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Archive for the ‘Slow Cooker’ Category

Honey Sesame Chicken {Slow Cooker}

Posted in Chicken, Main Dish, Meat, Slow Cooker, tagged , , , on November 26, 2012 | 1 Comment »

The busy holiday season is beginning, and it’s sure to bring plenty of fun activities as well as extra long to do lists. At this time of year, I want to spend my kitchen time baking holiday cookies, rather than cooking involved dinners. Using my slow cooker helps me to do just that. I can spend a few minutes prepping dinner earlier in the day, and then my evening cooking is so much easier.

I’ve made this honey sesame chicken twice now, and adapted it a bit the second time around to achieve even better results. The first time I used chicken thighs, and the second chicken breasts. It worked out both ways, but do be sure to trim off any fat that may be on the chicken thighs before cooking.

Served with brown rice and a green salad, this honey sesame chicken is a balanced and flavorful meal.

Honey Sesame Chicken {Slow Cooker}

Printable Recipe

Makes 4 servings

Ingredients:

  • 3 boneless, skinless chicken breast halves or 6-8 boneless, skinless chicken thighs (about 2 pounds)
  • Salt and pepper
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 2/3 cup honey
  • 1/4 cup ketchup
  • 1/2 cup low-sodium soy sauce
  • 1/4 tsp. red pepper flakes
  • 4 tsp. cornstarch
  • 1/3 cup water
  • 1/2 tbsp. sesame seeds
  • 3 scallions, chopped
  • Cooked brown or white rice, for serving

Directions:

  1. Place chicken in slow cooker and lightly season both sides with salt and pepper.
  2. In a medium bowl, combine onion, garlic, honey, ketchup, soy sauce, and red pepper flakes. Pour over chicken. Cook on low for 3-4 hours, or high for 2 hours.
  3. Remove chicken to a cutting board, leaving sauce in slow cooker. Shred chicken into bite-sized pieces; set aside.
  4. In a small bowl, dissolve the cornstarch in 1/3 cup water; add to slow cooker. Stir to combine with sauce. Cook sauce on high for ten more minutes, or until slightly thickened.
  5. To serve, place cooked rice on each plate and top with chicken. Spoon some of the sauce over the chicken and rice. Sprinkle with sesame seeds and chopped scallions.

Adapted from The Comfort of Cooking

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Asian Beef and Broccoli {Slow Cooker}

Posted in Beef, Main Dish, Slow Cooker, tagged , , on October 2, 2012 | 1 Comment »

I’m always on the lookout for great slow cooker recipes, especially lately. Things have been busy around here, which you might have guessed if you pay attention to the frequency of my blog posts. Slow cooker recipes are so convenient because I can get dinner started in the morning, and then have less to do during the early evening hour when things always get busy and kids tend to want more attention.

We enjoyed this beef and broccoli dish, and will be making it again soon. I liked the Asian-inspired flavors and the combo of beef, broccoli, and cashews. Plus, when you serve this over brown rice you have a complete meal. If you have time you can add in a green salad, but if you don’t, you’re still getting a serving of veggies from the broccoli.

Asian Beef and Broccoli {Slow Cooker}

Printable Recipe

Makes 6 servings

Ingredients:

  • 1/4 cup orange juice, divided
  • 1/4 cup reduced-sodium soy sauce
  • 1 tbsp. sugar
  • 2 cloves garlic, minced
  • 1 tbsp. minced fresh ginger
  • Nonstick cooking spray
  • 2 1/2 lbs. boneless beef chuck, trimmed of fat and cut into 2-inch pieces
  • 2 1/2 cups frozen broccoli flowerets
  • 1 tbsp. cornstarch
  • 1 tbsp. orange marmalade (I substituted apricot preserves)
  • Freshly ground black pepper
  • 1/2 cup dry-roasted cashews
  • Cooked brown rice, for serving

Directions:

