Monday, November 7, 2011

All Hail the Crockpot!


Seriously, this is my go-to appliance in the kitchen. I don't think I could live without one or maybe five of them. As Dallas grows nippier, my thoughts begin to turn to stews and soups. Possibly with lovely biscuits, crusty rolls or cornbread. Here are some of my basics.


The Stuff
1 pound dry lentils
1 pound smoked sausage, diced
1 can sliced white potatoes, drained
1 can sliced carrots, drained
1 10 ounce can tomato sauce
4 cups chicken broth
1 bay leaf
2 tsp kosher salt
2 tsp black pepper
2 tsp onion powder
2 tsp garlic powder

The Process:
Add to crockpot. Turn on Low. Walk away. Remove bay leaf and enjoy in 6 - 8 hours. Too thick? Add water or chicken broth. Too thin? Cook on high with the lid off for a while.

Chicken Tortilla Stew

The Stuff
3 - 4 chicken breasts or thighs
1 15 ounce can diced tomatoes with peppers (Rotel)
1 10 ounce can tomato sauce
1 26 oz box chicken stock
1 packet taco seasoning
1 can undrained corn kernels
1 can undrained black beans
1 can undrained chili beans

The Process:
Add to crockpot. Turn on Low. Walk away. Enjoy in 6 - 8 hours. Serve over crushed tortilla chips and shredded cheese. Chop up an avocado and savor the cold versus hot. Add sour cream on top or some chopped scallions and cilantro if you're feeling fancy.

I'm on the lookout for some crockpot recipes for broccoli cheese soup, baked potato soup and a decent Texas chili. (NO BEANS.) Any suggestions?

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