October 31, 2016

Crockpot Slow Cooker Spiral Ham with pineapple

Slow Cooker Crockpot Ham. This is an easy way to make ham - especially spiral ham!Pin it

Slow Cooker Crockpot Spiral Ham

You can’t really screw up a ham. And when you toss it into a crockpot, it really feels like cheating. I’ve been wanting to try cooking a Crockpot Spiral Ham for awhile and I’m glad I gave it a try. This Crockpot ham recipe calls for pineapple and brown sugar so it definitely comes out tasting sweet – perhaps like a Honey Baked ham? I’m only guessing since I’ve never had one.

INGREDIENTS

Spiral Ham with glaze packet
You would ideally want it to fit in your slow cooker. Mine was about 10 pounds in a 6 quart crockpot.

Pineapple bits in can, with juice, 20 oz

2 Cups brown sugar

1 Cup Ginger Ale

Crock pot Slow Cooker Ham

How to prepare

1.) Line the bottom of the crockpot with two cups of brown sugar. Some recipes call for three, that seems like an awful lot.

2.) Place ham, slices down (flush with the flat bottom of the crock)

3.) Sprinkle the ham glaze powder (comes with most spiral hams) over the ham

4.) Pour full can of pineapple bits into crockpot with juice. Pouring over the ham and glaze powder.

5.) Pour a cup of Ginger Ale over the ham

6.) Place lid on top of ham and cook on low for 4-6 hours until it’s heated through
If the ham is too big to fit in the crockpot, you can cover it with aluminum foil – for a makeshift lid. Or you can cut off the top part of the ham and shove it into the side of the crockpot. Whatever works – as long as it can be covered.

7.) Serve with some of the juice from the crockpot and it’ll be great!

Crockpot Spiral Ham Slow Cooker recipe

If you overcook this it will be dry. Basically you want to give it enough time to soak up some of the juice and heat up! Don’t even think about putting it on anything higher than low. And don’t go playing with it – the more you move it around the more it’s likely to shred and break apart.

Crockpot Spiral Ham recipe, with pineapple

I hope you like it! 

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October 17, 2016

Slow Cooker Quinoa Chicken Chili Recipe

This Slow Cooker Quinoa Chicken Chili is easy, filling and delicious. It's a great gluten-free recipe and you can leave out the chicken if you want it to be vegetarian!Pin it here

I’m not sure whether I’d call this Quinoa Chicken Chili or Quinoa Taco Soup – either way, I’d call it  scrumptious. I’ve never made quinoa in a savory way – so I was excited to give it a try and it didn’t disappoint. Quinoa is very high in protein, so it goes great in this chicken chili to help give it some heft and substance.

I love that it was cooked in the Crock Pot – which means it only took me about 15 minutes to toss together this morning and the slow cooker did all the work.

INGREDIENTS

1 cup of quinoa, rinsed

One (1) 28 oz can of diced tomatoes (you could use crushed)

One (1) 14 oz can diced tomatoes with green chilies (Rotel)

Two (2) 16 oz cans of black beans, rinsed, drained

One (1) 15 oz can of corn, drained

3 Cups chicken stock

2 large chicken breasts, frozen or thawed (cook longer if frozen)

1 tsp garlic powder

2 tsp cumin

1 tsp crushed red pepper

2 tsp chili powder

This has a nice little kick to it, but I didn’t think it was too spicy. If you’re nervous about spice, reduce the red pepper and the chili powder by half.

Quinoa-in-crockpot-slow-cooker

HOW TO PREPARE

1.) Toss everything into slow cooker and cook for 6-8 hours on low or 4-7 hours on high. I added frozen chicken breasts to mine and cooked on high for about six hours. As long as the chicken is cooked – it’s done!

2.) Remove chicken and shred it with two forks. Return to slow cooker.

3.) Top with cheese, sour cream, avocados – whatever sounds good to you! I’m thinking the next day it would probably thicken up enough to eat in a whole wheat tortilla.

Crockpot-Quinoa-Chili

Have you made a quinoa dish in the slow cooker? I’d love to hear about it!

Did you know you can also cook quinoa in the rice cooker?  Here are some other Quinoa recipes:

This recipe was inspired by this recipe from Sweet Treats More.

