Cooking with Tammy Kelly: Don’t kick your crock pot to the curb in the heat
Don’t save your crock pot only for cool winter comfort meals. As we move into, “back to school” mode while summer temps are still blazing, get out your crock pot for easy family supper.
While we generally think of slow cookers as a cold weather appliance, there are many benefits to using it during the dog days of summer. Days are longer and you have better things to do than spend your time in the kitchen. So, get the slow cooker started and your meal will be ready whenever you are!
Slow cookers won’t warm your home up nearly as much as heating up your oven and stovetop, which will make you save money inside, the slow cooker is much more energy efficient. Slow Cookers are simple to use and lead to less clean up, especially if you use a slow cooker liner.
Crock Pot Chicken Marsala
6 (1.5 to 2 pounds, total) boneless, skinless chicken breasts
1 teaspoon garlic powder
1 teaspoon dried basil
1 teaspoon dried thyme
½ teaspoon sweet paprika
Salt and fresh ground black pepper, to taste
1 tablespoon olive oil
8 ounces mushrooms, sliced
3 cloves garlic, minced
1 cup dry marsala wine
½ cup water
¼ cup cornstarch
¼ cup heavy cream
Lightly grease a 6-quart slow cooker with cooking spray and set aside.
Season chicken breasts all around with garlic powder, dried basil, thyme, paprika, salt, and pepper. Heat olive oil in a skillet over medium-high heat. Add the seasoned chicken breasts to the hot oil and cook for 3 minutes per side or until just browned.
Transfer chicken to slow cooker and top with mushrooms and garlic.
Return skillet over medium-high heat and add the marsala wine; cook for 1 minute, scraping up all the browned bits from the bottom of the skillet.
Pour the wine over the chicken and mushrooms.
Close with a lid and cook on LOW for 4 to 5 hours, or on HIGH for 2 to 3 hours. Chicken is done when internal temperature reaches 165˚F.
Remove chicken breasts from slow cooker and set aside on a plate.
Combine water and cornstarch in a mug or a small mixing bowl and whisk until incorporated, then, whisk the slurry into the wine sauce.
Add heavy cream to the wine sauce and whisk until combined. Taste for salt and pepper, and adjust accordingly.
Return chicken to the slow cooker; cover with a lid and cook on HIGH for 20 minutes or until sauce has thickened. For a creamier texture, add more heavy cream.
Transfer chicken from slow cooker to plates; top with mushroom sauce and garnish with fresh parsley. Serves 6.
Slow Cooker Carnitas
4-5 pounds pork shoulder
4 cloves garlic
1 tablespoon salt
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon black pepper
1 teaspoon oregano
¼ teaspoon cinnamon
½ teaspoon cayenne pepper
1 tablespoon hot sauce, or to taste
Juice of two limes
½ cup orange juice
12 ounces beer
½ cup salsa
Place the pork shoulder in the slow cooker. Roughly chop the garlic and place in the slow cooker.
Sprinkle the meat with salt, cumin, chili powder, black pepper, oregano, cinnamon, and cayenne. Rub seasonings onto the pork.
Add lime juice, orange juice, beer, and salsa. Cover and cook on LOW for 8 hours.
Shred meat with two forks directly in the slow cooker (or take out, shred, and replace in sauce). It should fall apart easily.
Preheat broiler. Line a baking sheet with aluminum foil. Place the shredded meat on the cooking sheet and pour a few spoonfuls of sauce over the top. Broil for 5-10 minutes or until you get browned edges on the pork.
Serve on tortillas with fresh cilantro, avocado, and lime juice.
Serves 12, each serving contains; Calories 222, Fat 5g., Carbohydrates 5g., Fiber 1g., Protein 35g.
Slow Cooker Honey Lime Shredded Chicken
(use this shredded chicken recipe on sandwiches, tacos, salads and more.)
½ cup honey
¼ cup chicken stock
2 limes, juiced
4 cloves garlic, minced
½ teaspoon salt
2 pounds boneless skinless chicken breasts (roughly 4-5 chicken breasts)
Whisk together honey, stock, limes, garlic and salt in the bottom of a 4-6 quart slow cooker.
