Crockpot gathering dust? Joyce Lande of Happy and Healthy Lifestyles showed us ways to put that crockpot to good use with delicious recipes that can be ready and waiting for us when we arrive home for dinner. Enjoy!
By: Tastefully Simple
1 1/2 - 2 lbs boneless skinless chicken breasts, cubed
1 red pepper, sliced
2 zucchini, diced
1 cup mushrooms, sliced
1 (28 oz.) can crushed tomatoes
1 (14 oz.) can tomato sauce
1 garlic clove, minced
2 tbsp Dried Tomato & Garlic Pesto Mix (Tastefully Simple)
Or, 1 tsp. Basil, 1 tsp. Parsley, 2 tsp. Oregano, 1 tsp. Onion Powder, 1 tsp. Thyme
Prepared pasta or rice for serving
Spray inside of crockpot with cooking spray or use a crockpot liner.
Place chicken in crockpot.
Top with red pepper, zucchini and mushrooms.
Combine crushed tomatoes and tomato sauce.
Add spices and garlic to tomato mixture and blend.
Pour over vegetables and chicken.
Cover, cook for 7-9 hours on LOW or 4-5 hours on High.
Buckwheat with Three Mushrooms
By: The Complete Slow Cooking For Two, Linda Larsen
1 cup buckwheat groats
1 egg, beaten
1 onion, chopped
1/2 cup cremini mushrooms, sliced
1/2 cup bottom mushroom, sliced
1/2 cup shiitake mushrooms, sliced
2 1/2 cups vegetable broth or chicken broth
1 bay leaf
2 whole basil leaves
1/2 tsp. salt
1/2 tsp ground black pepper
1. In a medium-bowl, mix the buckwheat groats with the egg, combining well.
2. In a medium saucepan over low heat, saute’ the buckwheat mixture until the groats
smell toasted, about 5 minutes.
3. In the crockpot, combine all the ingredients.
4.Cover and cook on LOW for 5-6 hours, or until the buckwheat is tender.
5.Remove and discard the bay leaves, and serve.
Total fat 6g; Saturated fat 2g; Cholesterol 82mg; Carbohydrates 56g; Fiber 8g; Protein
Old Fashioned Applesauce Cake with Walnuts
By: Not Your Mother’s Slow Cooker Cookbook
1 1/2 cups all-purpose flour
1/2 cup packed light brown sugar
1 tsp. ground cinnamon
1/2 tsp ground cloves
1/4 tsp. ground nutmeg
Pince of ground allspice
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp. salt (optional)
1 cup unsweetened applesauce
1/4 cup buttermilk
5 tablespoons unsalted butter, melted
1 large egg
1/2 cup chopped walnuts
1. Line the bottom of the slow cooker with a round of parchment paper. Coat the paper
and the sides of the cooker, one-third of the way up, with non-stick cooking spray or
2. In a medium-size bowl, whisk together the flour, brown sugar, spices, baking soda,
baking powder and salt.
3. In a small bowl melt the butter.
4. In the bowl with the melted butter, add the applesauce, egg and buttermilk. Mix to
5. Add the applesauce mixture to the dry ingredients and blend until smooth and fluffy.
6. Stir in the walnuts.
7. Spread the batter in the crockpot.
8.Cover and cook on HIGH until puffed and the cake tester (toothpick) inserted into the
center comes out clean. Approx. 2 1/4 -2 1/2 hours.
Hearty Turkey Soup
By: Low-Carb Slow Cooker Recipes, Better Homes and Gardens
1 lb. ground turkey or chicken (or use leftover turkey from Thanksgiving)
1 cup celery, chopped ( 2 stalks)
1/2 cup carrot, chopped (1 medium)
1/2 cup onion, chopped (1 medium)
3 cups tomato juice
Or, 1 can diced tomatoes plus 2 cups water
2 cups frozen French-cut green beans
Or, fresh green beans)
1 cup mushrooms, sliced
1 tomato, chopped
1 garlic clove, minces
2 tsp Italian Seasoning
1 1/2 tsp Worcestershire Sauce
1/4 tsp black pepper
1/4 tsp salt (optional - season to taste)
1 bay leaf
1. In a large skillet brown the turkey or chicken, celery, carrot and onion and garlic until
meat is no longer pink; drain the fat. (If using cooked turkey leftovers, saute’ the
vegetables in 1 tbsp olive oil. Add the cooked turkey pieces to the crockpot.)
2. Transfer the mixture to a 3 1/2 - 4 quart crockpot.
3. Stir in the tomato juice (or substitute), green beans, mushrooms, tomato, italian
seasonings, Worcestershire sauce, pepper and bay leaf.
4.Cover and cook on LOW for 5-6 hours or on HIGH for 2 1/2 - 3 hours.
5.Discard the bay leaf before serving.
Cocoa-Nut Peanut Butter No-Bake Bites (cookies)
by: Better Nutrition June 2016 Dr. Jonny Bowden PHD, CNS and Jeannette Bessinger, CHHC
1/2 cup coconut oil, well softened
2/3 cup natural unsalted peanut butter, smooth or crunchy
almond butter can be substituted
1/2 cup raw honey, or more to taste
6 tablespoons dark cocoa powder
1 teaspoon vanilla extract
3/4 teaspoon sea salt
1 1/2 cup coconut flakes (unsweetened)
1 1/2 cup whole rolled oats (gluten free can be substituted)
1. Combine coconut oil, peanut butter, honey, cocoa powder, vanilla and sea salt in a
bowl and mixer, and beat until well combined and smooth.
2. Add the coconut flakes and oats and beat until well incorporated and mixture forms a
3. Using a tablespoon (or melon baller), drop generous dollops (about 1.5” round) of
dough into glass storage container or wax paper lined plastic container.
4. Cover container and chill for 30 minutes in freezer or 1 hour in refrigerator. (Cookies
may leave an oily residue while still wet but this will harden when they are chilled.)
5. Serve cold.
To reduce the sugar, replace honey with an equal amount of liquid inulin from chicory
root. Inulin is a low-calorie, zero-carb soluble fiber that can be used as a mild
Instead of placing dollops in a glass or plastic container, use the melon baller or
tablespoon and drop dollops into a small silicon or tin cupcake container.
Keep in freezer until ready to serve. Remove from freezer and thaw prior to serving.
Frozen cookies will remain in freezer for up to 1 month.
Serves about 20
200 calories; 4g protein; 15g total fat; (10g sat fat); 15g carb; 0mg chol; 90mg sodium;
2g fiber; 8g sugar.