Archive | Slow-Cooker

Slow-Cooker Chicken Tikka Masala

Slow Cooker Chicken Tikka Masala

I really love Indian cuisine and it’s recipes like this Chicken Tikka Masala that keeps me cooking at home and out of restaurants.  The flavors keep me wanting just one more bite and then those flavors linger in my mouth for a long time after the meal is over.  Yum.  Just thinking about this meal makes me want to make it again. Soon.

One time about a year ago I went to a delicious Indian restaurant in Utah with my brother and sister in-law. They’re regulars and know the owner, who serves up mouth-watering authentic Indian dishes.  The owner also makes and sells Indian spices and I bought 3 different masala spice blends that I’ve had fun experimenting with. If you don’t have a garam masala spice blend {here} is one you can make yourself.

This recipe makes a large amount of food.  Leftovers can be frozen, or you can reduce the recipe if you want fewer servings.  It’s delicious over white basmati rice but is just as delicious over brown rice, which is what’s pictured above.

Slow-Cooker Chicken Tikka Masala

Yield: 8 servings

Slow-Cooker Chicken Tikka Masala

Ingredients

  • 3 pounds boneless, skinless chicken breasts, cut into 1 inch pieces
  • 1 medium onion, pureed
  • 4 cloves garlic, minced
  • 2 tablespoons fresh ginger, grated
  • 1 (29 ounce) can tomato puree
  • 1-1/2 cups plain Greek yogurt
  • 2 tablespoons olive oil
  • 2 tablespoons Garam Masala
  • 1 tablespoon cumin
  • 1/2 tablespoon sweet paprika
  • 2 teaspoons salt
  • 3/4 teaspoon cinnamon
  • 3/4 teaspoon black pepper
  • 2 bay leaves
  • 1 cup half & half (or heavy whipping cream)
  • 1/2 tablespoon cornstarch
  • Serve over rice
  • Garnish with chopped cilantro

Directions

  1. In the slow cooker, mix together all of the ingredients except the chicken, half & half, and cornstarch. Mix well.
  2. Add in the chicken and toss to coat.
  3. Cover and cook for 6 hours on low (or 3 hours on high).
  4. Whisk together the half & half (or heavy whipping cream) with the cornstarch. During the last 20 minutes of cooking, stir in the half & half/cornstarch mixture.
  5. Cover and continue to cook for 20 minutes.
  6. Serve over rice.
  7. Garnish with chopped cilantro.
http://www.abrightandbeautifullife.com/slow-cooker-chicken-tikka-masala/

Recipe source: Dinners, Dishes, and Desserts

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Slow Cooker Pinto Beans

Slow Cooker Pinto Beans

 

I’ve been on a cooked beans kick lately.  Slow Cooker Pinto Beans to be exact.  I love other beans, too, but I bought a 25-pound bag of pinto beans at the grocery store several weeks ago and so I’ve been cooking some up every week since then.

In the past I’ve always added garlic to my beans but I found this particular recipe at Mom’s Kitchen Handbook and loved it, so it’s how I’ve been cooking them lately.  I really love the flavor of just salt, pepper, and red pepper flakes, which gives it just a hint of spice.

We particularly love ours served over this Mexican Rice and topped with cheese.  We love them on tacos, too.

We’ve also made refried beans with them.  Just put the beans with some of the liquid in a food processor and process to your desired texture.  Then refrigerate or divide up into freezer bags and freeze them until you’re ready for a bag or two.

This recipe is so easy to make and the results are so delicious and versatile, and right now I could eat them three meals a day.

What to serve with these beans:

Mexican Rice – Restaurant Style
An easy Artisan bread – Asiago Cheese Bread
A really great dinner roll like these French Bread Rolls

Slow Cooker Pinto Beans

Yield: about 6 servings

Slow Cooker Pinto Beans

Ingredients

  • 1 pound (2-1/2 cups) dried pinto beans, rinse and picked over for tiny stones
  • 9-1/2 cups water (or 7-1/2 cups if you don't want a lot of broth)
  • 1 teaspoon crushed red pepper flakes
  • 2 teaspoons salt
  • 1/2 teaspoon black pepper

Directions

  1. Put the beans, water, crushed red pepper, salt, and pepper into the slow cooker and stir to mix well.
  2. Cover the slow cooker and cook on low until the beans are tender but not falling apart (7-9 hours). The time will vary depending on the size and age of the beans.
  3. Once the beans are cooked, turn off the slow cooker. If you leave the beans in the slow cooker for a while they will continue to absorb some liquid as they cool, making them more tender and creamy.
http://www.abrightandbeautifullife.com/slow-cooker-pinto-beans/

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Slow Cooker Creamy Ranch Chicken

Slow Cooker Creamy Ranch Chicken ~ A super easy and delicious creamy chicken stew that cooks all day in a slow cooker.

