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*~ Crock Pot Meals ~*

Posted by on Jan. 3, 2011 at 11:53 PM
  • 16 Replies
1 mom liked this

Share your healthy Crock Pot recipes here~

Beef Stroganoff

This classic Beef Stroganoff recipe uses ingredients commonly kept on hand for an easy and delicious family meal. Garnish with fresh dill, if desired.

Yield:  4 servings (serving size: about 1 cup stroganoff and 1/2 cup noodles)

1 (1-pound) top round steak (1 inch thick), trimmed
1 cup chopped onion
2 tablespoons chopped fresh parsley
2 tablespoons Dijon mustard
3/4 teaspoon salt
1/2 teaspoon dried dill
1/2 teaspoon black pepper
1 (8-ounce) package sliced mushrooms (about 2 cups)
3 garlic cloves, minced
1/3 cup all-purpose flour
1 cup beef broth
1 (8-ounce) container low-fat sour cream
2 cups hot cooked medium egg noodles (about 4 ounces uncooked)

1. Cut steak diagonally across grain into 1/4-inch-thick slices. Place steak and next 8 ingredients (though garlic) in a 3-quart electric slow cooker; stir well.

2. Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a small bowl; gradually add broth, stirring with a whisk until blended. Add broth mixture to slow cooker; stir well. Cover with lid; cook on high-heat setting 1 hour. Reduce to low-heat setting, and cook 7 to 8 hours or until steak is tender. Turn slow cooker off; remove lid. Let stroganoff stand 10 minutes. Stir in sour cream. Serve stroganoff over noodles.

CALORIES 404 (22% from fat); FAT 10.1g (sat 4.6g,mono 0.0g,poly 0.0g); IRON 5.5mg; CHOLESTEROL 113mg; CALCIUM 123mg; CARBOHYDRATE 43.2g; SODIUM 946mg; PROTEIN 35.8g; FIBER 2.9g 

Cooking Light, OCTOBER 2004

by on Jan. 3, 2011 at 11:53 PM
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Replies (1-10):
by on Jan. 27, 2011 at 5:33 AM

Slow Cooker Marinara Chicken and Vegetables (Chef Meg's Makeover)


Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 164.2
  • Total Fat: 2.1 g
  • Cholesterol: 65.7 mg
  • Sodium: 142.4 mg
  • Total Carbs: 7.9 g
  • Dietary Fiber: 1.8 g
  • Protein: 27.3 g


32 oz boneless skinless chicken breast
18 oz low-sodium marinara sauce (1 jar) 
4 cloves garlic, crushed
4 red ripe tomatoes, chopped or 1 can (14.5 oz) low-sodium tomatoes, drained
1 c celery, diced
2 zucchini, diced
1 bell pepper, diced
1 t dried basil
1 t dried thyme


Place all ingredients in a slow cooker. Set on low heat. Cook for 6-7 hours. Before serving, shred meat with a fork.
Makes 8 heaping one cup servings.

Number of Servings: 8
by on Feb. 3, 2011 at 9:56 PM

Slow Cooker Caramelized-Onion Pot Roast

Prep Time 25 Minutes   Total Time 10:25 Hrs:Mins  Makes 12 servings

Let slow cooking speed your way to dinner! Tender, flavorful pot roast will be ready when you are. Just add sides, and dinner is served.
1boneless beef chuck roast (4 lb)
1tablespoon olive or vegetable oil
1teaspoon salt
1/2teaspoon pepper
6medium onions, sliced
1 1/2cups Progresso® beef flavored broth (from 32-oz carton)
3/4cup regular or nonalcoholic beer
2tablespoons packed brown sugar
3tablespoons Dijon mustard
2tablespoons cider vinegar

  1. Trim excess fat from beef. Heat oil in 10-inch skillet over medium-high heat. Cook beef in oil about 10 minutes, turning occasionally, until brown on all sides. Sprinkle with salt and pepper.
  2. Place onions in 3 1/2- to 6-quart slow cooker. Place beef on onions.
  3. Mix remaining ingredients; pour over beef and onions. Cover and cook on low heat setting 8 to 10 hours or until beef is tender.
  4. Remove beef and onions from cooker, using slotted spoon. Cut beef into slices. Skim fat from beef juices in cooker if desired. Serve beef with juices. 

    Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.
by on Feb. 3, 2011 at 9:59 PM

Slow Cooker Burgundy Stew with Herb Dumplings

Prep Time 25 Minutes   Total Time 9:00 Hrs:Mins   Makes 8 servings

Hungry appetites to satisfy? Rely on homemade herb dumplings and a rich beefy stew all made in the slow cooker.
2lb boneless beef bottom or top round, cut into 1-inch pieces
4medium carrots, cut into 1/4-inch slices (2 cups)
2medium stalks celery, sliced (1 cup)
2medium onions, sliced
1can (14.5 oz) diced tomatoes, undrained
2jars (4.5 oz each) Green Giant® sliced mushrooms, drained
3/4cup dry red wine or Progresso® beef flavored broth (from 32-oz carton)
1 1/2teaspoons salt
1teaspoon dried thyme leaves
1teaspoon ground mustard
1/4teaspoon pepper
1/4cup water
3tablespoons Gold Medal® all-purpose flour
1 1/2cups Original Bisquick® mix
1/2teaspoon dried thyme leaves
1/4teaspoon dried sage leaves, crushed
1/2cup milk

  1. In 4- to 5-quart slow cooker, mix all stew ingredients except water and flour.
  2. Cover; cook on Low heat setting 8 to 10 hours (or High heat setting 4 to 5 hours).
  3. In small bowl, mix water and flour; gradually stir into beef mixture.
  4. In small bowl, mix Bisquick mix, 1/2 teaspoon thyme and the sage. Stir in milk just until Bisquick mix is moistened. Drop dough by spoonfuls onto hot beef mixture.
  5. Increase heat setting to High. Cover; cook 25 to 35 minutes or until toothpick inserted in center of dumplings comes out clean. Serve immediately.
by on Mar. 28, 2011 at 11:55 PM

Slow Cooker Chicken Tacos

Serves: 6

Prep Time: 5 minutes

Cooking Time: 4 hours high or 6 hours low

Difficulty: Easy


You can shortcut this recipe by using a rotisserie chicken and shredding it instead of cooking the chicken in the slow cooker. I also sometimes add a teaspoon or two of ground cumin to the slow cooker for extra flavor.


1 pound chicken breast, boneless and skinless

1 cup salsa, fresh, low sodium, refrigerator section

2 tomato(es), medium

1/2 avocado(s), Haas or any

1/2 cups cheese, jack or Mexican blend, reduced fat

2 tablespoons cilantro, fresh

2 cups lettuce, iceberg

6 tortillas, corn

cooking spray, olive oil type


Place the chicken breasts on the bottom of a slow cooker. Spoon the salsa (and cumin if desired) over the chicken and cook on low for about 6 to 7 hours or high for about 3 to 4 hours. Remove the chicken from the slow cooker and place on a plate to shred. Place the shredded chicken back into the slow cooker pot and mix with the salsa in the bottom of the slow cooker. Meanwhile, preheat the oven to 400 degrees. Spray a baking sheet with cooking spray. Spread the tortillas out on the baking sheet, coat with cooking spray and bake for 5 to 7 minutes until lightly crisp. (If you prefer soft tacos, place the tortillas on a plate and wrap them with a damp paper towel. Microwave for about 45 seconds.) Fill each taco with one sixth of the chicken. Shred the lettuce, chop the tomatoes, grate the cheese and cut the avocado. Place all of this on a platter and serve at the table.


Per Serving About: 220 calories, 8 g fat, 2.5 g saturated fat, 0 g trans fat, 50 mg cholesterol, 20 g protein, 18 g carbohydrates, 4 g dietary fiber, 190 mg sodium, Exchanges: 1 starch, 1 vegetable, 2 lean meat, 0.5 high fat meat, 0.5 fat Carb Choices: 1

by on Apr. 4, 2011 at 9:10 PM

Slow-Cooker Salsa Chicken

Nutritional Info
  • Fat: 3.3g
  • Carbohydrates: 6.7g
  • Calories: 157.2
  • Protein: 24.3g


4 boneless, skinless chicken breasts
1 cup salsa
1 package reduced sodium taco seasoning
1 can reduced fat cream of mushroom soup (condensed)
1/2 cup reduced fat sour cream


Add chicken to slow cooker. 
Sprinkle taco seasoning over chicken.
Pour salsa and soup over chicken.
Cook on low for 6 to 8 hours.
Remove from heat and stir in sour cream. 
Serve with rice.

You may use half the packet of taco seasoning (I have started doing this to reduce sodium content myself)

Some slow cookers cook faster than others. Mine is a true slow cooker (have had it over 10 years.) The newer ones cook a bit faster and you may have to adjust your cooking time based on that!

I get many emails asking how much a serving is. I don't think I have ever measured it sorry! I just know that five people eat and I usually have one serving left over.

