Crockpot Roasted Chicken

Well, I’m back.  Obviously, I’ve taken time off, from blogging & from trying out new recipes.  My health isn’t the greatest, although it had been improving, so I’ve been kind of distracted. I had a Crohn’s flare up & surgery on my deviated septum, plus my normal  dose of not feeling good.  But- I have been cooking some. And resting a lot.  I definitely don’t feel great, but I think having something to focus on will help.  So blogging, cooking and photography will be priorities, even if I have to force it.

Anyways, I thought my first recipe of 2013 should be comfort food.  After the holidays, it’s hard to put a lot of effort into meal planning & preparation, so here’s my solution: a whole chicken roasted in a crockpot.  At my local Albertson’s grocery store, a whole chicken is usually $1.09/lb.  That means this main dish is fairly cheap, easy to prepare, AND super tasty.  I recently served it to 4 adults for dinner, with enough leftovers for 2 lunches.

Crockpot Roasted Chicken

Slightly adapted from Budget Savvy Diva

crockpot roasted chicken

Ingredients:

  • 1 whole roasting chicken
  • 2 tsp salt
  • 2 tsp paprika
  • 1/2 tsp chili powder
  • 1 tsp onion powder
  • 1 tsp thyme
  • 1 1/2 tsp black pepper
  • 1 tsp garlic powder

Directions:

  • If your chicken comes with “extra” pieces in the abdominal cavity, make sure to remove them first
  • Mix all the spices together in a bowl; rub spice mixture onto the chicken
  • Cook chicken on high for 4-5 hours.  Use a meat thermometer to test for doneness.  The chicken will make its own juices & fall off the bone when done.

Crockpot Cashew Chicken

Although the ingredient list is really long, this meal came together pretty quickly.  Yeah, you have to be home, because the veggies are added partway through, but it’s definitely worth the hassle!  I added the veggies, but if you just want chicken head over to the original recipe.

Crockpot Cashew Chicken

Adapted from Six Sisters’

Ingredients:

  • 2 lb chicken breast or thighs, diced
  • 1/4 c flour (I used Better Batter)
  • 1/2 tsp black pepper
  • 1 tb olive oil
  • 1/2 c soy sauce
  • 1/2 c water
  • 4 tb rice wine vinegar
  • 4 tb ketcup
  • 2 tb brown sugar
  • 2 cloves garlic, minced
  • 1/2 tsp ground ginger (or 1 tsp grated fresh ginger)
  • 1/4 tsp red pepper flakes
  • 1 1/2 c broccoli florets
  • 2 large carrots, julienned
  • 1 bell pepper, sliced
  • 1/2 medium onion, sliced
  • 3/4 c cashews

Directions:

  • Combine chicken, flour & pepper in a gallon size baggie.  Shake to coat chicken with flour.
  • Heat oil in a large skillet over medium heat; brown chicken, about 3 minutes per side. Place chicken in crockpot
  • Combine soy sauce, water, vinegar, ketchup, sugar, garlic, ginger & pepper flakes in a small bowl.  Dump 1/2 the sauce mixture over chicken in slow cooker
  • Cook on low for 1 1/2 hours
  • Add veggies & remaining sauce to crockpot & stir to combine everything; cook on high for another 1- 1 1/2 hours
  • Add cashews & stir, then serve over rice

Crockpot Hungarian Goulash

Cody really, really wanted goulash.  In my mind, goulash was gross… but I love him, so I dug up a recipe.  I wanted a crockpot version too, since we joined a Monday night bowling league & we needed something quick for dinner.  And then I forgot to actually start the crockpot.  So we ate this a day late 🙂

Apparently, this is what Cody thinks goulash should taste like.  And it wasn’t gross like I imagined- it was actually pretty good.  I think we’ll be eating this again over the winter.

Crockpot Hungarian Goulash

Slightly adapted from Kraft Recipes

Ingredients:

  • 2 lb ground beef
  • 1 large onion, diced
  • 1 (14.5 oz) can beef broth
  • 1 (6 oz) can tomato paste
  • 2 cloves garlic, minced
  • 1 tb Worcestershire sauce
  • 1 tb paprika
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1/4 c cold water
  • 3 tb flour (I used GF Better Batter)

Directions:

  • Brown the beef in a medium skillet.  Add the beef & onion to a 3.5-6 quart crockpot
  • In a small bowl, mix the broth, tomato paste, garlic, Worcestershire sauce, paprika, salt, and pepper.  Stir into beef mixture.
  • Cook on low for 8-10 hours
  • Mix flour & water; gradually stir into beef.  Cover & cook on high for 30 more minutes
  • Serve over noodles or mashed potatoes

Crockpot Chicken Enchiladas

I made a double batch of the chicken & froze half (we’ll see how it tastes in a couple of months).  After I added the enchilada sauce, the chicken itself didn’t have a lot of flavor.  By itself, the chicken was a little dry, but the extra sauce made it much better.

