Anyone have any good Crock Pot Recipies?

MissMel · 08-09-2004, 07:13 PM

DH and I both work full time, so when we get home neither of us feels like cooking. So on the nights I do a pot roast in the crock pot it's WONDERFUL! (Forces us to plan ahead a day and dinner is ready/waiting for us when we get home)

Only problem is - that's the only thing I've ever done in a crock pot - does anyone have any other ideas for low calorie, low fat, high fiber crock pot meals?

TIA!

Melody
Following WW

RamblinRose · 08-10-2004, 01:51 AM

Well, I don't know about the calories and fiber, but I have a great recipe for the crock pot, that is low fat. I have one of those double sided things though so if you don't you'd have to make the carrotts on the stove or something...here it is:

Chicken and Glazed Carrots:

4 boneless skinless chicken breasts (about 1 1/2 lbs)
1 10 oz can crem of celery condensed soup (I use cream of chicken ...the lower sodium one)

1 16 oz bag baby carrots
1/4 C melted butter
1/4 c brown sugar

Layer chicken breasts and soup in one double bowl (if you have the two sided slow cooker) if not do it in the crock and cook the carrotts on the stove) Cut carrotts in half, lengthwise. combine carrots, butter and brown sugar in the other double bowl. Pour water in crock & place bowls in crock.(that's underneath the bowls if you have the double sided) Cover and cook on low for 5 to 6 hours.

Makes 4 servings.

I think this would work well with the IR diet too, that is if you are doing the IR diet, because there is plenty enough protein in the chicken breast to balance w/the sugar you put in the carrots. Also for ww it is 5 pts for the chicken and 2 pts for the carrotts, so that's a good 7 pt meal!

It is very good, my dh loves it and asks for it at least once a week! I'll have to get back to you on the calories and fiber though if you want to know them because I just have the pts memorized, I don't remember all the nutrional info so I'd have to add it all up again and I'm too tired tonight...lol.

I hope you like it, it is so good and so easy, the only time it really takes is cutting up the carrots, which I would say really only takes about 5 minutes or so. Enjoy!

RamblinRose · 08-10-2004, 02:02 AM

Oh, just wanted to say, I love crockpot recipes...and I will look through the rest of what I have and see if any are low cal, fat and high fiber for ya and I'll add them here if I find anything

tnade · 08-10-2004, 06:40 AM

When you get a chance, because I know how busy you are, go to www.mommysavers.com It is a lifesaver!

They've got so many ideas not only with crock pot recipes but also discounts.

Good luck and post back if you get a chance to use one of their recipes.

tinkchen · 08-10-2004, 02:43 PM

Chet Day at www.chetday.com has a great newsletter that comes out 1-2 times a week on crockpot cooking that is pretty good.

Lisa

Ajani · 08-11-2004, 02:59 PM

I love my crockpot. Once, I put in some Italian sausages and some chicken parts. I added some onion, carrot, peppercorns, and a bottle of beer and let it go for the day. WOW! The broth was amazing with some crusty bread (which can be skipped if you need to), and the meat was really nice too. With a side salad and some old cheddar, it was a great meal. I need to get some more sausages!

sara31773 · 08-23-2004, 12:18 AM

Have you ever tried a whole chicken? It's the best and everyone I make it for loves it. It beats a roasted chicken in the oven any day for tenderness and flavor. And it's so easy!

Buy a whole intact chicken. Just make sure if will fit in your crockpot. I suppose if you have one of those smaller ones you could buy an already cut up chicken and just throw in the pieces. I can't guarantee that will be as good though because I've never tried it.

Anyway, clean the chicken inside and out and dry with paper towels. Similar to the way you might prepare a turkey. Place in the crockpot. Then chunk up some onions and celery (use the celery leaves too) and throw them in, on and around the chicken. Cutting can be rough because they are just for flavor. Then salt and pepper the top of the chicken. That's it! No liquid needed. No one believes me when I say that, but it's true. By the time it's done the chicken will have created tons of liquid itself that you can use for gravy. On High takes about 4-6 hours. If your cooking while your at work, cooking on Low will be fine and it will be done by the time you get home.

