Tag: crockpot

Crockpot Doro Wat

Since my family was going to be together on Memorial Day weekend, I thought it would be fun to try something totally different: Ethiopian Night!  I have been to a local Ethiopian restaurant and really enjoyed the food, and I did some research online to try and recreate the meal.  First up was a chicken dish, Doro Wat.

When planning this meal, I was optimistic that we’d be spending all day playing at the beach.  So I thought using a crockpot recipe would be very convenient.  As it turned out, I had plenty of time to cook since it was rainy and cold, but it was still nice to have the crockpot do the work.

I merged 3 different recipes to come up with the one below, and I already cut back on the quantity of spices.  But I have to warn you that this version is still HOT.  I used the Berbere spice from Penzey’s, and the first ingredient is cayenne pepper.  So I recommend you adjust the amount of seasoning based on your family’s tastes.

My family forgave me for this oversight, and despite the heat level, almost everyone enjoyed this dish.  The chicken was tender, the sauce was flavorful, and it was most certainly a fun ethnic dining experience.  I served the Doro Wat with collard greens and injera, which I’ll tell you about later this week.

 

ethiopian plate

 

Crockpot Doro Wat

3 lbs. boneless skinless chicken thighs
2 large Vidalia onions, peeled and chopped
1 t garlic salt
1 t dried thyme
1 T Berbere seasoning
1 c. red wine
3 T tomato paste
Juice from 1 lime

Place chicken and onion in the crockpot.  Sprinkle spices, and toss to coat.  Add wine and tomato paste, and stir well.  Cook on High for 5-6 hours.  Add lime juice; stir, and serve.

Baked Potatoes in the Crockpot

I got on a roll last weekend with my crockpot, and after cooking a turkey breast, I used it to bake potatoes.  I got the idea from a Budget Bytes post, and just had to try it myself.  She baked white potatoes, but I wanted to try both white and sweet.

The method is simple.  First, you wash the potatoes and pat them dry.  Then, prick them with a knife in several spots.  Rub them with a little olive oil, and wrap them up on foil.  Place them in the crockpot, and cook on High for 4-5 hours, or Low for 8-10 hours.  That’s it!

The original recipe warns against crowding too many potatoes in the crockpot, so I cooked 2 white potatoes, and 2 sweet potatoes.  Both of them came out great!  In a blind taste test, I don’t think I could tell the difference between a traditional baked potato and the crockpot version.

You might think of potatoes as a fall/winter food, but potatoes make a great lunch or dinner any time of year paired with a big green salad.  And when it’s 90F in your kitchen, you’ll be happy you don’t have to turn on the oven.  Enjoy-

 

 

crockpot potatoes

Turkey Breast in the Crockpot

There’s nothing like a turkey sandwich with freshly roasted turkey.  Some of the deli stuff is OK, but most of it is salty, and the texture just isn’t the same.

I admit, cooking a whole turkey is very intimidating, and I’ve never actually done it in my own kitchen.  Instead, I’ve cooked turkey breasts which yield all white meat, without all the fuss. And now I discovered you can cook a turkey breast right in the crockpot!

This recipe, inspired by Skinnytaste,  is perfect for summer.  You don’t have to heat up the kitchen by using the oven, and you can either make a turkey dinner, or use the meat for sandwiches for the week.  If you find a turkey breast on sale (I got mine for $1.19/lb. at Target) it can also be cost effective compared to deli meat.

The turkey in this recipe came out amazing; it was tender, juicy, and reminded me of Thanksgiving.  I did have some trouble with the gravy not thickening up very well.  Gravy is really not my ‘thing’, so I played with it a little but gave up pretty quickly.  If you do love gravy, I think the cooking liquid in this recipe is a flavorful base, but you may need to add more flour.

Even without perfect gravy, I am calling this recipe a success!

