• Sloppy Joes

    Recipe adapted from Lauren’s Latest.

    Ingredients:

    • Olive oil
    • 1 large onion, chopped
    • 1 green bell pepper, chopped
    • 2 lbs. ground chicken or turkey
    • salt and pepper, to taste
    • 2/3 c. baby carrots
    • 2 small zucchini, quartered
    • 2 1/2 c. ketchup
    • 1 1/2 TBSP Worcestershire sauce
    • 2 TBSP apple cider vinegar
    • 1/2 TBSP dried mustard
    • 1 TBSP chili powder
    • 2 tsp. cumin
    • 1/4 c. brown sugar
    • 1/4 c. water (or more) optional

    Directions:

    1. Heat olive oil in a skillet over medium high heat. Add the onions, bell peppers, and meat, and sauté until the meat is browned.
    2. Meanwhile, in a food processor add the carrots and zucchini and pulse until thick puree.
    3. Drain the meat. While meat is draining, in the same skillet used to brown the meat, add the pureed vegetables and cook for 2-3 minutes. Then add the ketchup through brown sugar and toss to combine. Add the meat back to skillet and toss to combine.
    4. If eating straight from skillet, add 1/4 c. water (or desired amount), taste and adjust seasoning.
    5. If adding to crockpot, add the mixture to the crockpot (don’t add the water), cover and cook on HIGH for 3-4 hours.

    Sloppy Joes:

  • Chicken and Noodles

    Ingredients:

    • 2 lb. chicken breast
    • 2 14 oz. cans of cream of chicken or celery soup (or 1 of each)
    • 32 oz. chicken broth (plus more if you want more of a soup)
    • Better than bullion, to taste (if using low or now sodium broth use about 1 TBSP)
    • 1 tsp. Thyme leaves
    • 3 celery stalks, chopped
    • 3 carrots, chopped
    • 2 TBSP butter, sliced (optional)
    • 1 24 oz. package of frozen Reames egg noodles
    • Salt and pepper, to taste

    Directions:

    1. Place chicken in the crockpot and season with salt and pepper.
    2. In a medium bowl, combine the cream soups, broth, bullion, and thyme leaves; then pour the soup mixture over the chicken.
    3. Add the celery and carrots, and then add the sliced butter.
    4. Cover and cook on low for 6 hours. After 6 hours, remove chicken and shred/chop and add back to the crockpot. Add the frozen egg noodles, cover and cook for an additional 2 hours. You may stir a few times during the 2 hours, and add more broth at this time if you want more of a soup.
    5. Taste and adjust seasoning.

    Chicken and Noodles:

  • Mexican Chicken (For Burritos)

    This chicken is so flavorful. It’s definitely the go to for burrito and enchilada filling.

    Recipe from Carlsbad Cravings.

    Ingredienst:

    • 2 lb. chicken breasts
    • 1 TBSP olive oil
    • 1/2 c. medium salsa
    • 3-4 TBSP brown sugar
    • 1 4 oz. can mild diced green chilies
    • 1 14.5 oz. can fire roasted diced tomatoes, drained
    • 1 TBSP chili powder
    • 1 1/2 tsp. salt
    • 1 tsp. ground cumin
    • 1 tsp. garlic powder
    • 1 tsp. onion powder
    • 1/2 tsp. smoked paprika
    • 1/2 tsp. dried oregano
    • 1/2 tsp. pepper
    • 1/2 tsp. ground chipotle chili powder
    • 1 tsp. liquid smoke

    Directions:

    1. Mix salsa through liquid smoke in crockpot. Rub chicken with olive oil and add to crockpot, and spoon some of the sauce over the breasts.
    2. Cook on high for 2-4 hours or on low for 6-7 hours or until chicken is tender enough to shred.
    3. Remove chicken to a cutting board, and let rest 5 minutes before shredding (there will be liquid remaining). Return shredded chicken and let cook on low for an additional 20 minutes to absorb some of the liquid/juices. Drain all excess liquid.

    Chicken Burrito Filling:

  • Apricot Chicken

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    Boy do I love finding a crockpot dish that is delicious and loved by all!  Makes for an easy dinner on busy weeknights.

    Ingredients:

    • 1/2 c. all-purpose flour
    • 2 lbs. boneless skinless chicken breasts
    • 2/3 c. honey barbecue sauce
    • 2/3 c. apricot preserves
    • 1/2 c. orange juice
    • 1/4 c. soy sauce
    • 2 TBSP brown sugar
    • 1 TBSP minced fresh ginger root (the ginger root paste is super quick and handy for this)
    • Crushed red pepper flakes to taste (optional)
    Instructions:
    1. In a large gallon sized bag, place the flour inside. Add the chicken and shake to coat.
    2. Spray slow cooker with cooking spray and place the flour coated chicken in the bottom.
    3. In a large bowl, combing barbecue sauce, apricot preserves, orange juice, soy sauce, brown sugar, ginger, pepper flakes, and leftover flour from the bag used to coat the chicken. Pour over the top of chicken.
    4. Cover and cook on low for 4-6 hours until chicken is tender.  Serve over rice.

