Slow Cooker/Crock Pot

instant pot chicken drumsticks with rice arroz con pollo

Instant Pot Chicken Drumsticks and Rice (Arroz con Pollo)

27

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This Instant Pot chicken drumsticks and rice (arroz con pollo) recipe was the perfect Instant Pot experiment. Cinco de Mayo was this past weekend. I spent all last week posting my favorite recipes perfect for Cinco de Mayo to my Instagram account. I got so caught up in the hype that I started to crave more similar dishes. I have also been doing a bunch of experimenting with my Instant Pot lately. I am so fascinated with this kitchen gadget! I decided to make arroz con pollo because I wanted to give drumsticks a try in the pot. I am not usually a fan of drumsticks. I am more of a white meat kind of girl. I love breasts and wings. However, I felt like white meat chicken would be too dry for a dish like this. 
 
 
 Calories: 499       Fat: 16G        Net Carbs: 41G          Protein: 42G
Badia Sazon Tropical Bundle - 6.75 Oz Each
Badia Sazon Tropical Bundle - 6.75 Oz Each
List Price: $9.96
Price: $9.96
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This is a great sazon brand that is MSG free. Sazon means seasoning in Spanish. I used my own ingredients for flavor below. This seasoning could also be used.
 
 Instant Pot Chicken Drumsticks and Rice (Arroz con Pollo)

Instant Pot Chicken Drumsticks and Rice (Arroz con Pollo)

Instant Pot Chicken Drumsticks and Rice (Arroz con Pollo)

I chose to use extra long grain enriched rice for a couple of reasons.

Time:
I love brown rice. A lot of my other posts rave about brown rice and the associated nutritional benefits. Brown rice takes a long time to cook…..even using the Instant Pot! Brown rice prepared in the Instant Pot takes 25-30 minutes. My Instant Pot experiments are focused on time-saving. My goal is to prep meals with the Instant Pot in less than 45 minutes, ideally, less than 30 minutes. Long-grain enriched rice can be prepared in the Instant Pot in less than 10 minutes. ULTIMATE WIN!

Nutritional  Benefits:
Enriched white long grain rice is enriched to replenish nutrients that are removed during the milling process. Enriched white rice has been mixed with vitamins and nutrients to boost nutritional value. When rice is processed into white rice, the majority of its nutritional value is lost. The fiber and bran are removed. This is one of the main reasons why I flock to brown rice. Brown rice is rich in fiber. Even after enriching white rice with the nutrients mentioned, it is not as nutritious as brown rice. Brown rice still beats white rice in my opinion. However, in this instance, enriched white long grain rice makes a great alternative.

Instant Pot Chicken Drumsticks and Rice (Arroz con Pollo)

Instant Pot Chicken Drumsticks and Rice (Arroz con Pollo)

Instant Pot Chicken Drumsticks and Rice (Arroz con Pollo) Instant Pot Chicken Drumsticks and Rice (Arroz con Pollo)This chicken is so tender the meat is falling off the bone….just the way I like it!

 

Instant Pot Chicken Drumsticks and Rice (Arroz con Pollo)

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More Instant Pot Recipes:
Instant Pot Lasagna
Instant Pot Low Carb Banana Nut Bread
Instant Pot BBQ Pulled Chicken Sandwiches
How to Make Hard Boiled Eggs Using the Instant Pot
Instant Pot Shrimp Risotto with Veggies and Parmesan
Instant Pot Cheesecake
Instant Pot Chicken Alfredo Spaghetti Squash
Instant Pot Mongolian Beef
Instant Pot Steak Tacos
Instant Pot Chicken Taco Bowl with Quinoa
Instant Pot Buffalo Chicken Pasta
Instant Pot DUO60 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer
Instant Pot DUO60 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer
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instant pot chicken drumsticks with rice arroz con pollo
4.92 from 12 votes
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Instant Pot Chicken Drumsticks with Spanish Rice (Arroz Con Pollo)

Healthy, skinny, lightened-up Instant Pot chicken drumsticks (arroz con pollo) is a quick and easy 30-minute dish perfect for weeknight dinners with juicy chicken and savory rice.

Course dinner, lunch
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Calories 499 kcal
Author Stay Snatched

Ingredients

  • 8 drumsticks
  • 1 cup enriched long grain white rice
  • 1 tbsp olive oil
  • 1 cup tomato paste
  • 1 cup low-sodium chicken broth
  • 1 cup water
  • 1/2 cup cilantro or parsley chopped
  • 1 cup onion chopped
  • 2-3 garlic cloves
  • McCormick's Grill Mates BBQ seasoning to taste
  • McCormick's Grill Mates Montreal Chicken Seasoning to taste
  • salt and pepper to taste
  • 1 tsp coriander
  • 1 tsp cumin
  • 2 tsp oregano
  • 1 tsp paprika

Instructions

  1. Turn the Instant Pot on to the sautee function. Allow it to register as hot. Add the olive oil, onion and garlic. Allow to cook for 1-2 minutes until fragrant. 

