Posted in Homestead Kitchen
Lately I have using my crockpot a lot and love it! I have had a great sense of freedom throughout my day knowing that my dinner was slowly simmering away in the kitchen. When meal time comes I add a salad, set the table and my family and I sit down to a delicious meal. I do all the prep work and clean up in the morning so after dinner the only mess to clean up is the dinner dishes.
Crockpot cooking does require a little preplanning. I need to know what I am cooking and what preps I need to take care of before morning time arrives. It may be pulling out meat to defrost, soaking some beans or rice, or pulling out other ingredients before going to bed so in the morning I have everything I need ready to go.
Here are some recipes that have been tried by family as of late. They were all given a hearty “thumbs up” from everyone!
Cheesy Chicken and Rice (for the crockpot)
1 onion, chopped
1 cup chopped mushrooms
6 boneless, skinless chicken thighs, cut into bite size pieces
3T olive oil
1 can cream of mushroom soup (organic kind such as the brand Amy’s)
1 can evaporated milk
2 to 3 cups grated cheese
1 onion, chopped
1 cup chopped mushrooms
6 boneless, skinless chicken thighs, cut into bite size pieces
3T olive oil
1 can cream of mushroom soup (organic kind such as the brand Amy’s)
1 can evaporated milk
2 to 3 cups grated cheese
3 cups cooked brown rice
1 can green beans, drained
Salt and pepper, to taste
In a medium sized frying cook onions, mushrooms and chicken in the olive oil until chicken is no longer pink and veggies are soft. Put in crockpot. Add remaining ingredients. Cook on low for 4 to 5 hours.
1 can green beans, drained
Salt and pepper, to taste
In a medium sized frying cook onions, mushrooms and chicken in the olive oil until chicken is no longer pink and veggies are soft. Put in crockpot. Add remaining ingredients. Cook on low for 4 to 5 hours.
Notes: I soak my brown rice before cooking, so with this recipe I soaked it the night before and cooked it in the morning. After the rice had cooked I assembled the rest of the recipe and let simmer all afternoon.
Crockpot Bean Dish
2 cups dry red beans
1 cup dry navy beans
1 T salt
1 onion, chopped
2t dry mustard
½ t smoke flavoring
½ cup Sucanat
½ cup honey
1 cup bbq sauce (homemade preferred)
The night before serving this meal cover beans with water and let soak. The next morning drain beans, cover with more water and salt and cook until beans are tender. When beans have finished cooking, drain, reserving some of the bean broth. Put beans in crockpot and add remaining ingredients. Add some of the reserved bean broth till it is your desired consistency. Cover and cook on low for 6 hours or on high for 3 hours.
2 cups dry red beans
1 cup dry navy beans
1 T salt
1 onion, chopped
2t dry mustard
½ t smoke flavoring
½ cup Sucanat
½ cup honey
1 cup bbq sauce (homemade preferred)
The night before serving this meal cover beans with water and let soak. The next morning drain beans, cover with more water and salt and cook until beans are tender. When beans have finished cooking, drain, reserving some of the bean broth. Put beans in crockpot and add remaining ingredients. Add some of the reserved bean broth till it is your desired consistency. Cover and cook on low for 6 hours or on high for 3 hours.
Note: I have 2 crockpots and served these beans with the Cheesy Chicken and Rice dish above.
Crockpot Chili
1 lb hamburger
1 cup chopped onions
1 cup chopped peppers (these can be green or red or yellow peppers or a combo of any of them)
1 cup chopped celery
2 14oz cans diced tomatoes
4 to 5 cups cooked red beans – Reserve a couple cups bean broth from cooking the beans
2T chili powder
1T hot pepper sauce (such as the brand Tabasco)
1T minced garlic
1t salt
In a medium sized frying pan cook the hamburger and veggies until the meat is completely cooked and the veggies are tender. Put in crockpot. Add remaining ingredients and enough reserved bean broth to give it your desired consistency. Cook on low for 6 to 8 hours. Serve with tortilla chips and salsa or cornbread and a green salad.
1 lb hamburger
1 cup chopped onions
1 cup chopped peppers (these can be green or red or yellow peppers or a combo of any of them)
1 cup chopped celery
2 14oz cans diced tomatoes
4 to 5 cups cooked red beans – Reserve a couple cups bean broth from cooking the beans
2T chili powder
1T hot pepper sauce (such as the brand Tabasco)
1T minced garlic
1t salt
In a medium sized frying pan cook the hamburger and veggies until the meat is completely cooked and the veggies are tender. Put in crockpot. Add remaining ingredients and enough reserved bean broth to give it your desired consistency. Cook on low for 6 to 8 hours. Serve with tortilla chips and salsa or cornbread and a green salad.
Corned Beef and Cabbage for the Crockpot
2 onions, sliced
2 t minced garlic
3 potatoes, chopped into bite size pieces
1 corned beef, 3 to 4lbs
Small head of cabbage or half of a bigger one, cut into slices
1 cup water
In the bottom of a large size crockpot layer onions, garlic and potatoes. Set corned beef on top and lay cabbage slices on to of the meat. Pour in 1 cup water. Cover and cook on low for 10 to 11 hours.
Crystal and her husband Tobin, along with 6 of their 8 homeschooled children make their home on 18 acres in SW Washington State. Crystal enjoys caring for her home and family and her farm. You can visit Crystal’s website: The Family Homestead or Crystal’s Country Store where she sells her own goat milk soap, ebooks and more!
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