9 Crock Pot Meals

With another school year fast approaching...(as in tomorrow) and a request by a friend of mine I thought I would post all of the meals I prepared this year. Unfortunately, this was an after thought so I don't have any pictures to post. The suggested cook time is based off of my current crock pot. I have found I have to cook my meals for a shorter amount of time than the time typically suggested. I have had one too many dried out meals due to over cooking. All of these meals feed the two of us for dinner and most recipes have leftovers for lunch the next day. 

I have collected these recipes over the years and have made changes every time I have made them. So, tweak where you need. Remember to use FREEZER gallon bags and have a black marker handy to write the names and cooking times on the bags (before putting the contents in)  :)

Beef Burritos
1 top round roast (approx 2 lbs)

1 diced onion

4 minced garlic cloves

2 T. whole peppercorns

2 (8 oz) cans tomato sauce

1 chipotle pepper in adobo sauce (1 only use 1 pepper)

1 1/2 t. chili powder

1. Add the above items into freezer bag.

2. When you are ready to cook, put the contents of the bag in the crock pot and cook on low for 5-7 hours. 

3. When the meat is cooked, strain the juices and add the juice back to the crock pot. (by straining you get the peppercorns and onions out) Shred the meat and add the juice back to the crock pot and cook for additional 30 minutes on low. 

Dijon Chicken

2 lbs. chicken breasts

1 cup chicken broth

1 onion, chopped

2 T. dijon mustard

3 cloves garlic

2 bay leaves 

1 t. thyme (or less if you're not a big fan of thyme)

Cook for 4-6 hours on low. 

Cilantro Lime Chicken

1 1/2 lbs of chicken breasts

juice of 2 limes

1 bunch of cilantro, chopped

1 bag frozen corn

1/2 chopped onion

2 cloves garlic, minced

1 can black beans

1 cup water

1 tsp. cumin

salt/pepper

Cook for 4-6 hours on low. 

Herbed Turkey Breast (haven't actually seen the outcome of this recipe)

1/4 c. butter

1/4 c. sage

1/4 c. terragon

1 T. thyme

4 tsp minced garlic

2 tsp. pepper

1 tsp. salt

Turkey Breast (3 lbs)

Cook for 6-7 hours on low. 

Sesame Chicken Sauce  

1 c. reduced sodium soy sauce

2/3 c. brown sugar

1/2 tsp. garlic powder

1/2 tsp. ground ginger

2 T. ketchup

2 T. sesame seed 

4 chicken breasts

Cook on low for 4-6 hours. Serve with rice.

Easy Steak Marinade (this is for the grill/not the crock pot)

1/3 c. reduced sodium soy sauce

1/2 c. extra virgin olive oil

1/3 c.  lemon juice

1/4 c.  Worcestershire sauce 

1 1/2 T. garlic powder

3 T. dried basil

1 1/2 T. dried parsley

1 t. pepper

1/4 teaspoon tabasco

1 t. minced garlic

Cover steak evenly with marinade. Toss and knead bags to coat steak with marinade. 

Chili Maple Glaze Chicken

1-2 lbs chicken breast

1/2 t. salt

1/2 c. maple syrup

1 T. chili powder

Cook on low for 4-6 hours. 

Sweet Teriyaki Chicken 

1 c. low sodium soy sauce

1 c. sugar

1 t. garlic salt

1/2 minced onion

1-2 lbs. chicken

Cook on low for 4-6 hours. Serve with rice.

Crock Pot Cajun Chicken

2 lbs. chicken

1 t. cumin

1 t. chili powder

1/2 t onion powder

1 t. garlic

1/4 t pepper

1/2 t. salt

2 cups frozen corn

1/2 c. diced pepper

handful of cilantro

(I also threw in a cup of salsa)

Cook on low for 4-6 hours. Shred and use in tortillas. 

A quick tidbit about Chicken Stock

Don't forget to save the chicken stock that is left behind after you Crock Pot a Whole Chicken! Remember to freeze it!!! This was a great find the other night when I didn't want to go to the store after being on vacation and we didn't want to order out. One peek into the freezer and I found a frozen chicken breast and homemade chicken stock!!! I thawed the stock and used it to cook the chicken!!! DELICIOUS! Best part?!?! The chicken stock was 3 months old, but still delicious!!! 

(sorry no picture from this experience...we were too hungry! This is an old picture!) 

Easy Empanadas

Basically, this is a turnover. A super simple turnover...depending on what you want inside of it. Using a refrigerated pie crust, you can cut the time of having to make your own dough. I have made this with a variety of "fillings." I have used a beef filling (with mexican flavorings) for the same amount of time as the recipe below. What I like about this recipe, is you can make it what you want.

Honestly, I had forgotten about this easy recipe until I was making this week's menu. I realized I hadn't made empanadas for awhile, and I thought I would try this filling instead of using beef....not exactly a "Latin-American" recipe....but nonetheless a yummy recipe...and this MAY be better than the beef recipe I have used...

Buffalo Chicken Empanadas

Makes 2 empanadas

Ingredients

*1 refrigerated pie crust (divided in half)
* Buffalo Chicken Recipe chicken (crock pot chicken)
*diced red, green pepper (1/4 c.-1/2 c.)
*diced onion (1/4 c.-1/2c.)
*cilantro (1 T.)
*shredded mexican cheese (1/2 c.)
*salt and pepper
*chili powder
Optional: salsa and/or sour cream for topping

Step by Step

1. Follow the steps for the Buffalo Chicken Crock Pot recipe.
2. Heat the oven to 450 degrees.
3. In a nonstick skillet over medium-high heat, cook the onion and peppers. Once the onions are soft, add in the cilantro. Season with salt and pepper.
4. Combine the peppers, onions and cilantro with the chicken.

5. Spray a baking sheet with PAM. Unroll pie crust.
6. Cut in half. Spoon chicken mixture over one side of each half.

7. Top with cheese (or wait and top with cheese after baking)

8. Fold over filling and pinch the side. Vent the top a few times by stabbing with top with a fork.

9. Top with chili powder (if desired)
10. Bake for 10-15 minutes.

Top with sour cream, cheese, and or salsa. YUM!