It’s day 1 of the Spring Cook Easy Foodie Blogger Challenge. Today’s topic prompt if you so choose to use it (lol) is “My favorite light slow cooker recipe”.
As you know I love my slow cooker. So many slow cooker favorites are just not the healthiest of meals right? I mean the crockpot is perfect for slow cooking the meat that is full of fat and a cheaper cut. Comfort food comes to mind.
But sadly, I can’t eat most comfort food recipes because of the fat content. Then there’s the fact that the weather is turning and heavy comfort foods just don’t sound good any longer. Time to lighten it up with some white meat and seafood dishes.
Using the slow cooker when the temperatures start to rise also keeps your house from overheating as bad. Once the temps hit 70 or 80 the last thing you want to do is turn on the oven and make it even hotter. But then the very last thing you want to do is “slave” over that hot stove as you are sweating. Toss things in the crockpot and keep the temperature as low as possible.
We like our recipe a little spicier so you may need to tone it down for your house.
- 1 28-ounce can diced tomatoes
- 1 14-ounce can chicken broth
- 1 cup chopped onions
- 1 cup chopped green bell pepper
- 1 pound turkey keilbasa, cut into bite size chunks
- 1 cup brown rice
- ¼ cup water
- 2 garlic cloves, chopped
- ½ Tbsp Cajun seasoning
- 1 pound cooked, shelled and deveined shrimp
- Hot-pepper sauce
- In a 3-1/2- or 4-quart slow cooker, combine tomatoes, chicken broth, onions, bell pepper, keilbasa, rice, water, garlic, and Cajun seasoning.
- Cover; cook on low-heat setting 5 to 6 hours or on high-heat setting 3 to 3½ hours.
- Stir shrimp into rice mixture. Cover; cook for 15 minutes longer at high-heat setting.
- Sprinkle with hot-pepper sauce
Original image via jeffreyw.
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