1.5 lbs ground beef
5 cups beef broth or stock
1 cup salsa of choice
1 red onion, peeled and diced
4 garlic cloves, minced
4 medium tomatoes, diced (or two 14.5 oz cans diced, drained)
1 4oz can diced green chiles,
1 tsp chili powder
1 tsp. ground cumin
1/2 tsp. paprika
1/2 tsp. garlic powder
1/2 tsp. dried oregano
1/4 tsp. onion powder
1/4 tsp. crushed red pepper flakes
Salt and pepper to taste
Heat a large skillet over medium heat. Add ground beef and cook until fully browned, breaking meat up with a wooden spoon as it cooks. About 10-12 minutes.
Drain fat from meat and add to a slow cooker with remaining ingredients. Stir well.
Cook on low for 6-8 hours. Stir well before serving.
CROCKPOT NUTTY CHICKEN CURRY
4 pieces chicken- boneless/skinless, breasts and/or thighs- approx 1.5 lb
1 14 0z can coconut milk (not light)
1 tsp curry powder
1 tsp red Thai curry paste
1/2 tsp honey (I prefer raw)
1/2 tsp grated ginger
1/4 tsp red pepper flakes
2 tbsp peanut, almond, or cashew butter
2 tbsp coconut aminos or tamari
1/2 cup chopped yellow onion
1/2 cup sliced red bell pepper
1 tbsp chopped basil leaves, preferably Thai
1/4 cup cilantro
1 cup snap or snow peas
salt, pepper, and lime juice, to taste (see note below)
*for garnish- lime, cilantro, basil, scallions, and toasted cashews (or peanuts)
**Sriracha and/or red pepper flakes for an extra kick!
***about salt, the recipe doesn’t actually have any in it as it cooks- that’s because depending on whether you go with tamari or coconut amines, the cut of chicken, and so forth, the flavors will vary once cooked- it will need salt, but add all that stuff (salt, pepper, lime) at the end to make sure your flavors are balanced how you like them
Mix coconut milk, curry powder, curry paste, honey,
red pepper flakes, ginger, nut butter,
and coconut aminos/tamari together in Crock Pot
Slice red pepper, onion, basil, and cilantro
If using ginger, grate it too
Add it all to the sauce
Stir until well mixed
Place chicken breasts/thighs into sauce…
Cover and cook in high for 3 1/2 hours or on low for about 5 1/2
When done, stir it all together- the chicken will fall apart on the spot
Throw in snap peas just before serving
Serve over cooked rice
Get garnishes ready
Top the chicken with all of the goodies you want, serve with lime, and enjoy!
Slow Cooker Chicken Cacciatore
Slow-cooked bone-in, skinless chicken thighs create the luxe flavor in this savory Italian chicken dinner that pairs perfectly with pasta for an incredibly easy weeknight or weekend meal.
Serves: serves 8-10
10 bone-in, skinless chicken thighs, about 5 ounces each, trimmed
Kosher salt and freshly ground black pepper
Cooking spray or extra virgin olive oil
5 garlic cloves, finely chopped or pressed
½ large yellow onion, chopped
1 28-ounce can crushed tomatoes
½ medium green bell pepper, chopped
½ medium red bell pepper, chopped
8 ounces sliced shiitake mushrooms
2 sprigs fresh thyme
2 bay leaves
Fresh parsley for garnish
Grated Parmesan cheese
Generously season the chicken with the salt and pepper. Heat a large nonstick skillet over medium-high heat. Coat with cooking spray or a drizzle of olive oil and then add the chicken. Cook until nicely browned, about 3-4 minutes per side. Transfer to a slow cooker.
Reduce the heat under the skillet to medium and coat with more cooking spray or another drizzle of olive oil. Add the garlic and onion and cook until soft, about 3-4 minutes, stirring occasionally. Transfer to the slow cooker. Add the tomatoes, bell peppers, mushrooms, thyme and bay leaves. Stir to combine.
Cover and cook on high for 4 hours or on low for 8 hours.
Discard the bay leaf and transfer the chicken to a large plate or cutting board. Pull the chicken meat from the bones (discard the bones), shred the meat and return it to the sauce. Stir in the parsley. Serve with pasta, polenta or spaghetti squash topped with Parmesan cheese.