We usually have leftover chicken that I make into chicken salad or make a chick casserole. Very economical dish that goes a long way. I hope you'll try it. Let me know how it goes if you do!

snowbunny · 09-15-2004, 07:46 PM

There was a post a while back, and I posted my recipes:

Jenny's Crock Pot Recipe

Funny . . . an overzealous filter removed a few key letters from the word ****ake. In the recipe it reads (****ake) it's really ****ake, a mushroom.

Okay - so it's not going to work. The mushroom in my stroganov recipe is the Japanese mushroom whose first four letters are consistent with the curse word for excrement.

Weird weird place when the name of a mushroom is considered a four letter word.

MissMel · 09-23-2004, 01:20 PM

Thank you all so much for your suggestions!! I'm going to make a grocery store trip tonight, so I'm trying to make sure I get plenty of ingrediants for these meals!! I can't wait to try them!!

Thanks again!
Melody

ShainaRyder · 09-27-2004, 10:36 PM

May I suggest the Better Homes and Gardens Biggest Book of Slow Cooker Recipes? I got mine at EBAY for four bucks. Great investment. Great recipes, and each one has nutrition info!!!
This covers everything from appetizers, to soup, to casseroles, to desserts.
I love to make an entire small turkey breast in my crock-pot -- it's wonderfully moist.
Here's a favorite:

Jambalaya Style Chicken and Shrimp
1 cup sliced celery
1 large onion, chopped
1 14 oz can low sodium tomatoes, cut up
1 14 oz can reduced sodium chicken broth
1/2 six oz can of tomato paste (1/3 cup)
1 tbsp worcestershire sauce
1 1/2 tsp cajun seasoning
1 lb skinless boneless chicken breasts (or thighs) cut into 3/4 inch pieces
1 1/2 cups instant rice
8 oz cooked, peeled, deveined shrimp
3/4 cup chopped green sweet paper

in a 4 quart slow cooker combine celery, onion, undrained tomatoes, broth, tomato paste, Worcestershire sauce, and cajun seasoning. Stir in chicken;

Cover and cook on low heat setting for 5 or 6 hours or on high for 2.5 -- 3 hours. Stir in rice, shrimp, and sweet pepper. Cover and let stand 10 -- 15 minutes or until most of the liquid is absorbed and rice is tender.

Nutrition facts per serving: 261 calories, 2 g total fat (0 g sat), 118 mg cholesterol, 391 mg sodium, 30 g carbohydrates, 2 g fiver, 30 g protein

I leave out the rice and add more chicken because I'm always trying to be low carb.

Take care,
Amy

MissMel · 10-01-2004, 03:46 PM

That sounds wonderful Amy! Thanks for sharing! Unfortunately things have been haywire busy at home lately, so I have yet to actually try anything! (we've been eating out the last two weeks! - YIKES)

I look forward to trying all of these wonderful recipies soon!!! (LOVE Fall cooking!!)

GOVOLSGIRL · 10-01-2004, 03:57 PM

Hubby and I love this. and it's easy.

Buy 2 packages of fresh beef stew meat. 2 cans of cream of chicken soup and 2 cans of golden mushroom soup. Putt all of them in crock pot all day.

Serve with Egg Noodles

designchick88 · 10-06-2004, 03:32 PM

I am making a crock-pot dinner today actually

I have one of the larger-size crock-pots, if you have a smaller one you can cut this recipe in half.

4-6 (depending on size) frozen chicken breasts, skin off but bone-in (they sell these in big bags at my local grocery store)
2 yams/sweet potatoes
1 white or yellow onion
1 can fat-free low sodium chicken broth
Assorted herbs and spices (whatever you like - I usually use marjoram, dry mustard, onion powder, garlic powder and a couple others)

Wash the yams well. Cut into 1-2 inch pieces.
Peel papery skin off onion, then cut into quarters.
Pour 1/2 cup of broth into the bottom of the crock-pot. Place sweet potatoes in one layer across the bottom of the crock-pot. Top with two chicken breasts. Sprinkle in spices. Toss in two onion quarters. Repeat layering - sweet potatoes, then chicken, then spices, then onion. At the end pour in another 1/2 to 1 cup of chicken broth over all. Cook on LOW for 7-9 hours.

