Happy National Slow Cooker Month! I especially enjoyed taking advantage of my crockpot from time-to-time while I was playing school. After teaching all day, I considered it a treat to come home to a warm meal ready to go. I realize that crockpots and slow clookers are not exactly the same. While crockpots have porcelian or ceramic liners, slow cookers usually have metal and there are also differences with the heating elements. I acknowledge technical differences between the two, please understand that I am interchanging the terms for this post! 😉
All of these recipes have appeared in previous Homescape Technologies posts over the past several years, but I now have links for ease of printing...just in case you're interested.
This sandwich recipe, which came from a church friend, is one we really enjoy.
This sandwich recipe, which came from a church friend, is one we really enjoy.
Italian Beef Sandwiches
1 small jar pepperoncini (pickled peppers)
1 boneless chuck roast (about 3 pounds)
1/4 cup water
1 3/4 tsp. dried basil
1 1/2 tsp. garlic powder
1 1/2 tsp. dried oregano
1 1/4 tsp. salt
1/4 tsp. pepper
hard rolls (split)
Drain pepperoncini, reserving liquid. Remove and discard stems. Place chuck roast in slow cooker. Add water.
In a small bowl, combine basil, garlic powder, oregano, salt and pepper. Sprinkle over roast. Add reserved peppers and some of their liquid (to your liking). Cover with lid and cook on low for 8-9 hours until tender. When finished, remove the peppers and shred beef. *Here's a tip for that process that my sister just told me about doing with a similar recipe. Rather than fork shredding, use your mixer, on low, to shred in seconds--easy peasy!
I use ciabatta rolls and spread a little mayonnaise on the roll before adding the beef and pepperoncini. We also like provel cheese added to the sandwich.
Click here for a printable version.
Here are a few entrée options which may appeal to you.
Crockpot Sesame Chicken
3-4 boneless chicken breasts
salt and pepper
1/2 cup honey
1/2 cup soy sauce
1/4 cup diced onion
1/4 cup ketchup
2 T olive oil
1 tsp. minced garlic (I substituted with 1/4 tsp. garlic powder)
1/2 tsp. dried red pepper flakes
2 tsp. cornstarch dissolved in 3 T water
sesame seeds
Start by seasoning chicken lightly with salt and pepper and placing in a crockpot. In a bowl, combine honey, soy sauce, onion, ketchup, oil, garlic (or garlic powder) and pepper flakes. Pour concoction over chicken and cook on low for 4 hours or until chicken is done. With a slotted spoon, remove chicken and leave sauce in crockpot. Dissolve cornstarch in water and pour into crockpot. Stir to combine, replace lid and return chicken breasts to sauce. Cook for 10 minutes on high until the sauce has thickened. Serve chicken breasts on bed of rice or pasta and top with sauce. Sprinkle with sesame seeds.
**As an alternative, you can remove the cooked breasts and shred them with two forks, Return the meat to the crockpot after thickening sauce and warm for 10 minutes on high. Serve on bed of rice or pasta. Sprinkle with sesame seeds.
We enjoyed our chicken on rice with a side of roasted cauliflower and a fresh spinach salad, so it went together quickly.
For a printable version, click here.
This is another good chicken option. My mother shared this recipe with me.
Slow Cooker Fruit Preserve Chicken
1/2 cup apricot or peach preserves
15 oz Russian dressing (Wish Bone brand)
4 or 5 chicken breasts
1/2 onion, chopped
Place chicken breasts in slow cooker.
In bowl, place preserves and dressing and mix well before stirring in the chopped onion. Pour over chicken and cook on low setting for 8 hours.
Goes well with rice and a nice side salad.
The dressing has a little bite and the sweet preserves complement that well to create an appealing blend of flavor.
Click here if you want to print this one.
You may be interested in hot soup if you, too, are having a cold snap. This recipe, from my cousin, is simple and tasty!
Chicken Tortilla Soup
2 cans black beans (14.5 ounce size)
2 cans stewed tomatoes, Mexican or chili style (14.5 ounce size)
1 can tomato juice (46 ounce size)
1 can green chilies (4.5 ounce size)
1 cup salsa
4 boneless, skinless chicken breasts (uncooked)
1 can corn
Put all ingredients in your crockpot (it will be full) and cook 6-8 hours on low. Lift out chicken breasts, shred and return to soup. Serve with tortilla chips, sour cream and shredded cheese.
After these meal options, perhaps you may be interested in a sweet treat. This recipe came from my hairdresser years ago and I have made these candies a few times over the years for large gatherings I attended.
Crockpot Chocolates
1 jar (16 ounces) unsalted peanuts
1 jar (16 ounces) salted peanuts
white almond bark (12 ounces)
chocolate almond bark (12 ounces)
1 (4 oz.) bar of German chocolate
1 bag milk chocolate chips
Layer ingredients, as listed, in your crockpot. Cook on low for 3 hours. Turn off and allow it to sit for 30 minutes without lifting lid until time has passed. Stir everything very well. Spoon out on wax paper spread on cookie sheets, making small clusters. Allow to completely cool.
*Since crockpot thermostats vary, look through your lid periodically to make sure the ingredients aren't burning around the edges. Avoid lifting the lid, though. I never have had an issue.
*The directions on my recipe state that it makes around 100 candies. I think I have always made a half-batch and that was plenty for the gatherings I attended.
*You can also tweak your ingredients to your liking. My friend, for example, used a blend of peanuts, chopped cashews, chopped walnuts, chopped pecans and sliced almonds in addition to raisins for a tasty result! She also substituted dark chocolate for the German.
*Surplus candies may be frozen for future use.
Do you have a favorite slow cooker recipe?