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If you have any crock pot recipes suitable for diabetics, please post them in this thread.

Thanks!

please post your all time favorite crock pot recipe.

Hi everyone!

Let's help each other by posting crock pot recipes for Thanksgiving!

Please post them here so they will be easy to find!

THANKS!

Bananas Foster is traditionally served flaming over ice cream. I wouldn't recommend flaming this in the crockpot! Serve it over ice cream (try butter pecan) or angel food cake or poundcake.
Prep Time: 10 minutes
Cook Time: 1 hour

Ingredients:

•4 Tbsp. butter (no substitutes)
•1/2 cup brown sugar
•1 tsp. cinnamon
•6 bananas, peeled and sliced
•1/4 cup rum
Preparation:
Place butter and brown sugar in a 3-1/2 to 4 quart crockpot, cover, and turn on LOW. Let butter melt for 10-20 minutes, then stir to combine. Add cinnamon, bananas, and rum; turn gently through the brown sugar syrup. Cover and cook on LOW for about 1 hour until bananas are glazed and softened. Spoon sauce over pound cake and top with rum flavored whipped cream. Serves 6

1 1/4 pounds boneless, skinless chicken thighs
1 medium onion, chopped (1/2 cup)
1 medium yellow or green bell pepper, chopped (1 cup)
2 cans (14.5 ounces each) stewed tomatoes with garlic and onion, undrained
2 cans (15 to 16 ounces each) chili beans in sauce, undrained
1 can (10 ounces) Old El Paso® enchilada sauce
1/3 cup sour cream
2 tablespoons chopped fresh cilantro


1. Spray 4- to 5-quart slow cooker with cooking spray. Mix all ingredients except sour cream and cilantro in cooker.
2. Cover and cook on Low heat setting 7 to 8 hours.
3. Stir mixture to break up chicken. Top each serving with sour cream and cilantro

You can also use frozen green peas, asparagus, or tiny baby peas as a substitute for the snap peas in this delicious main dish recipe.

Prep Time: 25 minutes
Cook Time: 10 hours

Ingredients:
1-1/2 lbs. boneless beef round steak, trimmed
4 carrots, cut into 1/2" pieces
1 onion, chopped
3 cloves minced garlic
1 cup beef broth
3 Tbsp. low sodium soy sauce
1 Tbsp. grated fresh ginger root
1/4 tsp. pepper
1 Tbsp. hoisin sauce
3 Tbsp. water
3 Tbsp. cornstarch
9 oz. pkg. baby peas
3 cups hot cooked rice

Preparation:
Cut beef into 1" cubes. Place in crockpot along with carrots, onions and garlic. Combine broth, soy sauce, ginger root, pepper, and hoisin sauce in a small bowl and mix well. Pour over beef and vegetables.
Cover crockpot and cook on low for 10 to 12 hours or until beef and vegetables are tender.

Turn crockpot to high heat setting. Mix cornstarch and water in a small bowl and stir into crockpot. Cover and cook on high for 15-20 minutes until thickened. Stir in peas and cook another 10-15 minutes until hot. Serve over cooked rice. 6 servings

This creamy, rich, and super chocolatey cake is a wonderful dessert for any cold day. Peanut butter is the surprise ingredient here; it adds richness and smoothness.

Prep Time: 20 minutes

Cook Time: 7 hours

Ingredients:

1 pkg. two layer chocolate cake mix
3 oz. pkg. instant chocolate pudding mix
4 eggs
1/2 cup peanut butter
2 tsp. vanilla
1-1/3 cups water
3/4 cup oil
12 oz. pkg. semisweet chocolate chips

Preparation:

In a large bowl, combine all ingredients except for the chocolate chips and beat well to combine. Stir in chocolate chips. Spray 4 quart slow cooker with nonstick cooking spray. Pour in batter, cover slow cooker and cook on low for 6-8 hours until top springs back when lightly touched in center. Scoop out of crockpot to serve. 8-10 servings

This delicious breakfast casserole recipe cooks overnight in your crockpot. The combination of tater tots, Canadian bacon, onion, and egg are simply delicous.

Prep Time: 15 minutes
Cook Time: 7 hours

Ingredients:
1 pound package frozen tater tot potatoes
1/2 pound diced Canadian bacon
2 onions, chopped
1-1/2 cups shredded Cheddar cheese
1/4 cup grated Parmesan cheese
6 eggs
1/2 cup whole milk
2 tablespoons flour
salt and pepper to taste

Preparation:
In 4-5 quart crockpot, layer ingredients in order: one third of the tater tots, bacon, onions, and cheeses. Repeat layers two more times, ending with cheeses.
In a medium mixing bowl, combine eggs, milk, and flour and beat with whisk or egg beater until combined. Season with salt and pepper to taste. Pour mixture over layers in crockpot. Cover crockpot and cook on low for 7-8 hours. 6-8 servings

This classic combination of cereals, nuts, butter, and seasonings cooks in your slow cooker so you don't have to watch it or stir while it's baking.

Prep Time: 20 minutes

Cook Time: 4 hours

Ingredients:

3 cups thin pretzel sticks
4 cups wheat chex cereal
4 cups cheerios cereal
12 oz. jar salted peanuts
1/2 tsp. garlic salt
1/2 tsp. celery salt
1/2 tsp. seasoned salt
1/4 cup butter, melted
1/3 cup grated Parmesan cheese

Preparation:

Combine all ingredients in 4 to 5 quart crockpot and stir gently until well mixed and cereal, pretzels, and peanuts are coated with the butter, cheese, and spices. Cover crockpot and cook on low 3-4 hours, stirring twice during cooking. Remove lid during last half hour of cooking to let the mix dry.

When cheesecake is baked in the oven, the top usually cracks unless you bake it in a water bath. In your crockpot, you won't have that problem because the baking environment is so moist. Make sure that your springform pan fits easily in your slow cooker, with a space at least 1/2" all the way around between the pan and the sides of the crockpot.

Prep Time: 20 minutes

Cook Time: 4 hours

Ingredients:

1-1/4 cups chocolate covered graham cracker crumbs
1/4 cup finely chopped walnuts
1 Tbsp. brown sugar
1/4 cup butter, melted
2 (8 oz.) pkgs. cream cheese, softened
1 (3 oz.) pkg. cream cheese, softened
1/2 cup brown sugar
1/4 cup sugar
2 eggs, beaten
1/3 cup evaporated milk
1 tsp. vanilla
2 Tbsp. flour
1 cup semisweet chocolate chips, melted

Preparation:

In medium bowl, combine crumbs, walnuts, 1 Tbsp. brown sugar and melted butter and mix until crumbly. Pat into bottom of 7" springform pan and set aside.
In large bowl, beat cream cheese until smooth. Add 1/2 cup brown sugar and 1/4 cup sugar and beat well. Add eggs, milk, vanilla, and flour and beat until smooth. Pour this mixture over crumb crust in prepared pan.

Melt chocolate chips in microwave oven or over very low heat. Drizzle over cheesecake in pan, then using knife, marble by drawing knife through the chocolate and cheesecake batter.

Place a rack or ring of crumpled aluminum foil in bottom of 5 quart crockpot. Then fold two 24" long pieces of heavy duty foil in half the long way, then in half again, and place over rack or ring of foil in crockpot, making an 'X', letting the edges hang down over the sides of the crockpot. Place the springform pan on top of all of this, making sure it's level. Cover crockpot and cook on high for 2-1/2 to 3 hours. Turn off crockpot, don't remove lid, and let stand for 1 hour. Carefully remove cheesecake from crockpot, using the strips of foil you placed over the rack, and chill for at least 3 hours. Remove sides of pan and serve with hot chocolate sauce or caramel fudge ice cream topping and some whipped cream. Serves 8