The 21 Best Mediterranean Crock Pot Recipes You Can Make For Your Slow Cooker – Delicious And Nutritious

    Mediterranean Crock Pot

    Martin Alvarez

    Martin Alvarez
    Nutritionist/Dietitian Professional Guide

    Updated on 12/3/2022

    Are you craving something nutritious to eat? Several types of Mediterranean crock pot recipes are ideal for cooking in a slow cooker, and they are all easy to prepare. Discover meals influenced by cuisines from Greece, Italy, Morocco, and other countries.

    Clam Sauce In A Red Color

    Clam Sauce in a Red Color

    This dish gives the impression that it was created in an Italian restaurant and can be prepared while you focus on other matters. What a fantastic method to spice up the sauce that goes over pasta! —JoAnn Brown, from Latrobe in the state of Pennsylvania.

    Ingredients

    • One diced onion of medium size
    • One tablespoon of canola oil
    • Two cloves of garlic, finely chopped
    • Two cans of chopped clams, each weighing 6 1/2 ounces and containing no liquid
    • One can of diced tomatoes (14-1/2 ounces), unsalted and drained
    • One can of tomato paste (six ounces total)
    • 1/4 cup of fresh parsley that has been minced
    • One bay leaf
    • One teaspoon sugar
    • One teaspoon of dried basil
    • Thyme, dried, one-half of a teaspoon
    • Optional additional fresh minced parsley, if desired.
    • 6 ounces of linguine, cooked and rinsed after it has been cooked

    Directions

    • In a small pan, sauté onion in oil until soft. As soon as the garlic has been added, continue cooking for one more minute.
    • Move the mixture into a 1-1/2- or 2-qt. Crockpot on low. Mix in the chopped clams, tomato paste, chopped parsley, bay leaf, thyme, and chopped basil.
    • Cover and simmer over low heat for three to four hours, or until everything is well cooked. Throw away the bay leaf. Serve the sauce over linguine. Depending on your preference, you may also sprinkle more parsley on the dish if you like.
    • Option to freeze food: omit extra chopped parsley. Wait until the food has cooled down before putting it in the freezer. Wrap it up and put it in the freezer for up to three months. To prepare for usage, defrost in the refrigerator the night before. Put in a big saucepan, and cook over medium-low heat while stirring the mixture regularly. Linguine and, if preferred, minced parsley may be served with the dish.

    Data Relating To Nutrition

    One cup of the sauce combined with 3/4 cup of cooked linguine results in 305 calories, 5 grams of fat (0 grams of saturated fat), 15 milligrams of cholesterol, 553 milligrams of sodium, 53 grams of carbohydrates (14 grams of sugars, 7 grams of fiber), and 15 grams of protein.

    Lentil Soup Made In The Style Of Greece

    Lentil Soup Made In The Style Of Greece

    In this nourishing and fulfilling vegetarian soup recipe, you may substitute chicken stock or cooked meat for the vegetable broth, but feel free to add meat if you want. —Mary E. Smith, Columbia, and Missouri are the names.

    Ingredients

    • 4 ounces of water
    • 4 cups of broth made from vegetables
    • 2 cups dry lentils, washed
    • Two carrots, medium in size, chopped
    • One onion, diced, tiny in size
    • One piece of a chopped celery rib
    • One teaspoon of dried oregano, split
    • 1 cup of fresh spinach that has been chopped
    • 1/2 cup tomato sauce
    • One can of ripe olives, cut and drained (2-1/4 ounces total)
    • Three teaspoons of vinegar made from red wine
    • Two cloves of garlic, finely chopped
    • 1/2 teaspoon salt
    • 1/4 teaspoon pepper
    • Onion rouge, chopped (optional), already chopped

    Directions

    • Put the water, broth, lentils, carrots, onion, and celery in a five or six-quart pot and a half teaspoon of oregano. Crockpot on low. Cook covered lentils over low heat for about four to five hours, or until soft.
    • Mix in the spinach, tomato sauce, olives, vinegar, garlic, salt, pepper, and the remaining half of a teaspoon of oregano until everything is well distributed. Continue cooking the spinach for approximately one further hour, covered, over low heat, until it has wilted. You may serve this dish with red onion, parsley, and lemon wedges.

    Word To The Wise

    You should include lentils in your regular meal rotation if you haven't already done so. In addition to being inexpensive, they are chock full of beneficial nutrients such as fiber, protein, B vitamins, and many more.

    Test Kitchen tip

    This soup will have a minor consistency change while it sits. If there are any leftovers, you should always have some additional stock on hand in case you need it when you reheat the soup.

    Data Relating To Nutrition

    One cup has 134 calories, 1 gram of fat (0 grams of saturated fat), 0 milligrams of cholesterol, 420 milligrams of sodium, 24 grams of carbohydrates (2 grams of sugars, 4 grams of fiber), and 9 grams of protein. Exchanges for people with diabetes: 1-1/2 grams of starch and 1 gram of lean meat.

