Chicken and Shrimp Casserole, Slow Cooker

Chicken and Shrimp Casserole, Slow Cooker

2 1/2 cups chicken broth reduced sodium
3-4 cups diced chicken breast, bite size pieces
1/2 cup button mushrooms sliced
1/3 cup soy sauce
1 lb shelled and de-veined shrimp
8 green onions chopped
2/3 cup slivered almonds
1 cup quick cook brown rice

Add first 5 ingredients to a slow cooker and cook for about 6 hours on low or 4 hours on high, add rice and stir, cook for an additional 30-60 minutes or until chicken is cooked through and rice is tender.

Sprinkle with green onions and almonds and serve

Chicken, Sauce and Potatoes, Slow Cooker

Chicken, Sauce and Potatoes, Slow Cooker

4-5 chicken breast thawed and cut in half
2 tbsp any Mrs. Dash for Chicken Seasoning or 1 tbsp basil and 1 tsp garlic powder
1/2 tsp pepper
8-10 small new (red) potatoes w/ peels, washed and cut in half
1 can cream of chicken soup Healthy Request
8 oz plain Greek yogurt

Direction:

1. Sprinkle chicken with Mrs. Dash or basil and garlic and place in sprayed slow cooker.
2. Arrange potatoes around chicken.
3. Combine soup, Greek yogurt, and pepper in bowl.
4. Spoon over chicken. Cover and cook on high for 4-6 hours or low for 6-8 hours.

Swiss Chicken, Slow Cooker

Swiss Chicken, Slow Cooker

6 Boneless Chicken Breast thawed
6 Slices light Swiss cheese
1 can Cream of Mushroom, Healthy Request
1/4 skim milk
2 cups whole wheat herb stuffing mix (Stove Top)
3/4 cup skim milk
1 cup frozen broccoli
pepper to taste

Place thawed chicken breast in the crock pot, and cook for about 2 hours on low, drain any excess liquid, cut chicken breast in half

Place cheese over the chicken, overlapping if needed, mix soup and 1/4 cup milk and pepper, pour over chicken and cheese,  add broccoli, sprinkle dry stuffing mix over the top, pour 3/4 cup milk over dry stove top and add more if needed as it cooks if it is too dry

Cover and cook on low for 4-5 hours or on high for 3-4 hours, until chicken is done

TIP, the stuffing mix will be kind of mushy if made in the slow cooker, I prefer to omit the 3/4 cup milk, and make the stuffing on the stove top according to package directions (but I omit the butter on the box directions) then serve stuffing over chicken when serving. This is much better.

Italian Meatballs, Slow Cooker

Italian Meatballs, Slow Cooker

2 lbs ground lean turkey
1 medium onion chopped
1 cup whole wheat breadcrumbs
1/4 cup fresh parsley minced
1 tbsp jarred minced garlic
1/2 tsp pepper
1/2 tsp dry mustard
2 eggs beaten or 1 egg and 2 egg whites, or egg substitute

Sauce

1 1/2 cups bottled barbecue sauce
3/4 cup tomato paste
1/3 cup ketchup
1/2 cup Splenda brown sugar
1/2 cup water, as needed
1 tsp liquid smoke

In a bowl mix all of the meatball ingredients, form into walnut size balls, spray a shallow baking dish, pre heat oven to 350 and cook for about 20 minutes, drain off any fat

/Spray the slow cooker, place meatballs in a slow cooker

In a separate bowl combine sauce ingredients, pour over meatballs

Cook on low for about 4 hours or on high for 2 hours, stir 2-3 times to keep the sauce from burning on the sides of the crock pot