A Chicken in Every Crockpot!

Karen's Kitchen Adventures

Italian Beef Sandwiches in the crockpot! March 31, 2011

Filed under: crock pot,meat,one dish — frappqueen @ 8:47 am
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I’m back! Sort of….baby is now almost FIVE months old if you can believe it! We’ve been getting back in to the swing of cooking for awhile, but I kept forgetting to photograph it til recently. I’ve been utilizing the crock pot even more now as it really is helpful with a little one at home. She’s at her best in the mornings, so she plays in her bouncy chair while I assemble dinner in the crock, and it cooks and smells awesome all day and is ready when we are tired and hungry! perfect!

This recipe is an easy one, and I made it even better by making the italian rolls into garlic bread! Try it out!

Italian Beef Sandwiches

3 cups water
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon onion salt
1 teaspoon dried parsley
1 teaspoon garlic powder
1 bay leaf
1 (.7 ounce) package dry Italian-style
salad dressing mix
1 (5 pound) rump roast
Method:

Combine water with salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, and salad dressing mix in a saucepan. Stir well, and bring to a boil.

Place roast in slow cooker, and pour salad dressing mixture over the meat.

Cover, and cook on Low for 10 to 12 hours, or on High for 4 to 5 hours. When done, remove bay leaf, and shred meat with a fork.

 

serve shredded, on a crusty Italian bread roll! To make it even better, make the rolls into garlic bread!

butter both sides of the roll, add some italian seasonings and garlic salt and toast til toasty! So good and so easy!

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Crock Pot Week! Pesto chicken with sweet potatoes March 30, 2010

Filed under: crock pot,poultry — frappqueen @ 7:59 am
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Okay so the way I’ve been updating, its more like Crock Pot Two weeks! It’s okay, we really ate them all in one week, I promise! This last recipe was interesting…also from the 365 blog, it featured cooking two things at once, which sounded like it would never work, but totally did! Basically, you put the chicken in the bottom, top it with cheese and homemade pesto, then cover with foil and pop the two sweet potatoes in on top to steam to perfection! The chicken came out a tad dry but I think I left it in there waaay too long, so that was probably my own fault. Either way, Mike declared it a dish I must make Often!

I didn’t actually change anything in this recipe, and I’m lazy today, so here’s the link to the recipe directly from it’s source!

Pesto Chicken with sweet potatoes!

The sweet potatoes came out SO great this way, I’d totally just make them all alone using the crock method…insides were so soft and flavorful, yum!!

 

Crock Pot Week! Chicken Noodle Soup March 24, 2010

Filed under: crock pot,poultry,soup and stew — frappqueen @ 5:35 pm
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This one is also from the 365 Blog. The thing that made it awesome is the dash of balsamic vinegar that they say to add. Genius! It made it have a really nice extra zing that was hard to identify. Fantastic! I used a lot of pre-cut veggies from the grocery store, which made it even easier to chuck in the crock. Try it!

Old Fashioned Chicken Noodle Soup

1 1/2 cups already cooked chicken meat
6 cups water
1 or 2 sweet potatoes, peeled and chunked
2 teaspoons chicken bouillon granules (check for gluten, this was clearly labeled gluten free)
1 cup broccoli florets
1 small onion, diced
1 tablespoon, plus 1 teaspoon balsamic vinegar
kosher salt to taste (probably a good 1 teaspoon, since the base is water)
50-cent piece size, or so, handful of raw spaghetti noodles to add at the end (I used Trader Joe’s brown rice)
1 large handful raw spinach leaves to add at the end
Parmesan and Asiago cheese, optional garnish

Method:

Toss everything into the crock up until the kosher salt. Let cook on low for 8 hours or more until sweet potatoes are tender. 15 minutes before serving add in the spaghetti and spinach ( I ended up leaving the spinach out as I had somehow miscalculated all of my ingredients and there was no way it was fitting in that pot!) Serve with some crusty bread or crackers and enjoy!

 

Crock Pot Week! Corned Beef and Cabbage March 21, 2010

Filed under: crock pot,meat — frappqueen @ 8:23 pm
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Of course this particular crock week came up the same time as St. Patrick’s Day. Being that I’m blue eyed, freckled and Irish, Corned beef has got to be made! It is actually one of my favorite meals and I only make it once a year for some reason. I don’t know why I don’t ever make it any other day than St. Pat’s day, its so easy when you use the crock! Anyway…I call it corned beef and Cabbage but..I HATE cabbage. It is nasty and mushy and I just don’t like it when it’s cooked for so long. So, I reallly make corned beef and carrots and potatoes. But that’s okay, you can add the cabbage to your crock if it makes you happy!

