Crock Pot/Slow Cooker Recipes

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  • lpina2mi
    lpina2mi Posts: 425 Member
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    Going to add chicken & corn to my grocery list this week. Thank you!
  • brookehe
    brookehe Posts: 413 Member
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    I love my crockpot too -- here's a fun website with lots of recipes: crockpot365.blogspot.com
  • brookehe
    brookehe Posts: 413 Member
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    This one was my creation. Made this last week, it was delicious and made great leftovers (we're a 2-person household too).

    PORK LOIN w/ APRICOT DIJON GLAZE

    Number of servings 4

    Generic - Pork Loin Boneless Center Cut Roast, 17 oz
    Smuckers - Apricot Preserves, 0.33 container (17 tbsp (20g) ea.)
    French's Dijon Mustard, 1 TBSP
    Garlic, 2 Cloves (I.E. 6 g) - Raw, 2 tsp
    Lea & Perrins - Reduced Sodium Worchestershire Sauce, 1 TBSP
    10 Dried Apricot Halves
    1/2 bag frozen pearl onions
    Salt & Pepper

    Total: 1027 calories
    Per Serving: 257 calories

    Low: 6-8 hours High 3-4 hours
  • nikitru
    nikitru Posts: 4 Member
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    Bump!
  • Lanise_10
    Lanise_10 Posts: 432 Member
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    I found this on Pinterest the other day and it turned out great.....4 boneless/skinless chicken breasts, 1 can beer (I substituted with diet soda), paprika, garlic powder, salt, pepper, Italian seasoning.
  • OkieTink
    OkieTink Posts: 285 Member
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    My favorite breakfast...

    Slow Cooker, Apple Cinnamon Steel-Cut Oatmeal

    2 apples, peeled, cored, cut into 1/2-inch pieces
    1-1/2 cups fat-free milk (or almond milk)
    1-1/2 cups water
    1 cup uncooked steel-cut oats
    2 tablespoons brown sugar (I use Splenda brown sugar)
    1/2 teaspoon cinnamon
    1 tablespoon ground flax seed

    Coat inside of 3-1/2 quart (or larger) slow cooker with cooking spray. Add all ingredients to slow cooker. Stir, cover, and cook on low for approx. 7 hours (slow cooker times can vary). Store leftovers in refrigerator. Freezes well.

    To reheat single servings: Put 1-cup cooked oatmeal in microwave proof bowl. Add 1/3 cup fat-free milk or water, microwave on high for 1 minute; stir. Continue cooking for another minute, or until hot.

    Recipe can be doubled in 6-quart or larger slow cooker. Increase cooking time 1 hour.

    Nutritional Info (per 3/4 cup serving): 149 calories, 3.6g fat, 27.3g carbs, 3.9g fiber, 4.9g protein; Weight Watchers PointsPlus: 4 pts
  • loudgls89
    loudgls89 Posts: 87 Member
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    I just bought a crock pot at the weekend, so will definitely be trying some of these recipes!
  • Julie7741
    Julie7741 Posts: 93 Member
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    Found this one on Pinterest-

    It is in my crockpot today, so I don't know how it will turn out. Sounds good though!

    Crockpot French Dip Sandwiches:

    1 beef roast (use whatever you like- I used a chuck roast I had in the freezer)
    2-3 cans Beef Consomme soup (canned)
    Hoagie buns (I used regular french bread type buns- you could probably save some calories here, but I wanted the real thing!)

    You just put the roast in the crockpot, pour enough soup to cover (I didn't add water), and cook on low 8-10 hours. You serve the beef on the hoagie buns and can dip in the juice.

    It came out to roughly 400ish cals for one sandwich using Kroger Hoagie rolls.
  • alifer
    alifer Posts: 387 Member
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    Bump
  • grayisokay
    grayisokay Posts: 16
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    Bump
  • kathybchilds
    kathybchilds Posts: 2
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    www.skinnytaste.com has some great recipes. I made the crock pot chicken cacciatore today and it was a big hit.
  • nholland185
    nholland185 Posts: 2
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    I just did this, basically the same except I did not use the cream of mushroom soup and served it over brown rice. We thought it was really good.
  • gabegrammy
    gabegrammy Posts: 147 Member
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    I just made whatever I had on hand that sounds good, so here it is

    8 oz boneless skimless chicken breast
    1 can of Campbell's Golden Mushroom
    2 tbs Chipole in adobe sause
    1/2 can water
    1/2 tsp dried orageno
    1/2 tsp dried basil
    pinch dried rosemary

    cooked on low for 8 hours
    serve on brown rice


    mmmm it turned out do good, should be able to get 3 -4 serving out of it.
    viki
  • LawRahB
    LawRahB Posts: 12
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    Bump for later. Thanks for this!
  • gabegrammy
    gabegrammy Posts: 147 Member
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    I made Chicken Enchilada Soup this past week end. MMM so good. It made enought for me to eat for 3 days. Love meals like this
    Viki
  • curvycarrie
    curvycarrie Posts: 56 Member
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    BUMP for later, it all sounds so good!
  • nwood2691
    nwood2691 Posts: 20 Member
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    bump
  • MarshaMole
    MarshaMole Posts: 142 Member
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    bump
  • aynhagenbarth
    aynhagenbarth Posts: 75 Member
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    Just made this Creamy Chicken and Rice Soup! Delish! I added extra garlic and spinach to mine!
    http://recipes.sparkpeople.com/recipe-detail.asp?recipe=2216457

    Minutes to Prepare: 10
    Minutes to Cook: 495
    Number of Servings: 6

    Ingredients

    1 pound boneless, skinless chicken breasts, cut into 1/2-inch pieces
    2 carrots, peeled and diced (about 1 cup)
    1 large onion, diced (about 1 cup)
    1 teaspoon dried oregano
    1/4 teaspoon dried sage
    1/4 teaspoon black pepper
    1 quart low-sodium or homemade chicken stock
    1/2 cup long-grain brown rice
    1 cup baby bella mushrooms, diced (about 5 ounces)
    1 tablespoon cornstarch
    3/4 cup low-fat evaporated milk

    OPTIONAL: 1 sprig fresh thyme, for garnish

    Tips

    Experiment with the herbs and spices: Add a bay leaf, tarragon, rosemary or thyme to change things up.
    For an extra serving of veggies, stir in 4 cups chopped kale when you add the rice or 4 cups baby spinach when you add the milk.
    You could also use wild rice or another whole grain in this dish.


    Directions

    Place the chicken, carrots, onion, spices and stock in a slow cooker. Cook on high for three hours or low for seven hours, then add the rice and mushrooms and cook one more hour. (Turn the heat to high if you haven't already.)
    Combine the cornstarch and one tablespoon cold water in a small bowl, then add to the soup along with the milk. Cook another 15 minutes, then serve immediately.

    OPTIONAL: Garnish with fresh thyme.
    Serving Size: Makes 6 one cup servings.
  • kelly101386
    kelly101386 Posts: 389 Member
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    Tuna Noodle Casserole is delicious and not too gut busting!

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