Archive for Slow Cooker

Spicy African Peanut Soup

Source: Peas and Thank You

An incredible tasty and easy soup to make. I loved using the coconut milk.


1 can chickpeas, drained and rinsed
1 sweet potato, cubed (about 1 c. total)
1 1/2 t. curry powder
1/2-3/4 t. garam masala (depending on how spicy you like it)
1 t. cumin
1 T. minced ginger
2 t. minced garlic
stevia to taste (I used a pinch of sugar)
dash of cinnamon
1 14 oz. can fire roasted tomatoes, in juice
1 can light coconut milk
2 c. vegetable stock
2 T. natural peanut butter
1/2 c. red lentils, drained and rinsed (can substitute quinoa, if desired)

Optional garnishes: cilantro, chopped peanuts, sour cream or plain yogurt (vegan, if desired)


Combine all ingredients in a crock pot and turn to high for about an hour. This gets your crock pot good and going, then switch it to low for the next several hours.

Serve and enjoy!


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Easy Slow Cooker Chicken Curry

Source: Canadian Living – The Slow Cooker Collection by Elizabeth Baird

As always I ended up doubling the sauce. I loved how easy this was to make!

Makes 6 servings in a 4.5 – 6 quart slow cooker.

1 Tbsp vegetable oil
12 chicken thighs, skinned
4 cups thinly sliced onions
1/2 cup orange juice*
1/2 cup sodium-reduced chicken stock*
2 Tbsp mild curry paste*
3 cloves garlic, minced*
1 Tbsp grated gingerroot*
3 Tbsp all-purpose flour*
* doubled
2/3 cup thinly sliced red onions
1/2 tsp salt
2 Tbsp lime juice or lemon juice
3/4 cup plain yogurt
2 Tbsp chopped fresh coriander

In Dutch oven, heat oil over medium-high heat; brown chicken. Transfer to slow cooker. Drain fat from pan.

Fry onions, stirring occasionally, until almost softened, about 10 minutes; scrape over chicken.

Whisk together orange juice, stock, curry paste, garlic and ginger; pour into slow cooker. Cover and cook on low for 4 to 6 hours or until juices run clear when chicken is pierced.

Scrape onions off chicken. With slotted spoon, transfer chicken to platter; cover and keep warm. Whisk flour with 1/4 cup (50 mL) water; whisk into slow cooker. Cover and cook on high until thickened, about 15 minutes. Pour over chicken.

Topping: Meanwhile, sprinkle onion with salt ; let stand for 15 minutes. Rinse in cold water; pat dry. In small bowl, toss onion with lime juice. Top each serving with yogurt then red onion. Sprinkle with coriander.

Small Batch Indian-Spiced Chicken:
Use 10-cup (2.5 L) slow cooker. Halve recipe; cook for 4 hours or until juices run clear when chicken is pierced. Makes 2 to 4 servings.
Stove-Top Indian-Spiced Chicken: Brown onions as directed; transfer to bowl. Brown chicken; top with onions. Add stock mixture; cover and simmer until chicken is no longer pink inside, about 45 minutes.

Transfer chicken to platter; keep warm. Reduce flour to 1 tbsp and whisk with 2 tbsp water; whisk into pan and bring to boil. Reduce heat and simmer until thickened, about 2 minutes. Pour over chicken. Prepare topping as directed.

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Slow Cooker Sweet & Sour Chicken

Source: Canadian Living – The Slow Cooker Collection by Elizabeth Baird

Makes 4 servings in a 4.5 – 6 quart slow cooker

Loved this recipe and as Canadian Living says –

This family-friendly chicken needs lots of rice to soak up its tangy orange sauce. With youngsters, this recipe will feed six.

2 green onions
1 each sweet red and green pepper
3 carrots, thinly sliced
3 cloves garlic, sliced
8 chicken thighs
1/2 tsp each salt and pepper
1 Tbsp vegetable oil
1 cup orange juice
1/2 cup each liquid honey and soy sauce
3 Tbsp tomato paste
3 Tbsp cornstarch

Chop white parts of onions; place in slow cooker. Thinly slice green parts; set aside.

Seed, core and cut red and green peppers into 1/2 inch pieces. Add red pepper to slow cooker; set green pepper aside.  Add carrots and garlic to slow cooker.

Sprinkle chicken with salt and pepper. In a large skillet, heat oil over medium-high; brown chicken, in batches if necessary. Transfer to slow cooker.

Drain fat from skillet.  Add orange juice; bring to a boil, scraping up brown bits from bottom of skillet. Whisk in honey, soy sauce and tomato paste; scrape into slow cooker. Stir to combine.

Cover; cook low until juices run clear when chicken is pierced, about 4 hours. Skim off fat. Move chicken and pepper to 1 side of slow cooker.

Whisk cornstarch with 1/4 cup water; stir into liquid in slow cooker.  Stir in green pepper.

Cover and cook on high until thickened and green pepper is tender-crisp, about 15 minutes.

**Make-ahead: let cook for 30 minutes. Refrigerate, uncovered, in airtight containers until cold. Cover and refrigerate for up to 1 day.

Sprinkle with reserved onions.

Nutritional Info
Per serving (without skin): about –
cal 516
pro 27 g
total fat 19 g
sat. fat 5 g
carb 63 g
fibre 4 g
chol 93 mg
sodium 2470 mg

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Slow Cooker Indonesian Chicken in Peanut Sauce

Source: Canadian Living – The Slow Cooker Collection by Elizabeth Baird

Makes 4 servings in a 4.5 – 6 quart slow cooker

This was an easy and tasty recipe. I love that I could just dump the ingredients in the slow cooker and walk away! (You can also use a Dutch oven to make this.)

