Crockpot Szn

 Crockpot Szn

It’s officially the time of year I dread all summer long….fall. Sorry to all you fall lovers out there, but I am a complete hater when it comes to the cooler weather. I will never be that girl who is excited to trade in her swimsuit for a sweatshirt. So if you need me I'll just be over here mourning the loss of summer for the next 9 months. 

Although fall isn’t necessarily my thing, I will say a positive about the weather changing is the fact that it’s crockpot season. The crockpot gets a bad rep, but seriously is there anything better than coming home from a long day of work and dinner is hot and ready to go??? Plus you get the whole house smelling good, which is just  an added bonus. 

The coziness and comfort that crockpot foods bring, is the one thing I can say I'm looking forward to with the weather changing. 

For all my other crockpot lovers out there, below are my top 3 crockpot recipes for this time of year. 

Pot roast

Ingredients:

• 1 lb Chuck beef, lean

• 1 Bay leaf

• 3 Carrots, large

• 2 Celery

• 1/4 cup Flat parsley

• 2 Garlic cloves

• 2 Potatoes of any variety, medium

• 1/2 cup Red bell pepper

• 1/2 cup Snap peas

• 2 tsp Thyme, dried

• 1 Yellow onion, medium

• 2 1/2 cups Beef broth, low-sodium

• 2 tbsp Tomato paste

• 3/4 tsp Black pepper

• 1/4 cup Flour

• 1 tsp Kosher or sea salt

Oils & Vinegars

• 2 tbsp Olive oil, extra virgin

• 1/2 cup Red wine

Instructions:

1. Coat the beef with the flour. Over medium heat, in a skillet with extra-virgin olive oil, brown the beef then transfer to the slow cooker.

2. Add all other ingredients, except parsley, to slow cooker. Cover and cook on low for 8 to 10 hours, or when beef is very tender. Remove bay leaf before serving. Enjoy!

https://www.pinterest.com/pin/540009811553710570/

2. White chicken chili

Ingredients:

• 3 large chicken breasts

• 1 can black beans, drained and rinsed

• 1 can corn, undrained

• 10 ounces can Rotel tomatoes with green chilis, undrained

• 1 packet ranch seasoning

• 1 teaspoon ground cumin

• 1 Tablespoon chili powder

• 1 teaspoon onion powder

• ½ cup water

• 8 ounces cream cheese

Instructions:

Spray bottom on crockpot with nonstick cooking spray.

• Place the 2 chicken breasts on the bottom of the crockpot.

• Add black beans, corn, rotel, ranch seasoning, cumin, chili powder, onion powder and water. Mix everything.

• Place the block of cream cheese on top. DO NOT MIX.

• Cook on low for 6-8 hours or HIGH for 4 hours. 

• Stir and shred chicken. Serve and top with toppings.

3. Chicken Pot Pie 

Ingredients: 

• 1 ½ pounds boneless chicken chicken breasts

• 10.5 ounce can cream of chicken soup

• 1 cup milk

• ½ onion chopped

• 16 ounce bag frozen mixed vegetables

• ½ cup chopped celery

• 1 teaspoon garlic powder

• ½ teaspoon salt

• ¼ teaspoon pepper

• 16 ounce package Grands Biscuits

Instructions:

1. Spray crock pot with non-stick spray. Add chicken breasts to the crock pot.

2. In a mixing bowl combine cream of chicken soup and milk, whisk to combine.

3. Add in onion, mixed vegetables, celery, garlic powder, salt and pepper. Stir to combine and then pour over chicken breasts in the crock pot.

4. Cover the crock pot and cook on low for 6-8 hours or high 3-4 hours.

5. Shred chicken in the crock pot and stir to combine.

6. Bake biscuits according to the package directions.

7. Serve biscuits on top of a bowl of pot pie and enjoy!

https://www.pinterest.com/pin/17381148554913438/

A.C.