Category: SLOW COOKER / CROCK POT / NINJA FOODI

POLYNESIAN CHICKEN ala SLOW COOKER & HAWAIIAN POTATO SALAD

POLYNESIAN CHICKEN ala SLOW COOKER & HAWAIIAN POTATO SALAD

POLYNESIAN CHICKEN
2 pounds skinless, boneless chicken thighs
FRESH ground sea salt and black pepper
1 tablespoon avocado oil
1 LARGE can crushed pineapple, drained – reserve juice
1 can mandarin oranges, drained – reserve juice
8 ounce can water chestnuts, drained
1 cup chicken broth
1/4 teaspoon ground ginger
2 cloves garlic, minced
2 tablespoons + 2 tablespoons apple cider vinegar
1 tablespoon + 1/4 cup Bragg’s liquid aminos
1/4 cup cornstarch
1/2 cup green onions, sliced diagonally
prepared white rice

  • Generously season chicken with FRESH ground salt and pepper.
  • Heat oil in skillet over medium-high heat.
  • Sear chicken 2-3 minutes per side.
  • Add chicken to slow cooker.
  • Scatter pineapple and oranges over chicken.
  • Whisk together the pineapple juice, orange juice, chicken broth, ginger, 1 tablespoon liquid aminos, 2 tablespoons apple cider vinegar and garlic.
  • Pour over chicken, cover and slow cook on low 6 hours or until chicken is tender.

 

  • Remove chicken with slotted spoon to a plate and keep warm.
  • Whisk together 1/4 cup Bragg’s liquid aminos, cornstarch and 2 tablespoons apple cider vinegar.
  • Whisk into slow cooker.
  • Add in green onions and cook, whisking frequently, uncovered on high for 10 minutes until thickened to desired consistency.
  • Serve over rice.

HAWAIIAN “POTATO” PASTA SALAD
1/2 cup apple cider vinegar
1 tablespoon sugar
1 teaspoon salt
1/2 red onion, halved and thinly sliced
2 FRESH jalapenos, 1 sliced thin into rings, 1 finely seeded and chopped
2 pounds new red, or golden fleshed potatoes, halved
3/4 cup dry (uncooked) small shell pasta (elbows work too)
2 eggs, hard boiled, peeled, and finely grated
2 stalks crispy celery, thinly sliced
4-6 sweet pickles, chopped small
1 – 1 1/2 cups mayonnaise
2 tablespoons whole grain mustard (optional)
FRESH ground sea salt and black pepper, to taste

  • Whisk together the vinegar, sugar and 1 teaspoon salt.
  • Add onions and jalapenos. Marinate at least 30 minutes and up to 2 hours, stirring occasionally.
  • Drain, reserving pickling juice.
  • Put potatoes in a large pot, cover with cold water, add 2 tablespoons salt.
  • Bring to a boil over high heat. Turn down heat to maintain an easy boil and cook until just tender.
  • Drain potatoes and rinse well with cold water to stop cooking and cool the postatoes. Chop into about 1 inch cubes, and set aside.
  • Cook pasta per package instructions until al dente. Drain, rinse thoroughly with cold water.
  • Add diced potatoes and cooked pasta to large bowl.
  • Add the eggs, celery, sweet pickles and drained onion and jalapenos. Add one cup mayonnaise, mustard, 1/2 of the pickling juice and salt and pepper, to taste, to the bowl.
  • Mix gently to combine and evenly distribute dressing.
  • Add more mayo as necessary, if mixture is not well covered with dressing.
  • Taste, adjust seasonings, and add more pickling juice, if desired.
  • Refrigerate for at least 2 hours so flavors meet one another and get all friendly.
  • Serve chilled.

