CROCKtober - break out your crock pot recipes for October!

BJC78

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mandersatx

Pork Carnitas

2-3 lbs raw pork carnitas (look like 1# lean pork roasts, usually 2-3 to a package)
1 small jar of salsa (I prefer Pace picante, medium)
1 can of chopped tomatoes with juices
1 sm can of tomato sauce
2 tsp cumin/comino
2 small onions, sliced
1 bell pepper, core, halve, then sliced
Optional: anaheims, poblanos, jalepenos - whatever kind you find to suit your preferred spiciness)

Put half the veggies in the bottom of the crock. Put in the meat. Add the rest of the veggies. Pour all the liquids in, sprinkle with the cumin. Low for 8-10 hrs.

Shred the meat, add it back to the sauce, mix well.

I serve this in tortillas with fresh chopped cilantro & cheese for dinner the first night (enough for a family of four, with beans & a salad).

I freeze the leftovers, then use them to make pork enchiladas a few weeks later.

This recipe is an approximation. I never make it the same way twice. I've added fresh sliced mushrooms, a bay leaf, chili powder. If I'm emptying the fridge (getting rid of 1/2 empty salsa jars, ect), I'll add a little beef broth so it has enough liquid. It typically doesn't need extra salt because of the canned tomatoes and salsa. This recipe is VERY forgiving.

Hearts_2015

Healthy Slow Cooker Hungarian Goulash Recipe

Ingredients

2 pounds lean stew meat (beef or venison), cut into 1 inch cubes
1 onion, sliced
2 cloves garlic, minced
1/2 cup ketchup
2 tablespoons Worcestershire sauce
1 tablespoon coconut palm sugar
1 teaspoon sea salt
1 teaspoon black pepper
2 teaspoons smoked paprika
1 teaspoon dry mustard
1 1/2 cups water
1 tablespoon corn or rice starch
2 cups cooked Quinoa

Directions

Place the meat in a 5 quart slow cooker and cover with the sliced onion.
Combine the garlic, ketchup, Worcestershire sauce, coconut palm sugar, salt, pepper, smoked paprika, and dry mustard. Stir in the water and mix well. Then pour mixture over the meat in the slow cooker.


Cover and cook on low for 6 to 8 hours. If mixture gets dry, add more water (1/2 cup at a time).
Just before serving, remove a couple of tablespoons of liquid from the slow cooker and put into a small bowl. Add corn or rice starch and stir until dissolved. Pour starch mixture into the slow cooker and stir until goulash thickens.
Spoon goulash over Quinoa and serve.

Prep Time: 15 - 20 Minutes
Cook Time: 6 - 8 Hours
Total Time: 6:15 - 8 Hours 20 Minutes

Servings: Serves 6

Calories: 412
Calories from Fat: 46
Total Fat: 5.1g
Saturated fat: 5g
Unsaturated fat: .1g
Sodium: 681mg
Total Carbohydrates: 46.7g
Sugar: 8.5g
Fiber: 4.5g
Protein: 41.7g

miracle4me

I just had an amazing meal.
I put a few frozen chicken breasts in the crock pot with a half of container of salsa.
8 hours later and I had AMAZING, juicy, tasty chicken. So much better than I thought it would have tasted! Tons of flavor!
I could have eaten it just like that -- but I did throw it on a small baked potato. YUM!

Thanks I need a super easy recipe for Chicken and many times frozen chicken pulled out at the last minute, and it does not get any easier than this recipe. I always heard never cook frozen chicken in a crockpot, but you just proved the info wrong. Thank You everyone who are submitting recipes to this link. :flowerforyou:

Rome2211

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principessa133

Bump.. Thanks for the great recipes

Ichristini

I made this in my crock pot last night - not only does it taste pretty good, but my apartment smelled AMAZING when I woke up today!


2 1/2 cups peeled and cubed macintosh apple
3 cups peeled and cubed sweet potato
1 1/2 cups cleaned and cubed butternut squash
1 tablespoon pumpkin pie spice

2 cups low sodium vegetable broth
1 teaspoon pumpkin pie spice
1 tablespoon honey

Preheat the oven to 400 degrees. Spread apple, sweet potato, and squash on a greased cookie sheet, then sprinkle with the pumpkin pie spice. Roast for 10-15 minutes.

Transfer the roasted veggies to a crock pot and top with 2 cups of vegetable broth, a teaspoon of pumpkin pie spice, and a tablespoon of honey. Cook on low for 6 hours. Mash vegetables for last half hour of cooking, or use a blender after the soup has cooled to give it a smooth, creamy texture.

