Slow Cooker Peanut Chicken

Delightfully borrowed from Slender Kitchen, Indigo's Sugar spectrum

Ingredients
1.5 lbs of chicken breast tenderloins
1 red pepper, diced
1 onion, chopped
1/2 cup chunky peanut butter
juice of 1 lime
1/2 cup chicken broth
1/4 cup  soy sauce
1/2 tbsp cumin
1/2 tbsp coriander
*Soba noodles (cooked)

DirectionsAdd the chicken, red peppers, and onions to the bottom of the slow cooker.
In a small bowl, whisk together the peanut butter, soy sauce, lime juice, chicken broth, cumin, and coriander. Pour over the chicken.
Cook on high for 4 hours or until chicken is cooked through. Break into smaller pieces with a fork and serve over soba noodles.

Crockpot Cheddar Beer Chicken Tacos

Crockpot Cheddar Beer Chicken Tacos

[taco seasoning adapted from allrecipes]

serves 4+

4 boneless, skinless chicken breasts

3/4 cup beer (I used an amber ale)

1 tablespoon chili powder

1 1/2 teaspoons cumin

1/2 teaspoon smoked paprika

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

pinch of cayenne pepper

1/2 teaspoon salt

1/2 teaspoons pepper

3/4 cup freshly grated cheddar cheese + more for topping

taco shells

your favorite toppings: greek yogurt, avocado, cilantro, salsa, chopped onion, black beans, shredded lettuce, etc.

In a bowl, mix together chili powder, cumin, garlic, onion, paprika, cayenne, salt and pepper. Measure out 3/4 cup of your favorite beer, and whisk 1 1/2 tablespoons of the taco seasoning into the beer.

Place chicken in the crockpot and dump in beer with seasoning. Cook on low for 7-8 hours or high for 4 hours.

When you first remove the lid, it will seem as though there is a lot of liquid and the chicken is just sitting in it, but take two forks or kitchen tongs and shred, shred, shred until it all comes together. Taste and season with additional taco seasoning if desired, then let sit in the crockpot for another 15 minutes or so. Turn the crockpot completely off, and right before serving toss in cheddar cheese. Once combined, immediately transfer the chicken to a large bowl so the cheese does not stick to the crockpot. Make your tacos!

Shredded Tex-Mex Crock-Pot Chicken

Shredded Tex-Mex Crock-Pot Chicken

a goodLife{eats} creation

Ingredients:

4 boneless, skinless chicken breasts
1 1/4 teaspoon cumin
1 tablespoon chili powder
1/2 teaspoon coriander
1/4 teaspoon paprika
1 1/2 teaspoon salt
1/2 tsp black pepper
1/3 cup chicken broth
1/3 cup (packed) cilantro leaves, chopped
2 limes
1 large onion, chopped
1 jalapeno, seeded and minced
4 garlic cloves, minced
1 tablespoon olive oil

Directions:

Heat the oil in a medium sized sauté pan. Add the onion and sauté for 5 minutes. Add the cumin, chili powder, coriander, paprika and garlic and sauté two more minutes. Deglaze the pan with the chicken broth making sure to scrape up any browned bits. Turn off and set aside.
Sprinkle the chicken with salt and pepper. Add to crock pot. Squeeze the lime on top, add the cilantro, jalapeno, and pour the onion and garlic mixture over top.
Cook on low for 3-5 hours, or until cooked through (different crock-pots cook at varying heats) and tender. Remove chicken breasts from the crock pot, shred and place in a bowl. Scoop out the onions and add to the chicken.

Crockpot Stuffed Chicken Breasts with Spinach, Roasted Red Pepper, Parmesan + Goat Cheese

Crockpot Stuffed Chicken Breasts with Spinach, Roasted Red Pepper, Parmesan + Goat Cheese
serves 4
4 boneless, skinless chicken breasts (do not use thin sliced chicken breasts)
1/2 teaspoon salt
1/2 teaspoon pepper
1 jar of roasted red peppers in water, with 1 of the peppers cut into 8-12 long slices
2 tablespoons olive oil
3 cloves of garlic, minced
1/2 of one 6-ounce bag of fresh spinach
2 ounces parmesan cheese, sliced
2 ounces goat cheese
1/2 cup dry white wine
3/4 cup low-sodium chicken stock
If desired, quickly tenderize chicken, making sure to not pound it too thin. Using a sharp knife, make a deep cut in the center of one side of each chicken breast, being very careful not to cut through to the top or the bottom – this will cause the cheese to go everywhere, and if it happens, you may want to consider not stuffing it with cheese (you can always add some on top). Season the chicken on both sides with the salt and pepper.
Heat a large skillet over medium heat and add 1/2 tablespoon olive oil. Add spinach and garlic, cooking until spinach is wilted, about 5 minutes.
Add 1/2 ounce of parmesan and goat cheese inside each piece of chicken, pressing it as far back as it will go (you can do this while spinach is cooking). Add 1-2 slices (or more) of roasted red pepper, then add equal amounts of spinach into each piece of chicken.
Turn the heat on the skillet to medium-high and add olive oil. When it’s hot, gently place each chicken breast (top side down first is easiest) in the skillet and sear for 2-3 minutes per side. You can skip this part and just add the chicken to the crockpot without searing, but this will make it very flavorful and tender.
Add chicken to the crockpot with the stuffed side facing up. Add wine and chicken stock, then cook on low for 6-8 hours.

Root Beer Pulled Pork Sammies

Ingredients

• 1 (2 pound) pork tenderloin (pork shoulder or butt can also be used)
• 1 (12 ounce) can of root beer
• 1 (18 ounce) bottle of barbecue sauce
• 8 hamburger buns

Directions

1. 1Place the pork tenderloin in a slow cooker and pour the can of root beer over the meat. Cover and cook on low for 6 hours or until pork shreds easily with a fork.
2. 2After pork has cooked, drain and discard the root beer. Shred the pork and place it back in the slow cooker. Pour the barbecue sauce over the pork and stir to combine. Serve immediately or keep warm in slow cooker until ready to serve. Serve on hamburger buns.

Brisket & Brie Quesadillas with Mango Barbecue Sauce

Brisket & Brie Quesadillas with Mango Barbecue Sauce
Brisket
3 lb brisket
Salt
Ground black pepper
1 Tbsp chili powder
3 cloves garlic, minced
16 oz Dublin Dr. Pepper (made with real sugar)
Mango Barbecue Sauce
1 1/2 Tbsp olive oil
1 medium yellow onion, chopped (about 3/4 – 1 cup)
1/2 cup ketchup
2 Tbsp lemon juice
1 1/2 Tbsp Worcestershire sauce
1 1/2 tsp Creole (spicy brown) mustard
Salt
Pepper
1/4 cup mango chutney
Quesadillas
8 8-in flour tortillas
8 oz brie, thinly sliced
1 cup monterrey jack, shredded
olive oil or cooking spray, to brush tortillas
cilantro, for garnish (optional)
To make the brisket: Rub the meat with salt, pepper, chili powder, and garlic. Place brisket in the crockpot and pour the Dr. Pepper over the top. Cook on low for 8 hours. Remove from the crockpot and let rest for 15 minutes. Slicing against the grain (1/8-1/4 inch thick).
To make the barbecue sauce: Heat olive oil in a 2-qt sauce pan. Saute onions for 5 minutes. Add garlic and cook until fragrant. Stir in the remaining ingredients and simmer for 5 minutes. Transfer to a blender or food processor and run until smooth.
To assemble the quesadillas: Heat a griddle or large pan over medium-high. Lay out the tortillas. Divide the meat, brie, and monterrey jack between the tortillas, placing the meat and cheese on half of the tortilla. Top with a spoonful or two of barbecue sauce and fold the other half over. Place on the heated grill (brushing the tortilla with oil or cooking spray will prevent sticking). Cook until the bottom is crisp and flip over. Remove from heat and slice into thirds. Serve with extra barbecue sauce.
Yields: 8 servings
Adapted from The Pastry Queen, 2004

Crock Pot Taco Soup

Crock Pot Taco Soup

2 - pounds ground beefor ground turkey
1 1/2 - cups diced onions
1 - 15 oz cans pinto beans, drained & rinsed
1 - 15 oz can kidney beans, drained & rinsed
1 - 15 oz can black beans, drained & rinsed
1 - 15 oz can whole kernel corn, drained or 2 cups frozen corn
1 - 14.5 oz can Mexican-style stewed tomatoes
1 - 14 1/2 oz can diced tomatoes
1 - 14.5 oz can mild rotel
1 - cup water
1/2 - cup green olives, sliced, optional
1 - package taco seasoning mix
1 - 1 oz package ranch salad dressing mix

Brown the ground beef or turkey and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker. Add the beans, corn, tomatoes, rotel, taco seasoning, water and ranch dressing mix. Cook on low for 6 to 8 hours. To serve, ladle soup into each bowl and garnish with corn chips, sour cream, cheese, green onions, jalapenos and any other toppings of your choice.

Bananas Foster in a Crockpot

 

 

 

 

 

 

 

-1/2 cup unsalted butter

- 6 bananas, sliced about 1 inch thick

-1/4 cup packed brown sugar (light or dark would work)

-1/4 cup of rum OR 1 teaspoon of rum extract (if the kiddos will be eatin' it)

-2 to 3 cups of vanilla ice cream

In a two quart slow cooker, melt the butter on low. After the butter is completely melted, add the brown sugar and rum (or rum extract). Stir to incorporate. Add the bananas and stir to coat, but try not to break up the bananas. Cook on LOW for 1 hour. Scoop 1/2 cup of ice cream in bowls and serve bananas foster over it

Pineapple Salsa Chicken {Slow Cooker}

Printable Version with Picture
Printable Version
*Note: this recipe is so adaptable. I used a can of black beans and a can of white beans because that is what I had in my pantry, but feel free to substitute the type of beans you like or have on hand.
*Serves 6-8
6 fresh or frozen chicken breasts
1 (20-ounce) can crushed pineapple, drained
1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can white beans, like Great Northern, rinsed and drained
2 cups mild or medium salsa
Tortillas or tortilla chips and garnishes, like sour cream, cheese, tomatoes, lettuce, etc.
Place the chicken in the crock pot and add the rest of the ingredients. Cook on low for 6 to 8 hours. Using tongs, remove the chicken to a cutting board and shred into bite-size pieces. Mix the chicken back in with the rest of the ingredients. The mixture will be fairly soupy – I like to drain off some of the excess liquid before serving, especially if we are eating it in tortillas, so it doesn’t make everything soggy. Serve with tortilla chips and garnishes, like tomatoes, cheese, avocado, sour cream, etc.
*Freezable Option: I freeze the leftovers in freezer-safe ziploc bags and either place the frozen portion in my crockpot for a few hours the day I want to serve it or thaw the night before in the refrigerator and reheat on low in a saucepan.
Recipe Source: adapted slightly from Kristin E.

 

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Chinese Sweet-and-Sour Chicken with Sesame Seeds Crockpot

Chinese Sweet-and-Sour Chicken with Sesame SeedsServes 4-6

One 3 to 4 pound broiler/fryer (or 3-4 large chicken breasts)
1/3 cup soy sauce
1/3 firmly packed light brown sugar
1/4 cup water
1/4 cup dry sherry or apple juice
1 tablespoon ketchup
1/2 teaspoon red pepper flakes
2 green onions, trimmed and halved
1 clove garlic, pressed or minced
2 tablespoon cornstarch
1  tablespoon water
2 tablespoons sesame seeds, lightly toasted in a dry skillet over medium heat until fragrant

1. Wash and dry chicken thoroughly.  Trim off fat.  Put chicken in the cooker, breast side up.  Combine the soy sauce, brown sugar, water, sherry, ketchup, red pepper flakes, green onions and garlic in a small bowl; pour over the chicken.  Cover and cook on HIGH until an instant read thermometer inserted into the thickest portion of the thigh reads 180 degrees, 3 1/4 to 4 hours.

2.  Transfer the chicken to a platter.  Remove and discard the green onions.  Combine the corn starch and water and stir the slurry into the sauce.  Cook on HIGH until thickened.  Spoon the sauce over the chicken, sprinkle with the sesame seeds and serve.Read more...

Baked Beans In Crockpot

Baked Beans (Serves 4-6)
1 Tbsp Olive Oil
1 Small Onion, chopped
1 16 oz. Pkg White Beans
1 6 oz Can Tomato Paste
1/4 Cup Maple Syrup
1/4 Cup Molasses
2 Tbsp Dijon Mustard
1 32 fl. oz. Box Vegetable Broth
2 Tsp Kosher Salt
1. Heat 1 tbsp of olive oil in a pan and sauté the onions for 3-4 minutes.
2. Transfer the onions to a crock pot, pour in remaining ingredients and stir to combine.
3. Cook on low for 8-10 hours or until beans are tender.
4. Serve.

Crockpot Sausage Florentine

Crockpot Sausage Florentine
8 sweet italian sausages, sliced
1 jar spaghetti sauce (I use Classico)
1 onion, sliced
1 box frozen spinach,thawed and drained
1 box pasta, your choice(I use rigatoni or penne)

In a large skillet, brown the sausage in a bit of oil.Place into crockpot.Cover sausage with spaghetti sauce, onion and spinach. Cook on low 6-8 hours or high 4 hours.

During the last 30 minutes of cooking, boil pasta according to directions.Drain.Serve with sauce.

Mommy chef

Slow Cooker Enchiladas

1 1/2 cups cheese, shredded and divided - we like monterey jack
2 16-ounce jars of your favorite salsa
12 6”-8” tortillas, flour or corn
Optional: 1 cup leftover meat - chicken, pork, hamburger, or shredded beef
In a medium bowl, mix together the onion, pepper, black beans, corn, spices, meat (if using), and just 1/2 cup of the cheese. Pour about a cup of salsa (half a jar) into the bottom of the slow cooker and spread it around evenly.
Scoop about 1/3 cup into one of the tortillas, roll it up, and nestle it into the bottom of the crock pot. Repeat with the half of the remaining filling, rolling tortillas until the entire bottom of of the crock pot is filled. Spread another cup of salsa over this layer and sprinkle it with another 1/2 cup of cheese.
Continue with the remaining filling and tortillas to create a second layer. Top with another cup of salsa, but reserve the remaining 1/2 cup of cheese for later. Place the lid on the slow cooker and cook on HIGH for 2-4 hours. In the last 15 minutes of cooking, sprinkle the leftover cheese over the top and let it melt.
Serve the enchiladas with the remaining salsa. Leftovers will keep for up to a week in the refrigerator.
Additional Notes:
• You can cook the enchiladas for longer (6-8 hours on LOW), but we found that the tortillas in the middle start to get mushy while the ones touching the sides of the cooker get crispy. Still tasty, though!
• To cook these enchiladas in the oven, layer the rolled tortillas in a 9x13 baking pan and cover with aluminum foil. Bake at 400° for 20 minutes. Uncover, sprinkle with cheese, and bake uncovered for an additional 5-10 minutes.
• We haven’t tried it, but we so reason why this recipe couldn’t be doubled if your slow cooker is big enough. Just continue creating layers in the slow cooker and bake as usual.

BBQ Pulled Pork Sandwiches

BBQ Pulled Pork SandwichesPrintable Version with Picture
Printable Version
3 to 4 pounds boneless pork shoulder (I’ve also used boneless pork loin – not tenderloin – but pork loin with good results)
1/4 teaspoon fresh ground pepper
1/4 teaspoon salt
2 cups water
1 tablespoon hickory flavored liquid smoke
2 cups barbecue sauce
Rinse the pork shoulder and pat dry. Rub salt and pepper over the pork and place in a slow cooker. Add water and liquid smoke. Cook on low setting for 8 to 10 hours, until the pork is very tender.
Remove the pork from the slow cooker and discard the remaining liquid. Shred the pork using a couple of forks. Place the meat back in the slow cooker along with the barbecue sauce and continue to cook for another 20-30 minutes until the pork is hot again. Serve on buns with extra barbecue sauce.

Recipe Source: adapted slightly from my lovely friend, Sarah M.

Beef BBQ Sandwiches

Make your favorite creamy coleslaw to serve with or on this barbecue sandwich. Freeze any leftover meat for up to 1 month.

Prep Time: 15 minutes
Cook Time: 7 hours
Yield: Makes 12 servings

Ingredients

• 1  (3 1/2-pound) eye-of-round roast, cut in half vertically
• 2  teaspoons  salt, divided
• 2  garlic cloves, pressed
• 1  (10-ounce) can condensed beef broth
• 1  cup  ketchup
• 1/2  cup  firmly packed brown sugar
• 1/2  cup  lemon juice
• 3  tablespoons  steak sauce
• 1  teaspoon  coarse ground pepper
• 1  teaspoon  Worcestershire sauce
• 12  Kaiser rolls or sandwich buns
• Dill pickle slices

Preparation

Sprinkle beef evenly with 1 teaspoon salt.
Stir together remaining 1 teaspoon salt, garlic, and next 7 ingredients. Pour half of mixture into a 5 1/2-quart slow cooker. Place beef in slow cooker, and pour remaining mixture over beef.
Cover and cook on HIGH 7 hours.
Shred beef in slow cooker with two forks. Serve in rolls or buns with dill pickle slices.

Southern Living, MARCH 2005

Sloppy Joes

Sloppy joes are easy to prepare and budget-friendly. For this recipe, throw all the ingredients together and let your slow-cooker do the work.

Prep Time: 15 minutes
Cook Time: 4 hours, 10 minutes
Yield: Makes 8 servings

Ingredients

• 1 1/2  pounds  lean ground beef
• 1  (16-oz.) package ground pork sausage
• 1  small onion, chopped
• 1/2  medium-size green bell pepper, chopped
• 1  (8-oz.) can tomato sauce
• 1/2  cup  water
• 1/2  cup  ketchup
• 1/4  cup  firmly packed brown sugar
• 2  tablespoons  cider vinegar
• 2  tablespoons  yellow mustard
• 1  tablespoon  chili powder
• 1  tablespoon  Worcestershire sauce
• 1/2  teaspoon  salt
• 1/4  cup  all-purpose flour
• 8  hamburger buns, toasted

Preparation

1. Brown beef and sausage with onion and bell pepper in a large Dutch oven over medium-high heat, stirring 10 minutes or until beef and sausage crumble and are no longer pink. Drain well.
2. Place beef mixture in a 4 1/2-qt. slow cooker. Stir in tomato sauce and next 9 ingredients. Cover and cook on HIGH 4 hours. Serve on hamburger buns.
Cooktop Method: Proceed with recipe as directed in Step 1, returning drained beef mixture to Dutch oven. Stir in tomato sauce and next 8 ingredients, omitting flour. Bring mixture to a boil over medium-high heat. Cover, reduce heat to medium, and simmer, stirring occasionally, 30 minutes. Prep: 15 min., Cook: 45 min.
Note: To freeze leftover Sloppy Joe mixture, let cool completely. Place in zip-top plastic freezer bags; lay bags flat, and stack in freezer. Freeze up to 1 month. Thaw overnight in the fridge, or defrost in the microwave.

Chicken Marsala Crockpot

Ingredients
4 chicken breasts
1 stick butter
8 ounces cream cheese
2/3 cup Marsala wine
21 1/2 ounces mushroom soup, canned
3/4 cup water
1/4 teaspoon oregano
1/4 teaspoon basil
1/2 teaspoon garlic salt
salt and pepper
Directions

1. Cube chicken breast. Place chicken, butter and spices in the slow cooker.
2. Mix cream cheese, water,wine and mushroom soup. Pour over chicken.
3. Cover; cook 4-5 hours on High.

Barbecue Beef Sandwiches

2 lbs boned chuck roast
2 C onion sliced
1 C bottled BBQ sauce
1 TBS corn starch
1 TBS water
6 Kaiser rolls

Trim fat from beef and cut into 1 inch cubes.  Place beef in slow cooker with onion and BBQ sauce. Cook for 8 hours on low heat.  Shred beef with two forks.  Combine cornstarch and water and add to crockpot.  Cook for 10 minutes longer.  Serve on rolls.

Crockpot Chicken and Corn Chowder

1 can  10 3/4 oz cream of potato soup
1 can   cream of chicken soup
1 c diced chicken
1 can sweet corn
1 cup chicken broth
1/4 C diced red pepper
1 can chopped mild chile
1/2 tsp salt
1/8 tsp black pepper
1/4 tsp thyme
1 C milk

Add all ingredients, but milk to the crock pot. Cook for 4-6 hours on low.  Add milk and cook for 30 minutes longer. Can add cheddar cheese and bacon for more flavor