Chicken Nachos CrockPot Recipe

Day 31.

Yay! A whole month of CrockPotting!

I'm pretty sure this will be the last of the Super Bowl Sunday recipes, because I have eaten so much the last few days I'm ready for a fast. If you are in desperate need for Super Bowl Snack Ideas, the Appetizers tag should take you where you need to go.

I'm excited to participate for the first time in Slow Cooking Thursday hosted by Sandra at Diary of a SAHM (stay-at-home-mom). Please take the time to click around to all the different blogs and submitted recipes. I have 11 more months to fill, and am thrilled to have a bunch to choose from. Sandra has created an online guide to all of her recipes here.

Ok. I made nachos with raw chicken. Just for all you Internet People who don't like browning meat or pre-cooking it. Guess what? It worked, and it's been 3 days and I haven't keeled over yet with food poisoning.

The Ingredients:

--2 cut up raw chicken breasts (or by ALL means, cooked and chopped!)

--large package of Velveeta or other "cheese product"

--can of tomatoes and chilies

--stuff you like to put on nachos: beans, sour cream, olives, etc.

The Directions:

--put raw chicken in bottom of crockpot (if you are using already cooked, melt the cheese completely first, then stir in)

--cover with cheese slices

--dump in entire can of tomatoes and chilies (that means don't drain)

--cook on low for 6 hours, or high for 3-4.

--pace house wondering if the raw chicken was a good idea or not

--stir thoroughly and serve over your favorite chips

--doctor up with beans, sour cream, olives and whatever else makes you happy

--realize that the chicken cooked without help and share brilliant discovery with The Internet.

Remember to go see Sandra!

Turkey Meatballs with Cranberry Barbecue Sauce CrockPot Recipe

Day 30.

Q: Can you ever eat too many meatballs?

A: No. No you can not.

In honor of that little game that is occurring on Sunday, I tested out a party meatball dish sure to please drunken football viewers.

I loosely followed the recipe found in this book, as seen here.

You can either use store-bought meatballs, or make your own.

I have yet to find store-bought gluten free meatballs, so I made my own.

The Ingredients:

--1 lb turkey meatballs (2 lbs pictured)

--1/2 cup barbecue sauce

--1 can (16oz) jellied cranberry sauce

--1 t soy sauce

The Directions:

--cut cranberry sauce into slices

--place into bottom of stoneware insert

--add barbecue sauce and soy sauce

--top with cooked meatballs.

cook on low for 4-6 hours or high for 2-4

The cooking time depends on if your meatballs are frozen, thawed, or freshly baked.

The recipe card book says that these measurements are for 1 pound of meatballs. I used two. My dad thought it could use more sauce, my husband thought it was plenty saucy and one of the kids wanted all sauce washed off.

Use your best judgement as to how much sauce to make for your particular family.

More Super Bowl Sunday CrockPot Snack Ideas:

Nuts and Bolts Trail Mix CrockPot Recipe

Sundried Tomato CrockPot Dip

Brie With Cranberries and Pecans CrockPot Recipe

Hot and Spicy Artichoke Dip CrockPot Recipe

Chili and Cheese Afternoon Snack CrockPot Recipe

Sweet and Spicy Chicken Wings CrockPot Recipe

CrockPot Baked Potatoes

Sweet and Spicy Chicken Wings CrockPot Recipe

Day 29.

I love buffalo wings. I could eat (and have!) them by the bucketload. Unfortunately, sometimes I overdo it and can't stomach the vinegary flavor for a few months after an indulgence.

And there seems to be a little football game happening rather soon, so I thought I should test out some yummy half-time snacks.

When I saw this recipe from Sandra Lee on the Food Network's website, I was very excited to try it out.

But my grocery store didn't have the chipotle taco seasoning. And if it did, I probably would find modified food starch or other hidden-gluten which would make it off-limits. I did find the apricot-pineapple preserves, but the first ingredient was high fructose corn syrup and I couldn't bring myself to knowingly buy it.

I know. I use marshmallows. I know what they are made of. I am full of contradictions. You'll notice that about me.

But, I did find some cool stuff and when they are put together, the taste is amazing. Way more sophisticated than regular old buffalo wings.

