This slow cooker recipe is teen approved, easy and delicious. This recipe also includes pork, which has B vitamins, zinc, iron, and protein.
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Slow Cooker Quinoa and Black Bean Stuffed Bell Peppers
If you are in need of a recipe to add beans to your eating pattern, this is a perfect recipe to try. These Stuffed Bell Peppers are made in a slow cooker; perfect for a busy day. In addition, this recipe is vegetarian, and by removing the cheese, it can be vegan. This dish is a complete meal, full of protein, carbohydrates, vitamins and minerals. One pepper is filling and delicious!
- 2 bell peppers (green, orange, yellow, or red)
- 1/3 cup uncooked quinoa rinsed
- 1 15-ounce can black beans no salt added
- 1 8-ounce can tomato sauce unsalted
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp garlic powder
- 1/4 cup onion diced
- 3/4 cup cheese Mexican blend, reduced fat, shredded
- 1/4 cup water
- garnish (optional, for garnish)
- Cut off the tops of the peppers and scrape out the ribs and seeds. Dice the onion and measure a ยผ cup.
- In a bowl, combine the quinoa, beans, tomato sauce, spices, onion, and ยฝ cup of the cheese. Fill each pepper with the mixture.
- Pour ยผ cup water into the bottom of a slow cooker. Place the peppers in the water. Cover and cook on low for about 5 hours or on high for about 2 hours or until quinoa is tender.
- Remove the lid, distribute the remaining cheese (ยผ cup) on top of the peppers, and cover again until the cheese is melted.
- Add cilantro, then serve.
Slow Cooker Chicken Taco Chili
Everyone loves a recipe that they can make so many other meals from.ย This Slow Cooker Chicken Taco Chili can feed a hungry family and leave you with leftovers.ย Store in the fridge for your next day lunch, or make a casserole, tacos or salads for dinner.ย Just set the clock and go!
- 1 15 ounce can low sodium black beans, drained
- 1 15 ounce can low sodium kidney beans, drained
- 1 8 ounce can tomato sauce unsalted
- 2 10 ounce cans diced tomatoes with chilies
- 1 4 ounce can chopped green chili peppers
- 1 12 ounce package frozen yellow corn
- 1 small yellow onion chopped
- 1 package 30% less sodium taco seasoning or make your own (see notes for recipe link)
- 1 tablespoon chili powder
- 1.5 pounds chicken breast skinless, boneless
- 1/4 cup cilantro chopped
- Add drained black beans, and kidney beans in crockpot. Top with the tomato sauce, diced tomatoes, chili peppers, frozen corn, chopped onion, and seasonings. Stir all together.
- Place chicken breast into the mixture, completely cover the chicken.
- Set crock pot to cook 8-10 hours on LOW or 4-6 hours on HIGH.
- Pull chicken breasts out about 30 minutes before serving, shred with a fork and return to the crockpot stirring well.
- Serve chili with fresh chopped cilantro.
- Tip: Recipe makes for a large crowd or great for leftovers. Pack for your next day lunch, store in the refrigerator for up to 4 days, or freeze in individual airtight containers for up to 3 months for an easy reheat meal.
- **If using your own homemade taco seasoning, leave out the chili powder from this recipe.
Slow Cooker Herb Turkey Breast
Already in the mood for Thanksgiving Turkey? Check out this Slow Cooker Herbed Turkey Breast recipe and get a jump start on all things turkey!
- 1 white onion chopped, divided
- 2 cups parsley leaves chopped
- 5 teaspoons rosemary fresh
- 2 teaspoons thyme fresh
- 5 pound Turkey Breast or turkey roast
- 1 cup chicken broth low fat, low sodium
- 1 cup water
- Place chopped onion and parsley in the bottom of the slow cooker. Then place rosemary and thyme on top.
- Place turkey on top of onion and herbs.
- Pour 1 cup chicken broth and 1 cup water over turkey, onion, and herbs.
- Cook for 6-8 hours on low.
- Slice and enjoy with a delicious side.
Slow Cooker Taco Soup
Its getting a little cooler and now, itโs time for soup!ย Try this easy slow cooker soup for dinner.ย Just add your ingredients, set the clock and go!
- 1 1/2 lb extra lean ground beef
- 1 large yellow onion chopped
- 2 (15 ounce) cans Ranch style beans
- 1 (15 ounce) can low sodium kidney beans
- 1 (15 ounce) can low sodium kernel corn
- 2 (15 ounce) cans low sodium stewed tomatoes
- 1 (10 ounce) can diced tomatoes with green chilies
- 1/2 ounce low sodium taco seasoning about 1/2 of one packet
- 1/2 ounce dry ranch style dressing mix about 1/2 of one packet
- Cook ground beef with chopped onion; drain grease.
- Add to large crock pot.
- Clean tops of all canned goods before opening
- Then add other ingredients (including liquid from vegetables) to the meat mixture in the crock pot.
- Stir well. Simmer in crock pot on low for 6-8 hours or on high for 4 hours.