Chicken Carnitas

From The Cookful (https://thecookful.com/slow-cooker-chicken-carnitas/)

• 1 and 1/2 lbs. boneless skinless chicken breasts or thighs or a mixture of both
• 1/2 onion, diced  
• 1 cup chicken broth  
• 2 limes, juiced  
• 1/4 cup orange juice 
• 1 and 1/2 tsp. chili powder
• 1 tsp. cumin 
• 1 tsp. garlic powder 
• 1 tsp. oregano 
• 2 bay leaves   
• 1 tsp. salt 
• 1 tsp. pepper

1. Combine all ingredients in a slow cooker. Cook on high for 4 hours or low for 6-7 hours.
2. With 30 minutes left, remove the chicken and shred with forks. Remove the bay leaves. Place chicken back in the slow cooker for the remaining 30 minutes. 
3. Move an oven rack to 6 inches below the broiler. Set broiler to high. Using a slotted spoon, remove the chicken and place it on a cookie sheet.  
4. Place chicken under broiler for 5 minutes. Remove from under broiler, spoon 1/4 cup of broth from slow cooker onto chicken and toss. Place back under broiler for 2 minutes. Spoon 2 tablespoons of broth onto the chicken and toss. Place back under broiler for 2 minutes. Spoon 2 tablespoons of broth onto the chicken and toss. Repeat until chicken has a nice crunch in many places. If it burns in small spots, break off the burnt bits and discard.

Crock Pot Butter Chicken

This is an Indian dish and contrary to the name, it doesn't have butter in it. Serve over rice or cauliflower rice with a side of naan.
*originally from damn delicious

Ingredients:
1/2 c. chicken stock
1 6-oz can tomato paste
2 tsp yellow curry powder
1 tsp garam masala
1 tsp turmeric
1 tsp salt
1/2 tsp pepper
2 lbs chicken thighs cut into chunks (I have also used frozen chicken breast and shred it at the end)
1/2 sweet onion diced
3 cloves garlic, minced
1 T freshly grated ginger
1/2 c. heavy cream (I use coconut milk instead)
2. T lime juice
1 1/2 tsp light brown sugar

1. Whisk together first 7 ingredients.
2. Place chicken, onion, garlic and ginger in slow cooker. Add chicken stock mixture over the chicken.
3. Cover and cook on low for 4-6 hours. Stir in cream, lime juice and brown sugar. Season with salt and pepper to taste.
4. Serve immediately over rice or cauliflower rice. A side of naan is yummy too.

Dal Makhani

**Edited** You don't have to start this overnight. I have been doing the "Night Before" steps first thing in the morning and then adding the rest to the crockpot at lunch, and it turns out great. Just keep the crockpot on high for the first step, and sometimes I keep it on high the whole time depending on how quickly the water is absorbing.


This is a recipe my friend, Josh, made for us and we all loved it. It's very easy (just dump everything in a crockpot), but you have to plan ahead and start it the night before. I make some substitutions based on what I have easy access to, so I'll list the original recipe as well as my modifications.

The Night Before:
Add all ingredients to a crock pot and cook on low overnight.

4 c. water
1 c. Urad Dal (this is a kind of lentils. I have used regular lentils instead and it tastes great)
1/2 c. red kidney beans (if you are using dried beans, boil them first for 10 min.; I use canned)
2 T Channa Dal (another kind of lentil. I just add two more T of regular lentils)
2 T Ghee (which is clarified butter... I just use butter)
1 1/2 t. salt
2 T Ginger Garlic Paste (Can buy it in the store or just mince up equal parts of garlic and ginger)
Kashmiri Chili Powder (this is spicy Indian chili powder. I got some at an Indian market, but you could just use regular chili powder and add hot sauce when you serve it to spice it up)

4-6 Hours before Serving:
Add these ingredients. If it looks really thick, you may need to add another cup or water or so to keep it from sticking to your crockpot.

1 c. tomato paste
2 T. fenugreek leaves (I leave these out because I have never been able to find them)
1 t. cumin
1/4 t. nutmeg
1/2 t. anchoor (green mango powder. I bought this at an Indian market, but you could probably find it at a spice store like Penzey's).
1 t. coriander
1/2 t. black salt (which is surprisingly not black... it's pink. You can also use regular salt)
1/2 t. onion powder
2-3 T. butter

Before serving:
Add a pinch of garam masala (optional) and 1/2 c. milk

Serve over rice with naan on the side.

SLOW COOKER TACO CHICKEN BOWLS

INGREDIENTS
1½ lbs. chicken breasts
16 oz. jar salsa
2 cloves garlic, minced
15 oz. can black beans
½ lb. frozen corn
1 Tbsp chili powder
½ Tbsp cumin
½ tsp dried oregano
¼ tsp cayenne pepper
Freshly cracked pepper
6 cups cooked rice
8 oz. shredded cheddar
3 green onions, sliced (or fresh cilantro)

INSTRUCTIONS
Place the chicken breasts in the bottom of a 5 quart or larger slow cooker. Drain the black beans and add them to the slow cooker along with the salsa and corn. Add ¼ cup water, plus the minced garlic, chili powder, cumin, oregano, cayenne, some freshly cracked pepper (about 10-15 cranks of a pepper mill).

