hearty beef & bean soup... on the stovetop or in the slow cooker!

Tender, melt-in-your mouth chunks of beef, with a flavor-packed broth and a bunch of beans, veggies and potatoes.  This is a perfect hearty fall soup for these chilly evenings that are approaching!

I think I could eat soup every day and not get tired of it.  Soup is definitely near the top of my list of all-time favorite foods...  but oddly enough I always forget how much I love it until I am eating it.

I'm actually pretty sure I've never met a soup I didn't like.  Obviously some are more loved than others, but I love soup in every form.  Thin, thick, creamy, brothy, meaty, light...  There are just so many amazing options, it never gets old for me.

This soup started out as a clean-out-the-fridge dinner, but as ingredients got thrown into the pot I realized how tasty it was getting.  By dinner time, I knew I had to share this with you and will definitely be making it again!

I absolutely love the beef in here.  Tender, juicy and packed full of flavor...  so comforting and satisfying!

Hearty Beef & Bean Soup Recipe

Ingredients:
2 pounds beef stew meat, trimmed into bite-size pieces
2 tablespoons bacon fat or olive oil
1 large onion, chopped
2 large carrots, chopped
2 long celery stalks, chopped
2 cloves garlic, minced
1 large baking potato, raw or leftover baked, chopped
3 cans beans, rinsed (I used 2 black & 1 garbanzo!)
4 cups beef or chicken stock
4 cups water
1 tablespoon worcestershire sauce
1 bay leaf
1 teaspoon chipotle chile powder
1/2 teaspoon ground cumin
salt & pepper, to taste

Directions:
In a large stockpot or dutch oven, heat the bacon fat (if you don't have any, olive oil will work) over medium-high heat.  Sauté the onion, carrots and celery until soft and slightly browned.  Stir in the garlic and sauté for a minute or two until very fragrant.

Push the veggies all to the sides and dump the meat into the center to brown a little before adding in the rest of the ingredients.

Bring everything to a boil, then cover and reduce the heat to low.  Simmer for as long as possible for best results, but at least 6 hours if you are using regular stew meat.

This is a soup that tastes better the longer it simmers.  You could even start it one night and reheat it the next for amazing results!

OR brown all the veggies and meat and then dump it and everything else into the slow cooker on low for 8-12 hours for an almost hands-free meal.  Yum!

easy, homemade man chili

I kind of hate to admit this, but there are just some things that my husband does better than me in the kitchen.

And I have to say it, chili is definitely a win for him!

Maybe it's because he has just eaten a lot more chili in his life, but I can never quite seem to keep mine from being too...  different.

I can't leave well enough alone, and in many cases that's ok, but for a good, classic man-chili, simple is better!

Andrew made a huge pot of this last week and we finished it off in a matter of days.

And last night, we (and by we, I mean my pregnant chili-craving self) decided he should make another big pot!

You could definitely cut this recipe in half if you don't want a large amount, but this is a great dish to feed your freezer with for future meals... so why not get out the big pot and have another meal waiting for you?

Oh, and the spice measurements?  Totally subjective.  We like things spicy around here, so we use quite a bit.  If you're making this for the first time, or you're just not sure, start small and you can always add more later!

Andrew's Easy Homemade Man-Chili Recipe

Ingredients:
2 pounds ground beef
1 large onion, chopped
8 cups (or 4-15oz cans or 2-28oz cans) tomato sauce
8 cups (or 4-15oz cans) beans (we like 2 kidney, 1 pinto and 1 black or garbanzo!)
1/4 cup chili seasoning (your favorite brand, or homemade)
salt & pepper, to taste
chipotle or cayenne pepper, to taste
chopped fresh or canned jalapeño peppers, to taste

Directions:
In a large dutch oven or stockpot, brown the beef: breaking it apart into large chunks and cooking until there is no more pink.  (You don't want to break up the meat into tiny bits, thick chunks the size of your thumb or a bit larger at the smallest!)  As the meat cooks and browns, season it with salt & pepper and about half of the chili seasoning blend.

Here's the trick for the onions:  Add them a little bit at a time, starting with when you brown the meat, and saving a little bit for the very end, so that there are different textures of onions all throughout the chili.  Some bits will be very soft and sweet and others will have a little more bite to them!

(If your meat is on the fattier side, drain off some of the excess fat before continuing.)

Once the meat is cooked through, stir in the rest of the ingredients.  Bring everything to a boil and then cover and simmer on low as long as you'd like!  (Chili only tastes better the longer it simmers, so this is a perfect meal to make a day or two before and reheat in the slow cooker!)

