Crockpot Thai Coconut Curry

We have been on a Thai kick around here, my son has decided it is his favorite thing to eat.  I ran across this recipe the other day and when I say you made it in the crock-pot  I was sold.  I put it in first thing in the morning and forgot about it until dinner time, and it was delicious.  My son normally does not eat anything with peanut butter, but he kept asking for more, I guess that means it was good.  It's a super easy recipe, and with all the peppers i've frozen from my garden it will be an easy one to make this winter as well.

1 can light coconut milk

2 tablespoon(s) natural creamy reduced-fat peanut butter

1 tablespoon(s) red or green curry paste (more if you like it spicier)

2 Tablespoons Soy Sauce

4 cloves minced Garlic

1 teaspoon(s) grated ginger

1 1/2 pound(s) boneless Chicken breasts, cut into 1 1⁄2-in. pieces

2 red bell peppers, sliced 3⁄4 in. thick and cubed

1 large onion, sliced

1 pound(s) rice noodles

1 cup(s) frozen peas

1/4 cup(s) fresh cilantro leaves

 Lime wedges, for serving

Directions
In a 5- to 6-qt slow cooker, combine the coconut milk, peanut butter, curry paste, soy sauce, garlic and ginger; mix in the chicken, peppers and onion.
Cook, covered, until chicken is cooked through, on low for 5 to 6 hours or on high for 3 to 4 hours.
Twenty minutes before serving, soak the rice noodles in hot water.  When noodles are soft, pour sauce mixture into a large frying pan and add noodles.  Stir the peas into the mixture, and cook, covered, until noddles are pan fried to desired firmness.   Remove pan from heat and sprinkle with the cilantro; serve with the lime wedges, if desired.

Pork Taco's

I got the recipe from another of my cookbooks, this recipe comes from the amazing Elaine Beardshall, a friend of ours who is an amazing cook.  This is an easy recipe and works great in the crock pot if you don't want to oven roast it.  The flavor is amazing!! Seriously, I can just eat the pork and and care less about the tortilla, which says a lot for me.  My kids loved it as well and that pretty much seals the deal at our house.  This freezes great, so don't worry that it makes a ton, you can cook once and eat for several meals.

4-7lb pork shoulder
1 onion, cut into quarters
1 tsp chili powder
1/4 cup brown sugar (optional)
3-4 cloves of garlic
1 tsp oregano
1 tsp cumin
1-2 Tbsp salt
Pepper to taste
1/2 Tbsp olive oil
2-3 Tbsp white wine vinegar

Blend all ingredients except the pork in a food processor or blender until smooth.  Pour the marinade over the pork and rub it into all the nooks and cranny's of the meat.  Place into a roasting pan or dutch oven, cover tightly and roast at 300 for 4 hours.  About halfway through cooking, check to see if you need additional water added, only a small amount to keep it moist.  When the pork is done cooking, let it set for 15-20 minutes, then shred the meat, and mix it with any remaining sauce in the pan.

Serve in tortillas with taco fixings, guacamole, salsa, cheese, beans etc..

Crock Pot French Dips

I made these Yummy sandwiches last week for the first time. A recipe I got from a cousin. My family told me we could have them once a week if I would like. I guess you could call them a hit!

Put everything in the crockpot and cook on low for 6-8 hrs.

1 roast

Beef broth (enough to cover about 1/2 to 3/4 of the beef)

1 pkg Lipton Onion Soup

2 pkg. McCormick Au Jus
(I did not have a package of lipton onion soup, so I minced one small onion and added 1 tsp garlic powder, 1 tsp onion powder and 1 beef bullion cube)

After cooking shred the beef and strain the Au jus sauce. I broiled sub rolls, one side buttered the other topped with cheese open faced in the oven till the cheese was melted and bubbly. Add with the shredded meat, then pour a small bowl of the Au Jus sauce for each person to dip their sandwich in. Dip and Enjoy!

CHICKEN TORTILLA SOUP

This is my neighbor Christine's recipe. Thanks for sharing, it's delicious!

CHICKEN TORTILLA SOUP

1 (28 ounce) can crushed tomatoes
2 (8 ounce) cans tomato sauce
2 cloves garlic, minced
4 cups water (may use chicken broth)
2 Tbs sugar
3 tsp chili powder
3/4 - 1 tsp ground cumin
1 tsp salt
1/2 tsp oregano
14 oz can or frozen corn (optional)
1 (4 ounce) can diced green chilies
2 cups cooked chicken, cut into bite-size pieces

Combine in large pot. Bring to boil and then simmer for 3o minutes. (You can also put this in a crock pot and let it simmer all day on low.)

Serve with:
Sour Cream
Chopped avocado
Sliced olives
Grated Cheddar Cheese
Tortilla strips (Smith's carries these in their deli section)

Crockpot Thai Chicken

4-6 Chicken Breasts
3/4 cup salsa
1/4 cup peanut butter
2 Tbsp lime juice
1 Tbsp soy sauce
1 tsp grated ginger root (I've only ever used ground ginger)

Combine above ingredients into crock pot. Cook 3-4 hours on High or 6-8 hours on low

Serve over brown rice (cooked in coconut milk and or water)

Top with
fresh chopped cilantro
Chopped peanuts
Plain yogurt (on the side)

Crockpot Beans

I can't take credit for this recipe, it's Rachael's (my cousin), but I can tell you its fabulous!
That's why I asked her for it. She has several variations on how to use the cooked beans. Enjoy!

