Smoky Pork, Sweet Potato, and Black Eyed Pea Chili (Crockpot)

Chili recipes are like margarita recipes:  you can never have too many variations.  This particular combination is a little different than a standard chili, but I am totally smitten with it.  Lean pork loin country-style ribs are the meat of choice, and the chili is bulked up by the addition of sweet potatoes and black eyed peas.  I absolutely love black eyed peas, so I knew this would be a big hit -- kind of a southern-style chili almost.  Fragrant spices like chili powder, cumin, and just a pinch of cinnamon give it a nice smoky background, and there's just enough heat to keep things interesting from chipotle chiles.

This chili is also super filling, and pretty healthy.  I know that we're moving into spring and warm weather, but there's always one surprise and unwelcome cold snap before we get there for good.  For that day:  make this chili!

 

Smoky Pork, Sweet Potato, and Black Eyed Pea Chili
adapted from The Healthy Slow Cooker Revolution
serves 6 to 8

• 2 onions, chopped fine
• 6 cloves garlic, minced
• 2 Tbs chili powder
• 2 tsp ground cumin
• 1/4 tsp ground cinnamon
• 2 tsp canola oil
• 1 chipotle chile in adobo sauce, minced (seeds optional)
• 3 (15-oz) cans black eyed peas, rinsed and drained (divided)
• 3 cups chicken broth
• salt and pepper
• 1 1/2 lbs boneless country-style ribs, trimmed of visible fat
• 1 1/2 lbs sweet potatoes, peeled and cut into 1-inch pieces
• 2 Tbs minced fresh cilantro

To serve:  diced red onions, cilantro, jalapeños, queso fresco cheese, avocado, etc

In a large microwave-safe bowl, stir together the onions, garlic, chili powder, cumin, cinnamon, tomato paste, oil, and chipotle.  Microwave for 5 minutes, stirring occasionally, until the onions are softened.  Scrape into the slow cooker.

In a food processor or blender, puree one can of the black eyed peas with 1 cup of the broth until smooth.  Transfer to the slow cooker.  Stir in the remaining 2 cups of broth and 1/2 teaspoon of salt.  Season the pork with salt and pepper and nestle it into the mixture.

Make a foil packet for the sweet potatoes:  Place the sweet potatoes on one side of a large piece of aluminum foil and sprinkle with salt and pepper.  Fold the other half of the foil over the vegetables and crimp the 3 open edges to seal.  

Carefully place the packet on top of the stew.

Cover and cook until the pork is tender and can easily be shredded with a fork, 6 to 8 hours on low or 4 to 6 hours on high.  

Transfer the foil packet to a plate and carefully open it, watching for steam.  Use tongs to remove the ribs from the slow cooker and shred them using 2 forks.  Stir the potatoes, shredded pork, cilantro, and the remaining 2 cans of black beans into the slow cooker.  Taste and season with salt and pepper.  

Serve with any toppings or garnishes you'd like!

Crock Pot Southern-Style Shrimp, Sausage, and Corn Stew

Now that we are squarely into the new year, I've kind of established our routines for this semester.  New schedules, new after school activities, doctor appointments, fleeting daylight hours… there's a lot to contend with when planning our days and nights.  Caroline takes gymnastics on Monday evenings, so needless to say, getting a healthy dinner on the table at a decent hour has been a bit tricky.  Enter the crockpot.  Mondays have become our crockpot days.  And lucky for us, I have three pretty fabulous crockpot cookbooks, not to mention the dozens of recipes I've saved over the years.  So I don't think we'll be getting bored anytime soon!

This recipe was one of the first that caught my eye in the new Healthy Slow Cooker Revolution Cookbook.  Obviously I was drawn to the southern-style recipes, and this stew is loaded with corn, smoked sausage, and shrimp.  Not to mention plenty of other veggies to give it a nice nutritional boost. This stew is really healthy, coming in at 350 calories per bowl.  And it's obviously delicious.  What's not to love?  smoky sausage, sweet corn and shrimp, hearty brown rice, and just enough spice to give it a nice kick.

Do you have a designated crock pot night, or am I just a weirdo?

