I drool just from the title!
I drool just from the title!
Umm… I think I need this in my life! YUM.
Does this sound good to you?
Ahhh, the slow cooker. A New England staple! I love it because it means my husband get’s a break from cooking all night (though he does love cooking — I am blessed!), plus everything is always cooked to perfection!
With snowy weather, it’s a bonus – dinner can cook while you are sledding, shoveling, or just enjoying the peaceful tranquility that comes with snowfall (I LOVE the peacefulness!)
I love a nice pork loin, and I LOVE apples, so this pairing gets a huge thumbs up from me! YUM!
Recipe source: http://www.thekitchn.com
For the broth:
1 ½ pounds bone-in chicken thighs
1 medium leek, sliced into ½-inch rounds and rinsed
1 (15-ounce) can diced tomatoes
3 medium carrots, peeled and cut into ¼-inch rounds
2 celery stalks, cut into ¼-inch pieces
3 cloves garlic, minced
1 bay leaf
1 teaspoon salt, plus more as needed
1 quart (4 cups) low-sodium chicken broth
2 cups water
1 cup whole-wheat pasta shells
1 bunch red Swiss chard
½ head green cabbage or 4 cups of shredded cabbage
1 medium zucchini
1 (15-ounce) can garbanzo beans, drained and rinsed
For the broth:
Place the chicken, leek, tomatoes and their juices, carrots, celery, garlic, bay leaf, and 1 teaspoon salt in the insert of a large slow cooker (at least 4 quarts). Season with pepper and add the broth and water. Cover and cook on low for 6 hours or high for 4 hours. Meanwhile, prep the other vegetables and cook the pasta.
Cook the pasta shells according to package directions. Drain and rinse in cold water, then store in the refrigerator.
Remove the stems from the chard. Cut the leaves crosswise into 1-inch-wide pieces. Place in a large bowl. Core the cabbage, thinly slice, and add to the bowl of chard. Halve the zucchini lengthwise, then cut crosswise into 1/4-inch pieces and add to the bowl. Refrigerate until the broth is ready. (The pasta can be cooked and the vegetables prepared up to a day in advance.)
When the broth is ready, remove the chicken and bay leaf to a plate and let cool slightly. Meanwhile, add the bowl of vegetables to the broth and stir to combine. Cover the slow cooker, turn the heat to high if not already on high, and cook until the greens are tender but not mushy, 20 to 30 minutes.
Remove the chicken meat from the bones and discard the skin, bones, and bay leaf. Shred the meat into bite-sized pieces. Stir the garbanzos, chicken, and cooked pasta into the soup. Taste and season with salt and pepper as needed.
I LOVE minestrone soup, and I am always looking for ways to add protein – my demanding workouts basically demand it! How does this sound to you?
Oh man, I love my slow cooker. Yes, I am ever so slightly leery about leaving something plugged into my house while I am not there, but I try to get over it, because slow cookers absolutely ROCK, and every meal is always tender and flavorful!
I actually love Orzo… my mom got me hooked on it! Does this sound like a hearty meal you would try?
Do you have a favorite crockpot recipe you could share? I am ALWAYS looking to add new ones to my collection!
Yum! I love eggs, and I love breakfast, AND I love my slow cooker! I should note that I consider this more of a “splurge” breakfast – nothing I would eat every day, but sometimes you gotta live and let live on the weekends!
This tasty recipe comes courtesy of Betty Crocker!
Great to prep everything ahead either Friday night or Saturday night and cook in the morning for a leisurely weekend breakfast!
It’s Fall. In New England.
It’s the most amazing time of year. Now, while I am a huge fan of my slow cooker all year round, I use it way more in the cooler months. I of course prefer to grill in the warmer months. But we are entering, in my opinion, prime time for slow cookers. And soups, stews… warmer meals, but we don’t want to get bogged down too much.
I love this recipe because I adore kidney beans, and a nice veggie soup is always nice. The beans (and flavor!) are plentiful, which is the way I like it. And it’s no secret how I feel about bell peppers!
Do you use your slow cooker a lot? Do you have a favorite recipe?
I am a lover of anything buffalo chicken, really. It’s just a flavor I adore.
A couple of years ago, my mom introduced me to this new concoction – Buffalo Chicken Chili. Lets just say, I was sold from the name alone! My fiancé goes absolutely bonkers for this stuff, too.
Here’s the recipe!
Spray 5-6 quart slow cooker. Cover, cook on low 8-10 hours. I stir in some shredded cheddar cheese in my serving, and it’s also delicious with tortilla chips! It’s also nice with some blue cheese to offset the heat (depending on how much hot sauce you use!)
Just a note: this might cause you or your significant other to whine that you don’t make this often enough! 🙂