Crockpot Archives - Crumbs and Chaos

Honey Garlic Chicken Sliders with Asian Slaw

August 18, 2014 By Becca@CrumbsandChaos 4 Comments

Slow Cooker Honey Garlic Chicken Sliders topped with Asian Slaw – an easy meal that perfect for any weeknight or football party.

Genius marketing…Lay’s Potato Chips has it figured out. Opening up a contest where people suggest flavors for new chips and then creating them and narrowing it down to four finalists…is a super idea. I then I ‘have‘ to buy 4 bags of chips to ‘see‘ what I like the best. Well, except for Cappucino (could that actually be a serious contender?!)…my personal favorite are definitely the kettle cooked Wasabi Ginger. #notsponsored

If you’re looking for an easy and flavorful meal that makes dinner easy or game day delicious, these sliders are it. The work is minimal and the results are intensely flavorful. I served them alongside my favorite new chips and cucumber slices, but they’d be tasty with Potatoes Au Gratin too!…

Best Slow Cooker Pulled Pork

July 16, 2014 By Becca@CrumbsandChaos 5 Comments

That’s right, THE Best Slow Cooker Pulled Pork, you only need 3 ingredients to make this mouthwatering meat for sandwiches, tacos and more!

I cook pork shoulder at least once a month. It’s super versatile and a main dish that our family loves. I own a smoker, which I love, but I don’t always have time to babysit the meat while it cooks. But I have finally found a pulled pork recipe that is made in the slow cooker that tastes like it was made in the oven or maybe even the smoker. My husband is partial to the smoked meat – who wouldn’t be?! So the first time I made this, I didn’t tell him it I made it in the crock pot because I didn’t want him to judge the taste based on that. He really liked it and gave it a thumbs up. I think I’ve made it twice since then.

There’s a tiny bit of science behind the prep to this recipe. When I smoke meat in the smoker, I brine it in a salt water brine to add flavor and make the meat more tender. Since we’re cooking this in the crock pot, we don’t have to worry about losing moisture, but we want to enhance the flavor. To do that, we’re going to salt the entire piece of meat and wrap it up for several hours before we cook it. I know, I know – it takes a little bit of planning ahead, but nothing is difficult about the actual process. After it’s been salted and sits awhile, throw it in the slow cooker with a little more salt and liquid smoke and your work is done. 8 to 10 hours later, you’re ready to pull the pork and serve it with BBQ sauce on buns, in a taco or however you like….

Tender Pot Roast with Mushrooms & Mashed Potatoes

December 3, 2013 By Becca@CrumbsandChaos 8 Comments

I created this meal using Campbell’s Slow Cooker Sauces as part of a sponsored post for Socialstars. #CampbellsSkilledSaucers

I have to admit, I love every season for it’s own qualities. Summer is lazy and the days are long. Winter keeps you bundled up and the daylight is shorter and I might secretly like putting my kids to bed a little earlier just because it’s dark out (shhhh! that’s our secret). Another thing I love about winter is cozy comfort food. Mashed potatoes and gravy, Marie (name that movie!)

Pot roast is one of my husband’s favorite meals, evidence of growing up in the Midwest I think. I love the convenience of most any meal you can make in the slow cooker. Campbell’s Slow Cooker Sauce makes this Tender Pot Roast a simply amazing weeknight dinner. All you need is a few simple ingredients, about 5 minutes for ingredient prep and you’ll come home to a house that smells incredible.

Campbell’s Slow Cooker Sauces come in 5 delicious varieties: Tavern Style Pot Roast, Sweet Korean BBQ, Hawaiian Luau, Moroccan Spiced Stew and Mexican Red Chile Taco. You choose the protein – beef, chicken or pork – to place in the slow cooker, pour over the sauce of your choice and cook for the time listed on the package. Add a quick veggie side dish later on and dinner is served! With the pot roast, I served mashed potatoes and sauteed mushrooms. Top it off with some of the sauce from the slow cooker and you’ve got a delicious bowl of comfort food.

Tender Pot Roast with Mushrooms & Mashed Potatoes

This Pot Roast recipe is an easy weeknight meal that comes together in just minutes with the help of Campbell's Slow Cooker Sauce and your slow cooker!

