Slow Cooker Chicken and Wild Rice Soup

 

INGREDIENTS

• 1 1/2 pounds boneless skinless chicken breasts

• Kosher salt and freshly ground black pepper, to taste

• 6 cups chicken stock

• 1 cup wild rice

• 3 cloves garlic, minced

• 1 onion, diced

• 3 carrots, peeled and diced

• 3 stalks celery, diced

• 2 teaspoons dried thyme

• 2 teaspoons dried rosemary

• 2 bay leaves

• 1 pound cremini mushrooms, thinly sliced

• 1/4 cup unsalted butter

• 1/4 cup all-purpose flour

• 1 cup milk

• 1 cup half and half

• 2 tablespoons chopped fresh parsley

DIRECTIONS

1. Season chicken with salt and pepper, to taste. Place chicken into a 6-qt slow cooker.

2. Stir in chicken stock, wild rice, garlic, onion, carrots, celery, thyme, rosemary and bay leaves; season with salt and pepper, to taste. Cover and cook on low heat for 6 hours. Add mushrooms during the last 30 minutes of cooking time.

3. Remove chicken from the slow cooker and shred, using two forks.

4. Melt butter in a saucepan over medium heat. Whisk in flour until lightly browned, about 1 minute. Whisk in milk and half and half, and cook, whisking constantly, until slightly thickened, about 4-5 minutes; season with salt and pepper, to taste.

5. Stir chicken and milk mixture into the slow cooker. If the soup is too thick, add more half and half as needed until desired consistency is reached.

Serve immediately, garnished with parsley, if desired.

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Original recipe: Big Oven
Posted by Jasmine

Crockpot Barbecued Beef**

Ingredients

• 1 1/2 cups ketchup
• 1/4 cup packed brown sugar
• 1/4 cup red wine vinegar
• 2 tablespoons prepared Dijon-style mustard
• 2 tablespoons Worcestershire sauce
• 1 teaspoon liquid smoke flavoring (or not)
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon garlic powder
• 1 (4 pound) boneless chuck roast

Directions

1. In a large bowl, combine ketchup, brown sugar, red wine vinegar, Dijon-style mustard, Worcestershire sauce, and liquid smoke. Stir in salt, pepper, and garlic powder.
2. Place chuck roast in a slow cooker. Pour ketchup mixture over chuck roast. Cover, and cook on Low for 8 hours, then on high without the lid for 2 more hours.
3. Remove chuck roast from slow cooker, shred with a fork, and return to the slow cooker. Stir meat to evenly coat with sauce. Continue cooking approximately 1 hour.

*Try adding onions, green peppers or serve as a sandwich with cole slaw on top.

**Also good with pork.
***Maybe make a day ahead and refrigerate, so that you can scrape off the grease from the top.

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Original recipe: AllRecipes

Posted by Jasmine

Crock Pot Carnitas Tacos with Chipotle Cream

Ingredients

For the chipotle cream:

• 2 teaspoons chipotles in adobo, finely minced
• ½ cup sour cream
• 1 teaspoon lime juice

For the carnitas:

• 1 (4-5 lb) boneless pork roast, trimmed & cut into 3" chunks
• 1 tablespoon oil
• 12 oz beer
• 1 large white onion, diced
• 5 cloves garlic, minced
• 1 chipotle in adobo, chopped, plus 1 teaspoon sauce
• 2½ teaspoons cumin
• 1 teaspoon chili powder
• 1½ teaspoons Kosher salt
• 1 teaspoon black pepper

For the tacos:

• 12-16 corn tortillas, toasted
• Cotija cheese, for topping
• Cilantro, for topping

