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Post by Deleted on May 21, 2017 20:54:30 GMT
I make this at least once a week. it's easy and most people have the ingredients on hand.
Slow cooker magic chicken
1 lb boneless chicken tenders (or breasts) 1 onion, sliced 4 red potatoes, cubed 2 cups baby carrots Salt & pepper 1 can cream of something soup 1 cup sour cream or plain yogurt 1 packet ranch or italian dry salad dressing mix
Spray slow cooker with nonstick spray. Lay onions on bottom, then carrots, potatoes, and chicken. Mix together the cream soup, sour cream, and packet dressing mix. Pour over chicken. Salt and pepper top. Cover. Cook on low and leave alone for 7-8 hours. Once done, stir everything and eat. It's a meal in one dish. I throw this together when I leave for work, and it's ready when I get home.
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Post by blissfullymiserable on Jul 17, 2017 16:37:59 GMT
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val2525
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Post by val2525 on Jul 19, 2017 0:38:19 GMT
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Post by blissfullymiserable on Jul 19, 2017 2:52:17 GMT
The stuffed peppers turned out really good.
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val2525
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Post by val2525 on Jul 19, 2017 3:20:18 GMT
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Post by blissfullymiserable on Jul 19, 2017 4:09:13 GMT
Hmmm, I'm not sure as there was a lot moisture/steam with the peppers I made which created excess liquid.
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Post by blissfullymiserable on Jul 19, 2017 15:31:11 GMT
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val2525
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Post by val2525 on Sept 13, 2017 5:35:29 GMT
Easy Peasy Lemon Basil Crock Pot Chicken
Boneless/skinless chicken thighs, enough to cover the bottom of the pot. Mine is a 6 qt, and I had 8 thighs in it. Juice of 2-3 lemons (at least a half cup of juice) Basil Garlic (minced or powdered, doesn't matter) Olive Oil Salt & Pepper to taste (I used Penzey's California Pepper Blend)
Dip the chicken thighs in the olive oil, or drizzle the oil over them (if you dip them, the herbs will stick better). Place in crock pot in one layer, packed in is fine.
Sprinkle garlic and pepper over chicken. If you're using minced garlic, add it later with the lemon juice.
HEAVILY sprinkle the basil - it should look like a carpet of astroturf in the crock pot when you're done. Seriously - leave no chicken uncovered with basil! You can't have too much basil in this recipe (but you can have too little!).
Pour lemon juice over it all.
Cook on high 4 hrs or low 8 hrs.
I've cooked it both ways. If you cook on high, you'll need to pop the chicken under the broiler for a few minutes to brown it. If you cook on low, you can skip the browning step. The chicken will be sooooooooo tender if you use the 8 hr option.
Add salt when serving - sprinkle with a pinch (I use pink himalayan salt). You won't notice the missing salt from the cooking stage.
I don't know how it will work with chicken breasts - you may need to add more lemon juice or a little chicken stock/broth with the juice, enough to cover the meat. The thighs don't need as much liquid to cook.
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val2525
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Post by val2525 on Oct 7, 2017 6:18:42 GMT
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val2525
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Post by val2525 on Oct 31, 2017 1:46:41 GMT
www.paleopaparazzi.com/2017/01/lazy-slow-cooker-frittata/Just popped this in the crock pot. I used what I had on hand, so slightly different veggies and turkey pepperoni instead of bacon. More "Tuscan" than southwest. Hopefully it will cook OK, because if it does it solves my weekly breakfast issue.
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Post by blissfullymiserable on Oct 31, 2017 5:48:04 GMT
That looks good, I wonder how shredding the butternut squash would work since it takes a while to get tender?