Ingredients

1 pkg. CAMPBELL'S SLOW COOKER SAUCE - Tavern Style Pot Roast
3 lb. BONELESS BEEF CHUCK ROAST
8 oz. FRESH MUSHROOMS, quartered
MASHED POTATOES
SLICED GREEN ONIONS, for garish if desired

Instructions

Place beef in the slow cooker, pour sauce over beef. Cover and cook on low for 7-8 hours or high for 3-4 hours.
When you're ready to eat, saute mushrooms in a small skillet with a little bit of butter or olive oil.
Remove beef from slow cooker, shred or cut as desired. Serve over mashed potatoes, top each serving with mushrooms, some of the sauce from the slow cooker and sliced green onions if desired.

http://www.crumbsandchaos.net/2013/12/tender-pot-roast-mushrooms-mashed-potatoes/

Printed from Crumbs and Chaos (www.crumbsandchaos.net)

Tex-Mex Chili

September 12, 2013 By Becca@CrumbsandChaos 2 Comments

It’s about time for a big bowl of Tex-Mex Chili -

thick and hearty, this recipe will feed a crowd and, best of all, it’s made in the crock pot!

The beginning of this week was a bit of a scorcher, last night and today it has finally started to cool down a bit and now it really feels like my favorite time of year You know…Harvest Time, pumpkin everything, apples galore, bowls of hot soup, sweaters and boots…I’m super ready for all of those things! Football is another popular activity this time of year. Might I recommend a big bowl of chili while watching the next big game?

Made in the crock pot, topped with shredded cheese and diced avocado – this chili fits the bill for feeding a large crowd or a smaller one for a few days or so (leftover chili is one of the best things ever). This particular version has beef stew meat in it, so that means tender chunks of beef throughout. Next time I may cut them smaller before cooking or use ground beef instead – that’s the beauty of a pot of chili, you can make it to fit your preferences. Also, as written it was pretty spicy the day it was made, but the next day was less spicy. If you’re not a fan of spicy, omit the cayenne and red pepper flakes. At our house, we’re big fans of Fritos with our chili, but it would be great with cornbread or crackers too.

$Tex-Mex Chili | Crumbs and Chaos #slowcooker #soup #chili www.crumbsandchaos.net$

Tex-Mex Chili

An easy, meaty slow cooker chili recipe that's hearty, delicious and perfect for game day.

Ingredients

3 lbs. of BEEF STEW MEAT
1 tablespoon VEGETABLE or CANOLA OIL
4 GARLIC CLOVES, minced
3 16 oz. cans KIDNEY BEANS, drained and rinsed
3 15 oz. cans TOMATO SAUCE
1 14.5 oz. can DICED TOMATOES
1 cup WATER
1 6 oz. can TOMATO PASTE
3/4 cup SALSA VERDE
1 envelope CHILI SEASONING
2 teaspoons ONION POWDER
1 teaspoon CHILI POWDER
1/2 teaspoon CRUSHED RED PEPPER FLAKES
1/2 teaspoon GROUND CUMIN
1/2 teaspoon CAYENNE PEPPER
Your favorite chili toppings - shredded cheese, avocados, chopped fresh cilantro, Fritos

Instructions

In a large skillet, heat the oil over medium heat and brown the beef in batches. Stir in the garlic to the last batch, cook for about a minute before transferring to a slow cooker (6 qt or larger)
Add remaining ingredients (except toppings) and stir to combine. Cook on low for 8 hours.

Notes

You can omit the crushed red pepper, cayenne pepper and use mild chili seasoning if you don't like it spicy.

You can make this the day before you need it, it's even better the second day.

http://www.crumbsandchaos.net/2013/09/tex-mex-chili/

Printed from Crumbs and Chaos (www.crumbsandchaos.net)

Recipe Source: Taste of Home 2011 Annual Recipes

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20 Crock Pot Favorites

March 5, 2013 By Becca@CrumbsandChaos 1 Comment

Chicken Veggie Stew

Asian Beef Tacos

Pork Carnitas on Tostadas

Mongolian Beef Lettuce Wraps

Cajun Chicken Alfredo Pasta

Steel-Cut Apple Cinnamon Overnight Oats

Applesauce

BBQ Chicken

BBQ Pork Sandwiches

Black Bean and Salsa Chicken

Cafe Rio Chicken

Chicken Taco Chili

Chicken Tortilla Soup

Everyday Company Beef

Italian Beef Sandwiches

Italian Sausage and Peppers

Mama’s Italian Chicken

Pizza

Pork Chops with Mushroom Sauce

Sunday Chicken

Slow Cooker Poblano Corn Chowder with Chicken & Chorizo

January 29, 2013 By Becca@CrumbsandChaos 4 Comments

Cold winter, busy days, the longing for a comforting meal…’tis the season. The good news is that help is not far off. Campbell’s Kitchen is home to the brands that you know and love and is loaded with recipes to help get dinner done. In fact, they have over 3000 recipes there to appease every taste, lifestyle, budget and schedule. Can you say one stop shop?

