My First Crockpot

Hey everyone I just bought a crockpot and have been scouring the 'net for WLS-friendly recipes. Do any of you know any tried and true concoctions for me to try? It's just me so cooking for one has proven to be a little tricky. Nicole

I made a pork roast the other day in my crockpot:: pork roast carrots potatos onions celery chopped up all the veggies and put on top of the roast, added in about a cup of water and seasonings galore (I'm a big spice person)...then let cook all day long. YUM!! My crockpot is my best friend, I make chili, soups....my fav cookbook is actually "Fix it and Forget it" it's a crockpot cookbook with some AMAZING recipes and most of them if they aren't WLS friendly...they can be fixed to be that way.

Thank you so much - I'll give it a try!

this is a good recipe... Crockpot Chicken Tacos This is must have recipe for save timers as it can be set to cook on low overnight or during work hours. Just a quick note - *I prefer to shred chicken 1 hour before completely cooked just to soak up taco seasoning. Also an excellent alternative to leftovers, especially turkey after Thanksgiving! Ingredients: 4-5 boneless, skinless chicken breasts (frozen or thawed) OR 7-9 boneless, skinless chicken thighs (frozen or thawed) 1 can low sodum chicken broth 1 package taco seasoning 1 package low fat flour tortillas Favorite taco toppings: FF cheese, tomatoes, lettuce, etc. Directions Place chicken in bottom of crockpot. Pour chicken broth and taco seasoning over the top. Place lid on and cook on HIGH 4-6 hours or LOW 6-8 hours. Chicken should be fork tender when done. *After cooking, take chicken out of crockpot and dispose of liquid. Shred chicken. Assemble tacos and enjoy. Note: If chicken is frozen, cooking time may need to be adjusted longer

Hmm! This recipe sounds SOoo familiar... LMBO!!

another good and easy recipe! Low Carb Crock Pot Chicken It doesn't get any easier than this. Or cheaper. · 4 to 5 lbs chicken quarters · 1/2 bottle Ken's Italian Dressing (the 1g carb per serving variety) · 1 can chicken broth In a large crockpot, place the chicken, pour in the can of broth, then cover the chicken with the dressing. Cook on high for 4 hours or low for 8 hours. That's it.

Thank you for the great recipes! Now I need to hit the grocery store...

