Best-ever slow-cooker recipes?
June 13, 2006 6:46 PM Subscribe
What are the most amazing low-fat slow-cooker recipes in the world?
My wife has about 5 really fabulous slow-cooker recipes that are nice and healthy. Low fat and low calorie. Three are beef stews and two are chicken dishes.
What are your favorites? I suspect there are a lot of health-conscious slow-cooker chefs here.
My wife has about 5 really fabulous slow-cooker recipes that are nice and healthy. Low fat and low calorie. Three are beef stews and two are chicken dishes.
What are your favorites? I suspect there are a lot of health-conscious slow-cooker chefs here.
Avoid meat because without fat, it will get pretty narsty in the slow cooker.
With some fat tolerance, you can use some fatty cuts of meat.
I love eggplant for healthy stews in a slow cooker- it adds a lot of flavor and body.
posted by rxrfrx at 7:45 PM on June 13, 2006
With some fat tolerance, you can use some fatty cuts of meat.
I love eggplant for healthy stews in a slow cooker- it adds a lot of flavor and body.
posted by rxrfrx at 7:45 PM on June 13, 2006
Beef roast - chuck, flank, even london broil
2 yellow onions
5-6 cloves garlic
crushed tomatoes or paste
cumin
cinnamon
black pepper
cayenne
Beef or chicken broth (or, better, your own stock)
Coat the roast in seasonings, sear the outside in oil, then place in slow-cooker. Add onions to oil and cook covered until the onions brown. Add tomato paste and garlic, and tump the whole thing in the slow-cooker. Cover the meat with the stock and cook overnight.
The fat will mostly rise to the top, so you can skim it off.
posted by Mr. Gunn at 8:31 PM on June 13, 2006
2 yellow onions
5-6 cloves garlic
crushed tomatoes or paste
cumin
cinnamon
black pepper
cayenne
Beef or chicken broth (or, better, your own stock)
Coat the roast in seasonings, sear the outside in oil, then place in slow-cooker. Add onions to oil and cook covered until the onions brown. Add tomato paste and garlic, and tump the whole thing in the slow-cooker. Cover the meat with the stock and cook overnight.
The fat will mostly rise to the top, so you can skim it off.
posted by Mr. Gunn at 8:31 PM on June 13, 2006
Weenie-esque Beanies:
Take dry black beans and prepare them (soak, boil, drain); enough to fill the slow-cooker about 2/3rds of the way. Add a chopped onion or two and something tomato-esque (sauce, paste, canned or fresh. A can, or a couple fresh) Add half a container of frozen concentrated apple juice (so like a cup, frozen). Add some smoked pork-ish product (Ham is great, so are hot dogs; about 1-2 cups chopped into dice-sized pieces). Throw in slow cooker; add some more liquid if you think you'll need it, a cup or two, broth or water. Cook and cook and cook. Overnight, even. At first it'll just be runny but eventually it will 'conceal' into recognizable beans-n-franks. I like to add a good dollop of honey mustard but you can add whatever other seasonings you like; salt, pepper, garlic powder, teriyaki, whatever.
There is no fat in this except for the ham or hot-dogs or whatever, and ham is usually -really- low in fat and per serving, mostly what you get is beans which are full of fiber and protein and other good things.
posted by Rubber Soul at 10:52 PM on June 13, 2006
Take dry black beans and prepare them (soak, boil, drain); enough to fill the slow-cooker about 2/3rds of the way. Add a chopped onion or two and something tomato-esque (sauce, paste, canned or fresh. A can, or a couple fresh) Add half a container of frozen concentrated apple juice (so like a cup, frozen). Add some smoked pork-ish product (Ham is great, so are hot dogs; about 1-2 cups chopped into dice-sized pieces). Throw in slow cooker; add some more liquid if you think you'll need it, a cup or two, broth or water. Cook and cook and cook. Overnight, even. At first it'll just be runny but eventually it will 'conceal' into recognizable beans-n-franks. I like to add a good dollop of honey mustard but you can add whatever other seasonings you like; salt, pepper, garlic powder, teriyaki, whatever.
There is no fat in this except for the ham or hot-dogs or whatever, and ham is usually -really- low in fat and per serving, mostly what you get is beans which are full of fiber and protein and other good things.
posted by Rubber Soul at 10:52 PM on June 13, 2006
Veggie, veggie, veggie. Beans and legumes taste delicious when slow cooked, and are easy, cheap, and low-fat. Here's one easy one:
Gingery Chickpeas in Spicy Tomato Gravy:
1 tbsp vegetable oil
2 onions, finely chopped
4 cloves garlic, finely chopped
(2 tbsp minced gingerroot - powdered ginger is fine)
(2 tsp. ground coriander - I skip this)
(1 tsp. cumin - I use more)
2 tsp. balsamic vinegar
2 cups chopped tomatoes (canned is fine)
2 cans rinsed/drained chickpeas
salt and pepper
Cook the onions and garlic and spices in a skillet until soft, add the vinegar and tomatoes and bring to a boil. Put the chickpeas in the slow cooker, and pour the skillet mixture on top, and stir. Cook on Low for 6 to 8 hours, or High for 3 to 4. Makes 6 to 8 servings; if you want to just use one can of chickpeas, just use half the above items and cut the cooking time by an hour or so. It's pretty laissez-faire. Serve this over some couscous; heavenly.
posted by livii at 11:40 PM on June 13, 2006 [3 favorites]
Gingery Chickpeas in Spicy Tomato Gravy:
1 tbsp vegetable oil
2 onions, finely chopped
4 cloves garlic, finely chopped
(2 tbsp minced gingerroot - powdered ginger is fine)
(2 tsp. ground coriander - I skip this)
(1 tsp. cumin - I use more)
2 tsp. balsamic vinegar
2 cups chopped tomatoes (canned is fine)
2 cans rinsed/drained chickpeas
salt and pepper
Cook the onions and garlic and spices in a skillet until soft, add the vinegar and tomatoes and bring to a boil. Put the chickpeas in the slow cooker, and pour the skillet mixture on top, and stir. Cook on Low for 6 to 8 hours, or High for 3 to 4. Makes 6 to 8 servings; if you want to just use one can of chickpeas, just use half the above items and cut the cooking time by an hour or so. It's pretty laissez-faire. Serve this over some couscous; heavenly.
posted by livii at 11:40 PM on June 13, 2006 [3 favorites]
(Not a recipe, just a tip: If you do slow-cook meat, make sure you're including the bones. All that cooking time is perfect for turning bone and gristle into gelatin, which will make the resulting dish feel richer and smoother in your mouth — and help make up for the lack of fat.)
posted by nebulawindphone at 4:08 AM on June 14, 2006
posted by nebulawindphone at 4:08 AM on June 14, 2006
Rick Bayless kicks much ass. There are a handful of reliable, seriously awesome recipes in his newest book, Mexican Everyday that call for a crock pot. I don't have it in front of me, but here's one of my favorites:
3lbs pork shoulder, cubed
1 large onion, sliced into rings about 1/4"
about 8 small red potatoes, halved
4 garlic cloves, chopped
18 oz can diced tomatoes
2 tablespoons of fresh oregano
3 chipotle chilies chopped (save some adobo sauce)
generous dash of salt
whatever spices you like (dash cayenne, chili powder, cumin, etc)
In a large bowl, combine the tomatoes, garlic, oregano, chilies, spices and about four teaspoons of the adobo sauce. Mix well.
Now the layering. Add the potatoes, then the onions, then pour the meat mixture over it. Set it to "high" for four hours, then "low" until you're ready to eat. Serve on warm corn tortillas with queso fresco and cilantro if you're so inclined. The worst part is cubing that damn pork shoulder.
posted by Atom12 at 6:39 AM on June 14, 2006 [3 favorites]
3lbs pork shoulder, cubed
1 large onion, sliced into rings about 1/4"
about 8 small red potatoes, halved
4 garlic cloves, chopped
18 oz can diced tomatoes
2 tablespoons of fresh oregano
3 chipotle chilies chopped (save some adobo sauce)
generous dash of salt
whatever spices you like (dash cayenne, chili powder, cumin, etc)
In a large bowl, combine the tomatoes, garlic, oregano, chilies, spices and about four teaspoons of the adobo sauce. Mix well.
Now the layering. Add the potatoes, then the onions, then pour the meat mixture over it. Set it to "high" for four hours, then "low" until you're ready to eat. Serve on warm corn tortillas with queso fresco and cilantro if you're so inclined. The worst part is cubing that damn pork shoulder.
posted by Atom12 at 6:39 AM on June 14, 2006 [3 favorites]
Fat Free Vegan Crockpot Recipes. For example: Vindaloo Vegetables is supposed to be great.
posted by davar at 1:32 PM on June 14, 2006 [1 favorite]
posted by davar at 1:32 PM on June 14, 2006 [1 favorite]
Response by poster: Thanks for the suggestions. Can't wait to try these!
posted by agropyron at 11:52 PM on June 14, 2006
posted by agropyron at 11:52 PM on June 14, 2006
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posted by StickyCarpet at 7:08 PM on June 13, 2006