Ingredients

To make these easy slow-cooker beef brisket tacos, you’ll need two sets of ingredients:

For the Slow Cooker Brisket

Made with the most flavorful and fresh ingredients, this is easily the best brisket taco recipe for Mexican food lovers. Crowds will go wild for this simple recipe’s rich, seasoned taste.

• Brisket: I recommend using 3-4 pounds of brisket for this beef brisket taco recipe—the perfect size for six servings. When selecting your taco brisket, find a piece of meat with significant marbling and a layer of fat on top for extra flavor.
• All-purpose flour: Flour is the key to making a thick, flavorful sauce for brisket tacos. However, you can omit this ingredient if you follow a gluten-free diet.
• Onion: Robust yet mellow, onions give great depth to these brisket crock pot tacos. Cut your onions into thick half-moon slices before adding them to the slow cooker.
• Peppers: Spice lovers will love the addition of jalapeno or poblano peppers to this easy taco recipe. Chop your peppers well, and you’re good to go!
• Beef broth: I use beef broth in my taco beef brisket to give it a complex, hearty taste. However, chicken broth or even vegetable broth would also work.
• Tomato paste: Rich tomato paste will give your brisket gorgeous color and an irresistibly piquant taste.
• Fresh thyme sprigs: Thyme is the ultimate flavor-booster ingredient in hearty meat dishes. Earthy and lemony, this simple addition will lighten your beef’s taste.
• Seasonings: I recommend using paprika, chili powder, onion powder, garlic powder, and salt for seasoning your beef.
• Red wine vinegar: A small dash of red wine vinegar will brighten the smoky sweetness of this slow cooker brisket recipe. However, you could also use apple cider vinegar or any other vinegar you have on hand.

Brisket Taco Toppings

The sky is the limit when it comes to toppings for brisket tacos. Any of your favorite taco toppings would work, but you can find nearly a dozen tasty ideas below. You can use flour tortillas, make your own corn tortillas (following this masa tortilla recipe), or buy them at the store if you are short on time.

• Guacamole: No one can resist a classic when considering what to put on brisket tacos. You only need four ingredients to make my creamy, fresh, and super easy guacamole recipe, perfect for shredded brisket tacos.
• Tomatoes: Lighten up these brisket slow cooker tacos with the simple addition of tomatoes. You can use your favorite store-bought salsa, cherry tomato salsa, dice up fresh tomatoes, or make homemade pico de gallo.
• Jalapenos: If you’re a fan of spice, topping a handful of fresh or pickled jalapenos will give your Mexican brisket just the right amount of kick.
• Mexican cheese: Tangy and mild, a blend of Mexican cheeses is guaranteed to add a creamy taste to your brisket tacos. For extra freshness, you can even crumble cotija cheese on top of your tacos.
• Pickled red onions: Anyone who likes bold flavors will adore the tangy punch of this easy red onion topping. For the most authentic flavors, try my Mexican Red Onion recipe. Or, you can also use roasted red onion slices if you are not a fan.
• Fresh cilantro: Cilantro is optional, but it is a nice addition if you are a fan.
• Lime wedges: If you like a little zing to your tacos, serve them with fresh lime juice. Lime wedges are a visually stunning way to add a citrusy bite.
• Sour cream: Cool and tangy, a dollop of sour cream is just what your Mexican brisket tacos need to balance out their robust, spicy taste.
• Sauce: Nothing pairs better with this shredded brisket recipe than its leftover juices we reduce at the end. Simply follow the steps in the recipe to make the sauce that takes this recipe to the next level.

How to Make Shredded Brisket for Tacos

Anyone—beginner and master chefs alike—can easily whip up pulled brisket tacos. You can let your slow cooker do the work when following these easy instructions.

1. Make the meat rub: In a small bowl, mix the paprika, chili powder, onion powder, garlic powder, and salt.
2. Prick the meat: Use a sharp knife to puncture both sides of the meat in several places. I recommend pricking the beef about 20-30 times for maximum flavor. Then, use a paper towel to pat dry the meat.
3. Rub the meat: Rub the spice mixture into both sides of the beef before wrapping it tightly with stretch film or plastic wrap. Let the meat marinate in the fridge for 4-8 hours.
4. Let the beef rest: On the day of cooking, remove the spice-rubbed beef from the fridge. Let it rest for 30-45 minutes while prepping the remaining ingredients.

5. Dust the meat with flour: Remove the stretch film from the beef, and sprinkle both sides with flour. Shake off any excess flour.
6. Whisk the broth: Whisk together the beef broth and tomato paste in a measuring cup and set the mixture aside.
7. Layer the slow cooker: Place half of the sliced onions, pepper, and minced garlic at the base of the crock pot. Transfer the meat, fat-side-up, on top of the veggies. Then, add the remaining vegetables on top of the beef. Pour the broth mixture atop the brisket, adding the thyme and bay leaves to the liquid.
8. Cook the brisket: Cover the slow cooker and cook the beef on low for 8-10 hours. By the end, the meat should be fully cooked and easily shreddable.

9. Shred the beef: Transfer the cooked meat to a cutting board or cookie sheet. Before adding it to your tacos, shred the brisket with two forks. Cover it with aluminum foil until ready to serve.

10. Prepare the sauce: Place a colander over a saucepan and strain the leftover liquid. Discard the veggies. Then, bring the sauce to a boil over medium-high heat, then reduce it to medium heat. Let the mixture simmer for 15 minutes or until it reduces by half. Taste the sauce and add any extra seasoning, if desired. Just before serving, add the red wine vinegar.

How to Assemble Brisket Tacos

The most fun part about making brisket street tacos is assembling them. Design your tacos using whatever toppings you like, and you’ll have a photo-ready main the entire family will love.

1. Prepare the taco station: Place the taco toppings in individual serving bowls, including the shredded brisket and the reduced sauce.
2. Warm the tortillas: If desired, warm the tortillas in a small pan or microwave.
3. Assemble shredded beef tacos: Lay out a tortilla, and add a helping of shredded brisket. Drizzle the meat with a tablespoon of the sauce, and then add your favorite toppings on top of the tacos. Repeat this process with the remaining tortillas.
4. Serve: Garnish the beef brisket tacos with fresh lime and serve.

How to Make Ahead, Store, Freeze, Thaw, and Reheat?

Storing brisket for tacos is one of the easiest meal preps you’ll ever do. Make your brisket ahead or store the meat and juices for simple lunches throughout the month.

• Make ahead: You can prepare this brisket taco recipe up to 2 days in advance. Not only does this process make meal prep a cinch, but it also lets the flavors develop before serving the brisket for leftover tacos.
• Storage: To store your slow cooker brisket tacos, shred the leftover meat and let it reach room temperature. Then, portion the brisket leftovers into airtight containers, add a little juice and store them in the refrigerator for up to 2 days.
• Freezing and thawing: Before you freeze your brisket, shred it and let it cool to room temperature. Portion the meat and leftover sauce into several airtight containers, labeling them with dates so you can keep track of their freshness. Then, place each airtight container in the freezer for up to 2 months. When ready to eat, thaw the brisket in the fridge overnight.
• Reheat: I recommend reheating the leftovers in a pan with the juices for maximum juiciness. However, you could also place the leftover beef brisket in the oven at 350 degrees F. for 15-20 minutes. Be sure to drizzle them with some of the juices so they won’t dry out in the oven.

Expert Tips

You don’t have to be a master chef to learn how to make brisket tacos. These pro tips will ensure your beef is as tender and flavorful as possible.

• Don’t skip the resting: To get delicious flavor into every bite of brisket, I recommend letting your meat rest for at least 4 hours, preferably overnight. This step ensures that your beef absorbs its savory seasonings before adding it to the slow cooker.
• Low and slow: A great way to ensure soft, tender meat is to take time with the recipe. Cook the brisket for at least 8-10 hours on low heat, letting the meat relax and absorb its juices. If you want to serve the tacos at night, begin cooking early in the morning. If you plan to serve these tacos during the day, start slow cooking the night before.
• Skim the fat: Because this beef brisket recipe cooks off much of the meat’s fat in the crock pot, I recommend skimming off the extra fat from the meat mixture with a wooden spoon before serving.
• Reduce the leftover liquid to use as a sauce: My favorite way to dress my own tacos is by transforming the brisket’s cooking liquid into a mouthwatering sauce. Let the liquid simmer for 15 minutes until it reduces by half. Then, add extra seasonings and serve!
• Taste for seasoning: There are two times I recommend tasting your tender brisket recipe for seasoning: just after shredding your meat and when you first taste the reduced sauce (i.e., while it’s simmering). Since we are “cooking off” most of the liquid, adding seasonings to the sauce too soon may produce an overly salty sauce.
• Customize it to your liking: Brisket tacos are one of my favorite foods because of how much fun you can have customizing them! Play with whatever toppings you want, experimenting with new combinations until you find your favorite.

FAQs

Want to know more about how to make brisket in a crock pot for tacos? I’ve answered all your questions here so you can enjoy melt-in-your-mouth eats any day of the week.

Other Beef Recipes You Might Like:

Can’t get enough of this beef brisket taco recipe? These other beef dishes will satisfy your cravings with hearty, fresh flavors even a pro chef wouldn’t be able to resist.

• Thai Steak Noodle Salad
• Potato and Meatballs
• Recipe for Turkish Meatballs
• Flank Steak Tacos
• Pasta Bolognese
• Instant Pot Chuck Roast
• Check out all our beef recipes
• Love Mexican food? Check out all our Mexican-inspired recipes

If you try this recipe, please take a moment to give it a star rating and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Print

Slow Cooked Brisket Tacos Recipe

This Slow Cooker Beef Brisket Tacos Recipe requires little hands on time, but every minute is worth the effort. Corn tortillas filled with slow cooked brisket, guacamole, and pickled red onion are out-of-this-world delicious.

