Slow cooker/crockpot ideas?

Marybeth - posted on 05/06/2009 ( 9 moms have responded )

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I love using my slow cooker and I'm always wanting to try new things with it. Does anyone have any good recipes?

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Yvette - posted on 05/08/2009

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There are also a lot more slow cooker recipes at allrecipes.com website. The lasagna one is excellent but I use gr. beef instead of sausage.

Marybeth - posted on 05/08/2009

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WOW! Looks like I'm going to be busy for awhile! Everything sounds sooo good I don't know where to start! Thanks everyone!

[deleted account]

Chicken Salsa(5-6points.)Depends on the salsa.

1lb boneless skinless chicken breasts
1 cup salsa or use chili powder
1 can pinto beans
1 package corn kernels.

Place chicken in crock pot. Salt and pepper if desired. Pour salsa or sprinkle chili powder. Cook on low 4-6 hours. When you get home you can add the beans and corn. Heat for an extra 30 minutes or till the corn is warm. I make instant brown rice on the side. My son at the age of four ate his whole bowl! :) Count extra points for rice. It's point friendly and Simply Filling Technique friendly. :)

Kandyce - posted on 05/07/2009

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I have the Word doc. too!!! Weird... They're all Weight Watchers slow cooker recipes and its AWESOME... I made the apple pie recipe as dessert for Christmas dinner. HUGE HIT!!! My father-in-law requests it for every holiday dinner now... haha If you dont have the specific spread or splenda regular margarine and sugar works fine, it just wont be only 4 points anymore... The lemon chicken is also good... However, the Santa Fe Chicken is one of my husbands favorites.
Crockpot Apple Pie (4 Points)

8 apples -- tart, peeled and sliced
1 1/4 teaspoons cinnamon
1/4 teaspoon allspice
1/4 teaspoon nutmeg
3/4 cup skim milk
2 tablespoons Brummel and Brown Spread – softened
3/4 cup Splenda
1/2 cup Egg Beaters® 99% egg substitute
1 teaspoon vanilla extract
1/2 cup Reduced Fat Bisquick®
1/3 cup brown sugar
3 tablespoons cold butter

Toss apples in large bowl with cinnamon, allspice, and nutmeg. Place in lightly greased crockpot. Combine milk, softened butter, sugar, eggs, vanilla, and the 1/2 c Bisquick. Spoon over apples. Combine the 1 cup Bisquick and brown sugar. Cut the cold butter into mixture until crumbly. Sprinkle this mixture over top of apple mixture. Cover and cook on low 6-7 hours or until apples are soft.

Crockpot Lemon Chicken (8 PTS)

6 whole boneless skinless chicken breasts
1/2 cup all-purpose flour
1 teaspoon salt
1 tablespoon balsamic vinegar
3 tablespoons ketchup
3 tablespoons brown sugar
6 oz frozen lemonade concentrate
2 tablespoons cornstarch
1/4 cup water

Dredge the chicken in flour mixed with salt. Shake off excess and brown in a hot skillet. Remove chicken and put in the crockpot. Mix the lemonade, brown sugar, vinegar (use regular vinegar if you prefer) and catsup and pour over the chicken. Cook on high for 3-4 hours. When ready to serve, remove the chicken to a warm platter and thicken the sauce with the cornstarch/water solution, and serve along with the chicken.

Santa Fe Chicken
Cook Time: 5 hrs
1 can black beans, drained
1 can corn (I use the equivalent w/frozen instead)
1/2 cup salsa
1 tbsp minced garlic
Dash of chili powder
Dash of cumin
S&P
Mix these together in crock-pot then add 4 boneless, skinless chicken breasts
1/2 cup more salsa (pour over)
Cook in crock-pot on low for 4 hours. Then add 1 block of cream cheese chopped into cubes. Cook one more hour. Stir in a handful of fresh cilantro & some chopped green onion. Serve over rice.

