Category Archives: Slow Cooker

Slow Cooker Chicken Stew with Dumplings and Stout

Well, St. Patrick’s Day just kind of crept up on me and now it’s here. Before we move on to the next fun food holiday recipes, here’s just one more for March 17. I’ve already said that my little kitchen leprechaun refused to let any green recipes be successful this year so I had to try another way to get a little “luck o’ the Irish” into my kitchen. Using Guinness, which hails from Dublin, Ireland, in my recipe is the perfect way to infuse a little “green” into your dinner, whether for St. Patrick’s Day or any other day. Plus any time I find myself with a little extra time, I consider myself VERY lucky, and using my slow cooker might just save me a few minutes. Win!

Slow Cooker Chicken Stew with Dumplings and Stout

I started off with boneless skinless chicken thighs, which I dredged in a little flour, salt, and pepper. I lightly browned them over the stove, then put them into the ceramic bowl of the slow cooker. To the chicken drippings I added more flour, plus a bottle of Guinness and some brown sugar and stirred it all together until it was smooth. I poured this over the chicken thighs in the slow cooker, then added chopped carrots, onion, garlic, thyme, and chicken broth.

Slow Cooker Chicken Stew with Dumplings and Stout

I cooked the stew on high for 3 1/2 hours, then added in fluffy dumplings and peas, seasoned with salt and pepper, and cooked for another 30 minutes.

Slow Cooker Chicken Stew with Dumplings and Stout

It turned out like the Irish version of matzah ball soup, very hearty and flavorful, and a delicious comfort food. Perfect with my quick Irish Soda Bread! Slainte!

Slow Cooker Chicken Stew with Dumplings and Stout

______________________________

Slow Cooker Chicken Stew with Dumplings and Stout (adapted from The Complete Irish Pub Cookbook)

Yield: serves 6-8

6 tablespoons plus 1/2 cup all-purpose flour, divided

1 teaspoon salt, divided, plus more to taste

1/2 teaspoon freshly ground black pepper, plus more to taste

2 pounds boneless skinless chicken thighs, trimmed

4 teaspoons extra virgin olive oil, divided

2 teaspoons dark brown sugar, packed

1 2/3 cups Guinness Stout

6 carrots (1 pound), peeled and cut into 1-inch pieces

2 large onions, thinly sliced

2-4 cloves of garlic, minced

1 1/2 teaspoons dried thyme

1 cup lower sodium chicken broth

2 cups frozen peas

For the dumplings:

1 cup all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1/4 cup shortening

1 1/2 teaspoons dried dill

1/4 cup water

Directions:

1. Combine 6 tablespoons of flour with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper in a shallow bowl. Coat the chicken thighs in the flour mixture and transfer to a plate.

2. Heat 2 teaspoons of oil in a large skillet over medium-high heat. Add half of the chicken and cook until well browned, 2-4 minutes per side. Transfer to a slow cooker once browned. Reduce heat to medium, add 2 more teaspoons of oil, and cook the remaining chicken until browned. Add to slow cooker.

3. To the drippings from the chicken remaining in the skillet, add 1/2 cup flour, the Guinness, and the brown sugar, and stir until smooth. Transfer to the slow cooker.

4. Add the carrots, onion, garlic, and thyme to the slow cooker. Pour the chicken broth on top. Cover and cook on high for 3 1/2 hours.

5. For the dumplings, combine the flour, baking powder, and salt in a bowl. With your hands, add in the shortening, dill, and a little bit of the water at a time to make a soft dough. Shape the dough into walnut-sized balls between the palms of your hands. Add the dumplings to the slow cooker at the 3 1/2 hour mark.

6. Add the peas (they can still be frozen) right after the dumplings. Cook on high for another 30 minutes then switch to warm until ready to serve. Serve with Irish Soda Bread.

______________________________

Advertisements

Slow Cooker Chicken Pot Pie

This post is part of a Pi Day themed Blog Swap and comes from Kristin at Dizzy Busy and Hungry. Over the past few months that I’ve been blogging I’ve learned a lot from interacting with Kristin and from following her blog, so I am so excited to be featuring one of her recipes here at The Dinner Pages! 

Slow Cooker Chicken Pot Pie from DizzyBusyandHungry.com

Hi, my name is Kristin and I blog over at Dizzy Busy and Hungry! My blog is all about easy, healthy, family-friendly food and how to fit it all in to today’s busy schedules. I am excited to be participating in this blog swap meet today! Many thanks to Jessie for hosting my post on her blog. We hope that our wonderful readers will enjoy this little variation from our regular posts!

