Tonight, again, I’m out doing a presentation and won’t be home for dinner. Coincidentally, I’ve also had several requests for more crock pot recipes, so I thought I would feature one of my favorites. For some reason, I haven’t made this in quite some time but I really do love the combination of cilantro and lime. I pair this up with some brown rice or quinoa and you have a wonderfully easy, and flavorful dish.
4-5 chicken breasts, washed and trimmed
14 ounces of chopped tomatoes
2 bell peppers, chopped
1 lime, juiced
1/2 onion, chopped
1- 14 ounce can of black beans, rinsed and drained
1 jalapeño pepper, seeded and chopped
4 garlic cloves, smashed
1 handful of fresh cilantro, chopped
1 tablespoon of ground cumin
1 teaspoon of chili powder (I used chipotle chili powder)
Salt and pepper
Dash of cayenne
Place everything in the crock pot and give it a good stir to coat everything and mix all of the spices. Cook on low for 4+ hours. Serve over brown rice or quinoa. You can also chop the chicken and use in fajitas or tacos.
Yesterday I made a roasted chicken that I purchased from my local Amish farmer. I roasted it yesterday and then I wanted to make chicken stock and soup from the carcass. I know, many people just toss the carcass out without much thought but I promise, if you try this recipe, you’ll never do that again! Plus I got two meals for 5 people for $11! Can’t beat that with a stick. Ha!
I’ll write this up in easy step-by-step instructions. Take creative license with it as you need to as I encourage that!
Place your Dutch oven (I use a Le Creuset Dutch Oven) over a medium flame on your stove. Into the pan add your chicken carcass (with much of the meat removed) and add 10 cups of water. Then add 2 or 3 carrots, thick slices, 1/2 of of onion, 2 celery stalks with leafy tops, 4-6 sprigs of Rosemary, salt and pepper. Bring to a boil. Once it boils, turn it down to the lowest setting and cover. Let this simmer for 2-6 hours. Add additional water as needed.
Once the simmering stage is complete, strain the broth (reserving it) and discard the other items. At this point, you can store/freeze the broth or you can choose to make soup.
If going the soup route, return the broth to the dutch oven. Add carrot slices (3 carrots), 1/2 diced onion, 4 celery stalks with leaves and season as necessary. I don’t keep the vegetables I cook the broth in because they tend to get really slimy and my kids won’t eat it. If you don’t mind, add those veggies back in to the broth. Make your choice of noodles and you have dinner!
I hope you give this a try… it is unbelievably good.
Today I ran quickly to the farmer’s market fully knowing that I needed a great dinner that I wouldn’t have to babysit. I’m the process of painting pretty much all of my house and trim – so no time to waste. I went to my favorite Amish farmer and picked up this sweet little chicken and knew I wanted to roast it for dinner tonight and make broth and soup with it tomorrow. Two meals from one bird… can’t beat that!
This recipe, as many of my recipes are, is quite flexible. First, wash the bird and remove the “inner package” of goodies from the bird. Thankfully, my father was around to do that for me (big happy dance). Place the bird in a large enough roasting pan and then surround it with fresh veggies, fruits and herbs. You can also stuff the cavity with these items as well. I used a fresh pomegranate, 3 apples sliced, 4 carrots that were sliced, one onion, 4 stalks of celery that were chopped, a few sprigs of Rosemary and salt and pepper. I also rub the skin (and under the skin as well) with butter. Give it a good massage. Then I pour about 2 cups of chicken broth in the roasting pan.
Place this in an oven that is preheated to 375 degrees. I cooked this for about 2.5 hours (because I filled the cavity it will take longer). Cook until the temperature reaches 180 degrees and juices run clear. Remove from the oven and tent with foil to let it rest. Then slice and enjoy. This juicy chicken will have you coming back for more.
Once your done, use the carcass and extra meat for chicken noodle soup. That’s my plan for tomorrow. Recipe to follow.
This post is sponsored by Outta the Ballpark BBQ sauce. They generously sent me four bottles of their incredibly clean bbq sauce and I had to whip up a great lip smacking recipe that the family would love AND that was easy. Lots of appointments this week after school so a crock pot recipe was necessary. Along with them sharing BBQ sauce with me – they are going to share some with you guys! 2 bottles (spicy and regular) and two mini bottles (spicy and regular) to one fan of Knead to Cook’s Facebook page and who lives in the 48 contiguous states.
To enter: Leave a comment on this post or on this post on Facebook to enter. Be a fan of Knead to Cook and Outta the Ballpark BBQ facebook pages. Reside in the 48 contiguous states. A random winner will be selected on Thursday, October 5th at 9 pm EST. The winner must email [email protected] to provide their shipping address within 48 hours of being announced. If the winner fails to do that, another winner will be selected.
This recipe is super easy!
1 bottle of Outta the Ballpark bbq sauce
1/3 cup of chicken broth
6 chicken breasts
1 tablespoon of brown sugar
1 teaspoon of ground cumin
Place all of your ingredients into your crock pot. Turn to the low setting and give all of the ingredients a good stir. Cover and let cook for 4 – 6 hours. Remove and place the chicken in a bowl. With two forks, shred the meat. Ladle some of the sauce over top of the chicken and serve on a bun. Enjoy!