8 chicken thighs
5 carrots, sliced
2 onions, chopped
2 cloves garlic, minced
1-1/4 cups water
3/4 cup smooth peanut butter
1/4 cup soy sauce
1/2 tsp ground ginger
1/4 tsp hot pepper flakes
1 cup cup frozen peas
1 tsp white wine vinegar
2 green onions, sliced
1/2 cup chopped unsalted peanuts

Pull skin off chicken and discard. Place chicken, carrots, onions and garlic in slow cooker.

I doubled the sauce
In a small bowl, whisk together water, peanut butter, soy sauce, ginger and hot pepper flakes; pour into slow cooker. Stir to combine.

Cover and cook on low until vegetables are tender and juices run clear when chicken is pierced, about 4 to 5 hours. Skim off fat.
(Make-ahead: Let cool for 30 minute. Refrigerate, uncovered, in airtight containers until cold. Cover and refrigerate for up to 1 day.)

Add peas and vinegar; cover and cook on high until steaming hot, about 10 minutes. Serve over rice and garnish with green onions and peanuts. (Skipped the garnishing.)

Nutritional Info
Per serving: about –
cal 655
pro 48 g
total fat 39 g
sat. fat 8 g
carb 34 g
fiber 9 g
chol 115 mg
sodium 1,467 mg

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Pepperoni Pizza Chili (Slow Cooker)

Source: 300 Slow Cooker Favorites by Donna-Marie Pye

I made this last night and it was a success. I added in some chopped up carrots to up the veggie count (as always). I’m pretty sure you can do this on the stove top and not use a slow cooker, if you want.

Serves 6-8

1 lb lean ground beef
2 cloves garlic minced
1 can (19 oz) pinto or Romano beans, drained and rinsed
1 can (7.5 oz) pizza sauce
1 can (19 oz) Italian-style stewed tomatoes, with juices
1 can (7.5 oz) tomato sauce
4 oz pepperoni, sliced (and I cut into small pieces)
1 cup sliced mushrooms
1 red bell pepper, finely chopped
1 tsp dried Italian seasoning
1/2 tsp salt
1/2 cup shredded mozzarella cheese


Cook beef and garlic until beef is no longer pink. Transfer to slow cooker.

Add all other ingredients, except for mozzarella cheese. Stir to combine.

Cover and cook.
LOW: 8-10 hours
HIGH: 4-5 hours
Or until hot and bubbling. (Mine took about 2 hours on high shrug )

Spoon chili into bowls and top with mozzarella.


You can substitute equal amounts of ground turkey or chicken for the ground beef.

This dish can be completely assembled up to 24 hours before cooking. Chill cooked meat and vegetables separately then assemble dish and refrigerate overnight in slow cooker stoneware. The next day place stoneware in slow cooker and continue to cook as directed.

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Honey-Garlic Chicken

Source: A friend passed it along.

Honey Garlic ChickenThis is a slow cooker meal, and I’ll post it as such.  However, you don’t need to use the slow cooker.  Simply cut up and cook the chicken.  While the chicken is cooking, prepare the sauce in a separate pan, adding the cornstarch and water after to thicken.

1 tablespoon vegetable oil
6 boneless chicken breast halves
3/4 cup honey
3/4 cup lite soy sauce
3 tablespoons ketchup
2 cloves garlic, crushed
1 tablespoon minced fresh ginger root
1 (20 ounce) can pineapple tidbits, drained with juice reserved
2 tablespoons cornstarch
1/4 cup water

In a bowl, mix honey, soy sauce, ketchup, garlic, ginger, and reserved pineapple juice. Pour into the slow cooker over the chicken.

Cover, and cook 6 hours on low or 4 hours on high.

Remove chicken from slow cooker (I shredded the chicken) and cover with foil. Ladle sauce into a small sauce pan. Combine cornstarch and water and add to sauce. Cook on med to high heat until thickened. Add tidbits of pineapple to sauce and serve over chicken.

Serve over plain pilaf, or cooked white rice. (My rice looks yellow because I cooked it in vegetable broth). You can also add steamed veggies or toss them in the slow cooker during last hour of cooking…such as bells peppers, water chestnuts, broccoli, zucchini–you name it!

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Pumpkin Penne

Source: Parents Magazine, November 2009Pumpkin Penne

Thanks to canned pumpkin, this pasta gives the kiddos two servings of veggies.

This was yummy!  Perfect for Autumn. I added one chopped and sautéed zucchini, and some left over chicken from last night’s Roasted bird.

Makes 6 cups.

1 12 oz. box whole-wheat penne
1 Tbsp. olive oil
1 shallot, finely chopped ( You can skip this and add 1/2 tsp. onion powder)
1 1/2 cups low-sodium chicken broth (I used Vegetable broth)
1/2 cup fat-free evaporated milk
1 15 oz. can pumpkin
1/2 tsp. pumpkin-pie spice
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. Fresh parsley, chopped

Cook pasta according to package directions. 

Meanwhile, in a saucepan, heat oil on medium.  Add shallots; cook and stir until tender, about 3 minutes.  Whisk in broth, evaporated milk, pumpkin, spice, salt, and pepper.  Bring to a boil; reduce heat to low. Simmer, uncovered, for 4 minutes, stirring occasionally.

Toss pasta with sauce.  Spoon into bowls and top with parsley and cheese.

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