crock-pot Archives - Taste and Review

Keto Crack Salsa Chicken

December 14, 2018/2 Comments/in Dinner, Low Carb, Lunch /by Cherie DeBrule

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Keto Crack Salsa Chicken

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Author: Cherie | Taste & Review
Prep Time: 10 min
Cook Time: 360 min
Total Time: 370 min

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Ingredients

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3 pounds boneless skinless chicken breast
1/2 Cup chicken broth
1/2 cup salsa
1 Tablespoon dried parsley
1 teaspoon dried dill
1 teaspoon minced garlic
1 teaspoon minced onion
1/4 teaspoon pepper
2 x (1 ounce) packets dry ranch seasoning
2 x (8 ounce) package cream cheese, cut into smaller chunks
1 cup Colby Jack Cheese
10 slices bacon, ( 1 package) cooked crispy and crumbled

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Instructions

Pour the chicken broth on the bottom of the slow cooker. Add the salsa, dried parsley, dried dill, minced onion, pepper, and two packets of dry ranch seasoning. Stir till well combined.

Next place the chicken breasts on the bottom of a slow cooker. Add two packages of cream cheese that are cut into small chunks on top of the chicken breasts.

Cook on low for 6-8 hours or high for 4 hours.

Take the chicken out and shred the cooked chicken with a fork on a cutting board. Add the shredded chicken back in the slow cooker. Then add the Colby Jack Cheese and bacon crumbles on top.

Serve after the cheese has melted on it.

Notes

For a strict Keto diet don’t use the dry ranch seasoning packets as they contain maltodextrin. Garnish this dish with green onions if desired. Serve it with cloud bread, lettuce wraps, low carb wraps, coleslaw, riced cauliflower, zucchini noodles, or eat it as is.

Nutrition

Serving Size: 8
Calories: 992
Sugar: .3 g
Sodium: 758 mg
Fat: 33.1 g
Saturated Fat: 13.4 g
Carbohydrates: 1.3 g
Fiber: .2 g
Protein: 161.4 g

Slow Cooker Orange Stir Fry

November 29, 2018/0 Comments/in Dinner /by Cherie DeBrule

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Slow Cooker Orange Stir Fry

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Author: Cherie | Taste & Review
Prep Time: 15 min
Cook Time: 3 hours
Total Time: 195 minutes

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Ingredients

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16 Oz package broccoli stir fry blend (broccoli, carrots, onion, red peppers, celery, water chestnuts & mushrooms)

2 tablespoons tapioca flour

1 pound skinless, boneless chicken breast halves, cut into 1– inch pieces

¾ cup chicken broth

½ cup low-sugar orange marmalade

2 tablespoons teriyaki sauce

2 tablespoons coconut aminos

1 tablespoon swerve brown sugar replacement

1 teaspoon dry mustard

½ teaspoon ground ginger

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Instructions

In a 3 ½ or 4-quart slow cooker place frozen vegetables. Sprinkle tapioca flour over the vegetables and stir. Place the chicken pieces on top of the vegetable mixture.

To make the orange sauce combine in a small bowl, chicken broth, low-sugar orange marmalade, teriyaki sauce, coconut aminos, swerve brown sugar replacement, dry mustard, and ginger. Use a fork and stir it till it is well combined. Pour sauce over chicken pieces.

Cover and cook on low heat for 4 to 5 hours or on high heat setting for 2 to 2 ½ hours.

Notes

Garnish with cashews, green onions, and orange slices if desired.

Nutrition

Serving Size: 4
Calories: 368
Sugar: 17g
Sodium: 573mg
Fat: 4.6g
Saturated Fat: 1.6g
Carbohydrates: 47.8g
Fiber: 3.1g
Protein: 28.3g

Slow Cooker Breakfast Tator Tot Casserole

Slow Cooker Breakfast Tater Tot Casserole

June 7, 2018/0 Comments/in Breakfast, Hotdish /by Cherie DeBrule

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Slow Cooker Breakfast Tater Tot Casserole

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Author: Bryon | Taste & Review
Prep Time: 20
Total Time: 180

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Ingredients

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1/2 lb thick-cut bacon, chopped
1 yellow onion, diced
1 red bell pepper, seeded and diced
1 green bell pepper, seeded and diced
1 bunch green onions, diced
2 garlic cloves, minced
2 1/2 cups shredded cheddar cheese
1 (7 ounces) precooked sausage links, chopped
1 (32 ounces) package frozen tater tots
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
1/4 teaspoon salt
1 cup cauliflower, riced
1 (10 1.2 Oz) can cream of mushroom soup

