RSS Feed

Category Archives: Crockpot

Crock Pot Italian Chicken

Crock pot Italian chicken turned out so flavorful.  Thanks to Hunk of Meat Monday: Crock Pot Italian Chicken  I had a quick meal on a busy day.  Wasn’t sure what I was going to do with the meat but I quickly put it in the crock pot and left the house.

When I returned home, I simple pulled the chicken out and shredded it then returned it to the pot.  I then gave my family the option of having it as a sandwich, quesadilla, or atop a salad.  We all tried it a different way.  I ate it on a salad for three days in a row it was so good.  This was not to spicy for the kids because there are no seeds left in the peppers.

I am still searching for a substitute for an Italian seasoning package.  I hate to use those packets of seasoning.  They do taste so good and are quick.  Need a healthier option will keep you posted.

Crock Pot Italian Chicken:

  • 2 lbs. of chicken, mixture of breasts and boneless skinless thighs works great
  • 1 package of italian seasoning/dressing mixture
  • up to a 12 oz. jar of mild pepper rings or seed and slice whole ones, plus 2-4 Tbs of juice from jar

Place chicken in slow cooker.

Sprinkle with seasoning and top with peppers.  Add a bit of juice from the pepper jar.

Turn the crock pot to low and cook on low for about 8 hours.  Around hour 7 you can remove the chicken shred and return to the pot.


(adsbygoogle = window.adsbygoogle || []).push({});

Advertisements

Quinto Baked Beans

Quinto Baked BeansYears ago Mr.Picky was searching for a baked bean recipe.  We found one in a Better Home and Gardens Grilling Cookbook, although he strayed from the recipe a bit.  This is Mr.Picky’s recipe to make when he is grilling and preparing dinner.  Over the years I think we have perfected this variation of baked beans.

Quinto baked beans give you a variety of five beans and textures alongside the sweet yet smoky flavored sauce.  These beans are not swimming in sauce but are nicely covered and can easily be served on a plate without mixing with everything.  Of course it has a bit of bacon in it which adds flavor and a nice bite when crisped up.

For the next event, or bring a dish meal try throwing these together.  Everyone will love them and they are a good hearty hot dish.  I think I forgot to mention you make them in the slow cooker which just makes everything easier.

Quinto Baked Beans:

  • 6 slices bacon, chopped
  • 1 cup onion, chopped
  • 2 cloves garlic, crushed
  • 1 (15 oz.) can pork and beans in tomato sauce
  • 1 (15-16 oz.) can garbanzo beans
  • 1 (15 oz.) can butter beans
  • 1 (15 oz.) can white kidney or cannellini beans
  • 3/4 cup ketchup
  • 1/2 cup molasses
  • 1/4 cup brown sugar
  • 1 Tbs prepared or yellow mustard
  • 1 Tbs Worcestershire sauce

Saute bacon until partially cooked, drain off as much fat as you can.  Add in onion and garlic and continue to cook until bacon is fully crisp.

Beside the pork and beans, drain and rinse all the cans of bean.

Place all beans, the bacon and onion mixture, and all remaining ingredients in the slow cooker.  Cook on low 8-10 hours or high 4 hours.  Stirring every so often to prevent burning of the sugars.

Enjoy, enjoy it even more along some good BBQ.


(adsbygoogle = window.adsbygoogle || []).push({});

 

Candied Cinnamon Sugar Almonds

candied sugar cinnamon almonds in the slow cookerLast year my sister turned me on to Dimples and Tangles: CANDIED CINNAMON SUGAR ALMONDS.  This year for the holidays I got around to making them myself.  I enjoyed just about the whole batch myself.  I was inspired by their recipe but reduced the sugar and salt amount.

I can’t control myself around these delicious candied nuts. They make a great alternative to cookies to give away during the holidays.  I did share a few but was more than guilty of eating most of them myself over a few weeks time.

The best part of this recipe is they are made in the slow cooker or crockpot.  You do have to stir them often so they are not to be forgotten in the pot.  Another plus would be the wonderful fragrance your home is filled with as these cook.  You will be ready to steal a few before too long.

My kids also love these almonds which is good because almonds are healthy.  Okay, maybe not when covered in sugar but I am not one to nit pick.  In fact my 2-year-old was caught up on the counter numerous times eating them out of the plastic bag.  He couldn’t help himself they are that good!

