My slow cooker is my friend, and in this case my friend heats up some fantastically flavorful chicken that’s good in all sorts of dishes!
This recipe is a cousin to my Verde Pork Loin one. Both make a great protein for salads (my preference), tacos, burritos, casseroles, and likely all other sorts of stuff.
Don’t be afraid of the chiles here, either. I was for years. A standard can of green chiles is pretty mild and adds a punch of flavor. If you’re feeding people who can take the heat, by all means, use the hot version! We favor the Hatch brand because my husband used to live in Las Cruces, near the Hatch Valley; it’s good to support New Mexico products, in any case.
And yes, you can make this with chicken breasts or tenders, but there’s greater risk of the meat drying out. I much prefer to use boneless thighs in the crock pot.
Modified from The Perfect Pantry.
Bready or Not: Crock Pot Green Chile Chicken
Use boneless chicken thighs to create a flavorful, fantastic protein that’s good on a plate or in burritos, tacos, salads, and more. It freezes well for later eating, too!
- about 3 lbs boneless, skinless chicken thighs
- 16 ounce jar verde (green) salsa
- 2 cloves garlic, smashed
- 1 tsp ground cumin
- 4-oz can roasted Hatch green chiles, mild or hot
Cut the chicken thighs into thirds and place in a 4 to 6 quart slow cooker. Pour the salsa over them, followed by the garlic, cumin, and canned chiles. Give it a stir then pop the lid on.
Cook on low for 4 to 5 hours; if the chicken was still a little frozen, cook on high for an hour or so to speed the process. Use a slotted spoon to remove chicken pieces, and shred or cut them into chunks. Place back in crock pot to soak in juice for another 20 minutes.
Serve chicken on a plate, or in burritos, tacos, salads, or just about anything. Freezes fantastically for later dining.
OM NOM NOM!
Since March is all about green, let’s start off the month with some colorful meat! This verde pork loin recipe, originally posted at the Holy Taco Church, creates delicious and versatile protein.
My slow cooker is one of my best friends, a friend that cooks up loads of food to feeds us for days. It works miracle when I’m writing on a deadline. This meat recipe reminds me a lot of posole, that luscious green Mexican stew.
This dish, though, focuses on the meat. This lets you be flexible. You can eat it on a plate with a vegetable side. Or on a salad. Shred it in tacos, burritos, or in a nice oozy quesadilla. Throw it on a Mexican pizza, or load it on nachos.
With good, tasty meat, you can find your bliss in many ways.
Plus, this is great to freeze in a larger dish or in personal portions. Make it last as long as possible!
Bready or Not: Slow Cooker Verde Pork Loin
This slow cooker recipe takes minutes to prepare and makes a delicious pot of green, shredded pork. It’s awesome in taco shells, tortillas, salads, quesadillas, enchiladas, Mexican pizza, etc. Freeze leftovers for later enjoyment!
- 3-4 pound boneless pork loin (shoulder works, though it's much fattier)
- 1 15-16 ounce jar salsa verde (green salsa)
- yellow or white onion
Slice onion and place it in bottom of crock pot. Trim excess fat from pork and place it atop the onion. Sprinkle with cumin, salt, and pepper. Pour the full jar of salsa over the meat.
Cook in crock pot for 8 to 10 hours on low, or 4 to 5 hours on high. About 30 minutes before eating time, shred the pork. Make sure it's all submerged in the sauce and keep on warm setting until meal time.
This verde pork is awesome in taco shells, tortillas, salads, quesadillas, enchiladas, Mexican pizza, etc. It makes for happy leftovers, too.
OM NOM NOM!
There are a lot of slow cooker chicken and dumpling recipes out there, but I sought out one that makes everything from scratch. I made it, tweaked it, and loved it… so here it is!
There is just something about chicken and dumplings on a cold winter’s day. It is soul food. The recipe I made for years required me to basically camp by the stove for two hours. I wanted something a lot more convenient.
