I’m always on the lookout for crockpot meals and this is another one I found on Pinterest. I thought it was missing something and now I realize I left off the final step….. next time.
To your crockpot (I used 5 quart) add:
4-6 boneless, skinless chicken thighs, cut into 1-2 inch chunks
3-4 carrots, peeled and sliced
1 stalk celery, sliced
1 small onion, diced
4 red potatoes, cut into 1-2 inch chunks
1 teaspoon dried basil
1 teaspoon dried rosemary
1/2 teaspoon fennel (I didn’t use this)
2 cloves garlic, minced (I forgot to put this in too)
1/2 teaspoon salt (add more later if needed)
Mix together the following and add to crockpot:
2 cups chicken stock (I used 4 and it made it more soup, less stew)
1 Tablespoon tomato paste
2 Tablespoon white wine
Cook on low 4-6 hours.
Fifteen minutes before serving whisk together the following, stir in and cook 15 minutes more:
1/4 cup water
2 T cornstarch
1 Tablespoon balsamic vinegar
1/2 teaspoon dried rosemary OR 1 teaspoon fresh rosemary, chopped
I really must get better at noting where I’ve found a recipe. I didn’t for this one, I do remember that they were doing it with pork, which I cannot eat. It sounded so good and like Fall. Plus, I think it seems so versatile. You could use chicken, pork or turkey.
I have been working on getting a good list of freezer to crockpot recipes. I spent about 1 1/2 hours, including clean up making 6 freezer meals, that averages about 15 minutes per meal for prep. That’s pretty awesome in my book. I just added this one to the line up. The bad part about freezer to crockpot meals are that there are no pictures. I wish I would have thought to take pictures of the prep, but I didn’t, maybe next time. I will try to take a picture when I cook it, no guarantees though. 🙂 I went and took this picture in the freezer so I could add it to post.
2 pounds chicken (boneless thighs or breasts), turkey or pork
1/3 cup dark brown sugar (I’d use light if I didn’t have dark on hand)
1/4 teaspoon ground cinnamon
1/2 teaspoon dried thyme
1/2 teaspoon ground sage (I would sub poultry seasoning if I didn’t have sage)
1/2 teaspoon Morton’s Nature Season or favorite all purpose season salt
1 large Granny Smith Apple, peeled and sliced thickly (I used Pink Lady Apple and I chunked it up.)
1 large butternut squash, peeled, seeded and cubed (I only had one butternut on hand so I split it between the two bags I made)
1 cup apple cider (I used homemade apple juice)
I dumped everything into a gallon freezer bag, sealed it up and just kind of squished it around. Laid it flat for the freezer.
If I can I will set out the night before, if I forget, which is likely, I will just pull out and let sit on counter or in water till I can break it loose from the bag.
Cook in crockpot low 6-7 hours.
You could forgo the freezing and put directly in crockpot – if you do this I’d just put the spices on the chicken and then put fruit and squash around the chicken.
Remove chicken, let sit five minutes and slice and serve with fruit and squash.
I think that I will serve this with tortilla chips and sour cream.
1 1/2 pounds ground beef, browned
16 oz can kidney beans, drained and rinsed
16 oz can corn, drained OR frozen
1 cup tomato sauce
1 cup shredded cheddar cheese
2 Tablespoons dried, minced onion
1/2 teaspoon chili powder
1/4 cup water
Morton’s Nature Season
Put all ingredients in a freezer bag.
Thaw in fridge 24 hours before.
Cook on low 4 hours or high 2 hours
After eating this I would make a few changes to the recipe. I would probably just use my recipe or Tamale Pie (in cookbook) without the tortillas. In my opinion this recipe need quite a bit more flavor. So if you stick with this recipe you might want to amp up the seasoning a bit. I think adding a Tablespoon of taco seasoning would do it.
This is one of the first freezer to crockpot meals I put up.
This is a pretty simple recipe and not too many ingredients. Which is great.
1 1/2 pounds boneless, skinless chicken breast
Juice of 2 limes
1 bunch of fresh cilantro
1-16 oz bag of frozen corn OR 1 can of corn, drained
2 cloves garlic, minced
1/2 onion, chopped
1 can black beans, drained and rinsed
salt & pepper Morton’s Nature season
Place all the ingredients in a gallon ziplock bag.
Freeze OR you can put directly in crockpot and cook.
Thaw in fridge for 24 hours
Cook in crockpot on low for 8 hours or 4 hours on high
Serve with tortillas and toppings
UPDATE: This was very good. Everyone loved it. I ended up serving this with rice and tortilla chips.
UPDATED: The photo is recent. This is our favorite way to eat this meal. After you cook it shred the chicken up and mix together. It’s also great over rice.
1 chile plus 1 Tablespoon sauce from chipotles in adobo sauce (check ingredients for GF)
1/2 cup apple cider (original recipe called for pineapple juice)
1/4 cup maple syrup
1 1/2 Tablespoons tomato paste*
1 teaspoon salt
1/2 teaspoon Morton’s Season Salt
3 pounds boneless venison roast (original recipe called for boneless chuck roast)
Puree all ingredients except meat. Pour sauce into crockpot. Add meat and turn to coat each side with sauce. If using a chuck roast place the roast fat side up. Cook on high for 4-6 hours.
Scrape off fat, if necessary, shred meat, take 1 cup of sauce and toss the shredded meat with it and let stand until most of liquid is absorbed – maybe 10 minutes.
I served this with short grain cheesy rice and a salad. I saved the rest and will made tacos.
*I opened a can and used what I needed, then I lined a pan with waxed paper and dropped by Tablespoon onto paper. Put in freezer overnight and then I put them in a container to have this on hand. Often you only use a Tablespoon or two of tomato paste in a recipe. I know they now offer tomato paste in a squeeze tube, but I don’t know the cost of this.