Posts filed under ‘Slow Cooker’

Guinness Stew

I hope you are enjoying your St. Patrick’s Day! Since we have had our fair share of corned beef and cabbage lately I decided to make another meal for St. Patrick’s Day. When Joe asked if there was another Irish meal we could have my mind went directly to this. I have wanted to try this for a long time. The flavors in this stew were excellent (and that means a lot coming from a non beer lover). The guinness flavor was very mild and was complimented nicely by the thyme. Another bonus is that the slow cooker did all the work and made the house smell wonderful!


Guinness Stew
4 tablespoons extra virgin olive oil
1.5-2 lbs. boneless beef chuck, cut into 1″ pieces
1/4 cup flour
1 teaspoon salt
1 teaspoon pepper
1 large or 2 medium onions, roughly sliced
1-2 baking potatoes or 5-6 red potatoes, roughly chopped
3 large carrots, coarsely chopped
3-4 cloves of garlic, minced
1 16-ounce Guinness
1 tablespoon Worcestershire
1 1/2 teaspoons dried thyme
1 bay leaf
1 15.5-ounce can low-sodium beef broth or stock
3 tablespoons tomato paste
Salt and pepper to taste

Heat 2 Tbsp of olive oil in a large skillet over medium-high heat. In a bowl toss stew meat with the remaining 2 Tbsp oil, flour, salt, and pepper. Toss to coat. Arrange the meat in a single layer in the heated skillet and cook until the pieces are browned (2-3 min per side).

Meanwhile, toss all of your veggies into the crockpot. Pour the Guinness and worcestershire sauce over the veggies, sprinkle the thyme on top, and drop in the bay leaf.

Once the meat is browned, transfer it into the crockpot. Return the skillet to the stove and pour in the beef broth. Stir in the tomato paste and use a wooden spoon to scrape the browned bits on the bottom of the pan into the broth.

Pour the broth mixture over the contents of the crock pot. Season with salt and pepper. Gently stir everything to mix thoroughly.

Cook on low for 6-10 hours or high for 4-6. Goes perfectly with some crusty bread.

Source: Vintage Victuals


March 17, 2009 at 7:41 pm 2 comments

Crockpot Chicken & Dumplings

Crockpot recipes never seem to be very photogenic. I suppose that’s the tradeoff for having a nice, hot meal waiting when you walk in the door. I was very excited to try this recipe and it was a perfect comfort food to come home to after a long day. The original recipe said that this was more of a soup, but I found it to be chunkier like a stew or chilli. It tasted great but, if I were to make this again I would add a little extra liquid such as chicken broth during the cooking process. I think it would taste even better that way.


Crockpot Chicken & Dumplings
3 pounds boneless, skinless chicken
1 yellow onion, chopped
1 Cup mushrooms, chopped
16 oz. frozen vegetables
2 cans cream-of-something soup (plus a little chicken stock/broth) OR

combine in a saucepan:
4 Tbsp butter
6 Tbsp flour
1 Cup milk
1 Cup chicken broth
1/2 tsp salt
1/4 tsp black better
1 tsp poultry seasoning
1 can refrigerated biscuits, or one batch drop biscuits using your favorite baking mix (such as bisquick)

Put the chicken and vegetables in the bottom of the crockpot. Add the cream-of-soups, or homemade substitute. Cover and cook on low for 6-8 hours, or on high for 4-5. An hour before serving shred chicken with two large forks and drop in the biscuit dough.

Cover and cook on high for another hour. The biscuits are done when you can insert a knife and it comes out clean. They should be spongy and lightly browned.

Serve chicken on top of 1-2 biscuits per person. Garnish with parsley if desired.

Source: A Year of Crockpotting

January 29, 2009 at 9:10 am 2 comments


I love chilli. It seems to be one of those foods I start craving as soon as it becomes Fall.  Unfortunately, since moving to florida the stores no longer stock my favorite chilli beans so I’ve had to improvise my mom’s old recipe. I have even started using ground turkey instead of beef to make this a little bit healthier. I love that this can easily be doubled (or reduced) and can easily be made in the crockpot by browning the meat and transferring to the crock. This recipe may not be gourmet, but I love it and hope you do too.


1 lb ground beef or turkey
2 15 oz cans chilli beans (I like brooks or bush’s)
4 15 oz cans diced tomatoes
1 large onion, diced
1-2 green peppers, diced
2-3 gloves of garlic, minced
salt & pepper

For garnish
green onions, chopped
shredded cheese
hot sauce (if you like)
ditalini (chilli mac)

In the bottom of a large stock pot brown the ground meat until cook through and liquid has evaporated. Add the onions, pepper, and garlic and saute until translucent and fragrant. Add the beans and tomatoes and simmer on low for several hours (the longer the better). Season with S&P as desired.