Serve hot with shredded cheese, sour cream and corn chips if you're like me...  or eat it plain if you're a purist like my husband!  :o)

Enjoy!

slow cooker beef bites with gravy

Well, we're back from the doctor and Bjørn is officially getting better!!  His pneumonia is healing and hopefully with another week of his antibiotics he will be back to his normal peppy little almost 3 year old self!

YAY!!!

To celebrate this wonderful news, I slaved away all afternoon on this flavor-packed, hearty comfort-food.

Just kidding.  I'm still exhausted.  All I did was throw a bunch of stuff in the slow cooker in the morning and this wonderful meal was waiting for me at dinnertime!

I would have slaved away, really I would.

You know, if I had gotten any sleep at all in the last 2 weeks, or if I didn't have kids that needed my attention, or if I didn't have a million other things that needed to get done...

Like catching up on my blogging and my reading.  Important stuff, you know!  ;o)

So, anyways...  since I know you love easy meals as much as I do, and this one turned out so great, I wanted to share it with you!!

Enjoy!

And thanks again for all your patience with me lately.  I will be getting back to normal (whatever that is?!) soon, I promise!

Slow Cooker Beef Bites with Gravy Recipe

Ingredients:
2 pounds beef stew meat
1/2 large onion, chopped
1 clove garlic, minced (optional)
12oz, or so, fresh mushrooms, cut in half
1 can condensed cream of mushroom soup
                      (or use homemade 'cream of' beef soup* like I did!)
1 cup beef stock
a few dashes worcestershire sauce
1 teaspoon browning seasoning (optional for color)
salt & pepper, to taste

Directions:
*To use the homemade 'cream of' soup, substitute beef stock for the chicken stock in this recipe.  If you've never made your own condensed 'cream of' soup, you'll be amazed at how quick and easy it is!  No need to buy those cans anymore!!

Place all the ingredients into the slow cooker, stir well to coat and cook on low for 8-12 hours.

Serve over mashed potatoes...  with a side of steamed corn, if you're feeding my husband!

slow cooker lemon chicken & brown rice soup

This version of chicken & rice soup is laced with a tangy hint of lemon and oregano...  2 flavors that pack a punch of brightness and freshness to an otherwise simple soup.

This soup is comfort food at it's finest!

Chicken soup in any form has been one of the only things I can (fairly) easily eat so far this pregnancy.  I have no appetite for anything else, and have to force food down most of the time.

But chicken soup?  I love it!  Chicken Noodle Soup, this Chicken & Rice soup, even Perpetual Chicken Stock, are all things I can eat and enjoy.

So enjoy them I do!

I especially like that the brown rice adds another healthy element to this soup, but feel free to swap it out with white rice if you'd like, or even use half brown and half white if you're not so sure!

Also, if you don't like the idea of your rice being quite mushy (unavoidable cooking that long in a slow cooker, but doesn't bother us one bit!)...  feel free to add it in for the last few hours instead of the whole cooking time!

Oh and if you have any leftover parmesan rinds in your freezer (and please tell me you keep those!  They are gold!!)...  throw one in!  It makes a great soup, amazing!

As with all soups, this just tastes better and better the longer it sits...  so start it in the morning, have some for dinner and reheat it all in the slow cooker again for leftovers the next day!  Delicious!

Slow Cooker Lemon Chicken & Brown Rice Soup Recipe

Ingredients:
1 large onion, diced
2 large carrots, chopped
2 large celery stalks, chopped
1 clove garlic, minced
2 cups leftover cooked chicken (or raw boneless breast or thighs!)
1 cup uncooked brown rice
8 cups chicken stock
salt & pepper, to taste
1/2 teaspoon dried oregano
1/2-1 teaspoon crushed red pepper flakes
2 tablespoons fresh parsley
juice of two large lemons*
1 parmesan rind, optional

Directions:
Dump everything into the slow cooker.  Add more water to top it off, if you'd like.

*If you're not sure how much lemon flavor you would enjoy, start with the juice of one lemon and then add more at the end if you think it needs it!

Turn on LOW and cook for 6 hours or longer, until the chicken is cooked through (if you used raw).  Season with more salt, pepper & lemon juice, if needed, and shred or chop the chicken if you used a whole breast!

perpetual slow cooker chicken stock

When I first saw this recipe from Nourished Kitchen for perpetual chicken bone broth, I was instantly intrigued and had to try it for myself.

If for no other reason than simplicity and anytime access to chicken stock (which I love to use!)...  although I must admit the easy nutrients sounded pretty good to me too!

