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Cooking For One or Two: 3 Crock Pot/ Slow Cooker Dishes 🌞
Last edited Wed Oct 22, 2025, 12:03 PM - Edit history (3)
Tips & Tricks for Delicious, Healthy, Slow Cooked MealsCooking food in a slow cooker is similar to stovetop
cooking, with a few key differences. There are helpful tips you
can follow to ensure enticing meals from your slow cooker.
Due to long cooking times, some foods, especially starchy
vegetables, can turn to mush. in the slow cooker. Layer
ingredients, putting those that benefit from longer cooking
on the bottom of the slow cooker with the liquid and placing
tender vegetables at the top.
Woody herbs, such as rosemary and thyme, can be added
at the beginning of cooking. Fragile fresh herbs, such as
basil and cilantro, should be stirred in just prior to serving.
Dried herbs of all varieties should be added at the beginning
of the cooking time. When doubling recipes, add only half of
the second portion of liquid called for. For example, when
making a recipe for beef stew that calls for 1 quart of beef
broth, use 1.5 quarts when you double the recipe.
Do not cook meats with fresh raw pineapple in the slow cooker.
The enzymes in the fruit break down the proteins in the meat,
and will turn it to an unappetizing mush. The enzyme in fresh
pineapple is denatured during the canning (cooking) process,
so canned pineapple is acceptable to use in slow cooking.
If you’re watching your dietary fat intake, choose lean cuts of
meat. The meat can then be cooked on the stovetop and the
rendered fat drained before the meat is added to the slow cooker.
Because fat rises to the top of liquids, an alternative step is to
cook the meat in the slow cooker and later skim the fat from the
top with a spoon. None of the recipes in this book rely on bottled
sauces or soup packets for flavor. Be sure to choose the best
quality ingredients you can find.
If you use frozen ingredients, make sure to thaw them completely
under cool running water before adding them to the slow cooker.
As tempting as it may be, do not remove the lid from your slow
cooker during the cooking process. If you are near the end of
cooking and want to check for doneness, do so quickly and
replace the lid immediately. Removing the lid during cooking
allows heat to escape and increases the total cooking time.
Do not over- or under-fill the slow cooker; aim for filling the
crock about three-quarters full for optimal cooking.
Healthy Ingredients for a Healthier You
Fresh food picked in season not only tastes better, it is also
better for you. Consider a fresh tomato picked from the vine in
the warm summer sunshine. It is bursting with flavor and
nutrients. If you’ve ever tried mushroom soup made from scratch
with wild mushrooms and thickened with a good roux, you know
how superior it tastes to the soup that comes in a can.
As a general rule, choose fresh, organic, in-season produce
whenever possible and use it shortly after purchase. You may
also find you prefer the flavor and nutritional quality of grass-fed
and pastured animal products.
Certain foods do better in a slow cooker than others. Water-rich
fruits such as strawberries, raspberries, and watermelon break
down quickly in the slow cooker. So, too, do delicate greens such
as lettuce. Pasta is tricky in a slow cooker because it easily
becomes mushy.
Some fruits and vegetables may be “in season” for nearly half the
year, depending on where you live.
From "Healthy Slow-Cooker Cookbook for Two"
https://www.goodreads.com/book/show/29437773-healthy-slow-cooker-cookbook-for-two
cooking, with a few key differences. There are helpful tips you
can follow to ensure enticing meals from your slow cooker.
Due to long cooking times, some foods, especially starchy
vegetables, can turn to mush. in the slow cooker. Layer
ingredients, putting those that benefit from longer cooking
on the bottom of the slow cooker with the liquid and placing
tender vegetables at the top.
Woody herbs, such as rosemary and thyme, can be added
at the beginning of cooking. Fragile fresh herbs, such as
basil and cilantro, should be stirred in just prior to serving.
Dried herbs of all varieties should be added at the beginning
of the cooking time. When doubling recipes, add only half of
the second portion of liquid called for. For example, when
making a recipe for beef stew that calls for 1 quart of beef
broth, use 1.5 quarts when you double the recipe.
Do not cook meats with fresh raw pineapple in the slow cooker.
The enzymes in the fruit break down the proteins in the meat,
and will turn it to an unappetizing mush. The enzyme in fresh
pineapple is denatured during the canning (cooking) process,
so canned pineapple is acceptable to use in slow cooking.
If you’re watching your dietary fat intake, choose lean cuts of
meat. The meat can then be cooked on the stovetop and the
rendered fat drained before the meat is added to the slow cooker.
Because fat rises to the top of liquids, an alternative step is to
cook the meat in the slow cooker and later skim the fat from the
top with a spoon. None of the recipes in this book rely on bottled
sauces or soup packets for flavor. Be sure to choose the best
quality ingredients you can find.
If you use frozen ingredients, make sure to thaw them completely
under cool running water before adding them to the slow cooker.
As tempting as it may be, do not remove the lid from your slow
cooker during the cooking process. If you are near the end of
cooking and want to check for doneness, do so quickly and
replace the lid immediately. Removing the lid during cooking
allows heat to escape and increases the total cooking time.
Do not over- or under-fill the slow cooker; aim for filling the
crock about three-quarters full for optimal cooking.
Healthy Ingredients for a Healthier You
Fresh food picked in season not only tastes better, it is also
better for you. Consider a fresh tomato picked from the vine in
the warm summer sunshine. It is bursting with flavor and
nutrients. If you’ve ever tried mushroom soup made from scratch
with wild mushrooms and thickened with a good roux, you know
how superior it tastes to the soup that comes in a can.