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Instructions

Turn on the slow cooker to high.
On a cutting board cut the bacon and sausage. The meat should be cut in chunks not in crumbles. Add both the sausage and bacon to a large frying pan over medium heat. Cook until crispy. Transfer the cooked bacon and sausage to the slow cooker. Reserve the grease in the frying pan.
Go back to the cutting board and chop up the yellow onion, red bell pepper, green bell pepper, garlic, and green onion. Then use a box grater to rice the cauliflower into the size of rice. Rice enough cauliflower to make 1 cup, leaving any large tough stems behind. Add the chopped vegetables to the frying pan that has the grease from the meat in the pan. Cook until the onions turn translucent and the vegetables have cooked through, about 10 minutes. Place the cooked vegetables, shredded cheese, salt, black pepper, garlic powder, cream of mushroom soup to the slow cooker. Stir till well combined.
While the crock pot is starting to heat up the other ingredients you can fry up the tater tots. Place the tater tots in the frying pan for 5 minutes and then turn them over and fry for another 5 minutes or until crispy. Transfer the crispy tater tots to the slow cooker, reserving some tater tots to be placed on top. Slowly stir all the ingredients together in the slow cooker and then place the rest of the tater tots on top.
Cover and cook on high for 2-3 hours

Nutrition

Serving Size: 8
Calories: 493
Sugar: 3
Sodium: 1405
Fat: 30
Saturated Fat: 13
Unsaturated Fat: 14
Trans Fat: 0
Carbohydrates: 37
Protein: 20
Cholesterol: 63

Slow Cooker Italian Meatball Soup

May 14, 2018/1 Comment/in Soup /by Cherie DeBrule

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Slow Cooker Italian Meatball Soup

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Author: Bryon | Taste & Review
Prep Time: 25
Cook Time: 240
Total Time: 4 hours 25 minutes

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Ingredients

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Ingredients To Make The Pork Meatballs

2 pounds ground pork
2/3 cup minced fresh parsley
4 cloves garlic, minced
2 teaspoons onion powder
1 teaspoon ground cumin
1 tablespoon salt
1 teaspoon black pepper
1 teaspoon red pepper flakes
¼ cup warm water
2 teaspoons cream of tartar
1 teaspoon baking soda

Ingredients To Make The Soup

1 tablespoon extra-virgin olive oil
1 medium yellow onion
1 yellow bell pepper, diced
1 (6 oz) can tomato paste
½ teaspoon dried oregano
½ teaspoon basil
½ teaspoon dried parsley
¼ teaspoon salt
½ teaspoon garlic powder
½ teaspoon onion power
1/8 teaspoon red pepper flakes
1 (28 oz) can fire-roasted diced tomatoes
1 (32 oz) carton organic chicken broth
1 bunch swiss chard, stemmed and leaves cut into 1 inch stips
1/4 cup fresh basil leaves, minced

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Instructions

To Make The Pork Meatballs

Preheat the oven to 425°F. Take 2 rimmed baking sheets and line them with parchment paper.
In a large bowl, combine the ground pork, parsley, garlic, onion powder, cumin, salt, black pepper, and red pepper flakes. Use your hands to mix the ingredients. In a small bowl, mix together with a fork the warm water, cream of tartar, and baking soda. Then add the water mixture to the meatball mixture. Use your hands again to mix the ingredients together till it is well combined.
Use a 1 inch cookie dough scoop to make the meatballs uniform and place onto the lined baking sheets.
Bake for 20 minutes. Rotate the pans halfway through the baking time. Meatballs should be browned and cooked through. Set aside and let it cool.

To Make The Soup

While the meatballs are cooking in the oven you can start to prepare the soup.
In a large sauce pan add the olive oil, onions, and yellow pepper. Sautee until the onions are soft and transparent. Then add the onions and yellow pepper to the slow cooker.
Add the rest of the soup ingredients to the slow cooker including the pork meatballs.
Gently stir to combine, turn temperature to high and let it cook for approximately 4 hours.

Nutrition

Serving Size: 10
Calories: 334
Sugar: 4
Sodium: 1314
Fat: 21
Saturated Fat: 7
Unsaturated Fat: 11
Trans Fat: 0
Carbohydrates: 11
Protein: 27
Cholesterol: 85

Slow Cooker Coconut Chicken Cabbage Soup

May 3, 2018/1 Comment/in Soup /by Cherie DeBrule

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Slow Cooker Coconut Chicken Cabbage Soup

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Author: Cherie | Taste & Review
Prep Time: 10
Cook Time: 240
Total Time: 4 hours 10 minutes

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Ingredients

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1 ½ lbs boneless, skinless chicken breasts
1 tablespoon ghee
1 medium onion, diced
1 medium bell pepper, diced
1 small jalapeno, seeds and membranes removed, finely diced
2 celery stalks, chopped
2 carrots, shredded
1 cup cabbage, chopped
6 cloves garlic, minced
2 ½ teaspoon ground cumin
2 teaspoons chili powder
1 teaspoon dried oregano
1 teaspoon Himalayan salt
¼ teaspoon black pepper
1 (14 oz) full fat coconut milk
2 (32 oz) organic chicken broth
½ lime, juiced
½ cup fresh cilantro, chopped

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Instructions

On a cutting board cut the onion, bell pepper, jalapeno, garlic, celery, cilantro, and cabbage. Shred the two carrots.
In a large saucepan over medium heat add 1 tablespoon of ghee and saute the onion, bell pepper, garlic, and jalapeno.
Place the chicken breast on the bottom of the slow cooker. Add the sautéed vegetables, celery, cabbage, cilantro, ground cumin, chili powder, dried oregano, Himalayan salt, black pepper, and organic chicken broth. Stir till the liquid is mixed with the vegetables.
Cover on high for 3-4 hours or low for 8 hours.
Remove chicken to a large mixing bowl or cutting board, shred it and return the slow cooker.
Add full fat coconut milk, lime juice and fresh chopped cilantro. Stir to combine. Cook for another 10 minutes. Taste and season with additional salt and pepper as desired.

Nutrition

Serving Size: 12
Calories: 197
Sugar: 2
Sodium: 614
Fat: 10
Saturated Fat: 8
Unsaturated Fat: 2
Trans Fat: 0
Carbohydrates: 6
Protein: 21
Cholesterol: 51

Crockpot Creamy Chipped Beef Dip

April 2, 2018/2 Comments/in Appetizers, Dip /by Cherie DeBrule

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Crockpot Creamy Chipped Beef Dip

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Author: Bryon | Taste & Review
Prep Time: 10
Cook Time: 180
Total Time: 190

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Ingredients

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1 (8 ounces) package cream cheese, softened
1 cup sour cream
5 ounces dried beef, rinsed and finely chopped
½ green bell pepper, diced
4 ounces (1 can) mild green chiles diced
2 green onions, chopped
½ tablespoon squeeze garlic

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Instructions

Rinse the dried beef and drain.
Then on a cutting board chop up the dried beef, half of a green pepper, and 2 green onions.
Add all the ingredients to a small crockpot.
Cover and cook on low for 3 hours, stirring occasionally.

Notes

Serve with crackers,tortilla chips, or vegetables for dipping.
Make sure you rinse the chipped beef before chopping it’s the difference between delicious and super salty.

Nutrition

Serving Size: 12
Calories: 154
Sugar: 2
Sodium: 346
Fat: 13
Saturated Fat: 7
Unsaturated Fat: 5
Trans Fat: 0
Carbohydrates: 3
Protein: 6
Cholesterol: 36

Buffalo Chicken Dip Crock Pot

February 5, 2018/1 Comment/in Appetizers, Dip, Low Carb /by Cherie DeBrule

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Buffalo Chicken Dip Crock Pot

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Author: Cherie | Taste & Review
Prep Time: 10
Cook Time: 120
Total Time: 130

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Ingredients

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2 (8 ounce) cream cheese, softened
¾ Franks buffalo sauce
1 cup buttermilk
1 cup mayonnaise
1 packet Hidden Valley ranch salad dressing
3 (10 ounce) can chunk chicken breast, drained
1 cup shredded cheddar cheese
1 cup blue cheese
3 green onions, chopped (garnish on top)

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Instructions

In a frying pan add the cream cheese, Franks buffalo sauce, buttermilk, mayo, cheddar cheese, Hidden Valley ranch salad dressing packet on medium heat till well combined. Then add the chunk chicken breast and cook until heated through.
Transfer the buffalo chicken dip to the crock pot. Cover and cook on low for 2 hours, stirring occasionally.
Add ½ cup of the blue cheese and stir in the mixture. Take the rest of the blue cheese and sprinkle on top for garnish. Add the chopped green onions for garnish as well.

Notes

Serve with tortilla chips.

