Crock Pot | The Cookbook Smasher | Page 3

Black Beans and Rice

December 13, 2009 Author: Rachel
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Black beans and rice are a great winter food. They are warming and very filling. They are also very healthy. The key to this dish is to soak the black beans in water over night.

Ingredients:
- 1 lb. dried black beans
- water
- 1 onion, chopped
- 7 garlic cloves, smashed
- 1-2 jalapenos, diced (can omit)
- 2 TBSP dried oregano
- 6-7 c. chicken or veggie broth
- Hot cooked Rice
- Pico de gallo to top the dish (simply mix some tomatoes, onion, cilantro, garlic, salt and lime juice together)
Directions:
1. Place black beans in a pot and cover them with water and soak overnight.
2. Place soaked beans, onion, garlic, jalapenos, oregano, and broth in a slow cooker, and cook on HIGH for 6 hours or until beans are soft and tender. Taste and adjust seasoning if necessary.
3. Serve over hot rice and top with pico de gallo.
Black Beans and Rice:
Southwest Chicken Taco Filling

July 24, 2009 Author: Rachel
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This chicken taco filling is quite good, and it’s made in the crockpot. It’s important to use a flavorful salsa (I used Arriba! Fire Roasted Mexican Chipotle Salsa), and DO NOT use a mild salsa as there just isn’t enough flavor.

After the dish is cooked squeeze some fresh lime juice to give the dish a nice bright flavor, and then adjust the seasoning. Since all salsas are different you may need to add some additional salt.

Next time I think I’ll try adding some ground cumin to the crockpot.

Ingredients:
- 1 bag of frozen corn
- 2 large frozen chicken breasts
- 1 can black beans, drained and rinsed
- 16 oz. jar of medium salsa
- 1-2 limes, juiced
- salt to taste
- Top tacos with: avocado, tomatoes, cilantro, cheese, sour cream guacamole etc.
Directions:
1. Spray your crock with cooking spray; then add the frozen corn; then add the frozen chicken breasts; then add the black beans; then top with the salsa. Cover and cook on HIGH for 1 hour and then turn to LOW for 4 hours.
2. Shred the chicken and then add the lime juice and salt and any other seasonings you like.
Southwest Chicken Taco Filling:
Cook Off Chili

April 23, 2009 Author: Rachel
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This chili is solid. I found the recipe and the always tasty fashionably foodie. You can cook on the stove-top or in the crock. It was also really good the next day on a taco salad with creamy jalapeno dressing.

Ingredients:
- 4 cans kidney beans, undrained (I used 2 cans)
  or 1 pound dried kidney beans, soaked overnight and cooked until tender, with cooking liquid
- 1 lb. ground beef (I used turkey)
- 1/2 large onion, chopped
- 1 green bell pepper or jalapeno, chopped
- 2 TBSP chili powder
- 2 TBSP brown sugar
- 2 quarts tomatoes with juice (or two big 28 oz cans)
- 1 big (15 oz) can tomato sauce
- 3/4 tsp. salt
- 1/2 tsp. pepper
- 1 tsp. basil
- 1/8 tsp. allspice (the secret ingredient!)
- 1 bay leaf (I used more because mine weren’t that fresh)
- Grated cheese
Directions:
1. In a large stockpot, cook ground beef/turkey, onion, and green pepper and/or jalapeno till meat is brown. Drain fat. Stir in undrained tomatoes, kidney beans, tomato sauce, chili powder, basil, salt, sugar, pepper, allspice and the bay leaf. Bring to a boil, reduce heat. Cover, simmer at least 45 minutes, until reduced and thickened, or cook in Crock Pot on LOW for 3-5 hours (for the crock pot, omit juice from one jar of tomatoes.) taste before serving, add a sprinkle of salt or sugar as needed.
2. Top with cheese.
Cook Off Chili:
Beef BBQ Sandwiches with Slaw