Corned Beef minus the Cabbage in the Crock

Package of corned beef WITH seasoning packet (this year I used Nathan’s, but any brand will do, just check for the packet!)

1 pound baby red potatoes, scrubbed and cut in half

1 bag baby carrots

water to cover it all in the crock

Method:

This is surely the easiest thing ever: Toss the meat, packet, carrots and taters into the crock. Add enough water to the pot to cover the meat completely. Cover and cook on low for 6-8 hours, or high for 4-5. Serve with some mustard and some Irish Soda Bread if you’ve got it! Sadly I made too small a hunk of meat this year: no leftovers!

 

Crock Pot Week! Carnitas in the Crock March 20, 2010

Filed under: crock pot,pork,Uncategorized — frappqueen @ 7:31 am
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This is also from the 365 blog. I made this when my school had March Madness, which means our school’s teachers play vs. the teachers of our rival intermediate school. I do not play, but I always get suckered into selling water the whole night. It is fun, but we don’t get home til after 9, which is exhausting! In past years, I end up eating a lovely KFC bowl or somethings, but this year, I decided I ought to eat real food on my arrival home. The recipe for carnitas looked easy enough and it really was! It took about 5 minutes to prep it in the morning…with the exception of the fact that as I was reaching into the cabinet for my beef stock, I knocked over a jar of chicken bouillon and it SHATTERED all over the counter! Ugh! It took 20 minutes to clean up all the shards and made me late for work. But uh, the meal itself was still fast, I promise!

Carnitas in the Crock Pot

2 pounds pork shoulder (I couldn’t find shoulder, just used a roast)

1/2 c. fresh squeezed orange juice (1 large orange)

1/4 c. fresh squeezed lime juice (1 large lime)

7 cloves garlic, smashed but intact

1/2 tsp kosher salt

1 tbsp cumin

1/2 c. beef broth

tortillas (she says corn but we like flour better)

sour cream, avocado, salsa, cheese for toppings!

Method:

In a small bowl, combine the salt and cumin. Rub mixture all over the pork and put it in the crock. Add the garlic cloves and squeeze on the citrus. Pour in the beef broth evenly over the top.

Cook on low for 8-10 hours or until the pork shreds easily with a fork. If your meat is still intact after 8 hours, cut it into chunks and cook it on high for about an hour or two.

Shred meat fully and serve on tortillas with toppings!

We will totally make this again, the pork was amazingly good!! The citrus gave it a really yummy tang and the cumin made it smokey and awesome. I didn’t even use salsa on my carnitas, the avocado, sour cream and cheese were perfect touches. Delicious!!

 

crockpot chicken cordon bleu February 27, 2010

Filed under: crock pot,poultry — frappqueen @ 11:14 am
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This is one of the very first recipes I ever made!! When I was still in high school I bought myself a crock pot. Reading over that sentence, I sort of sound like a freak! But, I really wanted one! And so, I bought it. I had no real clue what to do with one, and so I searched the internet for a good recipe. I wanted to try something fancy, and chicken cordon bleu just SOUNDS fancy, right? The result was the one I still use today!

It’s actually very very easy to make, so it is perfect if you are just starting to get into cooking, particularly crock pot cooking. I must admit, it doesn’t look all that gorgeous, but trust me, it is deliciously tasty! It also has a very short cook time, so you can decide you want to eat it at 4pm and still enjoy it by 6:30 or so!

Crockpot Chicken Cordon Bleu

package of thin chicken cutlets, or regular chicken breasts, flattened

5 slices of ham

5 slices of swiss cheese

about 4 tbsp flour

about 4 tbsp grated parmesan cheese

salt and pepper

can of cream of chicken soup

whatever white wine you’ve got (you will fill the can with it, roughly 1 cup)

1 tbsp olive oil

toothpicks or kitchen string

Method:

Rinse off the chicken breasts. If you could not find ones that are already thin, flatten them with a heavy pot. Wrap them in plastic and smack them til they are thin and even. It’s fun to work out your aggression, though I usually just buy the flat ones these days, they always have them at my supermarket and they cost the same as the chubby guys.

Lay out the chicken breasts in a row and make an assembly line to add the cheese and ham. WASH YOUR HANDS once the chickens are laid you…you don’t want to contaminate the cheese and ham! I usually set up the correct amount of cheese and ham first though and put away the remainder just in case, you don’t want nasty chicken toxins on your lunchmeat! Layer one slice of cheese followed by one slice of ham on each chicken…if the chickens are thin you can sort of break the meat and cheese to fit right, you don’t want to have anything hanging over the edge of the meat! Roll each chicken up tightly and secure shut with a toothpick or some twine.

In a small bowl, prepare the coating. Mix the flour, parmesan , salt and pepper together. Heat the olive oil in a frying pan with high sides to prevent splattering. Roll each chicken bundle in the flour mixture, coating evenly and add to the hot pan. Sear each side of the chicken for a few minutes, until they are browned. Remove from the pan and add to the crock pot.

In the crock add the can of cream of chicken soup and a half a can of water. Fill the can one more time with whatever white wine you have lying around. If you are like me and prefer blush, you can use that too! I’d probably not add red wine though, that sounds gross, but if you do, let me know how that goes for you! Stir the soup mixture up, cover the crock and set it to cook on HIGH for 2 1/2 hours.

Serve over white rice, rice a roni or some tasty mashed potatoes. You can thicken up the sauce with a little bit of flour too at the end if you like: just remove the chicken, add a tablespoon of flour and whisk it for a minute or two, then let it continue to cook for a few more minutes until it is thick. Add more flour and repeat if you want it thicker. I like the gravy watery so I don’t generally bother with this step, but it’s there if you like!

Serve to people you want to impress and pretend you took hours to do it!

*Mix it up option! Sometimes I make the chicken with prosciutto instead of regular ham and I sometimes switch out the cheese too. Asiago, provolone and even mozzarella are all delicious, though of course then they aren’t quite french anymore, but who cares?!


 

world’s best crockpot chicken tortilla soup January 15, 2010

Filed under: crock pot,one dish,poultry,soup and stew — frappqueen @ 6:19 pm
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Hooray! It’s Friday! That means tonight is Chinese food night in my house! No no, I’m not making it, we’re getting take out. But in the meantime, enjoy this recipe for chicken tortilla soup that we had on Wednesday!

soup does not look exciting here!

Mike and I LOVE chicken tortilla soup. We are obsessed with the chicken tortilla soup that Panera Bread had last winter and are crossing our fingers that it will be back soon! This recipe is still not quite like theirs, but its decent all the same. In fact, I’ve made at least 10 different variations on tortilla soup and this one is the best, plus it all goes in the crockpot so its super easy to make! The secret is in the enchilada sauce I think. Most recipes don’t ask for that and it is definitely what gives it that extra punch of flavor. yum!

Crockpot Chicken Tortilla Soup

1 1/2 pounds cooked, shredded chicken *

1 15 ounce can diced tomatoes (I use the kind with diced green chiles in it)

1 10 ounce can of enchilada sauce

1 10 ounce can of corn (if you can find the mexican corn blend, use it!)

1 medium onion, chopped

1 small can diced green chiles or jalapenos

1 box of low salt chicken broth

2 cloves of garlic, smashed

1 can of rinsed black beans (optional but we like it, makes the soup heartier)

salt and pepper to taste

cumin and chili powder to taste

1 envelope of taco seasoning

Method:

Put all the ingredients in the crockpot and cook it on low for 6-10 hours.

Serve with crushed tortilla chips over the top and mexican shredded cheese. You can also add a dollop of sour cream if you have the hankering! Mike and I eat two bowls each and there is enough leftover for our lunches the next day!

**for the shredded chicken: you can do it a few ways. My favorite two are a) lazy way- buy a rotisserie chicken that’s already cooked and shred it! or B) less lazy, low-fat way- put an inch of water in the bottom of a frying-type pan. It must come with a tight-fitting lid. Put the chicken in the pan and turn the stove on to medium heat. When it begins to boil, cover tightly and remove from heat. Let the chicken sit in the pan, untouched, for about 20 minutes or until the meat is cooked all the way through. Let it cool and shred!

with toppings, whoo hoo