Slow Cooker Cacciatore-Style Chicken

My sister picked this recipe out for us to make when she was down visiting last weekend.  I've already posted a recipe for chicken cacciatore in the past.  And though I love my old recipe and find it a bit more flavourful than this one, the one I am posting today fits much more with my hectic lifestyle these days. 

You basically just chop up the vegetables, throw them into the crockpot with the chicken and other ingredients and plug it in.  And if you happen to buy your mushrooms pre-sliced like I did, this really only takes minutes to put together.  You also get a good portion of yummy cooked veggies out of it.  This is so quick to put together than I've already made it a second time in the past week.

2 C sliced fresh mushrooms
1 C sliced celery
1 C chopped carrot
2 medium onions, cut into wedges
1 green, yellow, or red sweet pepper, cut into strips
4 cloves garlic, minced
12 chicken drumsticks, skinned (about 3 1/2 lbs)
1/2 C chicken broth
1/4 C dry white wine
2 tbsp. quick cooking tapioca
2 bay leaves
1 tsp. dried oregano, crushed
1 tsp. sugar
1/2 tsp. salt
1/4 tsp. black pepper
1 14-1/2 oz. can diced tomatoes
1/3 C tomato paste

1.  In a 5- to 6-quart slow cooker combine mushrooms, celery, carrots, onions, sweet pepper and garlic.  Cover vegetables with the chicken.  Add broth, wine, tapioca, bay leaves, oregano, sugar, salt and black pepper.  

2.  Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours.

3.  Remove chicken and keep warm (place in 200 degree Farenheit oven).  Remove bay leaves and discard.  If using low-heat setting, turn to high-heat setting.  Cover and cook 15 minutes longer on high-heat setting.  

4.  Serve with hot cooked pasta or rice.  To serve, spoon vegetable mixture over chicken and pasta.

Makes 6 servings.   

Difficulty level: easy 

Taken from: Better Homes and Gardens Biggest Book of Slow Cooker Recipes.

Slow Cooker Beef Stew

I made this recipe a few days after my slow cooker boeuf bourguignon.  One morning, I found myself with some stewing beef in the fridge that was about to go bad, nothing for dinner, and two whiny kids who had just woken up and were hungry.  And what did I decide to do????  Whip together this recipe on my way out the door.  

Did I mention that this was a work day?  

So this recipe earned its tagged credit as a quick supper, because I actually managed to whip this up while the kids sipped their smoothies, while also finishing some last minute preparation for my clients.  That's right folks.  Just call me super crazy (and I write that with Superman-like intonation).

In reading the recipe, I thought it would be somewhat bland.  It actually turned out to be pretty yummy.  And given that it literally takes only minutes to throw together, I think this might turn into one of our go-to meals when I'm short on time.  The only downside to this recipe is that it's not freezer-friendly, as potatoes tend to not do well in the freezer.  And also, that my kids won't eat it.  But we still managed to finish it in a few days.

Slow Cooker Beef Stew
 
1/4 all-purpose flour (I used a gf flour mix)
salt and black pepper
2 lbs. stewing beef
1 tbsp. vegetable oil
2 onions, quartered
4 carrots, peeled and sliced (I chose baby carrots to speed up prep)
4 to 6 potatoes, peeled and quartered
1 C beef stock (for gf, choose a gf brand)
1 small can (221 mL) tomato sauce
1 clove garlic, minced
1/2 tsp. dried thyme
1 bay leaf

1.  In a bowl, season flour to taste with salt and pepper.  Pat meat dry and coat on all sides with seasoned flour.

 
2.  In a large skillet, heat oil over medium-high heat.  Add meat and cook, turning with a wooden spoon, for 7 to 10 minutes or until    brown on all sides.  Transfer meat to slow cooker.

 
3.  Add onions to slow cooker, along with carrots, potatoes, stock, tomato sauce, garlic, thyme and bay leaf. 

 
4.  Cover and cook on Low for 10 to 12 hours or on High for 6 to 8 hours, until vegetables are tender.

 
Serves 6 to 8. 

