chicken and bean chili, about 4 servings

8 boneless, skinless chicken thighs
(2) 15.5oz can crushed tomatoes in puree
(2) 15oz navy beans, rinsed and drained
(2) 15oz black beans, rinsed and drained
8 oz tomato sauce
8 oz diced roasted chiles, drained
1 large yellow onion, chopped
1 bell pepper, chopped
3 garlic, minced or more to taste
3 jalapenos, seeded and minced
4tbsp red wine
6tsp chili powder
pinch of oregano and ground cumin

rinse and dry chicken; cut into 2"pcs and sprinkle w/ s&p to taste. place in slow cooker and combine other ingredients. cover and cook on low for 7-9hrs. serve with any condiments you'd like. i topped it with some shredded pepper jack. no sour cream or crackers in the house otherwise i'm sure they'd be served on top.

the outcome... excellent. in fact, i overslept and the chili was on low for about 10hrs and still very good. i made extra to freeze.

[img][image]http://i694.photobucket.com/albums/vv308/lotsanivanh/food005.jpg[/img][/image]



jerked chicken drumsticks, serves 2

2 jalapenos, cut in half and seeded
5 scallions, cut into pcs
2tbsp cider vinegar
2tbsp brown sugar
1tbsp olive oil
1tbsp soy sauce
1 lime, juiced
3tsp jerk seasoning
3/4tsp salt
4-6 drumsticks
1 bell pepper, sliced

place all ingredients except chicken and bell pepper in a food processor and puree until smooth. place drumsticks in the slow cooker and coat each piece with seasoning paste. add the sliced bell pepper on top. cover and cook on low for 6-7hrs.

the outcome...



slow cooked pulled bbq chicken, serves 2

1 small white onion, chopped
2 garlic, minced
4 boneless, skinless chicken thighs

for the bbq sauce:
1/2 cup ketchup
2tbsp cider vinegar
2tbsp light brown sugar
1tbsp olive oil
1 1/2tsp worcestershire sauce
1/2tsp chili powder
1/4tsp chipotle chile powder
1/4tsp salt

2 big buns or 4 small buns

sprinkle onion and garlic over bottom of the crock and arrange thighs on top. make the sauce and pour over the thighs. cover and cook on low for 7-8hrs, until chicken pulls apart easily. shred the chicken with forks.

the outcome... loved the simplicity and big flavor. forgot to take a photo though. sorry.

for a few years the slowcooker sat in the box all sealed up. finally took it out of the box about a year ago and am enjoying it. this weekend i went a little overboard and made all sorts of recipes. these were my favorites. only thing i would change, because i like heat, would be to bump up the peppers in the first two recipes.

Thanks for posting and for the pictures!! I'm a crockpot person, from way back! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />

The Jerked Chicken looks as good as it sounds!
Great presentation! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" />

Love your pix! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Clapping.gif" alt="" />
This is an oldie but goodie!
APRICOT CHICKEN

Ingredients:
6 frozen skinless, boneless chicken breasts (not thawed)
1 pkg. dry onion soup mix
1/2 cup Russian or French (ie: Catalina) salad dressing
1 cup apricot preserves or jam
2 tablespoons apple cider vinegar
2 tablespoons soy sauce
1/8 tsp. pepper

Preparation:
In 3-4 quart slow cooker, arrange chicken pieces. Mix remaining ingredients in a medium bowl and pour over chicken. Stir to coat. Cover crockpot and cook on low for 6-8 hours until chicken is thoroughly cooked and tender.

If you like, you can thicken the mixture before serving. Combine 2 tablespoons cornstarch with 3 tablespoons water or chicken stock and mix until smooth. Add to the crockpot; turn to high for 10-15 minutes until sauce is thickened. Serve with hot cooked rice. Serves 6
I like mine topped with Chinese crunchy noodles. Yummmm!!


<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa

nice and simple, love it. will definitely give this a whirl. and carol- since the slowcooker and u go way back, perhaps you've got some good recipes in your archives? <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />

Actually, no, I just kind of throw in things, like a pork roast, potatoes, onions and carrots or beef roast and the same, ribs, etc..

Our family calls it the "Crack Pot"... cuz once you start using it... you just can't stop!

think i'll rename mine now because that sounds more appropriate. i had two crackpots going this weekend. aside from these recipes, i also made cauliflower soup, poached chicken, vegetable stock, meat sauce. i can't stop...

agreed, I cook a lot of chicken in there, then take the chicken out and debone it, plus have lovely chicken stock left over..

i prefer having homemade stock on hand also. well, i'm sure i'll be making more slowcooker recipes over the weekend. plan on having two going again because i get kind of lazy during the winter months, so i plan on making extra to load the freezer up. also have a potluck on monday, party to host on monday, and of course turkey day rolling around the corner. the slowcooker is a great sous chef. i'll post more recipes and pics.

Mmmmm... wonder if there is a Jell-o Shot Crockpot recipe? <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />

We are going to a surprise 50th Birthday Party tomorrow nite and have to bring 100 of them... <img src="http://www.traveltalkonline.com/forums/images/graemlins/Laugh.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Laugh.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Laugh.gif" alt="" />

i've been browsing recipes all night and have yet to come across one for what u need... wish i could help. have fun at the party!

That Apricot Chicken sounds marvelous! Going to print the recipe and try it for sure! Thanks, Contessa!

This is one of our favorites! Easy... tasty... and even looks pretty! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />

http://crockpot365.blogspot.com/2008/02/chicken-parmesan-crockpot-recipe.html




INGREDIENTS:

--2-4 boneless, skinless chicken breast halves
--1/2 cup bread crumbs
--1/4 cup Parmesan cheese
--1/2 t Italian Seasoning
--1/4 t black pepper
--1/4 t kosher salt
--1 T olive oil
--1 beaten egg
--sliced mozzarella cheese
--favorite jarred marinara sauce

DIRECTIONS:

--spread the 1 T of olive oil into the bottom of your crock pot stoneware insert
--whip the egg with a fork in a separate bowl
--mix the bread crumbs with the seasonings and the Parmesan cheese in another separate dish
--dip the chicken into the egg, then into the bread crumb mixture, coating both sides with crumbs, cheese and seasonings
--place the chicken breast pieces in the bottom of the crock
--layer 2-3 slices of mozzarella cheese on top
--cover with entire jar of marinara sauce
--close lid and cook on low for 6-7 hours or high for 3-4. If your chicken is still frozen, it will take longer.
--Serve with your favorite pasta.

That one was tongue-in-cheek... <img src="http://www.traveltalkonline.com/forums/images/graemlins/Laugh.gif" alt="" /> I don't think Jell-O shots would work in a CP!

Wow, looks good! Will have to try that for sure!

i know. sorry should've replied with an icon. humor comes across better with them sometimes. how's this... <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />

and i agree, carol. that looks delicious. thanks for sharing the recipe.

CaribbeanScout,
I tried your recipe for jerked chicken drumsticks yesterday. They were YUMMY!! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Banana.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Banana.gif" alt="" />

Thanks for posting the recipe. It's definitely a keeper! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Joy.gif" alt="" />

Shari

shari, glad to share a keeper recipe. <img src="http://www.traveltalkonline.com/forums/images/graemlins/Cheers.gif" alt="" />

Lettuce Wraps

1 lb ground chicken breast
1/2 yellow onion chopped
5 garlic cloves chopped
1/4 cup chopped water chestnuts
1/4 cup soy sauce
1/4 cup dry white wine
2 tbsp balsamic vinegar
1/2 tsp ground ginger
1/8 tsp ground allspice
16 romaine lettuce leaves
plum sauce

Directions:
Put chicken in crock pot. Add onion, garlic, water chestnuts. Mix in the liquid and spices and stir good (breaking ground chicken up)
Cover and cook on low (or warm if your cooker cooks really warm) for 6 hours, or on high for 3-4. (Check it to make sure it's not overcooking, or drying out)
Serve in lettuce leaves with plum sauce.

