Chicken Stew

**We ate this for dinner this week and enjoyed it! The BBQ sauce gives it a nice flavor.

Chicken Stew
Rival Crockpot Slow Cooker Recipes (board book), 2005

4-5 cups chopped, cooked chicken (about 5 breasts)
1 can (28oz) whole tomatoes, undrained
2 large potatoes, sliced in 1” pieces
½ lb okra, sliced
1 large onion, chopped
1 can (14 oz) cream-style corn
½ c. ketchup
½ c. BBQ sauce

Place the chicken, tomatoes, okra, and onion in a labeled gallon ziptop bag. Label the bag to add the potatoes, cream-style corn, ketchup, and BBQ sauce on cooking day.
On cooking day, add the chopped potatoes at the beginning of cooking. 30 minutes before serving, stir in the cream-style corn, ketchup, and BBQ sauce.

Indian Curry with Chicken

When I get tired of the same-old casseroles and soups and crave something with exotic flavors, this fits the bill! This recipe isn't a huge favorite with my family, but I enjoy the different flavors, and SOMETIMES Mom should win, right?

Indian Curry with Chicken
Slow Cooker Favorites Made Healthy, 2005

5 medium white potatoes, peeled (add on Cooking Day or they will turn BLACK!)
1 medium green sweet pepper, cut into 1” pieces
1 medium onion, sliced
1 pound boneless, skinless, chicken breasts, cut into 1” pieces
1 ½ c. chopped tomatoes
1 Tbs. ground coriander
1 ½ tsp. paprika
1 tsp. grated fresh ginger or ¼ tsp. ground dried ginger
¾ tsp. salt
½ tsp. ground turmeric
¼- ½ tsp. crushed red pepper
¼ tsp. cinnamon
1/8 tsp. ground cloves
1 c. chicken broth
2 Tbs. cold water
4 tsp. cornstarch
Hot rice

In a labeled gallon ziptop bag, place the green pepper, onion, and chicken. In a medium bowl combine the tomatoes and spices; stir in the 1 c. chicken broth. Pour into the ziptop bag. Place flat in the freezer.

On cooking day, dump the contents of the bag into the crockpot. Add the chopped potatoes. Cook on low for 8-10 hours or on high for 4-5 hours. Before serving, combine the water and cornstarch in a small bowl or cup. Stir into the crockpot and cook on high for 15-20 minutes, until thickened and bubbly. Serve over rice.

Chicken Pot Pie in the CROCKPOT!

The website below is a GREAT resource for crockpot meals. I wish I could end up with a cookbook deal out of my website venture, like the Crockpot Lady did, but I will settle for graduating from school with my sanity intact.

Anyway, I made chicken pot pie filling as a freezer meal and planned on serving it tonight. But now, I have two appointments before soccer practice (not to mention a dozen other obligations before I even pick the kids up from school). So I googled "crockpot chicken pot pie recipe" and came up with this post from one of my favorite sites!

http://crockpot365.blogspot.com/2008/09/how-to-make-chicken-pot-pie-in-crockpot.html

Enjoy the variation on my recipe!

Chicken and Bean Burritos

A very easy meal to make. I have made this for a lunchtime playdate before and it was nice to not have any meal prep while visiting with a friend.

Chicken and Bean Burritos
Adapted from Slow Cooker Favorites Made Healthy, 2005

2 pounds boneless, skinless chicken breasts
1 (15oz) can pinto beans in chili sauce
1 (16oz.) bottle salsa with chipotle chile peppers
8 10” flour tortillas, warmed
1 ½ c. Monterey Jack cheese, shredded
Favorite burrito toppings: chopped tomatoes, lettuce, sour cream, etc.

In a labeled gallon ziptop bag place the chicken breasts, beans, and salsa. Place in the freezer.

On cooking day, dump the contents of the bag into the crockpot. Cook on low for 5-6 hours or on high for 2 ½-3 hours. Before serving, shred the chicken with two forks and lightly mash the beans. Stir well. Serve in warmed tortillas with your favorite toppings.

Cajun Pork

This was my kids' introduction to okra. It went over fine--my daughter kept poking at the seeds and asking what they were. My husband on the other hand, raved about how good it tasted! The leftovers are really tasty wrapped in a tortilla with cheese!


Cajun Pork
Adapted from Slow Cooker Favorites Made Healthy, 2005

2 1/2 -3 ponds boneless pork shoulder, trimmed of fat and cut into 1” cubes
2 medium yellow peppers, cut into 1” pieces
1 Tbs. Cajun seasoning (I make my own)
1 can (14 ½ oz) diced tomatoes with green pepper and onion, undrained
1 16oz package frozen okra (for cooking day)
Bottled hot pepper sauce (optional)
Hot rice

In a labeled gallon ziptop bag place the first four ingredients. Lay flat in the freezer.
On cooking day, dump the contents of the bag into a 3 ½-4 quart crockpot on low for 6-7 hours or on high for 3-3 ½ hours. 30 minutes before serving, stir in the okra. Season to taste with hot pepper sauce. Serve over hot rice.