Tanya - posted on 05/06/2009

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Crock pots are like magical dinner makers aren't they? I don't know what I would do with out mine (SHHH.... I have 3 - well for family get togethers they save so much time and serve so many people) If your like me I never mesure I just go with what I feel and I like simple..



Carne Adovada: Pork (can be country ribs or pork chops or cubes stew pieces). Red chili frozen is fine or make your own a tiny bit of water. -- put pork in crock pot and add chili and some water just enough to cover meat not too much or you'll have stew. Med heat (or if your home high - it may dry out, if it does add a little more water) shread & serve!



Green chili stew

browned ground beef, potatos cubed, onion sliced, green chili choped, clove or 2 of garlic, celery cut up, can of diced tomatoes, fill with water cook on high



Roast: any meat to roast (i like beef) cut up potatoes, carrots (or baby carrots), celery, onion put meat in put rest of stuff around it add water about half way maybe a little more and season onion soup mix works or whatever you have to season with cook on high.



hope these help (i have more) Good Luck

Connie - posted on 05/06/2009

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Hi, I love to use the crockpot too! I have something in it today! Today I put chicken breast with bbq sauce and will shred and make sandwiches. I also like to just put chicken in salsa and eat that or make them into tacos or enchiladas. That is a couple of my favorites.I do have more if you are interested.

[deleted account]

One of my favorites to do in my slow cooker is the easiest...
Pulled Pork
pork tenderloin or pork roast 1 -- 3 lbs depending on how many people you are cooking for
your favorite bottled barbecue sauce ( i love sweet baby ray's)
throw it in the crock pot on low for 5 -- 6 hours
shred the pork with a fork it will fall apart!!!
serve on a roll with coleslaw

Desirae - posted on 05/06/2009

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I have NO CLUE where I got these but they are part of a 108 page word document I've got of slow cooker recipes (most low cal) & I haven't tried all of them but...I love recipes, sharing & receiving so...here are a "few" of the MANY MANY I have!! If you'd like the Word Document, email me @ stahlyd@hotmail.com! Thanks!



Asian Spiced Chicken and Beans (7 Points)



1/2 Cup dry packaged Navy Beans or 1(15 ounces) can Navy Beans, rinsed and drained.

1/2 Cup dry packaged Red Beans or 1(15 ounce) can Red beans, rinsed and drained.

1 pound boneless skinless chicken breasts, cut into 1/2 inch cubes.

3 large carrots, diagonally sliced

2 to 3 teaspoons minced garlic, to taste

2 to 3 teaspoons minced ginger root or 1 to 2 teaspoons ground ginger, to taste

1 (14 1/2 ounces) can reduced-sodium fat-free chicken broth

2 Tablespoons cornstarch

1/2 Teaspoon crushed red pepper

2 to 3 Tablespoons reduced sodium soy sauce

4 Cups cooked rice

Sliced green onions and tops, for garnish

Chopped peanuts for garnish



If using dry beans, in a large saucepan, place dry beans and cover with 2 inches water; heat to boiling; let boil, uncovered for 2 to 3 minutes. Remove from heat, cover and set aside for at least 1 hour and up to 4 hours. Drain soaking water and rinse beans. Place soaked OR canned beans, chicken, carrots, garlic, ginger and 1 1/4 cups of the chicken broth in slow cooker; stir well. Cover and cook on low until beans are tender about 5 1/2 to 6 hours.



Turn slow cooker to high. combine cornstarch with remaining 1/2 cup broth and stir into mixture in

cooker; stir in crushed red pepper. Cover and cook until thickened, about 30 minutes. Stir in soy sauce. Serve over rice; sprinkle with green onions and peanuts.



