It’s Foodie Tuesday
I’ll admit that until a few years ago I was skeptical of crockpot cooking. The idea of crockpot cuisine called to mind soup packets, mixed with cans of soup and questionable cuts of meat. Yuck. After receiving a shiny stainless steel slow cooker for Christmas one year I decided to reevaluate my thinking, and now this is one of my favourite and most used appliances. Here are a few of my favourite slow cooker recipes.
image via tastespotting
I just made this dish last night and I was really pleased with how it turned out; the perfect warm and hearty dinner before heading out for some trick or treating. I mostly followed this recipe, but with a few tweaks (I cut the spices a bit in order to take the heat down a little so it would be more kid friendly) but if you prefer your jambalaya more on the hot side you could certainly add some cayenne pepper or up the hot sauce.
2 boneless skinless chicken breaks, cut into cubes
1 pound andouillie sausage (my grocery store didn’t have andouille so I substituted chorizo. Any dense smoked and spicy sausage should work in a pinch)
1 onion chopped
1 green bell pepper
1 teaspoon hot sauce
1 ½ teaspoon of dried oregano
1 ½ teaspoons of Cajun or Creole seasoning
1 teaspoon of thyme
2 bay leaves
1 can of diced tomatoes (low sodium or no salt added)
1 cup chicken broth
1 package frozen cooked shrimp
1. Add chicken, sausage, onion, pepper, tomatoes, stock, spices and bay leaves into the crockpot.
2. Cook on high for 3-4 hours, or 7-8 hours on low.
3. The original recipe called for shrimp, which I know is in most Jambalaya recipes but I’m not a big fan so I left it out. If you want to add cooked frozen shrimp just put it into the slow cooker during the last 30 minutes of cooking.
4. Serve over rice.
image via ezrapoundcake
This recipe isn’t actually a slow cooker recipe but can easily be modified. Just add all ingredients to your slow cooker and cook on high for 2-3 hours or on low for 4-6 hours. Sometimes I’ll add a teaspoon of cocoa powder, some chopped sweet potatoes or ground chipotle peppers. Don’t forget the hot buttered toast, or even better, buttery cornbread.
When you think of slow cooker meals a roast chicken probably isn’t the first thing that comes to mind. The low temperature slow cooking method results in meat that falls off the bone. Your slow cooker can’t give you crispy skin, so the recipe recommends broiling it in the oven for a few minutes before serving.
Here’s a sweet treat you can make in the slow cooker. Spicy apple butter ready to bottle and give as gifts or keep for yourself. Making apple butter will also make your home smell amazing.
Do you have any slow cooker favourites? I’d love to add a few more recipes to my roster.