slow cooker balsamic cherry pork over parmesan polenta

Before you tuck away your slow cooker for the warmer months ahead, let's get at least one more good, cozy meal out of it. This lovely meal takes mayyybe two minutes to prep and turns into such a satisfying dinner. I prepped ours the night before so that the next day all I had to do was plug it in and go on with my day. Weeknight win!

The balsamic and cherry flavors are magical together, and over that creamy, dreamy polenta... well, you know.

Balsamic Cherry Pork over Parmesan Polenta (adapted from Ladies' Home Journal)
serves 4-6

you'll need:
1 (10-12 oz.) jar of cherry preserves
2 tablespoons balsamic vinegar
1 onion, diced
1 teaspoon garlic powder
1 teaspoon dried basil
2 lb. boneless pork shoulder, trimmed of excess fat
1 teaspoon kosher salt
1 cup polenta
1/4 cup grated Parmesan
1/2 teaspoon freshly ground black pepper
chopped fresh basil, for serving

Combine the cherry preserves, balsamic, onion, garlic powder, and basil in the slow cooker. Rub pork with salt and add to slow cooker. Cover and cook on high for 4-5 hours, or on low for 8-10 hours.

When pork is finished cooking, remove from the slow cooker and slice or shred with two forks. Prepare the polenta according to the package instructions. Stir in the Parmesan and pepper.

To serve, spoon polenta into bowls and top with pork. Garnish with fresh basil.

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slow cooker greek lamb tacos

Oh, Texas. I was so optimistic in my last post about spring weather, and you had me going for a bit there. Saturday, 75 and sunny. Sunday, ice storm. WHAT.

A surprise ice day calls for a warm, hearty meal like this. The slow cooker does all the work here, and gives you the most tender, tasty lamb ever. Pile some warm tortillas with the shredded meat and some bright Greek flavors, and you have heaven in taco form. It's a thing.

Slow Cooker Greek Lamb Tacos (adapted from Foodie with Family)
serves 6

for the lamb, you'll need:
4 lb. boneless leg of lamb
zest and juice of 1 lemon
8 garlic cloves, peeled
olive oil
3 tablespoons dried oregano
kosher salt and freshly ground black pepper

for the tacos, you'll need:
flour tortillas
baby spinach
sundried tomatoes, chopped and excess oil blotted
kalamata olives, pitted and halved
tzatziki
crumbled feta

Rub the lamb with olive oil, then sprinkle with oregano, salt, and pepper. Place it in your slow cooker. Add the lemon juice and zest and scatter the garlic cloves over the lamb. Cover and cook on high for 4-5 hours. When lamb is done, use two forks to shred the meat.

To assemble tacos, pile warm flour tortillas with baby spinach, lamb, olives, sundried tomatoes, and feta. Top with a dollop of tzatziki and a squeeze of fresh lemon juice. YUM YUM.

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crockpot italian beef sandwiches

I've been failing you as a food blogger this holiday season, I know. Posts have been more sparse and lacking any seasonal awareness whatsoever (no cookie or candy recipes yet, and we're already 4 days into December?! sigh...). But, I do have an explanation!

No, I'm not pregnant.

But we are MOVING! (Insert hallelujah chorus here.) After almost 2 years in our teeny tiny, impractical, maddening loft apartment, we are moving into our first home!

All that being said, most of our kitchen is completely packed up, and we are cooking just enough to survive as we prepare for the move. And by cooking I mostly mean transferring food from takeout containers to paper plates.

So until we're in our new place, it'll be slower around here, and mainly focused on simple, easy dinner ideas. You do need to eat dinner in between all that holiday baking, right? So, another slow cooker recipe for y'all today! It's supposed to get reeeeeally cold in Dallas by the end of the week (fingers crossed for a snow day!), so meals like this one are exactly what I'm craving. This couldn't be easier to make, and it is soooooo delicious and flavorful.

Crockpot Italian Beef Sandwiches (from Iowa Girl Eats)
makes 6 sandwiches

you'll need:
3 lb. chuck roast
1 envelope Italian salad dressing mix
1 cup pepperoncini pepper slices + splash of juice (plus extra for serving)
1 cup Chicago-Style Italian sandwich mix (I used this one)
2 cups beef broth
shredded provolone cheese
5 hoagie buns (I used pretzel bread hoagies...amaze)

Place chuck roast into the bottom of a crockpot and sprinkle with salad dressing mix. Add peppers and a splash of their juice, sandwich mix, and beef broth. Cover and cook on low for 9 hours. Shred meat with two forks, then cook on low for 1 more hour.

