Crock Pot Recipes

Just made thai curry in mine the other day!

Add 3-5 tbsp. of thai green curry paste and 2 cans of coconut milk (I do one light and one regular).
Add 1 lb of chicken breasts cut into 1" chunks, 1 tbsp. of soy sauce.
Add 1 package of shredded cabbage (cole slaw mix works great), sliced bell pepper (I used about 2 cups), 2 cups cauliflower, etc. throw in onions, carrots, garlic, and fresh ginger if you have them, but its not necessary.

Cook on high for 3 hours or low for 7-8..

I have mine without rice for lower carb macros, but no reason not to if it fits your day!

I add 3 or 4 chicken breasts, salt, pepper, garlic powder and a can of El Pato Sauce to my Crockpot. Add a 1/2 cup of water if you don't like your food too spicy.

Put on low and let it cook, then shred before you serve with rice mixed with corn and black beans. You can also add some low-fat cream cheese to the crockpot before it's done cooking to make a creamy sauce.

El Pato is a spicy Mexican tomato sauce that I use a lot - such as the base (with chicken stock) for my chicken tortilla soup, as salsa for nachos, with a beef roast in the crockpot for shredded beef tacos and a dip (mix with low-fat cream cheese and a little milk and put in blender).

This recipe is amazing. You can take or leave the dairy -- I add cilantro and fresh squeezed lime at serving time. I also used coconut oil instead of olive, for the sauté part. This is SOOO easy and pretty cheap, too!

Enchilada Soup (crockpot)

2 tablespoons olive oil

1 large yellow onion, diced
1 small green or red bell pepper, diced
3 cloves garlic, minced

coarse salt and fresh black pepper
1 can (11 ounce) Ro-tel diced tomatoes & green chiles
4 cups low-sodium chicken broth
1 + 1/4 pounds boneless chicken breasts
2 cups corn (I used a bag of frozen corn -- more nutrients than canned)
1 can black beans, optional
1 tablespoon chile powder
1 teaspoon ground cumin
1/2 teaspoon oregano (preferably Mexican), crushed between fingertips
1 + 1/2 cups shredded sharp cheddar cheese or monterey jack, plus more for serving
1 cup sour cream, plus more for serving
tortilla chips, for serving
sliced avocado, for serving, optional
See a Baked Bacon Chicken Recipe
Instructions
1. In a medium skillet heat the oil over medium heat. Add the onions, peppers and garlic. Season with salt and pepper. Cook until softened, stirring often, about 10 minutes.
2. Meanwhile to your crock-pot add the Ro-tel, chicken broth, chicken, corn, black beans (if using), chile powder, cumin, oregano and 1 teaspoon coarse salt or 1/2 teaspoon fine and about 1/4 teaspoon black pepper. Mix in the cooked onions, peppers and garlic.
3. Cook on high 3 - 4 hour or low 5 - 6. Remove the chicken breasts to a cutting board. Stir the cheese and sour cream into the soup. Shred the chicken or cut into bite-sized pieces and add back to the pot. Taste and season as needed. Cook 1 more hour on low heat.
4. Serve garnished with more cheese, sour cream, tortilla chips and avocado.

I put three chicken breast on the bottom of a crockpot. I add a jar of salsa, packet of taco seasoning, 2 cans of black beans, and 2 cans of corn. I put it in the crockpot for 8 hours on low. You can put it on a whole wheat tortilla or add a couple cans of chicken broth and eat it like a chili. It is delicious!

BUMP

I have to admit, I understand why people opt for chicken breast but it is often so much cheaper to have a whole chicken. Then again I supposed I'm biased because I'm a student lol.
I marinate my chicken in garlic and some herbs, plenty of black pepper, no oil for a few hours. Brown off all over roughly in a non-stick pan. Place breast down in the slow cooker and add a few tablespoons of chicken stock or broth at the bottom and leave on high for around 6 hours. If you need a little longer I've done mine on low for 9 hours before and it was just as juicy.

A staple in our household and SUPER easy....

Family pack of chicken (about 6 breasts)
2 packets of Lowrys Burrito seasoning mix

Place clean chicken in crockpot. Pour seasoning over and lightly coat the breasts.
That's it! Cook 8-10 hours on low.

When done i pull a breast out at a time and shred in a bowl. Seriously...they fall apart. Then once all breasts are shredded, I stir the remaining juice in the crockpot. Take a strainer and place on top of the chicken and pour the juice through the strainer to catch any lumpy bits. Remove strainer. Stir and you are ready to enjoy.

Can be used for street tacos, over a baked potato, on a salad, in broth soup... possibilities are endless. Enjoy!!

This sounds so good !

Super low cal.. but a bit high in sodium:

Buffalo Chicken
6 chicken breasts
(1) bottle of Franks Red Hot
(1) packet of Dry Ranch Seasoning

Put it all in crock pot, shred chicken when done and return shredded chicken to sauce (4-6 hours on high 8-10 on low)
Serve on buns (we use Orowheat thins) or use as filling for lettuce wraps!