Directions

1. In a small, sealable container, combine the sour cream, chipotles, and lime juice. Mix well and taste-- add more adobo sauce if you like yours spicier, or more sour cream if you'd like to tame the heat. Cover and refrigerate.
2. In a large skillet over high heat, heat the oil. When hot, add in the pork and sear until browned, about 2-3 minutes per side. Place the pork in the bottom of the crock pot.
3. Add in the onion, beer, chipotle, garlic, and seasonings, and stir to combine. Cover and cook on low for 6-8 hours.
4. After 6 hours, check your pork. When it easily shreds with a fork, it is ready to be removed from the broth and shredded.
5. (Optional) Preheat the broiler and prepare two baking sheets with aluminum foil. Scatter the pork around the baking sheets and ladle about ¼ cup of the broth over each sheet of pork.  Place one sheet under the broiler for about 5 minutes, then toss the pork and ladle another ¼ cup of broth over. Broil once more, until crispy but not overcooked, and then ladle another ¼ cup broth over the pork. Repeat with the second sheet.

When the pork is done, serve it in toasted corn tortillas with the chipotle cream. Sprinkle with cotija cheese and cilantro.

The original recipe (follow link below) had quick-pickled jalapenos and onions.  I liked them, but my husband didn't and they honestly didn't add much to the experience.

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Original recipe: Host the Toast

Posted by Jasmine

Simple (Delicious) Slow Cooker Ribs

Ingredients:

• 1-2 slabs of ribs
• 1 can of Coke or Dr. Pepper
• [At least 1 18oz bottle] Sweet Baby Rays BBQ Sauce (or another brand I GUESS)
• Salt and pepper, to taste

Directions:

1. I like to use a liner in my slow cooker, but you don't have to. Ergo, either do/do not insert the liner and then place the ribs in the slow cooker.
2. Season with salt and pepper.
3. Pour in can of soda.
4. Cover and set to low for 8 hours.
5. Drain.
6. Slather in BBQ sauce.
7. Allow to cook for another 30 minutes on HIGH (in the slow cooker)

They can be difficult to remove from the slow cooker because they literally fall apart. Tough price to pay, haha.

I like to serve these with classic potato salad and/or coleslaw. And a ton of napkins or even wet wipes.

And do note: there's no ladylike way to eat these. Just let it happen.

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Original Recipe: Caroline Marie's Making

Posted by Emilee

Crockpot Dal Makhani (Creamy Black Lentil & Kidney Bean Stew)

The Ingredients
THE DAL

• 3/4c+some Black Urad Dal (Black Lentils)
• 1/4c Rajma (Kidney Beans)

THE MAKHANI

• 1/2c Yoghurt
• 1/4c Heavy Cream
• 2TBS Butter
• 1” Ginger 
• 1tsp Cumin Seeds

THE GRAVY

• 1 Onion, sliced
• 1 Tomato, chopped
• 2-3 Green Chillies, chopped  (or 1 serrano, whole)
• 4-5 flakes Garlic Paste
• Red Chilli Powder
• 1tsp Turmeric
• 1tsp Garam masala 

Cooking the Dal

1. You've got to soak the Kidney Beans (Rajma) and the Dal for at least 6-8 hours. Best done overnight.
2. Place the beans and lentils in a crock pot. Add a little salt and water and cook for 5-7 hours on low, till the dal is soft.
3. Mash the beans, then add the yoghurt, ginger, cumin, and cream and cook 20 min more.
4. Start with heating the oil and add garlic - till this gets a bit brown
5. Add the onions and fry till golden brown - 15 min
6. Add the other spices - chillies, garam masala, other spices, tomatoes, salt
7. Lastly add the dal to this gravy
8. You can add water as needed based on how thick you want the gravy
9. Garnish with more Cream and Butter

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Original recipe: I can't find this specific recipe by googling.  I think I took a different recipe and altered it for my slow-cooker and for American measurements?  No idea where the original recipe was from, but it was British, I think (it called for Double Cream).

