Category: Crockpot

Salted Caramel Pear Butter

INGREDIENTS

4 lbs. Pears, peeled, cored and coarsely chopped

1/3 cup apple cider

2 Tbsp. bottled lemon juice

2-1/2 cups dark brown sugar

2 tsp. Sea salt or kosher salt

DIRECTIONS

FIRST, LET’S PREP!

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Wash pears under cold running water and drain. Cut in half lengthwise, core and peel. Coarsely chop. Place chopped pears, apple cider and lemon juice in a 4-6 qt. Crock-Pot®. Set the heat on high and simmer, covered, until pears have softened; about 40 minutes. Turn heat off.

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Process pear mixture using an immersion blender, or in batches in the bowl of a food processor, until puree is smooth.

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Combine pear mixture with brown sugar and salt in the Crock-Pot®; turn heat to high and place lid on a diagonal over Crock-Pot® allowing steam to escape at both ends. Simmer on high, stirring every 30 minutes or so, until puree thickens, darkens in color, and holds it’s shape on a spoon; about 3-4 hours.

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Prepare boiling water canner. Heat jars in simmering water until ready to use, do not boil. Wash lids in warm soapy water and set aside with bands.

NEXT, LET’S CAN IT!

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Ladle hot pear butter into a hot jar leaving a 1/4 inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling-water canner. Repeat until all jars are filled.

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Water must cover jars by 1 inch. Adjust heat to medium-high, cover canner, and bring water to a rolling boil. Process half-pint jars 15 minutes, adjusting for altitude. Turn off heat and remove cover. Let jars cool 5 minutes. Remove jars from canner; do not retighten bands if loose. Cool 12-24 hours. Check lids for seal, they should not flex when center is pressed

https://www.ballmasonjars.com/blog?cid=salted-caramel-pear-butter

Crockpot Chicken Marsala

  • 4 boneless skinless chicken breasts (I prefer thighs)
  • ▢salt and pepper to taste – (I used about ½ teaspoon of each)
  • ▢2 teaspoons minced garlic
  • ▢1 cup sliced mushrooms
  • ▢1 cup sweet marsala cooking wine – (may sub chicken broth in a pinch)
  • ▢½ cup water
  • ▢¼ cup corn starch
  • ▢fresh parsley – roughly chopped

Shop Recipe

Instructions

https://40d11faac97fc17b553a858ea373ffe4.safeframe.googlesyndication.com/safeframe/1-0-40/html/container.html

  • Lightly grease your slow cooker with nonstick spray. Season chicken with salt and pepper and place in the bottom of your slow cooker.
  • Top chicken with garlic, mushrooms, and marsala wine. Cover and cook for 5-6 hours on low.
  • Use a slotted spoon to transfer chicken to a plate. Whisk together water and cornstarch til dissolved, then pour into slow cooker and stir.
  • Add chicken back to slow cooker, switch heat to high, cover and cook another 20-30 minutes until sauce is thickened. Taste and add salt and pepper as needed. Sprinkle with parsley and serve.

Crockpot Red Beans and Rice – lazy method

1 chopped onion
1 chopped Green Pepper (or red or yellow)
1/2 cup of chopped Celery
3 Cans of Kidney Beans or Red Beans
(I also added a large can of Blue Runner Red Beans that I found at Aldi)
1 -2 Pounds of sliced Sausage (Conecah is lovely, but any is fine)
Cajun Seasoning and Garlic Powder to taste

Cook beans and veggies in crockpot on low for 6-8 hours. Add the sausage. Cook an additional 30 minutes or so until sausage is done (or heat it first and then add it).

Serve over rice. The ready-rice makes it really lazy. . .

Crockpot Taco Soup

  • 1(16 ounce) can white beans or (16 ounce) can kidney beans
  • 1(11 ounce) can niblet corn
  • 1(11 ounce) can Rotel tomatoes & chilies
  • 1(28 ounce) can diced tomatoes
  • 1(4 ounce) can diced green chilies
  • 1(1 1/4 ounce) envelope taco seasoning mix (can get gluten-free version if needed)
  • 1(1 ounce) envelope Hidden Valley® Original Ranch® Dressing and Seasoning Mix (Check to make sure it is still gluten-free)
  • 1lb cooked shredded chicken, ground beef or 1 lb any meat

Add all ingredients to slow cooker. Cook on high for 2 hours or low for 4 hours. Serve with avocado, sour cream, cheese, chips,etc.

Crockpot Beef Stew (freezer to crock)

Crock Pot Freezer Meals: Hearty Beef Stew

January 29, 2014 by Amy Arndt 3 Comments

Crock Pot Freezer Meals such as Hearty Beef stew are great to have ready to go on those busy days you don’t have time to cook.   Just grab it out of the freezer, dump it into a crock pot, and let it cook away.

Beef Stew is an all-time comfort food that goes great on those cold fall and winter days.

Assembly:

First, I took a gallon freezer bag and wrote the cooking instructions and what to serve it with directly on the bag with a black Sharpie.

Crock Pot Freezer Meals: Hearty Beef Stew

  • 1 lb. stew meat, cubed
  • 1 small-medium white onion, chopped
  • 2-3 stalks celery, chopped
  • 30 baby carrots, cut into chunks
  • 1 c. frozen peas
  • 8 baby red potatoes, cubed
  • 1 (14.5 oz.) can diced tomatoes, undrained

Hearty Beef Stew sauce:

  • 1 (8 oz) can tomato sauce
  • 1 (6 oz.) can tomato paste
  • 1 clove garlic, minced
  • 1 tsp. garlic and herb seasoning
  • 1/8 tsp. pepper
  • 1 Tbsp. beef bullion

*Divide all ingredients into 2 large freezer bags and freeze (write instructions on bag – Add 1-2 cups water. Cook on high for 3-4 hours or low for 6-8)

Defrost overnight. Dump in crockpot. Add 1-2 cups water. Cook on high for 3-4 hours or low for 6-8.

Crockpot Bourbon Chicken

  • Season the chicken thighs with salt & pepper on both sides and place them in the bottom of the crockpot.
  • In a medium bowl add the bourbon, brown sugar, soy sauce, and garlic. Stir well to combine. Pour over the chicken in the crockpot.
  • Cover with the lid and cook on low for 4 hours or high for 3 hours.
  • Add the cornstarch and water in a small bowl and whisk until combined. Whisk the cornstarch slurry into the sauce 30 minutes before the chicken is done cooking. This will thicken the sauce.
  • Enjoy the chicken over rice and garnish with green onions.

Crockpot Breakfast Casserole

  • 1 pound package frozen shredded hash brown potatoes (I like Potatoes O’Brian)
  • ▢2 cups shredded cheddar cheese divided
  • ▢12 eggs
  • ▢1 cup milk
  • ▢½ teaspoon salt
  • ▢¼ teaspoon ground black pepper
  • ▢Cooked Breakfast Meat of Choice (bacon, sausage, ham, etc.)
  • I like to make these into burritos – flour or corn tortillas and salsa

Instructions

  • Grease a large 6 quart slow cooker (or bigger) with cooking spray or butter.
  • Layer hash browns in the bottom of the slow cooker. Add half of the cheese.
  • You can add cooked meat now (I prefer to have meat as a topping).
  • In a separate large mixing bowl, whisk together eggs, milk, salt, and pepper.
  • Pour over hashbrowns.
  • Cook on low for 6-8 hours on low or 2-3 hours on high.
  • Sprinkle on remaining cheese and cover until melted.
  • Serve warm with lots of fresh toppings.

Crockpot Honey Garlic Chicken

(I haven’t made this one yet)

1 1/2 to 2 pounds boneless, skinless chicken thighs (4 or one thigh per family member)
3 garlic cloves, smashed and chopped
1 teaspoon dried basil
1/2 cup  soy sauce (La Choy or Tamari wheat-free are gluten free)
1/2 cup ketchup
1/3 cup honey


The Directions.

Use a 4-quart slow cooker (if using a 6-quart, this will cook faster. Check after 3 hours on high, 5 hours on low).
Put the chicken into your cooker. In a small bowl, combine the rest of the ingredients, then pour evenly over the top.
Cook on low for 6 hours or high for 3-4 (I’d go with low—).
Serve with basmati rice and steamed or roasted vegetables.

Crockpot Coq a Vin

6 to 8 chicken thighs

6 slices cooked and crumbled bacon

8 ounces sliced baby portobella mushrooms1 cup baby carrots

1 chopped yellow onion

3 cloves chopped or minced garlic

1/2 teaspoon black pepper

1/2 teaspoon kosher salt

1/2 cup chicken broth

1 1/2 cup cheap red wine 

2 large fresh thyme sprigs

Dump the chicken into your crockpot and start layering in the rest of the ingredients.

Cover and cook on low for 6-8 hours.

https://www.ayearofslowcooking.com/2008/07/crockpot-coq-au-vin-recipe.html