crockpot

Crockpot Chicken Stock recipe!

Abby H.

Wondering what to do with the carcass of the rotisserie chicken from last nights dinner? Got in the fridge, with a little meat clinging to the bones? Here is an easy recipe that makes delish stock and a great bowl of soup!

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No rotisserie chicken? You can use your thanksgiving leftovers! Just save the bones and make sure they have SOME meat on them!

Ingredients:
2 tablespoons butter, or olive oil, your choice
Two onions peeled and chopped
Four cloves of garlic peeled and chopped
Five stocks of celery cleaned and chopped
2 cups carrots chopped
4 bay leaves
One chicken carcass with at least 2 cups of meat still on the bone (chicken needs to be cooked, they were rotisserie chicken is perfect for this.)
10 cups of water
salt and pepper

Directions:

  1. In a large sauce pan or skillet melt butter or poor oil. Add all chopped vegetables except garlic.
  2. Sauté on low for approximately 20 minutes stirring occasionally.
  3. Once onions are translucent, add garlic and cook until garlic is fragrant, about 10 minutes.
  4. Pork cooked veggies into slow cooker, top with chicken carcass, Bailey’s, salt and pepper, and water.
  5. Place lid on slow cooker, and cook on low for 10 to 12 hours.
  6. Turn slow cooker off, and allow to cool to room temperature.
  7. Strain solids off, using a colander or assistive. Discard the solids, leaving behind rich, fragrant, delicious, homemade chicken stock.
  8. Stock will need to be seasoned, most likely with additional salt and pepper, and any other spices you would like. I like additional spices like Rosemary, and basil.

To turn into delicious homemade chicken soup, add 1 to 2 cups additional chopped cooked chicken (or turkey) meat, any veggies you would like, and 1 cup uncooked noodles.

Cook on low to medium for 20 minutes to half hour, or until pasta is cooked to your liking. This makes approximately 8 cups of broth, and approximately 6 to 8 servings of soup.img_9953

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Bay Leaves!

Recipe: Crockpot Shredded Chicken

Abby H.1 Comment

Screen Shot 2016-09-02 at 1.51.25 PMThis is a total time saver! I do this twice a month. It really saves time when it’s time to cook dinner. And on those days when you are just going going going, it’s nice to know that you’ve got something easy and tasty waiting for you!

It’s so easy, All you need is a crockpot, a food scale, and two forks!

Ingredients:

  • 3 lbs of chicken, whatever is on sale (I used chicken breasts- bone-in with skin)
  • 1 c. broth or water
  • Seasoning to taste- I use a little dehydrated onion ( I like this one from Penzey’s), a little garlic powder, and a little pepper.

Directions:

  1. Cook in the crockpot on low 6-8 hours. Allow to cool.
  2. Shred it with a fork (removing bones and skin).
  3. Grab ziploc bags (I like the snack size ones), our Digital Kitchen Scale, and a glass bowl. I use a measuring cup to scoop the meat (and juices) into the glass bowl, but I am measuring by weight.  The measuring cup is just my scooping tool of choice.
  4. Place the glass bowl on the scale, then turn the scale on- I only want to weight the food, not the glass bowl.
  5. After I weigh the chicken (into 4 ounce portions), I pour it into a snack size ziploc bag, seal it (and squeeze out the air), and put them in the freezer.

Screen Shot 2016-09-02 at 1.55.43 PM Screen Shot 2016-09-02 at 1.55.58 PMThen when it’s time to make quesadillas, chef salad, or pretty much any time we want chicken (Hubs like to top his frozen entrees, like this one with a little bit of chicken for added protein), just grab a bag and defrost it in the microwave!

Frequently, I’ll get a larger Ziploc bag and measure out 2 cups- this is just enough for a casserole. Just defrost, mix in the other ingredients and cook!

I also like to make and portion out ground turkey cooked with black beans and fajita blend frozen veggies flavored with Taco Seasoning. It’s great on salads, quesadillas, or in chicken broth for a quick tortilla soup!

 

Easy One Pot Meal: Salsa Chicken

Abby H.3 Comments

01128This is one of the most popular recipes that I’ve ever cooked! It is a family favorite and is very popular for meal trains and freezer meal swaps!

I’m constantly tweaking and improving my recipe, so I wanted to share this recipe with you. I cook this all day in the crockpot and it makes the house smell sooooo good!

Ingredients:

  • 1-2 lbs of frozen boneless skinless chicken breasts (rule of thumb for this recipe 1/4 lb of meat per person, plus an extra 1/4 lb of meat for leftovers or seconds)
  • 3 cups of your favorite salsa
  • 1 bag frozen tri colored peppers and onions

Optional ingredients:

  • 1/2c. chicken broth
  • 1 cup rice or 1/2 cup quinoa
  • 1/2 C shredded cheese

Directions:

  1. In a crockpot, place the first four ingredients.
  2. Cook on low for 6-8 hours.
  3. (If you opt to add the last two ingredients) About an hour before serving add rice or quinoa to the crockpot along with the broth and turn crockpot up to medium or high. Meal is done once grain is done to your liking.
  4. Stir before serving.
  5. Ladle into bowls.
  6. Top with cheese (optional, but tasty) and serve.

Makes 6-8 servings. Sometimes I turn leftovers into quesadillas, or add more broth and some C&W Southwest veggie blend and it transforms into a hearty soup! It’s so versatile and easy to make!

Recipe: Corned Beef in the CrockPot

Abby H.2 Comments

file291242792789I usually save this recipe for right around St. Patrick’s Day, but there are people who enjoy Corned Beef all year, so I thought, Why not post this now?

I know a lot of people don’t like corned beef because every time they’ve had it, it was chewy or tough.  I’ll share a secret with you: bake it, don’t boil it!  When you bake the meat at a low temperature in a crock pot for hours and hours, the heat breaks up the collagen and fat, leaving you with a tender, falling apart yummy corned beef, not the rubbery mess you got at the pub last year with your annual Guinness.

If the crock pot isn’t your speed, you can bake the corned beef in the oven at a lower temperature over several hours and get the same effect.

Baked Corned Beef

Ingredients:

  • 1 Corned Beef Brisket (2-4 lbs),
  • 1 cup (not packed) brown sugar- Light or dark, use whatever you have
  • 1 jar Stone Ground Mustard (I like Ingelhoffer or Moorehouse)- DO NOT USE DIJON. USE STONE GROUND MUSTARD ONLY.

Directions:

For Crockpot: line your crockpot with a Crockpot liner and turn on to LOW.

For Oven: Preheat oven to 250 degrees

  1. Remove beef from package. Rinse meat. Discard packaging and spice envelope.
  2. In a small mixing bowl, combine sugar and mustard. Stir until combined. It’s ok if it’s lumpy.
  3. Place beef in crockpot or baking dish.
  4. Pour sugar/mustard mixture over meat.

Crockpot: Put lid on pot and cook for 6-8 hours on low.

Oven: Cover loosely with foil and bake at 250 degrees for 3-4 hours.  Remove foil for last hour of baking.

Serve with baked or boiled New Potatoes, cabbage, and carrots.  I dislike boiled cabbage, so I usually make Coleslaw with Walden Farms Coleslaw dressing.

If you have any leftovers (you probably won’t) it makes great corned beef hash too.

Oh, and Corned beef stays pink after it’s cooked because of how it is cured (or corned), so if you are squiffy about stuff like that, get a food thermometer. It should read 160 degrees or higher.