I had some leftover turkey legs and bones from Thanksgiving, so I threw those into my slow cooker with half an onion, a few cloves of garlic and some peppercorns...  covered everything with water and turned the slow cooker on for the week!

A week?  The slow cooker is on for a week?!  All the time?!  Yep!

And besides the bit of warmth it adds to our house (so nice during these cold winter months!), it also keeps our house smelling deliciously like homemade chicken soup.  Yum!

According to Jenny, this broth tastes lightest on day 1 (24 hours after starting), richest on day 5, and then lighter again on day 7.

I am on day 4, and it has been amazing each day...  I can't wait to taste how good it is on day 5 if it's only going to get better!

As you dish up some broth to sip, or use in your soup or cooking, simply replace with fresh cold water and there you have it...  perpetual chicken stock!

At the end of the week, you should be able to easily crush the end of a bone with your finger tips.  That is how you can tell that all of the nutrients have been given.  If they haven't, feel free to continue to use another day or so!

Perpetual Slow Cooker Chicken Stock Recipe
adapted from Nourished Kitchen

Ingredients:
1 chicken carcass, or bones - raw or previously cooked*
an onion, peeled and quartered
a few cloves of garlic, smashed and peeled
a tablespoon or so of whole peppercorns
some parsley leaves and stems, if you have them

Directions:
Place all the ingredients in the slow cooker.  Fill to the top with cold, filtered water, cover and cook on low for at least 24 hours or up to 7 days!

As you dish up a serving, pour through a fine mesh strainer or a reusable coffee filter.  Season to taste with salt and replace that amount of water into the slow cooker to keep the broth going.

*You could also place a whole chicken in the slow cooker and then remove it and take off the meat for another use when it's cooked through.  Return the carcass to the pot and continue with your stock!

apple cinnamon slow cooker steel-cut oatmeal

Steel-cut oats, cooked all night in the slow cooker with apples and lots of cinnamon...  breakfast has never been so easy and the house smells amazing when you wake up!

We all know I love my oatmeal.  Especially when it's steel-cut and slow-cooked.

This version is a kicked-up version of my original...  I must say, I am a classic girl and the original version is still my favorite, but the kids loved this one and I'm sure I will be making it often!

Oh! ... this oatmeal reheats wonderfully, so even if you are making this just for you...  portion it out when it's done and store in the fridge.  After a quick microwaving with a little milk or water, you've got instant breakfast all week!

Apple Cinnamon Slow Cooker Steel-Cut Oatmeal Recipe
makes 4-6 servings

Ingredients:
1 cup steel cut oats
4 cups water
1/2 cup milk
1 large apple, cored and finely chopped
1 tablespoon cinnamon
1/2 teaspoon nutmeg
1/2 cup, or so, brown sugar (your preference!)
1/2 teaspoon salt
1/2 teaspoon pure vanilla extract
1 tablespoon butter

Directions:
Dump all ingredients into your slow cooker.  Stir, turn on low and cook overnight while you sleep.

In the morning, stir again (as it will still look watery and seperated) and it will come right together and be ready to serve!

slow cooker turkey taco soup

Ok...  back to the Thanksgiving Leftovers topic.  Because I can't be the only person that still has a bunch of leftovers, right?  Right?!

Remember I told you we cooked 2 turkeys in 2 days?

Well, in case that didn't make it clear for you, we have a lot of leftover turkey!

This hearty crockpot "stoup" (as Rachael Ray would call it!) is definitely more than just a soup...  it is an entire meal in a bowl!

In the words of my husband "I don't even need crackers for this soup!"

Give this a try with some of that last leftover turkey!  (Or feel free to use raw or cooked chicken if you're out-o-leftovers!)

Slow Cooker Turkey Taco Soup Recipe

Ingredients:
3 cups chopped or shredded leftover turkey (or chicken, or raw chicken!)
2 cans black beans, rinsed
1 can cream-style corn
1 (28oz) can diced tomatoes
1 (4oz) diced green chiles or jalapeños
1/2 large onion, diced
2 teaspoons cumin
1 teaspoon garlic powder
1 teaspoon dried oregano
1/4 teaspoon chipotle chili powder
salt & pepper, to taste

Directions:
Dump all the ingredients into the slow cooker.  Turn on LOW and cook for 6-8 hours or longer!

Serve with chips, shredded cheese, sour cream, guacamole...  whatever you like on your tacos!

slow cooker cheddar fondue soup

This cheesy fondue soup is a beautiful, rich, creamy fall treat.  Lots and lots of cheesy goodness with the tang of a good full-bodied beer (I used an Alaskan Amber for this one!) and a smoky hint of spice. 

It really does taste like a big bowl of fondue.  Yum!

I am beyond obsessed with soups lately...  I know I've used that word quite a bit recently, so if you're keeping track:  Soup + eggnog + pumpkin = my current obsessions.

There's just something about soup when it's cold out.  It's so comforting.  Every part of it!

The mouthwatering smells as it simmers away all day long...

The rich soothing taste as you slurp it up with lots of fresh bread...

The fact that it tastes even better the next day when you heat up some leftovers!

Seriously...  how does it get much better than that??

This soup really, really, really tastes better after it has had a day to sit and meld in the fridge.

So much so that if you are making this for company, I would suggest you make it ahead and just reheat it.  You will be amazed at how great it tastes after sitting a day or two!

Please don't be scared of the instant mashed potatoes.  They are a great secret-ingredient for thickening soups quickly...  and if you check the packages, you can find brands with no weird ingredients...  just potatoes & salt!

(Oh, I added a bit of chicken to the soup... because we just love meat.  And a little protein never hurts!  But it's definitely not necessary, so feel free to leave out the chicken if you want!)

Slow Cooker Cheddar Fondue Soup Recipe
adapted from The Gourmet Slow Cooker Vol II

Ingredients:
2 tablespoons butter
1 large onion, chopped
2 cloves garlic, minced
2 celery stalks, thinly chopped
2 medium russet potatoes, cut into 1" chunks
(1 chicken breast, optional)
1 cup full-bodied beer
6 cups chicken stock
1/2-1 teaspoon chipotle chili powder
1/2 teaspoon dry mustard
1 tablespoon Worcestershire sauce
3 cups shredded Tillamook medium or sharp cheddar cheese
1/4 cup, or so, instant mashed potatoes
salt & pepper, to taste

Directions:
In a skillet, sauté the onions is butter over medium-high heat until they are just brown.  Stir in the garlic for a few seconds and then dump it all into the crockpot.  (Alternately you can put the onions and melted butter into the crockpot on HIGH for one hour and then add the garlic and continue with the recipe below.)

Dump in the celery, potatoes, beer, stock & spices and stir.  Cover and cook on LOW for 6-8 hours, until the veggies are tender and the chicken is cooked through.

Take out the chicken breast and shred it or chop it up and set aside.  With a potato masher, mash up the potato chunks in the soup, until it is creamy, but still a bit chunky.  Add the chicken back in.

Add the cheese into the crockpot and cook on low, stirring occasionally, until melted.  If the soup is not as thick as you'd like (we like our soups thick!) slowly sprinkle in instant mashed potatoes until it has reached the consistency you'd like and season wit salt & pepper to taste

Serve with lots of bread, apples & veggies to dip in it!

slow cooker eggnog steel-cut oatmeal

As I sat there sipping my eggnog-laced coffee the other day, I couldn't help but think about all the other ways I could possibly enjoy one of my favorite parts of the holiday season*.

I love the holidays so so much.  Every tiny little thing about them!  Of course, I especially look forward to the food...  and the eggnog!

Eggnog latte's, and eggnog-latte sugar cookies...  eggnog-frosted nutmeg cookie logs and eggnog and coffee ice creams eaten at the same time...

So, I decided to take my favorite Slow Cooker Steel-Cut Oatmeal recipe and turned it into Eggnog Oatmeal for the holidays!  Oh My Yum!!!  What a perfect breakfast!

Besides just loving the ease of this recipe (and how great it tastes!) I just can't help but love how amazing it makes my house smell.

For a perfect morning, I set my coffee maker to automatic, throw some oatmeal together in the crockpot and get to wake up to sheer joy.

I have a feeling I will be making this breakfast a lot this winter...  all the way through until the stores stop carrying eggnog!

Slow-Cooker Eggnog Steel-Cut Oatmeal Recipe

Ingredients:
1 1/2 cups steel-cut oats
5 cups water
2 cups eggnog

1/2 teaspoon salt
1 teaspoons pure vanilla extract
2 teaspoons nutmeg
2 tablespoons butter

Directions:
Stir everything together in your slow cooker. Turn on low and cook for 8 or so hours (while you sleep!).

When it's done in the morning, it will still look a bit funny but give it a good stir and it will all come together perfectly!

Serve with a bit of brown sugar if you like your oatmeal on the sweeter side, and more eggnog drizzled on top with a pinch of fresh ground nutmeg.

You can store any leftovers in the fridge to heat up later!  (This amount makes enough for 4-5 big bowls of oatmeal.)

