slow cooker Archives

Crockpot Raspberry Chipotle Chicken

March 2, 2015 · by Ari ·

Crockpot raspberry chipotle chicken is the perfect juicy, tender shredded chicken that’s lightly sweet with a spicy kick! Just 3 ingredients and no prep time make it so fast and easy! Great for salads, sandwiches, or a fork.

One of my favorite meal prep options is crockpot shredded chicken. Almost every week I make some variety of chicken in the crockpot to bring for lunches, and somehow I’m still not sick of it. Probably because I’m always changing it up and trying new things, but I have to tell you this was one of my favorites.

One of my favorite lunch spots is Costa Vita because they have this amaaaaazing raspberry chipotle chicken salad. I love the sweet and spicy combination and raspberry and chipotle just go together like pb&j.

This is a great meal prep option because you can use it so many different ways–you don’t just eat the same thing day after day. I suggest making sandwiches, a taco-type salad, and maybe even stuffing a spaghetti squash! Although, I have to admit, I ate the majority with just a fork. 😉

Crockpot Raspberry Chipotle Chicken

Recipe Type: Entree

Author: Ari Ziskin

Prep time: 5 mins

Cook time: 5 hours

Total time: 5 hours 5 mins

Serves: 10-12

Crockpot raspberry chipotle chicken is the perfect juicy, tender shredded chicken that’s lightly sweet with a spicy kick! Great for salads, sandwiches, or a fork!

Ingredients

4 large chicken breasts
1 x 7 ounce can chipotle peppers in adobo sauce
1 cup raspberry jam

Instructions

Layer chicken in the bottom of your slow cooker. Cover with chipotle peppers (and sauce) and raspberry jam. Cook on low for 5 hours. Shred chicken and stir into sauce. Serve immediately or refrigerate in an airtight container for 5-7 days.

Crockpot Spicy Sausage Split Pea Soup

December 12, 2014 · by Ari ·

This post is sponsored by Swanson®. All opinions are my own.

Crockpot spicy sausage split pea soup is a warm, comforting and hearty winter soup. Surprisingly healthy, this is the perfect dish for entertaining out of town family and friends.

There is a chill in the air (yes, even in Phoenix), Christmas music is starting, and the holiday displays that have been out since before Halloween are starting to expand and take over. Basically it’s my (and many others’) favorite time of year!

This year we have company coming in for Thanksgiving weekend, so I’m busy planning not just Thanksgiving dinner, but an entire weekend of entertaining. Phoenix has an amazing food scene, but eating out for every meal gets expensive, and sometimes I just want to show the people I love a great time at my house with food, wine, and lots of time to catch up.

I am beyond grateful to own a house with a guest room and, in my opinion, a pretty great kitchen that I can open to my friends and family year round, but especially around the holidays. There is nothing I love more than sharing my space with the people I love, and cooking them delicious food. I’m an extrovert to the max.

When Swanson® approached me about creating some holiday dishes, I knew immediately that I wanted to create something comforting and filled with flavor. I use chicken broth all the time, but the new Flavor Infused Tuscan Chicken just takes it to the next level–it doesn’t overpower the flavor of the split pea soup, but it is perfectly spiced so that you don’t end up with bland soup.

Split pea soup is traditionally made with a ham hock, but I wanted to change things up, so I started with some garlic (obviously) and spicy turkey sausage. I just love the flavor that turkey sausage brings to a dish, plus it beefs up the protein content, and turns split pea soup into a hearty and filling meal that won’t leave your hungrier guests asking “Soup? For dinner?” Trust me. I am the hungriest of all.

All you have to do is heat the garlic in a little olive oil, then brown the meat and layer everything in your slow cooker, and let that baby cook off on low heat for 8-10 hours. You can cook it on high for less time, but I’m a firm believer of low and slow. The result is a fragrant, home-y, and impressive home cooked meal that will leave your guests happy and satisfied.

Crockpot Spicy Sausage Split Pea Soup

Prep Time: 15 minutes

Cook Time: 8 hours, 30 minutes

Total Time: 9 hours

Yield: 8-10 servings

Crockpot Spicy Sausage Split Pea Soup

Spicy sausage split pea soup is a warm, comforting and hearty winter soup. Surprisingly healthy, this is the perfect dish for entertaining out of town family and friends.