The theme for our swap today is “Pi Day”. You remember pi from your math classes, right? It is an irrational number and one of the most widely known mathematical constants, equal to the ratio of the circumference of a circle to its diameter (can you tell that I used to be a math teacher?). Anyway, all you need to know today is that pi is typically rounded to 3.14, which is why March 14th is also known as Pi Day. And the best way to celebrate Pi Day is with pie! Sweet, savory, fruity, or chocolatey, it doesn’t matter as long as it is pie. It just so happened that I had a gem of a pot pie recipe waiting in the queue to be written up, so Pi Day provides a perfect opportunity to share it! I have made chicken pot pie before, but I love this recipe because it is super easy and because most of the work is done by the crock pot during the day while I am at the office. Then, when I get home and we are ready to eat dinner, I just transfer the chicken and veggies to a 9×13 baking dish, pop some packaged refrigerated biscuit dough on top, and bake for about 15 minutes. My entire family LOVES this recipe! Even my picky eater (who typically turns his nose up at vegetables) happily gobbles up every morsel of this dish. It is perfect for a weeknight meal if you can just spare 10 minutes in the morning to get everything in the slow cooker. (If it makes your morning easier, cut up your potatoes the night before and store in the refrigerator covered with water.)

Slow Cooker Chicken Pot Pie from DizzyBusyandHungry.com

Here’s a totally optional hint if you like the nice golden color and sheen on the biscuits: Take a minute to whisk an egg white together with a tablespoon of water and brush it over the top before placing the baking dish in the oven for the final 15 minutes of cooking. Don’t those biscuits look beautiful? Most nights I really can’t be bothered with a cosmetic step like that, but every once in a while I like to get fancy. 🙂

Slow Cooker Chicken Pot Pie

Ingredients:

  • 1 and 1/4 pounds boneless skinless chicken thighs
  • 1 (20 ounce) jar chicken gravy
  • 3 or 4 red potatoes, cut into 1 inch cubes
  • 1 (10 ounce) bag mixed vegetables (your favorite, no need to thaw)
  • 1 cup diced onion (can be frozen, no need to thaw)
  • 1/2 tablespoon minced garlic
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon paprika
  • 1 (8 biscuit) tube refrigerated biscuit dough

Instructions:

  1. Place the chicken in the slow cooker.
  2. Combine the gravy, potatoes, mixed veggies, onion, garlic, salt, pepper, and paprika, and pour over the chicken.
  3. Cook on low for 6-8 hours.
  4. 20 minutes before you want to serve dinner, preheat oven to 350 degrees F (175 degrees C).
  5. Transfer the chicken and veggies to a 9×13 baking dish. In the process, pull the chicken apart a little so there are chunks throughout the mixture.
  6. Cut each round biscuit in half from side to side (to form two thinner rounds) and place on top of the chicken and veggies, touching each other.
  7. Bake for about 15 minutes until the biscuits are golden brown on top.

Thanks again to Jessie for hosting my blog swap Pi Day recipe post! Please feel free to stop by my blog (Dizzy Busy and Hungry) and see what else I have cooked up lately, or follow me on social media!

Facebook | Pinterest | Twitter | Google+

Enjoy, and Happy Pi Day!

Kristin -

______________________________

 

Below the collage are links to all of the blogs that participated in our

Blog Swap Meet: Pi Day Recipes

Hosted by

Edward from If You Can Read, You Can Cook and Kristin from Dizzy Busy and Hungry

Stop by and visit them all!

march swap meet collage

Chef Mireille’s East West Realm

The Dinner Pages

Dizzy Busy and Hungry

Fearless Dining

If You Can Read, You Can Cook

Kneaded Creations

Polish Housewife

Slow Cooker BBQ Meatballs

What’s for dinner tonight AND tomorrow? How about Slow Cooker BBQ meatballs? Minimal effort for maximal flavor!

