Slow Cooker Chicken and Potatoes

This chicken and potatoes recipe is warm, comforting and a complete meal full of flavor. There is nothing better than to come home from work or school and dinner be ready for everyone to eat. You won't even need to make a side dish to go along with it which is an extra perk. Now that I'm working part time I try and use the slow cooker as much as possible. I'm sure there will be lots of different chili's, stews and soups made this weekend in slow cookers with the upcoming storm. I hope everyone stays warm and enjoys the snow!!

Ingredients:

4 Small Bone-in Chicken Thighs

1 Cup Baby Carrots

3/4 Cup Pearl Onions

8 oz Mushrooms

1 1/4 lb Baby Potatoes

3/4 Cup Low Sodium Chicken Broth

1 Tbsp Herbs de Provence

1 Tsp Garlic Powder

1/4 Tsp Pepper

3/4  Cup Flour

1 Tbsp Olive Oil

Adpated from: http://www.culinary.net/

In a shallow dish combine the herbs de provence (thyme, fennel, basil and savory) with the garlic powder and pepper. Put the flour in another shallow dish. Coat each piece of chicken in the herb mixture than in the flour. In a large pan over medium heat add the olive oil and brown the chicken on both sides about 3-4 minutes.

In the bottom of the slow cooker arrange the carrots, potatoes and mushrooms. Put the browned chicken on top and pour the chicken broth over top. Place the lid on and allow everything to cook on high for 4 hours or  low for 8.

Enjoy!!

Linked at: http://www.thecountrycook.net/

Slow Cooker Pulled Pork Chili

This dish is perfect for this week when some of the country is freezing their butts off. I complain about the cold but I shouldn't. Here in NJ it was 6 degrees last night. Some place in Minnesota I saw was going to be -50 degrees either yesterday or today. I'm not even sure what that would feel like and hope I never do. How many layers of clothing do you have to wear to feel warm?  I would never want to get out from under my blankets in the morning.

This meal requires almost two days to prepare but its worth the effort since it makes so much and when its going to take two days to make you definitely want it to be for more than one meal.  This is adapted from How Sweet Eats.

Ingredients:
2.5 - 3 lb pork shoulder or butt, with bone or without
2 tbsp brown sugar
1 tsp salt
1 tsp pepper
1 tsp onion powder
8 ounces of beer

3 cloves of garlic
1 shallot, diced
1/2 medium onion diced
1/2 red bell pepper chopped
1/2 green pepper chopped
1 28 oz can tomato puree
1 28 oz can crushed tomatoes
2 14 oz cans kidney beans drained and rinsed
1 small can tomato paste
4 tbsp chili powder
2-1/2 tbsp ground cumin
1 tbsp paprika
1/4 tsp crushed red pepper flakes

for topping if desired
grated cheese
chopped scallions
sour cream

Directions:
Season pork shoulder with sugar, salt, pepper and onion powder.  Place pork in slow cooker and add the beer. Cook on low for 8 to 10 hours.  This can be done in the morning and then refrigerate the cooked pork over night until you start the next step the next day or you can cook the pork overnight and then do the next step when you wake up in the morning.  Shred the pork with forks or kitchen tongs.  Remove bone and chunks of fat if desired.  Empty liquid and everything else that is in the slow cooker.   Add garlic, shallots, peppers, and onions to a clean slow cooker.  

Continue to add tomato puree, crushed tomatoes, beans, tomato paste and remaining spices. Mix well.
Add shredded pork and stir again.  Cover slow cooker and cook on low for at least 4 hours and up to 8.
Taste before serving to see if you would like anymore spices to be added.

Serve with sour cream, cheese, and scallions.  Leftovers can be frozen and eaten for a few days.

Enjoy!!



Linked at: http://www.thecountrycook.net/

Slow Cooker Beef Gyros with Tzatziki Sauce

I love Greek food and it's a shame we don't get to enjoy it more often. We have a Greek Orthodox church in our neighborhood that has a festival twice a year and I always am excited to get myself a gyro or any of their other delicious foods. I found this recipe to make Gyros in a slow cooker and I have to say it comes pretty close to the real thing. I haven't done it yet but I'm sure the same recipe would be adaptable to chicken as well. Give it a try as an easy weeknight dinner with some oven roasted potatoes!!

We are back from our vacation to Disney World!! As expected it was full of memories and I am so glad we got to share Owen's first trip with my parents!! We were so lucky to have some beautiful warm weather, Owen loved meeting the characters and Samantha and I had ran an impressive 1st Half Marathon!! We couldn't have asked for a better week :) I couldn't resist sharing a few of my favorite pictures with all of you!!

Ingredients:

2 lbs Chuck Roast - Cut into 1/2 inch pieces

1 Large Onion - Thinly Sliced

1 Clove of Garlic - Minced

1/4 Cup + 1 Tbsp Olive Oil

2 Tbsp Fresh Lemon Juice

1 Tsp Oregano

1/2 Tsp Salt

1/4 Tsp Pepper

Whole Wheat Pitas

Iceberg Lettuce

Diced Tomato

Tzatziki Sauce:

1 Container Plain Greek Yogurt

1/4 Cup Cucumber - Peeled & Finely Diced 

1 Garlic Clove - Minced

1 Tsp Oregano

1/2 Tsp Dill

1/4 Tsp Salt

Pepper

Adapted from: http://www.365daysofcrockpot.com/

In a large skillet warm 1 Tbsp of Olive Oil over medium-high heat. Slice the beef into 1/2 inch cubes and pat them dry to remove any moisture. Brown the beef in the skillet in a single layer for about 7 minutes each side, using tongs to move the cubes around. You may need to do this in two shifts or use two separate pans. Transfer the browned beef cubes to a plate with paper towels to absorb any extra oil. Add the beef and your sliced onion into the slow cooker bowl.

Now it is time to make the marinade the meat and onions are going to cook in. In a small bowl whisk together the lemon juice, 1/4 cup of olive oil, garlic, oregano, salt & pepper. Pour the marinade over top of the beef and onions, stir to make sure it has coated everything. 

Set your slow cooker to low and cook 6-8 hours. When it is done the meat should be very tender so you can shred it into smaller pieces if desired. You can always pick up pre-made Tzatziki sauce in the refrigerator section of your food store near where they keep the hummus but I like to make ours fresh. Mix all the Tzatziki ingredients together in a small bowl and let it sit in the fridge so the yogurt has a chance to absorb all of the flavors for a few hours.  

When you meat is done you can set up your gyros. The traditional topping are Tzatziki, raw onion, lettuce and tomato but you can obviously top them with whatever combination you'd like. I usually serve them with some oven roasted potatoes which makes a great Greek style meal without having to go to a restaurant or street fair.

Enjoy!!

Linked at: http://www.thecountrycook.net/

Slow Cooker Bratwurst & Sauerkraut

Time for another edition of the Secret Recipe Club.  This month we were assigned Mostly Food & Crafts. Danielle is a stay at home Mom with two children.  She loves to cook and make crafts when she has time. She has a Friday Frenzy Blog Hop that we have been a part of and lots of great family friendly recipes to choose from.  I was bringing over dinner to my daughter who just had her baby and picked this recipe as soon as I saw it because slow cooker cooking is always quick and easy and this recipe makes a bunch. Perfect for four people for dinner with a little leftovers. And since we are a part German family we love Bratwurst.  I served this with German Potato Salad and a salad.  I also want to make the Garlic Knots in Bread Machine and the Lasagna Soup sometime soon.    

Ingredients:
2 packages Bratwurst (5 bratwurst in each package)
2 cans sauerkraut 14.4 oz. rinsed and drained
2 medium apples, cored, skinned and chopped
6 strips bacon, cooked and chopped
1/2 cup brown sugar
1/2 cup chopped onion
1/2 cup apple juice (I added)
1 tbsp ground mustard (I didn't have)

Directions:
Place the bratwurst in the slow cooker.  Cover with sauerkraut.

Top with chopped apples and cooked and chopped bacon.

Add chopped onions, brown sugar and apple juice.  Mix.

Cover and cook on low for 6-8 hours.

Serve on hard rolls with mustard.

Enjoy!!



Linked at: http://www.thecountrycook.net/

Slow Cooker White Bean Chicken Chili

 Winter is the perfect time for warm and filling comfort foods and my go to meal on a cold snowy day always is a big bowl of chili. I usually make my Slow Cooker Chicken and Bean Chili which has a tomato base, tons of veggies like peppers and corn, and both kidney and black beans. I had an old friend contact me for a chili recipe a few months ago and I realized we only had one kind of chili up on the blog for almost 3 years. Her request inspired me to branch out and try a new kind of chili that has a white sauce instead of a red. Since then my mom has posted Playoff Chili which is beef, pork, beans and tomatoes so now we have a total of 3 different kinds to appease everyone's different tastes. This white bean chicken chili is hearty and creamy with the perfect amount of heat from the jalapenos and cayenne pepper. I hope you're give it a try sometime soon, I promise it won't disappoint.

Ingredients:

1 Large Onion - Diced

16 oz Bag White Cannellini Beans - Soaked overnight

7oz Can Jalapeno Wheels

3 Cloves of Garlic - Minced

2 1/2 Tsp Cumin

1 Tbsp Chili Powder

1/2 Tsp Cayenne Powder

1 Stick I Can't Believe it's not Butter

8 Tbsp Flour

3-4 Large Chicken Breasts - Cut into large pieces

3 Cups Low Sodium Fat Free Chicken Broth

6oz  Low Fat Plain Greek Yogurt

S&P

Adpated from: http://ovenlovinblog.com/

Start by mincing your garlic and dicing your onion. If you bought whole canned jalapenos by accident like I did you can dice those into wheels. Strain and rinse your beans if you've had them soaking overnight or if you don't want to use dried beans 2 15oz cans of beans are fine as well. Dump all that stuff in your largest slow cooker bowl. 

Then add your stick of butter which I ended up cutting in half as well as all of your seasonings. Salt & pepper the bowl and give everything a big mix to combine it all together.

Next it's time to add your large chicken pieces and the flour which will end up making a nice white sauce for your chili. Pour your chicken stock over the top of the bowl and give it another few stirs. Put the top on and set it to low heat. This will cook for 5-6 hours all together but the first 4 hours will be uninterrupted.

Once it has cooked for about 4 hours, use a slotted spoon to retrieve all of your cooked chicken. Dice it up into small bite sizes pieces and return it back into the bowl. Then add your Greek yogurt. Give everything a few good stirs and allow it took cook for at least another hour.

 If you feel like it's not thickening up you can always take the top of your slow cooker off or turn it onto a higher heat seating. I served it with some tortilla strips which gave it a nice crunch but a big piece of crusty bread would work as well. This recipe made a lot so after both John and I had it for a few meals we took the other half froze it. It tasted wonderfully both fresh and after being frozen, we will certainly be making it again sometime this winter.

Enjoy!!

Linked at: http://www.thecountrycook.net/

Slow Cooker Honey Sesame Chicken

I have been using my slow cooker a lot lately.  I love putting everything all together earlier in the day and then not having to worry about starting dinner at 6 when I'm not really in the mood.  This recipe is adapted from www.veryculinary.com which was found on pinterest.  She used chicken thighs which I substituted for chicken breasts.  It had a little kick to it from the red pepper flakes which I loved but you could omit that if necessary.   Enjoy the beautiful fall weekend!

Ingredients:
3 boneless skinless chicken breasts
salt and pepper
1 cup honey
1/2 cup soy sauce
1 medium onion, diced
1/3 cup ketchup
2 tbsp olive oil
3 cloves garlic minced
1/4 tsp red pepper flakes
4 tsp cornstarch dissolved in 6 tbsp cold water
1/2 tbsp sesame seeds
3 scallions, chopped

Directions:
Lightly season chicken with salt and pepper and put into slow cooker.

In a medium bowl combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes.  Pour over chicken and cook on low for 5 hours.

Remove chicken from crock pot and leave sauce.  Dissolve 4 tsp of cornstarch in 6 tbsp of cold water and pour back into crock pot.  Stir to combine sauce.  Replace lid and cook sauce on high for 30 minutes until slightly thickened.  Shred chicken into bite size pieces and put back into crock pot to mix with sauce.  Place chicken mixture over cooked rice and sprinkle with sesame seeds and chopped scallions.

Enjoy!!




This is linked to www.4littlefergusons.wordpress.com, http://www.chef-in-training.com/, http://www.mandysrecipebox.blogspot.com/, http://www.nap-timecreations.com/, http://www.ishouldbemoppingthefloor.com/, http://iamaddictedtorecipes.blogspot.com/, http://www.hungrylittlegirl.com/, http://www.momstestkitchen.com/, http://www.ladybehindthecurtain.com, http://thenymelrosefamily.com/, http://www.lifewiththecrustcutoff.com/, http://www.bunsinmyoven.com/, http://www.mostlyhomemademom.com/, http://www.housewivesofriverton.com/, http://www.mandatorymooch.blogspot.com/, http://www.mizhelenscountrycottage.blogspot.com/, http://www.notyourordinaryrecipes.com, http://www.whatscookingwithruthie.com, http://whoneedsacape.com/, http://www.flourmewithlove.com/

Slow Cooker Beef & Cabbage Casserole

This month for Secret Recipe Club we were assigned The Bitchin Kitchin.  I was excited to be assigned Ellie because she is from New Jersey like we are. And Hoboken is where Nicole and Kathy both lived for a few years until recently.  Ellie mixes food and drink recipes with reviews and travel and all her photos are great.
I picked her Slow Cooker Turkey Cabbage Rolls because I have made Stuffed Cabbage  before and it took forever but my husband and I both loved it so I wanted to try it again. This was super easy and tasted just as good if not better than the stuffed cabbage version. I substituted the turkey for beef per my husband's request and added more rice and carrots and celery to the mix.  I also doubled the recipe so I would have lots of leftovers.  All the ingredients just fit into the slow cooker.  This dish serves 8-10 people.

Ingredients:
2 lbs. lean ground beef
1 medium onion, diced
1 stalk celery, diced
1 carrot, diced
1/2 tsp salt
1/2 tsp pepper
2 cups cooked brown rice
1 head of cabbage, core removed and cut into 6 pieces
2 28 oz cans of tomato sauce
2 slices bacon, cut into six pieces

Directions:
In a medium mixing bowl, use your hands to mix together the ground beef, onion, carrots, celery, brown rice and salt and pepper together until well combined.

Place one slice of bacon cut into pieces on the bottom of the crock pot.

Pour one can on tomato sauce over the bacon and then layer the first half of cabbage onto the sauce.
Add the meat and rice mixture on top.  Don't press it down too much.

Pour the second can of tomato sauce over the beef and rice layer.

Layer the remaining sliced cabbages over the sauce.  Gently press the cabbages into the sauce.  Add the remaining chopped slice of bacon on top.  Make sure the cabbage is in the sauce enough so that it cooks thoroughly.  Put the lid on and set the slow cooker on low for 8-10 hours.

Once done make sure to stir everything together to incorporate all of the flavors.  This is not the most attractive dish but it is delicious.

Enjoy!!



Linked at: http://www.mandysrecipebox.blogspot.com/, http://insidebrucrewlife.com, http://www.nap-timecreations.com, http://www.ducksnarow.com, http://www.hungrylittlegirl.com/, http://thenymelrosefamily.com/, http://www.ladybehindthecurtain.com/, http://www.momstestkitchen.com/,
http://www.housewivesofriverton.com/, http://www.mostlyhomemademom.com/, http://www.posedperfection.com/, http://www.mandatorymooch.blogspot.com/, www.mizhelenscountrycottage.blogspot.com, http://happyandblessedhome.com/, http://www.notyourordinaryrecipes.com, http://www.apeekintomyparadise.blogspot.com/, www.4littlefergusons.wordpress.com, http://www.sixsistersstuff.com, http://www.flourmewithlove.com/, http://iamaddictedtorecipes.blogspot.ca/, http://www.ishouldbemoppingthefloor.com, http://whoneedsacape.com, http://www.simplelivingeating.com/