Chicken Korma In The Crockpot

Ingredients:
1 lb. boneless, skinless chicken breast, cut into chunks (I used 3 breasts)
1 potato, cut in 1/2-inch cubes
1 onion, coarsely chopped
1 can (14.5 oz.) stewed tomatoes in juice
1 clove garlic, minced
1 t. curry powder
1/2 t. ground cloves
1 t. kosher salt
1 cinnamon stick
1/2 c. sour cream or plain yogurt

Directions:
In a slow cooker, place chicken in bottom of pot.
Add potatoes and onion. Pour in the tomatoes and add garlic and other spices.
Cover and cook on low for 6-8 hours, or high for 3-4 hours.
Discard the cinnamon stick, and stir in sour cream.
Serve over rice.

Makes 4 servings. Total time 10 minutes plus cooking time.

Verdict:
I love Indian food but I have a real problem cooking curry. For whatever reason when ever I cook something with curry it does not turn out. But that doesn't stop me from trying, and I am so glad I did. I thought this was really good. Blake liked it but pointed out that he didn't like the way it smelled. I understand his point, it really smells like cinnamon when you are cooking it but it doesn't have a overly cinnamon flavor. If you like Indian food give it a go.

Philly Cheese Steak Sandwiches

Ingredients:

1 boneless beef round steak, trimmed of fat, cut into 1 inch thick slices

2 onions, sliced

1 T. garlic pepper blend

2 t. water

1 T. beef bouillon granules

2 large green bell peppers, cut into bite size strips.

6 slices American cheese, cut in half

6 hoagie buns, split

Directions:

Spray 3 to 4 quart slow cooker with cooking spray. In a medium bowl, sprinkle beef and onions with garlic pepper blend; stir to coat evenly, Spoon mixture into cooker.

In a measuring cup, stir water and bouillon granules until granules are dissolved. Pour over mixture in cooker.

Cover; cook on low heat setting 6-8 hours. About 20 minutes before serving, stir in bell peppers.

Place 2 cheese pieces on bottom of each bun. Using slotted spoon, spoon beef mixture over cheese. Cover with tops of buns. Beef mixture can be kept warm on low heat setting up to 2 hours.

Makes 6 sandwiches. Total time 6 hours 15 minutes.

Verdict:

I have never had a Philly cheese steak sandwich so I do not pretend to be and expert. With that said...I did not like these. I don't like fake cheese. The meat was OK but that was it. Just OK.

Slow Cooker Cheeseburger Soup

Ingredients:
4 T. butter
1 lb. ground beef
1 c. onion, diced
3/4 c. celery, diced
1/2 c. carrot, diced
1 t. garlic, minced
1 t. dried basil
1/4 c. flour
1 1/2 c. milk
3 c. chicken broth
2 c. russet potatoes, peeled, diced
2 c. sharp cheddar cheese, shredded
ketchup
mustard
dill pickles, chopped

Directions:
Melt butter in a saute pan. Add hamburger and cook until meat begins to brown. Stir in onion, celery, carrot, garlic, and basil; cook 5 minutes.
Add flour, stirring to coat meat; cook 1 minute. Stir in milk until mixture is smooth. Bring mixture to a boil; cook 2 minutes. Transfer soup to a 3 to 4 qt. slow cooker.
Stir in broth and potatoes. Cover soup; cook until potatoes are tender on low heat setting for 3 to 4 hours.
Add cheddar just before serving, stirring until cheese melts. Season soup with salt and pepper; garnish each serving with ketchup, mustard, and pickles.

Makes 6 servings. Total time 3-4 hours.

Verdict:
When I got our bowls of this ready I put chopped pickles on top knowing that Blake wouldn't do it on his own. I had mustard on mine and Blake put ketchup on his. This makes such a difference. You really need to put the condiments on the top even though it seems weird. I kid you not. This was good and we both liked it a lot. Blake took leftovers to work and ate it two days in a row. He loves this stuff.

Crockpot Macaroni and Cheese

Ingredients:
3 c. cheddar cheese, shredded
1 c. provolone, shredded (or chunks if that is easier)
1 1/2 c. whole milk
1 1/2 c. heavy cream
2 t. kosher salt
1 t. black pepper
1 t. dry mustard
2 c. elbow macaroni
8 oz. sour cream

Directions:
Combine cheddar, provolone, milk, cream, salt, pepper, and mustard in a 4 to 6 qt. slow cooker.
Cover; cook on low heat setting for 1 hour.
Stir in macaroni and sour cream. Cover; cook on low heat setting for an additional 1 hour.

Makes 6 cups. Total time 2 hours.

Verdict:
DO NOT USE THAT MUCH SALT. It has a really good flavor but the saltiness of it really overshadows this dish. I would make this again but probably only use 1/2 t. at the most if any. I cooked mine on high the whole time and it turned out perfect except for the salt debacle.

Crockpot Chicken Chili Verde

Ingredients:
3 poblano chile peppers
1 1/2 lbs. tomatillos, chopped
1 c. onion, chopped
1 c. fresh cilantro, chopped, loosely packed
2 T. garlic, minced
1 1/2 t. ground cumin
1 t. kosher salt
1 t. sugar
1 lb. bone in chicken breasts, skin removed, chicken seasoned with kosher salt and black pepper
1 1/2 c. chicken broth
2 T. lime juice
Crumbled queso fresco cheese

Directions:
Roast poblanos over gas burner until blackened. Transfer poblanos to a bowl; cover in plastic wrap. When poblanos are cool enough to handle, remove skin and seeds. Chop poblanos.
Layer poblanos, tomatillos, onion, 1/2 c. cilantro, garlic, cumin, salt, and sugar in a 4 to 6 quart slow cooker. Place chicken on top, meaty side down; add broth.
Cover; cook until chicken is tender, on low heat setting for 4-5 hours.
Remove chicken from slow cooker; allow it to cool slightly. Shred meat, discarding bones. Add chicken, lime juice, and remaining 1/2 c. cilantro to the slow cooker to high heat setting; cook 10 minutes. Serve chili with crumbled cheese.

Makes 4 servings. Total time: prep- 30 minutes. Cooking time 4-5 hours.

Verdict:
Slow cookers make life so easy. I never cook on low though. I guess I just don't have enough faith in my crockpot. So I cooked this for 3 hours on high. I was a little scared about the bone in chicken however it was really good. We ate this as a soup with tortillas on the side. I think as leftovers this would make some good enchiladas.

Turkey Sloppy Joes

For the meat:
2 T. olive oil
1 c. carrots, diced
1 c. celery, diced
1 c. onion, diced
2 pkg. ground turkey breast (19.2 oz. each)
2 tsp. salt
2 tsp. pepper

For the sauce:
3 T. stone-ground mustard
1 can tomato sauce (16 oz.)
1 can tomato paste (6 oz.)
3 T. red wine vinegar
2 T. worcestershire sauce
1 T. brown sugar
8 hamburger buns

For the meat:
Heat oil in saute pan. Add carrots, onion, and celery cook 2-3 minutes. Add turkey and cook completely. Transfer to crock pot.
Combine all sauce ingredients and add to meat.
Cover and cook on low for 4 hours. Serve on buns.

Makes 8 sandwiches. Total time 4 1/2 hrs.

Verdict:
I have tried hundreds of sloppy joe recipes. I always think I am going to like them and then I end up just thinking they are OK. This one I like. It wasn't greasy. It had a good flavor and it was fast. I made it even faster by using a food processor for the vegetables.

Corned Beef and Cabbage

For the corned beef:
1 package of corned beef from Costco
1 cabbage, cut into 8 pieces

I made a Reuben for me if you want that you will also need:
rye bread (I like Jewish rye)
Swiss cheese
sauerkraut
Dijon or thousand island

For corned beef:
Place corned beef in crock pot fill with water so that it is not quite covered. If the corned beef has a seasoning packet don't forget to add that. Cook on high for 8 hours or more. The longer the better. Right before you are ready to serve the corned beef steam cabbage for 10-15 minutes.
Remove corned beef from crock pot and trim off fat.
Slice thinly and serve.

Verdict:
Mmmm. Salty goodness.