10 Crockpot Recipes for the Fall
Happy Fall Ya’ll! The leaves are fallin’ and the temps are droppin’, and it’s time to turn up the heat with some of my favorite crockpot recipes!
Nothing feels better than a crisp fall day with a meal already in the crockpot…truly, that is THE BEST FEELING. Whether you’re bringing a tasty snack to the tailgate party or staying in to enjoy a delicious, hot soup — I’ve got it all right here for you.
Most of us hear “crockpot” and then immediately associate “comfort food.” And we all know when it comes to comfort food, there’s extra calories plotting to ruin the progress you have made. But that’s not ALWAYS the case, especially when it comes to these recipes. High on flavor and low in risk, these recipes give you the comfort food feelings you desire without the guilt.
It’s because it’s easy to make some easy food swaps to include more of the macros you need, fill your belly, and reduce unnecessary calories. One example: you can swap out regular noodles in soups and pasta with whole wheat noodles for more grains and higher protein content.
One of my personal favorites is the buffalo chicken dip. This dip is the perfect addition to any tailgate or girls’ night! Instead of cream cheese and sour cream, I opt for low-fat cottage cheese and Greek yogurt as the base for this recipe. These ingredients are low in fat, high in protein, and packed with the same creamy texture you love in the original! Use wheat thins, naan dippers, or carrots and celery to dip, and you’ll be the hit at your next gathering!
Buffalo Chicken Dip
INGREDIENTS
3/4 cup low-fat cottage cheese
3/4 cup plain Greek yogurt
2/3 cup cheddar cheese shredded
2 lbs. chicken breasts frozen
3/4 cup Hot Sauce Frank's Hot Sauce
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp black pepper
1/2 tsp dried dill
1/2 tsp dried parsley
1/2 tsp salt
celery sticks
DIRECTIONS
There are two ways to make this dip in the slow cooker. The first is to cook the chicken on high heat for 4 hours, then drain and shred the chicken. The second is to cook the chicken on the stove, drain and shred, and add it to the slow cooker. Choose the chicken cooking method that works best for you.
In a blender mix together the cottage cheese, Greek yogurt, and seasoning (garlic powder, onion powder, pepper, salt, dill, and parsley) until smooth about 1-2 minutes.
Add the blended sauce, Frank's hot sauce, and shredded cheddar cheese to the shredded chicken in the slow cooker. Cook the dip on low heat for 1.5 hours.
When done, top with goat cheese or blue cheese if desired and green onions. You can place the slow cooker insert in the over to broil the top if desire, but tastes great directly out of the slow cooker.
Throwback to my college days at the University of Iowa in the mid-00s! I would have loved some buffalo chicken dip at that tailgate! lol!
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