Whether you just got a crock pot or have that old one laying around, it’s time to put it to good use! Check out these recipes that will bring new life to your love for cooking.
Lemony Chicken and Orzo Soup
Total Time: 8:40
Yield: 4 servings (cost per serving of $2.44)
- 1 bone-in chicken breast
- 4 carrots
- 1 medium onion
- 1 lemon
- 4 sprig fresh dill
- 4 sprig fresh parsley
- 4 c. low-sodium chicken broth
- 2 stalk celery
- ¾ c. orzo
- 8 oz. snap peas
- Place the chicken, carrots, onion, and lemon in a 5- to 6-quart slow cooker. Using kitchen twine, tie the dill and parsley together and nestle it among the chicken and vegetables. Add the broth and 2 cups water, cover, and cook until the chicken is cooked through and easily shreds, 7 to 8 hours on low or 4 to 5 hours on high.
- Thirty minutes before serving, transfer the chicken to a bowl and the carrots and onion to a cutting board. Discard the lemon and herbs. Strain the liquid (if desired) and return to the slow cooker.
- Cut the celery into 1/4-inch pieces and add it to the slow cooker along with the orzo. Cover and cook on high until the orzo is tender, 20 to 25 minutes.
- Meanwhile, cut the carrots into rounds and cut the onion into 1/4-inch pieces. Shred the chicken into large pieces, discarding the bones.
- Just before serving, return the chicken, carrots, and onion to the slow cooker along with the snap peas and cook for 3 minutes. Serve with extra dill, if desired.
Slow Cooker Zucchini Lasagna
- 15 oz part-skim ricotta
- 1 large egg
- ¼ cup freshly grated Parmesan cheese
- 1 cup spinach, chopped
- Salt and pepper
- 4 cups homemade tomato sauce* or your favorite sauce
- 4 medium zucchini, sliced ⅛” thick. (UPDATE: Since some readers are saying that this lasagna become a little soupy I made this lasagna again but this time I grilled the zucchini slices before I put on the slow cooker. It helped to draw out some moisture!
- 16 oz part-skim mozzarella cheese, shredded
- 2 tbsp parsley, chopped
- In a medium bowl mix ricotta cheese, egg, Parmesan cheese, spinach. Stir well and set it aside.
- Lightly coat the inside of the slow cooker with cooking spray.
- Ladle about 1 cup of homemade tomato sauce on the bottom of the slow cooker and spread it well.
- Layer 5 or 6 zucchini slices to cover.
- Place some of the ricotta cheese mixture and top with the mozzarella cheese.
- Repeat the layers until all your ingredients are all used up.
- Top the lasagna with mozzarella and Parmesan cheese.
- Cover and cook on high for 3-1/2 to 4 hours.
- Turn off the slow cooker and let stand for about 1 hours. (UPDATE: Since some readers said the lasagna became a little soupy, I made it again and I let it stand for about 3 HOURS before serving. I found it was great because the liquid absorbed much more – Please, do not forget this step).
- Before serving top with fresh parsley
Slow Cooker Buffalo Chicken Stuffed Sweet Potato
- ½ lb. boneless skinless chicken breast
- ½ lb. boneless skinless chicken thighs
- ⅓ cup hot pepper sauce (such as Frank’s Red Hot or Sriracha-not Whole30 compliant)
- 2 Tbsp. ghee (may sub coconut oil OR butter (not whole30 compliant) )
- 1 Tbsp. coconut aminos
- ½ tsp. garlic powder
- ¼ tsp. cayenne (optional – adds more heat)
- 4 small baked sweet potatoes (about 7 oz. each uncooked)
- Homemade Ranch Dressing (optional)
- Place chicken in a slow cooker set on low.
- In a small saucepan on medium-high heat, combine the hot sauce, ghee, coconut aminos, garlic powder and optional cayenne. Stir together and heat until ghee is melted.
- Pour sauce into slow cooker.
- Cook for 4-6 hour on low or until chicken is tender.
- Remove chicken from slow cooker and shred with two forks. Return shredded chicken to slow cooker and toss with sauce.
- Turn slow cooker to warm (or remain on low) until ready to serve.
- Serve chicken in baked sweet potatoes and drizzle with ranch if desired.