Crock Pot Beans

1 lb bag (or 2 cups) of dried beans (pinto, black, or red beans)
2 cloves of whole garlic
about 8 cups water
1 heaping teaspoon salt

Cook the beans in a crock pot on LOW overnight with the water and garlic. In the morning I add the salt and turn the crock pot up to HIGH, which gets them done just right. By noon they are tender and tasty. The finished beans can sit in the crock pot until you're ready to cook dinner, as long as you reheat them before eating. When serving, discard the garlic cloves, and you can serve them soup style with some cheese and chips. Or try one of the alternative variations below.

Refried Beans
Cook 2 Tbsp bacon (cut in small pieces) in a large frying pan over medium heat until crispy (do not drain). Using a ladle, gradually add crock pot beans with about half the liquid. Lower heat to med-lo, and smash in the pan with a potato masher. Depending on the consistency you like, you may have to add more liquid, or add some flour if it is too runny. It does thicken a bit as it cools though, or if you let it simmer. I also add some onion powder and salt to taste.

Ham & Beans
Cook beans in the crock pot with garlic as above. In the morning add a meaty ham bone from a cooked ham, one onion chopped, and 1/4 tsp ground thyme. You will probably want to half the salt, or skip it altogether if you add juices from the ham, depending on how salty your ham is. Turn the crock pot up to HIGH after adding the ham. Check it about noon, it's done when the beans are tender and meat falls off the bone. Take out the ham bone and shred the meat and return to the pot.

Chili
Use the crock pot beans above to add to your favorite chili recipe. You can finish the chili in your crock pot, or you can add the beans to a pot on the stove with the rest of the ingredients.

Crockpot Fajitas

I got this recipe from Pimp my Dinner, and am suprised how easy it is, I love when I can use my crockpot to make something, and Fajitas is something I haven't yet done, but it was easy and yummy! Hope you enjoy!

• 4-6 chicken breast boneless, skinless, frozen
• 3 peppers - sliced
• 1 med-large onion sliced
• 1 package Lawry's fajita seasoning
• 1-2 packages flour tortillas
• sour cream
• shredded cheddar cheese (or cheese of your choice)
• other favorite toppings

1. place frozen chicken and onion in crock pot
2. pour fajita seasoning packet over chicken (you might need two packets depending on the size and amount of your chicken)
3. add water as directed on packet
4. cook on High for 6 hours
5. stir occasionally to help the chicken shred
6. the last hour add your sliced peppers
7. give it one more stir to mix it all together
8. place chicken on tortilla's
9. add your favorite toppings
10. eat and enjoy!

Brown Sugar Chicken

6 boneless, skinless chicken breast halves
1 cup brown sugar
1/4 cup lemon-lime soda
2/3 cup vinegar
3 cloves smashed and chopped garlic
2 T soy sauce
1 tsp ground black pepper

Place Chicken in a crockpot. Combine all remaining ingredients in a bowl, mix together then pour over chicken in crockpot. Cook on low for 6-8 hours, or on high for 4-6 hours. Serve over rice with sauce.

CROCKPOT CHICKEN TERIYAKI

I saw this recipe on a blog I read Recipe Hunter Lisa, and it sounded so yummy, I think it will be our dinner for tomorrow night. Hope you enjoy it!

• 2 chicken breasts
• 1 onion, chopped
• 1 cup brown sugar
• 1 cup soy sauce
• 1/4 cup chicken broth
• 2 teaspoon ginger
• 2 cloves garlic
• Mixed veggies of your choice (I like broccoli, carrots, zucchini, and green peppers)

Combine all the ingredients, except the veggies, in a crockpot. Cook on low for 6 hours. During the last 30 minutes, add the veggies. Serve over rice.

CROCKPOT FETTUCCINE ALFREDO

This is the easiest recipe! Il ove that you can do it in the crockpot, it isn't the most gourmet tasting alfredo, but it works great for kids ans like I said is Super Easy, and isn't that what it's all about, especially when it's summer and you don't have to turn your oven on to cook it!

· 1 cube of butter

· 2 chicken breasts, cubed

· 1 envelope of “Good Seasons” Italian dry mix

Cook these ingredients in the crockpot for 3 hours. Then add:

· 8 oz. of cream cheese

· 1 can cream of chicken

· 1/2 can of water

Cook for 1 hour longer. Once everything is cooked, stir and let sit for 30-45 minutes so it can thicken. Serve over hot fettuccine noodles.

Crock Pot Chicken Taco's

This recipe is so easy, and is way yummy, I hope that you all enjoy it as much as I do!

2 Cans Black Beans

1 Can Corn

2 Chicken breasts shredded

1 C. Salsa

Place all ingredients in a crock pot and cook on low for 3 hours

Then serve with Tortillas, and your favorite Taco toppings (i.e. sour cream, cheese, lettuce, tomatoes, and salsa) .

Creamy Chicken

We had this dish while we were staying with Kevin's Aunt in Hawaii, and it was so good and super easy, so I had to post it for everyone else to enjoy!

2-3 Chicken breasts

2-3 Cans Cream of mushroom or Chicken Soup

1 Pkg Dry Good Season Italion Dressing Mix

Cook in Crock Post for at least 3 hours on high

Just before serving stir in

1 Pkg of Cream Cheese

Make sure to mix until Smooth

Use Milk to thin out until desired consistency is obtained.

Serve over rice or noodles.

To change things up, you can add some fresh mushrooms to the mixture, or you can cube or strip and brown the chicken before adding it to the crockpot.