    Greek-Style Stuffed Peppers

    Greek-Style Stuffed Peppers

    When coupled with certain traditional Greek ingredients, the plentiful peppers that can be bought at the nearby farmer's market in the early autumn help produce a meal that is bursting with vibrant color and bright and clean taste. Renee Murby, from Johnston in the state of Rhode Island

    Ingredients

    • Two tablespoons of olive oil
    • One small fennel bulb, cut
    • One red onion, diced, and it's a tiny one.
    • One box of frozen chopped spinach, defrosted and pressed dry, 10 ounces total weight
    • three cloves of garlic, minced
    • Two medium-sized yellow, orange, red, and green peppers, as well as two medium-sized delicious yellow peppers
    • One can of crushed tomatoes, totaling 28 ounces, split
    • 1.05 kg of ground lamb
    • 1 ounce of barley, cooked
    • One standard measuring cup of crumbled feta cheese, plus more for serving
    • olives from Greece, diced up to a half cup
    • 1-1/2 tablespoons dried oregano
    • 1/2 teaspoon salt
    • 1/2 milligram of dried red pepper flakes crushed
    • 1/2 teaspoon pepper
    • Optional fresh parsley that has been chopped

    Directions

    • The oil must be heated on medium-high heat in a large pan until it melts before you can proceed with the recipe. Fennel and onion should be added, then cooked while often stirring for 6 to 8 minutes until soft. Once the garlic and spinach have been added, continue to cook for a further minute. Reduce the heat a little.
    • Peppers should have their tops cut off and saved, and their seeds should be removed and discarded. Spread one cup of the crushed tomatoes on the bottom of a 6- or 7-quart slow cooker. Crockpot on low. Lamb, barley, olives, and spices should be mixed in a big bowl; then, the fennel mixture should be added to the bowl. Stuff the peppers with the mixture, then set them in the slow cooker. Replace the tops of the peppers after pouring the leftover smashed tomatoes over them. Cook, covered, over low heat for four and a half to five and a half hours, or until peppers are soft. To serve, top with more crumbled feta and, optionally, chopped parsley.

    Data Relating To Nutrition

    One stuffed pepper has 313 calories, 16 grams of fat, six grams of saturated fat, 45 milligrams of cholesterol, 684 milligrams of sodium, 26 grams of carbohydrates (11 grams of sugar, eight grams of fiber), and 17 grams of protein. Exchanges for people with diabetes: 2 grams of starch, 2 ounces of medium-fat meat, and 1 gram of fat.

    Cacciatore With Chunks Of Chicken

    Cacciatore With Chunks Of Chicken

    This nutritious pasta dish may be made in a variety of ways. Check the contents of your refrigerator for any other ingredients you want to add, such as diced red pepper, sliced mushrooms, more zucchini, or anything else that comes to mind. In addition, if you are a vegetarian, you are free to exclude the chicken from the dish. —Stephanie Loaiza, Layton, Utah

    Ingredients

    • Six boneless, skinless chicken thighs, weighing about 1 1/2 pounds total
    • Two medium zucchini, sliced into 1-inch slices
    • One medium-sized green pepper, chopped into pieces measuring 1 inch
    • One big sweet onion, cut in a rough fashion
    • 12 of a teaspoon of oregano, dried
    • One jar (24 ounces) of garden-style spaghetti sauce
    • piping hot cooked pasta
    • Sliced ripe olives and grated Parmesan cheese are available upon request.

    Directions

    Put the chicken and veggies in a pot of 3 quarts. A slow cooker with oregano sprinkled over the top. After that, pour the sauce on top. The chicken should be cooked over low heat for about four to five hours or until it is tender.
    The chicken should be removed from the pan and slightly broken up with two forks after taking it out of the pan. Bring the pot back to the slow cooker. To accompany the pasta, serve. Olives and cheese may be sprinkled on top if you choose.

    Do You Know Whether The Chunky Chicken Cacciatore Freezes Well?

    Freeze the first six ingredients after placing them in a container suitable for the freezer. Before using the container's contents, store it in the refrigerator for at least 48 hours or until the frozen food is fully thawed. Prepare and serve according to the instructions.

    Data Relating To Nutrition

    A single serving has 285 calories, 11 grams of fat, two grams of saturated fat, 76 milligrams of cholesterol, 507 milligrams of sodium, and 21 grams of carbohydrates (14 grams of sugars, three grams of fiber), and 24 grams of protein. Exchanges for people with diabetes: 3 ounces of lean meat and 1-1/2 ounces of starch.

    Easy Chicken With Wine Sauce

    Easy Chicken With Wine Sauce

    I hope you like this version of my adapted classic French cuisine. I used boneless, skinless chicken breasts as a replacement to make a lighter, more straightforward version of coq au vin while maintaining the dish's classic and enduring flavor profile. —Sonya Labbe, Los Angeles, California

    Ingredients

    • Three pieces of chopped bacon strips
    • Four chicken breast halves that have been boned and skinned (4 ounces each)
    • The mushrooms should be cut up and weigh at least 1 pound.
    • One diced onion of medium size
    • Four cloves of garlic, finely chopped
    • One bay leaf
    • 1/3 cup all-purpose flour
    • 12 ounces of crimson wine
      1/2 teaspoon of chicken stock
    • thyme, dried, one-half of a teaspoon
    • 1/4 teaspoon pepper
    • Noodles, prepared and hot, with an option

    Directions

    • As the bacon cooks, turn it a few times, so it gets crispy on all sides. Please place it in a large pan over medium heat and cook until it gets crispy. Take it out with a slotted spoon, and drain it on paper towels. It uses the drippings as a medium-heat medium and browns the chicken on both sides. Place the chicken in a 3-quart casserole dish. Crockpot on low.
    • Cook the mushrooms, onion, and garlic in a skillet over medium heat, constantly stirring, for one to two minutes, or until the mushrooms are soft and the onions are translucent but do not overcook. Pour sauce over the chicken, then sprinkle with a bay leaf.
    • Pour the sauce made by whisking flour, wine, and broth together with thyme and pepper in a small bowl until it is smooth.
    • The chicken should be covered and simmered on low for 5 to 6 hours, or until it is tender. Throw away the bay leaf. You may serve it with noodles if you want. Add some bacon on top.

    Data Relating To Nutrition

    The nutritional information for one chicken breast half with a half cup of mushroom sauce is as follows: 299 calories, 11 grams of fat (3 grams of saturated fat), 75 milligrams of cholesterol, 324 milligrams of sodium, 16 grams of carbohydrates (4 grams of sugars, 2 grams of fiber), and 28 grams of protein. Exchanges for people with diabetes: 3 ounces of lean meat, 1-1/2 ounces of fat, one vegetable, and 1/2 grain.

