healthy crockpot recipe

Crock pot pepper steak is an easy homemade version of the classic Chinese American dish. Bell peppers and tender beef in a rich, thick sauce made with ginger, soy sauce and honey.

Crock Pot Pepper Steak

sirloin

garlic powder

salt

black pepper

canola oil (grapeseed oil,

onion

¼ cup (plus 2 tablespoons water, divided)

green bell peppers

red, yellow, or orange bell peppers

tomatoes

soy sauce (plus additional to taste)

Worcestershire sauce

honey

ginger

red pepper flakes (plus additional to taste)

cornstarch (divided)

Prepared brown rice (quinoa

Place the beef in a bowl and sprinkle with the garlic powder, salt, and black pepper. Toss to coat.

Heat the oil in a large skillet over medium high. Add the beef and cook on all sides until the beef is lightly browned, about 5 minutes (no need to cook it all the way through). Transfer the beef and any cooking juices to a 6-quart slow cooker.

To the skillet where you were just cooking the beef, add the onions. Increase the heat to high. Carefully pour in 1/4 cup water, stirring to scrape up any browned bits stuck on the pan. Sauté until the onions begin to soften and lightly brown and the liquid has cooked off, about 3 minutes, then transfer the onions to the slow cooker with the beef.

To the slow cooker, add the green and red bell peppers (see recipe note) and tomatoes. In a small bowl or a large liquid measuring cup, whisk together the soy sauce, Worcestershire sauce, honey, ginger, red pepper flakes, and 3 tablespoons cornstarch. Pour into the slow cooker.

Cover and cook on LOW for 6 to 7 hours, until the beef is tender (you can also make this recipe on HIGH, cooking it for 3 to 4 hours, though I find the beef comes out more tender on low heat).

In a small bowl, whisk together the remaining 2 tablespoons cornstarch with the remaining 2 tablespoons water to make a slurry. Stir the slurry into the slow cooker. Turn the slow cooker to HIGH and let cook, uncovered, for 10 minutes to further thicken. The pepper beef will still be saucy, but it should resemble a thick, rich gravy. Stir once more. Taste and add additional salt, soy sauce, and/or red pepper flakes to taste. Serve hot with prepared brown rice and a sprinkle of green onion.

Creamy Crockpot Potato Soup recipe. Healthy potato soup in the slow cooker! Creamy and loaded, this simple potato soup tastes decadent but is good for you.

Crockpot Potato Soup

unsalted butter*

carrots

potatoes

Italian seasoning

cayenne pepper

chicken broth

(12-ounce) can 2% evaporated milk

cornstarch

cheddar cheese (plus additional for serving)

Greek yogurt (plus additional for serving)

bacon

chives

Sauté

Lightly coat a 6-quart or larger slow cooker with nonstick spray. In a large skillet, melt the butter over medium heat. Add the onion and sauté until softened, about 6 to 8 minutes, stirring frequently and adjusting the heat so that the onion does not crisp or turn dark brown. Add to the slow cooker.

Cook

To the slow cooker, add the carrots, potatoes, Italian seasoning, salt, cayenne, and 3 cups chicken broth. Stir to combine. Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours, until the potatoes and carrots are completely tender.

Whisk

While the vegetables cook, in a medium bowl, whisk together the evaporated milk and cornstarch until no lumps remain. During the last 30 minutes of cooking, add the cornstarch/milk mixture. Continue cooking for 30 additional minutes.

Stir

Just before serving, stir in the shredded cheddar and Greek yogurt. With a potato masher or large spoon, mash half of the potatoes directly in the slow cooker. The soup will continue to thicken as it cools. If you would like the soup to be thinner, add the remaining 1 cup chicken broth until you reach your desired consistency (warm up the broth first). Stir to combine, then season with salt and pepper to taste. Serve hot, topped with bacon, chives, and additional cheese/Greek yogurt as desired.

