African Tacos/Stew CrockPot

African Tacos (or stew) in the CrockPot

Tami B

2 large tomatoes, skinned, chopped ( or 2 cans diced tomatoes, drain what you can)

1 can Chili beans in mild chili sauce

3 TB corn starch

1 lb. beef stew meat (half the Costco package)

1 can kidney beans, drained

2 onions, diced

1 large green pepper, diced

2 cloves garlic, chopped

1 tsp. oregano

1 beef bouillon cube

2 tsp. chili powder

2 tsp. mustard powder

4 TB Worcestershire sauce

2 TB vinegar

2 tsp. salt

Mix corn starch into cold canned diced tomatoes and chili beans until dissolved.  If it won't fully dissolve, add 1 tsp water at a time until it does. 

Then put all remaining ingredients in a slow cooker, making sure the meat is immersed.  Cook on low for 6-8 hours.

Serve in/with pita or tortilla, cheese and sour cream. Enjoy!

Chicken Enchilada-Tortilla Soup

 

Chicken Enchilada-Tortilla Soup

Yields: 6-7 medium servings

3 med. sized chicken breasts

1 (10 oz) can red/mild enchilada sauce

2 c. chicken broth

1 finely chopped white onion (about 1 cup chopped)

1 yellow squash, diced

1 can drained, whole kernel corn

1 large can diced green chilis (7 oz)

2 cans diced tomatoes (option to use cans of diced tomatoes with green peppers/green chilis in them)

½ tsp. garlic powder

1 tsp. salt

1 tsp. cumin

1 tsp. chili powder (less if you don’t like spice)

½ c. water

¾ tsp. black pepper

1 tsp. lime juice

1 bunch chopped cilantro

Layer all ingredients in crock pot.

Cook on low for 8 hours (preferable), or on high for 3 hours.

When finished cooking, remove chicken and shred, then return to slow cooker. Add in half of cilantro. Use other half of cilantro to top for serving.

Serve with sour cream, shredded cheese, and tortilla chips

Butter Chicken Crock Pot

Slow Cooker Butter Chicken

  

1 TB coconut(or olive) oil

1 yellow onion diced (about 1 cup)

1/2 tsp ground ginger (or 1 TB minced fresh ginger)

4 tsp minced garlic

1 ½ TB curry powder

1 TB garam masala

1 ½ tsp chili powder

¾ tsp kosher salt

1 (6-oz) can tomato paste (no salt added)

2 pounds boneless, skinless chicken breasts about 4 medium breasts

About 4 1/2 c. chopped cauliflower florets (1 small cauliflower or 1/2 large head)

Optional- large diced potatoes, such as halved baby potatoes (maybe 2 cups)

1 (14-oz) can tomato sauce

2 TB unsalted butter cut into small pieces 

1 can full-fat coconut milk 

½ c. plain nonfat Greek yogurt

On stove, heat the coconut oil over medium high. Once hot, add the onion and cook until beginning to soften, about 5 minutes. Add the ginger, garlic, curry, garam masala, chili powder, salt, and tomato paste. Cook until fragrant, about 30 seconds.

Transfer half the onions mixture to a 6-quart or larger slow cooker. Lay the chicken on top, then the cauliflower florets (and diced potatoes if using), and top with can of tomato sauce. Stir to combine the florets and sauce a bit, leaving the chicken pieces undisturbed underneath. Scatter the butter pieces over the top.

Cover and cook on low for 4 to 6 hours or high for 1 1/2 to 2 1/2 hours until the chicken is cooked through. The cooking time may vary based on your slow cooker, so check early to ensure the chicken does not dry out. When the chicken is done, remove it to a cutting board and let cool slightly. Cut and return to slow cooker.

Give the contents of the slow cooker a big stir to coat the florets with the sauce. Recover the slow cooker and cook on HIGH until the florets are completely tender, about 30 minutes to 1 hour more. (If your florets are already tender, you can skip this step.)

Stir in the half-and-half (or coconut milk). Let cool a few minutes, then stir in the Greek yogurt. (Don't stir in the yogurt right away; if the butter chicken is too hot, it will curdle.) 

Enjoy warm over brown rice, quinoa, pita or naan, sprinkled with fresh cilantro.

Pumpkin Apple Soup CrockPot

 Pumpkin Apple Soup CrockPot

Kathy W.

Yield: 6 servings

 

¼ c. butter

2 onions, sliced

2 c. water

4 tsp/cubes chicken bouillon

2 tsp/cubes beef bouillon

2 cans pumpkin (30 oz. total)

3 apples- peeled, cored, sliced

¼ tsp. pepper

½ tsp. nutmeg

place onions, butter, and apples in bottom of slow cooker. Add rest of ingredients on top. Cook for 4 hours on low. Pour soup through food processor or blender (immersion blenders don't fully blend it). 

Can be served as is, or can have mix-ins available: cooked chicken, roasted broccoli/cauliflower, roasted potatoes, etc

Serve warm with bread, rolls, etc.

Asian Stir-Fry CrockPot

Chicken Stir-Fry Crock Pot

Kristen W.

2 pounds boneless chicken breasts (can dice raw or shred after cooking)

2 bell peppers, chopped

1 medium-size onion, chopped

1 tsp minced garlic

3 medium-size carrots, peeled & chopped

SAUCE

1/2 c. low sodium soy sauce

4 TB rice vinegar

2 TB ground ginger

1 tsp salt

1/2 tsp pepper

1 small head of broccoli, broken into florets

Add all the ingredients except the broccoli to the slow cooker. Stir to mix well.

Cook HIGH 2-3 hours or LOW 4-6.

Add broccoli and cook an additional 30 minutes.

Serve over rice or quinoa, top with chopped peanuts or cashews.

Jambalaya Crockpot

Jambalaya Crock Pot

8-10 stalks sliced celery

1 chopped red pepper

1-2 chopped medium onions

1 tsp. finely chopped garlic (or garlic power equivalent if you don't have any)

2 large chicken breasts (either diced raw, or shred after its cooked)

½ - 1 lb. cooked smoked sausage/kielbasa/andouille sausage (cut into slices and halved) 

4 tsp. chicken bouillon granules

1 1/2 tsp. paprika

1/2 tsp. thyme

1/4 - 1/2 tsp. cayenne pepper (more will be a little spicier)

1/2 tsp. black pepper

2 16-oz. can diced tomatoes with liquid

1 bay leaf (or 2 small)

Just dump everything in a crock pot and mix well! Cook 4-5 hours on low.  

*Cook up 1 1/4 c. rice near the end of cooking time to mix in before serving.

Remove bay leaf. Serve with hot pepper sauce.

Quinoa Red Bean Chili

Quinoa Red Bean Chili
Yield: about 8 servings
Adapted from Mel



1 TB oil
 1/2 c diced onion
 1 green bell pepper, cored, seeded and diced
 2 cloves minced garlic or 1/2 tsp garlic powder
 2 tsp chili powder (add more to taste when serving)
 1 tsp cumin
 1 tsp dried oregano
 1 tsp salt
 1/4 tsp cinnamon
 Pinch of cayenne pepper (plus more for heat, if desired)
 1 c. uncooked quinoa (rinsed and drained)
 3  15-oz cans red kidney beans, rinsed and drained
 4 c. chicken or vegetable broth
 3 8-oz. cans tomato sauce
 1 1/2 c. frozen corn kernels

In a skillet set over medium heat, heat the oil until shimmering and add the onion, bell pepper, and garlic. Cook, stirring often, until the onion starts to turn translucent, 3-4 minutes. Add the chili powder, cumin, oregano, salt, cinnamon and cayenne pepper. Cook until fragrant, 1-2 minutes, stirring often.

SLOW COOKER:
Scrape the mixture into the insert of a 5- or 6-quart slow cooker.
Add the quinoa, beans, broth, and tomato sauce. Give the mixture a good stir. Place the lid on the slow cooker and cook on low for 7-8 hours or on high for 3-4 hours. Stir in the corn kernels to heat through. Season to taste with additional salt and pepper, if needed. The chili will thicken as it sits.

STOVE-TOP:
Add the quinoa, beans, broth, and tomato sauce. Stir in the corn kernels to heat through. Season to taste with additional salt and pepper, if needed.

****Serve the chili as is in a bowl, or over a potato, or over a sweet potato for a deliciously unique taste! Top with cheese, sour cream, avocados, fresh lime wedges, cilantro, or any other chili topping you desire.

Tomatillo Verde Roast

• Tomatillo Verde Roast
• Kristen W
• Yield: 8 servings

• Pork roast (I use 1/3 or 1/2 of a Costco pork loin roast)
•  Coarse, kosher salt and black pepper
•  1 tablespoon olive oil
•  1 large onion, chopped
•  3 cloves garlic, finely minced
•  1/3 cup light or dark brown sugar
•   1 teaspoon salt
•  1/2 teaspoon pepper
•  1 jar (___oz) of verde/tomatillo salsa
•  1 c. low-sodium chicken broth

Season the roast with salt and pepper and place in slow cooker. Saute onions and garlic. Add the brown sugar, and then scrape into the slow cooker. Pour the tomatillo salsa over and to the side of the roast. Add chicken broth. Cook on low for 8 - 10 hours.

Shred when ready. Serve with hot rice, either on its own, or in a burrito with black beans, etc.

Turkey Noodle Soup

Turkey Noodle Soup
Kristen W
yield: 4-5 servings



1 TB butter
1/2 c chopped onion
1/2 c sliced celery
1 c peeled and sliced carrots
1 tsp minced garlic
salt and pepper to taste
1/2 tsp dried thyme
6 c chicken or turkey broth
3 c chopped or shredded cooked turkey
6 oz dry egg noodles (curly kind, though other noodles will do if you have them on hand!)
2 T chopped fresh parsley
Optional: add cooked cauliflower, green beans, potatoes, corn, etc.

Melt the butter in a large pot over medium high heat. Add the onion, celery and carrots and season the vegetables with salt and pepper to taste. Cook for 4-6 minutes or until vegetables are just softened.

Add the garlic and cook for 30 seconds more. Add the thyme, broth and turkey to the pot and bring to a simmer. Cook for 20 minutes or until vegetables are tender.

Add the noodles to the pot and cook for the time that's listed on the package. Stir in the parsley and add more salt and pepper to taste. Serve (with warm rolls!)

FOR CROCK POT:
Add all of the ingredients to the crock pot except for the noodles and parsley. Cook on low heat for 4 hours, then stir in the noodles and cook for another 20 minutes. Sprinkle with parsley, then serve.

Irish Stew

Irish Stew

Crock-Pot

Yield: 6 servings

1 c. chicken broth

1 tsp dried marjoram

1 tsp dried parsley flakes

½ tsp salt

½ tsp garlic powder

¼ tsp black pepper

2-3 medium potatoes, peeled and diced in 1” pieces

1 lb. lean lamb or beef stew, in 1” pieces (*we’ve also done chicken when lamb/beef are crazy expensive, but the lamb or beef is better)

8 oz. frozen cut green beans, thawed

2 leeks, cut lengthwise into halves and then crosswise into slices

1 ½ c. coarsely chopped carrots

Combine broth and spices in the CrockPot. Layer potatoes, meat, green beans, leeks, and carrots into Crock-Pot. Cover and cook on LOW for 7-8 hours or until lamb is tender. If stew is runny when lamb is cooked, add a mixture or 1 TB cornstarch in ¼ c. cold water. Let cook on HIGH for 15 mins to thicken.

Serve with bread, rolls, crackers, etc. if desired.

Tri-bean Chili

Tri-bean Chili

Yield: 6-8 servings

Kristen W.

1 lb. ground turkey or ground beef

1 small onion, chopped

1 can (28 oz) diced tomatoes, undrained

1 can (15 oz) chickpeas, rinsed and drained

1 can (15 oz) pinto beans, rinsed and drained (or kidney, but pinto is better!)