Ingredients

1 tablespoon olive oil
3 cloves garlic, finely chopped
20 ounces spicy turkey sausage, casings removed
2 cups split peas
1 cup chopped carrots
2 celery stalks, chopped
1/2 sweet onion, chopped
handful fresh parsley, chopped
2 bay leaves
6 cups Swanson® Tuscan Chicken Flavor Infused Broth
~1 teaspoon of your favorite hot sauce (optional)

Instructions

Heat olive oil in a large pan over medium low heat. Add garlic and cook until fragrant, about 2-3 minutes, stirring constantly. Add turkey sausage, and cook until browned, about 10 minutes, stirring constantly.
Transfer cooked sausage and garlic to your slow cooker. Layer split peas, carrots celery, onion, parsley and bay leaves on top. Pour broth on top and add hot sauce if desired. Do not stir. Cook on low for 8-10 hours until peas are very soft, and melt into the soup. Remove bay leaves, stir and serve. Leftovers may be refrigerated in an airtight container for up to one week.

https://arismenu.com/crockpot-spicy-sausage-split-pea-soup/

This blog post is sponsored by Swanson®.

Crockpot Chicken Alfredo

December 2, 2014 · by Ari ·

Rich and creamy chicken alfredo with ultra tender shredded chicken made in your slow cooker! This is a lightened-up version of your favorite comfort food that will leave your body and your taste buds happy!

Are you guys ready for some creamy, dreamy, and HEALTHY Alfredo sauce? This has been my staple comfort sauce for years, and I can’t believe how long it took me to put it in a crockpot! Crockpot shredded chicken is the best. Every time. Just put any sauce you want with your chicken and cook it on low for about 5 hours and your chicken will be falling apart like magic!

This recipe couldn’t be easier–you can either make your sauce ahead of time, or you can throw everything into your crockpot and then remove the chicken and hit the sauce with an immersion blender (or throw it in a regular blender). Either way, you come home to a healthy, comforting dinner just waiting for you. It is seriously the best feeling.

Today I’m guest posting over at The Lean Green Bean, so make sure to click over for the recipe!

Crockpot Taco Chili

October 13, 2014 · by Ari ·

Disclosure: I was asked to participate in the McCormick Gluten-Free Recipe Mixes Launch as a member of the Healthy Aperture Blogger Network. I received free samples of McCormick Gluten-Free Recipe Mixes from McCormick mentioned in this post. I was compensated for my time. All opinions are my own.

Creamy crockpot taco chili is the perfect, easy, weeknight dinner. Warm and comforting while still healthy and gluten-free. So good you’ll be fighting over the leftovers…if there are any!

So…I have to go back to work today. And I’m totally whiney about it, which makes me feel like a total tool because in what other job do you get a week off for fall break when you’re a grown up? But ugghhhh, I just don’t wanna. And things are about to get so busy. Two shows in October and one at the beginning of November. Although, once that’s all over, it should be smooth sailing for the rest of the semester.

As life gets busier, cooking dinner every night becomes more challenging, and my love for my crockpot grows into more of a deep dependence, can’t-live-without-ya kinda thing. In fact, if I could make every single meal in the crockpot for the rest of my life, I probably wouldn’t be even a little bit sad. I mostly only like cooking because I like eating, and I really like eating.

Especially this chili. I really, really, really like eating this taco chili. Like, I was fighting Steve over the leftovers. I almost always make enough food to have leftovers for 2-3 lunch / dinners, and sometimes I make entirely too much and end up trying to guilt Steve into finishing it because I just am soooooo sick of it by the 4th time I’ve eaten it. But not this chili. I was hoarding, calling dibs, hiding it in the back of the fridge, and pulling out every trick I had up my sleeve to keep it allllll to myself.