Posted by Jasmine

Crockpot Low Country Boil

You guys, I found a better one

Ingredients: 

• 7 cups of water
• 2-3 TBS cup of cajun seasoning (OG was Old Bay, but I don't like Old Bay. YMMV)
• 1 bay leaf
• 1/2 head of garlic
• 1/2 large yellow onion, largely diced
• 2 stalks of celery, cut into large 1″ chunks
• 1 1/2 pounds of small redskinned potatoes, washed and skin left on
• 2 ears of corn, shucked and cut into quarters
• 1 pound of sausage (I used smoked, but andouille or kielbasa would work too), cut into 3″ pieces
• 1 pound of medium shrimp, deviened with shell on
• 1 pound of lemons, halved (optional)

Instructions: 

1. Add water, seasoning, bay leaf, garlic, onion, celery and potatoes to Crock-Pot
2. Cook for 4 – 6 hours on low, until fork pierces potatoes easily.
3. Add corn and sausage.
4. Cook on low for additional 1 – 2 hours.
5. Add shrimp.
6. Cook on low for additional 20 – 35 minutes. You want the shrimp to be pink, but not overcooked.
7. Scoop out with slotted spoon and serve immediately with halved lemons for squeezing over meal. The easiest way to serve is to spread several layers of newspaper onto you table and evenly spread out the contents from the crock pot so that everyone can help themselves.

I cut the recipe in half because it was just for my family.  The writer of the original recipe said it served 6-8, but it was 7 Lbs of meat and potatoes, not counting everything else, so I think that's a low estimate.

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Original recipe: cpb

Posted by Jasmine

Kind of Extra Slow Cooker Pot Roast

Servings: 8 servings

Ingredients
For the Rub:

• 2 tablespoons sweet paprika
• 1 teaspoon garlic powder
• 1 1/2 teaspoons salt
• 3/4 teaspoon freshly ground black pepper
• 1/4 teaspoon rosemary
• 1/4 teaspoon thyme
• 1/4 teaspoon oregano
• 1/4 teaspoon basil
• 1/4 teaspoon parsley

For the Pot Roast:

• 4 pound beef round roast or chuck depending on how lean you prefer it
• 2 tablespoons oil (use one with a high smoke point - I use avocado oil)
• 2 carrots roughly chopped
• 2 stalks celery roughly chopped
• 1 yellow onion diced
• 2 cloves garlic minced
• 2 strips bacon cut in half
• 2 1/2 cups beef broth
• 1/2 cup dry red wine optional
• 2 tablespoons tomato paste
• 3/4 teaspoon salt
• 2 bay leaves
• 5 tablespoons all-purpose flour mixed into a slurry with 1/2 cup canned beef broth

Instructions

1. Rub the roast all over with the rub mix.
2. Heat the oil in a Dutch oven over high heat and liberally brown the roast on all sides. Place the roast in a slow cooker.
3. Add the broth to the skillet, return to a boil, and whisk to loosen up the browned bits. Add the tomato paste, wine (if using), and salt and whisk to combine.
4. Add the carrots, celery, onion, garlic, and bay leaves into the slow cooker around and on top of the roast. Lay the strips of bacon alongside and on top of the roast. Pour the beef broth/tomato paste mixture over everything.
5. Cook on low setting for 8-9 hours or on high for 3-4 hours.
6. Pour the liquid from the slow cooker into a medium stock pot, leaving the roast and vegetables in the warm slow cooker. Bring to a boil and whisk in the gravy slurry and continue whisking until the gravy is thickened. Season with salt and pepper.
7. Place the pot roast on a serving platter and spoon the vegetables around it. Discard the bay leaves and bacon. 
8. Pour a little of the gravy over it and serve with gravy on the side along with potatoes or Yorkshire Pudding and your choice of sides.

