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Crockpot BBQ Chicken

30 Sep

 

 

Yield: 4 Servings

Ingredients

  • 4 boneless, skinless chicken breasts
  • 1 bottle BBQ sauce
  • 1/4 cup vinegar
  • 1/4 cup brown sugar
  • generous dash of garlic powder

Preparation

  • Put Chicken in the crock pot
  • In a small bowl, combine remaining ingredients
  • Pour over chicken in crock pot; turn chicken to coat
  • Cook on low for 8 hours/high for 4 hours.
  • Serve with sides like corn or potatoes; or on a sandwich with cheese.

Source: Semi-homemade Mom

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Beans & Rice

29 Sep

 

Ingredients

  • Can of beans (black, pinto, or white)
  • 1 serving of rice per person
  • Spices as desired

 

Preparation

  • Heat up a can of black, pinto or white beans.
  • Serve with brown rice; spice to taste
  • You can warm the meal in a crock pot and serve later.

Source: Care.com

Slow Cooker Garlic Brown Sugar Chicken

8 Aug

Yield: 6 servings

Ingredients

  • 1 large chicken, cut into serving pieces
  • 1 cup packed brown sugar
  • 2/3 cup vinegar
  • 1/4 cup Sprite or 1/4 cup 7-Up soda
  • 2 -3 tablespoons minced garlic
  • 2 tablespoons soy sauce
  • 1 teaspoon pepper (regular black or cayenne)

Preparation

  • Place chicken in crock pot.
  • Mix all remaining ingredients and pour over chicken.
  • Cook on low for 6-8 hours.
  • Serve over rice or noodles.

Nutritional Information

Calories per serving: 486.5
Fat per serving: 23.1g
Saturated fat per   serving: 6.6g
Protein per serving: 29.4g
Carbohydrates per   serving: 35.8g
Fiber per serving: 0.2g
Cholesterol per serving: 115mg
Sodium per serving: 454mg

 

Source: Food.com

Southwestern Chicken Pasta Salad

7 Aug

Yield:  6 servings ( 1 1/3 cup)

Ingredients

  • 1/2 pound uncooked penne rigate
  • 2 cups shredded skinless, boneless Grilled Lemon-Herb Chicken (about 8 ounces)
  • 1 cup fresh corn kernels
  • 3/4 cup (3 ounces) shredded sharp cheddar cheese
  • 1/2 cup sliced green onions
  • 1/2 cup diced red bell pepper
  • 1/2 cup chopped plum tomato (about 2 tomatoes)
  • 1/4 cup fresh orange juice
  • 2 tablespoons fresh lime juice
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon chopped canned chipotle chilies in adobo sauce
  • 1/2 teaspoon salt

 

Preparation

  • Cook pasta according to package directions, omitting salt and fat. Drain and place in a large bowl. Add Grilled Lemon-Herb Chicken and next 5 ingredients (through tomato); toss well to combine.
  • Combine orange juice and remaining ingredients, stirring with a whisk. Drizzle over pasta mixture; toss gently to coat. Cover and chill.

 

Nutritional Information

Calories per serving: 322
Fat per serving: 9.9g
Saturated fat per   serving: 3.6g
Protein per serving: 21g
Carbohydrates per   serving: 38.2g
Fiber per serving: 2.5t
Cholesterol per serving: 48g
Iron per serving: 2.1mg
Sodium per serving: 523mg
Calcium per serving: 121mg

 

Source: Barbara Seelig Brown, Cooking Light, AUGUST 2005

Slow-Cooker Wild Rice Soup

6 Aug

Yield: 6 servings (1 ½ cups)

Prep: 30 minutes

Cook: 3-6 hours

Ingredients

  • 2 medium carrots, peeled and chopped (1 cup)
  • 2 stalks celery, chopped (1 cup)
  • 3/4 cup uncooked wild rice, rinsed and drained
  • 1 medium onion, chopped (1/2 cup)
  • 1 small sprig fresh rosemary
  • 2 bay leaves
  • 1 teaspoon finely shredded lemon peel
  • 1/4 teaspoon ground black pepper
  • 3 chicken breast halves with bone (about 2 1/4 pounds total)
  • 3 14 ounce can reduced-sodium chicken broth
  • 1/2 cup snipped fresh parsley
  • Ground black pepper

 

Preparation

  • In a 4- to 4 1/2-quart slow cooker, combine carrots, celery, wild rice, onion, rosemary, bay leaves, lemon peel, and the 1/4 teaspoon pepper. Top with chicken breast halves. Pour chicken broth over all.
  • Cover; cook on low heat setting for 6 to 6 1/2 hours or on high-heat setting for 3 hours. Remove chicken and cool slightly. Discard rosemary sprig and bay leaves.
  • Cut chicken from bone; discard bones. Chop chicken and return to soup along with parsley. Season to taste with additional pepper.

 

Nutritional Information

Calories per serving: 220
Fat per serving: 3g
Saturated fat per   serving: 1g
Protein per serving: 28g
Carbohydrates per   serving: 20g
Fiber per serving: 3g
Cholesterol per serving: 58mg
Sodium per serving: 536mg

 

Source: Heart Healthy Online