It's Crockpot Season - Try These Recipes!

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As the clouds and rain usher in another fall, it brings out the need for warming comfort food. To me a Saturday spent watching football and smelling dinner cooking is a little slice of heaven! Better yet, I love being able to throw all of the ingredients in the Crockpot before work and coming home to a hot, ready to eat, meal! Here are a few of my favorite recipes as well as several that have were recently passed on to me.


Melissa’s Simple Recipes, Thanks Melissa!

1 lb spicy italian sausage
1 jar (your favorite spaghetti sauce)
1 green bell pepper, sliced
1 small onion, chopped

break up sausage. slow cooker, six hours on low. delicious! i served it over jasmine rice, but you could serve it on spaghetti, or hoagie rolls. this was a really good sauce! :) my five year old was even gettin down on it!
OR

1 chuck roast
1 jar salsa
1 onion chopped
tortillas

cube up the roast, dredge and brown in olive oil. Cook on low 7 hours, with salsa, and chopped onion. After 7 hours, remove meat and shred. Return back to slow cooker for another hour. serve wrapped in tortillas, with your favorite burrito fixins.


Green Chile Chicken  – Thanks Ashley!

Throw everything in the crockpot

Chicken Breast
Canned green chilies (1 can per 2 breasts)
Taco seasoning to preffered taste
Onions
Peppers
Jalapenos
Garlic
Salt & Pepper
Red Pepper flakes

Optional - Canned Chipotle Peppers in Adobo Sauce (mexi section at grocery store) Gives some more spice and a smokey flavor....
Cook 4ish hours on low, shred and serve....
Lots of options in this recipe, never really measure anything, just throw it in according to what I like.....

Great for burrittos, or taco/salad, and great left overs to make enchiladas or yummy just reheated.


Coq au Riesling - Thanks Cherine!

Cooking time: 1 hour Serves 6

Ingredients
•2 tbsp garlic oil or oil and a chopped clove of garlic
•150g/5¼oz bacon lardons...or just normal bacon
•1 leek, finely sliced
•12 boneless, skinless chicken thighs, cut into bite-sized pieces
•3 fresh bay leaves
•300g/10oz oyster mushrooms, torn into strips
•1 x 75cl bottle Riesling wine (it has to be riesling, i've tried it with cheap white wine and its just not the same!)
•salt and freshly ground black pepper
•dash double cream (optional)
•1-2 tbsp chopped fresh dill, to serve (you NEED the fresh dill- it makes the meal)
•buttered pasta, to serve (i use thick tagliatelle)

Preparation method
1.Heat the oil in a large wide pan and fry the lardons/bacon until crisp.
2.Add the sliced leeks and fry for 1-2 minutes, until softened.
3.Add the fried leeks and bacon plus the chicken, bay leaves, mushrooms and wine to a big pot, Season with salt and freshly ground black pepper and bring to the boil, then reduce the heat, cover the pan and simmer gently for 30-40 minutes, or stick it in the oven for an hour. Stir in the double cream for the last few minutes of cooking time if you like.
4.To serve, sprinkle with dill and serve with buttered pasta.


Creamy Garlic Chicken w/ Broccoli

4-6 Boneless skinless chicken breasts
1 can cream of mushroom or cream of broccoli soup
1 bag of frozen broccoli spears
1 Onion
1 cup milk
2 tbsp Minced Garlic
pepper to taste
Throw all of the ingredients into the Crockpot and cook 4 hours. You can add the broccoli after 3 hours if you want it crunchier. Serve over rice, quinoa, or Couscous.

Let me know what you think of these recipes and by all means pass on others if you have them!