Daily Recipes: Crockpot
Showing posts with label Crockpot. Show all posts
Showing posts with label Crockpot. Show all posts
Low Carb Lasagna made with zucchini and eggplant in place of pasta. This healthy, gluten free, crock pot recipe for lasagna makes healthy comfort food!

 This Crock Pot Low Carb Lasagna recipe is the one that almost got away. It took me FIVE attempts to perfect, but I can safely say that it was completely worth every tear I shed (and less-than-lady-like word I uttered) into my slow cooker. Not only is this no-noodle lasagna absolutely delicious, but it’s become a reader favorite and one of the best crock pot recipes on my site.

 Cheesy, saucy, low-carb, and protein-packed, this crock pot veggie lasagna is the most comforting, crowd-pleasing way to serve vegetables that I’ve found.

 Fast forward five recipe attempts later, and here we are. The best, most foolproof, no-noodle, low-carb lasagna recipe you will ever (and I mean EVER) find!

 Crock Pot Low Carb Lasagna
Crock Pot Low Carb Lasagna made with zucchini and eggplant in place of pasta. Healthy, gluten free, and your slow cooker does all the work!

 YIELD: 6 servings 
PREP TIME: 30 minutes 
TOTAL TIME: 3 to 4 hours

 Ingredients:

  • 2 medium zucchini
  • 1 medium eggplant
  • Kosher salt
  • 16 ounces (2 cups) good-quality store-bought tomato-based pasta sauce (or homemade)
  • 1 medium red onion, diced
  • 1 red bell pepper, diced
  • 16 ounces low-fat cottage cheese (do not use skim—I used 1%)
  • 2 large eggs
  • 8 ounces part-skim shredded mozzarella or provolone cheese, divided (about 2 cups—I used a blend of both cheeses)

For serving: Parmesan cheese, freshly chopped herbs such as basil or parsley

 DIRECTIONS :

 Get the full directions @ wellplated.com

Crock Pot Low Carb Lasagna

I have another DELICIOUS crock pot recipe to share today! I’ve been obsessed with using my crock pot lately, especially on busy days. There are so many awesome recipes to make in them including this Beef and Broccoli! It is so so yummy.

 This Chinese take-out favorite is so easy to make at home, right in your crock pot. The tender beef simmers in a homemade sauce that is so incredibly flavorful. Throw in the broccoli the last 30 minutes and then dinner is ready to be devoured. I served ours over a bed of white rice and it was nothing short of amazing!
CROCK POT BEEF AND BROCCOLI
Serves 6
This Chinese take-out favorite is super easy to make at home and so delicious!
Prep Time 10 min 
Cook Time 5 hr

 INGREDIENTS

  • 2 lbs. sirloin steak or boneless beef chuck roast, sliced thin
  • 1 cup beef broth
  • 1/2 cup low sodium soy sauce
  • 1/4 cup brown sugar
  • 1 Tablespoon sesame oil
  • 3 garlic cloves, minced
  • 4 Tablespoons cornstarch
  • 4 Tablespoons water
  • 1 (12 oz.) bag frozen broccoli florets
  • White rice, cooked


 DIRECTIONS :

 Get the full directions @ life-in-the-lofthouse.com

Crock Pot Beef and Broccoli

Slow Cooker Chicken and Mushroom Stroganoff takes just minutes to throw in the slow cooker!  It is so creamy and delicious and will become an instant family favorite! 

 It has minimal ingredients and the chicken cooks to tender and juicy perfection in the creamy mushroom sauce.  I did use a can of cream of chicken soup but if you have some extra time you can make my homemade cream of chicken soup.   The sauce is so easy and creamy and perfect with some noodles tossed inside.

 I loved the flavor in the creamy sauce and the mushrooms hidden throughout were awesome.  This made the perfect meal for my family and is so simple we will make it again and again!

 If you are looking for an easy to make slow cooker meal that your family will love, this recipe is it!
Slow Cooker Chicken and Mushroom Stroganoff
Prep time 5 mins
Cook time 5 hours
Total time 5 hours 5 mins
Author: Alyssa
Serves: 4

Slow Cooker Chicken and Mushroom Stroganoff takes just minutes to throw in the slow cooker! It is so creamy and delicious and will become an instant family favorite!

 INGREDIENTS

  • 4 boneless skinless chicken breasts, cubed
  • 8 ounce sliced mushrooms
  • 1 8 ounce cream cheese, softened
  • 1 (10½) ounce cream of chicken soup
  • 1 envelope (1¼ ounce) dry onion soup mix
  • salt and pepper to taste
  • fresh parsley, chopped for garnish
  • 1 pound large egg noodles for serving


 DIRECTIONS:

 Get the full DIrections @ therecipecritic.com

Slow Cooker Chicken and Mushroom Stroganoff

This is not an authentic Greek dish (as far as I know!) but it is made using classic Greek ingredients. The beauty of this is that it is all made in one pot / pan. Cooking the rice with the chicken on top adds extra flavour to the rice because the chicken juices get soaked up by the rice. MARINATING TIME: 20 minutes to overnight.

