Crockpot Chicken & Leek Stew

Serves: 6

           9    chicken drumsticks, skin removed

• 6cups water
• 2medium carrot, sliced
• 2stalk celery, sliced
• 3/4cup barley
• 3teaspoons chicken bouillon
• 2teaspoons salt
• 1⁄4teaspoon pepper
• 1bay leaf
• 2cups leeks, with tops (sliced and cleaned very well)

Add all ingredients to a crockpot and cook on high for 4 hours or on low for 8 hours.



Adapted from:
http://www.food.com/recipe/cock-a-leekie-chicken-and-leek-soup-7702

Debbie's Crockpot Chili

FAVORITE CHILI IN OUR HOME!

INGREDIENTS

Recipe on food.com found here

• Seasoning Mix

• 4 tablespoons  chili powder
• 2 1⁄2teaspoons  ground coriander
• 2 1⁄2teaspoons  ground cumin
• 1 1⁄2teaspoons  garlic powder
• 1 teaspoon  oregano
• 1⁄2teaspoon  cayenne pepper

• Chili

• 1 1⁄2lbs  ground beef
• 1 tablespoon minced onion
• 1(28 ounce) can diced tomatoes
• 1(15 ounce) can tomato sauce
• 2(15 ounce) cans kidney beans
• 
  

Directions:

1. Mix together seasoning mix.
2. Store in an airtight container in a cool, dry place. (You will only use 5 tsp in this recipe - save the rest for next time!).
3. In a skillet, cook ground beef until no longer pink.
4. Drain.
5. Add onion and 3 tsp of seasoning mix.
6. In Crock-Pot, add tomatoes, tomato sauce, one can of beans and two more teaspoons of seasoning mix.
7. Place the other can of beans in a blender and process until smooth.
8. Add beans and meat to the crock pot.
9. Stir together.
10. Cook on low for 6 to 8 hours.

Crockpot Mushroom, Barley & Lentil Soup

INGREDIENTS

• 6 cups vegetable broth
• 1 cup water
• 3 large carrots, chopped
• 2 stalks celery, chopped
• 1 medium onion, diced
• 4 cloves garlic, minced
• ¾ cup pearled barley
• ¼ cup brown or green lentils
• 16 oz button mushrooms, chopped
• 2 bay leaves
• 1 tsp thyme
• 1¼ tsp salt (or to taste)
• Freshly ground black pepper

INSTRUCTIONS

1. Place all ingredients in a crockpot. Cook on high for about 3 hours, or until grains are cooked through and vegetables are tender. Season with salt and pepper to taste.

Found here: http://www.hummusapien.com/crockpot-mushroom-barley-lentil-soup/

Best Pot Roast You'll Ever Eat

Man it's been awhile! The last few weeks have been hectic with my parents recent move to Canada. I helped them make the move up there which means Cathy and I were able to hangout a lot! It was great. 

This pot roast is the classic Sunday dinner...except better! The flavors are so good and it makes the meat so moist and tender. 

Ingredients

• 1 large onion, sliced
• 5-6 carrots, pealed and sliced
• 2 1/2 pounds boneless pork loin roast
• 1 cup hot water
• 1/4 cup white sugar
• 3 tablespoons red wine vinegar
• 2 tablespoons soy sauce
• 1 tablespoon ketchup
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder

Directions

1. Arrange onion and carrot slices evenly over the bottom of the slow cooker, and then place the roast on top of the onion. In a bowl, mix together water, sugar, vinegar, soy sauce, ketchup, black pepper, salt, garlic powder, and hot sauce; pour over roast.

2. Cover, and cook on Low for 6 to 8 hours, or on High for 3 to 4 hours.

3. Serve with mashed potatoes or add sliced potatoes in the pot roast before cooking begins.

Enjoy !!
-Christy

Honey Garlic Chicken

Happy Friday everyone!! Danny and I officially leave for DC in 3 weeks, can't wait!! Well, here is a quick and easy crockpot recipe for you guys. My crockpot cooks a little faster then normal so I cooked the chicken on low for only 4 hours. The sauce is so so good!

Ingredients
source: adapted slightly from Croutons and Cupcakes

3 cloves of garlic, crushed

½ cup brown sugar

¼ teaspoon salt

¼ teaspoon dry mustard

2 teaspoons soy sauce

½ cup vinegar

½ cup honey

½ cup ketchup

4 chicken legs-thighs or breasts

Directions
Place the chicken in the bottom of a 4-quart slow cooker. In a small bowl, whisk together the garlic, soy sauce, ketchup, vinegar, brown sugar, dry mustard, salt and honey. Pour over the chicken and cover.

Cook on low for 6 to 8 hours or high for 3 to 4 hours. Be sure to check the chicken periodically. My chicken was done after 5 hours on low. Remove chicken, place on a plate and tent with foil to keep warm. Transfer the remaining sauce to a saucepan and reduce down over medium heat until desired consistency is reached. I mixed a teaspoon of cornstarch with a tablespoon of water and added it to the sauce and continued to stir and cook on medium heat until it thickened up a bit.

Serve a little sauce over the chicken and garnish with fresh basil.

Serve chicken over rice with some broccoli or green beans on the side.

Enjoy !!

-Christy

Crockpot Chili

• Prep Time: 25 min.
• Cook Time: 8 hrs.

• 1 pound ground beef
• 3/4 cup diced onion
• 3/4 cup diced celery
• 3/4 cup diced green bell pepper
• 2 cloves garlic, minced
• 1 (15 ounce) can diced tomatoes
• 2 (10.75 ounce) cans tomato puree or sauce
• 1 (15 ounce) can kidney beans, drained
• 1 (15 ounce) can corn, trained
• 1 (15 ounce) can cannellini beans, drained
• 1 Tablespoon chili powder
• 1/2 teaspoon dried parsley
• 1 teaspoon salt
• 3/4 teaspoon dried basil
• 3/4 teaspoon dried oregano
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon cayenne Pepper
• 
  

1. Place the beef in a skillet over medium heat, and cook until evenly brown. Drain grease.
2. Place the beef in a slow cooker, and mix in onion, celery, green bell pepper, garlic, tomato puree, kidney beans, and cannellini beans. Season with chili powder, parsley, salt, basil, oregano, black pepper, and cayenne pepper.
3. Cover, and cook 8 hours on Low.
4. Top with cheese, green onions, sour cream and tortilla chips.

Rating: 8.5/10


I love chili. I love easy recipes. And I love crock-pots. 


Speaking of crock-pots...one night as my husband and I were laying in bed he leaned over towards me, gave me a kiss and a hug and then said the following words... 


"I love you my little crock-pot"


Now I do not know where he got this term of endearment from, but I thought it was halarious. Now whenever I use the crock-pot I think of my husband's oh so romantic words to me.


Christy