Tag Archives: slow cooker

Slow cooker pork loin with apples

This one was going around the internet for a minute – I tried it so you don’t have to. Except that you should.

Ingredients:

  • 1 pork tenderloin
  • 1 apple*
  • 1 cup baby carrots
  • 1 cup baby potatoes
  • 3 garlic cloves, minced
  • 3 tbsp honey
  • 2 tbsp soy sauce
  • 1 tbsp Dijon mustard
  • 1 tbsp balsamic vinegar
  • 1 tsp cinnamon
  • salt and pepper, to taste

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*I used Cortland, because I didn’t want something super-sweet, but definitely didn’t want tart either. Cortland is on the sweeter side, but not too much so.

I halved the amount of meat from the original recipe – and apples, carrots, and potatoes – but kept the same amount of sauce. The sauce is really good and you will want more of it.

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Beef chipotle burritos

Oh my gosh. This is so. Good.

And if you try to stay away from red meat, I bet it works great with chicken too.

Thank you to Better Homes and Gardens for this one, and a hat tip to FlavorMosiac.com for the salsa topping.

Ingredients:

  • 1 1/2 pounds boneless beef round steak
  • 1 (14.5 oz) can diced tomatoes
  • 1/3 cup chopped onion
  • 3 chipotle peppers with adobo sauce, minced (come in 7 oz cans)
  • 1 tsp dried oregano
  • 1/4 tsp cumin
  • 1 garlic clove, minced
  • 6 (9 or 10 inch) flour tortillas
  • 3/4 cup shredded sharp Cheddar cheese (optional, seriously tastes great without it)
  • Pico de Gallo salsa*

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*Pico de Gallo salsa – this is the recipe I use, which I love, but by all means use a different one if you wish. Once again this is from FlavorMosiac.com, which is quickly becoming one of my favorite recipe sites.

Ingredients:

  • 3 roma tomatoes, chopped
  • 1 onion, chopped
  • 2 jalapeno peppers, chopped
  • juice of 1 lime
  • 1/2 tsp salt

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Use your judgement here – keep your own personal preference in mind in terms of spiciness (remember, the beef has chipotle peppers in it, which is also spicy), and the size of the vegetables can of course vary greatly. The recipe calls for one onion but I didn’t end up using the whole thing. Also, you can omit the salt if you really want to.

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Chicken fiesta soup

Mmm, chicken fiesta soup.

If it’s seemed like I’ve done a lot of slow cooker recipes lately…it’s because I’ve done a lot of slow cooker recipes lately. Anyone else just not feel like cooking when you get home from work lately?

I can’t decide if I like this recipe better than the chipotle chicken soup, which happens to be from the same cookbook.

Ingredients:

  • 4 boneless, skinless chicken breasts, cooked and shredded
  • 1 (14.5 oz) can stewed tomatoes, drained
  • 2 (4 oz) cans chopped green chiles
  • 1 (28 oz) can enchilada sauce
  • 1 (14.5 oz) can chicken broth
  • 1 cup finely chopped onions
  • 2 garlic cloves, minced
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 3/4 tsp black pepper
  • 1 tsp salt
  • 1 cup frozen whole kernel corn
  • 1 yellow squash, diced
  • 1 zucchini, diced
  • tortilla strips, for garnish (optional)
  • 8 oz shredded Cheddar cheese (optional)

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Chipotle chicken soup

I really, really enjoy this recipe. 

Just make sure you properly mince up the chipotle peppers, or else you’ll really clear out your sinuses in every other bite.

This one is adapted from Crock-Pot Classic Recipes, which I’ve been using a lot lately.

Ingredients:

  • 1 to 1 1/2 pounds boneless, skinless chicken breasts, cut into cubes
  • 1 tsp salt
  • 1 tsp cumin
  • 1 bay leaf
  • 3 to 4 chipotle peppers in adobo sauce, minced*
  • 1 medium yellow onion, diced
  • 1 (15.5 oz) can black beans, rinsed
  • 1 (15.5 oz) can great northern beans, rinsed
  • 1 (14.5 oz) can crushed tomatoes, undrained**
  • 1 1/2 cups chicken broth
  • 1/2 cup orange juice

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*Use your judgement here. The original recipe dictates only one pepper, which I obliged by the first time I made this recipe, but it is not enough. Also, the chipotle peppers I’ve noticed can vary in size a lot. So adjust accordingly for your own preferences, and make sure you get some of the adobo sauce in there, too.

