CROCKtober - break out your crock pot recipes for October!

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  • missjennifer1966
    missjennifer1966 Posts: 143 Member
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    What does 'bump' mean?

    It is just something people put to bring that thread back to the top so they can read it later.
  • Jesstruhan
    Jesstruhan Posts: 331 Member
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    Jeyed Posts: 87 Member
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    jalyner Posts: 172 Member
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    murdie Posts: 85 Member
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    venturaroo Posts: 84 Member
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    Bump!
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    LovinLifeChik Posts: 126 Member
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  • karabasik
    karabasik Posts: 62 Member
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    Bump to follow! Thanks!
  • purplestberry18
    purplestberry18 Posts: 7
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  • julysbaby
    julysbaby Posts: 97 Member
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    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!
  • julysbaby
    julysbaby Posts: 97 Member
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    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!
    This is one of my favorite recipes--Chicken Tortilla Soup. MMMM
  • ratkins811
    ratkins811 Posts: 190 Member
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    easy easy pulled pork.

    1 pork loin roast 4 to 5 lb
    1 bottle sweet baby ray's BBQ sauce
    1 can dr. pepper

    cook low 6 - 8 hours. Shred
  • gomisskellygo
    gomisskellygo Posts: 635 Member
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    easy easy pulled pork.

    1 pork loin roast 4 to 5 lb
    1 bottle sweet baby ray's BBQ sauce
    1 can dr. pepper

    cook low 6 - 8 hours. Shred

    I do this all the time. Sometimes I use Sprite, it makes no difference:) Also, I put the BBQ in after the pork and soda are done cooking and shredded.

    Yum!
  • ljl150
    ljl150 Posts: 34 Member
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    Bump....these recipes sounds amazing!
  • bmfoley
    bmfoley Posts: 93 Member
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    bump!
  • Hearts_2015
    Hearts_2015 Posts: 12,031 Member
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    Clean Eating Chicken Veggie Stew

    (Makes approximately 3-4 quarts)

    Ingredients

    5 raw chicken breasts
    1 lb. organic frozen corn, thawed
    1 lb organic frozen peas, thawed
    2 chopped, fresh or frozen bell peppers (any color)
    1 (15 oz.) can pinto beans, no sugar added
    1 (15 oz.) can black beans, no sugar added
    3 tbsp. garlic powder
    2 tbsp. onion powder
    3 tbsp. dried basil
    3 cups low sodium chicken broth
    1 (15 oz.) can tomato sauce

    Directions

    Step 1 – Combine all ingredients in a slow cooker, layering them in the order listed.

    Step 2 – Cook for 4-6 hours on low or until the chicken easily falls apart when stirred.

    Eat and Enjoy!

    http://www.thegraciouspantry.com/clean-eating-chicken-veggie-stew/
  • KBrenOH
    KBrenOH Posts: 704 Member
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    bumping for later - thank you!
  • Debbe2
    Debbe2 Posts: 2,071 Member
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  • Hearts_2015
    Hearts_2015 Posts: 12,031 Member
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    Clean Eating Red Lentil Stew
    (Makes 6 servings)

    Ingredients

    1 yellow onion
    1 tbsp. olive oil
    3 cups red lentils
    1 – 14 oz. can light coconut milk
    1 tsp. curry powder (or to taste)
    3 tsp. garam masala (or to taste)
    1 – 15 oz. can garbanzo beans, rinsed and drained
    4 cups chicken broth **(6 cups if cooking in a crock pot or if you prefer soup)
    4 carrots, peeled and roughly chopped
    2 cups distilled water
    1 tbsp. garlic powder
    1 – 15 oz. can tomato sauce, no sugar added.

    Directions

    Place all ingredients in a crock pot and cook for 5-7 hours.

    Note: Get to know your crock pot! Some newer models will cook in shorter time allotments, while older models tend to need more time (up to 1-2 hours!) Adjust cooking times appropriately.

    Nutritional Content
    1 serving = 1 cup

    Calories: 386
    Total Fat: 6 gm
    Saturated Fats: 2 gm
    Trans Fats: 0 gm
    Cholesterol: 0 gm
    Sodium: 597 mg – This will change based on the chicken broth used.
    Carbohydrates: 62 gm
    Dietary fiber: 26 gm
    Sugars: 4 gm
    Protein: 23 gm
    Estimated Glycemic Load: 19

    http://www.thegraciouspantry.com/clean-eating-garam-masala-red-lentil-stew/

    Crockpot Clean Eating Chicken And Dumplings

    (Makes approximately 5 quarts)

    Stew Ingredients

    6 cups low-sodium chicken broth (no sugar/dextrose added)
    1 tbsp. marjoram
    1 tbsp.. garlic powder
    4 boneless, skinless chicken breasts – cut into small chunks
    2 tbsp. olive oil
    1 large onion – peeled and diced
    4 large carrots, peeled and sliced
    4 stalks celery, cleaned and sliced

    Dumpling Ingredients

    (This is a recipe redo. Find the original here.)
    2 cups whole wheat pastry flour
    1 tbsp. baking soda
    1/2 tsp. salt
    3 tbsp. olive oil
    1 cup milk (any milk you typically use is fine. I currently use unsweetened almond milk.)

    STEW DIRECTIONS

    Step 1 – Pour the broth into your crock pot

    Step 2 – Add the marjoram and garlic powder to the broth and turn the crock pot to high

    Step 3 – In a pan, combine the olive oil, onion, carrots and celery. Saute until the onions are translucent.

    Step 4 – Add the veggies and cut up chicken to the crock pot.

    DUMPLING DIRECTIONS

    Step 1 – In a large mixing bowl, combine the flour, baking soda and salt. Whisk to blend well.

    Step 2 – Pour in the oil and milk and mix with a wooden spoon.

    Step 3 – (Be sure the broth is hot before adding the dumplings to the pot) Using two teaspoons, scoop up and round off your dumplings and scrap into your pot. (Just like making drop cookies)

    SLOW COOKER – I cooked this on high for about 3-1/2 hours. But if you need to cook it longer because you are leaving for the day (or cooking overnight), turn the slow cooker to low and cook until the dumplings and chicken are cooked through. (My guess is about 6-8 hours). It’s important to know how your crock pot cooks here. Every crock pot is slightly different.

    Also, the dumplings will look a little odd after they have been cooking at the top of the stew all day. They create a sort of “crust-like” cover. Just break them up with a wooden spoon and stir them into the stew to finish cooking. Simply break one open to be sure it’s cooked all the way through.

    Eat and Enjoy!

    Nutritional Content
    1 serving – 1 cup

    Calories: 145
    Total Fat: 5 gm
    Saturated Fats: 1 gm
    Trans Fats: 0 gm
    Cholesterol: 27 mg
    Sodium: 269 mg
    Carbohydrates: 12 gm
    Dietary fiber: 2 gm
    Sugars: 2 gm
    Protein: 14 gm
    Estimated Glycemic Load: 5

    http://www.thegraciouspantry.com/clean-eating-chicken-dumplings/
  • winedarksea
    winedarksea Posts: 1
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