Thai Coconut Chicken

A good friend of mine shared a great Coconut Thai recipe with me. Since I didn't have all the ingredients the recipe asked for, I decided to change it up a bit. It was perfect. I have made it again and again, as it has become one of my husbands favorite recipes, hands down.

Ingredients:

• 1 {13.5 oz} can coconut milk
• 1 tbsp soy sauce
  
• 1 tbsp garlic, minced
• 1 tbsp dark brown sugar
• 1/2 tsp kosher salt
• 1 tbsp red chili paste {add more for extra spiciness - not too much, it's hot!}
  
• 1 medium yellow onion, chopped
• 2 red bell peppers, seeded and chopped
• 2 medium yams, washed, peeled and diced
  
• 2 lbs boneless, skinless chicken thighs
  
• 2 cups jasmine rice

1. In slow cooker, add coconut milk, soy sauce, garlic, brown sugar, salt and chili paste. Stir together. Combine all other ingredients in Crock Pot {minus rice} and mix together. Cover and cook on Low for 6 to 8 hours, or until yams and peppers are tender.


2. Prepare rice as indicated on package. Serve the chicken dish over rice, pouring extra sauce over dish for flavor.

{Tip!} Sprinkle with chopped cilantro or basil leaves for garnish.

Enjoy!

Chicken Soup with Pasta and White Beans

Win. Win. This soup is loaded with goodness. It's not only a delicious comfort soup with great flavor, it also has good protein.

Ingredients:

• 8 cups chicken broth
• 2 {15 oz} cans cannellini beans, rinsed and drained
• 2 cups cooked shredded chicken {Tip!} shred a pre-cooked rotisserie chicken from the market}
  
• 3 carrots, sliced
• 3 tsp garlic, minced
• 2 cups ditalini pasta {or small pasta}
• 1/4 tsp pepper
  
• 2 tbsp chopped parsley

1. Combine all ingredients in Crock Pot except pasta and parsley. Cover and cook on Low for 4 to 6 hours, or until carrots are tender.
   
2. Stir in pasta and cook 1 to 2 hours more, or until pasta is tender. Lightly sprinkle with parsley to serve.
   

{Tip!} This recipe will make 6 to 8 servings. Cut this recipe in half if you are only serving a few people.

Enjoy!

Shredded Chicken Tacos

This is a Crock Pot recipe keeper. Excellent flavor and so moist, the chicken could almost shred itself.

Ingredients:

• 4 to 6 boneless, skinless chicken breasts
• 1 {16 oz} jar of salsa {more for topping, if desired}
  
• 3 tbsp lime juice
• 1 tbsp chili powder
• 1/4 tsp kosher salt
• 1/4 tsp pepper
• fajita or soft taco size tortillas
• shredded {mexican blend} cheese
• cilantro
  

Other topping ideas: sour cream, tomatoes, lettuce, avocado, salsa {if desired}

1. Combine chicken breasts, salsa, lime juice, chili powder, salt and pepper in Crock Pot. Blend together to cover chicken breasts evenly.
   
2. Cover and cook on Low for 6 to 8 hours.
   
3. Transfer to large serving bowl and shred, using two forks. Moisten with cooking juices. {Or, just shred in slow cooker}.
4. Serve in tortillas with desired toppings.

Enjoy!

{Tip!} If cooking with only one jar of salsa and you want extra for topping, use less salsa in Crock Pot and set aside extra to serve. It's still just as tasty!
{Double Tip!} Use the leftover chicken to make enchiladas, burritos, taco salad, nachos or soup!

Southwestern Roasted Corn Salad

Very colorful and tasty. Perfect Tex-Mex style side for a BBQ. {It's also makes a great tortilla chip dip}!

Ingredients:

• 1 {16 oz} bag roasted corn
• 1/2 red onion, chopped
• 1 green bell pepper, chopped
• 2 to 3 tsp Tabasco hot sauce {amount depending on spice intensity}
• 2 tbsp lime juice
• 1 1/2 tsp cumin
• 1/4 tsp kosher salt
• 1/4 tsp pepper
  
• 8 cherry tomatoes, cut into fourths

1. Combine all ingredients {minus the tomatoes} in the Crock Pot. Mix together. Cook on High for an hour, or until peppers and onions are slightly tender.
   