*West Bend sponsored this week's "Crockpot Recipes" theme for the Holiday Recipe Exchange over at GoodLife Eats and My Baking Addiction!

crockpot french onion & beef soup [New Favorites challenge, week 3]

French onion soup + lots of yummy beef.  Can you really go wrong with that combo??

For this week's New Favorites Challenge, I wasn't able to get to a cookbook off my shelf (hey, there's a reason the internet gets used more these days!), but I did visit a great new-to-me food blog called how Sweet it is, and I am impressed!

One of the first recipes I saw was Jessica's Crockpot French Onion Soup and I immediately started drooling.  And then I put all the ingredients on my grocery list so I could make it as soon as possible!

I did change one big thing when I made it though...  I added meat!  I know, I know...  that's not how French Onion Soup is supposed to be.  But I wanted a full meal out of this soup... and when is meat ever a bad thing?!

Slow Cooker French Onion & Beef Soup Recipe
adapted from how Sweet it is

Ingredients:
4 medium sweet onions
3 cloves garlic, minced
4 tablespoons butter
2 tablespoons balsamic vinegar
1 tablespoon worcestershire sauce
2 tablespoons brown sugar
3 tablespoons flour
1 cup beer
6 cups beef stock
2 tablespoons fresh thyme
salt & pepper, to taste
smallish (2 pounds, or so) lean beef roast
french bread (unsliced so you can cut thick slices yourself!)
shredded gruyére cheese

Directions:
Turn the slow cooker onto HIGH and place the butter in the bottom.  While it heats up, thinly slice the onions and mince the garlic.  Dump them in the slow cooker with the butter, and add in the balsamic vinegar, worcestershire sauce and brown sugar.  Stir well to coat and place the lid on.  Cook on HIGH for 1 hour, or until the onions are soft and starting to brown around the edges.  Dump in the flour and stir well to coat.  Let sit for 5 minutes.  (If you want to start prepping this meal the night before, this is a perfect place to stop and place the crockpot insert in the fridge.  Continue in the morning.)

Nestle the roast down in the onions and add in the rest of the ingredients, except for the bread and cheese.  Cook for 8-12 hours, until the meat is falling apart tender. Remove the roast, shred it with 2 forks and then return it to the pot.  (You can use all of the meat, or put half of it in the fridge for another use... like I did!)  Taste for seasoning and add more salt & pepper, if needed.

To serve:  Preheat the broiler.  Ladle the soup into oven-proof bowls (set onto a baking sheet to contain mess!), filling them about 3/4 full.  Place a thick slice of french bread in the top of each bowl and cover generously with shredded cheese.  Broil for a few minutes (watching closely so they don't burn!) until the cheese is all melted and golden!

homemade Starbucks apple chai infusion (hot apple cider chai tea)

Have you ever tried Starbucks' Apple Chai Infusion that they sell in the fall & winter?

I fell in love with it last winter and it's still one of my favorite drinks!  (Here's a tip:  It's not on the menu, but they can make it year-round if you ask for it!)

This is my version of the drink, for a fraction of the price and all the same flavor!

I like this best with Tazo Chai (the same stuff Starbucks uses!), which you can buy at most grocery stores and is nice and spicy, but use whatever Chai concentrate you like!  (It must be concentrate for this though...  powder would just be weird!)

Also, if you can get your hands on fresh pressed apple cider, or can make your own, that will make it even better!  But store bought will work just fine too!

Apple Cider Chai Tea Recipe

Ingredients:
1 gallon apple cider (fresh-pressed or store-bought!)
1 32-oz box Tazo chai concentrate

Slow Cooker Directions:
Pour both the juice and the chai concentrate into the slow cooker.  Turn on LOW and heat until hot (can simmer all day!).  Keep the slow cooker on WARM and serve directly out of it!

Stove-Top Directions:
Pour both the juice and the chai concentrate into a large pot.  Cover, turn the heat to low, and simmer gently until it is nice and hot or up to 6 hours!  Remove the lid and turn off the heat, keeping the pot on the warm burner, and serve as needed!

Whichever method you use, your house will smell amazing!!

slow cooker whole "faux-tisserie" chicken

We all know how much I love the rotisserie "cheater chickens" from the grocery store (or more specifically, Costco!), right?

Well, I do...  and I'm not ashamed to admit it!

But sometimes (though I don't really know why...) I feel the urge to buy plain-old raw chicken, which then sits in my freezer being ignored while I continue to buy Cheater Chickens almost every time I go to Costco!

I think I just can't ignore the aroma when I walk by.  It consumes me and takes me by sheer force.

So, months later when I remember that I have 'real' chickens in my freezer, I decide it's time to use them.  Enter:  the Faux-tisserie Chicken!