Crockpot Southern-Style Shrimp, Sausage, and Corn Stew
barely adapted from ATK's Healthy Slow Cooker Revolution
serves 6

• 8 oz smoked sausage (or andouille for more heat), halved lengthwise and sliced 1/2 inch thick
• 2 medium onions, chopped fine
• 3 celery ribs, sliced 1/4-inch thick
• 2 red bell peppers, stemmed, seeded, and chopped fine
• 2 Tbs tomato paste
• 4 cloves garlic, minced
• 1 tsp Old Bay seasoning
• 2 cups water
• 2 cups chicken broth, plus more as needed
• 1/2 cup brown rice
• 2 Tbs instant tapioca
• kosher salt and freshly ground black pepper
• 12 oz shrimp, peeled, deveined, and chopped into 1-inch pieces
• 4 cups frozen corn, thawed
• 1-2 tsp hot sauce

In a microwave-safe bowl, combine the sausage, onions, celery, bell peppers, tomato paste, garlic, and old bay seasoning.  Stir well and cook in the microwave 8 to 10 minutes, stirring every 2 minutes.  

Transfer to the slow cooker and stir in the water, broth, rice, tapioca, and 1/2 teaspoon of salt.  Cover and cook on low for 3 to 5 hours (or 2 to 4 hours on high).

Stir the shrimp and corn into the stew, cover, and increase the heat to high.  Cook 15 to 20 minutes, or until the shrimp are cooked through.  If the stew is too thick, stir in some extra broth or water.  Stir in the hot sauce, and season to taste with salt and pepper.

Serve, passing the hot sauce around the table.

Bourbon-Braised Steaks with Chipotle Sweet Potatoes (Crock Pot Meal)

 

Let's go ahead and get it out of the way by saying that this dinner will never win a beauty pageant.  It's just not pretty food.  But it's definitely tasty food.  Say this with me.  "Bourbon-Braised Steaks with Chipotle Sweet Potatoes."  And then say this with me.  "Crockpot."  Meaning, you throw a bunch of stuff together in the morning, then come home to an amazing and delicious dinner waiting for you.  Oh and also:  this is under 500 calories per serving, so you can still keep your New Year's healthy eating resolutions.

You use a very inexpensive cut of meat, blade steak.  It is pretty tough, but when cooked low and slow, it becomes fork-tender.  Seriously, I wish I'd taken a picture of it "cut" to show you.  It basically turns into your own little individual pot roast.  But a pot roast that's served with a bourbon sauce.  And over sweet-spicy chipotle sweet potatoes.

You guys know I'm a major fan of the America's Test Kitchen Slow Cooker Revolution cookbooks, and they just released a new one, which focuses on healthy dinners.  One of the major issues I have with a lot of crock pot recipes is that you end up trading healthy for convenience.  This cookbook is full of lightened up crockpot recipes - from lightened up versions of some favorite comfort foods to lean proteins, to vegetables, healthy soups and stews… it's really awesome.  I can't wait to make more from it, and if this recipe is any indication, it may very well become my favorite cookbook!

 

Bourbon-Braised Steaks with Chipotle Sweet Potatoes
adapted from ATK's Healthy Slow Cooker Revolution
serves 4

• 1 medium yellow onion, chopped
• 1 Tbs tomato paste
• 1 tsp canola oil
• 1/2 tsp ground coriander
• 1 clove garlic, minced
• 1/2 cup reduced-sodium beef broth
• 1/4 cup bourbon or whiskey
• 1 Tbs worcestershire sauce
• 2 tsp instant tapioca
• 4 (6-8 oz) beef blade steaks, trimmed of all visible fat
• kosher salt and freshly ground black pepper
• 2 lbs sweet potatoes, peeled and cut into 1-inch pieces
• 1 chipotle chile in adobo sauce, finely chopped
• 1 tsp grated lime zest
• 1 Tbs lime juice
• 1/4 cup milk
• minced fresh cilantro

In a microwave-safe bowl, stir together the onion, tomato paste, oil, coriander, and garlic.  Cook 5 minutes, stirring occasionally, until the onion is softened.  Transfer to the slow cooker.

Stir in the broth, bourbon, Worcestershire sauce, and tapioca.  Generously season both sides of the steaks with salt and pepper, and nestle them into the slow cooker as well.

Loosely tie the sweet potatoes in a cheesecloth bundle;  Gently lay the bundle on top of the steaks.

Cover and cook until the steaks are fork-tender and the potatoes are cooked through and tender as well, 8 to 9 hours on low or 5 to 6 hours on high.

Carefully transfer the potatoes to a large bowl.  Mash with a potato masher until they are mostly smooth, then stir in the chipotle, lime zest and juice, and milk.  Season with salt and pepper to taste.  

Transfer the steaks to a serving platter and cover loosely with foil.  Rest for 5 minutes.  Meanwhile, use a spoon to skim off any visible fat from the top of the sauce, then transfer the sauce to a small bowl.

Serve the steaks over the potatoes, and spoon the sauce over the top.  Garnish with cilantro.

