crock pot meal

Best Crock Pot Recipes for Winter

Winter can be wonderful. It can also be warm. How, you ask? Soup, silly! And other delicious crock pot recipes. Like these:

Slow Cooker Chicken Pot Pie

Slow Cooker Chicken Pot Pie

 

 

 

 

 

 

 

 

 

 

 

Pot pie is typically viewed as a favorite amongst all generations; It’s simple, keeps you warm, and satisfies your hunger. Although it may seem like hard work at a distance, taking the slow cooker approach to this classic dish makes life a lot easier. And yummier.

INGREDIENTS:

1 pound boneless, skinless chicken thighs
Kosher salt and freshly ground black pepper, to taste
1 pound red potatoes, diced
1 onion, diced
2 carrots, peeled and diced
2 stalks celery, diced
2 bay leaves
1 cup corn kernels, frozen, canned or roasted
1 cup frozen peas
1 (16-ounce) tube refrigerated buttermilk biscuits
2 tablespoons chopped fresh parsley leaves
FOR THE SAUCE
3 tablespoons unsalted butter
3 cloves garlic, minced
1/2 cup all-purpose flour
2 cups chicken stock
1/2 teaspoon dried thyme
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
Pinch of paprika
Kosher salt and freshly ground black pepper, to taste

DIRECTIONS:

To make the sauce, melt butter in a large saucepan. Add garlic and cook, stirring frequently, until fragrant, about 1 minute. Whisk in flour until lightly browned, about 1-2 minutes.
Gradually whisk in chicken stock, thyme, basil, oregano and paprika. Cook, whisking constantly, until the sauce has begun to thicken, about 5 minutes; season with salt and pepper, to taste.
Lightly coat the inside of a 6-qt slow cooker with nonstick spray.
Season chicken thighs with salt and pepper, to taste, and place into the slow cooker. Add potatoes, onion, carrots and celery. Stir in chicken stock mixture and bay leaves. Cover and cook on low heat for 3-4 hours or high for 1-2 hours. Add corn and peas during the last 30 minutes of cooking time.

Remove chicken thighs from the slow cooker and shred the chicken before returning to the pot with the juices. Cover and keep warm for an additional 30 minutes.
Prepare biscuits according to package instructions.
Serve chicken immediately topped with biscuits, garnished with parsley, if desired.

Tomato, Kale, and Quinoa Soup

Tomato Kale Quinoa Soup

 

 

 

 

 

 

 

 

 

 

We all know slow cookers are perfect for hearty stews, but soups come out just as delicious. The ingredients’ flavors mix very well simmered for a long duration. Packed with veggie goodness, this Tomato, Kale, and Quinoa Soup is a great choice for any occasion.

INGREDIENTS:

1 cup uncooked quinoa, rinsed thoroughly
2 (14.5-ounce) cans petite diced tomatoes
1 (15-ounce) can Great Northern beans, drained and rinsed
1 onion, diced
3 cloves garlic, minced
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon dried rosemary
1/4 teaspoon dried thyme
2 bay leaves
4 cups vegetable broth
Kosher salt and freshly ground black pepper, to taste
1 bunch kale, stems removed and leaves chopped

DIRECTIONS:

Place quinoa, tomatoes, beans, onion, garlic, oregano, basil, rosemary, thyme and bay leaves into a 6-qt slow cooker. Stir in vegetable broth and 2 cups water until well combined; season with salt and pepper, to taste. Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours. Stir in kale until wilted. Serve immediately.

Slow Cooker Short Rib Sauce with Bucatini

 

 

 

 

 

 

 

 

 

 

 

Is there anything better than a nice big bowl of pasta? Yeah, pasta with short rib sauce. With the meat sauce cooking all day, you’re guaranteed to be drooling by the afternoon.

INGREDIENTS:

2 tablespoons canola oil
8 beef short ribs
3 tablespoons flour
1 teaspoon salt
1 teaspoon pepper

12 ounces cremini mushrooms, chopped
1 onion, chopped
4 garlic cloves, minced
1 (28-ounce) can diced tomatoes
1 (28-ounce) can tomato sauce
3 tablespoons tomato paste
1 cup beef stock
1 cup red wine
1/2 teaspoon dried oregano
a few sprigs of fresh thyme
3 tablespoons brown sugar
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes
1/3 cup freshly grated parmigiano-reggiano cheese, plus more for topping

1 pound bucatini pasta, cooked

DIRECTIONS:

Heat a large stock pot over medium-high heat and add canola oil. Season the short ribs with the salt and pepper then lightly coat them with the flour. Add the short ribs to the pot (you may need to do this in two batches) and sear until golden on all sides, about 1 minute per side. Remove the short ribs and add them to the slow cooker.

Add the mushrooms, onions, garlic, diced tomatoes, tomato sauce, paste, beef stock and red wine to the slow cooked with the ribs. Stir in the oregano and thyme. Stir as much as you can, then cook on low for 8 hours.

After 8 hours, remove the ribs with a pair of kitchen tongs (keep the sauce covered) and let them slightly cool until you can touch them. Remove the beef from the ribs and add it back to the slow cooker. Add in the brown sugar, salt, pepper, red pepper flakes and cheese. Stir well and cook for another hour on low heat. Remove the thyme sprigs.

Before serving, taste the sauce and season additionally if desired. You might need more salt and pepper. Don’t be afraid to add it! Serve over bucatini and top with extra cheese.

Cinnamon Apples

 

This next recipe may leave you scratching your head, but Cinnamon Apples can be made in a slow cooker and are a perfect and not super unhealthy dessert option for any time. Only a few hours of cooking time are necessary, and you can eat them with anything; Ice cream being our favorite.

INGREDIENTS:

5 pounds tart apples, peeled and sliced into wedges (10-12 apples)
3/4 cup brown sugar
4 tablespoons butter
1/2 cup Musselman’s Apple Butter
1/4 cup bourbon
2 teaspoons ground cinnamon
1/2 teaspoon salt

DIRECTIONS:

Place all ingredients in a slow cooker and stir to coat the apples.
Turn the slow cooker on and cover. Cook for approximately 2 hours on high, or 4 hours on low.

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