Anyone got any good crockpot recipes for a good supper on a cold winter's night?
2 lb Chicken breasts/skinless/boneless/ cut in 1 inch cubes
2 cn Fat free chicken broth
3 c Potatoes; peel, cube
1 c Onion; chop
1 c Celery; slice
1 c Carrots; slice thin
1 ts Paprika
1/2 ts Pepper
1/2 ts Rubbed sage
1/2 ts Dried thyme
6 oz No salt added tomato paste
1/4 c Cold water
3 tb Cornstarch
In a slow cooker, combine the first 11 ingredients; cover and cook on HIGH for 4 hours. Mix water and cornstarch until smooth; stir into stew. Cook, covered, 30 minutes more or until the vegetables are tender.
Crockpot Creamy Chicken and Veggies
1 4-lb. chicken, cut into serving pieces
2 lbs. small red potatoes, cut in half
1 8-oz. pkg. baby carrots
1 onion, chopped
1 14-oz. can low sodium chicken broth
1 cup light sour cream
3 Tbsp. flour
In 3-4 quart slow cooker, place potatoes, carrots and onion. Top with chicken. Pour chicken broth over all. Cover crockpot and cook on low for 10-12 hours until chicken is thoroughly cooked and vegetables are tender. In small bowl, stir together light sour cream and flour until well blended. Stir into mixture in crockpot and turn heat to high. Cook, uncovered, 5-6 minutes, stirring occasionally, until thickened. 6 servings
Fat: 10 grams
Sodium: 460 mg
Source: Land O'Lakes Healthy One Dish Meals
Crockpot Chicken Cacciatore
3 lbs. bone-in chicken thighs, skin removed
1 14-oz. can diced tomatoes with Italian seasoning
1 6-oz. can tomato paste
1 onion, sliced
3 cloves garlic, minced
2 green, red and/or yellow peppers, sliced
1/4 cup red wine
Place all ingredients in 3-4 quart slow cooker. Cover and cook on low 6-8 hours until chicken is thoroughly cooked and tender. Serve with pasta or rice. 6 servings
Black Bean Chili
2 cups water
2 cups apple juice
1 tsp. dried oregano leaves
3 Tbsp. tomato paste
1 tsp. ground cumin
1/8 tsp. cayenne pepper
2 onions, chopped
3 cloves garlic, chopped
2 4-oz. cans chopped green chilies, drained
2 15-oz. cans black beans, rinsed and drained
2 red bell peppers, chopped
1/4 cup chopped fresh cilantro
1 cup shredded low fat Cheddar cheese
Combine all ingredients except cilantro and cheese in 3-4 quart slow cooker. Cover and cook on low for 8 hours. Stir in cilantro just before serving. Serve with Cheddar cheese for topping. 6 servings
Fat: 5 grams
Sodium: 750 mg
Vitamin C: 55% DV
Source: Betty Crocker's Low Fat Low Cholesterol
Southwest Crockpot Turkey Loaf
2/3 cup salsa
1 egg, slightly beaten
1/4 tsp. pepper
1/4 tsp. salt
1-1/4 lbs. ground turkey
In medium bowl, combine salsa, egg, pepper, salt and mix well. Add ground turkey and combine. Form into a 6" round loaf and place loaf on a rack or balled up foil balls in a 3 quart crockpot. Cover slow cooker and cook on low for 4-5 hours, until turkey is thoroughly cooked. 4 servings
Fat: 10 grams
Sodium: 400 mg
Source: Mable Hoffman's Healthy Crockery Cookery
BBQ Beef Sandwiches
1-1/2 lbs. boneless beef round steak
1/2 tsp. salt
1/4 tsp. pepper
2 cups purchased coleslaw mix
1/2 cup barbecue sauce
Trim beef and cut into 1" pieces; sprinkle with salt and pepper. In medium bowl, combine coleslaw mix and barbecue sauce and mix to combine. Layer beef and coleslaw mixture in crockpot. Cover crockpot and cook on low for 8-9 hours until beef is tender. Stir well with fork so beef falls apart. Serve in crusty sandwich buns or pita bread. 8 sandwiches
Fat: 6 grams
Sodium: 600 mg
Source: Betty Crocker's Slow Cooker Meals
What a great thread!
I made this the other night, my husband went nuts over it (and it's super easy):
1 pound pork boneless loin roast, cut into 1" pieces
20-oz. jar chunky salsa
15-oz. can pinto beans, rinsed and drained
Mix pork and salsa in a 3-4 quart slow cooker and cover. Cook on low for 6-8 hours until pork is tender. Add beans, cover crockpot, and cook 10-15 minutes until hot. 4 servings.
Fat: 8 grams
Sodium: 1100 mg
Vitamin C: 40% DV
(I'm thinking you can cut down the sodium by being choosy on the brand of canned salsa and beans - I always look for ones marked "low sodium")
Hot and Sour Soup ala Crockpot
Serving Size : 8
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound pork loin, lean, boneless -- cut into thin strips
1/4 pound sliced mushrooms -- (about 7 whole)
8 ounces waterchestnuts, canned -- sliced, drained
1/2 cup bamboo shoots -- cut into strips
2 tablespoons rice wine vinegar
2 tablespoons light soy sauce
1 teaspoon sesame oil
1/4 tsp red pepper flakes
1 cup firm tofu -- cubed
2 cups chicken broth
2 cups water
sliced green onions -- for garnish
In slow cooker, combine all ingredients except green onions.