To serve, split buns, then scoop the shredded meat on top. Top with provolone cheese and extra peppers. And enjoy!

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crockpot vegetarian quinoa chili

As the weather cools down and the holidays start approaching, there's a bounty of comfort food and dessert recipes. And while I am not one to mind that at all, I find that I need some inspiration for lighter, healthier meals this time of year. If you're feeling the same way, this dish is for you; and even if you're not feeling the same way, this dish is for you!

This is honestly one of my favorite chilis I've ever made, plus it's vegetarian, healthy, and so easy you'll think you forgot to do something. The directions go something like this: put everything in your crockpot, walk away for as long as you want, ladle into bowls and top however you like. How great does that sound? And if you're worried about serving this to any carnivores in your home, don't be; my meat-loving husband devoured two bowls of this with nothing but high praise. :)

Crockpot Vegetarian Quinoa Chili
serves 6

you'll need:
3 cloves garlic, minced
1 onion, diced
1 cup uncooked quinoa, rinsed
2 (14.5 oz.) cans diced tomatoes with green chiles
1 (15 oz.) can tomato sauce
2 tablespoons chili powder
2 teaspoons cumin
1 1/2 teaspoons smoked paprika
1 1/2 teaspoons sugar
1/4 teaspoon cayenne pepper
1/2 teaspoon ground coriander
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 (15 oz.) can kidney beans, drained and rinsed
1 (15 oz.) can black beans, drained and rinsed
1 cup frozen corn
1 1/2 cups vegetable stock
for garnish: shredded cheddar cheese, sour cream, cilantro, avocado

Place all ingredients (except garnishes) in slow cooker and stir together. Cook on low for 6-8 hours or on high for 3-4 hours.

To serve, ladle into bowls and garnish as desired. Enjoy!

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crockpot thai chicken soup

Fall calls for great crockpot recipes and great soups. And this is it - my favorite crockpot soup recipe to date!

Part of the beauty of this recipe is that it's so easy - you'll only dirty a knife, cutting board, and your crockpot. No browning or any other prepping besides chopping the veggies. But the real beauty is in the fantastic flavor! It's creamy, spicy, and incredibly comforting. Don't skip the fresh lime juice addition at the end - it perks it up in the best way.

If you can't tell already, I'm totally crazy about this soup. This is one I'll be making again and again!

Crockpot Thai Chicken Soup (adapted from Foodie Crush)
serves 4-6

you'll need:
2 tablespoons red curry paste
3 cups coconut milk (I used Trader Joe's Light Coconut Milk)
2 cups chicken stock
2 tablespoons fish sauce
2 tablespoons brown sugar
2 tablespoons creamy peanut butter
1 1/2 pounds chicken breasts, cut into 1 1/2 inch pieces
1 red bell pepper, seeded and sliced into 1/4 inch slices
2 jalapenos, seeded and chopped
1 onion, thinly sliced
1 tablespoon fresh ginger, minced
1/2 to 1 teaspoon crushed red pepper flakes (depending on how spicy you prefer!)
1 cup frozen peas
1 tablespoon lime juice
for garnish: chopped peanuts, lime wedges, and sliced jalapenos
cooked Jasmine rice (about 4 cups)

Mix the curry paste, coconut milk, chicken stock, fish sauce, brown sugar and peanut butter in your slow cooker bowl. Place the chicken breast, red bell pepper, jalapeno, onion, red pepper flakes, and ginger in the slow cooker. Cover and cook on high for 4 hours or on low for 8 hours.

Add in the peas and cook for 1/2 hour longer. Stir in lime juice just before you're ready to eat. To serve, ladle soup over Jasmine rice and garnish with chopped peanuts, jalapenos, and lime wedges. Enjoy!

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crockpot dr. pepper brisket tacos

Back to Monday, y'all. Happily, I have the perfect weeknight (or any night) meal that requires about 2 minutes of prep and leaves you with a super satisfying dinner!

We all know the crockpot is a lifesaver when you've got a busy schedule, and this meal is no exception. All you need to do is season the meat, put it in the crockpot with Dr. Pepper, and 8 hours later you'll be in complete bliss.