Crockpot Beef and Barley Soup

Oh boy.  The past week in our house has been pretty miserable.  Tuesday morning, Tucker was sent home from school with a fever.  Wednesday, he was diagnosed with the flu.  Thursday morning, Henry was sent home with a fever, and the flu followed.  Saturday afternoon, Joey and I both succumbed to the flu.  Not fun.  Knocking on wood, but so far Caroline and Smith are healthy.  And we hope to keep them that way.

Have you and/or your family gotten sick yet this year?  It's a doozy!  So I have a recommendation for you.  Make a big pot of this beef and barley soup.  Eat some, then freeze some.  So if/when you get sick, you have something nourishing and comforting to eat without any work.

My sweet friend Katy dropped off some chicken and orzo soup to us this afternoon, and it was so very much appreciated by my whole family.  We've been subsisting on take-out, crackers, and applesauce; thus, a filling and healthy meal was a treat.  So I have another suggestion.  Make a big pot of this soup.  Split it in half, and then take half to a friend who's sick.  I know you have a sick friend who could use this, no?  Tis the season for giving, and all.

Oh, and about this soup?  It's really very good.  Tender beef, a rich broth, and filling barley.  This soup far exceeded our expectations.  It takes only minutes to prepare, and the payoff is huge. This immediately became one of our favorites soups, and I'm already planning to make it again very soon… to share with friends, of course.

Crockpot Beef and Barley Soup
adapted from The Make-Ahead Cook
serves 6 to 8

• 2 medium white or yellow onions, chopped fine
• 2 Tbs tomato paste
• 2 Tbs olive oil
• 1 Tbs minced fresh thyme
• 2 cloves garlic, minced
• 1 (28-oz) can crushed tomatoes
• 2 cups beef broth
• 1 1/2 cups chicken broth
• 3 medium carrots, peeled and chopped
• 1/3 cup low-sodium soy sauce
• 1/4 cup dry red wine
• 1/3 cup pearl barley
• 1 dried bay leaf
• 2-3 lbs beef blade roast, trimmed of excess fat and cut into 4 chunks
• kosher salt and freshly ground pepper
• 1/4 cup minced fresh parsley, for serving

In a large microwave-safe bowl, combine the onions, tomato paste, oil, thyme, garlic, and 1 teaspoon of salt.  Stir well to combine and microwave for 5 minutes, or until the onions are softened.  Transfer to the slow cooker.

Stir in the tomatoes, beef broth, chicken broth, carrots, soy sauce, wine, and barley.  Generously season the beef with salt and pepper and nestle it into the slow cooker.

Cover and cook until the beef is tender, 9 to 10 hours on low, or 6 to 7 hours on high.

Carefully transfer the beef to a cutting board.  When it's cool enough to handle, shred into bite-sized pieces with 2 forks, discarding any fat.  

Use a large spoon to skim any fat from the surface of the soup.  Stir in the shredded beef and season with salt and pepper to taste.  Stir in the parsley and serve.

(Crockpot) Potato, Cheddar, and Ale Soup

Guys.  It is really freaking cold outside.  I know I'm a southerner, and I have a low tolerance for cold weather, but come on.  Below freezing in November?  This is Georgia, not Minnesota!  I know the rest of the country is experiencing the same low temperatures, so let's all bundle up together and eat comfort food, sounds good?

What kinds of foods do you eat when it's frigid outside?  I always go for soups, stews, and chili.  They are the quintessential cold weather food.  And this Potato, Cheddar, and Ale Soup is basically the perfect cold-weather comfort food.  It's full of carbs, cheese, it's warm and comforting, and there's beer involved.  I think that covers all the bases.

What's more, this is a crockpot meal, so it's the perfect soup to set and go.  Just a few minutes of work when you're ready to serve, and you have a hot, comforting bowl of cheesy comforting goodness on the table.

Winter, I may hate you, but I love your comfort food.

Potato, Cheddar, and Ale Soup
barely adapted from Slow Cooker Revolution, Volume 2

• 1 1/2 lbs yukon gold or russet potatoes, peeled and cut into 1/2-inch pieces
• 1 medium onion, chopped (about 1 cup)
• 2 Tbs canola oil
• 2 cloves garlic, minced
• 1 tsp minced fresh thyme
• 1 tsp dried mustard
• kosher salt and pepper
• 3 1/2 cups chicken broth
• 1 cup beer, preferably a lager*
• 2 cups shredded sharp cheddar cheese
• 1/2 cup heavy cream
• 3 scallions, sliced thin

Combine the potatoes, onion, oil, garlic, thyme, mustard, and 1 teaspoon of salt in a microwave safe bowl, and microwave 5 minutes, or until the onions are tender.  Transfer the the slow cooke, and stir in the broth and beer.  Cover and cook on low for 4 to 5 hours, or until the potatoes are tender.