Cooked in the Crockpot with minimal prep-work, this chicken is almost as good as an honest-to-goodness rotisserie chicken!  (Maybe even better, depending on where you buy your 'cheaters' and the quality of your 'real' chicken!)

Try this next time you remember that whole chicken sitting in your freezer being ignored!  (Or next time one of your roosters makes a bit too much noise in the morning!  What?  You know you've thought it before!)  :o)

"Faux-tisserie" Chicken Recipe
adapted from Saved By The Egg Timer

Ingredients:
One whole chicken, small enough to fit in your slow cooker, thawed
about 1/4 cup seasoning salt (store bought or homemade)
aluminum foil or 3 medium onions

Directions:
Place 3 aluminum-foil balls (about the size of your fist) or 3 medium, peeled onions in the bottom of the slow cooker.

Rinse the chicken in cold water, removing any 'extra-parts' hidden in the body cavities (I know, gross huh?  Does anyone really use those?!) and pat dry with paper towels.

Place the chicken, breast side up, on the foil balls or onions in the slow cooker.  (The foil balls keep the chicken up out of it's juices so that it doesn't steam!)

Slide your hand in between the skin and the breast, separating it without tearing the skin. Take about a tablespoon of seasoning salt (or salt and a bunch of seasonings, whatever you like!) and rub it in between the skin and breast.

Take the remaining seasoning salt and rub it all over the outside of the chicken and sprinkle it into the cavity.

Cover the slow cooker, turn on LOW, and cook for 6-8 hours - depending on the size of your chicken, until the juices run clear and the chicken is falling apart tender.

(Save the juice to make gravy, or just spoon it as is over the chicken when you serve it!)

slow cooker buffalo chicken chili

This is actually a meal Made By My Man!  Last night he decided it was his turn to throw something together in the crockpot, and I must say...  he did a great job!

In our house, Daddy is the weekend breakfast cook.  Like a short-order chef, he thrives on making whatever you could possibly want...  fun for us, and fun for him!!

He doesn't usually get to make dinner though (ummm...  that's my department!) so this was a fun treat!

We had some chicken leftover in the fridge, so that's what he used and you can use.  Or you can use raw chicken...  either way will work and taste great!

(Our leftover chicken was actually some thighs I had cooked in the slow cooker with a bottle of Franks Buffalo Sauce.  We had half the chicken left, so about 2 breasts worth and 1/2 a bottle of sauce for this chili.  Use however much you'd like though!)

Andrew's Slow Cooker Buffalo Chicken Chili Recipe

Ingredients:
2 chicken breasts (cooked & shredded or raw & whole)
1/2 bottle Frank's Buffalo Sauce
1 (15.5oz) can beans (garbanzo, black, pinto, whatever!)
1 large sweet onion, chopped
2 (15oz) cans tomato sauce
1 can cream-style corn
1 cup salsa
2 jalapeños, chopped (seeds left in if you like the heat!)

Directions:
Dump everything into the crockpot & stir well.  Cook on low 8-10 hours.  If your chicken is raw when you put it in, take it out after about 8 hours, shred it up and then stir it back in to the chili.

Serve with shredded cheese, sour cream if you'd like, and lots of crackers and celery!

slow cooker steel-cut oatmeal

My aunt and uncle brought us a package of steel-cut oats, and it has been staring at me for several months...  every single time I open the cupboard.  (Thank you Uncle Gary & Aunt Marilyn!)  :o)

I love steel-cut oats, and have made them before, but I just don't love the time it takes to make them.  Start them in the morning and by the time they're done, you've already eaten 3 snacks and are almost ready for lunch!  (What?  You don't wake up as hungry as I do??)

Anyways...  this recipe perfectly solves that time problem!  No fuss, no waiting (well, waiting while you sleep, but that just doesn't count!) and you have a beautiful bowl of filling, delicious oatmeal waiting for you when you wake up!

(Not to mention the wonderful smell your house is filled with!  Let me just tell you, it's an amazing way to wake up in the morning.  Take it one step further and set your coffee maker on auto and you've got a perfect morning all waiting for you!)

We like to eat ours topped with a bit more brown sugar and some milk or cream.   Or my favorite - stir in some frozen berries and they will both thaw quickly in the hot oatmeal and cool down the oatmeal enough to eat without burning your mouth!

