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Slow Cooker Sunday: Honey Garlic Chicken

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Sometimes there just isn’t time to go to the store. We need a recipe that we can throw together in a couple of minutes with things we already have in the house. This is that kind of recipe. Likely you already have everything you need to make it at home and it takes less than 5 minutes to get into the crockpot. Easy, peasy. Once it’s done there are endless serving possibilities – serve it over rice, stuff it into a sandwich, toss is on a salad, wrap it up in some lettuce, or add it to stir-fried vegetables. Since this recipe is so versatile, consider doubling up for leftovers during the week. It makes a terrific lunch or dinner.

Sunday Slow Cooker: Honey Garlic Chicken
Servings: 6 servings
Serving Size: about 2/3 cup
Nutritional Info: 153.4 calories, 3g of fat, 29.4g of carbohydrates, 6.2g of fiber, 14.3g of protein * 5 P+

Ingredients

• 1.5 lbs. boneless, skinless chicken breast, cut into chunks
• 3 garlic cloves, minced
• 3/4 tsp. dried basil
• 1/3 cup soy sauce
• 1/3 cup ketchup
• 1/4 cup honey
• Pinch red pepper flakes
• Bag of stir fry frozen vegetables

Instructions

1. Whisk together the garlic, basil, soy sauce, ketchup, and honey.
2. Add the chicken to the crockpot.
3. Pour the sauce over and mix everything together.
4. Cook on low for 4 hours.
5. For crispy outside, spread onto a baking sheet and broil for 3-5 minutes.

 

 

http://www.slenderkitchen.com/recipe-index/#healthy-crockpot-recipes

Sunday Slow Cooker: French Onion Soup

 

It’s funny how you forget about food you really love sometimes. It sneaks off into some far expanse of your brain and until you see it, or in this case smell it, you forget about it entirely. This is what happened to me with French Onion soup until a few days ago when I smelled it emanating from a neighbor’s apartment, and then it all came back – the deep and rich onion flavor, crunchy bread, and melty cheese. Yum. I needed some immediately. However instead of immediately, I settled for about 8 hours later with this delicious crockpot version that’s perfect for a cold night.

Crockpot French Onion Soup
Servings: 8 cups
Serving Size: 1 cup
Nutritional Info: 74.1 calories, 3.7g of fat, 7.4g of carbohydrates, 1.1g of fiber, 3.2g of protein * 2 P+
Ingredients

• 4 sweet onions onions, sliced
• 2 tbsp butter
• 1 tbsp Worcestershire sauce
• 1 tbsp balsamic vinegar
• 3 garlic cloves, minced
• 2 tsp brown sugar
• 1/2 tsp pepper
• 1/2 tsp salt
• 3 tbsp all-purpose flour
• 64 ounces beef, vegetable, or chicken broth
• 2 tbsp fresh thyme
• French bread, add points
• Low fat Swiss cheese, add points

Instructions

1. Set your crockpot to high and add the onions, butter, Worcestershire sauce, vinegar, garlic, brown sugar, salt, and pepper. Cook for 60 minutes until onions begin to brown and caramelize, stirring occasionally.
2. Stir in the flour and let cook for 5 more minutes.
3. Add the broth and thyme. Cook on low for 6-8 hours.
4. To serve with bread and cheese, slice a small piece of french bread and place on top of the soup. Cover with one slice of Swiss cheese and broil for 3 minutes.

 

 

Easy Slow Cooker Recipes

I make no claims as to the tastiness of these recipes-- I just wanted to find some recipes that were TRULY "one pot" kind of dishes... none of this "brown this on the stove, bake this in the oven" etc. then add it to the crockpot type recipes. Ugh. If I wanted to do any of that, I would just cook on the stove or bake it in the oven!  So, I scoured the internet, and here are a few that I plan to try in the near future. I'll let you know if any of them are worth doing in the future.

