Posts tagged ‘crockpot’

April 10, 2016

Chili Cilantro Lime Chicken

Found this here: http://paleopot.com/2013/01/chili-cilantro-lime-chicken/ The picture looks absolutely delicious, so I’m totally just copy-pasting what he said to do. GFCF, Feingold stage 2 (because of chili powder & cayenne. You could try omitting/subbing those to make it stage 1.)

What you need:

  • One large free-range organic whole chicken. Mine was 6 pounds for a 6 quart slow cooker.
  • Dry rub (black pepper, sea salt, chili powder, cayenne powder, ground cumin). I used about a teaspoon each of salt, pepper, cumin, and a tablespoon each of the chili powder and cayenne .
  • 1/2 cup of lime juice (about 2 limes).
  • 1 extra whole lime for stuffing inside your chicken (yes that makes 3 limes total).
  • 2 generous handfulls of fresh cilantro.
  • 3 cloves of garlic.
  • 1 tbsp of olive oil.

How you make it:

  1. Wash your chicken off under cold tap water and then dry with paper towels.
  2. Dust your chicken with salt & pepper, and apply an even coating of chili powder, cayenne, and cumin to your taste. There is no magic amount or formula to use, yet do try to cover the whole bird with some spice. This also helps give the golden brown color you see in the picture.
  3. In a blender or food processor, combine your lime juice, cilantro, garlic, and olive oil. Pulse until an even consistency is reached.
  4. Take your extra lime and poke lots of holes into it with a fork. Now dust this lime with chili powder and stick it into the cavity of your chicken.
  5. Find a ziplock bag or crock pot liner large enough to hold your whole bird. Place your bird in the bag and pour your wet marinade over it. Use your hands to make sure the marinade is applied evenly around the chicken and under the skin, this is the important part. You can puncture the chicken breasts a few times with a knife for the marinade to seep into, yet this is not necessary. Making sure you get the marinade well applied and under the skin will do the trick.
  6. Seal your bag tight so that the marinade is making contact with the chicken all over. I used a crock pot liner bag which I pulled tight around the chicken and marinade, and then stuffed that into another large ziplock bag.
  7. Let your chicken marinade overnight. I know, you have to wait, but the morning will be true dump-and-go style cooking.
  8. Place your chicken in your slow cooker along with any marinade left over in your bag.

Cook on low for 6 to 8 hours. I would recommend closer to 6. It will be glorious.

Now, in the comments, it mentions being able to do this with just chicken breasts…even freezing them in the marinade as a make-ahead option (thaw overnight in fridge the night before cooking, or even just toss the whole frozen works in the crock but cook closer to 8 vs 6 hrs.) If this is half as good as it looks, I’m sure we’ll try those easy options too. But the first time I want to try it like it shows because yum.

April 10, 2016

Butter Chicken

Found this recipe here: http://www.becomingness.com.au/blog/slow-cooker-butter-chicken There is no butter in this butter chicken. No idea if that’s typical or not, as I was a picky picky person who never branched out to try new foods for the longest time…and by then our household was largely special-diet anyway. So.. this appears to be GFCF, and Feingold stage 2 friendly (tomatoes and spices.. no real way to make it stage 1.)

Slow Cooker Butter Chicken

Serves 4 – 6

Ingredients

  • 1 tablespoon coconut oil
  • 3-4 cloves garlic, crushed
  • 1 onion, diced
  • 1 + 3/4 cups coconut milk
  • 3/4 cup tomato paste
  • 2 tablespoons tapioca flour
  • 2 teaspoons garam masala
  • 1 teaspoon curry powder
  • 1/2 teaspoon ginger powder
  • 1/2 teaspoon chili powder (add more if you like it hotter)
  • Sea salt and black pepper, to taste
  • 2.75lb chicken, cut into small pieces
  • Fresh coriander, to serve

Method

  1. Heat coconut oil in a large saucepan on medium high heat
  2. Add onion and garlic, cook, stirring frequently for approximately 3 minutes or until the onions have become translucent.
  3. Add coconut milk, tomato paste, tapioca flour, garam masala, curry powder, chili powder and ginger powder, stirring until well combined and the sauce has started to thicken. Season with salt and pepper.
  4. Add chicken to the slow cooker, then add the sauce and mix through the chicken
  5. Cover and cook on low heat for 5 hours.
  6. Serve with the coriander and your favorite side
February 24, 2016

Crock pot chicken musakhan

Well, I’m getting ready to take over most of the weeknight suppers (or at least that’s the plan). This means I’m on the hunt for crock pot meals, as my husband is pretty undeniably the better cook (and definitely the one who enjoys it more – anything more than zero would be more, ha!) but I can usually not screw up something in the crock pot. We’ve got a couple that we like already, but I decided to hunt around for new ones to try as well. This one caught my eye – already gluten & dairy free. Stage 2 for Feingold because of the cloves, but those are okay for us. Original recipe found here: http://blog.stuffimakemyhusband.com/2013/07/crock-pot-chicken-musakhan.html

Update: Tried this one. It was weird dumping smells that reminded me of holiday baking in a pot with chicken and onions. I was sure I would end up not liking it. Uh.. wrong. I LOVED it. And so did everyone else, with the exception of maybe Elliot (who is always hit or miss. One day he’ll love something, the next it’s dead to him.)

CROCK POT CHICKEN MUSAKHAN
Serves about 6

INGREDIENTS

  • 2.5 lbs boneless skinless chicken (she used thighs, we’ll use breasts)
  • 2 onions, halved lengthwise and thinly sliced
  • 1.5 Tbs olive oil
  • 0.5 oz (weight) ground sumac
  • 1 tsp cinnamon
  • 1/4 tsp ground allspice
  • 1/4 tsp ground cloves
  • Big pinch saffron (optional, but nice)
  • Handful of pine nuts
  • Fresh mint for garnish (optional)
  • Salt and pepper

DIRECTIONS

  1. In a large microwave safe bowl, combine the onions, olive oil, sumac, cinnamon, allspice, cloves, and saffron. Microwave for 2.5 minutes, stir, then microwave for another 2.5 minutes. If you don’t mind dirtying a pan, you can of course saute the onion and add the spices, I just like this shortcut when I’m using the slow cooker. (This is copied from the link above. I really like this lady. She speaks my language. Easier dishes and not turning on the stove? Sold.)
  2. Dump the chicken into the slow cooker. Season liberally with salt and pepper. Add the onion mixture and stir, nestling the chicken in the onions.
  3. Cook on low for 6 hours or until done. When ready to serve, saute the pine nuts in a bit of olive oil over medium-high until browned. (And now we have to saute. Well.. it can’t all be perfect.) Finely chop the mint. Taste and add more salt and pepper to the chicken if desired. Serve topped with mint and pine nuts.
August 16, 2015

Slow cooker chicken curry

First found here: https://www.newleafwellness.biz/2013/03/11/slow-cooker-chicken-curry-recipe/ Piqued my interest because it’s already safe for all of us (gluten-free, dairy-free, and Feingold stage 2 friendly). I would love the peas to stay, but hubby is morally opposed, so they’ll likely go. Maybe I can sub something else vaguely healthy in. (Diced carrots? Zucchini?)

Slow Cooker Chicken Curry

Ingredients

  • 2 pounds boneless, skinless chicken breasts
  • 1, 6oz can of tomato paste
  • 1, 13.5oz can of coconut milk
  • 1 small onion, chopped (about one cup)
  • 2 cups of frozen peas
  • 1, 14.5oz can of tomato sauce (about 1 3/4 cup)
  • 2 large cloves of garlic, minced
  • 3 tablespoons honey
  •  2 tablespoons curry powder
  •  1 teaspoon salt
  •  1 teaspoon crushed red pepper

Directions

My directions are a little different than the link above in order to dirty as few dishes as possible:
-Dump everything but the chicken in the crockpot & stir it well.
-Add the chicken, making sure it gets fully coated/covered by the sauce.
-Cook on low for 7-8 hours, shred chicken, cook another half an hour. (Because no way am I chopping raw chicken into bite size pieces. Raw chicken feels gross.)

To Freeze

Combine all of the ingredients in a gallon-sized freezer bag and freeze for up to three months. When ready to cook, thaw overnight in your refrigerator and cook in your slow cooker for 10-12 hours on low. Since the Slow Cooker Chicken Curry cooks for the first time in your slow cooker, it won’t taste like leftovers!

Serve with white or brown rice, and enjoy!

January 27, 2013

Mexican Chicken

Mexican Chicken

Ingredients
~2lbs chicken
1 jar salsa
1 can corn, drained
1 can black beans, drained & rinsed
5oz vegan cream cheese
shredded cheese (optional)
taco shells (or tortillas, or chips for dipping, or even just nothing)

Directions

Step 1 – Dump first four ingredients in crockpot.
Step 2 – Cover and cook on low for 6ish hours.
Step 3 – Shred chicken and add cream cheese (we’ve done it with anything from 2-8oz and the midpoint seems to be perfect for us)
Step 4 – Cover and continue cooking for about 30 more minutes.
Step 5 – Stir it up good, then serve on taco shells, wrapped in tortillas, on a plate to dip your chips in, whatever. It’s all yum. Add cheese if you’d like. My middle son likes it best as a filling for quesadillas the second day. If none in your house need dairy-free, you can even add the shredded cheese directly to the chicken in the crockpot and mix it in. Delicious and melty.