My enchiladas were made with grain-free egg tortillas, with no cheese or sour cream… but I’ve included the amounts for those of you who are lucky enough to eat such things 🙂

Crockpot Chicken Enchiladas

A Cooking Sugar take on Six Sisters’ Stuff

Ingredients:

  • 4-6 boneless, skinless chicken breasts (can be frozen)
  • 1 packet taco seasoning
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp chili powder
  • 1 small onion, chopped
  • 1 (4 oz) can green chillies
  • 1/4 c water
  • about 12 tortillas
  • 1 large can enchilada sauce
  • 1 c sour cream (optional)
  • 2 c cheddar cheese (optional)

Directions:

  • Place chicken & all the ingredients through water in a crockpot.  Cook on low for 6-8 hours or on high for 3-4 hours
  • Shred cooked chicken, with 2 forks or a stand mixer
  • Mix in cheese & sour cream (if using), plus enough enchilada sauce to moisten the chicken
  • Meanwhile, heat a small skillet until water sizzles on it.  Spray with non-stick spray. Heat each tortilla until soft
  • Put a scoop of the chicken mixture in the middle of each tortilla & roll up.  Place in an 9×13 pan that has been sprayed with non-stick spray
  • Repeat the previous step until the pan is full.  Pour the remaining enchilada sauce over the whole pan
  • Bake at 350 for 25-30 minutes, or until sauce bubbles

3 ingredient chicken tacos

Aaaand here’s another “it’s too hot to really cook” recipe…

This chicken is great! The tacos were really good, and Cody decided the chicken would be good on nachos too.  The flavor is great & it’s sooo easy

3 ingredient chicken tacos

From Six Sisters’ Stuff

Ingredients:

  • 3-4 large chicken breasts (frozen is OK)
  • 1 packet taco seasoning mix (check the label if gluten matters)
  • 16 oz salsa

Directions:

  • Combine ingredients in crockpot & cook on low for 6-8 hours, or on high for 4-6 hours
  • Shred the chicken, adding liquid from the crockpot as needed, and serve

Crockpot Spaghetti Squash

I really had no reason for finding a new way to cook spaghetti squash… but using a crockpot just sounded SO cool to me. So I tried it out & it worked wonderfully.

If I plan far enough ahead, I will definitely cook spaghetti squash in the crockpot from now on… the plastic wrap in the microwave method seems kinda carcinogenic long term 😉

Crockpot Spaghetti Squash

from Food.com (the article lists many ways to cook squash)

Ingredients:

  • 1-2 small/medium spaghetti squash
  • 2 c of water

Directions:

  • Make sure you squash will fit in your slow cooker
  • Stab the squash multiple times (I used a skewer thing we have for the barbeque)
  • Place squash in crockpot with 2 cups of water
  • Cook on low for 8-9 hours
  • Remove from crockpot & let cool for about 5 minutes. Cut in half & scrape out insides.

Chicken Taco Salad

This recipe was supposed to be served over rice, but I spinach seemed like a healthier option.  The taco mixture was really good- I ate one of these salads for lunch 4 days this week 🙂

Chicken Taco Salad

Slightly adapted from Budget Bytes

Ingredients:

  • 1.5 lb chicken breasts
  • 16 oz (1 pint) salsa
  • 1 (15 oz) can black beans, drained & rinsed
  • 1 (15 oz) can corn, drained
  • 1 tb chili powder
  • 1/2 tb cumin
  • 1/2 tb garlic powder
  • 1/2 tsp dried oregano
  • 1/4 tsp salt
  • pepper to taste
  • 1/4 c water
  • 8 oz shredded cheddar cheese
  • baby spinach leaves

Directions:

  • Add everything, except the cheese & spinach, to the slow cooker.  If your salsa is runnier, you don’t have add the water.
  • Stir everything; make sure the  chicken is covered.  Secure the lid of the crockpot.
  • Cook on low for 8 hours.
  • Stir the mixture with forks, or a stand mixer, to shred the chicken.
  • Serve the mixture over baby spinach leaves