Add the chicken breasts and turn to coat in the sauce.
Cook on LOW for 3-4 hours, until chicken reaches an internal temperature of 165°F.
Remove chicken from slow cooker and transfer to a bowl. Shred with two forks or an electric hand mixer.
Toss with cooking liquid and enjoy.
Each ½ cup serving contains; Calories 175, Carbohydrates 18g., Protein 23g.
Crock Pot Sausage and Peppers
2 pounds sweet Italian sausage
3 medium bell peppers, thinly sliced (red, orange, yellow, green, or a mix)
2 medium yellow onions, thinly sliced
1 (25 ounce) jar marinara sauce
Add the sausage, bell peppers, onion, marinara, and salt to a 6-quart slow cooker.
Stir to combine, then cover. Cook on HIGH for 4-5 hours or low for 7-8 hours. Do not uncover during this time.
Carefully remove the sausage and slice into 1-inch pieces. Add back to the slow cooker and stir. Taste, and adjust seasoning if desired.
Serve warm on sausage rolls or hoagie rolls, 1 pound cooked pasta (any shape), garlic bread, shredded Italian cheese blend, parmesan cheese, cooked spaghetti squash, or cauliflower rice.
Serves 6-8, each serving contains; Calories 553, Carbohydrates 8g., Protein 23g., Fat 48g., Fiber 2g.
Slow Cooker Shrimp Boil
1 pound baby potatoes
1 onion, sliced thick
3 cloves garlic, minced
1, 12 ounce beer
5 cups low sodium chicken broth
4 tablespoons Old Bay Seasoning, divided
3 tablespoons Creole or Cajun seasoning
2 ears corn on the cob, cut into 4 smaller pieces each
1 pound kielbasa cut into 2 ½ inch pieces
2 pounds jumbo shrimp, shell on and deveined
1 lemon, halved
In a 6 quart or larger slow cooker, add the baby potatoes, onion, garlic, beer, chicken broth, 2 tablespoons Old Bay, and 1 tablespoon Creole/Cajun seasonings. Cook on LOW for 4 hours.
Add the corn, and sprinkle with 1 tablespoon of the Old Bay and 1 tablespoon of the Creole/Cajun seasoning. Cook for 2 hours.
Add the sausage. Cook for 1 hour.
Add the shrimp. Sprinkle with the last tablespoon of the Old Bay, and the last tablespoon of the Creole/Cajun seasonings. Cook for 15-30 minutes, or just until the shrimp turns pink. Don’t overcook the shrimp.
Stir well and squeeze the lemon over all the shrimp boil.
Serve straight from the crock, or remove all but the liquid from the crock and spread out on paper bags on table.
Fill bowls or mugs with the liquid and let each person have some to go with their serving.
Bacon Cheeseburger Crock Pot Tater Tot Casserole
2 pounds lean ground beef
10 strips bacon diced
1 small onion diced
4 cloves garlic minced
2 cans favorite cream soup, homemade or store 1 Tablespoon Worcestershire sauce
Dash of hot sauce optional
3 cups cheddar cheese plus a little extra for topping if desired
12-16 ounces bag frozen mixed vegetables
¼ cup sour cream
Salt and pepper to taste
32 ounces bag frozen tater tots
In a large skillet brown ground beef, bacon, onion and garlic over medium heat until beef is no longer pink. Stir in the soup, Worcestershire sauce and hot sauce. Cook for 2-3 minutes or until thickened. Remove from heat and stir in the cheddar, frozen vegetables and sour cream.
Spray the crock pot with non-stick spray. Place some tater tots in the bottom of the crock pot. Pour meat gravy over tater tots. Arrange remaining tater tots on top. Cover and cook on LOW for 3-3 1/2 hours. In the last 10 minutes of cooking sprinkle with extra cheddar if desired. Cover and finish cooking. Enjoy! Not the lowest calories but definitely a kid favorite.
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