Archive for the ‘Slow Cooker Recipes’ Category

Butternut Coconut Curry Recipe

October 18, 2014
  • Prep: 35 min
    Cook time: 4 hours
    Makes 9 servings


    1 small onion, chopped

    1 T EVOO

    1.5 t brown sugar

    1.2 t curry powder (or 4 T curry paste)

    1 garlic clove, minced

    1/2 t ground cinnamon

    1/4 t ground ginger

    1/8 t salt

    1 medium butternut squash (about 2.5 lbs), peeled and cubed

    1 cup chicken/veggie broth

    1 can coconut milk

    1/2 cup uncooked basmati rice, jasmine rice or quinoa (or cook separately)

    3 cooked, cubed chicken breasts


  1. In a large skillet, saute carrots and onion in oil until onion is tender. Add the brown sugar, curry, garlic, cinnamon, ginger and salt. Cook and stir 2 minutes longer.
  2. In a 3- or 4-qt. slow cooker, combine the butternut squash, broth, coconut milk, rice and carrot mixture. Cover and cook on low for 4-5 hours or until rice is tender.

Adapted from:


Mexican Pork

September 9, 2013

Made this for dinner tonight and served it over rice with pico and guac on top…better than Chipotle dare I say.

yield: 10 – 12 servings


1 (4- to 5-pound) pork shoulder or loin
5 cloves garlic, minced
1 Tablespoon salt
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon black pepper
1 teaspoon oregano
1/2 teaspoon cayenne pepper
1 teaspoons cocoa powder
4 Tablespoons fresh lime juice
1/2 cup orange juice
12 ounces beer
1/2 cup store-bought or homemade salsa


Rub the pork shoulder on all sides with the minced garlic, massaging it into the meat.

Combine the salt, cumin, chili powder, black pepper, oregano, cayenne pepper and cocoa powder in a small bowl then sprinkle the spice mixture evenly over the meat. Transfer the pork shoulder to the slow cooker then add the lime juice, orange juice, salsa and beer.

Cover the slow cooker and cook on “low” for 8 hours.

Remove the pork from the slow cooker (leaving behind any liquid), shred and serve in corn tortillas with assorted toppings.

From :

Latin Pork Loin

September 9, 2013

Great for tacos or any version of a Mexican dish.

3-4 lb pork tenderloin
1 16 oz jar salsa
Dried thyme
Garlic salt
1 bunch cilantro leaves
Salt + Pepper
1 white onion, chopped
1 bell pepper , chopped
1 cup water

Rub the spices on the meat and top with the other stuff. Cook on low in the crock for 6-7 hours.

I put everything in a bag in the freezer and it was successful.

Buffalo chicken lettuce wraps

June 2, 2013

Best and easiest buffalo chicken lettuce wraps. And healthy!

4 large chicken breasts
16 oz chicken stock
1 celery stick
1/2 onion chopped (white)
1 garlic clove chopped
1/2 c Franks (or similar) hot sauce

Bibb or similar lettuce leaves for cupping
5 oz crumbled blue cheese
Fresh carrot and or zucchini strips for topping
(ranch also if desired)

Combine all the first set of ingredients ACCEPT the hot sauce. Cook in a slow cooker on high for 4 or low for 8. Reserve 1/2 cup broth from the pot and discard the rest. Transfer the chicken to a dish to cool, then tear apart. Transfer back to the crockpot, turn to high and add the hot sauce and reserved broth and cook for another 30 minutes.

Serve hot with other ingredients on the side and let people build their own.


Slow Cooker Pork Loin

March 8, 2013

Feeds 4 hungry adults

2 pound boneless pork loin roast, trimmed of large fat pockets
1 teaspoon ground sage or rosemary
1/2 teaspoon salt
1/2 teaspoon pepper
1 clove garlic, finely minced or crushed
1/2 cup water

1/2 cup brown sugar, light or dark
1 tablespoon cornstarch (I missed this and didn’t miss it)
1/4 cup balsamic vinegar
1/2 cup water
2 tablespoons soy sauce

In a small bowl, combine the sage, salt, pepper and garlic. Rub the spices all over the roast. Place the pork roast in the slow cooker and pour in the 1/2 cup water. Cover and cook on low for 6-8 hours. Near the end of the cooking time for the roast, combine the ingredients for the glaze in a small saucepan and bring the mixture to a boil, then reduce and let the mixture simmer, stirring occasionally, until it thickens.

shred the meat in the slow cooker with the juices and place on a platter or plate. Drizzle the glaze over the pork and serve.