For some reason I haven’t fully embraced slow cooker cooking. I like the idea of putting the ingredients in the cooker early in the day, not needing to think about it again until the dinner hour is near, and smelling the good fragrances all afternoon. But I still prefer stove-top or oven cooking to the slow cooker. I like standing at the stove cooking and stirring and adjusting the seasoning and watching the meal come together that way.

That being said, I have a few slow cooker recipes that we love and I occasionally try new recipes that look and sound tasty ~ like this Slow Cooker Creamy Ranch Chicken. It’s basically a super delicious chicken stew. In fact, as we were smelling it cook all afternoon we could tell before we even tasted it that it would become a new family favorite. I put the chicken breasts in frozen and they were cooked to perfection. There was a good amount of gravy so we served it over rice. This was some of the most moist and tender chicken I’ve ever cooked in a slow cooker and before the meal was over we were already looking forward to eating the leftovers the next day.  We loved it and I think you will, too.

Slow Cooker Creamy Ranch Chicken

Yield: Make 6 servings

Slow Cooker Creamy Ranch Chicken

A super easy and delicious creamy chicken stew that cooks all day in a slow cooker.

Ingredients

  • 6 boneless, skinless chicken breasts {I used frozen}
  • 6 medium potatoes, chopped into large pieces
  • 6-8 carrots, peeled and chopped into large pieces
  • 2 cans Cream of Chicken soup
  • 1 teaspoon dried parsley
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/2 teaspoon dried dill
  • 1/2 cup milk

Directions

  1. Spray the slow cooker with cooking spray.
  2. Layer the potatoes and carrots in the bottom of the slow cooker.
  3. Place the chicken breasts over the vegetables.
  4. In a medium bowl, mix together the soup, seasonings, and milk. Pour the sauce over the chicken breasts.
  5. Cook on low for about 5 hours.
  6. Serve up as cooked or spoon it over rice.
http://www.abrightandbeautifullife.com/slow-cooker-creamy-ranch-chicken/

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Slow-cooked Roast Beef {& Shredded Beef}

Slow-cooked Roast Beef & Shredded Beef

So, the way I cook my roasts is the same way I make shredded beef.  When we want a roast dinner, I largely chunk the meat, like in the above photo.  When we want shredded beef for sandwiches, I shred it.  This meat is so juicy and tender and not dry at all.

I’m not sure where this recipe actually came from but my mother, some of my siblings and I all use it for making shredded beef, which I happen to think is the most delicious shredded beef I’ve ever tasted, and is delicious served on either these rolls or these.

The original recipe lists sliced onions to be cooked with the meat but we don’t like it that way so I leave it out.  If you want them, just thinly slice an onion or two and put it in to cook with the meat.

I’ve served shredded beef sandwiches using this recipe at lots and lots of dinner parties and have shared the recipe with several friends, and now they make it all the time, too.  It’s so easy to throw together and forget about it for 8 hours, then shred or chunk it up and you’re ready to sit down to a delicious meal.

Slow-cooked Roast Beef with Glazed Carrots

Slow-cooked Italian Roast Beef {& Shredded Beef}

Slow-cooked Italian Roast Beef {& Shredded Beef}

Ingredients

  • 1 Chuck Roast
  • 1 package of Good Seasons Italian Salad Dressing Mix
  • 2 tablespoons powdered Au Jus
  • 2 cups water

Directions

  1. Place the roast in a crock pot or dutch oven.
  2. Sprinkle the Salad Dressing Mix and powdered Au Jus over the roast.
  3. Pour the water over the roast and just stir around a bit to mix the seasonings with the water.
  4. Crock Pot ~ Cover and cook on low for 8 hours.
  5. Dutch Oven ~ Cover and cook at 200 degrees for 8 hours.
  6. Remove the meat and place it in glass dish {I usually use a 9x13}; allow it to cool a bit so you can chunk or shred it.
  7. Remove the fat from the pan and discard.
  8. Return the meat to the juice and warm through before serving.

Notes

The shredded beef sandwiches are delicious on their own or with a slice of provolone cheese melted on top of the meat and served with some of the juice on the side for dipping.

http://www.abrightandbeautifullife.com/slow-cooked-roast-beef-shredded-beef/

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