I admit that I was as skeptical of this as I was about crock pot Shawarma…pho at home is difficult at best, and pho in a crock pot? That said, this was AWESOME. Seriously. Chicken pho is always easier to pull off, and this was pretty great. Leftovers were equally awesome. This originally came from Eating Well, and I didn’t make too many changes (though we used Shirataki noodles in place of rice noodles).
We have been trying semi-successfully to make sure we have at least one meatless dinner a week. I say “semi” because we keep aiming for Monday, and something happens, we get busy, and we end up grabbing something fast (and not veggie). This worked out well, though – our first go at stuffed peppers in the crock pot, and we used Morning Star crumbles in place of ground beef or turkey. We loved this! I have always worried that stuffed peppers in the crock pot would be kind of mushy, but no problems. We also used quinoa in place of rice and really liked that as well. A do over for sure.
This was a super easy and REALLY tasty slow cooker meal – get a quick veggie side ready and you’ve got a fast weeknight dinner. It was perfect for a horse show night when I’m home late – either one of us could have dinner whenever we roll in. I thought this was interesting because a) it was a way to use the huge amount of pesto we have from our garden, and b) I like the flavors of ranch, but I don’t like salad dressing. It was great! We’d make it again for a quick dinner anytime, and this would probably be really nice with a whole chicken cut up – just skin it and you’d get light and dark meat in a very flavorful dish. You could really do any chicken with this, and I bet a pork loin would do well with the same seasoning.
So I’m not going to lie…I was skeptical about this one. Shawarma in the slow cooker? But we love the dish, and with a crazy horse show schedule, wildness at work, life, and the universe, the slow cooker is our friend right now. So we gave it a try and were pleasantly surprised! This is not traditional shawarma, but it is a close approximation in the flavor category. We gobbled it up for sure. We made this with toum and Moroccan spiced steamed carrots (our own from the garden!) as a side – pretty delish dinner! I’d do this one again with very little tweaking beyond double the amount of chicken at the start for more leftovers, and decrease the liquid a hair. I might also try bone-in chicken next time for a bit more flavor.
This wasn’t a bad crock pot recipe, and is worth trying again. It originally came from Skinnytaste, and needed some extra seasoning. But through no fault of the recipe, I managed to grab the wrong kind of roast by accident. So it was a lot saucier/more watery than originally intended. If I hadn’t been so lazy, I probably would have bothered to thicken the sauce, but it was fine as is. Definitely has potential with more seasoning – I think some veggies in with the roast would be great as well. We served this with steamed asparagus.
In an attempt to get control of eating out so often when we are pressed for time, we decided to give the whole freezer meal thing a try. It’s a little challenging when low carb is involved, but there are definitely a few recipes that looked like they were worth a try. We pulled this one out and had it for dinner tonight and thought it was very good. A little cheese or low fat sour cream would dress it up a bit, and some tomatoes or other color, but as a shredded chicken bowl on its own, we still enjoyed. Definitely would make again, and you can’t argue with having meals ready to go in the freezer.
So I hesitate to call this a recipe, but really, it’s delish. And you could make your own salsa verde and then it’s a LITTLE more recipe-like. 😉 Regardless, it’s awesome, jars or homemade or whatever. I would say this just became a favorite for both of us.
While this recipe was underwhelming, it really has potential if seasoned correctly. In retrospect, I really should have thought out how much seasoning I was using for a slow cooker recipe. It was pretty good once it was mixed with all the taco toppings, but it would have been excellent if it had more seasoning. I doubled the spices in the recipe below, which originally came from Gimme Some Oven. Or, you could use a homemade taco seasoning mix – that’s what I will do next time. I think a large flank steak might do well, too. I used a chuck roast and wouldn’t again.
Wow, we loved this! I got this recipe from the really fun “My Big Fat Cuban Family” website. I’ve had her recipes bookmarked to try forever and finally got around to this one – we’ll be doing more of Marta’s recipes soon. This was easy and honestly, we actually liked it better sans rice (good for me and low-carbin’ it). My only mistake was over-salting and it was still great.
Great slow cooker recipe for a cold day. This was a little twist on beef stew that we liked a lot – I turned down the heat on it by cutting the cayenne in half, so you could easily adjust however you like. Made a lot – leftovers even better the next day. This came from Real Simple, and though it suggested serving over couscous, we actually skipped that, just ate it as a stew, and it was great that way.