Course Meat

Cuisine Mexican Cuisine

Diet Gluten Free

Prep Time 30 minutes minutes

Cook Time 10 hours hours

Marinading time 8 hours hours

Total Time 18 hours hours 30 minutes minutes

Servings 6 servings

Calories 642kcal

Author Aysegul Sanford

Ingredients

For The Seasoning (Meat Rub)

• 1 tablespoon paprika
• 1 tablespoon chili powder
• 2 teaspoons onion powder
• 1 teaspoon garlic powder
• 1 ½ teaspoons salt
• 3 lbs. beef brisket flat cut; trimmed of excess fat and “silver skin”
• 2 tablespoons of all-purpose flour
• 1 onion halved and sliced ½ inch thick
• 1 jalapeno or poblano pepper; seeds removed and roughly chopped
• 4 garlic cloves minced
• 3 cups beef broth
• 1 tablespoon tomato paste
• 3 sprigs fresh thyme or 1 teaspoon dried thyme
• 2 bay leaves
• 1 tablespoon red wine vinegar

For The Tacos:

• 12 6-inch corn tortillas
• 1 ½ cups guacamole
• 1 tomato cut into small pieces
• 1 jalapeno pepper seeded and sliced
• 1 cup Mexican cheese such as queso fresco or cotija cheese
• 1 cup pickled red onions
• ½ cup fresh cilantro leaves chopped
• Lime wedges for serving

Instructions

For Slow Cooker Brisket:

• Prepare the meat rub: Mix the paprika, chili powder, onion powder, garlic powder, and salt in a bowl.
• Prick both sides of the meat in several places ( about 20-30 “hits”) using the tip of a sharp knife. Then pat dry the meat on both sides using a sheet of paper towel.
• Rub the spice mixture over both sides of the meat. Wrap it tightly with stretch film or plastic wrap and let it marinate in the fridge for at least 4 hours or preferably overnight (up to 8 hours.)
• On the day of cooking, remove the meat from the refrigerator and let it rest for 30 minutes while you prepare the rest of the ingredients.
• Remove the stretch film. Sprinkle it with the flour on both sides, shaking off the excess.
• Whisk together beef broth and tomato paste in a measuring cup until combined. Set it aside.
• Place half of the sliced onions, pepper, and minced garlic at the bottom of the slow cooker. Place the meat with the fat side up on top of the mixture.
• Add the remaining sliced onions, pepper, and minced garlic on top of the meat. Pour the mixture over the meat. Add the thyme and bay leaves to the liquid.
• Cover and cook on low heat setting for 8-10 hours or until meat is fully cooked and shreds easily.
• Transfer the now-cooked brisket onto a cutting board (or cookie sheet) and cover it with aluminum foil to keep it warm. Right before serving, shred the meat using two forks. When done, cover it with aluminum foil to keep it warm.

To Make The Sauce:

• Using a large spoon, skim off the liquid fat layer in the crock pot as much as you can*. Place a colander over a saucepan, strain the leftover liquid, and discard the veggies.
• Bring the liquid to a boil over medium-high heat. Turn the heat down to medium and let it simmer for 15 minutes or until it is reduced by half and slightly thickened. Taste for seasoning and add more if necessary. Add the red wine vinegar at the last minute to brighten the flavor.

To Assemble the tacos:

• Set up your taco station by placing the toppings in individual serving bowls, the now-shredded meat, and the reduced sauce.
• If preferred, warm tortillas.
• To assemble the brisket tacos, place shredded brisket over a corn tortilla. Drizzle it with a tablespoon (or more) of the reduced sauce, and then add the toppings. Repeat the same process with the rest of the tortillas.
• Garnish with fresh lime and serve!

Notes

• Taste for seasoning: There are two times I recommend tasting this recipe for seasoning: First, just after shredding your meat, and then second, when the sauce is fully reduced after the simmering time is fully completed. Since we are “cooking off” most of the liquid, adding seasonings to the sauce too soon may produce an overly salty sauce.
• Make it your own: I included some topping suggestions, but as with any other taco recipe, the sky is the limit when dressing your tacos. Use this recipe as a place to start and customize it to your liking.
• Skim the fat: Do not skip removing the liquid fat at the top layer of the liquid. The amount of liquid fat you’ll end up with depends on how fatty your meat is. You can reserve (I usually freeze it) and use it in place of oil or butter in recipes or discard it. Alternatively, if you have it, you can use a fat separator to remove it.
• Make ahead: You can prepare the slow-cooked brisket recipe up to 2 days in advance. Doing so helps develop flavors and make them rich and even more delicious. When ready to serve, warm up the meat (and the sauce), prep taco toppings, and assemble at the table.
• Storage: To store your slow cooker brisket tacos, shred the leftover meat and bring it to room temperature. Then, portion the leftovers into airtight containers, add a little juice and store them in the refrigerator for up to 2 days.
• Freezing and thawing: Before you freeze your brisket, shred it and let it cool to room temperature. Portion the meat and leftover sauce into several airtight containers, labeling them with dates so you can keep track of their freshness. Then, place each airtight container in the freezer for up to 2 months. When ready to eat, thaw the brisket in the fridge overnight.
• Reheat: I recommend reheating the brisket in a pan with the juices for maximum juiciness. However, you could also place the leftovers in the oven at 350 degrees F. for 15-20 minutes. Be sure to drizzle them with some of the juices so they won’t dry out in the oven.

Nutrition

Calories: 642kcal | Carbohydrates: 36g | Protein: 58g | Fat: 30g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Cholesterol: 158mg | Sodium: 1394mg | Potassium: 1315mg | Fiber: 8g | Sugar: 3g | Vitamin A: 1502IU | Vitamin C: 14mg | Calcium: 215mg | Iron: 7mg

The post Slow Cooked Beef Brisket Tacos appeared first on Foolproof Living.

Ingredients

This easy crockpot chicken stew recipe is chock-full of colorful, nutrient-rich vegetables, flavorful herbs, and healthy protein. The best part about a slow cooker meal is that you can throw in all the ingredients and let the appliance do the work for you.

To make this recipe, you’ll need 2 pounds of boneless skinless chicken thighs, kosher salt, black pepper, olive oil, onions, celery, carrots, frozen peas (I like to use frozen blanched peas), fresh garlic, Yukon Gold potatoes, fresh thyme, fresh rosemary, fresh parsley, paprika, chicken stock, and cornstarch. 

How to Make Chicken Stew in Crock Pot?

This chicken crockpot stew is the perfect cure for those cold evenings that call for snuggling up on the couch rather than laboring in the kitchen. Simply throw all the ingredients in the crock pot in the morning and come home to a warm, cozy meal. Here’s how to slow cook chicken stew:

1. Prep the chicken: Use paper towels to pat dry the chicken on all sides. Season with salt and pepper. 
2. Sear the chicken: Add oil to a large skillet set over medium heat. Heat the oil, then add the chicken and cook on each side for about 4-5 minutes. Don’t worry about fully cooking the chicken, as we’re aiming only to brown it.
3. Add vegetables to the slow cooker: While the chicken is browning, add the onion, celery, carrots, garlic, potatoes, thyme, rosemary, paprika, salt, and pepper to the crock pot. 
4. Add the chicken: Place the browned chicken thighs on top of the veggies. 

5. Add the chicken stock: Pour the chicken broth on top of the chicken and vegetables and stir.  
6. Cook: Set your slow cooker to a low-heat setting and cook for 5-6 hours (or 3-4 hours of slow cooking time for a high-heat setting) or until potatoes are tender. 
7. Shred the chicken: Thirty minutes before the stew is done, remove the chicken and shred (or cut) it into small pieces. Place chicken back in the crock pot. 

8. Make the slurry: Add the cornstarch to a bowl. To make the cornstarch slurry, remove 2-3 tablespoons of liquid from the stew and place it in the bowl with the cornstarch. Whisk the mixture until it forms a paste, and stir it into the stew. 
9. Add the peas: Add the frozen peas, stir, and continue cooking for about 30 minutes in high heat setting or until thickened to your liking. Finish it off with a squeeze of lemon juice.
10. Season and serve: Taste for seasoning and adjust if necessary. Garnish with fresh parsley and serve. 

How to Make Ahead, Store, Freeze, & Thaw?

Not only is this slow-cooked chicken stew super make-ahead friendly and easy to store, but it actually becomes more flavorful as it sits and allows the ingredients to continue to mingle together and break down. It literally gets better by the minute! See below for a few make-ahead and storage tips. 

• Make-ahead: This healthy crockpot chicken and vegetable stew is the perfect go-to recipe for hectic schedules. To make it ahead of a busy week, simply saute the chicken the day before and store it in an airtight container in the fridge. Prep your veggies to have them ready to go in the crock pot. Either at the end of the day or the morning of, place all ingredients in the crock pot and follow the instructions above for cooking. 
• Store: Bring leftover chicken stew with vegetables to room temperature and store in an airtight container in the refrigerator for up to 5 days. 
• Freeze: To make this recipe a freezer meal, bring the leftover stew to room temperature and store it in airtight, freezer-safe containers in the freezer for up to 2-3 months. 
• Thaw: Thaw frozen chicken potato stew overnight in the fridge. Reheat in the microwave or on the stove. 

Other Cooking Methods 

Cooking chicken stew in the crock pot is easy and convenient, but what if you don’t have one? Don’t sweat it! Here are two more methods you can follow to have this hearty stew on the table in no time. 

How to Make It on the Stove Top?

If you don’t have a countertop cooking appliance, you can easily go back to basics and cook this chicken stew on the stove top. Just follow these easy instructions:

1. Prep the chicken: Use paper towels to pat dry the chicken on all sides. Season with salt and pepper. 
2. Sear the chicken: Add oil to a large pot (such as a Dutch oven) set over medium heat. Heat the oil, then add the chicken and cook on each side for about 4-5 minutes. Don’t worry about fully cooking the chicken, as we’re aiming only to brown it. Remove and set aside. 
3. Saute vegetables: Add the onion, celery, and carrots into the now-empty pot. Saute until vegetables are softened, 6-7 minutes. Add the garlic and cook for another minute or so.
4. Add the rest: Add potatoes, thyme, rosemary, paprika, salt, and pepper to the same pot.
5. Return the chicken to the pot and cook: Place the browned chicken thighs back in the pot with the veggies and add in the chicken stock. Bring it to a boil and let it simmer for about 30-40 minutes, making sure to stir it a few times.
6. Prep the cornstarch: Add the cornstarch to a small bowl and set it aside. 
7. Shred the chicken: 10 minutes before the stew is done, remove the chicken and shred (or cut) it into small pieces. Place the chicken pieces back in the pot. 
8. Make the slurry: To make the cornstarch slurry, remove 2-3 tablespoons of liquid from the stew and place it in the bowl with the cornstarch. Whisk until it forms a paste, and stir it into the stew. 
9. Add the peas: Add the frozen peas, stir, and continue cooking on medium-high heat for about 10 more minutes or until the stewed chicken thickens to your liking. 
10. Season and serve: Taste for seasoning and adjust if necessary. Garnish with fresh herbs, if desired.

How to Make It in an Instant Pot?