Makes 6 servings, about 1 1/2 cups each. Per serving: WW Points: 7 Calories: 375 Fat: 3g Fiber: 10g Carbs: 56g Sodium: 285mg Protein: 30g Chol: 46mg







Autumn Vegetable Minestrone (1 Point)



2 14.5 oz cans vegetable broth

1 18 oz can crushed tomatoes - undrained

3 medium carrots -- chopped (1 ½ cups)

3 small zucchini -- cut into 1/2" slices

1 medium yellow bell pepper -- cut into 1/2" pieces

8 medium green onions -- sliced (1/2 cup)

2 cloves garlic -- finely chopped

2 cups shredded cabbage

2 teaspoons dried marjoram

1 teaspoon salt

1/4 teaspoon pepper

1 cup uncooked instant rice

1/4 cup chopped fresh basil



Mix all ingredients except rice and basil in a 3 ½ to 6 quart slow cooker. Cover and cook on low heat setting for 6 to 8 hours or until vegetables are tender. Stir in rice. Cover and cook on low heat setting for about 15 minutes or until rice is tender.



Per serving: WW Points: 1; 195 Calories (kcal); 2g Total Fat; 7g Protein; 39g Carbohydrate; 1mg Cholesterol; 1198mg Sodium







BBQ Beef Sandwiches (7.5 PTS)



2 1/2 lb. lean boneless chuck roast

1/4 cup tomato ketchup

1 tablespoon Dijon-style mustard

2 tablespoons brown sugar

1 garlic clove -- crushed

1 tablespoon Worcestershire sauce

2 tablespoons red wine vinegar

1/4 teaspoon liquid smoke flavoring

1/4 teaspoon salt

1/8 teaspoon pepper

10 French rolls or sandwich buns -- (10 to 12)



Place beef in slow cooker. Combine remaining ingredients, except rolls. Pour over meat. Cover and cook on LOW 8 to 9 hours. Refrigerate or prepare sandwiches now. Shred beef by pulling it apart with 2 forks. Add one cup sauce. Reheat mixture in microwave or on stovetop. Spoon on warm, open-face rolls or buns. Top with additional warm sauce if desired.



Serves 10-12

Per Serving: 298 Calories; 16g Fat; 18g Protein; 19g Carbohydrate; 1g Dietary Fiber; 55mg

Cholesterol; 373mg Sodium.



Barbecue Beef Sandwiches (9.5 PTS)



3 pounds beef boneless chuck roast

1 cup barbecue sauce

1/2 cup apricot preserves

2 tablespoons red or green bell pepper-- chopped

1 tablespoon Dijon mustard

2 teaspoons brown sugar -- packed

1 small onion -- sliced

12 whole hamburger buns or Kaiser rolls -- split



Remove excess fat from beef. Cut beef into 4 pieces. Place beef in 4 or 5 quart slow cooker.

Mix remaining ingredients except buns; pour over beef. Cover and cook on low heat setting 7 to 8 hours or until beef is tender. Remove beef from slow cooker. Cut beef into thin slices; stir back into sauce. Cover and cook on low heat setting 20 to 30 minutes longer or until beef is hot. Fill buns with beef mixture.



Per serving (1 sandwich):cals 410; fat 16 g; chol 70 mg; sodium 520 mg; carb 39 g, fiber 2 g; protein 29 g



Spread the buns with horseradish sauce for a delicious flavor kick!

















Barbecued Pork: (4 Points)

Makes 8 servings at 4 points each.



2 lbs. boneless pork top loin

1 c. chopped onion

3/4 c. diet soda

3/4 c. barbecue sauce



Combine all ingredients in a crockpot. Cook covered on high for 5-6 hours or until meat is very tender. Drain and slice or shred pork. I serve it on wheat buns that are 2 points







Basil Chicken (6 PTS)



4 whole skinless chicken breasts

1/2 teaspoon pepper

1/2 teaspoon basil

1 can cream of celery soup

1/2 whole green pepper -- sliced



Place chicken breasts in slow cooker. Sprinkle with pepper and basil. Spread soup on top of chicken. Arrange slices of green pepper on top of soup. Cover and cook on low 6 to 8 hours.



Per Serving: 287 Calories; 4g Fat; 55g Protein; 3g Carbohydrate; 1g Dietary Fiber; 141mg

Cholesterol; 391mg Sodium.







