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 Crock Pot Recipes

Tips for Slow Cooking

These tips are from various sources.


• Always start clean, a clean cooker, clean utensils, a clean work area. And wash your hands before and during food preparation.

Defrost meats and poultry prior to putting them in your slow cooker. This helps the crock pot achieve proper cooking temperature faster, eliminating the possibility of bacteria growth on your food.

• Cut food into smaller chunks to ensure that the food is cooked thoroughly. For example, don't cook large pieces of meat, such as a whole chicken, in the slow cooker. Doing this increases the opportunity for bacterial growth because it takes a longer time to get to proper cooking temperature. Meats and vegetables can be cut up in advance, for example the night before, but make sure you store them separately in covered containers in the refrigerator.


If possible, set the slow cooker setting on high for the first hour of cooking to get the food warmed up quickly. Then switch it to low for the rest of the day. If this is not possible, it is still safe to cook foods on low for the entire time, since the temperatures stay hot enough for long enough to prevent any bacterial growth on the food.

Keep the lid on. Removing the lid can add 20 minutes to the cooking time. This is because it takes that long to regenerate the lost heat and steam. Remove it only to stir the food or check for doneness.


• Take the time to sear (brown) the meat ahead of time. The food will be more attractive and it will taste better.


• Since vegetables cook slower than meat, place the vegetables on the bottom. Then add the meat and cover the food with your broth, sauce, or water. Don't put mushy stuff like rice on the bottom.


If you are away during the entire slow-cooking process and you know that there has been a power outage, don't take any chances. Throw the food out. Although it may look done, it could be unsafe for consumption. You can know if there was a power outage by the time flashing on your other appliances such as microwave or VCR.


• If you end up with more cooking liquid than you want at the end, empty it into a saucepan and reduce it. Don't add salt until the very end.


• Refrigerate leftovers within two hours after cooking is finished. Store them in shallow covered containers.


Chicken in Pasta Sauce with Zucchini


All Phases. 3 chicken breast halves, bone in or boneless
1 1/2 cups pasta sauce (or other no-sugar-added pasta sauce)
1/2 teaspoon each of oregano, basil, and Italian seasoning*
1/4 teaspoon each of salt and black pepper
3 small zucchini, sliced
Salt and pepper to taste (don’t use much salt—pasta sauce has salt)

Put the chicken into the crock pot, pour sauce over chicken, and sprinkle with the seasonings. Turn crock pot on to low and cook 7 or 8 hours, or cook on high for about half that time.


*Adjust seasonings according to the pasta sauce and to taste.

Lemon Pepper Chicken
All Phases.

5 boneless, skinless chicken breasts
Lemon pepper seasoning to taste
2 to 4 tablespoons melted butter or a trans fat free spread
1 onion, quartered

Rinse and dry chicken with paper towel. Sprinkle each piece with lemon pepper. Put chicken in pot and top with the onion. Pour melted butter over chicken and onion. Cook on LOW for 10 hours or on HIGH for 6 hours.

Chicken Breasts with Onions, Peppers, and Salsa

All Phases. Amounts used are according to how many servings you are making.


Chicken breast halves


Green peppers


Garlic and/or other spices (optional)


Slice onions and peppers, and put them in the crock pot first. Cut chicken breasts into chunks, and add them on top of the veggies. Then top with salsa (about 1/2 cup per chicken breast) on top. Cook all day on low or a few hours on high. You can add extra garlic with the chicken and other spices as desired, but the salsa will add enough flavor.

Chicken Paprika

All Phases.


4 boneless, skinless, chicken breast halves
4 medium zucchini, sliced
1 medium onion, peeled and sliced
1 cup water
3 tablespoons oil
2 tablespoons paprika
1 teaspoon salt

Place 4 chicken breasts in the bottom of the crock-pot. Sprinkle with half of the paprika and salt. Cover chicken with a layer of zucchini and onions. Add the oil, sprinkle generously with the rest of the paprika and salt. Pour the cup of water into the crock pot (down the side to not wash the paprika away). Cook on low temperature 6-8 hours.