Nicole...here are some of my tried and true....hope you enjoy....some of the recipes you can use the Low Fat and or sugar free and they come out just as tasty....I unfortunatly can eat regular fat and sugar...but try them out......there is also a great website that I use often and with a little tweaking you can adjust the recipes....for WLS also my suggestion would be to get some ziplock containers and freeze some that way you will have them on hand and a majority of the recipes I sent you freezes very well....the website is : http://www.justslowcooking.com/index.html Jannine 357/165/157 Barbecue Chicken 1 lb Boneless; skinless chicken breasts 1 sm Onion 1 c Your favorite bottled BBQ sauce; up to 2 Put all ingredients in the slow cooker. Cover. Cook on high for 3-4 hours. Remove lid, use two forks or any other utensils to pull the chicken apart. Cover and cook on low for another 3-4 hours. Seafood Chowder 1 (10-3/4 ounce) can condensed cream of potato soup, undiluted 1 (10-3/4 ounces) can condensed. cream of mushroom soup, undiluted 2-1/2 cups milk 4 medium carrots, finely chopped 2 medium potatoes, peeled and cut into 1/4-inch cubes 1 large onion, finely chopped 2 celery ribs, finely chopped 1 (6-1/2 ounces) can chopped clams, drained 1 (6 ounce) can medium shrimp, drained 4 ounces imitation crabmeat, flaked 5 bacon strips, cooked and crumbled In a slow cooker, combine soups and milk. Stir in the vegetables. Cover and cook on low for 4-5 hours. Stir in clams, shrimp and crab; cover and heat through, about 20 minutes. Garnish each serving with bacon. Clam Chowder 3 cans Campbell cream of potato soup 2 cans Campbell New England clam chowder (cream style) 1 can minced clams 1 qt half and half cream 1/8 cup of Smart Balance Margarine Combine ingredients in slow cooker. Heat on high until it bubbles (Takes about two hrs) Then turn down to low for 3 hrs longer. Chicken Favorite 4-6 chicken breasts ( skinless, boneless) 4-6 pieces of bacon 8 oz. sour cream 1-2 cans cream of chicken Pam spray the pot. Wrap each breast in bacon. Mix up soup and sour cream (the more soup you use, the more gravy you'll have) and pour over top. That's it! Cook on low for 6-8 hours. Serve over rice. Easiest Chicken 1 pk Chicken breast halves 2 cn Cream of mushroom soup 1 cn Cream of chicken soup Skin chicken pieces (or use boneless, skinless chicken breasts). Place in slow cooker. Mix together soups, and pour over chicken. Cook on low, all day. Remove chicken from sauce - remove bones. Serve over hot rice. Easiest Chicken 2 1 pk Chicken breast 6 halves marinated with Italian dressing 2 cn Cream of mushroom soup 1 cn Cream of broccoli soup Skin chicken pieces (or use boneless, skinless chicken breasts). Place in slow cooker. Mix together soups, and pour over chicken. Cook on low, all day. Remove chicken from sauce - remove bones. Serve over hot rice. Orange Glazed Chicken 6 oz Orange juice (frozen concentrate); thawed 6 Chicken breast halves 1/2 ts Marjoram 1 dash Ground nutmeg 1 dash Garlic powder 1/4 c Water 2 tb Cornstarch Combine thawed orange juice concentrate in a bowl with the marjoram, garlic powder and nutmeg. Dip each chicken breast half into the orange juice to coat completely. Place in slow cooker. Pour the remaining orange juice mixture over the chicken. Cover and cook on low for 6-8 hours, or on high for about 4 hours. When chicken is done, remove to serving platter. Pour the sauce that remains in slow cooker into a saucepan. Mix the cornstarch and water and stir into the juice in pan. Cook over medium heat, stirring constantly, until thick and bubbly. Serve the sauce over the chicken; delicious with brown or white rice. Pot Pie Take 3-4 boneless skinless chicken breast (depending on how much you want) 2-3 cans of cream of chicken soup (depending on how much you want) 1 cup of milk 4 med potatoes 1 bag or box of frozen peas and carrots 1 small onion diced sage, oregano, basil, parsley, paprika, ground pepper 2 pkg of Pillsbury Crescent rolls In slow cooker add Chicken breast, soup, milk, potatoes, onion and all spices Cook on low for about 6 hrs stir in bag of carrots and peas to slow cooker cook for about 10min Transfer to pie plate or something similar. Unroll Crescent rolls and place on top of pie You do not need to make it pretty either. Just cover the top with the dough. Cook for 10-15 min in oven follow heating instructions on crescent roll pkg. One Pot Chicken and Gravy Boneless skinless chicken breasts Potatoes -- quartered, with jackets 6 celery stalks - (about) 1/2 package baby carrots 1 can cream of chicken soup - see * Note 1 package dry onion soup mix Note: You may substitute either Campbell's Healthy Choice or reduced-fat cream of chicken soup. Place