Crock Pot Recipes?

salsa chicken is pretty easy and cheap. I made it just last week and everyone (except my 5year old) loved it. You can adjust the spiciness.

it makes a lot, so you might want to cut it in half if you're the only one going to be eating it. You can put it over rice or noodles.

The website I found it on isn't working right now, but I think I can remember it...

4 boneless skinless chicken breasts in bottom of crockpot
1 can condensed cream of chicken or cream of mushroom soup, pour onto chicken
1 cup salsa (I used 1/2 cup salsa and 1/2 cup canned diced tomatoes to tone it down a little for my kids,) pour onto chicken
1 packet taco teasoning (or 1tbsp of this lady's homemade mix), sprinkled on top of that

cook on low for about 6 hours
remove chicken from sauce (it will break apart) and shred with 2 forks
return chicken to crock pot, mix through
mix in 1 cup sour cream (could possibly use FF plain yogurt)
heat a little longer to warm back up

Serve over rice or some other starch
garnish with some sliced green onion (optional)

can also add corn kernels and black beans

I entered this as a recipe in my food database, using FF soup and light sour cream. I figure it made 8 good-size 135-calorie servings (not including the rice)

I'm not sure if it's been mentioned but I purchased a book called Not Your Mother's Slow Cooker Recipes for Two It had some very interesting recipies in it. . . . I purchased the book before I got the slow cooker LOL :blushing: You may have to modify a few of the ingredients but overall it was a wonderful book!

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I'm using my crock pot right now to make pork ribs:

2-3 lbs pork ribs
1/4 C soy sauce
3-4 T Worcestershire sauce
1-2 T extra virgin olive oil
seasoning salt
pepper
garlic powder
onion powder

Cut ribs in to individual pieces. Mix soy sauce, Worcestershire sauce, and olive oil together. Pour over ribs and mix to make sure each rib is coated. Season to taste. Cook on low 8-10 hours or high 4-6 hours.

I also like salsa chicken:

4 boneless skinless chicken breast (I slice them in half long-ways to make 8 pieces)
1 pckg taco seasoning
1 can cream of mushroom soup
1 C salsa
1/2 C sour cream

Mix everything but the sour cream together. Cook on low for 6-8 hours. Just before serving stir in the sour cream. Serve over rice.

Leftovers can be shredded and used for tacos, fajitas, burritos, or just about anything you'd use shredded chicken for - or just keep it in whole pieces and serve over rice again. The "juice" it makes is REALLY good on the rice!

On both of these I suggest using the low-sodium versions of soy sauce, taco seasoning, and soup - otherwise you might be a little high on sodium. Other than that these are both tasty, not too expensive, and pretty good for you.

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