Candied Cinnamon Sugar Almonds:

  •  1 egg white
  • 1 1/2 tsp vanilla
  • 1/2 tsp sea salt
  • 3 1/2-4 cups raw almonds
  • 1 1/4 cup sugar
  • 1 Tbs cinnamon
  • 2 Tbs butter, in chunks

Whisk together egg white, vanilla, and sea salt in a large bowl.

Add the almonds and stir until coated.

Candied Sugar and Cinnamon Nuts in Slow cooker

Turn the slow cooker to high heat and add in the chunks of butter.

In a separate bowl combine sugar and cinnamon.  Once combined add to almonds and again stir until coated.

Pour the coated nuts onto the butter and add the lid.

Cook on high for 2 hours stirring every 20-25 minutes, more often at the end so they do not burn.

Pour hot nuts on to a few sheets of wax paper to cool.  Break apart if needed.

Store in an airtight container or bag.
//

Slow Cooker Caramel using Sweetened Condensed Milk

Well all I can say was making caramel using Slow Cooker Crockpot Caramel using Sweetened Condensed Milk has a learning curve to it.  I myself am not a caramel fan but this did turn out rather well.  For my birthday we decided on doing an ice cream sundae bar for guest.  I made a batch of homemade hot fudge and thought I should give one more option.  Caramel is Mr.Picky’s choice of syrup so I looked up the instructions and made us some caramel.

I went with the option of using my slow cooker.   I did not find it safe to have my stove going to two hours while I had a list of chores to do.  Don’t get me wrong this was simple to make, there are only two steps how do you go wrong?  Well apparently one of my jars did not seal tightly and after about 3 hours my water in the cooker was milky.  I dumped the water and started again after tightening the jar back down.  My timing took a bit longer but I think it was due to having to reheat the water.

Jar on left is frozen and the jar on right is from the fridge.

Jar on left is frozen and the jar on right is from the fridge.

In the end the results were worth it and now I have an extra jar frozen for future use.  I figured I might as well make two jars since I was going to have the slow cooker going all day anyway.  To reheat the caramel or soften it just microwave with the lid removed for less than 30 seconds or place the jar in a pot of hot water.

We ate the leftovers the next day with sliced apples.  It tasted better than the little tubs of caramel you can get for apples.  This recipe will serve a lot of purposes.

Caramel using Sweetened Condensed MilkCaramel using Sweetened Condensed Milk:

  • 1 can sweetened condensed milk
  • 1 pint jar with lid and screw band

Pour the sweetened condensed milk in the jar and screw the lid tightly.

In a slow cooker place the jar(s) and cover with warm water.  Turn the temperature to low and cook about 8-8 1/2 hours, depending on how hot your slow cooker runs.

When the caramel in the jar looks the right color to you pull it out it is done.  Be careful the jar is hot, I suggest using tongs and placing the jar on a wood board or towel to cool enough to open.


(adsbygoogle = window.adsbygoogle || []).push({});

 

Crockpot Refried Beans

When looking for a simple refried bean recipe I came across Refried Beans Without the Refry Recipe – Allrecipes.com.  This was so easy and my family fell in love.  My daughter is constantly asking when I will make a pot of beans.  Not only is the an inexpensive side dish but is makes a large quantity that can be split and frozen for later uses.  You are controlling what goes into the beans including the amount of salt.

I make these beans as a side dish usually with mexican food.  We eat them up through the week by making bean and cheese burritos for lunch or into a tasty late night snack dip.  Give these beans a try you can’t go wrong.  I gave the recipe my own tweaks after making them multiple times now.

Crock-pot Refried Beans:Crockpot Refried Beans

  • 1 1/2 cup dried pinto beans
  • 1 1/2 cup dried black beans
  • 9 cups water
  • 1 medium to large onion, finely chopped
  • 1 jalapeño, seeded and finely chopped
  • 2-3 cloves garlic,crushed
  • 1 Tbs salt
  • 1/4 tsp pepper
  • 1/4 tsp cumin

Place all the ingredients in a slow cooker.  Cook on low for 8 hours.

Placing a colander over a bowl strain the mixture of all liquids (but reserving the liquids).

