Posts Tagged ‘slow cooker’

Slow Cooker Stout Chicken Stew #SundaySupper

Sunday, March 16th, 2014

Rumor has it that spring is just around the corner, but with snow in the forecast yet again it’s hard to keep the faith. If, like me, you’re starting to tire of heavy stews for Sunday supper, this one is made with chicken for a lighter feel. The bright green peas also add a welcome hint of spring. It’s officially a St. Patrick’s Day dish, as an Irish stout (i.e. Guinness) flavors the sauce.

This stew is easy to prepare — after browning the chicken and cooking the bacon, it all goes into the slow cooker to braise for 4 hours on high or about 7 on low. The peas are added at the end to keep them bright and crisp — no mushy peas here.

While it’s cooking, I set out a green vegetable crudite to snack on. A selection of Irish cheeses, of course. Serve the stew with some Irish soda bread and, naturally, a glass of stout. (Maybe a root beer for the kids, though.) And follow it all with a not-too-sweet Guinness chocolate cake. You’ll be well-fueled to deal with shoveling more snow…. or whatever your St. Patrick’s Day brings.

Slow-Cooker Stout Chicken Stew | FoodieTots.com

Recipe: Slow Cooker Stout Chicken Stew

Adapted from Eating Well
Makes 6-8 servings

Ingredients:

  • 6 tablespoons plus 1/2 cup all-purpose flour, divided
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground black pepper
  • 2 1/2 pounds chicken thighs, skin removed
  • 1 tablespoon olive oil
  • 3 pieces bacon, chopped
  • 1 14-ounce can Guinness beer or other stout
  • 4 large carrots cut into 1-inch pieces
  • 2 red potatoes, cut into 1-inch pieces
  • 1 small yellow onion, chopped
  • 4 cloves garlic, chopped
  • 1 1/2 teaspoons dried thyme
  • 1 cup chicken broth
  • 2 cups frozen peas, thawed

Instructions:

  1. In a shallow bowl, combine 6 tablespoons flour with 1/2 teaspoon each salt and pepper. Dredge chicken thighs in the flour and set aside on a plate.
  2. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned, 2 to 4 minutes per side. (May need to do this in two batches.) Remove chicken and place in slow cooker.
  3. Add bacon and cook, stirring, until crisp. Sprinkle remaining 1/2 cup flour over the bacon and cook, stirring, for two minutes. Add beer and cook, stirring, until flour is dissolved into a sauce. Pour over the chicken in slow cooker. Add carrots, potato, onion, garlic and thyme, spreading over chicken. Pour chicken broth over.
  4. Cover and cook until chicken is tender, 4 hours on high or 7-8 hours on low.
  5. 10 minutes before end of cooking time, stir in peas. Season with additional salt and pepper to taste.

St. Patrick's Day #SundaySupper tablescape | FoodieTots.com

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For many more ways to Eat Your Greens this St. Paddy’s Day (or all spring long!), check out these other recipes from the #SundaySupper bloggers:

Green Light Appetizers and Sides

Getting Greens Through Salads

Entreés That Will Leave You Green With Envy

Desserts and Beverages That Will Make Others Turn Green

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET.  Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Slow Cooker Carnitas {#Crocktoberfest2013}

Wednesday, October 16th, 2013

Now that we’re back into the thick of school and after-school activities, I find myself falling even more in love with my slow cooker. Frankly, I’m a little embarrassed it took me so long to get on the bandwagon. But now that I’m here, I’m always looking for more ideas and recipes that make use of real, whole food ingredients — rather than the instant-soup-packet-based casseroles that have long given slow cookers a bad name. Today, I’m sharing a super easy recipe for Slow Cooker Carnitas as part of #Crocktoberfest. Read on for the recipe and stick around to to the end for more delicious links.

Slow Cooker Carnitas #Crocktober | FoodieTots.com

These pork carnitas take just 15 minutes to prep in the morning and last for two meals in our house — tacos one night, then with rice and beans or even on sandwich rolls (a la pulled pork) to mix it up a little for the next night. These are mild, but you could easily add some peppers to spice it up.

Recipe: Slow Cooker Carnitas
Makes 8 servings

Ingredients:

  • 1 3- to 4-pound pork shoulder
  • salt and pepper
  • 1 tablespoon olive oil
  • 1 onion, sliced
  • 1 cup salsa verde
  • 1 bottle dark Mexican beer (e.g. Modelo)
  • 8 corn tortillas
  • cilantro and additional salsa to serve

Instructions:

  1. Heat olive oil in a large Dutch oven over medium high heat. Season the pork shoulder with salt and pepper and sear, 4 minutes on each side, until browned.
  2. Place pork shoulder in slow cooker. Cover with sliced onion, salsa verde and beer.
  3. Set slow cooker according to manufacturer’s instructions, typically 8 hours on low or 5 to 6 hours on high.
  4. When cooked through (should fall apart easily when prodded), remove pork to cutting board and use two forks to shred. Serve atop tortillas for tacos or however you prefer.

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Crocktoberfest Main Dishes Collage

I’ve teamed up with some of my friends to bring you a great list of slow cooker main dish recipes today! There are 17 delicious recipes to check out today. If you love slow cooker dishes then check out #crocktoberfest2013 on facebook, twitter, and instagram to find all the other recipes that will be shared this week.