Vegetable and Chickpea Curry

Makes: 4 to 6 servings
Ingredients
3 cups cauliflower florets
1 15-ounce can chickpeas, rinsed and drained
1 cup loose-pack frozen cut green beans
1 cup sliced carrots
1/2 cup chopped onion
1 14-ounce can vegetable broth
2-3 teaspoons curry powder
1 14-ounce can light coconut milk
1/4 cup shredded fresh basil leaves
Cooked brown rice (optional)
Directions
1. In a 3-1/2- or 4-quart slow cooker, combine cauliflower, chickpeas, green beans, carrots, and onion. Stir in broth and curry powder.
2. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours.
3. Stir in coconut milk and shredded basil leaves. Spoon rice, if using, into bowls, and ladle curry over the top.
Nutrition facts per serving: 219 calories, 8g protein, 32g carbohydrate, 7g fat (4g saturated), 9g fiber

Next: Savory Bean and Spinach Soup

Gingered Beef and Vegetables

Makes: 6 servings
Ingredients
1 1/2 pounds boneless beef round steak, cut into 1-inch cubes
4 medium carrots, cut into 1/2-inch-thick slices
1/2 cup sliced scallions
2 garlic cloves, minced
1 1/2 cups water
2 tablespoons reduced-sodium soy sauce
2 teaspoons grated fresh ginger
1 1/2 teaspoons instant beef-bouillon granules
1/4 teaspoon crushed red pepper
3 tablespoons cornstarch
3 tablespoons cold water
1/2 cup chopped red bell pepper
2 cups loose-pack frozen sugar snap peas, thawed
Cooked rice
Directions
1. In a 3-1/2- or 4-quart slow cooker, combine beef, carrots, scallions, and garlic. In a medium bowl, combine the 1 1/2 cups water, soy sauce, ginger, bouillon, and crushed red pepper; pour over mixture in cooker.
2. Cover; cook on low-heat setting 9 to 10 hours or on high-heat setting 4 1/2 to 5 hours.
3. If using low-heat setting, turn to high-heat setting. In a small bowl, combine cornstarch and the 3 tablespoons cold water; stir into meat mixture along with bell pepper. Cover; cook 20 to 30 minutes more, or until thickened, stirring once. Stir in sugar snap peas. Serve with rice.
Nutrition facts per serving: 350 calories, 29g protein, 35g carbohydrate, 10g fat (4g saturated), 3g fiber

Slow-Cooker Cuban Braised Beef and Peppers

Serves 4| Hands-On Time: 10m| Total Time: 8hr 30m

Ingredients

• 1 28-ounce can diced tomatoes, drained
• 2 red bell peppers, sliced 1/2 inch thick
• 1 onion, cut into 8 wedges
• 2 teaspoons dried oregano
• 1 teaspoon ground cumin
• kosher salt and black pepper
• 1 1/2 pounds flank steak, cut crosswise into thirds
• 1 cup long-grain white rice
• 1 avocado, sliced
• 1/4 cup fresh cilantro leaves

Directions

1. In a 5- to 6-quart slow cooker, combine the tomatoes, bell peppers, onion, oregano, cumin, 1½ teaspoons salt, and ¼ teaspoon pepper. Nestle the steak among the vegetables. Cook, covered, until the meat is tender and pulls apart easily, on high for 4 to 5 hours or on low for 7 to 8 hours.
2. Twenty-five minutes before serving, cook the rice according to the package directions.
3. Using two forks, shred the beef and mix it into the cooking liquid. Serve with the rice and top with the avocado and cilantro.

