Category: SLOW COOKER / CROCK POT / NINJA FOODI

CHICKEN & SAUSAGE GUMBO sans OKRA ala SLOW COOKER ~ BLOG 366.289

I LOVE Gumbo ingredients, MOSTLY, but I HATE okra so I make mine sans okra. 😀

CHICKEN & SAUSAGE GUMBO sans OKRA ala SLOW COOKER
1/3 cup butter or avocado oil
1/3 cup WONDRA flour
1 LARGE onion, chopped
3 stalks celery, chopped
1 red pepper, chopped
3-4 cloves garlic, minced
3/4 pound Andoullie sausage, quartered lengthwise and sliced
1 1/2 cups cooked chicken pieces (I use rotisserie chicken pieces)
3 1/4 cups homemade chicken broth
2 tablespoons Cajun seasoning
FRESH ground sea salt and black pepper
Cooked Rice or mashed potatoes for serving

  • Melt butter in large sauce pan over medium heat.
  • Whisk in flour sauteing 3-4 minutes until a golden paste forms.
  • Whisk constantly for 10-15 minutes until a dark red roux forms.
  • Add onion, celery, bell pepper and garlic sauteing 5-7 minutes until tender.
  • Add chicken broth to slow cooker.
  • Stir in seasonings.
  • Stir in vegetable mixture, chicken pieces and sausage pieces.
  • Cook on LOW 6 hours.
  • Skim off any fat.
  • Serve over rice with hot sauce and ENJOY!

MISSISSIPPI POT ROAST or CHICKEN updated ~ BLOG 366.273B

I have a NEW toy and I LOVE it! I’m updating many of my instant and crock pot recipes and getting rid of ALL my old appliances!

MISSISSIPPI POT ROAST

3+ pound chuck roast (3/4 pound per person to allow for shrinkage) OR chicken breasts
¼ cup avocado oil
1 Vidalia onion, chopped
1 stalk celery, sliced
2-3 cloves garlic, minced
6 Pepperoncinis
½ cup of pepperoncini juice
12 ounces of beef broth OR homemade chicken broth if using chicken
2 tablespoons dark brown sugar (omit for chicken)
1 package QUALITY AU JUS mix
1 packet HIDDEN VALLEY ranch dip mix
1 stick butter, cut into tablespoons (omit for chicken)
¼ cup WONDRA flour
1 1/2 pounds golden Yukon potatoes, washed and quartered to 1 1/2 inch pieces

  • Turn Ninja Foodi on Sauté.
  • Pour in avocado oil.
  • Cut pot roast into large chunks, 4×4 inches.
  • When oil is hot, sear roast chunks 3-4 minutes on all sides.
  • Once roast is browned on all sides, remove from pot and set aside.

 

  • Add the celery and onion to pot, stirring continuously to sauté and using a wooden spoon to “scrape” the browned bits off the bottom and side.
  • Add garlic, stirring for a minute or two more.
  • Add in pepperoncinis and pepperoncini juice.
  • Whisk Hidden Valley Ranch dip mix, Au Jus powder and brown sugar into the beef broth, stirring until all ingredients are combined well. Pour over pepperoncinis.
  • Return the roast chunks to the pot, gently stacking the meat as necessary.
  • Dot roast with 4 tablespoons of butter.
  • Set to braise for 4-6 hours.
  • At the 2 hour mark add the potatoes.

 

  • Plate roast on platter, cover and keep warm.
  • Melt remaining butter and whisk in ¼ cup of flour until smooth.
  • Change to saute function and let simmer 3-4 minutes.
  • Whisk in butter and flour mixture to the pot, simmering 3-4 minutes to desired thickness.
  • Ladle gravy over pot roast and serve immediately. I serve with mashed potatoes and glazed carrots.

NOTE: Despite appearances, DO NOT USE METAL utensils in your NINJA pot.

ORIGINALLY posted 11-10-2013 UPDATED September 2024

SLOW COOKED HAWAIIAN BBQ RIBS ~ BLOG 366.131

SLOW COOKED HAWAIIAN BBQ RIBS adapted from Food Network

Hawaiian barbecue is known for a fairly sweet almost teriyaki like flavor.

