This was really yummy. I also made some homemade tortilla chips to go along with it! The original recipe called for blending an additional can of black beans with broth to get that creamy consistency. After reading the reviews, I opted to put in a can of retried beans instead and save myself the hassle of pulling out the blender!
Crock Pot Chicken and Black Bean Soup
adapted from skinnytaste
1 (15 oz) can black beans, rinsed and drained
1 can fat free retried beans
1 1/2 cups low sodium chicken broth
2 (10 oz) cans Rotel tomatoes with green chilies
1 red bell pepper, minced
4 oz can diced green chiles
1 tbsp ground cumin
1 tsp ancho chile powder
1 tsp garlic powder
1 tsp onion powder
1/4 tsp oregano
16 oz (2) skinless chicken breast
1/2 cup chopped cilantro, divided
2 medium scallions, diced
cut limes, for serving
1 medium haas avocado, sliced
Add black beans, retried beans, and chicken broth into the slow cooker along with tomatoes, bell pepper, diced green chiles, cumin, chile powder, garlic powder, onion powder, oregano, chicken breast, and 1/4 cup of the cilantro. Set slow cooker to HIGH 4 hours or LOW 6 to 8 hours.
After it’s done, remove chicken and shred with 2 forks. Place back into the slow cooker and add fresh scallions, remainder cilantro and adjust salt and cumin, to taste.
Serve hot with lime wedges, avocados, and sour cream if desired. Makes about 10 1/2 cups.
I ended up making this one twice. Forgot to take a picture the first time and it was so good I made it again! Yum!
Slow Cooker Shredded Korean Pork
adapted from slender kitchen
3 lbs. lean pork loin
1/2 cup brown sugar
1/3 cup soy sauce
10 cloves of intact garlic
1/2 red onion, diced
2 jalapenos, diced (or substitute 2-4 tbsp. Sriracha)
1-2 inches fresh ginger root, peeled and grated
2 tbsp. rice wine vinegar
2 tbsp. sesame seeds
Combine the sugar, soy sauce, red onion, jalapenos, ginger, rice vinegar, sesame seeds in a small bowl.
Add the pork and garlic to the crock pot and cover with the sauce.
Cook for 8 hours on low. When it has 30 minutes left to cook and the pork can be easily shredded with a fork, break it into larger pieces. Continue cooking without the lid on so the sauce thickens up. Finish shredding the pork.
This month For secret recipe club I was assigned Kate from kitchen trial & error . Kate lives with her husband and son in Rochester, NY. she started her blog for the same reasons as I did – to keep track of what we were making and our notes on it! I also don’t capitalize a lot of the time.. Most of the capitalization you see is the auto correct :). I happened to have bought drumsticks when I perused her blog looking for a recipe to make. These came out pretty good. The meat was so tender it was falling off the bone! I served with some brown rice and a salad!
slow cooker honey mustard drumsticks
adapted from kitchentrialanderror
about 4 pounds bone in skinless chicken drumsticks
2 tablespoons brown sugar
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 teaspoon dry mustard
3/4 cup dijon mustard
1/2 cup honey
place the drumsticks in slow cooker.
mix sugar and dry spices together and rub all over chicken.
mix dijon and honey together. pour about half of the mixture over the chicken and toss to coat. cover & refrigerate the remaining mixture.
cover and cook until the chicken is tender, at least 6 hours on low.
heat your oven to 450F and line a baking sheet with aluminum foil. transfer chicken to the baking sheet.
brush the chicken with about half of the reserved dijon honey mixture. bake until crisp, about 10 minutes.
flip chicken and coat with the remaining dijon honey mixture. bake an additional 10 minutes until crisp.
I ran across this recipe and thought it sounded really good. Made sure I had all the ingredients and threw it in the crock one of the days we were all home for a snow day! Husband and munchkin #1 really like this. I on the other hand found it somewhat bland and in need of something I quite couldn’t put my finger on :)
Slow Cooker Quinoa, Chicken and Kale Soup
adapted from cookingclassy
1 1/4 lbs boneless skinless chicken breasts (raw)
1 1/4 cups chopped yellow onion (1 medium onion)
1 cup chopped celery (about 3 stalks)
4 cloves garlic, minced
2 Tbsp extra virgin olive oil
1 cup dry quinoa
1/2 tsp dried thyme
1/2 tsp dried rosemary, crushed
4 (14.5 oz) cans low-sodium chicken broth (7 cups)
Salt and freshly ground black pepper, to taste
1 (15.5 oz) can Cannellini beans, drained and rinsed
4 cups packed kale, roughly chopped (thick ribs chopped and discarded)
2 Tbsp fresh lemon juice
Finely shredded parmesan cheese, for serving
Add chicken to a 6 or 7 quart slow cooker, then add onions, celery and garlic, then drizzle with olive oil. Add thyme and rosemary and pour in chicken broth. Season with salt and pepper to taste. Cover and cook on HIGH 3 1/2 – 4 hours or LOW 7 – 8 hours.
Shred chicken with two forks in slow cooker. add in beans, kale, quinoa and lemon juice, then cover and continue to cook on HIGH heat another 30-40 minutes until kale and quinoa have reached desired doneness. Serve warm topped with parmesan cheese.
I had a coupon for the new Campbell’s slow cooker sauces. I decided to try the Moroccan spiced stew. Threw in some chicken and the sauce into my crockpot and voila. I added in some scallions, golden raisins and toasted slivered almonds near the end. Pretty good for something out of a pouch.
I’ve had this one bookmarked for a long time. Finally had all the ingredients to make it. Turned out ok. Nothing fabulous.
