I stumbled on this recipe in my constant search for interesting slow cooker ideas, and although it is a cassloulet type dish, I thought the base idea might be something fun, and easily modified. I love beans, particularly in soups and stews, but unfortunately they’ve been off the table for a few years now. For those interested, this would work well with low FODMAP and most AIP diets (besides the diced tomatoes). We particularly enjoyed this one the next day!
Gotta love classic takeout curry, except it doesn’t necessarily work well with any kind of healthy diet plan. This worked well, though…easy to lighten, and we had it over cauliflower rice – it was very good! We would definitely repeat. You could use full-fat ingredients for this, if you were not looking to lighten it up.
This was a great, easy slow cooker recipe. I love white chili, but haven’t really found a good one. I used The Kitchn’s as a base, and as usual it was awesome. I adjusted to taste, but I’m replicating the recipe as is so that you can change as you like. Lots of leftovers and easy to freeze, so great for lunches or last minute meals later. I like to top with cheese (obviously 😉 ).
Always on the lookout for new crockpot recipes to try, and this one was very good. Easy and a good riff on the takeout classic. I might add a hair more garlic and some Sriracha next time, but just being picky. You could serve this over rice or noodles, but we actually just had it on its own and enjoyed it that way.
So I feel like I may be stretching it a bit if I call this a recipe. But it is like crack dip and Velveeta for the win, of course! This was great for a crowd, and you can really adapt it any way you like. I made this for a fun girls’ night at the barn and we enjoyed it!
I have had a chorizo/black bean chili recipe from Cooking Cooking light saved forever. But of course when I go to actually make it, the store is out of chorizo. Andouille seemed like it would also go well, and actually it was pretty good! This was a mish-mash of two similar Cooking Light recipes in the end, and I altered it for the crock pot. It has made a great freezer meal, and the only thing I would change is next time, I would not add the sausage until the last hour or so of cooking – just to heat it through. It lost some flavor in the crock pot all day.
Summertime slow cooker recipe trial and error continues, and I have to say that we really enjoyed this one. Next time, I might thicken the sauce for a bit longer afterwards to get a better coating, but this was pretty great even with a watery sauce. The leftovers were awesome as well! We had this with zucchini and summer squash, because we are pretty much drowning in both. 😉
Busy week, so lots of slow cooker meals! I’ve been semi-skeptical of a turkey breast in the crock pot, but it actually came out quite well! If you’re looking for nice, crispy, Thanksgiving skin, this is obviously not the right way to go – but the meat was very flavorful and it was a great weeknight meal with tons of leftovers. Definitely one way to avoid dried turkey breast! We’ll use it again for sure. I used a mixture of ideas around the interwebs, and threw this together with some carrots, onions, and potatoes.
I was looking for some kind of new slow cooker recipes, since I tend to repeat the ones we have quite often. I found this on Real Simple, and though it’s more hearty fall/winter than an 80-degree day in May kind of meal, it was still good, and it was easy – both important on late barn nights. Definitely worth making again, though I might wait until it’s a bit chilly again. 😉
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).
Om nom nom! 