Crock Pot recipes

I seriously thought this was labeled crack pot recipes. I wonder what a crack pot would be made of. Hmmmm....

I do a crock pot Chicken stroganoff:

2-3 Chicken breasts - frozen,
1/2 pakage of Onion soup mix (I actually use 1/2 pkg due to sodium)
98% fat free cream of mushroom soup (+ 1/2 can water)
Onions
Mushrooms
16 oz Fat Free Sour Cream.

Put frozen chicken in the crock pot, top with remaining ingredients, and allow to slow cook all day (I usually cook on low for about 8-10 hrs). Once done, cut up the chicken breasts into bite size pieces (sometimes I shred it), and pour over your choice of either brown rice or whole grain noodles. I don't recommend putting the noodles to cook with the rest, the noods always get over done...

Thank you for posting...so many wonderful new things to try!!!

I tried this one that I found here on the board last week:

Buffalo Ranch Crockpot Chicken

1lb chicken breast (bonless/skinless)
1 pkg Hidden Valley Ranch Dip/Dressing mix
1 bottle Franks Hot WIng Sauce (ZERO CALORIES)


Put the chicken in the crock pot, sprinkle the ranch on top and pour the Franks Hot Sauce on top (as much as you want)

I put it on for 4 hours..

Then I turned it into wraps usin FlatOut (its like a flatbread) (90 calories, 9 grams of protein and 9 grams of dietary fiber)...

Added lettuce, tomato, wrapped it up.

This sounds so good! I must try it!

Has anyone tried to make desserts in their slow cooker? I'm intrigued by the idea but can't wrap my brain around anything non-meat centric coming out of it, ha!

Has anyone tried to make desserts in their slow cooker? I'm intrigued by the idea but can't wrap my brain around anything non-meat centric coming out of it, ha!

baked apples in a crockpot. or apple sauce in the crockpot!

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Made this for dinner tonight..very tasty..I added more low sodium soy sauce than it asked for..so I would change this 'to taste'. My husband loved it.


Asian Spiced Chicken and Beans (7 Points)



1/2 Cup dry packaged Navy Beans or 1(15 ounces) can Navy Beans, rinsed and drained.

1/2 Cup dry packaged Red Beans or 1(15 ounce) can Red beans, rinsed and drained.

1 pound boneless skinless chicken breasts, cut into 1/2 inch cubes.

3 large carrots, diagonally sliced

2 to 3 teaspoons minced garlic, to taste

2 to 3 teaspoons minced ginger root or 1 to 2 teaspoons ground ginger, to taste

1 (14 1/2 ounces) can reduced-sodium fat-free chicken broth

2 Tablespoons cornstarch

1/2 Teaspoon crushed red pepper

2 to 3 Tablespoons reduced sodium soy sauce

4 Cups cooked rice

Sliced green onions and tops, for garnish
Chopped peanuts for garnish



If using dry beans, in a large saucepan, place dry beans and cover with 2 inches water; heat to boiling; let boil, uncovered for 2 to 3 minutes. Remove from heat, cover and set aside for at least 1 hour and up to 4 hours. Drain soaking water and rinse beans. Place soaked OR canned beans, chicken, carrots, garlic, ginger and 1 1/4 cups of the chicken broth in slow cooker; stir well. Cover and cook on low until beans are tender about 5 1/2 to 6 hours.



Turn slow cooker to high. Combine cornstarch with remaining 1/2 cup broth and stir into mixture in cooker; stir in crushed red pepper. Cover and cook until thickened, about 30 minutes. Stir in soy sauce. Serve over rice; sprinkle with green onions and peanuts.



Makes 6 servings, about 1 1/2 cups each.

Per serving: WW Points: 7 Calories: 375 Fat: 3g Fiber: 10g Carbs: 56g Sodium: 285mg Protein: 30g Chol: 46mg

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