Slow Cooker BBQ Meatballs

We have some weeks that are really crazy. My husband and I can get really busy with working nearly opposite schedules leaving us with minimal time to cook thanks to a clingy toddler who wants to be held all the time and/or climbs up the oven door to check out what’s happening on the stovetop. (He is very familiar with the word “hot” but still loves to explore!) To avoid takeout or quick prepared freezer food every night, we try to do some cooking in advance to have food ready to go. Just pop in the microwave after work and 2 minutes later, dinner is served…

These tasty meatballs fit the bill. They’re great right from the slow cooker, reheat really nicely, and don’t take too much time to prep up front. I’ll give you our meatball recipe if you want to make them “from scratch” but you can totally sub in the already prepared meatballs from the freezer section of the supermarket and just make the quick and flavorful sauce if you really want to do things quick and easy. Aside from a simple dinner, they also make a nice appetizer at a party…though they’re a bit sticky so caution with white shirts and clean tablecloths!

To make the meatballs, combine ground beef (or turkey if you prefer) with panko bread crumbs, garlic, onion powder, black pepper, dried oregano, and some eggs to bind things together. Mix everything really well by hand. When my husband and I first starting dating he made me meatballs but didn’t do such a great job mixing things and hence, “variety pack” meatballs were born, since you never knew which variety you’d get in a bite…so to avoid “variety pack,” mix thoroughly. Form into meatballs. We got 75 small (about 1 inch in diameter) meatballs. Then pop in the oven for about 15 minutes until no longer pink inside.

For the sticky sweet sauce, in the crockpot combine the meatballs, honey, apricot jelly, your favorite barbecue sauce, and 3 tablespoons of your favorite grill spice. We use McCormick Smokehouse Maple because it is both sweet and smoky and imparts great flavor to the sauce. Then turn the slow cooker to high until the meatballs are hot. Our meatballs were cold at the beginning (since we made them the day before and refrigerated them overnight) so it took about 2 hours, but if you make the meatballs then put them in the sauce immediately, it’ll be even shorter. Once the meatballs are hot, turn the slow cooker to warm until ready to serve.

We’ve come back to this recipe again and again to have an easy and tasty meal prepped in advance allowing for quick dinners on crazy weeks!

bbq meatballs

______________________________

Slow Cooker BBQ Meatballs

Yield: 75 small meatballs

For the meatballs:

2.5 pounds ground beef

3/4 cup panko bread crumbs

1 tablespoon granulated garlic

1 teaspoon onion powder

1/2 teaspoon ground black pepper

1/2 teaspoon dried oregano

2 large eggs

Directions:

1. Preheat the oven to 400F.

2. Combine the above ingredients in a large mixing bowl and mix thoroughly by hand. Form into meatballs approximately 1 inch in diameter (a heaping tablespoonful). Place into pyrex baking dishes.

3. Bake until no longer pink inside, approximately 15 minutes.

__________

For the sauce:

1/8 cup honey

1/8 cup apricot jelly or preserves

3 cups barbecue sauce

3 tablespoons grill seasoning (recommend McCormick Smokehouse Maple)

Directions:

Combine the meatballs and the above ingredients in the bowl of a slow cooker. Cook on high heat until the meatballs are hot, about 2 hours. Turn to warm until ready to serve.

______________________________

This recipe was featured at the Sunday Sharing Pinterest Party at Adventures with Jude!

Want more meatballs? Try Fajita Meatballs or Gingersnap Meatballs!

Slow Cooker Fig-Balsamic Glazed Chicken Drumsticks

Dizzy Busy and Hungry

Remember the technique I described in my Asian Glazed Wings post, where chicken was cooked in a slow cooker until nearly falling off the bone, then crisped up under the broiler and basted with a thick, sweet sauce? It makes a comeback here today. The main differences are the cut of chicken (drumsticks, as opposed to wings this time around) and the flavors of the glaze. Last time I used hoisin sauce as the base, whereas this time around I used a fig jam, resulting in a sticky sweet glaze with a little bit of texture thanks to the seeds in the jelly. The sweetness of the jam was tempered slightly by balsamic vinegar and enhanced by dried rosemary and orange zest. Unique flavors, but delicious, and an easy cooking method.

Slow Cooker Fig-Balsamic Glazed Chicken Drumsticks

I started off by coating chicken drumsticks in crushed dried rosemary, salt, and pepper. I placed them in the slow cooker and cooked for 3 hours on low. I then transferred the drumsticks to a wire rack on a baking sheet…

Fig-Balsamic Glazed Chicken Drumsticks

…then broiled for 10 minutes, flipping halfway through.

While they were broiling, I prepared a sauce of fig jelly, balsamic vinegar, orange zest salt, and pepper. After the first 10 minutes of broiling, I brushed the drumsticks with sauce and continue broiling for 5 more minutes at which time I flipped them and brushed with more sauce…

Fig-Balsamic Glazed Chicken Drumsticks

…then broiled for another 5 minutes. I brushed the drumsticks with the remaining sauce prior to serving. Delicious!

Fig-Balsamic Glazed Chicken Drumsticks

______________________________

Slow Cooker Fig-Balsamic Glazed Chicken Drumsticks (adapted from Slow Cooker Revolution volume 2)

4 pounds chicken drumsticks

2 teaspoons dried rosemary

salt, divided

ground black pepper pepper, divided

nonstick cooking spray

3/4 cup fig preserves (I used an 8.5 ounce jar)

3 tablespoons balsamic vinegar

1 1/2 teaspoons orange zest

Directions:

1. Coat the chicken drumsticks in the dried rosemary crushed into fine pieces, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Place drumsticks in the pot of a slow cooker. Cook on low for 3-4 hours, until chicken is tender.

2. Heat the broiler. Place a wire rack instead an aluminum foil-lined rimmed baking sheet and coat with nonstick cooking spray. Transfer the drumsticks to the wire rack. Broil for 5 minutes, then flip over, and broil for another 5 minutes.

3. While the drumsticks are broiling, prepare the sauce by combining the fig preserves, vinegar, orange zest, 1 teaspoon pepper, and 1/2 teaspoon salt in a mixing bowl. Remove the drumsticks from the oven and brush with the sauce. Broil for 5 minutes, flip over, and brush with more sauce. Broil for a final 5 minutes. Remove from the oven and brush with the remaining sauce.

______________________________

Curried Lentil Soup

Welcome 2014! Hope everyone had fun ringing in the new year. I was happy to have a quiet night at home and thankfully my little guy was asleep in his crib at midnight for once.

Like soba noodles, lentils are another traditional New Year’s food. In Brazil they are eaten to represent the hope for prosperity in the new year, just like black eyed peas are eaten for the same reason in parts of the USA.

In addition, January is national soup month. Soups are nice and filling and often lower in calories for those people eating light after holiday decadence. Also they’re really comforting on a cold winter day. We tend to eat a lot of soup this time of year.

Despite my quiet New Year’s Eve, I was still pretty tired on New Year’s Day (thanks to a toddler and a full time job and actually making it until midnight without falling asleep) and wanted to spend a relaxing family day mostly outside of the kitchen. A slow cooker soup allowed that to happen!

Curried Lentil Soup

Prior to putting everything in the slow cooker, I microwaved chopped onions, grated ginger, curry powder, some vegetable oil, and tomato paste for 5 minutes, stirring intermittently. This let the onions soften and the flavors come together.

After that, I added the onion mixture to the slow cooker along with 8 cups of chicken broth (could definitely use vegetable broth if you prefer), chopped carrots, and a cup of lentils. I cooked the soup on low for about 6 hours which allowed me plenty of time to take my son to the playground to work up an appetite for dinner and bake some bread. By then the lentils were tender. Before serving I added chopped tomatoes, more ginger, and fresh cilantro to the soup and seasoned with some freshly ground black pepper.

Curried Lentil Soup

The taste was fantastic! The house smelled amazing from the start when microwaving the onions. It wasn’t spicy but the merger of onions, ginger, and curry was delicious. Curry powder is a combination of multiple ground spices including cumin, cardamom, and cinnamon. For this recipe I used a homemade curry powder that I had made a batch of last month, but whatever type of curry powder you enjoy and have on hand will work great. My husband requested to have this soup again and my 15 month old wanted more and more of it (though he’s still working on using a spoon so he wore quite a bit too) so I’m calling it a success. Here’s to a year of prosperity and longevity!

Curried Lentil Soup

______________________________

Curried Lentil Soup (adapted with minimal modifications from Slow Cooker Revolution volume 2)

Yield: serves 6

2 cups chopped onions (2 small/medium onions)

2 tablespoons grated ginger, divided

2 tablespoons tomato paste

2 tablespoons vegetable oil

4 teaspoons curry powder

8 cups chicken or vegetable broth

3 carrots, peeled and sliced into 1/2-inch thick rounds

1 cup lentils, rinsed

2 tomatoes, chopped

1/4 cup finely chopped cilantro

salt and pepper, to taste

Directions:

1. In a microwave safe bowl, place the onions, 1 tablespoon of ginger, tomato paste, oil, and curry powder. Microwave for 5 minutes, stirring intermittently, until the onions are softened.

