Healthy Crock Pot Recipes

        Crock Pot Chicken Stew
Ingredients:

1 1/2 lbs. raw boneless skinless chicken breasts, halved
1 tsp. ground cumin
1 tsp. chili powder
1/2 tsp. garlic powder
1/2 tsp. onion powder
One 15-oz. can black beans, drained and rinsed
One 14.5-oz. can diced tomatoes, drained
One 7-oz. can diced green chiles, drained
1 cup frozen sweet corn kernels
1 cup chopped onion
1 cup chopped bell pepper
1 tsp. chopped garlic
1/8 tsp. cayenne pepper
4 cups reduced-sodium chicken broth
1/2 cup light sour cream
1/2 cup shredded reduced-fat Mexican-blend cheese
1/2 cup chopped cilantro
Optional seasonings: salt and black pepper

Directions:
Season chicken with cumin, chili powder, garlic powder, and onion powder.

Place chicken in a crock pot. Add all remaining ingredients except broth, sour cream, cheese, and cilantro. Top with broth, and stir well. Cover and cook on high for 3 - 4 hours or on low for 7 - 8 hours, until chicken is fully cooked.

Transfer chicken to a large bowl. Shred with two forks -- one to hold the chicken in place and the other to scrape across and shred it. Return shredded chicken to the crock pot, and stir well.

Top each serving with 1 tbsp. each sour cream, cheese, and cilantro. Enjoy!

MAKES 8 SERVINGS
 1/8th of recipe (about 1 1/4 cups): 234 calories, 4g fat, 713mg sodium, 21g carbs, 4.5g fiber, 6g sugars, 27.5g protein -- PointsPlus® value 5* 
Source:  Hungry Girl 
 



  Healthy Crock Pot Cheeseburger Mac
Ingredients  
5 oz. (about 1 1/4 cups) uncooked elbow macaroni with at least 2g fiber per 2-oz. serving
  • 10 oz. raw lean ground turkey
  • 2 tbsp. ketchup
  • 1/2 cup finely chopped onion (about 1/2 medium onion)
  • 24 oz. (about 6 cups) frozen cauliflower and low-fat cheese sauce (like the kind by Green Giant)
  • 3 wedges The Laughing Cow Light Creamy Swiss cheese
  • 2 scallions, thinly sliced
  • Optional: salt and black pepper
Directions
In a large pot, prepare pasta very al dente, cooking for about half of the time indicated on the package. Drain well and set aside.

In a bowl, combine turkey, ketchup, and onion. Mix well. Add frozen cauliflower and cheese sauce and gently mix. Transfer mixture to a crock pot. (A 4-qt. crock pot is best!)
Add cooked pasta to the crock pot and gently stir. Cover and cook on high for 3 - 4 hours or on low for 7 - 8 hours, until the turkey is fully cooked.
Add cheese wedges and scallions, and stir until evenly distributed.
If you like, season to taste with salt and pepper. Dig in!
 PER SERVING (1/8th of recipe, about 1 cup): 179 calories, 5.75g fat, 512mg sodium, 19g carbs, 2g fiber, 3.5g sugars, 12.5g protein -- PointsPlus® value 5*


Source:  Hungry Girl 


Slow Cooker Lemon Chicken
Ingredients

    12 boneless, skinless chicken thighs
    Kosher or sea salt to taste
    ¾ teaspoon pepper, divided
    2 tablespoons olive oil, divided
    1 lemon, sliced
    1 cup chicken broth (fat free, low sodium)
    2 tablespoons freshly squeezed lemon juice
    ¼ cup flour, optional corn starch
    ½ teaspoon ground cumin
    ¾ cup pitted green olives

Directions

Sprinkle chicken thighs evenly with salt and ½ teaspoon pepper.

Heat 1 tablespoon oil in a large skillet over medium-high heat; add half of chicken. Cook about 3 minutes per side, or until browned. Transfer to a slow cooker. Add remaining 1 tablespoon olive oil to skillet, and repeat procedure with remaining chicken. Transfer to slow cooker, and add lemon slices.

Combine broth, juice, flour and cumin, stirring with a whisk. Pour broth mixture over chicken.

Top with olives and remaining ¼ teaspoon pepper. Cover and cook on low heat for 6 hours.


Source: Crock Pot Lemon Chicken


           Healthy Slow Cooker Lasagna
Ingredients

    1 pound lean ground turkey, or lean ground beef
    1 large onion, diced
    3 cloves garlic, minced
    2 (25 ounce) jars pasta sauce, no sugar added
    2 cups low-fat cottage cheese
    8 ounces shredded (part skim) mozzarella cheese
    1 teaspoon Italian seasoning
    Pinch of salt
    12 whole wheat lasagna noodles, (break in half before adding to slow cooker)
    1/2 cup freshly grated Parmesan cheese
    Fresh basil, for garnish

Directions

Add the turkey and onion to a large skillet and cook over medium heat until the turkey has lost its pink color. Add the garlic and cook for one additional minute. Drain any fat from the cooked turkey. Add 1 1/2 jars pasta sauce and stir to combine.

Combine the cottage cheese, mozzarella, Italian seasoning, and salt.

Add a 1/2 cup meat sauce to the bottom of the slow cooker. Next, add a layer of lasagna noodles and spread 1/4 cheese mixture over noodles. Repeat the layers until these ingredients are gone.

Cover and cook in slow cooker on low-heat until noodles are al dente and cheese is bubbly, approximately 4-6 hours. Remove the lid and add the parmesan to the top. Turn off the slow cooker and allow the casserole to sit for 15 minutes before cutting. If desired, serve garnished with the fresh basil and additional parmesan.
  Yields: 8 servings | Serving Size: 1 slice | Calories: 403 | Previous Points: 8 | Points Plus:  10 | Total Fat: 14 g | Saturated Fat: 5 g | Trans Fat: 0 g | Cholesterol: 78 | Sodium: 1015 mg | Carbohydrates: 33 g | Dietary Fiber: 7 g | Sugars: 8 g | Protein: 38 g |
 

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