  2. Season the drumsticks with the chicken seasoning, BBQ seasoning, salt and pepper. Using tongs add the drumsticks to the pot. Allow the chicken to glaze for a couple of minutes on each side. Remove the chicken from the pot.

  3. Deglaze the pot by scraping the brown bits from the chicken from the bottom of the pot. Add the water, chicken broth, and tomato paste, coriander, cumin, paprika, and oregano. Stir well. 

  4. Add the rice and the drumsticks back to the pot. Place the lid on tip and ensure the release is set to seal. 

  5. Cook for 12 minutes on high.

  6. Allow the pot to steam on it's own without quick release. This will take a few minutes. The Instant Pot will alert you when it is safe to open the pot.

  7. Allow the pot to sit for an additional 3 -4 minutes so that the rice can become fluffy. Open the lid carefully. Stir the rice. 

  8. Sprinkle with cilantro or parsley. Allow to cool. Serve!

 

instant pot spaghetti squash chicken alfredo

How to Make Spaghetti Squash Using the Instant Pot

17

How to make spaghetti squash using the Instant Pot…it’s actually quite simple. I have had spaghetti squash on a few different occasions. I loved it from the first time I tried it. After researching recipes on how to prepare it on my own, I learned that spaghetti squash takes 45-60 minutes to make. That does not sound like a terribly long time, but when you are strapped for time, an hour can feel like an eternity! An hour is also a long time because baking the spaghetti squash isn’t usually the only part of prepping the meal. You aren’t going to eat spaghetti squash without pairing it with something else! I am thankful the Instant Pot has arrived in my life to save the day. Now spaghetti squash only takes 7 minutes!

I had my eye on the Instant Pot for about 9 months before I finally gave in and purchased one. To be honest, I initially had no idea how it worked and how it could benefit me. I kept seeing amazing videos on Snapchat and Instagram. I became so intrigued I had to do some research on my own.

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Instant Pot DUO60 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer
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how to make spaghetti squash using the instant pot

What is an Instant Pot?

It is a multi-cooker that does the job of a slow cooker, electric pressure cooker, rice cooker, steamer, yogurt maker, sauté/browning pan, and warming pot. It’s a single appliance that does the job of seven different kitchen appliances or tools.

The Instant Pot website says you can reduce your cooking time by 70% because of the following: 

  • 12 pre-programmed operation buttons (Rice, Multigrain rice, Congee/Porridge, Sauté/Browning, Soup, Poultry, Meat & Stew, Beans & Chili, Steaming and Slow Cook, Keep warm, and Yogurt).
  • The pre-programmed buttons automate the cooking process. No more standing around watching and waiting for meals to cook.
  • You can delay cooking (up to 24 hours) to plan ahead of time. You can use all of the pre-programmed operations, with the exception of saute’ and yogurt.

Sounds pretty awesome right? There are so many features I am dying to try out, specifically the cake (for cheesecake  🙂 ) and yogurt settings. 

how to make spaghetti squash using the instant pot

Why Spaghetti Squash?

Spaghetti squash looks similar to typical squash but it’s larger and more round. In its raw state, if sliced, it will also look similar to regular squash. When cooked, strands form on the inside flesh creating angel hair-like strands, that resemble pasta. Spaghetti squash can be used in a lot of dishes to cut down on carbs and also boost nutritional value. It’s packed with nutrients. It’s perfect for vegan, gluten-free, paleo, and just plain old healthy recipes! One cup of spaghetti squash has about 42 calories and 8 grams of net carbs. One cup of white spaghetti pasta has about 220 calories and 40 grams net carbs. There is a huge difference when comparing the variance in net carbs! Carbohydrates are the body’s first defense for fuel. Your body burns carbs FIRST for energy. When carbs are depleted, it moves on to burning fat.  I pay less attention to the calories variance here because the fewer carbs you consume, the more room your body has to burn fat. 

Now for the burning question……does it taste like pasta?! 

No. Not to me. For me, it does not have to taste like pasta in order to be considered delicious. I LOVE veggies. I love vegetables, even more, when I can dress them up using an amazing recipe! And I have done just that. Check out my Instant Pot Spaghetti Squash Chicken Alfredo recipe. The cream sauce and juicy, savory chicken paired PERFECTLY with the spaghetti squash. I always say consistent healthy eating does not have to be a curse. You really just have to get creative.  