Give the ingredients a brief stir to distribute the spices. Secure the lid on your slow cooker and cook on low for 8 hours or high for 4 hours.

After 8 hours on low or 4 hours on high, carefully remove the lid of the slow cooker. Stir with a fork to shred the chicken (it should be very tender and will shred easily). Taste the chicken mixture and add salt if needed.

To build the bowls, place one cup of rice in the bottom of a bowl and top with 1 cup of the shredded chicken mixture. Top with a little cheddar cheese and a sprinkle of sliced green onions or cilantro.

Italian Beef Sandwiches (crockpot)

These are a recent find. Delicious and easy crockpot recipe. Serves 6. Originally found on iowagirleats.com

3 lb roast with visible fat trimmed and cut into large chunks
1 envelope of Zesty Italian dressing mix
8 oz. pepperoncini pepper slices plus a splash of juice (Patrick and I loved the hot peppers, but the boys preferred the mild ones. We bought spicy peppers to throw on top of our sandwiches.)
8 oz. Giardiniera (chicago-style italian sandwich mix). I've never been able to find this so I leave it out.
14.5 oz. beef broth
provolone cheese slices
hoagie buns

Place all ingredients in a crockpot and cook on low for 9 hours or until meat shreds easily with a fork. Shred meat and put back in crock pot for 1 hour on low.

Split buns length-wise. Top with shredded meat, cheese and additional peppers if you want.

Slow Cooker Basil Chicken in Coconut Curry Sauce

Delicious!  Serve over rice or cauliflower rice. 

Yield: Serves 6-8

Ingredients

• 6 bone-in skin-on chicken thighs, skin removed* (about 2 and 1/2 pounds)
• You can just use chicken breasts too.
• 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

1. Remove the skin from the chicken using your fingers and a serrated knife. Salt and pepper each thigh.
2. Heat a large skillet to medium-high heat. Add 1 teaspoon oil (or you can use nonstick spray).
3. When the oil is hot, add 3 chicken thighs. Don't put them too close together, you want to avoid steaming.
4. 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.
5. Remove the chicken to a plate.
6. 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.
7. Meanwhile, in a crock pot combine coconut milk, basil, 2 teaspoons salt, 3/4 teaspoon pepper, yellow curry, and chili powder (to taste). Stir to combine.
8. Add the chopped red onions, garlic, and jalapenos.
9. Add the browned chicken and stir to combine.
10. Cook on high for 4-5 hours, or on low for 6-8 hours.
11. Remove the chicken from the slow cooker and transfer to a plate or cutting board. Let cool for a couple minutes.
12. Add the ginger to the slow cooker.
13. 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.
14. Shred the chicken, removing the bones and any tough bits. It should just be falling apart.
15. Return the meat to the slow cooker and stir. Return the lid and cook for another 10 minutes.
16. Season with salt and pepper to taste. Stir in the cilantro.
17. Serve with rice, cauliflower rice, or naan.

Originally from http://thefoodcharlatan.com/

Easy Crockpot Salsa Chicken

I found this on a site called thefrugalgirls.com. They have several 5 ingredient crockpot dishes when you need a quick, easy meal. This one got approval from all 5 of us.

4 boneless chicken breasts, thawed
16 oz salsa
8 oz cream cheese
1 c. shredded cheddar (I didn't use this)
1 can corn, drained (optional)
1 can black beans, washed and drained (optional)

Bake chicken in crockpot for 3.5 hours on high, and drain juices.

In a bowl, mix salsa, cream cheese, corn and beans. Pour over chicken and cook on high for an additional half hour.

For last half hour, add cheddar on top.

I shredded the chicken and served in tortillas.

Beef Burgundy

Beef Burgundy

2 lbs. lean beef cut in 1 ½ in. cubes.  Do not brown.  I usually buy sirloin tip roast and have butcher cut it up.

4 med. carrots, sliced

1 c. celery, sliced

1 lb. can of whole tomatoes.  I use whole tomatoes and then cut up a little.  You could use diced if you want.

½ pkg. onion soup mix (dry)

1 c. mushrooms (6 ¾ oz. jar)

4 oz. sherry (I used burgundy)

3 T. cornstarch

1 T. paprika

1 T. salt – I usually use ½ T.  Seems like a lot of salt to me.

2 T. sugar

Combine in a casserole and cover.  Bake 6 hours in 250 degree oven.  Can also be baked in a crockpot on low. Serve over noodles or rice.

