Slow Cooker Chicken Stroganoff

October 10, 2012 By 10 Comments

 

Slow Cooker Chicken Stroganoff


Not to sound like that popular infomerical but I love set it and forget it meals.  We live in a busy world.  From work, kids and other commitments let’s face it, twenty four hours in a day is not enough.  Finding time to prepare dinner for the family after a long day can sometimes be hard.  If you have a few minutes in the morning before heading out the door you can let dinner cook while you are out for the day.  You can come home to a warm dinner ready with just a crock pot and a few ingredients.    

I recently had a chance to try the new Progresso Recipe Starters and let me tell you these are great!  They come in five different varieties that add so much flavor to a variety of dishes.  I have developed some new recipes with these and over the next few weeks I look forward to sharing these creations with you.  

First up is Slow Cooker Chicken Stroganoff.  Stroganoff is a classic comfort food.  Serve over hot egg noodles and rice on a chilly day for a satisfying meal.  Stroganoff is most popular using meat but it is just as good with chicken.  To make this meal even easier, combine all the ingredients in your crock pot for a no fuss, easy meal.  

Serve with a lettuce salad and dinner is served!

Slow Cooker Chicken Stroganoff


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Slow Cooker Chicken Stroganoff

Ingredients

Instructions

  1. Add Progresso Creamy Portabella Mushroom Recipe Starters and sour cream to slow cooker and stir until combined. Add in chicken, onion, garlic, salt and pepper and mix with mushroom mixer.
  2. Cook on low for 4-6 hours.
  3. Serve over warm egg noodles or rice.
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Slow Cooker Chicken Stroganoff
Disclosure:  I received a sample of Progresso Recipe Starters to try.  I was not compensated for this post.  All opinions as always are my own.  
Filed Under: chicken, crock pot, slow cooker

Slow Cooker Teriyaki Pulled Pork Fajitas

March 5, 2012 By 10 Comments

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Tender pork slowly cooked in a sweet and tangy teriyaki marinade in the crock pot then shredded and served in fajitas.  Can dinner get any better?

This is one of those delicious dinners that is perfect for a busy weeknight.  In the morning quickly brown the pork, which is completely optional.  I always have done that;  especially with beef and pork.   Then place the browned pork in the slow cooker along with sliced peppers, onions and an easy to whip up teriyaki marinade.  To save time, slice the peppers and onions the night before and store in a container.  This can also be done with the marinade.  When ready to assemble, all the prep work is ready to go.

Now its time to let the slow cooker do the work.  I love using my slow cooker.  I use it several times a week.  Nothing beats having dinner ready to go early so I can go about my day not worrying that I need to get dinner ready in the evening.

Once the pork is ready and shredded remove and place in a large bowl.  Serve with warmed fajitas, some shredded cheese and another other desired garnishes for a simple and delicious dinner.


Slow Cooker Teriyaki Pulled Pork Fajitas

Ingredients
2 tablespoon olive oil, divided
2 1/2 pounds boneless pork loin or pork roast
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 cup low sodium soy sauce
2 tablespoon honey
2 tablespoons tomato paste
1 teaspoon (2-3 cloves) garlic, minced
2 tablespoons brown sugar
1 large sweet onion, sliced
1-2 green peppers, sliced
1/2 cup pineapple chunks (optional)
8-10 flour fajitas
1 1/2 cups shredded monterey cheese (garnish)

Directions
Heat 1 tablespoon olive oil in a large skillet over medium heat.  Season pork with salt, pepper, garlic powder and onion powder and brown all sides, about 3-4 minutes per side.

In a small bowl combine soy sauce, honey, tomato paste, garlic, brown sugar and stir until combined.

Spray slow cooker with non-stick cooking spray.  Place onions and green peppers in slow cooker.  Place browned pork on top and pour marinade on top of pork followed by pineapple chunks (optional).

Cook on low for 8 hours or on high for 4-5 hours.  Remove pork from slow cooker and place on cutting board.  Shred pork using two forks to pull about.  Place shredded pork back into slow cooker and stir to coat with marinade, onions and peppers.  Turn to warm/low and let shredded pork absorb the marinade for another 30 minutes.

Season with additional salt and pepper to taste.

Place desired amount of pork mixture on a warmed fajita.  Top with cheese and serve or serve over rice.


