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Post by SkinnyCrockPot on Oct 20, 2011 16:15:24 GMT -5
Sticky Roast Chicken
Originally posted by Penny Fisher Burnworth
Ingredients
4 tsp. salt 2 tsp. paprika 1 tsp. cayenne pepper 1 tsp. onion powder 1 tsp. thyme 1 tsp. white pepper 1/2 tsp. garlic powder 1/2 tsp. black pepper 1 large roasting chicken* (I think it helps to remove some of the skin or it's too fatty.) 1 C chopped onion
How to make it
In small bowl, thoroughly combine all the spices. Remove skin and giblets from the chicken; clean the cavity well and pat dry with paper towels.
Rub the spice mixture into the chicken, both inside and out, making sure it is evenly distributed and rubbed deep down into the skin.
Place in a resealable plastic bag; seal and refrigerate overnight.
When ready to cook chicken, put it in a crock pot and do not add any liquid.
As the cooking process goes on, it will produce its own juices.
Cook on low, 8 to 10 hours, and it will be falling off the bone tender.
*Also good with chicken parts.
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Post by SkinnyCrockPot on Oct 20, 2011 16:14:51 GMT -5
Slow Cooker Chicken Burritos
Originally posted by Dana Bolton
3-4 boneless skinless chicken breasts, trimmed of fat 1 (8oz) can tomato sauce (No Sugar Added) ½ cup salsa 3 -4 TBSP Homemade Taco Seasoning (find recipes here below) 1 tsp chili powder 1 tsp cumin 2 cloves minced garlic
Place chicken in slow cooker. Pour remaining ingredients on top of chicken. Cover and cook on low for 6 hours or until chicken is cooked through.
Serve over lettuce for a Tex-Mex inspired salad using the extra juice as a dressing or creating your own using some olive oil, lemon/lime juice, and taco seasoning.
Burrito or Salad Topping Suggestions: Black Beans (rinsed and drained), tomatoes, lettuce, black olives, salsa, avocado (make an avocado spread by mashing the avocado with some lemon juice)
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Post by SkinnyCrockPot on Oct 20, 2011 16:14:22 GMT -5
Turkey Cutlets with Mango Salsa
Originally posted by Dana Bolton
1 lb of turkey breast cutlets 1 can tomatoes and chilies 2 mangoes 2 peaches 1 T dried minced onion 1/4 cup water Cilantro (optional)
Peel and chop up the fruit. In a small bowl, combine the can of tomatoes and chiles with the chopped fruit, water, and dried onion flakes. (and optional cilantro) Lay the pieces of meat into the bottom of the slow cooker--slightly stagger the pieces so they don't stick together. Cover with your newly-made salsa. Cook on low for 5-8 hours, or on high for 3-4. If you use turkey, it will be a bit tough if you cook it on high.
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Post by SkinnyCrockPot on Oct 20, 2011 16:13:56 GMT -5
Bell Pepper Stew with Lean Ground Turkey
Originally posted by Dagmar Mueller
From a German crock pot site:
Bell Pepper Stew with Ground-turkey
1.5pound of lean ground turkey 1 Onion, Salt,Pepper and Hungarian Paprika 1 teaspoon of Oil or use a good Teflon pan without the oil I Tsp of minced Garlic 30 oz of unsalted diced Tomatoes 25 oz of Turkey/Chicken Stock ( get the low sodium/low fat one) 1 red Bell Pepper diced 1 yellow Bell Pepper diced 4 oz of brown dry Rice Salt, Pepper and Curry as much as you like.
Brown the ground Turkey with the Onions, Salt, Pepper, Paprika and Garlic in a pan and than mix all ingredients in the Crock Pot together and cook for 4.5 hrs on High or 8 hrs on low.
This was a hit with my kiddos too!
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Post by SkinnyCrockPot on Oct 20, 2011 16:13:30 GMT -5
Tangy Pulled Chicken
Originally posted by Gina Mondzelewski Small
6-8 pieces skinless boneless chicken (I like to use half breast and half thighs) 16 oz no salt salsa, divided (Trader Joe's makes a good one) 2/3 c Pomi strained tomatoes 1/2 c dijon mustard
Arrange chicken in the crock pot. Using about 10 oz of the salsa, combine remaining ingredients and pour over chicken. Cook on high for 3-1/2 hours. Shred chicken and if it seems dry, add remaining 6 oz of salsa.