After perusing the website, I decided to try a slow cooker chowder, perfect for the chill of winter. This bowl of goodness has a lot going on…tender chunks of chicken, sweet bits of corn, tons of flavor from the poblano chile peppers and chorizo sausage and fresh cilantro stirred in before serving. I did try to rush the slow cooking a little bit by kicking the heat up to high and when everything else was cooked the potatoes weren’t quite done to my liking. But that didn’t break the deal for me, it was an amazing crock pot full of soup…enough to have lunch all week long.

Next time you need a satisfying meal, one that can be made with ingredients that are easy to keep on hand, make Campbell’s Kitchen your first stop. There you will find recipes for entertaining, those categorized by your favorite Campbell’s Brand, even cooking and healthy eating tips.

…

{Crock pot} Cajun Chicken Alfredo

January 17, 2013 By Megan@CrumbsandChaos 8 Comments

I will start today’s post by saying… THIS RECIPE IS NOT FOR THE FAINT OF HEART! However, if you like spicy, this is the dish for you! I found this when searching through a slow cooker cookbook that I got years ago. I have been looking for some new meals to add to the rotation and decided to give it a try. It uses common ingredients and simmers away all day in your crock pot. When you are ready for dinner you just need to boil the noodles and top with sauce and chicken. It would make a wonderful weeknight meal!

That being said, I return to my forewarning. This is a VERY spicy dish! I tested it when it was almost finished and decided it was too spicy, so I proceed to add some alfredo sauce to take the edge off. Even with that it was way to spicy for the kids, but I ended up loving it! I used the full amount of cajun seasoning that was called for, but you could definitely adjust that amount to make it less spicy. If you go for the full amount I would be prepared with water and kleenex!

{Crock pot} Cajun Chicken Alfredo

Ingredients

15 oz can CRUSHED TOMATOES
6 oz TOMATO PASTE
1/2 cup RED BELL PEPPER, chopped
3 teaspoons MINCED GARLIC
1 1/2 teaspoons CAJUN SEASONING
1/4 teaspoon CRUSHED BAY LEAVES
1 - 1 1/2 lbs CHICKEN BREAST TENDERS
1 jar ALFREDO SAUCE
1 lb PASTA OF YOUR CHOICE

Instructions

Grease a 3 - 5 1/2 quart crockpot. Stir together first 6 ingredients, add chicken. Cook on low for 6-8 hours. Remove chicken and add alfredo sauce, stir til combined. Serve over hot pasta. Makes 6 servings.

http://www.crumbsandchaos.net/2013/01/crock-pot-cajun-chicken-alfredo/

Printed from Crumbs and Chaos (www.crumbsandchaos.net)

Recipe was adapted from the cookbook 101 More Things to do with a Slow Cooker

This post is linked to Taste and Tell Thursdays

{Crock pot} Steel-Cut Apple Cinnamon Overnight Oats

January 16, 2013 By Emily@CrumbsandChaos 5 Comments

I love oatmeal and you know around here we love BREAKFAST! Also, I love to have something quick and healthy for my family to eat in the morning as that is usually a crazy time for me with three small children. Searching the internet for healthy breakfast options a few weeks ago and I came across a recipe for oatmeal you make in the crockpot. It sounded so intriguing to have a meal ready when we woke up in the morning.

This recipe uses steel-cut oats which are not as processed as your typical oatmeal so they fill you up and take longer to digest helping you to feel full longer. I love the texture and chewiness this recipe gives. There is also added fiber and nutirents by adding flax seed or chia seeds. I use chia seeds because there is no need to grind them. I bought the at Trader Joe’s but I believe you can get them in many grocery stores.

As noted in the original recipe she recommends that you try this recipe during the day sometime so that you can make sure to know how long it will cook in your crock pot. 7 hours seemed to work for me.

Then after the first meal with this oatmeal I portion up the rest and it’s ready to warm up and eat the next morning or two. Enjoy this delicious hot breakfast on a cold, winter morning!

