Crock Pot

This is a great tasting and super easy to prepare combo with mostly stuff you probably have in the pantry. You may be tempted to use boneless chicken, but if you do, you’ll wind up with shredded chicken once you take it out of the crock.  Which actually doesn’t sound too bad now that i think about it.  It’d be kind of a spicy chicken stew to serve over the rice.

chipotle lime chicken

Chipotle Lime Chicken
· 1 cup sliced onion
· 1 cup chopped celery
· 1 cup chopped carrots
· 4 pounds skinless chicken thighs
· Salt and freshly ground black pepper
· 1 (15-ounce) can tomato sauce
· 1/4 cup lime juice
· 2 tablespoon minced chipotle chiles in adobo sauce with 2 teaspoon sauce from can
· 2 cloves garlic, minced
· 1 avocado, diced
· 1/4 cup chopped fresh cilantro leaves
· Lime wedges, for garnish

Arrange onion, celery and carrots in bottom of slow cooker. Season chicken thighs with salt and pepper and arrange over vegetables.
In a medium bowl, whisk together tomato sauce, lime juice, chipotle chiles with sauce, and garlic. Pour mixture over chicken.
Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours. Serve over rice (recipe below) and top with diced avocado and cilantro.

· 2 cups instant brown rice
· 1 (14-ounce) can coconut milk
· 1 cup water
· 1 (15-ounce) can red beans, rinsed and drained
· 1 teaspoon dried thyme
· zest of one small lime
· 1/4 cup chopped scallions
· Salt and freshly ground black pepper

In a medium saucepan, combine rice, coconut milk, water, beans, thyme, and lime zest. Set pan over high heat and bring to a simmer. Reduce heat to low, cover and simmer 5 minutes, until liquid is mostly absorbed. Fold in scallions and season to taste with salt and pepper.

Plate:  California Poppies for the Santa Fe Railroad by Syracuse China

Posted by Mike on Thursday, June 17, 2010 at 06:06 PM
Filed in: Crock PotEntreesPoultry • ◊ Permalink
Comments (1)

This turned out better than I expected, both as a pulled sandwich and sliced. If you have a large crockpot use a whole turkey breast cut along the keelbone.  If you’ve only got a 3.5 qt crock like me?  Your best bet will be to de-bone them or use breast fillets.


1 whole turkey breast (or 2 boneless fillets)
1/4 cup dark molasses
1/4 cup red wine vinegar
1/4 cup ketchup
2 Tbs Worchestershire sauce
2 tsp liquid smoke
1 small onion, chopped very fine
1/2 tsp salt
1/4 tsp pepper


if using a whole turkey breast, place it flesh side down in the crock to make sure that the meat is covered by the sauce. If using fillets, just lay them in.

Whisk remaining ingredients together in a bowl and pour over the turkey. Cover and cook on low for at least 4 hours.

Slice and serve over rice OR…

Remove turkey to a plate and cover with foil to keep warm.  Pour the stewing juices into a saucepan, add a nubbin of unsalted butter and reduce to the consistency you like.  Shred turkey before placing it on a bun and top with a nice dollop of the Q sauce. 

Posted by Mike on Monday, April 12, 2010 at 10:58 AM
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Comments (2)

I got tired of eating leftover christmas ham and didn’t really want to go the high fat ham salad route, so I raided the pantry and came up with this.  It’s healthy--low fat and high protein, but it tastes better than most healthy food. Lentils cook scary fast so you could probably also do this in about a half hour on the stove as well.  Serve with a salad and bread sticks.

Lentil Ham soup

3 cups vegetable or chicken broth
3 cups water
1 onion cut into thin wedges
1 1/2 cup sliced celery
1 1/2 cup thinly sliced carrots
1 cup dry lentils
1 1/2 cups diced ham
2 tsp minced garlic
1 tsp dried thyme
1 tsp rosemary
1 cup frozen corn
3 cups shredded spinach
shaved parmesan cheese

Throw the first nine ingredients into a crockpot. Cover and cook on low for 7-8 hours or 3 1/2-4 hours on high (estimated).

