Skinny Super Bowl Crock Pot Recipes

By Tara Brooke | Tara's Kitchen

Jan 27

Super Bowl is coming up again and what better way to spend it than gathering your friends and family around your living room and enjoying the game with good food. But then again, who has time to slave over the hot stove when you have company to entertain, right? Don’t worry ladies because I have compiled easy and skinny crock pot recipes from that you and your guests will surely enjoy!

Crock Pot Breakfast Casserole


1 package frozen hash brown potatoes

9 ounces lean turkey or chicken breakfast sausage, browned and diced

1 cup shredded reduced fat cheddar cheese

1 bell pepper, diced

1 8-ounce package of mushrooms, diced

14 egg whites

1 cup fat free milk

6 scallions, diced

1 teaspoon salt

1 teaspoon garlic powder

1/2 teaspoon pepper

1/2 teaspoon paprika

1/2 teaspoon dry mustard


1. Spray inside of Crock-Pot with non-fat cooking spray.

2. Layer potatoes, bell pepper, onions, mushrooms and sausage and ½ cup of the shredded cheese in the crock pot, in two or three layers. Top with the remaining 1/2 cup of shredded cheese.

3. In a large bowl, whisk together the egg whites, milk, salt, pepper, paprika, garlic powder and dry mustard. Pour over the entire potato and vegetables layers.

4. Cover and cook on low for 6-8 hours, or until eggs are cooked through.

Preparation time: 20 minutes

Cooking time: 6 hours

Crock Pot Buffalo Chicken


For the chicken:

1 1/2 pounds boneless skinless chicken breast

1 celery stalk

1/2 onion, diced

1 clove garlic

16 ounces fat free low sodium chicken broth

1/2 cup hot cayenne pepper sauce

For the wraps:

6 large lettuce leaves, bibb or iceberg

1 1/2 cups shredded carrots

2 large celery stalks, cut into 2 inch matchsticks


1. In a Crock-Pot, combine chicken, onions, celery stalk, garlic, and broth, enough to cover chicken. (Pour in extra water if the can of broth isn’t enough.) Cover and cook on high 4 hours.

2. Remove the chicken from pot, reserve 1/2 cup broth and discard the rest. Shred the chicken with two forks, return to the slow cooker with the 1/2 cup broth and the hot sauce and set to on high for an additional 30 minutes. Makes 3 cups chicken.

3. To prepare lettuce cups, place 1/2 cup buffalo chicken in each leaf, top with 1/4 cup shredded carrots, celery and dressing of your choice. Wrap up and start eating!

Nutritional information:

Servings: 6; calories: 147.7; fat: 0.1g; carbs: 5.2g; fiber: 1.6g; protein: 24.9g; sugars: 1.7g; sodium: 879mg

Crock Pot Baked Apples


1/4 cup brown sugar

1/4 cup walnuts, chopped

2 tablespoons trans-fat free margarine or butter

1 teaspoon cinnamon

6 Gala or Macintosh apples, cored

1/2 cup apple juice or apple cider

2 tablespoons orange liqueur (optional)


1. In a large bowl, mix brown sugar, walnuts, margarine or butter, and cinnamon. If you don’t want to use walnuts, you could use pecans or go nut-free by substituting with 1/4 cup chopped raisins, prunes, or granola! Another great substitution is 1/4 cup of rolled quick oats moistened with a tablespoon of water before stuffing the apples.

2. Use a grapefruit spoon that has the sharp edges (or a melon baller or small paring knife) and core most of the way through, I leave about 1/2 inch apple left at the bottom. You could remove the skin but I find that it helps to hold the apple together as it bakes — it also adds extra fiber which is always a plus.

3. Fill the apples with the filling and place them in the Crock-Pot.

4. Pour the apple juice or cider (and the liquor, if using) into the Crock-Pot, around the apples. If you don’t have apple juice or cider, you can use apple lime juice or apple vinegar (diluted with water and a little sugar).

5. Set the Crock-Pot on high heat and cook 2 1/2 to 3 hours until the apples are soft and begin to collapse.

6. If you don’t have a Crock-Pot, you can use a 7 x 11-inch casserole dish or stock pot. Preheat the oven to 350 degrees F and cover the pan with aluminum foil. They’ll take about 45 minutes to one hour. A glass baking dish is also an option, just be sure to lower the heat by 5-10 degrees since glass can cause food to burn.

7. If you’re making this recipe for a large crowd, you could do these in the oven in a large disposable roasting pan and just double the recipe. They also taste delish with a scoop of low-fat frozen vanilla yogurt.

8. You can refrigerate these for up to 3 days, but store them in an airtight container so they don’t pick up odors from the fridge.

Nutritional Information:

Serving size: 1 apple; 214 calories, Protein: 1g, carbs: 34g, fat: 7g; saturated fat: 1g; cholesterol 0mg; fiber 2g; sodium: 50mg

Pulled Pork Sandwich


3 pounds pork shoulder meat

1 onion, diced

1 tablespoon brown sugar

1 tablespoon ketchup

1 tablespoon mustard

1 cup vinegar

Salt, pepper and paprika to taste


1. Add ingredients to slow cooker cover and simmer on low for 6-8 hours. Stir every 30-45 minutes.

2. Remove pork when tender and drain fat from the bottom of the pot.

3. Use forks to pull apart the pork and return it to the slow cooker to keep warm.

4. Serve with seeded hamburger buns.

Slow Cooker Classic Fudge


2 1/2 cups chocolate chips

1/2 cup coconut milk, (canned, not in a carton; can be found in Asian grocery stores)

1/4 cup raw mild honey

Dash of sea salt

1 teaspoon pure vanilla extract


1. Add chocolate chips, coconut milk, honey and salt, stir to combine. Cover and cook on low 2 hours without stirring. Keep lid on during these 2 hours.

3. After 2 hours, turn the slow cooker off, uncover, add vanilla and stir to combine ingredients. Allow to cool in uncovered slow cooker, until fudge has reached room temperature, approximately 4 hours.

3. Using a large spoon, stir vigorously for 5-10 minutes until it loses some the gloss.

4. Lightly spray a 1 quart casserole dish with non-stick cooking spray. Pour fudge into dish, cover and refrigerate 4 hours or until firm. Cut into 30 pieces.

Beefy Stuffed Peppers


6 red or yellow bell peppers

1 1/2 pounds lean ground beef

1 can (11-ounce) Mexican-style corn

1 can (7-ounce) sliced ripe olives

1 cup shredded Mexican cheese blend

1/2 cup converted rice

1 packet (10-ounce) taco seasoning

1 can (10 3⁄4-ounces) condensed tomato soup

1 can (10-ounce) diced tomatoes

1/4 cup shredded Mexican cheese blend


1. Cut tops off peppers. Remove stems, seeds, and cores from peppers. Dice pepper tops.

2. In a large bowl, combine beef, corn, olives, 1 cup cheese, the rice, taco seasoning, and diced pepper tops. Stuff peppers with equal portions of meat mixture. Place stuffed bell peppers in a 4- to 5-quart slow cooker.

3. In another bowl, combine soup and tomatoes. Pour over stuffed peppers in slow cooker. Top peppers with 1⁄4 cup shredded cheese. Cover and cook on high for 3 to 4 hours or low for 6 to 7 hours.

Slow Cooker Pork Tacos


3 whole ancho chiles

3 whole pasilla chiles

4 cloves garlic, unpeeled

2 to 3 chipotles in adobo sauce

1/2 medium white onion, roughly chopped

3 tablespoons extra-virgin olive oil

2 tablespoons honey

1 tablespoon cider vinegar

Kosher salt

2 teaspoons dried oregano, preferably Mexican

3 3/4 cups low-sodium chicken broth

4 pounds boneless pork shoulder (untrimmed), cut into chunks

Freshly ground pepper

2 bay leaves

1 cinnamon stick

Corn tortillas, warmed, for serving

Assorted taco toppings, for garnish


1. Put the ancho and pasilla chiles and the garlic in a bowl; add 2 to 3 tablespoons water. Microwave on high until soft and pliable (2 to 3 minutes.)Stem and seed the chiles; peel the garlic. Transfer the chiles and garlic to a blender.

2. Add the chipotles, onion, 2 tablespoons olive oil, honey, vinegar, 1 tablespoon salt and the oregano to the blender; puree until smooth. Heat the remaining 1 tablespoon oil in a large skillet over high heat; add the chile sauce and fry, stirring, until thick and fragrant, about 8 minutes. Pour in the broth and reduce until slightly thickened.

3. Season the pork all over with salt and pepper and transfer to a large slow cooker. Add the bay leaves and cinnamon stick, and then pour in the sauce. Cover and cook on high until the meat is tender, about 5 hours. (Or cook the meat in a large Dutch oven, covered, for 1 hour 45 minutes at 350 degrees; uncover and cook 30 more minutes.)

4. Discard the bay leaves and cinnamon stick. Shred the pork with 2 forks; season with salt and pepper. Serve the shredded pork in the tortillas, along with toppings.

Nutritional information:

Per serving (does not include tortillas or garnishes): Calories: 399; fat: 1g; saturated fat: 4g; protein: 51g; carbs: 14g; sugar: 5g; fiber: 3g; cholesterol: 147mg; sodium: 212mg

Skinny Margarita (Courtesy of


2 ounces silver tequila

1 1/2 ounces lime juice (freshly squeezed)

1 ounce agave nectar or sugar-free sweetener


Mix together all the ingredients and serve cold.

Raspberry Spritzer (Courtesy of


2 cups seltzer

2/3 cups frozen raspberries

2 sprigs fresh mint

3 ounces raspberry-flavored syrup or Chambord

Ice cubes


Combine seltzer, raspberries, mint and raspberry-flavored syrup (or Chambord) in a small pitcher. Pour over ice.

Love Lots,


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