And in case you were wondering...  my ohsopicky 2 year old loved this breakfast!  And my justlearningtoeat 6 month old enjoyed a few little tastes as well!  Oh, and our opinionatedarticulate 9 year old thought it was ok, but he "needs to get used to the texture of steel-cut oats."  :o)

And husband, if you are reading this...  I plan on throwing this into the crockpot at least once or twice a week, if not every single day!  ;o)

Slow Cooker Steel-Cut Oatmeal Recipe
adapted from The Hill Country Cook

Ingredients:
1 1/2 cups steel-cut oats
6 cups water
3/4 cup milk
3/4 cup firmly packed brown sugar
2 teaspoons pure vanilla extract
1 tablespoon cinnamon
2 tablespoons butter

Directions:
Stir everything together in your slow cooker.  Turn on low and cook for 8 or so hours (while you sleep!).

When it's done in the morning, it will still look funny (the cinnamon floats on the top and the water looks like it hasn't absorbed!) but give it a good stir and it will all come together perfectly!

You can store any leftovers in the fridge to heat up later!  (This amount makes enough for 4-5 big bowls of oatmeal.)

slow cooker coconut chicken curry with pineapple

Spicy, sweet delicious chicken & pineapple in a thick, creamy curry sauce...  this slow cooker meal really shines!

Now, this may not my usual type of slow cooker meal...  because it does require a tad more work than just 'toss everything into the slow cooker, turn it on and walk away'.

But it is not difficult at all, and you can make the sauce ahead of time (like the night before!) and then throw everything together into the slow cooker in the morning!

Oh and it is so good...  it's worth the tiny bit of extra effort!!  :o)

Besides, sometimes I just want to make something a little...  different, you know?

Slow Cooker Coconut Chicken Curry with Pineapple Recipe

Ingredients:
1/2 large onion, cut into large chunks
1/2-3/4 of a large green bell pepper, seeded & cut into large chunks
2 cloves garlic, peeled
1 can coconut milk
1 tablespoon sweet red chili sauce*
1 tablespoon ketchup
1 1/2 teaspoons salt
1 tablespoon garam masala
1 tablespoon curry powder
1/4-1/2 teaspoon crushed red pepper flakes
1/4 teaspoon fresh ground black pepper
1 1/2 - 2 tablespoons chopped fresh (or freeze-dried**) basil
3-4 chicken breasts
1 small can pineapple chunks or tidbits, drained
to thicken:
1 1/2 tablespoons cornstarch
2 tablespoons cold water

Directions:
Place all the ingredients, except for the chicken& pineapple, into the food processor or a blender and process until smoothish.

Place the chicken and pineapple in the slow cooker.  Pour the sauce over everything, stir to combine, and cook on low for 6-8 hours.

About an hour before serving, remove the chicken from the sauce and shred or cut into cubes.  Return to the sauce.

In a small bowl, stir together the cornstarch and cold water until smooth and dissolved.  Pour this mixture into the slow cooker, stirring well to combine and cook for an hour or so.

Serve over rice (preferably jasmine or basmati) with some extra basil sprinkled on top!

* this is the sweet red chili sauce I use.  I always have it on hand...  it is SO good in fried rice or for dipping egg rolls or pot stickers!

** this is the freeze-dried basil I use.  It tastes great (much better than regular dried basil!) and is easier to keep on hand than fresh basil!

slow cooker beef & mushrooms

The snow just keeps on falling...  which in my world means the slow cooker must keep on cooking!  There's just something cozy about the smells and warmth a slow cooker gives off all day that I just love.

Today I was craving some good hearty beef.  I found some beef stew meat in the freezer and this meal was born.  Similar to a beef stew, but with more meat and mushrooms and less 'gravy'...  perfect for a cold snowy day!

Slow Cooker Beef & Mushrooms Recipe

Ingredients:
1 1/2 lbs beef stew meat
1 medium onion, chopped
1 lb whole button mushrooms
1/2 cup beef or chicken stock
1 tablespoon worcestershire sauce
salt & pepper, to taste
1 teaspoon garlic powder
1/4 teaspoon chipotle chili powder
splash of red wine (optional)

Directions:
Throw everything into the slow cooker, stir to combine, and cook on low for 8-10 hours.  Serve with noodles, rice or mashed potatoes...  whatever you'd like!

slow cooker cinnamon applesauce

It's dumping snow outside and I needed to put something in the slow cooker to warm up the house and fill it with cozy smells.

This applesauce did the trick...  filling my house with amazing smells!  And the best part?  It took all of 5 minutes to get this into the crockpot and my toddler is going to love it!!