Nutritional Information

• Per Serving
• Calories 556

• Fat 17g
• Sat Fat 5g
• Cholesterol 56mg
• Sodium 883mg
• Protein 44g
• Carbohydrate 55g
• Fiber 7g

Slow-Cooker Soy-Braised Chicken

Serves 4| Hands-On Time: 10m| Total Time: 8hr 00m

Ingredients

• 2 medium onions, sliced
• 4 garlic cloves, smashed
• 1/3 cup apple cider vinegar
• 1/3 cup soy sauce
• 1 tablespoon brown sugar
• 1 bay leaf
• black pepper
• 8 skinless, bone-in chicken thighs (about 1 3⁄4 pounds)
• 1 teaspoon paprika
• 1 cup long-grain white rice
• 1 large head bok choy, cut into 1-inch strips
• 2 scallions, thinly sliced

Directions

1. In a 5- to 6-quart slow cooker, combine the onions, garlic, vinegar, soy sauce, brown sugar, bay leaf, and ¼ teaspoon pepper. Place the chicken on top and sprinkle with the paprika.
2. Cook, covered, until the chicken and onions are tender, on low for 7 to 8 hours or on high for 4 to 5 hours (this will shorten total cooking time).
3. Twenty minutes before serving, cook the rice according to the package directions.
4. Ten minutes before serving, if the slow cooker is on the low setting, turn it to high. Gently fold the bok choy into the chicken and cook, covered, until tender, 3 to 5 minutes. Serve with the rice and sprinkle with the scallions.

Nutritional Information

• Per Serving
• Calories 497Calories From Fat 111

• Fat 12g
• Sat Fat 3g
• Cholesterol 99mg
• Sodium 1,989mg
• Protein 37g
• Carbohydrate 60g
• Sugar 11g
• Fiber 4g
• Iron 5mg
• Calcium 279mg

Serves 6| Hands-On Time: 20m| Total Time: 8hr 00m

Ingredients

• 1/4 cup tomato paste
• 2 tablespoons cornstarch
• 1 pound carrots—peeled, cut into 2-inch pieces, and halved lengthwise if thick
• 1 pound baby potatoes (about 15)
• 1 medium onion, cut into 1/2-inch wedges (root end left intact)
• 2 stalks celery, cut into 1-inch pieces
• 2 bay leaves
• 1 3-pound beef chuck roast, tied
• kosher salt and black pepper
• 1 tablespoon chopped fresh flat-leaf parsley

Directions

1. In a 4- to 6-quart slow cooker, whisk together the tomato paste, cornstarch, and 1 cup water. Add the carrots, potatoes, onion, celery, and bay leaves and toss to combine. Season the beef with 1½ teaspoons salt and ½ teaspoon pepper and set on top of the vegetables.
2. Cover and cook until tender, on low for 7 to 8 hours or on high for 4 to 5 hours (this will shorten total recipe time). Let the meat rest for 10 minutes before discarding the kitchen twine and slicing the meat across the grain. Serve with the vegetables and cooking liquid and sprinkle with the parsley.

 Nutritional Information

• Per Serving
• Calories 408

• Fat 10g
• Sat Fat 4g
• Cholesterol 95mg
• Sodium 625mg
• Protein 50g
• Carbohydrate 27g
• Sugar 5g
• Fiber 4g
• Iron 5mg
• Calcium 56mg     
• 
  

  Chicken With Tarragon and Leeks

  
  Serves 4| Hands-On Time: 15m| Total Time: 4hr 30m

  Ingredients

  • 1 1/2 pounds baby new potatoes (about 16)
  • 8 small skinless chicken thighs (1 1/2 pounds)
  • 3 leeks (white and light green parts), halved lengthwise and cut into 1 1/2-inch pieces
  • 1 cup dry white wine
  • Kosher salt
  • 1 10-ounce package frozen peas
  • 1/3 cup heavy cream
  • 1 tablespoon chopped fresh tarragon

  Directions

  1. Place the potatoes on the bottom of a 4- to 6-quart slow cooker. Add the chicken, leeks, wine, and 1 teaspoon salt.
  2. Cook, covered, until the chicken and potatoes are tender, on high for 3 to 4 hours, or on low for 6 to 7 hours.
  3. Transfer the chicken and all but 4 of the potatoes to plates. Using a fork, smash the remaining potatoes into the cooking liquid to thicken.
  4. Add the peas and cream and cook just until heated through, 3 to 5 minutes. Spoon over the chicken and sprinkle with the tarragon.

