Slow Cooker French Dip

My slow cooker is one of my favorite appliances in my kitchen. If I could cook everyday with it I would! Pretty sure if I got determined enough I could find nonstop recipes that would allow me to use this beauty all the time. For now I don't have an infinite number of slow cooker recipes but I do have this gem right here. 

Chicken and Shrimp Jambalaya

Spring is here, but you wouldn't know it by the weather we have been having here in Colorado Springs. Snow one day, then it melts the next, two days later it's back. I'm so ready for warmer weather.  This is a great recipe for one of those snowy spring days. Just put everything in the crock pot during the day and your house will be warm and smell fantastic by dinner time. I love crock pot recipes, because I don't have to be in the kitchen the entire my husband is home after work to just cook. Everything is already cooked and I can sit and watch an episode of The Walking Dead or Game of Thrones before we eat. We are really big nerds if you didn't know. :)

I know some germ freaks are probably out there wondering how I could put veggies on the same cutting board as the chicken. Don't worry, I was very careful to put the chicken down then not move it, and none of the veggies touched the chicken. Trust me I am a clean freak every time I use raw poultry. 

Chicken and Shrimp Jambalaya
Betterhome and Garden's Slowcooker Mag

Ingredients:
1 lb skinless, boneless chicken breast halves or thighs
2 cups thinly sliced celery (about 4 stalks)
2 cups chopped onions (2 large)
1 (14.5oz) can no-salt-added diced tomatoes, undrained
1 (14.5oz) can reduced-sodium chicken broth
1/3 cup no-salt-added tomato paste
1  1/2 teaspoon salt-free cajun seasoning
2 garlic cloves, minced
1/2 teaspoon slat
8 oz fresh or frozen peeled and deveined shrimp (keep tails on if desired)
1 1/2 cups uncooked instant brown rice
3/4 cup chopped green, red, or yellow bell pepper
2 tablespoons snipped fresh parsley
Celery leaves (optional)

Directions:

1. Cut chicken into 3/4-inch pieces. In a 3 1/2or 4 quart slow cooker combine chicken, celery, onions, tomatoes, broth, tomato paste, cajun seasoning, garlic, and salt.
2. Cover and cook on low-heat setting for 4 1/2 to 5 1/2 hours or on high-heat setting for 2 1/4 to 2 3/4 hours.
3. Thaw shrimp, if frozen; set aside. If using low-heat setting, turn to high heat setting. Stir in uncooked brown rice and bell pepper. Cover and cook for about 30 minutes more or until most of the liquid is absorbed and rice is tender.
4. Before serving, stir shrimp and parsley into chicken mixture. If desired, garnish each serving with celery leaves.

Serves 8

Nutrition: Calories 211; Fat 2g; Cholesterol 88mg; Protein 23g; Fiber 4g; Carb 26g

Slow Cooker Teriyaki Chicken

I have probably said this many times, but I love my slow cooker. If I could use it every night I probably would. There are so many things you can make in a slow cooker, and I was happy to find out one of those things was Teriyaki chicken. I didn't have to wait for any take out, just had to throw everything in a my slow cooker in the morning and I had delicious Teriyaki waiting for me at dinner time.

All these flavors work so well together. There are so many strong ingredients, but they mix so perfectly. It really is like having authentic Teriyaki straight from your own kitchen!

Slow Cooker Teriyaki Chicken
adapted from Cooking Classy

Ingredients:
3 lbs boneless chicken breast
3/4 cup low sodium soy sauce
1/4 cup + 2 tablespoons apple cider vinegar
1/3 cup packed light brown sugar
1/4 cup honey
3 tablespoons orange marmalade
1 tablespoons finely grated fresh ginger
2 cloves garlic, finely minced
1/2 teaspoons ground black pepper
1 tablespoon red pepper flakes (or by taste)
1 1/2 tablespoons cold water
1 1/2 tablespoons corn starch
Cooked long grain white rice
Sesame seeds, for garnish (optional)

Directions:

1. Place chicken in slow cooker, set aside. In a mixing bowl, whisk together soy sauce, apple cider vinegar, brown sugar, honey, orange marmalade, ginger, garlic, pepper, and red pepper flakes. Pour over chicken in slow cooker, cover with lid and cook on low for 5-6 hours.
2. Remove chicken from slow cooker and shred. Strain sauce from slow cooker through a fine mesh strainer over a medium saucepan. In a small mixing bowl whisk together 1 1/2 tablespoons cold water and cornstarch. Pour cornstarch mixture into liquid in saucepan and heat mixture over medium high heat, stirring constantly, until mixture begins to gently boil. Allow mixture to boil for about 20 seconds until thickened. 
3. Return chicken to slow cooker and pour teriyaki sauce from saucepan over chicken. Toss gently to evenly coat. Serve warm over cooked rice and garnish with sesame seeds.

Pulled Pork Panini

After my day of slow-cooking I found that I had plenty of Pulled Pork left over to feed a family of 10. I then spent the next couple days finding ways to use those left overs. Then I came across this naan bread at the store. All of a sudden I was in the mood for a warm pork panini. This really is a fast recipe, the only time taking part is the caramelization of the onions. Now don't judge me on my onions, it was my first time making them. Perfection comes with practice and I plan on making them again many times! 

The one surprise from this was the bread. It came out of the panini press crunchy on the outside and soft in the middle. A few days later I paired the second bread with a large bowl of pasta, and it was fantastic. I have found recipes for naan bread and I plan on making it very soon! 

Pulled Pork Panini


Ingredients:
1 flatbread, wrap, pita, or naan
1 onion, caramlized
1 tablespoon olive oil
1/2 cup bbq pulled pork
1 -2 tablespoons cheddar cheese

Directions:

1. Heat a non stick skillet to medium-high heat. Add 1 tablespoon olive oil and onion julienned. Stirring occasionally so onions don't stick, cook until onion is brown and soft; about 20-30 minutes. 
2. Place pork on 1/2 of bread, layer with cheese and onions. Press in a panini press and cook until heated through. Cut in half.

Serves 2

Nutrition: Calories 413; Fat 19g; Cholesterol 51mg; Carb 41mg; Fiber 5g; Protein 25g

Slow-Cooker Pulled Pork

Along with baking, summer is my favorite time to pull out the crock pot. Putting together all of your ingredients and throwing them in one pot. The rest of the day you can do what ever you please while dinner cooks for you. This time I was craving some pulled pork. The funny thing is that I have never had pull pork. It's odd I know. The house smelled so good all day while the crock pot was on. This recipe is so versatile too. You can make a sandwich like I did, tacos, quesadillas, or even a pizza recipe!  Trust me with this recipe you will have plenty left over for days worth of left overs. So much awesomeness with one ingredient. :)

The little blue thing was one of those timers that pop up when the meat is done. I tried to take it out before cooking but it was stuck!

Slow-Cooker Pulled Pork
adapted from All You magazine Issue May 2007


Ingredients:
1 (3lb) boneless pork shoulder, skin and excess fat removed
1 onion, chopped
1/2 cup low-sodium chicken broth, or water
2 cups bottled or homemade barbecue sauce
2 tablespoons mustard
2 tablespoons honey
1 tablespoon soy sauce
Salt and Pepper

Directions:

1. Trim pork of any excess fat, season with salt and pepper. Scatter onion over bottom of slow cooker and place pork on top. Add brother, cover and cook on low until very tender, about 8 hours. Removed meat and let cool.
2. When cool enough to handle, pull meat into thin shreds (use two forks or hands), removing all fat and gristle. Drain liquid from slow cooker, leaving onion. 
3. Return pulled pork to slow cooker and stir in barbecue sauce, mustard, honey, and soy sauce. Season with salt and pepper. Cook for 1 hour longer on low. If desired, serve with hamburger buns and sides of pinto beans, corn, tomatoes, and coleslaw.

Makes 6 serves.

Nutrition: Calories 584; Fat 24g; Protein 50g; Carb 38g; Fiber 1g; Cholesterol 178mg; Sodium 192mg

Crock Pot Chicken Fajitas

For the next few days I am all by myself for the first time in two years. My mom is off visiting family, and my husband is still overseas...so it's just me and two cats. It's so weird waking up in an empty house. It is even more weird cooking for just myself! This may be good practice for me when we get stationed across the country and he may be deployed. I guess I should start learning how to cook for one now, huh? The sad thing? I really want to make cupcakes, but I do not want a dozen cupcakes sitting around when it's only me, and I could possibly eat them all! Who wants me to make them cupcakes? :)

I also added one large jalapeno, seeded and sliced thinly. 

With about 45 minutes to go, I decided there needed to be a bit more spice so I added about 2 tablespoons hot sauce.  Yum!

Crock Pot Chicken Fajitas
food.com


Ingredients:
1 1/2 pounds chicken breast, cut into strips
1 sweet onion, cut into thin wedges and separated
2 tablespoons lime juice
1-2 garlic cloves, minced or 1 teaspoon garlic powder
3/4 teaspoon ground cumin
1 teaspoon seasoning salt
1/2 teaspoon chili powder
1 green bell pepper, thinly sliced (optional)
6-8 flour tortillas, warmed
shredded cheese (optional)
salsa (optional)
sour cream (optional)
shredded lettuce (optional)

Directions:

1. Place chicken and onions (and peppers, if using) in crock pot. Sprinkle spices all over. Add lime juice and stir well.
2. Cook on low for 4-6 hours, stirring once or twice. If you start with frozen chicken breast, you might need to cook for longer than 6 hours. 
3. Serve in warm tortillas with your favorite fajita toppings. 

Makes 6-8 servings.

Nutrition: (per serving if serving 6 people) Calories 299.7; Fat 12.9g; Cholesterol 72.6mg; Sodium 267.3mg; Carb 17.9g; Protein 26.4g; Fiber 1.3g