Filed Under: crock pot, dinner, pork

Slow Cooker Pork Ragu

February 15, 2012 By 32 Comments

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I am pretty traditional when it comes to serving dinner at the table or any meal as a matter of fact.  I like for us as a family to enjoy dinner together.  It is one time during the day that we can come together and enjoy a good meal.  Sure the kids are sometimes more interested in feeding their food to the dogs or would rather be running around but for me it’s about family time.  Ten or twenty minutes with no TV, cell phones or laptops.  It is just family, food and conversation.  

When I was growing up I remember sitting at the kitchen table and not being excused until all my food was finished.  I even remember like it was yesterday when I didn’t finish my peas and my mother made me sit at the table which felt like hours until all my peas were gone.  I’m sure I finally finished them or I still may be sitting at that table.

I want my young kids to grow up with those traditional values and know that meals are at the table, even if it means sitting at the table until they eat all their peas.  Sure before we had kids Mr. Mother Thyme and I would curl up on the couch and eat dinner from time to time.  There was even a time when I actually went to an office and worked all day.  I would  come home late from work leaving the weeknight cooking duties to Mr. Mother Thyme.  Then I got lucky when we moved from Florida up North and I worked from home.  I could multi-task by hunting down promoters, booking flights for DJ’s, instant messaging my boss and stirring a pot of soup, or whatever I was cooking that day all at the same time. 

During hectic days, or just a lazy curl up on the couch let dinner simmer kind of days I always love relying on my trusty old crock pot.  For this Pork Ragu I prefer cooking it in my crock pot which provides for such tender pork.  After browning the pork which I tend to do with most meat before putting it in the crock pot, I top it with tomatoes, herbs some vegetables a splash of wine and broth and let it slowly cook all day.  A thick hearty noodle such as pappardelle or a rigatoni is the perfect compliment to this very simple and rustic dish.  

Perfect for an enjoyable dinner around the table with the family.


Slow Cooker Pork Ragu


Serves 4-6

Ingredients
2 tablespoons olive oil
2 1/2 pound boneless pork loin 
1 28oz can crushed tomatoes
3/4 cup chicken stock
1/2 cup onion, chopped
1/3 cup grated carrots
1 tablespoon tomato paste
1/2 teaspoon minced garlic
1/2 teaspoon salt plus additional for taste
1/4 teaspoon pepper plus additional for taste
1/4 teaspoon dried rosemary leaves (or freshly chopped rosemary)
1/8 teaspoon dried thyme leaves (or freshly chopped thyme)
1 bay leaf
Splash of red wine
1 package of Pappardelle, fettuccine or rigatoni

Directions
Heat olive oil in a large skillet or dutch oven over medium heat.  Season pork loin with 1/2 teaspoon salt, 1/4 teaspoon pepper, rosemary and thyme.  Brown all sides or pork, about 3-4 minutes per side.  Spray non-stick cooking spray inside crock pot.  Place pork inside crock port.  Top pork with crushed tomatoes, chicken stock, onions, carrots, tomato paste, garlic, bay leaf, a splash of red wine and a dash of salt and pepper.  


Heat on low for 8 hours or high for 4-5 hours.  


When pork is cooked, using two forks roughly shred pork into large pieces.  Remove bay leaf and place pork back into sauce, season with additional salt and pepper for taste.  Turn heat to simmer/warm for an additional 30 minutes.  


Meanwhile boil a large pot of salted water on stovetop.  Bring pasta to boil per package directions.


Toss pasta with pork and serve warm with top with fresh cheese and chopped fresh parsley.  


Shared on:  Jennifer Cooks {Fusion Fridays}

Filed Under: crock pot, dinner, pasta, pork

Slow Cooker Thai Chicken Noodle Soup (Crazy Cooking Challenge)

January 7, 2012 By 26 Comments

For this month’s Crazy Cooking Challenge the featured dish is Chicken Noodle Soup.  The concept of the Crazy Cooking Challenge is to highlight a dish from another food bloggers site.  When the challenge was given I already knew I wanted to try a slow cooker version of chicken noodle soup since I typically make my version on the stove.   For this challenge I also wanted to do something a different than the classic chicken noodle soup.

Recently I saw on Bev Cooks the recipe for Slow Cooker Thai Chicken Noodle Soup.   I knew not only did I need to try this recipe soon but it would be great to highlight for this month’s challenge.  Bev has an amazing site with laugh out loud posts, delicious recipes and stunning photos.