Return the beans to the slow cooker.

Using an immersion blender pulse until desired consistency adding about 1/4 cup of liquid at a time as needed.  You can also mash beans with a potato masher for a coarser bean.

Taste for additional salt if needed.


(adsbygoogle = window.adsbygoogle || []).push({});

 

Pesto Ranch Crock Pot Chicken

So now that I had all this pesto made up I decided to use it left and right.  I got some inspiration from Pesto Ranch Crock Pot Chicken Thighs – Picky Palate.  Due to what I had on hand I changed up the directions but it turned out amazing.  I also was headed to the zoo for the day and needed to throw something in the crock pot quick, frozen chicken and all.

I was planning on attempting to make my homemade gnocchi to serve along with the chicken.  I had everything out and opened my ricotta cheese which had spoiled.  So now that my zucchini was grated and my eggs were cracked I made some zucchini and corn fritters.  Stay tuned for the recipe, it is a childhood favorite of mine.

Back to the chicken it was great.  Flavorful and very moist, it was fork tender falling apart.  Next time I would serve it with mashed potatoes or a buttered pasta.  The next night we were headed out so I fixed some cheese tortellini and chopped the leftover chicken up for the kids.  I found myself stealing bites from my children.

Pesto Ranch Crock Pot Chicken:Pesto Ranch Crock Pot Chicken

  • 4 chicken breast or thighs, I used two of each it was all I had, (thawed or frozen) mine were frozen
  • 1/4 cup healthier ranch dressing or bottled ranch
  • 1/2 cup chicken broth
  • 1/3-1/2 cup pesto
  • pepper to taste

 

Place frozen or thawed chicken into slow cooker (crock pot).  Spread a bit of ranch on each piece and then a bit of pesto on each piece.

Grind a bit of pepper on the whole thing.  Carefully add chicken broth so it settle to bottom and doesn’t wash away the toppings on chicken.

 Pesto Ranch Crockpot Chicken

Place on low for 6 hours or high for probably 3-4 hours, after about 6 hours of cooking on low I turned my slow cooker to keep warm until dinner time.

Pesto Ranch Crockpot Chicken

Enjoy!

(adsbygoogle = window.adsbygoogle || []).push({});

Green Chile Pork Mexi Bowls

A few years back I had started making a green chile pulled pork in the slow cooker to stuff into burritos.  While trying to eat healthier I was taking away the tortilla and making a Mexi bowl.  Mr.Picky thought mine looked good and tried one.  This is now one of his favorite meals.  The kids love it also anytime you get to choose your toppings it is interesting.

The toppings and options are limitless.  Mr.Picky enjoys these packed in his lunch.  If feeding a crowd I would double the meat and it is always fun to do a buffet style.  Or save the leftovers and make a big taco salad the next night.

Mexi-Bowls with green chile pulled pork

These are ideas for toppings that we have used in the past and the recipe for the green chile pork is to follow:

  • Mexican Rice (use the link for my version or used a box variety of your choice)
  • cooked or canned pinto/black beans (drained)
  • cilantro (chopped)
  • shredded cheese (we use mexican blend)
  • lime
  • avocado
  • corn
  • olives
  • tomato
  • onions or green onions
  • crushed tortilla chips
  • salsa
  • sour cream

 

Green Chile Pulled Pork:Green Chile Pulled Pork

  • 2-4 pound pork tip or loin roast, trimmed of fat
  • 1 cup onion, chopped
  • 1 (7 oz.) can green mild chiles
  • 1/2-1 jalapeño, seeded and chopped
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 tsp oregano
  • 1 tsp cumin
  • 1/2 tsp smoked or regular paprika
  • 1/2 tsp chili powder
  • 1 -2 cloves garlic,minced

Place all ingredients in a slow cooker and give it a stir.  Cook on low for 6-8 hours, and high for about 3 hours.

Stir once or twice during cooking time.  During the last hour of cooking remove meat and shred with two forks.

Place meat back into cooking liquid and allow to absorb some of the juices for at least another 30 minutes on keep warm.

Mexi Bowls with green chile pulled pork

Mexi Bowls:

Usually we place rice on the bottom of the bowl, followed by beans and meat, then load them how you like.

%d bloggers like this: