Slow cooker asian bbq chicken sammies

Ingredients

• SLOW COOKER ASIAN BBQ CHICKEN SAMMIES

• 1 1/2 pounds chicken breast (boneless, skinless)
• 1 package hamburger potato rolls (split)
• 
  

• ASIAN BBQ SAUCE

• 1 cup tomato paste
• 1 cup rice wine vinegar
• 1 cup light brown sugar
• 1/2 cup soy sauce
• 1 cup hoisin sauce
• 1 orange (juice and zest)
• 3 cloves garlic (chopped)
• 1 teaspoon chili flakes
• kosher salt and freshly ground black pepper (to taste)
• 
  

• SLAW

• 1 head Napa cabbage (core removed and thinly sliced)
• 1/4 cup sliced, pickled ginger
• 2 tablespoons rice wine vinegar
• 1 tablespoon sesame oil
• 2 tablespoons sesame seeds (lightly toasted)

Instructions

1. In a slow cooker, add chicken, tomato paste, vinegar, brown sugar, soy sauce, hoisin sauce, orange juice and zest, garlic, chili flakes, salt and pepper. Cover and cook on low for 5 hours.
2. Meanwhile, make the slaw. In a large bowl, combine the Napa cabbage, pickled ginger, vinegar, sesame oil and sesame seeds.
3. Remove chicken to a cutting board. Using 2 forks, shred the chicken and return to the slow cooker. Stir to coat chicken in the sauce.
4. To assemble, top roll with some pulled chicken and top with slaw.

(Crock-pot) Skinny Thai Chicken with Peanut Sauce

Ingredients

6 (4 ounces each) chicken breasts, boneless, skinless (24 ounces total)

1½ cups onions, diced

1¼ cups red bell pepper, diced

½ cup salsa (medium heat), I used Pace Chunky Salsa

⅓ cup + 1 tablespoon peanut butter, chunky or smooth

¼ cup reduced-sodium soy sauce

2 tablespoons water

2 tablespoons rice vinegar or other white vinegar

1 tablespoon sugar

2 teaspoon garlic, minced

½ teaspoon red pepper flakes

12 cups cabbage, shredded

6 tablespoons green onions, diced, for topping, optional

Directions

1. Add chicken, onions and red bell peppers to the bottom of the crock-pot.

2. In a small bowl, add all sauce ingredients and blend well. Pour over chicken and vegetables. Be sure everything is coated well.

3. Cook on low heat for 4 hours or on high heat 2 hours. Once done, remove chicken, cool slightly and shred or dice into small pieces.

4. Just before serving: Add cabbage to a large bowl and steam in microwave for 2-3 minutes, until soft.

5. To serve: Place about 1½ cups steamed cabbage on each plate. Top with 1 cup chicken including sauce.

6. Freeze any leftovers, if desired. Add cabbage, chicken and sauce to an individual containers and freeze.

Makes 6 servings. Each serving, 1 cup chicken and sauce and about 1½ cups cooked cabbage.

Nutrition Facts

for 1 serving
252 calories
11g fat
3g sat fat
55mg chol
31g prot
21g carbs
7g fiber
563mg sod
5g sugar

Crock-Pot Maple Dijon Chicken

Ingredients

1 pound chicken breasts, boneless, skinless

Garlic powder

Salt & black pepper, to taste

1 cups onions, chopped

¼ cup pure Maple syrup

¼ cup Dijon mustard

2 tablespoons balsamic vinegar

1 teaspoon garlic, minced

1 teaspoon olive oil

1 (12 oz) bag shredded cabbage (~5 cups) or broccoli slaw

Garnish with chopped scallions or chives, if desired

Directions

1. Sprinkle chicken witha little garlic powder, salt and pepper. Place in crock-pot.

2. In a small microwave safe bowl or plate, add onions. Cook for 1-2 minutes until soft. Add onions all over chicken.

3. In a small bowl, mix together maple syrup, balsamic vinegar, Dijon, balsamic vinegar, garlic and olive oil. Whisk until smooth. Pour over chicken and onions. Using a spoon, cover chicken all over with sauce.

4. Set crock-pot to HIGH heat and cook 2½– 3 hours or set on LOW heat and cook 5-6 hours until chicken is cooked through and tender. Cook time varies due to the type of crock-pot you have.

