Since the weather’s taken a decided turn towards spring, I figured I should share my last couple of crockpot recipes before nobody wants to use their crockpot anymore. (Ours has probably been retired for the next several months. My husband is tapped out on soup right now, and frankly, I feel the same way.) Don’t get me wrong, I love my slow-cookers, but most of my recipes for them are soups, and that gets much less appealing when it’s hot outside. Still, these were a couple of tasty recipes that we enjoyed during the past couple months when it was chilly and rainy. If you’re still having some snow or colder weather, these might be something you could enjoy. Or you could just save them for next winter. 🙂
So after all that, I’m actually giving you a recipe that could be served year round. It’s a tasty Thai chicken dish that could be served over rice or noodles. Next time I make it, I’ll bump up the flavor even more by adding extra lime juice (I wanted to really taste it.), and add more vegetables to bump up the nutrition (I think zucchini would be great in this.). All in all, this is easy to make, very tasty, and — sadly, unphotogenic. But don’t let that stop you from making it.
Crockpot Thai Peanut Chicken (from Family Fresh Meals)
2 lb. boneless, skinless chicken breasts (I cut mine into strips, so it would cook faster.)
1 sliced red or orange bell pepper
1 sliced yellow bell pepper
1 chopped white onion
1/2 c. chunky peanut butter
1 tbsp. lime juice
1/2 c. chicken broth
1/4 c. soy sauce
2 tbsp. honey
1/4 c. crushed peanuts
1. Place the peppers and onions on the bottom of the crockpot and top with the chicken.
2. In a bowl, mix together the remaining ingredients except for the crushed peanuts and pour it over the chicken.
3. Cook on high 3-4 hours or on low 6 hours (less time if you’ve cut your chicken smaller, about 3-4 hours on low). Shred the chicken and cook 15 more minutes. Serve over rice and top with peanuts.
This other recipe is one of my husband’s new favorites. It’s a remake of Olive Garden’s pasta fagioli soup, and it is DELICIOUS!! There are so many good things about this soup: it’s delicious, it’s super easy to make, it warms you up from the inside, it’s fairly inexpensive, and it makes SOOO much soup (8-10 servings). Here’s what you need to make it.
Crockpot Pasta Fagioli (from Recipes that Crock)
1 lb. sausage
2 14 1/2 oz. cans Italian style diced tomatoes
2 15 oz. cans drained, rinsed cannellini beans
2 cloves diced garlic
1/2 c. chopped basil leaves (I didn’t have any fresh basil, so I added 1 tsp. of dried.)
2 tbsp. Italian seasoning
1 1/2 tsp. salt
1 tsp. pepper
2 32 oz. boxes chicken or veggie broth
1 16 oz. box ditalini pasta
1. In a large pot of salted water, cook the ditalini pasta. When it’s done drain it and set it aside til the soup’s cooked. In a large frying pan, brown and drain the sausage.
2. Add everything except the cooked pasta to a large crockpot and cook on low for 6 hours.
3. To serve, place a serving of pasta in your bowl, top with soup, and sprinkle with some shredded mozzarella.
So, are you putting away the crockpot or a while or is yours still going strong?