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val2525
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Post by val2525 on Oct 31, 2017 5:56:22 GMT
Dunno, I used different veggies (mushrooms, green & red bellpeppers, red onions, green onions, and broccoli) because that's what I had to get rid of. It came out pretty good though. Makes 4 nice size servings, just perfect for the rest of the week. Same concept, different filling: www.runningtothekitchen.com/summer-slow-cooker-frittata/I don't have an oven here at the extended stay place so I was trying to find an alternate to omelet muffin cups
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Post by SA on Oct 31, 2017 11:46:58 GMT
I need to keep an eye on this thread. Now that it's getting cold out I LOVE taking out the crockpot to make dinner. I made a very close version of this yesterday. It's not a crock pot recipe, but I made it into one Only thing I did different was cook the chicken breasts in my Ninja on the stovetop setting vs baking, took them out and did the veggies the same way then added the chicken back to the pot. Pioneer Woman Chicken Tortilla Soup thepioneerwoman.com/cooking/chicken-tortilla-soup/
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val2525
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Post by val2525 on Nov 2, 2017 0:14:00 GMT
The slow cooker is awesome even in the summer, Liz! You can cook in it and not heat up the house.
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val2525
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Post by val2525 on Nov 12, 2017 5:45:49 GMT
Easy Peasy Chicken & Potatoes: 1 jar Mixed Antipasti1 jar Caponata5-7 skinless, boneless chicken thighs (or however many you can stuff in your crockpot - I have a 6 qt pot) 1 bag Dynamic Duo potatoes (from The Little Potato Company) herbs to taste (I used a garlic, Penzey's pasta sprinkle, basil and Penzey's Florida Pepper). Heavily sprinkle the herbs on the chicken and line the crockpot. It's OK to squish up the chicken. Chop the Antipasti up a little more, then add the Antipasti and the jar of Caponata over the top of the chicken. Toss the potatoes in olive oil and heavily sprinkle with the herbs. Lay on top of the chicken mix. Cook on low for 8 hrs. If you want a little crisp to the potatoes, remove from the crockpot when done and broil for a few minutes to crisp up. Easy and really good. Also low sodium, although you might need to sprinkle just a pinch of salt on the potatoes when served.
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val2525
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Post by val2525 on Nov 24, 2017 1:11:17 GMT
Spicy Applebutter Porkchops
4-6 thick center cut boneless pork chops (whatever quantity your crock pot will hold) Jerk spice seasoning (I used Penzeys) Small jar of applebutter (8-9 oz) 1/4 cup chopped onions 1/4 cup balsamic vinegar 1/4 cup apple cider vinegar 1-2 Tbsp brown sugar 6-7 mini sweet potatoes or 2-3 regular size sweet potatoes chopped in large pieces
Spray crockpot with olive oil or other non-stick spray. Or use a slow cooker liner. Heavily sprinkle porkchops on both sides with jerk seasoning. Salt is optional. Layer in crock pot in single layer, OK for them to touch but try not to layer the chops. Mix the onions, applebutter, sugar and vinegars. Pour over chops. Layer the potatoes over the top of the chops.
Cook on the 6 hr or 8 hr setting.
I drizzled blood orange infused olive oil over the mini unpeeled sweet potatoes and rolled them in brown sugar/cinnamon (it was in the tater package), this is optional.
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val2525
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Post by val2525 on Dec 25, 2017 4:05:18 GMT
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Post by Deleted on Dec 31, 2017 3:48:06 GMT
The goulash reminds me I should make beef stew in the crockpot. winter time is crockpot time around here. I don't use it during our short summer--I just eat cold foods in summer. How about some CROCKPOT desserts?
Like something warm for winter....hmm apple crisp? Naw, that's easy in the microwave. In the time being, I'm going to make cream puffs and fill them with ice cream, lol. But I'll be trying to think of some crockpot dessert recipe. I know! A Ginormous chocolate chip crockpot cookie, lol.
