NO SALT SLOW COOKER RECIPES RECIPES

PAPRIKA CHICKEN, SLOW COOKER | MOXIFIT

Paprika Chicken, Slow Cooker | Moxifit image

REBUILD TO MAINTENANCE

Provided by Eileen Hirsch

Number Of Ingredients 10

Ingredients

2 lbs skinless boneless chicken breast
4 medium yellow squash/ zucchini, sliced
½ cup water
½ cup chicken, vegetable or beef broth (low sodium, no sugar added)
3 Tbsp olive oil
2 Tbsp paprika
Pink salt, to taste
Ground pepper, to taste
2 garlic cloves, minced
Red pepper flakes, to taste (optional for heat)

Steps:

Season chicken breasts with some salt, pepper, garlic and red pepper flakes (for heat).
Place chicken at the bottom of the crock pot.
Sprinkle 1 Tbsp of paprika over the chicken and cover with a layer of squash/zucchini.
Add 3 Tbsp olive oil and sprinkle the rest of the paprika over the vegetables.
Pour the mixture of water and chicken stock into the crockpot (try to miss the paprika so it can soak into the vegetables and chicken).
Turn on low 6-8 hours or high 4-6 hours.
Add other seasonings, to taste.
Serve over cauliflower rice or a bed of greens.

SLOW COOKER VEGETABLE BEEF SOUP RECIPE: HOW TO MAKE IT

Slow Cooker Vegetable Beef Soup Recipe: How to Make It image

What a treat to come home from work and have this savory soup ready to eat. It's a nice traditional beef soup with old-fashioned goodness.

Provided by Taste of Home

Categories Lunch

Total Time 08 hours 10 minutes

Prep Time 10 minutes

Cook Time 08 hours 00 minutes

Yield 8-10 servings (about 2-1/2 quarts).

Number Of Ingredients 13

Ingredients

1 pound beef top round steak, cut into 1/2-inch cubes
1 can (14-1/2 ounces) no-salt-added whole tomatoes, undrained
3 cups water
2 medium potatoes, peeled and cubed
2 medium onions, diced
3 celery ribs, sliced
2 carrots, sliced
3 reduced-sodium beef bouillon cubes
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon salt-free seasoning blend
1/4 teaspoon pepper
1-1/2 cups frozen mixed vegetables

Steps:

In a 5-qt. slow cooker, combine the first 12 ingredients. Cover and cook on high for 6 hours. Add vegetables; cover and cook on high 2 hours longer or until the meat and vegetables are tender.

Nutrition Facts : Calories 183 calories, FatContent 3g fat (0 saturated fat), CholesterolContent 48mg cholesterol, SodiumContent 102mg sodium, CarbohydrateContent 16g carbohydrate (0 sugars, FiberContent 4g fiber), ProteinContent 23g protein. Diabetic Exchanges 2 lean meat

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