CROCKtober - break out your crock pot recipes for October!

Autumn Chicken Stew

2 parsnips, peeled and cut into thirds
1 butternut squash, peeled, halved lengthwise, seeded, and cut into 1" slices
1 large red onion, cut into 8 wedges
1/2 lb red potatoes, cut into 1" chunks
1/2 lb sweet potatoes, cut into 1"chunks
2 cups low-sodium chicken broth
1 tsp dried rosemary
1 tsp dried thyme
1/2 tsp salt
1 1/2 lb boneless, skinless chicken thighs
6 oz baby spinach
2 cups cooked couscous

1. Arrange parsnips, squash, onion, and potatoes in 4-6 quart slow cooker. Pour in broth and sprinkle with 1/2 teaspoon of the rosemary, 1/2 teaspoon of the thyme, and 1/4 teaspoon of the salt.
2. Lay chicken over vegetables. Sprinkle with remaining rosemary, thyme, and salt. Cover and cook on low 6 to 8 hours. Stir spinach into hot liquid until wilted and remove from heat.
3. Top each bowl with 1/2 cup couscous.

Makes 6 servings (2 cups each)
380 cal, 28 g pro, 49 g carb, 8 g fiber, 9 g fat, 2.5 g sat fat, 480 mg sodium

Classic Pot Roast

3 Tbsp all-purpose flour
1 tsp dried basil
1/2 tsp salt
1/4 tsp black pepper
2 lb lean eye of round roast, trimmed
2 tsp olive oil
1/3 cup red wine
3/4 cup fat-free, reduced-sodium beef broth
2 tsp Dijon mustard
1 tsp Worcestershire sauce
12 oz baby carrots
2 1/2 cups frozen small white onions, thawed
3 ribs celery, cut into 1 1/2" pieces
8 cloves garlic
3 cups cooked egg noodles

1. Combine flour, basil, 1/4 teaspoon of the salt, and 1/8 teaspoon of the pepper in large bowl. Add roast and turn to coat.
2. Heat oil in Dutch oven over medium-high heat. Add roast and cook until browned, turning occasionally, about 8 minutes. Pour in wine and cook 2 minutes, scraping up any browned bits. Place roast and drippings in slow cooker.
3 Combine any remaining flour mixture with broth, mustard, and Worcestershire sauce. Add to slow cooker. Add carrots, onions, celery, and garlic.
4. Cover and cook on high 3 to 4 hours or on low 6 to 8 hours. Stir in remaining salt and pepper. Remove beef to cutting board. Cool 10 minutes before slicing. Serve with veggies over egg noodles.

Makes 6 servings
420 cal, 39 g pro, 43 g carb, 3 g fiber, 9 g fat, 3 g sat fat, 420 mg sodium

Best split pea soup ever -- and it's easy easy easy!!!

1 pound dried green split peas
1 medium sweet onion diced finely
3 celery stalks diced finely
2 quarts chicken broth (I use chicken base, 1 TB per 1 quart of water)
1 bay leaf
Ham steaks (pre-cooked), cubed

Add all ingredients except ham steak to crock pot. Cook on high for 4 hours, or on low for 8 hours. Maybe 10 minutes before serving, add ham so it gets up to soup temperature. I get more compliments on this soup. And it couldn't be easier, it takes me about 10 minutes of prep time to cut the onion, celery, and cube the ham. Enjoy!

have to try this////////yummm

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My family's favorite (froms someplace on Pinterest):

Crockpot Beef Tips

1 - 3 lbs stew meat

1 can 7up, Sprite or other lemon-lime soda (can be reg or diet)

1 pkg Onion Soup Mix

1 pkg Brown Gravy Mix

1 can Condensed Mushroom Soup

1 can Mushroom pieces (optional)

Mix all together and cook on low for 6 - 8 hrs in slow cooker. Serve over buttered egg noodles.

Per Serving:

398 calories/serves 6

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My crew loves this and they don't realize it's made with healthy ingredients.

Throw all this in your crock pot as once:
2 chicken breast
2 cans corn drained, and rinsed
2 cans black beans drained, and rinsed
2 cans rotel, juice and all
3 bars FF cream cheese
1 cup skim milk

Turn on low for about 6 hours or so. Shred the chicken before serving. I serve with baked lays tortilla, lettuce, tomato, green onion, and shredded cheese for those that feel they need a bit more cheese.

want to try this chili

What a great thread!

BUMP! bump bump bump, bumpity bump bump bump! THANKS! :flowerforyou:

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These are absolutely amazing. I just went through and snatched a couple dozen recipes for the upcoming weeks!

Last week I got bored and decided to experiment. We have company over for dinner fairly often, and we all love having a few days worth of leftovers -- so I tend to cook in extreme bulk. Obviously this recipe can be modified to suit your needs because it makes about 24 servings.

Chicken & Bean Taco Stuffing

1 bag frozen chicken breasts (about 12 breasts)
1 bottle brown ale
3 cups dried beans (whatever you like -- we use black, red and kidney - 1 1/4 C black/red and 1/2 C kidney) (I use dried because I can buy them in bulk and they're way lower in sodium -- you can always use low-sodium canned beans)
Taco seasoning to taste
Optional: 2-3 cups frozen corn, or 1-2 cans of corn

I tossed the entire bag of chicken in the crock pot along with the entire bottle of beer and taco seasoning, then put it on high for about 3 hours. During that time, I quick-soaked the dried beans, drained them, and let them sit out. After 3 hours on high, I added the beans to the chicken and let it sit on high another 2 hours (you'd add the corn at this same time.) I turned it to low before we left for the gym. It stayed on low about 2-2.5 hours. Remove the chicken and shred it with two forks then return it to the crock pot and stir it all in.

I made this last Monday or Wednesday (honestly I don't remember, lol) and we still have about 6 servings in the fridge despite between 2-3 of us eating it for lunch every day, and my boyfriend making 3 omelettes with it on Saturday.

You could likely modify this and put all the ingredients in on low for 8ish hours, too. I work from home so I have the ability to monitor and add to crock pot foods as they cook.

Sweet Potato Burritos!

4 sweet potatoes
1 package of frozen corn
2 cans of black beans, thoroughly rinsed
2 jars of salsa
4 oz of soft cream cheese

Put on slow cooker on high for 6 hours. Delish, vegetarian, and kids love it! Any other vegetarian ideas?

I made this on Saturday....loved it! It makes a lot so I put some in freezer bags...Thanks!

Yum lots of great recipies here!

Bump!