Crockpot Recipes

3

GLUTEN FREE

 

1

VEGETARIAN

 

2

1 WEEK FOOD FIX™ APPROVED

 

Crockpot Cornbread

  • 1 package of Cornbread Mix
  1. Remove the inner vessel of the crockpot and set it on a piece of wax paper
  2. Trace it and cut it out.
  3. Put the wax paper cutout in the bottom of the vessel and spray the rest with cooking spray.
  4. Return to the crockpot.
  5. Pour mix into crockpot.
  6. Cover and cook on low for 60-90 minutes.
  7. ENJOY!

 

3 1

16 Bean Chili

Yields: 4 servings per recipe - 1 cup per serving

  • 2 c. 16 bean soup starter
  • 2 c. beef broth (can use chicken or vegetable)
  • 28 oz. can petite diced tomatoes
  • 3 - 4 T. TLC Chili Seasoning (start with 2 and add more as desired after half the cooking time)
  1. Combine all ingredients in the crock pot.
  2. Cook on low for 8 hours.

Nutrition

  • Calories: 263
  • Carbs: 34 grams
  • Protein: 19 grams

 

3

Balsamic Honey Dijon Chicken

Tiny Little Chef Balsamic Honey Dijon Chicken

Yields: 4 servings

  • 2 lbs. Chicken (thighs or breasts work best)
  • 1 T. TLC House Seasoning (combo of sea salt, garlic and pepper)
  • ½ c. Dijon mustard
  • ¼ c. raw honey
  • 2 T. balsamic vinegar
  • 1 T. rosemary
  1. In a bowl, mix together the House Seasoning, Dijon mustard, honey, balsamic vinegar, and rosemary.
  2. Place the chicken in a crock pot and cover with the sauce.
  3. Cook on high approximately 4 hours (depends greatly on your crock pot).

Nutrition

  • Calories: 322
  • Fat: 20 grams
  • Carbs: 25 grams
  • Protein: 62 grams

 

3    2

BBQ Beef Brisket

Yields: 5 (1/2 lb. each) servings per recipe

  • 2 1/2 lbs. beef brisket, cut into 3 inch cubes
  • 2 beef bullion cubes
  • 3 cloves of garlic
  • 1 small yellow onion, quartered
  • 1/2 c. low sodium beef stock or broth
  • 12 oz. BBQ sauce
  1. In a blender or food processor, blend together the broth, onion, bullion cubes, and garlic cloves.
  2. Pour this mixture into the bottom of the crock pot.
  3. Add the beef brisket.
  4. Pour BBQ sauce over the brisket.
  5. Cover and cook on low for 6-7 hours.
  6. Remove the beef and shred.
  7. Add beef back into the sauce and allow to cook another 15 minutes, so the sauce can be absorbed.
  8. TIP: Sear the meat in a hot pan with olive oil before adding to the crock pot.
  9. Serve on rolls, in salad, or however you would like.

Nutrition

  • Calories: 757
  • Fat: 28 grams
  • Carbs: 27 grams
  • Protein: 54 grams

 

3    2

Chipotle BBQ Short Ribs

Yields: 4 lbs. - 8 (1/2 lb) servings per recipe

  • Chipotle BBQ sauce
  • 1 yellow onion
  • 4 lbs. beef short ribs
  1. Cut yellow onion into small chunks and place in the bottom of the crock pot.
  2. Mix in ⅓ cup of BBQ sauce with the onions.
  3. Add short ribs on top of the onions and cover with the remaining BBQ sauce.
  4. Cover and cook on low for approximately 7 hours.

Nutrition

  • Calories: 982
  • Fat: 74 grams
  • Carbs: 33 grams
  • Protein: 43 grams

 

Coconut Lime Chicken

Yields: 4 pieces of chicken - 1 piece per serving

  • 4 large chicken breasts
  • 14 oz. can coconut milk
  • 2-3 large limes, juiced
  • lime zest
  • ½ T. TLC House Seasoning (combo of sea salt, garlic, and pepper)
  • ½ T. ground coriander
  • 1 T. cilantro, chopped
  1. Add all ingredients except cilantro into the crock pot, and cook on high 4 hours (time may depend greatly on each individual crock pot).
  2. Garnish with fresh chopped cilantro and lime zest
  3. TO MAKE COCONUT LIME RICE
  4. Remove 2 cups of cooking liquid from the crock pot, and put through a fine mesh strainer to remove any lumps and bumps.
  5. To the crock pot liquid, add 2 cups of rice and cook like normal.
  6. Garnish with fresh chopped cilantro and lime zest.

