CROCK POT - Skinny Healthy Food

Crockpot Christmas Crack

February 8, 2023

This is a recipe that really does taste almost like it’s got crack in it, because of how addictive it is. The best part, is that it’s so easy to make, and this is one that everyone absolutely adores.

However, you should be careful because it’s super addictive, because f how tasty it is, and some of the ingredients.

It’s got a lot of variety in it, especially on part of the chocolate. There is a smooth and creamy chocolate that’s very similar in nature to what Snickers and Reese’s both taste like, and it’s basically a giant coandy bartch, so it’s perfect.

This is one that’s great to serve as one of the desserts during holiday dinner. Or, if you’re looking for a unique way to serve all of this, you can take this out, put it on the table as a nice little dessert for people to have, or you can break all of this up, package it into some sweet holiday package to create a truly festive gift that people wton’ be able to get enough of.

Ingredients

2 jar peanuts, 1 salted and 1 unsalted 16 oz each

2 bag peanut butter chips, 10 oz each

1 bag semi-sweet chocolate chips, 12 oz

2 package white almond bark or vanilla candy coating, 1 lb. each

1 bag milk chocolate chips, 12 oz

Directions

1. The cooking time does depend on the type of crock pot that you’ve got. Sometimes, you can have the chocolate melt within an hour, sometimes a bit longer. You should make sure that, once it’s melted, keep an eye, opening it to stir it so that it doesn’t scorch.

2. Put the peanuts on the bottom

3. Take the bark, break this off into chunks, and put it on the very top as the final layer

4. Try to have the ingredients go in there in the order that they’re listed

5. Put it into the crock pot, and then, let this sit for an hour until it’s melted

6. Once melted, stir and then combine all of this together.

7. Put the lid back on, and let it sit there for another 30 minutes.

8. Stir this once more. once it looks like everything’s properly mixed and the chocolate is melted, but not scorched, put it on some nonstick aluminum foil

9. Let this sit at room temperature, or put it in the fridge for about an hour.

10. Once this is done, you can from there, put it onto a serving tray, or wherever you want to put it.

11. If they are’ fully hardened yet for whatever reason, take them and put them in the fridge for a few minutes. Make sure that they’re not on top of each other so that they don’t stick together. Once they’re done, put them onto a serving plate and serve them immediately, showing everyone these amazing treats that you wont’ be able to get enough of the moment you get a taste.

SLOW COOKER CHICKEN BREASTS WITH GRAVY

February 7, 2023February 6, 2023

My family and I have a weak spot for comfort foods. Most recipes for comfort food require time that I do not have. This is where the chicken with gravy saves the day. It takes only minutes in the morning to put together and then my mind is not stuck all day thinking about dinner ideas. That is beautiful!

I usually make rice or egg noodles to serve with the chicken. Both are delicious options, but my family insists that mashed potatoes are the absolute best. If I have time (usually only on weekends), I make the mashed potatoes! With the gravy, they elevate the dish to a new level of comfort food!

When I was growing up, my Mom made a dish very similar to this one and she always served it over egg noodles. That was my favorite back then and I admit that I still prefer it today. It will not take long to determine which is the favorite – they will let you know! This dish is a winner, and you will be thrilled with how effortless it is to make!

Ingredients

2 packets chicken gravy mix
1 (10.5 oz) can cream of chicken soup
2 cups water
1 lb. boneless, skinless chicken breasts
1 tsp. garlic powder
1/2 tsp. kosher salt
1/4 tsp. coarse ground black pepper
1/2 tsp. paprika
1/2 cup sour cream
Sliced green onions or chopped chives – optional for garnish

Instructions
In a small bowl, combine the garlic powder, salt, black pepper, and paprika.

Season both sides of chicken breasts with garlic powder, salt, black pepper, and paprika mixture.

In the slow cooker, whisk together the gravy packets, cream of chicken soup, and water until smooth.

Add the seasoned chicken breasts to the slow cooker and flip to coat both sides with the gravy mixture.

Cover and cook on low for 6-8 hours.

When done, carefully remove chicken and shred or cut as desired.

Whisk the sour cream into the slow cooker until smooth and serve over chicken.

Optional Ideas

Rice, mashed potatoes, and egg noodles all go well with the chicken.

Sprinkle sliced green onions or chopped chives over the chicken if desired.

Notes
* Greek yogurt is a great substitution for sour cream and provides the wonderful creaminess of the gravy.

* If you are watching your sodium intake, or avoid salty foods, keep in mind that the gravy packets and the cream of mushroom soup have salt. You may want to cut back on the salt in the seasoning for the chicken.