Number of Servings: 6
by on Apr. 4, 2011 at 9:14 PM

Slow Cooker Creamy Italian Chicken

Nutritional Info
  • Fat: 10.3g
  • Carbohydrates: 24.1g
  • Calories: 368.7
  • Protein: 41.7g


*2 lbs boneless, skinless chicken breasts
*1 pkg Good Seasons Italian dressing mix
* 1/4 cup water
* 1 8oz pkg low fat cream cheese
*1 can 98% fat free cream of chicken soup
*3 cups cooked white, long grain rice


*1. Place chicken in crock pot
*2. Mix together Italian dressing mix and water. Pour over chicken.
*3. Cover and cook on high for 4 hours OR low for 8 hours.
*4. Mix together cream cheese and soup in separate bowl.
*5. Carefully remove chicken from crock pot to plate.
*6. Pour cream cheese/soup mixture into crock pot and mix together with dressing in bottom.
*7. Return chicken to crock pot and mix gently to shred the chicken.
*8. Cook on LOW until heated through.
*Serve with rice or noodles.

**You may add skim or low fat milk in very small quantities to thin the sauce a little. It does not significantly affect the nutritional value if you use up to 2 tablespoons**

Makes 6 servings. Approximately 2/3 cup mixture with 1/2 cup rice.

This recipe can be made with FAT FREE cream cheese and it saves about 6 grams of fat. However, I feel that the dish benefits from the flavor of the low fat over the fat free.

Number of Servings: 6
by on Apr. 4, 2011 at 9:49 PM

Kickin' Creamy Chicken Stew in a Slow Cooker using FROZEN chicken breasts

Nutritional Info
  • Fat: 5.1g
  • Carbohydrates: 26.0g
  • Calories: 293.2
  • Protein: 35.0g


5 Frozen Chicken Breasts (or 20 frozen Chicken Tenders)
1 16 ounce jar Salsa Verde
2 cans Black Beans
1 can Sweet Corn
1 can Diced Tomatos with no salt
1 teaspoon Ground Cumin
1 small (3 oz) package of cream cheese


Place frozen chicken breasts or tenders in bottom of slow cooker. Add remaining ingredients except cream cheese. 

Cook on low for 8-10 hours. At this point I remove about 1/2 the liquid because I like my sauce thick, like a stew. You can leave all the liquid if you want a "soup". Add cream cheese, cook on warm setting for 30 minutes, then stir.

This can be served over rice or wrapped in flour tortillas (not included in nutritional info.) 

One serving is 1/2 a breast or 2 large chicken tenders.

Number of Servings: 10
by on Apr. 4, 2011 at 10:25 PM

Mexican crock pot chicken

Nutritional Info
  • Fat: 5.0g
  • Carbohydrates: 29.4g
  • Calories: 220.5
  • Protein: 13.0g


2-3 chicken breasts
1 can diced tomatoes
1 can black beans
1 can mexican chili beans
(Do not drain tomatoes or beans)
1 Package Taco Seasoning
1 can black olives
1 can chopped green chiles


Layer chicken in bottom of crock pot. Add the rest of the ingredients in the order written. Do not stir. Cook on low 7-8 hours. Take out chicken and shred. Return chicken to crock pot and stir well. Serve with tortilla chips or on a flour tortilla. Serve with chopped lettuce, tomatoes, and shredded cheese if desired. Extra ingredients are not included in nutritional facts. 

Number of Servings: 6
by on Apr. 4, 2011 at 10:56 PM

Easy Slow Cooker Beef and Mushrooms

Nutritional Info
  • Fat: 6.0g
  • Carbohydrates: 12.4g
  • Calories: 214.0
  • Protein: 26.9g


1 pound lean beef stew meat
1 can low-fat cream of mushroom soup
1/2 cup water
1 packet dry onion soup mix
8 oz fresh mushrooms (whole or sliced, your preference)


Brown meat in skillet over med-high heat. You can skip this step to save time and the recipe will still be great. I just think it gives the meat more flavor and helps it hold together better. Place meat in 4 quart crock pot. Place mushrooms on top of beef. Combine soup, water and soup mix and pour over mushrooms and beef. Cook on low for 6-8 hours or high for 3-4 hours.

Tastes great over brown rice or hot cooked noodles (neither are included in calorie count).

Number of Servings: 4
by on Apr. 4, 2011 at 11:18 PM

Slow Cooker BBQ Pulled Pork Roast

Nutritional Info
  • Fat: 11.9g
  • Carbohydrates: 11.7g
  • Calories: 298.2
  • Protein: 32.4g


1 cup chopped celery 
1 cup chopped onions 
1 cup ketchup 
1 cup barbecue sauce 
1 cup water 
2 tbsp vinegar 
2 tbsp Worcestershire sauce 
2 tbsp brown sugar 
1 tsp chili powder 
1 tsp salt 
1/2 tsp pepper 
1/2 tsp garlic powder 
3 lbs boneless pork roast 


Combine all ingredients except roast in the slow cooker. 
When well mixed, add roast. 
Cover, cook on high for 6-7 hours. 
Remove roast. 
Shred the meat and return it to the sauce. 
Note - You may want to thicken the sauce some.
Great for making sandwiches or using in other recipes. The sauce is good on rice too.

Number of Servings: 12
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