Tag Archives: crockpot

Crockpot Honey Sesame Chicken

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So good!  I loved this too.

 

Crockpot Honey Sesame Chicken

Ingredients:

1 lb. boneless, skinless chicken thighs, about 5
Salt and pepper
1 cup of honey
1/2 cup of low sodium soy sauce
1/4 cup ketchup
2 tbsp. vegetable oil
2 cloves of garlic, minced
1/2 cup diced onion
1/4 tsp. red pepper flakes
Cornstarch
Sesame seeds

  1. Place the chicken thighs in the crockpot insert and sprinkle salt and pepper on both sides.
  2. In a medium sized bowl, combine honey, soy sauce, ketchup, oil, garlic, onion, and red pepper flakes. Stir to combine well. Pour over the chicken in the crockpot.
  3. Cook on low for 3-4 hours or high for 1 1/2-2 1/2 hours.
  4. When done, remove chicken from stock pot and cut into chunks. Prior to putting the chicken back in the stockpot, combine some cornstarch in water and whisk it into the crockpot to thicken up the sauce a bit. Throw the chicken back in and stir around to recoat the chicken in the sauce.
  5. Serve hot over a bed of white rice (optional) and sprinkle some sesame seeds on top.

Slow Cooker Hawaiian Meatballs

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I found this recipe on Six Sister’s Stuff and made it tonight. We loved it! I used Sutton & Dodge meatballs found in SuperTarget’s meat department. I also added 3 sliced carrots! Yummm!
Slow Cooker Hawaiian Meatballs
Ingredients:
32 oz. package of precooked, frozen meatballs (you could use turkey meatballs)
13.5 oz can of unsweetened pineapple chunks (put juice aside)
1 large green pepper, diced
3 medium carrots, sliced
1 cup of brown sugar
2 Tbl. cornstarch
2/3 cup of vinegar
2 Tbl. Soy sauce
Directions:
Place meatballs in crock pot and top with green pepper, carrot, and drained pineapple chunks. In a separate bowl, mix reserved pineapple juice, brown sugar, cornstarch, vinegar and soy sauce. Pour sauce over meatballs, pineapple and green peppers. Cook on low for 3-4 hours.

Overnight Maple & Brown Sugar Oatmeal

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I don’t think it’s a secret that I love steel cut oats and I love making them in the crockpot so my house smells like breakfast when I wake up.  So far though, I had only prepared them one way.  But on Friday, this recipe was posted on Mel’s Kitchen Cafe, so I decided I was going to make it for Saturday morning.  It’s a keeper. It may be my new go-to breakfast in the crockpot meal!

I adapted it a little to use my smaller crock pot (1.5 qt).  And I didn’t have blueberries… Overnight Maple & Brown Sugar OatmealPin It

Overnight Maple & Brown Sugar Oatmeal

1 cup steel cut oats
3 1/2 cups water
1/2 cup milk
2 tbsp brown sugar
2 tbsp maple syrup (I used cinnamon-infused)
1/2 tsp cinnamon
1/4 tsp salt
raisins
butter

Lightly grease crockpot with butter. Add all remaining ingredients, except raisins.  Stir.  Cook overnight on low for 7-9 hours.  Serve with raisins.

Crockpot White Chicken Chili

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I had bought some dry white northern beans for something a while ago and never used them. Plus I thought a white chicken chili would be a great compliment to my go-to recipes, weeknight recipes.

I found a recipe at food.com and adapted it to my likings, including using dried beans instead of canned beans. (cheaper!!)   It was great!

Crockpot White Chicken ChiliPin It

Crockpot White Chicken Chili

20 oz boneless skinless chicken (I used thighs)
16 oz dry white northern beans
1 (15-oz) can hominy
2 tbsp taco seasoning (= envelope of taco seasoning)
1 (4.5 oz) can chopped green chiles
1 (10.75 oz) can cream of chicken soup
3 cups chicken broth
3/4 cup sour cream
shredded cheddar or jack (optional)

  1. The night before, empty beans into crockpot. Cover with 1.5″ of water. Let soak overnight.
  2. In the morning, drain and rinse beans.
  3. Place chicken in crockpot. Top with beans and corn (drained)
  4. In a medium bowl combine taco seasoning, chiles, soup & chicken broth.  Pour over ingredients in the crockpot.
  5. Cover and cook on low for 8-10 hours.
  6. Before serving, stir gently to break up chicken, then stir in the sour cream.
  7. Serve with cheese, if desired.

Sloppy Joes

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Sloppy Joes are a favorite in our house. I grew up associating them with birthday parties. They are one of my favorite comfort foods. Plus easy and quick and my kids eat them (bonus!).

Somewhere along the way, I came up with this version of them and pretty much stick to it, although there are a few ingredients that are occasionally added or subbed depending on my mood, and I rarely measure; there is a lot of tasting going on! AND there are a few ways to make them, again depending on mood. Lately my favorite is in the microwave in my Pampered Chef Deep Covered Baker, but stovetop and even crockpot work just as well!  This is a “quick to the table” meal and works great if made ahead of time and reheated.
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Sloppy Joes

1 – 1 1/2 lbs ground beef
1 can Chicken Gumbo Soup
1/2 cup barbecue sauce – (Sweet Baby Ray’s is my sauce of choice)
2 tbsp mustard
1 1/2 tbsp brown sugar
1 tbsp Worcestershire sauce

Ground the ground beef and drain.  Add in remaining ingredients. Cook for an additional 3-5 minutes, uncovered.  Remove from heat.  Sauce will thicken the longer you let it sit uncovered.

