Crockpot Curried Red Lentils

 2 cups red lentils, picked and rinsed
1 onion, peeled and quartered
2 garlic cloves, peeled
1 teaspoon ground ginger
1 tablespoon curry powder
1 teaspoon ground cumin
1 teaspoon turmeric powder
1 teaspoon cayenne pepper
½ teaspoon sweet paprika
1 (15 oz) can diced tomatoes
3 to 4 cups vegetable broth
1 (14 oz) can coconut milk

Place onion, garlic, ginger, and all the spices in the bowl of a food processor (or blender). Pulse until a smooth paste forms. You may need to stop the food processor a few times to scrape the sides to ensure everything gets blended.
Lightly grease the bowl of the slow cooker, add lentils, spice paste, diced tomatoes, and vegetable broth.

Give a good stir and cook on low for 6 hours or high for 3 hours, until the lentils are soft and the flavors come together.
When cooked, add coconut milk, give a good stir, take a taste and adjust seasoning as needed.

(Source: https://www.theironyou.com/2021/05/vegan-crock-pot-curried-red-lentils.html)

Slow Cooker Basil Chicken in Coconut Curry Sauce

 

• 6 chicken thighs
•  salt and pepper
•  1 teaspoon oil
•  2 (13.5 ounce) cans coconut milk
•  2 tablespoons basil 
•  2 teaspoons salt
•  3/4 teaspoon pepper
•  1 1/2 tablespoons yellow curry powder
•  1/2 or 3/4 teaspoon chili powder
•  1 large red onion, chopped
•  8 cloves garlic, minced
•  2 jalapenos, seeded and finely chopped
•  1 tablespoon cornstarch
•  1 tablespoon cold water
•  1 teaspoon fresh ginger, grated or minced
•  1/3 to 1/2 cup fresh cilantro, chopped

1. Salt and pepper the chicken
2. Put chicken in crockpot. Combine coconut milk, basil, 2 teaspoons salt, 3/4 teaspoon pepper, yellow curry, and chili powder, and stir to combine. Pour into crockpot.
3. Add the chopped red onions, garlic, and jalapenos.
4. Cook on high for 4-5 hours, or on low for 6-8 hours.
5. Remove the chicken from the slow cooker and transfer to a plate or cutting board. Let cool for a couple minutes.
6. Add the ginger to the slow cooker.
7. In a small bowl, combine cornstarch and 1 tablespoon cold water. Stir until it's not lumpy. Add to the crock pot and stir.
8. Shred the chicken, removing the bones and any tough bits. It should just be falling apart.
9. Return the meat to the slow cooker and stir. Return the lid and cook for another 10 minutes.
10. Season with salt and pepper to taste. Stir in the cilantro.

(Source: https://thefoodcharlatan.com/slow-cooker-basil-chicken-in-coconut-curry-sauce/)

Slow Cooker Creamy Southwest Chicken

 

1.5 lbs chicken thighs/breasts
1 Tbls chili powder
2 tsp paprika
1 tsp cumin
1 tsp coriander
1 tsp garlic powder
1 tsp sea salt
1/2 tsp cayenne pepper
2 bell peppers, sliced
1 cup chicken broth
1/4 cup lime juice
1 Tbls arrowroot starch
1 Tbls water
1/2 cup coconut cream or coconut milk (full fat)
cilantro for garnish

Mix spices together and rub on chicken; place chicken into crockpot. Add chicken broth and lime jiuce, and place peppers on top. Cook on low for 4-6 hours or until chicken is very tender. Mix together arrowroot with water and add to the chicken broth mixture. Add coconut cream/milk, and cook on low for another 15-20 minutes. 

(Source: https://www.wholesomelicious.com/slow-cooker-creamy-southwest-chicken/)

Slow Cooker Indian Butter Chicken

1 cup basmati rice
1/2 cup chicken stock
1 (6-ounce) can tomato paste
2 teaspoons yellow curry powder
1 teaspoon garam masala
1 teaspoon ground turmeric
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks
1/2 sweet onion, diced
3 cloves garlic, minced
1 tablespoon freshly grated ginger
1/2 cup heavy cream
2 tablespoons freshly squeezed lime juice
1 1/2 teaspoons light brown sugar

DIRECTIONS:
In a large saucepan of 2 cups water, cook rice according to package instructions; set aside.