* If the gravy is runnier than you like, you can thicken it very easily. When the cooking time is finished, whisk 2 Tbsp. of cold water and 2 Tbsp. of cornstarch in a small bowl until it is well blended. Add the mixture to the gravy and chicken in the slow cooker, stir it well, place the lid back on, and let it cook for 10 more minutes or until thickened to your liking.

Best Ever Chicken Pot Pie

January 10, 2023

Do you love chicken pot pie? It’s a great comfort food that’s sure to win the hearts of many. There are some great elements to this.

It’s hearty, the bet comfort food ever, and is perfect for when you want something nice and hearty, but also you’re feeling a little bit cold. It’s also got a ton of veggies and chicken in this too, making it a real winner. If you want to, you can make this either through a pie dough, or even just through using some at the supermarket, if that’s what you’re interested in. if you want some chicken recipes that really shine, this is one of them.

It’s easy to make, and you’ll be able to, with this, create the best experience for those cold winter nights.

Ingredients:

2 cup chicken broth

2 pounds chicken breasts, without bones or skin

1 1/2 cup half and half

3 Tablespoon butter

1 Tablespoon parsley, chopped

1/2 teaspoon thyme, dried

1 medium onion, chopped

1 cup celery, chopped

1/3 cup all-purpose flour

1 1/2 cup frozen mixed vegetables, thawed

2 medium potatoes, cooked and cubed

1/2 teaspoon salt

1/4 teaspoon ground black pepper

2 pie pastry (for double crust pie)

1 egg, lightly beaten

Directions

Get a big saucepan, and put the chicken, the broth, pepper, and the slat together, boil it, then put it on low heat. Cover this, letting the whole thing sit for up to 30 minutes or so, or until the chicken doesn’t look pink anymore, and the juice is cleared.

Let this cool, then put the broth into a measuring cup, spooning the fat off. Add the canned broth to make it a cup and add 2.5 cups of half and half. Cut your chicken into ½ inch pieces.

Get a pan, melt the margarine and butter, then add the celery and the onion, stir and statue for up to 3 minutes.

Add in the flour until this blends, and let this summer, stirring the whole time. let it thicken and boil. Add in the veggies and chicken once again, stirring to combine.

Get a pie dish an put a pie pastry in there, then add the mixture directory into there, almost at the top of this.

Cover this with the second pastry, pinching the tops and the bottoms to seal those edges, and then, cut some vent holes on there.

Brush some beaten egg on top of that and use the scraps that are leftover to make some design over the top of this.

Bake this whole thing at 400 degrees for about 30 minutes, or until the crust becomes a pretty golden brown, and the filling begins to bubble.

Let this sit to cool for 10 minutes, and then serve this, with thick and creamy ingredients.

Healthy Crockpot Potato Soup with Chicken

January 8, 2023

Healthy Crockpot Potato Soup with Chicken: A thick, creamy, and seemingly sinful potato soup with chunks of chicken and tons of vegetables.

Servings: 8

Ingredients

4 slices bacon chopped (could be low fat turkey bacon)
1 large onion, peeled and chopped3 cloves garlic, minced
3 pounds russet potatoes, peeled and sliced thin
1 1/2 pounds boneless skinless chicken breast
2 cups sliced carrots
2 cup sliced celery
8 cups chicken broth
2 teaspoons dried thyme
1/3 cup fresh chopped parsley
salt and pepper

Instructions

Place a skillet over medium heat. Add the bacon and cook until brown, then add in the onions and garlic. Saute for 3-4 minutes to soften. (If using turkey bacon, cook in a nonstick skillet.) Pour the onions mixture into the crock of a large 6-quart slow cooker.
Place the chicken breast on top of the onions. Add the sliced potatoes, carrots, celery, chicken broth, thyme, 1 1/2 teaspoons salt, and 1/2 teaspoon black pepper.
Place the lid on the slow cooker. Turn on low and cook for 8-12 hours, stirring occasionally, until the potatoes are extremely soft. (Check the chicken at 7 hours. If it’s cooked through, you can remove the chicken and refrigerate it until the potatoes are tender and breaking apart. If you happen to have a slow cooker, you do not want to overcook the chicken.)
Remove the chicken breast from the crock. Stir the potato soup vigorously to break up the potatoes and thicken the broth. (You can make it extra creamy by partially pureeing the soup with an immersion blender. Or place 1 1/2 cups of the soup in a regular blender, puree, then stir back into the soup.)
Shred or chop the chicken and add it back to the slow cooker along with fresh parsley. Stir well. Serve warm topped with low-fat cheese if desired!

