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
preparation:
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
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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
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
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
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
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
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.
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.
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
hours.
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
2 lbs. Velveeta
2 tsp. dry mustard
2 drops liquid smoke
1-2 large cans Spam
2 closes garlic or medium onion
Oil
Directions:
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
the
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!
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.