In a small bowl, whisk together chicken stock, tomato paste, curry powder, garam masala, turmeric, salt and pepper.

Place chicken, onion, garlic and ginger into a 4-qt slow cooker. Stir in chicken stock mixture.

Cover and cook on low heat for 4 hours. Stir in heavy cream, lime juice and brown sugar; season with salt and pepper, to taste.

(Source: https://damndelicious.net/2019/05/03/slow-cooker-indian-butter-chicken/)

Slow Cooker Basil Chicken in Coconut Curry Sauce

6 bone-in skin-on chicken thighs, skin removed* (about 2 and 1/2 pounds)
salt and pepper
1 teaspoon oil
2 (13.5 ounce) cans coconut milk (lite coconut milk is great too)
2 tablespoons dried basil leaves
2 teaspoons salt
3/4 teaspoon pepper
1 and 1/2 tablespoons yellow curry powder
1/2 or 3/4 teaspoon chili powder
1 large red onion, chopped
8 cloves garlic, minced
2 jalapenos, seeded and finely chopped
1 tablespoon cornstarch**
1 tablespoon COLD water
1 teaspoon fresh ginger, grated or minced
1/3 to 1/2 cup fresh cilantro, chopped

Instructions
Remove the skin from the chicken using your fingers and a serrated knife. Salt and pepper each thigh. Heat a large skillet to medium-high heat. Add 1 teaspoon oil. When the oil is hot, add 3 chicken thighs. Don't put them too close together, you want to avoid steaming.

Cook for about 2 minutes, until nicely browned on the bottom. Then flip the chicken over to brown the other side for about 1-2 minutes. Remove the chicken to a plate.

Repeat searing process with the other 3 chicken thighs. If there is still enough grease in the pan then you don't need to add more oil. Meanwhile, in a crockpot combine coconut milk, basil, 2 teaspoons salt, 3/4 teaspoon pepper, yellow curry, and chili powder (to taste). Stir to combine.

Add the chopped red onions, garlic, and jalapenos. Add the browned chicken and stir to combine. Cook on high for 4-5 hours, or on low for 6-8 hours.

Remove the chicken from the slow cooker and transfer to a plate or cutting board. Let cool for a couple minutes. Add the ginger to the slow cooker.

In a small bowl, combine cornstarch and 1 tablespoon COLD water. Stir until it's not lumpy. Add this to the crock pot and stir.
Shred the chicken, removing the bones and any tough bits. It should just be falling apart.

Return the meat to the slow cooker and stir. Return the lid and cook for another 10 minutes. Season with salt and pepper to taste. Stir in the cilantro.

Serve with rice, cauliflower rice, or naan.

(Source: https://thefoodcharlatan.com/slow-cooker-basil-chicken-in-coconut-curry-sauce/)

Slow Cooker Shredded Mexican Chicken

2 pounds chicken breasts
1 tablespoon olive oil
1/2 cup mild salsa (medium if you like spicy)
3-4 tablespoons brown sugar **
1 4 oz. can mild diced green chilies
1 14.5 oz. can diced tomatoes, drained
1 tablespoon chili powder
1 1/2 teaspoons salt
1 tsp EACH ground cumin, garlic pwdr, onion pwdr,
1/2 tsp EACH smoked paprika, dry oregano, pepper
1/2 teaspoon ground chipotle chili pepper (optional for more heat)
1 teaspoons liquid smoke
Hot sauce to taste

Rub chicken breasts with oil and place in the bottom of your slow cooker. Add all of the remaining ingredients except for the hot sauce. Cook on high for 2-4 hours or on low for 6-7 hours or until chicken is tender enough to shred.

Remove chicken to a cutting board, and let rest 5 minutes before shredding (there will be liquid remaining). Return shredded chicken and let cook on low for an additional 20 minutes to absorb some of the liquid/juices. Drain all excess liquid. Taste and add hot sauce to taste if desired.

(source: https://carlsbadcravings.com/easy-slow-cooker-shredded-mexican-chicken-recipe/)

Slow Cooker Beef Stew

Ingredients

3½ lbs stew meat
3 teaspoons salt
½ teaspoon pepper
2 cups chopped onions
4 cups beef broth
2 Tablespoons tomato paste
2 cups chopped carrots
4 cups cubed potatoes
1 bay leaf
1 teaspoon thyme
4 cloves garlic, minced
1 Tablespoon worcestershire sauce
2 cubes beef bouillon
2 cups frozen peas


Spray slow cooker with cooking spray. Add all ingredients expect for peas and stir. Cook on low for 6-8 hours.

Remove bay leaf. Add peas to stew 10 minutes before serving for firmer peas. For less firm peas, add the peas 20-30 minutes before.

For thicker stew, combine 4 Tablespoons water with 2 Tablespoons mesa flour (or regular flour) in a small bowl. Stir into stew 10 minutes before serving.

(Source: http://www.chef-in-training.com/2016/04/slow-cooker-beef-stew/)

Slow Cooker Parmesan Herb Chicken & Orzo

4 boneless skinless chicken breasts, OR 4-6 boneless skinless chicken thighs
3 teaspoons Italian seasoning, divided
3 cups low sodium chicken broth
1 cup orzo pasta
4 tablespoons butter, melted
1 cup sliced mushrooms
1 medium white or yellow onion, finely chopped
2 teaspoons minced garlic
1 teaspoon salt (or to taste)
¼ teaspoon black pepper
½ cup shaved or finely shredded parmesan cheese

INSTRUCTIONS
Season chicken with a bit of the Italian seasonings and salt and pepper on both sides. Cook in a large nonstick skillet on the stove over medium-high heat 1-2 minutes on each side until browned on the outsides.

Transfer chicken to a greased slow cooker. Add chicken broth, butter, mushrooms, onions, garlic, and salt and pepper to slow cooker.

Cover and cook on high for 1-2 hours or on low for 3-4 hours. Stir in orzo, cover and cook for another 30-45 minutes on high.

Uncover and use a fork to pull chicken out of the slow cooker. Stir contents of slow cooker, then return chicken to slow cooker, on top of the orzo mixture.

Sprinkle parmesan cheese over chicken. Cover and cook until cheese is melted, about 5-10 minutes. Serve with fresh herbs and cracked black pepper if desired.

(Source: http://www.lecremedelacrumb.com/2016/09/slow-cooker-parmesan-herb-chicken-orzo.html)

Mexican Shredded Beef Enchiladas

1 (2-3 pound) chuck or sirloin beef roast
2 cups low-sodium beef broth
2 tablespoons apple cider vinegar
1 cup (8 ounces) salsa
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons cornstarch or flour
10 6- or 7-inch flour or corn tortillas
1 cup shredded sharp cheddar cheese
1 1/2 cups shredded Monterrey Jack cheese
Fresh cilantro (optional)

DIRECTIONS

In a 4- or 5-quart slow cooker, add the beef roast. Whisk together the broth, vinegar, salsa, cumin, chili powder, onion powder, garlic powder, salt and pepper. Pour over the roast, cover the slow cooker, and cook on low for 8-10 hours until the beef is tender and shreds easily.
Remove the roast from the slow cooker and place in a large bowl or shallow pan (like a 9X13).

Pour the mixture from the slow cooker into a saucepan and bring to a simmer. In a small bowl, whisk together the cornstarch (or flour) with about 2-3 tablespoons water (a bit more water if using flour). Whisk the slurry into the simmering liquid and cook, stirring constantly, until the mixture is thickened slightly, 4-5 minutes. Add additional salt and pepper to taste, if needed.

Pour about 1/2 cup sauce in with the beef and toss. Spread another 1/2 cup sauce on the bottom of a 9X13-inch pan. Toss the cheddar and Monterrey Jack cheeses together.

Fill each tortilla with some of the beef mixture and a sprinkle of cheese. Roll up and place in the pan. (I can fit about 10 in the pan.)

Pour the remaining sauce over the enchiladas (you may not need to use all the sauce if you feel like it will drown the enchiladas or you may need to reserve some for an additional pan if you made more enchiladas due to a larger roast, etc.).

Top with any remaining cheese and bake at 350 degrees for 20-30 minutes until bubbly and hot. Let the enchiladas rest for 5-10 minutes before serving.

Sprinkle with fresh cilantro, if desired, and serve.