2 small racks baby back ribs (1 1/2 – 2 pounds each), cut in half
FRESH ground sea salt and black pepper
2 tablespoons avocado oil
2-3 tablespoons ancho chile powder
2/3 cup teriyaki-style barbecue sauce (Sweet Baby Ray’s)
1/3 cup apple cider vinegar
1 tablespoon grated peeled fresh ginger
2 cloves garlic, FINELY minced
1/4 cup pineapple preserves
1 SMALL can crushed pineapple
2 tablespoons jalapeno ketchup
2 scallions, thinly sliced on an angle

  • Generously season the ribs with salt and pepper, then rub with the vegetable oil and sprinkle with the chile powder, pressing to adhere.
  • Whisk 1/3 cup barbecue sauce, the vinegar, ginger and garlic together.
  • Spread mixture into the bottom of an 8 quart slow cooker.
  • Add the ribs and turn to coat each rack in the sauce.
  • Cover and cook on low 7-8 hours until the ribs are tender.
  • Preheat the broiler.
  • Transfer the ribs to a rimmed baking sheet.
  • Remove 1/4 cup of the cooking liquid to a small bowl and whisk in the remaining 1/3 cup barbecue sauce, the pineapple preserves and ketchup. 
  • Brush the pineapple sauce all over the ribs to coat completely; arrange bone-side down.
  • Broil until the sauce is sticky and the ribs are lightly charred in spots, 3 to 5 minutes.
  • Top with the scallions. 

CROCK POT CHICKEN & STUFFING ~ BLOG 366.123

CROCK POT CHICKEN & STUFFING 

3-4 LARGE (Dolly Parton size) boneless, skinless chicken breasts, sliced in half horizontally if really thick
1 tablespoon FRESH chopped parsley
1 can of Campbell’s cream of mushroom soup (see notes)
8 ounces sour cream – I use Mexican sour cream, but not sure if it’s available everywhere
6 ounce box Stove Top stuffing mix
1/4 + 3/4 cup homemade chicken bone broth
1 LARGE shallot, chopped
1 1/2 cups FRESH Green Beans (frozen works in a pinch – see notes)
1 1/2+ cups baby carrots (1 small bag)
2 stalks celery, chopped

  • Whisk together the soup and ¾ cup broth mixture together with the stuffing mixture.
  • Add the onions and celery.
  • Generously season the chicken breasts with salt and pepper.
  • Pour 1/4 cup broth on the bottom of your slow cooker and lay chicken breasts in a single layer, if possible.
  • Add stuffing mixture on top of chicken.
  • Add green beans and carrots last on top of the stuffing.
  • Cook on low for 6-8.

NOTES:

  • You can use any condensed cream soup you have on hand. I often use cream of broccoli or potato if that’s what I have on hand and you get an enhanced flavor profile.
  • You can use any vegetable combination you like. If I’m out of green beans, I use peas or peas and carrots.
  • You could cook this on high for 3-4 hours, but I find the chicken stays MUCH moister when cooked on low.
  • If you slice your chicken breasts horizontally, layer chicken, stuffing, chicken, stuffing before adding the veggies. You can even chicken the chicken pieces for more of a stew consistency.

 

SLOW COOKED BEEF IN GRAVY ~ BLOG 366.114

SLOW COOKED BEEF IN GRAVY

3 tablespoons of avocado oil
1 1/2 – 2 pounds of top round roast, sirloin steak, chuck roast, rump roast or pork butt
1 medium Vidalia onion, sliced
8 ounces mushrooms, cleaned & sliced (I LOVE Beech mushrooms – see note)
2-3 cloves garlic, minced
1 red bell pepper, sliced
2 cups beef broth
1/4 cup Worcestershire sauce
1/4 teaspoon each of thyme, tarragon and oregano
FRESH ground salt and pepper, to taste

2-3 tablespoons of cornstarch whisked together with 2 tablespoons of beef broth

  • Heat oil in a large non-stick frying pan over medium heat.
  • Add beef, sautéing on both sides until it browns.
  • Spray the slow cooker liner with non-stick spray.
  • Add the onion, peppers, mushrooms, and garlic on the bottom then the beef slices on top.
  • Whisk together the beef broth, Worcestershire and seasonings. Pour over top of meat and veggies.
  • Cook on HIGH for 5 hours.
  • 30 minutes before the end, fold in the cornstarch mixture, stirring together evenly.
  • Thinly slice meat and serve over noodles, baked potatoes, rice, or hard-crusted sourdough bread topped with gravy.

