Foodie Friday: Crock Pot Recipes

Slow Cooker Beef Bourguignon
Via Betty Crocker

Crock pot or slow cooker meals are the best!  There's a little prep and then dump and get on with your busy day.  With the added bonus of it smells like love all day long.  Yum!  So pull out your slow cooker and try some of these great looking recipes!

Slow Cooker Beef Bourguignon
tablespoon vegetable or canola oil 
2 1/2 lb beef chuck roast, cut into 1-inch cubes 
1/2 teaspoon salt
1/4 teaspoon black pepper
lb large carrots, peeled and cut into 1-inch pieces 
medium yellow onion, cut into large pieces
cloves garlic, finely chopped
bottle (750 ml) good-quality dry red wine (such as Pinot Noir)
cups Progresso™ beef flavored broth (from 32-oz carton) 
teaspooon chopped fresh thyme
slices bacon, crisply cooked and crumbled 
Fresh thyme leaves, if desired

In 7-quart Dutch oven or stockpot, heat oil over high heat. Pat beef dry with paper towels, and season with salt and pepper. Place beef in Dutch oven, working in batches if necessary as to not overcrowd Dutch oven, and cook 4 to 6 minutes, searing all sides of beef. Transfer to plate.

Add carrots and onion to Dutch oven, and cook 3 to 5 minutes or until onions and carrots are lightly browned and slightly tender, scraping brown bits up from bottom as they cook. Add garlic, and cook 1 minute longer, stirring frequently. Add wine, beef broth and thyme to Dutch oven, and stir until well combined.

Place broth mixture in 5- to 6-quart slow cooker; add beef and bacon to slow cooker. Cover and cook on Low heat setting about 8 hours or High heat setting 4 to 5 hours or until beef is very tender. Spoon into bowls to serve. Garnish with fresh thyme sprigs, if desired.

Freezer Directions: Make as directed through step 2. Place beef in gallon-size plastic freezer bag. Squeeze out any excess air, and seal. Place broth mixture and bacon in gallon-size plastic freezer bag. Squeeze out any excess air, and seal. Place bags flat to freeze. When ready to cook, thaw bags overnight in refrigerator. Place in 5- to 6-quart slow cooker; cover and cook on Low heat setting about 8 hours or High heat setting 4 to 5 hours or until beef is very tender. Garnish with fresh thyme.

Slow Cooker Broccoli Cheese Soup
Via Cooking Classy

Slow Cooker Broccoli Cheese Soup
Prep Time: 15 minutes
Cook Time: 3 hours
Yield: About 6 servings

1/3 cup butter, sliced
1 1/2 cups chopped yellow onion
2 cloves garlic, minced
6 Tbsp all-purpose flour
Salt and freshly ground black pepper
2 (12 oz) cans evaporated milk
5 cups low-sodium chicken broth  Coupons
5 cups small diced broccoli florets*
1/8 tsp dried thyme
1/2 cup heavy cream
12 oz sharp cheddar cheese, freshly shredded (or more to taste)
2 oz parmesan cheese, freshly & finely shredded

Melt butter in a large skillet over medium heat. Add onions and saute until they begin to soften, about 3 - 4 minutes. Add garlic, flour and season lightly with salt and pepper then cook, stirring constantly, 2 minutes. While whisking, slowly pour in evaporated milk (whisk well to smooth). Cook mixture, stirring constantly until it begins to thicken then pour into a slow cooker along with chicken broth, diced broccoli and thyme. Cover with lid and cook on HIGH heat for 2 1/2 - 3 hours or low heat for 6 hours.

Turn heat to warm (or off) and stir in heavy cream, then add in shredded cheddar cheese and parmesan cheese and stir to blend. Season with salt and pepper to taste and serve warm.

*From about 20 oz broccoli crowns, large stems cut off and discarded (or reserved for another use), florets diced into small pieces.

Easy Slow Cooker Chicken Taco Soup
Via Kristine's Kitchen

Easy Slow Cooker Chicken Taco Soup

Serves: 6

1 cup mild salsa
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can pinto beans, rinsed and drained
15 ounce can corn, drained
14.5 ounce can petite diced tomatoes
3 tablespoons homemade taco seasoning (or store-bought)
2 cups low sodium chicken broth
1 pound boneless skinless chicken breasts
Optional toppings: cilantro, plain Greek yogurt or sour cream, grated cheese, avocado, green onion, tortilla chips

Place salsa, black beans, pinto beans, corn, diced tomatoes, taco seasoning, and chicken broth in slow cooker. Stir to combine. Nestle chicken into the slow cooker so that it’s completely covered by the liquid and other ingredients.
Cover and cook on low for 6 hours. Remove chicken and shred or cut into bite-size pieces. Stir chicken back into the soup.
Serve with toppings as desired.

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