I used Dr. Pepper for my brisket because 1. I'm a Texan, 2. I went to Baylor, and 3. it's delish. But, if you'd rather, feel free to substitute cola or root beer. (just don't use diet!)

Let your crockpot take care of dinner tonight - you'll be so happy you did.

Crockpot Dr. Pepper Brisket Tacos

you'll need:
2-3 lbs. beef brisket
kosher salt and pepper
1-2 tablespoons chili powder
6 cups Dr. Pepper
for serving: tortillas, sliced avocados, pico, lime wedges

Rub down brisket with a generous amount of salt, pepper, and chili powder on both sides. Place brisket fat side up in your crockpot. Pour Dr. Pepper over. Cook on low for 8-10 hours.

When brisket is done, remove from crockpot and cover it with foil to rest for 15-20 minutes. Discard crockpot liquid. Once the brisket has rested, slice or shred it and serve with tortillas, avocado, and pico as desired. Enjoy this incredibly simple, incredibly delicious meal!

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crockpot honey sriracha chicken tostadas + a giveaway! {closed}

I know I make a lot of food on here that I tell you is so delicious, to die for, blah blah blah. But this chicken is a whole new category of so delicious. Oh this chicken.

I've had this recipe pinned for a while now, but somehow just got around to making it. Don't wait like I did - make this as soon as you can! It's as easy as can be - throw all the ingredients into a crockpot and forget about it the rest of the day. We ate ours on tostadas, which I highly recommend, but it would also be fabulous in sandwiches, wraps, tacos, on top of a pizza, over rice... endless possibilities! The only really important thing is that you have this insanely flavorful chicken!

The chicken gets its flavor from some of my all-time favorite ingredients: onions, garlic, honey, toasted sesame oil... and SRIRACHA. I can't get enough of this stuff, and it frequently tops eggs, avocado toast, tacos, and just about everything else in our house. A few weeks ago I mentioned falling in love with this adorable Sriracha-inspired tea towel, and Sunday Drive Designs was sweet enough to send me one! It's now proudly hanging in our kitchen, declaring our undying love for hipster ketchup!

Happily, Sunday Drive Designs also sent me one of these darling tea towels to give away to one of you! If you're like me and love fun, quirky tea towels, this is definitely one you want in your collection!

***To enter the giveaway, simply like Little Kitchie and Sunday Drive Designs on Facebook, then leave a comment telling me you've done so. For an extra entry, visit the Sunday Drive Designs shop and leave a comment telling me what you'd love to have (I've got my eye on this Julia Child tea towel!) I'll announce a winner next Friday, August 9th. Good luck! Congrats to Mickie Pho on winning the Hipster Ketchup Tea Towel!

Crockpot Honey Sriracha Chicken Tostadas (chicken adapted from Foodie with Family)

makes 12 tostadas

you'll need:

3/4 cup ketchup

1 onion, peeled and chopped

4 cloves of garlic, minced

1/2 cup raw honey

3 tablespoons of Sriracha

2 tablespoons rice vinegar

2 tablespoons soy sauce

1 teaspoon toasted sesame oil

6 boneless, skinless chicken breasts

12 tostada shells

for serving: guacamole, cojita cheese, cilantro

Add ketchup, onion, garlic, honey, Sriracha, rice vinegar, soy sauce, and sesame oil to a blender and blend until smooth. Lay chicken breasts into the bottom of a crockpot, then pour the blended sauce over the top. Cook on low for 6-8 hours or high for 3-4 hours.

When chicken is done, use tongs to transfer it to a large bowl. Pour the sauce from the crockpot into a saucepan and place it over medium high heat to reduce, stirring frequently. While sauce is reducing, use two forks to shred the chicken. Add it back to the crockpot, turn it to the warm setting, and cover.

Once the sauce is reduced, pour it over the chicken and toss thoroughly to coat.

To serve, spread guacamole on a tostada shell, pile chicken on top, and sprinkle with cojita cheese and chopped cilantro.

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crockpot chicken cheesesteaks

We're backkkk! And, as it usually goes with the end of a fantastic vacation, it's a little bittersweet. So happy to be back home with our sweet Buddy and to be sleeping in our own bed, but I have to say that I would turn around and go back in a heartbeat!

Of course, I can't wait to tell y'all about our vacation - post coming Friday!