**I can never find a 14.5 oz can crushed tomatoes and always have to get a bigger size. Can you find them?

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Slow cooker beef stroganoff

I’ve tried a few beef stroganoff a few times in my day, and this one is the best I’ve come across. Thank you DaringGourmet.com for this one.

Ingredients:

  • 2 pounds steak, cut into chunks or strips
  • 1 yellow onion, diced
  • 1 garlic clove, minced
  • 10 oz button or cremini mushrooms, sliced
  • 1 cup plus 1/2 cup beef broth
  • 2 tbsp Dijon mustard
  • 1 tbsp Worcestershire sauce
  • 2 tsp salt
  • 1/4 tsp black pepper
  • 3/4 tsp dried thyme
  • 2 tbsp cornstarch
  • 6 oz cream cheese
  • 3/4 cup sour cream
  • 1/4 cup fresh or 1 tbsp dried parsley (optional)
  • egg noodles (not pictured)

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Slow cooker meat sauce

This pasta sauce was described as “spicy” in the Slow Cooker Recipes cookbook – while it’s far from what I would consider to be hot, it is might tasty.

Ingredients:

  • 1 (14.5 oz) can diced tomatoes
  • 1 (8 oz) can tomato sauce
  • 1/4 cup ketchup
  • 2 (8 oz) cans sliced mushrooms, drained
  • 1/3 cup chopped red or green bell pepper
  • 1 1/2 tbsp lemon juice
  • 3/4 tsp dried oregano
  • 1/2 tsp dried basil
  • 1 bay leaf
  • 2 tsp chili powder
  • 1/4 tsp garlic powder
  • 1 1/2 tsp sugar
  • 1 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 pound ground beef
  • 1 cup chopped onion

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Slow cooker corn casserole

Confession: This is one of those meals I never would have tried if it wasn’t for my husband, who loves creamed corn type of dishes.

However, this was quite good. I think I just needed to get past the cornmeal texture, because the flavor is spot on.

This recipe was adapted slightly from Crockpot Classic Recipes.

Ingredients:

  • 14.5 oz chicken broth
  • 1/2 cup cornmeal*
  • 1 (8.75 oz) can whole kernel corn
  • 1 (4.5 oz) can diced green chiles, drained
  • 1 red bell pepper, finely diced*
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup shredded cheddar cheese

*It doesn’t specify white or yellow, but I’m pretty sure you can use either one. I used white.

**I used two peppers, because they were small.

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Absolutely amazing chili

I have literally won an award for this chili. It is probably one of my top 10 favorite recipes ever. I adapted it from this one.

I’d been thinking about making it for weeks, and I decided to make it yesterday even though it was 75 degrees out.

This is a very spicy chili, but you could easily omit the hot peppers and cayenne pepper; just add a couple more bell peppers in there.

Ingredients (there’s a lot):

  • 1 pound ground beef
  • 1 pound ground pork
  • 2 tbsp olive oil
  • 1 white onion, chopped
  • 1 green bell pepper, chopped
  • 1 habanero pepper, chopped
  • 2 jalapeno peppers, chopped
  • 3 garlic cloves, minced
  • 3 tbsp chopped green onions*
  • 1 (14.5 oz) can chili beans
  • 1 (14.5 oz) can black beans, drained
  • 1 (14.5 oz) can light red kidney beans, drained
  • 1 (6 oz) can tomato paste
  • 1 (8 oz) can tomato sauce
  • 1 (14.5 oz) can diced tomatoes
  • 1 (12 oz) bottle Lager style beer (I use Yuengling)
  • 2 tbsp cornmeal
  • 1 cup water
  • 1/4 cup chili powder
  • 1 tbsp cumin
  • 1 tsp garlic powder
  • 1/2 tsp cayenne pepper
  • 1 tbsp salt
  • 1 1/2 tsp black pepper
  • 1 cup shredded Cheddar cheese 

*To make a stupidly long story short, I didn’t have green onions this time; the chili still turned out the super spicy, super flavorful dish I remembered it to be.

Another side note: I was consider using my pickled hot peppers for this chili, but decided against it because I was afraid to alter the origin of the spiciness. If anyone has a chili recipe that uses  pickled peppers, please share it with us!

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