How to Cook Spaghetti Squash

  1. Cut the spaghetti squash in half, crosswise (not the long way).

  2. Scoop out the seeds and discard.

  3. Add 1 cup of water to the pot. Place the spaghetti squash halves in the instant pot, with the cut sides facing up.

  4. Place the lid on the pressure cooker and cook on high pressure for 7 minutes. 

  5. After the 7 minutes, release the valve at the top of the pressure cooker to lower the pressure. 

  6. Remove the lid and the squash. Poke the squash to ensure it’s tender. Shred the squash with a fork to create “spaghetti.”

 

instant pot spaghetti squash chicken alfredo

 

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how to make spaghetti squash in 7 minutes using the Instant Pot

More Instant Pot Recipes:

Instant Pot Chicken and Spanish Rice (Arroz Con Pollo)
Instant Pot Cheesecake
Instant Pot Chicken Alfredo Spaghetti Squash
Instant Pot Mongolian Beef
Instant Pot Steak Tacos
Instant Pot Chicken Taco Bowl with Quinoa
Instant Pot Buffalo Chicken Pasta

 

instant pot chicken enchiladas salsa verde

Instant Pot Chicken Enchiladas with Creamy Salsa Verde

12

Instant Pot Chicken Enchiladas with Creamy Salsa Verde is another one of my experiments with my new Instant Pot. I love shredded chicken enchiladas. Most of the time my go-to method is to prep chicken enchiladas using pan-seared chicken. From there I usually chop the chicken into small chunks. This has been my typical method because my favorite method is to use shredded chicken, which requires the slow-cooker. Pan-seared chicken is awesome, but for enchiladas, nothing beats juicy, shredded chicken! Using the slow-cooker does not require any additional work, it actually saves a lot of actual work time, but it’s not always convenient. For weeknight dinners, if I want to cook a dish using shredded chicken, I have to plan ahead and make sure the slow-cooker is loaded in the morning. Using an Instant Pot to shred chicken saves a TON of time. I was spending at a minimum 4 hours (slow-cooker high setting) to prepare juicy, shredded chicken. With an Instant Pot you can prepare shredded chicken in 10 minutes!

Calories: 324       Fat: 7G        Net Carbs: 24G          Protein: 33G

Instant Pot DUO60 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer
Instant Pot DUO60 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer
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instant pot chicken enchiladas salsa verde

I added salsa and chicken broth to the pot to ensure juicy texture and a savory taste. 

instant pot chicken enchiladas salsa verde

Look at how amazing this chicken turned out! I can’t wait to try out my Low-Carb Buffalo Chicken Dip recipe using the Instant Pot.

instant pot chicken enchiladas salsa verde

instant pot chicken enchiladas salsa verde

instant pot chicken enchiladas salsa verde

Cuisinart CSB-75BC Smart Stick 200 Watt 2 Speed Hand Blender, Brushed Chrome
Cuisinart CSB-75BC Smart Stick 200 Watt 2 Speed Hand Blender, Brushed Chrome
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Both versions of this salsa verde (with or without Greek yogurt) will pair wonderfully with chips!

instant pot chicken enchiladas salsa verde

instant pot chicken enchiladas salsa verde

Now it’s time for everyone’s favorite part…..adding the CHEESE!

instant pot chicken enchiladas salsa verde

instant pot chicken enchiladas salsa verde

instant pot chicken enchiladas salsa verde

While this recipe does save the “waiting time” of using a slow-cooker, it may not save you much overall “working time.” My Instant Pot 10 Minute Steak Tacos recipe is an example of a dish that saves a ton of time overall. This recipe is slightly different in the fact that it allows a quick and easy way to prepare shredded chicken in 10 minutes vs the 4 hours I was spending using a slow-coooker

instant pot chicken enchiladas with creamy salsa verde

More Instant Pot Recipes

Instant Pot Low-Carb Banana Nut Bread
Instant Pot Shrimp Risotto with Vegetables and Parmesan
Instant Pot BBQ Pulled Chicken Sandwiches
How to Make Hard Boiled Eggs Using the Instant Pot
Instant Pot Chicken and Spanish Rice (Arroz Con Pollo)
Instant Pot Cheesecake
Instant Pot Chicken Alfredo Spaghetti Squash
Instant Pot Mongolian Beef
Instant Pot Steak Tacos
Instant Pot Chicken Taco Bowl with Quinoa
Instant Pot Buffalo Chicken Pasta

 

instant pot chicken enchiladas salsa verde
5 from 6 votes
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Instant Pot Chicken Enchiladas with Creamy Salsa Verde

Instant Pot Chicken Enchiladas with Creamy Salsa Verde is a quick and easy recipe perfect for weeknight dinners with juicy, shredded chicken, and creamy salsa verde.

Course dinner, lunch
Cuisine Mexican, spanish
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 5
Calories 324 kcal
Author Stay Snatched

Ingredients

  • 16 oz skinless chicken breasts
  • 1/2 cup chicken broth
  • 1/2 cup authentic salsa
  • 5 whole wheat tortillas
  • 1/2 can Rotel (chunky)
  • 1 cup reduced-fat Mexican cheese shredded
  • Trader Joe's Taco Seasoning to taste
  • McCormick's Grill Mates Montreal Chicken Seasoning, salt, and pepper to taste

Salsa Verde

  • 4 tomatillos peeled
  • 1 medium white onion chopped
  • 1/2-1 jalapeno depending on desired spice
  • 1/2 cup cilantro chopped
  • 3/4 cup plain, non-fat Greek yogurt
  • 1/2 lime juice of
  • salt to taste

Instructions

  1. Preheat the oven to Broil.

  2. Season the chicken breasts with the seasonings.

  3. Add the chicken breasts, salsa, and chicken broth to the Instant Pot.

  4. Put the lid on the pot and adjust the settings to the Meat Setting. 10 minutes should be the default. Leave it at 10 minutes.

  5. Allow the Instant Pot to release steam on its own without quick release.

  6. Line a baking pan with foil and add the jalapenos and tomatillos. Broil for 10 minutes. After 10 minutes, flip each of the tomatillos and the jalapeno and allow to bake for an additional 2 minutes.

  7. Combine the cilantro, lime juice, salt, and chopped onions in a medium-sized bowl. Using a hand blender, blend the ingredients.

  8. When the tomatillos and jalapeno have finished, remove from the oven. Adjust the temperature on the oven to 375 degrees.

  9. Chop the tomatillos and jalapeno into smaller pieces and add to the medium-sized bowl. Add the Greek yogurt to the bowl.

  10. Using a hand blender, blend all of the ingredients until creamy. You can also use a blender or a food processor.

  11. Remove the chicken from the Instant Pot. Using a knife and fork, shred the chicken.

  12. Spray a large baking pan or casserole dish with cooking spray. Spread the tortillas in the pan and load with the shredded chicken and Rotel.

  13. Use the salsa verde to close each tortilla. Top with the cheese.

  14. Bake in the oven for 20-25 minutes until the cheese bubbles.

  15. Allow to cool before serving.

Instant Pot Mongolian Beef with Quinoa and Brown Rice

Instant Pot Mongolian Beef with Quinoa and Brown Rice

12

Instant Pot Mongolian beef with quinoa and brown rice is definitely a recipe that you should check out! The majority of my recipes are quick and easy dishes to help support a busy lifestyle. Most of my recipes are also meal-prep friendly, meaning the ingredients used within the recipe are items that work well when reheated as leftovers. I purchased my Instant Pot so that I could branch out a little bit. I absolutely love to meal prep because it saves me so much time. But, what about those moments when I have to whip up something quick on a weeknight? It would be nice to have weeknight dinner meal options. When I order Chinese delivery, it usually takes 45 minutes to arrive. This recipe can be completed in well under 30 minutes. It also promises yummy leftovers for the rest of the week!

Calories: 455       Fat: 11G      Net Carbs: 40G     Protein: 41G

Instant Pot DUO60 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer
Instant Pot DUO60 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer
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instant pot mongolian beef with quinoa and brown rice

instant pot mongolian beef with quinoa and brown rice

instant pot mongolian beef with quinoa and brown rice

This is another one of my lifestyle recipes. This recipe includes brown sugar and rice wine vinegar which increases the sugar and carbs macro count. This recipe may not be the best option for weight-loss. However, it is perfect for lifestyle maintenance. Being health-conscious and committing to a healthy lifestyle is a long-term decision. It opens the door to so many different options for food and loosens up a lot of restrictions. I would suggest removing the quinoa and brown rice from this recipe if weight loss is your goal. This saves 18 grams of carbs per serving.

I saved additional time by using organic, pre-packaged quinoa and brown rice.

instant pot mongolian beef with quinoa and brown rice

Items that will assist with this recipe:

Seeds of Change Quinoa and Brown Rice with garlic , 8.5 Ounce (Pack of 6)

Kikkoman – Aji-Mirin (Sweet Cooking Rice Wine) 17 Oz.

Sincerely Nuts Hulled Sesame Seeds – One (1) Lb. Bag – Delightfully Tasty – Healthy & Crunchy – Kosher Certified Product

5 from 3 votes
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Instant Pot Mongolian Beef with Quinoa and Brown Rice

Instant Pot Mongolian Beef with Quinoa and Brown Rice is a quick and easy recipe with juicy sirloin steak and sweet and savory sauce.

Course dinner, lunch
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 5
Calories 455 kcal
Author Stay Snatched

Ingredients

  • 20 oz sirloin steak fat trimmed and sliced into chunks
  • 1 tbsp olive oil
  • 1 tbsp sesame oil
  • 1 tsp ginger
  • 3 garlic cloves
  • 2 tbsp corn starch
  • 1 whole green onion chopped
  • 2 cups quinoa and brown rice mix
  • 1 cup broccoli chopped
  • 1/4 cup rice wine vinegar
  • 1/2 - 1 cup low-sodium soy sauce Use your judgement here. The more soy sauce used, the saltier the dish. You can also dilute the dish if too salty with a little water.
  • 1/4 cup brown sugar
  • 1 tsp sesame seeds
  • 1/2 cup water
  • 2 tbsp water
  • McCormicks Grill Mates Steak Seasoning, McCormicks Grill Mates BBQ Seasoning, salt, and pepper to taste

Instructions

  1. Turn on the Instant Pot saute' setting. Add the olive and sesame oil to the pot.

  2. Season the meat with the seasonings. Add the sliced meat and brown on both sides for 2-3 minutes. Remove the meat from the pot.

  3. Add the garlic, ginger, 1/2 cup water, and brown sugar to the pot. Deglaze the pot by scraping the brown bits from the steak from the bottom of the pot. Saute' for 2 minutes.

  4. Add the soy sauce and rice vinegar to the pot and stir.

  5. Add the cooked meat and chopped broccoli to the pot. 

  6. Cover with lid and cook for 10 minutes using the meat setting.

  7. After 10 minutes, quick release the steam.

  8. Whisk together the 2 tablespoons of water and cornstarch. Add it to the Instant Pot and stir until the sauce thickens. Place the Instant Pot on the saute' setting.

  9. Sprinkle the green onions and sesame seeds throughout. Allow the sauce to thicken for 3 minutes.

  10. Cook the brown rice and quinoa in the microwave for 90 seconds.

  11. Serve over brown rice and quinoa.

 

slow cooker white chicken chili

Lightened-Up Slow-Cooker White Chicken Chili

0

Lightened-Up Slow-Cooker White Chicken Chili is the perfect recipe because the cold weather has returned to Kansas City.  It is February, so yes we should expect cold weather in the Midwest. Last week, we were teased with temperatures in the mid-70s, even low-80s on some days! I will not complain because I definitely got out to enjoy the weather. I did some day drinking on patios, washed my car, and went running outdoors a couple of times. It was perfect! Now we are back to reality. It’s cold out and I needed something hearty to warm me up. 

Calories: 342       Fat: 9G      Net Carbs: 23G     Protein: 32.5G

Lightened-Up Slow-Cooker White Chicken Chili Lightened-Up Slow-Cooker White Chicken Chili Lightened-Up Slow-Cooker White Chicken Chili

White chicken chili provides a nice break from regular chili. slow cooker white chicken chili  

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Lightened-Up Slow-Cooker White Chicken Chili

slow cooker white chicken chili
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Lightened-Up Slow-Cooker White Chicken Chili

Slow Cooker White Chicken Chili: creamy cheesy chili with chicken

Course dinner, lunch
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 5
Calories 342 kcal
Author Stay Snatched

Ingredients

  • 1 pound skinless chicken breasts
  • 1 16 oz can navy beans
  • 1 16 oz can Great Northern beans
  • 3 garlic cloves chopped
  • 1 cup onion chopped
  • 1 cup low-sodium chicken broth
  • 1 16 oz can Rotel diced tomatoes and chilis
  • 1/3 cup whole kernel corn frozen
  • 1 cup Colby and Monterrey Jack cheese shredded
  • 1 package white chicken chili seasoning mix
  • McCormick's Grill Mates Montreal Chicken Seasoning, salt, and pepper to taste.

Instructions

  1. Season the chicken breasts with the chicken seasoning, salt, and pepper.

  2. Add all of the ingredients (except the cheese) to the slow-cooker.

  3. Cook on low for 6-7 hours, high for 3-4 hours until the chicken turns white and is tender.

  4. Remove the chicken from the slow-cooker and shred. Return the chicken to the crockpot.

  5. Stir well to combine. Add the cheese to the slow-cooker. Stir. Allow the chili to cook for an additional 30 minutes or until the cheese is melted. 

  6. Serve!

 

 

slow cooker chicken stroganoff

Healthy Slow Cooker Chicken Stroganoff with Whole Wheat

5

This slow-cooker chicken stroganoff recipe was inspired from my childhood. Growing up we ate beef stroganoff a lot. I have not eaten it in years, but I always enjoyed it. This is my first time having the dish prepared with chicken. I used a slow-cooker to save time and to ensure the chicken would be extra juicy. A little chicken broth in the slow-cooker goes a long way. My chicken always comes out juicy and loaded with flavor.

Calories: 386       Fat: 15G      Net Carbs: 28G     Protein: 31G

Hamilton Beach Programmable Slow Cooker, Silver, 6-Quart, Stainless Steel (33660)
Hamilton Beach Programmable Slow Cooker, Silver, 6-Quart, Stainless Steel (33660)
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slow cooker chicken stroganoff

Add all of the ingredients to the slow-cooker/crock pot. 

slow cooker chicken stroganoff

The sauce is so savory and creamy. The cream cheese works really well in this dish.

slow cooker chicken stroganoff

slow cooker chicken stroganoff

slow cooker chicken stroganoff
I love having a slow-cooker with a timer. It makes it really easy to set it and forget it and go on about my day.

slow cooker crock pot chicken stroganoff

slow cooker chicken stroganoff
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Healthy Slow Cooker Whole Wheat Chicken Stroganoff

Healthy slow cooker chicken stroganoff creamy, tender chicken breasts with whole wheat farfalle and mushrooms

Course dinner, lunch
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 4
Calories 386 kcal
Author Stay Snatched

Ingredients

  • 16 oz skinless chicken breasts
  • 1 can cream of chicken soup
  • 1/2 packet Lipton onion soup
  • 1 cup low-sodium chicken broth
  • 1 cup mushrooms
  • 4 oz reduced-fat cream cheese
  • 6 oz whole wheat farfalle pasta
  • 1 tablespoon parsley
  • salt pepper, and McCormick's Grill Mates Montreal Chicken Seasoning to taste

Instructions

  1. Place the cream cheese in a small bowl. Microwave for 20 seconds to soften.
  2. Add all of the ingredients (except the pasta and parsley) to the slow-cooker.
  3. Cook on low for 4-6 hours. High for 3-4 hours.
  4. Cook the pasta according to package instructions.
  5. Serve the chicken over the cooked pasta.
  6. Sprinkle with parsley.
Slow-Cooker Beef Nacho Chili

Slow-Cooker Beef Nacho Chili

16

Slow-Cooker Beef Nacho Chili is the perfect cure for my busy schedule these days. It’s Super Bowl weekend! YES! Amazing food, drinks, and conversation with friends are on the agenda. I feel like I have been non-stop busy since the holiday season. There definitely haven’t been any dull moments in my snatched world! So, in addition to my normal weekend meal prep routine, I am cooking two dishes for a Super Bowl party with my friends. I decided to bring my Mac and Cheese Bites and my infamous Shrimp Scampi Dip, which is ALWAYS requested from my friends.

Calories: 386       Fat: 15G      Net Carbs: 28G     Protein: 31G

Crock-Pot 7-Quart Oval Manual Slow Cooker, Stainless Steel (SCV700SS)
Crock-Pot 7-Quart Oval Manual Slow Cooker, Stainless Steel (SCV700SS)
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 slow-cooker beef nacho chili

slow-cooker beef nacho chili

slow-cooker beef nacho chili I have said it before in all of my slow-cooker posts, using a slow-cooker saves me! I try really hard to not use my busy schedule as an excuse for why I can not get my meal prep done. For this dish, I spent a few minutes browning the ground beef. Then I added the majority of the ingredients to the slow-cooker and let it do all of the work. This freed up my time to continue on with another meal for myself, and the side dishes I planned to take to the party.

slow-cooker beef nacho chili

slow-cooker beef nacho chili

 

slow cooker beef nacho chili

slow-cooker beef nacho chili

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Slow Cooker Nacho Chili

Creamy, cheesy beef nacho soup. Top with crunchy chips for the ultimate nacho flavor and feel!
Course dinner
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 5
Calories 386 kcal
Author Stay Snatched

Ingredients

  • 1 pound lean ground beef
  • 1 can Campbell's Fiesta Nacho Soup
  • 1/2 red onion chopped
  • 3 garlic cloves chopped
  • 3 green onions chopped
  • 2 tablespoons cilantro
  • 1/2 - 1 jalapeno chopped
  • 1 cup whole kernel corn frozen
  • 1 15 oz can reduced-sodium black beans
  • 1 15 oz can Rotel
  • 1 cup reduced-fat cheddar cheese shredded
  • 1 teaspoon red pepper flakes
  • 1 1/2 teaspoons chili powder
  • salt and pepper to taste

Instructions

  1. Heat a skillet over medium-high heat.
  2. Add the garlic and onions. Cook until fragrant.
  3. Add the ground beef and half of the servings of onions and garlic.
  4. Season the ground beef with salt and pepper. Break the beef into smaller chunks.
  5. Cook until the beef is no longer pink.
  6. Add all of the ingredients (except for the shredded cheese, cilantro and green onions) to the slow cooker.
  7. Cook on low for 8 hours or high for 4 hours.
  8. Add the shredded cheese to the slow cooker.
  9. Cook for an additional 30 minutes on low, or 10-15 minutes on high.
  10. Serve!

Recipe Notes

Toppings: non-fat, plain Greek yogurt, crushed quinoa chips

Slow Cooker Chicken Marsala

Slow Cooker Chicken Marsala

0

I have a lot of cooking to do this weekend. I have my typical lunch and dinner meal prep on the agenda. I also added a breakfast item this week. Recently, I have cut time from my meal prep routine by prepping my breakfast each morning at work. “Prepping” means that I have been making toast in the office. I keep a supply of natural peanut butter and raw honey with me. Peanut butter toast with honey and a side of fresh fruit have become my staple.

I do not like to do the same thing for too long, so this week I added breakfast back to my meal prep routine. In addition to prepping my meals, I have gathering with friends this weekend. I was recruited to bring a dish (shocker lol). So between 4 meals, friend’s gathering, yoga, and lazy couch time, I am slightly overwhelmed just thinking about it all.

Insert this dish to save the day. I love slow-cooker meals. They are SO EASY to prep. I have raved a bunch in previous posts about how the slow-cooker is king for amazing chicken breasts. Though I have raved in the past, I will rave again! I absolutely love how juicy and tender this chicken is. This dish has so much flavor!

Calories: 239     Fat: 2.7G      Net Carbs: 10G      Protein:  39G

I love using cooking wine! Marsala cooking wine is so rich and provides incredible flavor.

Add the chicken breasts to the slow-cooker first. Top with the remaining ingredients.

 

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Slow Cooker Chicken Marsala

rich and savory chicken with marsala wine sauce
Prep Time 5 minutes
Cook Time 5 hours 30 minutes
Total Time 6 hours
Servings 4

Ingredients

  • 2 skinless chicken breasts 20 oz, sliced in half
  • 1 cup sliced mushrooms
  • 1 cup marsala cooking wine
  • 3-4 garlic cloves chopped
  • 1/2 cup low-sodium chicken broth
  • 2 tablespoons parsley
  • 2 tablespoons shallots chopped
  • 1/2 cup water
  • 1/4 cup corn starch
  • McCormick's Grill Mates Montreal Chicken Seasoning salt, and pepper to taste

Instructions

  1. Season the 4 breasts (2 regular chicken breasts sliced in half) and place in the bottom of the slow cooker.
  2. Add the garlic, shallots, chicken broth, marsala, and mushrooms to the cooker.
  3. Cook for 5-6 hours on low.
  4. Add the cornstarch and water to a small bowl. Whisk together. This will thicken up the chicken broth/marsala sauce.
  5. Add the mixture to the slow-cooker.
  6. Sprinkle parsley throughout.
  7. Adjust the heat on the slow cooker to high. Cook for an additional 30 minutes.
  8. Serve!
Slow Cooker Chili Mac and Cheese

Slow Cooker Chili Mac and Cheese

22

It has been a cold week in Kansas City! Slow-Cooker chili mac is the perfect cure. We have had quite a few days with temperatures less than 30 degrees. Fall and winter are my least favorite times of the year. I absolutely love everything about summer. YES, even the scorching temperatures. There is just something about walking outside at any time of day in a pair of sandals and shorts that makes me feel soooooo good! The cold weather is here and will likely stay for the coming months. For me cold weather means SOUPS. I crave warm, hearty dishes this time of year. This chili mac recipe is the perfect fix. 

Calories: 346     Fat: 8G     Net Carbs: 34G     Protein: 23G            
Weight Watchers Smart Points: 10

Slow Cooker Chili mac and cheese

 

I always use slow cooker liners. They prevent stuck on food from forming along the rim and base of the pot. Less work!

Slow Cooker Chili mac and cheese

I was thrilled with how this dish turned out! I added one cup of beef broth because I love using broths for slow cooker recipes. Often, the contents (the meat especially) turn out dry without the addition of a liquid ingredient.