    Soup With Lemon, Chicken, And Rice

    Soup With Lemon, Chicken, And Rice

    Several years ago, I had a severe crush on a lemony Greek soup served at Panera Bread. It was only available as a limited-time special back then, but I recreated it at home so my family and I could have it whenever the desire struck. —Kristin Cherry, from Bothell in the state of Washington

    Ingredients

    • Two tablespoons of olive oil
    • Two kilograms of boneless, skinless chicken breasts, chopped into pieces about half an inch
    • Five cans of chicken broth with a reduced amount of salt, each can containing 14-1/2 ounces
    • 8 cups of Swiss chard, kale, or spinach that has been finely chopped
    • Two big carrots, diced very small in a food processor
    • One onion, diced, tiny in size
    • One medium-sized lemon, cut in half and then sliced very thinly
    • 1/4 cup lemon juice
    • Four tablespoons of grated lemon zest
    • 1/2 teaspoon pepper
    • 4 cups of brown rice that has been cooked

    Directions

    • Over medium-high heat, bring one tablespoon of oil to temperature in a large pan. After half of the chicken has been browned, add the remaining chicken and mix it. Move the mixture to a 6-qt. Crockpot on low. Repeat the process with the remaining chicken and oil.
    • The chicken should be placed in a slow cooker along with the broth, veggies, lemon slices, lemon juice, lemon zest, and pepper. Low heat should cook the chicken for about four to five hours or until the chicken is tender. Mix in the rice, then heat everything through.

    Data Relating to Nutrition

    One and a half and a third cups contain 203 calories, 5 grams of fat (1 gram of saturated fat), 42 milligrams of cholesterol, 612 milligrams of sodium, 20 grams of carbohydrates (3 grams of sugars, 2 grams of fiber), and 20 grams of protein. Exchanges for diabetics consist of two servings of lean meat, one carbohydrate, one vegetable, and half a serving of fat.

    Green Beans Marinated In Oregano And Served With Toasted Pine Nuts

    Green Beans Marinated in Oregano and Served

    You can make this side dish quickly, making it perfect for picnics or parties since it is so simple to make. It's a stunning and unexpected combination with the family and the visitors talking about it. You may use any other kind of nut instead of the pine nuts, or you can even use fresh berries in their stead. —Wolfgang Hanau, West Palm Beach, Florida

    Ingredients

    • The French method prepared two kilograms of fresh green beans, sliced into pieces measuring 2 inches.
    • a half a cup of water
    • Two tablespoons of minced fresh oregano
    • 1/2 milligram of dried onion powder
    • 1/2 teaspoon salt
    • The amount of celery salt to be used is 1/4 teaspoon
    • 1/4 teaspoon pepper
    • 1/2 cup pine nuts or toasted almond slices, roasted to your preference

    Directions

    In a 6-qt. The ingredients should be put into the slow cooker, except the pine nuts, and let them cook for several hours. For the beans to be cooked, they must be cooked for at least five to six hours over low heat. Remove with a spoon with a slot in it. Sprinkle with pine nuts and serve.

    Test Kitchen Tips

    You should watch if you are looking for beans classified as haricots verts. Compared to conventional green beans, these are thinner and more sensitive.

    If you use fresh green beans instead of canned, the cooking time will need to be increased by 30–60 minutes.

    Data Relating To Nutrition

    One cup has 94 calories, 6 grams of fat (no saturated fat), 0 milligrams of cholesterol, 191 milligrams of sodium, 10 grams of carbohydrates (three grams of sugars, four grams of fiber), and three grams of protein. Diabetic exchanges: 1 veggie, one fat.

    Healthy Greek Bean Dip

    Healthy Greek Bean Dip

    This delicious and nutritious starter is sure to please many people. When people can dip their vegetables in this zesty and fresh alternative to hummus, they will have a much easier time eating their vegetables. —Kelly Silvers, from Edmond in the state of Oklahoma

    Ingredients

    • Two cans of cannellini beans, each containing 15 ounces of beans, were washed and drained
    • 14 of a cup of water
    • 1/4 cup of roasted sweet red peppers that have been coarsely chopped
    • Two tablespoons of red onion that has been coarsely chopped
    • Two tablespoons of olive oil
    • Two teaspoons of lemon juice
    • A tablespoon of chopped fresh dill, which has been snipped in half
    • Two cloves of garlic, finely chopped
    • 1/4 teaspoon salt
    • 1/4 teaspoon pepper
    • One small cubed cucumber is peeled, seeded, and cut very finely.
    • 1/2 cup of plain Greek yogurt that is fat-free
    • Additional fresh dill, chopped into smaller pieces
    • Chips made with baked pita or a variety of fresh veggies

    Directions

    Using a food processor, you can blend the beans and the water until you have a smooth mixture. Move the mixture to a 1-1/2-quart buttered baking dish. Crockpot on low. Mix with the following eight components. Cook over low heat for about two to three hours, or until the food is well cooked. Stir in the cucumber, and then chill the mixture down somewhat. Additional dill may be sprinkled on top. Served with chips and a variety of fresh vegetables, this dish can be served hot, cold, or at room temperature.

    Is Healthy Greek Bean Dip OK For Freezing?

    After it has chilled, transfer the dip to freezer containers and exclude the cucumber, yogurt, and more dill. To prepare for usage, defrost in the refrigerator the night before. To ensure that the dip is served hot, cook it in a saucepan while stirring it periodically. Alternately, do cold. The finished drop should include cucumber and yogurt, and additional dill should be sprinkled on top. Accompany with chips or veggies when serving.