Great over brown rice, quinoa, in whole grain tortillas, you name it!
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Post by SkinnyCrockPot on Oct 20, 2011 16:12:30 GMT -5
Moroccan Chicken
Originally posted by Kelly Helton Wells
One of my favorites. . .found it a while back on the Betty Crocker website. You can omit the salt if you want to reduce the sodium, and could substitute skinless chicken breasts as well. I also made it without using the cornstarch to thicken it in order to make it healthier. Still tastes great, just a thinner sauce. I served it over brown rice.
8 chicken drumsticks - about 1 1/2 pounds (skin removed) 1 can (8 oz) pineapple tidbits or chunks in juice, undrained 1 large onion, chopped (about 1 cup) 2 cloves garlic, finely chopped 2 tablespoons lemon juice 1 teaspoon salt (if desired) 1 teaspoon dried marjoram leaves 3/4 teaspoon crushed red pepper 1/4 teaspoon ground tumeric (or can substitute ground ginger) 1 tablespoon cornstarch 1 tablespoon cold water 1/4 cup sliced pimento stuffed olives 1 tablesppon chopped fresh parsley
1. Place chicken in 5 to 6 quart slow cooker. Mix pineapple, onion, garlic, lemon juice, salt, marjoram, red pepper and tumeric; pour over chicken.
2. Cover and cook on low heat setting 4 to 5 hours or until juice of chicken is no longer pink when centers of thickest pieces are cut (I leave mine about 9 hours while I'm at work at it works fine!). Remove chicken from cooker using slotted spoon, place in serving dish and cover to keep warm.
3. Remove any fat from sauce. Mix cornstarch and water; stir into sauce.
4. Cover and cook on high heat setting about 15 minutes or until thickened. Stir in olives.
5. Pour sauce over chicken. Sprinkle with parsley.
Serves 4; each serving has 210 calories
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Post by SkinnyCrockPot on Oct 20, 2011 16:12:03 GMT -5
Crock Pot Chicken
Originally posted by Nicole Waguespack Escuriex
Take a whole chicken (with a pop up timer button) and clean out all the gizzards.
Rub with your favorite herbs. I use thyme, paprika, cayenne, salt, black pepper, white pepper, onion powder, garlic powder.
Place in the crock pot. Do NOT add water.
Cook on low till button pops, about 6 hours.
VOILA! Fall off the bone tender.
Makes a ton of juice you can pour over pasta or save the stock to use for another recipe.
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Post by SkinnyCrockPot on Oct 20, 2011 16:11:26 GMT -5
Turkey Meatloaf
Originally posted by Kristin Sanders Dyson
Ingredients:
1 Tbsp. olive oil 1 onion, finely chopped 3 cloves garlic, minced 1/3 cup milk 1/4 cup horseradish (leave out or minimal amount for baby) 3 Tbsp. chili sauce 2 eggs 1/2 tsp. salt 1/8 tsp. white pepper 1 tsp. dried marjoram leaves 2 garlic cloves, minced 1/4 cup minced fresh parsley 1 cup soft fresh whole wheat breadcrumbs 2-1/2 lbs. ground turkey Preparation:
In medium pan, cook onion and garlic in olive oil until tender. Place in large bowl with all ingredients except turkey and mix well. Add turkey and mix gently just until combined.
Tear off 2 30" pieces of heavy duty aluminum foil and fold to make two 2"x30" strips. Lay strips in bottom of crockpot in an X pattern, letting the edges hang over the crockpot. Form turkey mixture into a loaf that will fit into the crockpot. Place on top of the foil strips.
