Does anyone have healthy recipes for the slow cooker? I would love to learn a few.

There is a great recipe book that I use often...well as often as I use my slow cooker :-)))....and it is called...Fix It and Forget It! and it has several recipes where you can see what options are healthy and lean...I have my favorite one that I created...since I love, love, love enchiladas...I take boneless, skinless chicken breasts...and wash them off and I use one large can of Las Palmas Green Enchilada Sauce...I pour the sauce in the slow cooker first and then place 6 to 7 chicken breasts in the pot...put the slow cooker on low and let it cook for 6-8 hours...let me tell ya...it is DEEEELicious! I drain the sauce and the chicken is so tender and full of flavor...and it literally takes 2 minutes to prepare...you can serve it with rice, or corn tortillas, or even top it on a bed of greens and lots of fresh veggies...ENJOY!

I have one that I use and boy it is the bomb! Yummy in my tummy!!!

Chicken & Sweet Potato Stew
6 bone-in chicken thighs, skin removed, trimmed of fat
2 pounds sweet potatoes, peeled and cut into spears
1/2 pound white button mushrooms, thinly sliced
6 large shallots, peeled and halved
4 cloves garlic, peeled
1 cup dry white wine (optional)
2 teaspoons chopped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 1/2 tablespoons white-wine vinegar
Place chicken, sweet potatoes, mushrooms, shallots, garlic, wine, rosemary, salt and pepper in a 6-quart slow cooker; stir to combine. Put the lid on and cook on low until the potatoes are tender, about 5 hours. Before serving, remove bones from the chicken, if desired, and stir in vinegar.

NUTRITION INFORMATION: Per serving: 285 calories; 6 g fat (2 g sat, 2 g mono); 50 mg cholesterol; 35 g carbohydrate; 17 g protein; 5 g fiber; 519 mg sodium.

I actually use my crock pot to cook up chicken breasts for other recipes or salads and for boneless turkey breasts. Our house heats up fast so it also saves us a lot of wear and tear on the AC and the electric bill.

I love it for chicken chili - I actually use a McCormick mix that is available at some stores and then add chicken, white beans and corn. YUM!

yummy! thank you guys for the suggestions. I have one too that I tried out. You have to like Eggplants though. I cook onion and ground turkey a bit (jsut so it's not raw) on the stove with a little olive oil or Cooking Spray and add a low fat marinara. I thinly slice eggplants and then do layers in the slow cooker. It's like an eggplant lasagna without the cheese. It's great with a portion of whole grain bread.

Quote:

Originally Posted by Heidi There is a great recipe book that I use often...well as often as I use my slow cooker :-)))....and it is called...Fix It and Forget It! and it has several recipes where you can see what options are healthy and lean...I have my favorite one that I created...since I love, love, love enchiladas...I take boneless, skinless chicken breasts...and wash them off and I use one large can of Las Palmas Green Enchilada Sauce...I pour the sauce in the slow cooker first and then place 6 to 7 chicken breasts in the pot...put the slow cooker on low and let it cook for 6-8 hours...let me tell ya...it is DEEEELicious! I drain the sauce and the chicken is so tender and full of flavor...and it literally takes 2 minutes to prepare...you can serve it with rice, or corn tortillas, or even top it on a bed of greens and lots of fresh veggies...ENJOY!

Heidi---I tried this one and it was wonderful! I will be using this one often Thank you!

Quote:

Originally Posted by kathytnt I actually use my crock pot to cook up chicken breasts for other recipes or salads and for boneless turkey breasts. Our house heats up fast so it also saves us a lot of wear and tear on the AC and the electric bill. I love it for chicken chili - I actually use a McCormick mix that is available at some stores and then add chicken, white beans and corn. YUM!

This was a good idea---I cooked the chicken with onion and used it for the week. Thanks!

Quote:

Originally Posted by Plantman0819 I have one that I use and boy it is the bomb! Yummy in my tummy!!! Chicken & Sweet Potato Stew 6 bone-in chicken thighs, skin removed, trimmed of fat 2 pounds sweet potatoes, peeled and cut into spears 1/2 pound white button mushrooms, thinly sliced 6 large shallots, peeled and halved 4 cloves garlic, peeled 1 cup dry white wine (optional) 2 teaspoons chopped fresh rosemary or 1/2 teaspoon dried rosemary, crushed 1 teaspoon salt 1/2 teaspoon freshly ground pepper 1 1/2 tablespoons white-wine vinegar Place chicken, sweet potatoes, mushrooms, shallots, garlic, wine, rosemary, salt and pepper in a 6-quart slow cooker; stir to combine. Put the lid on and cook on low until the potatoes are tender, about 5 hours. Before serving, remove bones from the chicken, if desired, and stir in vinegar. NUTRITION INFORMATION: Per serving: 285 calories; 6 g fat (2 g sat, 2 g mono); 50 mg cholesterol; 35 g carbohydrate; 17 g protein; 5 g fiber; 519 mg sodium.

Have not tried this one yet....my family is not big on sweet patatoes - I love them! I will try this one of these days and maybe just freeze individual portions for myself. I am thinking I will try it with chick breast...not sure if you have done that?

Actually I did do it with chicken breast as well as it still was great. I even used potatoes instead of the sweet ones and still it was fantastic!

God bless,
Jerome

__________________
'It's not who I am underneath....But what I do that defines me."

This is from flylady.net. There is a whole bunch of slowcooker recipes there- I actually printed them out a made a little cookbook of them years ago. Just trick up the ingredients to make it as healthy as possible. Try this one:

Cranberry Turkey

This is my favorite.

Turkey Breast or Turkey Legs, I prefer dark meat, but that's just me.
1 can of whole berry cranberry sauce
1 pkg of dry onion soup mix
1/2 cup of orange juice
salt and pepper to taste
Put turkey in crock, mix rest of ingredients and pour over turkey. Cook on low for 6-8 hours. I fill the crock to the top with meat and double the mix and we have leftovers to put in freezer. I also make gravy out of the sauce and put over mashed potatoes. Not only is it YUMMY it's easy! - Bothell, WA

Here is a recipe that appeared in an old Muscle Media magazine and it has been a staple recipe for many of my clients (especially in the cooler months) Just dump everything into the crock and heat it as long as you like - seems the longer you cook it the better it gets - I usually do 1 to 3 hours. When I first read this recipe I thought -"Uhg! Gross," but it's a great - it will really surprise you I think.
It also makes a good cook ahead meal - just remember that the leftovers should go into a two cup container because is includes protein, carb and veggie.

White Chili

One Large container of Salsa (the big bottle with the handle)
Two packages of oven roasted chicken strips (Tyson makes pretty clean strips but you can use your own pre-cooked chicken if you like)
One large can of white kidney beans, rinced and drained (Pegresso)
1 tsp of cumin

I like to serve this with a tiny sprinkling of ff shredded cheese and a small amount of light sour cream.
Just make sure to use mild or extra mild salsa since the cooking process really intensifies the heat!

Super easy and super good!