1 can (15 oz) black beans, rinsed and drained

1 can (8 oz) tomato sauce

1 can (4 oz) diced green chiles

1-2 c. broth (chicken, beef, or veggie)
1/2 c. dry quinoa (optional, but delicious)

2 +/- TB chili powder

dash of cinnamon

1 tsp. oregano

1/2 tsp. pepper

Cook and stir turkey and onion in a skillet over medium heat until cooked through. Drain. Add remaining ingredients and cook, long enough for the quinoa to turn clear and the beans to start cracking open. Remove from heat and serve with sour cream, cheese, avocado, chips, etc.

**When I double the recipe I only add 1 7 oz. can chiles, and add 1 can kidney AND 1 can pinto beans and turn it into quad-bean chili!

**Remove ground meat for filling a vegan option

**You can also transfer the meat to a CrockPot, add remaining ingredients, cover and cook on high for 4 hours or low for 5-6 hours.

Sweet ‘n Sour Meatball Sauce

Sweet ‘n Sour Meatball Sauce

Adapted from OBB

Yield: Sauce for 14-16 meatballs (I like the frozen kind from Costco)

     **Sometimes I do 1.5x the recipe for more sauce, especially if I add stir fried veggies to the mix

¾ c. packed brown sugar

3 TB flour

1 ½ c. water, pineapple juice, or crushed pineapple

¾ c. white vinegar

3 TB soy sauce

Whisk ingredients together in a large saucepan and bring to a boil. Add meatballs and reduce heat. Cover and simmer for 20 minutes, stirring often (add more water if it gets too thick or loses too much moisture). Serve with white or jasmine rice, side of stir fried vegetables.

**You can also make up the sauce and throw it in a CrockPot with frozen meatballs for a few hours!

Pesto Rice and Green Beans

Kristen W., adapted from Betty Crocker

Yield: 7-8 servings

(This pic is of when the rice is a little more dissolved)

1 15-oz. can great northern beans (drained and rinsed)

10 oz. chicken broth

¾ c. uncooked rice (converted long grain OR wild rice)

1 ½ c. frozen cut green beans, thawed and drained (or one can cut green beans, drained)

½ c. pesto

Grated Parmesan cheese (optional)

(serve over grilled chicken or with diced chicken mixed in)

Start rice cooking. In a large pot, combine northern beans, green beans and chicken broth and allow to cook until skins start to split. Add pesto and Parmesan and mix. Serve over rice with sliced or grilled chicken pieces. Top with parmesan as desired.

Stuffed Chicken and Polenta

Kristen W., adapted from Betty Crocker

Yield: 6 servings

6 boneless skinless chicken breasts

8 oz. feta cheese

3 c. chopped fresh spinach

1/3 c. oil-packed sun-dried tomatoes, drained and chopped

½-1 tsp. lemon zest

1 tsp. dried basil or oregano

½ tsp. garlic powder

Black pepper, to taste

1 15-oz. can diced tomatoes, undrained

Hot, cooked polenta

If using thick chicken breasts, place between two pieces plastic wrap and pound with a meat tenderizer until about ¼ inch thick. OR use thin sliced chicken.

Combine feta, spinach, sun-dried tomatoes, lemon zest, and seasonings in a medium bowl. Lay pounded (or thin sliced) chicken smooth side down on counter.  Place about 2 TB feta mixture  on wide end of chicken. Roll tightly and repeat with remaining chicken and mixture. Place rolled chicken seam side down in a slow cooker. Top with diced tomatoes and any remaining feta mixture.  Cover and cook on low 5 ½-6 hours or on high for 4 hours.

Serve with warm polenta (a mashed potato-like substance made of corn).

Slow Cooker Thai Chicken

Slow Cooker Thai Chicken

Crock-Pot Cookbook

Yield: 6 servings

2 ½ lb. chicken

1 c. salsa

¼ c. peanut butter

2 TB lime juice

1 TB soy sauce

1 tsp. minced fresh ginger

Hot cooked rice

½ c. peanuts, chopped

Chopped cilantro

Place chicken in Crock-pot. Combine salsa, peanut butter, lime juice, soy sauce and ginger and pour over chicken. Cover and cook on high 3-4 hours until chicken is done (don't overcook or it changes the texture). Serve over rice and sprinkle with peanuts and chopped cilantro.