Because, you know me.

I'm all about being sophisticate.

The Ingredients:

--4 pounds of chicken wings and tiny drumsticks

--jar (11 oz) of apricot preserves

--jar (14 oz) chipotle salsa

Note: The chipotle salsa is very popular right now and is available in most grocery stores. If you want to use regular salsa and canned chipotle peppers be aware that not only are they NOT gluten free they are incredibly spicy. Much more spicy than you would believe they ought to be. Don't start with using the whole can--tread lightly.)

The Directions:

--brown chicken wings on a broiler pan

(Sandra Lee says it isn't necessary but provides a better flavor. I did it and my husband believes it was a wasted step. So do whatever you want. I'm just winging it over here.

HA! --winging it-- I didn't even plan that!)

--dump browned (or white, pale, and slimy) chicken wings into crockpot

--in a separate bowl, mix the entire bottles of salsa and preserves together

--pour on top of chicken

--cook on high for 4 hours, or low for 8.

Very tasty. Or, if you prefer, throw the wings in the crock with this stuff:

CrockPot Baked Potatoes

Day 28.

I know! I had no idea you could bake potatoes in a crockpot either! But I got a lovely email from Danielle --who doesn't seem to have a blog-- challenging me to try them out. She is hosting a two-year-old birthday party and had the fabulous idea of having a potato bar for the adults.

The Ingredients:

--potatoes

--foil

11 medium sized potatoes completely filled my 6-quart oval rival.

The Directions:


--wash potatoes
--let them dry

(because if you don't the foil then gets a little bit rusty and the potatoes become a bit discolored. Don't ask how I know this...)

--prick a few times with a fork
--wrap in foil
--put them all inside your crockpot.





don't add water.

trust me.

they will cook.

they will not explode.

it's not weird.




cook on low for 10 hours, or high for 6 or until desired tenderness.




The Verdict:



I like the neat factor of this a lot. It might be more practical to cook them in the oven and then transfer to the crockpot for keeping warm. The potatoes taste amazing; they cook in their own juice and taste more potatoe-y than normal baked potatoes--but the color isn't the pure white color that you would expect---more of a beigey yellow.



but the neat factor is so very neat it makes me want to have a potato party.


badly.


Thank you, Danielle, for the very way cool idea and challenge!

Super Easy CrockPot Lasagna

Day 27.

Lasagna is a family-favorite meal around here. I probably make it about once a month, but have never attempted to make it in the crockpot before the other day.

This works. It really, really works. You can use regular noodles and they will soften nicely.

There is still work to do if you want to add meat---you'll need to brown hamburger or turkey meat, and if you want some veggies or hardboiled eggs snuck in, you'll need to chop them up.

But!

You can do it all in the morning while you are still awake and have coffee in your system, click on the dishwasher and then be done in the kitchen for the whole. entire. day.

I love that part.

If you are not a morning person, assemble it the night before (minus the 1/4 cup of water--add that before cooking) while you are watching Leno. Or Letterman. Or Colbert.

and hey, do you spell it lasagna or lasagne? I like it with an 'A' better, but the box of Tinkyada noodles (very lovely gluten free noodles) spells it with an 'E.'

The Ingredients:

serves 6

1 pound ground beef or turkey
1(26-ounce) jar pasta sauce (keep jar! don't rinse and throw out!)
1 (10-ounce) box of regular lasagna noodles (I use brown rice noodles)

1 (16-ounce) container ricotta cheese
8 ounces sliced mozzarella cheese
4 cups shredded Italian-blend cheese

OPTIONAL: spinach leaves, sliced hardboiled eggs, sliced mushrooms, chopped veggies

1/4 cup water

The Directions:

--brown meat with chosen spices in large skillet

--pour in entire jar of pasta sauce (save jar, don't rinse or throw away!)

--simmer on low for a few minutes

--put a ladle-full of sauce mixture into the bottom of your crockpot.

--top with a layer of dried lasagna noodles. You'll have to break them to fit, and little pieces will fly all over the place, much to the delight of small children and pets.