This is the second part of my series with McCormick. You may remember from my Crockpot Taco Dip that McCormick now has an entire line of seasonings that are certified by the National Foundation for Celiac Awareness. Their gluten-free line includes Gluten-Free Taco Seasoning, Gluten-Free Chili Seasoning, Gluten-Free Brown Gravy and Gluten-Free Turkey Gravy. The best part is, ya know how normally as soon as something is labeled gluten-free the price magically shoots up? Not here! They’re the same price as all of their other seasonings, and they contain no MSG or artificial colors /flavors. I stocked up on the taco seasoning! It’s something I use all the time anyway, and I was so in love with the way these recipes turned out. It’s going to become a staple in my kitchen.

This chili is bold and flavorful, rich and creamy, healthy and loaded with fresh veggies. It’s the kind of weeknight dinner you never get tired of, and something you will feel excited to come home to!

Crockpot Taco Chili

Prep Time: 10 minutes

Cook Time: 6 hours, 15 minutes

Total Time: 6 hours, 30 minutes

Yield: 8 servings

Crockpot Taco Chili

Creamy crockpot taco chili is the perfect, easy, weeknight dinner. Warm and comforting while still healthy and gluten-free. So good you'll be fighting over the leftovers...if there are any!

Ingredients

1 tablespoon olive oil
1 sweet onion, chopped
2 cloves garlic, minced
1 pound extra lean ground beef (93% or higher)
2 x 15 ounce cans fire roasted tomatoes
2 x 15 ounce cans black beans, not drained
1 x 15 ounce can corn, drained
2 bell peppers, chopped (I prefer red or orange)
4 ounces reduced fat cream cheese, room temperature in 1" cubes
1 packet McCormick Gluten-Free Taco Seasoning

For topping:

freshly shredded cheese
fresh cilantro
nonfat plain Greek yogurt

Instructions

Heat olive oil in a large pan over medium heat. Sautee garlic and onion until fragrant, about 3-5 minutes. Add beef and cook until browned, about 10 minutes, stirring constantly.
Add cooked beef mixture, tomatoes, beans, corn, bell peppers, cream cheese, and taco seasoning to your slow cooker. Cook on low for 6 hours, stirring once in between if possible. Once chili is finished, stir together to ensure cream cheese melts fully and combines. Serve topped with shredded cheese, cilantro and Greek yogurt if desired. Leftovers may be refrigerated in an airtight container for up to one week.

https://arismenu.com/crockpot-taco-chili/

Other gluten-free seasoning options include Gluten-Free Chili Seasoning, Gluten-Free Turkey Gravy, and Gluten-Free Brown Gravy. For more from McCormick, you can follow them on Facebook, Pinterest and Instagram!

Crockpot Chicken Taco Dip

October 9, 2014 · by Ari ·

Rich, creamy and bold chicken taco dip made easily in your slow cooker, topped with melty pepper jack. This dip is so full of flavor, you won’t be able to stay away!

I have a confession. I never make my own taco seasoning / pumpkin pie spice / tomato sauce seasonings / etc. I love to cook, but I am honestly all about convenience, and I’m a busy human who needs for things to be quick and easy when I’m cooking at home. Sometimes I feel like, because I have a food blog, I have to be one of those 100% from scratch type cooks. I just can’t live up to that. I mean, I guess I’m somewhere between that cookie dough that’s not just already made, but already cut for you and someone who churns their own butter.

Something that really surprised me when Steve found out he had a gluten intolerance was just how many things contained gluten. I mean, we’re both pretty lucky in the fact that we’re more gluten-get-grouchy than gluten intolerant (well, he is closer to intolerant, but does okay with cross contamination), but even still, so many of the seasonings that we’d used in the past contained flour–what is that about?? We learned to label check like crazy, even things you wouldn’t imagine, and it’s even more important for our friends with Celiac.

We LOVE that McCormick has some of our favorite seasoning mixes that are certified by the National Foundation for Celiac Awareness and they contain no MSG, artificial colors or flavors. The flavors are bold and spot on, and they make it so easy to turn a boring dinner into a flavorful one! I also love that their gluten-free products are the same price as their regular products. Eating gluten-free can get soooo expensive (hellloooo $5 for a loaf of bread…), and it’s really refreshing to finally have a product that has the same cost.

