Crock Pot Recipes on Decadently Fit

Category: Crock Pot Recipes

15
Aug
2016

Crockpot Roast Chicken

categories: Crock Pot Recipe, Crock Pot Recipes, Gluten-Free, Main Dishes, Miscellaneous, Quick Meal, Recipes

Hellooooooo! Yes, it’s been a long time since my last post and I hope you can forgive me. Priorities changed and I had to shift focus for a little while. Actually, my focus has shifted profusely! I went back to school in March. I will be a bachelor degree toting nurse by 2020, God willing. Why the shift in my passion? It hasn’t really. I’ve always had a desire to help people, that is why this blog was started in the first place. Being a nurse I will be able to help people on an entirely different level. God gives us all desires and passions, and I believe the desire to become a nurse came directly from him. So with the strength instilled in me by him I have maintained straight A’s so far and my family hasn’t taken too big of a hit.

I actually LOVE school. I am a much better student at this point in my life than I ever was. I am getting much more out of it this time, even the classes I am not so into, like Philosophy. Ugh, that class was interesting to say the least.

As of today I start my chemistry and Anatomy classes. I am not a math person so chemistry is going to challenge me, but I’ve taken Anatomy before and am so looking forward to dissecting everything! I promise not to post pics on the blog of dissections, although I can’t say the same about my instagram. You have been warned!

So, needless to say life is busy in our household. But, eating and being healthy is still a priority to all of us. I do NOT want to put on the freshmen 15, and want to continue to feed my brood in a healthy manner, no excuses. So instead of the recipes you are used to on Decadently Fit, the recipes will now be super easy and quick, lots of crock pot ideas.

The recipe below is tonight’s dinner, crock pot roast chicken. It took me a matter of 10 minutes to prepare this dish. For those with limited culinary knowledge you don’t have to be afraid of this dish, it’s beginner friendly. I will be serving it will frozen organic broccoli and frozen organic brown rice. Quick, easy, healthy, minimal clean up.

Cheers to new adventures, creating new goals and maintaining a healthy family!

5.0 from 3 reviews

Crockpot Roast Chicken

Author: Rebekah Gusman

Recipe type: Crockpot Recipe

Cuisine: American

Prep time: 10 mins

Cook time: 8 hours

Total time: 8 hours 10 mins

Easy weeknight crockpot meal.

Ingredients

1 5 lb. roasting whole chicken
2 tsp. coarse sea salt
2 teaspoons adobo seasoning
½ teaspoon smoked paprika
1 large onion, chopped

Instructions

Combine the spices in a small bowl
Remove the giblets from the chicken, rinse and pat dry with paper towels.
Place chopped onion in the bottom of a 6 qt. crockpot
Rub the chicken with the spices and set on top of the onion.
Place the lid on the crockpot and cook on low for 4 - 8 hours or until a thermometer shows 165 degrees in the thigh.
If you would like the skin crispier remove the chicken from the crockpot place on foil covered cookie sheet and broil the chicken for 2 to 5 minutes.
Let rest for 10 minutes, then carve and serve.

10
Sep
2013

Crock Pot Potato Gratin (giveaway)

categories: Crock Pot Recipe, Crock Pot Recipes, Main Dishes

{Giveaway has ended}

Steak houses are infamous for perfectly aged, mouth watering cuts of meat. Filets under their roof can be cut without a knife, delivering melt in your mouth perfection.

Their main courses are accompanied by a myriad of simple yet incredible dishes served family style. Velvety creamed spinach, macaroni and cheese on steroids, and a spiced up potato gratin leave you wanting more. So much more that after my first experience I went home and duplicated the gratin for Christmas that year.

Now that I am on my health quest, I decided to come up with a ‘better for you’ duplication. To make it week day friendly, it was made in the crock pot. (Score one for weekday friendly gourmet meals!)

It just so happens to be the perfect week 2 recipe for the Pile on the Produce giveaway! (Have you entered to win a potato prize pack yet? If not click here for details!)

Fun fact alert: Did you know that potatoes are loaded with potassium? This makes them a blood pressure lowering power house. They are also an excellent source of vitamin C, fiber, B6 and iron.

This slimmed down version comes in at only 270 calories, versus the original’s whopping 675 calories. That saves you 405 calories without sacrificing taste!

Since this is part of the Pile on the Produce promotion, there are additional produce items to make this dish higher in nutritional content. I’ve added red bell pepper, and additional leeks. The dairy is cut significantly, using vegan cream cheese, chicken stock and almond milk in place of milk and cream. Parmesan cheese is used to give it just a touch of decadence.

So, what are you waiting for? Make this dish or the Skinny Power Potato & Egg Crepes. If you post a picture of any of one of the two Pile on the Produce creations on your FB wall you will receive 5 bonus entries. Just make sure you post on the Decadently Fit FB wall and let me know you did. The next drawing will take place September 15, 2013 @ 9 p.m. PST.

