Crock Pot recipes

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.

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

Bump for later <hugs crockpot>

bump

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.

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)

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.

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.

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.

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.

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!!!!

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!!

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?

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!

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.