My husband is always asking me to make au gratin potatoes and last time I made them, they didn’t turn out so well. I knew it was time again and I came across a recipe that uses a slow cooker. I was a little hesitant to try it out, but they came out perfect. Even better as leftovers! The potatoes were cooked through and the cheese sauce was perfect. It was a big hit at our Easter dinner!
It’s been beyond frigid here lately…like I don’t even want to get out of bed its so cold. Now throw in a housebreaking a puppy…I really don’t want to go outside. Once the weather gets cold like this, I crave soup, stews and chowder. The best part of this recipe is being able to throw it all into the slow cooker and not fuss with it for the rest of the day. It only takes 4.5 hours to cook…perfect if you’re running late or don’t have a full day to let something simmer in the slow cooker. Plus it’s dairy free! The original recipe called for a minced chipotle pepper, I omitted it to make it kid-friendly.
We all enjoyed it. It was a hearty soup even with a thin broth. The bacon added a nice smoke flavor to it and I loved the touch of fresh cilantro.
3 cups frozen corn
2 cups Yukon potatoes, diced
1 red pepper, diced
1 onion, minced
Juice from one lime
1/4 cup fresh cilantro, chopped
1 1/2 tsp ground cumin
14 oz can fire roasted diced tomatoes
4 cups low sodium chicken stock
1 can of light coconut milk
Fresh ground pepper and salt
In a slow cooker, combine the corn, potato, red pepper, onion, lime juice, cilantro, cumin, tomatoes, and chicken stock. Season with fresh ground pepper and salt.
Cook on high for four hours. Add the can of coconut milk, stir and cook on high for an additional 30 minutes. Serve with crumbled bacon on top.
Source: Joyful Healthy Eats
A couple of weeks ago, I asked what my readers wanted to see and there were lots of requests for soups and slow cooker recipes. I’ve been making a bunch of new recipes using the slow cooker and lots of soup recipes too. This recipe for maple Dijon pork chops was so simple and I loved the unique flavor of the maple and Dijon, plus the chops were falling apart as I tried to plate them. The kids inhaled their dinner and there were no complaints. The only change I’ll make next time I make this recipe will be to use whole grain Dijon mustard.
4 large boneless pork chops
1 large onion, chopped
3 Tbsp pure maple syrup
2 Tbsp Dijon mustard
1/4 cup apple cider vinegar
1/4 tsp salt
Dash of fresh ground pepper
1 Tbsp vegetable oil
In large skillet, heat the oil over medium-high heat. Season the chops with salt and pepper. Place the chops in the skillet and sear for 2 minutes in each side. Transfer to your slow cooker.
Lower the heat of the skillet and add the onions. Cook until the onions begin to soften. Add the syrup, mustard, vinegar and salt and pepper. Simmer for an additional two minutes and then pour over chops in the slow cooker. Cook on low for 6-7 hours. Serve with the remaining sauce.
Source: Eat, Live, Run
This recipe was a mistake! I had planned to make a slow cooker chicken parmesan soup, but after looking at the recipe, I was missing some ingredients…so I winged it and came out with this delicious soup instead! Sometimes mistakes turn into something really good. Since I work from home the majority of the time, I have flexibility to throw dinner in the slow cooker on my lunch break and can cook it on high and it’s ready by dinner.
Everyone loved the soup, no complaints from the kids and it was great for leftovers too!
3 garlic cloves, minced
1 medium green bell pepper, diced
14.5 oz can diced tomatoes
1/2 lb raw boneless, skinless chicken breast
4 cups chicken stock (more may be needed)
1/2 cup chopped onion
1 tsp dried basil
1 tsp dried oregano
1/8 tsp red pepper flakes
6 ounces uncooked ditalini pasta
In the slow cooker, combine the garlic, green pepper, can of tomatoes, onions, chicken stock, chicken breasts, and seasonings. Cook on low for 7 hours or high for 3 1/2 hours. Once cooked, removed the chicken breasts and shred. Return to the slow cooker and add in the uncooked pasta. Increase the heat to high and cook for an additional 30 minutes or longer until the pasta is completely cooked. Add more stock if necessary.
Serve and garnish with fresh basil or parsley.
Adapted from: Foxes Love Lemons
I have never made a turkey before and thought it might be a good idea to try cooking a turkey breast first to see how I did. I know it’s not too different than a chicken…just a longer cooking time. I found a great recipe to make a turkey breast in the slow cooker. Score! Throw a few ingredients into the slow cooker, turn it on and let it go.
This was the most moist turkey I’ve had in a long time…no need for gravy! The flavors of lemon and rosemary were subtle, but added a nice flavor. We had half of it one night for dinner and then I made a delicious soup with the leftovers. I’ll be sharing the recipe later this week.
1 large turkey breast, bone-in
1 head of garlic, cut in half
1 medium onion, quartered
2 lemons, cut in half
3 sprigs of rosemary
1/2 tsp salt
2 tsp dried thyme
fresh ground pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
1 Tbsp extra virgin olive oil
In the bottom of a large slow cooker, add the garlic, 3 lemon halves and onions. Place the turkey breast on top and add the sprigs of rosemary instead the cavity of the turkey.
Sprinkle the salt, thyme, garlic powder, onion powder, paprika over the top of the turkey. Slowly spoon the olive oil and squeeze the remaining lemon over the spiced turkey. Cook on low for 7 to 8 hours until completely cooked through.
Remove from the slow cooker and allow to cool before slicing. Serve with your favorite side dishes.
Source: Innocent Delight