Crock-Pot Chili Verde

Description

Chili Verde is a delicious variation on tomato based chili. This great recipe is easy to make in a crock-pot and makes a delicious burrito topping or filling.

Ingredients

• 1 onion, coarsely chopped

• 1 bell pepper, green, coarsely chopped

• 4 garlic cloves, minced

• 1 tablespoon olive oil

• 4 ounce green chilli, canned diced

• 1 jalapeno, diced (optional)

• 7 tomatillos

• 2 pound pork, lean, trimmed and cubed

• 2 teaspoon oregano

• 2 teaspoon sage

• 1 teaspoon cumin

• 1 teaspoon red pepper flakes

• 1/2 cup beer

Instructions

1. Sauté one onion and one green pepper with three or four cloves of garlic in olive oil. Throw into the crock-pot. Also add a small can of diced green chillies. (Depending on your propensity for spicy food, you may add from one to three jalapenos.)

2. Add tomatillos in the pot. Peel off the husk and coarsely chop.

3. Take pork and brown in the pan that you sautéed the onion, etc. in. Add into the pot.

4. Grind up in my mortar oregano, some dried red chilli peppers, sage, and cumin seed and black pepper. Add to crock-pot.

5. Simmer for 2 hours or allow to cook all day in crock-pot.

6. Serve in bowls, with hot flour tortillas, salsa, and cilantro. You can also add sour cream, grated cheese, olives, pickled carrots or jalapenos.

Crock-Pot Chicken Rice Soup

Description

Make this home-style favourite in your Crock-Pot for a simple appetizer or meal that the whole family can enjoy. It's low in fat and calories, but is wonderfully flavourful with the addition of herbs and spices.

Serves: 8

Ingredients

• 3 onions, chopped

• 4 stalks celery, sliced

• Salt

• Pepper

• 1 teaspoon basil

• 1/2 teaspoon thyme

• 1/2 teaspoon sage

• 20 ounce peas, frozen

• 2 1/2 pound chicken pieces

• 5 1/2 cup water

• 3/4 cup rice

Instructions

1. Place all ingredients, except rice, into slow cooker in order listed. Cover and cook 1 hour on high, reduce heat to low and cook an additional 8 to 9 hours.

2. One hour before serving, remove chicken and cool slightly. Remove meat from bones and return to slow cooker. Add rice.

3. Cover and cook an additional hour on high.

Campbell’s Crock-Pot Corn Chowder

Description

This is one of the more unusual Campbell's soup recipes out there, and it's really tasty! It's also really easy - just use your handy-dandy Crock-Pot, and your meal will make itself.

Serves: 6

Ingredients

• 1 can Campbell’s cream of potato soup

• 1 can single strength chicken broth

• 2 cans creamed corn

• 2 chicken breasts

• 3 celery stalks, sliced thin

• 1 large onion, chopped

• 3 scallions (tops and bottoms), sliced

• 3 medium carrots, sliced

• 2 cloves garlic, smashed and minced

• 1/2 teaspoon thyme

• salt and pepper, to taste

• 1 cup milk or cream

• 1 cup instant potato flakes

• 1/4 cup minced parsley

Instructions

1. Put both soups, the corn, chicken, celery, onion, scallions, carrots, garlic, thyme, and salt and pepper into a Crock-Pot; cook on low setting for about 7 hours.

2. Break apart the chicken and add the milk (or cream), potato flakes, and parsley.

3. Adjust seasonings as necessary and serve warm.

Black Bean and Potato Soup

Description

This hearty ham and potato soup is a classic recipe. The seasonings and black beans add a southwest flair to the traditional soup. Try this one garnished with sour cream and chopped tomatoes.