    Apricot Chicken:
    5star

  • Italian Beef Sandwiches

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    These sandwiches are delicious, and the meat is so flavorful.  Your house will smell divine too!  So easy to make in the crockpot and then toast them up on the oven when ready to eat.  The roasted red peppers and mild/hot pepper rings brighten the sandwiches up and give them delicious flavor.

    Simply great food.

    Everyone LOVED them.

    Everyone REQUESTS them.

    Recipe adapted from The Slow Roasted Italian.

    Ingredients:

    • 3 c. of boiling water
    • 5 tsp. beef bouillon
    • 1 TBSP Worcestershire Sauce
    • 2 tsp. ground black pepper
    • 2 tsp. garlic powder
    • 1½ tsp. onion powder
    • 5 TBSP Italian seasoning
    • 1 tsp. crushed red pepper (to taste)
    • 1 (3 lb.) boneless beef chuck roast, trimmed of most fat

    Sandwich Fixings:

    • 8 hoagie rolls
    • 16 slices provolone cheese
    • 1 (16 oz.) jar roasted red peppers, sliced
    • 1 (16 oz.) jar mild or hot sliced pepper rings

    Directions:

    1. Turn 6 quart slow cooker to high heat.  Add boiling water, beef bouillon and Worcestershire.
    2. Combine remaining seasonings in a small bowl.  Sprinkle over beef broth and whisk to combine.  Add roast and flip to coat both sides.  Cover and cook on high for 4 hours or low 8-10 hours.  Shred beef by using two forks to pull it apart.  Stir to coat all beef in the juices.  Cook 1 additional hour covered. (Do not drain)  Really not necessary, so you can skip this step.
    3. When ready to serve:  Slice rolls in half, place on a baking sheet and broil in oven for 2-4 minutes until bread is lightly golden brown.
    4. Scoop beef on toasted roll and top with 2 slices of provolone cheese.  Place back on baking sheet and broil until cheese is melted.  Top with red pepper slices and mild pepper rings.

    Italian Beef Sandwiches:
    5star

     

  • Chicken Carnitas Tacos

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    My new favorite chicken tacos!!!!!!!!! These tacos have a slight kick, so if you don’t like spice reduce the chili powder.

    I prefer to cook boneless chicken in a crockpot on HIGH for 2 hours, but you can always lengthen the cooking time and cook on low (the usual cooking time conversion is when you cook on low you double the high cooking time, so in this case it would be low for 4 hours).  The original recipe call for cooking on low for 6-8 hours.

    Recipe adapted from Closet Cooking.

    Ingredients:

    • 1 1/2 lbs. chicken breasts
    • 3/4 c. orange juice (~2 oranges)
    • 1/4 c. lime juice (~2 limes)
    • 4 cloves garlic, chopped
    • 1 TBSP chili powder
    • 1 tsp. cumin
    • 1 tsp. oregano
    • 1/2 tsp. salt
    • 1/2 tsp. pepper
    • 1/2 cup cilantro, torn
    • Toppings: Salsa, tomatoes, sour cream, cheese, etc.
    • Limes, cut into wedges

    Directions:

    1. Place the chicken in the crockpot.
    2. In a bowl mix the orange juice, lime juice, garlic, chili powder, cumin, oregano, salt and pepper together and then pour over chicken.
    3. Cook on HIGH for 2 hours or until tender.
    4. Remove chicken from crockpot and shred. Reserve the juices.
    5. Spread the chicken out in a single layer on a baking sheet and add 1/4 c. of juices and broil until it starts getting crispy, about 5 minutes. Mix in another 1/4 c. of the juices, mix everything up and broil for another 5 minutes. Remove from oven and mix in another 1/4 c. of the juices.
    6. Assemble the tacos on the tortillas with the chicken carnitas along with the  cilantro salsa and whatever toppings you like and serve with the lime wedges.

    Chicken Carnitas Tacos:

    5star

     

  • Best Ever Pot Roast

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    Nothing says comfort food like pot roast, and this is the BEST pot roast I’ve ever made!  It was so good.  Even the kiddo who never likes her food to touch devoured this meal and asked for seconds.  Score!  And it was made in the crockpot.  Double score!  Definitely company worthy.  Triple score!  Need I say more?!?!?

    Recipe adapted from Joyously Domestic.

    Ingredients:

    • 2 TBSP steak seasoning (such as a blend of peppercorns, garlic, paprika, parsley and salt)
    • 1/2  TBSP kosher salt
    • 2 TBSP Italian Seasoning
    • 1 chuck roast (about 3 lbs.)
    • Olive oil
    • 1 lb. carrots, peeled and cut into large chunks
    • 2 lbs. potatoes, cut into large chunks
    • 1 onion, peeled and cut into large chunks
    • 2 stalks celery, cut into large chunks (optional)
    • 1 c. beef broth
    • 1/4 c. corn starch (give or take)

    Directions:

    1. Combine steak seasoning through Italian Seasoning in a small bowl.  Set aside.
    2. Coat both sides of meat with olive oil.  Sprinkle on a third of the seasoning mix onto each side.
    3. Heat a skillet over medium high heat and sear both sides of the meat; then transfer roast to crockpot.
    4. Place the vegetables in a large bowl.  Drizzle on a little olive oil to coat vegetables.  Sprinkle on the remaining seasoning mix.  Add the vegetables to the same skillet that was used to sear the meat. Saute for about five minutes, stirring occasionally.
    5. Transfer the vegetables to the top of the roast in the slow cooker.
    6. Combine beef broth and cornstarch in a bowl and then pour mixture over meat and vegetables. Cover with lid.
    7. Cook on LOW for 9 hours or HIGH for 6 hours.

    Best Ever Pot Roast:

    5star

  • Crockpot Steak and Black Bean Chili

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    Oh how we love this chili, and by we I mean all 4 of us! Even the pickiest, who generally won’t eat chili, ate this up (granted she just ate the big chunks of steak, but at least she ate it rather than turning her nose up)!

    This is a true Crockpot chili, and I love that this dish actually cooks all day.  Start it in the morning and 8-10 hours later, dinner is ready!  Definitely can’t beat that for a busy weeknight delicious and hearty dinner.

    Serve with Grandma Clark’s cornbread.

    Ingredients:

    • 2 lbs. boneless beef cubes, for stew
    • 2 heaping tsp. chili powder
    • 1 heaping tsp. garlic powder
    • 1 heaping tsp. ground cumin
    • 1 large onion, chopped
    • 1 large green pepper, chopped
    • 2 (15 oz.) cans black beans
    • 2 (14 1/2 oz.) cans chili-style chopped tomatoes
    • 1 tsp. sugar
    • 1 (6 oz.) cans tomato paste
    • salt and pepper, to taste
    • sour cream
    • shredded cheddar cheese

    Directions:

    1. Cut the beef into 1-inch cubes.
    2. Place beef in slow cooker and turn it on low.
    3. Sprinkle the chili powder, garlic powder and cumin over the meat.
    4. Add onion and green pepper.
    5. Drain and rinse the cans of beans and add them to the slow cooker.
    6. Add tomatoes and sugar.
    7. Cover and cook on low for 8 to 10 hours.
    8. Uncover and sir in the tomato paste.
    9. Season with salt and pepper
    10. Garnish with sour cream and cheddar cheese

    Crockpot Steak and Black Bean Chili:

    5star

  • Crockpot Applesauce

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    Homemade applesauce makes the house smell like fall, and it is so easy and so delicious! 🙂 The kiddos devoured their applesauce, and we’ll definitely make this up again.

    Ingredients:

    • 10 Braeburn apples, peeled, cored and sliced
    • 1/2 c. sugar + more as needed
    • 1/2 c. water
    • 1 tsp. cinnamon

    Directions:

    1. Place apple slices in food processor in batches and process until the apples are in small pieces (or use your peeler, corer, slicer handy appliance); then put apples in Crockpot.
    2. Add sugar, water and cinnamon.
    3. Cover and cook on HIGH for 4 hours or LOW for 8 hours.  Taste and add more sugar, if needed. (if you use your peeler, corer, slicer handy appliance, take a potato masher to mash the top layer of apples as the under the layers will have already broken apart).

    Crockpot Applesauce:

    5star

  • Crockpot Honey Garlic Chicken

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    Crockpot Honey Garlic Chicken is so good.  It’s sweet but not too sweet, and my kiddos loved it…even asked for seconds, which rarely happens with the pickiest eater.  Definitely going in the Crockpot rotation for busy night dinners.
    Recipe adapted from The Recipe Critic.
    Ingredients:
    • 2 lbs chicken breast, cut into bite size pieces
    • 3/4 c. honey
    • 3/4 c. soy sauce
    • 3 TBSP ketchup
    • 1 TBSP garlic
    • 1 TBSP ginger paste
    • 1 20 oz. can pineapple drained, reserve 1/4 c. juice
    • 2 TBSP cornstarch
    • 1/4 c. reserved pineapple juice
    Directions:
    1. Add chicken to Crockpot.
    2. In a small bowl add remaining ingredients and combine, then add the sauce to the Crockpot.
    3. Cook on LOW for 4 hours or HIGH for 2 hours.
    Crockpot Honey Garlic Chicken:
    5star