    Data Relating To Nutrition

    1/4 cup has 86 calories, 3 grams of fat (0 grams of saturated fat), 0 milligrams of cholesterol, 260 milligrams of sodium, 11 grams of carbohydrates (1 gram of sugars, 3 grams of fiber), and 4 grams of protein. Exchanges for people with diabetes: one starch for half a serving of fat.

    Spice Trade Beans & Bulgur

    Spice Trade Beans & Bulgur

    This spicy meal with the perfect amount of heat is made with bulgur, which is soft, and garbanzo beans, which are packed with nutrients. A complex combination of spices is used to give flavor to the dish. Golden raisins add the right amount of sweetness to provide the perfect accent. —Faith Cromwell, San Francisco, California, United States of America

    Ingredients

    • Three tablespoons of canola oil, split
    • Two onions of medium size, chopped
    • One sweet red pepper, diced and medium in size
    • Five cloves of garlic, finely chopped
    • One tablespoon of cumin that has been ground
    • One tablespoon paprika
    • Two teaspoons of ginger's ground form
    • One teaspoon pepper
    • a half of a teaspoon of cinnamon powder
    • Cayenne pepper, one-half of a teaspoon
    • 1-1/2 cups bulgur
    • One can of crushed tomatoes (28 ounces total)
    • One can of diced tomatoes (14-1/2 ounces), unsalted and drained
    • One container of vegetable broth (32 ounces total)
    • Two teaspoons of granulated or brown sugar
    • Two teaspoons of soy sauce
    • One can of garbanzo beans or chickpeas, washed and drained, can have 15 ounces.
    • 12 cups of raisins in their golden state
    • Minced fresh cilantro as an alternative

    Directions

    • Two tablespoons of oil should be heated in a big pan over medium-high heat. After adding the onions and pepper, continue to simmer while stirring for another three to four minutes. Once the garlic and spices have been added, cook for a further minute. Move the mixture to a 5-qt. Crockpot on low.
    • The remaining oil should be heated in the same skillet over medium-high heat. After adding the bulgur, continue cooking it while stirring it for another two to three minutes.
    • Put tomatoes, bulgur, broth, brown sugar, and soy sauce into the slow cooker. Cook bulgur, covered, over low heat for three to four hours, or until it reaches the desired tenderness. Cook for a further half an hour after stirring in the beans and raisins. Add some chopped cilantro on top, if you want.

    Data Relating To Nutrition

    1-1/4 cups has 245 calories, 6 grams of fat (0 grams of saturated fat), 0 milligrams of cholesterol, 752 milligrams of sodium, 45 carbohydrates (15 grams of sugars, 8 grams of fiber), and 8 grams of protein.

    Ratatouille Prepared In A Slow Cooker

    Ratatouille Prepared In A Slow Cooker

    This time-honored recipe provides an outstanding side dish, and it may also be served over sliced French bread as a pleasantly toasty and uncomplicated first-course option. You should give it a go in the summer using fresh veggies from your garden. —Jolene Walters, from North Miami in the state of Florida

    Ingredients 

    • One big eggplant, peeled and cut into cubes about 1 inch across and 1 inch tall
    • Two teaspoons of salt, divided
    • Three tomatoes, diced, medium in size
    • Three medium zucchini, half lengthwise and sliced
    • Two onions of medium size, chopped
    • One big green pepper, chopped
    • One big, diced yellow pepper with a delicious flavor
    • One can of pitted, ripe olives, drained and diced (the can contains 6 ounces).
    • One can of tomato paste (six ounces total)
    • 1/2 cup of fresh basil that has been minced.
    • Two cloves of garlic, finely chopped
    • 1/2 teaspoon pepper
    • Two tablespoons of olive oil

    Directions

    • Put the eggplant in a colander set over a dish, sprinkle it with one teaspoon of salt, and toss it. Let stand for 30 minutes. Rinse and make sure to drain it well. Move the mixture to a 5-qt. A spritz of cooking spray was used to coat the slow cooker.
    • Mix in the tomato paste, basil, garlic, remaining salt, pepper, tomatoes, zucchini, onions, green and yellow peppers, olives, green and yellow peppers, and green and yellow peppers. Add a few drops of oil. Cook the veggies over high heat for three to four hours or until they are soft.

    Data Relating To Nutrition

    3/4 cup has 116 calories, 5 grams of fat (1 gram of saturated fat), 0 milligrams of cholesterol, 468 milligrams of sodium, 18 grams of carbohydrates (10 grams of sugar, 6 grams of fiber), and 3 grams of protein. Exchanges for diabetics consist of one carbohydrate and one fat.

    Potatoes Braised Low And Slow With Green Spring Onions

    Potatoes Braised Low And Slow With Green Spring Onions

    I like how straightforward this recipe is, not to mention how simple it is to put together using my trusty slow cooker. Even my pickiest child likes roasted potatoes every time we have them. The top can be sprinkled with some shredded or crumbled cheese if you wish. Theresa Gomez, from Stuart in the state of Florida

    Ingredients

    • 4 kg of somewhat tiny red potatoes
    • Eight green onions, chopped (about 1 cup)
    • 1 cup of finely chopped yellow onion
    • 1/4 cup olive oil
    • 1/2 teaspoon salt
    • 1/2 teaspoon pepper

    Directions

    To five or six quarts. Make sure that the slow cooker is filled with all of the ingredients. Cook over low heat for six to eight hours, or until potatoes are soft.

    Data Relating To Nutrition

    157 calories, 5 grams of fat (1 gram of saturated fat), 0 milligrams of cholesterol, 110 milligrams of sodium, 26 grams of carbohydrates (2 grams of sugars, 3 grams of fiber), and 3 grams of protein make up one serving. Exchanges for people with diabetes: 1-1/2 grams of starch and 1 gram of fat.