This dip couldn’t be easier–I just took some chicken breasts, a can of refried beans, a block of cream cheese and the McCormick gluten-free taco seasoning and threw ’em in the crockpot. I added some Greek yogurt after they were done cooking then topped it with pepper jack cheese that I put in the oven on broil until it got all bubbly and dreamy. The taste and the texture were absolutely amazing. I couldn’t stop eating it, and ended up eating dip for dinner. Oh well, I guess there’s worse things. 😉

Crockpot Chicken Taco Dip

Prep Time: 5 minutes

Cook Time: 5 hours

Total Time: 5 hours, 5 minutes

Yield: about 9-10 cups

Crockpot Chicken Taco Dip

Ingredients

1 pound chicken breast
1 x 16 ounce can refried beans (I used fat free)
3 cups salsa
8 ounces reduced fat cream cheese, softened and cut into 1" cubes
2-3 tablespoons McCormick Gluten-Free Taco Seasoning
1/2 cup nonfat plain Greek yogurt
1 cup shredded pepper jack cheese
1 jalapeno, sliced (optional for serving)
corn tortilla chips for serving

Instructions

Place chicken breasts at the bottom of your slow cooker. Cover with beans, salsa, cream cheese and taco seasoning. Cook on low for 4-5 hours, stirring once in between if possible.
Remove chicken and shred. Take about a tablespoon of warm dip and mix into Greek yogurt to temper, then add Greek yogurt and stir to combine.Stir in shredded chicken. Transfer to an oven safe serving dish and top with shredded cheese. Cook on broil until cheese starts to brown and bubble, about 3-4 minutes. Watch carefully to avoid burning.
Top with sliced jalapeno and serve immediately with chips. Leftovers may be refrigerated in an airtight container for 5-7 days.

https://arismenu.com/crockpot-chicken-taco-dip/

Crockpot Curry Soup with Sweet Potato, Chicken & Kale

September 28, 2014 · by Ari ·

Rich, creamy, warm and comforting curry soup with sweet potatoes, chicken & kale is incredibly easy to make in your slow cooker with NO prep time! Healthy, paleo, gluten-free & dairy-free.

Can we talk for a second about trying to make curry soup look pretty? I mean, it’s YELLOW and the sweet potatoes I used were yellow. Side note: I totally prefer the lighter colored sweet potatoes, you? The first time I used them I thought they were mislabeled because for most of my life I knew nothing about vegetables. Anyway, I love them, and I think they are sweeter and softer than the orange ones.

Oh, and ummm cooked kale? The ugliest. If this soup weren’t so freaking delicious, I would have said F it, called it quits, and just pouted while sadly eating straight from the crockpot. Seriously, it’s super fun to live with a food blogger who gets super grouchy when things don’t go her way. The other night I had a melt down because I took like 5 zillion pictures of steam coming off my mac & cheese only to realize the wine glass I had set in the background was still empty. Life is hard sometimes.

Anyway, this soup was totally worth it, pretty or not. With the bold curry flavor, the creamy coconut milk and my very favorite food (sweet potatoes, in case you’re new here), you really can’t go wrong. The chicken cooks up perfectly in the crockpot with extra work involved, and the kale adds a little nutrient + flavor bonus. I love kale. I’m such a cliche.

This soup is perfect for the busy fall months when you want something delicious and warm waiting for you when you come home–it makes weeknight dinners a breeze, and it tastes way more indulgent than it actually is, so it’s a win-win!

Crockpot Curry Soup with Sweet Potato, Chicken & Kale

Prep Time: 5 minutes

Cook Time: 5 hours

Total Time: 5 hours, 5 minutes

Yield: 6-8 servings

Crockpot Curry Soup with Sweet Potato, Chicken & Kale

Rich, creamy, warm and comforting curry soup with sweet potatoes, chicken & kale is incredibly easy to make in your slow cooker with NO prep time! Healthy, paleo, gluten-free & dairy-free.