5. Cool chicken slightly and shred. Use you hands or a fork to shred.

6. When ready to serve, place shredded cabbage or broccoli slaw in a microwave-safe, large bowl. Cook in microwave for about 2 minutes, until soft.

7. To serve: add 1¼ cups cooked cabbage to each plate. Add 1 cup shredded chicken with sauce.

Makes 4 servings. Each serving, 1 cup shredded chicken with sauce and about 1¼ cups cooked, shredded cabbage.

Nutrition Facts

for 1 serving (1 cup chicken and sauce and cabbage)
267 calories
3g fat
1g sat fat
55mg chol
28g prot
23g carbs
869mg sod
3g fiber
13g sugar

Slow Cooker Honey Mustard Turkey Stew

Ingredients

1 cup carrots, chopped
1.5 cups celery, chopped
1.5 cups onions, chopped
1 cup chicken broth (no salt added)
2 Tbsp honey
1 tsp dried rosemary
2 Tbsp grainy dijon mustard
1 large turkey breast, cut into chunks
2 Tbsp spelt flour (or whole wheat flour for gluten free use oat or brown rice flour)

Directions

Toss cut up turkey breast in flour to coat. Place everything in slow cooker and stir. Cover and cook on low for 6-8 hours or high for 3-4 hours.

Nutrition Facts

Servings: 6 Serving Size: 1 cup
Calories: 211
Fat: 1 g
Carbohydrates: 14 g
Sugars: 7 g
Fiber: 2.3 g
Sodium: 240 mg
Protein: 33.3 g

Slow Cooker Taco Soup

Ingredients

• 2lb lean ground beef
• 1 medium Onion, diced
• 2 packet Ranch Dressing Mix (I used Mrs Dash no salt seasoning Ranch packets)
• 2 packet Taco Seasoning (I used Mrs Dash no salt seasoning Ranch packets)
• 1 32 oz. box (low sodium) Swanson Chicken Broth
• 14.5 oz. can Tomato Sauce (low sodium)
• 2 – 14.5 oz cans Diced Tomatoes with Chiles
• 14.5 oz can Black Beans (low sodium)
• 1 can Corn (low sodium)

Instructions

1. Saute onions for 2 minutes.
2. Add ground beef and brown the meat.
3. Drain browned ground beef to remove excess fat.
4. Add ground beef mixture and all other ingredients (do not drain corn or black beans) to slow cooker.
5. Cook on High for 4 hours or Low for 6 hours.
6. Garnish with sour cream and cheddar cheese.

Notes

Nutrition Information

Serving size: 12 Calories: 196 Saturated fat: 3.14 Carbohydrates: 11.8 Sugar: 1.17 Fiber: 3.7 Protein: 18.93

Easy, Crock-Pot Barbecue Chicken Breasts

Ingredients

6 chicken breasts (1½ pounds total) boneless, skinless

3 cups onions, chopped

1 (18 oz) bottle of barbecue sauce, I like Sweet Baby Ray’s original, Bull’s-eye original or use your favorite

1 (8 oz) can tomato sauce

2 tablespoons Worcestershire sauce

Directions

1. Place onions in a microwave safe bowl and cook in the microwave for 3 minutes to soften.

2. Add cooked onions to crock-pot. Stir in barbecue sauce, tomato sauce, and Worcestershire sauce. Mix well. Add the chicken breasts and submerged into sauce. Cover and cook on high heat 2 hours or on low heat 4 hours.

Makes 6 servings (each serving 1 chicken breast and ¼ cup sauce)

Nutrition Facts

for 1 chicken breast and ¼ cup sauce
231 calories
3g fat
1g sat fat
55mg chol
27g prot
30g carbs
1g fiber
600mg sod
20g sugar

Skinny, Crock-Pot Balsamic Pork Tenderloin

Ingredients

• 1½ pounds boneless pork tenderloin, see shopping tip
• 1 cup onions, chopped
• ½ cup balsamic vinegar
• ½ cup water
• ¼ cup honey
• 2 tablespoons Worcestershire sauce
• 2 tablespoons reduced-sodium soy sauce
• 1 tablespoon fresh garlic cloves, chopped
• ¼ teaspoon red pepper flakes