    Chicken With Herbs Prepared In A Slow Cooker

    Chicken With Herbs Prepared In A Slow Cooker

    I make these flavorful chicken breasts in my slow cooker, ensuring they retain moisture and stay nice and soft after being cooked. Quite a few years ago, my daughter, responsible for keeping up with two small kids of her own, sent me this wonderful recipe. — Sundra Hauck, Bogalusa, Louisiana I now depend on cooking chicken in a Crock Pot multiple days a week.

    Ingredients

    • One tablespoon of olive oil
    • One teaspoon paprika
    • 1/2 milligram of the garlic powder
    • 1/2 teaspoon seasoned salt
    • thyme, dried, one-half of a teaspoon
    • 1/2 teaspoon dried basil
    • 1/2 teaspoon pepper
    • A half of a teaspoon of browning sauce, if desired.
    • Four chicken breast halves with the bones in (8 ounces each)
    • 1/2 teaspoon of chicken stock

    Directions

    Mix the first seven ingredients and the browning sauce if used; use this mixture as a rub for the chicken in a small dish. Put the mixture into a five qt. Crockpot; pour in some broth. Cook the chicken over low heat for four to five hours or until it is tender.

    CHICKEN TIPS FOR THE SLOW COOKER

    Is It OK To Put The Uncooked Chicken In The Slow Cooker?

    The answer is yes, cooking uncooked chicken in a slow cooker is possible. Crock-Pots or slow cookers were designed to be used for cooking raw meat, which is what these appliances were intended for. As a result of the direct heat produced from the pot, the extended cooking time, and the steam produced from the tightly sealed container, slow cooking is a safe method of preparing food that kills any germs present. Even frozen chicken can be cooked in a slow cooker, even if it has been frozen for a long time.

    In A Slow Cooker, Also Known As A Crockpot Or A Slow Cooker, How Long Does It Take For A Chicken To Be Cooked?

    In a slow cooker or Crockpot, cooking a chicken breast to an internal temperature of 165 degrees Fahrenheit takes around four hours on the low setting.

    In Addition To The Chicken, Does The Slow Cooker Have To Be Filled With Any Liquid?

    It is highly recommended that you fill your slow cooker with a little quantity of liquid, such as broth, water, or crushed tomatoes. It will help avoid scorching, and the steam it produces will cook the chicken while ensuring it stays moist. Be careful to follow these additional suggestions when using a slow cooker.

    What Can I Do To Prevent My Chicken From Becoming Dry?

    Due to the chicken's low-fat content, cooking it in a half cup of broth will prevent it from becoming dry. Additionally, make sure you don't overcook your chicken. If you overcook your chicken, it will become stringy and dry. Here are some other suggestions to help you steer clear of dry meats.

    Data Relating To Nutrition

    211 calories, 7 grams of fat (2 grams of saturated fat), 91 milligrams of cholesterol, 392 milligrams of sodium, 1 gram of carbohydrates (zero sugars, zero fiber), and 33 grams of protein are included in one chicken breast half. Exchanges for people with diabetes: 5 ounces of lean meat for 1 ounce of fat.

    Poached Salmon In Its Most Basic Form

    Poached Salmon In Its Most Basic Form

    This meal is one of my favorites since it is both nutritious and requires very little work to prepare. The salmon is cooked to perfection every time! Erin Chilcoat, from Central Islip in the state of New York

    Ingredients

    • 2 ounces of water
    • 1 ounce of dry white wine
    • One medium onion, cut and ready to go
    • One piece of a sliced celery rib
    • One medium carrot, cut
    • Two teaspoons of lemon juice
    • Three new sprigs of thyme
    • One sprig of rosemary that is still fresh
    • One bay leaf
    • 1/2 teaspoon salt
    • 1/4 teaspoon pepper
    • Four salmon fillets, each measuring 1-1/4 inches thick and weighing 6 ounces
    • Wedges of lemons

    Directions

    • In a 3-qt. Put the first 11 ingredients into the slow cooker and mix them. Cook with the lid on for forty-five minutes on low heat.
    • Place the fillets in the liquid with care, and if more warm water at a temperature between 120 and 130 degrees is required to cover them, add it. Cook the fish, covered, for 45-55 minutes, or until it flakes readily when tested with a fork and a thermometer put into the fish registers at least 145 degrees Fahrenheit. Take the fish out of the liquid it was cooking in. Serve either hot or cold, along with lemon wedges.

    Data Relating To Nutrition

    One salmon fillet has 272 calories, 16 grams of fat (three grams of saturated fat), 85 milligrams of cholesterol, 115 milligrams of sodium, one gram of carbohydrates (zero sugars and zero fiber), and 29 grams of protein. Exchanges for people with diabetes: 4 ounces of lean beef.

    Soup Made With French Lentils And Carrots

    Soup Made With French Lentils And Carrots

    It's incredible how just a few key components can make all the difference in the world. This dish is ideal for a quick dinner on a weekday since it calls for finely chopped rotisserie chicken; however, if you'd rather omit the chicken, feel free to do so. —Colleen Delawder, Herndon, Virginia

    Ingredients

    • Five big carrots, peeled and cut into rounds, then sliced.
    • 1-1/2 cups dry green lentils, washed
    • One small shallot, cut very finely
    • Two tablespoons worth of herbs from the Provence region
    • 1/2 teaspoon pepper
    • 1/4 teaspoon kosher salt
    • 6 cups of chicken broth with a lower salt content
    • 2 cups of chopped chicken from a rotisserie oven
    • a quarter of a cup of heavy whipping cream

    Directions

    • Combine the first seven ingredients in a 5- or 6-quart mixing bowl. Prepared in a slow cooker; cover. Cook on low heat for six to eight hours or until the lentils are soft.
    • Mix in the chicken, then the cream. I recommend covering this pan with a lid and continuing to cook it for around 15 minutes, or until everything is cooked to your satisfaction.