I've been in a bit of a fog since we've gotten back, just a general jet-lag situation. I didn't experience any of this going from Dallas to Paris - I was set-to-go right when we landed with no problem! I suspect most of that had to do with the pure excitement of being in PARIS for the first time, though. :)

Anyway, as happy as I am to be back in my kitchen, easy meals that require little to no thinking are right up my alley at the moment. But I never want anything boring - always big flavors! And these totally fit the bill. Look at all that cheesy goodness! As simple as these are, the flavor is insanely good. We gobbled up the leftovers of this like there was no tomorrow. So give yourself a little rest in the kitchen, whip these up, and feel like a total winner. :)

Crockpot Chicken Cheesesteaks (adapted from How Sweet It Is)
serves 4-6

you'll need:
2 green bell peppers, sliced
2 sweet onions, sliced
6 garlic cloves, minced
1 1/2 pounds boneless, skinless chicken breasts
2 teaspoons smoked paprika
1 teaspoon salt
1 teaspoon freshly ground black pepper
1-2 dashes of cayenne pepper (depending on how spicy you like)
8 ounces of beer (I used Shiner)
1 cup freshly grated provolone cheese
whole wheat hamburger buns, toasted (number depends on how many you're planning on feeding)

Season chicken breasts with salt, pepper, paprika, and cayenne.

Place peppers and onions in the bottom of your crockpot. Sprinkle the minced garlic over the top. Place seasoned chicken on top, then pour in the beer. Cover and cook for 6-8 hours on low, or 3-4 hours on high. About 15 minutes before serving, turn your crockpot to the "keep warm" setting. Use two forks to shred the chicken right inside the crockpot and toss thoroughly. Keep mixing and tossing to combine the chicken, peppers, and onions until the liquid is absorbed.

Stir in the grated cheese, mixing well. Cover for about 5 minutes, until the cheese has completed melted. Serve on toasted buns. Enjoy!

I have to say a huge thank you to my lovely ladies who guest posted for me while we were away! Y'all made this place super delicious and wonderful! Love you all!!!

In case you missed them:

• Lemon-Scented Spelt Flour Crepes from Cassie of The Clean Sheep
• Cane Syrup Pulled Pork Sandwiches from Erika of Southern Souffle
• Oreo Parfaits from Colleen of Souffle Bombay
• Compost Cookies from Jen of Milk and Honey

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cane syrup pulled pork sandwiches

Today's guest post comes from one of my biggest blog crushes, Erika of Southern Souffle. This gal is legit. Not only is she hilarious, but she cooks up some serious Southern comfort food like pecan pie granola, andouille slider burgers, and, omg y'all, spiked Arnold Palmer pops. Do you see why I adore her? So I'm pretty happy to have her today, and you should be too... I mean, check out these sandwiches...

Well Hellloooo there!

Let me start off with a big thanks to Marie for allowing me to bring my ridiculousness to her lovely blog!  This is my first guest post and I'm at a complete loss over what to say. Before that, I was at a complete loss over what to make. Fortunately but unfortunately, I made these pulled pork sandwiches yesterday. This is fortunate, because it gave me something delicious to use for this post. This is unfortunate, because in the process of devouring my sandwich, there was an incident, a mishap of spilled BBQ sauce on my favorite light blue dress.

My favorite light blue dress that I purchased at full price from Anthropologie during a moment of insanity.  At the time the purchase didn't seem crazy... No, no.. American Express gives you 30 days to come to that realization. So now I have a cute little blue dress with an abstract painting of BBQ sauce on it. But the tender, juicy, tangy-sweet tastes of these sandwiches were so worth it.

These pulled pork sandwiches, are everything that I love about food and BBQ... minus Bourbon. There should have been Bourbon.

Instead, there is Cane syrup mixed in with your basic ingredients for BBQ sauce, and what you have is a succulent piece of pulled pork that can barely be contained by 2 pieces of bread.

Cane Syrup is a sweetener, made from the concentration of cane juice that's been cooked in open kettles. It was often incorporated into a lot of dishes growing up. For as long as my memory serves me, the distinctive yellow Steen Brothers label was constantly sitting on the counter. Waiting its turn to be poured into the marinades, the cake mixes, the gingerbreads and sometimes even the cocktails.

It's truly a southern staple... sorta like Duke's mayo.

With Marie being in Texas and I in the great state of Georgia, we share a love of BBQ. So let's have a cookout, a backyard soiree. I'll bring these little beauties, Marie will bring her Coconut Banana Cream Pie, and y'all bring some napkins. Better yet -- bibs, cause this could get messy.

