Crockpot Thai Chicken Peanut Curry

This recipe is only 227 calories per one cup serving for all of you working on those New Year’s resolutions!

Prep Time: 25 minutes

Cook Time: 30 minutes

Feeds: 4-6 people. Yields 12 cups

Ingredients:

  • 2 pounds chicken
  • 4 tablespoons coconut oil (or olive oil)
  • 4 tablespoons Thai red curry paste
  • 1 can (13.5 oz) of coconut milk
  • 6 tablespoons peanut butter
  • 2 tablespoons fish sauce
  • 2 tablespoons brown sugar
  • 1/4 onion, chopped
  • 2-4 tablespoons red chili paste
  • 1/2 can water chestnuts, chopped
  • 1 habanero, seeded and minced
  • 2 cups stir fry veggies
  • optional garnish: cilantro
  • optional garnish: green onion
  • optional garnish: peanuts


Place all ingredients, except for the veggies in crockpot and cook for 6-8 hours on low. My grocery store doesn’t stock red chili paste so I make my own – tbl coconut oil + tsp chili powder + tsp garlic + tsp salt + tsp pepper. Add the veggies for the last 20 minutes. I would recommend serving over rice!

Grandma’s Notre Dame Chili

Every fall from almost birth until I was in my early 20s, my family made the annual pilgrimage to Notre Dame for a football game. We would stay at my Aunt Margaret’s house, and as the sun rose on Saturday morning, a few of us would climb in the motor home and drive to the tailgate lot to stake out our usual spot. Grandma would always have made enough food to feed the army that would stop by the tailgate for a few minutes or hours before and after the game. There were always coffee cakes, sandwiches, cookies, cheesecake, lemon bars, chips and dip, etc. The two foods that I would always make sure to eat, though, were Grandma’s Notre Dame Baked Beans and Grandma’s Notre Dame Chili.

My grandma is in town helping with the babies, and Seattle has been having the perfect fall weather, so it seemed like a great time for chili. Trying to get grandma to give me the recipe was like pulling teeth, as she has been making it forever and doesn’t measure.

Prep Time: 20-30 min.

Feeds:

Ingredients:precooked chili.JPG

  • 1.5 ground beef, cooked and drained
  • 1 can dark kidney beans, drained
  • 1 can light kidney beans, drained
  • 1 can chili beans in chili sauce
  • 1 can stewed tomatoes
  • 1 can crushed tomatoes
  • 1 can Mexican style tomatoes
  • 2 packets chili mix
  • Extra chili powder to taste
  • Optional: shredded cheese and crackers

Cook ground beef on the stove. Then drain it and add it to the crockpot. Drain the kidney beans and add them, as well. I usually rinse my beans so that I get less of the sodium. Add the chili beans, tomatoes, and chili packets. If you would like a little more kick, add chili powder. Stir it all together and set the crockpot for 6-8 hours on low. Serve as is or topped with cheese and crackers. 

Crockpot Chicken Stroganoff

Prep Time: ~10 minutes

Feeds: 6-8 people

Ingredients:crockpot-chicken-stroganoff

  • 4 large chicken breasts
  • 1 packet onion soup mix
  • 15 ounce cream of mushroom soup (or substitute cream of celery or cream of chicken)
  • 2 cups sour cream
  • pepper to taste
  • egg noodles

Place chicken breast in crockpot. Cover with cream of mushroom, sour cream, pepper, and onion soup mix. Cook 6 hours on low or 4 hours on high. Prepare noodles on the stove, then serve stroganoff over noodles.

 

 

Crockpot Santa Fe Chicken

Prep Time: ~10 minutes

Feeds: 4-6 people

Ingredients:

  • 1-2 pounds chicken breast
  • 15 ounce can sweet corn, drained
  • 15 ounce can beans, rinsed and drained
  • 8 ounces cream cheese, cubed
  • 8- 15 ounces salsa

Place chicken in crockpot. I used 4 large breasts, but it depends on how thick you want your meal to be. Pour corn, beans, salsa, and cream cheese over chicken. Usually the recipe calls for black beans, but I used kidney beans because it is what I had in the pantry. I used 8 ounces salsa. I cubed the cream cheese so it would melt in better. Set crockpot for 6 hours on low or 4 hours on high. Serve in a burrito or over rice.

crockpot-santa-fe-chicken

Chipotle Burritos

We decided to recreate a Chipotle burrito by making homemade versions of Chipotle’s  cilantro lime rice and corn salsa. See the separate post on Chipotle’s (Crockpot) Barbacoa to add that to your burrito!