Nutrition

  • Calories: 317
  • Fat: 9 grams
  • Carbs: 6 grams
  • Protein: 52 grams

 

3    2

Crockpot Asian Pork Chops

Yields: 4 servings per recipe - 1 chop per serving

  • 4 pork chops
  • 1 c. low sodium chicken stock
  • 3 T. ground ginger
  • 1 t. rice wine vinegar
  • 2 t. ground garlic
  • 2 T. hoisin
  • 1 T. chili garlic paste
  • 1 t. salt
  • 1 T. low sodium soy sauce
  • 2 T. chopped cilantro
  • 1 T. sesame seeds
  1. Combine all ingredients, except for the pork and cilantro, and mix well.
  2. Pour mixture into the bottom of the crock pot.
  3. Add pork chops. Flip the chops once during the cooking process.
  4. Cook on low for 6 hours.
  5. Garnish with chopped cilantro and sesame seeds.

Nutrition

  • Calories: 168
  • Fat: 7 grams
  • Carbs: 9 grams
  • Protein: 16 grams

 

3    2

Crockpot Beef and Broccoli

Yields: 1 lb. - 4 (1/4 lb.) servings per recipe

  • 1 lb. sirloin beef, sliced stir fry
  • 1 c. beef broth, low sodium
  • 1 cube beef bouillon
  • 1 ½ T. toasted sesame oil
  • ½ c. soy sauce
  • ¼ c. brown sugar, packed well
  • 2 T. cornstarch
  • 1 head of broccoli, cut into florets
  1. In the vessel of the crock pot add all ingredients except for the cornstarch and the broccoli.
  2. Cook the beef and sauce for 4 hours, on low, and then remove the beef, leaving the sauce inside the crock pot vessel.
  3. Whisk in the 2 T of cornstarch and slowly add back in the beef and add in the broccoli.
  4. Cover and cook for an additional 30-45 minutes until broccoli is done.

Nutrition

  • Calories: 301
  • Fat: 12 grams
  • Carbs: 20 grams
  • Protein: 28 grams

 

3 2

Crockpot Chicken Parmesan

Tiny Little Chef Crockpot Chicken Parmesan

Yields: 4 servings

  • 4 thin cut chicken breasts
  • 2 c. marinara sauce
  • 2 T. TLC Italian Seasoning
  • 1/3 c. chopped basil
  • 1/3 c. mozzarella cheese
  • 1/3 c. parmesan cheese
  1. Pour 1 c. of marinara into Crockpot.
  2. Place chicken over marinara in a single layer.
  3. Sprinkle Italian seasoning directly over the chicken.
  4. Pour remaining marinara over chicken.
  5. Cook on LOW for approximately 4 hours. (Depends greatly on your Crockpot)
  6. During the final hour, sprinkle the mozzarella and parmesan on top of chicken and re-cover.
  7. Serve over veggie or quinoa pasta and top with fresh basil.

Nutrition

  • Calories: 325
  • Fat: 13 grams
  • Carbs: 7 grams
  • Protein: 45 grams

 

2

Crockpot Pot Roast

Yields: 4 lbs - 8 (1/2 lb) servings per recipe

  • 3 lbs. bottom round roast
  • 1 1/2 c. low sodium beef stock
  • 2 packets home style gravy seasoning
  • 1 packet ranch dressing seasoning
  • 1 packet Italian dressing seasoning
  • 1 lb. new potatoes
  • 1 c. baby carrots
  1. Mix together the beef broth, and all seasoning packets.
  2. Pour about one inch into the bottom of your crock pot.
  3. Add roast to the crock pot, and drizzle with some broth mixture.
  4. Pour into the potatoes and carrots, and spread around evenly.
  5. Pour in remaining broth mixture.
  6. Cover crock pot, turn on low, and cook 8 hours, or until beef shreds apart.

Nutrition

  • Calories: 412
  • Fat: 10 grams
  • Carbs: 21 grams
  • Protein: 56 grams

 

2

Crockpot Spinach and Sausage Lasagna OR Veggie Lasagna

Yields: 6 servings per recipe

  • 1 package lasagna noodles
  • 2 jars of good quality marinara/pasta sauce
  • 24 oz. part-skim ricotta
  • 1 summer squash
  • 1 zucchini
  • 3 c. spinach
  • 3 c. mozzarella cheese
  • ½ c. freshly grated Parmesan
  1. Layer all the ingredients in the crock pot in the following order:
  2. Sauce, Pasta (Uncooked. Break the long pieces. It doesn’t have to look great :), ricotta, veggies, mozzarella, repeat.
  3. The final top layer should be noodles, sauce, and mozzarella.
  4. Cook on low for 6 hours. Turn of crock pot and allow to sit for 45 minutes in order for all the ingredients to come together.
  5. Serve and top with Parmesan. Enjoy!
  6. Simply swap out the veggies for cooked Italian sausage and raw spinach to make the other version!​​

