March Recipe: Best KFIT Crockpot Recipe’s

March Recipe: Best KFIT Crockpot Recipe’s

Food prep can be time-consuming. Everyone has a busy life, and we get that. But let us ask this question if you could only have one small kitchen appliance for the rest of your life, what would you choose? Ours would be a crockpot!

Crockpots are indeed a lifesaver for food preppers, and we don’t know what we would do without ours. If you don’t use it because you think your house will burn down, we are here to tell you that they are perfectly safe.

We love the crockpot because it’s easy, it makes lots of food at once, the cleanup is effortless, it is affordable, and it is very flexible (SET IT AND FORGET IT). We are giving you guys some of our favorite crockpot recipes from our nutrition database. We hope you enjoy them!

Crockpot Honey Garlic Chicken

Ingredients:

6 thigh(s) Chicken thighs, boneless, skinless
4 clove(s) Garlic (minced)
1/3 cup Honey
1/2 cup Tomato ketchup
1/2 cup Soy sauce, low sodium
1/2 tsp Oregano, dried
2 tbsp Parsley, fresh
1/2 tbsp Sesame seeds (toasted)

Instructions:

  • Arrange chicken thighs on the bottom of your slow cooker; set aside.
  • In a mixing bowl, combine garlic, honey, ketchup, soy sauce, oregano and parsley; whisk until thoroughly combined.
  • Pour the sauce over the chicken thighs.
  • Close with a lid and cook for 4 to 5 hours on LOW, or 3.5 to 4 hours on HIGH.
  • Remove lid and transfer chicken to a serving plate.
  • Spoon the sauce over the chicken and sprinkle with toasted sesame seeds.
  • Serve.

Crockpot Chicken Taco Chili

Ingredients:

1 small White onion (chopped)
1 can (15oz) Black beans, canned (drained and rinsed)
1 can (15oz) White kidney beans, canned (drained and rinsed)
1/2 can(s) (16 oz) Tomato sauce, canned
284 gm Frozen yellow corn kernels
2 can(s) (13oz) Diced tomatoes, canned
114 gm Green chili pepper (also chile or chilli) (chopped)
1 package Taco seasoning mix, McCormick
1 tbsp Cumin
1 tbsp Chili powder
3 breast Chicken breast, boneless, skinless
1/4 cup Cilantro (coriander)

Instructions:

  • Combine beans, onion, chili peppers, corn, tomato sauce, diced tomato, cumin, chili powder and taco seasoning in a slow cooker and mix well.
  • Nestle the chicken in to completely cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 6 hours.
  • A half hour before serving, remove chicken and shred.
  • Return chicken to slow cooker and stir in.
  • Top with fresh cilantro and your favorite toppings!

Crock Pot Lentil Chickpea Squash Soup

Ingredients:

1/4 tsp Black pepper
2 large Carrots (peeled, cut into 1/2-inch pieces)
1 can (15oz) Chickpeas, canned, drained
1 1/2 tsp Cumin
1 tbsp minced Ginger root
1/4 cup Lime juice (fresh)
1/4 cup Parsley, fresh (chopped, or cilantro)
1/2 cup Pine nuts, dried (chopped)
1 1/2 squash Red kuri squash (peeled, seeded, cut into 1-inch cubes)
1 cup Red lentils, raw
1/4 tsp Saffron
1 tsp Salt
2 tbsp Tomato paste, canned
4 cup Vegetable stock/broth
1 large Yellow onion (chopped)

Instructions:

  • Combine the chickpeas, squash, carrots, onion, lentils, broth, tomato paste, ginger, cumin, salt, saffron and pepper in a crockpot.
  • Put on the lid and cook on low until the chickpeas are tender and the lentils have begun to break down, 6 to 8 hours.
  • Stir in lemon juice. Serve sprinkled with pine nuts and parsley/ cilantro.
  • Enjoy!

Crockpot Energy Bars

Ingredients:

1 tsp Coconut oil
2 tbsp Tahini
2 tbsp Maple syrup
3/4 cup Almond milk, unsweetened
1/2 tsp Cinnamon
1/4 tsp Sea salt, fine
2 medium egg Egg
1/3 cup Organic Quinoa (dry)
1/2 cup Cranberries, dried
1/3 cup Pumpkin seeds
1/3 cup Coconut flakes, unsweetened
2 tbsp Chia seeds

Instructions:

  • Line the bottom of your slow cooker with parchment paper. Do this by tracing the shape of the slow cooker onto parchment, cutting it out and placing it into the bottom of the slow cooker. Brush the parchment with coconut oil.
  • In a medium-sized mixing bowl, combine the tahini and maple syrup. Whisk together until smooth.
  • Add the almond milk, cinnamon, and salt. Continue to whisk until well combined.
  • Whisk in the eggs until combined, then stir in quinoa, cranberries, pumpkin seeds, coconut, and chia seeds.
  • Pour the mixture into your slow cooker and cook on low setting for 3.5 hours.
  • Run a knife around the outside perimeter of the slow cooker bowl. Carefully, turn the bowl over onto a large plate to release the bars. Place plate into the refrigerator to cool completely before cutting into individual bars. Enjoy!

Crockpot Thai Peanut Chicken

Ingredients:

1 cup Brown rice, medium-grain, dry
908 gm Chicken breast, boneless, skinless
1/2 cup Chicken broth (stock)
1/4 cup Cilantro (coriander) (chopped, topping)
2 tbsp Honey
1 tbsp Lime juice (fresh)
1/2 cup Peanut butter, natural
1 small pepper(s) Red bell pepper (sliced)
1/4 cup Soy sauce
1 medium White onion (chopped)
1 small pepper(s) Yellow bell pepper (sliced)

Instructions:

  • Place peppers and onion at the bottom of the crockpot. This will act as a “stand” for the chicken, so it does not dry out.
  • Next place chicken on top.
  • In a bowl, mix together peanut butter, lime juice, chicken broth, soy sauce, and honey. Pour sauce over chicken.
  • Cook on HIGH for 3-4 hours or 6 on LOW. When 15 minutes remain of cooking time, shred chicken with two forks.
  • Cover and continue cooking for the remainder of the time. Remove from crockpot and serve over brown rice, noodles, OR using as a salad topper or lettuce wrap!
  • Top with peanuts, and if you like, cilantro.
  • Enjoy!