[Crock pot] Steel-Cut Apple Cinnamon Oatmeal

Ingredients

2 apples, peeled, cored and cut into 1/2 inch pieces
1 1/2 cups milk or almond milk
1 1/2 cups water
1 cup uncooked steel cut oats
2 Tablespoons pure maple syrup (or brown sugar)
1 1/2 Tablespoons butter, cut into a couple chunks (optional)
1/2 teaspoon cinnamon
1 Tablespoon chia seeds (You could also use ground flax)
1/4 teaspoon salt
1 crock pot liner (optional but makes clean up so easy)
Optional garnishes: Nuts, raisins, maple syrup, additional milk or butter

Instructions

Coat inside of slow cooker with cooking spray or use crock pot liner.
Add all ingredients except toppings to crock pot and stir.
Cook on low for about 7 hours.
Spoon into bowls and add additional toppings, if desired.
Store leftovers in the refrigerator. Freezes well.
Recipe can be doubled in larger crock pot. Increase cooking time 1 hour.

http://www.crumbsandchaos.net/2013/01/crock-pot-steel-cut-apple-cinnamon-overnight-oats/

Printed from Crumbs and Chaos (www.crumbsandchaos.net)

Recipe Source: The Yummy Life

More fabulous breakfast ideas…

Cinnamon Roll Baked Oatmeal Cups

Breakfast Pizza

Peanut Butter Banana Oatmeal

This post may be linked up at these fabulous parties What’s In Your Kitchen Wednesday, Show and Share Wednesday, What’s Cookin’ Wednesday, Taste and Tell Thursdays

Chicken Veggie Stew with Perfect Every Time Cornbread

November 8, 2012 By Emily@CrumbsandChaos Leave a Comment

Comfort food at its best! This Chicken Veggie Stew really hit the spot on a chilly fall evening and let me tell you the cornbread was soooo good! I recently got a new cookbook called “The Naptime Chef”
and, while I have only made a few recipes from it so far, the concept is so smart. It is all about what you can prepare during nap time so that the dinner hour is easier. I have been using this concept all the time now seeing as with 3 kids ages 3 and under the dinner hour can be a little hectic. I hope to share some other recipes from this cookbook soon!

Chicken Veggie Stew

Ingredients

4 raw chicken breasts, thawed if frozen
1 lb. frozen corn, thawed
1 lb. frozen peas, thawed
2 chopped bell peppers, any color
1- 15 oz. can pinto beans
1- 15 oz. can black beans
3 Tablespoons garlic powder
2 Tablespoons onion powder
3 Tablespoons dried basil
3 cups low sodium chicken broth
1- 15 oz. can tomato sauce

Instructions

Combine all ingredients in a crock pot, layering them in the order listed.
Cook for 4-6 hours on low or until chicken falls apart easily when stirred.

http://www.crumbsandchaos.net/2012/11/chicken-veggie-stew-with-perfect-every-time-cornbread/

Printed from Crumbs and Chaos (www.crumbsandchaos.net)

Eat this stew with the Perfect Every Time Cornbread from The Naptime Chef Cookbook
by Kelsey Banfield.

Perfect Every Time Cornbread

Ingredients

Unsalted Butter, as needed
3/4 cup yellow cornmeal
3/4 cup all-purpose flour
1/2 cup sugar
1 1/4 teaspoons baking powder
1 teaspoon kosher salt
1 large egg
2/3 cup whole milk

Instructions

Preheat oven to 350 degrees. Butter 9x9 inch baking pan, paying special attention to the corners
Combine cornmeal, flour, sugar, baking powder, and salt. Whisk everything together. Crack egg into the dry ingredients and stir well to combine. Pour in the milk and stir until batter is smooth and creamy.
Pour the batter into the prepared baking pan and bake fro 20-25 minutes or until the edges are golden and the top springs back when touched.

http://www.crumbsandchaos.net/2012/11/chicken-veggie-stew-with-perfect-every-time-cornbread/

Printed from Crumbs and Chaos (www.crumbsandchaos.net)

Chicken Veggie Stew adapted from The Gracious Pantry.

Crock Pot Applesauce

September 19, 2012 By Crumbs and Chaos Leave a Comment

Around our house we love applesauce. I generally purchase the natural applesauce without any added sugar or flavoring but I have never tried to make it myself. When I came across this recipe and you made it in the crock pot I thought it was a must try recipe. I am glad I tried it because it turned out so good. It does have a small amount of brown sugar in the recipe which I may try to omit when I make it again but a lot less sugar than the store bought versions with sugar. This would be great to give as a gift or freeze it for later use. After reading the comments on the blog with the recipe I decide that I would use two peaches I had in place of two of the apples. It added just the right about of added flavor. Using the recipe below it made one quart size mason jar full. You could definitely add more apples to make a bigger batch. Enjoy!