Slow Cooker Coconut Chicken

Found this recipe on Good Thing Utah's recipe page.  It was really good!  A Thai twist on the popular haystack.

• 2 lbs. boneless, skinless chicken thighs
• 1 (14 oz) can coconut milk
• ¼ cup peanut butter (creamy or chunky)
• 2 tsp chicken bouillon granules
• or 1 tsp Shirley J Chicken bouillon
• ¼ cup soy sauce
• 1 tsp lime juice
• ½ tsp garlic powder
• ¼ tsp ground red pepper
• 2 Tbsp quick-cooking tapioca
• Toppings: red bell pepper,
• grated zucchini, peanuts,
• coconut flakes, cilantro

Directions:

1. Place chicken in bottom of slow cooker.
2. In small bowl combine the coconut milk, peanut butter, bouillon, soy sauce, lime juice, garlic powder, ground red pepper and tapioca. Whisk until smooth. Pour over the top of the chicken.
3. Cover and cook on LOW for about 3-5 hours.
4. Remove lid. If sauce needs to be thickened combine 2 Tbsp cornstarch and 2 Tbsp water in a small bowl. Stir until smooth. Pour into the slow cooker. Cook on HIGH for 10 minutes without the lid, until sauce thickens.
5. Serve chicken and sauce over rice. Top with desired toppings. 

Easy Cheesy Chicken

Another Pinterest find. The girls loved this, I had it in the crockpot for a sitter to serve one night when Aaron and I were both gone. There were no leftovers to be had, so it must have been good.


6 skinless, boneless chicken breast halves
salt and pepper to taste
1 teaspoon garlic powder
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
1 (11 ounce) can condensed cream of Cheddar cheese soup
1 (8 ounce) container sour cream

Directions

Rinse chicken, and pat dry. Sprinkle with salt, pepper and garlic powder. Place in slow cooker.
In a medium bowl, mix together cream of chicken soup, cream of mushroom soup and cream of Cheddar cheese soup.
Cook on Low for 6 to 8 hours. Stir in sour cream just before serving.

Crock-Pot Pizza Dip

I was assigned to bring chips and dip for our Super Bowl party this year. Maddie and I decided to invent a dip recipe instead of buying the traditional stuff and this is what we came up with. I think it turned out pretty dang good, at least my family liked it! Give it a try at your next party.

6-8 pepperoni, chopped*

5 Tbsp extra virgin olive oil

1 onion, chopped*

1 Tbsp garlic, chopped

1 tsp salt

1/2 tsp pepper

1 tsp Italian seasoning

6 Tbsp flour

2 cups milk

2 cups mozzarella cheese

2 cups marinara sauce

1 can diced tomatoes

1 can sliced olives, drained*

dipping stuff = bread, crackers, breadsticks, etc.

In a large sauce pan saute pepperoni in 1 Tbsp. e.v.o.o. until crispy, removed from pan, drain on paper towel and discard excess grease. Add remaining 4 Tbsp of e.v.o.o. to pan and saute onion, garlic and seasonings until soft and transparent. Add flour to make a roux. Stir and cook roux for 2 minutes. Add milk slowly, stirring constantly to avoid lumps. Remove from heat and stir in cheese (this cheese sauce will be very thick). Stir in marinara sauce, tomatoes and olives. Add pepperoni. Place mixture in a crock-pot to keep hot and serve with breadsticks, crackers, crusty bread, etc.

* I suppose you could add whatever pizza "toppings" you would like to your pizza dip (sausage, Canadian bacon, mushrooms, bell peppers, etc.). We just chose pepperoni, onions and olives for our first experiment and it turned out great. I hope your pizza dip is yummy.

White Chicken (or Turkey) Chili

1 1/2 lbs chicken, cooked and shredded (I like to get a rotisserie chicken at Costco and shred it)

or

1 1/2 lbs ground turkey, cooked

1/4 cup butter

1/4 cup flour

1 tsp salt

1/4 - 1/2 tsp pepper (or to taste)

2 cups milk

1 large onion, chopped

1 -2 cloves garlic, chopped

1 package taco seasoning (1 1/4 oz)

1 tsp chili powder

1 Tbsp cumin

2 cans chopped green chilies (4 1/2 oz cans)

1 can hominy (15 oz can)

2 cans great northern beans or navy beans (15 oz cans)

2 cans chicken stock (15 oz cans)*

1 cup sour cream

toppings:

sour cream

salsa

green onions

shredded cheese

guacamole

tortilla chips

Melt butter in a stock pot over medium heat. Add chopped onion and chilies and saute until soft. Add garlic, salt, pepper, chili powder, cumin and taco seasoning and cook for two minutes. Whisk in flour and cook for 2 more minutes. Slowly stir in milk and bring to a boil. **

Reduce heat to simmer. Add cooked chicken (or turkey), chicken stock, hominy and beans. Heat thoroughly. Remove from heat and stir in sour cream. Serve with desires toppings. Enjoy!