Working in 2-3 batches, puree the soup in a blender until smooth.  Return the soup to the slow cooker and stir in the cheddar until evenly melted, then whisk in the cream.  If the soup seems too thick, add a bit more broth.  Taste and season with salt and pepper.

Serve, sprinkling each serving with scallions and extra cheddar.

*You really want to go with a mild lager for this.  Stronger flavored ales can create a biter aftertaste.  

(Crockpot) Texas-Style Chili

A few weeks ago, we had Henry and Tucker baptized.  It was a wonderful service, and we were lucky to be able to share the special occasion with our families and friends.  I have to admit that I was more than a little nervous about how Smith would behave during the baptism - he's a typical two-year old boy, and doesn't like to be still.  Especially when he's in a fun new place that needs to be explored.  There were six adults on the pulpit, and at some point he was chased down by five of us.  And then Henry spit up all over himself and me.  I like to think that these things simply made the day more memorable for us all.

After church, we had our families over for a casual lunch.  I like to keep these kinds of events relaxed and low-key, so I planned a simple and seasonal menu:

Chicken Chili Verde
Texas-Style Chili
Baked Ham & Cheese Sliders
Baked Potatoes
Fall Harvest Pear Salad
Jalapeno-Cheddar Cornbread
Various toppings and garnishes for the chili

I'm especially glad that I kept things pretty simple, because we had some unexpected home issues to deal with most of the day prior to the lunch, which kept me out of the kitchen almost all day.  I had to nix my plans for a mini dessert bar, however, and ended up ordering a cake from a local bakery.  It all worked out in the end, and the day was a big success.

In large part of course, thanks to this chili.  Joey and I searched and browsed through countless cookbooks and websites trying to choose a chili to serve.  In the end, we chose this one, because it's a little different than the standard ground beef chili, but still familiar.

This chili has big chunks of beef, a chile-infused sauce, kidney beans, and just enough spice to keep things interesting.  It was a big hit with our families, and it is now officially our "go-to" chili.  I know that Texas chili purists will point out that Texas-style chili doesn't have beans in it.... but well... I just like beans in my chili, so sorry not sorry. ;-)

Beef chuck is the meat of choice here, and while it is typically kind of tough, after 9 hours in the crock pot, it is melt-in-your-mouth-tender.  It's super easy to prep, and then the longer it cooks, the better it gets.  This was the perfect blend of spicy, smoky, and savory.  Everyone loved it; so much so that I was kind of sad that there were barely any leftovers.  It was 29 degrees this morning, and a big bowl of this would be have been perfect for dinner tonight.  I think that will happen sooner, rather than later.

Crockpot Texas-Style Chili
barely adapted from America's Test Kitchen, Slow Cooker Revolution
serves 8 to 10

• 3 medium onion, minced
• 2 jalapeños, seeds and ribs removed, minced
• 1/4 cup chili powder
• 1/4 cup tomato paste
• 3 Tbs vegetable oil
• 8 cloves garlic, minced
• 2 Tbs cumin
• 1 tsp dried oregano
• 2 (15-oz) cans dark red kidney beans, rinsed and drained (optional)
• 1 (28-oz) can crushed tomatoes, preferably fire-roasted
• 2 cups low-sodium chicken broth
• 1/4 cup Minute tapioca
• 3 Tbs soy sauce
• 1 Tbs minced canned chipotle in adobo sauce
• 2 Tbs brown sugar
• 2 bay leaves
• 1 (5-lb) boneless beef chuck roast, trimmed and cut into 1-2 inch chunks
• salt and pepper
• 1/2 cup minced fresh cilantro

In a microwave-safe glass bowl, combine the onions, jalapeño, chili powder, tomato paste, vegetable oil, garlic, cumin, and oregano.  Cook about 5 minutes, stirring every 1-2 minutes.  Transfer to the slow cooker.

Stir the beans, tomatoes, broth, tapioca, soy sauce, chipotles, sugar, and bay leaves into the slow cooker.  Season the beef liberally with salt and pepper, and stir into the bean mixture.  Cover and cook on low until the beef is tender, 9 to 11 hours on low, or 5 to 7 hours on high.

Turn off the heat, uncover, and allow the mixture to settle 5 to 10 minutes.  Remove the fat from the surface using a large spoon, discard the bay leaves, and taste.  Season with additional salt and pepper as needed.  Stir in the cilantro, and serve.

