Bring your crockpot/slow cooker recipes

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  • jodren11
    jodren11 Posts: 18 Member
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  • Faith2FeelFabulous
    Faith2FeelFabulous Posts: 46 Member
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  • krnlcsf
    krnlcsf Posts: 310
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    I made this a couple of weeks ago... I had my doubts because of the mushroom soup, but it was AHH-MAZING!!! :love:
    BUMP

    Slow Cooker Mexican Chicken

    Number of Servings: 6

    Ingredients:
    4 boneless, skinless chicken breasts
    1 cup salsa
    1 package reduced sodium taco seasoning
    1 can reduced fat cream of mushroom soup (condensed)
    1/2 cup reduced fat sour cream

    Directions:
    Add chicken to slow cooker.
    Sprinkle taco seasoning over chicken.
    Pour salsa and soup over chicken.
    Cook on low for 6 to 8 hours.
    Remove from heat and stir in sour cream.
    Serve with rice.

    Nutritional Info
    Servings Per Recipe: 6
    Amount Per Serving
    Calories: 157.2
    Total Fat: 3.3 g
    Cholesterol: 63.4 mg
    Sodium: 654.2 mg
    Total Carbs: 6.7 g
    Dietary Fiber: 0.9 g
    Protein: 24.3 g
  • whynotnana
    whynotnana Posts: 26 Member
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  • keds64
    keds64 Posts: 2
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    I love crock pot meals! They save us from last minute fast food when unexpected schedule changes come up. I just grab a meat out of the freezer, pour stock, tomato sauce, or water and spices on the meat, add some veggies, and let it cook on low until we get home from work that night. Never really follow a recipe just put in what sounds good and is available that morning.

    14157152.png
    Created by MyFitnessPal.com - Nutrition Facts For Foods
  • Kaddyshack21
    Kaddyshack21 Posts: 225 Member
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    My fav go to Slowcooker recipe takes about 2 minutes to make. LOVE IT!!!


    Take 4- 6 frozen chicken breast
    1 Can black beans
    1 Jar Salsa ( whichever heat you desire we use MED)
    1 Can of corn kernels ( I personally leave this out but my sister always adds this)


    Dump all contents into a slowcooker before leaving for work cook cook for 6-8 hours. 45 minutes before you are ready to eat it. Put one brick of Philly Cream Cheese on top and let it melt in ( you can use light).

    Good over rice, or to eat with tortilla's.

    Doesn't get easier then that. Everyone who has ever tried it LOVES it.
  • iowatransplant
    iowatransplant Posts: 44 Member
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  • sandy729
    sandy729 Posts: 232 Member
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  • pokergal76
    pokergal76 Posts: 28
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    This the easiest and one of my favorites. Great leftovers to make other recipes as well.

    CROCK POT “ROTISSERIE” CHICKEN

    1 whole roasting chicken
    4 Potatoes
    Seasonings( Lawry’s Season Salt was suggested)

    Wrap potatoes in foil. Place in bottom of crock pot.

    Lightly spray chicken with Olive Oil Pam. Season as desired.

    Place chicken, breast side down, on top of potatoes.

    Cook on HIGH 4 hours.
  • kahlee2000
    kahlee2000 Posts: 77
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    I post all of my recipes on the site listed below -- Many of them are crock pot recipes. Enjoy -- and hope you had a great birthday.

    http://www.overcomingtheweight.net/
  • pmtucci
    pmtucci Posts: 2 Member
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  • Lindsayrob
    Lindsayrob Posts: 247 Member
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  • bigmama65
    bigmama65 Posts: 2,529 Member
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    Bump - You can never get enough slowcooker recipes. Thanks :smooched:
  • sarahnicolexoxo
    sarahnicolexoxo Posts: 230
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    A bag of frozen chicken breasts
    A bottle of your favorite buffalo/hot sauce
    A packet of dry ranch dip mix on top
    6-8 hours in crock pot
    Shred chicken, add a tablespoon of butter
    Cook on low to let it absorb more into chicken

    And that's it!
  • JJIGLESIAS
    JJIGLESIAS Posts: 11
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    Taco Soup - AMAZING!

    1 to 1 1/2 pounds ground round or turkey
    1 med to large onion chopped
    2 tbsp. oil
    1 can corn-undrained
    1 can black beans-undrained
    1 can kidney beans-udrained
    2 cans chopped tomatoes with chiles
    1 can tomato sauce (regular size)
    1 envelope taco seasoning

    Preparation:
    Add chopped onion to hot oil in fry pan. Cook until tender; add ground meat and cook until no longer pink. Drain well and transfer to crockpot. Add corn, black beans, kidney beans, tomatoes, tomato sauce, and taco seasoning; stir well. Cook on low for four to six hours. When serving, top soup with broken taco chips and shredded cheddar cheese. Enjoy!!!
    Serves 6 to 8.
  • Shaneekwa
    Shaneekwa Posts: 130 Member
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    BUMP BUMP BUMP.... they all sound so good. I can prepare these in the morning before I head to work and by the time I get off dinner is done!!! Perfect after working a full day then working out!!!!!
  • grandmawantstolose
    grandmawantstolose Posts: 46 Member
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  • fififox
    fififox Posts: 394 Member
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    Slowcooker Kashmiri Butter Chicken.

    Uses very little butter, has a rich sauce and low calorie. Very authentic! Could be cooked on stove also.
    Serves 4: Calories per serving: 301
    2 onions quartered
    3 garlic cloves
    4cmfresh root ginger peeled (I use about 3tsp minced ginger).
    I large red chilli halved, seeds discarded (I leave this out because of kids).
    8 boneless skinless chicken thighs. ( i use breast)
    1 tbsp sunflower oil.
    25g butter
    1tsp cumin seeds crushed
    1tsp fennel seeds crushed
    4 green cardamom pods crushed
    1 tsp paprika
    1 tsp ground turmeric
    ¼ tsp ground cinnamon
    300ml chicken stock
    1tbsp light muscovado sugar
    2 tbsp tomato puree
    5 tbsp double cream (optional - I use 50% less fat cooking cream for cooking).
    To garnish: 2tbsp chopped coriander (cilantro) leaves and flaked almonds (if desired).

    Preheat slow cooker if your model requires it. Blend onions, garlic, ginger and chilli in a blender/processer (or chop v finely). Cut each chicken thigh into 4 pieces and brown using the oil. Remove to a plate. Melt butter in pan and add onion paste, cooking until it begins to colour. Stir in crushed seeds, crushed cardamom seeds and pods and ground spices. Cook for 1 minute, add stock, sugar, tomato puree, and salt. Bring to boil, stirring. Transfer chicken to slowcooker and pour sauce over. Cover and cook on LOW for 5-7hrs. Stir in cream if required before serving.

    My kids love this too. The onion paste mix and spices could all be prepared the night before so just a quick fry and bring to the boil in the morning. I mix a larger quantity of the ground spices together and leave in a jar and then just add about a tbsp when making up the recipe.
  • MrsAbbott18
    MrsAbbott18 Posts: 12
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  • dntworribhappi
    dntworribhappi Posts: 131 Member
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