Use your Instant Pot for an ultra-quick way to make this stew. The instructions are similar to the method above but with a few tweaks. Here’s how to do it:

1. Saute the chicken: Set your Instant Pot to “saute” mode and brown the chicken on all sides. Remove from the pressure cooker and set it on a plate.
2. Add the veggies: Add the onion, celery, carrots, and garlic into the now empty Instant pot insert. Cook, stirring frequently, until vegetables are softened, 4-5 minutes. Add the rest of the vegetables; potatoes, thyme, rosemary, paprika, salt, and pepper to the pot. Add in the semi-cooked chicken thighs and chicken stock. 
3. Cover and Cook: Secure the lid and pressure release valve to sealing position. Press the cancel button to reset the cooking program, then select the Soup setting and set the cooking time for 12 minutes at high pressure.
4. Let it release naturally: When the cooking time is complete, let the pressure release naturally.  
5. Shred the chicken: Carefully open the lid and remove the chicken. Shred (or cut) it into small pieces. Place it back in the pot. Select the saute setting.
6. Make the slurry: To make the cornstarch slurry, remove 2-3 tablespoons of liquid from the shredded chicken stew and place it in the bowl with the cornstarch. Whisk until it forms a paste, and stir it into the stew. 
7. Thicken: Add the frozen peas, stir, bring it to a boil, and simmer on “saute” mode until it’s thickened to your liking. Garnish and serve.

Expert Tips

To get the best results on your first try, follow these simple tips that make all the difference when it comes to flavor and texture:

• Cook on low heat: There’s a reason why they say stews should be cooked “low and slow.” This allows the meat and the veggies to break down slowly, allowing them to release all those yummy flavors. Cooking on a high heat setting also results in dry, rubbery chicken (and no one wants that). 
• Take advantage of searing the chicken: While you don’t have to sear the chicken before adding it to your slow cooker, the searing really pays off in terms of flavor. I find that taking the time to do so also removes the gamey flavors of the chicken.
• Sear the veggies: If you have the time, I also recommend searing your veggies before letting your chicken thigh soup cook. Again, this helps immensely in terms of flavor. 
• Rotisserie chicken option: If you’d rather not handle raw chicken, you can use rotisserie chicken in this recipe. Simply shred the chicken and add it in 30 minutes before the stew is done (right before adding in the cornstarch slurry). 
• Skip the cornstarch for a thinner consistency: If you prefer more of a thin, soup-like consistency rather than a thick chicken stew, you can omit the cornstarch slurry.

FAQs

Other Healthy Winter Soups You Might Also Like

If you love the ease and comfort of cooking up a warm meal on a cold winter’s night, then you definitely need lots of soup recipes in your recipe book. Thankfully, I have lots for you to try here on the blog that are perfect for a healthy dinner. Browse the links below for inspiration:

• Instant Pot White Chicken Chili
• Cabbage Kale Soup
• Leftover Chicken Chili

If you try this recipe for Chicken Stew in a Crock Pot or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Print

Crock Pot Chicken Stew Recipe

This Crock pot chicken stew recipe is packed with potatoes, carrots, and fresh herbs. It's a heartwarming, healthy, & easy dinner recipe that you will make over and over again.

Course Soup, Stew

Cuisine American

Diet Gluten Free

Prep Time 20 minutes minutes

Cook Time 6 hours hours

Total Time 6 hours hours 20 minutes minutes

Servings 6 servings

Calories 503kcal

Author Aysegul Sanford

Equipment

• 1 Crock Pot

Ingredients

• 2 lbs boneless skinless chicken thighs or chicken breasts
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• 2 tablespoon olive oil
• 2 medium-sized onions chopped (~ 2 cups)
• 3 stalks celery chopped (~1 ½ cups)
• 4 carrots peeled and chopped
• 4 cloves garlic minced
• 4 medium size Yukon Gold potatoes peeled and cut into 1-inch cubes
• 3 sprigs fresh thyme chopped (or 1 teaspoon dried thyme)
• 2 sprigs fresh rosemary chopped (or 1 teaspoon dried rosemary)
• 1 teaspoon paprika
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 3 cups chicken stock or store bought low sodium chicken stock
• 2 tablespoons cornstarch
• 1 cup frozen peas
• 2 tablespoons lemon juice
• ½ cup fresh parsley chopped

Instructions

• Pat dry chicken with paper towels. Season with salt and pepper.
• Heat oil in a large skillet over medium heat. Add chicken and cook for 4-5 minutes on each side. We are not fully cooking the chicken here. Rather, browning it a bit to build flavor. *
• Meanwhile, place onion, celery, carrots, garlic, potatoes, thyme, rosemary, paprika, salt, and pepper into the crock pot.
• Add the now-semi-cooked chicken thighs on top.
• Pour the chicken stock and give it a stir.
• Cook on low-heat setting for 5-6 hours or high-heat setting for 3-4 hours.
• Place cornstarch in a small bowl and set it aside.
• Thirty minutes before the end of cooking time, remove the chicken from the slow cooker and cut (or shred) into small pieces. Return it back to the crock pot.
• Next, make the cornstarch slurry. Whisk cornstarch with 2-3 tablespoons of the liquid from the stew until it forms a paste. Stir it into the chicken stew.
• Add the frozen peas, give it a big stir and continue to cook on HIGH until it is thickened to your liking. In my case, it took about 30 minutes.
• Finish it off with lemon juice. Taste for seasoning and add more if necessary. Garnish with fresh parsley and serve.

Notes

• You can make this recipe without searing the chicken if you are short on time. However, I find that it tastes better if you take the time to sear.
• Make-ahead: To make it ahead, simply saute the chicken the day before and store it in an airtight container in the fridge. Prep your veggies to have them ready to go in the slow cooker. Either at the end of the day or the morning of, place all ingredients in the crock pot and follow the instructions above for cooking. 
• Store: Bring leftovers to room temperature and store them in an airtight container in the refrigerator for up to 5 days. 
• Freeze: To make it a freezer meal, bring the leftover stew to room temperature and store it in airtight, freezer-safe containers in the freezer for up to 2-3 months. 
• Thaw: Thaw frozen chicken stew overnight in the fridge. Reheat in the microwave or on the stove. 

Nutrition

Calories: 503kcal | Carbohydrates: 23g | Protein: 29g | Fat: 32g | Saturated Fat: 12g | Cholesterol: 142mg | Sodium: 192mg | Potassium: 825mg | Fiber: 4g | Sugar: 5g | Vitamin A: 5717IU | Vitamin C: 26mg | Calcium: 55mg | Iron: 3mg

The post Crock Pot Chicken Stew appeared first on Foolproof Living.

Today, I am adding one more recipe to the collection with this Tomatillo Chicken Soup made in a slow cooker. If you are a fan of Mexican recipes, especially tomatillos, give this easy soup recipe a try.

I Love This Recipe Because:

• Made with less than 10 ingredients. Simply put it all in the slow cooker and let it do the cooking for you.
• Requires no more than 15 minutes of hands-on time
• Packed with Mexican flavors coming from tomatillos, tortillas, and jalapenos
• It can be customized with any of your favorite toppings.

Ingredients You Will Need:

• Chicken: I used boneless chicken thighs, but chicken breasts would also work. 
• Tomatillos: Pick ones that are bright green and not too soft. Remove the outer husk and rinse well. It will be sticky, and that is totally fine.
• Jalapenos & Garlic: If you are not a fan of spiciness, remove the seeds. If not, just slice it thinly.
• Chicken Stock: I make my own chicken stock, but store-bought would also work. If you buy it from the store, I recommend picking up a low sodium stock so that you can adjust the seasoning easily.
• Toppings: I used fresh cilantro, avocados, and fresh lime but feel free to use other toppings like sour cream, tortilla chips, and even crumbled queso fresco.

How To Make:

If you have never made soup with tomatillos before, let this Mexican tomatillo soup be the one to get you started. Here are the steps:

1. Season the chicken: Season chicken thighs with salt and pepper on both sides.

2. Prep tomatillos: Remove the husk, give them a quick rinse, and cut them in quarters.

3. Assemble: Place tomatillos, jalapenos, garlic, chicken, and chicken stock. Give it a stir.

4. Cook: Put the lid on and set it to cook on low for 7-8 hours or on high for 5-6 hours or until the chicken is cooked through.

4. Blend: Once cooked, transfer the chicken from the stew and shred it on a plate. Using an immersion blender, blend the tomatillo soup until the vegetables are roughly pureed. 

4. Add in cilantro: Put the shredded chicken back into the crockpot and stir in the cilantro and lime juice.
5. Assemble & Serve: Ladle into bowls and top it off with sliced avocados, tortilla chips, and jalapenos.

A Quick Word on Blending:

When the cooking time is completed, you will realize that there is quite a bit of liquid in the crockpot. That is normal. 

That is also why we are using an immersion blender to puree the vegetables. However, the amount of blending you do is up to you. I personally like my chicken tomatillo soup more on the chunky side, so I only blend it until the tomatillos are broken into big chunks but not fully pureed.

If you are a fan of more of a pureed soup, then feel free to blend longer.

Do not own an immersion blender? You can use a food processor or an upright blender as well. I highly recommend blending in small batches and using the pulse feature for safety reasons.

How To Cook Tomatillos For Soup

In this recipe, tomatillos cook slow and low in the crockpot with the rest of the ingredients. However, if you want to take things up a notch and have some extra time, you can turn this into a roasted tomatillo soup by roasting the tomatillos on the grill or using a grill pan on the stovetop. 

Simply heat your grill (or grill pan) and roast them for a few minutes on each side or until they are lightly charred before adding them into the crockpot.

How To Store & Freeze:

Bring leftovers to room temperature, place in an airtight container, and store in the fridge for up to 3 days or freeze for up to a month. 

If you freeze, thaw the soup overnight in the fridge and warm it up on the stovetop right before serving.

I do not recommend storing and freezing the soup with the toppings. Instead, add them to the soup right before serving.

Stove Top Cooking Instructions:

If you’d rather make this on the stovetop. Simply put everything in a dutch oven, bring it to a boil, and let it simmer on the stove until the chicken is cooked through and tomatillos are softened, somewhere around 30-40 minutes. 

Shred the chicken, blend the rest of the soup until it reaches the desired consistency, put the chicken back in, bring it to one final boil, and serve with your favorite toppings.

Other Chicken Soup Recipes You Might Also Like:

• Healthy Creamy Chicken and Wild Rice Soup
• Healthy White Chicken Chili Recipe
• Easy Chicken Chili Recipe
• Instant Pot Chicken Wild Rice Soup
• Chicken Potato “Noodle” Soup
• Need more inspiration? Check out all our Slow Cooker recipes.

If you try this Chicken Tomatillo Soup recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Print

Crockpot Chicken Tomatillo Soup Recipe

A easy to make crockpot chicken tomatillo soup recipe that will take you no more than 15 minutes to prep. If you are looking for a way to up your chicken soup game, this delicious slow cooker chicken soup recipe is the way to go.

Course Soup

Cuisine Mexican

Prep Time 15 minutes minutes

Cook Time 8 hours hours

Total Time 8 hours hours 15 minutes minutes

Servings 6 servings

Calories 319kcal

Author Aysegul Sanford

Ingredients

• 2 pounds boneless skinless chicken thighs, trimmed (910gr) Chicken breasts can also be used
• 1 1/4 teaspoons kosher salt
• 1/2 teaspoon black pepper
• 1 1/2 pounds tomatillos, husked, rinsed and cut in quarters (680 gr)
• 2 jalapeno peppers chopped
• 3 cloves of garlic peeled and chopped
• 3 cups homemade chicken stock (720 ml) or store-bought chicken stock would also work
• 1 cup fresh cilantro chopped
• 2 tablespoon lime juice and more as garnish
• 1 ripe avocado cubed as garnish

Instructions

• To prep the chicken: Throughly dry the chicken thighs using paper towels. Season both sides with salt and pepper. Let them sit on the counter as you prep the rest of the ingredients.
• Place the tomatillos, jalapeno peppers, garlic, and chicken stock in the bowl of your crockpot.
• Transfer the chicken into the bowl.
• Set it to low heat setting to cook for 7-8 hours or on high for 5-6 hours.
• When cooked, using a slotted spoon, transfer the chicken to a bowl. Shred it in leaving it in large chunks and set aside.
• Add in the cilantro into the slow cooker. Using an immersion blender, puree the tomatillo mixture until smooth.
• Return shredded chicken into the bowl.
• Stir in the lime juice. Taste for seasoning and add in if necessary.
• Garnish with slices of jalapeno pepper and avocado.

Notes

• We love spicy food so I left the seeds of one of the jalapenos intact and added it into the soup. However, if you are not a fan of hot spicy foods, feel free to leave the seeds out.
• To store & freeze: Bring leftovers to room temperature, place in an airtight container, and store in the fridge for up to 3 days or freeze for up to a month.
  If you freeze, thaw the soup overnight in the fridge and warm it up on the stovetop right before serving.
• Want to cook this on the Stovetop? If you’d rather make this on the stovetop. Simply put everything in a dutch oven, bring it to a boil, and let it simmer on the stove until the chicken is cooked through and tomatillos are softened, somewhere around 30-40 minutes. Shred the chicken, blend the rest of the soup until it reaches the desired consistency, put the chicken back in, bring it to one final boil, and serve with your favorite toppings.

Nutrition

Calories: 319kcal | Carbohydrates: 15g | Protein: 34g | Fat: 14g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 147mg | Sodium: 796mg | Potassium: 1002mg | Fiber: 5g | Sugar: 7g | Vitamin A: 452IU | Vitamin C: 25mg | Calcium: 36mg | Iron: 2mg

This recipe is adapted from Slow Cook Modern: 200 Recipes for the Way We Eat Today (affiliate link) with minor changes.

This recipe was originally published in September 2017. It has been updated with new photos and more helpful information in March 2021.

The post Crockpot Chicken Tomatillo Soup appeared first on Foolproof Living.

And if you are a fan of crock pot chicken recipes, be sure to also check out our Tomatillo Soup with Chicken and Slow Cooker Chicken Stew.

If you are a fan of easy chicken recipes and prefer the convenience of put-everything-and-forget-about-it crockpot dishes, you need this recipe in your life. I might be biased, but having been making it for years, I am confident that this is the best crockpot butter chicken recipe on the internet. With just the right amount of spices, it is kid-friendly as well.

Ingredients

If you think traditional Indian food requires a bunch of hard-to-get ingredients and complicated techniques, think again! All of the spices for this crockpot butter chicken recipe are pantry staples and can be found at major grocery stores or online.

Simply gather together coconut milk, Greek yogurt, tomato paste, red curry paste, onion, garlic, jalapeno, ginger, garam masala, paprika, ground turmeric, unsalted butter, salt, pepper, and boneless, skinless chicken breasts.

For the finishing touch, you will need cornstarch, lime juice, fresh cilantro, and sliced almonds.

A few helpful tips for ingredients:

• Coconut Milk: You will need a whole 14-oz can of full-fat coconut milk. This creates a lusciously creamy sauce without heavy cream.
• Greek Yogurt: This is the second component to the creamy portion of this dish and my secret to making this Slow Cooker Butter Chicken recipe healthy. Whole milk yogurt will give you the richest results. Plus, a boost of protein and tang!
• Red Curry Paste: Red curry paste is a mash of red chilies, coriander, shrimp paste, lemongrass, garlic, shallots, and galangal (a Thai version of ginger). This is the most widely available curry paste and adds a world of flavor to this crockpot Indian chicken. Look for it in the global section of grocery stores.
• Garam Masala: A wildly popular, mild, and warm Indian spice blend found throughout many authentic Indian dishes. Store-bought blends are easily available, but I like to make my own for the best flavor. See PRO TIP below for how to make garam masala at home.
• Chicken: Use chicken breasts or chicken thighs without the bone. Cut into 1-inch cubes or ask the butcher to do it for you!

How to cook butter chicken in a slow cooker?

The best part of this Indian style Crockpot butter chicken is that you literally put all the ingredients in your slow cooker and forget about it for the next 6-7 hours.

I usually prepare everything before I go to bed and wake up to the most amazing smell in the world. All I need to do the next day is simmer basmati rice and warm naan in the oven for an Indian-inspired dinner of your dreams.

Here is what you need to do to make it:

1. Add creamy and aromatic ingredients to the slow cooker. Place coconut milk, Greek yogurt, tomato paste, red curry paste, onion, garlic, jalapeno pepper, ginger, garam masala, paprika, turmeric, butter, salt, and pepper into your slow cooker. Give it a good mix.
2. Add the cubed chicken. Stir to coat.

3. Slow Cook: Set the slow cooker on LOW for 6-7 hours or HIGH for 3-4 hours. If you can, feel free to stir it a few times during the cooking. However, it is okay if you can’t.

How to Make the Sauce

Once the cooking time is over, you will realize that you are left with quite a bit of liquid. I usually serve the chicken in a bowl over basmati rice and ladle the juices over it.

However, if preferred, you can thicken this Indian curry right before serving.

To thicken the sauce:

1. Mix 2 tablespoons of cornstarch with 1/4 cup of the liquid from the butter chicken until it dissolves. 
2. Pour it back into the slow cooker. Give it a stir and let it rest for 5 minutes.

How to serve:

Right before serving, stir in the lime juice. Garnish with cilantro and almonds.

In my opinion, the greatest way to serve this healthy slow-cooker Indian butter chicken is with fluffy white basmati rice and warm naan bread. However, you can also serve it on a bed of cooked quinoa, wild rice, bulgur wheat, brown jasmine rice, or even black rice.

The starchy dish of your choosing soaks up all the juicy goodness of the butter chicken, and the naan bread acts as a utensil to sop up the rest of the spiced masala sauce!

How to store leftovers & Make-ahead instructions:

This easy crockpot butter chicken recipe will keep really well stored in an airtight container for up to 3 days in the fridge.

The flavors actually get better after a day or two, which makes it a wonderful make-ahead recipe, too.

When ready to enjoy, reheat in a saucepan over medium heat or individually in 30-second increments in the microwave until warmed through.

Recipe Variations

• With Vegetables: Add 2 cups frozen green peas when you add the cornstarch slurry
• Vegan: Use coconut yogurt, vegan butter, vegan red curry paste (Thai Kitchen is a great brand) and sub out the chicken for 2 heads of cauliflower cut into florets. Feel free to add 1 (14.5 oz) can of drained and rinsed chickpeas for added protein.
• Add in a small head of cauliflower: If you want to sneak in some vegetables, add in a small head of cauliflower. Simply, cut it into small florets and add it in the bowl at the beginning with the chicken.
• To make it Paleo, Whole30 and Keto: Use coconut milk yogurt and ghee instead of the butter

Need a new slow cooker?

In the past, several people asked me about my favorite slow cooker so I thought I quickly share my favorite one with you and tell you why.

I use Crock-Pot 6.5-Quart, Programmable Touchscreen Slow Cooker (affiliate link) and I am very pleased with it. First of all, it is easy to clean, reliable, and fairly affordable.

Secondly, I love that you can easily program it. For example, if I were to set it up at night for 6 hours of cooking, but wake up 8 hours later, I can set it to “warm” setting for it to keep my food warm in the last 2 hours. That way if I wanted to serve it right away, I do not have to reheat it.

Other Crockpot Recipes You Might Like:

If you are like this Easy Crockpot Butter Chicken recipe and like slow cooker recipes in general, here are a few other crockpot recipes I recommend trying:

• Slow-Cooker Curried Chicken Breasts
• Slow Cooker Basil Chicken in Curry Sauce – Food Charlatan
• Crockpot Thai Beef Curry
• Slow Cooker Honey Mustard Chicken
• Tomatillo Chicken Soup
• Crockpot Vegetable Beef Soup recipe
• Need more inspiration? Check out all our Slow Cooker Recipes

Print

Slow Cooker Butter Chicken Recipe

This Slow Cooker Butter Chicken is an put-everything-and-forget-about-it kind of Indian crock pot dish for busy people, who love to eat good food. Soft and buttery chicken breasts cooked in slow cooker for 6 hours for perfection. Serve it by itself, or do what I did, and serve it with naan bread and white rice.

Course Main Course

Cuisine Indian

Prep Time 15 minutes minutes

Cook Time 6 hours hours

Total Time 6 hours hours 15 minutes minutes

Servings 6 servings

Calories 517kcal

Author Aysegul Sanford

Ingredients

For the Slow Cooker Butter Chicken:

• 1 can full-fat coconut milk 14-ounce
• ¾ cup whole milk Greek yogurt
• 1 can tomato paste 6-ounce
• 2 teaspoons red curry paste
• 1 small onion finely chopped
• 4 garlic cloves minced
• 1 jalapeno pepper seeded and chopped
• 1 ½ tablespoons grated fresh ginger
• 2 tablespoons garam marsala
• 1 teaspoon paprika
• ½ teaspoon ground turmeric
• 2 tablespoons unsalted butter cut into small pieces
• 1 ½ teaspoon kosher salt
• ½ teaspoon black pepper
• 3 pounds skinless and boneless chicken breast pat dried and cut into 1-inch small cubes

For The Butter Chicken Sauce & Garnish:

• 2 tablespoons corn starch
• 2 tablespoons lime juice freshly squeezed
• 2 tablespoons fresh cilantro roughly chopped
• 2 tablespoons sliced almonds

To Serve with (Optional)

• Naan bread
• Cooked White rice

Instructions

• Place coconut milk, Greek yogurt, tomato paste, red curry paste, onion, garlic, jalapeno pepper, ginger, garam marsala, paprika, turmeric, butter, salt and pepper into your slow cooker. Give it a mix.
• Add the chicken and stir to coat.
• Cook in low-heat setting for 6-7 hours* or in high setting for 3-4 hours. If you can, feel free to stir it a few times during the cooking. However, it is okay if you can’t.
• After it is cooked, if you prefer the dish to be thicker, you can thicken the sauce by mixing the corn starch in a bowl with 1/4 cup of the liquid from the butter chicken until it dissolves. Then pour it into the slow cooker. Give it a stir and let it rest for 5 minutes.
• Right before serving, stir in the lime juice.
• Serve with naan bread and white rice and garnish with cilantro and almonds.