 

Prep Time: ~30 minutes (including rice cooking time)

Feeds: 4-6 people

 

Cilantro Lime Rice Ingredients:

  • 1 tablespoon vegetable oil or butter
  • 1 cup rice
  • 2 cup water (rice to water ratio will vary if you are using a rice cooker, usually 3/4:1)
  • 1 bay leaf
  • 1/4 cup fresh cilantro
  • 1/2 teaspoon salt
  • 1 tablespoon lemon juice
  • 2 tablespoons lime juice

Place all ingredients in rice cooker and cook until complete. On the stove, heat oil or butter on low heat. Add rice and stir until the edges have turned translucent but the center is still opaque. You should also be able to smell the aroma of toasted rice. Add water, bay leaf, cilantro, salt, lemon juice and lime juice to pot. Bring the pot to boil then turn the heat to low and cover the pan tightly with a lid. Simmer for 15 mins without uncovering the pan. Turn off heat and allow rice to steam (with lid still on) for an additional 30 minutes. Make sure to remove bay leaf before serving!

Cilantro Lime Rice

 

 

 

 

 

 

 

 

Corn Salsa Ingredients:

  • 12 oz sweet corn (frozen, canned, or 3-4 ears)
  • 2 jalapeños (stemmed, seeded, and finely chopped)
  • ¼ cup roasted Poblano peppers, finely chopped
  • 1/4 of a red onion, finely chopped
  • 1/2 cup cilantro, chopped
  • 2 tablespoons lime juice
  • 1 tablespoon lemon juice
  • salt
  • pepper

Line a baking sheet with aluminum foil, then rub the fresh poblano peppers with olive oil. Broil them in the oven until they are wrinkled and charred, about 15 to 20 minutes. Transfer them to a bowl and leave them covered with plastic wrap for at least 15 minutes. Combine your other prepared ingredients.

Corn Salsa

 

 

 

 

 

 

 

 

Burrito or Soft Taco Ingredients:

  • cooked chicken (or ground beef or shredded beef or pork)
  • lettuce
  • black or pinto beans
  • mayo
  • shredded cheese
  • avocado or guacamole
  • any other salsa you may need (for Derek that is Sadie’s)
  • warmed tortillas

Burrito Toppings 2

Chipotle’s (Crockpot) Barbacoa

Prep Time: ~20 minutes

Feeds: 6-8 people. Yields 6-8 cups of shredded beef and 2-3 cups of adobo seasoned broth.

 

Crockpot Barbacoa Ingredients:seasoned chuck.JPG

  • 4-5 pound chuck roast
  • 1/3 cup apple cider viengar
  • 4 teaspoons minced garlic cloves
  • 4 teaspoons cumin
  • 2 teaspoons oregano
  • 1 teaspoon ground black pepper
  • 1 teaspoon salt
  • 1/2 teaspoon ground cloves
  • 3 tablespoons lime juice
  • 3-4 chipotle peppers in adobo sauce
  • 3/4 cup chicken broth
  • 3 bay leaves

Use a blender or food processor on high speed to combine vinegar, garlic, cumin, oregano, black pepper, salt, cloves, lime juice, and chipotle peppers.

If you have time, is it worth cutting the roast into 6-8 chunks and searing all sides in a pan with oil heated to medium high.

Place roast pieces in crockpot. Pour sauce and chicken broth over roast. Add bay leaves and cook on high for 6 hours or low for 12 hours. Remove excess fat and bay leaves. Shred before serving.

barbacoa.JPG

 

Crockpot Chicken Corn Chowder

Since Seattle is experiencing a cold front, and my OB told me to bulk up, this seems like the perfect time to make Chicken Corn Chowder. With creamed corn, butter, and half and half, this is not a “light” recipe. However, my mom always makes it with milk instead of half and half to cut down on the calories. Derek likes the chowder to be thick, so powdered milk (prepared with half the water), is another good option. FYI, I have noticed that the chowder is always thicker when we eat it as leftovers. Something about being in the fridge. As this is Derek’s favorite crockpot recipe, I always double it. It just barely fits in the crockpot! This time I put a fourth in the freezer, as I am starting to stockpile meals for when the babies arrive!

Prep Time: 20-30 minutes

Feeds: 6 people. Yields about 9 cups.