October 10, 2016

Slow Cooker Crockpot Macaroni and Cheese (with Tillamook cheese!)

This slow cooker macaroni and cheese recipe is so easy!  It’s not fancy but it is flavorful. And I love that you know exactly what’s in it – as opposed to the boxed stuff. And I used my absolute favorite cheese, Tillamook!

This recipe is from Not Your Mother’s Slow Cooker Cookbook (Amazon) – a cookbook I bought in preparation for this Crock-tober series and I have really enjoyed the book!

INGREDIENTS

1 1/2  cups skim or low-fat milk

One 15-ounce can evaporated skim milk

1 large egg, beaten

1/4 teaspoon salt

Large pinch of black pepper

1 1/2 cups shredded medium or sharp cheddar cheese (I used my favorite, Tillamook cheese!)

8 ounces uncooked elbow macaroni (about 2 cups) – this is HALF the box

2 tablespoons shredded parmesan cheese 

HOW TO PREPARE

1.) Coat your slow cooker with nonstick cooking spray. In a separate bowl combine low-fat and evaporated milks, egg, salt and papper in the cooker and whisk until smooth. Add the cheese and uncooked macaroni – stir it in softly.

2.) Pour mixture into slow cooker and cook on low for 3.5 to 4 hours. Mine was done in only about 2.5 hours! Watch it, you don’t want it to overcook. If you overcook it the sides will burn and dry out.

3.) Sprinkle with parmesan cheese. Enjoy!

Not Your Mother’s Slow Cooker Cookbook – $11.41

Here are other Slow Cooker Crockpot recipes we’ve recently posted:

See Amazon’s best selling slow cookers and Crockpots here

October 6, 2016

Crockpot Slow Cooker Pot Roast (Mississippi roast recipe)

pot-roast-crockpot-slow-cooker

Crockpot Pot Roast

This isn’t the first crockpot pot roast recipe that I’ve made, but it is now my favorite. The way this browned up and seasoned was amazing for being in a slow cooker. It was incredibly easy and my entire family loved it.

This recipe was sent in my Karri as part of our Crock-tober series. She said she found the crockpot pot roast recipe on Pinterest so I did some digging and discovered this is also called Mississippi pot roast and apparently it’s a very popular crockpot pot roast recipe! I could not find an original source but did find that it is on many, many blogs. It’s now on my list of favorite beef pot roast recipes!

Pot-roast-crockpot-slow-cooker-pepperonchinis

INGREDIENTS

Beef roast 3-4 pounds
I used a bottom round roast that was 2.5 pounds

Butter, a whole stick

Package of Ranch dressing powder

Package of Au Jus mix 

5-7 pepperoncinis

Crockpot-Slow-cooker-pot-roast-mississippi-roast

HOW TO PREPARE

1.) Put pot roast in bottom of crockpot

2.) Sprinkle with ranch dressing powder and Au Jus mix.

3.) Put the butter on top of the roast. I quartered mine. But I don’t think it matters. Add pepperonicinis.

4.) Cook on low in slow cooker for 5-7 hours

5.) Serve with mashed potatoes, on a sandwich, or just plain (like we did!)

Crockpot-pot-roast-slow-cooker-recipe

Crockpot-pot-roast-slow-cooker

I didn’t touch the pot roast the entire time it was cooking. I didn’t flip it or move it and I left the lid on the slow cooker the whole time. The top caramelized similar to how I’ve seen on prime ribs and it smelled like my mom’s prime rib. Nom nom.  You can probably serve with the juice to keep it moist or I bet you whip up a pretty good gravy with it!

I couldn’t find the original source of this recipe, but Food.com is one of many, many places I found it online.

January 26, 2016

Slow Cooker Chicken and Dumpling Soup recipe

Slow Cooker Chicken & Dumpling Soup recipe - Creamy chicken soup with dumplings, peas and carrots

Add it to your Crockpot Pinterest board here.

Crockpot Chicken and Dumpling Soup

It’s a rare night when I make something in the crockpot and we’re able to eat. it. all. in one night. But this Slow Cooker Chicken and Dumpling Soup was so good that we didn’t have any trouble! We had company over for dinner – and they loved it, too! Everyone had second helpings.