2. Add tomatoes and cook for another 10 to 15 minutes, until tomatoes are tender.

Enjoy!

Coconut Raisin Bread Pudding

You've just met trouble. Bread pudding at it's best. So moist, so easy and so, so good.

Ingredients:

• 1 cup unsweetened light coconut milk
• 1 cup evaporated skim milk
• 1/3 cup milk
• 4 cups dry French bread, torn into 1'' pieces
• 2 large eggs
• 1/2 cup brown sugar
• 1/2 tsp kosher salt
• 1/2 tsp pure vanilla extract
• 1/2 cup sweetened coconut flakes {firmly packed}
• 1/2 cup golden raisins

1. Coat your Crock Pot with cooking spray. Combine coconut milk, evaporated milk, milk and bread pieces. Stir to mix together.
   
2. In mixing bowl, beat eggs, sugar, salt and vanilla extract. Add to Crock Pot and mix with bread mixture.
   
3. Stir in coconut flakes and raisins. Cover and cook on High for 2 to 3 hours.
   
4. Serve warm or chilled.
   

{Tip!} Garnish with extra coconut flakes, if desired.

Enjoy!

Vegetable Paella

This is a great, healthy side dish {even without the Saffron}. I think it would also be good with brown or wild rice.

Ingredients:

• 4 cups vegetable broth
• 2 cups white {or brown or wild} rice
• 1 red or yellow bell pepper, cored, seeded and chopped
• 8 cherry tomatoes, sliced into fourths
• 1 {14 oz} can artichokes, rinsed, drained and quartered
  
• 1 medium yellow onion, chopped
• 1 medium carrots, peeled and diced
• 3 cloves garlic, minced {or 3 tsp}
• 1 tbsp parsley, minced
• 1 tsp kosher salt
• 1/2 tsp pepper
• 1 cup frozen peas

1. Combine all ingredients except for the peas in your Crock Pot. Mix thoroughly. Cover and cook on Low for 4 hours or High for 2 hours, or until rice is tender and veggies are cooked through {don't overcook rice}.
   
2. 15 minutes before serving, add peas. Cover and cook on High for 15 minutes, or until peas are tender. Mix well before serving.

{Tip!} Try adding spinach to this dish as well {1/2 package of frozen chopped spinach, thawed and drained}. As a main dish for lunch, I like to add freshly shredded sharp cheddar cheese on top of this dish when serving. So good.

Enjoy!

Simple Dark Chocolate Fondue

So easy, my son made this one. So heavenly!

Ingredients:

• 3 {1.75 oz) dark chocolate candy bars, broken into squares
  
• 1/4 cup whipping cream
• 2 tbsp milk
  

Put ingredients in your mini 'Little Dipper' Crock Pot. Cover and cook for 1 hour, stirring every 15 minutes until melted and smooth.

{Tip!} Serve with strawberries, bananas, {or any fruit}, marshmallows, bite-sized pieces of pound cake, pretzels or Biscotti.

Enjoy!

Pork Chops and Apples

One of my all-time favorites! I've been making this for years and every time I make it, it's always a hit. You can't go wrong with this recipe.

Ingredients:

• 4 boneless pork chops
• 3 to 4 apples, cored and sliced into eighths {not too thin or they will get mushy. I leave peel on.}
  
• 1 cup butter
  
• 2 tbsp garlic, minced
  
• 1 tsp kosher salt
  
• 1/2 tsp pepper

1. Grease Crock Pot and cover apples across bottom of Crock Pot. In a stovetop skillet on medium, add butter, garlic, salt and pepper. When butter melts and starts to bubble, dip both sides of each pork chop in butter mixture {use tongs}. Lay each pork chop in Crock Pot on top of apples.
   
2. Pour butter mixture on top of pork chops and apples in Crock Pot. Cover and cook on Low for 4 to 5 hours, or until pork chops are tender.
   