Slow Cooker Cinnamon Applesauce Recipe

Ingredients:
6 medium apples, peeled, cored & sliced
juice of 1 large lemon
2 tablespoons water
1 tablespoon brown sugar
1 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon vanilla
pinch of salt

Directions:
Dump eveything into the slow cooker, toss to combine and cook on High for 2-3 hours or Low for 5-6 hours.  Turn off the slow cooker and mash the apples with a potato masher to your desired consistency.  Serve warm  or cold!

slow cooker lemony chicken noodle soup

I'm re-posting this recipe in honor of its mention on today's Tasty Kitchen blog! :o)

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(You can also find this recipe over here on Saveur.com where it was featured several months ago!)

"Adding Parmesan cheese rinds adds a richer texture and extra umami to soup stock, which can be used in this easy chicken noodle soup." - Saveur

This is a perfect use for leftover turkey or chicken, especially when you are looking for comfort food with a twist... something a little different than you're used to! 

This soup is satisfying, comforting and fresh...  and best of all, simple!!

Slow Cooker Lemony Chicken Noodle Soup Recipe

Ingredients:
8 cups turkey or chicken stock
3 carrots, peeled & chopped
2 celery stalks, chopped
2 cups chopped leftover cooked turkey or chicken (or raw, cut into small pieces!)
Juice of 2 lemons
1 parmesan cheese rind*
1/2 lb noodles - short, or long and broken**
salt & pepper, to taste
1/2 teaspoon crushed red pepper flakes
1 teaspoon dried oregano

Directions:
Throw everything into your crockpot, stir to combine, and cook on low for at least 4-6 hours, until the soup is hot, rind is melted, and noodles are soft.

*If you don't already save your leftover parmesan cheese rinds...  PLEASE do! Toss them in the freezer and add them to your soups.  They add such a great layer of flavor to your soups!

**If you want use egg noodles, please cook them separately and add them into each bowl of soup when you serve it... they dissolve when cooked too long!

healthy slow cooker chicken & brown rice

Sometimes I just want a crockpot meal that is simple, yet still a healthy dinner to serve my family.  Let's face it... with their usual canned soups, simple carbs, etc. - the easiest meals are often not the healthiest.

Now, this is definitely not a fancy meal, but it is filling, delicious and healthy.  And best of all... takes minimal effort and clean up!

Feel free to switch up the veggies and meat.  This would be great with shredded beef and broccoli, or ground turkey and corn!

Healthy Slow Cooker Chicken & Brown Rice

Ingredients:
1/2 large onion, diced
2-3 cloves garlic, minced
2 cups shredded cooked chicken
2 1/2 cups chicken stock
1 cup uncooked brown rice
2 teaspoons poultry seasoning
1/4 teaspoon crushed red pepper flakes
salt & pepper, to taste
2 cups frozen peas
freshly grated parmesan cheese

Directions:
Grease the slow cooker insert (to help keep the rice from sticking).  Put the chopped onions, garlic and chicken into the slow cooker.

In a medium bowl, stir together the chicken stock, rice and seasonings and microwave until just boiling... around 4-6 minutes, depending on your microwave!

Pour the rice/broth mixture over the onions, garlic and chicken in the slow cooker and stir to combine.  Cook on LOW for 4-5 hours, or until the rice has absorbed all the liquid.  About 15 minutes before serving, stir in the frozen peas and cook until they are just heated through.

Serve warm with freshly grated parmesan cheese on top, if you'd like.  So comforting!!

slow cooker broccoli cheddar soup with chicken

This is not your traditional broccoli cheddar soup...  The lemon juice and wine add a delicious freshness to the soup and the red pepper flakes add a comforting warmth.

Not to mention the fact that it's a very simple hands-off slow cooker recipe!

You can puree this when it's done if you prefer a thicker soup, but I like to keep things simple.  Add a loaf of good french bread on the side to sop up all the juice and you've got the perfect comforting winter meal!

(If you want to leave the chicken out, cut down the chicken stock to 3 cups instead of 4!)

Slow Cooker Broccoli Cheddar Soup with Chicken Recipe

Ingredients:
1 1/2 lbs broccoli, finely chopped
1 raw chicken breast, diced
1/4 cup olive oil
4 garlic cloves, minced
4 cups chicken stock
1/4 cup white wine
2 tablespoons fresh squeezed lemon juice
1/2 teaspoon poultry seasoning
1/2-1 teaspoon crushed red pepper flakes
salt & pepper, to taste
4 cups shredded cheddar cheese
1/4 cup cream or half & half

Directions:
Throw everything except the cheese and cream into the slow cooker and stir to combine.  Cook on LOW for 5-6 hours.  Stir in the shredded cheese and cream and continue cook, stirring occasionally, until the cheese is melted...  15 to 30 minutes or so.

Serve with a loaf (or two!) of crusty french bread!