Crock Pot Recipes!!!

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Love this thread! I've just clipped a dozen of these into Evernote to try! The crock pot is the best invention ever -

Pulled pork -
1 lb lean pork tenderloin
12 oz any kind of root beer
Toss in the Pot and cook on low for 8 hours. Shred pork, let soak a little bit longer then pull out and toss with your favorite barbecue sauce. Serve on wheat buns, toppings of your choice - onion, horseradish, pickles, etc.


Easy greek pork ribs -
Boneless pork ribs
Low salt Greek seasoning
Potatoes
Onions
Carrots

Toss ribs in the pot, coat with greek seasoning, toss in veggies, also more seasoning. I add a teensy bit of water, but you really don't need to. 8 hours on low, delicious!


Crockpot buffalo chicken -
Boneless, skinless chicken breast (or tenders)
Franks red hot
1 package Hidden valley ranch dip seasoning packet

Toss chicken in pot, coat with bottle of franks and then add packet of seasoning and toss around. Cook on low for about 6 or 7 hours. Shred chicken and let soak up juices another hour (original recipe I found says to add 1 Tbs butter here, but I didn't and it was still yummy). Put on wheat buns, Hoagie rolls, whatever. Makes plenty of leftovers and you can top baked potatoes, wrap in a tortilla wrap, all sorts of uses.

I've got a ton more, but these are the easiest and quickest to explain right now.
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I recently discovered the website Crockingirls.com. Take a look, there are some awesome recipes on there!

what do all these "bump" replies mean??

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I made this last week - very simple and quite tasty.

4-5 boneless skinless chicken breasts
1 8-12 oz. jar salsa
1 can black beans
2 cups frozen corn
8 oz. pkg. cream cheese (I used reduced fat)

Mix salsa, black bean, and frozen corn in bowl. Put a little of it in bottom of crockpot. Add chicken breasts then remaining salsa mix. Cook 4-5 hours on high. (I cooked on warm all day while at work.) 30 minutes before serving stir in the cream cheese.

Next time I will remove the chicken breasts before stirring in cream cheese because chicken shredded, tasted great, just think I'd like the whole breasts with sauce poured over it better. I served over brown rice.

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Crockpot Arroz Con Pollo

Arroz con pollo means "Rice with Chicken" in Spanish. It is a classic dish of Spain and Latin America, with many different traditional ways to prepare it, unique to various countries.

Cook Time

Slow Cooker
8-10 hours TOTAL (depending on your own Crockpot heating)

Yields
4 servings

Ingredients

1 pinch saffron
2 tablespoons boiling water
1 large yellow onion, chopped
2 cloves garlic, minced
1 green bell pepper, seeded and chopped
1 cup converted long-grain rice
1 tablespoon vegetable oil
2 whole bay leaves
1 teaspoon dried oregano
1/2 teaspoon ground paprika
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
14 ounces canned plum tomatoes, drained and chopped
8 boneless chicken thighs
salt and pepper, to taste
1 1/2 cups lowfat, low-sodium chicken broth
1 cup frozen peas, defrosted

Directions

In a small bowl, combine the saffron and boiling water and set aside.
In a large skillet, sauté the onion, garlic, pepper and rice in the vegetable oil. Season with the bay leaves, oregano, paprika, salt and pepper.
Add the plum tomatoes and stir well.
Transfer the vegetable and rice mixture to the Crock-Pot® slow cooker.

Season the chicken thighs with salt and pepper.
In the same skillet, sauté the chicken thighs until browned.
Place the chicken thighs on top of the rice layer in the stoneware.
Add the saffron and water, and the chicken broth.

Cover; cook on High for 1 hour, then reduce to Low for 7 to 9 hours.
Thirty minutes before the end of cooking, add the frozen peas and mix the contents thoroughly.

I've made this a couple of times and it is delish! In fact, it's cooking right now for tonight's dinner!


Mexican Crockpot Creamy Chicken

Ingredients:
20 oz. Boneless Skinless Chicken Breasts (this is about 5 breasts, I put mine in frozen)
1/2 cup of salsa
1 bag frozen sweet corn
1 can of black beans, drained and rinsed
1 can of Rotel Diced Tomatoes with Green Chilies
Chili Powder (to taste)
Salt & Pepper (to taste)
1/2 block of cream cheese (I use 1/3 fat free)

Directions:
Put chicken in crock pot and cover with all ingredients except for cream cheese.
Add in chili powder and S & P to taste. I sprinkle it all on the top and add more later if needed.
Cook for 3-4 hours on high, 7-8 hours on low.
Shred the chicken and mix it all in along with the cream cheese until melted. Let cook for another 15-20 minutes until heated through.
Serve over rice or in tortillas as tacos/burritos.
Top with some shredded lettuce, diced tomatoes, onion.

Makes 14 – ½ cup servings.
Nutrition info for recipe only:
131 Calories per serving
15 Carbs
3 Fat
12 Protein

I recently tweaked this recipe by using 1 c. of salsa (instead of 1/2 c.), 2 cans of black beans (instead of 1). And I usually add a bit more cream cheese than what the recipe calls for.

The nutrition information is based on the recipe, not my alterations.

This was soooo good! I made it last night, I couldn't get rotel so I just used diced tomatoes no salt added. It turned out amazing!

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A previous link to check out::drinker:

Part 1
http://www.myfitnesspal.com/topics/show/372359-bring-your-crockpot-slow-cooker-recipes?page=20

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BBQ Pulled Chicken in the crock pot. Makes 8 servings - only 184 calories per serving! :-) This might be lunches for the week!

http://www.eatingwell.com/recipes/barbecue_pulled_chicken.html

There are a lot of other crock pot recipes off this link: http://www.eatingwell.com/recipes_menus/recipe_slideshows/low_calorie_slow_cooker_recipes#leaderboardad