Slow Cooker Tex-Mex Chicken Stew

January happens to be one of those months where I just can't get enough soup/stews. The cold weather makes my body crave something warm and comforting. Combine my craving with the benefit of a slow cooker and it's a win-win. The recipe comes from America's Test Kitchen Slow Cooker Revolution cookbook. This has become one of my go to cookbooks when I'm meal planning and has certainly taught me to think outside the box when using a crock-pot for meals. This recipe is a first of many I plan to share from the book. The stew itself has a nice balance of heat. It is hearty and satisfying with just the right amount of spice on the back end. I chose to follow their recommendation and serve the stew with white rice. My husband loved the addition of rice; however I preferred to leave it out so that the stew could remain juicier, without the rice to absorb most of the liquids. However you decide to serve, chances are your family will love a nice warm bowl of comforting stew.
 

Slow Cooker Tex-Mex Chicken Stew

2 onions, minced
2 jalapeno chiles, stemmed, seeded, and minced
6 garlic cloves, minced
1 tablespoon tomato paste
1 tablespoon vegetable oil
1 tablespoon chili powder
4 cups chicken broth
1 (14.5 oz) can diced tomatoes, drained
1/4 cup minute tapioca
1 tablespoon brown sugar
3 lbs boneless, skinless chicken thighs, trimmed
2 cups frozen corn
1 (15 oz) can black beans, drained and rinsed
1 chipotle Chile in adobo sauce, minced
1/4 cup cilantro, minced
White Rice to serve (optional)
Microwave onions, jalapenos, garlic, tomato paste, oil, and chili powder in a medium size bowl, stirring occasionally, until onions are softened, about 5 minutes. Transfer mixture to slow cooker.
Stir broth, tomatoes, tapioca, and sugar into slow cooker. Season chicken with salt and pepper and nestle into slow cooker. Cover and cook until chicken is tender, 4 to 6 hours on low.
Transfer chicken to cutting board, let cool slightly, and shred into bite-sized pieces. Let stew settle for 5 minutes, then skim fat from the surface with a large spoon.
Stir in corn and black beans, cover, and cook on high for 10 minutes or until heated through. Stir in shredded chicken and chipotle Chile and let sit for 5 minutes, or until heated through. Stir in cilantro, season with salt and pepper to taste, and serve.
Source: America's Test Kitchen, Slow Cooker Revolution

Spicy Sausage Grits

One of the most frustrating things for me about the Spring is how the weather can be such a teaser! One day it is gorgeous and you want to pull out your capris and short sleeves and the next day you are grabbing your heavy coat as you walk out the door. I am super excited to be grilling again, but there are days, such as today, that are cold and rainy and you just want something warm and comforting. I can't think of a better recipe than warm, creamy grits served with sausage and cheese slow cooked all day in a Crockpot. I wouldn't encourage anyone to make this on a weekly basis, but every once in a while it can make for a comforting and oh so good meal! You can control the spice level based on the sausage decide to use. My personal favorite is andouille sausage.

Spicy Sausage Grits

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2 cups uncooked regular grits

2 (14 oz) cans chicken broth

2 cups heavy whipping cream

1 (10 3/4 oz) can Cheddar cheese soup

1 jalapeño pepper, minced

1 can whole kernel corn

1 1/2 teaspoon salt

1 1/2 teaspoons hot sauce

1/2 pound hot smoked sausage, sliced

3 tablespoons butter

Combine the first 8 ingredients in a 4 quart slow cooker. Stir in sausage.

Cover and cook on low 4 1/2 hours or until thickened, stirring once after 3 hours. Stir in butter, and serve immediately.

Source: Southern Living Slow-Cooker Cookbook, Oxmoor House, Inc. 2006

Roast with an Onion-and-Mushroom Gravy

I’m trying my best not to let the perfectionist in me keep from sharing some of my favorite recipes. I hate that this is the best picture I took, but honestly all I wanted to do was eat by the time this meal was ready. This is another one of my favorite slow cooker meals. Roast are commonly made as the perfect Sunday dinner, but with the convenience of the slow cooker it can also be a meal you can enjoy during the week. The meat has always come out juicy and tender and  the mushroom gravy is the perfect addition for pouring over the meat. I rarely look forward to leftovers, but this meal is one that I can’t wait to eat for lunch the next day!

