Crockpot/Slow Cooker


Slow-Cooker Barbecue Beef Brisket

 

 

“This is the best brisket I’ve ever eaten, and I’m 50 years old!” That’s what a guest said when I served this slow cooker barbecue beef brisket earlier this week.  Hop on over to Stacy Makes Cents to see the recipe.

Find more allergy-friendly crock-pot meals here.

 

Caramelized Onion Pot Roast in the Crock Pot

 

You know how you see a recipe and you know you’re going to love it before you even try it?  That’s how it was when I saw this recipe at Mom’s Crazy Cooking. I have a thing for caramelized onion (try this Orange, Honey and Cumin Roasted Chicken with caramelized onions over mashed potatoes), and my husband loves a tender, falling apart roast.  So I knew this recipe was going to be a hit.

 

Caramelized Onion Pot Roast in the Crock Pot

Adapted from Betty Crocker Recipe Magazine, January 2001 and Mom’s Crazy Cooking

Ingredients:

  • 4 Onions, sliced thin
  • Palm Shortening or oil of choice
  • 1/2 tsp Salt
  • 1/4 tsp Pepper
  • 1 cup Beef Broth
  • 1/2 cup Apple Juice
  • 1 Tbsp Sucanat or Brown Sugar
  • 1 Tbsp Cider Vinegar
  • 2 Tbsp Dijon Mustard
  • 2 1/2 lb Rump Roast

Directions:

  1. In a large skillet, cook onions until translucent and brown.  Stir in remaining ingredients except roast and heat through.
  2. Spoon half of the onion mixture into the crock pot.  Place the roast on top of the onions.  Spoon the rest of the onion mixture on top of the roast.
  3. Cover and cook on low 8-9 hours or until roast is falling apart.
  4. Serve over  mashed potatoes.

You may also enjoy:

 

 

 

 

 

 

Slow Cooker Apricot Chicken

This recipe was inspired by a jar of organic apricot preserves I found clearanced at my local grocery store.  The jar sat quietly in my pantry until I had a craving for something sweet.  I googled a couple of recipes for inspiration and this is what I came up with.

I could not be more happy with the results.  It only took a few  minutes to make.  The chicken was tender and juicy and overflowing with sweet citrus flavor.

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Slow Cooker Chinese Orange Chicken

We love Chinese food.  In fact, we eat at a local Chinese buffet just about every Sunday afternoon.  While they do have a few grilled items and fresh fruit, I can’t say it’s the healthiest place to eat.  Most of the food is fried in who knows what, and it’s no secret that most Chinese restaurants use MSG in their food.  I don’t even want to know what’s in that red sweet and sour sauce.

This recipe for orange chicken is just as good if not better than any take out.  The chicken is tender and the citrus sauce is sweet and tangy.  It’s made from natural ingredients and of course it’s gluten-free and allergy-friendly.

It takes a little while to brown the chicken before tossing it in the slow cooker, but the results are worth it.  If you skip this step, please let me know how it turns out.

 

 

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How to Have Crispy Skin on Your Crockpot Chicken

Rosemary Chicken - Recipe coming soon!


One of the many reasons I love cooking chicken in the crockpot is because the meat always turns out moist and juicy. Unfortunately, the skin also always turns out mushy and unappetizing. Is it possible to have juicy chicken and crispy skin? I have found that yes, you can have crispy skin and juicy chicken! (more…)

Mojo Chicken in the CrockPot


Who can resist a recipe with “Mojo” in it’s name?  I found this flavorful Mojo chicken recipe at Run DMT and had to try it.  I’ve tweaked the recipe for the slow cooker and added some veggies to complete the meal.  Cooking the whole chicken in the slow cooker guarantees it’s going to be juicy, plus you don’t have to worry about the chicken drying out or burning.  You can still have crispy skin by following the direction here.  I hope you’ll try this chicken with pizaaz!

Don’t forget to save your bones and make stock in your crockpot!  Mojo chicken stock makes an absolutely delicious Mojo Soup (recipe here).

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Crockpot Beef Stew and Mashed Potatoes

Cool weather got you looking for comfort food?  Chunky beef stew with carrots and onions served on top of mashed potatoes is sure to satisfy.  Throw the ingredients in the crockpot and go about your business for the day.  When you are ready to eat, whip up your favorite mashed potatoes and enjoy this hearty meal.