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Original recipe: The Daring Gourmet (the recipe is extra, so I guess you get an extra name)

Posted by Jasmine

Smokey Black Bean Soup

Ingredients

• 4 cans black beans, rinsed (Ain't nobody got time to soak beans)
• 1 lb smoked ham hock or shank
• 2 bay leaves
• 5 cups water
• 1/8 teaspoon baking soda
• 1/2 teaspoon salt
• 4 Tbsp olive oil
• 1 large yellow onion, chopped fine
• 1 medium sweet potato, chopped into 1/2-inch pieces (can substitute 2 large carrots)
• 1/2 carrot, chopped fine
• 1 celery rib, chopped fine
• 1/2 teaspoon salt
• 4 medium garlic cloves, minced
• 1 Tbsp ground cumin
• 1 teaspoon chili powder - (This would almost certainly be better with a little cayenne, too, because I loves me some heat, but that's to your discretion)
• 6 cups chicken stock
• 1 Tbsp molasses
• 1 red bell pepper, roughly chopped
• 3 to 4 Tbsp lime juice (can substitute lemon juice)
• Salt

Garnish:

• Chopped fresh cilantro
• Sour cream
• Avocado, peeled and chopped

Method

1. *I just threw it all in a crockpot and skipped the blender last time and it was great! Do what you want!  This soup doesn't own you!  (Don't forget to get the meat off the ham hock)

or

1. Heat olive oil in a large 8-quart thick-bottomed pot on medium high until the oil is hot, but not smoking. Add the onions, celery, sweet potato and 1/2 teaspoon of salt. Cook, stirring occasionally, until lightly browned and softened, about 10-15 minutes. 
2. Reduce heat to medium, add the cumin, chili powder, and garlic, cook for an additional 2 minutes, stirring constantly.
3. Add the beans, ham hock, bay leaves, chicken stock, molasses, and bell pepper. Bring to a boil then reduce heat to a simmer. Cook, stirring occasionally, for 20 to 30 minutes.
4. Remove bay leaves. Remove ham hock from the pot. Cut ham meat away from the bone and cut into small, bite-sized pieces, set aside.
5. Remove 4 cups of the soup (about half of it) to a blender. Purée until smooth and return to the pot of soup. (You may need to purée the soup in smaller portions, depending on the size of your blender. Don't fill the blender more than half way at a time and hold the lid while blending.) 
6. Add back the ham pieces to the soup. 
7. Add 3 Tbsp of lime juice. 
8. Adjust seasonings. If on the sweet side, add a bit more lime juice. Salt to taste.

Serve with garnishes. Makes 8 cups. Serves 6.

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Original recipe: Simply Recipes

Posted by Jasmine

Cuban Chickpea Stew

Ingredients

• 1 Tbsp olive oil
• 6 oz chorizo 
• ½ of 1 large onion, diced
• ½ of 1 red bell pepper, diced
• 3 cloves of garlic, finely minced
• 3 carrots, sliced in rounds
• salt and pepper
• 1 large russet potato, cubed
• 1 1/2 Lbs sweet potato
• 1 smoked ham hock
• 1 8-oz can of tomato sauce
• 1 quart chicken broth
• 2 cans garbanzo beans, drained and rinsed
• 1 bay leaf
• (Optional) 1 bundle of chard, ribs removed and leaves coarsely chopped

Directions

1. Throw everything except chard in a slow cooker and cook on low 6-8 hours
2. Add the chard in the last 30 min

or

1. In a large stockpot, heat olive oil over medium heat. Add chorizo, breaking it up with a wooden spoon. 
2. Add the onion, bell pepper, garlic, and carrot, and season with salt and pepper. Cook until onions are translucent.
3. Add the potato, sweet potato, ham hock, tomato sauce, broth, garbanzo beans, and bay leaf. Cook until the potato and sweet potatoes are fork tender. 
4. Remove the bay leaf and ham hock
5. Shred the meat off the ham hock, and return to pot.
6. (Optional) Add the chard, and continue cooking until chard wilts.