Directions

• 1. Place pork tenderloin in crock-pot. Sprinkle onions over top and around pork. In a small bowl, mix together all remaining ingredients. Pour over pork and set timer for crock-pot, 2½-3 hours on High or cook on Low heat for5 ½-6 hours. The cook time varies a bit depending on your crock-pot.
• 2. Once the pork has cooked, remove from crock-pot onto a cutting board. Cut pork into thin slices. Add pork slices to a serving dish. Pour about ½ cup of sauce including onions over pork. You only use half the sauce. Note: the Skinny Facts were calculated using ½ cup of sauce.
• The leftover sauce is great to use mashed into a baked potato or drizzle over leftover chicken or beef, if desired.
• Makes 5 servings, Each serving about 5 ounces sliced pork plus sauce (the pork does shrink a bit when cooked)

Nutrition Facts

for 1 serving
206 calories
5g fat
1.8g sat fat
90mg chol
30g prot
12g carbs
1g fiber
224mg sodium
7g sugar

Crock Pot Rosemary Turkey Breasts, Tender and Juicy

Ingredients

2 turkey breast halves, 2-2½ lb. each (bone-in)

2 teaspoons dried sage or more, if desired

2 teaspoons dried thyme, or more, if desired

Fresh ground pepper, to taste

2 cups onions, chopped

3 garlic cloves, minced

4 cups reduced-sodium chicken broth

¼ cup fresh lemon juice

8 springs fresh rosemary

4-6 springs fresh rosemary

Lemon slices

Sugared cranberries, see recipe below

Directions

1. Remove skin from turkey breasts and pat dry with paper towels. Season each breast on both sides with sage, thyme and pepper.

2. Place 1 cup onions and half the garlic on bottom of crock pot. Add seasoned breasts, breast side down. Add remaining onions and garlic on top. Pour the chicken broth and lemon juice over the top.

3. Place the rosemary springs under the breasts and on top of them.

4. Cook on high setting for 1 hour. Reduce heat to low setting and cook for 3-4 more hours until the turkey is completely white inside. You can check if they’re done by using a meat thermometer. It should register 180 degrees. (many crock-pots vary on cooking time, you might need to ajust the cooking time)

5. Remove turkey breast to a craving board. When they’re cool enough to handle, slice the turkey and place on a serving plate. Pour a little of the juice from the crock pot all over the turkey. Garnish the platter with more fresh rosemary springs, lemon slices and sugared cranberries, if desired. (see recipe below for sugared cranberries)

5. Store any leftover turkey in a bowl with some of the juice poured over it.

Makes 6-8 servings (about 4 ounces each serving)

Nutrition Facts

for 1 serving of turkey (about 4 ounces each)
221 calories
1g fat
1g sat fat
44g protein
5g carbs
1g fiber
369mg sodium
1g sugar

SLOW COOKER SPLIT PEA SOUP

Ingredients

1 pound dried green split peas, rinsed
1 meaty ham bone, 2 ham hocks or 2 cups diced ham
1 cup sliced baby carrots
1 cup chopped yellow onion
2 stalks celery plus leaves, chopped
2 cloves garlic, minced
1 bay leaf
1/4 cup chopped fresh parsley
Salt and pepper to taste
6 cups chicken broth

Directions

Layer ingredients in slow cooker in the order given, adding the broth last. Do not stir ingredients. Cover and cook on high 4 to 5 hours or 8 to 10 hours on low until peas are very soft and ham falls off the bone.

Nutritional Info

Per Serving:
260 calories (40 from fat)
4g total fat
1g saturated fat
30mg cholesterol
690mg sodium
34g carbohydrates
13 g dietary fiber
6g sugar
23g protein

Slow Cooker Taco Soup

Ingredients

• 2lb lean ground beef
• 1 medium Onion, diced
• 2 packet Ranch Dressing Mix (I used Mrs Dash no salt seasoning Ranch packets)
• 2 packet Taco Seasoning (I used Mrs Dash no salt seasoning Ranch packets)
• 1 32 oz. box (low sodium) Swanson Chicken Broth
• 14.5 oz. can Tomato Sauce (low sodium)
• 2 – 14.5 oz cans Diced Tomatoes with Chiles
• 14.5 oz can Black Beans (low sodium)
• 1 can Corn (low sodium)

Instructions

1. Saute onions for 2 minutes.
2. Add ground beef and brown the meat.
3. Drain browned ground beef to remove excess fat.
4. Add ground beef mixture and all other ingredients (do not drain corn or black beans) to slow cooker.
5. Cook on High for 4 hours or Low for 6 hours.
6. Garnish with sour cream and cheddar cheese.