*Note: If using the crock pot brown the meat and veggies in a skillet as described above. Transfer to the crock pot and add the remaining ingredients. Cook on low for 8 hours or high for 4.

Source: Adapted from my mom

January 4, 2009 at 10:50 am 3 comments

Spicy Shredded Pork

Tonight I realized I was so far behind in blogging that I needed to take a few minutes to make a post. I made this early last week and am just now getting around to posting it. I have been so busy with school and my internship I have lost all of my free time. I have not lost my cooking time (thank god!). I still make time to at least make make dinner everynight. Anways, enough about me. This was a great meal for my busy schedule. It was super tasty, made great leftovers, and was a switch up to our normal repetoire. Enjoy!


Spicy Shredded Pork
4-7 lb pork shoulder
1 onion
1 tsp chilli powder
1/4 Cup brown sugar
3-4 garlic cloves
1 tsp dried oregano
1 tsp ground cumin
1-2 Tbsp salt
2 Tbsp white vinegar
Lime wedges for garnish

Combine all of the spices, vinegar, and onion into a food processor and process until combined. Rub mixture over pork shoulder thoroughly.

place meat into the crockpot with 1-2 cups of water. Cook on low for 6-8 hours. Shred with two forks.

Serve with over warm tortillas with pico de gallo, sour cream, and lime wedges.

Source: Adapted from Pioneer Women

November 12, 2008 at 10:49 pm 4 comments

BBQ Beef a la Crockpot

Yep, It’s another crockpot recipe. Can you tell my schedule has been a bit demanding lately? I have found myself feeling overwhelmed with working 35 hours at my internship as well as taking 18 credits. My crockpot has become my new best friend! This is something I tried awhile ago and have tried using both pork and beef. Both are equally great. I just happened to have beef in my freezer :).


Crockpot Bbq Beef
3 lb beef or pork roast
garlic powder
Salt and pepper
1 can root beer
1 bottle of bbq sauce (I used sweet baby rays)

Season roast with garlic powder, salt, and pepper. Place in the bottom of the crockpot. Pour root beer over the top. Cook on low for 6-8 hours. Turn crockpot to warm, drain rootbeer and shred beef. Pour in desired amount of sauce and simmer approximately 30 minutes.

October 23, 2008 at 7:02 pm Leave a comment

Crockpot Tortilla Soup

For the life of me I can’t remember where I found this recipe. Most likely, I bookmarked it from the cooking board I frequent. I have been making this for a couple years now and love the convenience. It is a great go to meal when I will be gone all day and have a lot of homework to do when I get home. The soup itself is a *little* spicy, but adding a little sour cream and cheese counteracts that.

One great thing I have learned about the slow cooker is that you can in fact put frozen chicken in as long as the slow cooker isn’t warm. Personally, I think this prevents the chicken from drying out. 

Crockpot Tortilla Soup
2 skinless chicken breasts, thawed or frozen
1 10 oz package frozen corn
1 large onion, chopped
2 garlic cloved, pressed
24 oz chicken broth
10 oz tomato sauce
10 oz diced tomatoes with green chiles
2 tsp ground cumin
1 tsp chilli powder
1 bay leaf
Salt & Pepper


Combine all ingredients in a slow cooker, and cook on low for 6-8 hours. Shred chicken before serving

Serve with tortilla chips, sour cream, cheese and garnish with cilantro if desired.

October 21, 2008 at 7:28 pm 1 comment

Hearty Beef Stew

I have to apologize for the lack of blog updates lately. My schedule has become pretty demanding, and updating the blog has become pretty low on the priority list. Since life is so hectic right now I have decided to bring out my crockpot. I love being gone all day and coming home to a slow-cooked meal. I found this recipe that sounded wonderful and adapted it so I could use the crockpot. It was wonderful. Sorry for the terrible picture!

Hearty Beef Stew

3 lbs. beef chuck roast, trimmed and cut into 1 ½ inch cubes
salt and ground pepper
2 medium onions, chopped coarse
3 medium garlic cloves, minced
1 c. full-bodied dry red wine
2 c. low-sodium chicken broth
2 bay leaves
1 tsp dried thyme
4 medium red potatoes, peeled and cut into 1-in. cubes
4 large carrots peeled and sliced 1/4 in. thick
1 c. frozen peas
1/4 c. minced parsley


Season the beef with salt and pepper. In a slow cooker, combine beef, onions, garlic, wine, chicken broth, bay leaves, thyme, potatoes, and carrots. Cover and cook on low for 6-8 hours. Five minutes prior to serving stir in frozen peas, cover, and continue cooking on low heat. When peas are cooked through discard bay leaves and adjust seasonings prior to serving.

Adapted from: Good Things Catered

October 12, 2008 at 4:43 pm 2 comments



Recent Posts