NOTES:

  • If using Beech mushrooms DO NOT add them until the last 1/2 hour. They also don’t need to be sliced. They have a wonderful nutty flavor.
  • The last time I made this I forgot to take the roast out of the freezer. So I couldn’t sear it, but it worked out even better than normal!

SLOW COOKED MEXICAN PORK CHOPS ~ BLOG 366.107

Have I mentioned how much I’m LOVING my new slow cooker? This was the 3rd recipe I made and so easy! The original recipe called for using a raw salsa and grapefruit juice, but I pivoted and switched to a jar sauce as well as added the Pampered Chef seasoning, sliced onion and additional amounts of juice from the lime and orange to make up for eliminating the grapefruit juice.

SLOW COOKED MEXICAN PORK CHOPS
1 tablespoon avocado oil
2 THICK (1 inch or so) boneless pork chops (bone in add more flavor)
FRESH ground sea salt and black pepper
1 tablespoon Pampered Chef Chile Lime or TexMex seasoning
1 SMALL Vidalia onion, halved and sliced thin
Juice of FRESHLY squeezed lime
Juice of FRESHLY squeezed orange
2/3 cup CHUNKY salsa ( I like PACE restaurant style)

  • Heat oil in a large skillet over medium high heat.
  • Season pork chops with FRESH ground sea salt, black pepper and seasoning of choice.
  • Sear chops on both sides quickly.
  • Add chops to slow cooker.
  • Sprinkle onions over chops.
  • Stir together salsa and both juices.
  • Pour over pork chops.
  • Cover and cook on high 3-4 hours until meat is tender.

CHEESY MEATBALLS ~ BLOG 366.72

CHEESY MEATBALLS ala SLOW COOKER

1 LARGE egg
1/2 cup WHOLE milk
2 tablespoons minced dried onion
4 tablespoons chili powder, divided 2 + 2
FRESH ground sea salt and black pepper, to taste
1 sleeve Ritz crackers, crushed FINE
2 pounds ground beef
1 pound ground pork sausage
2 cups shredded Velveeta
2 cans Progresso Tomato Basil soup
2 cups homemade chicken bone broth
1/2 cup packed brown sugar

  • Preheat oven to 400°.
  • In a large bowl whisk together the egg, milk, minced onion, 2 tablespoons chili powder, FRESH ground sea salt and black pepper until well blended.
  • Stir in crackers until evenly mixed.
  • Add beef, sausage and cheese, mixing gently, but thoroughly.
  • Shape mixture into 1 inch balls and place on greased baking sheet.
  • Bake 15-18 minutes until browned.

 

  • Combine soup, broth, brown sugar and remaining chili powder in a slow cooker until well blended.
  • Gently fold in meatballs.
  • Cook 2-3 hours covered on low until meatballs are cooked through and coated well in cheese sauce.
  • Serve with pasta of choice.

SLOW COOKER TEX-MEX CHICKEN ~ BLOG 365.

This is super easy and packs a punch of traditional Mexican flavor and spices with the ease of a slow cooker that allows the chicken to absorb all the seasonings and make it tender and juicy that’s ready to serve whenever you are. It is not only easy, but versatile! Serve it in tacos, in burritos or over rice. Works well to feed a crowd also.

SLOW COOKER TEX-MEX CHICKEN

2 pounds boneless, skinless chicken breasts
1 tablespoon avocado oil
1/2 cup mild salsa (or use medium for a spicier kick)
3-4 tablespoons brown sugar
4 ounce can mild diced green chilies
14.5 ounce can fire roasted diced tomatoes, drained
1 tablespoon chili powder
1 1/2 teaspoons salt
1 teaspoon ground cumin
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/2 teaspoon FRESH ground black pepper
1/2 teaspoon dried oregano
1/2 teaspoon ground chipotle chili pepper (optional, for added heat)
1 teaspoon liquid smoke
1 can black beans, rinsed and drained
Hot sauce, to taste
Warm tortillas, for serving
Chopped green onions, for serving
Shredded Mexican cheese, for serving
Sour cream, for serving

  • Rub the chicken breasts all over with the oil and place them in the bottom of your slow cooker.
  • Mix together the brown sugar, seasoning, liquid smoke, salsa, green chiles and diced tomatoes. Pour over the chicken breasts.
  • Set your slow cooker to high and cook for 2-4 hours, or on low for 6-7 hours. The chicken should be tender enough to shred.
  • Shred chicken and return it to the slow cooker adding the black beans at this time, letting it simmer on low for an additional 20 minutes to absorb the flavors.
  • Drain off any excess liquid if necessary before serving.
  • Adjust the seasoning to taste.
  • Serve with tortillas, green onions, shredded cheese and sour cream.

