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Story 1 for Bazaarvoice Recipes
By:MsMeika From:Rowlett, TX, USA
Gender: Female
Age: 25 to 34
Course: Main Dishes
Cuisine: Other
Cooker Size: 7 Quarts +
Main Ingredient: Chicken
Time on High: 6
Time on Low: 1 to 2 hours
Servings: 6
Prep time: 15
Ingredients: 4 lb pack of chicken legs
2 tsp rosemary
2 1/2 tsp crushed red pepper
1/2 tsp each of garlic powder, onion powder, paprika and allspice
1 tsp each of thyme, ground ginger, salt & blk pepper
2 dashes each of nutmeg and cinnamon
1 tsp liquid smoke
1/4 cup brown sugar
1 (8 oz) can of pineapple slices
1 cup baby carrots
1 cup chopped veg blend
4 cloves of garlic
1 hot pepper (whole)
1 container of Lawry's Carribbean Jerk Marinade
2 cups of water or enough to cover
2 tsp rosemary
2 1/2 tsp crushed red pepper
1/2 tsp each of garlic powder, onion powder, paprika and allspice
1 tsp each of thyme, ground ginger, salt & blk pepper
2 dashes each of nutmeg and cinnamon
1 tsp liquid smoke
1/4 cup brown sugar
1 (8 oz) can of pineapple slices
1 cup baby carrots
1 cup chopped veg blend
4 cloves of garlic
1 hot pepper (whole)
1 container of Lawry's Carribbean Jerk Marinade
2 cups of water or enough to cover
Directions: 1) Place your washed chicken in your Crock Pot.
2) Add all dry ingredients
3) Add veggie blend, garlic, carrots, pineapple and pepper
4) Pour entire bottle of marinade, liquid smoke and add enough water to cover chicken
Cover and set timer for 6 hours
2) Add all dry ingredients
3) Add veggie blend, garlic, carrots, pineapple and pepper
4) Pour entire bottle of marinade, liquid smoke and add enough water to cover chicken
Cover and set timer for 6 hours
Posted: October 12, 2012
Caribbean Jerk Chicken
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This may look like a lot of ingredients, but it is well worth it
This recipes transports your taste buds to the tropics. It is full of flavors and spices. This is a super easy recipe that will be ready when you come home from work. This goes perfect with Jamaican style rices and peas or you can serve it with plain rice. Either way you are sure to love it.
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Posted byKMass
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onJanuary 11, 2013
Love, love, love the kicked up flavors in this dish. I wasn't sure how the family would feel about this, but the kids kept saying how good it was while we were eating. I tamed down the heat a bit, as our girls aren't too good with it, but the boys loved it. Will do it next time with boneless chicken breast and thighs. My crockpot cooks hot and fast and made the bones soft.
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Posted byCedric
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onNovember 21, 2012
Thanks for posting these two recipes ! I was preparing for another Frozen Dinner Thanksgiving..Now thanks to your contributions the crockpot becomes a more compelling option !
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Posted bydorotx1
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onOctober 21, 2012
I'm trying this one!
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Story 2 for Bazaarvoice Recipes
By:Kimberly From:Elmhurst, IL, USA
Gender: Female
Age: 45 to 54
Course: Main Dishes
Cuisine: Other
Cooker Size: 7 Quarts +
Main Ingredient: Pork & Sausage
Time on High: 0
Time on Low: 8 hours
Servings: 6-8
Prep time: 45 minutes
Ingredients: INGREDIANTS:
1 slab spare ribs approximately 4lbs - Trim excess fat and sliver skin. Cut in 3 rib pieces
1 pair high quality smoked polish sausage cut in 8 pieces
4-6 chicken thighs, depending on size, trim excess fat
2 tbs. vegetable oil
(2) 32oz jars sauerkraut drained
4 dry Polish mushrooms, rehydrated in ½ cup warm water for ½ hour. Slice thinly, reserve water
1 cup grated carrot
1 14.5 oz. can (no salt added) diced tomatoes
1 large onion, chopped medium
2 tsp. caraway seed
3 bay leaves
2 tbs. flour
2 tbs. butter
Bread dumplings
6-8 small red potatoes, boiled until fork tender
Fresh parsley chopped fine
1 slab spare ribs approximately 4lbs - Trim excess fat and sliver skin. Cut in 3 rib pieces
1 pair high quality smoked polish sausage cut in 8 pieces
4-6 chicken thighs, depending on size, trim excess fat
2 tbs. vegetable oil
(2) 32oz jars sauerkraut drained
4 dry Polish mushrooms, rehydrated in ½ cup warm water for ½ hour. Slice thinly, reserve water
1 cup grated carrot
1 14.5 oz. can (no salt added) diced tomatoes
1 large onion, chopped medium
2 tsp. caraway seed
3 bay leaves
2 tbs. flour
2 tbs. butter
Bread dumplings
6-8 small red potatoes, boiled until fork tender
Fresh parsley chopped fine
Directions: Brown chicken thighs in vegetable oil until golden brown on both sides
In the meantime, mix sauerkraut, sliced mushrooms with water, grated carrot, diced tomatoes, chopped onion, caraway seed, and bay leaves.