Video

Notes

• The nutrition values below do not include the calories coming from the bread and rice.
• Mine was cooked at the end of 6 hours.
• If you are short on time you can cook this in high-heat setting for 3-4 hours.

Nutrition

Serving: 1g | Calories: 517kcal | Carbohydrates: 15g | Protein: 55g | Fat: 26g | Saturated Fat: 16g | Cholesterol: 156mg | Sodium: 1088mg | Potassium: 1371mg | Fiber: 2g | Sugar: 6g | Vitamin A: 939IU | Vitamin C: 17mg | Calcium: 80mg | Iron: 4mg

This recipe is adapted from Half Baked Harvest’s and New York Times’ Slow Cooker Butter Chicken recipe with changes.

This post was originally published in November 2017. It has been updated with new photos and helpful information with no changes to the originally published recipe in September 2020.

The post Slow Cooker Butter Chicken appeared first on Foolproof Living.

Why Should You Try This Recipe?

Beef and vegetables. Is there really anything better? If you ask me, the answer is no. Here are a few reasons why this crock pot vegetable beef soup recipe is awesome:

• Hands off cooking: Don’t get me wrong, I make my Stovetop Vegetable Beef Soup often and it simmering on the stove top is as comforting as possible on a cold winter day. But to be honest, sometimes I don’t want to spend all day in the kitchen cooking and cleaning. That’s the beauty of this CrockPot vegetable soup recipe. Other than searing the beef stew meat and chopping up the vegetables, there is little hands-on time to do anything else. Most of the work is done by the slow cooker.
• Stores & Freezes Well: The best part is that you can make a big batch to serve some right away and freeze the rest for later to have soup ready on hand whenever you don’t feel like cooking.
• A Crowd Pleaser: Serve it by itself with a loaf of crusty no knead bread, bulgur wheat pilaf, or one of my healthy quinoa salads on the side, it is guaranteed to be a great family meal.

Ingredients:

The ingredient profile for this soup is not much different from the stove-top vegetable beef soup recipe.

• Beef Stew Beef – The right cut of beef makes all the difference. I usually buy a whole chuck roast and cut it into smaller pieces myself. However, you can also purchase pre-cut stew meat to make this soup. Below I will go into detail about the other cuts of meat you can use.
• Kosher Salt + Black Pepper – For seasoning both the beef and slow-cooker stew.
• Vegetable Oil – My favorite vegetable oils are grapeseed or avocado oil.
• Onions, Carrots, Celery – Also known as mirepoix, this simple mix of aromatic vegetables offer so much flavor. I like to leave them in large pieces for a chunky beef stew.
• Garlic – Mince the garlic cloves, so they provide the most intense garlic flavor. 
• Yukon Gold Potatoes – Cut the potatoes in small cubes for size and textural variance in your vegetable beef soup.
• Diced Tomatoes
• Fresh Green Beans – Trimmed and cut in half, the smaller size makes it easier to scoop up the green beans with a spoon.
• Low-Sodium Chicken or Beef Stock – A low-sodium variety helps to control the amount of salt. This way, the seasoning is all up to you! Purchase a high-quality, organic brand for the best flavor or better yet make your own chicken stock.
• Tomato Juice – Make sure the label reads 100% tomato juice.
• Frozen Peas – No need to thaw the frozen green peas. The peas are small enough so that they simply warm through in the veggie stew. Or if you have it, you can also use blanched peas.
• Fresh Parsley

Best cut of beef for soup

I always buy a whole Chuck Roast (also known as Chuck Shoulder, Chuck-Eye Roast, or Top Chuck) and cut it into large chunks (about 1 ½ inch) myself – or ask the butcher behind the counter to do it for me.

This is just my personal preference, as stew meat is a mixture of pre-cut cuts of beef, so you never really know what you’re getting. The below passage is from TheKitchn and explains why getting pre-packaged stew meat is not the best option:

Chuck Roast is economical and comes with the added bonus of extra marbling (fat) throughout the meat, creating a fall-apart tender beef vegetable soup every time.

If you want to try making this soup with other cuts of beef, I would recommend buying Round Tip or London Broil (aka Top Round) and cutting them into smaller chunks.

Fresh vegetables vs frozen vegetables

• Crockpot vegetable beef soup with fresh vegetables – I prefer to use fresh vegetables that are in season, except for frozen peas, for the best texture and flavor. The beauty of using fresh vegetables is that you can make this CrockPot vegetable beef stew any time of year with any variety of your favorite vegetables that look best at the market.
• Slow cooker vegetable beef soup with frozen vegetables – If you do decide to go the frozen vegetable route, omit the fresh carrots, green beans, and frozen peas and purchase a 24-oz bag of frozen mixed vegetables instead and add them during the last 30 minutes of cooking. If you add the frozen vegetables too early, they will become gummy, overcooked and mushy.

Variations for this recipe

Below are a few recommendations to adjust the beef and veggie soup to your liking:

• With Leftover Pot Roast – A fun and interesting way to use up leftover pot roast in your fridge. Simply skip the seared beef steps, chop the pot roast into 1-inch pieces, and add all the remaining ingredients to the bowl of your slow cooker. Cook as directed.
• Without Potatoes – Replace the potatoes with another root vegetable of choice, such as rutabaga, turnips, or parsnips. Alternatively, use sweet potatoes during the fall months for that extra unique fall flavor.
• Without Tomatoes – Omitting the tomatoes will also omit the liquid that comes along with them. To replace that moisture, add an additional 2 cups low-sodium chicken or beef broth.
• Without Tomato Sauce/Juice – Omit the tomato juice and add an additional 1 ½ cups low-sodium chicken or beef broth.

Print

Hearty Crockpot Vegetable Beef Soup Recipe (Slow Cooker Method)

A hearty CrockPot Vegetable Beef Soup recipe packed with chunks of tender beef and healthy vegetables cooked in a rich broth. Great for meal prep and freezer friendly.

Course Soup

Cuisine American

Diet Gluten Free

Prep Time 45 minutes minutes

Cook Time 8 hours hours

Total Time 8 hours hours 45 minutes minutes

Servings 8 servings

Calories 445kcal

Author Aysegul Sanford

Ingredients

For The Beef:

• 2 pounds chuck roast or beef stew meat *, cut into 1-inch cubes
• 1 ½ teaspoons kosher salt
• ½ teaspoon black pepper
• 3 tablespoons of vegetable oil divided

For The Soup:

• 2 medium onions chopped (approximately 1 cup)
• 5 carrots peeled and cut into 1/2 -inch thick slices (approximately1 cup)
• 5 stalks of celery chopped (approximately 1 cup)
• 3 cloves of garlic peeled and minced
• 1 pound Yukon gold potatoes cut into small cubes
• 1 can 15 oz. diced tomatoes
• 1 ½ cups green beans
• 4 cups chicken or beef stock low sodium or no salt added
• 1 ½ cups of tomato juice
• 1 teaspoon kosher salt
• ½ teaspoon ground black pepper
• 1 cup frozen peas
• ¼ cup fresh parsley chopped

Instructions

• Dry the beef: Line a baking sheet with a few sheets of paper towels. Transfer the cubed beef onto the sheet and pat dry with paper towels. Season with salt and pepper on all sides.
• Heat 1 tablespoon oil in a large saute pan (I used my cast iron skillet) over medium-high heat. When the oil is sizzling hot, add in the cubed meat (as many as you can without crowding the pan) and cook for 3-4 minutes on each side or until the meat is nicely browned. Continue the same process with the rest of the meat. I had to do it in 3 batches.
• Place the seared meat onto a plate and set aside.
• To make the soup, place onion, carrots, celery, garlic, potatoes, diced tomatoes (with all its juices), green beans, seared meat, and salt and pepper into the bowl of your slow cooker. 
• Pout in the beef stock and tomato juice. Give it a gentle stir.
• Cook on low for 8-9 hours or on high for 6-7 hours.
• Stir in the frozen peas in the last 30 minutes. 
• Ladle into bowls, garnish with parsley, and serve.

Notes

• The Best cut of beef for this soup: I always buy a whole Chuck Roast (also known as Chuck Shoulder, Chuck-Eye Roast, or Top Chuck) and cut it into large chunks (about 1 ½ inch) myself – or ask the butcher behind the counter to do it for me.
• Store in an airtight container: Ladle into individual airtight containers and pop one out of the freezer to defrost in the fridge overnight every time the craving strikes.
  To rewarm, bring to a boil over medium heat in a small saucepan, pour into a serving bowl and enjoy!
• Store in silicone reusable bags or plastic resealable bags: Transfer the beef vegetable soup to a few reusable silicone bags or freezer-safe plastic storage bags, with a bit of room at the top.
  Push out all the air, seal tight, label, date, and lay flat in your freezer. Remove from the freezer the night before to defrost in your fridge. Transfer to a large pot, bring to a boil over medium heat, and reduce to low to keep warm. Ladle into bowls and enjoy!

Nutrition

Calories: 445kcal | Carbohydrates: 35g | Protein: 31g | Fat: 21g | Saturated Fat: 11g | Cholesterol: 82mg | Sodium: 1188mg | Potassium: 1198mg | Fiber: 7g | Sugar: 9g | Vitamin A: 7048IU | Vitamin C: 37mg | Calcium: 90mg | Iron: 5mg

The post Hearty Crockpot Vegetable Beef Soup (Slow Cooker Method) appeared first on Foolproof Living.

Editor’s Note: This post is sponsored by UNCLE BEN’S®. The compensation received in exchange for placement on Foolproof Living is used to purchase ingredients and props, write blog posts, take and edit photos and maintain this website in general. However, though compensation was received in exchange for coverage, the thoughts and opinions mentioned in this post are my own. Thank you for supporting brands that support Foolproof Living!

Even though most of the kitchen stuff has been packed, I kept my slow cooker out, because (1) I still have a few days to leave and (2) I still need to eat. Plus, I am just not ready to start eating restaurant food every single day until we have our new place. And who knows when will that happen. So I made this slow cooker honey-mustard drumstick recipe and served this on a bed of UNCLE BEN’S® Flavored Grains Long Grain & Wild Rice, Original Recipe. What I love about this recipe is that even though it requires just a few ingredients, the end result has bold flavors that are truly satisfying, especially if you are like me, a lover of honey and mustard combination.

About This Slow Cooker Honey-Mustard Drumsticks Recipe:

This recipe has two components. For the first part, you rub the drumsticks with a spice-sugar mixture and place them in the slow cooker. Then you mix together the honey and mustard, pour a portion of it over the chicken and cook it in your crock pot in low-heat setting for 4-5 hours. The timing depends on your slow cooker, but my chicken was cooked and tender around the 4 ½ – hour mark.

For the second part, you place the drumsticks on a baking sheet lined with a wire rack, brush them with the rest of the honey-mustard sauce, and bake them (on both sides) in the oven until their skin is lightly charred and crisp. The second part of the recipe is where the goodness happens so I recommend not skipping this step. Here, you might think that you are left with way too much honey-mustard mixture, but that amount is just right. You need to smother those bad boys with all the goodness. Also, keep in mind that the time spent in the oven makes the sugars caramelize and makes the skin crisp, which according to my husband, is the best part.

A Few Tips to Help You With This Recipe:

Unlike most people I know, I am not a big fan of the skin of the chicken. Normally, you wouldn’t see me share a recipe with the skin on. However for this recipe, you do want the skin on as you need it for the sauce the stick and char so that the meat inside would still be soft and juicy. So if you are like me, make an exception for this recipe, because the skin is where the magic happens.

Before you place the chicken on the baking sheet, make sure to cover it with aluminum foil. It will make the cleaning part much easier later on.

Be sure to spray the wire rack with vegetable spray, as it will prevent the chicken from sticking to the rack.

How to Serve Honey-Mustard Drumsticks:

For this recipe, I served my chicken on a bed of Uncle Ben’s® flavored long grain and wild rice. I love their flavored rice because (1) it is ready and quick to prepare and (2) the flavors are truly delicious. You can make the rice before you place the drumsticks in the oven and will have it ready by the time your chicken is cooked. In addition, even though I choose the long grain and wild rice original recipe, they have a full line of flavored grains to choose from, all of which are a great side dish to serve along with any of your protein dishes. Lastly, they are running an in-store promotion between 02/12/17 and 02/28/17: If you purchase two Uncle Ben’s® Flavored Grain products, you can get $1 off at the register. To get this deal, visit your local Kroger store, or any other Kroger family stores.

If I had all my kitchen equipment out, I would also make a quick and simple green salad to serve with this dish, but I guess that will happen next time. Hopefully, sometime in late February or early March. Until then, make these bad boys, take a picture and make sure to share it with me.

A Few Other Chicken Recipes You Might Also Like:

• Baked Chicken Parmesan
• Air Fryer Chicken Drumsticks
• Crock Pot Butter Chicken

Print

Slow Cooker Honey Mustard Drumsticks

Get your slow cookers out friends! We are making these Slow Cooker Honey Mustard Drumsticks. Here is a no-fuss and easy to make recipe with less than 10 ingredients. If you are a lover of the sweet and tangy flavors of honey and mustard combination, this recipe is for you. 

Course Main Dish

Cuisine American

Prep Time 20 minutes minutes

Cook Time 5 hours hours 30 minutes minutes

Total Time 5 hours hours 50 minutes minutes

Servings 4 Servings

Calories 906kcal

Author Aysegul Sanford

Ingredients

• Vegetable oil spray
• 2 tablespoons brown sugar
• 1 ½ teaspoons garlic powder
• 1 ½ teaspoons onion powder
• 1 teaspoon dry mustard
• 1 teaspoon kosher salt
• ½ teaspoon black pepper freshly ground
• 4 pounds bone-on skin-on chicken drumsticks, pat-tried using paper towels
• ¾ cup Dijon mustard
• ½ cup honey

Instructions

• Coat the inside of you slow cooker bowl generously with vegetable oil spray. Set it aside.
• Mix together the sugar, garlic powder, onion powder, dry mustard, salt and pepper.
• Using your clean hands, rub the mixture all over the chicken. Transfer the chicken into the bowl of the slow cooker.
• Whisk together the Dijon mustard and honey in a bowl.
• Pour ½ cup of the mixture over the chicken and make sure that the drumsticks are thoroughly coated with it. Reserve the rest.
• Cook the chicken in low heat setting of your slow cooker until it is tender, 4-5 hours.
• 10 minutes before your chicken is fully cooked, pre-heat the oven to 450 degrees. Cover a baking sheet with aluminum foil and place a wire rack over it. Lightly spray the wire rack with vegetable spray.
• Transfer the chicken to the prepared baking sheet. Brush the drumsticks with the half of the reserved honey-mustard mixture. Place in the oven and bake for 10-12 minutes or until the skin is lightly charred and crisp.
• Flip the chicken, brush the drumsticks with the rest of the honey-mustard mixture and place it back in the oven. Continue to bake until the skin is lightly charred and crisp.
• Serve over Uncle Ben’s flavored long grain wild rice.

Nutrition

Calories: 906kcal | Carbohydrates: 45g | Protein: 68g | Fat: 53g | Saturated Fat: 26g | Cholesterol: 205mg | Sodium: 1586mg | Potassium: 97mg | Fiber: 2g | Sugar: 41g | Vitamin A: 31IU | Vitamin C: 1mg | Calcium: 367mg | Iron: 9mg

This recipe is adapted from a recipe in Slow Cooker Revolution cookbook with minor changes.

The post Slow Cooker Honey Mustard Drumsticks appeared first on Foolproof Living.

My oven has been working overtime and the fridge is full of cookies, tart dough and cake batter. Since sweets do not count for dinner, I needed an easy (mostly hands-off) meal that would balance out all our excess sugar consumption.

And this veggie-packed slow cooker butternut squash lentil stew came to our rescue. It is one of those recipes where you put everything in your slow cooker, forget about it and have dinner ready with minimal effort. Not to mention, it is such a healthy recipe that is made with one of fall’s most popular vegetable: butternut squash.

About this Slow Cooker Butternut Squash Lentil Stew:

Now, I know that I said that you can make this with minimal effort, but I have to mention that the mise-en-place includes quite a bit of chopping. I am fine with chopping onions, carrots, celery, and sweet potatoes, but I would be lying if I were to tell you that I find cutting butternut squash easy. Luckily, our local supermarket sells already cut butternut squash and I found that it is a time saver when I am short on time, especially because you only need 2 cups of butternut squash for this recipe.

Once you have all your ingredients ready, all you have to do is to put everything in your slow cooker, turn it on, and forget about it. It is literally that simple. I cooked it in low-heat setting for five and a half hours. You might think that it is relatively a short amount of time, but even in the low-heat setting my slow cooker cooks faster. Also, I prefer my butternut squash cooked al dente. Though it depends on your crock-pot, I recommend keeping an eye on it after the 5-hour mark. If you are home, feel free to give it a stir a few times during the cooking process.

To make it even more nutritious, right before I was ready to serve, I added a few cups of chopped kale and let the residual heat cook it. In my opinion, it was a great way to brighten the dish and sneak in another superfood.

Can’t get enough? Be sure to try this Split Pea Soup for a cozy and healthy dinner.

Regular Green Lentils Versus French le Puy Lentils

I have made this dish both with regular green lentils and French du Puy lentils. I found that le Puy lentils do a better job of retaining their share during the long cooking process. Therefore, if you can get your hands on those, I recommend making this dish using le Puy lentils.

In fact, nowadays, I almost never buy regular lentils anymore for that very reason. I found that while the price is not much different, the end result with French lentils is considerably better. Even with long cooking time, they do not fall apart. Still, if you only have green lentils you could still make this dish, but be aware that if you use regular ones your lentils might not look like mine.

Finally, if you are missing a few ingredients and want to substitute with what you have in your fridge, you could easily do so for this recipe. Perhaps, you could use red potatoes instead of sweet ones or even substitute butternut squash with pumpkin or acorn squash. If you don’t have kale add in spinach or both. Seriously, the sky is the limit. I promise you, this vegan autumn stew is not only a great way to feed your family, but also to clean out your fridge.

Other squash recipe ideas

• Vegetarian Butternut Squash Soup
• Acorn Squash Salad Recipe
• Pumpkin Ginger Soup
• Vegetarian Stuffed Acorn Squash
• Butternut Squash Bulgur Wheat Salad
• Barefoot Contessa Butternut Squash Salad
• Delicata Squash Recipe

Other crockpot recipes you might like

• Slow Cooker Curried Chicken Breasts
• Slow Cooker Thai Beef Curry
• Slow Cooker Beef Brisket Tacos
• Slow Cooker Unsweetened Apple Sauce
• Need more inspiration? Check out all our Crockpot recipes.

Print

Slow Cooker Butternut Squash Lentil Stew

This Slow Cooker Butternut Squash Lentil Stew is a veggie packed, nutritious, and easy-to-make recipe that will not only help you feed your family in a super healthy way, but also clean out your fridge. Once all your veggies are chopped, all you have to do is put them in your crock pot and let it do all the work.

Course Soup

Cuisine American

Prep Time 30 minutes minutes

Cook Time 6 hours hours

Total Time 6 hours hours 30 minutes minutes

Servings 6 servings

Calories 268kcal

Author Aysegul Sanford

Ingredients

• 2 cups butternut squash peeled and cut into ½ inch cubes
• 1 cup carrots 3-4 carrots, peeled and sliced
• 2 cups sweet potato 1 large sweet potato, peeled and cut into ½-inch cubes
• 1 ½ cup celery 4-5 stalks, chopped
• 1 ½ cup French du Puy lentils picked over and rinsed
• 1 cup onion chopped
• 5 cloves of garlic minced
• 5 cups low-sodium vegetable stock
• 1 teaspoon cumin
• ½ teaspoon coriander
• ¼ teaspoon black pepper freshly ground
• 1 teaspoon Kosher salt
• 2-3 cups kale rinsed, stems removed, and roughly chopped
• 1 tablespoon white wine vinegar or apple cider vinegar or sherry vinegar

Instructions

• Place everything, except kale and vinegar, in your slow cooker. Cover and cook in high for 5-6 hours or in low for 6-7 hours (times may vary depending on your slow cooker). Give it a gentle stir a few times during the cooking process.
• Add in the kale and vinegar. Gently stir to combine so that the residual heat can soften the leaves.
• Serve immediately.

Nutrition

Serving: 1g | Calories: 268kcal | Carbohydrates: 53.6g | Protein: 14.4g | Fat: 1g | Sodium: 430.4mg | Fiber: 9.8g | Sugar: 7.4g

The inspiration for this recipe came from Pinch of Yum‘s The Best Crock-Pot Detox Lentil Soup Recipe.

Other lentil recipes you might like

• Lentil Soup Recipe
• Bulgur Burger
• Turkish Lentil Soup
• Quinoa and Lentil Salad
  

The post Slow Cooker Butternut Squash Lentil Stew appeared first on Foolproof Living.

This past weekend, my husband and I celebrated our 5th wedding anniversary. Between living in the Caribbean and coming back to the U.S., 5 years went by so fast. Marriage could be a difficult thing, but if you are with someone you love and respect, it could be a beautiful thing as well. I feel so lucky to be married to my best friend and could not ask for a better partner.

