Posts Tagged ‘vegetables’

Chicken, Pasta and Vegetable Stew

In Entrees, Leftovers on February 17, 2011 at 6:52 pm

Nothing says winter afternoon quite like something cooking in my slow-cooker. I found this recipe for Slow Cooker Chicken and Pasta Soup on About.com, and based my stew off of it. Keep in mind I’m calling it a stew, because it is a very chunky soup. This is going to make for some very nice, hearty leftovers. Here are the ingredients I used:

  • 3  cans (14.5 ounce) of chicken broth
  • 1 pound diced cooked chicken
  • 1 can (14.5 ounces) diced tomatoes with jalapenos with juice
  • 1 chopped onion
  • 1/2 teaspoon dried basil
  • 1 teaspoon dried parsley flakes
  • 1/2 teaspoon garlic powder
  • 1 cup (dry) small shells pasta
  • 2 cups frozen mixed vegetables

    Ingredients

I started by pouring the chicken broth, the can of diced tomatoes with jalapenos, basil, parsley and garlic powder into my slow cooker. I then chopped up the onion and added that to the slow cooker. Then I set to work cubing the chicken into bite-size pieces, that I then cooked on the stove before adding them to the slow cooker.

Chicken

Once all the ingredients were in the slow cooker I set it on low and let it cook for 5 hours, stirring about every two hours.

Cook on Low

When all the ingredients had been cooking for about 5 hours, I cooked the pasta and frozen vegetables on the as directed on their packaging and then added them to the slow cooker for an additional hour.

Pasta and Vegetables

Once everything had been cooking in the slow cooker for an hour, I served it in a soup bowl and topped it with a little cheese.

Ready to Serve

This turned out to be an easy and delicious, hearty stew, that will be leaving me with a few days of leftovers. This is definitely something I would love to come back to and play with adding some different spices to in the future. It’s basic enough that it is an easy go to, and will be even better with some soft warm bread tomorrow night, if I remember to pick some up. This recipe is a definate must, and an even bigger…

Bon Appetit!

Slow Cooker Chili

In Comfort Food, Entrees on October 25, 2010 at 6:00 am

There’s nothing better on a cold, rainy, fall day than to have chili cooking all day. I’m officially in love with the slow cooker my mom bought me over the summer. It’s a good size one, 5 quarts, and it made a TON of chili, that will more than likely be my dinner all week. Who doesn’t love to cook once and not have to think about it the rest of the week? ME!!

I based the recipe off of one I found on allrecipes.com, a recipe site that my friend Steph introduced me to. The recipe that I based my chili on is officially called Slow Cooker Chili II. I of course made a few tweaks and have a few more for next time too. For the most part I followed the recipe as listed on the site, but I changed the quantities of some of the ingredients.

To begin with I used closer to 1 and a half pounds of ground beef, instead of the recommended 1 pound.

Meat Browning

Once it was done I added it and all the ingredients the recipe called for into the slow cooker. The changes I made were using an entire medium green pepper instead of only 3/4ths of a cup of one. I also used 3 cloves of minced garlic instead of just 2. I also used 1/2 a teaspoon instead of an 1/8th of a teaspoon of hot pepper sauce.

Cookin' in the Slow Cooker

I cooked the chili for 7 hours on low heat, and then I removed the lid for the last hour in order to let some of the liquid evaporate. I like my chili thicker, so that’s why I did this, otherwise I would have just let it cook covered for the entire 8 hours. I topped it with some shredded cheddar cheese, and….

Ready to Serve

the result was as yummy as it was good looking! I also had some of the Honey Cornbread Muffins I made the day before with it. SUPER YUMMY!!

There are some changes I will be making next time though.

  1. I cut the onion and peppers very small, next time I want more of them, such as an entire onion, and 2 green pepper, and I will cut them in larger chunks.
  2. I may also add a red pepper or 2.
  3. I will also be using more hot pepper sauce.

If you haven’t already noticed I like my chili spicy and this was a good start, but next time I want to take the temperature up a bit!

Next up a seasonal dessert!

In the meantime….

Bon Appetit!