Ingredients:

  • 2 lb. chicken
  • 4 oz.  chopped green chiles
  • 16-21 ounces can creamed corn
  • 1/2 cup chopped onion
  • 2 cloves garlic
  • 3 tablespoons butter
  • 2 chicken bullion cubes
  • 1 cup water
  • 1 teaspoon cumin
  • 1 teaspoon hot sauce
  • 2 cups half and half (save for the end)
  • 2 cups shredded monterey jack cheese (save for the end)

Add all of your ingredients to the crockpot, except for the half and half and shredded cheese. I throw my chicken in frozen, straight from the freezer. I have noticed that the chicken doesn’t get as tender if you do this and try to cook on high for only 4ish hours. Your choice on the mild or hot can of chiles. I usually use the hot, but I have had trouble finding it in Seattle. Also, because I am lazy and feel like when I buy them fresh, they go bad before I use them, I tend to use garlic powder and dried onion. Finally, we use Sriracha at my house, but feel free to use whatever type of hot sauce is in your pantry.

corn chowder pre-cook

Stir it all together and turn the crockpot on low for 6-8 hours or high for 4-6 hours. Like I said, my preference is longer on low, as I use frozen chicken. You may notice that my pre-cooked chowder does’t look very liquidy, but if you notice the after picture, the chicken has a lot of liquid, so it looks more like a soup after.

Corn Chowder pre-cook

For the last 20 minutes of cooking, add the half and half (or milk if you prefer) and cheese to the crockpot and give it a stir. This is not an exact science, it is just to give the soup some time to thicken up. I usually use forks to pull apart the chicken before adding the half and half and cheese, but you could chop your pre-cooked or wait until the last 20 minutes of cook time is up.

corn chowder post-add ons

Grandma’s Notre Dame Baked Beans

Every fall from almost birth until I was in my early 20s, my family made the annual pilgrimage to Notre Dame for a football game. We would stay at my Aunt Margaret’s house, and as the sun rose on Saturday morning, a few of us would climb in the motor home and drive to the tailgate lot to stake out our usual spot. Grandma would always have made enough food to feed the army that would stop by the tailgate for a few minutes or hours before and after the game. There were always coffee cakes, sandwiches, cookies, cheesecake, lemon bars, chips and dip, etc. The two foods that I would always make sure to eat, though, were Grandma’s Notre Dame Baked Beans and Grandma’s Notre Dame Chili.

I guess with 2 babies due in the fall, and knowing that we won’t make it out for a game, I was feeling a little nostalgic. Hey the Spring game was only a few weeks ago, so it’s basically football season! Grandma’s baked beans are super sweet, and it fills the entire crockpot. Trying to get grandma to give me the recipe was like pulling teeth, as she has been making it forever and doesn’t measure.

Prep Time: 20-30 min.

Feeds: 1 extra large tailgate or 2 people (+2 really little people) with 3/4 for the freezer. Yields about 16 cups!

Ingredients:

  • 1 can of each:Cans for Chili.JPG
    • lima beans, drained
    • kidney beans, drained
    • white beans, drained
    • butter beans (white/cream colored bean similar to a lima bean), drained
    • couple different types baked beans
    • chili beans
  • 1 can diced tomatoes
  • 1 can diced tomatoes w chilies
  • 1 cup brown sugar
  • 1/2 cup yellow mustard
  • 1 lb. cooked bacon, chopped
  • chopped onion opt.
  • bbq sauce opt.

I often can’t find canned butter beans at the store, so I substituted cannellini beans. Basically, you are getting 1 of every type of canned bean on the shelf, plus a few baked beans. Drain all cans except the chili and baked beans, and add to the crockpot.

Pretty beans

(Clockwise: baked beans, white beans, chili beans, baked beans, cannellini beans. Deep red beans in center: kidney beans.)

Pour both types of diced tomatoes into the crockpot. I leave them in the juice for the flavor, but if you want a thicker chili, you can drain them.

Add 1 cup brown sugar. Remember this is a sweet chili, so if you want it a little less sweet, you can leave this out. Believe me there is already plenty of sugar in your baked and chili beans.

Even if you don’t like mustard, add the mustard. You can’t taste mustard individually, and you need the vinegar in it to balance out the sweetness.

Pile on the cooked and chopped bacon. If you want to make your life easier, use pre-cooked bacon. I bought 4 pounds at Sam’s for a decent price, and the rest will go in the freezer for sandwiches and such. (Thank you, Papa, for my love of bacon!) Again, to make life easier, I cut the pieces with kitchen scissors, instead of chopping with a knife.

Finally, if you so desire, add chopped onion and barbecue sauce.

Stir it all together and turn the crockpot on low for 6-8 hours or high for 4-6 hours. Grandma claims that you should stir it every few hours. I don’t, as that goes against all rules of crockpot cooking, and it is usually cooking while I am at work, but what do I know? If you like, serve with shredded cheese and crumbled saltines or oyster crackers.

Chili