Notes

Want To Intensify The Flavor? This soup recipe is meant to be a lean soup with light balanced flavor. You can kick up the zest by adding 4 teaspoons chicken bouillon (as well as the chicken broth) 1 tablespoon dried Italian seasoning, and 1 teaspoon crushed red pepper. (Reduce the salt by half.) Stovetop Instructions: This recipe is great on the stovetop as well! Brown the bacon, onions, and garlic as directed above in a large saucepot. In step 2, add the remaining ingredients to the pot. However, increase the broth to 12 cups, and lower the salt to 1 teaspoon. Simmer on medium until the chicken has cooked through, about 20 minutes. Remove the chicken and set it aside. Continue simmering, stirring occasionally, until the potatoes are extremely soft and thicken the broth, 30-40 minutes total. Then move on to step 4 mentioned above

3 Ingredient Crock Pot BBQ Wings

December 28, 2022

The 3 ingredient crockpot BBQ wings recipe is a delicious chicken meal, made with just three ingredients, that is chicken wings, BBQ sauce, salt and pepper to taste.

3 ingredient crockpot BBQ wings is a delicious recipe that my family loves. It is one of the super-duper easy meals I cook in no time. The preparation time is stressless and the recipe is just perfect for any season and any events. They are very soft on the inside and saucy on the outside. Just try, and you will fall in love with it. You can serve this recipe with your favorite sauce and enjoy!

Prep time: 15 minutes

Cook time: 2 hours

Total time: 2 hours 15 minutes

Yield: 6-8 servings

Ingredients

3 lbs. uncooked chicken wings, fresh or frozen

1 cup BBQ Sauce, divided

Salt and pepper, to taste

How to prepare

Step 1:

Begin by preparing the chicken wings and if it is frozen, melt the chicken wings from the refrigerator for at least 4 hours or overnight. Then, seasonthe uncooked wings with salt and pepper, to taste.

Step 2:

Spray the bottom and sides of your slow cooker with nonstick cooking spray and place chicken wings on the bottom. Then pour in ½ cup of bbq sauce and mix until the chicken is fully coated.

Step 3:

Cover the slow cooker and cook on high for about 2 hours or low for around 4 hours. When the wings get an internal temperature of 165ºF, then it is done.

Step 4:

Remove the chicken wings from the slow cooker and place on a greased baking sheet. Then brush on an additional ½ cup of BBQ sauce to both sides of the chicken wings.

Step 5:

To bake, preheat the oven to 400 degrees Fahrenheit and bake chicken wings for 15-20 minutes and also flip halfway.

Step 6:

Preheat the oven to high broil and broil on high for 2-5 minutes while also flipping halfway.

Step 7:

Preheat the grill to 450 degrees Fahrenheit and grill the chicken wings for around 10-15 minutes and flip halfway.

Step 8:

Set aside and allow to cool for 5 minutes and then serve with your favorite sauces.

Tips and variation

Do not thaw the wings before cooking! Then unfreeze, cook and soak up flavor all at one time in just 2 or 3 hours!

Add your frozen wings to the Crockpot after rinsing them in a colander.

Cover with the cola. You can also use sprite if you want. The combination of the chicken juices and the cola will help create a tender juicy deliciousness in your BBQ Wings!

The wings are going to create their own juice while cooking so you only want to barely cover with cola. I have tried this a number of times, and it just worked and tastes perfect just like how I want it.

Slow Cooker Chicken Pot Pie

December 10, 2022

Crock pots are amazing. Seriously. Whoever thought you could make crock pot chicken pot pie is a genius. Through the slow cooker process, these flavors have time to marinate and blend together, creating an amazing flavor (and aroma). Your house is going to smell so good! There is really nothing better than coming home to a house that smells like someone has been cooking in the kitchen all afternoon.

Ingredients

1 yellow onion, chopped
1 ½ cups carrots, chopped
1 ½ cups celery, chopped
¼ cup fresh parsley leaves, chopped
1 teaspoon paprika
1 teaspoon dried oregano
1 teaspoon kosher salt
1 teaspoon ground black pepper
1 cup chicken stock
2 cans (10.5 ounces each) cream of chicken condensed soup
3-4 boneless skinless chicken breasts, totaling 2 pounds
1 ½ cups frozen peas
1 can (15 ounces) corn
1 can (16.3 ounces) refrigerated biscuits, baked

Instructions

Place onion, carrots, celery, parsley, paprika, oregano, salt, pepper, chicken stock, and chicken soup in the bowl of a slow cooker. Stir to combine. The mixture will be thick.
Nestle the chicken breasts in the mixture and spoon the mixture over the breasts to cover.
Cook on low for 8 hours. Thirty minutes before the end of cook time, remove the breasts and shred the chicken using two forks. Return shredded chicken back to the slow cooker and add the peas and corn. Stir and allow to finish cooking.
Serve topped with a biscuit.

SLOW COOKER TOMATO BASIL CHICKEN BREASTS

December 9, 2022

Made with only 8-ingredients, this recipe is super easy to make! Get out your slow cooker, gather your ingredients, and sit back and relax! Here’s what you need to get started:

INGREDIENTS

14 oz can diced tomatoes with Italian herbs
1 cup pasta sauce
1 cup cream cheese, softened
6 cloves garlic, minced
1 teaspoon salt
¼ cup basil, freeze dried or fresh, chopped
1/4 teaspoon black pepper
2 lb boneless skinless chicken breasts

INSTRUCTIONS

Add tomato sauce, cream cheese, diced tomatoes, garlic, salt, basil, pepper to slow cooker and stir well to mix. There will be lumps of cream cheese which is ok, we want it mixed but not to smooth.
Add chicken breasts to slow cooker, and press into sauce until submerged.
Add lid, set slow cooker to high.
Cook on high for 4 hours, until sauce has thickened and chicken has reached 175 internal temperature.
Serve with pasta, rice, vegetables, or potatoes and enjoy!

NOTES

Stir the sauce, but don’t worry about lumps of cream cheese – they will melt.
Add more cheese with up to a cup of grated parmesan cheese.
Use any pasta sauce you love – three cheese, tomato basil, and spicy arrabiata are all favorites of ours for this recipe.

TIPS AND TRICKS TO PERFECT SLOW COOKER TOMATO BASIL CHICKEN BREASTS AND FAQS:

There will be lumps of cream cheese when you mix it with the sauce and spices. This is ok, we want it mixed but not too smooth. The lumps will melt as it cooks.
Check the internal temperature of the chicken. It should be 175? internal temperature.
Add more cheese. A cup of grated parmesan cheese is delicious on top.
You can use chicken thighs in this recipe as well. Cooking time stays the same.
If you want, you can shred the chicken before serving it.

What temperature should I cook this chicken at?

You should put your slow cooker on high to cook the chicken. However, you can also cook it on low, but will need to increase the time to 8 hours.

How long does this recipe take?

With prep time and cook time, you can have this recipe done in about 4 hours and 10 minutes. Or, if you want to cook it on low, it will take 8 hours and 10 minutes.

Can I use frozen chicken?

You can use frozen chicken instead, but you will need to increase the time by at least an hour. Additionally, you will want to check the internal temperature before you serve your chicken. Keep in mind that other professionals do not recommend cooking frozen chicken in the crockpot. This is all up to what you feel safe doing.

How do you cut basil?

If you are going to use fresh basil, then you need to cut it down a bit. The best way to do this is by chaffolding the basil leaves. Roll the basil leaves horizontally and then carefully slice ribbons of basil off the rolled leaf. This will give you long ribbons of basil that you can use or can cut down further into smaller pieces.

What pasta sauce do I use?

You can use your favorite pasta sauce or spaghetti sauce. You can use homemade sauce or buy a jar. Marinara is also a great sauce to use for this basil chicken recipe.

How do I store leftover tomato basil chicken?

This chicken stores really well in your refrigerator for 3-5 days. Simply place it in a tupperware bowl and put it in your fridge. Additionally, it makes a great freezer meal. Let your chicken and sauce cool completely, and then put it in a freezer Ziploc bag. You can store it in the freezer for up to 3-months.

Crockpot Swiss Steaks

December 6, 2022

ingredients

1 ½ pounds round steak or cube steaks or minute steaks
2 carrots sliced into 1″ pieces
1 stalk celery sliced into 1″ pieces
½ onion sliced ½”
2 cloves garlic sliced
¼ cup flour
1 tablespoon olive oil
½ cup white wine
1 cup beef broth
14 oz canned diced tomatoes, with juice
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
½ teaspoon dried thyme leaves
salt and pepper to taste
corn starch for thickening optional

instructions

Add sliced carrots, celery, onion, & garlic to the bottom of a slow cooker.
Pound steaks with a meat tenderizer to ¼ inch thickness and season with salt and pepper (cube steaks do not need to be pounded). Put flour in a shallow dish or plate and dredge each steak in the flour mixture.
Heat oil in a skillet over medium-high heat and brown steaks on both sides, about 2 minutes per side adding more oil if needed.
In the same pan, add wine and scrape up any brown bits. Add to the slow cooker with remaining ingredients except for the cornstarch.
Cover and cook for 6-8 hours on low or 4-5 hours on high or until steaks are fork tender.
Serve over mashed potatoes or noodles.

notes

For a smoother sauce, swap out the diced tomatoes for crushed tomatoes or even canned tomato soup.

