Category: SLOW COOKER / CROCK POT / NINJA FOODI

CHICKEN CHILI ala SLOW COOKER

QUICK & EASY CHICKEN CHILI
3 skinless, boneless chicken breasts, frozen
2 cups homemade chicken broth, frozen
1 can cream of potato soup
1 jar dried beef, chopped
1 Williams chili mix package
1 can chopped green chilies
  • Place frozen chicken breasts on the bottom.
  • Pour green chilies over chicken pieces.
  • Top with cream of potato soup.
  • Top with frozen broth.
  • Sprinkle chili seasoning mix on top of chicken broth.
  • Top with beef pieces.
  • Slow cook on high for 2 hours. Reduce to low for 6 hours. Or cook on low 10 hours.
As the slow cooker heats up, the broth will melt absorbing the chili seasoning mix which will then be absorbed by the potato soup and by the end of the day you have a huge bowl of wonderful yummy goodness perfect for a crisp fall evening. Serve with cheddar cheese biscuits.

SLOW COOKER MOO SHU CHICKEN

SLOW COOKER MOO SHU CHICKEN 
1/2 cup Hoisin sauce
2 tablespoons water
2 tablespoons white wine
4 teaspoons sesame oil
1 tablespoon cornstarch
1 tablespoon soy sauce
3 cloves garlic, minced
16 ounce package coleslaw mix (cabbage and carrots)
1 bag shredded carrots
5-6 boneless, skinless chicken thighs
green onions for garnish

  • Combine Hoisin sauce, water, sesame oil, soy sauce, wine, cornstarch and garlic.
  • In slow cooker place cabbage and carrots on the bottom.
  • Top with chicken pieces.
  • Drizzle 1/4 cup of the Hoisin sauce mixture.
  • Cover and cook on low 6 hours.
  • Stir in remaining Hoisin sauce mixture.
  • Serve over green onion pancakes.
  • Top with green onions for garnish.

GREEN ONION PANCAKES 6 servings
2 cups flour
1 cup boiling water
3 tablespoons sesame oil
1 1/4 cups chopped green onions including tops
fresh ground salt and pepper to taste

  • Sift flour into a bowl and make a well in the center.
  • Pour boiling water into the well.
  • Working quickly, use a wooden spoon and work water into the flour to make a stiff, but not dry dough. Knead lightly into a bowl.
  • Remove dough from the bowl and brush with sesame oil.
  • Invert bowl over dough and let cool 5 minutes.
  • Lightly knead dough until smooth and elastic.
  • Brush again with sesame oil and place in plastic bag.
  • Set aside for an hour.

 

  • Roll dough back and forth to form a log about 10 inches long.
  • Cut into 6 equal pieces.
  • Roll each piece into a ball.
  • Roll out each ball to a 7 inch pancake.
  • Brush with sesame oil.
  • Sprinkle with salt.
  • Top each pancake equally with green onions.
  • Roll into a tight coil.
  • Brush with sesame oil.
  • Using a rolling pin flatten into a thin 5 inch pancake trying to keep the onions on the inside.
  • Use enough coconut oil to make 1inch deep in a shallow skillet.
  • When oil is hot, cook pancakes until golden brown, turning once.
  • Drain on paper towels and sprinkle with salt.

CROCK POT BUFFALO CHICKEN

My favorite slow cooker took a dive this past week so I ordered a new one and I love it!! My old one was great, it was a west bend with a non-stick surface and griddle base, but was a bit limiting when trying to make say a pot roast.  I did a bit of research and found this one:

It’s only 3.5 quart and has latches for carrying making it perfect for pot lucks AND is the perfect size for two!  It came with a little recipe book and since I woke up with a cold I did a little juggling on my menu and made this recipe.  Because I felt so bad I adjusted it to what I had on hand, which included “GASP” canned soup and I hate to admit it was YUMMY! 

I will make a few additions next time, and there WILL BE a next time, and I will adjust for “REAL” soup base as well as serve it over mashed potatoes instead of the noodles for our personal preference.

CROCK POT BUFFALO CHICKEN
1 can Cream of chicken soup or 1 batch real soup base
1/4 cup bleu cheese or ranch dressing (I used Ken’s Sweet Vidalia Onion)
1/4 cup Cayenne pepper sauce (I used Frank’s original hot pepper sauce)
1 stalk celery, sliced
+1 small onion, chopped
+1 carrot, chopped
4 ounces shredded Monterey Jack (I used half jack, half medium cheddar)
1 1/2 pounds boneless, skinless chicken breasts
1 batch of your favorite mashed potatoes

  • Whisk together the soup, dressing and hot sauce.
  • Fold in carrots, celery, onions and half the cheese.
  • Spread into crock pot base and layer chicken pieces in a single layer.
  • Cover and cook on low 6 hours.
  • With 2 forks, shred the chicken into bite sized pieces.
  • Add remaining cheese and stir well.
  • Serve over prepared mashed potatoes.
  • Enjoy!