NOTE: You can replace ALL of the seasonings with 2-3 tablespoons of your favorite Mexican blend seasoning or taco seasoning.

CHICKEN in TOMATO ROSE SAUCE ala CROCKPOT ~ BLOG 365.248

Flavorful chicken made with a creamy tomato rose sauce in your slow cooker and ready to serve over your favorite pasta in no time at all.

CHICKEN in TOMATO ROSE SAUCE ala CROCKPOT

1 pound boneless chicken breasts, sliced into bite sized pieces or slivers
1 small bunch green onion FINELY minced
2-3 cloves garlic, FINELY minced
1/2 cup of your favorite Alfredo sauce
1/2 cup of your favorite spaghetti sauce
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese + more for serving
3/4 teaspoon garlic powder
3/4 teaspoon onion powder
2 teaspoon dried oregano
FRESH ground sea salt and black pepper, to taste
FRESH chopped Italian parsley

  • Whisk together the garlic powder, onion powder, oregano, FRESH ground sea salt and black pepper.
  • Generously season chicken pieces with seasoning mix.
  • Spray the bottom of your slow cooker with non-stick spray or line with liners.
  • Place chicken pieces in the bottom of the cooker.
  • Top with onions and garlic.
  • Whisk together the alfredo and red sauce and pour over chicken pieces.
  • Sprinkle both cheeses over the sauce.
  • Cover and cook on high for 1-2 hours or until cooked thoroughly. (See notes)
  • Gently toss together to coat chicken.
  • Serve over your favorite pasta.
  • Garnish with parsley and a bit more grated Parmesan

NOTE: If you wish to cook your chicken on the low setting, increase your cooking time to 3-4 hours, depending on the size of your chicken pieces.

SLOW COOKER HATCH CHILE BBQ RIBS ~ BLOG 365.237

SLOW COOKER HATCH CHILE BBQ RIBS

The best part of this slow cooker recipe is that it does all the work! All you have to do is come home to a prepared dinner of sticky, fall apart, melt-in-your-mouth incredible ribs!

2 cups barbecue sauce
2 tablespoons brown sugar
3 tablespoons minced garlic
2 teaspoons Worcestershire sauce
1/4 cup apple cider vinegar
1/4 cup diced FRESH roasted Hatch chiles
4 pounds baby back pork ribs
FRESH ground sea salt and black pepper, to taste

  • Spray inside of a 6-quart slow cooker with cooking spray.
  • Remove and discard the inner membrane from the ribs and cut into slabs that will fit into your slow cooker.
  • Generously season the ribs with a good amount of salt and pepper.
  • Combine BBQ sauce, brown sugar, garlic, Worcestershire sauce, vinegar and chiles in a small bowl, mixing well to combine.
  • Completely cover the ribs with half of the sauce. 

  • Cover with lid and cook on low setting for 7-9 hours or high setting for 3-5 hours (see notes).
  • Refrigerate remaining sauce to use later.

  • When ribs are tender and falling apart, transfer onto a baking sheet lined with parchment paper. (Lift them carefully as the meat will be very tender and falling off the bone). 

  • Pour half of the juices from the slow cooker bowl into the remaining sauce.
  • Baste ribs with half of the sauce and broil in preheated oven at 400° for 5-10 minutes or until beginning to char and crisp on the edges. 

  • Serve ribs with remaining sauce.


NOTES:

  • Cook times seriously depend on the desired results you are looking for:
  • Ribs that are soft but stay on the bone = LOW: 5-6 HOURS / HIGH: 3 HOURS.
  • Tender, fall apart ribs that melt in your mouth like butter = LOW: 7-8 HOURS / HIGH: 4-5 HOURS.

HATCH CHILES are my favorite green chile. They are similar to their cousin the Anaheim green chile, but is specific to the Hatch Valley in southern New Mexico. Hatch chiles only come from Hatch, New Mexico. The HATCH green chile is especially popular throughout all of New Mexico, as well as Texas and Southern California.