CREAMY ONION MUSHROOM CHICKEN ala CROCKPOT

CREAMY ONION MUSHROOM CHICKEN ala CROCKPOT serves 4-6
1 can cream of mushroom soup
1 envelope Lipton onion soup
1 1/2 cups sour cream
1/2 cup milk
4 boneless, skinless chicken breasts
Prepared mashed potatoes, egg noodles or white rice

  • Whisk together sour cream, soup , milk and soup mix.
  • Spray insert of slow cooker with non-stick spray.
  • Add soup mix to insert.
  • Submerge chicken pieces into soup mix.
  • Cover and cook on HIGH 1 hour.
  • Reduce to LOW and cook 4-5 more hours until chicken is cooked through.
  • Remove chicken, shred and return to sauce, stirring to coat well.
  • Serve over mashed potatoes, noodles or rice.

INSTA-POT TEXAS BEANLESS RED CHILI

Between the weather and the isolation of the sheltering in place, we were craving some comfort food last week on a cold, rainy, windy day so I decided to make chili and cornbread. I went in search of a new beanless recipe and found this! Personally, I’m wimpier than they are and have made it MUCH milder, but we LOVED the results! I borrowed and altered, trading for what I had on hand from BUTTER-N-THYME who fantastically shared the recipe for their award winning Texas Red Chili. Any good Texan knows there are NO beans in chili! 😀
INSTA-POT AWARD WINNING TEXAS BEANLESS RED CHILI
serves 6 and only 45 minutes total time

2 poblano peppers, diced
2 1 Serrano Peppers, diced
1 Fresno chile
1 Habanero Pepper
2 Thai Chiles
1 large Jalapeno Pepper
1 Anaheim pepper, diced
1 large red bell pepper, diced
1 Guajillo or Mexico Dried Pepper
1 Dried Ancho Chile, crushed

The level of HEAT will be controlled by how you handle the fresh chile peppers. I ALWAYS remove the seeds AND the ribs most of the time. YOUR 3 HEAT Options are:

  • Low/Medium Heat – remove the seeds and the ribs
  • Medium – only remove the seeds
  • HOT – Only remove the stem from the chili pepper

CREATING YOUR BASE
1 tablespoon San Antonio Chili Powder
1 Large Vidalia Onion, chopped – reserve 1 tablespoon
6 cloves garlic, minced
2+ cups Beef stock
1.5 tablespoon Chipotle Chili Powder
1 tablespoon Ancho Chili Powder
1.5 tablespoon New Mexico Chili Powder
2 tablespoons Ancho chili powder
2 tablespoons smoked paprika

  • Using food processor pulse the garlic and onions several times until you have a finely diced mixture.
  • Add peppers, pulsing again to your desired consistency.
  • Add dried pepper, but cover with a dish towel to prevent any mess.
  • Reserve several tablespoons for garnish.

SEASONINGS
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 tablespoon FRESH Ground black pepper
1 tablespoon + 1/2 teaspoon ground cumin
2 tablespoons dried oregano
Shaved Mexican chocolate – amount of your liking – OPTIONAL
6 ounces Shiner Bock beer – OPTIONAL

MEAT MIXTURE
1 pound cubed chunks of quality beef (I used chuck roast)
FRESH ground kosher salt
1/2 pound ground pork
2+ tablespoons of avocado oil

ASSEMBLY

  • Turn the Instant Pot Saute feature on.
  • Sprinkle kosher salt all over the beef and rub into meat.
  • Add 2 tablespoons avocado oil to insta-pot and allow to heat up.
  • Add beef chunks to insta-pot.
  • Sear the beef then remove from Instant Pot and reserve in a bowl.
  • Clean out the Instant Pot pot.
  • While still on saute, add the BASE to the pot and cook.
  • Add the seared beef and ground pork to the pot with the cooked BASE, stirring to coat.
  • Cook for around 5 minutes or you can see that the BASE has tightened up/thickened UP.
  • Add the dry seasonings, spices and chocolate if using.
  • Add the beef stock and beer if using.
  • Stir everything together and cook for 3 minutes.
  • Place the Instant Pot cover on. Make sure the plastic circle ring/gasket is installed on the cover.
  • Turn to exhaust value to sealing.
  • Press the Pressure Cook button and set the timer for 30 minutes. Make sure the Heat setting is set to “Normal” and the pressure setting is set to “High Pressure”.
  • After 30 minutes
 do a quick release until the small metal PIN drops the pressure has left the Instant Pot.
  • Garnish and Enjoy!

INSTA-POT CHICKEN & DUMPLINGS

INSTA-POT CHICKEN & DUMPLINGS

DUMPLINGS
1 1/4 cups all purpose flour
1/2 cup FRESH finely chopped Parsley
1/4 cup yellow cornmeal
2 tablespoons chopped FRESH chives
1 tablespoon baking powder
FRESH ground sea salt and black pepper
3/4 cup WHOLE milk
3 tablespoons butter, melted

  • Whisk the flour, cornmeal, baking powder and salt together.
  • Stir in milk, butter, Parsley and chives JUST until the batter comes together.
  • Set aside.

CHICKEN
2 tablespoons avocado oil
2 tablespoons butter
3 carrots, sliced thin
2 stalks celery, sliced thin
1 LARGE shallot, sliced thin
FRESH ground sea salt and black pepper
2 tablespoons WONDRA flour
2 sprigs FRESH thyme, leaves only
1 1/2 pounds boneless, skinless chicken breasts or tenders, cut into 1 inch pieces
3 1/2 cups chicken broth

  • Set insta-pot to saute’.
  • Add avocado oil and butter.
  • When butter is melted, add carrots, celery and shallots.
  • Season with salt and pepper, cooking 3-4 minutes until softened.
  • Stir in flour and thyme.
  • Add chicken, stirring to coat.
  • Stir in chicken broth and press cancel.
  • Place 12 scoops of batter evenly into pot.
  • Lock lid into place. Be sure the vent is in the sealed position.
  • Pressure cook for 3 minutes.
  • Turn steam valve into the venting position an allow steam to release naturally for 15 minutes.
  • Unlock lid and remove.
  • Ladle the chicken and dumplings into bowls.

SLOW COOKER PORK CHOPS & RICE

SLOW COOKER PORK CHOPS & RICE Yield: 6-8 servings
I think grams originally found this on a Campbell’s soup label and her version was always done in the oven, which is part of what makes it a filling, hearty, winter family meal. Preparing this in the slow cooker makes it even easier and even more versatile! A little goes a long way, making it super easy and budget friendly too!

4 boneless pork chops
1 bunch green onions, chopped or sliced thin
2 cups chicken broth
1 cup water
1 – 10.5 ounce can cream of mushroom soup (see notes)
1 teaspoon garlic powder
FRESH ground sea salt and tri-color pepper, to taste
1 stick of butter, cubed

  • Spray the slow cooker insert with non-stick spray.
  • Add the pork chops.
  • Top with onions.
  • Whisk together the mushroom soup, chicken broth, water, garlic powder, salt, and pepper. Pour over pork chops and onions.
  • Add the cubes of butter on top.
  • Replace lid and cook on LOW for 6-7 hours.
  • Remove lid and shred the pork chops.

2 cups long grain white rice
1 cup water
1 to 1 1/2 cups shredded cheddar cheese

  • Add the rice and 1 cup of water.
  • Stir to make sure the rice is covered with liquid and replace the lid.
  • Cook on HIGH for 45 minutes to one more hour, or until rice is done cooking.
  • Remove the lid, add the shredded cheese, and stir.
  • Enjoy!

NOTE:

  • I change up the soup flavor to my likes of the day 😀
  • I also sometimes skip the rice portion and make potatoes instead.

