Simple cheap healthy crock pot recipes?

http://www.365daysofcrockpot.com/2012/11/recipe-for-slow-cooker-crockpot-black.html

I made this the other night and tossed in some frozen chicken breasts.

Perfect over rice, in a taco, in a salad, etc.....

this sounds good. I think I'm going to try it..thank you

Made this last night...clocks in at around 225 per serving, and even after I tarted it up with sour cream, cheese, and bacos, a cup and a half came in at less than 500 calories...

Crock-Pot Potato Soup

30 oz shredded potatoes (you can use refrigerated hashbrowns or shred your own whole russet potatoes)
30 oz broth (we used veggie, but chicken would be fine as well)
1 can cream of "something" soup (we used celery, chicken would be fine)
1/2 c diced onion
1/2 tsp pepper
1/4 tsp garlic powder
8 oz cream cheese (we used low-fat. Fat free cream cheese will not melt in properly.)

You can combine all this ahead of time, except the cream cheese, and freeze it. Then defrost, and Crock-Pot it for 6-8 hours. Add the cream cheese when you put it in the Crock-Pot.

If you don't want to freeze it, you just combine everything (including the cream cheese) in the Crock-Pot, cook on Low for 6-8 hours. You may want to stir in periodically to help the cream cheese incorporate.

Have with whatever baked potato toppings you like and that you feel OK eating , along with some raw veggies or a salad. It's amazing, and it tastes very much like a rich cream of potato soup, but doesn't have the loads of fat.

If you are concerned about the sodium in cream of "something" soup, there are recipes online for healthier substitutes. They're a little more time consuming, but they can make a difference. You could also successfully use the low-fat or low-sodium cream soup in a can.

We used salt-free (homemade) veggie broth, so we added a bit of salt during cooking. You'll need to taste it to get it where you want it.

Final note: If you shred your own potatoes, put the shreds in a bowl of COLD salted water or they will turn grey/brown. This won't affect flavor, but it looks weird. Our soup had kind of an odd color in the Crock, due to our NOT doing this to our potato shreds. Once the cream cheese mixed in it looked just like regular cream of potato. Also, I imagine you could use frozen hashbrowns, but you would probably want to thaw them and squeeze as much water out of them as possible to avoid watering down your soup.

Happy Crock-potting,
S/dakotawitch

I never measure anything when I cook but for Hamburger-Cabbage Soup. Browned Hamburger n Onions,Tomatoe Puree large Can,Cabbage,Chopped up peppers,Beef Broth about 3 small cans,Diced Carrots,can add rice if you want, Garlic Cloves,Crab Broil....is really good.

Or my Chili that's super fast almost all canned stuff. 3 cans Butter Beans,3 cans stewed tomatoe with jalepenos,3 cans Tomatoe Puree,3 cans Beef Broth,2 pkts Tex Mex Chili seasonings,1 bell pepper diced,1 jalepeno diced,1 chili diced,one med onion diced,Browned Hamburger cooked in red wine vinegar,dash of worchestershire, 3 small cans of Mushrooms or 1 large package of fresh mushroom halves,if you want it hotter yet add some dried red pepper flakes. Super easy pretty much pour everything in except the hamburger you gotta cook and its really good.

That sounds awsome... I will try it real soon I think my family is getting tired of my garlic chicken...but it is really good. The next day I take out the leftover chicken and stock/sauce and make a lovely soup with leftover veg today was carrots peppers it was really good and make an easy pretty healthy lunch too.http://www.recipegirl.com/2011/12/08/slow-cooker-garlic-chicken/