Category Archives: Slow Cooker

Slow Cooker Stuffed Peppers

Slow Cooker Stuffed Peppers

Slow Cooker Stuffed Peppers

(Recipe by Miranda Mowbray, Biting Life)


Ingredients (serves four):

4 green bell peppers

1 lb ground turkey

1 1/2 cups chopped baby bella mushrooms

1/2 cup uncooked white (or brown) rice

1/2 large onion, diced

4 cloves garlic, minced

canola oil

1 cup crushed tomatoes



dried parsley

cayenne pepper

1/2 cup shredded reduced-fat sharp cheddar cheese

1/4 cup reduced-fat shredded mozzarella cheese



Cook rice according to package directions.

Meanwhile, cook mushrooms, onions, and garlic with canola oil in a sauté pan over medium-high heat until onions are translucent and tender (about five minutes).

Add ground turkey to the pan and cook, breaking up with a spatula, until almost done with a little bit of pink left (about 5 minutes).

Meanwhile, prepare bell peppers by cutting off the tops and scooping out the insides.

Place bell peppers in the slow cooker, open end up.

When the turkey mixture is done, add crushed tomatoes, spices, and sharp cheddar cheese; stir until combined and cheese is melted.

Spoon turkey mixture evenly into each bell pepper cup and top each with a sprinkle of mozzarella cheese.

Line the slow cooker with a layer of foil and cook on HIGH for 3 1/2 hours or until bell peppers are tender and easy to cut into.




Slow Cooker Pulled Pork

Slow Cooker Pulled Pork


Slow-Cooker Pulled Pork

(recipe by Miranda Mowbray, Biting Life)


Ingredients (serves four):

3lb pork shoulder (you might have to call a day ahead if they don’t normally carry it this small)

3 tbsp Splenda Brown Sugar Blend, separated

1 1/2 tsp paprika

3/4 tsp mustard powder

1/4 tsp cumin

Salt and pepper

Canola oil

1/4 cup apple cider vinegar

3 tbsp tomato paste

2 cups water

Potato-bread hamburger buns



Combine 1 tbsp Splenda Brown Sugar Blend, paprika, mustard powder, cumin, salt, and pepper.

Rub the spice blend all over the pork.

Heat oil in a sauté pan over medium-high heat and cook the pork about 2 minutes on each side.

Whisk together the apple cider vinegar, tomato paste, 2 tbsp Brown Sugar Blend, and the water.

Add the vinegar mixture and the pork to the slow cooker.

Cook on low for 7 hours (or until the pork meat is basically falling off the bone). Flip pork shoulder after 6 hours.

Serve on hamburger buns with a little bit of mayonnaise (I like to pour some of the leftover sauce from the cooker over the pork before putting the top bun on!).



Slow Cooker Enchilada Soup

Slow Cooker Enchilada Soup

Slow Cooker Enchilada Soup

(Recipe by Miranda Mowbray, Biting Life)

Ingredients (four servings):

1 lb lean ground turkey (or substitute ground beef)

Canola oil

1 small onion, minced

1 (15 oz.) can pinto beans

1 (10 oz.) can red enchilada sauce (or use this recipe and make your own!)

1 (3.5 oz) diced green chilis

2 cups low-sodium chicken stock

Salt and pepper




Chili powder

Cayenne pepper

5 cloves garlic, minced

A few drops of Cholula Chili Garlic sauce

1/4 cup shredded parmesan cheese


Brown the ground turkey over medium-high heat in canola oil in a sauté pan, but don’t cook all the way through (about 4 minutes).

Season the turkey with a little bit of salt, pepper, and chili powder while it’s cooking and break up meat with a spatula.

Meanwhile, add the rest of the ingredients (spices to taste) to the slow cooker.

When the turkey is done, add it to the slow cooker, stirring to combine.

Cook on HIGH for two and a half hours.

Serve with a bit of parmesan cheese on top.


Homemade Slow Cooker Cinnamon Applesauce

Homemade Slow Cooker Cinnamon Applesauce

Slow Cooker Cinnamon Applesauce

(Recipe by Miranda Mowbray, Biting Life)



Ingredients (makes 1 1/2 mason jars):

3lbs Granny Smith apples

1/2 cup Splenda brown sugar blend

1/2 lemon

2 tsp cinnamon (add more/less depending on your preferences)




Peel, core, and chop the Granny Smith apples; place them in the slow cooker.

Stir in the brown sugar. Squeeze the juice of the 1/2 lemon in; stir to combine.

Cook on “High” for 3 hours.

Mash apples into applesauce (it’s more like a stir, since they’re super soft!) and stir in cinnamon.

Keep refrigerated for up to 3 weeks.


Crockpot Sweet and Sour Chicken

Crockpot Sweet and Sour Chicken


Crockpot Sweet & Sour Chicken

(Recipe by Miranda Mowbray, Biting Life)

Ingredients (serves 3):

1 lb chicken breast, chopped into bite-size pieces
1 can of pineapple chunks in juice, drained (I only used about 3/4 of the can)
1 green bell pepper, diced
1 red bell pepper, diced
1/3 cup Splenda
1/3 cup ketchup
1/4 cup Trop50 orange juice
3 tbsp cornstarch
3 tbsp apple cider vinegar
3 tbsp soy sauce
4 cloves garlic, minced
1/2 tsp ground ginger
1/2 tsp onion powder (or substitute with 1/2 onion, diced)
Salt and pepper, to taste
Cayenne pepper, to taste
Cooked white rice (I used about 1 1/2 cups uncooked)



Combine all ingredients (except rice) in a slow cooker and stir to combine.

Cover and cook on high for 4 hours.

Serve over rice.