I also cannot emphasize how EASY this recipe was. From throwing in frozen chicken breasts to pre-made biscuits, it doesn’t get much easier than this. I think I could reasonably throw this together before heading out the door to take the kids to school. AND it’s inexpensive – you can find coupons for the cream of chicken soup, chicken broth and Grands biscuits!

INGREDIENTS

5 boneless skinless chicken breast halves, frozen (we used four whole ones)
3 tablespoons butter
2 cans cream of chicken soup
4 cups chicken broth
1 sweet onion diced (we used a regular onion)
3 tablespoons dried parsley
2 tablespoons dried tarragon (we used rosemary because we didn’t have tarragon)
1 teaspoon black pepper
1 8ct pkg Grands flaky layer biscuits

We also added diced carrots and some frozen peas.

HOW TO PREPARE

  1. Throw all the ingredients (except for the biscuits) into a 5- or 6-quart slow cooker.
  2. Cook on high for 4-5 hours or cook on low for 8-10 hours.
  3. Remove chicken and shred with two forks.
  4. Cut biscuits into small pieces. You can pull about the different layers. I went for smaller sizes so that they would cook faster and not be doughy.
  5. Add uncooked biscuit pieces back to soup, then add the shredded chicken.
  6. Stir it up, so all the dough and chicken is submerged in liquid.
  7. Cook for an extra 45 minutes on high.
  8. Stir again and serve!

Slow-Cooker-Chicken-Dumpling-recipe-soup

Do you make chicken and dumpling soup in the crockpot? What’s your favorite variation?

Here are other Slow Cooker Crockpot recipes we’ve recently posted:

(Original source: Bubble Crumb)

November 14, 2015

Slow Cooker Crock Pot Mashed Potatoes

Slow Cooker Crockpot Mashed Potatoes! This recipe is perfect for holiday meals when you have lots of things on the stove top or in the oven. #ThanksgivingPin it here.

Crockpot Mashed Potatoes

Crockpot mashed potatoes are now on my list for Thanksgiving this year. I’m done standing over a huge pot of boiling water waiting for my potatoes to cook, while juggling a turkey, gravy and other meal ingredients. I tried these slow cooker mashed potatoes this last week and I’m sold!  I hope you like them, too.

INGREDIENTS

5 pounds of potatoes, peeled and diced 1″ cubes
I used a combination of Yukon gold and Russet

Chicken stock, 1.5 cups

Butter, 2 Tablespoons

Fresh garlic, 2 cloves, minced

Sour cream, 1.5 cups

Optional – parmesan cheese, chives, cheese and more butter!

HOW TO PREPARE

1.) Peel your potatoes and dice them into 1 – 2″ inch pieces

2.) Toss potatoes into slow cooker

3.) Pour chicken stock over potatoes. Add butter and garlic to the slow cooker with the potatoes.

Crockpot-mashed-potatoes-recipe

4.) Cook on low for 8 hours

5.) When potatoes have softened, toss in sour cream and mash with a potato masher in the crockpot until the consistency you’d like. (If I had fresh parmesan cheese I would have shredded this and added it at this time to mix in.)

6.) Turn to warm and serve from the crockpot!  Top with your favorite gravy or toppings.

Slow Cooker Crockpot Mashed Potatoes recipe!

 

 

October 23, 2015

Crockpot Lasagna Soup recipe

Lasagna-Soup-Slow-Cooker-Crockpot

Oh my goodness. If you like lasagna – you must try this recipe for Slow Cooker Lasagna Soup. It is creamy, rich, cheesy and just like a homemade lasagna – without all the layering and work that comes with making a lasagna. Not that I’ve ever made a lasagna before, I should confess to that. But now that I’ve made lasagna soup – in my slow cooker of all things – I’m not sure I’ll ever be able to make a labor intensive lasagna! Why bother! I think this would be a perfect meal to make on a Sunday and invite all your family over for dinner. They’ll be super impressed and you’ll be happy because you spent so little time in the kitchen.

Okay, I’ll stop raving about it now and just get right into the recipe.

INGREDIENTS

19 ounces italian sausage links, cut into bite-size pieces
This is the typical size for the Johnsonville italian sausage packages. If you have more, or less, it won’t matter much. Just add what you have or however much you want.