Giveaway: America's Test Kitchen's Slow Cooker Revolution Two Book Set (Closed)

As I'm sure you could guess, the last year has been.... well... there are a lot of words for what's it's been, but today I'll just go with 'busy.'  Some days of course are busier than others, and on those days, I like to turn to my trusty crock pot.  A penny's worth of work for a dollar's worth of dinner is my kind of cooking on busy days.

The problem I used to run into, however, is that so many crockpot recipes use processed ingredients and convenience items.  I personally just try to avoid using those things, so I pretty much had 3-4 recipes that I made regularly, and didn't use my crock pot much outside of that.

That is, until two years ago, when I bought Slow Cooker Revolution.  This cookbook really is a 'revolution,' and I haven't made a single recipe out of there that I wouldn't recommend.  It has a great variety of dinners - everything from soups, stews, and chili, to roasts, breakfasts, and even some pasta dishes.  I have made several things out of the cookbook, including the Loaded Potato Soup, Farmhouse Chicken and Corn Chowder, Tex-Mex Chicken Stew, Chicken Stew with Sausage and White Beans, Tequila-Lime Turkey Chili, Smoky Sausage Chili, Bolognese Sauce, Chicken and Mushroom Sauce, Tex-Mex Stuffed Peppers, Sloppy Joe's, and Irish Oatmeal with Bananas.  And I still have a list of about 30 more recipes bookmarked to try soon.


Their latest edition is touted as being "The Easy Prep" Edition.  One of the goals of this cookbook is that it takes less than 15 minutes from the time you begin assembling ingredients to the time you press 'start' and walk away.  It has some great recipes, and I've already made the Spanish Chicken and Saffron Stew and the Three-Bean and Beef Chili, and both are awesome.  It also includes some unconventional crockpot recipes, such as ideas for appetizers, veggies, and even some desserts.  I'm definitely looking forward to exploring it further in the coming weeks.

So who wants to win a copy of both of these cookbooks?  I'm giving away the Two-Book Set!  All you have to do is leave a comment telling me your favorite crockpot dinner.

Rules, disclaimers, etc:

• One entry per person.
• US residents only - sorry!
• You must leave a valid email address to be eligible.  
• Giveaway closes Sunday, October 20th at 11:59 pm.  Winner will be chosen by a random number generator.
• This giveaway is sponsored by me!  I really love these cookbooks, and just wanted to share the love.

(Crockpot) Spanish Chicken & Saffron Stew

 

While I will never ever be a fan of winter or cold weather, I am a fan of soup, stew, and chili.  And I'm an even bigger fan of having dinner ready at 5pm on the dot and barely having lifted a finger.  Therefore, crockpot recipes are like my BFF.  And this crockpot recipe is REALLY my BFF, because it is one of the most low-maintenance and easy recipes I think I've ever made.

 It is in the crockpot in less than 10 minutes, and then all you have to do before serving is shred the chicken and stir in a few garnishes.  So so easy.  And it was a big hit with my family.  The stew is very simple and rustic, but it packs a big flavor punch. Chicken thighs are used instead of breasts, so they don't get dried out, and they have more flavor.  The stew is seasoned with onions, garlic, paprika, and saffron, so you're definitely not lacking for flavor here.  Chicken broth and tomatoes round out the stew, and it's garnished with chopped almonds and parsley.  The almonds give a nice textural contrast, and the parsley provides some freshness and brightness to the finish.  I really loved the addition of the almonds to the stew, and the saffron really shined through.  A huge hit all-around.  Just be forewarned, this makes a ton of stew, but I froze about half to pull out for a lazy dinner.

I'm a big fan of America's Test Kitchen's Slow Cooker Revolution, but one of the complaints I often hear is that the recipes are too involved to be legit crock pot recipes.  I don't think there is such a thing as an illegitimate crock pot recipe, but I do see the argument there - if you spend 30 minutes prepping a crock pot recipe, what's the point of even using a crock pot, right?  In ATK's defense, the recipes are always worth the extra few minutes, especially because they don't contain weird or processed ingredients.   But their new cookbook, Slow Cooker Revolution Volume 2:  The Easy Prep Edition, is the solution to the long-prep time problem.  This cookbook's sole focus is crockpot recipes that are low-maintenance and well... easy to prep.   The only issue I have with the book, which actually doesn't really affect me too much since I'm home in the afternoons, is that a good number of the recipes only cook for 4-6 hours.  This doesn't really help those who work outside the home, unless your crockpot has a timer.  But overall, I'm pretty impressed with the book.  Definitely check it out if you love crock potting too!