4 servings, 165 calories each.

This sounds AMAZING! Thank you for sharing and including nutritional info! I'm going to bring this for Thanksgiving



Created by MyFitnessPal.com - Free Calorie Counter

wow29

Morrocan Chicken & Lentils

8 oz baby carrots
1 1/2 cups dry lentils
24oz boneless skinless chicken breasts
2 tbsp minced garlic
3/4 tsp salt
4 cups chicken broth
2 tsp Morrocan Rub

Throw everything in crock pot. Cook on low 8 to 10 hours. Shred chicken and enjoy!


Chicken Tortilla Soup

1 lb boneless skinless chicken
2 10 oz can enchilada sauce
1 can diced tomatoes
1 can diced tomatoes w/ green chilis
1 can drained black beans
1 bag frozen mixed stir fry veggies
1 bag frozen peppers & onions
3 minced cloves garlic
2 boxes chicken broth
2 tsp cumin
2 tsp chili powder
2 tsp salt
1/2 tsp black pepper
1 bay leaf
1 tbsp chopped cilantro

Throw everything in crock pot. Cook on low 8 to 10 hours. Shred chicken. Top with crushed baked tostitos and reduced fat mexican blend cheese. Enjoy!
just found the soup recipe on tv the other day!!! I have always like lentil soup so I will try your recipe sounds good where do I find the rub and is it spicy or hot?:devil: :explode: :laugh: :laugh:

wow29

What do Lentils taste like, is it like a very earthy taste to them?

Lentils absorb flavor pretty well so it depends what you cook it with. If you cook it down plain in just salted water it's kind of bland.
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and eat with caution high in fiber :laugh:

agoofynut

Saving for later

bosslady2012

Crock Pot Chicken Taco Chili
Gina's Weight Watcher Recipes
Servings: 10 • Size: 1 1/4 cups • Old Points: 3 pts • Points+: 5 pts
Calories: 203.7 • Fat: 1.4 g • Carb: 33.3 g • Fiber: 10.0 g • Protein: 16.9 g

Ingredients:

1 onion, chopped
1 16-oz can black beans
1 16-oz can kidney beans
1 8-oz can tomato sauce
10 oz package frozen corn kernels
2 14.5-oz cans diced tomatoes w/chilies
1 packet taco seasoning
1 tbsp cumin
1 tbsp chili powder

24 oz (3-4) boneless skinless chicken breasts
chili peppers, chopped (optional)

1/4 cup chopped fresh cilantro
Directions:

Combine beans, onion, chili peppers, corn, tomato sauce, cumin, chili powder and taco seasoning in a slow cooker. Place chicken on top and cover. 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. Top with fresh cilantro. Also try it with low fat cheese and sour cream

readanddance

Bump to save thread! I love my crockpot!!

liberella

Great! Always looking for ideas -- I got a crockpot and it seems to burn everything. Anyone have suggestions for food crockpots?

MrsB123111

I am always interested in crock pot recipes!!! I recently made an AWESOME chicken enchilada soup that my husband absolutely loved! I have this recipe and many others on my blog: meetmrsb.blogspot.com

janet0513

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ercarnes

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msiamjan

Bump.

jennyrae719

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bosslady2012

THE GOOD WILL I BROUGH ONE THATS BRAND NEW FOR 14.99 AND ITS THE HUGE ONES

Bean5

Made chili in the crockpot for the fam, hillbilly hoursewife recipe. Served over spaghetti with cheese, made enough to freeze a portion for another meal for 4.

Combine 2 lbs browned ground beef, 1 med onion chopped, 1 bell pepper chopped, 2 celery sticks chopped, 2 cans diced tomatoes, 1 can tomato sauce, 2 cans pinto beans, and 1 1/2 T each chili powder, cumin, and hot sauce of your choice.
I cooked on High 4 hours.

Can't wait to try her Butternut Squash Soup recipe this weekend as it gets cold here.
Sauté 1 chopped onion in 2 T butter until soft. Put into crockpot with a 2 lb butternut squash peeled and diced, 2 C water, 4 vegetable bullion cubes (I use Better than Bullion which is amazing), 1/2 t marjoram leaves, 1/4 t pepper, 1/8 t cayenne.
Cook on Low 6-8 hours then blend 1/3 to 1/2 of the soup in a blender, return to the crockpot and add 8 oz cream cheese, and cook on Low another 30 mins until hot.
Not sure I'll use all 8 oz cream cheese, planning to play that by taste bud.