Crock Pot Recipes

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Did you know that a tomato is truly a fruit? Normally, they are now thought of as a vegetable. Tomatoes are a staple in families and in tens of thousands of recipes. This superfood is an exceptional source of lycopene, an antioxidant known for its many health benefits that include reduced risk of cancer and cardiovascular disease. It’s also packed with vitamin K and C, folate, potassium and a number of other essential nutrients. If you are a lover of its sour and somewhat sweet taste, here are some tomato-based crock pot recipes to try:

 

1 kilogram beef chuck, fat trimmed then sliced into 1-inch bits
3 carrots, sliced into 1/4-inch rounds
3 stalks celery, sliced into 1/4-inch pieces
3 cloves garlic, smashed and peeled
1 large onion, diced
4 cups cooked brown rice
3 1/2 cups crushed berries
1 cup chicken broth
1/3 cup chopped fresh parsley
6 tablespoons nonfat plain Greek yogurt
1 tbsp extra-virgin olive oil
1 teaspoon salt
1/4 tsp ground black pepper to taste
Heat oil in a pan over medium heat then cook celery, carrots and onion for 2 to 10 minutes or until softened. Transfer vegetables to a crock pot then add garlic, beef, brown rice, tomatoes and chicken broth. Stir to combine ingredients well.

What you need:

1 kilogram boneless and skinless chicken breasts
1 sweet onion, thinly sliced
4 cloves garlic, minced
6 cups fresh spinach
3 1/2 cups diced tomatoes with liquid
3 tbsp balsamic vinegar
1 tbsp Italian seasoning
Salt and black pepper to taste
Season chicken with salt and pepper then put at the bottom of a crock pot. Add garlic, onion, tomatoes, balsamic vinegar and Italian seasoning into the pot. Stir until ingredients are well-combined. Cover and cook for 4 to 5 hours, including the spinach half an hour before the dish is cooked. Serve warm.

The Best Crock Pot Tomato Soup

What you need:

1/2 onion, minced
1 bay leaf
7 cups diced tomatoes
2 cups vegetable stock
1 cup diced carrots
1 cup whole milk
4 tbsp butter
1 tsp peppermint
1 tsp dried thyme
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp black pepper
In a slow cooker, mix together onion, bay leaf, tomatoes, vegetable stock, carrots, milk, butter, oregano, thyme, garlic powder, pepper and salt. Cover and cook for 3 to 4 hours on low. When prepared, puree mixture in a blender till smooth. Serve immediately.

If you like berries then these tomato-based crock pot recipes are for you!

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