To celebrate, we made a day-trip to Ellijay, Georgia for a day of apple picking. During this time of the year, there are many farms that allow people to pick their own apples. We went there with our friends Paula and Ian and ended up having a full day of fun.

Ellijay, Georgia’s popular apple farm town, is located an hour and a half driving distance North-West of Atlanta. There are many farms that offer, what they call, u-pick programs all located within close vicinity from one another. After a quick Google search, we decided to go to the Red Apple Barn and it did not disappoint.

We each paid $7.50, which included the 10-minute tractor ride to the apple orchard, a cup of cold apple cider, and apple cider doughnuts at the end of the trip. In addition, we paid for the apples we picked. They offered several options ranging from a small peck to a large basket with prices between $6 and $24.

After a quick tractor-ride to the orchard, we were welcomed by a young man, who gave us a quick orientation to the orchard and told us about the types of apples we could pick from. This time of the year, Red Apple Barn offers varies kinds of apples like September Wonder, Cameo, Golden Delicious, Fuji, Prichet Golden, and Rome Beauty.

Each apple tree was tagged with a different color to help visitors identify the type of apple it was. During the next hour, we filled our bags with a variety of apple while tasting each variety as we picked through the orchard. Unfortunately, it was too hot for us to stay there longer than an hour. However, we still enjoyed our time immensely.

After we came back from the orchard, we went up to the barn and enjoyed a cup of cold unsweetened apple cider along with a freshly fried apple cider doughnut. I have to say, I have never had an apple cider doughnut before, and since I am not a big fan of fried food, I was hesitant to have one. However, I am glad I splurged, because now I know that apple cider doughnut is a delicious thing.

We came back home with a whopping 10-pounds of apples. All in different sizes and types. Apple pie was definitely on the list of things to make, but I also wanted to have a good supply of applesauce to get me through the upcoming holiday season. I use applesauce in many ways, but mostly in my baking and as a condiment in my cooking.

I also love topping off my morning oatmeal/cereal with a big dollop of applesauce. In the upcoming weeks, you will see me sharing a few recipes using this applesauce as an ingredient. If you want to follow along, make sure to some of this delicious applesauce in your fridge.

About This Slow Cooker Unsweetened Applesauce Recipe:

For this recipe, I used my slow cooker. However, if you do not have one, you could still make this sauce in a large pot. I love the convenience of placing everything in a slow cooker and forgetting about it for a few hours. For the recipe below, I used 3 pounds of apples, which yielded 4 cups of applesauce. If your slow cooker is large enough, feel free to double the recipe.

I personally do not add any sweeteners to my applesauce, because I found that as apples cook they get sweeter and that sweetness is enough for our taste. You could add a few tablespoons of honey or maple syrup, but I urge you to try it without adding any sweeteners. Especially, if you are making it the first time.

In terms of flavorings, I use a few cinnamon sticks and a pinch of freshly ground nutmeg. Since I plan on using my applesauce in various recipes I kept the flavorings to a minimum, but if want you could also add star anise, fresh (or ground) ginger, and/or a few whole cloves.

I did peel my apples, because I prefer a creamy and smooth applesauce. However, if you prefer to cook them with their skin on, you certainly could, but just know that it might take a little longer for them to cook.

I used water as liquid, but I have seen some people use apple juice as well. At first, you might be tempted to add more liquid than listed below, but believe me, half a cup of water for 3 pounds of apples is more than enough.

Even though the timing depends on your slow cooker, in general 3 to 4 hours of cooking in high-heat setting seems to be enough. However, I recommend giving it a stir a few times and keeping a close eye on it after the 3-hour mark.

Once cooked, you could either use a food processor or a high-powered blender. Up until this year, I used my food processor to puree my applesauce, which yielded great results. However this year, I used my Vitamix. And I have to say, a high-powered blender does a really good job of delivering a creamy, almost-pudding like applesauce. With that being said, I know some people like their applesauce on the chunkier side. If that is you, feel free to use your food processor, immersion blender, or even a food mill.

Alternatively, like I mentioned earlier, you could cook your apples in a big pot with some water. However, in my experience the slow cooked applesauce results in more depth in flavor than stovetop cooked apples.

How long will Applesauce Keep Fresh? Can I freeze it?

To store my applesauce, I use various types of glass jars and plastic containers. Glass jars are good if you are planning to consume your applesauce within a few days (up-to 5 days) and keep them in the fridge. However, if you are planning to make a big batch, you could place the sauce in airtight plastic containers and keep them in your freezers up to three months.

If you liked this Unsweetened Applesauce Recipe You Might Also Like:

• Vegan Apple Crisp Recipe
• Healthy Apple Crumble
• Apple Oatmeal Recipe
• Apple Salad
• Need more inspiration? Check out all our Refined Sugar Free Desserts

Print

Slow Cooker Unsweetened Applesauce Recipe

This slow cooker unsweetened applesauce is vegan and made with just a few ingredients. It is a great way to use apples that are in abundance throughout the fall.  So get your slow cooker out and make this delicious applesauce to eat as a snack or to use in your cooking and baking for the upcoming holiday season.

Course Condiment/Sauce

Cuisine American

Prep Time 10 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 10 minutes minutes

Servings 4 cups

Calories 181kcal

Author Aysegul Sanford

Ingredients

• 3 pounds of apples- peeled cored and cut into small cubes – 6-8 apples depending on their size
• ½ cup of water
• juice of a ½ lemon
• 2 cinnamon sticks
• pinch of salt
• pinch of ground nutmeg freshly squeezed

Instructions

• Layer sliced apples in the bowl of a slow cooker.
• Pour in the water and lemon juice.
• Add in the cinnamon sticks, salt, and ground nutmeg. Give it a gentlestir.
• Cook in high heat setting up to 3-4 hours. Depending on your slow cooker the timing may change. However, I recommend keeping a close eye after the 3-hour mark. I also recommend giving it a stir a few times during the cooking process.
• Transfer the apples into a high power blender and puree until smooth. Alternatively, you can use a hand mixer, but it might take longer for it to be completely pureed.
• Store in glass Mason jars. They will keep fresh up to 5 days in the fridge. If you prefer to freeze your applesauce, store in airtight plastic containers and freeze up to 3 months.

Nutrition

Calories: 181kcal | Carbohydrates: 48g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 5mg | Potassium: 364mg | Fiber: 9g | Sugar: 35g | Vitamin A: 184IU | Vitamin C: 16mg | Calcium: 38mg | Iron: 1mg

Editor’s note: I was not compensated in any shape or form by anyone or an establishment to write this post. All opinions written in this posts are mine.

The post Slow Cooker Unsweetened Applesauce appeared first on Foolproof Living.

Throughout the year, even months after the football season, I received so many e-mails and notes from people all over the world thanking me for this recipe as they greatly enjoyed this easy-to-make and healthy version of chicken wings.

So as you can imagine, while I was getting ready to find recipe ideas for this year’s biggest sports event (in the U.S.), the pressure was on. But no worries, because I’ve got you covered.

Since Dwight and I love chicken wings and enjoy it more than any other Super Bowl food, I wanted to find a different chicken wing recipe as an alternative to the version that I made last year. And as I was looking around for recipes, I had 3 questions in mind: (1) what was an easy way of cooking wings for a crowd without too much hands on time, (2) how could I cook them in a way that they were still healthy (frying them was out of the question), and (3) what was the best way of cooking to get wings that are soft on the inside and still crispy (and flavorful) on the outside.

After a couple of hours of surfing on the Internet and going over my cookbooks, I picked 3 recipes that I thought fit the bill. And for the first time in a long time, I got very lucky because this Slow-Cooker Sticky Chicken Wings ended up being exactly what I wanted for this year’s Super Bowl recipe. So much so that I didn’t need to try the other two recipes… And let me tell you something, this never happens to me. Most of the time I have to make changes to the original recipe or mix and match with other recipes. Needless to say, I was quite happy with it.

About this Slow-Cooker Sticky Chicken Wings Recipe

The process of making these wings is quite simple, which is why I think they are perfect if you are planning to make it for a crowd. And the best part of it is that you can make it with everyday ingredients that are probably already in your kitchen pantry.

All you have to do is to make a quick sauce with fresh ginger, brown sugar, garlic, soy sauce, and cayenne pepper. Place the wings and the sauce in a crock-pot, and cook for 3-4 hours in a low-heat setting. While they are cooking, make a quick glaze with tomato paste, sugar, and soy sauce. Once the wings are cooked, fish them out of the crock- pot with a spatula, and allow them to cool for 15-20 minutes. In the mean time, turn the broiler on. To finish it up, generously brush the wings with the glaze, place them on a baking sheet (set with a wire rack in it), and broil them until they are crisp on the outside, 15 to 20 minutes. During the broiling process there are two things that I recommend for the best results, (1) placing the oven rack in the lower-middle section (at least 12-15 inches away from the broiler), and (2) keeping a close eye on it, because the time of cooking may vary depending on the heat settings of your broiler.

The Importance of Using a Wire Rack

One question that I was asked often for last year’s Oven-Baked Chicken Wings was whether we really need to set a wire rack inside a baking sheet or not. Just like in that recipe, this one also asks you to do that. And quite frankly, I do not recommend skipping this step. Here is why: In order for the wings to get crispy on the outside, we put them in a very high temperature oven (my oven’s broil setting is 500 Fahrenheit Degrees). Our goal here is to cook the glazed skin as quickly as possible without drying the already cooked soft meat on the inside. For that reason, placing a wire rack in the baking sheet is crucial here, because it allows the heat to circulate through the meat, helping us to avoid the step of turning the wings over several times and opening the oven door (thus cooling the oven) while slowing down the process.

Whether you are cooking it for a crowd or just for your family, I hope that this simple chicken wings recipe will make your life easier and will be one that you go back often.

Print

Slow-Cooker Sticky Chicken Wings

Slow cooker sticky chicken wings starts in a crockpot. Then you put it in the oven for extra sticky and crispy goodness.