In the slow cooker, layer 1/3 sauerkraut, ribs, 1/3 more sauerkraut, sausage and remaining sauerkraut, top with chicken.
Cook on low for 8 hours. Remove meat and any loose bones, (Note: the meat is so fall off the bone tender, most of the bones will come out of the ribs and chicken) cover to keep warm. Discard bay leaves. Melt butter and mix with flour. Add to the sauerkraut in the slower cooker and turn to high for 20 minutes until slightly thickened.
Plate sauerkraut, sausage, ribs and chicken ( chicken can have skin and bones removed, and serve portions of chicken) with boiled potatoes garnished with chopped parsley and/or steamed bread dumpling.
Pair with a great beer! Enjoy!
In the meantime, mix sauerkraut, sliced mushrooms with water, grated carrot, diced tomatoes, chopped onion, caraway seed, and bay leaves.
In the slow cooker, layer 1/3 sauerkraut, ribs, 1/3 more sauerkraut, sausage and remaining sauerkraut, top with chicken.
Cook on low for 8 hours. Remove meat and any loose bones, (Note: the meat is so fall off the bone tender, most of the bones will come out of the ribs and chicken) cover to keep warm. Discard bay leaves. Melt butter and mix with flour. Add to the sauerkraut in the slower cooker and turn to high for 20 minutes until slightly thickened.
Plate sauerkraut, sausage, ribs and chicken ( chicken can have skin and bones removed, and serve portions of chicken) with boiled potatoes garnished with chopped parsley and/or steamed bread dumpling.
Pair with a great beer! Enjoy!
Posted: October 6, 2012
Polish Hunters Stew (Bigos)
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Ribs, chicken and sausage cut and trimmed
This stew is the ultimate in satisfying, stick-to-your ribs meal. The old world flavor and heartiness will more then please. The richness of the meats, and the sweet and savory quality of the sauerkraut served over boiled potatoes and/or dumplings will want you hoping for leftovers.
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Posted byTheRays
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onNovember 14, 2012
I'm polish, Awesome!!!, reminded me of my grandmothers kitchen, next time I will try it with pierogi's!!!,yum,yum!
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Posted byAlbert
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onNovember 9, 2012
Different it is good to see something different. keep up the good work
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Story 3 for Bazaarvoice Recipes
By:MsMeika From:Rowlett, TX, USA
Gender: Female
Age: 25 to 34
Course: Main Dishes
Cuisine: North America
Cooker Size: 7 Quarts +
Main Ingredient: Pork & Sausage
Time on High: 0
Time on Low: 5
Servings: 6 - 8
Prep time: 15
Ingredients: 8 lb of bone in pork chops seasoned with salt & pepper
1/2 chopped onion
5 garlic cloves chopped
1/2 cup of chopped veggie blend
2 tbsp Italian seasoning
1 pack pork gravy
1 pack onion & mushroom dry soup mix
1 can of cream of mushroom soup
3 cups of water
1/2 chopped onion
5 garlic cloves chopped
1/2 cup of chopped veggie blend
2 tbsp Italian seasoning
1 pack pork gravy
1 pack onion & mushroom dry soup mix
1 can of cream of mushroom soup
3 cups of water
Directions: Place your washed and seasoned pork chops in the Crock Pot
Add your onion, garlic and veggies
Add your Italian seasoning
In a large bowl, combine water, cream of mushroom, gravy mix and soup mix.
Pour the mixture over your pork chops and set your cooker to low for 5 hours. It can sit on warm until you get home.
Add your onion, garlic and veggies
Add your Italian seasoning
In a large bowl, combine water, cream of mushroom, gravy mix and soup mix.
Pour the mixture over your pork chops and set your cooker to low for 5 hours. It can sit on warm until you get home.
Posted: October 24, 2012
Southern Smothered Pork Chops
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This is another go to comfort recipe. It is one of those recipes that you can just throw everything in the Crock Pot before you leave for work and it will be ready when you get home. Another good thing about this recipe is that it's dinner for two days, the leftovers taste even better. Now, isn't that what Crock Pot cooking is all about? Easy, yummy and ready when you get home, those are always my favorite Crock Pot recipes.
