Back when I was creating my wedding registry (a million years ago, lol), I added a crockpot onto my wishlist. Between crazy work hours and not wanting to be in the kitchen for hours on end, that thing saved my life many times. However, when we moved to Manila, the crockpot stayed behind and I never bought another one.
Until…last week! I opened that box so quickly, you would’ve thought a hundred million dollars were about to sprinkle the floor, haha.
A few of you have asked for recipes on dishes I’ve made recently, so today, I’m sharing a couple!
CREAMY SOUTHWEST SALSA CHICKEN
4 small chicken breasts
1 medium onion, chopped
1/2 jar salsa
3 cloves garlic, minced
1 14oz can black beans
3 bell peppers — I like to use 1 red, 1 green, and 1 yellow, chopped
small can diced tomatoes (or you can do this with fresh tomatoes too)
1/4 cup greek yogurt (optional for the creamy factor)
1/2 teaspoon cumin powder
1/4 teaspoon cayenne pepper (more or less to fit your spicy preferences)
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
salt & pepper to taste
(You can choose to use any extra spices you like or take out any of the ones you don’t. The recipe can easily be catered to what you want.)
1. First, chop up your bell peppers, onion, and garlic. Put to the side.
2. Then, layer your chicken into the bottom of the crockpot pan.
3. Now, add the diced tomatoes, black beans, chopped veggies from #1, and half the jar of salsa on top of the chicken.
4. Sprinkle all the spices over the top. Now give the ingredients a good mix so everything is well coated.
5. Put the crockpot on low heat and let it cook for 6-8 hours. Medium/high settings: 3-4 hours.
6. When the chicken is tender, take it out of the crockpot and shred/dice it. Add it back into the pan and let it simmer in the spices a little longer.
7. Right before you’re ready to serve, add the greek yogurt into the crockpot. Mix well to make the mixture more creamy.
Voila, you’re all done! I served ours over cauliflower rice, but it would be great with regular rice, quinoa, or even tortillas. Also, because I’m a bad blogger, we ate all the food before I ever snapped a picture, lol!
1/2 cup beef broth
1/2 cup coconut milk (or regular milk, if that’s your preference)
1/4 cup red wine vinegar
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon paprika
1 10 oz package sliced mushrooms
1 medium onion, minced
3 cloves garlic, minced
1 lb steak tips
1/4 cup flour, for thickening
Salt & pepper to taste
Any kind of noodles you like!
1. Layer the beef tips into the bottom of the crockpot and add the sliced mushrooms, minced onions & garlic over the top.
2. In a separate bowl, mix together the beef broth, the red wine vinegar, and milk. Add in the spices and mix well again.
3. Pour the broth mixture over the beef and veggies in the crockpot. Cook on low for 5-6 hours (until meat is tender) or on high for 2-3 hours.
4. When meat is tender, mix the flour with water and add the paste into the crock pot to thicken up the gravy. Add salt & pepper to taste.
5. While the gravy is thickening, in a side dish, make your noodles based on package instructions.
6. Put some noodles into a bowl, layer your incredibly yummy beef stroganoff on top, and EAT THE WHOLE DANG BOWL.
We ate this on Tuesday night and it was so good that I was craving another bowl! Even Sofia enjoyed it and happily danced her way through dinner.