3. To serve, cover pork chops with apples and butter sauce.
   

{Tip!} I like to serve the pork chops and apples on top of mashed potatoes with a big spoonful of butter sauce to top.

Enjoy!

Ham and Corn Chowder

Love, love, love this recipe.

Ingredients:

• 1 lb ham steak, cubed
• 3 yellow potatoes, peeled and diced (you can mash them up a bit if you like)
  
• 2 {16 oz) bags sweet corn
• 6 cups vegetable broth
  
• 1 yellow onion, peeled and diced
• 2 cloves garlic, minced
• 1 tsp thyme
• 1 tsp kosher salt
• 1/2 tsp pepper

• 1/4 cup flour
  
• 2 cups heavy cream
  
• 2 tbsp butter
• fresh parsley sprigs, for garnish {optional}
  

1. Place all ingredients {minus the last four ingredients} into Crock Pot. Cover and cook on Low for 8 to 10 hours.
   
2. Add the flour, heavy cream and butter. Mix well and cook for 1 more hour on High {or until heated through}. Serve and garnish with parsley {optional}.
   

{Tip!} If you want to thicken the texture of the soup, use a hand blender {on low and very carefully - it's hot}. Blend until desired consistency.

Enjoy!

Simple Crock Pot Sliders

Packed with flavor, you'll love these scrumptious little fellas.

Ingredients:

• 1 lb ground sirloin or lean ground beef
• 1 clove garlic, minced
  
• 1/4 tsp kosher salt
• 1/4 tsp dried basil
  
• 1/8 tsp pepper
• 2 slices sharp cheddar, cut into fourths (optional)
• 10 mini buns, toasted

Topping suggestions: Lettuce, Tomato, Pickles, Ketchup and Mayonnaise.

1. In mixing bowl, combine all ingredients and mix together. Form 10 patties and place in Crock Pot.
   
2. Cook on High for 2 to 3 hours (depending on how rare or well done you like). During last 10 minutes of cooking, uncover and place cheese (optional) on top of each patty. Cover Crock Pot for another 10 minutes or until cheese is melted. Place patties on toasted buns and top with lettuce, tomato, pickles, ketchup and mayo.
   

{Tip!} Use a toothpick or mini skewer to keep your slider together.

Enjoy!

Winner Winner Chicken and Vegetable Dinner

My family and I love this recipe. So simple, so good, and the chicken is fall-off-the-bone tender.

Ingredients:

• 1 {4 to 5 lb} whole chicken
• 2 cups chicken or vegetable broth
  
• 1/2 small bag baby carrots
  
• 4 medium red potatoes, cut into fourths
• 3 medium celery stalks, cut into 1'' pieces
  
• 1 medium onion, peeled
• 1/2 tsp oregano
• 1/2 tsp thyme
• 1 tsp salt, divided
• 1/2 tsp pepper

1. Place carrots, potatoes, celery, broth and 1/2 tsp salt in Crock Pot.
   
2. Remove any giblets from chicken cavity and rinse chicken. Place whole chicken in Crock Pot and stuff chicken with onion. Top chicken with spices and remaining salt and pepper.
3. Cover and cook on Low for 6 to 8 hours or High for 3 to 4 hours. Remove and arrange on platter before serving. Remove onion from cavity and cut into eighths.

{Tip!} Drizzle extra broth over chicken and vegetables when serving for added flavor.

Enjoy!

Apple and Oatmeal Crisp

Such a great, comfort food. Good for dessert or breakfast.

Ingredients:

• 3 lbs apples, peeled, cored and sliced into eighths (not too thin or apples will get mushy).
  
• 1 cup flour
• 1 cup oatmeal
• 3/4 cup brown sugar
• 1/2 cup butter
  
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp salt

1. Lightly grease the bottom of your Crock Pot. Add apples.
   
2. In a mixing bowl, combine all other ingredients and mix together. Spread over apples in cooker.
   
3. Cover and cook on Low for 3 to 4 hours.

{Tip!} As a dessert, top with vanilla ice cream!

Enjoy!

Chicken and Brown Rice Paella

Even without the Saffron, you can still make Paella. Although it's not traditional, it's still so good...