Ingredients

2 medium sweet potatoes
2 large chicken breasts
2 small onions, diced
2 big handfuls kale
3 cloves garlic, minced
2 x 13.5 ounce cans coconut milk
32 ounces chicken broth
1 1/2 tablespoons curry paste
pinch ground ginger
sliced green onions and Sriracha for topping, optional

Instructions

Pierce sweet potatoes several times with a fork. Microwave for 2 minutes, (peel if desired, I didn't) then slice into 1" cubes.
Place all ingredients in your slow cooker and cook on low for 5-6 hours. Remove chicken and shred. Stir all ingredients together and serve. Top with green onions and Sriracha if desired. Leftovers may be stored in an airtight container in the refrigerator for up to 1 week.

https://arismenu.com/crockpot-curry-soup-sweet-potato-chicken-kale/

Easiest Crockpot Curry Chicken

November 2, 2013 · by Ari ·

Bold, flavorful curried chicken in your crockpot has never been so easy–the perfect weeknight meal that anyone can put together.

Most of the time I truly enjoy cooking. I love being creative in the kitchen, and putting together a bunch of things that make my husband make that face where he raises an eyebrow and the rest of his face gets all scrunchy, only to end up admitting his unfounded skepticism when he tastes the deliciousness that ensues.

But sometimes getting in the kitchen after a long day sounds like the worst thing everrrrr. This is when I love my crockpot. And even more, I love crockpot recipes that literally require zero effort on my part. If I have to brown meat first, it usually never even ends up happening because that means I actually have to remember to cook at 7am.

This is the easiest recipe you will ever make. And you want to know a secret? Usually when I make it, I use a bag of broccoli that steams in the microwave and boil-in-a-bag rice. Sometimes I remember to set up my rice cooker which is also super hands off, but I like the option of being 100% lazy.

As easy and simple as this recipe is, it doesn’t taste like it! The flavors are bold, and it’s one of those dishes where you look forward to eating the leftovers all week long. In fact, sometimes Steve and I even fight about who gets to take them to lunch. 😉

Easy Crockpot Curry Chicken

Prep Time: 5 minutes

Cook Time: 5 hours

Total Time: 5 hours, 5 minutes

Yield: 4 servings

Easy Crockpot Curry Chicken

Bold, flavorful curried chicken in your crockpot has never been so easy--the perfect weeknight meal that anyone can put together.

Ingredients

2 large chicken breasts
3 cups green curry sauce (use gluten-free and/or dairy-free sauces is desired)*
Brown rice and steamed broccoli for serving**

Instructions

Place chicken in slow cooker. Cover with curry sauce. Cook on low for 5-6 hours.
Remove chicken from slow cooker and shred. Return to sauce. Serve with brown rice and steamed broccoli.

Notes

*Curry sauce needs to cover chicken. Depending on the size of your slow cooker and chicken breasts, you may need more or less sauce. **I serve about half a chicken breast with 1/2 cup brown rice and 1 cup broccoli. Feel free to alter as desired, or serve with something totally different.

https://arismenu.com/crockpot-curry-chicken/

Crockpot Chili

October 20, 2013 · by Ari ·

Super easy, thick, chunky and bold man-style chili in your slow-cooker.

When I was gone this summer, my husband ate a total of 3 things: Chipotle, this chicken, and this chili. No, I’m serious. He would make a huge batch of this chili and eat it for 2 weeks straight.

When I came home (and after the weather cooled down, and I could actually think about eating chili again!), he couldn’t wait to make it for me. I love chili, but I guess I just never found a tried and true recipe, so it’s not something I make unless it includes sweet potatoes, but that’s a whole other story. 😉

It was love at first bite. I loved it so so so much that I asked him if I could share it with you guys. Steve is all about the thick, chunky chili. He likes almost no water in it, and I have to say, I loved how hearty that made it. We’ve had it twice in the last month (and with a batch this size, that really is saying something!), and I’ve tried switching the beans around, and playing around with types of meat, and there is really no way to mess it up. Like I said, it makes a HUGE batch. Feel free to halve it, but the leftovers are so dang good–I would just make the whole thing.

It’s especially good with some fresh cornbread crumbled on top. Ummm, that my friends, was like heaven.

Crockpot Chili

Prep Time: 30 minutes

Cook Time: 8 hours

Total Time: 8 hours, 30 minutes

Yield: 16-20 servings

Serving Size: approx 1 cup

Crockpot Chili

Simple, easy, thick and chunky man-style chili that comes together in your slow cooker.

