Healthy Crock Pot Recipes Cookbook: 100 Flavorful Slow Cooker Recipes Just Perfect for Busy Families!

By Clarice Williams

The book describes itself, but I'll be delighted to add some finishing touches. My book, Healthy Crock Pot Recipes Cookbook, is a book of 221 pages and  these pages contain loads of delicious, easy-to-prepare recipes made in the slow cooker. I love to cook, both on the stove top and in the slow cooker but before now, I had carried most of my recipes (gotten from friends, family and other cookbooks) in my head. So one day, my husband said to me, "Honey, why don't you compile all your recipes in one place so we could easily cook at any time and send to others?" ('Cos guests at my dinners appreciate my cooking and often ask for my recipes)

I'm pretty sure he was kidding but his words struck me hard. So, after further research on slow cooking, this book is the result. I hope you enjoy the wide variety of dishes and bring the best outta your slow cooker. 

 

• Language: English
• Publisher: Publishdrive
• Release date: Apr 30, 2018

Book preview

Conclusion

Introduction

The book is meant to give you a ‘food tour’ around the world right there in your kitchen.

America is a country so blessed with vast cultures from different races, one of which is food.

I welcome you to a world of fun and easy cooking! The different categorised recipes in this book will blow your mind, and keep your cooking abilities on the rise.  The book is a guide to your daily cooking. You will not have to crack your mind on what to prepare for your family, for a small party or a get-together.

This book takes care of the excuses people often give like; I don’t have time to prepare healthy foods or I don’t even know how to prepare good and healthy meals

Worry no more! The different categories of meals in this book will help guide you to know what meal is good for you as appetizers, main dishes, soups, desserts, salads and so on.

Food that cooks by itself while you go off to do some other stuff makes cooking FUN, and the excuse of; I don’t have the time is taken care of.

Do yourself a whole lot of good by cooking rather than living on fast food.

Though the crock pot isn’t meant for every task in the kitchen, it’s got a whole lot of advantages. Some of them are:

1. Its slow cooking allows all ingredients to adequately get sucked into the dish.

2. The low cooking heat lessens burning of food.

3. Tough foods are softened owing to the long cooking time.

4. Using the cooker allows you to use the other normal cookers for other stuff.

5. The crock pot generates less heat than the regular cookers.

6. Most importantly, it’s portable!

SOUPS AND STEWS

Italian Pesto Beans Soup

What more is there to say? The Italian cooking geniuses are at work here. Taste for yourself and see that this is marvelous.

-Cooker size: 5 quarts

-Servings: 8

-Preparation time: 10minutes

-Cooking time: 8 hours with cooker set on LOW heat or 4 hours on HIGH heat.

Ingredients:

2 cups diced carrots

1 medium-sized yellow onion (to be chopped)

3 cloves minced garlic

½ teaspoon eachoregano and basil

½ teaspoon salt

3 pounds canned cannellini beans (low sodium)

¼ cup pesto

32 ounces vegetable broth

6 ounces tomatoes, sun dried

Directions:

1. Add the carrots, onion and garlic to a 5 quarts crock pot.

2. Add oregano, basil and salt. Pour in the canned beans, pesto, veggie broth and dried tomatoes and stir really well.

3. Cover the pot, set the cooker on LOW and cook for 8 hours (Or set cooker on HIGH heat and cook for 4 hours)

4. You may decide to top each serving with some shredded Parmesan cheese if desired.

American Shrimp Chowder

I got nothing more to say, this… this is… divine!

-Cooker size: 5 quarts

-Servings: 6 people

-Preparation time: 25 minutes

-Cooking time: 4hours (with cooker set on LOW heat)

Ingredients:

1 medium onion, chopped

1 tablespoon butter

1 pound frozen corn kernels

1 and half pounds potato soup, canned

1 and half pounds chicken soup, canned

1 and quarter poundsevaporated milk, canned

1/2 tablespoon creole seasoning

¼ tablespoon garlic, dried

48 ounces cream cheese

16 ounces cooked shrimp

Directions:

1. In a pan, stir-fry the onion in butter until tender.

2. Add the fried onion, corn kernels, canned soups, evaporated milk, creole seasoning and garlic to a 5 quarts crock pot.

3. Place the lid on and cook with cooker set on LOW heat for 3 hours.

4. After three hours of cooking, add in the softened and cubed cream cheese and the cooked shrimp. Stir well.

5. Cook, coveredon low heat for 60 more minutes.

Serve in bowls and enjoy.

Chicken Tortilla Soup

Guess what fellas? This Mexican recipe is even recommended by the A.H.A. Bet you wouldn’t wanna miss this one, or would ya?

-Cooker size: 6 quarts

-Servings: 4 people

-Preparation time: 20 minutes

-Cooking time: 7 - 8 hours (with cooker set on LOW heat) or 4 hours (with cooker set on HIGH heat)

Ingredients:

16 ounces chicken breasts

2 cups frozen corn

2 cups chicken broth (low in sodium)

1 pound canned tomatoes (diced and unsalted)

1 onion bulb (chopped)

½ tablespoon powdered sugar

½ tablespoon ancho chili powder

2 cloves minced garlic

¼ teaspoon salt

3 whole corn tortillas (remember to leave one tortilla to shred)

1 whole red pepper (cut into really thin strips)

6 and half teaspoons powdered coriander leaves

¼ cup fresh avocado, diced

Directions:

1. Please preset your oven between 320 degrees Fahrenheit and 350 degrees Fahrenheit. 

2. In a bowl, add all the chicken, corn, broth, tomatoes, onion, sugar, chili powder, garlic and salt and stir really well.

3. Cover the pot and cook for 7 hours (with cooker set on LOW) or 3 and half hours (with cooker set on HIGH)

4. Slightly brush tortilla on both sides with oil. Next, you gotta arrange the tortilla strips in a single layer on a baking sheet. Bake for 10 minutes and wait until they’re crisp.

5. Transfer the sheet to a cooling rack and let ‘em strips stand for about 12 minutes.

6. When they are done cooling, you can store ‘em in an airtight container and set aside.

7. Yeah, back to the soup. When the soup is ready, take out 1 cup and pour into a blender.

8. Add the shredded tortilla and pepper strips as you stir (Remember the extra unbaked tortilla?)           

9. Leave and allow itsettle for 2 minutes so the tortilla pieces soften.

10. Beat and whip to your satisfaction before pouring the mixture into the soup. (Remember to