  
  

  Nutritional Information

  • Per Serving
  • Calories 469Calories From Fat 30%

  • Protein 35g
  • Carbohydrate 47g
  • Sugar 8g
  • Fiber 7g
  • Fat 16g
  • Sat Fat 6g
  • Calcium 94mg
  • Iron 5mg
  • Sodium 679mg
  • Cholesterol 112mg

  
  
  

  Spiced Braised Beef With Sweet Potatoes

  
  

   

  Serves 6| Hands-On Time: 15m| Total Time: 4hr 15m

  Ingredients

  • 1 1/2 pounds beef chuck, cut into chunks
  • 2 sweet potatoes (about 1 pound), cut into 1/2-inch-thick half-moons
  • 1 28-ounce can whole peeled tomatoes
  • 1 large red onion, cut into wedges
  • 1/2 cup dried apricots
  • 2 teaspoons ground cumin
  • 2 teaspoons ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon cayenne
  • kosher salt
  • 1 10-ounce box couscous (1 1/2 cups)
  • 1 15-ounce can chickpeas, rinsed
  • 2 cups baby spinach (1 1/2 ounces)
  • 1/4 cup roasted almonds, chopped

  Directions

  1. In a 4- to 6-quart slow cooker, combine the beef, potatoes, tomatoes (and their juices), onion, apricots, cumin, ginger, cinnamon, cayenne, 3/4 teaspoon salt, and 1/2 cup water.
  2. Cook, covered, until the meat is tender, on high for 4 to 5 hours, or on low for 7 to 8 hours.
  3. Ten minutes before serving, prepare the couscous according to the package directions.
  4. Add the chickpeas to the slow cooker and cook until heated through, 2 to 3 minutes. Stir in the spinach. Serve with the couscous and sprinkle with the almonds.
  5. To freeze: Omit the couscous and spinach. Cool the beef to room temperature and divide among freezer containers or bags. Freeze for up to 3 months.
  6. To reheat: Thaw in a bowl of cold water or overnight in the refrigerator. Cook in a pot, covered, stirring occasionally, until heated through, 20 to 30 minutes. Stir in the spinach. Serve with the cooked couscous.

  
  

  Nutritional Information

  • Per Serving
  • Calories 500

  • Fat 9g
  • Sat Fat 2g
  • Cholesterol 48mg
  • Sodium 576mg
  • Protein 37g
  • Carbohydrate 71g
  • Fiber 10g                                                                                                                  
    

     

    Slow-Cooker Bean and Spinach Enchiladas

  •  
    Serves 4| Hands-On Time: 30m| Total Time: 3hr 30m

    Ingredients

    • 1 15.5-ounce can black beans, rinsed
    • 1 10-ounce package frozen chopped spinach, thawed and squeezed of excess liquid
    • 1 cup frozen corn
    • 1/2 teaspoon ground cumin
    • 8 ounces sharp Cheddar, grated (2 cups)
    • kosher salt and black pepper
    • 2 16-ounce jars salsa (3 1/2 cups)
    • 8 6-inch corn tortillas, warmed
    • 1 medium head romaine lettuce, chopped (6 cups)
    • 4 radishes, cut into matchsticks
    • 1/2 cup grape tomatoes, halved
    • 1/2 cucumber, halved and sliced
    • 3 tablespoons fresh lime juice
    • 2 tablespoons olive oil
    • sliced scallions, for serving

    Directions

    1. In a medium bowl, mash half the beans. Add the spinach, corn, cumin, 1 cup of the Cheddar, the remaining beans, ½ teaspoon salt, and ¼ teaspoon pepper and mix to combine.
    2. Spread 1 jar of the salsa in the bottom of a 4- to 6-quart slow cooker. Dividing evenly, roll up the bean mixture in the tortillas (about ½ cup each) and place the rolls seam-side down in a single layer in the slow cooker. Top with the remaining salsa and Cheddar.
    3. Cover and cook until heated through, on low for 2½ to 3 hours.
    4. Before serving, toss the lettuce, radishes, tomatoes, and cucumber in a large bowl with the lime juice, oil, and ½ teaspoon each salt and pepper. Serve with the enchiladas and sprinkle with the scallions.
     