Cover crockpot and cook on low for 7-8 hours, until meat thermometer registers 170 degrees. Drain off fat as needed during cooking time using a turkey baster. Use foil strips to lift meatloaf out of crockpot when it reaches 160 degrees F on a meat thermometer. Cover and let stand 20 minutes before slicing. 8 servings
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Post by SkinnyCrockPot on Oct 20, 2011 16:10:59 GMT -5
Garlic Clove Chicken
Originally posted by Penny Fisher Burnworth
Ingredients
40 garlic cloves, peeled 4 celery ribs, sliced 1 broiler/fryer chicken (3 to 4 pounds), cut up and skin removed 1/2 teaspoon salt 1/4 teaspoon pepper 1 tablespoon olive oil 1/4 cup white wine or reduced-sodium chicken broth 3 tablespoons lemon juice 2 tablespoons dry vermouth 2 tablespoons grated lemon peel 2 tablespoons minced fresh parsley 2 teaspoons dried basil 1 teaspoon dried oregano Dash crushed red pepper flakes
Directions
Place garlic and celery in a 5-qt. slow cooker. Sprinkle chicken with salt and pepper. In a large nonstick skillet, brown chicken in oil in batches; transfer to slow cooker. In a small bowl, combine the remaining ingredients. Pour over chicken. Cover and cook on low for 3-1/2 to 4 hours or until chicken juices run clear. Yield: 6 servings.
Nutrition Facts: 1 serving (1 piece) equals 230 calories, 8 g fat (2 g saturated fat), 73 mg cholesterol, 287 mg sodium, 10 g carbohydrate, 1 g fiber, 26 g protein.
(Taste of home magazine )
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Post by SkinnyCrockPot on Oct 20, 2011 16:10:33 GMT -5
Chicken Mole'
Originally posted by Jean Tanton
For Mole sauce blend :
8oz canned tomatoes 3/4C chicken broth 1/4C slivered almonds 1 chopped jalapeno pepper 3T unsweetened cocoa powder 3T Raisins 1T sesame seeds 3cloves garlic 1t honey or stevia 1/4t ground cinnamon 1/8t nutmeg 1/8t ground coriander 1t salt.
Process to a coarse puree.
For Chicken:
Put 2T quick cooking tapioca in your crockpot. Add a cut up and skinned 3 lb chicken.
Cover in the sauce from the blender.
Cover;cook on low 9-11hrs or high 4 1/2-5 1/2 hrs. Serve over rice and sprinkle with slivered almonds.
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Post by SkinnyCrockPot on Oct 20, 2011 16:10:08 GMT -5
Creole Vegetables & Chicken Originally posted by Debra Hueneburg Smith 1 can (14 oz) no-salt added diced tomatoes 8 oz frozen cut okra 2 C chopped green bell peppers 1 C chopped yellow onions 3/4 C sliced celery 1 C fat-free reduced sodium chicken broth 2 tsp Worchestershire Sauce (see SCP approved brands here: www.skinnycrockpot.com/skinny-worcestershire-sauce/ ) 1 tsp dried thyme 1 bay leaf 1 lb chicken tenders, cut into bite-size pieces 1 1/2 tsp honey or stevia* 3/4 tsp Creole seasoning (find recipe here: allrecipes.com/Recipe/creole-seasoning-blend/detail.aspx)Coat crock pot with nonstick cooking spray, add all ingredients, cover; cook on Low 9 hours, or on High 4 1/2 hours. *Note - recipe modified to fit SCP guidelines.
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Post by SkinnyCrockPot on Oct 20, 2011 16:09:41 GMT -5
Chicken With Roasted Pepper Sauce Originally posted by Lucy Ulissi DeMario I admit this isn't a fix it and forget it recipe. There's a little extra work at the end, but I really liked this! Serves 6 1 large onions About 2 cups roasted, skinned and seeded red, orange, and/or yellow bell peppers 6 pieces of chicken,skinless with bone in. 1/2 cup red wine 1/2 cup water salt to taste 1 tsp garlic powder to taste (check make sure GF) black pepper to taste 2-3 Tbsp Hungarian sweet paprika (check to make sure it is GF) ½ Tbsp Cornstarch Chopped fresh parsley, for garnish (Optional) Brown Rice or Rice Pasta (6 servings) 1. Cut onion(s) into wedges and layer on the bottom of the slow cooker. Add the roasted peppers. 2.Pour water and wine over onions and peppers. 3.Mix paprika, salt, pepper and garlic powder. Use to generously season all of the chicken pieces. Add the rest to the liquid in the slow cooker and mix. 4.Lay the chicken over the onions and peppers. If using a mixture of chicken parts put breasts under thighs or legs. If using breasts only, stir half way through cooking so the top ones don't dry out. 5.Cook on low for 6 hours. (I have not tried on high). 