Difficulty level: easy       

Note: this dish can be completely assembled up to 12 hours in advance of cooking.

Adapted from Canada's Best Slow Cooker Recipes.   
 

Slow Cooker Boeuf Bourguignon

Cooking these days is coming down to either popping a roast or something of the sort into the oven (often unseasoned) and whipping up some quick potatoes/rice and veggies to match, or throwing often repetitive recipes into the slow cooker.  That is, when it isn't pulling hot dogs out of the freezer. Bleck.  

I've been getting a little sick of our standard slow cooker fare, so as our freezer stock started getting a bit low, I poked around for a few new recipes that I hoped the kids might, at least, eat in part.  It turns out that that didn't happen, but Jérôme and I both enjoyed this boeuf bourguignon.  In fact, boeuf bourguignon is one of Jérôme's favourite French dishes and he gave this recipe the thumbs up.

I usually keep half opened bottles of wine in the basement, to use in recipes such as this.  Now, I can hear you all gasping.  How is it possible that we ever have a bottle left unfinished?  Especially with a French husband???  

Well, it goes a little something like this.  Back in the days before we had children, we often ended up with half empty bottles that we then stored in the basement for cooking.  Now that we have little monkeys screaming all of the time, what happens is more that we open the bottle and drink so much that we feel guilty and then redeem ourselves by using the last cup in a recipe like this one here.  And by we, I just might mean me ;) 

Slow Cooker Boeuf Bourguignon

120g chunk of bacon or salt pork belly, cut into 1/2-inch cubes
2 lbs. stewing beef, cut into 1-inch cubes (I used pancetta that I had bought at Costco)
1 lb. mushrooms, whole or halved
3 carrots, peeled and thinly sliced
2 onions, thinly sliced
2 cloves garlic, minced
1 tsp. dried thyme leaves or 2 sprigs fresh thyme
1 tsp. salt
1/2 tsp. pepper
1/2 C all-purpose flour (I used a gluten-free flour blend)
1/2 C condensed beef broth (undiluted)
2 C dry red wine
1 bay leaf
zest of 1 orange
chopped parsley      

1.  In a large skillet, heat oil over medium-high heat.  Add bacon or salt pork and cook until crisp.  Remove with a slotted spoon and drain on paper towel.  Drain off all but 2 tbsp. fat in pan.

 

 

 2.  Add beef to pan, in batches, and brown.  Transfer to slow cooker, using a slotted spoon.

 

3.  Add mushrooms to pan and cook until tops are lightly browned.  Using a slotted spoon, transfer to slow cooker stoneware.  Reduce heat to medium-low.  

4.  Add carrots and onions to pan.  Cover and cook until vegetables are softened, about 10 minutes.  Increase heat to medium.  Add garlic, thyme, salt and pepper and cook, stirring, for 1 minute.  

  
5.  Add flour and cook, stirring, for 1 minute.  Add beef broth and wine and cook, stirring, until thickened.  Stir in bacon or salt pork, bay leaf and orange zest.

 

 

6.  Add mixture to slow cooker stoneware.  Stir to thoroughly combine ingredients.  Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours, until beef is very tender.  Discard bay leaf.  Just before serving, garnish liberally with parsley.

Serves 8.

Difficulty level: moderate  

Taken from 150 Best Slow Cooker Recipes.

Favourite Slow-Cooker Recipes

As fall drew to an end, I decided to do a post on my favourite slow-cooker recipes, to get everyone into the mood for some comforting winter food.  And here we are, almost the end of January... better late than never, right?

Cooking for me this winter has really only meant using my slow cooker, for the most part.  Time is a precious entity these days and I love how you can whip together a healthy and delicious meal in under 30 minutes when using your slow cooker.  I also love coming home to a delicious smelling house.  And, not having to race to get everything ready last minute, as the kids scream from hunger!