Cover; cook on low 7 to 8 hours. Ladle into individual bowls.
Garnish with green onion slices. Makes 7 to 8 servings.
Garlic Roasted Chicken From: Diana Bauer
5 pound roasting chicken salt pepper paprika 5 garlic cloves, mashed 1/4
pound sweet butter 1/2 cup canned chicken broth
Sprinkle the chicken, inside and out, with salt, pepper and paprika.
Spread half of the garlic in the cavity and spread the rest on the outside
of the bird. Place the bird in the crockpot and place a few pats of butter
on its breast. Add the remaining ingredients and cook on LOW for 6 to 8
Serve the hot garlic butter sauce with the chicken.
Per serving: 508 Calories (kcal); 37g Total Fat; (67% calories from fat);
40gProtein; 1g Carbohydrate; 170mg Cholesterol; 159mg SodiumFood
Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat;0
2 lbs. Velveeta
2 tsp. dry mustard
2 drops liquid smoke
1-2 large cans Spam
2 closes garlic or medium onion
Melt Velveeta on low in crockpot for 2 hours. Stir in dry mustard
and liquid smoke.
Cut Spam into half-inch cubes. Mince garlic or dice onion. Saute
onion in a little oil until translucent, then add the Spam. When
Spam is browned all over. Remove to a plate and drain the excess
grease. Bring the crockpot to the table. Using long forks, such as
fondue forks, dip the Spam in the Velveeta. Eat and enjoy!
16 ounces extra lean ground turkey or beef
1 cup chopped onion
2 cups (one 16 ounce can) tomatoes,
coarsely chopped and undrained
1 (10 3/4 ounce) can Healthy Request
1 cup reduced-sodium tomato juice
2 teaspoons chili seasoning
6 ounces (one 8 ounce can) red kidney
beans, rinsed and drained
1 cup elbow macaroni
In a large skillet sprayed with olive oil flavored cooking spray, brown meat.
Meanwhile, in a slow cooker container sprayed with cooking spray, combine onion, undrained tomatoes, tomato soup,tomato juice, and chili seasoning.
Stir in kidney beans and uncooked macaroni. Add browned meat. Mix well to combine.
Cover and cook on LOW for 6 to 8 hours. Mix well before serving.
Serves 6 (1 full cup)
4 points per serving
Chinese Beef and Pea Pods
List of Ingredients
1 pound flank steak
10 1/2 ounces beef consommé
1/4 cup soy sauce
1/4 teaspoon ground ginger
1 bunch green onions - sliced
2 tablespoons cornstarch
2 tablespoons cold water
7 ounces Snow Peas -- frozen, partially thawed
Thinly slice flank steak diagonally across the grain. Combine strips in slow-cooking pot with consommé, soy sauce, ginger and onions.
Cover and cook on low for 5 to 7 hours.
Turn control to high. Stir in cornstarch that has been dissolved in the cold water.
Cook on high for 10 to 15 minutes or until thickened. Drop in pea pods the last 5 minutes. Serving Ideas : Serve over hot rice.
Cabbage Roll Soup
1 pound ground round
3 1/2 cups water
2 cups coarsely chopped green cabbage
1 cup sliced carrot
1/2 cup sliced celery
1/2 cup chopped onion
1/2 teaspoon dried dill
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon pepper
3 cans beef consommé -- undiluted--10.5 ounces per can
2 cans diced tomatoes -- undrained--14.5 ounces per can
1/2 cup uncooked converted rice
Brown meat in a nonstick skillet over medium-high heat; drain well.
Place meat in a 4-quart electric slow cooker; stir in water and next 10 ingredients.
Cover; cook on low-heat for 8 hours. Increase heat setting to high; stir in rice. Cover and cook an additional 30 minutes or until rice is tender.
10 servings (serving size: 1-1/3 cups).
Per serving: Calories 178; protein 14.9 g; fat 5.8 g; carbohydrates 17.3 g; fiber 2.2 g; cholesterol 46 mg; iron 2.4 mg; sodium 776 mg; calcium 48 mg.
Tuscany Sausage Soup
4 mild Italian sausages (preferably turkey)
1 inner stalk celery, diced
3 medium zucchini, thinly sliced
1 small onion, chopped
3 cups beef stock
8 oz can tomato sauce
2 tsp fresh chopped basil OR 1/2 tsp dried basil
salt and pepper to taste
grated Parmesan or Romano cheese for garnish
Slice sausages 1/2 inch thick. Using a large saucepan, brown sausages. (If turkey, spray pan first with vegetable spray.) Pour off any fat. Add celery, zucchini and onion. Saute for 2 minutes, stirring. Put stock, tomato sauce and basil into crockpot and mix. Heat on high for 30 minutes. Add sausage-vegetable mixture to crockpot. Turn to low and cook 2-3 hours. Salt and pepper to taste. Ladle into bowls and garnish with grated cheese.
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