Unfortunately, I’m not a fan of seafood but I love jambalaya. I always have fun with this recipe, adding chicken, sausage or whatever I have on hand veggie-wise. Tonight I made it with fresh chicken from the Amish farmer. This is one of those great one pot dishes you make and let simmer on the stove until everyone is home for dinner. Super easy, so tasty and the leftovers are perfect for lunch the next day. Great fall weather meal.
2 tablespoons of butter
1 teaspoon of olive oil
1.5 lbs of chicken thighs (skin and bone removed)
1/2 cup of yellow onions, chopped
3 stalks of celery, chopped
1 bell pepper (I used red), chopped
1 28 ounce can of diced tomatoes
2 cups of chicken broth
4 cloves of garlic
1 teaspoon of dried thyme
1/2 teaspoon garlic salt
1-2 tablespoons of Sriracha sauce
2 bay leaves
1/8 teaspoon cayenne
Salt and ground pepper
1 cup of brown rice
To your hot skillet add the butter and olive oil. Cook the chicken until juices run clean then add the onion, celery and pepper. Sauté for 5 minutes or until the onion is translucent. Add the tomatoes, broth, garlic, spices, Sriracha (hot pepper sauce), bay leaves and rice. Bring it to a boil and then add the rice. Cover and reduce the flame to low/simmer. Cook for about 25 minutes or until the rice is cooked. Taste, adjust spices, remove the bay leaf and enjoy!
Even if you don’t enjoy cooking, OR you think you aren’t a good cook (does this sound like you?) you have to try this recipe! It is so simple and cooking slowly over a low flame for several hours yields a tender, juicy – unbelievable dinner. I promise!
Chicken breasts – I used organic, skinless breasts (4-6 of them)
2 pounds of fresh tomatoes (if fresh isn’t available use a large 28 ounce can of crushed or chopped tomatoes)
1 large yellow onion, diced
3 cloves of garlic, minced
Salt & Pepper
In a large, heavy weight Dutch oven over medium heat, pour a little bit of olive oil to brown the chicken. Once hot, place the chicken breasts in to brown. Leave the breasts on one side for about 4-6 minutes or until golden brown. This step won’t cook the breasts through but will brown them to add a nice crust. Then flip and repeat on the other side. After that, add the remaining ingredients. Pour about 1/2 cup of chicken stock in the pan and cover. Let this simmer for 2-6 hours. Just keep a watchful eye on the liquid amount in the pan. Add addition stock as needed. The chicken will steam and be unbelievably tender.
Serve over rice, pasta or as I’m doing tonight… mashed yams.
LEMON addict warning! I have a problem. I grilled some chicken and thought a nice light, bright lemony sauce would be lovely paired with my pistachio-mint tabbouleh salad. Summer bright flavors!
I grilled some breasts of chicken (seasoned only with salt and pepper). Grilled until thoroughly cooked. Set aside to rest for 6-8 minutes. Then get started on the super easy sauce.
3 tablespoons of fresh lemon juice (fresh is best)
1 tablespoon of a better quality balsamic vinegar
1 teaspoon of a good dijon mustard (I used Maille)
Zest of half lemon
Whisk all of the ingredients together. Top your chicken, vegetables, fish or whatever you like and enjoy!!
Oh these are always so well received when I make them. I couldn’t resist because my sage is growing like mad and I need to start using it. Perfect quick dinner idea. We served it with grilled zucchini and a garden salad.
This recipe doesn’t require a lot of information. Preheat your oven to 425 degrees. Get a 13×9 in pan ready for the chicken. I took as much chicken as I needed to feed my family, rinsed it and patted it dry. Seasoned with salt and pepper. Holding the chicken breast or tender flat, lay several (3-4) sage leaves on the top of chicken and then carefully wrap one slice of bacon around it (keeping the sage in place). Then transport it to the baking dish. Bake for 30-40 minutes or until the chicken is completely cooked throughout and the juices run clear. Remove from the oven and tent with foil for about 6 minutes to let it rest. Then plate and serve. Makes a great appetizer or dinner
This recipe has simply come from necessity. Tonight my daughter has a show at school and today was filled with running tons of errands for a rather large gathering we’re hosting Saturday evening. This dish is quite aromatic.
For the chicken dish ~ Ingredients:
1/2 c of tomato sauce
5 cloves of garlic, chopped
1.5 tbl of curry powder
2 tbl of freshly grated ginger
1-2 tsp of cumin (I added more but I just love it)
3/4 c of water
1 onion, medium sized, diced
Chicken breast – I was using tenders so I did 10 total (you can use breasts – 4 to 6 would work well)
1 tsp salt
1/2 tsp of freshly ground pepper
In your crock pot on high (to cook in 4 hours) or low (6-8 hour cooking time) – add the first 6 ingredients. Whisk to combine. Then add the onions to the mixture. Combine. Top with your chicken, salt and pepper. Cover and cook.
For the sauce:
1 c of Chobani non fat plain yogurt
Juice from one lime
3 cloves of garlic
3/4 c of fresh mint leaves
1/4 tsp of cayenne
1 tsp of cumin
1/2 tsp of smoked paprika
Salt and pepper
Blend together with your hand immersion blender or regular blender. Place a dollop over the chicken dish and serve. Garnish with mint leaves.