These pork chops will be juicy, fall off the bone tender and very savory.
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Posted bykimiam
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onFebruary 1, 2013
This recipe turned out great! The only thing I did different was that I browned my pork chops in a pan before putting them into the crock pot. Thanks for the recipe
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Posted byprissy
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onJanuary 23, 2013
Do you really mean 8 pounds of pork chops? Or just 8 chops? Thanks!
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Story 4 for Bazaarvoice Recipes
By:Meika34 From:Rowlett, TX, USA
Gender: Female
Age: 25 to 34
Course: Desserts
Cuisine: North America
Cooker Size: 7 Quarts +
Main Ingredient: Other
Time on High: 2 hours
Time on Low: 30 min uncovered
Servings: 12
Prep time: 15
Ingredients: 1 loaf of day old french bread (Cubed)
4 tbsp cubed butter
8 eggs
1 1/2 cups each of heavy cream & milk
1 1/2 cups of sugar
2 tsp vanilla extract
1 can of peaches (chopped)
1/2 cup of pecans
1 1/2 tsp each nutmeg and cinnamon
4 tbsp cubed butter
8 eggs
1 1/2 cups each of heavy cream & milk
1 1/2 cups of sugar
2 tsp vanilla extract
1 can of peaches (chopped)
1/2 cup of pecans
1 1/2 tsp each nutmeg and cinnamon
Directions: Spray your Crock Pot with a non-stick spray
Place cubed bread, peaches, nuts and butter into the pot.
Hand whisk eggs, heavy cream, milk, sugar, vanilla, nutmeg and cinnamon until well blended.
Pour mixture over the bread and cover for 2 hours on high, for the last 30 min uncover and let it cook on high. (mush bread down so liquid covers)
My sauce is super easy, it just sweetened condensed milk(1 can) and peach schnapps(1/4 cup) cook for about 5 minutes in a small sauce pan.
Place cubed bread, peaches, nuts and butter into the pot.
Hand whisk eggs, heavy cream, milk, sugar, vanilla, nutmeg and cinnamon until well blended.
Pour mixture over the bread and cover for 2 hours on high, for the last 30 min uncover and let it cook on high. (mush bread down so liquid covers)
My sauce is super easy, it just sweetened condensed milk(1 can) and peach schnapps(1/4 cup) cook for about 5 minutes in a small sauce pan.
Posted: October 17, 2012
Bread Pudding with Peaches & Pecans
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Perfection on a plate
This is an excellent bread pudding, perfect for parties or entertaining. I love it served warm with ice cream or whip cream. This recipe is perfect for those who do not like raisins. Super simple and super delicious!
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Posted byPChefNancy
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onMarch 4, 2013
The recipe was delicious... but the directions were not quite clear as to what to do with the peach juice... once I made it, with out the juice the sides were too hard but the inside was perfect... it also didn't indicate what size can of peaches. Luckily I used a 28 oz can so it was moist but it definitely needs more moisture for the outside edges.
but it was crazy delicious and you should NOT skip the glaze as it is scrumptious. I will definitely make this again though!
but it was crazy delicious and you should NOT skip the glaze as it is scrumptious. I will definitely make this again though!
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Posted bybrianswife
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onFebruary 21, 2013
I made this with the juice of the peaches. I measured it out and lowered down the amount of milk/half and half. I prefer my bread pudding a little stiffer, so knocked the milk and half and half down to 1 cup.
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Posted byddc1111
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onFebruary 14, 2013
In the last 30 minutes should cooker be on High or Low uncovered?
Recipe says Low in the beginning of the recipe and High in recipe directions. Can't wait to try this!!!
Recipe says Low in the beginning of the recipe and High in recipe directions. Can't wait to try this!!!
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Posted byMeika34
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onNovember 23, 2012
15 oz can of peaches drained. I did not use the juice.
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Posted bymissmodesty
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onNovember 20, 2012
what size can...and do you use the juice
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Story 5 for Bazaarvoice Recipes
By:BeAStar27 From:Atlanta, GA
Gender: Female
Age: 35 to 44
Course: Soups & Stews
Cuisine: North America
Cooker Size: 4 - 4.5 Quarts
Main Ingredient: Pork & Sausage
Time on High: none
Time on Low: 7 hours
Servings: 4-6
Prep time: 5 min. Tops.
Ingredients: 3 pork chops
1 cup diced onions
4-5 garlic cloves
steak and chop seasoning/rub (enough to cover each chop)
seasoned salt
1 can corn
1 can of black beans
2 TBS concentrated chicken stock
1 cup thai sweet chili sauce
2 glasses water
1 cup diced onions
4-5 garlic cloves
steak and chop seasoning/rub (enough to cover each chop)
seasoned salt
1 can corn
1 can of black beans
2 TBS concentrated chicken stock
1 cup thai sweet chili sauce
2 glasses water
Directions: Rub the seasonings on each side of the chops and place in slow cooker.