Fiesta Chicken

All Phases.


2 tablespoons oil
3 pounds boneless, skinless chicken breasts, cut into 1" pieces
1 medium onion, chopped
1 large green pepper, chopped
3 cloves garlic, minced
1 small jalapeno pepper, finely chopped (optional)
1 can (14.5 oz) Mexican style diced tomatoes
¼ teaspoon cumin
1 teaspoon oregano

Heat oil in skillet. Cook chicken pieces until browned (not necessary, but adds to the flavor). Remove, drain, and place in crock pot.


Place onion, green pepper, garlic, and jalapeno pepper in skillet, and sauté until slightly cooked. Add tomatoes, cumin, and oregano to the skillet; stir, and add to crock pot. Cover, and cook on Low 7 to 9 hours or on High 3 to 4 hours.


Variations: Omit jalapeno and use Mrs. Dash Extra Spicy or Mrs. Dash Southwest Chipotle. Omit oregano.

Sour Cream Salsa Chicken

Phases 2 and 3.

4 skinless boneless chicken breast halves
1 package reduced-sodium taco seasoning mix
1 cup salsa
2 tablespoons cornstarch
1/4 cup light sour cream

Spray the crock pot with cooking spray. Add the chicken breasts. Sprinkle with Taco Seasoning. Top with salsa. Cook on low for 6 to 8 hours.

When ready to serve, remove the chicken from the pot. Place about 2 T corn starch in a small amount of water. Stir well. Stir the cornstarch mixture into salsa sauce. Stir in the sour cream.

Oriental Chicken

All Phases.


4 pounds chicken breast cut up bite size
4 tablespoons canola oil
1/3 cup soy sauce
2 tablespoons sugar twin brown
2 tablespoons water
2 cloves garlic, minced
1 teaspoon ground ginger
1/4 cup slivered almonds

In a large skillet over medium heat, brown the chicken in oil. Transfer to a slow cooker. Combine the soy sauce, brown sugar, water, garlic, and ginger; pour over chicken.

Cover and cook on HIGH for 1 hour. Reduce heat to LOW; cook 4 to 5 hours longer or until the meat juices run clear.


Remove chicken to a serving platter; sprinkle with almonds. Spoon juices over chicken.


Teriyaki Steak

All Phases.

2 1/2 pounds boneless chuck steak
2 tablespoon canola oil
1 teaspoon ground ginger
1/2 cup soy sauce
1 tablespoon Splenda
1 clove garlic crushed

Cut steak into 1/8 inch thick slices. Combine remaining ingredients in a small bowl. Place meat in a crock pot. Pour sauce over. Cover and cook on low for 6 to 8 hours.

Rosemary Chicken with Carrots and White Beans

Phases 2 and 3.

2 tablespoons oil
4 to 6 chicken breast halves
1 cup carrots, sliced
½ cup celery, sliced
1 can Great Northern or other white beans, drained and rinsed
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon rosemary (dried) or 1 tablespoon fresh chopped
1/3 cup Italian dressing (with no added sugars, no HFCS)

Heat oil in skillet. Brown chicken breasts in hot oil. Remove and drain. Place carrots, celery, and beans in stoneware crock pot. Top with chicken breasts. Combine salt, pepper, rosemary, and Italian dressing, and pour over ingredients in stoneware. Stir slightly to combine. Cover; cook on low 8 to 9 hours or on high 4 to 5 hours.

Easy Italian Vegetable Soup

All Phases. Makes 5 to 6 servings.