April 17, 2009 Author: Rachel
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Here’s another excellent BBQ beef sandwich cooked in the crockpot. The recipe is from Taste of Home.
Ingredients:
- 1 3 lb. boneless chuck roast
- 1 c. BBQ sauce
- 1/2 c. apricot preserves
- 1/3 c. chopped green or red pepper
- 1 small onion, chopped
- 1 TBSP dijon mustard
- 2 tsp. brown sugar
- Cole slaw
- Buns
Directions:
1. Spray your crockpot with cooking spray. Cut the roast into quarters, and add the meat to the crock.
2. In a bowl, combine the bbq sauce, preserves, green pepper, onion, mustard, and brown sugar; then pour mixture over roast.
3. Cover and cook on LOW for 5 hours, or until meat is tender.
4. Remove meat from crock and thinly slice. Serve on buns with slaw.
Beef BBQ Sandwiches with Slaw:
Korean Short Ribs

March 19, 2009 Author: Rachel
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I found this most delicious recipe at Blisstree.com. Heather’s photo is soooo much better than mine, but since I loved the dish so much, I didn’t want to wait until I made it again to try taking a better photo.

Not only is this a crock pot dish, but it is company worthy…yes you heard me right…I would certainly serve this dish to company!

Ingredients:
- 1/2 c. soy sauce
- 1/2 c. packed light brown sugar (you can scale it down to 1/3 c)
- 2 TBSP sesame oil
- 2 TBSP rice vinegar
- 2 TBSP minced fresh ginger (I probably used closer to 1/4 c.–love ginger)
- 4 cloves of crushed garlic
- 1/2 tsp. red pepper flakes
- 2 lbs. boneless beef short ribs or boneless country ribs
- 3 TBSP cornstarch
- 3 TBSP cold water
- Sesame seeds
- Green onion, chopped (we didn’t have any)
- Rice
Directions:
1. Mix soy sauce, sugar, oil, vinegar, ginger, garlic and red pepper in a small bowl. Place ribs in crock pot and then add the sauce.
2. Cook on low for 5 hours or until meat is tender (if you use ribs on the bone, then cook longer). Remove meat and place on platter.
3. Mix cornstarch and water in a small bowl. Turn crock to high and add cornstarch mixture. Bring to boil to allow sauce to thicken.
4. Plate: rice, ribs, sauce, green onions, and sesame seeds
Korean Short Ribs:
Chicken Enchilada Soup

January 22, 2009 Author: Rachel
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This soup is so hearty and so yummy, and both kiddos liked it a lot…major accomplishment! It’s an extremely tasty crock pot meal and it’s so easy…definitely company worthy!

You can leave the chicken out and stir in some leftover chicken just before serving and then continue cooking to heat chicken through.
Ingredients:
- 1 15 oz. can black beans, rinsed and drained
- 1 14.5 oz. can diced tomatoes, drained
- 1 1/2 c. frozen corn
- 1 onion, chopped
- 1 10 oz. can red enchilada sauce
- 1 can low sodium cream of chicken soup
- 2 cups milk (I used 2% because that’s what I had)
- 2 tsp. ground cumin
- 1 tsp. oregano
- 1/2 tsp. salt
- 1 lb. chicken, cut into bite size pieces
- Tortilla chips
- Lime, quartered
- Shredded cheese
- Chipotle sour cream (sour cream mixed with chopped chipotles)
- Avocado, diced
Directions:
1. Combine black beans through salt in your slow cooker. Mix to combine; then add the chicken.
2. Cover and cook on HIGH for 2 1/2 to 3 1/2 hours.
3. Place some tortilla chips into a bowl and ladle soup on top of the chips, squeeze a lime quarter into each bowl of soup, top with cheese, sour cream and avocado.
Chicken Enchilada Soup:
Coconut Beef Curry

January 13, 2009 Author: Rachel
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Not a great picture, but are there really any good pictures of Indian curry dishes? Despite the picture, this is an excellent Indian inspired crock pot beef curry. I don’t say this often, especially with regards to a crock pot meal, but this dish is company worthy…especially if the company loves a deliciously spicy (or not if you choose not to add the spice) curry.

Ingredients:
- 1 can of light coconut milk
- 1 lime, juiced
- 4 garlic cloves, minced
- 2 inch pieces of ginger, grated
- 2 tsp. brown sugar
- 2 tsp. curry powder
- 2 tsp. ground cumin
- 1 tsp. ground coriander
- 1 tsp. crushed red pepper (or less if desired)
- 1 tsp. salt
- 1 onion, roughly chopped
- 2 potatoes, 1 inch cubes
- 1 lb. very lean stew meat
- 1 c. peas
- Hot rice, peanuts, and cilantro
Directions:
1. Combine coconut milk through salt in the crock pot; then add onion, potatoes, and stew meat and toss to coat.
2. Cook on Low for 4 1/2 hours or until meat is tender.
3. Add cooked peas.
4. Serve over rice and garnish with peanuts and cilantro.
Coconut Beef Curry:
Nana’s Beef Stew

November 27, 2008 Author: Rachel
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Our oldest has been asking for beef stew of late (he loves the beef stew at school), so I finally got around to asking Nana for her recipe. It tasted just like I remember…tasty warm comfort food. I used the crock pot because I didn’t have 5 hours to babysit my oven.

Ingredients:
- 1 1/2 to 2 lb. beef stew meat
- 2 TBSP minute Tapioca
- 6 carrots, cut
- 1 c. celery, chopped
- 1 8 oz. can stewed tomatoes
- 1 TBSP sugar
- 1 1/2 tsp. salt
- 1/2 c. fresh bread crumbs
- 2-3 potatoes, chopped in 1 inch cubes
- 1/2 c. peas
Directions:
1. Oven directions: Preheat oven to 250F. Mix everything except for the peas in a dutch oven. Cover and cook for 5 hours. In the last 20 minutes add the peas.
2. Crock Pot directions: Mix everything except for the peas in a crock pot. Cover and cook on HIGH for 6 hours, or until meat is fork tender. In the last 20 minutes add the peas.
Nana’s Beef Stew:
Shredded Chicken

November 19, 2008 Author: Rachel
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We love Mexican food, and there are many many recipes that use shredded chicken. Here’s an excellent shredded chicken recipe I found at Fashionably Foodie. Admittedly some of the ingredients are surprising, namely Worcestershire sauce, but don’t let that scare you, because the end result is d’lish. Use the shredded chicken in tacos, enchiladas, burritos, nachos etc.

Ingredients:
- 3 frozen chicken breasts
- 1/4 c. Worcestershire sauce
- 1/2 c. water
- 1/2 onion, diced
- 1 tsp. salt
- 1 tsp. paprika
- 1/2 tsp. garlic powder
- 1/2 tsp. cumin
- 1/2 tsp. chili powder
- 1/2 tsp. pepper
Directions:
1. Combine all ingredients in your crock pot, cover, and cook on LOW for 4 hours.
2. Remove chicken from crock and shred by using two forks, taste and adjust seasoning. May add more paprika for a richer color.
Shredded Chicken:
Spooky Slow-Cooked Chili

October 10, 2008 Author: Rachel
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Here’s a great dish to get into the Halloween spirit…delicious chili topped with festive Halloween shaped cheese slices. To accompany the chili, I made my cornbread recipe in a silicone baking pan–shapes were leaves and pumpkins. Everyone loved the cornbread too…-s even said he liked the cornbread better from the silicone pan. I’ve never used a silicone pan before, but I was very pleased with the result. Somehow the cornbread had a crisp bottom, sides, and tops…I’m definitely motivated to buy some more silicone baking pans.

Ingredients:
- 1 tsp. olive oil
- 1 lb. lean ground turkey or beef
- 1 onion, chopped
- 2 tsp. chili powder
- 2 tsp. ground cumin
- 1 tsp. sugar
- 1 tsp. dried oregano leaves
- 1 tsp. ground coriander
- 1/2 tsp. salt
  1 28 oz can whole tomatoes, undrained
- 1 15 oz can tomato sauce
- 1 15 oz can spicy chili beans, undrained
- 1 15 oz can kidney beans, drained and rinsed
- Cheese and Halloween cookie cutters
Directions:
1. Heat olive oil in a nonstick skillet; add onions and meat; cook for a few minutes, then add spices (chili powder through salt), and continue cooking until meat is cooked.
2. Meanwhile add the can of whole tomatoes to your crockpot insert and break up the tomatoes with your hands; then add the tomato sauce and both cans of beans. When the meat mixture is done add the meat to the crockpot and stir to combine.
3. Cover and cook HIGH for 3 hours or LOW for 6 hours.
4. Slice your cheese and use your Halloween themed cookie cutters to cut out shapes. Top each bowl of chili with a cheese cut out.
Spooky Slow-Cooked Chili: