Here's a good simple one for you to try.

ROCK POT SANTA FE CHICKEN
Prep this the night before and turn your crock pot on in the morning for an easy weeknight meal. I often serve this over cilantro lime rice or cauliflower rice. And don’t forget the toppings – chopped scallions, fresh cilantro, low fat yogurt or sour cream and cheddar are my favorites.

INGREDIENTS:
• 24 oz (1 1/2) lbs chicken breast
• 14.4 oz can diced tomatoes with mild green chilies
• 15 oz can black beans, rinsed and drained
• 8 oz frozen corn
• 1/4 cup chopped fresh cilantro
• 14.4 oz can fat free chicken broth
• 3 scallions, chopped
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp cumin
• 1 tsp cayenne pepper (to taste)
• salt to taste

DIRECTIONS:
1. Combine chicken broth, beans (drained), corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in the crock pot .
2. Season chicken breast with salt and lay on top.
3. Cook on low for 8 – 10 hours or on high for 4 to 6 hours.
4. Thirty minutes before serving, remove chicken and shred.
5. Return chicken to slow cooker and stir in. Adjust salt and seasoning to taste.
6. Serve over rice or tortillas and with your favorite toppings.
7.
NUTRITION INFORMATION
Yield: 8 servings, Serving Size: 3/4 cup
• Amount Per Serving:
• Calories: 183 calories; Total Fat: 3g; Saturated Fat: 0.5g;
• Cholesterol: 62.5mg; Sodium: 557.5mg; Carbohydrates: 17g
• Fiber: 3.5g; Sugar: 3.5g; Protein: 24g

Indian-Spiced Slow-Cooker Lentils

Recipe lightly adapted from Weight Watchers

Ingredients:
2 cups red lentils (if you can find them…check the bulk bins or a Middle Eastern market)
10 ounces spinach (fresh and chopped or frozen and thawed)
1 15-ounce can diced tomatoes
1 onion, chopped
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
4 cups chicken broth (or vegetable broth if you want to go vegetarian/vegan)
1 tablespoon curry powder or paste (I prefer curry paste)
1 teaspoon mustard seeds
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/8-1/4 teaspoon cayenne pepper
2 teaspoons sugar
1 1/2 teaspoons kosher salt
Juice of 1/2 lemon or lime
Handful of chopped cilantro, plus more for garnish if desired

Instructions:
Combine all ingredients except for the lemon (or lime) juice and cilantro in the pot of a slow cooker. Cook on high for 3-4 hours or on low for 6-7 hours (or bring to a boil on the stove top and then simmer, covered, on low for 1 hour). Before serving, add the lemon juice and cilantro. This is delicious served over rice. Weight Watchers says this makes 6 servings, but I’d say it’s closer to 8-10.

My favorite easy butter chicken recipe: https://twosleevers.com/slow-cooker-butter-chicken/

I usually make the Instant Pot version (https://twosleevers.com/instant-pot-butter-chicken/), and although it says there is extra sauce I just add extra chicken instead. Yay leftovers!

1 14- ounce Canned Tomatoes
5-6 cloves Garlic
1-2 teaspoons minced ginger
1 teaspoon Turmeric
1/2 teaspoons Cayenne
1 teaspoon Smoked Paprika
1 teaspoon Salt
1 teaspoon Garam Masala
1 teaspoon Ground Cumin
1 pound Boneless Skinless Chicken Thighs (or use breast, bone-in, or whatever works for you. If frozen, add 1-2 minutes to total time)
To finish
4 ounces butter cut into cubes (use coconut oil if dairy free)
4 ounces heavy cream (use full-fat coconut milk if dairy free)
1 teaspoon Garam Masala
1/4-1/2 cup chopped cilantro

Instructions
Slow Cooker Instructions
Place all ingredients into a blender in the order listed, EXCEPT for the butter, cream and 1 teaspoon of the garam masala. Blend until well incorporated. Add blended sauce to the slow cooker.
Place the chicken on top of the sauce. If it's frozen, push it into the sauce a bit so it defrosts better.
Place the lid on the slow cooker and allow everything to cook for 4-5 hours on high or 8 hours on low.
Open up the slow cooker, remove the chicken carefully and set aside.
Add the cut up butter and cream and stir until well incorporated.
It's best to let the sauce cool just a little before adding the butter and the cream. Adding it into the boiling sauce will make your sauce very thin. If that happens, just put it in the fridge for a little and let it thicken up. It should be thick enough to coat the back of a spoon
Take out half the sauce and freeze for later or store in the fridge for 2-3 days
Add the chicken back in and heat through. Add the remaining cilantro and garam masala and mix. Break it up into smaller pieces if you need but don't shred it.
Serve over rice or zucchini noodles

Using leftover sauce
Use leftover cooked chicken and mix in with the gently heated sauce, let it simmer for a few for the flavors to meld together and there you go. Add some fresh cilantro on top.
You could also use this for Paneer Makhani. Defrost a cup of peas and 1 cup of paneer and mix gently into the heated sauce and let it simmer for a few for the flavors to meld together and there you go.

Here's a link to another thread with crock pot recipes. Lots of ideas there.

https://community.myfitnesspal.com/en/discussion/372359/bring-your-crockpot-slow-cooker-recipes/p1