Ingredients:

• 1 can {14 1/2 oz} chicken broth
• 1 can {14 1/2 oz} diced tomatoes, drained
• 1 cup tomato sauce
• 6 boneless, skinless chicken thighs
• 3 pork andouille cajun style sausages, cut into 1/2" pieces
• 1 cup frozen peas
• 2 cups brown rice

1. Stir tomatoes, tomato sauce and chicken broth in slow cooker. Add chicken and sausages.
   
2. Cover and cook on low for 6 to 8 hours.
   
3. Stir in rice and peas. Cook for 1 to 2 more hours {or until rice is cooked}.

{Tip!} Add a pinch of red pepper flakes during cooking to give it an authentic kick.

Enjoy!

Black Bean Dip

This is so tasty, it made my husband do a crazy chicken-like party dance after his first bite. Confirmed party dip.

Ingredients:

• 1 can black beans, drained and rinsed
• 1/2 cup medium pico de gallo salsa or chunky salsa
• 2 cloves garlic
• 1/2 of a lime, juiced
  
• 1/4 tsp cayenne pepper
• 1/4 tsp cumin
• 1/2 tsp kosher salt

Combine all ingredients together in your mini (16 oz) 'Little Dipper' Crock Pot. Stir to mix all ingredients together. Cook for 1 to 2 hours.

Enjoy!

Dill Lemon Salmon

Simply, a great recipe.

Ingredients:

• 2 lbs salmon, sliced into 4 or 5 pieces
• 1 cup sour cream
• 1 tbsp fresh dill, minced {or} dill weed spice
• 1 tsp lemon pepper seasoning
  
• 3 tsp lemon juice, divided

1. In a small bowl, combine sour cream, dill, lemon pepper, and 1 tsp lemon juice. Mix.
2. Pour 2 tsp lemon juice into the bottom of slow cooker.
3. Spoon mixture evenly on top of salmon pieces. Arrange in slow cooker over lemon juice.
4. Cook on Low for 3 to 5 hours or until salmon is flaky.

Enjoy!

Parmesan Artichoke Dip

Great appetizer for parties {and everyone will love you}. Use your 'Little Dipper' Crock Pot for this recipe.

Ingredients:

• 1 (6 oz) jar marinated artichoke hearts, drained and chopped
  
• 1/2 cup grated Parmesan cheese
• 1/3 cup sour cream
• 1/4 cup mayonnaise
• 1 tbsp lemon juice

Combine all ingredients in your 'Little Dipper' Crock Pot. Stir to mix all ingredients together. Cover and heat for 60 minutes or until hot.

{Tip!} Serve with toasted, thin french baguettes slices; crackers or tortilla chips.

Enjoy!

Honey Glazed Carrots

I am so proud of these little morsels. They are so good, I dare you to eat just one.

Ingredients:

• 1 (16 oz) bag baby carrots
  
• 2 tbsp olive oil
• 2 tbsp water
• 1 tbsp honey
• 1 tsp kosher salt
• 1/4 tsp pepper

Combine all ingredients into crockpot. Toss to make sure all ingredients saturate carrots evenly. Cook on Low for 4 to 5 hours or High for 2 to 3 hours. {or until carrots are desired tenderness}.

Enjoy!

Lemon Garlic Chicken

Can I say amazing?? This chicken is so incredibly tender, I'm amazed it made it through the photo shoot without falling apart.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tbsp butter
• 1/4 cup lemon juice
• 1/4 cup water
  
• 1 tsp dried oregano
• 1/2 tsp kosher salt
• 1/4 tsp pepper
• 2 cloves garlic, minced
• 1 tsp chicken bouillon granules
• 4 freshly sliced lemon rounds {optional}

1. In a skillet over medium heat, combine butter, lemon juice, water, oregano, salt and pepper, garlic and chicken bouillon. Bring mixture to a boil.
   
2. Place chicken breasts in slow cooker. Pour mixture over chicken breasts and top with lemon rounds {optional}.
   
3. Cover and cook on Low for 4 to 6 hours {watch carefully, you don't want to overcook}.
   

Enjoy!

Brussel Sprouts

Yum. Yum. Yum....I've been munching on these little guys all day.

Ingredients:

• 1 lb brussel sprouts
• 3 tbsp butter
• 1/2 tsp kosher salt (or 1/4 tsp for less salt)
• 1/4 tsp pepper
• 1/4 cup water

1. Wash and trim the ends off of each Brussel Sprout, then cut each in half.
2. Combine all ingredients into Crockpot and cook on Low for 4 to 5 hours. Or, High for 2 to 3 hours. The edges will turn brown and crispy - my favorite!

Enjoy!

Crisscross Applesauce

So easy and so good! One of my all-time Crock Pot favorites {especially during the Fall and Winter season}.

Ingredients:

• 8 apples, peeled, cored and chopped
• 1/2 cup water
• 1/4 cup brown sugar (or, add 1/2 cup for a sweeter sauce)
• 1 tsp cinnamon

Combine all ingredients in Crock Pot. Cover and cook on Low for 6 to 8 hours.
{Tip!} Use as an oatmeal or ice cream topping!

Enjoy!

Balsamic Chicken Thighs with Carmelized Red Onions

Wow. This. is. one. great. recipe.

Ingredients:

• 2 lbs boneless skinless chicken thighs
• 2 large red onions, sliced into (1/4 inch or smaller) rings
  
• 1/4 cup balsamic vinegar
• 6 tbsp olive oil, divided
  
• 2 tsp lemon juice
• 1/4 tsp oregano
• 1/4 tsp marjoram
• 1/2 tsp kosher salt
• 1/2 tsp pepper

1. In stovetop skillet, heat 3 tbsp olive oil and saute red onions until soft.
   
2. Transfer red onions to Crock Pot and add all other ingredients. Cook on Low for 6 to 8 hours.

Enjoy!

Creamed Corn

Incredible. Amazing. Fabulous. Delish. This is so good, it's trouble's best friend.

Ingredients:

• 2 bags sweet frozen corn
• 1 (8 oz) cream cheese, cubed
• 1/4 cup butter, cubed
• 1/4 cup heavy cream
• 1 tsp salt
• 1 tsp pepper
• 1/2 tsp sugar

Combine all ingredients together in Crock Pot. Cook on High for 3 1/2 hours or until cheese is melted and corn is tender. {Tip!} Sprinkle a dash of Nutmeg on top to make a festive fall side dish.

Enjoy!

Cowgirl Chili

My {very picky} four year old asked me for seconds...need I say more?

Ingredients:

• 2 lbs lean ground beef or turkey
• 1 can (28 oz) tomato sauce
• 1 can (14 1/2 oz) diced tomatoes, undrained
• 1 can (15 oz) kidney beans, rinsed and drained
• 1 can (15 oz) black beans, rinsed and drained
• 1/2 bag of frozen corn
• 1 packet chili seasoning
• 3/4 cup water
• salt to taste

1. In a large skillet, brown meat until no longer pink. Drain. Transfer to Crock Pot.
2. Combine all other ingredients in Crock Pot. Cover and cook on Low for 8 to 10 hours.

Topping Ideas:

• Shredded Cheese and Cornbread. {Tip!} Mix 1 can Creamed Corn into your Cornbread mix
  
• Avocado and Sour Cream

Enjoy!

Crock Pot Love!

I am a Mother of three who has decided to create a recipe {with photos} blog. These simple recipes will be created with the use of my lovely Crock Pot {and I will be sure to post a picture of each delicious creation}. This wonderful invention of the Crock Pot has certainly made my life a little less hectic on those crazy, ever-so-manic, never-ending, exhausting days. These days are inevitable {no matter how prepared you are}. They will find you. Especially, if you are a Mom, {or Dad}, you should know exactly what I am talking about. {If you don't, consider yourself lucky!}. As much help as we can get along the way; why not utilize it? Hence; the good old Crock Pot. With school now in session and all the after school festivities going on, the Crock Pot will become my new best friend {and my house will always smell like I have been slaving in the kitchen for hours}. =)

I hope this blog helps all of us to find good balance and happy eating! =)