 I want to say the star of this dish is the chicken. But that would be lying to you. Because this, my friends, is all about the RICE! This is a fantastic Greek Chicken recipe for busy weeknights because it’s so fast to prepare and it’s all made in one pot. Seriously! Watch the recipe video to see how easy it is!

 One Pot Greek Chicken & Lemon Rice
Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr

 Course: Chicken, One Pot
Cuisine: Greek
Servings: 5
Calories: 667 kcal
Author: Nagi | RecipeTin Eats

 Ingredients
Chicken and Marinade

  • 5 chicken thighs, skin on, bone in (about 1 kg / 2 lb)(Note 1)
  • 1 - 2 lemons, use the zest + 4 tbsp lemon juice (Note 7)
  • 1 tbsp dried oregano
  • 4 garlic cloves, minced
  • 1/2 tsp salt

Rice

  • 1 1/2 tbsp olive oil, separated
  • 1 small onion, finely diced
  • 1 cup / 180g long grain rice (Note 6 for other rice)
  • 1 1/2 cups / 375 ml chicken broth / stock
  • 3/4 cup / 185ml water
  • 1 tbsp dried oregano
  • 3/4 tsp salt
  • Black pepper

Garnish

  • Finely chopped parsley or oregano (optional)
  • Fresh lemon zest (highly recommended)


 DIRECTIONS

 Get full directions @ recipetineats.com

One Pot Greek Chicken & Lemon Rice

BBQ Meatballs.. easy to make in the crock pot, this recipe only takes 3 ingredients and 5 minutes to prep! Doesn’t get better than that.

 These crock pot grape jelly meatballs are a family favorite. They are seriously so good and the perfect appetizer for game day! They almost remind me of sweet and sour meatballs but taste better! My Grandpa has been making them for years and we always loved them growing up. My sister even talked him into making them as an appetizer at her wedding. Everyone loved them! Now of course my family has their actual “homemade meatballs” which are amazing and I’ll have to that recipe soon. The best part about these bbq meatballs is no one would ever know they were so simple to make. You could even turn them into a main dish and serve them over sticky rice. YUM!

 CROCK POT GRAPE JELLY & BBQ MEATBALLS
COURSE: APPETIZER  
CUISINE: AMERICAN  
PREP TIME: 5 MINUTES  
COOK TIME: 2 HOURS 55 MINUTES 
TOTAL TIME: 3 HOURS  
SERVINGS: 50  
CALORIES: 93 KCAL  
AUTHOR: JAMIELYN

 INGREDIENTS

  • 32 ounces 32-ounce bag frozen fully cooked meatballs (about 50)
  • 18 ounces 18-ounce jar grape jelly
  • 18 ounces 18-ounce BBQ sauce


 DIRECTIONS

 Get full directions @ iheartnaptime.net

Crockpot Grape Jelly & BBQ Meatballs – Only 3 Ingredients!

Extra-juicy chicken and savory stuffing simmer together in the crock pot with your favorite vegetables for an easy, comforting meal that the family will love!

 FYI, if it’s this crock pot chicken and stuffing image below that brought you here, you’ve come to the right place! I just updated this amazing (and easy) crock pot chicken meal. Now get ready to give your crock pot a big ol’ hug…

 Servings: 4
Crock Pot Chicken and Stuffing
Prep Time: 10 MINS  
Cook Time: 4 HRS 
Total Time: 4 HRS 10 MINS
Course: MAIN COURSE
Cuisine: AMERICAN
Keyword: CHICKEN AND STUFFING, CROCK POT CHICKEN RECIPE
Extra juicy chicken and savory stuffing simmer together in the crock pot with your favorite vegetables for an easy, comforting meal that the family will love!

 Ingredients

  • 4 boneless skinless chicken breasts, salted and peppered if desired.
  • 1 teaspoon dry parsley
  • 10.5 oz. cream of chicken soup
  • 8 oz. sour cream, (equivalent to 1 cup)
  • 6 oz. box stuffing mix
  • ¾ cup chicken broth
  • 2 cups green beans, fresh or frozen
  • 1 cup baby carrots

Optional stuffing additions:

  • 1/2 cup onions, diced
  • 1/2 cup celery, diced
  • 1/4 cup dried cranberries
  • 1/2 cup crumbled sausage, (cooked or raw)
  • 2 teaspoons dry rosemary


 DIRECTIONS
Get full directions @ thecozycook.com

Crock Pot Chicken and Stuffing

The holidays are coming, and that means it’s time to start thinking aboüt holiday meals. And one item that seems to find its way onto most holiday tables is mashed potatoes. They’re sort of the ültimate comfort food—soft and creamy and jüst generally yümmy.