Roast with Onion-and-Mushroom Gravy

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1 2.5 lb boneless beef chuck shoulder roast

3/4 teaspoon pepper

1 (14 oz) can low-sodium beef broth

1 (10 3/4 oz) can cream of mushroom soup

1 (1 oz) envelope dry onion soup mix

2 tablespoon cornstarch

2 tablespoons water

Sprinkle the roast with pepper; place, fat side up, in a  5 quart slow cooker. Add beef broth, cream of mushroom soup, and onion soup mix.

Cover and cook on low for 10 hours or until tender. Transfer roast to a serving platter, reserving juices; keep warm.

Whisk together cornstarch and water; slowly whisk into juices. Increase heat to High and cook uncovered, 1 minute or until slightly thickened, whisking frequently. Serve roast with gravy.

Source Adapted from: Southern Living Slow-Cooker Cookbook, Oxmoor House, Inc 2006

Curry Chicken

My husband rarely makes a request for a meal, but this particular dish is one of his favorites. He asked me several weeks ago to make it for him and I finally got around to it this week. I’m always more than happy to throw stuff in a Crockpot and come home to a meal, so this recipe meets my stamp of approval. Prep everything in the morning or the night before and serve some rice on the side. If you’re a fan of curry you won’t be disappointed in this no fuss recipe!

Curry Chicken

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1 1/4 pound boneless, skinless chicken thighs

1 red bell pepper, chopped

1 yellow bell pepper, chopped

1 small onion, sliced

1 jalapeno, seeded and finely chopped

2 cloves garlic, minced

1 cup low-sodium chicken broth

1/2 cup golden raisins

1/2 cup shredded coconut

3 tablespoons curry powder

1 teaspoon salt

1/4 teaspoon ground cinnamon

1/4 teaspoon cayenne pepper (optional)

1/2 cup unsweetened coconut milk

1 tablespoon cornstarch

3/4 cup lightly salted cashews, coarsely chopped

Hot cooked rice

In a 3 1/2 to 4 quart slow cooker combine chicken, peppers, onion, jalapeno, garlic, chicken broth, raisins, coconut, curry powder, salt, cinnamon, and cayenne. Cover; cook on low-heat setting for 8 1/2 to 9 hours or on high-heat setting for 4 to 4 1/2 hours.

In a small bowl, stir the coconut milk and cornstarch until smooth. Stir into chicken mixture. If cooking on low-heat setting, turn to high-heat setting. Cover, cook an additional 15 to 20 minutes or until slightly thickened.

Serve over rice and sprinkle with nuts.


Source: Better Homes and Gardens

Buffalo Chicken Dip

Buffalo chicken wings are one of those comfort foods that I love to have, but they are so messy to eat. This dip has the perfect flavor of buffalo wings, but in the convenience of a dip. Let chips or celery sticks do the messy part while you take in the this spicy buffalo chicken hands free! If that’s not enough to convince you, this recipe is also straight from the Crockpot.  Throw all the ingredients in the pot and in about 3 hours you have the next best thing to actual chicken wings… perfect for those lazy football Saturdays!!

Buffalo Chicken – Cheese Dip

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1 tablespoon vegetable oil

1 onion, chopped

3 cups shredded cooked chicken

3/4 to 1 cup hot sauce (I used Frank’s)

1 (8 oz) package cream cheese, softened

2 cups shredded Cheddar cheese, divided

Celery sticks and/or Tortilla chips

Heat oil in a non stick skillet over medium-high heat. Add onion, and cook 4 minutes or until onion is tender.

Combine onion, chicken, hot sauce, cream cheese, and 1 cup Cheddar cheese in a 2 or 3 quart slow cooker.

Cover and cook on low 2 1/2 hours. Remove lid, sprinkle top with remaining 1 cup cheddar cheese. Cover and cook on low 30 more minutes or until cheese melts. Serve with celery sticks or tortilla chips.


Source: Southern Living Slow Cooker Cookbook, 2006