Basque-Style Chicken Stew



2 tablespoons olive oil

6 slices turkey bacon, Louis Rich --diced 1/2 inch

8 ounces mushroom -- sliced

1 green bell pepper -- cubed 1"

1 red bell pepper -- cubed 1"

1 bunch green onions -- 1/2 - 1 "chunks

1 pound boneless skinless chicken breasts -- 1" cubes

2 tablespoons balsamic vinegar

1/2 teaspoon marjoram

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 cup fat-free chick. broth, 1/3 less sod., Swan -- * see note

2 cups tomatoes, canned -- 16 oz



Heat olive oil in a large skillet; sauté bacon until browned. Add mushrooms, peppers and green onions and sauté for a minute. Add vinegar and cook 1 minute more, scraping up the browned bits from the bottom of the pan. Set aside. Place chicken in slow cooker. Add sautéed bacon and vegetable mixture to the pot, the olives (optional). Combine the remaining ingredients in a bowl and mix. Pour over chicken and vegetables in the slow cooker. Cover and cook on low for 8 - 10 hours. Can serve over rice.



* Recipe called for chicken breast halves without skin & regular chicken broth. (You get more meat if you use boneless skinless chicken breasts.



Serving size (1/4 recipe)

Per Serving: 203 Calories, 8.7g Fat, 2.4g Fiber Points: 4





Beef And Broccoli (7 Points)



1 pound boneless beef top round steak -- trimmed of fat, cut into cubes

1 4.5-ounce jar green giant® sliced mushrooms -- drained

1 medium onion -- cut into wedges

1/2 cup condensed beef broth

3 tablespoons purchased teriyaki baste and glaze

1 tablespoon sesame seed

1 teaspoon dark sesame oil -- if desired

2/3 cup uncooked regular long-grain white rice

1 1/3 cups water

2 tablespoons water

1 tablespoon cornstarch

2 cups green giant select® frozen 100% broccoli florets



In 3 1/2 to 4-quart slow cooker, combine beef, mushrooms, onion, broth, teriyaki baste and glaze, sesame seed and sesame oil; mix well. Cover; cook on low setting for 8 to 10 hours. About 35 minutes before serving, cook rice in 1 1/3 cups water as directed on package. Meanwhile, in small bowl, combine 2 tablespoons water and cornstarch; blend well. Stir cornstarch mixture and broccoli into beef mixture. Cover; cook on low setting for an additional 30 minutes or until broccoli is crisp-tender. Serve over rice.



Makes 4 (1 1/4-cup) servings. Calories...350...Fat...6 g...Carbs...37 g...Protein...30 g...Sodium...600 mg...Fiber...3 g. Points: 7







Beef and Pasta (8 Points)

Makes 8 (1 cup) servings



2 (14 oz.) cans tomatoes with juice, broken up

1 1/2 cups water

1 tsp. parsley flakes

1/4 tsp. garlic powder

1/4 tsp. onion powder

1 tsp. Salt

1/ tsp. Pepper

1 tsp. liquid gravy browner

1 1/2 lbs. lean ground beef

8 oz. Rotini pasta (scant 4 cups)



Combine first 8 ingredients in a large bowl. Stir well. Add ground beef. Mix. Turn into 3 1/2 qt. slow cooker. Cover. Cook on LOW for 6 to 8 hrs. or HIGH for 3 to 4 hrs. Add pasta. Stir. Cook on HIGH for 15 to 20 min. until tender.



Per serving: 322 cal , 13.6 g fat, 584 mg sod, 21 g prot, 28g carb Points: 8



Beef Stew (6 Points)

6 Points Per Serving Serving Size : 8



1 pound beef stew meat -- cubed, 1"

8 teaspoons McCormick Beef Stew seasoning -- (1/2 package) (or garlic seasoning if you wish)

15 ounces green beans, canned -- 1 can

15 ounces canned black beans -- 1 can (shop rite)

15 ounces peas, canned -- 1 can

15 ounces corn, canned -- 1 can

3 cups water



Put in a crockpot and simmer all day (about 8 hours or so).

