Cantonese Slow-Cooker Pork Dinner

MrMaple loved this recipe, and it was a breeze to make. It is slightly altered from it's origrinal sparkrecipes.com form based on some user feedback.

If you are allergic to mushrooms--as I am--I substituted a diced red pepper for the fresh mushrooms. Enjoy!

Cantonese Slow-Cooker Pork Dinner

  • 1 1/2 lbs pork tenderloin, cut into strips
  • 1 large onion sliced
  • 1 small green pepper, cut into strips
  • 4 oz fresh mushrooms (or 1 diced red pepper)
  • 1 can low sodium cream-of-mushroom or cream-of-potato soup
  • 8 oz can no-salt added tomato sauce
  • 3 tbsp brown sugar
  • 1 1/2 tbsp cider vinegar
  • 1/4 tsp sea salt
  • 2 tsp Worcestershire sauce
  1. Mix all soup, sauce, vinegar, and Worch. sauce first, then add in all other ingredients.
  2. Place all ingredients into crock pot.
  3. Cover, and cook on low for 6-8 hours. (High for 4 hours)
Number of Servings: 6

Recipe submitted by SparkPeople user TRISH2007.
Nutritional Info: Calories=271, Fat=7g, Carbohydrates=18g, Protein=32g

Slow-Cooker Provencal Chicken and Beans

This was the very first sparkrecipes.com dish we made. It was so easy and tasty it started our obsession with exploring more slow-cooker recipes.  

We like this recipe served over rice or using left overs to make chicken nachos.

Chef-Meg's Slow Cooker Provencal Chicken and Beans

  • 24 oz boneless, skinless chicken breast
  • 1 yellow bell pepper, diced
  • 1 red bell pepper, diced
  • 1 (16 oz) can cannellini beans, drained and rinsed
  • 1 (14.5 oz ) can petite diced tomatoes with basil and oregano or any style of canned tomatoes
  • 1 dash salt
  • 1 dash black pepper
  • 2 t dried basil
  • 1 t dried thyme
  1. Place all ingredients into a slow cooker, stir and cover with lid
  2. Cook on low heat for 7-8 hours.
Makes 6 one cup servings.

Recipe submitted by SparkPeople user CHEF_MEG.
Nutritional Info: Calories=213, Fat=1.5g, Carbohydrates=20g, Protein=30g

Slow-Cooker Pulled Pork

A very easy way to make pulled pork in the slow cooker, compliments of sparkrecipes.com

This makes a tangy BBQ type sauce. We enjoy the pork shredded over rice, in sandwiches, or in quesadillas.

Slow-Cooker Pulled Pork

  • 1 cup chopped celery
  • 1 cup chopped onions
  • 1 cup ketchup
  • 1 cup barbecue sauce
  • 1 cup water
  • 2 tbsp vinegar
  • 2 tbsp Worcestershire sauce
  • 2 tbsp brown sugar
  • 1 tsp chili powder
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp garlic powder
  • 3 lbs boneless pork roast

  1. Combine all ingredients except roast in the slow cooker.
  2. When well mixed, add roast.
  3. Cover, cook on high for 6-7 hours.
  4. Remove roast.
  5. Shred the meat and return it to the sauce.
Number of Servings: 12

Recipe by SparkPeople user SLCOLMAN.
Nutritional Info: Calories=298, Fat=12g, Carbs=11g, Protein=32g

Slow-Cooker Salsa Chicken

This is a modified/simplified version of a sparkrecipes.com dish.
Also a super-quick meal to start on the way out in the morning.

The cheddar cheese soup is optional if you are looking to reduce the sodium content; just add a little more sour cream if you desire a creamier texture.

Slow-Cooker Salsa Chicken

  • 4 boneless/skinless chicken breasts (approx. 1.5-2.0 lbs.)
  • 1 jar salsa (recommend black bean and corn salsa)
  • 2 TBSP sour cream
  • 1 can cheddar cheese soup (optional)
  1. Coat bottom of crock pot with salsa
  2. Mix remaining salsa with soup (optional)
  3. Place chicken in crock pot and cover with remaining salsa (or salsa/soup mix)
  4. Cook on low 6-7 hours or on high for 4 hours
  5. Stir in sour cream and serve.
Approximately 6 one cup servings.
Recommend serving with rice, in burritos, or as an ingredients for loaded nachos.

Nutrition info: Calories=180, Fat=4g, Carbs=8g, Protein=24g

Slow-Cooker Creamy Italian Chicken

Here is another favorite dish from sparkrecipes.com

It's great over rice, but we've never tried it over pasta...but the picture looks good. This is one of those dishes you can throw together in 2 minutes before you head out the door in the morning!

Creamy Italian Chicken

  • 1.5 lbs boneless, skinless chicken breasts
  • 1 pkg Good Seasons Italian dressing mix
  • 1/4 cup water
  • 1 8oz pkg low fat cream cheese (softened)
  • 1 TBSP minced garlic
  • 1 can 98% fat free cream of chicken soup
  • 3 cups cooked white, long grain rice
  1. Place chicken in crock pot.
  2. Mix together Italian dressing mix and water. Pour over chicken.
  3. Cover and cook on high for 4 hours OR low for 6-8 hours.
  4. Mix together cream cheese, garlic and soup in separate bowl.
  5. Carefully remove chicken from crock pot to plate.
  6. Pour cream cheese/soup mixture into crock pot and mix together with dressing in bottom.
  7. Return chicken to crock pot and mix gently to shred the chicken.
  8. Cook on LOW until heated through.
  9. Serve with rice or noodles.
You may add skim or low fat milk in very small quantities to thin the sauce a little if you wish. It does not significantly affect the nutritional value if you use up to 2 tablespoons.

Makes 6 servings. Approximately 2/3 cup mixture with 1/2 cup rice.

Recipe by SparkPeople user ORANGECOWCAT.
Nutritional info: Calories=327, Fat=10g, Carbohydrates=24g, Protein=33g

Slow-Cooker Moroccan Chicken

This is the first in a series of crock-pot meals we've come to love and make weekly thanks to the collection of user-submitted recipes at sparkrecipes.com

So dust off that slow-cooker and get ready for some wonderful fall cooking!

Slow-Cooker Moroccan Chicken

  • 2 lbs. chicken breasts
  • 4 tsp Moroccan Spice Blend (see recipe below)
  • 2 14.5 oz. cans diced tomatoes with onion and garlic
  • 5 small or 2 large yellow summer squash
  • .5 c golden raisins
  • .5 c. dried apricots
  • 1.5 c. chicken stock
  • 1 tbsp quick-cooking tapioca (optional)

  1. Remove skin from chicken; rub with Morrocan Spice Blend (see below) and place in slow cooker.
  2. Cut squash into .25 inch rounds.
  3. Snip apricots into small pieces.
  4. Combine apricots, tomatoes (undrained), raisins, squash, stock, and 2 tsp of the spice blend. Pour over chicken, and stir a bit to get some juice under the chicken.
  5. Cook in slow cooker for 3 hours on high, or 6 hours on low.
Makes 6 one cup servings.
Recommend serving over 1/2 servings of couscous or jasmine rice.

Moroccan Spice Blend (Ras el Hanout) (makes 2 tbsp)
  • 1 teaspoon ground cumin
  • 1 teaspoon ground ginger
  • 1 teaspoon salt
  • 3/4 teaspoon black pepper
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
Nutritional info: Calories=210, Fat=4g, Carbohydrates=26g, Protein=19g
Recipe by SparkPeople user QUIXOTICKATE