vegetables on bottom of slow cooker. Brown chicken breasts in PAM or vegetable spray. Place over vegetables. Cover with the cream of chicken soup, undiluted. Sprinkle with dry onion soup mix. Do not add water. Cover and cook all day on LOW, or 6 hours on HIGH. Pineapple Chicken 3 Chicken breasts * Pepper Paprika 20 oz Pineapple ** 2 tb Mustard; Dijon-style Soy sauce 1 Garlic clove; minced * Chicken breasts should be split, skinned and boned. ** Pineapple should be drained, unsweetened tidbits. Arrange chicken in slow cooker. Sprinkle with pepper and paprika. Mix soy sauce, pineapple and mustard together; pour over chicken. Add minced garlic. Cover and cook on LOW 7 to 9 hours or on HIGH 3 to 4 hours. Makes 6 servings Lazy Curry 1-1/2 lb meat (chicken, pork or beef), cubed 1 large onion (or 2 medium), chopped coarsely 1 can mushroom pieces any other vegetables you might like, like carrots 1 can stewed tomatoes 2 tbs curry paste (heat of your choice), thinned with a little water. Dump these into slow cooker and cook for 8-10 hrs on low. About an hour before dinner add 1 can potatoes (can be omitted and served over rice) 1/2 pkg coconut paste (or 1/2 can coconut milk) You could add some peas at the 1/2 hr mark. And turn to high, stir often. Adjust seasonings. Serve with a cabbage salad made with yogurt (coleslaw type salad to quench heat) and chutneys. Scrabble 2 cups wheat Chex 2 cups corn Chex 2 cups rice Chex 3 cups thin pretzel sticks 1 13 ounce can or jar of salted peanuts or asst. mixed nuts 1 teaspoon garlic powder 1 teaspoon celery salt 1/2 teaspoon seasoned salt 2 tablespoons grated parmesan cheese 1/3 cup melted butter 1/3 cup worcestershire sauce In large (double) paper bag, mix together pretzels, cereals, and nuts along with the garlic salt, celery salt, seasoned salt, and grated cheese. Empty bag into large mixing bowl and sprinkle the melted butter and Worcestershire sauce over all mixing gently with your hands. Empty bowl into slow cooker and cook on low for 3 or 4 hours. Tear open paper bags you used to originally mix the scrabble and spread them out onto a counter. Spread heated slow cooker scrabble onto torn open bags and let dry for a minimum of one hour letting the paper absorb any excess moisture. Store in Rubbermaid or Tupperware type airtight containers. Keeps for several weeks without going stale. Spanish Cinnamon Cheesecake 1 1/2 cups egg substitute 1 cup Splenda granular 2 cups fat free cottage cheese Grated peel from 1 lemon 1 tsp ground cinnamon Preheat oven to 350 degrees. Spray 6-8 inch springform pan with nonstick cooking spray. Combine egg substitute and Splenda in blender until light and fluffy. Add in cottage cheese, 1/2 cup at a time, blending until completely smooth. Stir in lemon peel and cinnamon. Pour into prepared plan. Bake for approximately 45 minutes in bottom of oven. May need to cover with foil after 25-30 minutes to prevent edges from getting too brown. Number of Servings: 12 51.9 calories; 0.0 g fat; 7.9 g protein; 5.7 g carbs NANCYS EASY CHICKEN Ingredients: * 1 can of cream of celery soup * 1 can of cream of chicken * 2 cans of cheddar cheese soup * 4 to 6 chicken breasts Preparation: Place soups and chicken breasts in slow cooker. Cover and cook on low 5 to 6 hours or until chicken is thoroughly cooked. Shared by Nancy Pineapple Chicken 3 Chicken breasts * Pepper Paprika 20 oz Pineapple ** 2 tb Mustard; Dijon-style Soy sauce 1 Garlic clove; minced * Chicken breasts should be split, skinned and boned. ** Pineapple should be drained, unsweetened tidbits. Arrange chicken in slow cooker. Sprinkle with pepper and paprika. Mix soy sauce, pineapple and mustard together; pour over chicken. Add minced garlic. Cover and cook on LOW 7 to 9 hours or on HIGH 3 to 4 hours. Makes 6 servings

Thank you! Thank you! Thank you!

You are quite welcome...here is another one of my favorites: Shredded Mexican Beef 6 pounds chuck roast 1/2 Jar of Salsa (favorite brand) 1 (4 ounce) can green chile peppers, chopped 1 pkg Old El Paso Hot & Spicy seasonings 1 pkg Old El Paso Reduced Taco seasonings 1/2 teaspoon dried oregano 1/2 teaspoon ground cumin 4 pkts of Sazon 3 tbl spn Red Sofrito 2 cloves garlic, minced salt to taste 1 1/4 cups of water Trim the roast of any excess fat, and season with all ingredients listed above. Marinate to your liking (2 hours to 3 days, I usually leave it 3 days so the flavors are all through the meat) Place roast in foil large enough to enclose the meat. Cover and cook on High for 6 hours, checking to make sure there is always at least a small amount of liquid in the bottom. Remove foil and reduce heat to Low. Continue cooking for 2 to 4 hours, or until meat is totally tender and falls apart