January 16, 2012

Cafe Rio Crockpot Chicken

Haven’t tried this yet, but it does sound wonderful.. http://life-as-a-lofthouse.blogspot.com/2010/09/yummy-version-of-cafe-rio-chicken.html

Cafe Rio Chicken

2 lbs chicken breasts
1/2 a small bottle of zesty italian dressing
1/2 Tbsp. minced garlic
1 pkt ranch dressing mix (mixed with 1/2 cup of water)
1/2 Tbsp. chili powder
1/2 Tbsp. ground cumin

Place all ingredients in a crock pot. Cook on High 5-6 hours OR on Low 8 hours. Shred with fork and serve in salads, burritos, tacos…etc. You can also double or triple this to make extras for freezing. Then simply thaw and reheat for a lickity split meal.

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November 3, 2011

Bacon Ranch Slowcooker Chicken

Copy-pasted from this blog: We’ll like unhealthify it. LOL

Bacon Ranch Slowcooker Chicken
4 Servings

2 butterball turkey bacon strips, cooked and shredded
1 tsp minced garlic
1 package ranch dressing mix
1 10.75 oz can condensed cream of chicken soup (98% fat free)
1 cup fat-free sour cream
16 oz. chicken breasts
8 oz. pasta (I used rigatoni)

Combine the first five ingredients. Place chicken in slowcooker and pour sauce over the top. Cook on high for 3.5 hours. Serve over hot noodles.

Nutritional Information: 456 calories, 61 carbs, 5 fat grams and 36 protein grams.

Review: This tasted like it was SO bad for me! I loved how creamy it came out – it almost tasted cheesy even though I didn’t have cheese. I’m going to make this again immediately – wonderful comfort food! Edited to add 9/20/11: I’ve gathered some feedback via Pinterest and wanted to share: one reviewer mentioned that unless you really like ranch, the ranch flavor could be a bit overwhelming – she suggested not using the entire packet. Another mentioned that for them it was too salty, so using less of the packet may make a difference. We love it as is, but I saw these and thought they may help! And please, if you try it and have recommendations for making it better/changes for next time, feel free to post in the comments below. Thanks!

My own notes: Only 2 bacon strips? Craziness. Use the cream of mix recipe. Regular sour cream. GF pasta.

July 4, 2011

Ranchiyaki Chicken

Chicken, cheese, bacon, ranch dressing.. how many of my favorite things can be crammed into one dish? This little bit of wonder was nabbed from here: http://crockpot365.blogspot.com/2008/06/crockpot-bacon-and-cheese-chicken.html

Ingredients

–2 T olive oil
–4-6 chicken breast halves, or equivalent bird pieces
–12 pieces cooked and crumbled bacon
–1/4 cup teriyaki sauce
–1/2 cup Ranch salad dressing
–1 cup shredded cheddar cheese

Directions

Put the 2 tablespoons of olive oil into the bottom of your crock and spread it around.
Put the chicken in the crock on top of the oil.
In a small bowl, combine the teriyaki sauce and the ranch dressing. I dislike teriyaki sauce, but this tastes great. Scientific proof that, with enough ranch, ANYTHING can taste good.
Pour sauce over the top of the chicken. Add the shredded cheese and the crumbled bacon to the crock, getting between the chicken pieces, if you can.
Cover and cook on low for 6-8 hours, or on high for 3-4. The cooking time will depend on how thick your chicken pieces are, and if they are fresh or frozen.

Other Tips
Put half the cheese in at the start, half on during the last half hour or so.
Serve with potatoes and use the sauce on top of those.

July 4, 2011

Pesto Spinach Lasagna

My favorite lasagna has no meat. Crazy. But it does have pesto, and is chock-full of deliciosity. Totally a pain in the booty to prep since I’m kind of lame in the kitchen, and not used to anything that requires steps. This, with all its layering, got its share of grumbles from me. But oh man it tasted yummy after it was done. And the boys even ate it – carnivorous hubby included. I just keep trying to convince myself the layering process is worth it so we can have it again.

Ingredients

serves 8

1 (26-ounce) jar prepared pasta sauce
1 (10-ounce) box lasagna noodles
1 (11-ounce) container pesto (though I’m pretty sure I used two little jars, having not found an 11oz one)
1 (15-ounce) container ricotta cheese
1 (12-ounce) bag baby spinach
1 cup grated Parmesan cheese
16 ounces mozzarella cheese, sliced
1/4 cup water

Directions

Put a spoonful of pasta sauce (about 1/4 cup) into the bottom of your cooker and swirl it around. Add a layer of uncooked lasagna noodles (you’re going to have to break them to make a layer). Smear ricotta cheese and pesto onto the noodles. Add a handful or two of baby spinach, and top with a layer of Parmesan and slice mozzarella cheeses. Repeat layers until you’ve run out of ingredients. The spinach is fluffy, so you may have to squish it down to make it all fit.
Before closing the pot, put 1/4 cup of water into the empty pasta sauce jar and close and shake. Pour this saucy water over the top of everything.
Now cover up and cook on low for 6 hours, or on high for about 3 to 4. You’ll know it’s done when the top layer begins to brown and the cheese is melted and bubbly. It will also pull a bit away from the sides. Taste-test a noodle to check texture.
Uncover, and let it sit for 10 to 15 minutes before serving.