Pssst:  Come back tomorrow - there could maybe possibly be something in it for you ;)

Spanish Chicken & Saffron Stew
barely adapted from ATK's Slow Cooker Revolution Volume 2
serves 6 to 8

• 2 cups chopped onions
• 2 Tbs minced fresh garlic
• 1 Tbs olive oil
• 1 Tbs paprika (I used half smoked and half sweet, and it was a great combo)
• 1/4 tsp crumbled saffron
• 3-4 cups chicken broth
• 1 (14.5 oz) can fire-roasted diced tomatoes (with liquid)
• 3 Tbs instant tapioca
• 4 lbs boneless, skinless chicken thighs, trimmed
• salt and pepper
• 1/4 cup chopped almonds, toasted
• 1/4 cup minced fresh parsley

Combine the onions, garlic, oil, paprika, saffron, 1 teaspoon of salt, and 1/2 teaspoon of pepper in a microwave-safe bowl.  Microwave about 5 minutes, or until the onions are softened, stirring halfway through.  Transfer to the slow cooker.

Stir in 3 cups of the broth, tomatoes, and tapioca.

Generously sprinkle the chicken thighs with salt and pepper, and nestle them into the slow cooker as well.  Cover and cook on low until the chicken is tender, about 4 to 5 hours.

Transfer the chicken to a large bowl, and turn off the slow cooker.  Using tongs, gently break up the chicken into bite-sized pieces.  The chicken was so tender that this is all I had to do to shred it.

Use a large spoon to skim any accumulated fat off the surface, and stir the shredded chicken, almonds, and parsley into the stew as well.  Add additional broth to adjust the consistency if it's too thick.  Taste and season with salt and pepper as needed.  Serve.

(Crock Pot) Quinoa Chicken Chili

We've been extremely spoiled since the twins were born.  We've had tons of people graciously bring us dinner, and I've barely had to even think about what to eat for lunches for dinners for weeks.  While the food blogger and home cook in me misses cooking dinner every night, the new mom in me greatly appreciates it.  The boys' "schedule" is so unpredictable, that I never know when they'll be eating.  And with two other little ones to feed, having meals ready to go has been a huge blessing.

However, I did manage to fit this chili in a few weeks ago.  And it was the perfect meal for us.  I threw everything in the crockpot in the morning while the twins were napping, then it was ready to eat when Caroline and Smith declared that they were ready for dinner.

I have a few slow cooker recipes that are a bit high maintenance - requiring cooking ingredients first on the stovetop, chopping tons of veggies, etc.  But this one is so so easy.  It's also super healthy, and full of protein - something I definitely need a lot of these days.

I chose to keep it somewhat mild this time around, both for kids' palates, and the babies' tummies.  But feel free to amp up the spice-factor.  This was a big hit with our whole family, and it made for excellent leftovers throughout the week for lunch.  I know I have several recipes for chili on here, but I'm a firm believer that you can never have too many options - and now this one is definitely a contender for my favorite!

Slow Cooker Quinoa Chicken Chili
adapted from Sweet Treats and More
serves 4-6

•   1 cup quinoa, rinsed
•   1 (28 oz) can crushed tomatoes
•   1 (14 oz) can diced tomatoes with green chilies (Rotel)
•   2 (16 oz) can black beans
•   2.5 - 3 cup chicken stock
•   1 large bell pepper, seeded and chopped
•   1/2 large onion, diced 
•   1-2 jalapeño peppers, seeds and ribs removed, diced
•   1 Tbs canola oil
•   1 tsp garlic powder
•   1 1/2 tsp cumin
•   1/2 tsp crushed red pepper
•   2 tsp tsp chili powder 
•   1 tsp salt
•   2 large chicken breasts
•   1 cup frozen corn, thawed
•   hot sauce, to taste
•   1/4 cup chopped fresh cilantro

Combine the quinoa, crushed tomatoes, diced tomatoes, black beans, and chicken stock in the slow cooker.

Meanwhile, in a medium microwave safe bowl, combine the onion, bell pepper, and jalapeño with the oil, cumin, garlic powder, cayenne, chili powder, and salt.  Cook 5 minutes, stirring 2-3 times, until the vegetables have softened.  Stir into the crockpot as well.

Nestle the chicken into the mixture and cook on low 5-8 hours, until the chicken and quinoa are cooked through.  Remove the chicken and shred with 2 forks, then return to the crockpot.  Stir in the corn and cilantro, and cover and cook an additional minutes.  Serve with shredded cheese, extra hot sauce, etc.