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val2525
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Post by val2525 on Jan 8, 2018 19:02:49 GMT
Hot Pepper Peach Bourbon Chicken 5-6 skinless, boneless chicken thighs 1/2 bag fresh carrot chips (or slice your own, I'm lazy) 1 red bell pepper, diced 1 green bell pepper, diced 1/2 or 1 whole onion, diced A couple tablespoons apple cider vinegar Spicy sweet seafood rub (you can substitute - the rub has brown sugar, paprika and smoke flavor) 1 bottle Terrapin Ridge Farms Hot Pepper Peach Bourbon Sauce Rub seafood seasoning over chicken. Layer bottom of crock pot with carrot chips. Layer chicken next. Add bell peppers and onions. Pour Peach Bourbon sauce into bowl, it will be thick. Add just enough apple cider vinegar to thin it a bit so it will pour. Pour over top of everything in crockpot. Cook on 6 hr setting. terrapinridge.com/sauces/hot-pepper-peach-bourbon-sauce
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val2525
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Post by val2525 on Mar 18, 2018 22:21:47 GMT
Easy pork roast even Kritter could make: 2.5-3.5 lb boneless pork roast (I use a 6 qt slow cooker) 1 bottle Maple Chipotle Grille Sauce1/3 to 1/2 cup balsamic vinegar (to thin the maple chipotle sauce a bit) 2 tbsp hickory liquid smoke ground roasted garlic Place roast in crockpot, fatty side down. Liberally sprinkle with roasted garlic (and rosemary if you like, good either way) mix the all the liquids in a bowl, pour over the roast cook on low 10 hours. when done, take two forks and shred the pork, blend in the sauce and then dip out of the crock pot. I made apple cider broccoli slaw to go with my roast.
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kritter
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Post by kritter on Mar 19, 2018 0:32:29 GMT
I don't have a crock pot.
I did make wings tonight in my air fryer.
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val2525
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Post by val2525 on Apr 1, 2018 17:30:22 GMT
Raspberry Salsa Chicken
1.5 to 2 lb boneless/skinless chicken thighs 1 jar raspberry salsa (peach or pineapple salsa will work too) 1/3 to 1/2 cup raspberry balsamic vinegar (depends on how much sauce you need based on number of chicken breasts) 1 Tbsp brown sugar 1 Tbsp minced garlic
Layer chicken in bottom of slow cooker.
Mix salsa, garlic, sugar and vinegar and pour over chicken.
Cook on 8 or 10 hr setting. When done, shred so chicken absorbs the remaining liquid in the slow cooker. Serve hot or chilled on salad/sandwich.
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Post by Deleted on Apr 1, 2018 17:48:10 GMT
^^^Thanks Val, this is great! My son has been asking for some sort of pulled chicken dish and all I know how to make (in the slow cooker) is the basic bbq sauce pulled chicken and we're tired of that. And lately he's been into peach salsa. Perfect!
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val2525
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Post by val2525 on Apr 1, 2018 18:20:59 GMT
^^^Thanks Val, this is great! My son has been asking for some sort of pulled chicken dish and all I know how to make (in the slow cooker) is the basic bbq sauce pulled chicken and we're tired of that. And lately he's been into peach salsa. Perfect! If you use peach salsa, regular balsamic vinegar will work. If you want a little more summery touch, try adding a can of no sugar added diced peaches to the salsa. You could also add 1-2 Tbsp Liquid Smoke if you want a smoked BBQ effect. I use the hickory flavor. The mesquite flavor is too overpowering for most stuff IMO.
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val2525
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Post by val2525 on Apr 1, 2018 18:26:47 GMT
Citrus Garlic Chicken
4-6 large chicken breasts 3 meyer lemons or 2 regular lemons 8 oz orange juice 1-2 Tbsp minced garlic (more or less to your taste) Lemon pepper 1 onion, diced
Place chicken in slow cooker. Liberally sprinkle with lemon pepper.
Squeeze lemons and mix with orange juice, garlic and onion.
Pour mixture over chicken. Cook at 8 or 10 hour setting.
When finished cooking, shred chicken so it absorbs more of the juice.
Serve warm or chilled over salad
You can also use left overs for chicken salad. I chopped up the chicken, added diced celery, chopped green onions, mayo and a little more lemon pepper and it made a great chicken salad for sandwiches or to stuff in tomatoes or avocados.
