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Tag Archives: Slow cooker

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.


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Slow Cooker Corned Beef Brisket

Slow Cooker Corned BeefI don’t care for beef to often but my exception to the rule is when I get to eat Corned Beef Brisket.  I usually prepare it a few times a year.  Using the same method as I usually do I kicked it up to another level this time.  We don’t eat corned beef as most do, we save ours and prepare reuben sandwiches or corned beef sandwiches until it is gone, sometimes we make it into corned beef hash.

With the few added ingredients my corned beef had a whole new level of flavor.  It was so good, Mr.Picky and the kids had a hard time keeping their fingers back as I was slicing it.

Be warned corned beef stinks when it is cooking.  In fact Mr.Picky walked in the door and asked if the dog pooped in the house.  But the smell is nothing like the flavor.  I can tell that is smells like corned beef and not something produced by the dog.  In fact I don’t think they smell anything alike but it is a strong odor.  My mother in-law can not cook it in her house because Mr.Picky’s father the Pickiest father in-law can not take the smell.  So maybe if preparing for guest light some good candles or put the slow cooker in the garage.

Slow Cooker Corned Beef Brisket:

  • 3-4 lb. corned beef brisket (juices included but fat trimmed off completely)
  • 2 cups Guinness stout beer
  • 2 whole cloves
  • package of pickling seasoning (all corned beef comes with this spice packet)
  • 1/2 tsp pepper or 5 peppercorns
  • water to cover

Place brisket with juices from the package in the slow cooker.  Slice and peel the fat layer off and discard.

Add the seasoning package that the corned beef comes with, the cloves, and peppercorns.

Pour in the Guinness stout and then enough water to cover the corned beef completely.

Turn slow cooker to high and cook for about 8 hours.

Remove the brisket and discard the juices cooked in.

Slow Cooker Corned Beef

Slice brisket on an angle against the grain.

Slow Cooker Corned Beef

Serve as desired.
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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.


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Homemade Hot Fudge Sauce

For my birthday I wanted to have some close family and friends over for games.  My birthday is also New Years Eve so we decided to celebrate with an evening of junk food and hot fudge sundaes.  I came across Homemade Hot Fudge Sauce Recipe and decided to try it out as well as caramel sauce made from sweetened condensed milk.

I had the additional fixings for sundaes along with a variety of ice creams.  This was such an easy way to serve dessert on my birthday.  Both toppings could be made ahead and just reheated.   To reheat I kept them on “keep warm” in a water bath in my slow cooker.  The lid did not shut completely but kept both sauces perfect.  When we reheated the fudge later we just removed the lid and microwaved it for no more than 30 seconds or so.

Keep hot fudge and caramel warm in the slow cooker.

Keep hot fudge and caramel warm in the slow cooker.

We have an extra jar of hot fudge in the freezer still for a later date.  This recipe produced about 2 pint jars of hot fudge.

Homemade Hot Fudge SauceHomemade Hot Fudge Sauce:

  • 1 can evaporated milk
  • 2 cups sugar
  • 3 (1 oz.) squares unsweetened chocolate
  • 1/2 cup butter
  • 1 tsp vanilla

In at least a 2 quart heavy sauce pan melt chocolate on low heat.

Stir in sugar and milk, continue to cook over medium heat stirring constantly.

Cook for about 20 minutes (the sauce will start boiling around 8 minutes), continue to stir.

Homemade Hot Fudge Sauce

After the 20 minutes continue to cook until desired thickness.  I stopped at this point.

Remove from heat and stir in butter and vanilla.

Pour into a few pint jars for easy reheat and storage.

Keep refrigerated or frozen for future use.
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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.
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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.


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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.


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