SLOW COOKER PHILLY CHEESE STEAK & RICE

SLOW COOKER PHILLY CHEESE BEEF & RICE Yield: 6-8 servings

I think grams originally found this on a Campbell’s soup label and her version was always done in the oven made with pork, which is part of what makes it a filling, hearty, winter family meal. But now I’ve updated it to include a beef version.  Preparing this in the slow cooker makes it even easier and even more versatile! A little goes a long way, making it super easy and budget friendly too!

1 1/2 pounds chuck steak beef pieces
1 SMALL red onion, chopped or sliced thin
1/2 green pepper, washed, seeded and cut into thin rings
2 cups beef broth
2 tablespoons Worcestershire sauce
1 cup water
1 – 10.5 oz. can cream of mushroom soup
1 teaspoon garlic powder
FRESH ground sea salt and tri-color pepper, to taste
1 stick of butter, cubed

  • Spray the slow cooker insert with non-stick spray.
  • Add the beef pieces.
  • Top with onions and peppers.
  • Whisk together the mushroom soup, beef broth, water, Worcestershire sauce, garlic powder, salt, and pepper. Pour over pork chops and onions.
  • Add the cubes of butter on top.
  • Replace lid and cook on LOW for 6-7 hours.
  • Remove lid and shred any large pieces of beef.

2 cups long grain white rice
1 cup water
1 to 1-1/2 cups shredded Gruyere or Swiss cheese

  • Add the rice and 1 cup of water.
  • Stir to make sure the rice is covered with liquid and replace the lid.
  • Cook on HIGH for 45 minutes to one more hour, or until rice is done cooking.
  • Remove the lid, add the shredded cheese, and stir.
  • Enjoy!

SLOW COOKER GINGER CHICKEN & SLAW

SLOW COOKER GINGER CHICKEN & SLAW
CHICKEN
1/4 cup apricot jam
2 tablespoons ketchup (Jalapeno ketchup adds a bit of a kick)
1/4 cup Bragg’s liquid aminos
2 tablespoons FRESH grated ginger
2 pounds boneless, skinless chicken thighs, trimmed of fat
4 cloves garlic, minced
1 onion, chopped small
1 red Jalapeno pepper, chopped small
1/4 cup rice wine vinegar
FRESH ground sea salt and black pepper

  • Whisk together the apricot jam, ketchup, liquid aminos and ginger in 5 quart slow cooker.
  • Add onion, garlic, jalapeno and chicken, tossing to coat.
  • Cook covered 4-5 hours on low, until chicken is cooked through.
  • Transfer chicken to cutting board and shred.
  • Return chicken to slow cooker.
  • Stir in rice vinegar.
  • Season with FRESH ground sea salt and black pepper, to taste.
  • 1 cup long grain white rice, prepared 25-30 minutes before serving according to package directions.

SLAW
1/4 small red cabbage, cored and thinly sliced
1 small green onions, sliced thin
2 tablespoons FRESH chopped cilantro
1 tablespoon avocado oil
2 tablespoons rice wine vinegar
Toasted sesame seeds, for garnish

  • Toss all together.
  • Season to taste.
  • Serve chicken over rice with slaw.
  • Top with a sprinkling of sesame seeds.

CHICKEN & CORN STEW 2 ways – WEEKNIGHT & SLOW COOKER

This recipe is SOOOOOO versatile!  It was originally written as a slow cooker recipe that I adapted to NOT ONLY our likes and tastes, but also to a quick week night meal. 

WEEKNIGHT CHICKEN & CORN STEW
1 3/4 cups chicken broth
1/3 cup flour
1 1/2 pounds rotisserie chicken pieces
1 pound gold potatoes, baked, cooled, peeled and chopped into 1 inch pieces
1 1/2 cups frozen corn, thawed well
3 carrots, diced small
1 large shallot, chopped
FRESH ground sea salt and black pepper
3/4 cup half and half or buttermilk
1 tablespoon FRESH chopped thyme
1 + 1 tablespoons butter
1 1/2 cups small croutons or large chopped stale bread crumbs

  • Preheat oven to 350°.
  • Melt 1 tablespoon of butter in a large skillet.
  • Add carrots and shallots, stirring to saute until softened.
  • Whisk together the chicken broth and flour until smooth.
  • Add broth to skillet and stir to combine.
  • Add corn, thyme, potatoes pieces, chicken pieces, thyme, FRESH ground sea salt and pepper, stirring to blend.
  • Bring to simmer and cook 10-15 minutes until sauce thickens.
  • Stir in half and half.
  • Melt butter and toss with croutons.
  • Sprinkle croutons over top.
  • Bake 10-15 minutes until heated through and croutons are toasted.

