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Category Archives: Slow Cooker

Shredded Barbecue Chicken

This is a really easy and very tasty recipe. It’s a great way to enjoy some barbecued meat on a summer weeknight since the crockpot will do the hard work for you. This recipe comes from our favorite Slow Cooker Book

Total cook time: 4-6 hours
Hands on time: 15 minutes pre slow cooker, 20 minutes after slow cooked

Ingredients:

2 tsp chili powder
1 tsp sweet paprika
1/4 tsp cayenne pepper
Salt and Pepper
1 1/2 lbs boneless skinless chicken thighs
1 1/2 lbs boneless skinless chicken breasts
1 1/2 cups barbecue sauce, divided into 1/2 cup and 1 cup  (we like Sweet Baby Ray’s Hickory Brown Sugar)

Directions:

  • Mix Chili powder, Paprika, Cayenne, Salt, and Pepper together.
  • Rub the mixture over all the chicken. Add the chicken to the slow cooker.
  • Pour 1/2 cup BBQ sauce over chicken, then toss the chicken to coat it evenly.
  • Cover and cook on low 4-6 hours.
  • Transfer the chicken to a large bowl then shred. Cover it to keep warm.
  • Skim the fat off the crock pot liquid.
  • In small saucepan, heat and reduce the barbecue sauce at a simmer for about twenty minutes.
  • Toss the shredded chicken with the reduced barbecue sauce and 1 cup of the crock pot liquid. Add more crock pot liquid as needed to keep moist.
  • Serve on a bun.

Reheating

  • Thoroughly mix some chicken broth with barbecue sauce. Pour over chicken and either microwave or bake.
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Easy Slow Cooker Pot Roast

We aren’t really sure where we originally found this recipe, but it’s a perfect simple crock pot recipe. It comes out almost like a stew.  You could add some vegetables at the very end if you want. We like to add corn.

Another note, we often will prepare this in the crock pot the night before we cook it and just set it up to go in the morning.

Ingredients:

3-4 lb Top Round Roast Beef
2 can condensed Cheddar Cheese soup
2 can condensed Golden Mushroom soup
2 can condensed French Onion soup
1 bag frozen corn, steamed or cooked.
1 bag Egg noodles

Directions:

  • Mix all of the cans of soup together in the crock pot.
  • Nestle the roast in the soup mixture
  • Cook on low for 8-10 hours
  • Take the beef out of the crock pot and shred with forks. Add back into the mixture.
  • Serve over egg noodles. Top with cooked corn.

Chicken and Broccoli Sauce

Another Broccoli based slow cooker meal. This one is super easy to put together aside from chopping up the sun-dried tomatoes.

Total Cooking Time: 4-6 hours

Ingredients:
1 Onion, minced
1/2 cup (1/2 a jar) Oil-packed Sun-Dried Tomatoes, rinsed, patted dry, and sliced thin.
6 cloves Garlic, minced
2 TBSP extra virgin Olive oil
1 tsp dried Thyme
1/2 tsp Red Pepper Flakes
2 cups Low-Sodium Chicken Broth
1/2 cup dry White Wine
2 TBSP Minute Tapioca
1 1/2 lbs boneless, skinless Chicken Thighs, trimmed
12 oz. Broccoli florets, cut up
2 oz (1 cup) Parmesan cheese, grated
16 oz Ziti, cooked

Directions:

  • Microwave Onion, 1/4 cup  Tomatoes, Garlic, 1 TBSP Oil, Thyme, Red Pepper Flakes, stirring occasionally until the onion is softened, about 5 minutes.  Transfer to the slow cooker.
  • Stir in Broth, Wine, and Tapioca.
  • Season the Chicken with salt and pepper then nestle into the slow cooker. Cover and cook for 4-6 hours on low.
  • Transfer Chicken to cutting board then shred into bite-sized pieces.  Then skim fat from the sauce in slow cooker.
  • Start cooking the ziti.
  • Microwave Broccoli and remaining TBSP of Oil until the broccoli is tender, about 4 minutes. Stir shredded Chicken and Broccoli into the sauce.  Allow to heat through, about 5 minutes.
  • Stir in Parmesan and remaining 1/4 cup Tomatoes.
  • Serve over ziti. Add additional Parmesan and salt and pepper to taste.

Chicken Divan

A cheesy, chicken, and broccoli classic!

NOTE: This recipe requires a little bit of hands on time at both the beginning and towards the end.  Read the instructions all the way through before cooking.

Total Cook Time: 20-30 minutes hands on prep, 4- 6 hours on low, + 30 minutes.

Ingredients:
3 TBSP Vegetable Oil, divided
1 Onion, minced
4 Garlic cloves, minced
1 tsp dried Thyme

2 TBSP Italian Seasoning
3 TBSP All-purpose Flour
1 cup Low-sodium Chicken Broth
1/2 cup Heavy Cream
1 tsp dry Mustard
2 lbs boneless skinless Chicken Thighs, trimmed
2 cup Instant Rice
4 oz (1 cup) Cheddar cheese, shredded
1 oz (1/2 cup) Parmesan cheese, shredded
12 oz Broccoli florets, cut up

FOR THE TOPPING:

Either:
2 slices White Bread
2 TBSP Butter
salt and pepper

Or:

Italian Panko breadcrumbs (to cover)

Cheddar cheese (to cover)

Directions:

  • Heat up 2 TBSP of oil in a skillet. Add Onions, Garlic, and Thyme.  Cook until onions are softened and browned, about 8 minutes.
  • Stir in the Flour and cook for 1 minute.
  • Whisk in the broth, scraping up browned bits, and smoothing out lumps. Transfer the mixture to the slow cooker.
  • Stir in Heavy cream and Mustard.
  • Season the Chicken with salt and pepper then nestle it into the slow cooker coating both sides evenly in the sauce. Cover and cook for 4-6 hours on low.
  • Break up the chicken into bite size pieces with a wooden spoon.
  • Stir in Rice, Cheddar, Parmesan, and 1 tsp Salt.  Cover and cook on HIGH until the rice is tender, about 20-30 minutes.
  • Microwave the Broccoli with 1 TBSP of oil until tender, about 4 minutes.  Stir Broccoli in to the slow cooker and allow to heat fully through, about 5 minutes.
  • Meanwhile, make the breadcrumb topping: pulse the Bread slices in a food processor until coarse crumbs.
  • Melt the butter in a skillet.  Add the Breadcrumbs and season with salt and pepper. Stirring often, toast them till lightly browned, about 5-7 minutes.
  • Top the casserole with the breadcrumbs.
  • Place casserole under broiler until browned.

Beef Goulash

This stew like recipe comes from the American Test Kitchen. It’s best served with some buttered egg noodles.

Total prep time: 30 minutes
Total cook time: 10 hours

Ingredients:
3 Onions, minced
1/4 cup Sweet Paprika
1/4 cup Tomato paste
3 TBSP Vegetable oil
6 Garlic cloves, minced
1/2 tsp Caraway seeds
2 cups Low-Sodium Chicken broth
1/3 cup Soy sauce
1/4 cup Minute Tapioca
2 Bay leaves
4 lbs Boneless Beef Chuck roast, trimmed and cut into 1 1/2 inch pieces
1/3 cup Sour cream
2 TBSP Parsley, minced

Directions:

  • Microwave the Onions, Paprika, Tomato paste, Oil, Garlic, and Caraway seeds in a bowl, stirring occasionally for about 5 minutes, until onions are soft. Then, transfer to a the slow cooker.
  • Stir in Broth, Soy, Tapioca, and Bay leaves.
  • Season the Beef with salt and pepper then nestle into the slow cooker.
  • Cover and cook on low for 9-11 hours.
  • When done cooking, skim the fat from the surface. Discard the Bay leaves.
  • In a bowl combine 1 cup of stew liquid and Sour cream.  Then add this into the stew.
  • Add extra Broth to adjust the consistency of the stew.
  • Stir in Parsley, then salt and pepper to taste.

Flemish Pot Roast

This recipe is originally intended to be cooked in a convection oven at low heat for 5 hours.  We are going to try it out in the crock pot.  I think it’ll end up working out just as well.

Flemish Pot Roast

Total cook time: TBD

3 TBSP butter
4 lb boneless beef chuck roast
4 medium onions, chopped
2 TBSP flour
1, 12 oz can/bottle of beer
1 TBSP brown sugar
1 TBSP red wine vinegar
1 bay leaf
2 cloves garlic, minced
1 1/2 tsp salt
Chopped parsley for garnish

Instructions:

  • In a large dutch oven, melt 1 TBSP of butter.  Add the roast and brown well on all sides. Spoon off fat and remove roast to slow cooker.
  • In the same pan, melt additional 2 TBSP of butter.  Add onions and cook until softened and golden.
  • Sprinkle with flour and cook, stirring until bubbly.
  • Remove from heat and gradually stir in beer.
  • Then stir in brown sugar, vinegar, bay leaf, garlic, and salt.
  • Return to heat and cook until boiling, scraping up as much browning as possible.
  • Pour the mixture over the roast.
  • Cook in slow cooker on low for 6-7 hours.
  • Once done, remove roast from slow cooker.  Garnish with parsley, and slice.  Keep warm.
  • Skim fat, then add flour or cornstarch to thicken sauce.

 

Original instructions:  Just incase slow cooker doesn’t work.

  • In a large dutch oven, melt 1 TBSP of butter.  Add the roast and brown well on all sides. Spoon off fat.
  • In a large skillet, melt additional 2 TBSP of butter.  Add onions and cook until softened and golden.
  • Sprinkle with flour and cook, stirring until bubbly.
  • Remove from heat and gradually stir in beer.
  • Then stir in brown sugar, vinegar, bay leaf, garlic, and salt.
  • Return to heat and cook until boiling.
  • Pour the mixture over the roast.
  • Bake, covered, in 250 F convection oven for about 5 hrs.
  • Remove meat to serving dish; keep warm.
  • Skim fat from cooking liquid, then cook, stirring, over medium -high heat until it boils and thickens slightly.
  • Sprinkle meat with parsley, then slice.

Salsa Taco Chicken

4 boneless skinless chicken breasts
1 package taco seasoning
1 cup salsa
1 can reduced fat cream of mushroom soup (condensed)
1/2 cup reduced fat sour cream
Rice, for serving

Instructions:

1. Add chicken to slow cooker and sprinkle taco seasoning over the chicken.

2. In a medium bowl, mix soup and salsa. Pour over the chicken.

3. Cook on low for 6-8 hours.

4.  Remove from heat and stir in sour cream.

5. Serve over rice.