* You can add less chicken stock if you want a thicker chili.

** This is also a good crock pot recipe. When I make it in the crock pot I make the cream base for the chili in a 4 quart sauce pan on the stove top then I mix everything except the sour cream together in the crock pot and bring it up to temperature. Stir in the sour cream just before you're ready to serve it.

Crockpot Chicken with Black Beans

RecipeZaar #89204

4-5 boneless chicken breast
1 (15 1/2 ounce) can black beans
1 (15 ounce) can corn
1 (15 ounce) jar salsa, any kind
1 (8 ounce) package cream cheese

Directions
1. Take 4-5 frozen, yes, frozen, boneless chicken breasts put into crock pot.
2. add 1 can of black beans, drained, 1 jar of salsa, 1 can of corn drained.
3. Keep in crock pot on high for about 4-5 hours or until chicken is cooked.
4. Add 1 package of cream cheese (just throw it on top!) and let sit for about 1/2 hour.

To Die For Crockpot Roast

RecipeZaar #27208

1 beef roast, any kind (we used stew meat and it was great!)
1 (1 1/4 ounce) package dried brown gravy mix
1 (1 1/4 ounce) package dried Italian salad dressing mix
1 (1 1/4 ounce) package dried ranch dressing mix
1/2 cup water

Directions

1. Place beef roast in crock pot.
2. Mix the dried mixes together in a bowl and sprinkle over the roast.
3. Pour the water around the roast.
4. Cook on low for 7-9 hours.

Creamy Chicken Chowder

1 lb boneless skinless chicken breasts, cut into 1/2 inch pieces
1 (11 ounce) can corn mixed with chopped peppers, drained
1 (10 3/4 ounce) can condensed cream of potato soup
1 (4 1/2 ounce) can diced green chili peppers, undrained
2 tablespoons snipped fresh cilantro
2 teaspoons chili powder
1/2 teaspoon ground cumin
1/4 teaspoon garlic powder
1 (14 ounce) can chicken broth
1 (8 ounce) carton sour cream
4 ounces processed cheese with jalapeno peppers, cubed

In a 4-quart slow cooker, add the chicken, corn, potato soup, chile peppers, cilantro, chili powder, cumin, and garlic powder; stir to combine.
Add the chicken broth; stir to combine.
Cover and cook on LOW for 4-6 hours.
In a small bowl, stir about 1 cup of hot soup into the sour cream.
Add sour cream mixture back into the slow cooker.
Add in Velveeta cheese cubes; stir to combine.
Cover and let stand 5 minutes.

Taco Soup

1 lb ground beef, browned and drained
1 (28 ounce) can crushed tomatoes
1 can corn, undrained
1 can black beans, undrained
1 can kidney beans, undrained
1 envelope ranch dressing mix
1 envelope taco seasoning
1 small onion

1. Combine all ingredients in slow cooker.
2. Cover.
3. Cook on low 4 to 6 hours.
4. Garnish individual servings with tortilla or corn chips, cheese and sour cream.

Easy Crockpot Corn Chowder

Easy Corn Chowder

2 cans of chicken broth (14.5 oz each)
1 bag frozen corn kernels (16 oz)
3 small potatoes
1 red bell pepper
1 medium onion
1 rib celery
1/2 tsp salt
1/2 tsp black pepper
1/4 tsp ground coriander
1/2 cup heavy cream
8 slices of bacon, crisp-cooked & crumbled

1. Place broth, corn, potatoes, bell pepper, onion, celery, salt, black pepper and coriander in slow cooker. Cover. Cook on LOW for 7-8 hours.

2. Partially mash soup mixture with potato masher to thicken. Stir in cream; cook on HIGH, uncovered, until hot. Adjust seasonings, if desired. Garnish with bacon.

Makes 6 servings.