--smear ricotta cheese on top of lasagna noodles
--layer veggies, mushrooms, eggs and spinach on top of the ricotta cheese
--add sliced mozzarella cheese
--add a handful of the shredded cheese
--ladle on some more of the meat sauce
--top with more dry noodles and repeat layers until crock is to desired capacity.

--put the 1/4 cup of water into your empty pasta jar and shake. Pour tomatoey juice over the whole pile of food.

--cover and cook on low for 8 hours, high for 4.
--Check noodles an hour before serving, and push the top ones down into the liquid if they are getting too hard or are curling up.

The Verdict.
 
ENJOY! This is the most simplest lasagna ever, but it comes out perfect EVERY.SINGLE.TIME.

I've made this lasagna hundreds of times, and have served it to company lots and lots. If you'd like more heat, add crumbled sausage to the sauce, red chile flakes, etc. This is your lasagna -- you can certainly customize it to your family's taste.

I think you'll be happy!

CrockPot Rice Krispies Treat Recipe

Day 26.

Okay, not technically Rice Krispies treats due to the malted barley flavoring Rice Krispies seems to believe it needs, but Barbara's Organic Gluten-Free Brown Rice Crisp Marshmallow Treats didn't sound quite as good to me.

and for all intensive purposes, these are most totally Rice Krispies Treats.

made

wait for it....

IN THE CROCKPOT!

and they were terribly easy and didn't encompass standing over the stove telling young children to stand back so they aren't scalded with high fructose corn syrup gooeyness.

Instead, they were plopped together and left to melt unattended while dinner dishes were cleaned, bath was had and books were read.

The Ingredients:

the stuff they tell you to use to make Rice Krispies treats.

duh.

The Directions.

--put butter in crockpot

--cover with the marshmallows

--cover with cereal

--swat children's hands as they try to dig for marshmallows

--cook on high for 1 hour, stir all ingredients well.

--If it doesn't look done, cook for another 20-30 minutes.

--Spread into a prepared 9 x 11 pan or pyrex.

--Use Reynold's Release to press down so the marshmallows don't stick to your fingers or to a spatula. The real recipe says to use waxed paper, but I have had the wax paper stick miserably to my treats before providing much emotional and psychological distress.

--cut into squares when fully cooled.

or eat hot right out of the pan while watching reruns of The Office.

Chinese Lemon Chicken CrockPot Recipe

Day 25.

Woah. You know how sometimes you make something and it's just so crazy good you wish you didn't decide to cook something different in the crockpot every day for the whole year just so you could eat this one meal every day instead?

Maybe that's just me.

This is one yummy dish, courtesy of my new pal Lynn, who doesn't have a blog. But she did try my CrockPot Cavy Dish.

this is a joke. a very funny joke. save your hate mail.

My gluten-free buddies will attest to how much you miss Chinese Food when you go gluten-free. Pretty much the whole menu is contaminated with gluten--but this dish completely satisfied my family's cravings.

The Ingredients:

4 boneless, skinless chicken breast pieces or equivalent

1/2 cup flour (I used Pamela's baking mix because we are gf)

1 tablespoon kosher salt

6 ounces(1/2 can) frozen lemonade concentrate, thawed

3 tablespoons brown sugar

1 teaspoon balsamic vinegar

3 tablespoons ketchup

-->olive oil for browning chicken
updated 9/20/09: I've heard from a few readers that 1 tablespoon of salt is too much. If you are using iodized or table salt, this will be the case. Kosher salt doesn't taste as "salty" as regular salt, and since the granules are larger, you don't get as much in the tablespoon as you would with regular salt. Adjust accordingly. 

The Directions:

--cut chicken into strips or largish chunks

--dredge in flour and salt, shake off excess

--brown chicken in a skillet with a bit of olive oil (you are not trying to cook the chicken--just give it some color and get the flour mixture to stick a bit)

--place into crockpot -- a 4-quart is probably the best size or put a piece of corningware or pyrex into a large slow cooker so your chicken doesn't get lost in such a big pot.

--mix the rest of the ingredients in a separate bowl and pour over the top of chicken pieces

--cover and cook on high for 4 hours, low for 6-8

Serve over rice, drizzle with remaining sauce.

This tastes amazing all on it's own, but next time I might add a bit of red pepper flakes to the grown-up portions for a bit of a kick.

