Tag Archive | Slow Cooker

Slow Cooker Buffalo Chicken Wraps – Freezer Meal

Always on the search for easy to prepare, healthy, make ahead, freezer meals, I came across a pin for Slow Cooker Buffalo Chicken from Emily Bites. Below is the picture from her website. This recipe is so easy that even my favorite cellmate could make it!

Her picture looks so delicious and her blog says 1/2 cup is worth only 3 Weight Watcher points. I have to wonder if that included the bun?

Emily laid out the directions quick and easy, so easy I thought even I could do  that. I also thought it would make a great freezer meal.

When the chicken was done I thought the sauce was too watery, I wanted something thicker like a BBQ sauce. I also wanted to stay a bit healthy so I decided to ditch the bun and make it as a lettuce wrap. I forgot to by butter lettuce which is great for wraps so I used Romaine instead. Below you will see what I did.

Slow Cooker Buffalo Chicken 

  • 3 lbs raw boneless skinless chicken breasts
  • 12 oz bottle of Buffalo wing sauce (Emily recommended Frank’s Wing Sauce)
  • 1 oz packet of dry Ranch mix ( Hidden Valley)

The original recipe included 2 tablespoons of butter, I decided to skip that to save on fat and calories.

  1. Dump the sauce and Ranch dressing mix in a bag and mix, then add chicken.  Toss in freezer.  If you don’t want to freeze then dump everything in the slow cooker.
  2. Cook on low for 8 hours.
  3. When done Shred chicken.
  4. Eat and enjoy.

Emily recommends that after shredding the chicken you let it cook on low for another hour so it absorbs the juice.  I forgot to read that part.

What I did – I took put the cooked chicken in my Kitchen Aid mixer and used that to shred the chicken.  I also saw this on Pinterest and it is just the coolest thing, shredded chicken in less than 30 seconds!

I found the sauce to be too watery so I put it in a sauce pan with about a tablespoon of corn starch and let it boil till it was thicker.  A hint my mother-in-law taught me is to put corn starch or flour in a small jar with COLD water and shake it up before adding it to any hot liquid, this way you don’t get any lumps.

I then added the sauce to the chicken and served on Romaine lettuce. (Sorry, her picture looks much more appetizing than mine)

Review: First I have to say this was so easy and quick to make, it turned out great. It was so fast and easy to prepare even with the extra steps I added thickening the sauce.  I think I could have easily added another chicken breast or two as the sauce was very plentiful.  I think it would have tasted better on a good bun but as I mentioned I am trying to cut calories. I also think this would have made a great party dip. I am a wimp when it comes to spicy food and I thought this had just the right amount of heat but great flavor.

Here is the nutrition information from Emily Bites

Yields 12 (1/2 cup) servings. WW P+: 3 per serving (P+ calculated using the recipe builder on weightwatchers.com)
Nutrition Information per serving from myfitnesspal.com: 175 calories, 1 g carbs, 5 g fat, 28 g protein, 0 g fiber


Slow Cooker Apple Pie for Breakfast

OMG!!! This is amazing, I am in love with this recipe!

Reasons I love this recipe

  1.  I love the idea of using my slow cooker to wake up to a nice warm breakfast
  2. There are only 5 ingredients, (plus water).
  3. It is not sickly sweet.
  4. It is super easy
  5. It can be made ahead of time as a freezer meal.
  6. It is super versatile
  7. SO much better than store bought instant oatmeal.
  8. It is healthy and delicious!!

Ok enough hype on to the recipe. The original recipe I found at goodrecipesonline.com but I tweaked it a bit. The original recipe did not have any sugar but I thought it needed a touch more.

Apple Pie for Breakfast 

  • 1 cup of steel cut oats
  • 3 diced apples
  • 1 cup apple juice
  • 1/4 cup brown sugar
  • 2 tsp cinnamon
  • 4 cups water

Place all the ingredients in a slow cooker, mix, set and walk away. Bake for 8 hours on low. Wake up to the wonderful aroma of apple pie.

That’s it, the hardest part was pealing the apples.

Now some hints:

  1. I used me new slow cooker with a timer, after 8 hours it switches to warm so my breakfast was not over cooked or burnt. I highly recommend you have some type of timer on your slow cooker if you use this recipe.
  2. I added an extra cup of water to the original recipe to also help avoid the dish from becoming dry and burning.
  3. I took the left overs and packaged it in freezer containers so that I have several healthy breakfasts ready when I am running late.
  4. I made it without the sugar this time, hubby loved it and thought it was perfect. I thought it needed a bit of sweetening so next time I will add 1/4 cup brown sugar and some nuts! Definitely some nuts.

This is such an easy recipe that can easily be changed up.

  • Try using bananas and nuts instead of apples, or any type of fresh or frozen berries.
  • If making a freezer meal don’t add any liquid until you are ready to cook.
  • Use milk or coconut milk in place of some of the water
  • Top with milk, maple sugar, nuts, fresh fruit, whatever!

If you have not had steal cut oats you so need to try them.

  • The have a heartier texture and are less mushy than regular oatmeal.
  • They are harder to breakdown then regular oats so they help to stabilize blood sugar.
  • Only have 150 calories per 1/2 cup.
  •  Good source of complex carbohydrates
  • Provides 10 g of soluble fiber, which works to lower cholesterol per 1/2 cup
  • Provides 14 g of protein per 1/2 cup
  • Good source of Vitamin B and Iron   Read more: www.livestrong.com  

Update: My lovely brother was balking at the 1/4 cup of brown sugar but I don’t think he realized that this was not a single serving.  To help him out I used fatsecret.com to figure out the nutritional information.  I estimated six 3/4  cup servings in the recipe.

Main points: 190 Calories, 4 gm of fiber, 3.5 gm of protein, 9% of your daily Iron- Not bad for something that tastes like dessert.