 

crockpotturkey

 

Crockpot Turkey Breast and Gravy

1 T oil
1 large onion, peeled and chopped
2 t minced garlic
3 carrots, peeled and chopped
1/3 c. flour
2 c. vegetable broth
1 c. water
1/2 c. white wine
2 t seasoning (I used Penzey’s Mural of Flavor, but the original recipe called for sage)
1 (4-5 lb.) turkey breast

Heat oil in a frying pan.  Add onion, garlic, and carrot, and cook for 15-20 minutes, until soft and beginning to brown.  Add flour and 1 c. vegetable broth.  Stir to combine, and break up any lumps.  Pour mixture into the crockpot.  Add remaining broth, water, wine, and seasoning to crockpot, and stir.

Sprinkle turkey with salt and pepper, and place in crockpot, breast side up.  Cook on Low for 5-6 hours, until an instant read thermometer registers 165F.  Remove from crockpot, cover loosely with foil, and allow to set for 15 minutes.  Remove skin, and carve away.

For gravy, allow liquid to cool slightly in the crockpot for 10 minutes.  Remove visible fat with a spoon.  Strain remaining liquid into a saucepan.  Simmer on medium heat for 15-20 minutes, until thickened.  (Note: My gravy didn’t thicken up well, and needed more flour.)

-Adapted from Skinnytaste

Crockpot BBQ Chicken Lasagna

This recipe does not photograph well.  Actually, it doesn’t look that great in person either.  But since I gobbled it up, enjoying every bite, I decided to share it with you.

I started with this recipe from the Crockpot Recipe Exchange.  But there was something that bugged me about using a whole bottle of BBQ sauce in a lasagna.  I can’t claim to always avoid High Fructose Corn Syrup (hello, ketchup!) but I thought I could do better.  You might say I was inspired by the Penzey’s BBQ Seasoning in my spice cabinet.

Just like in my Crockpot Vegetarian Lasagna, there’s a lot of extra sauce.  It’s perfect for scooping up with some freshly baked bread.  I really liked the BBQ flavor as a spin on traditional lasagna.  So even if this was a mess in my dish, it was a yummy mess, and I’ll make it again.

 

Crockpot BBQ Chicken Lasagna

1 (28 oz.) can crushed tomatoes
1 (14 oz.) can tomato sauce
1 (6 oz.) can tomato paste
2 T Penzey’s BBQ Seasoning
1 (24 oz.) container fat free cottage cheese
1/2 c. grated Parmesan cheese
1 egg
6 oz. lasagna noodles, broken as needed
2 c. reduced fat shredded cheddar cheese
2 c. shredded, cooked chicken breast

In a large bowl, combine tomatoes, sauce, paste, and BBQ seasoning.  In a medium bowl, combine cottage cheese, Parmesan, and egg.

Layer in your crockpot as follows:  1 c. sauce; 2 oz. noodles; 1/2 cottage cheese mixture;
3/4 c. reduced fat cheddar; chicken; 2 c. sauce; 2 oz. noodles; remaining cottage cheese mixture;
3/4 c. reduced fat cheddar; 1 1/2 c. sauce; 2 oz. noodles; remaining sauce; remaining cheddar.

Cover and cook on Low for 4-5 hours.  Let stand for 30 minutes before serving.

-Adapted from the Crockpot Recipe Exchange

Crockpot Ground Turkey and Vegetables

I wasn’t sure what to call this, really.  It’s kind of a goulash, I guess.  Or maybe a stew?  Like chili, without any chili powder.  No matter what you call it, it made some balanced meals for the week.

It’s a very simple dish of browned ground turkey and vegetables.  Browning the turkey is an extra step, but worth the effort.  This also allows you to drain off some of the extra fat.  The vegetables came right from my freezer, no chopping required, but you could use any combination of fresh or frozen.

And now I am off to make preparations for Easter dinner, no crockpot required!

 

 

Crockpot Ground Turkey and Vegetables

1 (20 oz.) package ground turkey, browned and drained
1 (16 oz.) package frozen stew vegetables, such as onions, carrots, and potatoes
1 (16 oz.) package green beans
1 (28 oz.) can crushed tomatoes
1/2 c. water

Mix all ingredients in your crockpot.  Cook on High for 5-6 hours.