    Test Kitchen Tips

    • When purchasing herbes de Provence, it is essential to remember to read the label to determine whether or not the product contains lavender. The carrots and the lentils benefit from the unique taste that the lavender brings to the dish.
    • Depending on the individual's preferences, the quantity of heavy cream may be raised, lowered, or even left out entirely.

    Data Relating To Nutrition

    One and a half cups have 338 calories, 8 grams of fat (3 grams of saturated fat), 53 milligrams of cholesterol, 738 milligrams of sodium, and 39 grams of carbohydrates (5 grams of sugars, 7 grams of fiber), and 29 grams of protein. Exchanges for people with diabetes: 3 ounces of lean meat, 2 ounces of starch, and 1 cup of vegetables.

    Dinner With Greek Chicken Prepared In A Slow Oven

    Dinner With Greek Chicken Prepared In A Slow Oven

    Taking this recipe from my sister, I would like to share it with you since everyone in my family enjoys it. It fills the home with the most delightful aroma! The quantity of garlic can seem like a lot, but it's the perfect amount. You can taste every nuance of the flavor without dominating the dish's other components. —Terri Christensen, Montague, Michigan

    Ingredients

    • 6 Yukon Gold potatoes, cut into quarters, medium size
    • One chicken suitable for broiling or frying (three and a half pounds), deboned and with the skin removed
    • Two large onions, quartered
    • One garlic bulb, peeled and divided into individual cloves
    • Oregano, dry, three teaspoonfuls
    • One teaspoon salt
    • 3/4 teaspoon pepper
    • A half a cup and an extra tablespoon of water, divided
    • One tablespoon of olive oil
    • Cornstarch equivalent to four tablespoons

    Directions

    Place potatoes in a 5-qt, and Crockpot on low. After adding the chicken, onions, and garlic, season it with the various seasonings. After that, pour a half cup of water on top. Add a few drops of oil. It is best to remove the chicken and vegetables, cover them with a lid, and cook them over low heat for five to six hours after they have been cooked.

    Cornstarch and the remaining water should be well combined in a bowl. Take the chicken and veggies out of the slow cooker and put them somewhere warm. Cooking liquids should be strained into a small saucepan; fat should be skimmed. The juices should be brought to a boil, and the cornstarch mixture should be stirred before being added to liquids. Bring to a boil; simmer and whisk for one to two minutes, or until the mixture has thickened. Chicken and vegetables should be served with the dish.

    Data Relating To Nutrition

    404 calories, 9 grams of fat (2 grams of saturated fat), 86 milligrams of cholesterol, 482 milligrams of sodium, 46 carbohydrates (4 grams of sugars, 6 grams of fiber), and 34 grams of protein make up one serving. Exchanges for people with diabetes: 4 grams of lean meat, 3 grams of carbohydrate, and 1/2 gram of fat

    Pitas Filled With Lamb And Yogurt Sauce

    Pitas Filled With Lamb And Yogurt Sauce

    These filled pita pockets with lamb given a spicy seasoning go wonderfully well with cucumbers and yogurt. It is the culinary equivalent of having your very own gyro stand right there in the kitchen. —Angela Leinenbach, Mechanicsville, Virginia

    Ingredients

    • Two tablespoons of olive oil
    • 2 pounds of lamb cut into pieces that are 3/4 inches thick
    • One medium-sized onion, finely chopped
    • One clove of garlic, finely chopped
    • 1/3 cup tomato paste
    • 14 ounces of a dry red wine
    • 1-1/4 teaspoons salt, divided
    • One teaspoon of oregano that has been dried
    • 1/2 teaspoon dried basil
    • One medium cucumber
    • 1 cup plain yogurt
    • 16 pita pocket halves that have been heated
    • Four thinly sliced plum tomatoes

    Directions

    • Brown, the lamb in stages in a large pan, preheated to medium-high heat, and then add the oil. Transfer lamb to a 3- or 4-qt, and slow cooker, reserving drippings in skillet.
    • Cook the onion in the drippings, occasionally stirring, until it is tender, which should take about four to six minutes. Cook for two minutes while stirring, then add tomato paste and garlic. Mix the wine with one teaspoon of salt, the oregano, and the basil. Add to lamb. Cook the lamb on low heat for six to eight hours or until it is tender.
    • To prepare the dish, dice enough cucumber to equal one cup and slice the remaining cucumber very thinly. Blend the diced cucumber, yogurt, and the remaining 1/4 teaspoon salt. To assemble, stuff pita halves with tomato and cucumber slices, yogurt mixture, and ground lamb.

    Do You Know Whether Lamb Pitas With Yogurt Sauce Can Be Frozen?

    Place the lamb mixture that has been cooled in containers that can be frozen. To make use of it, partly defrost it in the refrigerator the night before. Warm everything up in a pot while stirring it every so often; if required, add more broth or water.

    Data Relating To Nutrition

    Two stuffed pita halves have 383 calories, 11 grams of fat (three grams of which are saturated), 78 milligrams of cholesterol, 766 milligrams of sodium, and 39 grams of carbohydrates (5 grams of sugars, three grams of fiber), and 31 grams of protein. Exchanges for people with diabetes: 3 grams of lean meat, 2-1/2 grams of starch, and 1 gram of fat.

    Marinated Mushrooms Prepared In A Slow Cooker

    Marinated Mushrooms Prepared In A Slow Cooker

    Any buffet might benefit from the inclusion of this delicious and wholesome dish. Either on their own or as a side dish for a tenderloin roast, mushrooms and pearl onions braised in red wine, balsamic vinegar, and fresh herbs make a delicious side dish. Courtney Wilson, from Fresno in the state of California

    Ingredients

    • 2 kilograms of fresh mushrooms, medium-sized
    • One frozen bag of pearl onions, 14.4 ounces total weight, defrosted
    • Four cloves of garlic, finely chopped
    • 2 cups reduced-sodium beef broth
    • 14 ounces of a dry red wine
    • Three tablespoons of balsamic vinegar
    • Three tablespoons of olive oil
    • One teaspoon salt
    • One teaspoon of dried basil
    • thyme, dried, one-half of a teaspoon
    • 1/2 teaspoon pepper
    • a quarter of a teaspoon of red pepper flakes crushed

    Directions

    Put the mushrooms, onions, and garlic in a pot with a capacity of 5 or 6 quarts. Crockpot on low. Mix the other ingredients in a small basin using a whisk, then pour them over the mushrooms. Cook the mushrooms, covered, over low heat for six to eight hours, or until they are soft.

    Are The Marinated Slow-Cooker Mushrooms Suitable For Freezing?

    Put the cooled mushrooms and juices in containers and place them in the freezer. To make use of it, partly defrost it in the refrigerator the night before. Stir the mixture carefully while microwaving it covered on high on a plate that is safe to use in the microwave until it is thoroughly cooked through. If required, add a little broth or water.

    Data Relating to Nutrition

    In a quarter cup, there are 42 calories, 2 grams of fat (0 grams of saturated fat), 1 milligram of cholesterol, 165 milligrams of sodium, 4 grams of carbohydrates (2 grams of sugars, 0 grams of fiber), and 1 gram of protein.

    Chicken With Lemon, Braised In Slow Cooker

    Chicken With Lemon, Braised In Slow Cooker

    This unforgettable main dish gets its zing from garlic, oregano, and lemon juice. Simply sear the chicken in a pan, then transfer everything to a slow cooker to finish cooking. It's that simple. When I have guests around, I prefer to offer them this meal. —Walter Powell, Wilmington, Delaware

    Ingredients

    • Six bone-in chicken breast halves of equal weight, each skinned and weighing 12 ounces
    • One teaspoon of oregano that has been dried
    • 1/2 teaspoon seasoned salt
    • 1/4 teaspoon pepper
    • butter equivalent to 2 tablespoons
    • 14 of a cup of water
    • Three tablespoons of lemon juice
    • Two cloves of garlic, finely chopped
    • granules from one teaspoon of chicken bouillon
    • Two tablespoons of fresh parsley that has been minced
    • Rice that's been heated and cooked.

    Directions

    Use paper towels to dry the chicken thoroughly. Oregano, seasoned salt, and pepper should be mixed, then used to massage all over the chicken. Brown the chicken in butter in a pan over medium heat; transfer to a container with a capacity of 5 quarts. Crockpot on low. To the pan, add water, lemon juice, garlic, and bouillon; bring to a boil while stirring to release any browned pieces that have formed. Serve on the chicken.

    For five to six hours, cook on a low setting with the lid on, and do not open the lid during this time. Baste the chicken using the juices during the cooking process. Add parsley. Cover and continue cooking for a further 15 to 30 minutes, or until the juices from the meat run clear. Include rice in the serving. (The cooking liquids may be reduced and thickened if required before being served.)

    Data Relating to Nutrition

    336 calories, 10 grams of fat (4 grams of saturated fat), 164 milligrams of cholesterol, 431 milligrams of sodium, 1 gram of carbohydrates (zero sugars and zero fiber), and 56 grams of protein are included in one chicken breast half.

    Moroccan Chicken Prepared In A Low Oven

    Moroccan Chicken Prepared In A Low Oven

    In this recipe, the herbs and spices work their magic on the simple chicken, and the dried fruit gives an exotic touch to the whole experience. Kathy Morgan, from Ridgefield, in the state of Washington

    Ingredients

    • Four medium-sized carrots, peeled and sliced
    • Two big onions, split in half and then in quarters.
    • One chicken suitable for broiling or frying, weighing between 3 and 4 pounds, gutted and with the skin removed
    • 1/2 teaspoon salt
    • 1/2 cup of dried apricots that have been chopped
    • 1/2 cup raisins
    • One can of chicken broth with less sodium, which is 14-1/2 ounces total
    • 1/4 cup tomato paste
    • Two tablespoons of all-purpose flour
    • Two teaspoons of lemon juice
    • Two cloves of garlic, finely chopped
    • 1-and-a-half tablespoons of ginger powder
    • 1-and-a-half milligrams of ground cumin
    • 1 level teaspoon of cinnamon powder
    • 3/4 teaspoon pepper
    • Warm and freshly cooked couscous

    Directions

    • Put the carrots and onions in a five-quart baking dish that has been buttered. Crockpot on low. The chicken should be salted before going into the slow cooker, and Apricots and raisins should be sprinkled on top. Blend the broth, tomato paste, flour, lemon juice, garlic, and spices until smooth in a small bowl; then transfer the mixture to a slow cooker.
    • The chicken should be cooked over low heat for 6-7 hours, or until the chicken is cooked through. Serve with hot couscous that has been prepared.

    Data Relating To Nutrition

    One serving has 435 calories, 9 grams of fat (three grams of which are saturated), 110 milligrams of cholesterol, 755 milligrams of sodium, 47 carbohydrates (27 grams of sugars, six grams of fiber), and 42 grams of protein.

    Seafood Cioppino

    Seafood Cioppino

    This traditional recipe for cioppino is just what you need if you're in the market for an excellent seafood dish to make in your slow cooker. It is filled to the full with clams, crab, fish, and shrimp, and it is sophisticated enough to be a feast fit for a special occasion. —Lisa Moriarty, from Wilton, in the state of New Hampshire

    Ingredients

    • One can of chopped tomatoes, 28 ounces in total, not drained
    • Two onions of medium size, chopped
    • Three celery ribs, chopped and set aside.
    • One bottle of clam juice (eight ounces total)
    • One can of tomato paste (six ounces total)
    • White wine or vegetable broth to the volume of half a cup
    • Five cloves of garlic, finely chopped
    • One tablespoon of vinegar made from red wine
    • One tablespoon of olive oil
    • between 1 and 2 teaspoons of Italian seasoning
    • One bay leaf
    • 1/2 teaspoon sugar
    • One pound of haddock fillets, divided into pieces measuring 1 inch.
    • 1 pound of shrimp, uncooked, peeled, deveined, and numbered between 41 and 50 per pound
    • One can of chopped clams, undrained and from a 6-ounce can
    • One can of lump crabmeat, 6 ounces total weight, drained
    • Two tablespoons of fresh parsley that has been minced

    Directions

    • In a large (4 or 5 qt. Put the first 12 ingredients into the slow cooker and mix them. Cover the pot during the last four to five hours and cook on low heat.
    • Add the seafood and stir. The fish should begin to flake easily with a fork after 20-30 minutes, and the shrimp should be pink by the time the fish starts to flake easily.
    • Take out the bay leaf. Stir in parsley.

    TIPS FOR MAKING SEAFOOD CIOPPINO

    To Accompany The Cioppino, What Do You Recommend?

    Keeping the side dishes simple is recommended so the focus may remain on the cioppino. You may serve it with the bread of some type to soak up the soup, such as garlic bread, mushroom cheese bread, or just a traditional crusty loaf of bread. A crisp green salad or an authentic antipasto spread would be beautiful additions to the table alongside this dish. When selecting a wine that goes well with a particular food, there are no hard and fast rules. However, if you are more interested in a red or white wine, choose a wine with a delicious zing to it, such as a pinot grigio, pinot noir, or zinfandel.

    How Long Does Cioppino Have A Shelf Life?

    Two to three days after cooking, seafood may be stored safely in the refrigerator. Keep any leftovers in a container that can seal out air, but be sure to allow some headroom. When reheating this soup, exercise caution because it is simple to overcook the fish and seafood, which could cause them to become rubbery. Cioppino should be rewarmed on the stovetop over a low flame while being overseen until it is hot all the way through. Cioppino may be frozen for up to a year if it is first cooled in the refrigerator and then transferred to the freezer. Once frozen, it should be consumed within four to six months. Allow it to defrost in the fridge first, then warm it over low heat.

    Can You Suggest Any Other Ingredients That Would Go Well In This Cioppino?

    This is a versatile recipe, and you are free to add or remove components according to your preferences, available resources, and available time. You may add crushed red pepper flakes, a few drops of Sriracha chili sauce, or any kind of hot sauce to your food if you prefer things on the spicy side. You may use cod, tilapia, or any other white fish that is firm for the haddock in this recipe. If you'd like, you may also add various kinds of seafood to the dish, such as lobster, bay scallops, sea scallops, fresh mussels, or octopus. When tomatoes are in season, add a couple of chopped ripe plum tomatoes. You may also try incorporating some of your favorite veggies, such as carrots or fennel that have been sliced. Lastly, a dash of dry vermouth or some red wine, both traditional partners for tomatoes and shellfish, is a great finishing touch.

    Data Relating to Nutrition

    125 milligrams of cholesterol, 483 milligrams of sodium, 205 calories, 3 grams of fat (1 gram of saturated fat), 15 grams of carbohydrates (8 grams of sugars, 3 grams of fiber), and 29 grams of protein in 1-1/4 cups. Diabetic Exchanges: 3 lean meat, two vegetables.

    Shredded Chicken Gyros

    Shredded Chicken Gyros

    At every year's event, our loved ones have a fantastic time at the Greek Festival held in Salt Lake City. All of the delicious food is one of my favorite aspects, and my children are big fans of this dish, which is an excellent way to spice up the menu we usually eat. —Camille Beckstrand, from Layton, Utah.

    Ingredients

    • Two onions of medium size, chopped
    • Six cloves of garlic, finely chopped
    • Seasoning with one teaspoon of lemon pepper
    • One teaspoon of oregano that has been dried
    • Allspice, ground, one-half of a teaspoon
    • a half a cup of water
    • 1/2 cup lemon juice
    • 1/4 cup of vinegar made from red wine
    • Two tablespoons of olive oil
    • breasts of boneless, skinless chicken weighing 2 pounds
    • Eight pita pieces of bread in their entirety
    • Tzatziki sauce, torn romaine, sliced tomato, cucumber, and onion are available as toppings, although they are not required.

    Directions

    • In a 3-qt. Put the first nine ingredients into the slow cooker, then add the chicken. Cook the chicken on a low heat setting for three to four hours, or until it is soft (a thermometer should register at least 165 degrees).
    • It is time to take the cooked chicken out of the slow cooker. Shred using two forks, then placed back into the slow cooker. Make pita sandwiches by putting the chicken mixture on pita flatbread using tongs. Serve with the toppings of your choice.

    Data Relating To Nutrition

    337 calories, 7 grams of fat (1 gram of saturated fat), 63 milligrams of cholesterol, 418 milligrams of sodium, 38 grams of carbohydrates (2 grams of sugars, 2 grams of fiber), and 29 grams of protein are included in one gyro. Exchanges for people with diabetes: 3 grams of lean meat, 2-1/2 grams of carbohydrate, and half a gram of fat.

    Final Word

    I'd love to hear from you if you are interested in trying some of our Mediterranean Crock Pot Recipes.