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mauvaisroux 11-05-2003 01:21 PM

Crockpot recipes
Anyone got any good crockpot recipes for a good supper on a cold winter's night?

ellis 11-05-2003 05:11 PM

Chicken Stew

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.

ellis 11-06-2003 07:13 AM

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

Calories: 490
Fat: 10 grams
Sodium: 460 mg

Source: Land O'Lakes Healthy One Dish Meals

ellis 11-06-2003 07:17 AM

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

ellis 11-06-2003 07:19 AM

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

Calories: 340
Fat: 5 grams
Sodium: 750 mg
Vitamin C: 55% DV

Source: Betty Crocker's Low Fat Low Cholesterol

ellis 11-06-2003 07:22 AM

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

Calories: 200
Fat: 10 grams
Sodium: 400 mg

Source: Mable Hoffman's Healthy Crockery Cookery

ellis 11-06-2003 07:24 AM

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

Calories: 230
Fat: 6 grams
Sodium: 600 mg

Source: Betty Crocker's Slow Cooker Meals

Formia 01-09-2004 11:52 PM

What a great thread!

I made this the other night, my husband went nuts over it (and it's super easy):

Mexican Pork

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.

Calories: 300
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")

Jennifer 3FC 01-12-2004 11:06 PM

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.

Jennifer 3FC 01-12-2004 11:07 PM

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.

Serves 7.

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
Other Carbohydrates

Jennifer 3FC 01-12-2004 11:15 PM


Spam Fondue:


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!

mauvaisroux 03-23-2004 01:42 PM

Crockpot chili
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
Tomato Soup
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

mauvaisroux 06-23-2004 09:28 AM

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.

5 points

mauvaisroux 06-23-2004 09:38 AM

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).
4 points

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.

Jennifer 3FC 06-23-2004 10:35 AM

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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