The cool, crisp fall season when many of us drag out our slow cookers.



I'd love to hear what your favorite thing is to cook in your slow cooker/crockpot. Those things are so fantastic and although they're great for the summer months (being able to cook whole meals without the heat of the oven) I find myself dragging it out way more often in the Fall.

So what are some of your favorite meals to create in your crockpot?

heres a couple of my fave crockpot recipes
alot of them came from aimees adventures website, she has some great recipes on there
Tex-Mex Chicken 'N' Rice

2 Cups Uncle Ben's Converted Rice, uncooked
1 (28 oz.) Can Diced Tomatoes
1 (6 oz.) Can Tomato Paste
3 Cups Hot Water
1 Package Taco Seasoning Mix
1 1/2 Cups Cooked Chicken, diced
1 Medium Onion, chopped
1 Medium Green Bell Pepper, Chopped
1 (4 oz.) Can Diced Green Chilies
1/2 teaspoon Pepper
1/4 teaspoon Garlic Powder

Spray crockpot with nonstick spray. Mix all ingredients together inside crockpot. Cover and cook on low heat for 4 to 4 1/2 hours or until rice is tender. Do not over cook or the rice will be mushy.

Serves: 12 (1 Cup Each)
Per Serving: 209 Calories; 1g Fat (4.8% calories from fat); 10g Protein; 40g Carbohydrate; 2g Dietary Fiber; 15mg Cholesterol; 347mg Sodium. Exchanges: 0 Grain (Starch); 1 Lean Meat; 1 1/2 Vegetable; 0 Fat; 0 Other Carbohydrates. WWP: 4

I also make like a tex mex kinda chicken, i put in 6 boneless skinless chicken breasts, 1 jar of salsa a can of corn and a can of black beans, cook it on high for 4 hours or low for 8 .... leftovers i shred the chicken in the salsa corn bean mixture and its AWESOME on a low fat tortilla with a little bit of fat free sour cream

The thing I cook most often in the slow cooker is chili. I make it vegetarian (to cut some fat/calories) and aside from the traditional tomatoes, peppers, onions and kidney beans I also use black beans, chick peas/garbanzo beans, celery, carrots, corn, jalapenos and zucchini. I top it off with diced raw onion and fat free sour cream.

I don't have recipes with me to post right now (I'm at work!) but I like making Hawaiian chicken, sweet and sour chicken curry, and soups, stews, and chilis.

I throw in any lean meat with stewed tomatos, onions, garlic and pepper - and serve over brown rice (just a 1/2 cup).
Tomato based meals freeze really well so I can just pull some out and microwave it when I am in a hurry and need a good meal. This is a great time of year to cook in bulk and freeze.

Sounds good, guys!

We have a tradition at our house. Every year while we're decorating for fall/Halloween, I make a beef stew in the slow cooker and cornbread in the oven. After we've finished decorating, we all sit down to dinner and enjoy our meal.

I LOVE this thread!!

OMG - cornbread !!!!!! I have not had that for ages - way too much fat. If I could limit myself to a tiny piece though - big sigh.

Ooooh I love cornbread too!
witchyonadiet - maybe you could cut the recipe so it only makes a specific number of servings, use muffin tins and make just enough so everyone in your family gets one....then there won't be any leftovers to tempt you!

Krusteaz makes a really great low fat cornbread! I've found it at Wal-Mart, so it should be generally available.

These are 2 really good corn bread recipes that I always fall back on when we're craving corn bread but don't want all the fat and calories.

Light and Tasty Corn Bread

1 cup yellow cornmeal
1/4 cup all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 egg, lightly beaten
1 carton (8 ounces) fat-free plain yogurt
1/2 cup fat-free milk
1/4 cup canola oil
1 tablespoon honey

In large bowl, combine first five ingredients. In another bowl, combine the egg, yogurt, milk, oil and honey. Stir into dry ingredients just until moistened. Pour into an 8" baking dish coated with nonstick cooking spray. Bake at 425 for 16-20 minutes or until a toothpick comes out clean.

9 servings

Nutrition Information Per Serving

Calories: 157
Total fat: 7
Saturated fat: 1
Cholesterol: 24 mgs
Sodium: 349 mgs
Carb: 20g
Fiber: 1
Protein: 4

Maple Syrup Corn Bread

1-1/4 cups all purpose flour
1 cup cornmeal
2 teaspoons baking powder
1 teaspoon salt
1 egg
3/4 cup fat-free milk
1/2 cup maple syrup
3 tablespoons butter, melted

In a large bowl, combine the first four ingredients. In a small bowl, whisk together the egg, milk, syrup and butter. Stir into dry ingredients just until moistened.

Pour into a 9" square baking dish coated with nonstick cooking spray. Bake at 400 for 15-20 minutes or until a toothpick comes out clean. 12 servings.

Nutrition Information Per Serving

Calories: 161
Total fat: 4
Saturated fat: 2
Cholesterol: 26mgs
Sodium: 307mgs
Carb: 29g
Fiber: 1
Protein: 3

A few chicken breasts and salsa, that's it. Shred it and put it on tortillas, serve it whole over brown rice, etc.

Chicken noodle soup, white chicken chili, ham and lentil stew, curried chicken, wild rice-cabbage-sausage stew, sauerkraut-tomato-sausage stew.

wisher- do you have any measurements for that veggie chili,or do you just sorta guess? it sounds really good and id love to try it
thanks

I'm coming to your house to help decorate! (and get some stew!) What's your recipe (for the stew)... I LOVE beef stew and haven't tried to make it on my own yet....