When I get home tonight I will make a quick peanut sauce with some all-natural peanut butter, Splenda (or brown sugar works too), soy sauce, rice vinegar and chopped garlic. I serve the chicken with some sweet potatoes on the side and the peanut sauce drizzled over all. We usually have salad on the side too.

This recipe makes enough so that I have lunch the following day and leftover chicken to make enchiladas or soft tacos with.

A lot of times I will also just cook chicken in the crock-pot in broth and then use it over several days in various recipes - from one large batch of cooked chicken you can make barbecued chicken sandwiches (mix shredded chicken with barbecue sauce), Mexican food, chicken soup, etc.

If you have a large enough crock-pot you can cook a whole chicken in it and then use the meat in recipes, the way people use rotisserie chickens from the grocery store.

HTH
Amy

eugenesgal22 · 12-31-2004, 11:11 PM

I have made this several times it is awsome.... 5 or 6 chicken breasts cut up red onion, zuchinini and broccl, 2 bottles of italian dressing cook on low for about ten hours in crock pot If you like cooked tomatoes you can throw a few in it to. Brandy

eeyoremom · 01-16-2005, 09:30 PM

I know I'm really slow in responding to this, but haven't checked the "recipes" section in a while and went back about 45 days to catch up on things.

I love my crockpot! I have 2...1 large and one regular size. Can't wait to try the new recipes I have seen posted here.

Here are a few recipes:

Anne's Chicken:

6 chicken breast, boneless and skinless
2 Tblsp olive oil
Salt & pepper...to taste
1 pkg. dry Italian Salad Dressing Mix
1 can cream of mushroom soup
1 8 oz. cream cheese, softened and cubed
1/4-1/2 cup Sauterne Wine or Sherry
1 Tbsp chopped onion

Brush chicken pieces with olive oil, sprinkle with salt & pepper. Place in bottom of crock pot. Sprinkle with dry Italian dressing mix. (NOTE: If all your chicken will not fit in bottom of crock pot...place what chicken will fit, sprinkle with mix and make another layer and then sprinkle that layer as well.) Cook 4 hours on high. About 1 hour before ready to serve, mix soup, cream cheese, wine and onion in bowl with mixer until smooth. Pour over Chicken. Cover. Turn crockpot to low and continue cooking (for hour). Serve over rice or egg noodles.

Easy Beef Stroganoff

2 (4 1/2 oz.) cans sliced mushrooms, drained with juice reserved
Reserved mushroom juice (add enough beef broth to make 1 cup)
1 can cream of mushroom soup
1 small onion, chopped
3 garlic cloves, minced
1-2 Tblsp Worcestershire Sauce
salt & pepper...to taste
Stew Meat
1 (8 oz.) pkg. cream cheese, softened and cubed

Lightly saute' beef with onion, garlic, salt & pepper, just to brown outside of meat. Place in crockpot and pour in mushroom juice/beef broth mixture. Cook on low 7-8 hours. Turn off heat. Stir in cream cheese, until smooth. Serve over rice or egg noodles.

This recipe takes a tad bit more of prep time, but is AWESOME!

Sunday Roast Chicken

Seasoning Mix:

1 Tbsp. Salt
2 tsp. paprika
1 1/2 tsp. onion powder
1 1/2 tsp. garlic powder
1 1/2 tsp. dried basil
1 tsp. dry mustard
1 tsp. cumin
2 tsp. pepper
1/2 tsp. dried thyme
1/2 tsp. savory (optional)

2 Tbsp olive oil
2 cups chopped onions
1 cup chopped green pepper
1 roasting chicken (may remove skin if desire "less fat")
1/4 cup flour
1-2 cup chicken stock

Combine seasoning mix ingredients in small bowl. In skillet, heat olive oil until starts to sizzle, add chopped onions, chopped peppers and 3 Tbsp. seasoning mix. Cool until onions are golden brown. Cool. Stuff cavoity of chicken with cooled vegs. Sprinkle outside of chicken with 1 Tbsp. seasoning mix. Rub in well. Place chicken in large slow cooker. Cover. Cook on low 6 hours. Empty vegetable stuffing and juices into saucepan. Whisk in flour and 1 cup stock. Cook over high heat until thickened. Add more stock if you prefer a thinner gravy. Serve gravy over mashed potatoes or rice.