I made the buffalo chicken last night using sous vide instead of a crock pot because I started late. Would not recommend. The sauce was way too thin.
I've been doing this for lunches a couple times this summer. Gives me about two weeks worth. 1 onion 1 green pepper 2 cups salsa 1 pkg boneless/skinless chicken thighs Taco seasoning 1 can black beans 1 can corn 1 cup rice Slice onion and pepper, put in Crock-Pot and cover with salsa. Place chicken on top and dust with seasoning. Cook on low heat for 4-5 hours. Shred chicken. Drain/rinse beans and corn and cook rice to package directions. Add to Crock-Pot to warm through.
No clue, I haven't made it. I just assumed it was one bag of those refrigerated kind you can find at the store, I haven't really looked into it since I havent made it.
Purchased this: Looking forward to breaking it in with a MS roast. Can't believe I haven't crock potted for almost a year.
I put in some fresh cut green beans with ham hocks this morning. Seasoned with salt, pepper, garlic and onion with chicken broth. Also have a tri tip marinating in the fridge.
I just put this in the pot. I'll report back later. https://damndelicious.net/2015/02/21/slow-cooker-korean-beef/
A defining characteristic of Korean beef for me is the act of it being grilled right in front of me, hesitant on that crockpot recipe.
This was really good. Only complaint is leftovers aren’t soupy enough but I’m guessing that’s normal for leftover soup?
It was delicious. I was also a little skeptical, but I would highly recommend this recipe. Super easy and super delicious.
Made this yesterday. It was delicious. https://www.chelseasmessyapron.com/crockpot-green-chicken-chile-enchilada-soup-video/
It always amazes me how many times I pull out my crockpot to see that I just unplugged it without turning it off after the last use even though I feel like I make it a priority to turn it off every time. Think it's pretty obvious I have some poltergeist that only messes with my crock pot in one subtle way and has stayed with me through multiple moves throughout the years, it's the only logical explanation. Anyway though, made these chicken fajitas today and I'm pretty happy with the result. Only thing I changed was swapping out the orange pepper for a few serranos to give it a little kick, and instead of spooning out the juice I just added a cup of instant rice at the end to soak all of it up. https://www.cookingclassy.com/slow-cooker-chicken-fajitas/ Ingredients 2 lbs boneless skinless chicken breast halves 1 (14.5 oz) can petite diced tomatoes with green chilies 1 red , orange and green bell pepper, julienned 1 large yellow onion , halved and sliced 4 cloves garlic , minced 2 1/2 tsp chili powder 2 tsp ground cumin 1 tsp paprika 3/4 tsp ground coriander 1 tsp salt 3/4 tsp pepper 2 Tbsp fresh lime juice 1 Tbsp honey Instructions Pour half of the canned tomatoes into the bottom of a slow cooker and spread into an even layer. Top with half of the peppers and half of the onions. Sprinkle garlic in. Top with chicken breasts. In a bowl whisk together chili powder, cumin, paprika, coriander, salt and pepper. Evenly sprinkle half of the seasoning over chicken breasts then flip chicken and sprinkle in remainder. Top with remaining half of the tomatoes, then layer in remaining peppers and onions. Cover and cook on HIGH heat 3 - 4 hours or low heat 6 - 8 hours, until chicken has cooked through and veggies are tender (note that if you want to be able to cut chicken into strips cook more near lesser time on HIGH or LOW, otherwise it will probably just shred, which is also fine). Remove chicken, and cut into strips, or shred. Ladle out 1 cup of the broth in slow cooker (mostly tomato liquid) and discard. In a small bowl whisk together lime juice and honey and add to slow cooker along with chicken and season with additional salt to taste if desired. Gently toss. Serve warm in warmed tortillas with sour cream and optional guacamole, cheese and salsa.
Made the chicken spinach tomato tortellini soup yesterday. Good but definitely feel it's missing something
Spice of some sort was my first thought. Sausage or just add some red pepper flake or maybe some fresh hot peppers.
Keto, sous vide and pressure cookers have killed this thread but I’ll have you know I’m planning on a damn good split pea soup with conecuh sausage this week and a 3 bean beef and pork chili the week after
I'm getting a pressure cooker for Christmas, can I get rid of my crock pot? Will they do the same thing?