Showing posts with label crock pot. Show all posts
Showing posts with label crock pot. Show all posts

Tuesday, March 2, 2010

White Chicken Chili



White Chicken chili

Ingredients

1 1/4 lbs boneless skinless chicken
2 (15 ounce) cans great northern beans or navy beans
1 (15 ounce) can hominy or white corn
1 (1 1/4 ounce) envelope taco seasoning
1 (4 1/2 ounce) can of chopped green chilies
1 (10 3/4 ounce) can condensed cream of chicken soup
1 (14 ounce) can chicken broth
1/2 cup sour cream

Directions
1.Place chicken in a 4 quart slow cooker.
2.Top with beans and corn.
3.In a medium bowl, combine taco seasoning, chiles, condensed soup, and chicken broth. Pour over top of ingredients in the crock pot.
4.Cover and cook on low for 8 to 10 hours.
5. Before serving, stir gently to break up chicken, then stir in the sour cream.

Side note- the flavor of this chili was really good! I don't know that I will use the all the chicken broth it calls for because I thought it was a little salty. I would think if you used dry beans instead of canned beans you would want the chicken broth, but otherwise I am going to omit it next time.

*I know I got this recipe off the internet but I can't remember where. If you come across this and its your recipe, let me know and I will link it.

Tuesday, February 16, 2010

Sweet N Spicy Pork and Spanish Sweet Rice

I wasn't exactly sure how to take a picture of it, but here it is. We rolled it up in tortilla shells and ate it like tacos. It was delicious!



Sweet Pulled Pork

2 ½ lbs cooked pork roast, pulled (5 lb pre-cooked roast)
½ c brown sugar
1-2 teaspoons garlic powder (can add more)
2/3 c water
1 can diced green chilies
1/2 t salt
1/2 t pepper
1/2 t cumin (can add more for hotter)
2 teaspoons chili powder (to taste, can add more)

Rinse meat under hot tap water to remove fat. Mix all ingredients and simmer in crock pot for two hours. Serve on warm tortillas with lettuce, black or pinto beans, sour cream, rice, guacamole, and salsa.

Sweet Mexican Rice
1 t olive oil
2 teaspoons onion powder
2 T chopped cilantro (no stems)
1 1/3 c uncooked rice
3 c chicken broth (water & bullion)
¼ c sugar

Combine all ingredients in a saucepan and cook until rice is tender.

A couple of notes- I started my pork roast on low and cooked with just a small amount of water and rubbed with some garlic salt. I let it cook for about 6 hours on low in my crock pot. Then, about two hours before we were ready to eat, I shredded the pork and added spices.

Also, for the rice- I am not a huge cilantro fan, so I left it out. If you can make it in a rice cooker, great. If you can't though, make sure you bring it to a boil over med-high to high heat and then reduce your heat, cover, and simmer until tender. Otherwise, your rice will loose too much moisture and won't be completely tender.

Monday, February 8, 2010

Sweet Potato Chili


This is so good. I put in a little less of the spicy ingredients for my girls' sakes but it was still scrumpteous (sp). You wouldn't normally think about sweet potatoes in chili but it is really really good. I got it off of crockpot365.blogspot.com.

2 sweet potatoes, peeled and in 2-inch chunks
1 yellow onion, diced
2 garlic cloves, minced
1 (15-ounce) can red kidney beans, drained and rinsed (or 2/3 cup dried beans, soaked overnight and boiled briskly for 10 minutes)
1 red bell pepper, seeded and chopped
1 (14.5-ounce) can tomatoes (whatever's on sale, mine had oregano and roasted garlic)
1 tablespoon chili powder
1 teaspoon smoked paprika
1 teaspoon chipotle chili powder
1/2 teaspoon kosher salt (if you don't have kosher, put in a little more than 1/4 t)
1 cup water
1/2 cup orange juice (not pictured. If you don't have any in the house, use water)

The Directions.

Use a 5-6 quart slow cooker. This is enough food to feed a family of 4 regular-sized, or 6 smallish people. Peel and chunk the sweet potato and add to the pot. Add diced onion. Follow with the red bell pepper, can of tomatoes, the beans, garlic, and seasonings. Pour in OJ and water. Cover and cook on low for 6-8 hours, or until the onion is translucent and the sweet potato is fork-tender (if you want the sweet potato to get really squishy and disappear when stirred, cook longer).

Friday, February 5, 2010

Slow Cooker Tamale Pie


The original recipe you can find HERE at allrecipes.com. I had to alter it a little bit with ingredients that I had. This is my recipe:

1 pound ground beef, browned & drained
1 (15 ounce) can kidney beans, drained and rinsed
1 can corn (drained)
1 can olives (chopped)
1 1/2 teaspoons garlic powder
1 can tomato sauce + 1 can water
1 Tablespoon chili powder
(Also, you could add one can green chilies for a bit more spice)
----

1 (8.5 ounce) package corn bread/muffin mix
1/3 cup milk
1 egg
2 tablespoons melted butter
1/2 cup shredded Cheddar cheese

1. Place the hamburger through the chili powder in your slow cooker and mix slightly.

2. In a bowl, combine the corn bread mix with milk, egg, and butter, and stir until just mixed. Stir in the Cheddar cheese. Spoon the corn bread mixture over the beef mixture in the slow cooker.

3. Set the cooker to Low, cover, and cook until the corn bread topping is cooked through and set (4-5 hours, mine was closer to 4).

Top with cheese, salsa, sour cream, chilies, etc.

Enjoy!

Tuesday, December 22, 2009

Crock Pot Roast




Here is my crock pot Roast experience. I have tried several ways to make them and doing it this way creates the most tender, fall-apart pot roast you have ever had. You can buy any cut of meat too- even the cheap chuck roast and it will tenderize cooking it this way. I don't exactly have a recipe for it, but here's the method.
First, take about 1/4 C flour and season it- I used about 2 teaspoons garlic salt and 1 teaspoon pepper. Mix it together and then rub it on the roast. I sauted 2 cloves of garlic in about 3 Tablespoons of oil. Then you fry the roast on each side for about 4-5 minutes until its nice and brown.
Quarter one large onion and place the quarters in the bottom of your crockpot. After you brown the roast, place it on top of the onions. Add about 1 cup of water. I also put about 8 carrots and 3 chopped potatoes on the top. Cut them into larger pieces so they talk longer to cook. Sprinkle salt and pepper to taste over the top of the roast and cook on low for 8-10 hours.
Mmm.....

Friday, October 2, 2009

Corn Chowder- Slow Cooker Recipe

Corn Chowder- Slow Cooker Style


Corn Chowder
5 medium potatoes, skin on and cubed
1 can cream of chicken soup
1 pint half and half
1/2 c milk
1/2 pkg bacon, cooked & crumbled
1 onion, chopped and sauted
2 cloves minced garlic
1 can creamed corn
1 c grated cheddar cheese
salt & pepper to taste
Throw it all in a crockpot. Cook on low for about 4 hours or high for about 2 hours just until potatoes are tender.
*Instead of the half and half, I used 2 cups milk and 3 T butter. The soup was a bit lighter.

Tuesday, May 12, 2009

French Dip Sandwiches


Ingredients
French bread loaf (1 or 2)
1 roast
1/2 purple onion, sliced
provolone cheese, sliced (can work with swiss too)
mayo
season salt
Italian seasoning
paprika
au jus season packet

1. Place the roast in the crock pot. Add 2 cups of water and the au jus season packet. Cook on low for 8 hours.
2. Cut the french bread loaf in half lengthwise to open for sandwiches.
3. Mix together the mayo, season salt, Italian seasoning, and paprika to taste. Spread on both sides of the bread.
4. On one side of the bread, place the roast beef (in slices or shreds), cheese, slices of onion. Put both sides of bread on cookie sheet, face up.
5. Bake in 400 degree oven for about 10 minutes, until the cheese is melted and a little brown.
6. Cut into sandwich size. Ladel the juice from the crock pot to bowls to place on the table.
7. Enjoy!

Tuesday, March 24, 2009

Meatballs and Sauce

This one is a good variation from the regular Ragu or Prego or whatever. The grape jelly makes it a little darker than traditional sauce and the mixture has a somewhat sweet, rich flavor varied by the spaghetti sauce you choose.
1 26 oz jar of your favorite spaghetti sauce
6 oz V8 juice
1 pkg dry onion soup mix
1/2 c grape jelly
1 15 oz can stewed or diced tomatoes
Approx. 1 lb. precooked, frozen meatballs (turkey or beef) *See recipe below*
photo from wholefoods.com

Combine all ingredients in a slow cooker or large pan on stove. Cook on medium to medium-low heat until meatballs are hot. Turn down heat and simmer until ready to serve. Serve over noodles, rice, or on a toasted roll with provolone, mozzarella or your favorite cheese. Serves 4-6.

Easy Oven Meatballs
1 lb ground beef, 1 egg, 1/2 cup bread crumbs, 1/2 tsp salt, 1/2 tsp Worchestershire sauce, 1/4 tsp. pepper and 1/2 cup milk. Mix it all together and make 1 1/2 inch balls. Bake for 25-30 minutes at 375.