Healthy Crockpot Recipes

Published:  10/17/2015

Crockpot Chicken Cacciatore

3 lbs. boneless, skinless chicken breast, cut into 3 x 3 chunks
14 oz. can diced tomatoes
6 oz. can tomato paste
1 cup chicken broth
1 onion, sliced into 1 inch thick pieces
4 cloves garlic, minced
1 green bell pepper, cut into 2 inch pieces
1 cup whole mushrooms
1/2 cup dry red wine
2 tsp. dried Italian seasoning * or for simplicity add a tsp. each of dried oregano and basil
1/8 tsp. pepper
1/2 tsp. salt
2 Tbsp. cornstarch (optional if you want a thicker sauce)
3 Tbsp. water (optional if you want a thicker sauce)


Note, that if you want a thicker sauce, at the end of cooking, when the chicken is almost done (reaches 155 to 160 degrees), combine cornstarch and water in small bowl and mix well. Stir into crockpot; cover and cook on low 15-20 minutes until thickened.

Place all ingredients except cornstarch and water in 4-5 quart slow cooker.

Cover and cook on low 6-7 hours until chicken is cooked and tender. (Chicken is done when you take the temperature of a chunk that you have removed from the crockpot, inserted a thermometer into it and it reads 165).

Serve with hot cooked pasta, if desired. 6 servings

* Italian seasoning is a mixture of dried basil, marjoram, oregano, rosemary, sage, savory and thyme. You can purchase this at the store. To make a homemade version, thoroughly mix together 1 tbsp. each of dried basil, marjoram, oregano, rosemary, sage, savory and thyme. Store in an airtight container.

Crockpot Barbecue Pulled Chicken

1 8-ounce can reduced-sodium tomato sauce
1 4-ounce can chopped green chiles, drained
3 tablespoons cider vinegar
2 tablespoons honey
1 tablespoon sweet or smoked paprika
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
2 teaspoons dry mustard
1/2 to 1 teaspoon ground chipotle chile,  depending on how spicy you want
1/2 teaspoon salt
2 1/2 pounds boneless, skinless chicken breast, cut into 3 x 3 chunks
1 small onion, finely chopped
1 clove garlic, minced
Stir tomato sauce, chiles, vinegar, honey, paprika, tomato paste, Worcestershire sauce, mustard, ground chipotle and salt in a 6-quart slow cooker until smooth. Add chicken, onion and garlic; stir to combine.

Put the lid on and cook on low until the chicken can be pulled apart, about 5 hours.

Transfer the chicken to a cutting board and slightly shred with a fork. Return the chicken to the sauce, stir well and serve.

Make Ahead Tip: Cover and refrigerate for up to 3 days or freeze for up to 1 month.

Crockpot cooking can make eating healthier easier. These recipes are perfect low-effort dinners for busy weeks (or anytime you don’t really feel like cooking).

To make cleanup easier, line your slow cooker first with a liner.

Slow Cooker Liners, Regular (Fits 3-8 Quarts), 6 Count


To make cleanup easier, line your slow cooker first with a liner.

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Slow Cooker Liners, Regular (Fits 3-8 Quarts), 6 Count

Categories:   COOKBOOK 

Tags:   #recipes

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