1 can black beans, rinsed and drained
1 can red beans, rinsed and drained
1 can Great Northern beans, rinsed and drained
1 can black-eyed peas, rinsed and drained
1 can baby lima beans, rinsed and drained
1 1/2 cups ketchup
1 cup chopped onion
1 cup chopped red bell pepper
1 cup chopped green bell pepper
1/2 cup packed brown sugar
1/2 cup water
2 1/2 tsp cider vinegar
1 tsp dry mustard
2 bay leaves
1/8 tsp black pepper
Combine all ingredients in a slow cooker and stir to combine. Place lid on cooker and cook on low 6 to 7 hours or until the onion and peppers are tender.
Before serving, remove and discard bay leaves.
WELCOME
Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.
Friday, April 24, 2015
Tuesday, April 14, 2015
COOKED CHICKEN
1 medium onion, sliced
2 1/2 lb boneless, skinless chicken breasts and/or thighs
1/2 tsp seasoned salt
1/4 tsp freshly ground black pepper
1/2 tsp garlic powder
Layer bottom in the bottom of a 5-quart slow cooker. Add the chicken pieces over the onion; sprinkle with the spices.
Place lid on cooker and cook on low 4-5 hours until cooked through but not dry.
This chicken is excellent to cut up and use in stir-frys, salads, casseroles, etc. Good sliced for sandwiches or shredded for use in enchiladas, tacos, etc.
Variation: Sprinkle chicken with 2 tablespoons light soy sauce for use in Chinese recipes, if desired.
Note: May be frozen for later use.
2 1/2 lb boneless, skinless chicken breasts and/or thighs
1/2 tsp seasoned salt
1/4 tsp freshly ground black pepper
1/2 tsp garlic powder
Layer bottom in the bottom of a 5-quart slow cooker. Add the chicken pieces over the onion; sprinkle with the spices.
Place lid on cooker and cook on low 4-5 hours until cooked through but not dry.
This chicken is excellent to cut up and use in stir-frys, salads, casseroles, etc. Good sliced for sandwiches or shredded for use in enchiladas, tacos, etc.
Variation: Sprinkle chicken with 2 tablespoons light soy sauce for use in Chinese recipes, if desired.
Note: May be frozen for later use.
Saturday, April 11, 2015
CASHEW CHICKEN
- 2 lbs boneless skinless chicken breasts (About 4 pieces)
- 3 Tablespoons Cornstach
- ½ tsp black pepper
- 1 Tbsp canola oil
- ½ cup soy sauce
- 4 Tbsp rice wine vinegar
- 4 Tablespoons ketchup
- 2 Tablespoons sweet chili sauce
- 2 Tbsp brown sugar
- 2 garlic cloves, minced
- 1 tsp grated fresh ginger
- ¼ tsp red pepper flakes
- 1 cup cashews
- Combine cornstarch and pepper in resealable food storage bag. Add chicken. Shake to coat with cornstarch mixture.
- Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Place chicken in slow cooker.
- Combine soy sauce, vinegar, ketchup, sweet chili sauce sugar, garlic, ginger, pepper flakes, and cashews in small bowl; pour over chicken. (I like my cashews to be softer so I add them during the cooking process, if you want more of a crunch, add them right before serving)
- Cook on LOW for 3 to 4 hours.
- Serve over rice. Makes 4-6 servings.
Source: Chef in Training
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