Cane Syrup Pulled Pork Sandwiches 

Prep Time- 20 mins Cook Time- 6 hours Yield- 12 servings 

Ingredients: 

1 pork roast, preferably shoulder or Boston butt

2 tbsp paprika

1 tbsp garlic powder

1 tbsp light brown sugar

1 tbsp dry mustard

2 tbsp kosher salt

Cane Syrup BBQ Sauce:

½ cup cane syrup (I use Steen Brothers)

3 cup ketchup

2 tbsp yellow mustard

1tbsp Worcestershire sauce

1 tsp hot sauce

2 garlic cloves, smashed

1 tsp salt

1 tsp cayenne

½ tsp freshly ground pepper

Hamburger buns

Directions:

In a small bowl, mix paprika, garlic powder, brown sugar, dry mustard, and salt.  Rub spice blend all over pork roast. Place roast in bowl or container, cover and refrigerate for at least 1 hour or up to overnight.

When ready to cook, whisk together all ingredients for the sauce in a separate bowl until well combined. Place pork roast in slow cooker. Pour prepared sauce over the meat, set slow cooker to high and cook for about 6 hours.

Remove the roast from slow cooker and shred with a fork. Return the shredded meat to the slow cooker mixing in with the sauce. Let sit in slow cooker on low until ready to serve.

Serve piled on a bun topped with slaw if you like.

Adapted from Food Network

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cinco de mayo recipes!

Sunday is Cinco de Mayo! Are you ready? I'll take any excuse to indulge in excessive amounts of guacamole. Here are some ideas for a whole day of feasting on Cinco de Mayo!

Buenos Dias!

Green Chile Cheddar Drop Biscuits

Mexican Breakfast Pizza

Chipotle Pepper Jack Scones

Green Chile Quiche

Snacks and Appetizers

Mexican Camp Bread

Chorizo and Peppers Quesadillas

Baked Jalapeno Poppers

Meal Ideas!

Mexican Pasta Bake

Lightened Up Neiman Marcus Tortilla Soup
Slow Cooker Ranch Chicken Tacos

Chorizo and Jalapeno Pizza

Baked BBQ Ranch Turkey Tacos

Chicken and Avocado Enchiladas

Slow Cooker Enchilada Soup

Green Chile Brisket Enchiladas
Baked Turkey Taquitos

Something Sweet!

Dulce de Leche Sandwich Cookies

What about you? Are you cooking up anything for Cinco de Mayo?

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crockpot honey mustard brisket

I gave you potatoes on Monday. Now it's time for some serious meat. Meat and potatoes! Your next dinner for your man is done. You're welcome :)

It doesn't get easier than this. Of course, your beloved slow cooker will do 99.9% of the work for you. I seared my meat in the morning and slow cooked it all day while I was at school. When I came home, OMG my house smelled insane. I had major guilt for making Buddy suffer through smelling delicious meat all day long, so he may or may not have gotten some of this in his bowl that night.

Oh! And this honey mustard dressing! I used this recipe from Heather's Dish and I am madly in love with it. You can totally use a bottled honey mustard salad dressing for this, but I promise that this one is about 1 minute more work and about a billion times more delicious.

Crockpot Honey Mustard Brisket
serves 4-6

you'll need:
1 2-3 pound brisket
canola oil
salt and pepper
2 cups beef broth
3 tablespoons Worchestire
1 1/2 cups honey mustard dressing (homemade or store-bought)

Heat a couple tablespoons of canola oil in a large skillet over medium-high heat. While skillet is heating, generously rub brisket with salt and pepper on both sides. Lay brisket in skillet fat side down and sear 4-5 minutes. Flip brisket (so now the fat side is up) and sear 4-5 more minutes. Transfer to your slow cooker without flipping the meat (you still want the fat side up!). Pour in beef broth and Worchestire. Pour honey mustard dressing all over the top of the meat. Cover and cook on low for 8-10 hours.

Remove brisket from slow cooker and transfer to a cutting board or large plate. Cover tightly with foil and allow to rest for 20 minutes. After meat has rested, remove foil and slice brisket.

You can serve the meat on its own with a couple sides like I did, but it would also be fabulous in tacos or as a sandwich!