  1. In a bowl, mix 3 tbsp. orange juice, soy sauce, sugar, garlic, and ginger. Coat the inside of a slow cooker with cooking spray. Add beef and soy sauce mixture; stir. Cover; cook on low heat 6 hours.
  2. Just before beef is done, microwave broccoli, covered, on high 4 minutes. Drain any liquid. Transfer beef to a large bowl and shred. Add the broccoli, cover and set aside.
  3. Place a small fine-mesh sieve over a small saucepan. Pour juices from the slow cooker into the pan. In a small bowl, mix cornstarch and 2 tbsp. water. Add to the saucepan. Cook on medium and stir until slightly thickened and bubbly. Cook and stir 2 minutes more. Remove from heat. Stir in remaining tablespoon orange juice, marmalade or preserves, and pepper to taste.
  4. Add about half of the sauce and the cashews to the beef and broccoli. Toss to coat. Serve over brown rice with remaining sauce.

Source: adapted from Parents Magazine, September 2012

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Shredded Chipotle Beef

Posted in Beef, Main Dish, Meat, Slow Cooker, tagged on May 22, 2012 | 3 Comments »

This recipe was the first meal I cooked after William was born. It was an experience getting it into the crock pot in the morning while taking care of both kids, but luckily the recipe is pretty easy (although it did take me about three times as long as it usually would to finish it). I love that this recipe uses the slow cooker, allowing you to get it going in the morning when your schedule allows and then dinner can be on the table with minimal effort in the evening.

The first night I made tacos using the shredded chipotle beef. The next night, we used it in taco salads. We even ate it a third night, served on burger buns and topped with some cheese.  It would also be delicious on tostadas, nachos, or as a filling for enchiladas.  The recipe makes a lot, so you can get a lot of different meals out of it, or even freeze some for later (although I haven’t tried freezing it myself). I plan to make this again really soon and make some simple enchiladas with the beef, cheese, and my favorite red enchilada sauce.

Don’t be worried about the amount of chipotle chiles or chili powder called for in the recipe. After the beef cooks, you take it out and shred it, and then mix in only part of the sauce, so it doesn’t end up being overly spicy.

One year ago:  Vegetable Enchiladas

Shredded Chipotle Beef

Printable Recipe

A delicious filling for tacos, tostadas, taco salad, nachos, enchiladas, and more!

Makes 8-12 servings, depending on use.

Ingredients:

  • 2 onions, minced
  • 6 garlic cloves, minced
  • 1 jalapeno pepper, stemmed, seeded, and minced
  • 3 tbsp. minced canned chipotle chiles in adobo (I removed the seeds)
  • 2 tbsp. vegetable oil
  • 1 tbsp. tomato paste
  • 1/3 cup chili powder
  • 1 tbsp. ground cumin
  • 1 (15-oz.) can tomato sauce
  • 2 tsp. light brown sugar
  • 3 lbs. boneless beef chuck roast, trimmed and halved
  • Salt and pepper

Directions:

  1. Microwave onion, garlic, jalapeno, chipotle chiles, vegetable oil, tomato paste, chili powder, and cumin in a bowl, stirring occasionally, until vegetables are softened, about 5 minutes. Transfer to slow cooker.
  2. Stir in tomato sauce and brown sugar. Season beef with salt and pepper and add to slow cooker. Coat beef evenly with sauce mixture. Cover and cook until beef is tender, 9-11 hours on low or 5-7 hours on high.
  3. Transfer beef to large bowl, let cool slightly, then shred into bite-size pieces, discarding excess fat; cover to keep warm.
  4. Let braising liquid settle for 5 minutes, then remove fat from surface using large spoon.
  5. Toss shredded beef with 1 cup braising liquid; add more liquid as needed to keep meat moist and flavorful. Season with salt and pepper to taste. Filling can be refrigerated in airtight container for up to 3 days or frozen for up to 1 month. If frozen, let filling thaw completely before using.

Source: Slightly adapted from America’s Test Kitchen, Slow Cooker Revolution, via Apple A Day.

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Slow Cooker Beef Chili

Posted in Beef, Easy Weeknight Meals, Main Dish, Meat, Slow Cooker, Soups, Stews, and Chilis, tagged , , on January 5, 2012 | 2 Comments »

Note:  I have a new blog address!  You can now find Kristine’s Kitchen at:  kristineskitchenblog.com.  Please update any bookmarks or favorites you may have, although you will still be redirected to the new page if you type in the old address.

 

 

Slow Cooker Beef Chili

I love to cook. I do have a cooking blog, after all. But that doesn’t mean that I don’t enjoy having dinner prepared for me once in a while. With this slow cooker chili, it’s almost like someone else is cooking dinner. The slow cooker works away all day and you end up with a delicious-smelling house and a delicious-tasting dinner. All you have to do is throw in a few ingredients in the morning and then let it cook away.

I’ve been making this chili for years and it could not be easier. Slightly spicy and super satisfying, it’s the perfect meal to warm you up on a cold day.

One year ago:  Waffles of Insane Greatness

Slow Cooker Beef Chili

Printable Recipe

Makes 8 servings

Ingredients:

  • 1 pound beef boneless round steak, cut into 1/2-inch pieces (or often I’ll use already cut up stew meat)
  • 1 large onion, chopped
  • 2 medium stalks celery, cut into 1/2-inch pieces
  • 1 tbps. chili powder
  • 2 tsp. ground cumin
  • 1/4 tsp. dried oregano
  • 1/4 tsp. ground cinnamon
  • 2 cans (14.5 oz. each) diced tomatoes, undrained
  • 1 can (15 oz.) tomato sauce
  • 1 medium bell pepper, cut into 1-inch pieces
  • 1 can (15 to 16 oz.) kidney beans, rinsed and drained
  • Shredded cheddar cheese, if desired

Directions:

  1. Place all ingredients except bell pepper, beans, and cheese in 3 1/2- to 4-quart slow cooker.
  2. Cover and cook on low heat setting 6 to 7 hours or until beef and vegetables are tender.
  3. Stir in bell pepper and beans. Cook uncovered on high heat setting about 15 minutes or until slightly thickened. Serve with cheese, if desired.

Recipe from Betty Crocker: Slow Cooker Meals

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Slow Cooker Pulled Chicken Sandwiches

Posted in Chicken, Main Dish, Meat, Sandwiches, Slow Cooker, tagged , on May 13, 2011 | 1 Comment »

Slow Cooker Pulled Chicken Sandwiches

My slow cooker is one of the items in my kitchen that tends to just sit on the shelf until I remember it’s there and wonder to myself why I don’t use it more often. It’s so easy to throw a few ingredients in and let the slow cooker do the rest.

For these pulled chicken sandwiches, you mix up a delicious homemade barbecue sauce. The sweet, spicy sauce is combined with the shredded chicken during the last hour of cooking. (If you’re really short on time, you can use store-bought barbecue sauce, although I do have to say that the homemade version is much, much better.) I served my pulled chicken on toasted homemade burger buns, and it was a delicious meal that I can’t wait to make again. I think I just might have to put these sandwiches on the menu for next week…

Slow Cooker Pulled Chicken Sandwiches

Printable Recipe

Makes 4-5 servings

Ingredients:

  • 1 yellow onion, sliced
  • 4 boneless, skinless chicken breast halves
  • 1/2 cup low-sodium chicken broth or water
  • 1/2 cup ketchup
  • 1/4 cup molasses
  • 1/4 cup mustard
  • 3 tablespoons apple cider vinegar
  • 2 1/4 teaspoons chili powder
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon ground ginger
  • Hamburger buns, for serving

Directions:

  1. Scatter onion over bottom of slow cooker. Place chicken breast halves on top of onion, and pour in broth or water. Cover and cook on low, until chicken is tender and shreds easily with a fork, about 5-6 hours.
  2. Remove chicken from slow cooker and place on a plate. Discard onions and cooking liquid and wipe out slow cooker with a paper towel. Use two forks to pull the chicken apart into thin shreds.
  3. Return the chicken to the slow cooker. Combine the remaining ingredients (except for the buns) in a medium bowl and whisk to mix well. Add this barbecue sauce to the slow cooker with the chicken, and stir to combine. Cover and cook for 1 hour longer on low, stirring occasionally. Serve on toasted hamburger buns.

Recipe significantly adapted from Cooking Light.

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