Search Results for "slow cooker"

This is stupid easy, makes a ton, and is flexible – so you can tweak this according to your tastes . . . want to crank up the heat? Add cayenne pepper. Want to lighten it up a bit? Use ground turkey, or a combo of ground beef & turkey. Have veg you want to use up? Chop it up and throw it in. Love beans? They’d be great in here too. Whatever you do, make this soon – it’s tasty & quick & feeds a crowd. [Read more →]

Let me just preface this by saying, “I know.” I know this is not a dump-n-go slow cooker recipe, and yes, I know I bill myself as a dump-n-go kinda girl, but I think this one is worth the effort. Because although, yes, there is some pre-cooking involved (am I at shock & awe yet?), you will be richly rewarded with a stew that does not taste like it came out of your slow cooker. Nope. This is more of the “simmering all day on the stovetop in a wildly expensive Dutch oven” taste. Does this appeal to you? Read on.

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You might recall the Butter Chicken I made a while back. It still reigns as THE BEST thing I’ve ever made in the Crock-Pot, according to my gentle and discerning mate. The other thing I did this morning was chop chilies and garlic like a woman possessed for this tasty recipe called “Dad’s Rajmah”. (FYI, in that Google books preview, you can see a lot of the recipes from the book – I got my copy from the library, another inexpensive way to get new ideas without forking over a lot of cash).

I’ll let you know how it turns out, but by the way it smells and its ingredient list, I am thinking VERY positive thoughts . . . .

This, my friends, might be your favorite slow cooker recipe – if you like the flavors of Indian food, that is. It’s rich and silky and perfect either over rice, or with naan. Enjoy a crisp salad on the side, or better yet, steam up some fresh green veg and season with a splash of lemon juice – you’ll want something light and a little bit acidic to counteract the lusciousness of the chicken. [Read more →]

It’s been cold here in the Boston area – a couple of days last week barely squeeked out of the 40′s, and it was drizzly and gray to boot. So, still soup weather, my friends! [Read more →]

Oh. My. Goodness.  This was so tasty, and wait, guess what?  You make it in the CROCKPOT!  Yes!  All you’ve gotta do is open a few containers and chop an onion.  Super delicious and a dump-n-go preparation?  Too good to be true?  No, folks, trust me, it’s not.  Read on for the deets!

Slow Cooker Taco Soup

Put the raw chicken breast, tomatoes, enchilada sauce, onion, chiles and garlic into the slow cooker.  Pour in chicken broth and season with cumin, chili powder, salt and bay leaf.  Stir in the corn.  Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.  Shortly before serving, shred the chicken and return it to the cooker to mix with the soup.  Taste and adjust seasonings as needed.  Remove the bay leaf and serve topped with your fixings – crushed corn tortilla chips, sour cream, cheese, etc.!

Serves 4.

Hi Sweeties! I have an update on the slow cooker/lead front. [Read more →]

Let’s preface today’s recipe by saying that I love beans.  I love their subtle flavor, their versatility, their healthfulness (ooooh, all that fiber and protein in a little vegetarian package) and I love that they’re cheap.  My love affair is long:  Beans kept me well-nourished and on a budget through 2 graduate programs.  And today, they allow us to eat meatless meals while still feeling satisfied.  But in the interests of full-disclosure, let’s also say that D. is not so much of a fan of the bean, and so he was not a huge fan of this recipe.  He is in the “beans are OK if they’re an accompaniment to other stuff” camp.  He turns up his nose at a side of black beans, or at refried beans in Mexican food.  You get the idea.

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