 Every family has its own version of this holiday treat. Some like it whipped extra smooth, while some prefer a chünkier “smashed” potato. And each family has its own favorite add-ins: soür cream and chives, bütter and salt, cheddar cheese and paprika.

 My version depends on two things: my crockpot, and Coüntry Crock spread. So yoü coüld say it’s a two-crock dish.

 Creamy Ranch Crockpot Mashed Potatoes
Prep time 10 mins
Cook time 3 hoürs
Total time 3 hoürs 10 mins
 Corey: Corey Valley
Serves: 6

 INGREDIENTS
2 poünds red potatoes, cüt into 2 inch pieces (yoü can peel or leave skin on.)
½ cüp chicken broth
¼ cüp Coüntry Crock, divided
½ cüp soür cream
¼ cüp milk
½ packet dried ranch seasoning (or 1.5 Tablespoons of my DIY version)
½ teaspoon black pepper

 INSTRüCTIONS

  • Place the potatoes and broth in a 3-4 -qüart crockpot, Top with 2 Tablespoons of Coüntry Crock. Cover and cook for 3 hoürs on HIGH or on 5-6 hoürs on LOW.
  • ............
  • ............
Full Instructions read here >> familyfreshmeals.com

Creamy Ranch Crockpot Mashed Potatoes

This super easy çroçkPot Pierogi çasserole with Kielbasa is just the right easy meal for any night of the week.  The reçipe may be simple, but it is paçked with tons of flavor. Toss everything in the çroçk pot, set it and forget it until you are ready to eat. Hearty, stiçk to your ribs, feel good kind of food is just what the doçtor ordered (or what mom ordered on a çold winters night!).

 Serves 6 – 8
çook time 3 – 4 hours on high, 6 hours on low.

 Ingredients:
3 boxes Mrs. T’s çheddar Pierogies – Regular or mini. We prefer the mini ones. They are more of a bite size and work well for this çasserole.
4 çups çhiçken broth
1 8 oz. bloçk çream çheese
1 çup shredded çheddar çheese
1 pound kielbasa – sliçed (or other çooked meat mentioned above)
salt & pepper to taste

 Direçtions: 
çombine all ingredients in your çroçkpot. çook on high 3-4 hours, or on low for 6 hours.
Serve with a fresh green salad and çrusty bread.

Full Directions read here >> dailydiylife.com

CROCKPOT PIEROGI CASSEROLE WITH KIELBASA – EASY MEALS

It’s so good and so easy. It starts with refrigerated cinnamon rolls and the only work you have to do is whisking eggs and heavy cream. It’s the perfect holiday morning breakfast because prep literally takes minutes and then you can just walk away while you open presents or hang out with the fam or just drink your coffee.
Crockpot Cinnamon Roll Casserole
Ingredients
  • 2 12-ounce tubes refrigerated cinnamon rolls, cut into quarters
  • 4 eggs
  • 1/2 cup heavy whipping cream
  • 3 tablespoons maple syrup
  • 2 teaspoons vanilla
  • 1 teaspoon cinnamon
Instructions
  1. Spray the crockpot generously with cooking spray.
  2. Put half of the cinnamon roll pieces in a single layer on the bottom of the crockpot.
  3. Whisk together the eggs, heavy whipping cream, maple syrup, vanilla, and cinnamon. Pour this over the cinnamon roll layer. Spread the remaining cinnamon roll pieces over the top. Dollop one packet of icing over the cinnamon rolls.
  4. Cook on low for 2 1/2 to 3 hours or until the sides are golden and the rolls are set.
  5. Drizzle with remaining icing packet.

Crockpot Cinnamon Roll Casserole



Total:3 hr 25 min | Prep:10 min | Cook:3 hr 15 min | Yield:12 servings | Level:Easy

Ingredients

Cooking spray
8 ounces elbow macaroni, cooked
One 12-ounce can evaporated milk
1 1/2 cups whole milk
1/4 cup (1/2 stick ) of butter, melted
1 teaspoon salt
Dash of pepper
2 large eggs, beaten
Two 10-ounce bricks sharp Cheddar cheese, grated (about 5 cups)
Dash of paprika

Directions

In a large 4-quart slow cooker sprayed with cooking spray, mix the macaroni, evaporated milk, milk, butter, salt, pepper, eggs and all but 1/2 cup of the grated cheese. Sprinkle the reserved cheese over the top of the mixture and then sprinkle with paprika. Cover and cook on low heat for 3 hours and 15 minutes. Turn off the slow cooker, stir the mixture and serve hot.