Slow Cooker Jerk Chicken

I saw this recipe for Slow Cooker Jerk Chicken from Budget Bytes and was drooling.  The original recipe calls for using bone-in chicken and broiling it at the end, but I took the easy way out with boneless, skinless chicken thighs that were on sale.  At the end, I just shredded the chicken right in the pot.

This crockpot meal took less than 5 minutes to throw together, and made a great dinner served with a big salad and a dinner roll.  It also made a couple of lunches, served over steamed sugar snap peas.  There is a fairly spicy aftertaste from the serrano pepper; if you want a completely mild dish, leave the pepper out entirely.  If you want even more heat, chop it up and keep it in the crockpot when you shred the chicken at the end!  I liked this version, and am already anxious to make it again soon.

 

 

Slow Cooker Jerk Chicken

2 T brown sugar
1/4 c. soy sauce
1 T minced garlic
1 t ground ginger
1 t thyme
1 t allspice
1 T cinnamon
2 1/2 lbs. boneless, skinless chicken thighs
1 large onion, peeled and sliced
1 orange, sliced
1 serrano pepper, sliced

Mix sugar, soy sauce, garlic, ginger, thyme, allspice, and cinnamon in a small bowl.  Place chicken in the bottom of the crockpot.  Pour spice mixture over chicken, and rub it in with your hands.  Place onion, orange, and pepper slices in crockpot, nestled between the chicken pieces.  Cook on High for 4 hours.

Remove orange and pepper slices.  Shred chicken with 2 forks.

-Lightly adapted from Budget Bytes

 

 

Crockpot Vegetarian Lasagna

Making lasagna the traditional way is a very tedious process.  You make your own homemade tomato sauce the first day, then assemble the lasagna the second day.  You can either bake it right away, or freeze it for later.  And it’s amazing, right?

This recipe is for a quick lasagna inspired by Eating Well, where your crockpot does most of the work.  You do sacrifice the pretty presentation of neatly cut squares, but this is still a delicious dish!  And those of you who like a saucy lasanga will really appreciate this version.  There’s a bit of extra liquid, but just serve it with a slotted spoon, and scoop up the extra sauce with a piece of crusty Italian bread.

Tomato season is so short in New England, so this recipe is made possible by some excellent canned tomatoes.  Tuttorosso was kind enough to send me some of their canned tomato products to sample, and they were great as promised.  There’s nothing like a freshly picked tomato in August, but canned tomatoes are the next best thing and available year round.

 

 

Here’s the lasagna, ready for serving.  Grab a spoon and dig in!  Garnish it with freshly grated Parmesan cheese of course. 🙂

 

 

Crockpot Vegetarian Lasagna

2 c. part skim ricotta
1 egg
1/4 c. Parmesan cheese
1 (8 oz.) package sliced mushrooms
1 (10 oz.) package frozen spinach, thawed and drained well
1 (28 oz.) can crushed tomatoes
1 (28 oz.) can diced tomatoes in juice
1 T minced garlic
10-12 whole wheat lasagna noodles
2 c. part skim mozzarella, divided

In a large bowl, mix ricotta, egg, Parmesan, mushrooms, and spinach.  In a medium bowl, mix crushed tomatoes, diced tomatoes, and garlic.

Coat inside of crockpot with cooking spray.  Add 1 1/2 c. of the tomato mixture to the bottom of the crockpot.  Break noodles to fit into crockpot, and form a single layer of noodles over the sauce.  Spread half of the ricotta mixture over the noodles.  Spread 1 1/2 c. sauce over the ricotta, followed by 3/4 c. mozzarella cheese.  Repeat layers, starting with noodles, and then ricotta mixture, sauce, and mozzarella.  Add one more layer of lasagna noodles, followed by all remaining tomato sauce.  Cook on High for 2 hours.

Remove cover, and add remaining mozzarella.  Cover and cook on Low until cheese melts.

-Lightly adapted from Eating Well

Tuttorusso sent me the tomatoes as a gift.  I was not compensated in any other way, and the opinions in this post, as always, are mine.