Ww Crock Pot Vegetables And Brown Rice Food
WW CROCK POT VEGETABLES AND BROWN RICE
Make and share this Ww Crock Pot Vegetables and Brown Rice recipe from Food.com.
Provided by Shirl J 831
Categories Rice
Time 4h10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Spray the inside of a 3 1/2- 6 qt slow cooker with nonstick spray.
- Stir together the apple juice, curry powder, salt and the pepper in a large bowl.
- Add the cauliflower, carrots, edamame, onion and tomatoes; toss well.
- Spoon into crock pot.
- Cover and cook on high till the veggies are tender, 4-5 hours
- Serve with rice and sprinkle with peanuts.
Nutrition Facts : Calories 369.9, Fat 11.3, SaturatedFat 1.5, Sodium 439.4, Carbohydrate 52.6, Fiber 12.2, Sugar 8.7, Protein 20.1
CHICKEN, MUSHROOM, AND BROWN RICE SLOW COOKER CASSEROLE
A fabulous slow cooker meal that's easy enough for a casual weeknight meal and tasty enough for a weekend gathering. You can keep the prep time to about 15 minutes if you brown the chicken while you prep the veggies. Then assemble everything in the slow cooker and allow it to take care of the rest of the cooking for you. We recommend not skipping the step of browning the chicken because it adds so much more flavour to the casserole. While this recipe calls for cooking the chicken in a separate skillet, there are slow cookers on the market that have inserts that can go right from the stovetop to the cooker - and that means there's one less pan to clean up.
Categories Dinner
Time 7h21m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Coat a large nonstick skillet with cooking spray; warm over medium heat. Add the chicken thighs and brown, turning once, about 6 minutes; set aside.
- Combine the remaining ingredients in a 5- to 6-quart slow cooker; nestle the chicken thighs in the mixture. Cover and cook on low for 7 hours.
- Yields 1 chicken thigh and about 2/3 cup rice-vegetable mixture per serving.
Nutrition Facts : Calories 58 kcal
CROCK POT RICE & VEGETABLE MEDLEY
From Canadian Living Slow cooker Cookbook Special. This is a recipe I'd like to try soon. It looks so easy to make.
Provided by Dreamer in Ontario
Categories Rice
Time 4h40m
Yield 10-12 serving(s)
Number Of Ingredients 16
Steps:
- Heat oil in a large skillet over medium heat.
- Saute the onion, carrots, celery and garlic, stirring occasionally, until the onion has softened (about 5 min).
- Add sauteed veggies to slow cooker.
- Add vegetable stock, rice, sun dried tomatoes, salt, pepper and saffron.
- Cover and cook for 4 hours on low until the rice is cooked and the liquid has been absorbed.
- Stir in the peas, peppers and lemon juice using a fork.
- Cover and cook on high for 15 minutes until hot and peppers are tender.
- Sprinkle with parsley.
Nutrition Facts : Calories 102.4, Fat 1.7, SaturatedFat 0.3, Sodium 401.7, Carbohydrate 19.5, Fiber 2.4, Sugar 3.7, Protein 3
CROCK POT CHICKEN CREOLE (ALMOST WW CORE)
From the Community Recipe Swap at weightwatchers.com. Minus the rice, this recipe is 3 points per serving.
Provided by South Carolina Girl
Categories One Dish Meal
Time 5h10m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Place raw chicken in the bottom of a Crock Pot.
- Combine all other ingredients except rice and pour over chicken. Do not stir.
- Cover with lid and simmer on low for 7 to 8 hours or on high for 4 to 5 hours. Stir chicken before serving over cooked rice.
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