Looking for Healthy Non Beef Crock Pot Recipes

Chinese Chicken:
1/2 c soy sauce
3/4 c ketchup
3/4 c water
2 Tbs vinegar (you can use lemon juice but I prefer vinegar with this recipe)
1/2 c brown sugar
1 tsp garlic powder
1 Tbs powdered ginger
4 lbs chicken breasts, boneless and skinless

Mix all ingredients except chicken. Place chicken in the stoneware. Pour sauce over chicken. Cover and cook for 6-8 hours on low.

I usually serve with it rice, frozen stir fry veggies, and fruit (mandarin oranges work well).

1 mom found this helpful

Philippine Chicken is a good one.

1 package chicken breasts (thawed or frozen)
1 cup water (use only 3/4 c if the chicken is still frozen)
1/2 white vinegar
1/4 cup soy sauce
2-3 cloves crushed garlic

Cook on low 6-8 hours. Serve over rice.

1 mom found this helpful

Very simple. Chicken breast, salt and pepper for taste, and cream of chicken soup. I'm making it right now! It's awesome and the chicken is just falling apart it's so tender and full of flavor!

I just made one that is all vegetables and has a curry sauce. Not sure if you like curry, if you do let me know and I can forward the recipe. Very fast and easy and tasty.

Get a boneless pork loin and season it with pepper and garlic, a little brown sugar and chicken broth and simmer for 8 hours on low (depends on size).
It is easy, healthy and just falls apart. I serve it with mashed potatoes and applesauce. Yum!

I just did one that we really liked, it had a stroganoff taste to it. 4-6 Chicken breasts, can of cream of mushroom or chx soup, packet of onion soup mix, and a cup of sour cream. I served it over noodles, and thought it was excellent.

http://southernfood.about.com/library/crock/blcpidx.htm

http://www.50plusfriends.com/cookbook/crockpot/index-5b.html

Sante Fe Chicken
put 3-4 boneless, skinless chicken breasts in the bottom on the crock pot after rinsing in cold water, right out of store package. Add one jar salsa, one can of black beans and one can of cut corn on top of chicken. Cook on low 8 hours, or high for 4 hours. When chicken is tender, I take the breasts out of the juice/veg and shred the meat. At that time, I also dispose of anything I don't want from the chicken as fat or skin, etc. Then put shredded chicken back into juice and stir. Serve as is, or over rice. It is even good on lettuce salads as a meat topping.

Check out the website http://crockpot365.blogspot.com/
There are tons of great recipes for the crockpot.

Another twist on the chicken breasts is that you can get any kind of salad dressing or bottled marinade, put a little dressing on the bottom, put in the chicken (thawed or frozen) and then just cover with more dressing. Cook 4 - 6 hours, depending on if the chickens are thawed or frozen.

Italian dressing works really well... we even use Ken's Buffalo Dressing and it makes really good, low cal/fat buffalo chicken. I mean, SHOCKINGLY good... we both love buffalo and have found this to be an awesome way to get that taste in a low fat "venue."

This is my non-cooking husband's idea, I was skeptical, but I am always amazed at how great it works. The chicken will be fall apart moist and you end up with really yummy sauce. Its so simple, its almost ridiculous.

I, also, love the crockpot lady. One thing I do once a week is this: 3-4 frozen chicken breasts, 1 package taco seasoning. Into the crock for 4 hours on high or 6 hours on low. It's ok to throw them in there frozen. This makes great tacos and with the left overs I mix it with bbq sauce for sandwiches.

Also- Taco soup! You can use ground turkey instead of ground beef. The recipe is anywhere. The "Year of Crockpotting" lady has one.

The cook book "Fresh from the Vegetarian Slow Cooker" has been useful for my family. It's in paperback for about $15, but you could probably find it cheap at amazon.com or even at the library to try it out.
It has several great, hearty soup recipes and also some pot pie-type ideas that opened my mind about how versatile the crock pot could be.
Happy Lent and happy dinners!

Something yummy I do is let a whole chicken marinade in the fridge overnight. You can just sprinkle it with Tony's or whatever season you like and then put it breast side down in a pan. Then pop it in the the crock on low and you will have yummy chicken when you get home. I usually just make some rice and veggies to go along side. Another thing I do for a quick gravy is I use the broth from the chicken in place of water with one of those cheap little powered gravy packs. Then I season the gravy up a little, usually with a little Tony's. Everyone over here really likes it. I thought as a working mama, a quick easy meal idea would come in handy.

Weight Watchers JUST started selling their crock pot cookbook this month. It's only $10 and has so many recipes, including vegetarian.

You can also do an online search for crock pot recipes and you;ll get a very long list of them.

Carribean pot roast:
Pork roast (abt 5 lbs), 1 red onion, 1 large can pinapple chunks, 2-3 large sweet potatoes (or 1-2 large cans of yams/sweet potatoes). Put roast in crock pot, cover with pineapple juice and and cinnamon, ginger, and nutmeg to taste (be conservative at first!). Cut up onion and yams, add to pot along with pinapple chunks. Cover and cook on low for 6-8 hours. (We have a LARGE pot, so you may have to cut the recipe in half for a smaller pot. I usually don't serve the onions to my kids, but the flavor has worked into everything.)

Another simple one is take chicken pieces (drumsticks or whatever) or pork (ribs or chops easiest), put in crockpot and cover with bbq sauce. Cook for 4-6 hours on low.

This one is so easy and super yummy

chicken burritoes

2-3 frozen bonelss, skinless chicken breasts
3/4 cup Herdez brand salsa verde
3/4 cup Herdez brand mild red picante
1 can rinsed and drained beans (black or pinto)

Cook on low for 9 hours, or on high for 5 hours.

Shred with a fork before serving.