Notes

Nutrition Information

Serving size: 12 Calories: 196 Saturated fat: 3.14 Carbohydrates: 11.8 Sugar: 1.17 Fiber: 3.7 Protein: 18.93

Slow Cooker Fiesta Chicken Soup

Ingredients

1/2 cup diced onion
1 clove garlic, minced
1 (15 oz.) can black beans, rinsed and drained
1 (15 oz.) can kidney beans|, rinsed and drained
1 (4.5 oz.) can diced green chili peppers
1 (14.5 oz.) can diced tomatoes
2 1/2 cups chicken broth, low sodium, fat-free (use more broth for a thinner soup)
1 cup frozen or fresh corn
Juice from 1 lime
1 tablespoon chili powder
1 teaspoon cumin
1/2 teaspoon cayenne pepper (more or less to taste)
1/2 teaspoon black pepper
Kosher or sea salt to taste
1/2 cup freshly chopped cilantro
2 chicken breasts fillets, skinless, cut into 1-2” cubes (no need to pre-cook)

Directions

Add all ingredients to the slow cooker, stir to combine. Cover and cook on low 6-8 hours.

Nutrition Facts

Yields: 10 Serving size: 1 cup
Calories: 192
Total Fat: 3 g
Saturated Fats: 1 g
Trans Fats: 0 g
Cholesterol: 37 mg
Sodium: 202 mg
Carbohydrates: 21 g
Dietary fiber: 6 g
Sugars: 2 g
Protein: 20 g

Slow Cooker Chicken Stew

Ingredients

1 cup flour (we used white whole wheat)
1/2 teaspoon black pepper
Kosher or sea salt to taste
1 teaspoon dried sage
1/4 cup oil (recommend canola or unrefined coconut oil)
2.5 pounds chicken pieces(of choice) on the bone, skinless
3 carrots, sliced
1 potato, cubed
2 stalks celery, sliced
1 yellow onion, thinly sliced into rings
2 cloves garlic, minced
2 cups chicken broth, low sodium, fat free
1 cup frozen peas

Directions

Sprinkle salt, pepper and sage on chicken, dredge in flour, shake off excess. Add oil to a skillet, turn to medium-high heat and lightly brown chicken on both sides, remove and place on a paper towel. Add onion to the same skillet and saute until tender, about 4 minutes. Add garlic and saute one additional minute.

Nutrition Facts

Servings: 4
Calories: 162
Total Fat: 2 g
Saturated Fat: 1 g
Cholesterol: 35 mg
Dietary Fiber: 1 g
Sodium: 25 mg
Carbohydrates: 5 g
Sugars: 2 g
Protein: 16 g

Slow Cooker Potato Cauliflower Soup Recipe

This slow cooker potato cauliflower soup is easy, healthy and delicious. Perfect for warming you inside and out when it’s chilly. Always a favorite at our house.

Serves: 6

Ingredients

• 6 medium potatoes, peeled and chopped
• 10 ounces cauliflower (1/2 medium head)
• 1 large onion, chopped
• 2 stalks celery, chopped
• 1 carrot, peeled and chopped
• 5 cups chicken or vegetable broth
• 1 tablespoon parsley
• ¼ teaspoon black pepper
• ½ teaspoon salt, optional
• 12 ounces fat free evaporated milk

Instructions

1. Combine the potatoes, cauliflower, onion, celery, carrot, broth, parsley, salt and pepper in a crock pot. (I used my 4-Quart.)
2. Cover and cook on LOW 7 to 9 hours, or until the potatoes are tender.
3. Stir in the evaporated milk during the last hour.
4. Enjoy as is or if you like your soup creamy you can puree it using a stick blender or potato masher right in the crock pot. Or you can puree all or part of the soup with a traditional blender. Do this carefully in small batches so you don’t burn yourself.
5. Taste it and add more salt and pepper if desired.

Cook’s Notes

Nutrition Estimates Per Serving (1-1/4 cups): 240 calories, 1 g fat, 50 g carbs, 6 g fiber, 10 g protein