Recipe

Serves 8 – 10

1 tablespoon olive oil

1/2 tablespoon coconut oil

1 small jalapeno diced

1 red bell pepper, diced

1 leek diced, rinsed in a bowl of ice cold water to remove dirt

1 garlic clove, minced

1/2 teaspoon sea salt

1/4 teaspoon black pepper

3/4 cup plain almond milk

1 1/2 cup low-sodium chicken stock

8 oz. vegan cream cheese (you have to just trust me on this one)

1 cup shaved parmesan

2 1/2 lbs. Klondike Rose Potatoes, cleaned, eyes removed

2 tablespoons Melt butter

2 tablespoons Bob’s Red Mill Gluten-Free Flour

Fill a large bowl with water and 1 cup of ice.

Slice the potatoes on a mandoline 1/16th of an inch thick. As each potato is cut put the slices in the bowl of cold water. Set aside.

Over medium-high heat sauté the peppers and leeks in the coconut oil and olive oil until softened, about 3-5 minutes. Stir in the garlic and sauté for another minute. Stir in salt and pepper. Take off heat and set aside.

In a large sauce pan melt the Melt over medium heat, whisk in the flour and stir until the mixture smells like popcorn (2 – 3 minutes). Do not stop stirring, or it will burn. Whisk in the chicken stock slowly. When fully incorporated add in the almond milk, constantly whisking. Continue stirring till the mixture starts to thicken, 5- 8 minutes. When mixture has fully thickened stir in the leek mixture.

Stir in the vegan cream cheese and parmesan, until fully incorporated. Let simmer for 5 minutes on low heat. Season to taste with salt and pepper.

Line your crock pot with a plastic liner. (trust me!)

Drain the potatoes in a colander and dry of excess water with a clean, lint free kitchen towel.

Put a small amount of the cheese sauce on the bottom of the crock pot. Layer the potatoes on the bottom of the sauce, 1 layer.

Cover the potatoes with a small amount of the sauce, and add another layer of potatoes over that. Repeat till there are no more potatoes. Dump the rest of the sauce on top of the last layer of potatoes, covering evenly.

Place 2 layers of paper towels over the dish, and cover with the lid. The paper towels should not be touching the sauce.

Cook on low for 6 – 8 hours or until the potatoes are soft and a crusty cheese layer has started on the outside of the potatoes.

Servings: 8• Size: 1/8 of the gratin • Calories: 270• Fat: 4.5g • Carb: 37g • Fiber: 3g• Protein: 7.5g • Sugar: 2g • Sodium: 216mg • Cholesterol: 6mg

25
Mar
2013

Red Chili Chicken (Crock Pot Recipe)

categories: Crock Pot Recipes, Main Dishes

My favorite type of recipe is a healthy, fast, versatile one. By versatile, I mean, one that has ingredients that can be used in many different meals during the week. Taking the time to figure out recipes that are symbiotic, is worth the time it takes to plan.

This recipe starts with lean chicken breasts that are cooked via crock pot in a delicious red chili sauce. The chicken is then shredded and can be used for a multitude of dinners and lunches. Really, the delicious possibilities are endless. Pictured at the left, is a mouth-watering chicken tostada. The shell is spritzed with a fine mist of olive oil, then baked at 350 for 10 minutes, flipping once. I layered it with 1 tablespoon of a clean (no chemicals added) store-bought guacamole, the featured chicken, tomatoes, 1 tablespoon of cheddar jack cheese and pickled red onions. Seriously, you HAVE to try pickled red onions if you haven’t. Not only are they extremely easy to make, they are D-LISH-US! AND you can reuse them later in the week on a chicken lime cilantro burger.

This recipe makes a lot. So be prepared to use it in several meals, or freeze a portion for a later date.

(adapted from a Bon Appetit braised pork recipe)

3 lb boneless skinless chicken breasts

3 large new mexican dried chilis

2 tablespoons agave

1 tablespoon fresh lime juice

1 large onion, chopped

3 large garlic cloves, chopped coarsely

2 bay leaves

2 teaspoons dried oregano

2 teaspoons ground coriander

1/2 teaspoon allspice

1 can Tecate beer

Place chilis in a medium bowl. Add enough boiling water to cover, and set something on top of the chilis to weigh them down in the water. Keep submerged for 30 minutes or until softened. Drain chilis and puree in blender with 1 cup of the soaking liquid. Put all the ingredients, including the red chili mixture, in the crock pot, except chicken. Mix well and then add chicken. Cover and cook on low for 6 hours or until the chicken will shred easily. Shred with two forks and add back the cooking liquid till the chicken is moist again.

Use the shredded chicken to make the tostadas above, or chicken lettuce tacos, chicken taquitos, pulled chicken sandwiches, quesadillas on wheat tortillas, inside of an omelet, I could seriously go on and on. If you think of another great use put it in the comments below!