Most of the slow cooker recipes for this use lots of canned stuff and grocery store biscuits. I found a from-scratch recipe on How Sweet Eats and have tweaked it to use less broth, more seasoning, and boneless thighs. I find thighs work a lot better to the crock pot since they are less likely to dry out over the long cooking period.
If you’re in need of something to warm your gullet and your soul, make this. The leftovers are darn good for the next few days, too, with or without the dumplings.
Modified from How Sweet Eats.
Bready or Not: Slow Cooker Chicken and Dumplings
This slow cooker chicken and dumplings recipe is both convenient and delicious. This big pot will feed a crowd or provide leftovers for days.
- 1/2 sweet onion, diced
- 1 cup baby carrots, whole and halved
- 3 garlic cloves, minced
- 2 1/2 - 3 pounds boneless chicken thighs, cut into halves
- salt and pepper
- 1/2 teaspoon flour
- 40 ounces low-sodium chicken stock or broth
- 2 tablespoons butter
- 2 tablespoons flour
- 1/2 cup half and half or milk
- 1 1/8 cups all-purpose flour
- herbs to taste (parsley, basil, etc)
- 1 1/2 teaspoons baking powder
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons cold butter, cut into small pieces
- 1/2 cup half and half or milk
In the bottom of a 5 or 6 quart crockpot, layer the diced onion half, carrots, and garlic. Lay the chicken thighs on top and season them with salt and pepper.
Heat the butter in a small saucepan over medium heat. Once it's melted, whisk in flour and cook for 2-3 minutes to create a roux. Once it's golden in color, add 2 cups of chicken broth. Mix it well as it rises to a boil; it'll thicken considerably.
After about 4-5 minutes, pour the sauce over the chicken and vegetables. Add the remaining chicken broth/stock. Put the lid on the slow cooker and cook on low for 4 hours.
Change the crockpot to high heat. Shred or cut up the chicken; it's okay if it's not fully cooked since it has more time to cook. Stir the half and half into the crockpot, and put the cover on again as you make the dumplings.
In a mixing bowl, combine flour, herbs, sugar, baking powder, salt, and pepper. Use a fork or fingers to crumble in the butter until it's evenly dispersed. Add in the half and half or milk until a sticky dough forms.
Use a tablespoon to dollop the dough into the crockpot. Cover and cook for another 1 to 1.5 hours. The dumplings will expand to cover the top. The dumplings are cooked when they are soft and no longer raw and sticky in the middle.
Serve immediately. Leftovers are fantastic heated in the microwave. If you need to make more dumplings, use the same recipe again and heat the leftovers and fresh dough on the stovetop.
OM NOM NOM!
This is my favorite non-taco way to cook up beef in the crock pot. The result is slightly sweet and perfect by itself, on a sandwich, in a salad, in a wrap…! Delicious meat in any form.
With the way beef prices have shot up, I pretty much have stopped buying ground beef. Roasts are the way to go, and slow cooking is the way to keep the cuts nice and tender.
This is just an all-around good recipe. It’s very easy to tweak if you want it more or less sweet. The oven is off and my kitchen stays cooler. The one bad thing is that I work from home, and I’m tortured by the scent all day long.
Modified from Shugary Sweets.
Bready or Not: Slow Cooker Balsamic Beef
A savory and slightly sweet way to slow-cook as beef roast all day long! Serve by itself, on sandwiches, in salads–it’s delicious no matter how you eat it.
- 4 to 5 lb beef chuck roast
- 1 yellow onion
- 1 can beef broth, low sodium
- 1/2 cup light brown sugar, packed
- 1/4 cup balsamic vinegar
- 1 Tablespoon soy sauce, low sodium
- 1 tsp kosher salt
- 1/4 teaspoon crushed red pepper flakes
- 3 minced garlic cloves
In the slow cooker, whisk together the ingredients from the beef broth through the end.