    Nutritional Information

  • Per Serving
  • Calories 576

  • Fat 28g
  • Sat Fat 11g
  • Cholesterol 61mg
  • Sodium 2,457mg<--what span="">
  • Protein 28g
  • Carbohydrate 60g
  • Sugar 10g
  • Fiber 12g
  • Iron 4mg
  • Calcium 621mg   

  •  

    Slow-Cooker Pulled-Pork Tacos

    
    Serves 6| Hands-On Time: 15m| Total Time: 8hr 30m

    Ingredients

    • 2 cups store-bought salsa, plus more for serving
    • 2 tablespoons chili powder
    • 2 tablespoons dried oregano
    • 2 tablespoons unsweetened cocoa powder
    • kosher salt
    • 1 2 1/2-pound boneless pork butt or shoulder, trimmed of excess fat
    • 18 corn tortillas
    • 1/2 cup fresh cilantro sprigs
    • 3/4 cup sour cream
    • 1 lime, cut into wedges

    Directions

    1. In a 4- to 6-quart slow cooker, combine the salsa, chili powder, oregano, cocoa, and 1 teaspoon salt. Add the pork and turn to coat.
    2. Cook, covered, until the meat is tender and pulls apart easily, on high for 4 to 5 hours or on low for 7 to 8 hours.
    3. Twenty minutes before serving, heat oven to 350° F.
    4. Stack the tortillas, wrap them in foil, and bake until warm, about 15 minutes.
    5. Meanwhile, using 2 forks, shred the pork and stir into the cooking liquid. Serve with the tortillas, cilantro, sour cream, lime, and extra salsa. 

    Nutritional Information

    • Per Serving
    • Calories 728Calories From Fat 49%

    • Protein 47g
    • Carbohydrate 45g
    • Sugar 5g
    • Fiber 9g
    • Fat 40g
    • Sat Fat 15g
    • Sodium 982mg
    • Cholesterol 180mg
    •  

      Slow-Cooker Curried Chicken With Ginger and Yogurt

    • 
      Serves 6| Hands-On Time: 15m| Total Time: 8hr 15m

      Ingredients

      • 1/3 cup tomato paste
      • 4 cloves garlic, chopped
      • 2 tablespoons curry powder
      • 1 tablesppon grated fresh ginger
      • 1 teaspoon ground cumin
      • 1 medium onion, chopped
      • 2 pounds boneless, skinless chicken thighs (about 10)
      • kosher salt and black pepper
      • 1 1/2 cups long-grain white rice
      • 1/2 cup plain whole-milk Greek yogurt
      • 2 scallions, thinly sliced

      Directions

      1. In a 4- to 6-quart slow cooker, whisk together the tomato paste, garlic, curry powder, ginger, cumin, and ¾ cup water. Add the onion and stir to combine. Place the chicken on top and season with 1 teaspoon salt and ¼ teaspoon pepper.
      2. Cover and cook until the chicken is tender, on low for 7 to 8 hours or on high for 3 to 4 hours (this will shorten total cooking time).
      3. Twenty minutes before serving, cook the rice according to the package directions.
      4. Just before serving, add the yogurt and ½ teaspoon salt to the chicken and stir to combine. Serve with the rice and sprinkle with the scallions.
       

    
    

    Nutritional Information

    • Per Serving
    • Calories 463

    • Fat 14g
    • Sat Fat 5g
    • Cholesterol 102mg
    • Sodium 591mg
    • Protein 34g
    • Carbohydrate 48g
    • Sugar 3g
    • Fiber 2g
    • Iron 4mg
    • Calcium 68mg
    •