Course Slow Cooker Recipe

Cuisine Asian Cuisine

Prep Time 20 minutes minutes

Cook Time 4 hours hours

Servings 6 servings

Calories 573kcal

Author Aysegul Sanford

Ingredients

• 1 3-inch piece fresh ginger, peeled and chopped
• 4 garlic cloves peeled
• 1/4 + 1/2 cup dark brown sugar packed – divided
• 1/4 cup soy sauce – divided
• 1/4 + 1/2 teaspoon cayenne pepper – divided
• 4 pounds of chicken wings pat dried with paper towels
• 1/4 cup water
• 1/4 cup tomato paste
• 2-3 stalks of scallions both green and white parts are chopped
• 1 teaspoon or more roasted sesame seeds, (Optional)
• Vegetable Spray

Instructions

• To make the rub, process the ginger, garlic, 1/4 cup sugar, 1-tablespoon soy sauce, and 1/4 teaspoon cayenne pepper in a food processor until finely ground. Transfer it into the bowl of the slow cooker.
• Add the wings into the slow cooker, and cook for 3-4 hours in the low-heat setting (or until the chicken is tender). When cooked, fish them out of the slow cooker and allow them to cool for 15-20 minutes. Discard the juices.
• Adjust the oven rack in the lower middle section and turn the broiler on. Line inside of a baking sheet with aluminum folio (for easy cleaning purposes) and set a wire rack in it. Generously spray it with vegetable spray.
• To make the glaze: Whisk together 1/2 cup brown sugar, rest of the soy sauce, water, tomato paste, and 1/2 teaspoon cayenne pepper in a bowl. Pour half of the mixture over the chicken and give it a big toss, making sure that they are all coated with the glaze.
• Arrange wings, skin side up, on the rack. Broil them for 10-15 minutes until they are lightly charred on the outside. Flip wings, brush the other side with the rest of the glaze, and continue to broil for another 3 to 4 minutes.
• Transfer them to a large plate and garnish it with chopped scallion and sesame seeds. Serve immediately.

Notes

This recipe yields 20-22 chicken wings.

Nutrition

Calories: 573kcal | Carbohydrates: 5g | Protein: 47g | Fat: 39g | Saturated Fat: 11g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 189mg | Sodium: 1120mg | Potassium: 609mg | Fiber: 1g | Sugar: 2g | Vitamin A: 696IU | Vitamin C: 7mg | Calcium: 49mg | Iron: 3mg

Recipe adapted from CooksCountry.com 

The post Slow-Cooker Sticky Chicken Wings appeared first on Foolproof Living.

As in most businesses, during this month, the leadership of the hotel gets together and goes over every line on their balance sheets and profit & loss statements, and try to predict next year’s revenue and expenses for every single avenue of the hotel based on historical data and goals for the upcoming year.

The process of getting the budget ready is rather a lengthy process that includes a dozen of excel sheets with super complicated formulas and many discussions, some of which are pretty heated, with other department heads. In the environment of luxury service business, where the owners are closely watching every single line of expense and revenue, you have got to be very adamant about what you want and why you want it. So, as you can imagine, to survive through this time of the year, you have to be pretty thick skinned.

After all the discussions and number crunching, the executive committee members present the budget to the super-seasoned accounting masterminds of the corporate office. This process is also known as the “grilling process”, where the leadership of the hotel goes into a conference room (and yes, we have a conference room on this island!?) and answer questions about every single detail on that budget proposal. This meeting usually takes more than 6 hours and by the time it ends, those guys are in need of alcohol. A lot of alcohol…

But for me, as the wife of a resort manager of an ultra luxury hotel, life at home could be just as difficult with a husband, who is either on his computer or on the phone at all times with an attitude of don’t touch me or you will die.

Okay, well… It is not that bad, but it is not good either. The month of October for us, the significant others of the executive committee team, is the month where our relationship gets tested to see if it can stand the test of the budget process. You have to act cool and be a supportive figure in the life of a person, who is emotionally and physically drained.

In our household, my husband deals with this time by being quite, so much so that if I don’t say anything we maybe in danger of not saying a word to each other. He is physically there, but not that much, because he is preoccupied with the numbers and how he is going to make his case for the things that he wants.

Thankfully, they presented the budget to the corporate office yesterday, and it went well. And for the first time in a long time, my husband woke up relaxed and in a good mood. I am not too sure, but I think I even heard him whistling in the bathroom. Or, it maybe my wishful thinking…
Either way, I am glad things are getting back to normal.

They still need to go over their notes from the meeting and make edits, but they have jumped over the first big hurdle. Next, they will present it to the owners, and I am pretty sure that will be another drama. But right now, I am not going to worry about it.

So, this is what is going on in the home front. What is happening in the kitchen is this delicious Slow Cooker Curried Chicken Breasts. I made it yesterday for our celebration dinner, and served it with white rice and steamed green beans. It is one of those dishes that takes less than 15 minutes to put together. All you have to do is to quickly microwave the flavoring mixture made up of onions, garlic, ginger, curry powder and tomato paste, and place it in the slow cooker with the rest of the ingredients. Next thing you know, when it is time for dinner, you have a tender, juicy, and flavorful chicken for a dinner that will make even the quietest man talk.

In my case, he said, “it is delicious”.

Print

Slow Cooker Curried Chicken Breasts

Slow Cooker Curried Chicken is an easy to make curry chicken recipe that requires minimal preparation but offers major flavors. Chicken breasts conveniently cooked in crockpot, this curry chicken is a healthy and easy weeknight family dinner.

Course Main Course

Cuisine Indian

Prep Time 15 minutes minutes

Cook Time 6 hours hours

Total Time 6 hours hours 15 minutes minutes

Servings 4 servings

Calories 296kcal

Author Aysegul Sanford

Ingredients

• 2 onions chopped
• 7 cloves of garlic minced
• 2 tablespoons minced or grated fresh ginger
• 4 teaspoons curry powder
• 1 tablespoon vegetable oil
• 1 tablespoon tomato paste
• 1 cup chicken stock preferably homemade
• 3 tablespoons Minute tapioca
• 6 pieces of chicken breasts skin removed, washed, and pat-dried
• salt and pepper
• 1/2 cup raisins
• 1/2 cup non-fat yogurt
• 2 tablespoons parsley chopped
• 1/2 cup salted cashews roughly chopped

Instructions

• Mix the onion, garlic, ginger, curry powder, vegetable oil, and tomato paste in a bowl. Microwave the mixture about 5 minutes, or until the onions are softened, making sure to give it a stir half way through.
• Transfer the now semi-cooked onion mixtures into the slow cooker.
• Stir in the chicken stock and tapioca. Give everything a large stir to make sure that they are all incorporated.
• Season both sides of the chicken breasts with salt and pepper. Nestle them into the slow cooker. Put the lid on and allow to cook in the low heat setting for 4-6 hours.
• When cooked, place the raisons in the slow cooker and let them plump up for 10 minutes.
• Using thongs, transfer the chicken breasts into a large platter, cover with aluminum foil, and set aside.
• In a medium-size bowl, mix 1/4 cup of the hot braising liquid with yogurt. Stir the mixture into the slow cooker. Add in the parsley.
• To serve, spoon the liquid over the chicken and garnish it with cashews.

Notes

Cook Time: 4-6 hours[br]Prep Time: 15 minutes

Nutrition

Calories: 296kcal | Carbohydrates: 40g | Protein: 9g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 4mg | Sodium: 250mg | Potassium: 549mg | Fiber: 4g | Sugar: 6g | Vitamin A: 249IU | Vitamin C: 10mg | Calcium: 80mg | Iron: 3mg

Adapted from Slow Cooker Revolution cookbook.

The post Slow Cooker Curried Chicken Breasts appeared first on Foolproof Living.

There are not that many people, who grow their own produce on our island, Virgin Gorda. You would think, with all the sun and water we have around here we would be able to grow everything.

Unfortunately, that is not the case.

From what I understand, there are 2 major reasons for that. (1) The soil of Virgin Gorda is too thin and (2) the water we use is distilled from the ocean and even though we couldn’t taste the salt in it, some plants could.

I learned this from my friend Roman, who is the botanist of a hotel’s nursery on the island. Originally from Dominica, he knows a lot about growing and taking care of plants.
In his nursery, Roman mostly grows plants for the landscape of the hotel. However, in a little corner, he also grows some fresh foods like scallions, eggplants, fresh herbs, and peppers.

That is why, last week when I decided to make this Thai Beef Curry dish, I could only think of one place to find fresh lemon grass. Luckily, Roman had it in his nursery. After a quick trip over there, thanks to Roman, I came home with enough lemon grass to feed an army.

About the Recipe

Truth be told, what makes this Thai Beef Curry dish is the addition of fresh lemon grass to the curry paste. The refreshing flavor that it gives to the end product is truly amazing.

To use in this dish, I first washed them under water until they are free of any soil. Then I bashed the white part of 1 stalk and chopped the green parts of 2 stalks. I added the white part into the curry mixture and the green parts (leaves) in to the slow cooker with all the other stuff.

As a side note, making this dish could not be easier. All you have to do is to quickly sear the meat, make the curry, and put everything in your slow cooker. After 7 hours of cooking in low heat, you have a delicious Beef Curry with all the heavenly flavors of the Thai cuisine.

Print

Slow Cooker Thai Beef Curry

Course Main Course

Cuisine Tha Cuisine

Prep Time 20 minutes minutes

Cook Time 7 hours hours

Total Time 7 hours hours 20 minutes minutes

Servings 4

Calories 895kcal

Author Aysegul Sanford

Ingredients

• 3 tablespoon vegetable oil
• 3 1/2 to 4 pounds beef stew meat cut into small cubes
• 1/2 cup + 3 tablespoons fresh cilantro divided & roughly chopped
• 2 lemon grass stalks 1 bashed and 1 roughly chopped
• 5 garlic cloves minced
• 2 green peppers chopped
• 2- inch long fresh ginger peeled and roughly chopped
• 1/4 cup rice wine vinegar
• 1/4 cup fish sauce
• 2 tablespoon brown sugar
• 14 ounce (14 ounces) can coconut milk
• 2 star anise
• 1-2 fresh limes sliced

Instructions

• Using paper towels, pat-dry the stew meat.
• Heat 1 tablespoon of oil in a large (12-inch) heavy bottom pan (I used my cast iron skillet) over medium heat. When the oil is sizzling hot, add 1/3 of the meat and cook 3-4 minutes on each side. Place it on a plate.
• Continue the same process for the rest of the meat using the other 2 tablespoons of oil.
• When all the meat is partially cooked, cover it with aluminum foil while you are working on the curry. Do not wash the pan.
• In the bowl of a food processor, place 1/2-cup cilantro leaves, bashed lemon grass, garlic, green pepper, and ginger. Process until it turns into a paste.
• Transfer the curry paste into the now-empty pan and cook, stirring continuously, over medium heat, for 5 -7 minutes.
• Place the meat (with all of its juices), curry, rice wine vinegar, fish sauce, brown sugar, coconut milk, the roughly chopped (2nd) lemon grass, and star anise in the bowl of your slow cooker. Mix until they are all combined.
• Cook in low heat setting for 7 to 8 hours.
• When ready to serve, sprinkle each portion with chopped cilantro and freshly squeezed lime juice.

Nutrition

Calories: 895kcal | Carbohydrates: 14g | Protein: 92g | Fat: 52g | Saturated Fat: 34g | Cholesterol: 246mg | Sodium: 1379mg | Potassium: 1761mg | Fiber: 1g | Sugar: 8g | Vitamin A: 355IU | Vitamin C: 51mg | Calcium: 114mg | Iron: 12mg

The post Slow Cooker Thai Beef Curry appeared first on Foolproof Living.