Recipes

[Chi-town girl]

For days when you don't have time to fire up the grill...

Slow-Cooker Pulled Chicken

If we've taught you one thing recently, it's that your slow cooker can—and should—be used year-round. Now we've got just the recipe to help you bridge the transition from summer to fall. Our pulled chicken is surprisingly versatile, so once you get the basics down, you can serve it however you'd like, be it as a main dish with some hearty sides or as a simple sandwich.

6 servings

INGREDIENTS

1 sweet onion, halved and thinly sliced

1½ pounds boneless, skinless chicken breasts

1 14-ounce can crushed tomatoes

1 tablespoon Worcestershire sauce

3 tablespoons apple cider vinegar

2 tablespoons brown sugar

3 tablespoons yellow mustard

2 teaspoons ground cumin

1 teaspoon garlic powder

1 teaspoon ground chile powder

1 teaspoon ground coriander

DIRECTIONS

1. Place the onion and chicken in the base of a slow cooker. Add the remaining ingredients and toss gently to combine.

2. Put the lid on the slow cooker and set the heat on low. Cook for 7 hours, or until the chicken is tender and easy to shred.

3. Use two forks to shred the meat. The chicken can be served immediately or transferred toan airtight container. It can be refrigerated for up to five days or frozen for up to a month.

Note: You can serve the chicken any way you'd like, but we prefer sandwiches on brioche buns, topped with shredded lettuce and sliced tomato.

[AuntG]

Some pulled pork would be good too.

[Chi-town girl]

CRISPY SLOW COOKER CARNITAS

  INGREDIENTS

• 1 (4-5 pound) lean boneless pork roast, excess fat trimmed, cut into 3-inch chunks
• 1 cup beer (or chicken stock)
• 1 medium white onion, diced
• 4 cloves garlic, peeled and minced
• 1 tablespoon chipotle powder (or 1 chipotle in adobo sauce, minced)
• 2 teaspoons ground cumin 
• 1 teaspoon black pepper
• 1 teaspoon chili powder
• 1 1/2 teaspoons fine sea salt

  INSTRUCTIONS

1. Add all ingredients to a large slow cooker  and give the mixture a stir to combine. Cook on low for 6-8 hours or on high for 4-5 hours until the pork is completely tender and shreds easily with a fork.
2. Once the pork is cooked, preheat your broiler to high heat and prepare 2 baking sheets with aluminum foil. Use a fork to shred the meat into bite-sized pieces, and then use a slotted spoon to transfer it to the prepared baking sheets, spreading the pork in an even layer and leaving the juices behind in the slow cooker.  (Don’t discard the juices, we’re going to use them later!)
3. Place one sheet under the broiler for about 5 minutes, or until the edges of the pork begin browning and crisping up. Remove the sheet from the oven, then ladle about 1/4 cup of the juices from the slow cooker evenly over the pork, and then give it a good toss with some tongs.  Broil for an additional 5 minutes to get the meat more crispy. Then remove and ladle an additional 1/4 cup of broth over the crispy pork.
4. Repeat with the other baking sheet of pork.
5. Serve immediately in tacos, burritos, salads, or whatever sounds good to you!  This pork can also be refrigerated in a sealed container for up to 3 days, or frozen in a sealed container for up to 3 months.

[Chi-town girl]

COOKER CORN AND JALAPENO DIP

INGREDIENTS:

• 4 slices bacon, diced
• 3 (15.25-ounces) cans whole kernel corn, drained
• 2 jalapenos, seeded and diced
• 1/2 cup sour cream
• 1 cup shredded Pepper Jack cheese
• 1/4 cup grated Parmesan cheese
• Kosher salt and freshly ground black pepper, to taste
• 8 ounces cream cheese, cubed
• 2 tablespoons chopped chives

DIRECTIONS:

1. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
2. Place corn, jalapenos, sour cream, Pepper Jack cheese and Parmesan into a slow cooker; season with salt and pepper, to taste. Stir until well combined. Top with cream cheese.
3. Cover and cook on low heat for 2 hours.
4. Uncover and stir until cream cheese is well combined. Cover and cook on high heat for an additional 15 minutes.
5. Serve immediately, garnished with bacon and chives, if desired.

[Chi-town girl]

Crock Pot Peach Cobbler

The cobbler’s fresh burst with juicy nectar. The topping is bubbly, buttery, and golden. Once you’ve added a scoop of vanilla ice cream (or as we do in my family, a generous splash of heavy cream), I suspect that your reaction will be the same as my friend Matt’s upon his first bite: “I never want this to end.”

In case the promise of fresh summer peaches floating beneath a golden crust of sweet, buttery intoxication isn’t enough to woo you, perhaps the ease of this recipe will. Like a dump cake, you simply pour the cobbler ingredients into your slow cooker, turn it on, and let the crock pot do the cooking

yield: 10 SERVINGS

prep time: 30 MINS

cook time: 2 HRS

total time: 2 HRS 30 MINS

Easy Crock Pot Peach Cobbler recipe. This slow cooker peach cobbler is loaded with flavor, fresh peaches, and a golden crusty top. Simple and delicious!

Ingredients

• 8 medium ripe fresh peaches — you will need 4-5 cups sliced peaches total
• 1 1/4 cups granulated sugar — divided
• 3/4 cup white whole wheat flour — or substitute all purpose flour
• 1/2 cup all purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 1/2 cup unsalted butter — (1 stick), cut into thin slices
• Vanilla ice cream — frozen yogurt, Greek yogurt, or heavy cream (how we grew up eating peach cobbler) for serving

Instructions

1. To quickly and easily peel the peaches: Bring a very large pot with enough water to cover the peaches to a boil. While the water comes to a boil, prepare an ice bath by placing a handful of ice cubes in a large bowl and then filling it with cold water. Once the water is boiling, with a slotted spoon or tongs to protect your fingers, gently lower the peaches into the water. Add the peaches in two batches so that the water temperature does not rapidly drop. Boil for 1 minute. Remove peaches from the pot and plunge into the ice bath to stop the cooking. The skins can now be easily slipped off with your fingers. Cut peaches into 1/2-inch wide slices, then place into a large mixing bowl. (I like to dump out the ice bath bowl, then place the peach slices in it to save myself a dish). If you prefer, you can peel the peaches with a vegetable peeler.  Lightly coat a 6-quart slow cooker with cooking spray.
2. Sprinkle the peaches with 1/4 cup granulated sugar and stir gently to coat. Spoon the peaches and any juices into the slow cooker.
3. In a separate bowl, stir together the remaining 1 cup sugar, white whole wheat flour, all purpose flour, baking powder, baking soda, and salt. Sprinkle evenly over the top of the peaches, then arrange the butter slices over the top. Lay a sheet of paper towel or kitchen towel over the top of the crock pot so that it overhangs the sides and will stay in place once the slow cooker is covered. (This absorbs moisture and allows the top to crisp). Cover and cook for 2-3 hours on high or 4 hours on low, until the peaches are tender and the top is lightly golden. Serve warm with topped with vanilla ice cream, Greek yogurt, or a splash of heavy cream.

Recipe Notes

• All slow cookers differ in temperature, so adjust the cooking time according to your experience. Cooking time may vary base on the make and model of your slow cooker.
•  
• This recipe can also be made in the oven. Prepare the cobbler filling and spread it in a greased 9x13-inch dish. For the topping, melt the butter. Stir the dry ingredients together, then stir in the melted butter until the crumbs are evenly moistened. Sprinkle over the top and bake at 350 degrees F for 35-45 minutes, until the peaches are tender and the topping is golden and crisp.

[MOMMAVik]

Yummy! These look really tasty! May need to buy an extra crockpot to cook up a storm. Thank you for posting.

[Chi-town girl]

SLOW COOKER SHRIMP BOIL

The ingredient list is super simple and you don’t need to do any kind of babysitting. Nope, the crockpot takes care of all the hard work for you, making it perfect for get-togethers and summer entertaining.

Simply throw everything right into your slow cooker for about 4 hours, adding in the sausage, corn and shrimp at the very end of cooking time to avoid any kind of overcooking. I mean, no one is a fan of overcooked rubbery shrimp, right?

INGREDIENTS:

• 1/4 cup Old Bay seasoning
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon hot sauce, optional
• 1 1/2 pounds small red potatoes
• 1 medium sweet onion, cut into wedges
• 1 head garlic, halved
• 2 bay leaves
• 1 (12.8-ounce) package smoked andouille sausage, cut into 1-inch pieces
• 3 ears corn, each cut crosswise into 3 pieces

• 2 pounds medium or large shrimp
• 2 tablespoons chopped fresh parsley leaves

FOR SERVING, OPTIONAL

• Melted butter
• Hot sauce
• Cocktail sauce
• Lemon wedges
• Beer

DIRECTIONS:

1. In a large bowl, whisk together Old Bay seasoning, lemon juice, hot sauce and 6 cups water; set aside.
2. Place potatoes, onion, garlic and bay leaves into a 6-qt slow cooker; stir in Old Bay seasoning mixture.
3. Cover and cook on low heat for 3-4 hours, or until potatoes are almost tender.
4. Stir in sausage and corn; cover and cook on high heat for 30 minutes. Set corn aside; keep warm.
5. Stir in shrimp. Cover and cook on high heat, stirring twice, until shrimp is opaque and pink, about 20-30 minutes; drain well.
6. Serve immediately, garnished with parsley, if desired.

[Chi-town girl]

Slow-Cooker Chicken Teriyaki

4 servings

INGREDIENTS

4 boneless, skinless chicken breasts

1 onion (sliced)

3 cloves garlic (minced)

1 tablespoon fresh ginger (minced)

½ cup soy sauce

⅓ cup honey

⅓ cup rice vinegar

¼ cup scallions, sliced

3 tablespoons sesame seeds

2 cups white rice, steamed (for serving

Instructions

1. Place the chicken breasts into your slow cooker.

2. Top the chicken with the onion, garlic and ginger.

3. Add the soy sauce, honey and rice vinegar to the slow cooker; season with salt and pepper. 

4. Cook on low for 6 hours. Shred the chicken with two forks.

5. Garnish the cooked chicken with sliced scallions and sesame seeds. Serve with the steamed rice.

[beach-mom]

@Chi-town girl -  Thank you for posting your recipe! This looks amazing! DH and I used to go just about every Friday night to a seafood house near us and get something like this - with Old Bay of course! We would get two salads and sit all night enjoying this. The atmosphere was so nice. It was not terribly expensive, and we could sit and relax. They closed in March - temporarily we hope. I miss them. I think I will surprise him some night coming up with this! 

[Chi-town girl]

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@beach-mom wrote:

@Chi-town girl -  Thank you for posting your recipe! This looks amazing! DH and I used to go just about every Friday night to a seafood house near us and get something like this - with Old Bay of course! We would get two salads and sit all night enjoying this. The atmosphere was so nice. It was not terribly expensive, and we could sit and relax. They closed in March - temporarily we hope. I miss them. I think I will surprise him some night coming up with this! 

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@beach-mom  yes, it looks pretty easy to make. The Old Bay is key for flavor.  Add side salads and garlic bread. I will make this soon!