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Make getting dinner on the table simple with these 25 Low Fat Crock Pot Recipes! Let your slow cooker do the work while helping your family eat better!
My crock pot is one of my favorite kitchen appliances. It lets me set and forget our dinner, and then have a delicious, home-cooked meal waiting for us. I keep clean up easy afterward with theseslow cooker liners. Just pull them out of your crock pot and toss ’em! Whether you’re a seasoned vet or a slow cooker newbie, my Best Crock Recipes will get you cooking! They’re all tried and true, family favorites!
25 CROCK POT LOW FAT RECIPES Love it? Pin it to your SLOW COOKER board to SAVE it! Follow Real Housemoms on Pinterest for more great recipes!
With a house full of boys, hearty beefslow cooker recipes are always a hit. These dinners are perfect for the “meat and potato” type meal lovers in your life and they’re a breeze to whip up!
Chicken is the one meat I pretty much always keep in my kitchen. I prepare it just about every way possible and cooking it up my crock pot is one of my favorite meal options. While Mexican food is one of my go-to’s, I also love to sample cuisines from all over the world, and chicken is the perfect base for these recipes.
Slow Cooker Mediterranean Chicken– Loaded with flavor and super easy to make!
I love slow-cooked pork. Whether it’s in the oven, in a smoker, or using a crock pot, there’s something SO delicious about tender, juicy pork for dinner. These recipes are some of my favorite, easy, low-fat options!
During the cooler months, I’m a complete and total soup addict. I love all kinds of soups and these crock pot low fat recipes are some of my favorites to keep things light while having a filling meal!
When I’m really trying to eat right, I like to make vegetarian recipes in my slow cooker. Sometimes I serve them up as side dishes and other times as a stand-alone meal. However you choose to eat them, these recipes are keepers!
Add your other ingredients and liquids, then set your cooker to “low.” Plan for 6-9 hours of cooking time for your warming slow cooker meal. This long, slow braise breaks down the connective tissue and fat, creating deliciously soft and juicy meat.
The difference between "High" and "Low" on slow cookers seems to differ with every brand and model. One thing that is consistent, though, is that food takes seven to eight hours to reach a simmer point (around 210°) on low; versus three to four hours on high.
Slow cooking, on the other hand, typically requires minimal added fats. This reduction in unhealthy cooking methods supports your weight loss goals by cutting down on hidden calories without diminishing flavour.
Cooking using a good stock, wine, milk, coconut milk, vinegar or even water is fantastic for cuts of meat with less fat and more connective tissue. Examples of these cuts include topside, silverside, brisket, knuckle/round steak, oyster blade, osso bucco and skirt steak.
Insufficient Liquid: If there wasn't enough liquid in the crockpot, it could have caused uneven cooking. Potatoes need to be fully submerged in liquid to cook evenly. Old Potatoes: Very old or stored potatoes can become starchy and may not soften as well during cooking. It's best to use fresh, firm potatoes.
For example, you have to know what exact ingredients are going to be used and pre-prepare them properly. You also have to defrost meats well so that they cook completely. Finally, you may have to stick to specific recipes and cooking times (there aren't many chances for improv when it comes to slow cooking).
Plus, it won't take up as much space in your kitchen compared to a regular slow cooker. “I enjoy using mini slow cookers because they cook food gradually, enhance flavors, and tenderize the meat,” says Reginald Massey, professional chef and owner of Let It Marinate Catering in Atlanta.
Don't overfill your slow cooker, or it may start leaking out the top, and the food won't cook so well. Half to two-thirds full is ideal – certainly no more than three-quarters.
Most appliances will automatically shut off after 20 or so hours on this setting, but you shouldn't leave food in a slow cooker for an extended length of time. The general rule of thumb is that 2-4 hours is the maximum length of time you can leave food in a slow cooker on warm.
Choose the right cut: Chuck roasts, short ribs, pork shoulders and lamb shanks (think fatty and tougher meats) become meltingly tender with the moist, low heat of a slow cooker. Leaner cuts like pork tenderloin tend to dry out. Likewise, dark meat chicken — thighs, drumsticks, etc.
It is best to thaw meat or poultry before putting it into a slow cooker. Frozen pieces will take longer to reach a safe internal temperature and could possibly result in foodborne illness. Frozen or partially frozen foods can also cool everything else in the slow cooker.
Once your dish concludes its slow-cooking process, allow it to rest for a few moments. Wait for the fat to rise to the surface, then use a large spoon or ladle to gently scoop off the unwanted oil.
Worgul recommends placing the pork in the slow-cooker fat side up. The fat will render thoroughly during the cooking process and by placing the meat fat side up, it makes it much easier to remove excess fat before serving. "The cooker will be nearly filled with fat and liquid after hours of cooking.
I use a slow cooker to render lard as I find it the simplest equipment to use for the process. My medium-sized slow cooker can fit 4 kg (8 pounds) of pork back fat. From that original 4 kg of fat I usually end up with around 2 kg of lard. This lasts my family 4 to 6 weeks.
Akira K. Refrain from stirring for a while so that the grease rises to the top, then skim it off with a wide metal spoon. Drag a paper towel across the top to absorb grease (you'll probably have to use several paper towels). If there's time, refrigerate the meal overnight, then remove the solidified fat in the morning.
Introduction: My name is Rueben Jacobs, I am a cooperative, beautiful, kind, comfortable, glamorous, open, magnificent person who loves writing and wants to share my knowledge and understanding with you.
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