Safe Crock Pot/Slow Cooker Recipes Wanted

[Katie535]

With the fall weather coming, I am wanting to get out my crock pot to make some easy comfort meals that I can easily eat for a few nights after long days at work. Any ideas that are friendly for HFI’ers? I’d love any homemade soup recipes or meals that can simmer and are nice to reheat through the week :-)

[tummyache]

CROCKPOT CREAM CHEESE CHICKEN
MAKES : about 2 cups
SERVE OVER: Cooked Rice or Noodles

• 3 - 4 lb chicken breast
• 2 Tbsp Italian seasoning*
• 1/4 tsp black pepper
• 1 tsp kosher salt (if you only have table salt, use about 1/4 teaspoon) optional
• 1 thawed block of cream cheese** [to add later]

• 2 Tbsp butter, DF margarine, or olive oil
• 16 oz sliced mushrooms


INSTRUCTIONS:

1. Put everything except for the cream cheese into the crockpot. Cook on LOW for 6 hours, or until the chicken is cooked through.
2. Just as chicken nears completion prepare mushrooms: Put 2 Tbsp salted butter in a large skillet. Brown 16 oz sliced mushrooms for a VERY LONG time on medium heat. (longer than you think --- a good 20 minutes or so, you want them to shrink in half and get nice and brown.
Add a few twists of ground pepper.
3. Meanwhile, remove cooked chicken from crockpot to either shred or cube, as you prefer. Return prepared chicken to crockpot.
4. Mix in the block of cream cheese; then add cooked mushrooms along with their pan juices, blending together.
5. Switch the crock to HIGH and cook for another 30 minutes, or until the cream cheese is fully melted.
6. Serve over Rice or Gluten Free Noodles.
NOTES:
* I prefer to use: Marzetti’s Simply Dressed Vinaigrette Lemon, and even add 1 Tbsp extra fresh lemon juice when I mix in the cream cheese + mushrooms.

** I am dairy-free, so use Tofutti Soy Cream Cheese -- Silk brand also makes a good one, if you can tolerate pea protein.

[tummyache]

Gosh, am I the only one who cooks with a slow cooker/crockpot? Here is another modified recipes --I have tons of them. What a life saver! Put it on in the AM along with my Japanese rice cooker with fuzzy memory that keeps rice for 12 hours..go about the day, and come home to a meal all ready. It's like having your own personal maid.

SLOW COOKER MOMs MEAT BALLS
Stephanie O'Dea [e-mail]

• 1/4 cup chopped Italian Parsley
• 1.5 lb lean ground beef
• 4 slices smoked bacon, diced (raw; don't cook it)*
• 1/4 cup grated Parmesan cheese [omit if dairy free]
• 1/4 cup Panko-style breadcrumbs (I used GF Bread Crumbs)
• 2 eggs
• 2 Tbsp dried minced onion flakes**
• 1 Tbsp garlic powder**
• 1/2 tsp kosher or sea salt
• 1/2 tsp ground black pepper

Gravy:
• 1 cup rice flour
• 2 cups chicken or beef broth
• seasonings of choice
• 1 (6-oz) can tomato paste**


NOTES: *= safe No sugar HFI bacon **= I omit these items

INSTRUCTIONS:
1. Use a 6-quart slow cooker. Spray the inside of your cooker with cooking spray, or rub it down with a bit of olive oil (don't go crazy, just a little glisten) and set aside.
2. In a good-sized mixing bowl, combine the chopped parsley, ground beef, and diced bacon.
3. Add in Parmesan cheese *, breadcrumbs, eggs, and the dried spices.
4. Combine well--- I'd use your hands (remove rings, wash appropriately).
5. After the meat is mixed, line a cookie sheet with parchment paper or non-stick foil.
Pour 1 cup of rice flour into a shallow dish (pie pan works great).
6. Roll meat into golfball-sized balls and then lightly dust each meat ball with flour before placing onto the lined cookie sheet.
7. When all the meat is gone, put the whole cookie sheet into the freezer for 1 hour, or until completely frozen.
8. It's okay to freeze overnight, if you'd like to break this into two days (put in sealed dish/Tupperware if freezing for longer).
9. Once your meatballs are frozen, place them one-by-one (this means don't dump!) into your lightly greased slow cooker.
10. Its okay to stagger-stack them. In a small mixing bowl, whisk together the broth and tomato paste to create a gravy.
11. Pour this evenly over the meatballs.
12. Cover, and cook on LOW = 5 hours, or until the meatballs have browned and are fully cooked.
13. Serve alongside pasta or rice, or all on their own. These are filling!

[Katie535]

Thank you Tummyache! I’ll take any safe recipes you’ve got :-) I’m going to make these two this week 😊

[rysmom14]

the cream cheese chicken sounds so good!