Cut the onion into chunks and place in slow cooker. Trim any excess fat from the roast and place the meat atop the onion. Cover and cook on LOW for 8 to 10 hours.
Soon before mealtime, pull the meat out and shred apart. Place back in pot to soak up juice. Set the cooker on WARM until ready to serve.
OM NOM NOM!
Corned beef in the slow cooker. This is by far the easiest, tastiest way I’ve found to make this dish!
It’s become an annual tradition for me to make a St. Patrick’s Day corned beef brisket. I boiled the meat one year, and baked it in the oven the next. It’s turned out delicious both ways (though the quality of the Kroger-branded brisket was lousy with fat) but I found that the crock pot is the best way to go. No watching the pot for boil-overs! Plus, it makes side dish veggies at the same time.
I dislike celery so I replaced the cut stalks with celery flakes, which provides flavor without the icky texture. You’ll want to cut the potatoes into big chunks that are all of like size. It’ll depend on the size of the potato if you need to cut them into halves or quarters. I had pretty big potatoes, so I did quarters. Do get red potatoes, though. They cook all day and get tender, not mushy.
Make this along with the Mini Muffin Irish Soda Bread from last week, and your St. Paddy’s Day meal is all set! … Oh, you want dessert? How about these Irish Coffee Blondies from a few years ago?
Don’t forget to wear green on the 17th… unless you want to get pinched…
Modified from TheSkinnyFork.com
Bready or Not: Crock Pot Corned Beef & Vegetables
Make your St. Patrick’s Day dinner convenient and delicious with a slow cooker version of corned beef, potatoes, and vegetables.
- 3 lb corned beef brisket + seasoning packet
- 1 Tb celery flakes (or several chopped celery stalks)
- 1 yellow onion, in wedges
- 1/2 lb red potatoes, cut into halves or quarters
- 8 ounces baby carrots
- 4-6 cups water
Place celery flakes, onion slices, potatoes and carrots into the crock pot. Trim fat from the brisket and place the meat on top of the veggies.
Add 4-6 cups of water to the crock pot until the brisket is almost covered. Sprinkle the brisket's seasoning packet over the top.
Put the lid on and cook on high for 4 1/2 hours, or 8 to 9 hours on low.
Remove the brisket and slice thinly or pull into chunks. Serve with the cooked veggies.
OM NOM NOM!
- Preparation time: 15 minutes
- Cook time: 9 hours
- Total time: 9 hours 15 minutes
I present to you one of my very favorite chicken crock pot recipes, one I previously shared at Novelocity.
Seriously, I’ve been making this about once a month for a few months now. My husband even requests it. This is impressive since he 1) does not like ranch dressing 2) does not eat pesto.
There’s something about the combination in this recipe, though, that is just plain savory and delicious.
This is my go-to meal when I’m on a writing deadline. It mixes up in five minutes and cooks itself over the afternoon, and produces chicken to feed us–quite happily–for days.
Modified from Picky Palate.
Bready or Not: Crock Pot Pesto Ranch Chicken Thighs
- 8 boneless skinless chicken thighs (2-3 pounds, thawed or mostly thawed)
- 6-8 ounce jar of pesto
- 1 packet ranch dressing dry seasoning mix
- 1/2 cup chicken broth or water mixed with chicken/vegetable stock concentrate or water
Place chicken thighs, pesto, ranch dressing (dry from the packet) and liquid into crock pot. Stir gently to coat chicken and combine everything.
Place lid on top. Cooking tip: It tends to cook in half the time you set on the crock pot, i.e., a 6-hour high setting means the chicken should be done in about 3 hours, depending on how many thighs are in there and how thawed they were to start. Leave thighs whole or chop. (If you chop, add them into the pot again on warm for 15 minutes so they can soak up more flavor! It's also a great way to make sure they are cooked through--just chop the meat and cook on high a while more.)
!These thighs are great with veggies, or in a salad, or cold out of the fridge. They also freeze wonderfully.
!OM NOM NOM.