CROCKPOT LASAGNA

1 1/2 pounds hamburger
1 medium onion, chopped
3-4 cloves garlic, minced
14.5 ounce can Hunt’s Diced Balsamic vinegar, Basil and olive oil tomatoes
13.5 ounce can Popeye chopped Spinach
15 ounce can Contadina Italian Herb tomato sauce
2 tablespoons Classico Sun Dried tomato pesto
1 tablespoon Pampered Chef Italian Herb mix or equivalent
1 teaspoon sea salt
1 teaspoon white pepper
16 ounces ricotta cheese
8 Lasagna noodles, no boil bake
8 ounces mozzarella cheese
PURE

  • Brown hamburger with onion and garlic. Drain off fat.
  • Mix together the diced tomatoes and spinach, juice and all.
  • Whisk together the sauce,pesto and seasonings.
  • Pour the tomato and spinach mixture over the meat mixture and toss together. Allow to drain again.
  • Generously spray the crock pot liner with PURE.
  • Layer as follows & cook on low 3 hours
1/2 of the sauce
noodles broken to fit
meat mixture
noodles
ricotta cheese
meat mixture
noodles broken to fit
other 1/2 of sauce
mozzarella cheese

SLOW COOKER BARBACOA

A true Barbacoa uses parts of a cow that I prefer not to use, so when I ran across this recipe I thought it was wonderful. I think of this as a Mexican Sauerbraten. You do serve it shredded, but this was so pretty I just had to show you the before shredding picture.

SLOW COOKER BARBACOA
1/4 cup lime juice
1/3 cup apple cider vinegar
3 chipotle peppers in adobo sauce
4 garlic cloves, minced
4 teaspoons cumin
3 teaspoons oregano
1 1/2 teaspoons fresh ground black pepper
3/4 teaspoons fresh ground sea salt
1/2 teaspoon ground cloves
1 cup beef broth
1 medium Walla Walla onion, slivered
3-4 pounds beef chuck roast

  • Place the lime juice, vinegar, chipotle peppers and adobo sauce, cloves, cumin, oregano, pepper, salt and cloves in a blender and pulse until smooth.
  • Add broth and pulse until well blended.
  • Place roast in slow cooker and pour sauce over top.
  • Cook on low 7-9 hours or until meat is tender.
  • Shred meat into juices.
  • Prepare rice 20-30 minutes before ready to serve.
  • Serve over rice.

RICE
3 cups water
2 cups uncooked Jasmine rice
3 tablespoons butter
1 1/2 teaspoons fresh ground sea salt
1/2 cup minced cilantro
2 tablespoons lime juice

  • In a large saucepan combine water, rice, butter and salt.
  • Bring to a boil.
  • Reduce heat and simmer covered 12-15 minutes or until rice is tender and all liquid has been absorbed.
  • Remove from heat and stir in cilantro and lime juice.

SLOW COOKER MOO SHU CHICKEN & GREEN ONION PANCAKES

SLOW COOKER MOO SHU CHICKEN 
1/2 cup Hoisin sauce
2 tablespoons water
2 tablespoons white wine
4 teaspoons sesame oil
1 tablespoon cornstarch
1 tablespoon soy sauce
3 cloves garlic, minced
16 ounce package coleslaw mix (cabbage and carrots)
1 bag shredded carrots
5-6 boneless, skinless chicken thighs
green onions for garnish

  • Combine Hoisin sauce, water, sesame oil, soy sauce, wine, cornstarch and garlic.
  • In slow cooker place cabbage and carrots on the bottom.
  • Top with chicken pieces.
  • Drizzle 1/4 cup of the Hoisin sauce mixture.
  • Cover and cook on low 6 hours.
  • Stir in remaining Hoisin sauce mixture.
  • Serve over green onion pancakes.
  • Top with green onions for garnish.

GREEN ONION PANCAKES 6 servings
2 cups flour
1 cup boiling water
3 tablespoons sesame oil
1 1/4 cups chopped green onions including tops
fresh ground salt and pepper to taste

  • Sift flour into a bowl and make a well in the center.
  • Pour boiling water into the well.
  • Working quickly, use a wooden spoon and work water into the flour to make a stiff, but not dry dough. Knead lightly into a bowl.
  • Remove dough from the bowl and brush with sesame oil.
  • Invert bowl over dough and let cool 5 minutes.
  • Lightly knead dough until smooth and elastic.
  • Brush again with sesame oil and place in plastic bag. 
  • Set aside for an hour.

  • Roll dough back and forth to form a log about 10 inches long.
  • Cut into 6 equal pieces.
  • Roll each piece into a ball.
  • Roll out each ball to a 7 inch pancake.
  • Brush with sesame oil.
  • Sprinkle with salt.
  • Top each pancake equally with green onions.
  • Roll into a tight coil.
  • Brush with sesame oil.
  • Using a rolling pin flatten into a thin 5 inch pancake trying to keep the onions on the inside.
  • Use enough coconut oil to make 1inch deep in a shallow skillet.
  • When oil is hot, cook pancakes until golden brown, turning once.
  • Drain on paper towels and sprinkle with salt.

Chicken Gumbo & Sweet Chile Buttermilk Herb Dressing

This recipe originally called for okra.  Not even this southern girl likes okra and the best substitution for okra is eggplant, but hubs can’t stand that so I substitute the split peas.

CHICKEN GUMBO
*1 1/4 pound boneless, skinless chicken pieces
1 tablespoon avocado oil
1 large Vidalia onion, chopped
1 large shallot, chopped
5 ribs celery, sliced
4 cloves garlic, minced
1 KNORR chicken gel bouillon
1 teaspoon dried thyme
1 cup dried split peas
1 can petite diced tomatoes
2 teaspoons file’ powder
Fresh ground salt and black pepper, to taste
2 cups water
Brown rice

  • Oil sides of crock pot.
  • Place onions, shallots, tomatoes, garlic and celery on bottom of crock pot.
  • Top with split peas and then chicken.
  • Whisk together water, bouillon gel, thyme, salt, pepper and file’ powder.
  • Pour over Chicken.
  • Cover and cook 8-10 hours on low or 4-6 hours on high.
  • Serve over rice.

*I add these frozen and they work great.

SWEET CHILE BUTTERMILK HERB DRESSING
1 cup buttermilk
1/4 cup mayonnaise
1/4 cup sour cream
3 cloves garlic, minced
1 small shallot, minced
2 teaspoons freshly chopped chives
1 tablespoon parsley paste
1 tablespoon Frank’s Red Hot Sweet Chili Sauce
Fresh ground salt and pepper, to taste

  • Using a quart  jar, add all ingredients and shake to mix well.
  • Chill several hours to blend flavors.
  • Shake well and toss with salad.

SLOW COOKER CARNITAS

I LOVE carnitas! This is one of the tastiest and easy recipes.  So add some sour cream, shredded cheese, green onions, guacamole and add it to your next TEX-MEX gathering.

SLOW COOKER CARNITAS
3-4 pounds pork shoulder, cut into several pieces
1 bottle green taco sauce
4 cloves garlic, minced
1 can original Rotel tomatoes
1 can chopped green chiles
Fresh ground Sea Salt and Black Pepper
1 large Vidalia onion, chopped
1 cup water

  • Place onion pieces in bottom of slow cooker.
  • Pour Rotel tomatoes and green chiles over onions.
  • Add pork pieces.
  • GENEROUSLY salt and pepper pork.
  • Whisk together water and taco sauce.
  • Pour taco sauce over top of pork pieces.
  • Cover and cook 6-8 hours on high until meat shreds.
  • Remove from crock pot (reserving 1/2 cup of liquid) and shred all your meat.

1/2 cup milk
1/2 cup liquid from crock pot

  • Preheat oven to 300°.
  • Whisk together the milk and cooking liquid.
  • Place shredded meat on a cookie sheet.
  • Pour liquid over meat shreds.
  • Bake 45 minutes until meat begins to crisp.

Golden Blend tortillas
sour cream
shredded cheese
sliced green onions
guacamole

    APPLE CINNAMON PORK CHOPS

    APPLE CINNAMON PORK CHOPS
    4 boneless pork chops
    1 KNORR chicken gel bouillon
    1 large frozen apple juice
    1 cup water
    1/4 teaspoon celery seed
    1 teaspoon + 1 teaspoon cinnamon
    1/4 cup + 1/4 cup brown sugar
    1 apple, cored and sliced
    Fresh ground pepper and salt to taste

    • Arrange pork chops in a single layer in the bottom of the crock pot.
    • Whisk together the bouillon, apple juice, water, 1/4 cup brown sugar and 1 teaspoon cinnamon.
    • Pour over pork chops.
    • Cook on low 4-5 hours.
    • Add sliced apple and sprinkle with remaining brown sugar and cinnamon.
    • Cook another hours.