NOTES : Per serving: 309.4 cal, 12.4g (35.6%) fat, 6.4g fiber, 646mg sodium, 27.1g Carbs, 23.5g protein





Beef Stroganoff (9 Points)



1 1/2 lb. beef, trimmed -- * see note

1 c chopped onion

8 oz. sliced mushrooms

1 tbs. Dijon mustard

2 tsp. dried parsley

1/2 tsp. salt

1/2 tsp. dill -- dried

1/4 tsp. pepper

1 clove garlic -- minced

1/2 c all-purpose flour -- * see note

1 can fat-free beef broth -- * see note

3/4 c lowfat sour cream

6 c egg noodles, Barilla -- cooked, * see note



Trim fat from steak. Wrap steak in heavy-duty plastic wrap; freeze 30 minutes. Unwrap steak; cut steak diagonally across grain into 1/8-inch thick slices. Place steak, onion, and next 7 ingredients in a 3-quart electric slow cooker. Combine flour and broth in a bowl; stir with a whisk until blended.



Add broth mixture to cooker; stir well. Cover; cook on low-heat setting for 8 hours or until tender. Turn slow cooker off; remove lid. Let stand 10 minutes. Stir in sour cream. Serve stroganoff over noodles.



Notes: Had 1 1/2 lbs. of extra lean stew beef in cubes and used it just as it was). To make up for the extra beef I increased the broth to use the whole can (was 1 cup), and the flour (was 1/3 cup).

And, because the extra beef gave me additional servings, I increased the noodle amount to give me the right nutritional analysis.



Per serving: 436 Calories; 8g Fat; 38g Protein; 53g Carbohydrate; 133mg Cholesterol; 409mg Sodium

NOTES : 9 WW points



Beef Tips in Mushroom Sauce (5.5 Points)



2 pounds lean chuck - cut in 1 - 3/4 inch pieces

1 can 98% fat free cream of mushroom soup

1 pkg. onion soup mix

1 can sugar free sprite or 7up



Put meat in crock pot. Pour soup & onion soup mix over meat. Add Sugar Free Sprite/7up. Cook in crock pot all day on low (or high for at least 4 hours). Turn off and let sit for 30 minutes before serving. Also good to add zero point veggies to. I added canned sliced mushrooms (drained) and served over rice.



Makes 8 servings at 5.5 points per serving.



Bloody Mary Chicken (6 PTS)



4 whole boneless skinless chicken breast

33 3/4 ounces Bloody Mary mix (I use extra spicy)



Wash, skin and remove fat from chicken breasts and place in a slow cooker. Pour Bloody Mary mix over the chicken breasts, turn slow cooker to low and cook on low for 8 hours.



Per Serving: 305 Calories; 3g Fat; 56g Protein; 11g Carbohydrate; 2g Dietary Fiber; 137mg

Cholesterol; 1026mg Sodium.



Burger Heaven Casserole (5 Points)



16 oz. extra lean gr. beef (or turkey)

2 cups sliced raw potatoes

1 & 1/2 cups sliced carrots (I used frozen)

1 cup chopped celery

1/2 cup chopped onion

1 cup frozen peas -thawed

1 cup frozen whole kernel corn - thawed

1 10 oz. can healthy Request Tomato Soup

1/2 cup water

1 tsp. dried parsley flakes

1 can mushrooms

Salt and Pepper



In large skillet brown meat, onion & celery mixture and mushrooms. In slow cooker container - sprayed with butter flavored spray combine meat mixture, potatoes, carrots, peas, and corn. stir in tomato soup, water, parsley flakes and salt and pepper to taste. Cover and cook on low 6 to 8 hours.



6 - 1 cup servings 243 calories - 7 gm fat - 17 gm. protein - 28 gm. carbohydrates - 333 mg. Sodium (more if you add extra salt ) 33 mg. calcium - 4 gm. Fiber WW -- 5 points

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