(Crockpot) Chicken & Sausage Stew

Sometimes you make a dinner and you immediately know it will be going into heavy rotation for years to come.  That was definitely the case with this chicken stew.  It seems so humble - chicken thighs, Italian sausage, white beans, and spinach.  But something magical happened in my crock pot that day.  The chicken was so tender and flavorful.  The sausage was rich and just slightly spicy.  The white beans made the stew so creamy and hearty.  And the spinach gave it a nice freshness.  Topped with some shredded Parmesan cheese, and served with a thick slice of bread, this was pretty much the epitome of the perfect fall dinner.  Something about the combination of all the ingredients just seemed so right.

I'm not one to turn my nose up at leftovers as a general rule, though it's not too often that I look forward to them with great enthusiasm.  However, I ate the stew for lunch every single day the week I made it, and I never grew tired of it.  I had actually intended to freeze half of it (time to stock my freezer for the babies!), but I wasn't willing to part with it quite yet.  The bright side is that since it comes together rather quickly and then cooks all day, it will definitely be making another appearance around the same time as these baby boys!

Chicken Stew with Sausage, White Beans, and Spinach
adapted from America's Test Kitchen, Slow Cooker Revolution
serves 6-8

• 2 lbs boneless, skinless chicken thighs, trimmed of excess fat
• 1 Tbs olive oil
• 1 lb Italian sausage links (mild or spicy)
• 2 large onions, minced
• 6 cloves garlic, minced
• 1 Tbs tomato paste
• 2 tsp chopped fresh thyme (or 1/2 tsp dried)
• pinch of red pepper flakes
• 1/3 cup all-purpose flour
• 1/2 cup dry white wine
• 3 cups low-sodium chicken broth, plus more as needed
• 2 bay leaves
• 2 (15-oz) cans cannellini beans, drained and rinsed (white beans)
• 8 oz baby spinach (about 8 cups)
• Grated Parmesan cheese, for serving

Season the chicken well with salt and pepper, and transfer to the slow cooker.

Heat the olive oil over medium-high heat and brown the sausage about 1-2 minutes per side.  Transfer to a cutting board until cool enough to handle, then slice into 1/2-1 inch slices (It probably won't be cooked though - don't worry, it will finish cooking in the slow cooker!).  Add to the slow cooker with the chicken.

Pour off all but 1 tablespoon of fat from the skillet, and add the onions.  Cook, stirring often, until softened and lightly browned, 5 to 8 minutes.  Stir in the garlic tomato paste, thyme, and red pepper flakes, and cook until fragrant, about 1 minute.  Stir in the flour and cook for 1 minute.

Slowly whisk in the wine, scraping up any browned bits from the pan.  Whisk in 1 cup of the broth, whisking to smooth out any lumps.  Transfer to the slow cooker.

Stir in the remaining 2 cups of broth, the bay leaves, and the cannellini beans.  Cover and cook until the chicken and sausage are cooked through, 6-8 hours on low (or 3-4 hours on high).

Transfer the chicken to a cutting board and use 2 forks to shred into bite-sized pieces.  Fish out the bay leaves.  If there appears to be a lot of fat on the surface, use a large spoon to skim it off.

Return the chicken to the crockpot and stir in the spinach.  Cover and cook on high until heated through and the spinach is wilted, about 5-10 more minutes.  If the stew is too thick, stir in additional (warmed) broth.  Season to taste with salt and pepper.  Top each serving with grated parmesan before serving.

Four-Ingredient White Bean Chicken Chili (Crockpot)

Of all the dinners I make, this is probably the one that makes the most appearances on our table.  Throughout winter, I'd venture to guess that we eat this about once a month.  That's heavy rotation in our house, considering that I rarely repeat recipes.  So what makes this so special?  For one, it's ridiculously easy.  Four ingredients:  chicken breasts, white beans, salsa, and cheese.  No prep is required other than literally dumping it all in the crockpot.  And when you're ready to eat, just shred the chicken breasts, return it to the crockpot, give it a good stir, and enjoy!

I shared this recipe back in the very early days of my blog, but the picture was in desperate need of an upgrade, and I added more salsa since the chili was quite thick before.  I've also experimented a bit with using dried beans - if you soak them in water overnight, then proceed with the recipe as written, they'll be soft and tender after spending the day in the crockpot.  I usually just add a cup or so of water or chicken broth at the onset.  I've also used salsa verde before, and I LOVE it that way as well.  It's so creamy, comforting, and delicious that it's hard to screw it up.

