Crock Pot Healthy Recipes

This week Shannon is having a theme Works for Me Wednesday: Healthy Eating! I love to use my crock pot so it is great to do lower fat and healthier recipes and still get the convenience of my crock pot.

Crockpot Autumn Chicken Recipe
4 chicken breasts
2 carrots
1 acorn squash
1 14.5 oz. can of chicken broth
1 TBSP garlic powder
salt and pepper to taste
nutmeg
honey
Peel and chop carrots and place them in the bottom of the crockpot. Sprinkle with garlic. Place chicken on top. Pour in broth. Cut squash into chunks and slice off the skin. Place on top of chicken. Sprinkle desired amounts of salt, pepper and nutmeg on top of squash and drizzle enough honey on top to lightly cover the squash. Cook on low 8-10 hours.

Lowfat Crockpot Spaghetti
1 1/2 lbs. extra lean ground chuck
1 onion , diced
1 bell pepper chopped
Large can tomato sauce
1 tsp. oregano
1 pkg. Spaghetti seasoning mix
1 can mushrooms or cup of fresh
12 oz. pkg. spaghetti, cooked
Parmesan cheese, if desired
Heat crockpot. Brown beef, bell pepper & onion in non-stick skillet. Drain and place in crockpot. Add mushrooms, tomato sauce, spaghetti seasoning, & oregano. Cook 8 to 10 hours on low or 6 to 8 hours on high. Cook spaghetti according to package direction. Serve sauce over cooked spaghetti. Top with Parmesan cheese as desired.

Healthy Crock Pot Chicken
4 boneless skinless chicken breasts
2 cans low-fat cream of mushroom soup
1 onion chopped
3 stalks celery chopped
1/2 can fat free milk
1 tablespoon parsley chopped
8 cups noodles cooked
Combine chicken, soup, onion, celery, milk and parsley in crock pot. Cook on high 5 to 6 hours. Serve over hot cooked noodles or brown rice.

Easy Crock Pot Chicken Stew
1 large can diced tomatoes, undrained
1 large can low fat cream of mushroom soup
1 large can low fat cream of celery soup
1 bag of frozen mixed veggies
2 chicken breasts, cut into bite sized pieces
1 cup low fat milk
salt and pepper to taste

Mix the cans of soup and the milk in a Crock Pot. Add the tomatoes,
spices and chicken and stir. Add the veggies and stir. Cook on low heat until
the chicken is cooked (approx 5 - 6 hours).
The beauty of this recipe is you can vary the kind of soup and spices
to create a variation to suit your own tastebuds!

Slow Cooker Vegetarian Enchilada Casserole
3-1/3 cups canned crushed tomatoes, in tomato purée
1-2/3 cups chunky style prepared salsa
6 ounces tomato paste
2 lbs. canned black beans, rinsed and drained
1 lb. corn kernels, thawed if frozen
1/4 lb. canned diced mild green chilies, drained
1-1/2 Tbs. ground cumin
1/2 tsp. garlic powder
5 corn tortillas
2 ounces olive slices, drained
Combine first 8 ingredients in a bowl. Mix thoroughly. Pour about 1 cup of mixture into the bottom of an electric slow cooker on low heat. Spread evenly and top with 1-1/2 tortillas, cutting to fit pot. Spread 1/3 of remaining tomato mixture over top. Repeat layering process, ending with tomato mixture. Spread top evenly. Sprinkle with olives. Cover and cook about 5 hours. Serve hot.

Baked Potatoes Crock Pot Recipe
6 medium sized baking potatoes
butter or margarine as preferred
1/2 cup water in bottom of crock pot
Wash potatoes well then prick with a fork. Rub each with butter or margarine, then place in crock pot. Cover and cook on high for 3-5 hours or on low for 6-10 hours. Remove and allow to sit for 5 minutes. Cut open and serve!