1 can (14.5 oz) diced tomatoes, undrained
1 can (10.5 oz) condensed beef broth, undiluted
1 package (8 oz) sliced fresh mushrooms (optional)
1 medium zucchini, thinly sliced
1 medium green bell pepper, chopped
1 medium yellow onion, chopped
1/4 cup dry red wine (can use cooking wine)
1 1/2 tablespoons dried basil leaves
1 tablespoon extra virgin olive oil
1/2 teaspoon salt
1 cup (4 oz) shredded mozzarella cheese (optional)

Combine tomatoes, broth, mushrooms, zucchini, bell pepper, onion, wine, and basil in slow cooker. Cook on LOW 8 hours or on HIGH 4 hours.

Stir oil and salt into soup. Garnish with cheese, if desired.

Phases 2 and 3.

1 to 1 1/2 lb boneless beef round steak, cut into strips

     (chicken or turkey can also be used)
1 large red bell pepper, cut into strips
1 large onion, cut into thin wedges
1 (1-oz) package dry fajita seasoning mix
1/4 cup water
6 or 7 whole wheat, low-carb flour tortillas
2 small tomatoes, chopped
1 avocado, peeled, thinly sliced
1/2 cup low-fat sour cream

In slow cooker, combine beef, bell pepper, onion, fajita mix and water. Cover and cook on low for 5 to 6 hours, until meat is tender.

Warm tortillas in microwave or oven.

With slotted spoon, lift meat mixture out of pot. Place 3/4 cup mixture along center of each tortilla. Top with chopped tomato, avocado, and sour cream.

Turkey Breast

All Phases.

1 frozen turkey breast (about 6 pounds) thawed
1 medium onion, quartered
4 garlic cloves, peeled
2 teaspoons olive/canola oil
salt and pepper to taste
1 tablespoon dried Italian seasoning (optional)

Rinse the turkey and pat it dry with paper towels. Rub the turkey all over with the oil. Sprinkle breast lightly with seasonings to personal preference.

Place the breast, meaty side up, into a 5- to 6-quart slow cooker. Place the onion and garlic around edges of the pot.

Cover and cook at low for 9 hours or until a meat thermometer registers 170 degrees. Remover the breast from the cooker and let it stand 10 minutes before slicing. (The internal temperature will continue to rise while the bird is standing.) Discard the vegetables in the cooker. Serve breast sliced, preferably without skin.

Coarsely chop leftovers and freeze for up to 2 weeks for later use.

Southwest Turkey Tenderloin Stew

All Phases. Makes 4 servings.


1 package (about 1 1/2 pounds) turkey tenderloins, cut into 3/4-inch pieces
1 tablespoon chili powder
1 teaspoon ground cumin
1/4 teaspoon salt
1 red bell pepper, cut into 3/4" pieces
1 green bell pepper, cut into 3/4" pieces
3/4 cup chopped red or yellow onion
3 cloves garlic, minced
1 can (15.5 oz) chili beans in spicy sauce, undrained
1 can (14.5 oz) diced tomatoes, undrained
3/4 cup prepared salsa or picante sauce
Fresh cilantro (optional)

Sprinkle or rub chili powder, cumin, and salt over turkey. Place turkey in slow cooker. Add red bell pepper, green bell pepper, onion, garlic, beans, tomatoes, and salsa. Mix well.


Cover and cook on LOW 5 hours or until turkey is no longer pink in center and vegetable are crisp-tender. Ladle into bowls. Garnish with cilantro, if desired.

Turkey Marsala with Vegetables

Phases 2 and 3.


2 leeks, washed and julienned
3-pound turkey breast, skinless
2 tablespoons Smart Balance spread, melted
12 mushrooms, sliced
1/2 teaspoon salt
1/8 teaspoon ground pepper
2 tablespoons chopped fresh parsley
3/4 cup low-sodium chicken broth or bouillon
1/2 cup Marsala or dry sherry (cooking wine works fine)
2 tablespoons cornstarch
2 tablespoons cold water

Place leeks in slow cooker. Brush turkey breast with melted Smart Balance. Arrange turkey over leeks, top turkey with mushrooms. Sprinkle with salt, pepper, and parsley. Pour broth/bouillon and wine over all. Cover and cook on low for 6 to 7 hours.