This recipe is fabulous!  The flavors remind me of one of my favorite Thai dishes, Panang Curry but all whipped up in an amazing soup.  This recipe is easy to make.  How can you go wrong with a delicious soup made in the slow cooker?  This soup is bursting with flavors of fresh lime, cilantro and ginger all swimming in a creamy coconut broth.  

If I had any leftover I’d love to share some with you but someone ate it all.  Hmm,  I wonder who?  Anyways, if you love Thai and/or coconut dishes you need to try this soup!  Enjoy!


Slow Cooker Thai Chicken Noodle Soup
Recipe by:  Bev Cooks (Click HERE to check out this recipe on Bev’s site)

Ingredients

3 chicken breast (about 1 1/2 pounds)
3 or 4 cloves garlic, minced
2 tablespoons freshly minced ginger
2 (13.5 oz) cans coconut milk
4 cups (32 oz) chicken stock
3 tablespoons soy sauce
4 oz thin rice noodles

1 large or 2 medium red bell peppers, diced
2 cups fresh beans sprouts

2 jalapenos, finely sliced

2 limes

Cilantro for garnish
Coarse salt and freshly ground pepper

Directions
In a slow cooker, add the coconut milk, broth, garlic, ginger, chicken, soy sauce, a pinch of salt and freshly ground pepper. Cook on high for 3 hours.
Using tongs, remove chicken from pot and shred with two forks. Return to pot.   Add the rice noodles, bell pepper and sprouts. Cook 30 more minutes. Taste and add more salt and pepper if needed.
Serve each bowl garnished with sliced jalapeno,  cilantro and freshly squeezed lime juice.
Photobucket

Filed Under: coconut, crazy cooking challenge, crock pot, soup

BBQ Pulled Chicken with Sauteed Vidalia Onions

August 16, 2011 By 9 Comments

We love pulled pork sandwiches.  Since I normally use pork I wanted to try something different and made it with chicken instead.  The result is tender, juicy pulled chicken.  Top the sandwiches with sauteed vidalia onion and serve on a toasted bun and dinner is served.

These sandwiches are so easy to make and perfect for a weeknight dinner.  As we approach football season (Go Bills) this is great dish to serve for a football party.  Guests will be pleasantly surprised when they see this dish expecting it to be pulled pork, but is chicken instead.  Instead of serving chicken wings at your football party, try these pulled chicken sandwiches, and they can topped with Blue Cheese dressing.  Wow!  Sounds good doesn’t it?   

The chicken is cooked in the crock pot.  When the chicken is done it is so tender that it will just fall apart as you are shredding it.  My method for shredding the chicken is using two forks.  One to hold the chicken and the other fork used to shred the chicken apart.

After the chicken is shredded, stir in just a little more barbecue sauce.  You don’t want it to be overly saucy.  I like to serve it with just enough but not dripping with barbecue sauce.  If you like additional sauce, serve it on the side.  Turn the slow cooker off or on warm and saute some sweet vidalia onions to top these yummy sandwiches.  The sweetness of the vidalia onion works great with this sandwiches.  Once the onions are sauteed, using the same skillet the onions were cooked in, toast up some buns.   

I always know when dinner was a hit when my husband keeps asking if there is anymore.  



BBQ Pulled Chicken with Sauteed Vidalia Onions
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Serves:  8

Ingredients:
3 ½ pounds chicken breast, washed (about 6 medium breasts)
1 ½ cups barbecue sauce
1 tablespoon brown sugar
2 medium vidalia onions, sliced
1 tablespoon olive oil
8 sandwich rolls
Salt and pepper to taste
Directions:
Place chicken breasts in a crock pot and sprinkle with salt and pepper.  Add in 1 cup barbecue sauce and brown sugar and mix well.  Cook on low for 8-10 hours or on high for 4-5 hours until chicken is tender and cooked thoroughly and the internal temperature of chicken is 165-170 degrees.  

Turn off crock pot and using two forks, shred chicken.  Add another ½ cup of barbecue sauce to shredded chicken and stir.  
In a large skillet add in olive oil on medium heat.  Add in onions and sautee until onions are tender and brown, about 10 minutes.  
Place sauteed onions in bowl and using same skillet toast desired amount of rolls. 

Add desired amount of chicken and onion to toasted rolls and serve.  




Filed Under: chicken, crock pot, vidalia onions