We love our crockpot.  It almost never gets put away.  If you know me, you know I can’t stand cluttering up my prep space with a collection of kitchen appliances.  So it is a true sign of love that our Crockpot is allowed to dwell atop our counter.  In exchange it cooks us up delicious meals.  I’d say it’s an even trade.

What is a Crock-Pot?  Technically, Crockpot is a trademarked name.  The politically correct term is slow cooker.  Don’t worry whatever you decide to call it, we know what you mean.  So what is the magic behind crockpots?  How do they cook so well and with such little effort on their part, or heck, even mine for that matter?  Answer: they are simmer machines.  Cooking with liquid at a low temperature for a long period of time.  A cookbook I have direct from the Crock-pot makers explains that you need at least 1/2 cup of liquid for the process.  Most recipes require more than that so don’t worry.  The liquid is necessary because the simmering cook method uses the lid to trap vapors from the heat, forming condensation on the lid and transferring moisture and flavor back into the food.  Science lesson complete.  Don’t you feel smarter now?

If you’ve read my other post Planning For A Long Distance Relationship, then you know why I created this list.  Each of these meals have served my family well and I’d like to share them with you.  Why do I love them and think you will too?  Easy ingredients, fast preparation and slow cooked goodness.  That’s what Just Being Slower is all about!  Try any and let me know how your family enjoys them too.

Zesty BBQ Chicken

6 chicken breasts, boneless, skinless

1 bottle bbq sauce

1 bottle Italian dressing

1/4 cup brown sugar

worchesteshire sauce to taste

Mix all ingredients together.  Cook on high 4 hours or low 6.  Enjoy on sweet Hawaiian rolls.

(Almost) Cafe Rio Pulled Chicken

6 chicken breasts, boneless, skinless

1 bottle Italian dressing

1/2 tbsp minced garlic

1 packet dry ranch dressing

1/2 cup water

1/2 tbsp cumin

1/2 tbsp chili powder

Mix all ingredients together.  Cook on high 4 hours or low 6.  Remove chicken and shred with 2 forks.  Enjoy making into any Mexican style dish.

Italian Chicken

6 chicken breasts, boneless, skinless

1 bottle Italian dressing

1 large potato or 8 small potatoes chopped into chunks

2 cups carrots (whole peeled and diced taste best)

1/2 yellow onion

pepper to taste

Mix all ingredients together.  Cook on high 4 hours or low 6.

Creamy Italian Chicken

4 chicken breasts, boneless, skinless

8 oz soft cream cheese

1 can cream of chicken soup

1 packet dry Italian seasoning

Mix all ingredients together.  Cook on low 4-5 hours.  Enjoy over wild rice.

3 Bean Chili

1 1/2 lbs ground beef

1 can each: kidney, black garbanzo beans

1 can diced tomatoes, 16 oz

1 can tomato sauce, 8 oz

3 tbsp chili powder

1 tbsp garlic powder

1 tbsp oregano

Brown beef in skillet.  Mix all ingredients together.  Cook on low 5 hours.  Top with diced onion, sour cream, cheese, any fixins you like!

Teriyaki Chicken

6 chicken breasts, boneless, skinless

1 bottle teriyaki

1 can diced pineapple

sprinkle with garlic & ginger to taste

Mix all ingredients together.  Cook on high 4 hours or low 6.  Serve over steamed white rice.

Chicken Cacciatore

6 chicken breasts, boneless, skinless

2 sliced bell peppers (different colors for visual appeal

1 onion cut into chunks

1 tbsp minced garlic

1/2 jar pasta sauce

1 packet dry Italian seasoning

1/2 cup wine, optional

Place vegetables in bottom of crockpot.  Cover with chicken.  In a bowl mix the sauce and seasoning.  Pour on top.  Cook on high 4 hours or low 6.  Serve over pasta tossed with the other 1/2 jar of sauce and parmesan cheese.

**For best results choose a quality sauce like Rao’s.  Yes it is pricey, just try it and you’ll understand.  This meal impresses every time.  Make this for your family, friends, or a flame.  You won’t be single for long after ;o)**

Scrumptious Gumbo

4 chicken breasts, boneless, skinless, cut into chunks

1 package (2 links) andouille sausage sliced into half moon shapes

1 package frozen okra

1 diced green bell pepper

4 stalks diced celery

1 diced onion

2 cups low sodium chicken stock

2 cups low sodium V8 vegetable juice

1 tbsp Morton’s Nature’s Seasons

1 1/2 tablespoons Cajun seasoning

1 bay leaf (remove and discard when cooking is complete)

1/4 cup salad shrimp, optional (stir in last 1/2 hour of cooking if using)

Mix all ingredients together.  Cook on high 4 hours or low 6.  Serve in bowls over rice.

Italian Beef

4 pound roast (I used chuck)

1 packet dry Italian dressing

1 jar pepperoncinis (half juice drained)

2 cups beef broth

Mix all ingredients together.  Cook on low 8 hours.  Remove meat and shred/slice.  Serve on rolls with provolone.

Cocktail Meatballs

1 package frozen meatballs

1 jar chili sauce (near ketchup in the stores)

1 jar grape jam

Mix all ingredients together.  Cook on low 4 hours.  

Not sure who came up with this strange combo, but it works and is delicious!  Enjoy alone or make mini meatball sandwiches.  My 5-year-old even loves them!

I apologize for not having a picture to go with each recipe.  As Weird Al Yankovic says, [it’s tacky]  to Instagram every meal.  (Gotta listen to Weird Al right?)

Although, pictures of food are always good to see.  Stay tuned and I’ll add them soon!

So, do you call it a slow cooker or a crock-pot?  What are your favorite recipes for it?  Let us know and your yummy slow cooked recipes too.

**High altitude cooking does change things a bit.  I learned that the hard way.  Water boils at a lower temperature which dramatically changes the effect on the food being cooked.  There’s no certain scientific method to go by, but I’ve learned to cook right in the middle and always on low setting.  For example, cooking directions that say Cook on high 4 hours or low 6, I call it 5 hours on low.  Works for me every time.**