FIT-CLUB Healthy Slow Cooker recipes.
Slow cooked chicken...........
Possibly THE ONLY good thing about the seasonal coldness, is the smell and taste of a slow cooked dish and smell when you come back in from the cold....
Pure Lush man..........
I am going to put some healthy slow cooker recipes on this week and put a chapter on www.flatsnoutboxing.co.uk
Think about what you could do with a batch of prepared, shredded, delicious white meat chicken on hand! We know that many of our meals tend to side step protein-rich meat, poultry, and fish simply because whipping together a veggie stir fry or a big salad is easier than rinsing, seasoning, and cooking meat. But this Everything Chicken is made simply, by slow cooking chicken with olive oil, salt, pepper, garlic, and broth, and yields a supply of chicken that is versatile enough to add to salads and stir fry dishes, or to mix into tacos, soups, stews, or pastas.
Chicken dishes are a staple in the United States, and with good reason. Chicken is an inexpensive source of lean protein, and readily available. Having a pre-made batch of chicken in your kitchen is sure to make many of your recipes infinitely easier, especially on weeknights. We like to mix chicken with pesto sauce, and spread on bruschetta or use atop pasta. Homemade chicken soup, whether the traditional variety, or a variation like Tortilla Soup, is so much quicker with premade chicken on hand.
Dinnertime isn’t the only time of day when you need some backup in the kitchen. At lunch, whip this chicken into a chicken salad and make some satisfying sandwiches for the whole family. Add to salads or allow your family to assemble tacos or burrito bowls. Once you make a batch of this Everything Chicken, you’ll never go without it on hand again.
Slow Cooker Everything Chicken
Yields: 10 servings | Serving Size: 1/10 of recipe | Calories: 224 | Previous Points: 5 | Points Plus: 5 | Total Fat: 10 g | Saturated Fat: 2 g | Trans Fat: 0 g | Cholesterol: 87 mg | Sodium: 155 mg | Carbohydrates: 2 g | Dietary Fiber: 0 g | Sugars: 0 g | Protein: 29 g |
3 pounds boneless, skinless chicken breasts 1/4 cup extra-virgin olive oil 1- 2 tablespoons chopped garlic 1 1/2 teaspoons salt 1 teaspoon pepper 1/2 cup low-sodium vegetable or chicken broth
Place chicken in slow cooker. Drizzle with olive oil being sure to coat all sides. Add garlic, sea salt, and pepper. Pour broth around the outside of the chicken. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until chicken reaches an internal temperature of 170 degrees.
When the chicken is tender and cooked through, remove it from the slow cooker and slice or shred with a fork. Serve in tacos, soup or chili, with your favorite gravy & mashed potatoes, cook it into a chicken casserole, or top it with teriyaki sauce and serve it over brown rice for a Asian twist. Enjoy!
When the chicken is tender and cooked through, remove it from the slow cooker and slice or shred with a fork. Serve in tacos, soup or chili, with your favorite gravy & mashed potatoes, cook it into a chicken casserole, or top it with teriyaki sauce and serve it over brown rice for a Asian twist. Enjoy ;o))
Chile-Roasted Chicken and Sweet Potatoes with Cilantro Rice
Combine the cilantro, scallions, garlic, 2 tablespoons of lime juice, jalapeño, and the remaining 1/4 teaspoon of salt in a food processor or blender. Blend until a smooth paste is formed. Heat the remaining 1 tablespoon of oil in a saucepan over medium heat. Once hot, add the rice and cook, stirring frequently, for about 1 minute. Add the cilantro purée and continue to cook for an additional 1 minute. Add the chicken broth, bring to a boil, then reduce the heat to a low simmer and cook, covered, until the rice is tender and no extra liquid remains, about 20 minutes.
In a small bowl, combine the sour cream with the remaining 2 tablespoons of fresh lime juice until well mixed. When the rice is cooked and the chicken and vegetables are finished roasting, chop the chicken into bite sized pieces. Divide the cilantro rice evenly between 4 bowls, along with equal amounts of chicken and roasted vegetables. Top each bowl with a dollop of lime-sour cream.
To make the curry:
- Heat the oil in a pan, and sauté the onions, garlic, and fresh ginger for seven minutes.
- Transfer the onion mix to a slow cooker, and add remaining ingredients except for the spinach.
- Heat on low for six hours (or on high for four hours).
- Before serving, stir in the spinach, and heat for five more minutes.
To make the rice:
- Add the rice, coconut milk, water, and salt to a saucepan. Heat on high, bringing to a boil, and then cover, reduce heat to low, and simmer for 40 minutes. Turn off the heat, and allow the curry to sit covered for 10 minutes. Serve along with rice.
- Whisk together oil, vinegar, and salt.
- Drizzle mixture over kale, carrot, and cucumber and toss to coat.