Rachel's Recipes

Posts Tagged ‘Slow Cooker

I had to work late last night and knew I’d be too exhausted to make dinner when I got home. Luckily my crockpot came to the rescue. These were super easy to throw together and they just cooked all day long.

Next time I may try to add some corn and black beans.

Ingredients
8 oz block cream cheese (I used neufchatel)
1 packet taco seasoning
2 pounds chicken breasts, frozen (if fresh, cut the cooking time in half)
14.5 oz can fire roasted tomatoes, undrained (mine were with garlic)
4 oz can diced green chilis
tortillas
toppings of your choice (sour cream, avacado, etc)

Directions
In a bowl, mix together the cream cheese and taco seasoning.

Add the chicken to a four quart slow cooker and top with the tomatoes, chilis, and cream cheese mixture. Set to low for 6-8 hours.

Shred the chicken (our basically fell apart as I stirred it so I didn’t bother shredding it too much) and mix together. You may want to remove the chicken with a slotted spoon since there will be some juice in the bottom of the crock. Add the mixture to your tortilla and top to your heart’s desire.

Slightly adapted from: Stephanie O’Dea

This is a twist on chicken pot pie using the slow cooker. It took just a few minutes to put together and was a nice comfort dish.

Ingredients
3/4 pound carrots (about 4), cut into 1-inch lengths (I used baby carrots and cut them in half)
2 stalks celery, thinly sliced
1 small onion, chopped
1/4 cup all-purpose flour
1 1/2 pounds boneless, skinless chicken breasts, cut into chunks
1/2 teaspoon seasoning mix (I used Trader Joe’s Seasoning Salute)
kosher salt and black pepper
1/2 cup dry white wine
1/2 cup chicken broth
6 biscuits, split down the middle
1 cup frozen peas (I omitted)
1/2 cup half and half

Directions
Toss vegetables and flour in the bowl of a 3-4 quart slowcooker.

Season chicken with salt, pepper, and seasoning blend. Place on top of vegetables in the crockpot.

Pour in wine and chicken broth.

Cook on low for 5-6 hours. In the last 15 minutes of cooking add the half and half and season with additional salt; stir to mix (also add the peas, if using).

Serve by placing the bottom of the biscuit in a shallow bowl, topping with the chicken, and top of the biscuit.

Slightly adapted from: Real Simple

I found this recipe when searching for something to bring to a super bowl party. These were perfect! Since it was during a snowstorm the grocery store was out of ground chicken so we used ground turkey instead. I also already had parsley on hand so I used that instead of cilantro. The biggest change I made, however, was to adapt it so the meatballs would be glazed in a slow cooker and easier to keep warm throughout the game.

Ingredients
Meatballs
2 pounds ground chicken or turkey
2 eggs
1/3 cup plain dry bread crumbs
1/3 cup chopped fresh cilantro or parsley
juice from one lime juice
4 cloves garlic, crushed
1 Tablespoon adobo sauce from a can of chipotle peppers in adobo sauce
1 teaspoon salt
2 Tablespoons vegetable oil

Chipotle-Honey Sauce
3/4 cup honey
3 whole chipotle peppers in adobo sauce, from the same can used for the meatballs (You can freeze the rest)
1/3 cup chicken broth
1/3 cup tomato paste
juice from 1/2 lime
2 teaspoons Dijon mustard
1/2 teaspoon salt

Directions
Combine ground meat, eggs, bread crumbs, herb, lime juice, garlic, adobo sauce and salt in a bowl. Mix well with your hands.

Using a cookie scoop or large spoon (Tablespoon), dish out portions for about 48 meatballs (I only got 44) on baking sheets. Roll meat into balls and cover with plastic wrap; chill 1 hour.

To make the sauce combine combine honey, chipotle peppers in adobo sauce, chicken broth, tomato paste, lime juice, Dijon mustard and salt in a food processor and blend until smooth.

Remove meatballs from the fridge and lightly brush meatballs with vegetable oil (I’m going to experiment with omitting this step in the future). Bake meatballs in a 400 degree oven for 12 minutes (or 15-20 minutes if you will be putting them into a slow cooker).