Ingredients:

  • 2 lbs Stew Meat
  • 1 Small Onion, diced
  • Carrots (I used 1/2 bag of frozen carrots but fresh would be even better.)
  • 14.5 oz Stewed Tomatoes (I used Hunts Fire Roasted)
  • 4-6 shakes of Worcestershire Sauce (Read labels-may contain anchovies, wheat or soy!  Allergy-free recipe here.  FYI:treacle=molasses)
  • 2 Garlic Cloves, minced or 1/2 tsp rounded Garlic Powder
  • Salt and Pepper
  • ~1 tsp Arrowroot Powder or Cornstarch

Directions:

  1. Dump all ingredients except arrowroot or cornstarch into the crockpot and stir.
  2. Cook on low 8 hours.
  3. Uncover crock and stir in arrowroot or cornstarch and turn heat to high to thicken sauce.
  4. Serve on top of your favorite mashed potatoes.

You may also enjoy Rotisserie Chicken in the CrockPot Recipe and Easy Barbecue Chicken in the crockpot.

Recipe adapted from Full Bellies Make Happy Kids.

Lemon Herb Roasted Chicken in the CrockPot Recipe

Here’s another great recipe for your whole chicken. As I shared before, cooking your chicken in the crockpot produces tender, fall off the bone chicken.  The longer you cook it, the more it will fall apart.  If you want yours to keep it’s shape like the one in my picture, start checking for doneness after 6 hours.

This chicken is full of lemony-garlic flavor.  It has just the right amount of lemon flavor.  You can taste it but it is not overwhelming.  My kids love it.  I lost track of how many helpings my five year old had tonight.   This would also be divine served with garlic mashed potatoes or rice.  I think next time I make this I will try adding green beans with the onions.  Make sure you go heavy with the seasonings or the flavor won’t penetrate the skin.  Don’t forget to save the bones for homemade stock with a hint of lemon.  I use the broth to make rice.  Yum!

Ingredients:

  • 1 Whole Chicken
  • 1-2 Large Yellow Onions, sliced into wedges
  • 2 Lemons or 1/2 cup Lemon Juice
  • 1 1/2 tsp Garlic Powder
  • Salt and Pepper
  • Rosemary

Directions:

1.  Place onions in crockpot.

2.  Place the chicken on top of onions.

3.  Pour or squeeze lemon juice over chicken.  Try to get some juice in the cavity.

4.  Heavily salt and pepper the chicken outside and inside.

5.  Sprinkle garlic powder outside and inside of bird.

6.  Liberally sprinkle rosemary over outside and inside chicken.

7.  Cover and cook on low 8-10 hours.

UPDATE:  Be sure to check out this post on How to Have Crispy Skin in the Crockpot.  I haven’t tried it on this particular recipe yet, but I’m sure it would work.

Here are some of my favorite crockpot whole chicken recipes for the crockpot:

 

 

This recipe is based on this recipe at A Year of Slow Cooking.

This post is part of Made By You Monday, Weekend Gourmet Blog Carnival, Hunk of Meat Monday, Monday Mania, Mingle Monday, {TITUS2}SDAYS, Tempt My Tummy Tuesday, Tuesdays at the Table, $5 Dinner Challenge, Tip Me Tuesday, Tuesday Time Out Link Up, show me what ya got, Totally Tasty Tuesday, Domestically Divine, Tasty Tuesday Parade of Foods, Slightly Indulgent Tuesday, Domestically Divine, Tackle it Tuesday, Delicious Dishes, Show and Tell, What’s Cooking Wednesday, Works for Me Wednesday, Gluten Free Wednesdays, Real Food Wednesdays, What’s on Your Plate, Made it on Monday, This Chick Cooks, Full Plate Thursday, Pennywise Platter Thursday, Tip Day Thursday, Real Food Weekly, Simple Lives Thursday, It’s a Keeper Thursdays, Strut Your Stuff, Thrilling Thursday, Recipe Swap Thursday, Frugal Food Thursday, Hookin Up with HoH, Food Trip Friday, Friday Potluck, Foodie Friday,  Friday Favorites, Fresh Bites Friday, Show and Tell Friday, Allergy Friendly Friday, I’m Lovin It Fridays!, Fun with Food Friday, Fight Back Friday, Fat Camp Friday, Foodie Friday, Fresh, Clean and Pure Friday, GCC Recipe Swap, Food on Friday, Finer Things Friday, Sweet Tooth Friday, Friday Food Linky, Friday Flair, Weekend Wrap Up Party, Party Mindie Style, Show and Tell Saturday, The Lady Bloggers Tea Party, Simply Delish, The Sunday Showcase, Sundae Scoop, Nifty Thrifty Sunday, Seasonal Sunday, Sugar Free Sunday, Savory Sunday

How to Make Chicken Stock and Why You Should

Chicken Stock

Homemade meat stocks are a traditional food that not only add flavor to meals but also add significant nutritional punch. For centuries chicken stock, a.k.a. Jewish Penicillin, has been served to the ill.  Unfortunately, these days most Americans purchase boneless cuts of meats and have lost the skill of creating this healing liquid.