Microwave: Cook in covered glass or stoneware dish for 4 minutes. Break up ground beef and continue to cook for 2 more minutes.  Drain. Add ingredients and stir. Microwave (covered) for 3 more minutes. Remove, stir and let stand uncovered for 3-5 minutes.

Crockpot, for larger batches: Ground beef on stovetop or in microwave.  Drain the meat. Add to crockpot with other ingredients.  If I triple (or more) the batch, I usually cut back on one can of soup. Cook on low for 1-2 hours.

Other ingredients: chopped green peppers, can of diced tomatoes, ketchup (instead of BBQ), splash or 2 of white vinegar (especially if only using ketchup), white sugar (instead of brown)

Southwest Crockpot Soup

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For dinner tonight, I made this recipe that I found on pinterest. It was easy and delicious!  Great soup for a cold winter day!
Crockpot Southwest Chicken Soup
Southwest Crockpot Soup

1 can of rotel
1 can of corn
1 can of black beans (drained & rinsed)
2 frozen chicken breasts
8 oz cream cheese
1 packet dry ranch dressing
1 tablespoon cumin
1 teaspoon onion powder
1 teaspoon chili powder
shredded cheddar

Put all ingredients except cheese in crock pot and cook 6-8 hours on low. Shred chicken. Serve with cheese and enjoy!

You can also cook this on high for 3-4 hours, but don’t add the cream cheese until the last hour.

Easy Crockpot Potato Soup

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I found this recipe via pinterest.  Looked easy and delicious.  I finally made it today and it was exactly that! Easy and delicious! The only thing I did differently, was use my immersion blender prior to adding the cream cheese to mash the potatoes up a little.

Easy Crockpot Potato Soup

Easy Crockpot Potato Soup

1 30oz. bag of frozen, shredded hash browns
3 14oz. cans of chicken broth
1 can of cream of chicken soup
1/2 cup onion, chopped
1/4 tsp. ground pepper
1 pkg. cream cheese (not fat free)

In a crockpot, combine everything EXCEPT for the cream cheese.  Cook for 6-8 hours on low heat.  About 1 hour before serving, use immersion blender to blend potatoes if needed. Add cream cheese and keep heated until thoroughly melted.  Serve with cheese, sour cream, bacon, green onions…

Printable Recipe Card:
Easy Crockpot Potato Soup

Crockpot Apple Crisp

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I bought some apples this weekend.  And first I was thinking applesauce in the crockpot, but then I realized I didn’t allow for enough time, so then I went to apple crisp in the crockpot.  Only after I had it all ready, did I realize it’s not hard to make apple crisp in the oven.  But this was good and it made the house smell wonderful for 2+ hours while it was cooking.  The flavors were great too. I loved the subtle ginger & lemon flavors.

I did make one modification to the recipe I started with.  After mixing up the topping, I realized it didn’t look crunchy (because I had omitted the nuts) so I mixed in a cup of oatmeal.  And after I had it cooking away, I read the reviews and found many others had done this too!  One review mentioned this would be great for a potluck at work, the whole office could smell it cooking and it could be served warm!
Crockpot Apple Crisp
this is the leftovers, because I was so excited to eat, I forgot to photograph before putting this away.

Crockpot Apple Crisp

1 cup all-purpose flour
1/2 cup light brown sugar
1/2 cup white sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 pinch salt
1/2 cup butter, cut into pieces
1 cup oatmeal
1 cup chopped walnuts

1/3 cup white sugar, or to taste
1 tablespoon cornstarch
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
6 cups apples – peeled, cored and chopped
2 tablespoons lemon juice

  1. Mix flour, brown sugar, 1/2 cup of white sugar, 1/2 teaspoon cinnamon, nutmeg, and salt together in a bowl. Combine butter with the flour mixture using fingers or a fork until coarse crumbs form. Stir in walnuts and set aside.
  2. Whisk together 1/3 cup sugar, cornstarch, ginger, and 1/2 teaspoon cinnamon. Place the apples in a slow cooker, stir in the cornstarch mixture; toss with lemon juice. Sprinkle the walnut crumb topping on top. Cover and cook on High for 2 hours or Low for 4 hours, until apples are tender. Partially uncover the slow cooker to allow the topping to harden, about 1 hour.

Creamy Macaroni & Cheese

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Yesterday we celebrated Maria’s 4th birthday with a party with family & friends!  A great time! I am downloading pictures now… so hopefully I’ll get them posted here soon, but while I wait a recipe…

I wanted it to be easy, and kid friendly… something kids in the midst of playing would stop to eat.  So to compliment a meat/cheese tray for sandwiches, I made this recipe in the crockpot.  Found via the Food Network. The below recipe is doubled (I had a crowd!) It was delicious and only a little bit was left over.  (Also I highly recommend the crockpot liner for this one for easy clean-up!)

Creamy Macaroni & Cheese

4 cups uncooked elbow macaroni (16 oz box)
8 tablespoons (1 stick) butter, cut into pieces
5 cups (about 20 ounces) grated sharp Cheddar cheese
5 eggs, beaten
1 cup sour cream
2 (10 3/4-ounce) can condensed Cheddar cheese soup
1 teaspoon salt
2 cups whole milk (reviews said it should be whole)
1 teaspoon dry mustard
1 teaspoon black pepper

Boil the macaroni in a 2 quart saucepan in plenty of water until just tender, about 7 minutes. Drain. In a medium saucepan, mix butter and cheese. Stir until the cheese melts. In a slow cooker, combine cheese/butter mixture and add the eggs, sour cream, soup, salt, milk, mustard and pepper and stir well. Then add drained macaroni and stir again. Set the slow cooker on low setting and cook for 3 hours, stirring occasionally.