Nutrition

  • Calories: 623
  • Fat: 20 grams
  • Carbs: 76 grams
  • Protein: 46 grams

 

3    2

Crockpot Black Bean Turkey Chili

Yields: 4 lbs - 8 (1/2 lb) servings per recipe

  • 1 lb. lean ground turkey meat (93/7)
  • 28 oz. can petite diced tomatoes
  • 4 oz. can diced green chiles
  • 15 oz can low sodium black beans, rinsed )optional)
  • 2 - 3 T. TLC Chili Seasoning (start with 2, and add for additional heat)
  1. Add all ingredients to slow cooker and cook on low for 6-8 hours.
  2. TIP: Cut up the turkey a bit before adding to slow cooker to help the cooking process.
  3. Garnish with sharp cheddar cheese, Greek yogurt (or sour cream), and freshly sliced jalapenos.

Nutrition

  • Calories: 424
  • Fat: 4 grams
  • Carbs: 36 grams
  • Protein: 32 grams

 

3 2

Italian Oregano Crockpot Chicken

Yields: 4 servings per recipe - 1 chicken breast per serving

  • 4 chicken breasts
  • 1/3 c. low sodium chicken broth
  • 3 T. cutter, cut into cubes
  • 2 T. lemon juice
  • 3 T. TLC Italian Seasoning
  • 2 t. dried oregano
  1. Whisk together the broth, oregano, lemon juice, and Italian seasoning.
  2. Pour in just enough to cover the bottom of the crock pot.
  3. Add chicken to the crock pot.
  4. Pour in the remainder of the liquid.
  5. Place the butter cubes on top of the chicken.
  6. Cook on low for approximately 6 hours, depending on the thickness and size of the chicken breasts.

Nutrition

  • Calories: 363
  • Fat: 15 grams
  • Carbs: 2 grams
  • Protein: 52 grams

 

Ginger Beef Soup

Yields: 4 servings per recipe - 1 cup per serving

  • 1 lb. stew meat
  • 32 oz. beef broth, low sodium
  • 2 c. frozen vegetables
  • 2 T. ground ginger
  • 1 T. oregano
  • 2 T. olive oil
  1. Heat saute pan to a medium heat with olive oil.
  2. Sear/Brown meat on each side, and place in crock pot when finished.
  3. Add the remaining ingredients to the crock pot.
  4. Cover and cook on low for 8 hours.

Nutrition

  • Calories: 340
  • Fat: 25 grams
  • Carbs: 6 grams
  • Protein: 22 grams

 

3 2

 

Lemon Herb Crockpot Chicken

Tiny Little Chef Lemon Herb Crockpot Chicken

Yields: 4 servings per recipe - 1 chicken breast per serving

  • 4 chicken breasts
  • 1 c. low sodium chicken stock
  • 2 lemons, halved (reserve juice)
  • juice of 2 lemons
  • 3 sprigs thyme
  • 2 sprigs of rosemary
  • 6 garlic gloves
  • 5 basil leaves
  • 2 bay leaves
  • 2 T. salt
  1. Pour chicken broth into the bottom of the crockpot.
  2. Add all ingredients except the chicken. Stir ingredients to make sure all flavors are incorporated.
  3. Add chicken breasts. Spoon some broth over the chicken.
  4. Add lemon halves.
  5. Squeeze in lemon juice and add garlic cloves.
  6. Cook on low for 6-8 hours, until cooked all the way through.
  7. Shred in the crock pot, with the liquid, using a handheld mixer.

Nutrition

  • Calories: 206
  • Fat: 4 grams
  • Carbs: 14 grams
  • Protein: 29 grams

 

2

Lemongrass Chicken Noodle Soup

Yields: 6 servings per recipe - 1 c. per serving

  • 2 c. dry pasta
  • 48 oz. chicken broth, low sodium
  • 2 chicken breasts, cut into cubes
  • 1 T. lemongrass taste
  • 1 t. garlic
  • salt and pepper to taste
  • 1 cube chicken bouillon
  • assorted veggies per preference
  1. In the crock pot, mix together the lemon paste, noodles, and veggies, making sure everything is coated evenly.
  2. Add broth and bouillon cube and stir well.
  3. Add chicken if it is raw and cook on high for 6 hours.
  4. If chicken is already is cooked, turn crock pot on high for 3 hours. Then add chicken and cook 1 more hour.

Nutrition

  • Calories: 272
  • Fat: 3 grams
  • Carbs: 25 grams
  • Protein: 25 grams

 

Lime Chile Beef

Yields: 5 lbs

  • 5 lbs. chuck roast
  • 28 oz. green chile enchilada sauce
  • 4 oz. diced green chisel
  • 2 ½ T. garlic
  • 2 T. dried cilantro
  • 1 ½ T. salt
  • 4 limes, juiced
  1. Cut chuck roast into 2 inch pieces and add to crock pot.
  2. Add all remaining ingredients and stir well.
  3. Set crock pot to high and let cook 6-8 hours. (All crock pots are different, so keep an eye on it.)
  4. Meat is done once you can shred easily.
  5. Serve alone, or as tacos or burritos.
  6. Top with sour cream, fresh cilantro, and a squeeze of lime juice.

Nutrition

  • Calories: 353
  • Fat: 21 grams
  • Carbs: 5 grams
  • Protein: 35 grams

 

2

Pulled Pork

Yields: 4 pounds

  • 4 lbs. pork shoulder
  • 2 shallots, sliced thin
  • 1 c. low sodium chicken broth
  • 1 T. garlic powder
  • 1 T. chili powder
  • 1 T. salt
  • ½ t. cumin
  • ½ t. cinnamon
  1. Cut the pork shoulder into large chunks and put into crock pot.
  2. Add all remaining ingredients, cover, and cook on high 8-10 hours until shreds easily.
  3. Remove from crock pot, shred, and add back into the crock pot so the juice may incorporate.
  4. Let warm through 10-20 minutes.

Nutrition

  • Calories: 289
  • Fat: 16 grams
  • Carbs: 1 grams
  • Protein: 27 grams

 

3    2

Red Chile Beef

Yields: 16 (1/4 lb.) servings per recipes

  • 4 lbs. beef chuck roast, cut into cubes
  • ¼ c. New Mexico chili powder (red)
  • 28 oz. red enchilada sauce
  • 2 T. adobo paste or sauce
  • 2 T. fresh lemon juice
  • salt and pepper to taste
  1. In a medium bowl combine chili powder, enchilada sauce (half) and lemon juice. Mix well.
  2. Add half to bottom of slow cooker.
  3. Cut meat into 3 inch cubes.
  4. Place in slow cooker on low and cook on high with additional sauce for roughly 6 hours, until meat shreds easily.
  5. Shred beef the beef in the crockpot, with the liquid, using a handheld mixer.
  6. Let heat through for 20 minutes or until beef absorbs a lot of the sauce.
  7. Great served with tortillas.
  8. TIP. Sear meat in a piping hot pan with olive oil before putting in the crock pot for better flavor!

Nutrition

  • Calories: 37
  • Fat: 2 grams
  • Carbs: 4 grams
  • Protein: 1 grams

 

Spicy Buffalo Chicken Bites

***CUSTOMER FAVORITE***

Yields: 16 servings per recipe- 1/2 lb. chicken per servings

  • 4 chicken breasts
  • 1/2 c. plain yogurt (kind of gives the sour cream effect!)
  • 1/3 c. blue cheese crumbles
  • 2 packet ranch dressing mix
  • 1/2 c. Frank’s Red Hot (adjust to your desired spice level and consistency)
  1. Add all ingredients to the crock pot and cook on low for 8 hours.
  2. Uncover crock pot and use a handheld mixer to shred the chicken in it's sauce.
  3. TIP: Serve on Hawaiian Rolls with some freshly sliced jalapeños and cheddar cheese.

Nutrition

  • Calories: 110
  • Fat: 5 grams
  • Carbs: 1 grams
  • Protein: 15 grams

 

Spicy Chipotle Crockpot Chicken

Yields: 4 servings per recipe - 1-2 pieces of chicken

  • 3 lbs. chicken drumsticks
  • 7 oz. can chipotles in adobo (use half a can for less heat)
  • 3 T. lime juice
  • 1 T. TLC House Seasoning (combo of sea salt, garlic, and pepper)
  • ½ c. low sodium chicken broth
  • ¼ c. brown sugar
  1. Add all ingredients to the crock pot, and cook on low approximately 6 hours (time may depend greatly on each individual crock pot).

Nutrition

  • Calories: 234
  • Fat: 7 grams
  • Carbs: 17 grams
  • Protein: 24 grams