These recipes are my favourite slow-cooker recipes, in no particular order.  I also have a slow-cooker tag on the left side of my blog, if you want to check out others.

I apologize for the quality of some of these photos.  This was way before I knew anything the manual settings of my camera or even knew what the word white balance meant ;)  I promise you, however, that these recipes are delicious, even if the photos of some of them are not the most appetizing.  

Mexican-style chicken with cilantro and lemon

Easy chicken tacos made with shredded chicken

Comforting shredded beef

Polynesian chicken

Chickpeas in curried coconut broth

Red lentil and carrot soup with coconut

Lamb keema

Thai chicken thighs

  
Easy cabbage roll casserole

Creole black beans

South American black bean soup

What are your favourite slow cooker recipes?

Slow Cooker Banana and Coconut Milk Steel-Cut Oatmeal

We've been eating a lot of oatmeal over here.  For a long time, it was one of the only things Logan would eat for breakfast.  We've seen some massive changes in our kids' feeding since I returned from my S.O.S. Feeding Conference.  Probably not only attributable to the conference, but also, I strongly suspect, to our having eliminated gluten and dairy from their diets.  

We had them tested for food sensitivities over the holidays.  Food sensitivities are different from food allergies, in that they do not cause a direct allergic reaction, such as hives, difficulty breathing, etc.  Rather, they cause more subtle reactions, as they tend to be more related to the body's difficulty in breaking down certain foods.  

The testing showed that Logan was extremely sensitive to gluten, dairy and, of all things, oranges.  And Chloé tested extremely sensitive to dairy and oranges.  Yay to the return of gluten in my diet, I thought.  Since I am still breastfeeding Chloé, I have to follow the same diet as her.  However, I am sad to report that within 3 days of me having eating one portion of gluten a day (with Chloé not yet having any), she began waking up between 1 - 3 am for the entire day and would scream and howl in pain for hours on end.  Cut out the gluten and she's back to "normal".   

The nutritionist who tested Chloé suggested that although she's not actually sensitive to gluten, she may just be having a hard time digesting it now, because her system is upset and damaged from her other intolerances.  So we're back off of gluten yet again.  But I did enjoy those three date muffins I got to eat ;)

Ok... so as I was saying... until recently, my kids would only (mostly) eat oatmeal for breakfast.  And I was getting sick of the same old oatmeal every day.  So I thought I would change it up a bit and stumbled upon this recipe here for coconut milk banana oatmeal.  Um... **heaven**  Those of you who read this blog regularly know that I have a thing for coconut milk.

Now, my kids didn't actually eat any of this.  Heaven forbid - there were chunks in it from the bananas.  But whatever.  More for me ;)

Whip this together quickly one evening and you will wake up to a delicious-smelling house.

I tried making this with old-fashioned oats when I was at my sister's place, as they were out of steel-cut oats.  I wouldn't recommend it.  Did not work out.

I typically don't put sugar and butter in my oatmeal, but I do when I make this for a treat.  I've never tried it without, so I can't compare.  But it's darned delicious with! 
 
2 medium bananas, sliced (approximately 2 C)
2 (14 oz.) cans light coconut milk
1/2 C water
1 C steel cut oats
2 tbsp. brown sugar
1 1/2 tbsp. butter, cut into 5-6 pieces, optional (I used coconut butter) 
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/2 tsp. vanilla
1 tbsp. ground flax seed
2 tbsp. hemp seed
1/4 tsp. salt

optional garnishes: additional sliced bananas, chopped macadamia nuts or walnuts, toasted coconut, maple syrup, additional brown sugar, additional coconut milk or butter   

1.  Coat inside of a 3 1/2 quart (or larger) slow cooker with cooking spray.  Add all ingredients (except optional toppings) to slow cooker.  Stir, cover, and cook on low for 7 hours.  Alternatively, place all ingredients into a bowl that fits inside your slow cooker and mix.  Fill the slow cooker up to 1/2 - 2/3 the height of the slow cooker with hot water.  Cover and cook on low for 7 hours.

 

 

2.  Spoon into oatmeal bowls; add additional topping, if desired.  Store leftovers in refrigerator.  Freezes well.

To reheat single servings:  Put 1-cup cooked oatmeal in microwave proof bowl.  Add 1/3 C milk or water.  Microwave on high for 1 minute; Continue cooking for another minute, or until hot.

Recipe can be doubled in 6-quart or larger slow cooker.  Increase cooking time one hour.

For a gluten-free version, use gluten-free oats.  
For a dairy-free version, use Earth balance or coconut butter  

Makes 7 servings. 

Difficulty level: easy

Taken from: http://www.theyummylife.com/Slow_Cooker_Banana_Coconut_Milk_Oatmeal

Mexican-Style Chicken with Cilantro and Lemon

As fall knocks on our door, my kitchen is abustle with all sorts of freezer-friendly dishes and treats.  Chloé has been in full-time daycare for two weeks now, as I prepare my return to work.  The countdown is on:  26 days and 16 appointments left until I officially return to work...

I have been taking advantage of my free time this week to stock our freezer full of dairy-free and gluten-free food, now that we're on this new diet.  In passing, we gave up on our freezer challenge.  With all of our recent therapy costs, we decided that it was best to not get into any more renovations just now.  Which means that I can cook to my heart's delight!!

Earlier this week, I whipped up some delicious peanut butter cookies (and threw in some chopped peanuts this time to boot!), a vegan mac and cheese, these gf peach muffins, a new smoothie and pudding recipe, plus another twist on the banana soft serve - all of which I will post shortly.

Tomorrow's plans include a lasagna, red lentil and carrot soup with coconut milk, another batch of my delicious new super-powered granola bars (yes! we've eaten all of them AGAIN!), gf biscuits to go with the soup, a gf apple tart and... if I still have time... a batch of South American black bean soup.  Whew... just typing this out exhausts me.  But it'll be nice to have meals and treats in the freezer when I'm working and too busy to make anything.

I also made a batch of this Mexican chicken earlier this week.  Fall has gotten me back into pulling out my beloved slow cooker.  Beloved because most recipes are super quick and delicious.  And there's nothing better than coming home to a delicious smelling house when you've been out all day.

1/4 C raw pumpkin seeds
2 tsp. cumin seeds (I just used ground cumin and it worked fine)
1 tbsp. vegetable oil
3 lbs. chicken pieces, skin on breasts, removed from legs and thighs
2 onions, sliced
4 cloves garlic, minced
2 tbsp. tomato paste
1 tsp. salt
1 tsp. crushed black peppercorn
1 tsp. dried oregano leaves
1 to 2 serrano chilies, chopped
1/4 tsp. ground cinnamon
2 C cilantro leaves (you can use the stems here too)
1 tbsp. lemon zest
2 tbsp. lemon juice
1/2 C condensed chicken broth (undiluted)
finely chopped cilantro and green onion
lemon zest

1.  In a skillet, over medium-high heat, toast pumpkin and cumin seeds, until pumpkin seeds are popping and cumin has released its flavour.  Transfer to a small bowl and set aside. 

2.  In the same skillet, heat oil over medium-high heat.  Add chicken and brown in batches.  Using a slotted spoon, transfer to slow cooker stoneware.  Reduce heat to medium.  (Yeah... I skipped this step... no time...!).

3.  Add onions to pan and cook, stirring until softened.  Add garlic, tomato paste, salt, pepper, oregano, chili pepper, cinnamon and cilantro and cook, stirring, for 1 minute.  Transfer contents of pan to a food processor.  Add lemon zest and juice, chicken broth, pumpkin and cumin seeds and process until smooth.

4.  Pour sauce over chicken and cook on Low for 5 to 6 hours, until juices run clear when chicken is pierced with a fork.  When ready to serve, garnish with cilantro, green onion and lemon zest.

Serves 4 to 6.

Difficulty level: moderate  

Taken from: The 150 Best Slow Cooker Recipes