(Source: http://www.melskitchencafe.com/slow-cooker-mexican-shredded-beef-for-enchiladas/)

Slow Cooker Indian Spiced Red Lentils

2 cups red lentils (I found mine at Trader Joes)
10 ounces fresh spinach, chopped
1 15-ounce can diced tomatoes
1 onion, chopped
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
4 cups chicken or vegetable broth
1 tablespoon curry powder or paste
1 teaspoon mustard seeds
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/8-1/4 teaspoon cayenne pepper
2 teaspoons sugar
1 1/2 teaspoons kosher salt
Juice of 1/2 lemon or lime
Handful of chopped cilantro, plus more for garnish if desired

Instructions: Combine all ingredients except for the lemon (or lime) juice and cilantro in the pot of a slow cooker. Cook on high for 3-4 hours or on low for 6-7 hours (or bring to a boil on the stove top and then simmer, covered, on low for 1 hour). Before serving, add the lemon juice and cilantro. This is delicious served over rice. Weight Watchers says this makes 6 servings, but I’d say it’s closer to 8-10.

Source: Our Best Bites (http://ourbestbites.com/2012/11/slow-cooker-indian-lentils/)

Slow Cooker Asian Glazed Chicken

Once again - crockpot to the rescue. Fast, easy, and perfect for when you need dinner and you don't want to stand over a hot stove, or you don't have time around dinner time to actually make it. Just pop everything in the crockpot in the morning, and TA-DA... Dinner is served.

4 Boneless Skinless Chicken Breasts
3 Tablespoons Soy Sauce
½ Cup brown sugar
3 Tablespoons Lemon Juice
2 Tablespoons Worcestershire Sauce
1 Tablespoon freshly grated ginger
¼ teaspoon red pepper flakes
¼ teaspoon minced garlic
⅛ teaspoon pepper
1 Tablespoon Cornstarch (if needed)

Spray slow cooker with cooking spray and add the chicken breasts to the bottom. In a small mixing bowl combine soy sauce, sugar, lemon juice, Worcestershire sauce, ginger, red pepper flakes, minced garlic and pepper. Pour sauce over the chicken.

Cook in slow cooker on low for 4-6 hours or high 3-4 hours. Once done cooking, remove chicken from slow cooker and shred.

To thicken the sauce up, pour into a saucepan and bring to a boil on medium high until it starts to thicken up. Add tablespoon of cornstarch if needed.

Serve over rice and top with glaze. Garnish with sesame seeds and green onions if desired.

(Source: The Recipe Critic: http://therecipecritic.com/2014/04/slow-cooker-asian-glazed-chicken/)

Slow Cooker Chicken Philly Sandwiches

I basically love my crockpot. And when it gets SO hot here in Austin, it allows me to make dinner without having to slave over a hot stove, or turn on the oven. It's basically one of the best inventions ever. And I've also always loved hot chicken sandwiches. Or any shredded meat on a bun, really.

1 teaspoon paprika (regular or smoked)
1/2 teaspoon black pepper
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon coriander
1/4 teaspoon red pepper flakes
1/2 teaspoon dried thyme
2 green peppers, cored and sliced
1 large white or yellow onion, peeled and sliced into half moons
2 pounds boneless, skinless chicken breasts or thighs
1/2 cup low-sodium chicken broth
Sliced provolone
hoagie buns

Lightly grease a 5-quart (or similar sized) slow cooker insert with nonstick cooking spray.

In a small bowl, combine the paprika, pepper, salt, garlic powder, coriander, red pepper flakes and thyme.

Place the green peppers and onions in the bottom of the slow cooker. Sprinkle 1 teaspoon of the seasoning mixture over the top.
Toss the chicken with the rest of the seasoning mixture. Layer the chicken on the top of the green peppers and onions.
Pour the chicken broth inside around the edges of the crockpot.

Cook on low for 5-7 hours until the chicken is tender (over cooking the chicken may make it a bit dry so only cook it until the chicken is cooked through and tender). Remove the chicken from the slow cooker and shred into pieces. Set aside.

Using a slotted spoon, remove the peppers and onions to a plate. Pour out all the liquid into a bowl or liquid measure.

Place the chicken, peppers and onions back in the slow cooker and toss. Pour in enough liquid to keep the chicken moist (but not soggy) - about 1/4 cup to start and add as needed. Keep the slow cooker on warm or low until ready to serve.

Toast the buns under the oven broiler. Place chicken and peppers on each half of a bun and top with Provolone cheese. Broil until the cheese is melted and slightly bubbly. Serve warm.