Crock Pot Chicken Wings

3 pounds of chicken wings
2 jars of Chicken Wing Sauce (12 oz jars)
2 TBSP butter, melted
1 to 2 teaspoons bottled hot pepper sauce
2/3 cup blue cheese or ranch dressing (for dipping)

For sauce, in a slow cooker combine chicken wing sauce, melted butter, and hot pepper sauce. Add chicken wings, stirring to coat with sauce.
Cover and cook on low heat setting for 4-5 hours, or high heat setting for 2-2 1/2 hours.
Serve immediately or keep warm on low heat setting for up to 2 hours. Serve chicken wings with salad dressing.

Number of Servings: 16
From: Kim Martin

Jess's Crockpot Beef Stew

When we were at a play date a few weeks ago, my sweet friend Jess served this for lunch over mashed potatoes, and it was DELICIOUS!! And it's an easy slow cooker recipe, which makes it that much better.

Serves 4 : 1 1/2 cups per serving

3- to 4 1/2 quart round or oval slow cooker

Slow cooking time: 8 to 10 hours on low, plus 10 minutes on high

OR 5 to 6 hours on high plus 10 minutes on high

Dark beer gives this stew its complex flavor.   You'll definitely want to soak up all the sauce, so serve the stew over whole-wheat no-yolk noodles, brown rice, or mashed potatoes

Ingredients

1 lb. boneless sirloin steak, all visible fat discarded, cut into 1/2 inch cubes

1/4 tsp salt

1/4 tsp pepper

2 tsp olive oil

1 small onion, chopped

1 1/4 cups fat free, low sodium beef broth

12 oz dark beer

2 medium turnips or potatoes (about 1 pound total), peeled and cut into 1/2 inch cubes

2 medium carrots, halved lengthwise and cut crosswise into 1/2 inch slices

1 medium rib of celery, chopped

2 medium garlic cloves, minced

1/4 tsp dried thyme, crumbled

2 tbsp all-purpose flour

2 tbsp cold water

2 tbsp snipped fresh parsley (optional)

1 tbsp balsamic vinegar

Spread the beef on a large plate.  Sprinkle the salt and pepper over the beef.  Toss to coat.  In a large nonstick skillet, heat the oil over the medium-high heat, swirling to coat the bottom.  Cook the beef and onion for 5 minutes, or until the beef is browned on all sides, stirring frequently.  Transfer to the slow cooker.

Stir in the broth, beer, turnips, carrots, celery, garlic, and thyme.  Cook, covered, on low for 8 to 10 hours or on high for 5 to 6 hours., or until the beef and vegetables are tender.

Put the flour in a small bowl.  Add the water, whisking to dissolve.  Quickly pour into the beef mixture, stirring until well combined, and re-cover the slow cooker.  If using the low setting, change it to high.  Cook for 10 minutes, or until the sauce is slightly thickened.  Stir in the parsley and vinegar.

Cook's tip:  If you don't care for dark beer, you can use light beer instead, or for a nonalcoholic alternative, substitute an additional 11/2 cups of fat-free, low sodium beef broth for the beer.

Crockpot Black Bean & Chicken Soup

Place all of the following ingredients in a 4.5 quart crockpot and cook on low for 10-12 hours or on high for 5-6 hours:

• 4 cans of black beans (or 2 cans of black beans and 2 cans of dark red kidney beans)
• 2 cups of chicken bouillon (take 2 cups of water and add 4 chicken bouillon cubes and microwave on high for 3 minutes)
• 1 cup each of the following (microwave these veggies on high for 3 minutes): Chopped carrots, chopped celery, and chopped onions
• 1 bell pepper, chopped and microwave for 1 minute
• ½ teaspoon garlic powder
• 1 teaspoon salt
• ½ teaspoon black pepper
• 3 (5-7 oz.) cans of white chicken (97%-98% fat free): flake chicken
• ½ cup orange juice
• 1 jar green chilies (4.5 oz)
• 28 oz. can of Italian tomatoes, chopped. Include juice

Cover with lid and cook as directed. Serve with tortilla chips, sour cream, and salsa.

Crockpot Shredded BBQ

*Again, super easy and great for last minute. Uses frozen chicken, so no need to remember to defrost the chicken ahead of time.

Place 1- 2 pounds of frozen boneless, skinless chicken breast in crockpot. Cover with barbecue sauce (if it is a thicker sauce, add a little bit of water). Cook 4 - 6 hours on low until chicken is cooked through. Shred and serve on buns with coleslaw.

Crockpot Chicken Tacos

*Super easy and delicious! Great for last minute because you use frozen chicken, so no need to think ahead and defrost it!
*We served these with typical taco toppings: salsa, cheese, beans, corn, guacamole.

In crockpot, add 1 - 2 lbs. of frozen boneless skinless chicken breast. Cover with one jar of salsa and one package of taco seasoning. Cook on low for 4- 6 hours until chicken is cooked through. Shred and serve in tortillas.