6. After 6 hours, skim off any fat and start Brown Rice or Pasta to serve with chicken 7. Remove chicken from slow cooker. Pour the liquid, onions and peppers from slow cooker into a sauce pan and puree with a hand blender. Return chicken to slow cooker on low to keep warm. 8.If you do not have a hand blender, you may use a standing blender. However, work in batches so the blender is never more than one-quarter to one-third full. The heat of the liquid will push the top off the blender rendering a whole new meaning to hot mess. Transfer to saucepan. 9. Cook at med-high heat. 10. Spoon 3-4 tablespoons of the liquid into a small bowl and add 1/2 tablespoon of corn starch. Mix thoroughly, making sure there are no lumps. 11. Pour back into the saucepan with the pureed sauce. Bring to a boil and let simmer while brown rice or pasta cooks . 12. Serve the chicken over the brown rice or pasta and spoon the sauce liberally over the chicken and the rice or pasta. (optional) Garnish with parsley NOTES: I had roasted red, yellow and orange peppers frozen back and I used a container that was about 2 cups. I estimate 16oz of jarred roasted red peppers, drained would yield about the same amount. I am gluten free so I thicken sauces with corn starch. If you prefer flour, double the amount to 1 Tbsp. Cals based on using 3 breasts and 3 thighs, split into 6 servings each over ½ c cooked brown rice (You know the drill breast=lower fat, thighs=juicier chicken. Use what works for you). 350 cals, 5 g fat, 29 g carbohydrates, 6 g dietary fiber, 21 g protein. Modified to make GF and lower fat from: dejamosdistracted.blogspot.com/2007/05/slow-cooker-chicken-legs-paprikash-with.html
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Post by SkinnyCrockPot on Oct 20, 2011 16:09:07 GMT -5
All The Rage Bolognese Originally posted by Jennifer Rooks-Royston Source: From the Hungry Girl Cookbook 1 28 oz can crushed tomatoes 1 6oz can tomato paste 1 tbs chopped garlic 1 tbs balsamic vinegar 1/2 tbs worcestershire sauce (see SCP approved brands here: www.skinnycrockpot.com/skinny-worcestershire-sauce/ ) 1 teaspoon dried oregano 1 teaspoon dried basil dash red pepper flakes 1 14.5 oz can diced tomatoes (lightly drained) 2 carrots finely chopped 1 onion finely chopped 1 red bell pepper seeded and chopped 1 green bell pepper seeded and chopped 1 1/4 lbs lean raw ground turkey 1/8 teaspoon salt MIx all well in crock pot. Cook 3-4 hours high or 7-8 hours low. Makes 10 servings Serving size 1 heaping cup 150 calories, 4g fat, 391 mg sodium, 14.5g carbs, 3.25 fiber, 8g sugar, 13.5 g protein.
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Post by SkinnyCrockPot on Oct 20, 2011 16:08:23 GMT -5
Mich’s Chicken Crock-a-tore
Originally posted by Italian Eating
2 medium onions thinly sliced 3 pound Chicken, cut up [optional: remove skin and sauté chicken before adding to slow cooker) 3 cloves garlic, minced 1 28 ounce can tomatoes 1 6 ounce can tomato paste 1 teaspoon salt 1/4 teaspoon pepper (I prefer Cayenne) 1 teaspoon oregano leaves 1/2 teaspoon basil 1/4 cup dry white wine
Place sliced onions in bottom of crock pot. Add chicken pieces, minced garlic, tomatoes, tomato paste, salt, pepper, herbs and white wine. Cover and cook on Low 8- 9 hours or High 3-4 hours. Serve over your favorite cooked pasta or rice.
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Post by SkinnyCrockPot on Oct 20, 2011 16:07:55 GMT -5
Spice Rub Slow Cooked Chicken
Posted by Carrie Swartout Torres
1 white onion, sliced 1 tsp. sea salt 2 tsp. paprika 1 tsp. cayenne 1 tsp. white or black pepper 1 tsp poultry seasoning 1 tsp garlic powder 5-6 lb. whole chicken rinsed and patted dry (look for chicken free of antibiotics, hormones/air chilled is good, as is free range, but price goes up as you go)
Cover bottom of slow cooker with sliced onions Mix spices and rub mixture all over the chicken Place chicken on top of onions, cover and cook on low for 5-6 hrs.
No need to add any liquid.
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