Remove turkey and leeks with slotted spoon; cover and keep warm.

Turn pot on high. Dissolve cornstarch into water. Stir juices in pot. Cover and cook for 15 to 20 minutes, until thickened, stirring occasionally.

Turkey Creole (uses precooked turkey breast)

Six servings. Phase 1 without rice, Phases 2 and 3 served over brown rice.


1 1/2 cups green bell pepper, diced

3/4 cup celery, diced

1 large can (24 oz) tomatoes

4 teaspoons chili powder

1/4 teaspoon salt

1/2 teaspoon Creole or Cajun seasoning

4 cups cooked, cut up turkey

6 cups cooked brown rice


Put everything except rice in crock pot. Leave for most of the day. Serve over cooked brown rice.


A good way to use that leftover Thanksgiving turkey, as well as other times during the year.

Red Pepper Turkey

All Phases. Four servings.


1 to 1 1/4 lb turkey fillets or tenderloins, sliced into bite-size pieces
1 can (15 oz) black beans, rinsed and drained
1 12-oz jar roasted red peppers (not in oil), undrained
1 can (14.5 oz) diced tomatoes, undrained

1 can (4 oz) diced green chilies, undrained
1 large onion, chopped
Salt and pepper to taste (about 1/2 teaspoon each)

Spray crock pot with cooking spray. Add turkey pieces (brown in skillet first if desired. Cut up roasted red peppers into large bite-sized pieces. Combine peppers with remaining ingredients in a bowl and pour over turkey. Cook on low for about 6 hours or high about 3 1/2 hours.

*Note: Searing turkey adds extra flavor. In Phase 2, you can serve this over brown rice. This dish is not spicy, but you can make it spicy by adding some fresh chopped hot peppers or dried hot pepper flakes.


Variations: Add sliced or cubed zucchini. Replace the black beans with about 12 ounces of fresh or frozen green beans.


Skillet method: Brown turkey in a little olive oil in a large pot (Dutch oven works fine. Remove turkey and set aside. Sauté onions in the same pot until translucent. Return turkey to skillet along with remaining ingredients. Cover and simmer until turkey is done (about 15 to 20 minutes or so, depending on thickness of meat), adding water as needed (usually about 1/2 cup).

Easy Vegetarian Chili
All Phases. Six servings. From www.ivillage.com: Great for veggie lovers. Prepare in 20 minutes and have it ready for eating in 2 hours when set on high.

Servings: 6; Prep Time: 15 minutes minutes; Cook Time: 6 hours.


1 15-oz can black beans, rinsed and drained
1 15-oz can white beans, rinsed and drained
1 1/2 tsp finely minced garlic
1 cup minced red onion
4 tsp chili powder
1/2 tsp salt
1/2 tsp cumin
1/8 tsp oregano
large pinch cayenne pepper
3 14.5-oz cans crushed tomatoes
6 tbsp snipped fresh cilantro
1/2 cup sour cream, optional (for garnish)
1/2 cup grated cheddar cheese, optional (for garnish, use low fat if possible)


1. Combine all ingredients except sour cream and cheese in a crock pot; stir to combine.

2. Place on low heat and cook 6 to 8 Hours. (Of course, if your pressed for time, cooking on high heat for about 2 hours will also work.)

3. To serve, ladle into soup mugs and sprinkle each serving with Cheddar cheese and a dollop of sour cream, and garnish with fresh cilantro.

TIPS: Spices can be adjusted to taste. Use more or less cumin, chili powder, or cayenne to your liking.

For heat lovers: Add minced, fresh jalapeno peppers or chipotle peppers for a smokier flavor to the pot before cooking.

Optional veggies: Add diced green or red bell peppers before cooking.