Baja Chicken Soup from Around My Family Table

Crockpot Pot Roast from Eat Drink Love

Crockpot French Dip from White Lights on Wednesday

Chicken Enchilada Soup from {I Love} My Disorganized Life

Grammy’s Crock Pot Turkey Legs from Dizzy Busy & Hungry

Beef & Barley Soup from Peanut Butter & Peppers

Beef Stew from Curry & Comfort

Sweet Potato Cheddar Slow Cooker Soup from Homemaking Hacks

Crock Pot French Onion Soup from Cookie Monster Cooking

Crock Pot Green Chili Chicken from Mom Endeavors

Italian Pork Chops with Parmesan Noodles from Pink Cake Plate

Slow Cooker 15 Bean Soup from 365 Days of Crockpot

Slow Cooker Tomato & Brown Sugar Pork Chops from Brie Brie Blooms

Slow Cooker Sesame Beef from Slender Kitchen

Slow Cooker Italian Beef Sandwiches from Dinners, Dishes, & Desserts

Pumpkin Chili from Celebrating Family

Refried Beans without Lard from Kitchen Treaty

Happy #Crocktoberfest!

Meatless Monday: Slow Cooker Pinto Beans

Monday, May 14th, 2012

Hope all you mamas out there had a lovely Mother’s Day weekend!

I’m not sure if he heard about it somewhere or came up with it on his own, but around the start of the school year the boy declared that Tuesdays were for tacos, and so our Taco Tuesday tradition was born. Now we’re fortunate to have a great taco place in the neighborhood (District Taco for you locals), but I try to do it at home most weeks. The kids are really into bean and cheese “tacos” (they’re really more of a quesadilla or burrito, but no need to get technical) which makes it even easier as I can make a pot of beans ahead of time, and then quickly cook some chicken breasts or fish when we want a little more protein. For meatless nights, we just use a generous scoop of beans, fresh avocado and tomato and some queso fresco. Having recently conquered my fear of the slow cooker, it was high time to try beans in the crock pot.

I’ve read conflicting things about soaking dried beans and Rancho Gordo recommends cooking the beans in the soaking water to retain nutrients, so I took their advice. You can drain and fill with fresh water if you prefer. Rancho Gordo makes gorgeous heritage bean varieties unlike any beans you’ll find in the supermarket, so they’re worth seeking out if you can. Or, just use your favorite brand of dried beans. The Rio Zape beans I used here are like pinto beans, but bigger and very flavorful. I just added a few things to season the cooking water and let them go all day. They were perfect by dinner time.

slow cooker rio zape (pinto) beans

Recipe: Slow Cooker Pinto Beans (or Rio Zape)
Makes 8 servings

Ingredients:

  • 1 pound dried Rio Zape or pinto beans
  • water
  • 2 cloves garlic, peeled and smashed
  • 1 4-ounce can mild Hatch green chilies
  • 1 bay leaf
  • sea salt

Instructions:

1. The night before: Rinse and pick over beans. Place in slow cooker bowl and cover with water. Let soak overnight.

2. In the morning, add garlic, chilies and bay leaf. Add additional water to cover beans by one inch. Set slow cooker on low and cook for 8-10 hours, until desired tenderness.

3. Season with salt to taste and serve. Can freeze leftover beans; be sure to include some of the liquid to keep them from drying out when reheated.

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Do you have a themed dinner night at your house? If not, try it! It’s a fun way to get kids involved in planning the meal. Getting to have chips and salsa at dinner, just like at our favorite Mexican restaurant, makes our Taco Tuesday extra special.

Slow Cooker Black Bean Soup

Monday, March 5th, 2012

When she heard I was finally conquering my slow cooker phobia, my friend Jill was quick to share her favorite black bean soup recipe. I made a few substitutions, starting with vegetable broth instead of chicken to make it Meatless Monday-friendly. Instead of the spicy serrano pepper I used a canned chipotle pepper with a bit of the adobo sauce, which gave it just a subtle flavor kick. (In fact, I may serve it with some sliced jalapeños for the adults, next time.) And as Jill noted in her instructions to me, don’t skimp on the lime juice, which really brightens the flavors of this soup.

slow cooker black bean soup

Tofu-fearing- and bean-adverse-husband wasn’t wild about it (“needs bacon,” he suggested), but both kids devoured their bowls — which counts as a definite win in my book. We were out of tortilla chips so I toasted some corn tortillas to serve on the side.

Recipe: Slow Cooker Black Bean Soup
Adapted from Cooking Light, March 2009

Ingredients:

  • 1 pound dried black beans
  • 4 cups (32 ounces) vegetable broth
  • 1 yellow onion, chopped
  • 2 cloves garlic, chopped
  • 1 cup water
  • 1 tablespoon ground cumin
  • 3 bay leaves
  • 1 chipotle pepper and 1 tablespoon adobo sauce (chipotle canned in adobo sauce)
  • juice of one lime
  • 1 teaspoon kosher salt
  • sour cream
  • fresh cilantro, chopped (optional)

Instructions:

Rinse beans, place in a large bowl and cover with cold water. Let soak overnight, then drain.

Combine beans, broth, onion, garlic, water, cumin, bay leaves, chipotle pepper and adobo sauce in slow cooker. Cover and cook on low 10 hours.

Discard bay leaves. Add lime juice and salt, then serve. Top with sour cream and chopped cilantro.

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