CROCKPOT RECIPES

I will add to this as I find more.

Slow Cooker Chipotle-Lime Chicken,

Prep Time: 20 min Inactive Prep Time: -- Cook Time: 3 hr 0 min Level:

Easy Serves:

4 servings  Ingredients

1 cup sliced onion

1 cup chopped celery

1 cup chopped carrots

4 or 5 skinless chicken breast

Salt and freshly ground black pepper

3 diced roma tomatoes

1/4 cup lime juice

1 tablespoon minced chipotle chiles
2 cloves garlic, minced

1/4 cup chopped fresh cilantro leaves

Lime wedges, for garnish

Directions

Arrange onion, celery and carrots in bottom of slow cooker. Season chicken with salt and pepper and arrange over vegetables.

In a medium bowl, whisk together tomatos, lime juice, chipotle chilies and garlic. Pour mixture over chicken.

Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours.

Cowboy chicken

Ingredients

6 - Chicken Breast halves, no skin,

1 jar (about 2 cups) your favorite Salsa (mild, medium, or hot)

1-2 TBLSP Brown Sugar  splenda or another sweetner of your choice

1 TBLSP Dijon Mustard

Directions

Place chicken in crock pot  Mix all other ingredients in bowl and pour over chicken.

Cook in crock pot on low for about 6 hours, Serve sauce which is  delicious steamed veggies.

Number of Servings: 6

Lemon Garlic Chicken Crock Pot Recipe

Ingredients:

- 8 boneless skinless chicken breasts

- 10 garlic cloves, finely chopped or minced

- 2 yellow onions, chopped

- 2 cups fat free, low sodium chicken broth

- 1/4 cup lemon pepper seasoning

- 4 tbsp paprika

- 2 tbsp fresh parsley, finely chopped

- 1 tablespoon kosher salt

- 1 tsp lemon zest

Directions:

Rinse the chicken and pat dry. Mix together the lemon pepper seasoning, paprika and salt. Coat the chicken with the spice mixture. Place the coated chicken in the crock pot and cover with the fat free chicken broth, garlic cloves, parsley and onions and lemon zest. Cook on low heat for about 3-4 hours (or until done).  Entire recipe makes 8 servings

Shredded Tex-Mex Crock-Pot Chicken

Ingredients:

Serves 4

4 boneless, skinless chicken breasts
1 1/4 teaspoon cumin
1 tablespoon chili powder
1/2 teaspoon coriander
1/4 teaspoon paprika
1 1/2 teaspoon salt
1/2 tsp black pepper
1/3 cup chicken broth
1/3 cup (packed) cilantro leaves, chopped
2 limes
1 large onion, chopped
1 jalapeno, seeded and minced
4 garlic cloves, minced
1 tablespoon olive oil

Directions:

Heat the oil in a medium sized sauté pan. Add the onion and sauté for 5 minutes. Add the cumin, chili powder, coriander, paprika and garlic and sauté two more minutes. Deglaze the pan with the chicken broth making sure to scrape up any browned bits. Turn off and set aside.
Sprinkle the chicken with salt and pepper. Add to crock pot. Squeeze the lime on top, add the cilantro, jalapeno, and pour the onion and garlic mixture over top. Cook on low for 3-5 hours, or until cooked through (different crock-pots cook at varying heats) and tender. Remove chicken breasts from the crock pot, shred and place in a bowl. Scoop out the onions and add to the chicken. Depending on the amount of juices produced, you may want to add some or all of the juice back to the shredded chicken.
For fast and easy Cycle 1 “tacos”, add this chicken to lettuce leaves with tomato, cilantro, red onion, and FF cheese (I like FF cheddar or feta best). Add a dollop of Non-fat yogurt (instead of sour cream) and salsa, too, if you like. Kitchen Tip: To easily juice the lime, heat in the microwave