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Super easy and DELICIOUS, Crockpot Mexican Casserole packed with quinoa, black beans, and ground chicken or turkey, then topped with cheese.

Crockpot Mexican Casserole

olive oil

turkey

quinoa

red enchilada sauce

black beans

corn kernels (fresh

red bell pepper

green bell pepper

chili powder

cumin

water

shredded Mexican blend cheese (divided)

cilantro

Heat the olive oil in a large skillet or Dutch oven over medium high. Add the turkey and onion. Cook and stir, breaking up the turkey as you go, until the turkey is no longer pink, about 5 minutes. Transfer to the bottom of a large slow cooker.

To the slow cooker, add the quinoa, enchilada sauce, black beans, tomatoes, corn, red bell pepper, green bell pepper, chili powder, cumin, garlic powder, and 1/2 cup water. Stir to combine, then cover and cook on high for 2 1/2 to 3 hours or low for 5 to 6 hours, until the liquid is absorbed and the quinoa is tender.

Remove the lid and stir. Taste and adjust any seasonings as desired. Stir in 1/2 cup of the shredded cheese, then sprinkle the remaining cheese over the top. Cover and cook on high until the cheese melts, about 10 to 15 minutes. Serve hot with any desired toppings.

https://content.jwplatform.com/videos/lkKfpFJ9.mp4

Super easy and DELICIOUS Crock Pot Mexican Casserole with quinoa, black beans, and ground chicken or turkey. Healthy, gluten-free comfort food!

Crock Pot Mexican Casserole

An easy, healthy recipe to make the best crockpot Mexican chicken. See the blog post for 10 ways to use it to make fast, wholesome meals any night of the week!

Crockpot Mexican Chicken

chicken breasts (about 4 small/medium or 3 medium/large)

onion powder

oregano

fire-roasted diced tomatoes

chipotle peppers

Canned reduced-sodium black beans

Canned Mexican corn (drained)

brown rice or quinoa

Your favorite Mexican toppings: fresh cilantro

Season

Lightly coat a 6-quart slow cooker with nonstick spray. Season both sides of the chicken with 1 teaspoon kosher salt and black pepper.

Heat

Heat the olive oil in a large skillet. Once hot and shimmering, add the chicken. Sear each side for 2 to 3 minutes each, just until brown (the chicken does not need to be cooked through). Do not disturb the chicken while each side sears. Transfer to the prepared slow cooker.

Sprinkle

Sprinkle the chicken with the chili powder, garlic powder, onion powder, oregano, and remaining 1/2 teaspoon kosher salt. Pour in the tomatoes including their juices. Scatter the chipotle peppers over the top.

Cover and cook on low for 4 to 5 hours or on high for 1 to 2 ½ hours, until the chicken is cooked through and reaches an internal temperature of 165 degrees F. The cooking time will vary based on your slow cooker and the size of your chicken breasts. Remove the chicken to a cutting board. Let the chicken rest for 5 minutes, then shred with two forks, either on the cutting board or return it to the slow cooker and shred it directly in the slow cooker with two forks (or for even faster shredding) a hand mixer.

Serve

Return the chicken to the slow cooker (if needed) and stir in with the cooking liquid. Add in the optional beans and Mexican corn (if using). Cover and cook on low for 15 minutes to allow the chicken to absorb the flavor and cooking juices. Taste and season with additional salt as desired. Serve the chicken hot, on top of brown rice, inside enchiladas, for quesadillas or tacos, or any way you like.

Top 4 healthy crockpot recipe recipes from across the web

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Crock Pot Pepper Steak

Crockpot Potato Soup

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Crockpot Mexican Chicken

Top 4 healthy crockpot recipe recipes from across the web

The most viewed healthy crockpot recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Crock Pot Pepper Steak

Crockpot Potato Soup

Crockpot Mexican Casserole

Crockpot Mexican Chicken

The most viewed healthy crockpot recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine