Healthy Slow-Cooker Recipes: Southwest Chicken, Hawaiian BBQ Pulled Pork
Southwest Slow-Cooker Chicken
1/4th of recipe (1 1/2 cups): 287 calories, 4g total fat (0.5g sat. fat), 561mg sodium, 30g carbs, 7g fiber, 5.5g sugars, 33.5g protein
Click for WW Points® value*
Anyone who loves Southwestern flavors will appreciate this recipe. Keep it simple, or dress it up with your favorite toppings!
Prep:
10 minutes
Cook:
3 - 4 hours or 7 - 8 hours, plus 45 minutes
Ingredients:
1 lb. raw boneless skinless chicken breasts, halved
1/4 tsp. each salt and black pepper
One 15-oz. can black beans, drained and rinsed
1 cup frozen sweet corn kernels
3/4 cup chopped onion
1/2 cup chicken broth
1/4 cup lime juice
3/4 tsp. ground cumin
2 cups roughly chopped cauliflower or 1 1/2 cups cauliflower rice
Optional topping: chopped fresh cilantro
Directions:
Place chicken in a slow cooker, and season with salt and pepper. Add all remaining ingredients except cauliflower. Stir to mix.
Cover and cook on high for 3 - 4 hours or on low for 7 - 8 hours, until chicken is fully cooked.
Meanwhile, if starting with roughly chopped cauliflower, pulse cauliflower in a blender until reduced to rice-sized pieces.
Transfer chicken to a large bowl. Shred with two forks.
Return shredded chicken to the slow cooker, and mix well.
Add cauliflower rice to the slow cooker, and stir to mix.
If cooking at low heat, increase heat to high. Cover and cook for 45 minutes, or until cauliflower rice is tender.
MAKES 4 SERVINGS
Slow-Cooker Hawaiian BBQ Pulled Pork
1/6th of recipe (about 1 heaping cup): 259 calories, 4.5g total fat (1.5g sat. fat), 513mg sodium, 29g carbs, 3g fiber, 21g sugars, 24.5g protein
Click for WW Points® value*
Ever since we cracked the code on how to make fat-slashed pulled pork (the trick is combining two different cuts), we can't get enough of the stuff. Adding pineapple makes it even more delicious...
Prep:
15 minutes
Cook:
3 - 4 hours or 7 - 8 hours
Ingredients:
1 1/2 cups canned crushed tomatoes
1/2 cup ketchup
3 tbsp. apple cider vinegar
2 1/2 tbsp. brown sugar (not packed)
2 tsp. garlic powder
1 1/2 cups crushed pineapple packed in juice (not drained)
12 oz. raw lean boneless pork tenderloin, trimmed of excess fat
12 oz. raw boneless pork shoulder (the leanest piece you can find), trimmed of excess fat
1/4 tsp. each salt and black pepper
3 cups sliced onions
Optional topping: chopped fresh cilantro
Directions:
In a slow cooker, combine crushed tomatoes, ketchup, vinegar, brown sugar, and garlic powder. Mix well. Stir in pineapple and its juice.
Season both types of pork with salt and pepper, and add to the slow cooker. Top with onions. Gently stir to coat.
Cover and cook on high for 3 - 4 hours or on low for 7 - 8 hours, until pork is cooked through and onions have softened.
Transfer pork to a large bowl. Shred with two forks.
Return shredded pork to the slow cooker, and mix well.
MAKES 6 SERVINGS
Hungry for More Healthy Slow-Cooker Creations?
Chew on this:
Today, April 6th, is National Caramel Popcorn Day. Time to make our Salted Caramel Popcorn Mix? We think so.
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