Nutrition

Serving Size: 16
Calories: 362
Sugar: 2
Sodium: 435
Fat: 29
Saturated Fat: 11
Unsaturated Fat: 15
Trans Fat: 0
Carbohydrates: 3
Protein: 23
Cholesterol: 99

Slow Cooker Sausage Chili

January 2, 2018/2 Comments/in Soup /by Cherie DeBrule

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Slow Cooker Sausage Chili

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Author: Troy | Taste & Review
Prep Time: 15
Cook Time: 300
Total Time: 5 hours 15 minutes

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Ingredients

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2 pounds Jimmy Dean pork sausage regular
1 can pinto beans (16 Oz), rinsed and drained
1 can kidney beans( 16 Oz), rinsed and drained
1 can black beans (15 Oz), rinsed and drained
1 can (10 Oz) diced tomatoes & green chilies
1 can (15.25 Oz ) whole kernel sweet corn
1 can (14.5 Oz) stewed tomatoes
1 can (15 Oz) tomato sauce
1 packet (.7 Oz) Italian salad dressing & recipe mix
1 packet (1.25 Oz) taco seasoning mix
1 Poblano pepper, chopped
1 Onion, chopped

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Instructions

In a large sauce pan over medium heat cook the chopped onions, chopped poblano pepper, and sausage for 8-10 minutes or until sausage is thoroughly cooked. Breaking the meat as you cook it into crumbles and stirring often. Drain the grease and transfer meat mixture to a 6-qt. crock pot. Place the rest of the ingredients into the crock pot and stir. Cook the chili covered on low for 4-5 hours.

Notes

Serve with tortilla chips or Fritos. Garnish with cheddar cheese and sour cream.

Nutrition

Serving Size: 10
Calories: 373
Sugar: 6
Sodium: 1121
Fat: 25
Saturated Fat: 8
Unsaturated Fat: 15
Trans Fat: 0
Carbohydrates: 20
Protein: 18
Cholesterol: 65

Crock Pot Pepperoni Pizza Dip

November 20, 2017/3 Comments/in Appetizers, Dip /by Cherie DeBrule

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Crock Pot Pepperoni Pizza Dip

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Author: Cherie | Taste & Review
Prep Time: 5
Cook Time: 120
Total Time: 125

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Ingredients

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2.25 (1 can) sliced olives
2 (14 oz) pizza sauce
1 red pepper
1 orange pepper
1 medium-size onion
2 (8 oz)plain cream cheese
8 oz (1 bag) mozzarella shredded cheee
1/4 cup sharp cheddar shredded cheese
1 cup three pepper shredded cheese
5 ounces pepperoni minis (1 bag)

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Instructions

On a cutting board chop up the red pepper, orange pepper, and onion. Then add to the crock pot with the rest of the ingredients, except save some mozzarella cheese and pepperoni minis that will be used later to garnish on top. Cook on high for about 1 hour then turn on low once the sauce is all melted or bubbling. Take the remaining mozzarella and pepperoni and sprinkle on top of sauce. Keep on low to keep warm.

Notes

Serve with pita chips.

Nutrition

Serving Size: 12
Calories: 339
Sugar: 3
Sodium: 638
Fat: 27
Saturated Fat: 14
Unsaturated Fat: 9
Trans Fat: 0
Carbohydrates: 10
Protein: 14
Cholesterol: 83

Crockpot Cuban Sandwich

October 30, 2017/2 Comments/in Dinner, Lunch /by Cherie DeBrule

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Crockpot Cuban Sandwich

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Author: Joe | Taste & Review
Prep Time: 20
Cook Time: 360
Total Time: 380

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Ingredients

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3 lbs boneless pork shoulder
2 tablespoons extra-virgin olive oil
4 cloves garlic, minced
1 tablespoon salt
2 teaspoon ground cumin
2 teaspoon dried oregano
1 teaspoon ground black pepper
1/4 teaspoon crushed red pepper
2 tablespoons lime juice
2 tablespoons orange juice
4 x 12″ submarine roll
1 lb swiss slices
1 lb ham deli sliced
2 cups dill pickle chips
2 red onions
4 tablespoons yellow mustard

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Instructions

In a small mixing bowl combine the olive oil, cumin, salt, oregano, black pepper, red pepper, lime juice, orange juice, and minced garlic. Then with a knife make slits in the pork and rub it with the olive oil mixture enough to coat it and place into the crockpot. Pour the rest of the olive oil into the crockpot. Cover the crockpot and cook on low for 6 hours. Flip once half-way through it.
Take out the pork and set on a cutting board. Let it cook for a few minutes. Shred the pork into chunks using two forks.
Slice the submarine bread in half and spread both halves with yellow mustard. Take one half and place the swiss cheese slices on it and purple onions. Take the other half and put the deli sliced ham and then layer it with the pulled pork, pickles, and drizzle a dash of liquid from the crockpot.
Cut the sandwich as you desire and serve.

Nutrition

Serving Size: 8
Calories: 947
Sugar: 4
Sodium: 2617
Fat: 50
Saturated Fat: 21
Unsaturated Fat: 26
Trans Fat: 0
Carbohydrates: 44
Protein: 77
Cholesterol: 246

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