Stir in the corn about 1/2 hour before serving.  Immediately before serving, stir in the spinach.  Garnish with Parmesan if you have it. 

Posted by Mike on Thursday, December 31, 2009 at 04:32 PM
Filed in: Crock PotSoups & Stews • ◊ Permalink
Comments (1)

I like chicken thighs because they usually wind up much more tender and have a lot more flavor than breasts but if that’s your thing, more power to you.  I’ll admit that they’re fattier, but if you unfold the thigh and trim away the main glob, there’s surprisingly little fat left.


2 lbs boneless skinless chicken thighs (about 8)
1 cup chunky salsa
1/4 cup smooth peanut butter
2 Tbs soy sauce
1 2-3 inch hunk of ginger, peeled and grated
1/4 cup chopped peanuts for garnish
1/4 cup chopped cilantro for garnish

Unfold the chicken and trim away the main glob of fat.  Fold back up and arrange chicken in the crockpot.  Combine the next 4 ingredients and whisk until well mixed.  pour over chicken, cover and cook on high for 3 to 3 1/2 hours or low for 6 to seven hours.

Serve over rice.

Posted by Mike on Wednesday, October 14, 2009 at 05:17 PM
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These are the easiest BBQ ribs in the world.. and quite tasty I might add. You can make these and everyone will think you busted your butt when infact you laid out and got a nice base tan, got a manicure and played WoW all day.

One crockpot. (I have a Rival 6 quart one. Nothing fancy. $30 at Walmart I think).
3 to 4 lbs of beef short-ribs (and I’ve used pork ones before)
One big onion (unless you don’t like onions)
2 bottles or one BIG bottle of your favorite BBQ sauce (I’ll put my homemade BBQ sauce up this week)
as you can see it’s “put whatever you want” in your pot.

Brown the ribs under the broiler until they turn that gray color. You can also just brown them in a pan.
Slice the onion into rings and put into the crockpot.
Dump all of the browned ribs into the crockpot.
Pour all of the BBQ sauce into the crockpot.
Turn crockpot on Low (for a 10 hour cook time) or High (for a 5 hour cook time).


Posted by rachel on Tuesday, March 20, 2007 at 11:16 PM
Filed in: BeefCrock PotPork • ◊ Permalink
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1 lb boneless pork roast

1 tsp rosemary

1/2 tsp thyme

2 bay leaves

1 tsp oregano

4-6 potatoes, cut into thick slices

1 cup tomato sauce

3/4 lb italian sausage

1 onion, chopped

3 garlic cloves, chopped

3-5 sun-dried tomatoes + some of the oil

1-2 cup mixed vegetables (optional)

salt to taste

1 glass of red wine

olive oil

Put some olive oil in a frying pan and get it good and hot. Toss the pork in. If it doesn't sizzle alot, the pan isn't hot enough. Brown the roast on each side, including the ends. This'll take 15-20 minutes but it's worth it, so get up a half hour earlier than you usually do for work. When the meat is nice and brown and with any luck has left little bits and peices stuck to the pan, take it out and put it on a plate. Add a little more oil if necessary and both the onions and garlic. Cook until the onions are soft, turning golden, and the smell of onions and garlic fill the kitchen. Turn up the heat and add the red wine to deglaze the pan, making sure to scrape up all the tasty bits stuck to the pan. Once youthink that you've got them all scraped up and you think that it's not going to be too hard to clean the pan out, turn off the heat while you fill the crockpot.

First, put the potatoes in the bottom of the crock. If they're really big slices, I recommend cutting the slices in half so they fit better in your spoon later withoug having to break them down in your bowl. Next pour in your onion/garlic/wine mixture, sprinkling with herbs and topping with the two bay leaves. Toss the pork in and top the whole mess off with a couple glasses of water. the amount will depend on how full it'll make your crockpot.

Put the lid on and set the crockpot on low heat for ten hours, or high if you've got a short workday and want it in about six hours.

Hie yourself off to work or wherever, remembering to lock the door behind you as you leave.