2. Transfer the onion mixture to the slow cooker, along with the broth, carrots, and lentils. Cook on low for 6 to 7 hours, or on high for 4 to 5 hours.

3. Once the lentils are tender, after about 6 hours on low, add the tomatoes and 1 tablespoon of ginger and cook for another 5 minutes. Stir in the cilantro, as well as salt and pepper to taste.

Nutrition Information:

Per serving: 200 calories, 5 grams of fat (calculated from myfitnesspal.com; all nutrition information is approximate)

 ______________________________

Asian Glazed Chicken Wings

This deliciously different game day recipe makes use of a really helpful appliance, the slow cooker. My husband and I were a bit slow on the uptake with regard to slow cookers. Honestly we bought one about 7 years ago, used it once or twice, and actually had it in our “donate” box until my son came along and all of a sudden, the slow cooker came in from the garage and we asked ourselves what we had been thinking by shunning it for all those years! So I was very excited when Slow Cooker Revolution Volume 2 was one of the lightning deals on Amazon recently and I managed to snag a copy for almost half price. This is the first recipe we’ve tried from this book and based on our success, I imagine there will be more to come.

asian glazed chicken wings

These glazed wings are a slight departure from your standard Buffalo wings. They’re sweet thanks to plenty of hoisin sauce but a bit of Sriracha packs just the right amount of spice. This recipe doesn’t lend itself to starting in the morning and leaving it in the slow cooker all day for dinner like some others do. You could do that, but it only needs to be in the slow cooker for about 3 to 4 hours so it’ll just spend most of the day hanging out if you start it before work. I think it lends itself better to a weekend treat. If you prep it after brunch you’ll have wings ready in plenty of time before kickoff.

asian glazed chicken wings

The technique was a little different from other slow cooker wings I’ve made in the past. We first coated the chicken wings with a flavorful dry rub and cooked them on low for a few hours. I expected them to be dried out from cooking them without added liquid, but that wasn’t the case at all. After that, we broiled them on a baking sheet for 10 minutes, until they were nice and crispy on the outside.

asian glazed chicken wings

I took them out from the broiler, brushed them with a hoisin-rice vinegar-Sriracha sauce and broiled some more, flipping halfway through to brush again. A final coat of sauce after broiling made sure the wings were sticky and delicious.

Serve with eggrolls for some themed appetizers or serve with rice for an anytime entree.

asian glazed chicken wings

Some notes:
-Using split wings will save you some time. You can certainly split whole wings yourself, like we did, but it would have been faster not to

-If you use Lee Kum Kee Hoisin sauce, it comes in an 8.5 ounce jar. Just use the whole jar, then you don’t need to measure, it’s close enough to a cup.

______________________________

Asian Glazed Wings (adapted with minimal changes from Slow Cooker Revolution Volume 2)

1 tablespoon packed light brown sugar

1 tablespoon ground ginger

1 1/2 teaspoons granulated garlic

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

4 pounds split chicken wings

1 cup hoisin sauce

3 tablespoons rice vinegar

1 tablespoon Sriracha sauce

nonstick cooking spray

green onions, for garnish (optional)

Directions:

1. In a small bowl, combine the brown sugar, ginger, garlic, salt, and pepper. Rub the mixture over the chicken wings and place them in a 5 1/2 to 7 quart slow cooker. Cover and cook on low for 3 to 4 hours, until the chicken is tender and cooked through.

2. Adjust the top oven rack so it is about 10 inches from the broiler and heat the broiler. Place a metal rack on top of an aluminum foil lined baking sheet and spray with nonstick spray. Transfer the chicken wings to the rack and broil for about 10 minutes until crisp, flipping the wings halfway through. Discard the liquid in the crock pot.

3. While the chicken is broiling, combine the hoisin sauce, rice vinegar, and Sriracha in a bowl. After the first 10 minutes of broiling, remove the wings from the oven and brush with about 1/3 of the sauce. Return to the oven for another 5 minutes. Turn the wings over, brush with another 1/3 of the sauce and broil for 5 more minutes. Remove from the oven, brush with the remaining sauce. Garnish with green onions, if desired, and serve.

_____________________________

%d bloggers like this: