Tag: slow cooker

slow cooker BBQ baked beans

Slow Cooker Barbecue Baked Beans

Use my Homemade Barbecue Sauce for these savory Slow Cooker Barbecue Baked Beans.slow cooker barbecue baked beans

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 Barbecue Baked Beans
slow cooker BBQ baked beans
Servings
servings
Ingredients
Servings
servings
Ingredients
slow cooker BBQ baked beans
Instructions
  1. In a large skillet, cook the bacon until crispy. Add the onions and garlic and cook until softened. Transfer to your slow cooker and add the drained beans, and remaining ingredients. Cook on low for 8-10 hours.
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Slow Cooker chicken stew

Dump Dinner Chicken Stew

Ever heard of a dump dinner?  It is a quick meal prep tip, where you prepare everything ready to go in a crock pot for a meal and freeze it.  The night before you need it, just defrost in the fridge and “DUMP” into the slow cooker the next morning to have a hot complete meal waiting for you when you arrive home!

Always have a few “dump” dinners in the freezer to make meal planning easier.  It ensures you will have a nutritious meal waiting for your family on those busy days. Try this homey chicken stew recipe to get some practice!

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 Dump Dinner Chicken Stew
Slow Cooker chicken stew
Course Main Course, Main Dish
Prep Time 15 minutes
Cook Time 4-6 hours
Servings
people
Ingredients
Course Main Course, Main Dish
Prep Time 15 minutes
Cook Time 4-6 hours
Servings
people
Ingredients
Slow Cooker chicken stew
Instructions
  1. Heat 1 tablespoon of oil in 12 inch skillet over medium high heat until shimmering. Add onions, garlic, tomato paste, thyme, and carrots and cook until onions are softened and lightly browned, 8 to 10 minutes. Whisk in lemon juice and 1 cup of broth to deglaze pan.
  2. *See note for DUMP DINNER instructions or continue with step 3.
  3. Season chicken with salt and pepper and add remaining chicken stock, 2 teaspoons arrowroot, sweet potatoes, and bay leaves to slow cooker. Stir.
  4. Cover and cook on low 4-6 hours.
  5. Transfer chicken to cutting board, let cool slightly, then shred into bite-sized pieces. Discard bay leaves.
  6. Stir shredded chicken and peas into the stew and let sit until heated through, about 5 minutes. Adjust stew consistency with additional arrowroot starch or additional broth as desired. Stir in parsley, and adjust seasoning with salt and pepper to taste and serve.
Recipe Notes

For a "dump dinner", at this point add remaining ingredients except peas and parsley to an airtight container.  Allow to cool and then freeze.  The night before use, defrost in the fridge.  Then place in slow cooker and cook on low for 4-6 hours.  Then continue with at step 3.

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slow cooker chicken w/escarole

Slow Cooker Braised Chicken w/Escarole

Benefits of Bay leavesbay leaf

Ever wonder why bay leaves are used so often in Italian cooking? Its flavor is very subtle, so you may think it is an optional ingredient, but bay leaves are packed with nutrients!

Bay leaves are a rich source of Vitamin A, Vitamin C, and folic acid. They also contain B-complex vitamins as well as many minerals. They have been shown to help regulate blood sugar and help protect against cancer.  Bay leaves also have a very soothing effect on the body.

The greatest benefit of bay leaves is parthenolide, which has a powerful anti-inflammatory effect on the body.  So never skip the bay leaves!  Add them to soups, stews, or anything that will be simmered for a good long while! Try them in this Slow Cooker Braised Chicken Recipe!

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 Slow Cooker Braised Chicken w/Escarole
slow cooker chicken w/escarole
Course Main Course
Cuisine Italian
Prep Time 12 minutes
Cook Time 4-6 hours
Servings
people
Ingredients
Course Main Course
Cuisine Italian
Prep Time 12 minutes
Cook Time 4-6 hours
Servings
people
Ingredients
slow cooker chicken w/escarole
Instructions
  1. Heat ghee or oil over medium heat in a skillet. Saute onions, anchovy, garlic, turmeric, oregano, and tomato paste about 6-8 minutes until just beginning to brown.
  2. Add in the wine and balsamic to deglaze the pan. Pour into slow cooker.
  3. Season chicken with salt and pepper. Place in slow cooker.
  4. Dissolve arrowroot in stock and add along with bay leaves and Kombu (Dried Seaweed).
  5. Cook on low for 4-6 hours.
  6. Stir escarole into sauce and cook on low for 30 minutes, until tender. Season sauce with salt and pepper as needed.
  7. Serve over quinoa, brown rice, or cooked millet.
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