**This would be good with chicken and maybe a can of creamed corn to thicken up a little more.

Steak Soup

Beth's recipe (August 2002 Playgroup)

2 lbs. ground chuck, browned and drained
5 cups water
1 large onion, chopped
4 stalks celery, chopped
3 carrots, sliced
salt to taste (optional)
2 cans (14.5 oz each) diced tomatoes
1 10 oz. package frozen mixed veggies (I just use drained canned corn and canned green beans - DH hates lima beans so I skip the mixed veggie blend)
5 tablespoons beef granules (sometimes I can't find the granules, so I'll disolve several beef cubes in the 5 cups of water mentioned above)
1/4 teaspoon pepper
1/2 cup butter, melted
1/2 cup all purpose flour

Place browned beef and rest of ingredients (except flour and butter) in crockpot. Cover and cook on low 8-10 hours (or high 4-6 hours). One hour before serving, turn to HIGH. Make a paste of melted butter and flour. Stir until smooth and pour into soup. Stir until well blended. Cover and cook until thickened.

Carne Adovada

Mary's recipe (August 2002 Playgroup)

This is a combination of several recipes and some experimenting (provided I'm giving you the right version). It's not a quick, toss-everything-in-and-run-out-the-door recipe, but it's my favorite think that I make in a crockpot. Serve with rice and beans and tortillas.

1/3 cup peanut or vegetable oil
2 1/2 pounds pork loin or butt, cut in 3/4-inch cubes (2 1/2 to 3)
4 cups hot water
2 onions diced
2 tablespoons minced garlic
2 teaspoons ground coriander seed
2 teaspoons dried oregano
3 Tbs chili powder
2 teaspoons crushed red pepper
3 dried ancho chiles
1 chipoltle peppers in adobo sauce or 2 tsp of dried ground chipotle pepper (1 to 2)
1 tablespoon honey
2 tablespoons red wine vinegar
1 teaspoon salt, to taste (1 to 2)
1 lime
1 orange


1. Place dried chiles in a bowl with the hot water. Set aside.

2. Cut pork loin into 1 inch cubes. Add 1/2 the oil to a frying pan on medium heat and add pork. Brown pork cubes on all sides. Remove pork to a crock pot.

3. Saute onions until translucent with rest of oil, in the same pan used to brown the pork. Add onions to the crock pot.

4. In a bowl combine garlic, coriander seed, chili powder, oregano, crushed red pepper, vinegar, salt and honey (and chipotle chile powder, if using). Mix until well combined. Add to the crock pot.

5. Now, prepare the chiles that have been soaking in the hot water. At this point they should be softer, and tear easily. Remove the stems and seeds. The stem should pull off easily. The seeds can then be rinsed out in the soaking water. Place the chiles in the crock pot. Add the soaking water to the crock pot through a strainer to catch all the seeds. (Add chipotle chiles in adobo sauce if using).

6. Cut the orange and lime in half and squeeze juice into crock pot. Put the rest of the orange and lime into the crock pot. Mix everything together well and cook on high for 6 to 8 hours. If possible remove the orange and lime about 1/2 way through the cooking to keep the carne adovada from getting too bitter.

7. Near the end of cooking (30min to 1 hour) before serving taste the sauce and make adjustments for flavor. Add salt and pepper if needed. If its too bitter, add more honey.



Notes:
1. Dried chiles can be bought and any local supermarket in the Southwest, but they may be harder to find other places. They will generally be sold in cellophane bags and can either be found in the aisle with Latino/Hispanic foods, or near the produce.

2. If you want to serve this after work you can cook it longer on medium, or even cook it overnight the night before, refrigerate and reheat.

3. Dried chipotle chile powder can be found with the spices. Chipotle chiles in adobo sauce can be found with Latino/Hispanic foods.

Saucy Porkchops

Brandii's Recipe (August 2002 Playgroup)

8 boneless porkchops (1/2 inch thick)
2 TBL veg oil
1/4 tsp salt
1/8 tsp pepper
2 cans (10 3/4 oz EACH) condensed cream of chicken soup, undiluted
1 med onion,chopped
1/2 C ketchup
2 TBL worcestershire sauce
Mashed potatoes or hot cooked rice

In lg skillet, brown the chops in the oil until lightly browned on each side.
sprinkle w/ salt and pepper.
Transfer to slow cooker.
In a bowl combine all other ingredients EXCEPT the rice or potatoes.
Pour over chops.
Cover and cook on high for 4-5 hrs or until meat juices run clear.

Serves over potatoes or rice

NOTE I usually DOUBLE the sauce depending on the size of the chops.