Tag Archives: crock pot recipes

Cherry Barbequeue Boneless Shortribs with Honey Thyme Butternut Squash

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I swear, sometimes it’s so hard to make stew type things look good in pictures. Especially for me, I don’t set anything up special, the dishes are not in makeup for an hour before we shoot, I try to be very realistic, and stove-to-plate…..because that’s real life! Anyway, Here’s something a little different. I really love the Grass-Fed Boneless Short Ribs from US Wellness Meats. They are a perfect portion, and you get a good amount of meat with them since you don’t have to worry about getting one with a big bone. I had some left over wine (Not WLC Compliant alert!) , and I was on a cherry kick, so I decided to make a sort of “Cherry BBQ “sauce for the short ribs. As always, it doesn’t get easier than the slow cooker, producing beautiful, tasty, fall apart-melt-in-your-mouth meat. Super duper easy, and you can substitute the ribs for any good roast.

Ingredients:

  • 16 oz boneless short ribs (I get mine from US Wellness Meats)
  • 24 oz strained tomatoes
  • 1 onion, quartered
  • 1 carrot, chopped
  • 1 tablespoon stone ground mustard
  • 1/8 cup coconut aminos
  • 1/4 cup red wine (Cabernet Sauvignon)
  • 1/8 cup balsamic vinegar
  • A few tablespoons apple cider vinegar
  • 1-2 cups dark red cherries (I used organic, frozen)
  • a few dashes of nutmeg, Clove, Cinnamon, salt,
  • A good amount of black pepper, paprika, ancho chili powder, and  southwest seasoning

Throw everything in the crock pot, and cook on low for 8-10 hours. I put it in before going to work, and switched it to the keep warm setting when I got home.

Then while I was at the gym, I had a butternut squash roasting (350-375 for about 60-90 min depending on the size of the squash). Before getting into the shower, I cut it in half and removed the seeds. I lightly scored it, and then rubbed it with 1/2 a teaspoon of honey and a sprinkle of cinnamon and thyme per side, before putting it back in the oven for another 15 minutes. (Note: Don’t use honey if you are on the WLC as it is not compliant )

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All of this fit into my busy day very nicely, and made getting a delicious dinner on the table a snap. I love rich, fruity, BBQ flavors in the winter time. The ribs were so tender, and pulled apart very easily with a fork.

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Crock Pot Pulled Balsamic Chicken and Mushroom

Served with baked Cauliflower Polenta (Click for Recipe)

Served with baked Cauliflower Polenta (Click for Recipe)

My poor crock pot is such a work horse. I really should get a few of them. This dish, like pretty much anything I do in the crock pot, is really easy, and yields a lot of shredded chicken so you’ll have Leftovers for sure! I’m always excited to try new experiments with the crock pot, since it makes  dinner after a long day at work, and a busy life, seem a little less overbearing. Give this a try, It’s not too earthy, but comforting and flavorful. It’s lightly spiced, so it can be really versatile, and can be served with almost anything.

In the crock pot, combine the following ingredients:

  • 1.5 lbs of chicken breast
  • 1.5 lbs of boneless, skinless chicken thighs
  • 1 onion, cut into a few chunks
  • 5 small or 3 large shallots, halved
  • 3 medium portabella mushrooms, sliced
  • 4-5 large shiitake mushrooms, sliced
  • 1/3- 1/2 cup balsamic vinegar
  • 1 can (14 oz) Trader Joe’s Light Coconut Milk
  • 6 oz vegetable broth
  • Spices: oregano, thyme, basil, salt, pepper, allspice

Cook on low for 8-10 hours, then shred the chicken with a fork.

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Crock Pot Chicken Soup

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There is something so comforting about a good bowl of chicken soup! In the past, I’ve always made it in a big pot on the stove, but when I wanted to make a batch of it (due to the boyfriend potentially coming down with something), I decided to try it in the crock pot. Let me just say, stop the presses, crock pot chicken soup is SO EASY! You don’t even have to cut the chicken into chunks, because after cooking for 6-10 hours it pulls apart with a fork! I ate chicken soup every day this week, and it was so good. Oh and he didn’t get sick….I totally think the mega awesome, soul warming, homemade goodness, of the chicken soup helped.

Chicken soup doesn’t have to be crazy, in fact, I think simple is better. That’s why this chicken soup had all the essentials and nothing more.

  • (2) Carrots
  • (2) Parsnips
  • (2) Turnips
  • (3-4 stalks) Celery
  • (1)Onion
  • (4 Cloves) Garlic
  • (2 Cups) Duck Broth
  • (2 lbs) Chicken Breast

I know, I know, duck broth? I happened  to have some in the fridge, and it added a nice richness, but chicken broth is fine too. If you have it, use home-made, it’s hard finding chicken broth without sugar and crap in it. Anyway, I chopped everything up nice and big.

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I threw about half the vegetables, put the chicken breast in, and then added the rest . It came awfully close to the top, but I just made it. I put 2 cups of duck broth in and then just filled the rest of the pot with water. But that’s it! Throw in a couple of Bay Leaves, and some allspice berries, and let the crock pot take over.

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Cook on Low for 8-10 Hours. After it is done, and before serving, use a fork to break up the chicken. This is a hearty, meat and veggie filled chicken soup, and is just totally comfort food on a chilly day!


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