Any one reccomend a great crockpot recipe?

Chicken taco stew.

2 -3 cans of low sodium diced tomatoes
1- can of black beans
frozen corn (however much or little you like.
1 can of green chilis
1 - packet of taco seasoning
2-3 chicken breasts

put everything in the crockpot minus the chicken. Do not drain the cans. Once everything has been added and is mixed place the chicken on top of the mixture cover and I set mine for 7 hours on low. Before serving shred the chicken and mix. Serve with lowfat cheese, light sour cream or tortillas. Or eat by itself my whole family loves it including my son (he is 8). The amount that this makes will usually feed my family of 3 dinner twice and lunch for hubby a couple of days. So if you have a larger family just add more.

I just made minestrone in the crock pot the other night and it was amazing. Actually, it's 95% crock because you need some cooked pasta, so the other 5% is boiling some beforehand.

We got this from the food network. It yields four VERY generous servings and depending on the brands and the size veggies, etc you use, each serving is about 310-350 calories. I cooked it on high for 4 hours and the carrots were a little tough, so next time I will go the 8-hour, low route.

Also, it was a bit on the dry/thick side, so I added an extra cup of broth towards the end. Not sure if that was a result of the high temperature, so maybe the low route will give a soupier texture without the extra liquid.


3 cups reduced-sodium vegetable or chicken broth
1 (28-ounce) can diced tomatoes
1 (15-ounce) can white (cannellini or navy) beans, drained
2 carrots, peeled and chopped
1 celery stalk, chopped
1 cup onion, chopped
1 teaspoon dried thyme
1/2 teaspoon dried sage
2 bay leaves
Salt and ground black pepper
2 cups cooked ditalini pasta
1 medium zucchini, chopped
2 cups coarsely chopped fresh or frozen spinach, defrosted
4 tablespoons grated Parmesan or Romano cheese

In a slow cooker, combine broth, tomatoes, beans, carrots, celery, onion, thyme, sage, bay leaves, and 1/2 teaspoon each salt and black pepper. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.

Thirty minutes before the soup is done cooking, add ditalini, zucchini and spinach. Cover and cook 30 more minutes. Remove bay leaves and season, to taste, with salt and black pepper. Ladle soup into bowls and sprinkle parmesan cheese over top.