Slow Cooker Chili mac and cheese
I added chopped parsley and non-fat, plain Greek yogurt as toppings. You can also use reduced-fat sour cream. I love to use plain Greek yogurt because it adds additional protein and is very similar in taste.

5 from 6 votes
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Slow Cooker Chili Mac

homestyle chili with added macaroni and cheese
Course dinner
Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Servings 7
Calories 346 kcal
Author Stay Snatched

Ingredients

  • 1 pound 93% lean ground beef or ground turkey
  • 1 cup elbow macaroni
  • 1 can Rotel Chili Fixins
  • 1 15 oz can stewed tomatoes
  • 2 15 oz cans chili beans I used 1 medium and 1 mild as I prefer somewhat spicy
  • 1 cup onion chopped
  • 3-4 garlic cloves minced
  • 1 cup beef broth
  • 1 cup reduced fat 2% shredded cheddar cheese
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon red pepper omit if you do not prefer spicy
  • salt and pepper to taste

Instructions

  1. Boil water in a large pot over high heat. Cook the macaroni according to package directions.
  2. While the macaroni cooks, heat a skillet over medium-high heat.
  3. Add the ground beef and half of the servings of onions and garlic.
  4. Season the ground beef with salt and pepper. Break the beef into smaller chunks.
  5. Cook until the beef is no longer pink.
  6. Add all of the ingredients to a slow cooker.
  7. Cook on low for 2 to 2.5 hours.
  8. About 10-15 minutes prior to serving, add the cheese to the cooker and stir.
  9. Serve!

Recipe Notes

You can also buy pre-packaged chili seasoning and use 1/4th to 1/3rd of the package for the seasoning.
Topping Ideas: non-fat, plain Greek yogurt, reduced-fat sour cream, jalapenos, guacamole

chicken pot pie soup

Crock Pot Chicken Pot Pie Soup

0

Chicken pot pie soup is one my favorite meals during the fall and winter months. Every year, over my Christmas break/vacation time from work, I usually prepare 3-4 soups and freeze them for future use. I label the Tupperware with Post-Its detailing the type of soup and the date I cooked it. This is a great way for me to prepare for the New Year and get ahead on meal prep. I LOVE using my crockpot for soups. It saves me so much time. This recipe is very similar to a chicken pot pie, but on the healthy side. It has the same great flavor, but with macros that will help you stay snatched!

Calories: 361       Fat: 6G      Carbs: 44G       Protein: 30G

Slow-Cooker Chicken Pot Pie Soup

 

 

Add the veggies and chicken to the crock pot. Chopping up the veggies is literally the only heavy lifting required with this dish. It takes less than 15 minutes. I LOVE crockpot liners, another way to save time.

Slow-Cooker Chicken Pot Pie SoupSlow-Cooker Chicken Pot Pie Soup

Whisk together the skim milk, soup, and thyme.

Add the soup and milk mixture to the chicken and veggies.

Slow-Cooker Chicken Pot Pie Soup
Pop these in the oven about 15 minutes before the soup is scheduled to finish in the crockpot.
 

Slow-Cooker Chicken Pot Pie Soup

Once the biscuits are in the oven, remove the chicken from the crock pot and shred using a knife and fork.

Slow-Cooker Chicken Pot Pie Soup
My favorite way to prepare shredded chicken is by using a crockpot. The chicken is so moist and juicy, making it easy to shred.

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Chicken Pot Pie Soup

creamy chicken pot pie soup with veggies and warm biscuit
Course dinner, lunch
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 6
Calories 361 kcal
Author Stay Snatched

Ingredients

  • 12 oz skinless chicken breasts
  • 1 can Campbell's Healthy Request Cream of Chicken Soup
  • 1 bag of frozen mixed vegetables
  • 1 medium onion chopped
  • 3 celery stalks chopped
  • 4 garlic cloves minced
  • 4 cups of skim milk
  • 2 red potatoes peeled, sliced, and cubed
  • 2 chicken bouillon cubes
  • 6 Grands Jr biscuits
  • 1/4 cup of parsley chopped
  • 1 teaspoon thyme
  • McCormick's Montreal Chicken Seasoning salt, and pepper to taste

Instructions

  1. Season the chicken breasts with chicken seasoning, salt, and pepper to taste.
  2. Combine the milk, soup, thyme, salt, and pepper in a bowl
  3. Place all of the ingredients in the crock pot.
  4. Cook on high for 4 hours or on low for 8 hours.
  5. Remove the chicken from the crock pot and shred.
  6. Return the shredded chicken to the crockpot.
  7. Preheat the oven to 400° F.
  8. Bake the biscuits according to the package directions.
  9. To serve, place a serving of the soup into a bowl and top with a biscuit.

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