Thank you, Lynn!

I love saving money by skipping the drive through and making Take Out at home! Here's a few more other Take Out Fake Out ideas for you. 
General Tso's Chicken
The Most Simple Thai Beef Recipe
Orange Beef
Fried Rice
Chicken Chow Mein
Mongolian Beef

CrockPot Corn Bread Recipe

Day 24.

Who would have thought that you could make cornbread in the crockpot? Not me until the other day. And now I might do it this way more often. It tastes just like oven-baked cornbread, but cooking it in the crock allowed me to pick up my daughter from school, return library books, mail letters and pick up a few groceries.

And the smell when I walked in the door?

Awesome.

The Ingredients.

I used the recipe on the back of the Quaker Cornmeal carton, although I substituted Pamela's for the flour and omitted the baking powder (because pamela's has baking powder in it already).

And I used butter instead of vegetable oil because I like the flavor of butter better. And I used soy milk instead of cow's.

It seems as if I have a problem with following directions.

The Directions.

Mix batter together according to recipe instructions.

Coat the inside of your crock with cooking spray.

Dump batter in and close up.

Cook on high for 3-4 hours, or until a toothpick comes out clean.

I cooked this for exactly 3.5 and it was perfect.

We had this with leftover Minestrone Soup, which from now on will lovingly be called Garbage Soup, thanks to Becka.

Clean-Out-The-Pantry Minestrone Soup CrockPot Recipe

Day 23.

It's raining again. Rain makes me want to eat soup.

Also, I kind of feel like I should eat like a rabbit for the next week or so to make up for the eighteen-and-a-half platefuls of this I had yesterday.



This is an easy recipe---and one that can be thrown together in no time. I happened to have leftover roasted veggies in the fridge, but you can use frozen or fresh instead. I choose to not thaw frozen vegetables before putting in the crockpot and leave them in for the entire cooking time. Some people don't like that though and thaw and stir in at the very end. Your choice.




The Ingredients:


--3 cups chicken broth (canned or "fresh")
--2 cans of whatever kind of beans you like (drained)
--1 can tomatoes (and juice)
--1 can corn (and juice)
--vegetables (I had leftover roasted broccoli, mushrooms, carrots, and asparagus)
--salt and pepper to taste



The Directions:

--Drain and rinse beans; add to crock.
--Add the juice and vegetables from the corn and tomato cans.
--Cover with chicken broth. Unless you are vegetarian. Then I would imagine you'd not want to use chicken broth and opt for vegetable stock.
--Cook on low for 8 hours or high for 4.



This can definitely be assembled the night before for an easy morning plug-in.

Company's Coming Potatoes Augratin CrockPot Recipe

Day 22.

You know those little cookbooks they sell in the grocery store you want to buy, but you don't because you're trying not to buy things impulsively? My mom buys them. And she gives them to me. I love my mom.

I found these potatoes in one of the little booklets (no longer available online -- it was a side dish and casserole booklet!)

Dude. These potatoes rock. Paula Deen would be proud--heavy cream, butter and cheese. Not for everyday-- but for once in a while, my graciousness they are amazing.

The Ingredients:
serves 8 to 10

1 1/2 stick of butter (12 tablespoons)

6 tablespoons flour (I used Pamela's with no problems because we happen to be gluten free)

3 1/2 cups heavy cream (I've never before bought heavy cream. wow. that stuff is good.)

2 teaspoons dried thyme

2 teaspoons kosher salt

4 teaspoons dried mustard

1 teaspoons black pepper

6 brown baking potatoes

2 parsnips (I've never bought these before either. I had to ask the grocer what they were.)

1 white onion, peeled and chopped

2 cups shredded cheddar cheese (I think this could be optional.)

green onion for garnish (totally optional)

The Directions:

--wash and peel your potatoes and parsnips. I chose to leave a bit of potato skin on for color and texture; your choice.

--slice them longways, then slice in 1/4 inch slices

--chop up white onion. Or maybe dice it? Make little tiny pieces.

--plop veggies into stoneware

Assemble your spices and measuring spoons.