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simple crockpot pulled pork

Here it is, y'all! My go-to pulled pork recipe. There are a million ways to cook pulled pork, and I have tried a LOT of them. But this one really is it. I've made it several times and used for tacos, quesadillas, sandwiches, nachos, eating cold in front of the refrigerator... and it works beautifully for all of those.

You might think I've forgotten something because there's no liquid added to the crockpot with the pork. But nope! The pork will cook slowly enough in the crockpot to release its own juices, and that'll be plenty of moisture.

Easy, spicy, delicious. Let's go!

Easy Crockpot Pulled Pork
serves 6-8

you'll need:
3 tablespoons chili powder
1 tablespoon smoked paprika
1 tablespoon salt
1 tablespoon brown sugar
2 teaspoon cumin
1/2 teaspoon cayenne
1 teaspoon dried oregano
1 teaspoon onion powder
1 teaspoon garlic powder
1/4 teaspoon cinnamon
2 to 2 1/2 lbs. boneless pork shoulder roast
2 tablespoons canola oil

Combine all of the spices together in a small bowl. Pat meat dry with paper towels, then rub the spice mix all over. Keep leftover spice mix aside for later.

Heat oil in a large skillet over medium-high heat. Sear pork on all sides for about 1-2 minutes per side. Transfer pork to slow cooker and sprinkle remaining spice mix over the top. Cook on low for 6-10 hours.

After pork has cooked, remove from slow cooker and cut into small pieces or shred with two forks. Pork should be falling apart and impossible to resist.

Now serve however you like! Like I said, we've used this for tacos, quesadillas, sandwiches and nachos. This would also be awesome in enchiladas or over polenta. Get creative!

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crockpot poblano beef stew

It's time for another installment of "Marie's obsession with crockpot recipes especially ones with meat so tender it makes me want to cry."

Or something like that.

This is one of those warm, hearty stews that just feels right. It's simple, spicy, flavorful, wonderful. Give this one a try before the weather warms up!

Crockpot Poblano Beef Stew
serves 4

you'll need:
1 1/2-2 lbs. beef stew meat
1 cup chopped onions
3 garlic cloves, minced
1 tablespoon chili powder
1 teaspoon red pepper flakes
1 teaspoon cumin
1 poblano pepper, seeded and diced
1 bay leaf
1 (28 oz.) can chopped fire roasted tomatoes
1/4 cup strong coffee
1 (15 oz.) can kidney beans, drained and rinsed
1 tablespoon basil, chopped

Heat a couple tablespoons of olive oil over medium-high heat in a large skillet. Brown stew meat on all sides, then transfer to your slow cooker. Add all of the ingredients except for the coffee, beans, and basil. Stir well until everything is thoroughly mixed. Cook on high for 3-4 hours or on low for 6-8 hours. Mix in coffee and kidney beans and cook for another 30 minutes to an hour.

To serve, ladle into bowls and garnish with basil. Enjoy!

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crockpot beef stroganoff

The hubs is a huge lover of beef stroganoff. I'd never made it before, and when I saw a super simple crockpot recipe, I figured I ought to give it a try.

And. it. was. so. good. Like, we made it twice in one week good. This is serious throwback comfort food. I like that kinda thing.

Crockpot Beef Stroganoff (adapted from Mix and Match Mama)
serves 6

you'll need:
olive oil
salt and pepper
1-1.5 lbs. beef stew meat
1 onion, chopped
3 garlic cloves, chopped
1 can cream of mushroom soup
2 cups beef broth
8 oz. neufchatel cheese, softened
2-3 tablespoons Worchestershire sauce
1 teaspoon dried rosemary
6 oz. egg noodles
chopped herbs (I used Italian parsley) to garnish

Heat a bit of olive oil in a large skillet over medium-high heat. Season stew meat with salt and pepper. Brown meat on all sides, about 5 minutes. Transfer to crockpot. Add onion, garlic, soup, broth, cheese, Worchestershire, and rosemary. Stir until everything is combined. Cook on low for 6-8 hours or high for 3-4 hours.

Take cover off crockpot and stir in egg noodles. Cook uncovered for about 30 minutes, stirring occasionally, until noodles are tender. Check for seasoning.

To serve, ladle into bowls and top with fresh herbs. Hearty, warming, delicious. Enjoy!

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crockpot spicy chicken + jalapeno cheddar buns

This meal has my name written ALL OVER IT. Easy, insanely flavorful and SPICY crockpot chicken; homemade bread with JALAPENOS and CHEESE. This was made for me.