Slow cooker Jumbalaya

October 6, 2012

makes 12 servings and one full crockpot!

1 pound skinless, boneless chicken breast or thighs, cut into 1 inch cubes
1 pound kielbasa, sliced
1 (28 ounce) can diced tomatoes with juice
1 large onion, chopped
1 large green bell pepper, chopped
2 cups chicken broth
2 teaspoons dried oregano
2 teaspoons dried parsley
2 teaspoons Cajun seasoning
1 teaspoon cayenne pepper
1/2 teaspoon dried thyme
1 3/4 cup quinoa (or rice if you want)
1 pound frozen cooked shrimp without tails


In a slow cooker, mix the chicken, sausage, tomatoes with juice, onion, green bell pepper, celery, and broth. Season with oregano, parsley, Cajun seasoning, cayenne pepper, and thyme.
Cover, and cook 7 to 8 hours on Low, or 3 to 4 hours on High.

Stir in the shrimp and quinoa during the last 30 minutes of cook time and turn to high until quinoa is cooked.

Mole – for real

December 15, 2011

3/4 of a bag of chiles – mix mild and spicy if you want. Reconstituted & stemmed & seeeded (if you want to strain of all the seeds and skin)
1 whole onion
4-5 garlic cloves
2 T bullion cubes
Blend and put in a deep stock pot, bring to a boil and if you feel like an overachiever that day – add already charred onions tomatoes and a couple whole cloves that have been blended as well.

This will be best with pork or chicken. Put the paste onto your meat and cook in slow cooker or the deep stock pot and cook for a while.

From my sisters Latina friend!




Slow Cooker Chicken Rub

July 10, 2011


Prep Time: 1/2

Total Time: 1

  1. 1 In a small bowl, combine the
  2. 2 Remove any giblets from chicken
    and clean chicken.
  3. 3 Rub spice mixture onto the
  4. 4 Place in resealable plastic bag
    and refrigerate overnight. (I usually skip this step because I’m always in a
  5. 5 When ready to cook, put chopped
    onion in bottom of crock pot.
  6. 6 Add chicken. No liquid is
    needed, the chicken will make it’s own juices.
  7. 7 Cook on low 4-8 hours.
  8. 8 Note: I highly recommend a
    pop-up timer in the chicken because some crock pots cook faster/slower than
    others (my crock pot cooks this recipe in 4-5

Read more:


Tomato Basil Soup

June 15, 2011

Recipe from my dear friend Lynn via Naniboujou

2 T butter
1/2 cup finely diced onion
6 oz cream cheese
2 cans tomato soup
3 cups whole milk or 2%
2 cans 14 oz diced tomatoes
2 t basil
1 T chopped parsley (optional)

Directions: melt butter and gently sautee onions until tender. Add cream cheese without burning stirring while it melts. Mix in tomato soup until smooth. Turn off heat.

Add the milk slowly and mixing well. Return to heat and continue cooking. Add diced tomatoes and basil, stir and heat until hot. Sprinkle parsley atop each bowl if desired while serving.


December 18, 2010

My mother in law makes this and it’s amazing!

 Cook Time: 120
Prep Time: 15
1/2 gallon (8c) apple cider
1 pint (2c) cranberry juice
3/4 cup sugar (optional)
1 tsp. whole allspice
3 sticks cinnamon
Lemon, halved and studded with cloves
Orange slices from two small oranges
1 teaspoon salt
1-1/2 cup rum (or MORE!)

Combine all ingedients in large pot or crock pot
Bring to a boil and simmer for a few hours.
Tip – Add the alcohol late so it keeps it’s potency – or pour rum into cups and then add wassel.
Makes: 3 quarts

From the Christmas Lover’s Handbook, 1985