Rosemary Chicken with White Beans

I think this is one of my favorite recipes. It has a nice flavor, super simple ingredients, and is quick to throw together.

Rosemary Chicken with White Beans (makes 2)
Adapted from Taste of Home’s Simple and Delicious, January/February 2007

6 chicken breasts, boneless and skinless
30 oz. Great Northern beans, cooked (canned or homemade)
1 c. sliced fresh carrots
½ c. celery
2/3 c. Italian salad dressing
2 tsp. dried rosemary, crushed
½ tsp. salt
1 tsp. black pepper

Place 3 chicken breasts each in two labeled gallon ziptop bags (I use frozen ones). Divide the remaining ingredients evenly between the two bags. Place in freezer.

On cooking day, pour the contents of the bag into a crockpot. Cook on low 3-4 hours or until the chicken juices run clear.

Hearty Jambalaya

Last semester, a friend watched my kids until after dinnertime. In exchange I brought this over in my crockpot. She thought it was delicious!

Hearty Jambalaya
Adapted from Taste of Home’s Simple and Delicious, January/February 2007

1 can (28oz) diced tomatoes, undrained
1 lb. fully cooked Andouille (or Polish) sausage links, cubed
½ lb. chicken, cooked and cubed
1 can (8oz.) tomato sauce
1 c. diced onion
1 small red pepper, diced
1 small green pepper, diced
1 c. chicken broth
1 celery rib with leaves, chopped
2 Tbs. tomato paste
2 tsp. dried oregano
2 tsp. Cajun seasoning (I found a recipe to make this myself)
1 ½ tsp. garlic, minced (or smashed)
2 bay leaves
1 tsp. Louisiana style hot sauce
½ tsp. dried thyme
1 lb. cooked medium shrimp, peeled and deveined
Hot cooked rice

Combine the first 16 ingredients in a labeled gallon ziptop bag. If you want to save space, the canned tomatoes can be placed in the pantry for cooking day—be sure to note any cooking day additions on the bag.

On cooking day, place all but the last two ingredients in a 5 quart slow cooker on low for 6-7 hours. 15 minutes before serving, stir in the shrimp and cook on high until heated through. Serve over hot rice.

Simple Shredded Pork Tacos

My family thought these tasted delicious! Serve with a side of rice and beans, a fresh salad, and dinner is done!


Simple Shredded Pork Tacos
Adapted from Rival Crockpot Slow Cooker Recipes (board book), 2005

2 lbs. boneless pork roast
1 c. salsa
1 can (4 oz) chopped green chilies
½ tsp. garlic salt
½ tsp black pepper

Place all ingredients in a labeled gallon ziptop bag.

On cooking day, pour the contents of the bag into a slow cooker. Cook on low for 8 hours or until meat is tender. Shred meat using two forks. Serve in warm tortillas with desired taco fixings.

Cacciatore Pot Roast

I love how tender pot roast become after cooking all day in the crockpot. This particular recipe has a tomato base, a nice alternative to the traditional onions, carrots, and potatoes version.

Cacciatore Pot Roast
Adapted from Pampered Chef’s Stoneware Sensations, 1997

1 boneless beef chuck pot roast (2 ¼-2 ½ lbs)
1 Tbs. olive oil
2 garlic cloves, pressed (or smashed)
Freshly ground black pepper
1 medium onion, sliced
1 medium green pepper, sliced
8 oz fresh whole mushrooms
1 jar (28oz) spaghetti sauce
1 lb spaghetti, uncooked

Trim excess fat from roast. Heat oil in large skillet. Add garlic to oil and cook until tender. Discard garlic. Add roast to pan and sear on each side until browned. Place roast on a plate to cool. Sprinkle with ground black pepper.

In a labeled gallon ziptop bag, place the sliced onions and peppers, roast, and spaghetti sauce. (You can add the mushrooms now, but I prefer to add them on cooking day for better flavor. Be sure to mark the bag if adding the mushrooms on cooking day.)

On cooking day, place the defrosted roast and contents of bag into a crockpot. Cook on low 8-10 hours.

White Chicken Chili

Finally, posting my first recipe on here. It's a tasty white chicken chili with the flavor easily adjusted by the type and intensity of the salsa. Enjoy!

White Chicken Chili
Adapted from Gooseberry Patch “Country Quick and Easy,” 2001

2lbs cooked chicken, chopped
48 oz jar Great Northern beans (I substitute 1 lb dry beans, that I soak and cook myself)
16oz jar salsa (or 2 cups from a larger jar)
2 tsp. cumin
½ c. water
8 oz shredded Monterey Jack with jalapeno cheese (use on Cooking Day)

In a labeled gallon ziptop bag place the chopped chicken, Great Northern beans, cumin, and salsa. You can add the water, or write a note on the bag to add this on cooking day.

On cooking day, place the contents of the bag into a crockpot. Cook on high for 3-4 hours or on low for 4-6 hours. Top with cheese before serving the chili.