    HAPPY ST. PATRICK’S DAY, CROCK POT CORNED BEEF & CORNED BEEF HASH

    And what do you have for dinner?  Corned Beef of course.  I’m doing it in the crock pot with my secret ingredients with enough left over for corned beef hash.

    CROCK POT CORNED BEEF
    3 pound corned beef brisket with seasoning packet*
    6 cloves garlic, minced
    2-8 ounce 7UP (or 12 ounces + 4 ounces water)
    4 ounces organic butter, sliced
    fresh ground pink Himalayan salt and pepper, to taste
    1 bag baby carrots
    1 pound baby potatoes

    • Lightly spray crock pot with non-stick spray.
    • Add butter.
    • Place brisket fat side up.
    • Generously sprinkle with fresh ground pink Himalayan salt and pepper, to taste. 
    • Add 7 up.
    • Cover and cook 4-5 hours on low.
    • Add carrots and potatoes.
    • Cover and cook another 2-3 hours until tender.
    • Thinly slice meat.
    • Drain potatoes and carrots.
    • Serve and Enjoy.

    *I like to put the pickling spice in a cheesecloth bag so I don’t have to deal with it when I drain the veggies.

    CORNED BEEF HASH
    We like ours crisp so I use more of small dice/shredded mixture.   Cut yours according to your tastes. 
    left over corned beef (about a pound), diced and shredded
    2 tablespoons organic butter
    1/2 pound cooked potatoes, diced
    1 large bunch green onions, sliced
    fresh ground pink Himalayan salt and pepper, to taste
    1-2 tablespoons Worcestershire sauce

    • Melt butter in a large skillet over medium high heat.
    • Add onions, cooking a minute or two until translucent.
    • Add corned beef and potatoes.
    • Add seasoning and Worcestershire sauce, stirring and scraping bottom as necessary.
    • Serve with poached or fried eggs.

     

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    ROSEMARY, PARSLEY & THYME CHICKEN

    Rainy and dreary here today so I started the crock pot and the oven for some yummy new recipes. This chicken recipe turned out particularly yummy and fork tender.

    ROSEMARY, PARSLEY & THYME CHICKEN
    4 slices bacon, cooked and crumbled
    1 pound boneless, skinless chicken thighs, frozen
    2 stalks celery, sliced thick
    1 bag baby carrots
    2 shallots, sliced
    1 clove Elephant Garlic, minced
    1 teaspoon black peppercorns
    several sprigs fresh thyme
    several sprigs fresh rosemary
    several sprigs fresh parsley
    1 KNORR gel bouillon
    3 tablespoons plum jelly
    1/4 cup red wine
    1/2 cup hot water
    2 tablespoons quick cooking tapioca flakes
    Juice of 1 lemon
    2 cups egg noodles
    fresh ground pink Himalayan salt and black pepper
    1 cup frozen peas

    • Layer celery, carrots, shallots and garlic in bottom of crock pot.
    • Salt and pepper vegetables.
    • Place frozen chicken thighs on top of vegetables.
    • Gather peppercorns, thyme rosemary, and parsley into a cheesecloth bag and tie shut. Add bag to crock pot.
    • Whisk together wine, water, bouillon, jelly, lemon juice, and tapioca. Pour over chicken.
    • Cover and cook on low 6-7 hours.
    • Add peas and egg noodles. Re-cover and cook another hour.

    SAUER PULLED PORK

    SAUER PULLED PORK
    2 cups sauerkraut, rinsed and drained*
    2 pound pork tenderloin
    2 tablespoons Dijon mustard mayonnaise mixture
    1 cup beer**
    salt and pepper, to taste

    • Place sauerkraut on the bottom of your slow cooker.
    • Cut tenderloin in half and lay on top of sauerkraut.
    • Generously salt and pepper meat.
    • Spread Dijon on top of meat.
    • Pour beer over around meat.
    • Cover and cook on low 6-8 hours or on high 4-5 hours.
    • Remove meat to cutting board and shred using 2 forks.
    • Serve on thick toast layers with sauerkraut and with sliced red onion.

    *I used a local organic sauerkraut as is without rinsing or draining
    **I used a pumpkin ale and used ALL of it