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Entries in Slow Cooker (4)

Wednesday
Dec212011

Slow Cooker Recipe Round-Up

Hop on over to Gooseberry Patch for this week's recipe roundup, a wonderful collection of slow cooker recipes for the holiday season. I shared my Easy Crockpot Jambalaya, sure to be a crowd pleaser, and a great easy recipe after a weekend full of cooking for family and friends.

Saturday
Sep032011

Easy Crockpot Jambalaya

I am not a big jambalya fan, but then again I am not really a fan of stews. I think it has something to do with the fact that they are mushy. It may also stem from the fact that as a teenager/young adult kid I didn't like my foods to mix. Despite all of that, the overcast days, the slightly cooler temperatures (i.e. 80 rather than 100) and the thoughts of fall made me dig out the crockpot. Well that and J wanted to buy Jambalaya-in-a-box at the grocery yesterday which always spurs in me an "I can do better than that processed crap" attitude. Not that I am competitive or anything. Needless to say, 6 hours later, I ended up with a crockpot full of jambalya and a house that smelled delicious. And a husband who came home from work and told me that my Jambalya kicked ass butt. Maybe its the whole new/fresh marriage thing but for now Ill take the compliments when I can get them.


 



Easy Crockpot Jambalaya

Serves 4

Prep Time: 15 minutes; Cook Time: 6 hours

Approximate Nutrition Info Per Serving, Based on 4 servings: 366 calories, 18g fat, 70mg cholesterol, 22g carbohydrates, 23g protein


  • 3 large chicken breasts or the equivalent of chicken tenders, cooked and cubed

  • 2 sausage (I used spicy ones), cooked and sliced

  • 1/2 of a large yellow onion, chopped

  • 1 green bell pepper, chopped

  • 1 can (14 ounces) diced tomatoes

  • 1 cup chicken broth

  • 1/2 cup dry white wine

  • 2 teaspoons dried leaf oregano

  • 2 teaspoons dried parsley

  • 2 tsp Cajun seasoning (I used Old Bay...not exactly Cajun but close enough)

  • 1 tbsp cayenne pepper (less if you don't want the spice)

  • 1 pound shrimp, cooked (optional)

  • 1 cup brown rice, cooked

 


  1. Brown the chicken and sausage on the stove top. I do this by placing about a 1/2 an inch of water in the bottom of the pan. Place that over medium heat and put the meat into the pan. Cover the pan and let the chicken and sausage cook for about 10 minutes or until almost cooked through.

  2. Combine the cooked chicken and sausage, chopped bell pepper, and chopped onion in slow cooker.

  3. Add canned tomatoes, chicken broth, wine, oregano, parsley, Cajun seasoning, and pepper. Stir gently.

  4. Cover and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours.

  5. If using shrimp, add them about 30 minutes before completion.

  6. You can either add the rice to the slow cooker or just place the jambalaya on top of your cooked rice.

Monday
Jun132011

Lentil Chili

A quick and easy dinner that I could throw together with staple kitchen items. It wasn't too much of a "winter" dish to have on a hot summer day. It was actually surprisingly light as compared to your typical chili. I am a lentil person so this was great for me, plus lentils are something I always have in the house. They are easy to cook with and cannot be screwed up. So if you are tentative about cooking, or a picky eater, I think lentils are a really great place to start. This recipe calls for the dish to be made in a large pot, however I think you could just as easily do this in a crock pot over the course of 4-6 hours. The recipe below takes into account that you are cooking it in a pot. If you wish to swap it out and do so in the crock pot, add all of the ingredients (minus the cilantro) and cook for 4-6 hours. Add cilantro right before you are ready to serve.

 


Lentil Chili

Servings: 8-10

  • 7 cups low-sodium vegetable stock
  • 1 yellow onion, chopped
  • 1 red pepper, chopped
  • 4-5 cloves garlic, minced
  • 2 tbsp chili powder
  • 1-16oz package brown lentils (roughly 2 1/4 cups)
  • 2-15oz cans of no salt added, diced tomatoes, drained
  • 1/4 cup chopped cilantro

 

  1. Soak lentils in a bowl of water for 2+ hours (you can do this in the morning and leave them for the day if necessary. It may reduce your cook time by a bit since the lentils will be more tender the longer you soak them, but adjust accordingly).
  2. Bring 1 cup broth to a simmer in a large pot over medium heat.
  3. Add onion, bell pepper and garlic and cook for 10 minutes until onion is translucent.
  4. Stir in chili powder.
  5. Add lentils, tomatoes, and remaining 6 cups vegetable stock.
  6. Bring to a boil and reduce heat to medium-low and simmer, covered, for 30 minutes or until lentils are fully tender.
  7. Uncover and cook for another 15 minutes.
  8. Stir in cilantro and serve.

Sunday
Feb132011

Crockpot Turkey Chili (without Kidney Beans)

Im not a huge fan of chili but I do really enjoy beans so I thought I would try making it my own way...without kidney beans! It turned out really great.


Word to the Wise: Add spice as you wish...

Slow Cooker Turkey Chili (without Kidney Beans)

Prep Time: 10 minutes

Yield: 8 servings


  • 2 lbs ground turkey

  • 1 can butter beans, drained

  • 2 cans cannellini beans, drained

  • 2 cans diced tomatoes, 1 drained, 1 undrained

  • 1-8oz can tomato sauce (or homemade tomato sauce recipe)

  • 1 onion, chopped

  • 2 cloves garlic, minced

  • 2 tbsp chili powder

  • 1 tsp ground red pepper

  • 1 adobo chili pepper, minced

  • Dash salt & pepper

  • Shredded cheddar cheese to top it off

 


  1. In a skillet, cook turkey over medium heat until no longer pink; drain. Add onions and garlic and saute.

  2. Transfer to a slow cooker.

  3. Add the remaining ingredients.

  4. Cover and cook on low for 8-10 hours or on high for 4 hours.

  5. Top individual servings with cheese if desired.

  6. You can also freeze any extra in tupperware.


Homemade Tomato Sauce

Yield: Approximately 10oz


  • 2 cans diced tomatoes, 1 drained, 1 undrained

  • 2 large cloves garlic, minced

  • 1 tbsp basil, dried or fresh

  • 1 tbsp thyme, dried or fresh

  • 1 tbsp oregano, dried or fresh

  • Dash of salt and pepper

  • 1 onion, minced

  • 2 tbsp

 


  1. Heat olive oil in pan. Saute onion and garlic for 3-5 minutes over

  2. Add remaining ingredients and stir. Cover pan and let cook until it begins to boil.

  3. Place all ingredients in food processor and puree until smooth.

  4. You can freeze as much or as little of this as you want.