For extra sauce, an additional can of tomatoes can be added.

Optional: To thicken the sauce, combine 1 tablespoon cornstarch with 1 tablespoon water. Bring the sauce to a simmer on the stove and add a little at a time to thicken.

Slow Cooker Cheesy Kielbasa Hashbrown Casserole Dinner

December 5, 2022

File this one in your comfort foods section because it is the ultimate comfort! You can serve it at breakfast or for dinner – whichever you want and whenever you want. I have made it for both, and it is wonderful morning or night It is so simple to assemble in the slow cooker and press start – perfect for busy days or when you don’t want to heat the whole kitchen!

My family loves when I substitute sour cream for the milk (I have had to do this many times). The sour cream with the sausage is a fantastic flavor!

It is also a great dish for any gathering or to take to potlucks. It will be a crowd favorite! We have a group of friends with whom we do a monthly potluck brunch once a month. I get requests for this recipe every time and there are never any leftovers.
Enjoy!

Ingredients

1 32 oz. bag of hash browns – cubed or shredded and defrosted

14 – 16 oz. kielbasa sausage – thawed if frozen and cut into small pieces

1 small onion, diced

⅓ cup butter – melted

2½ – 3 cups shredded cheese (I used a mix of Monterey Jack and Cheddar)

10.5 oz. can cream of chicken

1 cup half and half or whole milk – preferably one of these for best consistency

Directions

Combine hash browns, kielbasa, onion, and 2 cups of the cheese in a greased crock pot.

In a separate bowl, combine cream of chicken, butter, and milk. Pour over hash brown mix.

Sprinkle remaining cheese over top.

Cook on high for 3 hours.

Notes
• Storing: Cool completely and place in airtight container. Keep in fridge for up to 4 days.

• Freezing: Once cooled, either divide into individual servings in freezer containers or transfer it to an airtight container. Store up to 2 months.

• Reheating: Place the casserole in a baking dish and bake in a preheated oven at 350° F until hot. You can also place it back in the slow cooker in the morning and let it cook on low until heated through – it will be ready later in the day.

• Additions: Red Pepper flakes or a few dashes of your favorite hot sauce add a little spiciness.

• Substitutions:

Sausage – You can substitute the Kielbasa with Smoked Sausage, Andouille sausage, or another variety of your preference.

Cream Soup – Cream of Mushroom or Cream of Celery soup is also delicious!

Half and Half / Whole Milk – Sour cream in place of milk is great and imparts a deeper flavor.

Hash Browns – I have substituted with tater tots, and it is great (my kids’ favorite version!) Also, you can dice fresh potatoes if you do not have hash browns.

Cheese – Cheddar is delicious as is Colby, Monterey Jack, and Colby Jack work very well in this recipe. Choose your favorite cheese that melts well! For the best melted cheese, shred your cheese from a block.

Slow Cooker Cheesy Chicken Broccoli Casserole

December 3, 2022

Ingredients:

2 – 2.5 lbs. boneless skinless chicken breasts diced into 1 inch cubes
21 oz. cream of chicken soup (two 10.5 oz. cans) DO NOT ADD WATER TO SOUP
12 oz. cornbread stovetop stuffing (two 6-oz. boxes)
2.5 cups chicken broth (or water) room temperature or cold
1/2 cup salted butter (1 stick)
1 head broccoli cut the florets off into medium sized pieces
8 oz. shredded cheddar cheese divided (2 cup bag)

Instructions:

Add your bags of stovetop stuffing to a large bowl.

Add the chicken broth (or water) and melted butter to the mix. Add 3/4 cup of the cheese. Stir gently. Fold in the broccoli gently. Set aside.

Add the diced chicken to the slow cooker. Pour over the cans of cream of chicken soup. Stir.

Add the stuffing mixture over the chicken, do not mix it into the chicken. Spread the stufing layer into a smooth layer.

Sprinkle over the remaining cheese.

Cook on LOW for 4.5-5 hours or until the chicken is cooked and the casserole is hot and bubbly.

Recipe Notes:

You can put the leftover chicken casserole in an airtight container and keep them in the fridge for up to 3 days. For longer storage, put in a freezer-friendly container and store them for up to three months.

This dish can be on the salty side; to minimize this, use healthy request soups and use water instead of chicken broth. You can also use 2 cups of plain cooked white or brown rice instead of the stuffing.

Chicken thighs can be used instead of chicken breasts, be sure to trim them well.