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val2525
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Post by val2525 on Apr 16, 2018 3:20:59 GMT
Easy Charred Pineapple Bourbon Pulled Chicken 4-6 large boneless chicken breasts (however many your slow cooker will hold, I have a 6 qt and 5 large breasts are perfect) 1 bottle Charred Pineapple Bourbon Sauce1/4 cup apple cider vinegar Garlic powder or minced garlic Place chicken in slow cooker. Sprinkle liberally with garlic powder. (If you're using minced garlic, add 1-2 Tbsp to the liquid instead.) Pour the bottle of sauce in a large bowl. Pour the 1/4 cup apple cider into the empty bottle and swish until the remaining sauce comes off the sides (the sauce is really thick so you won't be able to get all of it out of the bottle if you skip this step). Add to sauce in bowl. Add minced garlic if using it. Mix until blended and pour over chicken. Cook on low for 8 hrs. When done, take 2 forks and shred the chicken so it can absorb as much of the bourbon pineapple liquid as possible. Remove with slotted spoon. Serve as is with side dishes, on top of salad bed with a light vinegarette, or on bread with butter lettuce and mild melted cheese.
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val2525
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Post by val2525 on May 25, 2018 18:30:53 GMT
Herbed Lemon Chicken & Potatoes
1.5-2 lb skinless, boneless chicken thighs (I use a 6 qt crockpot that holds 6-7 thighs) 2 lemons white balsamic vinegar 1 Tbsp brown sugar 1/2 onion, finely diced 1 bg petite potatoes (I used the small yukon gold. Any small potato will work: red, white, creamer, purple or a blend. Bag was 1 lb 8 oz.) Italian herb mix (any brand will do) McCormick Perfect Pinch Salt Free Garlic & Herb seasoning Olive oil
Rinse, pat dry and layer chicken thighs in slow cooker. Heavily sprinkle with garlic & herb seasoning. Top with diced onions.
In a bowl, squeeze both lemons. Add an equal amount of white balsamic vinegar and the tablespoon of brown sugar, blend. Slowly pour over the chicken and onions.
Wash, cut potatoes in half lengthwise. Drizzle olive oil over them and toss until covered. Heavily sprinkle with the Italian blend seasoning and toss again. Layer on top of the chicken.
Cook on low 8 hrs. When done, remove with slotted spoon. Add salt and pepper to taste at table.
** I don't think breasts will work in this recipe - the thighs make their own liquid so only enough liquid to flavor is needed when you use thighs.
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Post by Deleted on May 25, 2018 19:04:51 GMT
^^^ Yum, that sounds good and easy, think I'll make it next week!
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val2525
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Post by val2525 on Jul 11, 2018 22:47:29 GMT
Slow Cooker Frittata: www.paleopaparazzi.com/2017/01/lazy-slow-cooker-frittata/You can substitute the meat and veggies, too. Today I took a Sprouts chicken green chile sausage link (they're huge), removed the casing and crumbled/browned it. Used that in place of the bacon. I used mushrooms, green onions, orange bell pepper and about 5-7 grape tomatoes quartered in lieu of the veggies in the recipe (I wanted to use up some veggies I had on hand). Still came out really good. Serve warm or chilled.
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val2525
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Post by val2525 on Jul 22, 2018 19:00:43 GMT
Tangy Shredded BBQ Mustard Slow Cooker Chicken 1.5-2 lb skinless, boneless chicken thighs 1 cup mustard BBQ sauce (I used Schlultz ) 1/4 to 1/3 cup apple cider vinegar (use the higher amount if you need more sauce for larger amount of chicken) 1 Tbsp brown sugar (or 2 Tbsp if you want sweeter sauce, taste it) 1-2 Tbsp minced garlic 1 packet instant coffee (espresso or any DARK roast) Rinse chicken, pat dry, layer in crock pot. Blend other ingredients, pour over chicken. Cook on low 8 hrs. When cooking is done, shred chicken in crock pot to absorb more sauce. Remove with slotted spoon.
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