Serves: 6

Ingredients

• 16 ounce can black beans, drained

• 2 potatoes, peeled and diced

• 1/2 pound cooked ham, cut in pieces

• 6 cup beef broth

• 1/4 cup onions, chopped

• 4 ounce can chopped jalapeno peppers or mild green chillies

• 1 clove garlic, minced

• 1 teaspoon ground cumin

• 1 teaspoon ground oregano

• 1 teaspoon ground thyme

• 1/8 teaspoon ground cloves

• Sour cream and chopped tomatoes, for garnish

Instructions

1. In Crock-Pot, combine beans, potatoes, ham, broth, onion, peppers, garlic, cumin, oregano, thyme, and cloves.

2. Cover and cook on Low 8 to 10 hours or on High 4 to 5 hours. Serve.

3. Garnish bowls with sour cream and chopped tomatoes, if desired.

Basil and Bean Soup

Description

This Italian bean soup is perfect for a cool autumn night sitting around the table with family and friends. You can change up the recipe and switch out vegetables for your favourites and leave out the meat for a hearty vegetarian option.

Ingredients

• 1/2 pound dried white kidney beans or great northern beans

• 1 pound lean stewing meat, cut in 1-inch cubes

• 2 small zucchini (unpeeled), diced

• 2 turnips, peeled and diced

• 1 large potato, peeled and diced

• 2 stalks celery, sliced

• 2 medium onions, chopped

• 28 ounce can whole tomatoes

• 2 teaspoon leaf basil

• 1/8 teaspoon crushed red pepper

• 1 tablespoon salt, or to taste

• 2 tablespoon olive oil

Instructions

1. Completely soften beans.

2. Combine all ingredients in crock pot; add water to cover and mix well. Cover and cook on high setting for 3 hours. Turn to low setting for 8 to 14 hours (or cook entire time on high setting for 5 to 7 hours).

16 Bean Soup

Description

Beans are an excellent source of soluble fibre, and they also taste great! For an easy, budget friendly soup, just start with the dried beans and add a few other simple ingredients. Let it "brew," and you'll have a wonderful meal.

Serves: 8

Cooking Time: 6 min

Ingredients

• 1 pound 16-bean mixture

• 2 quart water

• 1 large onion, chopped

• 1 clove garlic, minced

• 3/4 teaspoon salt

• 1 16-ounce can diced tomatoes, undrained

• 1 10-ounce can diced tomatoes and green chillies, undrained

• 1 pound ham hocks or smoked meat

Instructions

STOVETOP

1. Sort and wash beans and place in pot.

2. Cover with water 2 inches above the beans and soak overnight.

3. Drain beans; add 2 quarts water and the onion and garlic.

4. Cover and bring to a boil; reduce heat and simmer 1 1/2 hours or until beans are tender.

5. Add ham hocks, salt and tomatoes and simmer 30 minutes.

CROCK-POT

I have done this two ways:

1. I have put everything into the crockpot and cooked it on high all day and the beans cooked and were not hard.

2. I have also just put the beans, water, onion and garlic and cooked that for about 4 hours on low then added the salt, ham, tomatoes and cooked that another few hours.

Notes

In the package of beans there is a nasty "ham flavouring" packet that I just throw out. I use the smoked ham hocks or anything that is cheap and then I throw that meat out because it is usually tasteless by then. I just use it for the flavour.

“Fried” Chicken

Description

You can't rush good cooking, and this fried chicken recipe is no exception. With a bit of prep work and a bit of time in your Crock-Pot, this chicken will be juicy and tender and ready for dinner. Yum!

Serves: 4

Cooking Time: 4 hr

Ingredients

• 1 2-1/2 to 3 pound fryer chicken, cut into serving pieces

• 1 cup flour

• 1 teaspoon salt

• 1/8 teaspoon freshly ground pepper

• 1/4 teaspoon garlic powder

• 1 teaspoon leaf sage or oregano

• butter or vegetable oil

Instructions

1. Rinse chicken pieces and pat dry.

2. Combine flour with salt, pepper, garlic powder, and sage or oregano.

3. Toss chicken pieces with flour mixture to coat.

4. In skillet, heat butter or oil to 1/4-inch depth and cook chicken over medium-high heat until brown.

5. Place browned chicken in Crock-Pot, adding wings first; do not add any liquid.

6. Cover and cook on low setting for 4 to 8 hours.