Of course, it's totally unnecessary to make your own buns for this sandwich, but I promise you that this bread recipe is very easy, relatively quick, and SO worth it. They also freeze well, so delicious homemade hamburger buns will be just waiting for you next time you need them. And that is a great feeling.

Crockpot Spicy Chicken on Jalapeno Cheddar Buns (chicken adapted from a stovetop version at Portuguese Girl Cooks)

Recipe for the jalapeno cheddar buns HERE.

for the chicken, you'll need:
1 chopped onion
3 cloves garlic, minced
1 1/2 cups tomato puree
2 tablespoons brown sugar
2 tablespoons Worcestershire sauce
1/3 cup apple cider vinegar
1 teaspoon mustard
1/4 cup hot sauce (I use Frank's)
1/4 teaspoon cayenne pepper
2 teaspoons chili powder
2 teaspoons smoked paprika
1 lb. boneless, skinless chicken thighs

Mix all ingredients except chicken together in your crockpot. Lay chicken thighs on top and give a good stir so chicken is completely coated in the sauce. Cook on low for 6-8 hours, or on high for 3-4 hours.

When chicken is done, shred with two forks in crockpot, then pile onto jalapeno cheddar buns (or whatever bread you're using). Add more sauce as desired. I garnished ours with leftover coleslaw, but garnish however you like!

Hope y'all enjoy this super easy, delicious meal!

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spicy crockpot cheeseburgers

This oddball recipe is a total winner. Pinky swear.

I guess these really are more like sloppy joes than cheeseburgers, but I've always had an averse reaction to the name "sloppy joes." It conjures up hazy and negative memories of elementary school cafeterias. "Sloppy" is just not a cute word.

So I'm calling these cheeseburgers. And telling you that you need these in your life as soon as possible.

Spicy Crockpot Cheeseburgers (adapted from How Sweet Eats)
serves 4

you'll need:
1 lb. ground beef
1 tablespoon olive oil
1/2 cup diced onion
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon pepper
couple dashes of cayenne (or more to taste)
1 tablespoon milk
1 tablespoon ketchup
1 tablespoon mustard
a few dashes of hot sauce (I used Frank's)
4 ounces sharp cheddar cheese, cut into cubes, plus more for topping
4 hamburger buns, buttered and toasted

Heat olive oil in a large skillet over medium-high heat. Add onion and cook for 2 minutes. Add garlic, beef, salt, pepper, and cayenne and cook until meat is crumbly and browned, about 4-5 minutes. Add beef to slow cooker and add milk, ketchup, mustard, hot sauce, and cheese, stirring well so that everything is combined. Cover and cook for 3-4 hours, stirring every 30 minutes or so.

Serve on buttered, toasted buns with more cheese (always) and whatever additional toppings you like. Enjoy!

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crockpot green curry chicken

i've told y'all how much we love thai food in our home. we just can't get enough! the problem is, a lot of thai recipes have, like, one million ingredients (most of which i just don't usually have around/can't find anywhere).

so, i was thrilled to come across a jar of green curry sauce at trader joe's a couple weeks ago. and since then, i've realized, this stuff is all over! i've seen it in several different grocery stores in the asian foods section over the past couple of weeks. why didn't i know about this before? here's what mine looked like:

so, this is an embarrassingly easy "recipe." but we loved this dinner, and will be repeating it very often, so i wanted to share it with y'all. easiest thai food ever!

crockpot green curry chicken
serves 4

you'll need:
1 lb. boneless skinless chicken thighs
1 (12 oz.) jar green curry sauce
1 cup low sodium chicken broth
1/2 cup chopped onion
4 garlic cloves, thinly sliced
1 teaspoon freshly ground black pepper
2 green onions, chopped

place all ingredients except green onions in your crockpot. mix well so chicken is completely coated and everything is combined. cook on low for 6-8 hours or high 3-4 hours.

serve in bowls, spooning in as much sauce as desired. garnish with green onions. i served ours over leftover jasmine rice, but it would be just fine on it's own! enjoy!