(Source: Mel's Kitchen Cafe: http://www.melskitchencafe.com/slow-cooker-chicken-philly-sandwiches/

Slow Cooker Indian Spiced Lentils

2 cups red lentils (if you can find them…if not, regular lentils are ok too)
10 ounces spinach (fresh and chopped or frozen and thawed)
1 15-ounce can diced tomatoes
1 onion, chopped
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
4 cups chicken broth (or vegetable broth if you want to go vegetarian/vegan)
1 tablespoon curry powder or paste (I prefer curry paste)
1 teaspoon mustard seeds
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/8-1/4 teaspoon cayenne pepper
2 teaspoons sugar
1 1/2 teaspoons kosher salt
Juice of 1/2 lemon or lime
Handful of chopped cilantro, plus more for garnish if desired

Combine all ingredients except for the lemon (or lime) juice and cilantro in the pot of a slow cooker. Cook on high for 3-4 hours or on low for 6-7 hours (or bring to a boil on the stove top and then simmer, covered, on low for 1 hour). Before serving, add the lemon juice and cilantro.

I served ours over rice, and it was delicious!


Source: www.ourbestbites.com (http://www.ourbestbites.com/2012/11/slow-cooker-indian-lentils/)

Mango Chicken & Rice

Made this for family dinner on Sunday. It was a hit. (It needed a little more cumin, and maybe some pepper on top, but it was yummy nonetheless.)

4-5 chicken breasts (boneless and skinless)
1 can corn, drained
1 can black beans, drained and rinsed
3 cups mango salsa
Cumin to taste (I suggest to use quite a bit, to give it a little zip.)
Lemon pepper to taste

Put chicken breasts in crock pot. Add spices. Cover and cook chicken until tender. Shred chicken on a plate and return to crock pot. Save juices in separate bowl.

Add corn, beans and salsa. More salsa can be added to taste. If mixture seems dry, add some of reserved juices.

Serve over coconut jasmine rice (make jasmine rice with all or part of the cooking liquid coconut milk). Garnish with cilantro or parsely, if desired.

(Source: www.sisterscafe.com)

Pineapple Salsa Chicken

The pineapple and salsa combo made me a little nervous at first, but it turned out quite tasty. You can substitute other kinds of beans, if you don't prefer black and/or white.

6 fresh or frozen chicken breasts
1 (20-ounce) can crushed pineapple, drained
1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can white beans (Great Northern), rinsed and drained
2 cups mild or medium salsa

Tortillas or tortilla chips and garnishes, like sour cream, cheese, tomatoes, lettuce, etc.

Place the chicken in the crock pot and add the rest of the ingredients. Cook on low for 6 to 8 hours. Using tongs, remove the chicken to a cutting board and shred into bite-size pieces. Mix the chicken back in with the rest of the ingredients. The mixture will be fairly soupy – I like to drain off some of the excess liquid before serving, especially if we are eating it in tortillas, so it doesn’t make everything soggy. Serve with tortilla chips and garnishes, like tomatoes, cheese, avocado, sour cream, etc.

* As an alternative, you could also serve it over rice.

(Source: www.melskitchencafe.com)

Crockpot Southwestern Stuffed Peppers

4 green bell peppers
1 can black beans, drained
1 cup shredded Pepper Jack cheese
3/4 cup salsa
1/2 cup corn
1/2 cup chopped green onions
1/3 cup uncooked rice
1 tsp chili powder
1/2 tsp ground cumin

Cut top off each pepper and remove seeds. Combine remaining ingredients in bowl, and spoon filing into each pepper. Place peppers in slow cooker, and cook on low for 4-6 hours. Serve with sour cream.

(Source: my recipe book of old favs)

Crockpot Chicken Pot Pie

2 cooked, chopped chicken breasts
3/4 onion, chopped
3 carrots, chopped
3 potatoes, chopped
1 cup peas
2 stalks celery, chopped
1 cup milk (or water)
1 cup flour
6 cups water
boullion, salt, pepper, poultry seasoning, and garlic powder, to taste
1 unbaked pie crust

Put chicken and vegetables into crockpot with 6 cups of water. Add boullion, salt, pepper, garlic powder, and 1/2 tsp poultry seasoning. Cook for 3 hours on high. Preheat oven to 400 degrees. Mix 1cup milk (or water) and 1 cup flour, and put into crockpot. Mix well. Unroll pie crust and put on top of crockpot. Bake for 15 minutes.

(Source: Susie)