Crock pot tips and recipes
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here are my fav (and whole 30/paleo approved)
For all these recipes, if you prep them and put them in the crockpot the night before and have it marinade in fridge overnight it tastes MUCH better
Chili
1.5lbs of grass fed ground beef
1 green pepper
1 large yellow onion
1 red pepper
1 yellow pepper
1 tsp of chili powder
1 tsp of cumin
1 tsp pepper
1tsp kosher salt
1 cup of pure pumpkin
1 cup beef broth
chop onion and peppers (set aside)
brown meat in pan
drain grease
cook onions and peppers in pan for 5 minutes
Add meat and pepper mix to crockpot
add spices, broth and pumpkin
Stir
cook in crockpot on low for 6 hours
Chicken Soup:
4 large chicken breast
5 cups chicken stock
3 cups chopped carrots
3 cups chopped celery
2 large yellow onions
*add mushrooms or other vegies you like
Place chicken on bottom of crock pot
Add stock and vegies over chicken
Cook on low for 2-2.5 hours (time varies for crock pot. Mine is done by 2 hours). Remove chicken and shred. Return to crockpot and cook on warm for 1 hour.
Hot Chicken
3 large chicken breast
2 cups coconut milk (unsweet, plain)
1 cup hot sauce (check ingredients, no sugar. I use aldi brand)
Place chicken on bottom of crock pot
Add milk and sauce
Cook on low for 2-2.5 hours. Remove chicken and shred. Return to crockpot and cook on warm for 30 minutes.0 -
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Moved to the front. I just saw that newest are first0
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Cook a whole defrosted chicken...rinse it, take out the stuff inside the chicken, rub whatever dry seasoning on that you prefer, I use mrs dash, place on top of 5 balls of wadded up foil. This keeps the chicken from sticking to the bottom of the crock pot..I usually set it on high and go to work, so I'm not sure on exact hours probably 6? By the time I get home the chicken is falling off the bone! No added oil, butter or even stock, just your chicken and dry seasoning. You can serve it with veggies, next day as tacos, or on top of a salad or whatever...very easy and you'll have yummy chicken to be creative with for a couple of days
Now that is a great idea!!!0 -
My fave is salsa chicken. It is just four or five chicken boneless skinless breasts and about a 15 oz jar of salsa. That's it. So good sometimes i use the meat to make chicken soft tacos. I also love the slow cooker chili from campbell's soup. I won 3rd place at a chili cook-off with that recipe. You can google the chili recipe. It is called Campbell's slow cooker hearty beef and bean chili recipe.0
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Great recipes! Can't wait to try some of them!0
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Turkey tenderloin in parchment...crock-pot style
Season turkey tenderloin as you prefer.. . I enjoy soaking in buttermilk overnight with paprika, red pepper flakes, rosemary. Discard of soak.
Wrap in piece do parchment, seam side up and tied on the sides ( I use floss)
Lay flat on bottom of crockpot and cook on low 4 hours. Enjoy.
I totally forgot the best part. add 1/4 cup fresh cranberries in the parchment envelope. Yummy0 -
I can't wait to try this!!!My cousin fed this to us when we were up in Virginia visiting her. I've made it several times and my mom made it at our Christmas party and for my grandparents. I ran this through the recipe thing on here, and it comes out to 265 calories a serving if there are 6 servings (which is approx a bowlful). The only person who doesn't like it is my sister, and that's because she doesn't like black beans.
Cream Cheese Chicken Chili
2-4 chicken breasts (I usually use 3 fresh, but can also be frozen)
1 can corn, undrained
1 can Rotel, undrained (I use Rotel diced tomatoes with green chiles)
1 can black beans, drained & rinsed
1 pkg ranch dressing mix
1 tsp cumin
1 tbsp chili powder
1 tsp onion powder
1 8 oz package cream cheese
Lay chicken at the bottom of the crock pot. Drain and rinse black beans. Add black beans, corn, and Rotel on top. Add in spices and mix up. Lay cream cheese on top of it all and cover. Cook on low 6-8 hours. The cream cheese won't melt during the cooking process. When it's done, mix the cream cheese in and shred the chicken (which is super easy at this point).
This all fits in my super tiny crock pot very nicely. I like to eat it by scooping it with blue corn tortilla chips! I have been considering adding in cayenne pepper to make it a bit spicier. It is very much on the mild side of my scale.0 -
If you pre-cook your veggies and brown meats before putting them into some recipes then your recipes will have better flavor and everything won't always kind of taste the same. I know that defeats the purpose of crockpottery. I rarely do that but it does help.
I love my crockpot.
Chicken Spagetti--put 2 chicken breast in crockpot frozen or not, pour a jar or 2 of sauce (whichever brand of spagetti sauce you like) over the top, let cook on low 8-10 hours. Shred chicken when done.
Taco Junk--
1 lb ground turkey---cooked and drained
1 can whole kernel corn (rinsed and drained)
1 can great northern beans rinsed and drained
2 4 oz packages ranch salad dressing dry mix
1 10 oz can rotel tomatoes and green chilies
1 16 oz Jar salsa (hot, medium, or mild)
Brown meat, drain. Dump all ingredients into crockpot and cook on high for 4 hours or low for 6-8. Serves 16 (1/2 cup servings)
Taco Soup
1/2 lb lean ground turkey cooked-drained
2 14.5 oz cans mexican stewed tomatoes
1 15 oz can pinto beans
1 15 oz can kidney beans
1 can whole corn or 1 1/3 cups frozen whole corn thawed
1 package taco season mix
1 medium onion chopped
30 oz water
pepper to taste
brown meat and onion in skillet, drain, put all ingredients in crockpot. Cook on low 6-8 hours serves 12 (1 cup serving size)
Super Easy Chicken
4-5 Frozen skinless boneless chicken breast
1 package dry italian dressing mix
1 cup warm water or fat free chicken broth
place chicken in bottom of crockpot, sprinkle dressing mix over chicken then pour water or broth over chicken. Cover and cook on low 8-10 hours.
---You can put whole chicken and turkey in frozen or thawed without precooking. But ground meat will not cook through in a crockpot you need to at least "grey" the meat, cook it thru.
These are some really good ideas!!! I especially like the chicken spaghetti and the super easy chicken0 -
Bump--thanks for all the ideas!0
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Bumping to re-read!0
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Bump! :flowerforyou:0
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This sounds deilicious, I will try!0
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I can't wait to try this!!!My cousin fed this to us when we were up in Virginia visiting her. I've made it several times and my mom made it at our Christmas party and for my grandparents. I ran this through the recipe thing on here, and it comes out to 265 calories a serving if there are 6 servings (which is approx a bowlful). The only person who doesn't like it is my sister, and that's because she doesn't like black beans.
Cream Cheese Chicken Chili
2-4 chicken breasts (I usually use 3 fresh, but can also be frozen)
1 can corn, undrained
1 can Rotel, undrained (I use Rotel diced tomatoes with green chiles)
1 can black beans, drained & rinsed
1 pkg ranch dressing mix
1 tsp cumin
1 tbsp chili powder
1 tsp onion powder
1 8 oz package cream cheese
Lay chicken at the bottom of the crock pot. Drain and rinse black beans. Add black beans, corn, and Rotel on top. Add in spices and mix up. Lay cream cheese on top of it all and cover. Cook on low 6-8 hours. The cream cheese won't melt during the cooking process. When it's done, mix the cream cheese in and shred the chicken (which is super easy at this point).
This all fits in my super tiny crock pot very nicely. I like to eat it by scooping it with blue corn tortilla chips! I have been considering adding in cayenne pepper to make it a bit spicier. It is very much on the mild side of my scale.0 -
Yum! Looks great.0
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Here's a crockpot recipe that I love that's easy and heathly. I got it from a paleo webbist (even though that wasn't my goal).
Enchilada Chicken Stew:
Ingredients
2lbs chicken breasts
1 yellow onion, chopped
1 green bell pepper, chopped
1 (4oz) can of chopped jalapenos
1 (4oz) can of chopped green chiles
2 tablespoons coconut oil
1 (14oz) can of diced tomatoes
1 (7 oz) can tomato sauce
3 garlic cloves, minced
1 tablespoon cumin
1 tablespoon chili powder
2 teaspoons dried oregano
salt and pepper, to taste
bundle of cilantro, to garnish
avocado, to garnish
Instructions
Pull out your handy dandy crockpot.
Add your chicken breasts.
Then add the rest of the ingredients on top, in any order.
Put on low for 8-10 hours or high for 6-8.
After it’s done cooking, use tongs to pick at the chicken to shred it in with all the ingredients.
Top with cilantro and some avocado.
Eat up!!
I usually tweak it a bit. I use 4 chicken breasts, extra garlic, fresh jalapenos, and no green chilies. I don't do the garnish either.0 -
Bumping for later. That cream cheese chicken chili recipe sounds divine!0
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I posted this recipe earlier in my own thread but... here it is again
"Shredded Turkey"
1/3 c Old El Paso Salsa - Medium
1 can Alymer - Chili Seasonings Stewed Tomatoes
Knorr - Oxo Chicken Bouillon, 1 sachet
2 Boneless, Skinless Turkey Breasts
1 small onion - chopped
1/3 c water
(I added some garlic powder, chili powder, a dash of italian seasoning and some black pepper as well)
Put it all in the slowcooker and forget about it for the day... (Mine was in for about 7 hours on low; the salsa was an after-thought; there was some leftover in the fridge so in it went as well haha) then shred the turkey like you would pulled pork. I served mine on top of rice with a salad on the side, but it would make great taco filling, add beans, mushrooms and peppers and a bit more water to have it as 'chili'.... Lots of options, I will be experimenting with this again!
Split into 4 servings; nutrition is as follows: (taken from MFP recipe calculator, does not include the rice I put it on)
Calories - 192; Carbs - 16; Fat - 1 Protein - 27; Fiber - 2; Sodium - 12310 -
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White Chicken Chili
Minutes to Prepare: 10Minutes to Cook: 30Number of Servings: 12
Ingredients
2 lbs (32 oz) chicken breasts, boneless and skinless, diced into 1-inch cubes
1 onion, diced
3 cloves garlic, grated
1 t salt
1 t ground cumin
1/2 t chili powder
1/8 t cloves, ground
1/8 t cayenne pepper
4 (15.5 oz cans) cannellini (white kidney) beans, drained and rinsed
28 oz chicken stock, low sodium
2 c corn, frozen
2 (4 oz cans) green chilis
1 lime
3/4 c low fat, shredded monterey jack cheese
Directions
Add all ingredients into crockpot except the cheese. Squeeze juice of lime into crockpot. Set crockpot to cook for 6 hours on low temperature. Serve with 1 tablespoon of cheese per cup of soup. If you prefer a thicker chili, puree 1/4 of the soup before you add the corn.
Nutritional Info
Servings Per Recipe: 12 serving size: 1 cup
Amount Per Serving
Calories: 226.1
Total Fat: 5.2 g
Cholesterol: 50.1 mg
Sodium: 546.0 mg
Total Carbs: 20.2 g
Dietary Fiber: 4.6 g
Protein: 25.3 g
I found this recipe on sparkpeople.com and I made it last night for dinner. It is amazing!! It is the best chili I have ever tasted :)Originally the recipe calls for you to heat the onions and chicken in olive oil and than mix in the rest of the ingredients however I just threw everything into the crockpot and save those extra calories. FYI: The calorie count is with the oil figured in.0 -
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Going to have to try some of these recipes0
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