Add all other ingredients except corn and black beans.
Set timer to LOW for 7 hours.
Get yourself to work, knowing you will be Super Mom, walking in the door, still with heels on, and dinner ready. Uh huh- who's gonna get in your way today when you have THAT in the back of your mind?
When you come home, take two forks and shread the pork, open, strain, and add the beans and corn, and set timer to LOW for one more hour.
Now give that poor dog some treats and a nice walk before dinner. After having to smell the meat and spices simmering all day, she deserves some extra love for not climbing onto the counter and helping herself.
Add all other ingredients except corn and black beans.
Set timer to LOW for 7 hours.
Get yourself to work, knowing you will be Super Mom, walking in the door, still with heels on, and dinner ready. Uh huh- who's gonna get in your way today when you have THAT in the back of your mind?
When you come home, take two forks and shread the pork, open, strain, and add the beans and corn, and set timer to LOW for one more hour.
Now give that poor dog some treats and a nice walk before dinner. After having to smell the meat and spices simmering all day, she deserves some extra love for not climbing onto the counter and helping herself.
Posted: October 5, 2012
Sweet and Spicy Pork Chili
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Simple, hearty, healthy.
This delicious dish is so simple to make, and can be tailored to what's available very easily. And it's an indulgence to come home to at the end of a long day. The only one who suffers is the poor dog who is in the house, tortured by the smells coming from the kitchen.
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Story 6 for Bazaarvoice Recipes
By:MiMiJohnsonRowlett From:Rowlett, TX, USA
Gender: Female
Age: 25 to 34
Course: Main Dishes
Cuisine: North America
Cooker Size: 7 Quarts +
Main Ingredient: Other
Time on High: 5 hours
Time on Low: 3 Hours
Servings: 12
Prep time: 15
Ingredients: 2 1lb bags of Camellia dried red beans(Sorted)
2 smoked ham hocks(smoke turkey or other smoked meats will work)
4 cups of water (should cover beans with about 4 inches more)
1 cup Frozen seasoning blend with chopped onions, peppers and parsley
2 bay leafs
2 tsp oregano
2 tsp black pepper
1 tsp rosemary
1 tsp thyme
1/2 tsp cayenne
2 chicken bouillon cubes (DO NOT ADD UNTIL THE END)
Salt to taste (DO NOT ADD UNTIL THE END)
1 pack of your favorite sausage
2 smoked ham hocks(smoke turkey or other smoked meats will work)
4 cups of water (should cover beans with about 4 inches more)
1 cup Frozen seasoning blend with chopped onions, peppers and parsley
2 bay leafs
2 tsp oregano
2 tsp black pepper
1 tsp rosemary
1 tsp thyme
1/2 tsp cayenne
2 chicken bouillon cubes (DO NOT ADD UNTIL THE END)
Salt to taste (DO NOT ADD UNTIL THE END)
1 pack of your favorite sausage
Directions: 1) Add all ingredients to the Crock Pot (EXCEPT SALT, BOUILLION & SAUSAGE) Cover the pot and cook on high for 5 hours.
2) If the beans are tender after the 5 hours you can add your salt and bouillon cubes. (Note: If you add the salt before the beans are tender your beans will be tough)
3) Add your sausage 2 to 3 hours before dinner time.
You can prepare your rice ahead of time or about 1 hour before you are ready to eat. It's that simple, 1 2 3 dinner! These beans will taste like you've been slaving over them for hours.
2) If the beans are tender after the 5 hours you can add your salt and bouillon cubes. (Note: If you add the salt before the beans are tender your beans will be tough)
3) Add your sausage 2 to 3 hours before dinner time.
You can prepare your rice ahead of time or about 1 hour before you are ready to eat. It's that simple, 1 2 3 dinner! These beans will taste like you've been slaving over them for hours.
Posted: October 9, 2012
Simple Red Beans and Rice
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In my book, there are a few things people are looking for when they cook in a Crock Pot. First thing is simplicity. People want to throw some ingredients into the Crock Pot and let the Pot do all the work. Second thing is that they want the food to be table ready when they get home from work or the kids get home from school. Finally the 3rd thing is that it has to taste amazing. The food needs to taste like someone was standing over the stove tending to the food all day. These Red Beans and Rice are all those things.
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Posted byMiMiJohnsonRowlett
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onFebruary 27, 2013
All, let your beans cook on high temp for 5 hours without lifting top. After 5 hours, if your beans are tender switch to low, add your salt and sausage. Thanks. MiMiJ
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Posted byDMac
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onFebruary 27, 2013
Please address why it takes less time to cook on low than it does on high? Is this a typo and should be 5 hrs on low and 3 hrs on high instead?
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Posted bypeg80something
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onJanuary 18, 2013
I'm curious as to why it takes less time to cook on low than it does on high?
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Posted bydorotx1
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onOctober 21, 2012
This is an awesome " go to" Comfort Food! Thx!
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Posted byMiMiJohnsonRowlett
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onOctober 14, 2012
How do I change the picture?
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Story 7 for Bazaarvoice Recipes
By:Mark16 From:Cincinnati, OH, USA
Gender: Male
Age: 25 to 34
Course: Main Dishes
Cuisine: Mexico
Cooker Size: 7 Quarts +
Main Ingredient: Pork & Sausage
Time on High: 0 hours
Time on Low: 8-10 hours
Servings: 10-12
Prep time: 40 minutes
Ingredients: 4-6 pound Bone in Pork Shoulder (or a rack of bone-in pork chops)
Red onion
white onion
Ancho chili paste (i have found a Mexican grocery that sells a one ounce packet for about $1.50)
limes (or lime juice)
plaintain leaves (Mexican grocery again)
Cilantro
Rice
Butter
taco fixins (salsa, sour cream, guacamole, cheese, hot sauce, etc.)
**Regarding hot sauce, Mexican groceries will have a brand called Picamas that is the single best hot sauce I have ever had.
Salt
Red onion
white onion
Ancho chili paste (i have found a Mexican grocery that sells a one ounce packet for about $1.50)
limes (or lime juice)
plaintain leaves (Mexican grocery again)
Cilantro
Rice
Butter
taco fixins (salsa, sour cream, guacamole, cheese, hot sauce, etc.)
**Regarding hot sauce, Mexican groceries will have a brand called Picamas that is the single best hot sauce I have ever had.
Salt
Directions: Line the crock pot with 2 plaintain leaves. Put one across it longways and one sideways.
Place the pork shoulder on top of the leaves.
Combine ancho chili paste in a bowl with 2 cups lime juice and salt to taste. Use a spoon or your hands to work into a slushy liquid.
Pour the ancho chili solution over the top of the pork.
Chop up the white onion and layer it on top of the pork.
Wrap the plaintain leaves over the top of the pork to seal it off and put the lid on the crock pot.
Cook on low for 8-10 hours.
While meat is cooking, chop up the red onion and allow it to soak in lime juice. The resulting pickled red onions are somewhat sweet and completely fantastic.
When it is nearly time to eat, prepare the rice. Mix it with fresh cilantro, fresh lime juice, and salt. Add butter if desired. Measurements on this will vary depending on taste.
Use the meat, onions, rice and fixins to make tacos.
Have your mind blown.
Mariachi music optional.
Place the pork shoulder on top of the leaves.
Combine ancho chili paste in a bowl with 2 cups lime juice and salt to taste. Use a spoon or your hands to work into a slushy liquid.
Pour the ancho chili solution over the top of the pork.
Chop up the white onion and layer it on top of the pork.
Wrap the plaintain leaves over the top of the pork to seal it off and put the lid on the crock pot.
Cook on low for 8-10 hours.
While meat is cooking, chop up the red onion and allow it to soak in lime juice. The resulting pickled red onions are somewhat sweet and completely fantastic.
When it is nearly time to eat, prepare the rice. Mix it with fresh cilantro, fresh lime juice, and salt. Add butter if desired. Measurements on this will vary depending on taste.
Use the meat, onions, rice and fixins to make tacos.
Have your mind blown.
Mariachi music optional.
Posted: October 6, 2012
Mark16
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The pork after it is finished.
This is an ancho chili and lime pork recipe that makes the best tacos in the history of Western civilization.
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Posted byMisa
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onMay 14, 2013
Still curious about the "ancho chili paste" this recipe calls for in the ingredients...but I decided to try a slow cooked pork with anchiote paste so I did a websearch & found the pork & marinated onions in this recipe are identical to a recipe in a Rick Bayless cookbook (though Bayless uses anchiote paste). Search for "Slow Roasted Pork Achiote" & you'll find dozens of bloggers who made Bayless's recipe, with more precise ingredient amounts & directions, plus many of them posted their own photos & tips on making it.
A note on the "plantain leaves", Mexican grocers around here call "banana leaves" "plantain leaves", though banana leaves are much larger (like 10 times larger) than plantain leaves. I've only used banana leaves but read that results are the same in recipes.
Some places sell whole enormous banana leaves, some sell them in smaller pieces, you just need enough to surround the pork. When Bayless makes 35 lbs of this recipe cooked in a pit (search "Slow-Roasted Yucatecan Pig in a Pit") he uses 3 lbs banana leaves for 35 lbs pork, so 6 lbs of pork would be about 1/2 lb banana leaves (here it's around 99 cents/lb); I found this was the perfect amount for wrapping a 6 lb roast.
I can't rate this actual recipe if it does indeed call for "ancho chili paste", but made with anchiote paste it's ABSOLUTELY DELICIOUS!
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Posted byMisa
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onMay 11, 2013
I'm confused about the "ancho chili paste" called for in this recipe, I would assume this is made from ancho chilis, is it just ancho chilis smashed up with water into a paste consistency? I'd really like to know what brand Mark16 used for this recipe as I haven't seen this in stores, can it be bought online?
One commenter talks about anchiote paste, which is very common here in grocery stores (I'm in San Diego, near the Mexican border). But anchiote paste is made from anchiote (a spice with a sweet peppery/nutmegy taste) & other spices, no ancho chilis in the brands I've seen.
The recipe looks like it would be delicious with anchiote paste, so now I'm wondering if perhaps the recipe actually uses anchiote paste & not ancho paste, could it have been a typo or an autocorrect error?
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Posted byMerri
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onMay 4, 2013
Once a thriving Mayan Indian territory, the Yucatan Peninsula encompasses a wide region that includes the Mexican states of Yucatan, Campeche, and Quintana Roo (home to Cancun, Playa del Carmen, and the Riviera Maya). Although part of Mexico today, the region is still considered Mayan country and their influence lingers, from the ancient Mayan ruins of Chichen Itza to the fascinating flavors of Yucatecan cuisine.Cochinita Pibil recipe: slow roasted pork meat was traditionally buried in a pit, hence the word “Pibil”, meaning “buried” in Mayan. Plaintain Leaves are "Banana Leaves" and are not necessary to make this dish. Achiote paste comes in a small brick wrapped in paper and is located on a shelf, not refrigerated. I use 2 for 4-6lb pork shoulder because I like the flavor. My Grand Daughter made this for High School Spanish II project and it was a hit! Her Papa loved it too and wants her to make it again. Crock-Pot makes this recipe effortless!
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Posted byJenben
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onFebruary 3, 2013
Is there anything else that can be used besides the leaves to wrap the pork? We don't have anything even close to that here in ND.
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Story 8 for Bazaarvoice Recipes
By:psobon2 From:Harwood Heights, IL, USA
Gender: Male
Age: 25 to 34
Course: Main Dishes
Cuisine: Mexico
Cooker Size: 3 - 3.5 Quarts
Main Ingredient: Chicken
Time on High: 80 min
Time on Low: 4 hours
Servings: 4
Prep time: 20 min
Ingredients: 4 individual skinless chicken breasts
1.5 cups of queso fresco cheese
1 medium diced onion
1 granny smith apple
1 green pepper
1 jalepeno
1 cup of chicken broth
1 cup of white wine
3 tablespoons of olive oil
salt and pepper for seasoning
cilantro for garnish
1.5 cups of queso fresco cheese
1 medium diced onion
1 granny smith apple
1 green pepper
1 jalepeno
1 cup of chicken broth
1 cup of white wine
3 tablespoons of olive oil
salt and pepper for seasoning
cilantro for garnish
Directions: 1. Pound chicken breasts until flat.
2. Dice onions, apples, jalapeno and green pepper. Leave 1 cup of vegetables aside.
3. Mix 1 cup of vegetables with queso fresco cheese in bowl.
4. Place cheese filling mixture onto the top of each chicken breast and start to roll until the ends meet. Secure both ends with toothpick. Season with salt and pepper.
5. Pour 3 tablespoons of olive oil onto a hot saute pan and place the rolled chicken breasts inside the pan.
6. Caramelize chicken breasts for 3 minutes on each side and transfer to slow cooker.
7. De glaze saute pan with white wine and chicken broth for 3 minutes until liquid has thickened.
8. Place remainder of vegetables in slow cooker along with the braised liquid until the chicken is covered.
9. Cook on high for 60 minutes followed by 4 hours on low.
10. Take out the cooked chicken breasts and place on a covered plate.
11. Cook the remaining vegetable chutney on high for 20 minutes.
2. Dice onions, apples, jalapeno and green pepper. Leave 1 cup of vegetables aside.
3. Mix 1 cup of vegetables with queso fresco cheese in bowl.
4. Place cheese filling mixture onto the top of each chicken breast and start to roll until the ends meet. Secure both ends with toothpick. Season with salt and pepper.
5. Pour 3 tablespoons of olive oil onto a hot saute pan and place the rolled chicken breasts inside the pan.
6. Caramelize chicken breasts for 3 minutes on each side and transfer to slow cooker.
7. De glaze saute pan with white wine and chicken broth for 3 minutes until liquid has thickened.
8. Place remainder of vegetables in slow cooker along with the braised liquid until the chicken is covered.
9. Cook on high for 60 minutes followed by 4 hours on low.
10. Take out the cooked chicken breasts and place on a covered plate.
11. Cook the remaining vegetable chutney on high for 20 minutes.
Posted: November 1, 2012
Fajita Stuffed Picante Chicken
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Fajita Stuffed Picante Chicken
I incorporated all of the flavors of your standard Mexican Fajita and turned it into a one pot wonder! the chicken is stuffed with diced onions, green peppers, jalapeno and queso fresco cheese. Braised in chicken broth and a white wine reduction. On top of the chicken a chutney made up of granny smith apples, pickled jalapenos, onions and green peppers that being all of the flavors together.
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Story 9 for Bazaarvoice Recipes
By:JakeandJulia2012 From:Lowell, MI 49331, USA
Gender: Female
Age: 18 to 24
Course: Main Dishes
Cuisine: Mexico
Cooker Size: 5 - 5.5 Quarts
Main Ingredient: Chicken
Time on High: 6 Hours
Time on Low: 8 Hours
Servings: 10-12
Prep time: 10 Minutes
Ingredients: 1 TBS Garlic Powder
1 TBS Season Salt
1 TBS Cumin
1 TBS Chili Powder
1 tsp Black Pepper
1 Small Onion - chopped
5 Cups Chicken Broth
4 oz Can Diced Green Chiles
1 Canned Chipotle Pepper - chopped (just 1 pepper - not the whole can!)
4 lbs Boneless Skinless Chicken Thighs
1/4 cup Ranch Dressing
1 TBS Sugar
1 TBS Water
Tortilla Chips
Shredded Colby Jack Cheese
Toppings of your choice - we used diced tomatoes and Jalapeno's
1 TBS Season Salt
1 TBS Cumin
1 TBS Chili Powder
1 tsp Black Pepper
1 Small Onion - chopped
5 Cups Chicken Broth
4 oz Can Diced Green Chiles
1 Canned Chipotle Pepper - chopped (just 1 pepper - not the whole can!)
4 lbs Boneless Skinless Chicken Thighs
1/4 cup Ranch Dressing
1 TBS Sugar
1 TBS Water
Tortilla Chips
Shredded Colby Jack Cheese
Toppings of your choice - we used diced tomatoes and Jalapeno's
Directions: Combine 1st five ingredients - set aside 1 TBS and coat chicken with seasoning. In Crock Pot - add onion. Layer chicken. Add green chiles, chipotle pepper and chicken broth. Cover and cook on High Heat for 6 hours or 8 hours on low. Remove chicken from broth and shred. Cover serving platter or large plate with Tortilla chips (we like Lime flavored!). Layer 2 cups of shredded chicken (you will have extra for other meals), shredded cheese, and any other toppings of your choice. Combine reserved seasoning with TBS sugar and 1 TBS water. Drizzle over Nachos.
Enjoy!
Enjoy!
Posted: October 31, 2012
Get The Party Started Chicken Nachos!
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Get The Party Started Chicken Nachos!
Start with one Crock pot of Chicken and you then have enough for the start of 5 meals that last the entire week.
Day 1 - Get the Party Started Chicken Nachos!
Day 2 - Cheesy Chicken Enchiladas
Day 3 - Shredded Chicken Tacos
Day 4 - Piled High Sammy
Day 5 - White Chicken Chili
Day 2 - Cheesy Chicken Enchiladas
Day 3 - Shredded Chicken Tacos
Day 4 - Piled High Sammy
Day 5 - White Chicken Chili
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Story 10 for Bazaarvoice Recipes
By:SouthernBelle From:Baton Rouge, LA, USA
Gender: Female
Age: 25 to 34
Course: Main Dishes
Cuisine: North America
Cooker Size: 5 - 5.5 Quarts
Main Ingredient: Beef/Roasts
Time on High: 4 hours
Time on Low: 0 hours
Servings: 8
Prep time: 10-15 minutes
Ingredients: 1 pound ground beef (93/7 blend is preferable)
1 10.75 oz can cream of mushroom soup
1 12 oz. bag of seasoning blend (frozen)
8 oz. sliced mushrooms
1 28 oz. can crushed tomatoes
1 Tbsp. + 1/2 tsp. pink Himalayan salt
1/2 tsp. cayenne pepper
1/2 Tbsp. dried oregano
1 tsp. dried basil
1 tsp. dried thyme
1 tsp. dried parsley
1 Tbsp. garlic powder
1 can water (mushroom soup can)
1 10.75 oz can cream of mushroom soup
1 12 oz. bag of seasoning blend (frozen)
8 oz. sliced mushrooms
1 28 oz. can crushed tomatoes
1 Tbsp. + 1/2 tsp. pink Himalayan salt
1/2 tsp. cayenne pepper
1/2 Tbsp. dried oregano
1 tsp. dried basil
1 tsp. dried thyme
1 tsp. dried parsley
1 Tbsp. garlic powder
1 can water (mushroom soup can)
Directions: 1. Brown the ground beef in a skillet with approximately 1/3 bag (4 oz.) of seasoning blend.
2. While the ground beef is browning, put the tomatoes in the Crock-Pot and turn on high for four hours.
3. Drain the ground beef and add it to the tomatoes.
4. Add the remainder of the seasoning blend, the cream of mushroom soup, and the mushrooms. Stir.
5. Add the seasonings (salt, pepper, oregano, basil, thyme, parsley, and garlic powder) and one soup can of water. Stir.
6. Leave the Crock-Pot on high and cook for the remainder of the four hours. Tweak the seasonings as necessary.
This dish is delicious and pairs very well with green salad, asparagus, and corn.
2. While the ground beef is browning, put the tomatoes in the Crock-Pot and turn on high for four hours.
3. Drain the ground beef and add it to the tomatoes.
4. Add the remainder of the seasoning blend, the cream of mushroom soup, and the mushrooms. Stir.
5. Add the seasonings (salt, pepper, oregano, basil, thyme, parsley, and garlic powder) and one soup can of water. Stir.
6. Leave the Crock-Pot on high and cook for the remainder of the four hours. Tweak the seasonings as necessary.
This dish is delicious and pairs very well with green salad, asparagus, and corn.
Posted: October 31, 2012
No Fuss, No Fail, Amazing Spaghetti
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This is a plate of this scrumptious spaghetti just after making it. The mushrooms soak up all of the delicious flavors and are absolutely to-die-for in this recipe!
This is a quick, easy, no-fail recipe for spaghetti in the Crock-Pot. It's a favorite amongst my family and friends and I know it will be amongst yours, too! I've taken my traditional stovetop recipe and converted it for the Crock-Pot so that even busy chefs can wow their guests.
This recipe isn't overly acidic or overly sweet, so even those who can't normally eat spaghetti are able to enjoy this one as much as everyone else. And, to top it off, kids love it too!
Five simple ingredients, a few seasonings, and a little time in the slow cooker, and your family will have a new favorite!
Give it a shot! You won't be disappointed!
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Read comments (7)
Posted byDivainthekitchen
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onApril 18, 2013
I was impressed when I prepared this sauce. I found all of the ingredients without any problems. googling on the web is great! I found the salt @ Trader Joe's; Wal-Mart carries the seasoning blend or you can make your own. Since I like my spaghetti sauce sweet, I added a little sugar to mine! It was delicious. The sauce is better after it marinates over night. This is a no fuss recipe that I will use again!
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Posted bySouthernBelle
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onJanuary 5, 2013
StacyL--I will try to upload it and post the link. I was sort of in a hurry when I filmed it, though, so it's not professionally done by any means. :)
Northernbelle--First, love the username! :) 'Seasoning blend' is really easy to make if you don't see a bag of it already made in your grocer's frozen section. All that is in it is chopped yellow onion (1 large), chopped celery (about 1 medium stalk), diced green bellpepper (1 large), and chopped parsley (half of a bunch). So, if you can't find it, just chop up these ingredients and it a shot. [Note: You can also do half of one green bellpepper and half of one red bellpepper instead of all green, but it'll have a slightly sweeter flavor. I also prefer to use flat-leaf parsley beacause it's not as cilantro-tasting as Italian parsley, but that's up to your tastes.]
Hope this helps!
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Posted bynorthernbelle
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onJanuary 5, 2013
where can seasoning blend be found in Conn?
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Posted byStacyL
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onNovember 13, 2012
good recipe. maybe you could upload the video to youtube and link it here?
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Posted bySouthernBelle
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onNovember 7, 2012
A note about the Pink Himalayan salt...if you don't have Himalayan salt, no big deal! Use regular table salt, but you may end up needing more (because Himalayan salt is stronger). I just choose to use the Pink Himalayan salt because of the health benefits, such as having more than 84 minerals.
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