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Anyone who knows me knows that I LOVE my crockpot. I got it as a wedding gift from my lovely sister and I seriously have used it a billion times. Crock pot meals are so awesome and so easy. It's literally like those old infomercials: "Set it and forget it!"
I love to experiment in the kitchen and just throw things in there and see what I come up with. I have made amazing stews, chicken, ribs- all by accident. I think my secret is to just use what you have. Open the fridge, the freezer, the pantry, throw some shit in there and literally set it and forget it. All of the meals I make are meant for 2 people but you can just double or triple the recipes for more people :)
I find that I can make pretty much anything as long as I have a few staples in my kitchen. For amazing crock pot cookin' I always need:
Condensed cream of chicken soup
Condensed cream of mushroom soup
Frozen mixed vegetables
canned pineapple
Dijon mustard
BBQ sauce
bonless pork ribs
chicken thighs
chicken breast
all kinds of different potatoes
corn starch
white and red wine
etc etc etc
Last night I made this amazing sweet and sour ribs for my husband and I and he LOVED them. He also loves all things sweet and sour-add pineapple and it's a total food boner situation. To make my sweet and sour boneless ribs you need:
1 lb of boneless pork ribs (I got them pretty cheap at 3.25 a lb at food lion)
Sweet baby Ray's BBQ sauce
Canned pineapple chunks-juice included
One sliced green pepper
frozen diced onion
2 tbsp corn starch
cooked rice (to put the pork on)
Place the ribs evenly in one layer in the crockpot. Squeeze about 3/4 of the bottle of BBQ sauce onto the ribs.
Pour half of the pineapple juice onto the ribs and half of the pineapple (I saved the other half of the can for my husband to have as a snack later)
Top with the frozen diced onion and sliced green pepper
Cook on LOW for 6-8 hours. At the 6th hour of cooking remove the ribs and whisk in the corn starch. It will thicken up the sauce nicely. Put the ribs back in and cook 1-2 hours longer.
Serve on top of cooked rice. Delightful!
Another great crock recipe that never fails is my chicken and vegetables with herb mustard. I use dijon mustard in the sauce right before serving. It gives it a tangy zip that is so tasty. to make this tasty chicken you need:
2 red potatoes-quartered
1 bag of frozen mixed vegetables (I like the kind that has potatoes in it)
4 chicken thighs-skins removed (I love removing the skins-i feel like a bad ass butcher)
1 can of condensed cream of mushroom soup
1 tbsp herb mustard
Basically throw everything in the crockpot and top with the soup. Cook 6-8 hours until the chicken is tender (it will be trust me-it will be falling off the bone)
When done cooking, remove the chicken and vegetables-cover to keep warm.
Stir the mustard into the soup and cooking juices-it will make a lovely, tangy sauce.
Serve poured over the chicken and vegetables and dig in!
This recipe will make you a lover of dark chicken meat. It just turns out so tender and juicy!
Crockpots are incredible. Buy one. Learn it, live it, love it.
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