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Crockpot recipes anyone

slimdowntslimdownt Posts: 85Member, Premium Member Posts: 85Member, Premium Member
Post your crockpot recipes please.


  • isyvanekisyvanek Posts: 675Member Member Posts: 675Member Member
    Here's a good simple one for you to try.

    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.

    • 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

    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.
    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
  • isyvanekisyvanek Posts: 675Member Member Posts: 675Member Member
    Here's another one. Can you tell I like spicy?


    6 boneless skinless chicken breasts
    -1 bottle of Frank's Red Hot or Frank's Wing Sauce (or use ½ bottle and increase water or broth)
    -1/2 cup of water or broth
    -1 TBSP Garlic Powder
    -1 TBSP Onion Powder
    -1 TBSP Black Pepper
    -A crock pot / slow cooker

    This is VERY simple to make. Here's what you do:

    -Put the chicken into the crock pot. Try to get it all on the same level
    -Sprinkle the seasonings over the chicken. Try to get them evenly coated
    -Pour in the Frank's Red Hot. Get it all over the chicken
    -Pour the water down the side of the crock pot so it ends up below the chicken
    -Close the crock pot, set it on Low and cook for 6 - 8 hours

    When it's done, get 2 forks and shred the chicken in the crock pot. It'll shred really easily. Mix it up really well with the sauce, and let it sit for about an hour.

    Makes 12 - 15 sandwiches. It also tastes great on a salad!
  • isyvanekisyvanek Posts: 675Member Member Posts: 675Member Member
    Indian-Spiced Slow-Cooker Lentils

    Recipe lightly adapted from Weight Watchers

    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

    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.

  • isyvanekisyvanek Posts: 675Member Member Posts: 675Member Member
    One more:


    1 packet McCormick 30% reduced sodium chili seasoning
    Chili powder to taste
    1 lb. ground turkey breast (or grass fed ground beef)
    1 organic onion chopped
    1 organic green bell pepper chopped
    2 cans organic chili beans, drained and rinsed
    2 cans organic pinto beans, drained and rinsed
    2 cans organic kidney beans, drained and rinsed
    1 can organic tomato sauce (15 oz.)
    1 can organic diced tomatoes (15 oz.)
    Jalapeno diced (optional) (can substitute red pepper flakes)

    Brown turkey meat with onion, bell pepper, chili powder and seasoning packet. Place all ingredients in crock pot and cook on low for 6 hours. Enjoy!

    Note: can cut quantities in half if this is too large of a batch or you can put the leftovers in individual servings and they freeze well.
  • slimdowntslimdownt Posts: 85Member, Premium Member Posts: 85Member, Premium Member
  • Emmapatterson1729Emmapatterson1729 Posts: 1,302Member Member Posts: 1,302Member Member
    Two cans of mushroom soup (I prefer Amy's Mushroom Bisque) can use any cream of mushroom soup.

    A giant London broil, or any cheap beef that takes a while to get tender. Have also used boneless chicken.

    Two more cans of mushroom soup on top. Salt and pepper (can add sliced onions)

    Cook on low for 8 hrs. Makes a lot. Can top mash potatoes with this steak and mushroom gravy, or eat plain.
  • DreamPhedreDreamPhedre Posts: 314Member Member Posts: 314Member Member
    My favorite easy butter chicken recipe:

    I usually make the Instant Pot version (, 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

    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.
  • slimdowntslimdownt Posts: 85Member, Premium Member Posts: 85Member, Premium Member
  • slimdowntslimdownt Posts: 85Member, Premium Member Posts: 85Member, Premium Member
  • alteredsteve175alteredsteve175 Posts: 1,759Member Member Posts: 1,759Member Member
    Jambalaya - double the recipe - fills a 7 quart slow cooker. Served over rice - or cabbage for a low-carb version. Freezes well for future meals.

    Chicken chili verde
    24 tomatillos
    12 jalapenos
    6 boneless skinless chicken breasts
    1 medium onion
    Chicken broth or bouillon
    Cumin, salt, pepper, garlic to taste

    Puree the tomatillos and jalapenos in a blender or food processor.
    Roughly chop the onion. Place half the onion in the bottom of the slow cooker.
    Place three breasts in the cooker. Cover with half the puree.
    Add another layer of onions and chicken.
    Cover with the remaining puree.
    Cook for six to eight hours or overnight.
    Shred the chicken with forks.
    Serve in bowls or in tortillas.
    Also freezes well for future meals.
  • alteredsteve175alteredsteve175 Posts: 1,759Member Member Posts: 1,759Member Member
    Here's a link to another thread with crock pot recipes. Lots of ideas there.
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