skinny crock pot recipes

skinny crockpot recipes to fall in love with!

11/17/2017

I don't know about you, but my crock pot is my life saver most weeks. What other device allows you to cook when your not at home? A crock pot cooks EVERYTHING! I have even thought about putting a small turkey in one...... but the caveat is that the food must fit inside:) I cook mostly meats, raw beans, and soups in my crock pot, but I am loving these skinny crock pot recipes below!

skinny crock pot kung poa

INGREDIENTS

⅓ cup cornstarch (or arrowroot powder)
¼ tsp salt
¼ tsp black pepper
1 lb boneless, skinless chicken breasts (about 2 pieces), cut into bite-sized chunks
1 tablespoon avocado oil or olive oil
**4 - 6 dried red chili peppers (to taste) found in Asian supermarkets or the International section of a large chain grocery store - see NOTE
⅔ cup roasted cashews (or roasted peanuts)
1 red bell pepper, chopped into bite-sized pieces
1 medium zucchini, chopped into halves

Sauce (Feel free to double the sauce if you like more sauce)

½ cup low-sodium soy sauce
½ cup water
3 Tablespoons honey
2 Tablespoons hoisin sauce
3 garlic cloves, minced
1 tsp grated fresh ginger
¼ - ½ teaspoon dried red pepper chili flakes

Cornstarch slurry

2 Tablespoons cornstarch or arrowroot powder
2-3 Tablespoons water (plus more as needed to thin out consistency of sauce)

INSTRUCTIONS

In a large zip-top bag, toss in chicken, cornstarch, salt and black pepper. Shake until well-coated.
Heat a large skillet over medium-high heat. Cook chicken about 2-3 minutes on each side, until lightly browned. Transfer chicken into slow cooker. (SEE NOTE FOR STOVETOP DIRECTIONS)
In a medium bowl, whisk together the soy sauce, water, honey, hoisin sauce, garlic, ginger and red pepper chili flakes and pour over chicken.
Cover and cook on LOW for 2.5 - 4 hours or HIGH for 1.5 - 3 hours. (SEE NOTE)
About 30 minutes before serving, whisk together the cornstarch and water in a small bowl. Stir into the slow cooker. Add the dried red chili peppers, red bell peppers, zucchini and cashews.
Cover and cook on HIGH for another 20-30 minutes or until the vegetables are tender and the sauce has thickened up. (Add more water to thin out sauce to your preferred consistency).
Sprinkle with sesame seeds, green onions and serve over rice, quinoa or zoodles, if desired.

NOTES
**If you can't find dried red chili peppers, leave out and add an additional ½ - 1 teaspoon red pepper chili flakes

**If your slow cooker runs hot, be sure to check on chicken earlier as it may cook faster than the suggested cooking times.

**FOR STOVETOP DIRECTIONS: Brown the chicken until cooked through (7-8 minutes). Then add vegetables and saute for about 3 minutes – or until tender. Add the sauce to the pan, turn to high heat and cook until the sauce bubbles and thickens up – about 1-2 minutes. Taste and adjust seasonings. Once everything is coated and heated through, serve hot with favorite sides.

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skinny crock pot lasagna

This skinny Veggie Crockpot Lasagna is packed with good-for-you veggies and super easy to make. Just put it in the crockpot and you’ve got dinner!

INGREDIENTS

(2) 24 ounce jars or cans of Italian tomato sauce (see notes)
9 thick lasagna noodles with wavy edges (mine were called bronze cut)
24 ounces part-skim ricotta cheese OR cottage cheese
3-4 cups chopped vegetables of choice (I used kale)
2 cups shredded Mozzarella or Provolone cheese
Parmesan cheese for topping
fresh parsley for topping

INSTRUCTIONS

Spray the crockpot with nonstick cooking spray. Spread 1/2 cup tomato sauce to the bottom so the noodles don’t stick.
Break noodles so that they fit and mostly cover the bottom. They will probably be awkward looking – not a big deal. Cover with about one third of the ricotta, veggies, sauce, cheese, and end with noodles. Repeat layers two more times for a total of three complete layers. End with a layer of noodles on top, covered with a thin layer of sauce and a little bit more shredded cheese.
Cover and cook on high for 3 hours or on low for 5-6 hours. Turn the crockpot off completely and let the lasagna sit for at least one hour. This allows all the moisture to get soaked into the lasagna, and if you don’t do this it will probably be more like lasagna soup – still good, but not pretty. Depending on how long you let it sit, you can either scoop pieces out or just cut with a knife like normal lasagna.

SKINNY CROCK POT CHICKEN FAJITA SOUP

Skinny Chicken Fajita SoupSkinny Chicken Fajita Soup Recipe – A simple zesty Mexican-style soup that is low fat, gluten free, and can be made low carb as well!

INGREDIENTS

1 pound chicken breasts
1 teaspoon olive oil
2 bell peppers, seeded and chopped
1 red onion, peeled and chopped
4 garlic cloves, minced
15 ounce can black beans, drained
15 ounce can fire roasted diced tomatoes
8 cups chicken broth
1 fajita seasoning packet
1/2 cup brown rice, optional
Possible Garnishes: Reduced Fat Cheese, Scallions, Avocado

INSTRUCTIONS

Place a large sauce 6-8 quart pot over medium heat. Add the oil, chopped bell peppers, onions, and garlic. Saute for 3-5 minutes to soften.
Add whole chicken breasts, black beans, diced tomatoes, chicken broth, 1 fajita seasoning packet, and 1/2 teaspoon salt. If adding rice, stir it in with an additional 2 cups of water. Bring the soup to a boil. Lower the heat, and simmer for 20 minutes.
Use tongs to remove the cooked chicken breasts. Allow the soup to continue simmering to fully cook the rice, another 10-15 minutes. Allow the chicken to cool for a few minutes, then shred with two forks.
Once the rice is tender, add the shredded chicken back to the soup. Taste, and salt and pepper as needed.

NOTE: This soup has a nice light fajita flavor. If you like a more robust soup, use the fajita packet + 1 teaspoon ancho chili powder, 1 teaspoon cumin, and 1 fresh chopped jalapeno.
For a low carb option, omit the brown rice.

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