They have a balanced, smoky heat that enhances both savory and sweet dishes. You can buy a canned version of roasted Hatch chiles, but nothing beats a FRESH roasted one. August and September are the BEST times to find them.

True Parmesan cheese only comes from the Reggio Emilia and Parma region, champagne only comes from the champagne wine region of France and similarily Hatch chiles from the Hatch Valley are like grapes coming from the Napa Valley.

Hatch chiles are extremely versatile. I add them to stews, sauces, dips, dressings, salsa and even desserts. Some of my favorite sandwich cookies in the world (Sweet Lime chile) come from the HEB grocery chain in Texas. Try adding some FRESH roasted chopped chiles to your apple pie or on top of a burger or your slice of pizza.

Green and red Hatch chiles are the same pepper just picked at different times. They do each offer distinct flavors though. I LOVE them best in August when they offer a smoky flavor. But, in September when the turn red they offer a sweeter flavor better suited for the sweeter recipes.

Right now there is a local food truck specializing in Roasted Hatch Chiles in our little town and I have been taking full advantage of buying them FRESH roasted and preparing them for the freezer so I’ll have them all year long.

CARNITAS in HOT PINEAPPLE SAUCE BLOG 365.216

CARNITAS in HOT PINEAPPLE SAUCE

3 cups FRESH FINELY chopped pineapple (or 2 LARGE cans crushed pineapple)
2/3 cup Frank’s Original Hot Sauce
1/4 cup brown sugar
2 tablespoons sugar
1 tablespoon Pampered Chef South West seasoning
FRESH ground sea salt and black pepper, to taste
3 pound pork shoulder cut into large chunks
1 LARGE Vidalia onion, cut into wedges
2 jalapeños, stem, ribs and seeds removed and then diced
3-4 garlic cloves, FINELY minced
Tortillas
Garnishes: chopped onion, FRESH chopped cilantro, Lime wedges and cheese if desired

  • Spray the crock with non-stick spray.
  • Combine the granulated sugar, southwest seasoning, FRESH ground sea salt and black pepper.
  • Coat pork pieces with seasoning.
  • Arrange pork pieces along bottom of crock.
  • Combine pineapple pieces, brown sugar and hot sauce until well mixed.
  • Pour hot sauce mixture over pork pieces.
  • Cook on low 6-8 hours until meat is tender.
  • Stir combine.
  • Serve with tortillas and garnishes.

SATURDAY NIGHT BAKED BEANS aka COWBOY BEANS ~ BLOG 365.174

SATURDAY NIGHT BAKED BEANS aka COWBOY BEANS

1 1/2 pounds dried beans (I use a combination of navy, pinto and black beans)
1 smoked ham hock
2 tablespoons salt
8 cups HOMEMADE stock
1 pound QUALITY ground beef
1 LARGE Vidalia onion, small diced
1/2 pound salt pork, cut into small cubes
1/2 bacon, diced
1 can hominy, chopped small
1/2 cup molasses
1/2 cup PURE maple syrup
1/2 cup apple cider vinegar
1/2 cup jalapeño ketchup
1 tablespoon Coleman’s dry mustard (optional)
FRESH ground sea salt and black pepper
2 cups dark brown sugar

  • Soak beans overnight, sort out the bad ones and then drain off the water.

 

  • In a large dutch oven cover the ham hock with 8 cups HOMEMADE chicken stock. Simmer 1-2 hours until meat is falling from the bone and liquid has cooked down to about half. Add meat to the slow cooker.
  • Cover the beans and chopped hominy with the ham hock broth in a large dutch oven. Add 2 tablespoons salt and bring to a boil. Reduce heat to a simmer. Cook 25-30 minutes until softened. Drain (but reserve liquid) and add beans to slow cooker.
  • Whisk together the molasses, maple syrup, apple cider vinegar, brown sugar, salt and pepper, jalapeno ketchup and mustard if using. Pour into slow cooker.
  • While beans are simmering brown the ground beef with the onion pieces. Drain and add to slow cooker.
  • In the same skillet brown the bacon and salt pork until JUST crisp. Drain off grease and add to slow cooker.
  • Stir everything together until well mixed. Add enough of the reserved ham hock liquid to just cover the beans, stirring to combine.
  • Cook on high for 1-2 hours and then on low for 5-6 hours. Stir occasionally, adding just enough water to keep beans from drying out.