One more fantastic slow cooker recipe. I had a can of chickpeas in the cupboard and started to thing of various dinner combinations to cook these with. I love using my slow cooker, especially on the days I work from home. Chickpeas, Curry and a slow cooker just seemed like a fantastic combination so I looked up various recipes and came up with this combination. It seems you need curry powder and coconut milk to make a good curry. Toss in some vegetables and spices and there you have it, a tasty Vegetable Curry dish. I served this particular dish with couscous but you could use rice if you wish. This recipe makes approximately 4-6 servings (depending on the amount of veggies you add). 1 cup is approximately 4 weight watchers points (old points, i don’t do the new system). Add 1/2 cup of couscous for 1.5 points and here you have a filling 5.5 point dish. The couscous I use is organic and seems to have less points per serving then other coucous types i have seen.
3 cups Cauliflower chopped
1 15-ounce can Chickpeas, rinsed and drained
1/2 cup frozen cut Green Beans
1/2 cup of frozen Corn
1 cup sliced Carrots
1/2 cup chopped Onion
1 14-ounce can Vegetable Broth
3 teaspoons Curry Powder
1 14-ounce can light Coconut Milk
1 tsp of dried Basil (feel free to add other spices as well)
In a 4-quart slow cooker, combine Cauliflower, Chickpeas, Green Beans, Corn, Carrots, Onion, and Basil.
Stir in Broth and Curry Powder.
Cover and cook on low-heat for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours.
I love slow cooker recipes. Just put it all in a pot and walk away until dinner. Works well for those busy days. For me personally I like the extra time I get working out in the afternoons not having to worry about starting dinner. 1/2 cup is 3 weight watcher points (old) serve with half a weight watchers pita and side salad and you have a full balanced dinner. Just make sure to count you points.
1 1/2 lb. raw Boneless Lean Chicken Thighs or Breast (I personally like and used Thighs)
1 can Tomato Paste (I used Garlic and Herb)
1 1/4 cup of water
1/2 cup ketchup
2 tbsp. plus 2 tsp. brown sugar (not packed)
2 tbsp. plus 2 tsp. cider vinegar
2 tsp. garlic powder
Red pepper flakes
Place all ingredients except the chicken in the crock pot. Stir until mixed.
Add chicken and coat well with the sauce.
Cover and cook on high for 3 – 4 hours or on low for 7 – 8 hours, until chicken is fully cooked.
Remove all the chicken and place it in a bowl. Shred each piece using two forks.
Return the shredded chicken to the crock pot, and mix well with the sauce.
Have I mentioned before how much I love using my slow cooker. It has to be the best invention since sliced bread. Just put all ingredients in a pot and walk away, how much easier can that be. Here’s yet one more awesome slow cooker dish that combines Squash and Beef. It’s super easy and delicious, plus 1 1/4 cups is 5 Weight Watcher points.
NOTE: Do not add water, as the dish cooks liquid will be released from the vegetables so the sauce will not be so thick when it comes time to serve.
3/4 pound lean stewing beef, trimmed of excess fat
1 small butternut squash
1 large onion, sliced
8 ounces cremini mushrooms, sliced
4 ounces baby carrots left whole
1 14.5-ounce can crushed tomatoes
2 tsp Worcestershire sauce
1 tsp dried thyme
1 tsp dried oregano
Brown beef in a nonstick skillet coated with cooking spray and place in the slow cooker. Peel and halve butternut squash and cut into 1-1 1/2 inch pieces.
Place all remaining vegetables in the slow cooker.
Add crushed tomatoes, Worcestershire sauce, thyme and oregano.
I love using my Slow Cooker mainly because any meal we cook in it is usually a new recipe. Here’s an easy slow cooker chicken stew recipe I found on line. This dish will feed a family of 4. Each serving is 1.5 cups and contains only 4 weight watcher points. Serve with my Low Fat Cornmeal Muffin recipe and you have a filling healthy dinner the whole family will enjoy.
1lb boneless, skinless Chicken Thighs cut into bite-sized pieces
8oz Mushrooms, sliced
1 Onion large, finely chopped
1/2 cup Carrots, cut into matchsticks
1/2 cup fresh or frozen Peas
2 stalks of Celery, chopped
1 packet powdered Mushroom Sauce seasoning mix or gravy
2 cups Fat Free/Low Sodium Chicken Broth
3 cloves Garlic, minced
1 tsp Salt
1/2 tsp Pepper
1 cup Plain, Non-Fat Greek Yogurt, at room temp
In a crock pot, combine all ingredients except for the yogurt.
Cook on low for 4-6 hrs.
Stir in yogurt, and warm until heated through, about 5 minutes. Serve and Enjoy.