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Original recipe: My Jewish Learning 

Posted by Jasmine

Crispy Slow Cooker Carnitas

Ingredients

• 4-5 lbs lean boneless pork roast, excess fat trimmed, cut into 3-inch chunks
• 1 cup beer (or chicken stock)
• 1 medium white onion, diced
• 4 cloves garlic, peeled and minced
• 1 tbsp chipotle powder
• 2 tsp cumin
• 1 tsp black pepper
• 1 tsp chili powder
• 1 1/2 tsp salt

Directions

2. Add all ingredients to a large slow cooker, and give the mixture a stir to combine. Cook on low for 6-8 hours or on high for 4-5 hours until the pork is completely tender and shreds easily with a fork.
3. Once the pork is cooked, preheat your broiler to high heat and prepare two baking sheets with aluminum foil. Use a fork to shred the meat into bite-sized pieces, and then use a slotted spoon to transfer it to the prepared baking sheets, spreading the pork in an even layer and leaving the juices behind in the slow cooker.  (Don’t discard the juices, we’re going to use them later!)
4. Place one sheet under the broiler for about 5 minutes, or until the edges of the pork begin browning and crisping up. Remove the sheet from the oven, then ladle about 1/4 cup of the juices from the slow cooker evenly over the pork, and then give it a good toss with some tongs.  Broil for an additional 5 minutes to get the meat more crispy. Then remove and ladle an additional 1/4 cup of broth over the crispy pork.
5. Repeat with the other baking sheet of pork.
6. Serve immediately in tacos, burritos, salads, or whatever sounds good to you!  This pork can also be refrigerated in a sealed container for up to 3 days, or frozen in a sealed container for up to 3 months.

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Original recipe: GimmeSomeOven

Posted by Emilee

Slow Cooker Chicken Fajitas

Ingredients

• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 green bell pepper, sliced
• 1 yellow onion, sliced
• 2 lb boneless, skinless chicken breast, cut in half
• 2 tablespoons taco seasoning
• 4 cloves garlic, diced
• 1 lime
• 10 oz canned diced tomatoes with green chiles, drained 

Directions

1. Add half of the sliced peppers and onions to your slow cooker.
2. Layer the chicken and coat all sides with taco seasoning.
3. Top with garlic, the juice from one lime, and tomatoes (be sure to drain).
4. Add the remaining peppers and onions, cover and any remaining lime juice.
5. Cook on high for 3-4 hours.
6. Remove chicken and cut/shred into slices (chicken left longer will tend to shred more - cook to your preference).
7. Return the sliced chicken to the slow cooker to marinate in the juices for about 10 more minutes (on LOW) until ready to serve.
8. NOTE: If you find that there is too much liquid, you can remove till there is a desired amount before serving.
9. Assemble Fajitas to your liking - we recommend topping with cheese, sour cream, and guacamole!

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Original recipe: Tasty.co
Posted by: Emilee

Crockpot White Chicken Chili

Ingredients:

• 2 1/2 lbs boneless skinless chicken breast
• 30 oz white beans
• 5 oz green chili and tomato
• 2 tsp chili powder
• 1 tsp cumin
• ½ tsp onion powder
• ½ tsp salt
• ¼ tsp black pepper
• 3 chicken bouillon cubes
• 2 c water
• 2 cloves garlic
• 3 tbsp butter (salted)
• 3 tbsp white flour
• 1 c milk
• ½ c sour cream

Directions:

1. Place chicken breasts in the bottom of the slow cooker, and top with all ingredients EXCEPT butter, flour, milk and sour cream.
2. Cook on high for 4 hours, or low for 8 hours.
3. Shred chicken.
4. In a small sauce pan, melt the butter over medium heat. Add the flour and whisk for a minute or two until it's bubbly and smooth. Add the milk and continue to whisk until it's bubbly and thick, then add it to the slow cooker. Add the sour cream to the slow cooker and mix it in well.
5. Top with crushed tortilla chips, shredded cheese, avocado and cilantro.