Spicy Chicken and Peppers

2 lbs chicken breasts, skinless, boneless, fat trimmed
4 medium to large onions, cut into chunks
2 tsp garlic, minced
2 each green, red and yellow bell peppers, sliced into strips
2 jalapeno peppers, chopped (optional)*
1 16 oz. can tomato sauce
1 tsp Mrs. Dash, Extra Spicy, or to taste
1/4 cup fresh cilantro, chopped

Place all the ingredients into the crock pot. Cook 6 hours or longer.

*For milder flavor, remove seeds. If you want extra heat, leave seeds in.

Barley-Lentil Casserole

Phases 2 and 3. Makes about 9 cups.


5 cups canned beef broth (or 5 cups water and 3 to 5 vegetable bouillon cubes)*

8 oz sliced fresh mushrooms (optional)
1 cup uncooked pearl barley
1 cup lentils, dried
1 cup chopped carrots (or sliced baby carrots)
3/4 cup chopped onion
1/2 cup chopped green pepper
1/2 teaspoon dried thyme leaves
1/2 teaspoon freshly ground black pepper
1 bay leaf (remove before serving)

1/2 to 1 teaspoon salt (to taste)

1 cup shredded, low fat sharp cheddar cheese, divided (half is for topping)
3 tablespoons salted sunflower seeds (optional)


Mix water and bouillon in a pot. Bring to a boil, stirring till cubes dissolve. Pour into a 5-quart crock pot. Stir in mushrooms (if using) and next 9 ingredients (through salt).


Cook on LOW six hours until barley is tender and water is absorbed. Discard bay leaf. Stir in 1/2 cup cheese.


Spoon mixture into bowls and sprinkle with remaining cheese and the sunflower seeds, if using.


*Check label to see ratio of cubes to water.

Variations: Omit mushrooms. Increase green pepper to 1 cup. Add 1/2 cup sliced celery.

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Recipe Pages—All Phases (1, 2, and 3)

Phase 1 List of Foods to Enjoy and Foods to Avoid

    Phase 1 Breakfasts Phase 1 Lunches 

 Phase 1 Main Dishes—Beef Phase 1 Main Dishes—Chicken Phase 1 Main Dishes—Fish 

 Phase 1 Main Dishes—Turkey Phase 1 Main Dishes—Meatless 

 Phase 1 Vegetables Phase 1 Legumes

Phase 1 Soups with Meat Phase 1 Soups—Meatless

Phase 1 Salads—Main Phase 1 Salads—Side Phase 1 Salad Dressings

 Phase 1 Desserts Phase 1 Snacks


Recipe Pages—Phases 2 and 3

Phase 2 List of Foods to Enjoy and Foods to Avoid

Phase 2 Breakfasts Phase 2 Lunches 

 Phase 2 Main Dishes—Beef Phase 2 Main Dishes—Chicken Phase 2 Main Dishes—Fish 

 Phase 2 Main Dishes—Turkey Phase 2 Main Dishes—Meatless 

 Phase 2 Main Dishes—Pasta ~  Phase 2 Legumes & Grains

Phase 2 Vegetables Phase 2 Soups-Meat ~ Phase 2 Soups-Meatless

  Phase 2 Salads—Main Phase 2 Salads—Side Phase 2 Salad Dressings

Phase 2 Desserts ~  Phase 2 Snacks Phase 2 Breads & Bread Products


Recipe Pages—Phase 3

Phase 3 List of Foods to Enjoy and Foods to Avoid

Phase 3 Breakfasts 

Phase 3 Main Dishes—Beef Phase 3 Main Dishes—Fish ~  Phase 3 Main Dishes—Turkey  

 Phase 3 Vegetables ~  Phase 3 Salads—Side Phase 3 Salads—Main Phase 3 Salad Dressings

 Phase 3 Desserts Phase 3 Snacks Phase 3 Breads & Bread Products


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