SLOW COOKER CHICKEN & CORN STEW
1 3/4 cups chicken broth
1/3 cup flour
1 1/2 pounds chicken breast or tenders, cut into bite sized 1 inch pieces
1 pound gold potatoes, peeled and chopped into 1 inch pieces
1 1/2 cups frozen corn, thawed well
3 carrots, diced large
1 large shallot, large chop
1 tablespoon FRESH chopped thyme
FRESH ground sea salt and black pepper
3/4 cup half and half or buttermilk
1 tablespoon butter
1 1/2 cups small croutons or large chopped stale bread crumbs

  • LIGHTLY spray the slow cooker insert with non-stick spray.
  • Whisk together the chicken broth and flour until smooth and pour into slow cooker.
  • Add chicken pieces, potatoes, carrots, shallots, corn, thyme, FRESH ground sea salt and pepper, stirring to blend.
  • Cover and cook on low 6-7 hours or until chicken is cooked through.
  • Stir in half and half.
  • Melt butter and toss with croutons.
  • Sprinkle croutons over top.
  • Cook another 10-15 minutes until heated through and thickened.

NOTES: Crushed potato chips works to replace the croutons in a pinch!

CARROTS & APPLES

CARROTS & APPLES
2 pounds carrots, baby or 2 large carrots cut into 1 inch pieces
6 granny smith apples, peeled, cored and sliced
1/4 cup QUALITY honey
1 tablespoon Whiskey
1 tablespoon molasses
2 tablespoons butter, cut into chunks
FRESH ground sea salt and black pepper, to taste
Sprinkle of paprika

  • Spray crock pot insert with non-stick cooking spray.
  • Layer carrots on bottom of crock pot.
  • Add apple slices over carrots.
  • Sprinkle with FRESH ground sea salt and black pepper.
  • Whisk together the honey, whiskey and molasses.
  • Drizzle honey mixture over top.
  • Randomly place butter chunks.
  • Cover and cook on low 3-3 1/2 hours or until carrots are fork tender.

TROPICAL SLOW COOKER CHICKEN

This recipe is perfect for your busy holidays. You literally dump the ingredients in and magically have a dinner 5 hours later. The tropical flavor is perfect over rice, just add a salad.

TROPICAL SLOW COOKER CHICKEN
2 pounds boneless, skinless chicken breasts
1/4 cup cornstarch
1/2 cup packed brown sugar
1/2 cup Bragg’s Liquid Aminos
3/4 cup apricot pineapple jam OR orange marmalade
Juice from 2 limes
3 cloves garlic, minced
FRESH ground Sea Salt and Black Pepper
20 ounce can crushed pineapple, DRAINED & RESERVED
15 ounce can Mandarin oranges, DRAINED & RESERVED
Prepared white rice

  • Coat 6 quart slow cooker insert with non-stick cooking spray.
  • Add chicken breasts to insert.
  • In a medium bowl whisk together the cornstarch, brown sugar, liquid aminos, jam, lime juice, garlic, salt and pepper. Pour over chicken.
  • Add pineapple and Mandarin oranges to top of chicken.
  • Cover and cook 4-5 hours on low, stirring occasionally to coat chicken and blend flavors.
  • Remove chicken and shred with 2 forks.
  • Add chicken back into sauce.
  • Serve over rice with FRESH orange slices.