To bake: Remove the trays from the oven and place meatballs in a baking dish. Top with Chipotle-Honey Sauce ensuring meatballs are coated. Bake another 12-15 minutes until meatballs are heated through and glazed with sauce.

For the slow cooker: Remove meatballs from oven and place in slow cooker (I was able to cram them into my 2 quart, but I’d recommend using a 4 quart crock). Top with the sauce, gently stirring to distribute the sauce. Cook on High for 30 minutes or Low for an hour to glaze the meatballs.

Adapted from: Noble Pig

The original recipe says this serves six, but we liked it so much there was barely enough left for me to take for lunch the next day. It’s a rich dish, but really easy since the only thing you have to cook before dumping it into the crock is the bacon.

Ingredients
8 slices bacon
1 can cream-style corn
1 can (use the cream-style corn can to measure) frozen corn (you could also use one can of corn, undrained, but I tried to make it a tad healthier with the frozen corn)
1 can (12 ounces) evaporated milk
3-4 potatoes (I used russets)
1 medium onion, chopped
1/2 teaspoon salt
1/2 teaspoon Worcestershire sauce
1/4 teaspoon pepper

Directions
Place bacon on a wire rack on top of a baking sheet (with sides) or low pan. Bake in the oven according to package directions while prepping the rest of the ingredients.

In a slow cooker dump the cans of corn and evaporated milk.

Chop onion and cut potatoes into bite sized pieces. Add to the corn and stir, adding more potatoes if needed.

Once bacon has cooked, chop or crumble in into the slow cooker. (I didn’t blot the bacon on paper towels before doing so since most of the fat gathered on the baking sheet and I wanted the extra flavor.)

Season with Worcestershire, salt, and pepper. Stir and cover.

Cook on low for 8 hours (or high 4 hours) or until potatoes are softened.

Adapted from: Betty Crocker

The great thing about this dish is you can eat it alone or as a taco filling (or both!). Yum.

Ingredients:
1 ½ lbs. skinless, boneless chicken breasts
2 cloves garlic, minced
1 yellow onion, chopped
15 oz. black beans, drained and rinsed
1 cup frozen corn
12 oz. high quality salsa, the hotter the better
2 fresh Serrano or jalapeno chiles, chopped
3 Tbsp. cilantro, chopped
shredded Mexican cheese, optional, for garnish

Directions:
Place chicken breasts in bottom of crockpot. Add onion, garlic, black beans, corn, and salsa. Stir, ensuring the mixture is evenly distributed in the pot. Set slow cooker on low for 8 hours.

When the chicken is fully cooked, open the lid and shred the chicken breasts by moving against the grain with a fork. Mix in chopped chilies and cilantro, season to taste with salt and pepper, then close the lid and turn the slow cooker to high for 30 minutes.

Ingredients:
round of brie
1/3 cup candied pecans
1/4 cup dried cranberries

Directions:
Place brie in bottom of stoneware.

In a food processor, chop up candied pecans and cranberries. Place them on top of the brie.

Cover and cook on low for 4 hours or high for 2.

Serve with sliced apples and/or your favorite crackers.

Source: Stephanie O’Dea

This is a very impressive appetizer, but only take a few minutes to throw together.

Ingredients
4 medium vine ripened tomatoes
3 T balsamic vinegar
log of goat cheese
1/4 cup dried cranberries
1/4 t kosher salt
1/4 t black pepper
1 T sesame oil (could substitute olive oil)

Directions
Swirl the balsamic vinegar on the bottom of your crockpot.

Slice the tomatoes into thick slices and top with slices of goat cheese.

Sprinkle with salt and pepper and top with dried cranberries. Pour the sesame oil evenly over the top of the tomatoes and goat cheese.

Cover and cook on high for 2 hours, or until the goat cheese has melted and the tomatoes are starting to pucker.

Recently, I’ve been experimenting with baking it to speed up the cooking time. I’ve been successfull with putting it in the oven at 325 for 25-30 minutes. The vinegar will dry up a bit so you will want to add a splash of balsalmic once it comes out of the oven.

Source: Stephanie O’Dea