Melt butter in a medium saucepan over medium heat. Slowly add your flour, stirring constantly for 3-5 minutes. Then slowly add your cream, and spices, stirring continuously to blend.

Pour mixture over potatoes and parsnips, and close the crock lid.

Cook on Low for 8-9 hours or high for 4-5. My potatoes were still a bit crunchy at 4 hours.

Before serving, stir in the shredded cheddar cheese until it disappears. I really don't think this changed the flavor of the dish at all. It probably thickened the sauce a bit, but it really doesn't add enough of a change for the cheese to be an important ingredient.

Garnish with green onion if you are feeling fancy.

This would be an *excellent* take-along for potlucks or holiday dinners when you want to bring something, but you aren't sure what exactly to bring.

The peeling and slicing of the potatoes and parsnips is the most time-consuming part. Next time, I think I would do that the evening before and then just heat up the cream and spices in the morning.

My kids each ate 3 servings. That is unheard of around here!

Hot and Spicy Artichoke Dip CrockPot Recipe

Day 21.

I love the jalapeno artichoke dip from Costco. I think if I ever live all by myself I want to fill a bathtub with that stuff and climb in with a bag of Pita chips.

that's not weird or anything, is it?

Anyhow, I tried to re-create this dip without having any jalapenos on hand, and minus the Pita chips (since we're gluten-free and all now. if you aren't--I highly recommend pita chips. they rock.)

The Ingredients:

--jar of marinated artichoke hearts

--block of cream cheese

--1/2 t crushed red pepper

--shredded cheese for garnish (optional)

The Directions:

Drain oil from artichokes and either chop the 'chokes by hand, food process or blend. I chose to blend.

I love my vitamix. Don't worry crockpot. You're still number 1.

Dump everything into a mini-crockpot, or insert a heat-safe dish into a large crock stone. Or quintuple the recipe so the whole thing is full. Your choice.

Heat on high for 2 hours or low for 3-4. Stir well and serve with bread, chips, or veggies. You can also add some shredded cheese to the top for an extra layer of gooeyness.

The Verdict:

Yum. I can imagine many, many variations on this---put in some fresh crab, double-up on the artichokes, put in some canned salmon add chopped green olives, etc.

Lazy Chicken CrockPot Recipe

Day 20.

This is the easiest crockpot recipe ever. All you need is frozen chicken pieces and a bottle of marinara sauce.

Since it's so easy and fool-proof, I thought I'd use it to test out my friend's Presto Multi-Cooker.

This particular appliance is advertised as a roaster, slow-coooker, fryer and rice cooker. It also has the added benefit of being completely dishwasher safe--heating element and all.

I plugged in the presto cooker and put it on the lowest setting, which was 200degrees. I've read that traditional crockpots "low" temperatures are between 190 and 200 degrees, and figured that was a safe bet. Within seconds the outer surface of the pot was hot to the touch.

I dumped in my frozen chicken pieces and they began sizzling and smoking. Alarmed, I shuffled the kids out of the kitchen and grabbed the camera. I have my priorities in order...

So. I dumped everything into my own Rival and left it alone to cook unattended for 8 hours on low.

I can't imagine ever leaving the Presto alone to even use the restroom. That thing is scary.

It's probably a great fryer, but I don't eat many fried things. So, Stephanie (her name is Stephanie also, I'm not talking to myself) you can have your multi-cooker back. I'm going to stick with my boring ol' Rival.

According to Amazon, Presto now has a version with a removable crock insert that might behave better. I was surprised that the reviewers didn't mention the crazy quick heating and cooking, but it appears they mostly use it for the frying feature.

For this recipe:

--frozen chicken pieces

--bottled marinara sauce

cook on low for 8 hrs, high for 4. Shred chicken with forks; serve over hot pasta.

Other Variations:
use bbq sauce! or your favorite salad dressing! or any of those ready-made marinades or sauces such as sweet and sour, curry, teriyaki, etc.
If you have gluten allergies, PLEASE read all labels carefully and contact manufacturers when in doubt.
This technique works great with beef, lamb, pork, and hardy vegetables.

Slow Cooker Sausage and Vegetables Medley Recipe

Day 19.