1 onion diced finely
My husband could live without this all together. They still have a bit of crunch even after 8 hours in the crockpot. Your call.

5 garlic cloves minced

1 Tablespoon dried Oregano

1/4 teaspoon red pepper flakes

One (1) 6 oz can of tomato paste

Two (2) 14 oz cans diced tomatoes
I used oregano, basil flavored tomatoes. Most recipes call for a 28-oz can of fire-roasted tomatoes, but I didn’t have this on hand. So I added a 4-oz can of fire-roasted chilies for that smokey flavor. If you use the fire-roasted tomatoes, you could probably leave out the 4 ounces of chilies.

One (1) 4 oz can of fire-roasted green chilies

2 bay leaves

6 Cups chicken broth

Salt and pepper to taste

10-12 ounces uncooked pasta
I used shells, but you could use whatever kind you have on hand!

Ricotta and shredded mozzarella cheese for topping

Lasagna-Crockpot-Soup

HOW TO PREPARE

1.) In a large slow cooker (6 quart or larger probably) combine all the ingredients except pasta and cheeses. Cook on low for 8-9 hours or high for 4-6 hours.

2.) For the last 30 minutes of cooking, add in your uncooked pasta.

3.) When ready to serve, ladle into bowls and add a dollop of ricotta and sprinkle with shredded mozzarella cheese. If you want to get fancy you can put it under the broiler for 3-5 minutes until the cheese has melted and started to brown. I admit – I tried this and nearly burned my cheese and the bowl was so hot, it was difficult to manage. I recommend just adding the cheese and stirring it in to melt. It won’t look as pretty, but it’s a lot less work.

You can also serve with garlic bread. I burned mine, so the chickens are eating it now. 🙂

Thanks to Back to Her Roots for the inspiration for this recipe!

Slow-Cooker-Lasagna-SoupMouse over image (top right) to PIN or click here to REPIN

Come back and tell me what you think about it! I hope you like it as much as we did!

 

September 5, 2015

Slow Cooker Turkey Pumpkin Chili

Crockpot-Pumpkin-Turkey-Chili

Slow Cooker Turkey Pumpkin Chili

This Slow Cooker Turkey Pumpkin Chili recipe is amazing! I admit, I was a little leery when I read that it had pumpkin puree in it. I’m not a huge fan of pumpkin (don’t shoot me!) – but I was told it wouldn’t have an overwhelming pumpkin flavor – so I went for it, and I’m so glad I did. It’s a gorgeous, bright chili that feels like you’re serving up a bowll full of fall. And the pumpkin adds a creaminess that I haven’t found with other chili recipes. Not to mention the added nutrients from the pumpkin puree.

I used my homemade pumpkin puree that was super easy to make.

INGREDIENTS

2 pounds of ground turkey

1/2 tsp olive oil

1 onion, chopped

3 garlic cloves, minced

1 teaspoon, chili powder

2 bay leaves

2 teaspoon, cumin

1 teaspoon, oregano

2 cans white northern beans or navy beans (15 oz), rinsed and drained

2 cups chicken broth

15 oz pumpkin puree (NOT pumpkin filling)
Make your own with a $0.99 Sugar Pumpkin – here’s my tutorial for homemade pumpkin puree. I actually threw my into the crockpot frozen, since I had frozen the puree in 1 cup increments.

4.0 oz – 4.5 oz canned chopped green chili

salt and pepper to taste

Optional garnishes: chopped cilantro, chives, sour cream, avocados, chips

HOW TO PREPARE

1.) Heat a large saute pan over high heat and lightly spray with oil. Add ground turkey and cook, at least five minutes, until lightly browned.

2.) Add cooked turkey to slow cooker

3.) Add all the other ingredients to the slow cooker.

4.) Cover and cook on high for four (4) hours or low for eight (8) hours

5.) Remove bay leaves, adjust seasoning to taste and serve!

This recipe was sent in by Jenny W as part of our Crock-tober series. Send in your recipe and if I feature your recipe on the blog you’ll get a $10 Amazon gift card! 

(Source: Skinny Taste)

Here are other Slow Cooker Crockpot recipes we’ve recently posted:

See Amazon’s best selling slow cookers and Crockpots here

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