CROCKtober - break out your crock pot recipes for October!

Easy Chicken Curry!!!

1 whole chicken cut up, skin and fat removed completely
1 onion chopped up
1 tbsp Garlic powder
1/2 tbsp Ginger powder
2 tbsp Curry powder ( spicy is good!)
1 14 oz can of diced tomatoes
1 tbsp of butter or olive oil or coconut oil
chopped Cilantro


Mix the curry powder in one cup of water until dissolved.
Pour over chicken in the crock pot.
put the rest of the ingredients in, making sure its well distributed ( i stick my hands right in the crockpot and mix it all up

Cook on high for 4 hrs or until meat falls apart and the gravy is not watery.

Add chopped Cilantro when its done. OOooo the gorgeous aroma!!!!!

If you're cooking a chunk of meat in a large crockpot, you can make baked potatoes in the crock at the same time! Just scrub medium-sized russet potatoes, wrap in foil, and place along the edges of the crock pot on top of the meat.

I often do this when I'm cooking chicken, since we don't eat red meat. I'll just dump seasoned, skin-on pieces at the bottom of the crock (these can even be FROZEN, straight from the freezer, if you'll be cooking on high for 6+ hours) and then put my wrapped potatoes on the top, around the edges where the heat is highest.

When it's cooked, I remove the potatoes and chicken, and then whisk cornstarch into the drippings left into the pot. Instant gravy! We use this on the potatoes instead of loading them with butter. The chicken gravy made this way is suprisingly low in fat; if you refrigerate it, only a very small fat layer rises to the top. Now all the meal needs is a quick salad to complete it!

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These recipes sound lovely. I'd never have thought of doing a whole chicken in the slow cooker. Bound to be more economical than the big oven.

Thanks all for sharing these recipes.

Slow Cooker Pot Roast!

Ingredients

1 (5 pound) bone-in beef pot roast (I used a 2lb roast, it's just me and bf)
salt and pepper to taste
1 tablespoon all-purpose flour, or as needed
2 tablespoons vegetable oil
8 ounces sliced mushrooms
1 medium onion, chopped
2 cloves garlic, minced
1 tablespoon butter
1 1/2 tablespoons all-purpose flour
1 tablespoon tomato paste
2 1/2 cups light chicken broth
3 medium carrots, cut into chunks
2 stalks celery, cut into chunks
1 sprig fresh rosemary (I used dried)
2 sprigs fresh thyme (I used dried)

Directions

Generously season both sides of roast with salt and pepper. Sprinkle flour over the top until well coated, and pat it into the meat. Shake off any excess.
Heat vegetable oil in a large skillet over medium-high heat until hot. Sear the roast on both sides for 5-6 minutes each, until well browned. Remove from the skillet and set aside.
Reduce the heat to medium and stir in mushrooms and butter; cook for 3-4 minutes.
Stir in onion; cook for 5 minutes, until onions are translucent and begin to brown. Add garlic, stir for about a minute.
Stir in 1 1/2 tablespoons flour; cook and stir for about 1 minute. Add tomato paste, and cook for another minute.
Slowly add chicken stock, stir to combine, and return to a simmer. Remove skillet from the heat.
Place carrots and celery in the slow cooker. Place roast over the vegetables and pour in any accumulated juices. Add rosemary and thyme.
Pour onion and mushroom mixture over the top of the roast. Cover slow cooker, turn to high and cook the roast for 5-6 hours, until the meat is fork tender.
Skim off any fat from the surface and remove the bones. Season with salt and pepper to taste.

I served it over no yolk egg noodles. Mashed potatoes would be good too. It's not the healthiest recipe but it was amazing!

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Red Wine Short Ribs
(measurements can be approximated!)

1 cup red wine, such as Merlot
2/3 cup of ketchup
3 tablespoons soy sauce
2 cloves garlic, crushed
2 tbls light or dark brown sugar
½ tsp ground black pepper
4 pounds beef short ribs (no need to trim)
2 medium or 1 large yellow onion, chopped

Combine first 6 ingredients in your crock pot, stir them together until blended. Add ribs in, submerging them in the sauce, or you can stack them. Add onions over the top. Cook on LOW until tender – 7-8 hours (I leave mine on all day, no choice!)

Transfer meat to a plate. Spoon the fat off the top of the liquid and pour a little sauce over the ribs before serving.

Slow Cooker Salmon

24 oz. bag baby spinach leaves
1-2 lbs salmon filets
1 lemon, sliced
Dill to taste
Salt and pepper to taste
¼ cup chicken broth.

Fill slow cooker with spinach leaves. Top with salmon filets and sprinkle with salt, pepper, and dill to taste. Top with lemon slices and pour chicken broth over the top. Cover and cook on low for 2 hours. Salmon should flake and be fully cooked.

Pumpkin Chicken White Bean Chili~ It is the season and this is really good!
Only 180 calories and 3g of fat per cup

Brown 1lb 99% lean ground turkey
1/2 tsp olive oil
1 small onion, chopped
3 garlic cloves, minced
1 tsp chili powder, to taste
2 bay leaves
2 tsp cumin
1 tsp oregano
1 or 2 (15 oz cans) of white northern or navy beans, rinsed and drained
15 oz can pumpkin puree (not pumpkin pie filling)
4.5 oz canned chopped green chile
2 cups low sodium, fat free chicken broth
fat free sour cream for topping (optional)
chopped cilantro and chives for topping (optional)
salt and pepper to taste

Brown the ground chicken in a pan. Add beans, broth, pumpkin filing, green chile, and seasonings except the cumin into your slow cooker. Saute the onion and garlic with the cumin and olive oil for 3-4 minutes. Add the ground chicken and sauteed onion and garlic to the slow cooker once its ready. Slow cook on high for 3 to 4 hours, remove bay leaves before serving.

I added chili powder, garlic powder, pepper, and onion powder to the ground chicken while browning it because I like lots of flavor.

bump for later....

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Bumping for later. Thanks

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bumping too, thanks

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