NOTES:

  • Also works well over mashed potatoes.
  • Use the reserved juices for a cocktail 😀

SLOW COOKER CHICKEN & STUFFING

Those of you that know me, know that I SCRATCH cook. Every now and then hubby begs, yep actually begs, for something like Stove top stuffing or Kraft Mac and cheese or an occasional canned good. This recipe is the PERFECT comfort food for an easy weekend meal that’s full of flavor and checks all his boxes!

SLOW COOKER CHICKEN & STUFFING

1 1/2-2 pounds boneless, skinless chicken breasts
FRESH ground sea salt and black pepper
1/2 teaspoon poultry seasoning
1 cup shredded Monterey Jack cheese
1 can Campbell’s cream of celery soup
1 can Campbell’s tomato soup
2/3 cup half and half
1/2 cup sour cream
2 boxes Stove Top savory herb stuffing
3/4 cup butter, melted
Parsley, for garnish

  • Coat slow cooker insert with non-stick cooking spray.
  • GENEROUSLY season the chicken with FRESH ground sea salt, black pepper and poultry seasoning.
  • Place chicken in the bottom of slow cooker.
  • Sprinkle with cheese.
  • Whisk together the soups, sour cream and half and half.
  • Pour over cheese.
  • Sprinkle stuffing mixes evenly over the soup.
  • Pour the melted butter over the stuffing mixes.
  • Cover and set on Low for 4 hours.

NOTES:

  • This recipe works best in the rectangular flat slow cooker by crock pot.
  • If using chicken tenders decrease time to 3 hours.

SHORT RIBS ala INSTA POT with CREAMY POLENTA

SHORT RIBS ala INSTA POT serves 4
2 pounds bone-in short ribs
FRESH ground sea salt and black pepper
1 tablespoon Avocado oil
2 small carrots, chopped
2 large green onion, sliced
1 large stalk celery, chopped
2 cloves garlic, minced
1 tablespoon tomato paste
3/4 cups chardonnay or merlot
14 ounce can crushed tomatoes
1 teablespoon Worcestershire sauce
1/2 cup beef broth
1-2 sprigs thyme

  • Pat short ribs dry.
  • GENEROUSLY season with FRESH ground salt and pepper.
  • Set INSTA POT to saute’.
  • Add avocado oil.
  • Brown short ribs on all sides.
  • Transfer short ribs to plate.
  • Add carrots, celery, onions and garlic, stirring often 5-6 minutes until tender and fragrant.  Generously season with FRESH ground sea salt and black pepper.
  • Arrange vegetables around edges and add tomato paste to the center, cooking a minute or two until browned.
  • Add wine and simmer 10-15 minutes until reduced to about 1/4 cup.
  • Stir in tomatoes, Worcestershire sauce, chicken broth and thyme.
  • Return short ribs to the INSTA POT.
  • Press cancel.
  • Lock lid and cook on HIGH 30-35 minutes.
  • Use natural release for 10 minutes.
  • Remove meat from sauce.
  • Discard thyme and any loose bones.
  • Skim off any fat.
  • Reserve 3/4 cup of vegetables.
  • Use an immersion blender and puree’ remaining vegetable into sauce until smooth.
  • Cut beef into large pieces or shred and return to the sauce.
  • Serve over polenta.

NOTE: Original recipe called for red wine, red wine and I don’t like each other much. I substituted the chardonnay and even hubby loved it so I think this was a win-win!

POLENTA
2 cups WHOLE milk
2 tablespoons unsalted butter
1/2 teaspoon salt
scant 3/4 cup polenta (4 ounces)
1/4 cup finely grated Asiago cheese

  • Bring milk, butter and salt to a boil in a sauce pan.
  • Whisk in polenta.
  • Cook, stirring constantly 3-4 minutes, until thick and creamy.
  • Stir in cheese, adding 3-4 tablespoons of water if too thick.
  • Serve short ribs and sauce over polenta.