Slow Cooker

Cilantro Lime Chicken

~ lk529 ~ Leave a comment

Today’s edition of Mexican Monday requires prep on Sunday, even though it’s a slow cooker dish! But that’s also what makes it perfect for your Monday, whether you follow my Mexican Monday Menu plan or not. The chicken needs to marinate over night, but in the morning all you have to do is drop it into the slow cooker – no chopping, no measuring!

I found this recipe on a Pinterest post of Paleo Slow Cooker Recipes. Although we don’t follow the Paleo diet trend in this house, I may have some readers who do. Or maybe I’ll get new readers from it! 😉 If you’re looking for new Paleo inspired recipes, check out Jason’s blog, Paleo Pot. 

But because we don’t follow Paleo, I served this chicken with Rice and Beans! 

Cilantro Lime Chicken

Ingredients:

  • 1 5-6 lb whole chicken
  • 1/2 tsp pepper
  • 3/4 tsp kosher salt
  • 1 tsp cumin
  • 1/4 tsp cayenne
  • 1 tbsp chili powder
  • 1 whole lime
  • juice of 2 limes
  • 3 cloves garlic
  • 1 bunch fresh cilantro
  • 1 tbsp olive oil

Steps:

  1. Mix together pepper, salt, cumin, cayenne, and chili powder. 
  2. Dry chicken and rub spice mixture over entire chicken.
  3. Poke holes in the whole lime and rub with spice mixture. Place in chicken cavity.
  4. In a food processor (I actually used the single serve unit for my Ninja blender, a Magic Bullet would work great too!) combine lime juice, garlic, cilantro, and olive oil.
  5. Place chicken in a large resealable plastic bag with the marinade. Marinate over night.
  6. Put chicken, breast side up, in slow cooker with the marinade. Cook on LOW 5-6 hours.

*This recipe is modified from Jason at http://paleopot.com/2013/01/chili-cilantro-lime-chicken/*

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Award Winning Cool Chili

~ lk529 ~ 2 Comments

Every year at work we have a fundraising chili cook-off. Last year there were three categories: Original, Whoa, and Cool. For the purposes of the cook-off I used a little less heat than normal so that I wouldn’t cross the edge into “Whoa” where I knew my recipe had no chance. As you can probably infer from the title of this blog post, my original recipe won Best “Cool” Chili!

I developed this recipe my senior year of college when our Silver Wings chapter provided a chili dinner for the Air Force ROTC. It’s a tomato based turkey chili with corn. I don’t really like super meaty chili, so this recipe could almost border on a chunky soup level. It was such a huge complement when I saw that my pot of chili was gone first!

Award Winning Chili 1

My chili is the first recipe I ever created, and it’s exciting to know it’s a hit! I make it every year for Thanksgiving, so that if people get hungry before turkey time there’s something ready and waiting in a slow cooker. They can help themselves without getting in the way of dinner prep. It’s perfect for tailgates, potlucks, and quick dinners and easy lunches.

I decided that the Super Bowl was the perfect time to debut my chili on the blog!

An Original Recipe

Award Winning Cool Chili

Ingredients:

  • 1 tbsp olive oil
  • 1 bell pepper, chopped (any color you prefer)
  • 1 onion, chopped
  • 2 cloves of garlic, minced
  • 1 lb ground turkey
  • 2 cans (28 oz each) crushed tomatoes
  • 1 can (15 oz) dark red kidney beans, drained and rinsed
  • 1 can (15 oz) light red kidney beans, drained and rinsed
  • 2 cans (15 oz each) corn, drained
  • 1 1/2 C chicken stock
  • 1/2 tsp dried oregano*
  • 1/2 tsp dried thyme*
  • 1/2 tsp dried marjoram*
  • 1/2 tsp dried rosemary*
  • 1/2 tsp dried parsley*
  • 1 tbsp chili powder
  • 1 tbsp ancho chili powder
  • 2 tsp cumin
  • 2 tsp onion powder
  • 2 tsp garlic powder
  • 1/2 tsp dried mustard
  • 1/2 tsp black pepper
  • 2 tsp hot sauce, or to taste
  • salt, to taste

*If you have a spice blend, such as Mrs. Dash, feel free to use 2 tsp of that instead

Steps:

  1. Heat olive oil in a large non-stick skillet over medium-high heat. When hot, saute onion and bell pepper until onion is translucent, season with a pinch of S+P if desired. Add garlic and cook for 30 seconds. Add ground turkey to the skillet and cook 10 minutes, or until cooked through, breaking up with a wooden spoon.
  2. In a large pot, or a slow cooker, add all remaining ingredients. When turkey is cooked drain any fat and add it to the chili.
  3. Bring chili to a simmer and cook on low heat at least 1 hour. If using a slow cooker, cook on LOW for 3-4 hours or HIGH 1-2 hours until hot. Remember, the longer you let it stew the stronger the flavors will be.
  4. Serve with your favorite chili toppings (i.e. shredded cheese, tortilla chips, oyster crackers, sour cream, yellow mustard) My personal favorite and my recommendation is to serve with Fritos corn chips.

Award Winning Chili 2

Golden Slow Cooker Pork Tenderloin

~ lk529 ~ 2 Comments

Pork tenderloin is my favorite cut of meat. And cooking it in the slow cooker ensures a tender, juicy outcome every time.

The liquid you cook the pork in also becomes a great almost-gravy to pour over top the pork. If you want it to be thicker simply reduce it over the stove.

I tried slicing the pork so that I could pour the sauce over top and take a mouthwatering photograph. But Stuart decided that I was slicing the pork incorrectly and grabbed the knife out of my hand. He said I shouldn’t cut straight down, I should be cutting at an angle. Well, his attempt to cut at an angle failed completely. The pork was so tender that is simply shredded!

Time-saving Tip: Combine your liquid ingredients the night before and store in the fridge. That way all you have to do while you’re still half-asleep is whisk and pour atop the pork in the slow cooker!

Golden Slow Cooker Pork Tenderloin

Ingredients:

  • 1 can golden mushroom soup
  • 3/4 C apple juice
  • 2 tbsp sugar
  • 1 tbsp corn starch
  • 1 tsp dried mustard
  • 1/4 tsp pepper
  • 2 tbsp soy sauce
  • 2 lb pork tenderloin

Steps:

  1. Place tenderloin in slow cooker and season with S+P. Whisk together soup, apple juice, sugar, corn starch, mustard, and pepper. Pour liquid over top the pork. Cook on LOW 7-8 hours.

*This recipe is adapted from Jenn @ http://www.thespicekitrecipes.com/crock-pot-pork-roast/*

Golden Pork Tenderloin

Balsamic Glazed Beef Roast

~ lk529 ~ 1 Comment

When the weather is gloomy, grey, and cold sometimes all you need is a hearty meal to warm your insides.

This slow cooker beef is accompanied by a beautiful, deep balsamic glaze.

I opted to slice the beef (I felt like the Grinch when he cuts the roast beast!) and serve alongside mashed potatoes and fresh salad. Roasted root vegetables would be a wonderful side dish option as well.  Another alternative would be to shred the beef and serve it over a bowl of brown rice.

The leftovers would make for a fantastic sandwich the next day too. (If you have any leftovers!)

Balsamic Glazed Beef Roast

Ingredients:

  • 3-4 lb beef chuck roast
  • 1 C beef broth
  • 1/3 C + 3 tbsp balsamic vinegar, divided
  • 3 tbsp soy sauce, divided
  • 2 tbsp honey
  • 1/2 tsp red pepper flakes
  • 4 cloves garlic, chopped
  • 1/4 tsp pepper
  • 2 tbsp corn starch
  • 1/4 C brown sugar

Steps:

  1. Whisk together beef broth, 1/3 C balsamic vinegar, 2 tbsp soy sauce, honey, red pepper flakes, garlic, and pepper. Pour over the roast placed in a slow cooker. Cook on LOW 8 hours.
  2. Remove roast from slow cooker, cover with tin foil to keep warm.
  3. Strain 1 1/2 C of liquid from the slow cooker. Over medium heat combine with remaining balsamic vinegar, soy sauce, and brown sugar. Bring to a boil and allow to reduce.
  4. Create a slurry with the corn starch and 2 tbsp water. Pour into the glaze and stir to thicken. Continue to reduce to desired thickness.
  5. Shred or slice the beef and top with the balsamic glaze.

*This recipe is adapted from Danelle at http://www.letsdishrecipes.com/2013/12/balsamic-glazed-roast-beef-2.html*Balsamic Glazed Beef

Update May 2016: Shortly after settling into our new home in California I needed a simple dinner. I looked to my slow cooker recipes and was reminded of this recipe from my index. And then I scrolled down further and about wanted to die of embarrassment when I saw the photo! I knew I had to redo this roast. When you look below this paragraph you’ll notice how vastly different the pictures are! (I love my macro lens!) The only two differences I made were using agave instead of honey because of my less than one year old son who would be trying it, and a good quality of balsamic vinegar. I used a local, thicker balsamic. For a thick glaze, simply allow the mixture to reduce until you reach your desired consistency, if it gets too thick add a little bit of water to thin it out. Both of my boys loved having this beef for lunch the next day. (My husband and I did, too, for the record.)

Chicken Noodle Soup

~ lk529 ~ 1 Comment

The New Year brings with it resolutions for self-improvement, hope and dreams, and a fresh start. But it is also that time of year where colds are being spread amongst family and friends. (That must be why January is National Soup Month.)

If you find your body rebelling against returning to work and post-vacation responsibilities, this slow cooker soup might be just what you need! Curl up on the couch with some warm tea, a good book, and a bowl of chicken noodle soup.

Chicken Noodle Soup

Ingredients:

  • 2 large chicken breasts
  • 4 C water
  • 4 C chicken broth
  • 2 stalk celery, sliced
  • 1-2 carrots, sliced
  • 1/2 onion, chopped
  • 1 bay leaf
  • 1/8 C dried parsley
  • 1/2 tsp dried marjoram
  • 1 tsp salt
  • 1/4 tsp pepper
  • 6 oz dried noodles, any kind you like

Steps:

  1. Combine all ingredients, except noodles, in a slow cooker. Cook on LOW for 5 hours. 
  2. Remove chicken and cut meat (away from the bones if you used bone-in chicken) into bite sized cubes. Return the chicken to the soup and add the noodles. Note: Traditionally, egg noodles are used in Chicken Noodle Soup but if you don’t have any use your favorite shaped pasta. Cook on LOW another hour, or until noodles are cooked.

*This recipe is adapted from Diana at http://southernfood.about.com/od/crockpotsoup/r/bl43c14.htm*

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Pork Chops and Applesauce

~ lk529 ~ Leave a comment

I bring you a comfort food classic combination. I don’t recall ever having Pork Chops and Applesauce growing up and wanted to know why these two foods are traditionally paired together.

The answer? Because it works! The flavors complement each other nicely.

I made a quick spice rub for my pork – salt, pepper, paprika, ground mustard, thyme. Seared them over the stove top and served them aside homemade apple sauce and a baked potato. (Yes, I realize there should have been a green of some sort, probably broccoli served with this too. But apple is a fruit!)

Slow Cooker Applesauce

Ingredients:

  • 4 pink lady apples, peeled
  • 1 cinnamon stick
  • 1-2 tbsp brown sugar, to taste

Steps:

  1. Cut peeled apples into chunks. Place in a slow cooker. Add the cinnamon stick.
  2. Cook on LOW 4-6 hours.
  3. Taste apple sauce and add brown sugar to sweeten if desired.

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Slow Cooker Green Bean Casserole

~ lk529 ~ Leave a comment

Green Bean Casserole has always been my favorite side dish at Thanksgiving. I love the bright green that it brings to a plate of otherwise brown and white. The best part are the French’s Fried Onions that cover the top of the casserole.

We have always used the recipe on the can of Campbell’s Cream of Mushroom Soup, substituting frozen green beans instead of canned. Using frozen yields a brighter green and a fresher taste and last year I converted my brother-in-law, a true GBC lover, into using frozen from now on.

For the blog this year, I decided to make Thanksgiving side dishes leading up to Turkey day. But, with the exception of Sweet Potato Casserole, none of these recipes are ones that I’d made before. I thought it’d be fun, for blog purposes, to mix things up a little bit. (It was also fun to eat Thanksgiving favorites a month or two before the big day!)

When I experimented with this particular recipe I used fresh picked green beans from my husband’s aunt’s farm in Alabama! Because the beans are cooked in a slow cooker for 6 hours I highly recommend using fresh beans for this. Canned beans would become very mushy; frozen might work okay.

Slow Cooker Green Bean Casserole

Ingredients:

  • 3 tbsp butter
  • 8 oz white mushrooms, sliced
  • 2 cloves garlic, minced
  • 1/2 tsp dried thyme
  • 1/4 C flour
  • 1 1/4 C chicken broth
  • 1 1/4 C heavy cream
  • 2 lb green beans, trimmed and cut
  • 1-2 C French’s friend onions, divided

Steps:

  1. In a large skillet saute mushrooms in butter until mushrooms are golden and all liquid is evaporated. Season with garlic, thyme, and S+P.
  2. Add flour and ground onions, cook for a minute. Whisking, add in broth and cream. Bring mixture to a boil and simmer for 10 minutes.
  3. Place green beans in slow cooker. Cover with cream of mushroom soup (that’s what you made in steps 1 & 2!). Cook on LOW 5-6 hours.
  4. Transfer cooked casserole into a casserole dish. Mix in extra French’s onions if desired. Top casserole with more fried onions. Place casserole under the broiler for 3-5 minutes until onions are extra crispy and casserole is bubbly.

*This recipe is modified from Christin at http://spicysouthernkitchen.com/slow-cooker-green-bean-casserole/*

Green Bean Casserole

Slow Cooker Chicken Tacos

~ lk529 ~ 3 Comments

This taco recipe is probably the most popular taco recipe on foodgawker! After making this dish it’s obvious why – you couldn’t come across a simpler recipe! 3 ingredients, set it and forget it. Except that you can’t forget it because your kitchen will start to smell like a Mexican restaurant. I don’t suggest making this when you’re home all day – it’ll just make you hungry!

Stuart has been raving about last month’s Healthy Chicken Tacos so I served my tacos with the same avocado lime sauce.

The shredded chicken also makes for great nacho meat. For lunch the next day I took Tostido’s Scoops, topped them with chicken and cheese, popped it in the microwave for 25 seconds and dipped in salsa!

Slow Cooker Chicken Tacos

Ingredients:

  • 5 boneless, skinless chicken breasts
  • 16 oz jarred salsa
  • 1 oz taco seasoning

Steps:

  1. Place chicken in slow cooker. Sprinkle with taco seasoning and cover with salsa. Cook on LOW 6 hours.
  2. Remove chicken from slow cooker and shred.
  3. Assemble tacos with desired toppings: sour cream guacamole, tomatoes, lettuce, cheese.

*This recipe is adapted from Sarah at http://www.mychocolatetherapy.com/2012/01/crockpot-chicken-tacos.html*

Slow Cooker Tacos Slow Cooker Tacos

Cuban Inspired Pork Tenderloin

~ lk529 ~ Leave a comment

Even though I’m not Cuban, this meal was very comforting to me. The flavors of Cuba are very similar to those of the Dominican Republic and I jumped on the opportunity to serve a very Latin meal.

With the pork in the slow cooker, I was able to better multi-task. I made black beans to go atop rice and fried up sliced plantains to serve on the side.

I fed a crowd with this recipe, if you’re making this for a gathering of four halve the recipe.

Cuban Inspired Pork Tenderloin

Ingredients:

  • 4 lb pork tenderloin
  • 1 1/4 C orange juice
  • juice of 6 limes
  • 1 C chicken broth
  • 4 tbsp soy sauce
  • 10 cloves garlic, minced
  • 2 tsp dried oregano
  • S+P
  • 4 tbsp butter
  • 6 tbsp flour

Steps:

  1. Place tenderloin in slow cooker.
  2. In bowl combine OJ, lime juice, broth, soy sauce, garlic, oregano, and S+P. Pour over tenderloin.
  3. Cook on LOW for 5-6 hours.
  4. Remove pork. Strain 4 C of the sauce into a sauce pan. Whisk in flour and butter. Cook until reduced to desired consistency, at least 5 minutes.
  5. Slice pork and serve.

* This recipe is adapted from Jo at http://www.jocooks.com/healthy-eating/crockpot-cuban-style-pork-tenderloin/*

Pork Tenderloin 1 Pork Tenderloin 2

This blog post also comes with a bonus recipe for fried plantains!

Fried Plantains

Ingredients:

  • plantains (2 for 3 people), peeled
  • olive oil, for shallow frying
  • salt

Steps:

  1. Slice plantains.
  2. Fry for 5 minutes, flipping halfway through.
  3. Set on paper towel lined plate to absorb the extra grease and sprinkle with salt.

Chinese Barbecue Chicken

~ lk529 ~ 1 Comment

The slow cooker isn’t just for easy week night meals; it’s also great for busy weekends! When my friend and I get together or my mother-in-law is in town for quilting weekends we throw together a slow cooker meal before hunkering down in the “sweat shop” for the day.  (I like to tell my husband I’m “Super Wife” on these days.)

I served these with rice and fresh green beans. The leftovers were turned into sandwiches.

Chinese Barbecue Chicken

Ingredients:

  • 2 lb boneless, skinless chicken breasts
  • 1/2 C honey
  • 1/2 C soy sauce
  • 1/4 C hoisin
  • 1/4 C blackberry jam
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 1/2 onion, diced
  • 1 tbsp cornstarch
  • 3 scallions, sliced

Steps:

  1. Combine honey, soy sauce, hoisin, jam, oil, and garlic.
  2. Place chicken in slow cooker. Cover with onion and sauce. Cook on LOW 4 1/2 hours.
  3. Remove chicken and shred. Pour the sauce in a saucepan. Mix together cornstarch with 3 tbsp water. Whisk into sauce and bring to a boil until thickened. Pour over shredded chicken.

*This recipe is adapted from Kelly at http://www.justataste.com/2013/09/slow-cooker-crock-pot-honey-garlic-chicken-recipe/*

Chinese Chicken

Chinese Chicken