As a general rule, choose fresh, organic, in-season produce
whenever possible and use it shortly after purchase. You may
also find you prefer the flavor and nutritional quality of grass-fed
and pastured animal products.
Certain foods do better in a slow cooker than others. Water-rich
fruits such as strawberries, raspberries, and watermelon break
down quickly in the slow cooker. So, too, do delicate greens such
as lettuce. Pasta is tricky in a slow cooker because it easily
becomes mushy.
Some fruits and vegetables may be “in season” for nearly half the
year, depending on where you live.
From "Healthy Slow-Cooker Cookbook for Two"
https://www.goodreads.com/book/show/29437773-healthy-slow-cooker-cookbook-for-two
*********************************************************************************
Ed. Note: These recipes are all designed to serve 2, however I submit that
one diner can have two meals with these!
********************************************************************************
Chicken & Grape Tomatoes
For 2
HEART HEALTHY
DIABETES FRIENDLY
ALLERGY FRIENDLY
GLUTEN-FREE
LOW CALORIE
PREP 10 minutes
COOK 8 hours
This simple recipe is brimming with the flavors of the Mediterranean.
I prefer the smaller, sweeter grape tomatoes, but if you cannot find
them, use cherry tomatoes instead. Consider serving this dish with
Cilantro Rice Pilaf or Mediterranean Couscous.
1 pint grape tomatoes
4 garlic cloves, smashed
Zest of 1 lemon
1 teaspoon extra-virgin olive oil
2 bone-in, skinless chicken thighs, about 8 ounces each
1 teaspoon fresh thyme
½ teaspoon fresh rosemary
⅛ teaspoon sea salt
Freshly ground black pepper
1. Put the tomatoes, garlic, lemon zest, and olive oil in the slow cooker.
Gently stir to mix.
2. Place the chicken thighs over the tomato mixture and season them
with the thyme, rosemary, salt, and a few grinds of black pepper.
3. Cover and cook on low for 8 hours.
SUBSTITUTION TIP If you don’t have fresh herbs on hand, use 1 teaspoon
of herbes de Provence instead
From "Healthy Slow-Cooker Cookbook for Two"
https://www.goodreads.com/book/show/29437773-healthy-slow-cooker-cookbook-for-two
***********************************************************************
Chicken with Mushrooms & Shallots
Serves 2
HEART HEALTHY
DIABETES FRIENDLY
ALLERGY FRIENDLY
GLUTEN-FREE
LOW CALORIE
PREP 10 minutes
COOK 6 to 8 hours
I love cooking with sherry, especially dry Spanish sherry, which my husband
bought me from a trip to Spain. Like white and red wine, sherry adds complexity
and flavor to a dish, and all the alcohol cooks out. Just make sure not to buy
cooking sherry, which has tons of added salt.
1 teaspoon unsalted butter, at room temperature, or extra-virgin olive oil
2 cups thinly sliced cremini mushrooms
1 teaspoon fresh thyme
2 garlic cloves, minced
1 shallot, minced
3 tablespoons dry sherry
2 bone-in, skinless chicken thighs, about 6 ounces each
⅛ teaspoon sea salt
Freshly ground black pepper
1. Grease the inside of the slow cooker with the butter.
2. Put the mushrooms, thyme, garlic, and shallot into the slow
cooker, tossing them gently to combine. Pour in the sherry.
3. Season the chicken with the salt and pepper and place the
thighs on top of the mushroom mixture.
4. Cover and cook on low for 6 to 8 hours.
SUBSTITUTION TIP Cremini mushrooms are often labeled
“baby bellas.” If you cannot find them, you can use white button
mushrooms as well.
From "Healthy Slow-Cooker Cookbook for Two"
https://www.goodreads.com/book/show/29437773-healthy-slow-cooker-cookbook-for-two
**************************************************************************
Roasted Red Pepper & Mozzarella Stuffed Chicken Breasts
HEART HEALTHY
DIABETES FRIENDLY
LOW CALORIE
GLUTEN-FREE
PREP 10 minutes
COOK 6 to 8 hours
This easy weeknight supper is brimming with flavor and requires virtually
no effort. It’s high in protein and low in carbohydrates. For a healthy,
slimming side dish, serve with (a) Simple Salad.
1 teaspoon extra-virgin olive oil
2 boneless, skinless chicken breasts
⅛ teaspoon sea salt
Freshly ground black pepper
2 roasted red bell peppers, cut into thin strips
2 ounces sliced mozzarella cheese
¼ cup roughly chopped fresh basil
1. Grease the inside of the slow cooker with the olive oil.
2. Slice the chicken breasts through the center horizontally until nearly
sliced in half. Open as if opening a book. Season all sides of the chicken
with the salt and pepper.
3. Place a layer of the roasted peppers on one inside half of each chicken
breast. Top the peppers with the mozzarella slices. Then sprinkle the
cheese with the fresh basil. Fold the other half of the chicken over the filling.
4. Carefully place the stuffed chicken breasts into the slow cooker, making
sure the filling does not escape. Cover and cook on low for 6 to 8 hours, or
until the chicken is cooked through.
VARIATION TIP For alternative flavors, swap the red bell peppers for
marinated artichoke hearts, use Parmesan cheese instead of mozzarella,
and use mint instead of basil.
From "Healthy Slow-Cooker Cookbook for Two"
https://www.goodreads.com/book/show/29437773-healthy-slow-cooker-cookbook-for-two
Mmmm Crockpot smelling up the house in the best way!
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