If this seems too plain for you, feel free to mix and match the types of beans, add some corn, try different types of salsa, add some jalapeños, play around with the cheese... really the possibilities are endless.  I like serving the chili with tortilla chips, and if I have one available, chopping an avocado over the top.  I made this on the first chilly day we've had this fall, and it was the perfect way to welcome the cooler weather.  And I know for a fact that we'll be enjoying this all winter long.  This is a big hit with my whole family, and it's pretty much my go-to when taking a meal to a new mom, leaving dinner for the babysitter, weekend football watching, whatever.  It doesn't get any easier or tastier than this!

Crockpot White Bean Chicken Chili

I prefer my chili to be on the thicker side, but if you like it thinner/more like soup, then I'd suggest adding a cup or so of chicken broth.

• 4 (15-oz) cans white beans, drained and rinsed
• 2-3 boneless, skinless chicken breasts, trimmed of fat
• 8 ounces Pepper jack cheese, cut into cubes
• 3 cups salsa (any heat level you prefer)

Combine the beans, cheese, and salsa in a crockpot. Nestle the chicken breasts into the mixture, and cook on low 6-8 hours. Remove chicken breasts, shred with a fork, and return to crockpot. Stir to combine, and serve with desired garnishes.

Loaded Baked Potato Soup (Crock Pot)

Now that we've moved and Caroline has been in school for a few weeks, we've developed a little routine.  She doesn't have school on Monday, so we usually run some errands in the morning, have lunch while we're out, then after Smith takes a nap, we go do something fun - library, playground, go shopping, etc.   So with busy days, I don't really have the energy to make a big elaborate dinner that night.  Enter the crockpot.  I've been making crockpot meals the past few weeks, and it's been perfect.  We enjoy a super easy and low-maintenance meal to start off the week, I have lunches for myself all week long, and then there's usually enough leftover for another dinner later in the week.  Win, win, win.

Baked potato soup has long been a favorite of mine, so I was excited to try this version.  It's "loaded."  Meaning there's bacon, cheese, scallions, and sour cream.  Hard to go wrong with that, isn't it?  It does take a few minutes to prep for the slow cooker - peel and chop the potatoes, cook the bacon and onions... but I did the prep work while the kids were occupied eating snacks, and it was no big deal.

The soup cooks for a few hours, then some of the potatoes are removed, mashed with a little bit of cream, and returned to the crockpot to thicken up the rest of the soup.  Joey, Caroline, and I all really loved this soup, and even Smith was a fan.  As soups typically do, this one gets better as the days go by.  By the end of the week I dare say it tasted even better than the first night!

Busy days and cooler weather call for crockpots and soup, and this one is most definitely a winner!

Slow Cooker Loaded Baked Potato Soup
adapted from Slow Cooker Revolution

• 8 slices thick-cut bacon, chopped
• 1 large onion, minced
• 3 garlic cloves, minced
• 1 1/2 tsp minced fresh thyme (or 1/2 tsp dried)
• 2 Tbs all-purpose flour
• 4 cups low-sodium chicken broth
• 3 lbs Russet potatoes (about 6  medium), peeled and cut into 1/2-inch pieces
• 2 cups shredded sharp cheddar cheese (about 8 oz), plus more for serving
• 1/2 cup heavy cream
• 1/2 cup sour cream (light is fine)
• salt and pepper
• sliced scallions, minced

Cook the bacon in a 12-inch skillet over medium heat until crispy, 5 to 7 minutes.  Transfer to a paper towel-lined plate and refrigerate until serving.  Pour off all but about 2 tablespoons of the fat.

Add the onion and cook over medium-high heat until softened and lightly browned, about 8 minutes.  Add the garlic and thyme, and season with salt and pepper.  Cook until fragrant, an additional minute or so.  Stir in the flour and cook for 1 minutes, stirring constantly.  Slowly whisk in 1 cup of the chicken broth, scraping up any browned bits.  Cook until the mixture is starting to thicken, then transfer to the slow cooker.

Stir in the remaining 3 cups of  broth, potatoes, 3/4 teaspoon of salt, and 1/2 teaspoon of pepper into the slow cooker.  Cover and cook until the potatoes are tender, 4 to 6 hours on low (I think it could even go a bit longer than this and be fine).  

Transfer 3 cups of cooked potatoes to a medium bowl with the cream and mash until smooth using a potato masher.  Return the potatoes to the slow cooker, along with the shredded cheddar cheese and sour cream.  Stir to combine and let the soup sit until heated all the way through, about 10 minutes.

When ready to serve, microwave the bacon on the plate until hot and crispy, about 30 seconds.  Season the soup with salt and pepper.  Ladle into bowls and top with bacon, shredded cheese, and scallions.