3 Oh-Slow-Good Crock Pot Recipes

Using a crock pot may seem a little bit old school, but actually, it’s really forward-thinking. Here are recipes that you can make that can be prepared while you’re gone and ready when you come back.

Crock Pot Stuffed Bell Peppers

Ingredients

• 6 bell peppers
• 2 tbsp olive oil
• 1 onion
• 2 cloves garlic
• 1 lb ground turkey
•  2 tsp thyme
•  2 tsp oregano
• 1 tsp turmeric
• 2 cups diced tomatoes
• 1/2 cup parsley
• 1/2 cup tomato paste
• 1/2 cup water
• 1/4 cup lemon juice
• 2 tbsp sugar
• 3 cups rice
• 1 tsp salt
• 1 tsp pepper

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Preparation:

• Cook rice as directed on the package.
• Cut off the tops of six bell peppers. Set aside on a dish to use as lids later.
• Remove seeds and ribs from peppers.
• Heat 2 tablespoons of olive oil in a medium pan.
• Add 1 chopped medium onion and 1 clove of garlic (minced). Cook for 10 minutes.
• Add 1 pound of ground turkey to the pan, and cook until the turkey is no longer pink.
• Transfer turkey mixture to a large bowl.
• Add 3 cups of cooked rice, 2 teaspoons of thyme, 2 teaspoons of oregano, 1 teaspoon of turmeric, and 2 cups of diced tomatoes.
• Mix gently, and fold in 1/2 cup of parsley.
• Season with 1 teaspoon of salt and 1 teaspoon of pepper (to taste).
• In another small bowl, mix 1/2 cup of tomato paste, 2 cups of water, 1/4 cup of lemon juice, and 2 tablespoons of sugar.
• Mix until sugar dissolves, and season with salt and pepper to taste.
• Place half of the tomato paste mixture in the bottom of the crock pot.
• Stuff peppers with turkey mixture and place upright in the crock pot.
• Spoon the remaining tomato paste on top of the peppers.
• Place pepper lids on each pepper.
• Cook on low for 6 hours (or on high for 2 hours)

Serve and eat!

Wine Braised Chicken

Ingredients:

• 4 slices bacon
• 1 large onion, thinly sliced
• 4 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon fennel seeds
• 1 teaspoon freshly ground pepper
• 1 bay leaf
• 1 cup dry white wine
• 1 28-ounce can whole tomatoes, with juice, coarsely chopped
• 1 teaspoon salt
• 10 bone-in chicken thighs (about 3 3/4 pounds), skin removed, trimmed
• 1/4 cup finely chopped fresh parsley

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Preparation:

Cook bacon in a large skillet over medium heat until crisp (about 4 minutes). Transfer to paper towels to drain. Crumble when cool.
Drain off all but 2 tablespoons of fat from the pan. Add onion and cook over medium heat, stirring, until softened (3 to 6 minutes). Add garlic, thyme, fennel seeds, pepper and bay leaf and cook, stirring, for 1 minute. Add wine, bring to a boil and boil for 2 minutes, scraping up any browned bits. Add tomatoes and their juice and salt; stir well.

Place chicken thighs in a 4-quart (or larger) slow cooker. Sprinkle the bacon over the chicken. Pour the tomato mixture over the chicken. Cover and cook until the chicken is very tender (about 3 hours on High or 6 hours on Low). Remove the bay leaf. Serve sprinkled with parsley.

Variation: Turn 2 cups each of leftover chicken and sauce into Braised Chicken Gumbo. Heat 1 tablespoon of extra-virgin olive oil in a large saucepan over medium heat. Add 1 diced medium red or green bell pepper and 2 tablespoons all-purpose flour and cook, stirring, until the pepper is beginning to soften and the flour is golden brown (about 2 minutes). Add 2 cups of shredded chicken, 2 cups of sauce, 2 cups of reduced-sodium chicken broth, 1 cup of sliced okra (fresh, frozen or thawed), 3/4 cup of instant brown rice and 1/8-1/4 teaspoon of cayenne pepper. Bring to a boil. Reduce the heat and simmer until the flavors meld and the okra is tender (about 10 minutes).

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Crock Pot Chicken Enchilada Soup

Ingredients:

• 2 tsp olive oil
• 1/2 cup onion, chopped
• 3 cloves garlic, minced
• 3 cups low sodium fat-free chicken broth
• 8 oz can tomato sauce
• 1-2 tsp chipotle chili in adobo sauce (or more to taste)
• 1/4 cup chopped cilantro (plus more for garnish)
• 15 oz can black beans, rinsed and drained
• 14.5 oz can petite diced tomatoes
• 2 cups frozen corn
• 1 tsp cumin
• 1/2 tsp dried oregano
• 2 8 oz skinless chicken breasts (16 oz total)
• 1/4 cup chopped scallions, for topping
• 3/4 cup shredded reduced-fat cheddar cheese
• fat-free sour cream (optional)

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Preparation:

Heat oil in a saucepan over medium-low heat. Add onion and garlic and sauté until soft (3-4 minutes). Slowly add the chicken broth, tomato sauce and chipotle adobo sauce and bring to a boil. Add cilantro and remove from heat. Pour into crock pot.

To the crockpot, add drained beans, diced tomatoes, corn, cumin, oregano and stir. Add the chicken breasts; cover and cook on low heat for 4-6 hours.

Remove chicken and shred with two forks. Add chicken back into the soup, adjust salt and cumin to taste. Serve in bowls and top with fat-free sour cream, cheese, scallions and cilantro. You can also top with avocado or crushed tortilla chips. Enjoy!