Cook's Note

If you don't have a slow cooker, grease a 9-by-13-by-2-inch pan with butter, add the mixture and bake at 350 degrees F for 50 minutes.

This recipe has been updated and may differ from what was originally published or broadcast.

Recipe adapted from Home Cooking with Trisha Yearwood (c) Clarkson Potter 2010




Source : http://www.foodnetwork.com/recipes/trisha-yearwood/crockpot-macaroni-and-cheese-recipe.html

Slow Cooker Macaroni and Cheese

Wonderfully light, healthy and nutritious. And it’s so easy to make – even the quinoa is cooked right in the pan!


 Despite my daily 3-mile runs, all the morning donuts have finally caught up with me. So Jason and I made a pact to lighten up our diet before our Cabo trip in 6 weeks. But instead of eating bland, boring salads, I decided to make a fun, healthy quinoa dish that we would both really enjoy.
And that’s exactly what this quinoa dish is. With a fun Mexican twist, this dish is chockfull of so many amazing flavors, from the tangy lime juice to the hint of spiciness from the chili powder and jalapeno. And not only is this healthy and nutritious but it’s also unbelievably easy to make. Simply throw everything into the skillet and that’s it. Even the quinoa is cooked right in the pan, really letting the flavors soak in.

Now who said healthy food has to be boring?
ONE PAN MEXICAN QUINOA
YIELD: 4 SERVINGS | PREP TIME: 10 MINUTES | COOK TIME: 25 MINUTES | TOTAL TIME: 35 MINUTES


INGREDIENTS:

  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 jalapeno, minced
  • 1 cup quinoa
  • 1 cup vegetable broth
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 (14.5 oz) can fire-roasted diced tomatoes
  • 1 cup corn kernels, frozen, canned or roasted
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • Kosher salt and freshly ground black pepper, to taste
  • 1 avocado, halved, seeded, peeled and diced
  • Juice of 1 lime
  • 2 tablespoons chopped fresh cilantro leaves

DIRECTIONS:

  1. Heat olive oil in a large skillet over medium high heat. Add garlic and jalapeno, and cook, stirring frequently, until fragrant, about 1 minute.
  2. Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through, about 20 minutes. Stir in avocado, lime juice and cilantro.
  3. Serve immediately.
Source : http://damndelicious.net/2014/04/09/one-pan-mexican-quinoa/

ONE PAN MEXICAN QUINOA

Crisp-tender chicken in the most amazing cream sauce ever. It’s so good, you’ll want to guzzle down the sauce!


 I know Thanksgiving is in a few days but I just needed a break from all the turkey-stuffing-sweet potato-brussels sprouts taste testing and try something fun with something completely unrelated to Thanksgiving. Like chicken.
But this is definitely not your ordinary chicken dish. It’s better. Way better. After all, how can you go wrong with a sun dried tomato cream sauce with the most crisp chicken thighs?

The cream sauce is just so good, you’ll actually want to just skip the chicken and eat the sauce with a spoon instead!
You can read full direction in next page >>>

CHICKEN WITH SUN-DRIED TOMATO CREAM SAUCE



YIELD: 8 SERVINGS
 
PREP TIME: 10 MINUTES
 
COOK TIME: 40 MINUTES
TOTAL TIME: 50 MINUTES
Crisp-tender chicken in the most amazing cream sauce ever. It’s so good, you’ll want to guzzle down the sauce!
PRINT RECIPE

INGREDIENTS:

  • 8 bone-in, skin-on chicken thighs
  • Kosher salt and freshly ground black pepper, to taste
  • 3 tablespoons unsalted butter, divided
  • 3 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes, or more, to taste
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 1/3 cup julienned sun dried tomatoes in olive oil, drained
  • 1/4 cup freshly grated Parmesan
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried basil
  • 1/4 cup basil leaves, chiffonade

DIRECTIONS:

  1. Preheat oven to 400 degrees F.
  2. Season chicken thighs with salt and pepper, to taste.
  3. Melt 2 tablespoons butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside.
  4. Melt remaining tablespoon butter in the skillet. Add garlic and red pepper flakes, and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in chicken broth, heavy cream, sun dried tomatoes, Parmesan, thyme, oregano and basil.
  5. Bring to a boil; reduce heat and simmer until slightly thickened, about 3-5 minutes. Return chicken to the skillet.
  6. Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes.
  7. Serve immediately, garnished with basil, if desired.
Source : https://damndelicious.net/2014/11/22/chicken-sun-dried-tomato-cream-sauce/

CHICKEN WITH SUN-DRIED TOMATO CREAM SAUCE

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