Properly prepared stock contains high amounts of calcium, magnesium, potassium, gelatin and electrolytes.   The stock is gentle on the stomach and the nutrients are easily absorbed.  Homemade stock is the cornerstone to the GAPS Diet, a diet designed for natural digestive healing.  According to Dr. Campbell-McBride, “Meat and fish stocks provide building blocks for the rapidly growing cells of the gut lining and they have a soothing effect on any areas of inflammation in the gut.” It’s no wonder that stock has been recommended for cold, flu and just about whatever ails you for centuries.

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Rotisserie Chicken in the CrockPot Recipe

Yay!  I picked up my first locally raised pastured chicken of the season this weekend.  If you’ve ever watched Food, inc. or read Nourishing Traditions, you know why this is important to me.  If you haven’t checked out these two resources, you should!

Cooking these birds in the CrockPot produces tender, moist, fall off the bone chicken.  This is my favorite recipe for whole chicken.  It also makes the best stock, so save your bones!  You can read how to make chicken stock here.

Ingredients:

  • 4 tsp Salt
  • 2 tsp Paprika
  • 1 tsp Cayenne Pepper
  • 1 tsp Onion Powder
  • 1 tsp Thyme
  • 1 tsp White Pepper
  • 1/2 tsp Black Pepper
  • 1/2 tsp Garlic Powder
  • 1-2 Onions, chopped (optional)
  • 6-8 Yellow Potatoes (optional)

Instructions:

1.  Combine spices in a small bowl.

2.  If necessary, remove giblets from inside of chicken.  Rinse inside and outside of chicken and pat dry with paper towels.

3.  Massage chicken with spice mixture.

4.  Place onions and potatoes in the bottom of the CrockPot and lay the chicken on top.  I usually put some onions inside the chicken too.

5.  Cover and cook on low 4-6 hours or until chicken is falling off the bone.

The original recipe found at food.com recommends rubbing the spices on the chicken the night before you plan to cook it.  I am never that organized and I think it is awesome without that step.

UPDATE:  Be sure to check out this post on How to Have Crispy Skin in the Crockpot.  I haven’t tried it on this particular recipe but I’m sure it would work.

Here are some of my favorite crockpot whole chicken recipes for the crockpot:

 

This post is part of Works for Me Wednesday, What’s Cooking Wednesday, Show and Tell, Gluten Free Wednesdays, Whatcha Makin’ Wednesdays, What’s on Your Plate, Real Food Wednesdays, It’s a Keeper Thursdays, Real Food Weekly, Frugal Food Thursday, Strut Your Stuff, Full Plate Thursday, Simple Lives Thursday, Savory Sunday, Pennywise Platter Thursday, Recipe Swap Thursday, Foodie Friday, Food Trip Friday, Friday Favorites, Fresh Bites Friday, Show and Tell Friday, Foodie Friday, I’m Lovin It Fridays!, Fresh, Clean and Pure Friday, Food on Friday, GCC Recipe Swap, Fat Camp Friday, Friday Potluck, Fight Back Friday, Friday Food Linky, Allergy Friendly Friday, Sugar Free Sunday, Seasonal Sunday, Nifty Thrifty Sunday, Made By You Monday, Weekend Gourmet Blog Carnival, Monday Mania, Hunk of Meat Monday, Mingle Monday, Make a Food”e” Friend, Mangia Monday, Melt in Your Mouth Mondays, Hearth and Soul Hop, Tempt My Tummy Tuesday, Tuesdays at the Table, $5 Dinner Challenge, Tip Me Tuesday, Totally Tasty Tuesday, Delectable Tuesday, {TITUS 2}SDAYS, Slightly Indulgent Tuesday, Tasty Tuesday Parade of Foods, Domestically Divine, Tackle it Tuesday, It’s a Blog Party