Ingredients

1 tbsp olive oil
2 large sweet onions, chopped
3 cloves garlic, minced
2 bell peppers, chopped
1 lb lean ground beef or turkey (93% or higher)
2 lbs kidney beans, drained and rinsed
2 lbs pinto beans (or black beans), drained and rinsed
1 large can (approx 30 oz) chili beans
2 lbs crushed tomatoes
1 lb fire roasted tomatoes
2 jalapenos, diced
1 1/2 oz chili seasoning (if gf, make sure your seasonings are)
1 tsp cumin
approx 1 cup beef broth or water

Instructions

Heat olive oil in a large pan over medium heat. Add onion and garlic and cook until onions are golden, about 10 minutes. Add bell pepper and continue to cook for 2-3 minutes. Transfer to slow cooker. Over medium heat, brown the ground beef.
Meanwhile, add beans, tomatoes and jalapenos to slow cooker. Add browned beef, chili seasoning, and cumin.
Slowly, add beef broth or water until desired consistency. Lightly toss ingredients together. Cover and cook on low for 8 hours.

Notes

This is a very forgiving recipe. Feel free to change up the beans, meat, seasonings, etc. to your taste.

https://arismenu.com/crockpot-chili/

BBQ Chicken Pasta Salad

September 2, 2013 · by Ari ·

Hi friends! Did you guys have a good 3 day weekend? I had to work a little bit this evening, but I had most of the day off, and we had a great time on Sunday having friends and family over, grilling, eating tons of food, and later on playing Cards Against Humanity. It was my first time ever playing, and now I’m pretty much in love with the game. Everyone had a great time, and I got lots of compliments on the 5 new recipes I created for our get together.

But now I have to go back to real life, and it’s almost Tuesday, and Tuesday after a 3 day weekend is even worse than a regular Monday. But at least it’s a short week. And I do actually really enjoy my job, but I also really enjoy lounging around the house getting caught up on How I Met Your Mother.

So, let’s talk about this salad. Whenever people ask me what my tips are for staying healthy, one thing I always say is to make lunch over the weekend that you can take to work 4 out of the 5 days of your work week. Pick a day and go out to lunch because it’s fun, and it will help you from getting sick of eating the same thing, but I find that just making a lunch for the week keeps me on track–I know exactly what I’m going to eat, and I create something healthy and delicious that I’m excited to eat multiple days in a row.

That could not be more true about this salad. Sweet and spicy slow-cooked bbq chicken with plenty of veggies, creamy Greek yogurt, and bold cilantro make this salad absolutely irresistible. In fact, I found myself trying to eat it for lunch, dinner, and once even breakfast! It’s got tons of lean protein and healthy, whole grain carbs, with a good amount of veggies thrown in there too (and you can always add even more veggies!). You won’t even want to go rogue and hit up Subway if you have this stuff around!

BBQ Chicken Pasta Salad

Prep Time: 20 minutes

Cook Time: 5 hours

Total Time: 5 hours, 20 minutes

Yield: 6 servings

BBQ Chicken Pasta Salad

Ingredients

For the bbq chicken:

1 1/2 lb boneless skinless chicken breast
1 lb low sugar bbq sauce

For the salad:

2 cups dry whole grain penne (brown rice, quinoa, whole wheat, etc.)
1/2 red onion, finely chopped
2 red or orange bell peppers, chopped
handful fresh cilantro, chopped
1/3 cup nonfat plain Greek yogurt

Instructions

Place chicken and bbq sauce in a slow cooker. Cook over low heat for 5 hours.
Cook pasta according to package instructions. Drain and rinse.
Remove chicken from slow cooker and use to forks to shred. It will come apart very easily.
Place shredded chicken, cooked pasta and all remaining ingredients in a large bowl and toss to combine. If desired, spoon in a little extra bbq sauce from your slow cooker. Store refrigerated in an airtight container for up to one week.

Notes

You may use rotisserie chicken or any cooked chicken breast and approx 1/3 cup bbq sauce if you don't want to use a slow cooker.

https://arismenu.com/bbq-chicken-pasta-salad/