When you get home, stop for a minute inside the door and groove on the delicious smells coming from your kitchen. An hour before you're ready to eat, carefully take the roast from the pot and place in a bowl. Let cool for a moment, then seperate the meat into largish chunks while removing the nasty bits of gristle or chunks of fat. Chop up the tomatoes and add to the pot along with the reserved packing oil, pork and tomato sauce. At this point, you should also add the frozen mixed vegetables if you're using them. Fry up the italian sausage in a pan until most of the grease is in the pan instead of in the sausage. Drain and add to the pot as well.

Keep warm until you're ready to eat. Serve with a good crusty bread and grated parmesan cheese.

Note: this could easily be turned into a mexican, moroccan or, god help us, an English style dish by substituting the appropriate ingredients. Who says it's not fun to play with your food?
Posted by Donna on Sunday, December 10, 2006 at 09:22 PM
Filed in: Crock Pot • ◊ Permalink

1 pound dry black beans
6 cups beef broth
1 large onion, chopped
2 jalapeno peppers, seeded and chopped
1 clove garlic, crushed
1 tsp ground cumin
1 tsp ground oregano
1 tsp ground thyme
1/8 tsp ground cloves
2 smoked hamhocks
1/3 cup sour cream (optional)
cilantro (optional)
hot sauce

Combine all ingredients but the sour cream and cilantro in crockpot. Cover and cook on low heat for 9-10 hours, or until beans are tender.

Remove ham hocks and let cool. Remove fat, skin and bones; shred remaining meat.

Return meat to pot, stir, and serve with sour cream and hot sauce.

Note: If you want to cut down on the fat from the hamhocks, split them and cut off the larger hunks of fat before placing in crockpot or prepare in advance and let cool in refrigerator. Before reheating, peel off congealed fat.

Posted by Donna on Saturday, August 19, 2006 at 10:25 AM
Filed in: Crock Pot • ◊ Permalink

1.5 lbs of ground pork

32 oz of sauerkraut drained; 1/2 cup reserved

2 cloves of garlic finely minced

1/4 onion finely minced

1 green pepper chopped in large chunks

1 egg

Seasoned bread crumbs

1 lg. can of crushed tomatoes in their own juices

1 can of diced tomatoes (any flavor you like other than mexican type flavors)

4 TBSP of packed brown sugar

2 TBSP of olive oil

Oregano, basil, sage, black pepper, salt, garlic powder; all to taste*

Get the crock pot out and set on low. Add to the pot the crushed tomatoes, diced tomatoes, sauerkraut, and brown sugar. Mix well and add the green pepper. In a deep skillet add the olive oil and start to heat. While that is heating add in a mixing bowl the garlic, reserved kraut, onion, ground pork, egg, and seasonings*. Start to mix together and add the bread crumbs, enough to coat and hold the meat together. Use the mixture and start to make balls (like if you were making meat balls) about medium in size. Place pork in skillet. Cook the pork on medium heat searing the sides. The ball does not have to cook all the way through. Then add pork to crock pot and cook on low for about 8 hours. Right before you eat, taste the tomato sauce and see if it is too your liking. If it is too sour/tart add more brown sugar a 1/2 TBSP at a time. Serve with mashed potatoes using the sauce as a "gravy".

Leftovers freeze and reheat very well.
Posted by Donna on Tuesday, April 06, 2004 at 07:32 PM
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2 cups cooked ham
1 cup dry split peas
1 cup chopped onions
1 cup chopped celery
1 cup shredded carrots
2 T fresh parsley
1/2 tsp tried thyme, crushed
1/4 tsp pepper
4 cups chicken broth
2 cups water
1 cup quick-cooking rice

In a 3 1/2 to 5-quart slow cooker combine ham, peas, onions, celery, carrots, parsley, thyme, and pepper. Pour broth and water over all.

Cover; cook on low for 8 to 10 hours or high for 4 to 5 hours. Stir in rice. Cover; let stand 5 minutes or until rice is tender.
Posted by Donna on Wednesday, March 03, 2004 at 09:27 PM
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