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slow cooker ranch chicken tacos

as my schedule gets busier and the weather gets colder, i'm falling more and more in love with my slow cooker.

i saw a recipe like this floating around pinterest using a packet of ranch dressing mix, a packet of taco seasoning, and chicken broth. while i'm not big into pre-packaged seasonings, i am into the awesome seasoning blends i have from our farmer's market, and i happened to have both a ranch blend and a taco blend in our pantry. if you don't have anything like that around the house, no worries -- just use the grocery store packets, or make your own blends at home! (here's a good recipe for taco seasoning; here's one for ranch!)

the chicken is awesome on its own, but put it in a tortilla with spicy smashed black beans, pepper jack cheese, jalapenos, and ranch dressing? well, duh.

slow cooker ranch chicken tacos
makes 6 tacos

you'll need:
1 lb. chicken breasts
3 tablespoons taco seasoning
3 tablespoons ranch dressing mix
2 cups low-sodium chicken broth
1 cup black beans, drained and rinsed
1/2 teaspoon cumin
1/2 teaspoon chili powder
1 tablespoon butter
6 tortillas (as you can see from the photo, i used a southwestern-style tortilla from our grocery store, but use whatever you like!)
whatever you'd like to garnish with (i did a little shredded pepper jack, sliced jalapenos, and a drizzle of ranch dressing)

place chicken breasts in your slow cooker and pour taco seasoning, ranch mix, and chicken broth on top. mix. cook on low for 6-8 hours or high for 3-4 hours.

when chicken is done, remove from slow cooker, along with a little of the broth, into a bowl and shred with two forks. set aside.

in a small bowl, mash black beans, cumin, and chili powder. (alternatively, you can buy refried black beans in a can and skip the mashing step!)

heat butter in a skillet over medium-high heat. fill tortillas with beans, chicken, and whatever else you're using, and fold. cook tacos in skillet until a bit browned and crispy on each side, about 2 minutes per side.

we were kind of obsessed with these tacos. hope y'all enjoy!

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slow cooker peach bbq chicken sandwiches

life is really busy right now, isn't it? it seems that things rarely slow down, but with the holiday season, things are extra hectic.

enter this meal. simple as can be. waiting on you when you come home from a busy day. this is total comfort food, and though the flavors are a bit summery, there was something nice about that on a cold night. this is one of those meals we'll be coming back to again and again.

slow cooker peach bbq chicken sandwiches
serves 4

you'll need:

1-1.5 lb. chicken breasts

1 jar spicy bbq sauce (16-18 oz.)* 

1 jar peach preserves (8-10 oz.)

1/2 onion, chopped

4 garlic cloves, chopped
8 slices of bread (i used good old sourdough)

1 avocado, for topping (optional)
coleslaw (i subbed green onions for the cilantro because that's what i had on hand), for topping (optional)

place chicken, bbq sauce, peach preserves, onion, and garlic in your slow cooker. mix well so that everything is combined well. cook for 6-8 hours on low or 3-4 hours on high.

when chicken is finished cooking, remove it from the slow cooker, along with a bit of the sauce, and place it in a bowl. shred using 2 forks and add more sauce as desired.

to assemble your sandwiches, toast up your bread in a skillet with a bit of butter. top with chicken, sliced avocado, coleslaw, and a bit more sauce if you wanna. top with other slices of bread, and enjoy!!

*a note about the spicy bbq sauce - y'all know i like things hot, but it really is necessary for this recipe in order to cut the sweetness of the peach preserves. flavors mellow out so much in the slow cooker, so it really won't be spicy at all. promise!

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slow cooker enchilada soup

happy monday, loves! how was your thanksgiving? ours was just divine - relaxation, good family and friends, multiple food comas. all it should be.

after a marathon of cooking, how about an easy, healthy, one-pot meal tonight? this enchilada soup takes all of a couple minutes to prepare and will just warm you up and make you happy.

slow cooker enchilada soup
serves 6

you'll need:
1 lb. chicken breast
1/2 cup onion, chopped
3 cloves garlic, minced
3 cups chicken broth
1 7 oz. can chipotle sauce (you'll find it right next to the chipotle peppers in adobo sauce in the latin foods section of the grocery store... i use this one.)
1 can black beans, drained and rinsed
1 can fire-roasted diced tomatoes
2 cups frozen corn
1 tsp. cumin
1/2 tsp. dried oregano

place all ingredients in your slow cooker and mix very well so that everything is seasoned. cook on low heat for 4-6 hours. once cooked, remove chicken, shred, then return to the pot.

ladle into bowls and garnish with whatever you like - i kept it simple with tortilla chips and cheddar cheese, but sour cream and avocado would be fantastic to add, too!

hope you enjoy this awesome soup as much as we did! xx

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