Slow Cooker Picadillo
adapted from skinnytaste
2 lbs lean ground beef
1 cup minced onion
1 cup diced red bell peppers
3 cloves garlic, minced
1/4 cup minced cilantro
1 small tomato, diced
8 oz can tomato sauce
1/4 cup alcaparrado (manzanilla olives, pimientos, capers)
1 1/2 tsp ground cumin
1/4 tsp garlic powder
2 bay leaves
kosher salt and fresh pepper, to taste
Brown meat in a large deep skillet on medium-high heat; season with generously with salt and a little pepper. Use a wooden spoon to break the meat up into small pieces. When meat is no longer pink, drain all the liquid from pan. Add the onions, garlic and bell peppers to the meat and cook an addition 3-4 minutes.
Transfer the meat to the slow cooker, then add tomato, cilantro, tomato sauce, 1 1/4 cups water, alcaparrado. add some of the brine from the jar for added flavor. then add the spices.
Set slow cooker to HIGH for 3 to 4 hours or LOW for 6 to 8. After it’s ready, taste for salt and add more as needed. Discard the bay leaves and serve over rice.
I’ve made a couple adobo crockpot dishes here and here. We enjoyed them so I gave this a whirl. It was yummy! And the bok choy added a nice twist to it. Yum!
Slow Cooker Adobo Chicken with Bok Choy
adapted from allrecipes
2 onions, sliced
4 cloves garlic, smashed
2/3 cup apple cider vinegar
1/3 cup soy sauce
1 tablespoon brown sugar
1 bay leaf
ground black pepper to taste
2-3lbs boneless chicken breasts
2 teaspoons paprika
2-3 baby bok choy, cut into 1-inch strips
2 green onions, sliced thinly
Combine onions, garlic, apple cider vinegar, soy sauce, brown sugar, and bay leaf in slow cooker. Season with black pepper. Place chicken atop mixture. Sprinkle paprika over chicken.
Cover and cook on Low for 8 hours. About halfway through flip chicken.
Switch slow cooker to High. Add bok choy to chicken mixture; cook another 5 minutes. Garnish with green onion.
We hadn’t had chili in a long time and it sounded good so I found a recipe on Pinterest. I don’t have chili powder so I substituted cayenne and cumin so this came out super spicy. It was good otherwise! Served it with tjs corn bread yum!
adapted from tablefortwo
2 lb ground beef
1 small onion chopped
1 green bell pepper chopped
1 garlic clove crushed
1 1/2 cans diced tomatoes, undrained
2 (8oz) cans tomato sauce
3 oz tomato paste
1/8 cup chili powder
1/2 T sugar
1/4 t paprika
1/2 t ground pepper flakes
1 bay leaf
1 can red kidney beans drained and rinsed
S & P to taste
1. In large skillet brown beef, drain and place in slow cooker
2. Add in rest of ingredients and stir
3. Cover and cook on high 5-6 hours or low 7-8 hours
Top with cheddar cheese, green onions, red onions, sour cream
Don’t worry I’m not going paleo. Just saw a recipe that looked interesting and decided to try it. We served it over rice which I don’t think is very paleo? Anyway this was just ok nothing I’d make again! If you try it definitely use 2 cans of coconut milk not one.
paleo crockpot chicken curry with peppers and cabbage
adapted from paleopot
1.5 – 2 pounds of boneless chicken breasts
1 can of light coconut milk
3 tbs thai red Curry paste
1 small yellow onion
1 medium red bell pepper
1 medium green bell pepper
1/2 head of cabbage. You could use more if you wanted to.
Turn your crock pot on before you start your prep, and get a head start.
Pour your coconut milk into your Crock Pot and add your curry paste. Make sure you stir until dissolved in the coconut milk.
Cut your chicken into 1″ cubes. dump them into the pot and stir.
Cut your red and green peppers into similar 1″ cubes. Dump into pot and stir.
Cut your onion into similar chunks, you get the idea.
Cut your head of cabbage in half, and quarter the half you are going to use. Simply cut the wedges into thin strips and then break apart with your hands. This is much easier than using a grater, and you can always chop the cabbage to your desired shape. Add the cabbage to the top of your pot and again stir, trying to coat the cabbage with the coconut milk. It is fine if the cabbage is not submerged, it will cook down.
Cover and let cook on low for 4 hours.
garnish with red chili sauce.
I’ve always seen pork shoulder listed as an ingredient in recipes. I’ve always used pork loin instead. Every time I’ve walked past the pork shoulder in the grocery store it looked way too fatty! But this time I decided to give it a try. $.79 a lb why not? Well I’ve learned my lesson! I am not a pork shoulder fan! It did end up way too fatty for our liking. Threw more of it away than ate it! That was with trimming the fat before cooking. And trying to scoop out non-fat pieces. Never again. I’m sticking to pork loin from now on. The carnitas themselves were ok… Didn’t really taste too much besides pork :)
adapted from a year of slow cooking
2 pounds pork shoulder
1/2 cup freshly squeezed orange juice
1/4 cup freshly squeezed lime juice
7 cloves garlic (whole intact)
1/2 tablespoon kosher salt
1 tablespoon cumin
1/2 cup beef broth
Use a 6 quart slow cooker. In a small bowl, combine the salt and cumin. Rub mixture all over the pork, then plop into the slow cooker. Add whole garlic cloves. Squeeze on the citrus, and pour the beef broth evenly over the top.
Cook on low for 8-10 hours, or until the pork shreds quite easily with a fork. If your meat is still fully intact after 8 hours, remove and cut into chunks, then return to the crock and flip to high for about an hour or two.
Shred meat fully and serve on warmed corn tortillas with desired toppings.