We love Apricot Chicken...
Use Saucy Susan Spicy Peach/Apricot Sauce on chicken and pork all the time!
Yummm! It's good sheet!

Caribbeanscout,

I just recently started playing with a crockpot. Though your chicken and bean chili looks great, and I will try it, please tell me why the beans don't get mushy after all those hours. They are already cooked coming out of the can. I would think that they would turn to mush after eight hours or so. Other than what I just asked about it, it sounds great and I am looking forward to trying it. (even if my beans turn mushy)

Wayne <><

i'm no bean expert, so don't quote me on this, but the navy and black beans i think are firmer beans and therefore when cooked has the tendency to remain intact. i think red beans are softer beans and that would most likely turn into mush. also, if not canned beans you'd have to soak the beans anyway to soften them; the canned beans are simply a convenience. this chili recipe is good and mushy-free. and it freezes nicely.

I made your jerk chicken recipe yesterday - the entire family agreed it was a repeat meal! Because I was cooking for 4, I doubled the chicken and the sauce... the sauce ended up being a little too thin so I removed the majority when it was finished in the crockpot and reduced it on the stove. Yum yum. Thanks so much for posting!

Ale-Sauced Pork Ribs and Vegetables

Cook: 8 hours low, 4 hours high


Ingredients

2-1/2 to 3 lb. bone-in pork country-style ribs
1 12-oz. bottle dark ale or stout or nonalcoholic beer
3 cloves garlic, minced
1 Tbsp. finely shredded lemon peel
1 Tbsp. dried rosemary, crushed
1/4 tsp. salt
1/4 tsp. freshly ground pepper
8 small gold or red potatoes (8 oz. total)
12 oz. peeled fresh baby carrots
1/4 cup cold water
2 Tbsp. cornstarch
Fresh Rosemary sprigs (optional)
Shredded lemon peel (optional)

Directions
1. Place pork in a large self-sealing plastic bag set in a shallow dish. Add ale, garlic, lemon peel, dried rosemary, salt and pepper. Seal bag. Turn to coat. Refrigerate 4 hours or overnight, turning bag occasionally.

2. Place potatoes and carrots in bottom of 5- to 6-quart slow cooker. Transfer pork ribs to bed of carrots and potatoes. Pour ale mixture over all. Cover and cook on low-heat setting 8 to 9 hours or on high-heat setting 4 to 4-1/2 hours.

3. Remove pork and vegetables from cooker. Cover; keep warm. Pour cooking juices through sieve set over a heat-proof bowl to strain. Measure 2 cups of cooking juices, adding water to make 2 cups, if necessary. Stir together water and cornstarch in medium saucepan. Add 2 cups meat juices. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Serve sauce with meat, vegetables. Garnish with fresh rosemary and lemon peel. Makes 4 to 6 servings.
(You could add some small peeled onions to the crockpot, too. I also make this with chicken thighs instead of ribs.)

<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa

now this one looks awesome!! thanks <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" />

Looks good, but definitely not low carb or low calorie! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Smile.gif" alt="" />

Mom used to make spare ribs over sauerkraut in the oven. Anybody ever do this in a crock pot? Recipe?

Winter time makes me crave things like that.

Here's one:
http://southernfood.about.com/od/crockpotporkribs/r/bl78c8.htm

Thanks Brian,

This is really close, no beer but something else was used to juice it up, maybe apple cider.

I think I will try it Sat. Ms Seaside and Lil Seaside won't eat it, probably run me out of the house for the smell, but hey, It's all about me!!! Right? <img src="http://www.traveltalkonline.com/forums/images/graemlins/jester.gif" alt="" />

There's one in my Mom's old CrockPot recipe booklet (ca. 1969)... the one that came with the crockpot...
I asked her for it, but she won't part with it!

http://busycooks.about.com/od/favoritecrockpotrecipes/a/crockpotcomfortfood.htm?nl=1


<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa

Good stuff there! Yummm...

contessa, this recipe looks great. i'm defrosting (beef) ribs now. will try this one out and post results.

Good, thanks!! I'm sorry I didn't add a Caveat about 'low cal-low-carb'! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" /> Not too many are but if you're a savy cook you'll adjust the recipe to suit your needs!! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />


<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa

[img][image]http://i694.photobucket.com/albums/vv308/lotsanivanh/IMG_0102.jpg[/img][/image]

this savy cook didn't see your post until now regarding low cal, low carb. not a whole lot i'd change though, except a bit more s&p to taste. i made some minor changes. i used beef ribs, quartered a large onion based on your suggestion, and i didn't bother thickening the cooking sauce because i was too hungry and also no company tonight. reading the recipe though it seems you would have to add water to the cooking sauce, as 12oz is only 1.5cups. maybe next time i won't be so lazy about thickening the sauce. anyway, thanks for sharing the recipe. delicious, especially on a cold day like today.

Oh Boy... now I have a craving for Beef Short Ribs! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />

Slow Cooker Lentil Soup With Smoked Sausage
From about.com.....



Lentil Soup is so good for you and delicious. I haven't tried this recipe but I will with Smoked Turkey Sausage or even Apple Chicken Sausage. This lentil soup is quick and easy to prepare for the slow cooker. Combine the ingredients, cover, and push the button!

Ingredients:
8 ounces lentils, about 1 cup
12 to 16 ounces smoked sausage, your favorite variety, thinly sliced
2 cups chicken broth
1 large onion, diced
1 cup diced carrots
1/2 cup diced celery
2 cloves garlic, minced
1 can (14.5 ounces) diced tomatoes, undrained
1 teaspoon salt

Preparation:
In a 4 to 6-quart slow cooker, combine the lentils with sausage, chicken broth, onion, carrots, celery, and garlic. Cover and cook on LOW for 5 to 6 hours, or until lentils are tender. Add tomatoes and salt and continue cooking for an hour or two longer.


<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa

contessa, i love the recipes you post. simplicity is key sometimes. i'll have to try this one out, maybe this weekend, since i've got all of the ingredients on hand. will try this one with andouille.

Thia is one of my favorites that I found online. I serve it with tortillas and also make a pot of Mexican rice with it. It might sound like a weird recipe but it is delicious. You can adjust the spice heat to your liking.

MEXICAN FLANK STEAK

2 1 lb flank steaks
1/2 teaspoon Salt
1/8 teaspoon Garlic salt
1/8 teaspoon Pepper
1 15 oz can Tamales in sauce (Hormel is what I have found)
1 teaspoon Instant beef bouillon -- Granules
1/4 cup Hot water
8 ounces Tomato sauce
dash Bottled hot pepper sauce
2 tbsp Cold water
4 tsp Cornstarch
Shredded monterey jack Cheese
Pound meat on both sides with meat mallet;
sprinkle with salt, garlic salt and pepper. Unwrap tomales; place tamales and sauce in bowl. Break up tamales slightly with fork; spread over steaks. Roll up each steak jelly roll style, starting with short side; tie or skewer securely. Place in crockery cooker;
dissolve bouillon in the hot water; combine with tomato sauce and hot pepper sauce. Pour over meat. Cover; cook on low heat setting for 8 to 10 hours. Lift out meat rolls; remove strings or skewers. Pour cooking liquid into saucepan; skim off excess fat. Blend the cold water into cornstarch; stir into liquid. Cook and stir till thickened and bubbly. Spoon over meat, sprinkle cheese atop each roll.