
½ the onion
½ the salt and pepper
½ the cheese
All the soup
½ the ham

Cover and cook on low 8-10 hours or on high 4 hours.

what is the serving size?

misticache

This can be done in a crock pot I'm sure...

Cream of Asparagus Soup
Gina's Weight Watcher Recipes
Servings: 6 • Size: 1 1/4 cups  Old Points: 1 pt • Points+: 2 pts
Calories: 65.4 • Fat: 2.7 g • Carbs: 8.8 g • Fiber: 3.5 g • Sugar: 0.3 g • Protein: 4.0 g

• 2 lbs asparagus (2 bunches)
• 1 tbsp butter
• 1 medium onion, chopped
• 6 cups fat free chicken broth
• 2 tbsp low fat sour cream
• salt and fresh pepper to taste

In a large pot, melt better on low heat. Add onion and sauté on low for about 2-3 minutes.

Snap the tough ends off the asparagus and disgard. Chop the asparagus into 2 inch pieces. Add to the pot with the onions. Add chicken broth, salt and pepper. Cover and cook about 20-25 minutes or until asparagus is very tender. Remove from heat, add sour cream and using your hand held blender, puree until smooth.

misticache

Crock Pot Chicken Cacciatore
www.skinnytaste.com
Servings: 8 • Size: 1 thigh, 1/2 cup sauce, veggies • Old Points: 3 pts • Points+: 4 pts*
Calories: 126.2 • Fat: 2.8 g • Protein: 13.9 g • Carb: 9.2 g • Fiber: 0.6 g • Sugar: 4.1 g
Sodium: 271.6 mg (without salt)



Ingredients:
• 8 chicken thighs, with the bone, skin removed
• 28 oz can crushed tomatoes (Tuttorosso my favorite!)
• 1/2 red bell pepper, sliced into strips
• 1/2 green bell pepper, sliced into strips
• 1/2 large onion, sliced
• 1 tsp dried oregano
• 1 bay leaf
• salt and fresh pepper to taste
• 1/4 cup fresh herbs such as basil or parsley for topping

Directions:

Brown meat & veg first before adding to pot. Also if using breast keep it on bone. Quick method: Season chicken with salt and black pepper and place in the slow cooker. Pour tomatoes over the chicken, top with onions and peppers, add oregano, bay leaf, salt and pepper, give it a quick stir and cover. Set crock pot to LOW 8 hours or HIGH 4 hours. When the timer beeps, remove lid and keep the crock pot on HIGH one hour to help it thicken.

Better method but requires more prep: Heat a large skillet over medium-high, lightly spray with oil (I use my Misto) and brown chicken on both sides a few minutes, season with salt and pepper. Add to the slow cooker. To the skillet, spray with a little more oil and add onions and peppers. Sauté until juices release and the vegetables become golden, a few minutes.

Add to the slow cooker. Pour tomatoes over the chicken and vegetables, add oregano, bay leaf, salt and pepper, give it a quick stir and cover. Set crock pot to LOW 8 hours or HIGH 4 hours.

Remove bay leaf, adjust salt and pepper and enjoy!

misticache

Creamy Carrot Ginger Soup
Skinnytaste.com
Servings: 4 • Serving Size: 1 1/4 cups • Old Points: 2 pts • Points+: 3 pts
Calories: 109.8 • Fat: 3.4 g • Protein: 3.1 g • Carb: 17.6 g • Fiber: 3.9 g • Sugar: 7.1 g
Sodium: 113.9 mg (without salt)


Ingredients:
• 1 tbsp unsalted butter
• 1 large white onion, chopped
• 3 cups low sodium fat-free vegetable broth
• 1 lb baby carrots, peeled
• 1 tbsp grated fresh ginger
• 1/4 cup fat-free sour cream (tofutti sour cream if vegan)
• salt and white pepper to taste
• 2 tbsp fresh chives, for garnish

Directions:
In a large pot or Dutch oven, melt butter over medium heat; add onions and cook, stirring often, until onions are soft, about 5-6 minutes. Add broth, carrots, and ginger. Cover and bring to a boil. Reduce heat and simmer until carrots are soft, about 30 minutes.
Add sour cream, using an immersion blender, carefully blend until smooth. Bring soup back to a boil, adjust salt and pepper to your taste.

Ladle into 4 bowls and garnish with a little more sour cream if desired and fresh chives.
Makes 5 cups.

secretlobster

My brother just gave me this recipe for pulled chicken which is in my crockpot at home right now:

1 8-ounce can reduced-sodium tomato sauce
1 4-ounce can chopped green chiles, drained
3 tablespoons cider vinegar
2 tablespoons honey
1 tablespoon sweet or smoked paprika
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
2 teaspoons dry mustard
1 teaspoon ground chipotle chile
1/2 teaspoon salt
1 small onion, finely chopped
1 clove garlic, minced
2 1/2 pounds boneless, skinless chicken thighs, trimmed of fat


Add everything to crock pot. Mix up.
Put the lid on and cook on low until the chicken can be pulled apart, about 5 hours.
Before shredding chicken I ladle the fat off the top as much as I can.
Shred chicken with two forks.
We use publix rolls and I put a little butter and garlic powder and throw them under the broiler for a couple minutes to make garlic bread.
Serve with non-crappy coleslaw.