CROCKtober - break out your crock pot recipes for October!

I'm making this tonight! :-D
You can either throw it all in the crockpot and cook on low 8ish hours or high 4-5ish hours, OR you can cook on the stove w/ directions below!

Buffalo Chicken Chili
Servings: 8
Serving Size: 1 1/2 cups
WW Points+: 6 Calories: 281.2 Total Fat: 2.9 g Fiber: 13.9 g

Ingredients:
• 18 oz raw Boneless, Skinless Chicken breast (about 14 oz when cooked)
• 2 tsp Canola Oil
• 1 large Onion, chopped
• 3 cloves Garlic, minced
• 1 cup Carrots, chopped (about 3 medium)
• 1 cup Celery, chopped (about 3 stalks)
• 2 Bell Peppers, any color, chopped
• 1 tsp Cumin
• 1 tsp Chili Powder
• 1 tsp Paprika
• 1 tsp Dried Oregano
• 15 oz can Black Beans, rinsed and drained
• 15 oz can Cannelini Beans, rinsed and drained
• 2- 15 oz cans Diced Tomatoes
• 1 1/2 cups Franks Red Hot Original Hot Sauce, divided (more or less to taste)
• 1 cup Fat Free, Reduced Sodium Chicken Broth
• 28 oz Crushed Tomaotes
• Salt and Black Pepper to taste
• Reduced Fat Crumbled Blue Cheese (optional and not included in nutritional values)
Begin by shredding the chicken. Either boil the chicken breast until cooked and shred with two forks, purchase a rotisserie chicken and remove the skin and shred it, or put the raw chicken in a crock pot, cover with water and cook on high for 4 hours or low for 8 then shred with two forks. Set shredded chicken aside.
Heat Canola Oil in a large pot over medium high heat. Add the Minced Garlic and Chopped Onions. Saute until fragrant and tender, about 3 minutes. Next add chopped Carrots, chopped Celery, and chopped Bell Peppers. Cook for about 5 more minutes.
Add in the Cumin, Paprika, Chili Powder, and Oregano. Stir to coat all the vegetables. Next add the drained and rinsed Black Beans and Cannelinni Beans. Stir and cook for 2 minutes.
Stir in both cans of Diced Tomatoes and the Shredded Chicken.
Next, pour in 1 cup of Frank's Hot Sauce
Pour in Crushed Tomaotes and Chicken Broth. Stir and taste the sauce for heat. Add more Frank's if you want a little more heat (here is when I added the remaining 1/2 cup). Stir, and reduce heat to medium-low. Cover and let it cook for about 10-15 minutes, or until vegetables are tender. Add Salt and Black Pepper to taste.

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sounds so good doing this for dinner tomorrow or wed

I am new to this:) How do I save or "bump" these reciepes?

oh yes.so yum.amd i just got apples too.sooo gonna do this recipe too

bump for ideas!

Can of garbanzo beans
Can of kidney beans
Can of black beans
Jar of salsa
Teaspoon of cumin
Teaspoon of chili powder

Rinse and drain beans in collander. Mix all ingredients in the crock pot. Cook on low for at least eight hours. I like to put a tablespoon of greek yogurt in my bowl to cool it off.

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Before You Buy a Crockpot
http://busycooks.about.com/od/slowcookerrecipes/bb/bybcrockpot.htm

Crockpot 101
http://busycooks.about.com/od/slowcookerrecipes/a/crockpot101.htm

Crockpot 102
http://busycooks.about.com/od/slowcookerrecipes/a/crockpot102.htm

Convert Recipes for your Crockpot
http://busycooks.about.com/od/slowcookerrecipes/a/convertcrockpot.htm

I;m trying this one out tomorrow. Looks yummy!
http://www.recipage.com/sr.php?term=taco+soup&init=Search

Slow-Cooker Taco Soup
by Mama Pea
Prep Time: 5 min.
Cook Time: 6-10 hours

Ingredients (Serves 6)
1 medium onion, chopped
One 14 oz. can black or pinto beans, drained and rinsed
1 c. frozen corn kernels (I recommend Trader Joe’s roasted corn)
One 28 oz. can or two 14 oz. cans fire-roasted or regular organic diced tomatoes in juices
2 c. vegetable broth
1 T. + 1 t. chili powder
1 T. + 1 t. ground cumin
1/4 t. garlic powder
1/4 t. onion powder
1/4 t. dried oregano
1 t. sea salt
Garnishes: non-dairy or organic sour cream, chopped cilantro, crushed tortilla chips, cornbread, etc.
Instructions
Combine onion, beans, corn, tomatoes, broth, chili powder, cumin, garlic powder, onion powder, oregano and salt in a slow-cooker. Cook on low for 10 hours or high for 6 hours. Adjust seasoning to taste.
Serve with sour cream, cilantro, tortilla chips and/or cornbread, if desired.

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This one is AMAZING! I make baked taquitos with the leftovers.

Creamy Chicken Verde Tacos in the Crock Pot

2 lbs boneless skinless chicken breasts
10 oz of salsa verde
3/4 block of low fat cream cheese

Directions:
Place chicken breasts in the bottom of the crock pot.
Dump salsa over the top of the chicken.
Cook for 4 to 6 hours on low depending on the size and amount of chicken breasts. (I usually stick a thermometer in the chicken before the end of the cooking time. Chicken breasts will definitely dry out if cooked too long.)
About 30 minutes before the cooking time is complete, add the cream cheese to the chicken and salsa mixture. (Just set the cheese right on top.)
After the last 30 minutes is up, check your chicken. Shred. If your chicken is sitting in a lot of juice, you may want to spoon some off before mixing in the cream cheese. (You can always add it back in if the mixture needs more liquid.)

Serve on tortillas with all the fixin's and Enjoy!

From - http://www.scatteredthoughtsofacraftymom.com/2012/06/creamy-chicken-verde-tacos.html

Chicken with vegetables

just made last night was wonderful

2 -3 boneless skinless breasts
2 cans low fat cream of chicken soup 1/2 can water
frozen broccoli (1 bag)
frozen Green Beans (1 bag)

cook on high for 1-2 hours then low for 2-3 hours
I put this on brown rice and it was a hit even with my 15 year old son
You could also eat with mashed potatoes