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SPRING CROCK-POT RECIPES

1. CROCK-POT QUINOA CHICKEN PRIMAVERA

CROCKPOT QUINOA CHICKEN PRIMAVERA.jpg

INGREDIENTS:

in the crockpot:

1 1/2 cups quinoa, uncooked

1 lb. boneless skinless chicken breasts

4 cups + 3 cups chicken broth (SEE NOTES)

4-6 cloves garlic

salt and pepper, other dried herbs you like (I tossed in 1/2 teaspoon each dried parsley, thyme, and basil)

before serving:

1 tablespoon olive oil

1 bunch asparagus, cut into bite sized pieces

6 ounces pesto (SEE NOTES)

2 1/2 cups frozen peas

squeeze of lemon juice

watercress, fresh parsley, chives, or any other herbs for topping

Parmesan or Asiago cheese for topping

INSTRUCTIONS:

Rinse the quinoa. Cut the chicken if you want – you can either cut it into small pieces (it will cook faster) or leave it whole and shred it after cooking.

Place the quinoa, chicken, 4 cups broth, garlic, and a sprinkle of salt and pepper and seasonings in the crockpot. Cover and cook on low for 3-4 hours.

When the quinoa and chicken are done, the mixture should be very thick and sticky. Add the remaining 3 cups broth or water and stir to combine (see notes) – now the mixture should resemble a creamy risotto or casserole. Stir in the pesto, peas, and lemon juice and cover to heat through. While the peas are heating in the crockpot, heat the oil in a skillet – add the asparagus and sauté for 5-10 minutes, until the asparagus is lightly browned and tender-crisp. Add the asparagus back to the crockpot and stir to combine.

Top each serving with fresh herbs, shredded cheese, watercress, olive oil, or anything else you want.

NOTES:

ALSO DELICIOUS WITH BACON. Just saying.

Also – don’t add all the additional liquid in step three unless you think it needs it. For whatever reason, both times i made this it was SUPER sticky and it did need all three cups. But some readers who have tried the recipe said that they have not needed that much liquid. So just play it by ear – add a little liquid, stir it up, and then stop adding liquid when it seems about right in terms of consistency.

Recipe and Image from Pinch of Yum

 

2.  CROCK-POT MOROCCAN CHICKEN

MORROCAN CHICKEN.jpg

INGREDIENTS:

1 teaspoon olive oil

8 skinless, boneless chicken thighs

1 1/4 cups chopped onion (about 1 medium)

4 garlic cloves, minced

1 tablespoon bottled minced ginger

1 teaspoon grated fresh lemon rind

1/4 cup fresh lemon juice, divided

1 (14-ounce) can chicken broth

1 (13.1-ounce) jar green Greek olives, drained and pitted

1/4 cup chopped fresh cilantro

1/4 teaspoon crushed red pepper

2 cups cooked couscous

Lemon Slices (optional)

INSTRUCTIONS:

Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook a few minutes on each side or until browned. Remove chicken from pan and place in crock pot.

Add all of the other ingredients (except for the couscous) to the crock pot. Top with lemon slices (optional) Cover and cook on high for 3 hours or Low for 6 hours.

Serve over couscous.

Recipe and Image from Moms with Crock-Pots

3.  CROCK-POT ASIAN CHICKEN LETTUCE WRAPS

ASIAN LETTUCE WRAPS.jpg

INGREDIENTS:

2 lbs ground chicken (not ground chicken breast)

3 cloves garlic , minced

1 red bell pepper , cored and finely chopped

1/2 cup finely chopped yellow onion

1/2 cup hoisin sauce

2 Tbsp soy sauce

Salt and freshly ground black pepper

1 (8 oz) can sliced water chestnuts, drained and rinsed

1 1/2 cups cooked white or brown rice

3 green onions , sliced

1 Tbsp rice vinegar and 1 1/2 tsp sesame oil (optional)

2 heads iceberg lettuce

INSTRUCTIONS:

Place ground chicken and garlic in a large microwave safe bowl. Microwave mixture, stirring occasionally, until chicken is no longer pink, about 5 - 6 minutes. Drain off liquid and pour mixture into a 5 - 7 quart slow cooker. Add bell pepper, onion, hoisin sauce, soy sauce, 1/2 tsp salt and 1/2 tsp pepper and toss mixture. Cover and cook on low heat 2 - 3 hours until chicken is tender.

Stir in water chestnuts, cooked rice, green onions, rice vinegar, and sesame oil, cook until heated through 3 - 5 minutes. Season with additional salt as desired. Separate iceberg lettuce leaves and serve with chicken filling.

Recipe and Image from Cooking Classy

4.  CROCK-POT MAPLE DIJON CHICKEN

MAPLE DIJON CHICKEN.jpg

INGREDIENTS:

8 teaspoons brown sugar, divided

8 bone-in, skin-on chicken thighs

Kosher salt and freshly ground black pepper, to taste

2 tablespoons unsalted butter

2 heads broccoli, cut into florets

2 tablespoons chopped fresh parsley leaves

FOR THE SAUCE:

1/3 cup pure maple syrup

3 tablespoons Dijon mustard

1 tablespoon whole grain mustard

1 tablespoon red wine vinegar

2 cloves garlic, minced

1/2 teaspoon dried rosemary

1/2 teaspoon dried oregano

Zest of 1 orange

Kosher salt and freshly ground black pepper, to taste

INSTRUCTIONS:

In a medium bowl, whisk together maple syrup, mustards, red wine vinegar, garlic, rosemary, oregano and orange zest; season with salt and pepper, to taste. Set aside.

Using your fingers, work the brown sugar, about 1 teaspoon per thigh, onto both sides of the chicken; season with salt and pepper, to taste.

Melt butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side.

Place chicken thighs into a 6-qt slow cooker. Stir in maple syrup mixture. Cover and cook on low heat for 5-6 hours or high for 2-3 hours. Add broccoli during the last 30 minutes of cooking time.

Serve immediately, garnished with parsley, if desired.

Recipe and Image from Damn Delicious