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Original Recipe: unknown

Posted by Emilee

Crock Pot Chicken Curry

Ingredients

• 1 lb chicken breasts
• 3 tbsp mild curry powder
• 1 tsp turmeric powder
• ½ tsp ground coriander
• 2 tsp salt
• 1 tsp sugar
• 2 15-oz cans coconut milk (lite or full fat)
• 2 tbsp butter or olive oil
• 2 tsp minced garlic
• 3-ish sweet potatoes peeled, cut into 1-inch cubes
• 1 medium sweet onion, cut into 1-inch pieces
• Fresh cilantro
• Rice or naan

Directions

1. In a small bowl combine curry powder, turmeric, coriander, salt and sugar. Toss to combine.
2. Pour the coconut milk in the crock pot. Add butter, garlic, and seasonings. Stir the liquid to incorporate the seasonings.
3. Place chicken in coconut milk mixture. Add sweet potatoes and onions. Stir to combine.
4. Cook on low for 6-8 hours or high for 4-6 hours. Stir once if possible.
5. During the last 30 minutes of cooking, remove chicken from the slow cooker and shred it with a fork. Place chicken back into the slow cooker for the remaining time.
6. Turn off slow cooker and let rest for at least 20 minutes before serving. This will help thicken up the sauce.
7. Top with cilantro and serve with jasmine rice or naan.

Crock Pot Zuppa Toscana

Ingredients

• 1 lb ground Italian sausage
• 1 tbsp minced garlic
• 1 yellow onion, chopped
• 4 russet potatoes, diced
• 4 cup chicken broth
• 1 bunch kale (stems removed and torn into bite-sized pieces)
• ¾ c heavy whipping cream
• ¼ c shredded parmesan cheese

Directions

1. Brown Italian sausage in a large skillet over medium-high heat. Add onion and garlic and cook for an additional 2-3 minutes or until some of the onion begins to turn opaque (no need to cook onion completely). Drain grease from skillet.
2. Transfer cooked sausage and veggies to the crock pot and add diced potato. Season with salt and pepper to taste.
3. Add chicken broth. This should cover the tops of the potatoes, but if it doesn't, add up to 2 cups water until they are.
4. Stir ingredients, cover crock pot, and cook on low for 5-6 hours or on high for 3-4 hours.
5. Add kale and heavy whipping cream and stir to combine.
6. Cover crock pot and cook on HIGH for another 30 minutes.
7. Top with shredded parmesan before serving.

Slow Cooker Chili

Ingredients

• 1 tbsp olive oil
• ½-ish medium yellow onion, diced
• 1 red bell pepper, diced
• 2 tbsp minced garlic
• ¼ c chili powder
• 1 tbsp ground cumin
• 1 lb ground beef
• 14 oz canned diced tomatoes (not drained)
• 8 oz canned tomato sauce
• 14-ounce canned kidney beans, drained and rinsed

Directions

1. Heat the oil in a large frying pan over medium heat. Add onion and bell pepper and cook until softened, about 8 minutes.
2. Add garlic, chili powder, and cumin. Stir to coat the vegetables and cook until fragrant, about 1 minute.
3. Add the ground beef and cook until browned.
4. Transfer the mixture to the slow cooker (use a slotted spoon to drain as much of the grease as you can).
5. Add the diced tomatoes, tomato sauce, and beans, and stir to combine.
6. Cook about 8 hours on low or 6 hours on high.

Slow Cooker Ranch Chicken Tacos

Ingredients

• 1 chicken taco seasoning packet (or 2ish tbsp homemade)
• 1 packet of ranch seasoning
• 2 lbs chicken breast
• 2 c fresh pico de gallo
• ⅛ c tbsp olive oil + ⅛ c water ... use your judgment on this, depending on how juicy the pico is

Directions

1. Sprinkle the taco and ranch seasonings in the bottom of the slow cooker.
2. Place the chicken in next, and cover with pico. Pour the olive oil and water on top.
3. If chicken is frozen, cook for 6 hours on high. If it's fresh, cook for 3-3½ hours on high.
4. Shred chicken, stir, leave for an additional 30 minutes.

I like to serve with sour cream, avocado, and cheese, but taco toppings are a very personal choice and I respect yours.