This is one of our family favorites. It is easy, healthy and tastes great. Lots of good stuff all at the same time. I usually stock up on Aidell's brand smoked chicken sausage when it's on sale and have quite a few different varieties in the freezer at a time.

The kids like the chicken and apple kind, I like the artichoke and garlic, and Adam likes the spicy kind (I can't remember what it's called, and I'm all cozy here while I'm typing and really don't want to go look). Sorry.

Anyway, they are clearly labeled gluten free, which is always an added bonus.

The Ingredients:

6 smoked chicken sausage links

4 cups random vegetables (carrots, mushrooms, broccoli, bell pepper all work well)
2 cups or so of cubed potatoes
2 cups chicken broth
1/3 to 1/2 cup white wine if you have it on hand --- if not, feel free to omit completely
1 large handful of baby spinach (to add at the very end)

The Directions:

--cut all veggies into 2-inch chunks

--layer into crockpot, most to least dense

--add sliced sausage

--add broth and wine

--cover and cook on low for 8 hours or high for 4.

--right before serving, add a handful of fresh spinach and cover for 10 minutes to wilt leaves

(I forgot to do this in the above photo.)

The Verdict:

Delicious. And terribly easy--no spices are needed due to the flavorful sausage.
We make this pretty often because we all like it. The leftovers are great for lunches and I often eat it cold right out of the Tupperware the next day.

Slow Cooker Salmon and Green Beans Recipe

Day 18.

Hey! Salmon in the slow cooker! They said it couldn't be done.

The Ingredients:

--package of thawed salmon

--bunch of green beans

--1/4 cup soy sauce (La Choy is gluten free)

--1/4 cup honey

--1/4 cup citrus juice (I used two lemons and a blood orange; regular orange juice works just fine)

The Directions:

--wash and trim green beans, plop into stoneware

--in a separate bowl, mix the soy sauce, honey and citrus juice together

--place fish on top of green beans

--pour liquid mixture on top

--close up and cook on LOW for 2-3 hours

--serve with rice or quinoa; drizzle sauce from the crock over everything

The Verdict:

This is a good way to cook fish. Adam was worried it wouldn't work, but it ended up being fine. I had really old frozen salmon in the house, and that's what I used. I think it's better to cook this for a short amount of time. If you're not around to check it after a few hours during the week, save fish for the weekend.

Homemade Chicken Broth Slow Cooker Recipe

Day 17.

Mmm. Looks lovely, doesn't it? Making your own chicken broth isn't as hard as you think it is. Knowing what exactly is going into your family is important if you have allergies, health problems that call for low-sodium diets, or sensitivities to preservatives.

I am not a purist. I am not going to play one on the Internet. I like spice packets, and I definitely like shortcuts--I do use store-bought chicken broth (a lot.)---but I also use my own broth when I have it on hand in the freezer.

The Ingredients:

--store bought rotisserie chicken carcass (see! shortcuts!) if you are gluten-free or have other allergies, read the ingredients on the package carefully. Costco clearly labels their chickens as gluten-free.

-- chopped onion

--bunch of celery

--2 cups or so baby carrots

--small bunch of green onions

--head of garlic

--3 bay leaves

--1 tablespoon Italian Seasoning

--6 cups of water

The Directions:

--put chicken carcass into slow cooker stoneware

--coarsely chop onion, celery, and green onion; place into crock with baby carrots

--peel entire head of garlic; dump in

--add Italian Seasoning and water

Close it up and cook on low for 8-10 hours.

Remove from heating element, and let cool completely on stove-top.

The cooling is important. Humor me.

okay. Wash your hands and dig in. Find all the little chicken bones, peel off any remaining chicken and discard the bones and bay leaves. This is a good exercise in finding your inner 9-year-old.

Use a cup and scoop the soupy liquid into your blender to brothicize.

Once liquified, pour broth into freezer bags in manageable portions. I chose to use 1-cup servings. This particular batch made nine 1-cup servings.

Place on a small cookie sheet and freeze. Once the bags are frozen, they are small enough to be tucked in nooks around your freezer.

This broth has NO salt added. I am happy about this, but some people really like salt. When using a homemade broth recipe, taste the dishes you make and add salt as needed. The overall sodium content will be much lower.