Food, Surviving Chaos

Hearty Beef Stew

Beef Stew

For all those cold winter days, how about a beef stew to keep you warm. This recipe is easy to make, savory, hearty and easy to customize. Its super healthy because it is packed with lots of vegetables and its a family favorite all winter long. Bon Appetite!

Ingredients

  • 2 lbs of beef for stewing (cut into 1 inch cubes)
  • 1/2 cup of chopped Carrots
  • 1/2 cup of Onion
  • 1/2 cup of chopped Celery
  • 1 cup of quartered Red Potatoes
  • 2 teaspoons Garlic Powder
  • 2 teaspoons Onion Powder
  • 1 tablespoon Paprika
  • 2 tablespoons Dried Parsley
  • 1 teaspoons Salt
  • 1 & 1/3 cup of water

Let’s Make It!

  1. Place meat and vegetables into Crock-pot
  2. Combine spices together in separate bowl then add to Crock-pot mixture
  3. Add 1 and 1/3 cup of water to Crock-pot
  4. Mix ingredients together and cover with lid
  5. Cook on LOW for 7 hours or HIGH for 4 hours

Surviving Chaos

  • Freeze It: Divide up your beef stew for easy freezing and you’ll have quick weeknight meals or lunch options
    • Beef stew can be stored for up to 3 months in the freezer
  • Use slow cooker liners in your Crock-Pot for easy clean up

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Food, Surviving Chaos

Slow Cooker Crock-Pot Chicken

Looking for a meal that can feed the family all week but only takes a day to cook? Check out this Crock-Pot recipe for a whole chicken. Yes, you can put a whole chicken in the Crock-Pot!!! This meal really comes in handy when I know we have a busy week of gymnastics, piano, work events, etc coming up. Make it on Sunday and you can use the leftover chicken for lunches or dinner the rest of the week. With all my recipes, this one is easy to customize, healthy and only takes a couple of ingredients. Bon Appetit!!

Ingredients

  • 4-5 pounds whole chicken
  • 6 stalks of celery, cut in half
  • 2 carrots cut in 1 inch pieces
  • 8 ounces of red potatoes cut into 1 inch pieces
  • 5 garlic cloves peeled and smashed
  • 4 sprigs of fresh rosemary
  • 1 teaspoon of fresh thyme, chopped
  • 2 teaspoons of kosher salt
  • 1 1/2 teaspoons of paprika
  • 1/2 teaspoon black pepper
  • 4 teaspoons of olive oil

Let’s Make it!

  1. Arrange celery, carrots, garlic, rosemary and thyme into a 6 quart slow cooker bowl. The chicken will rest on top of the vegetables.
  2. Combine salt, paprika, black pepper, and olive oil in a bowl to make a seasoning paste.
  3. Remove giblets and neck from chicken (this items may have been removed before the chicken was packaged). Dry the chicken with a paper towel.
  4. Spread the seasoning paste evenly over the chicken.
  5. Place the chicken breast side up on top of the vegetables inside the Crock-Pot.
  6. Cover and cook on High for 4-5 hours or LOW for 6-7 hours.

Surviving Chaos

  • Use the leftover chicken to make chicken salad for lunch.
  • Add barbeque sauce to the leftover chicken and broil in the oven for 10 minutes for a quick weeknight dinner.
  • Make a gravy with the juices from the slow cooker by adding butter and flour.

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Food, Surviving Chaos

Crock-pot Brown Sugar & Garlic Chicken Thighs

Brown Sugar and Garlic chicken thighs are one of the easiest recipes I make in my slow cooker. With only 5 ingredients, it is easy to prep, budget friendly and a family favorite. As with all my recipes, you can customize it by adding a little spice with crushed red pepper or by using a different cut of chicken. Enjoy!!

Ingredients

  • 5 chicken thighs (or substitute with chicken breast or chicken wings)
  • 2 tablespoons of minced garlic
  • 1/2 teaspoon of Kosher salt
  • 1/4 teaspoon of black pepper
  • 1/3 cup of brown sugar packed
    • For deeper caramel flavor, use dark brown sugar

Instructions

  1. Add chicken, salt, pepper and garlic to Crock-pot (slow cooker).
    1. Do not add any liquids. Chicken thighs naturally release liquids when cooked.
  2. Mix it up then flip chicken to skin side up
  3. Sprinkle on brown sugar
  4. Cook on Low for 8 hours or High for 4 hours

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Food

3 Bean Turkey Chili

3 Bean Turkey Chili

This is our favorite fall and winter Crock-pot meal but with a twist! I barely had time to take the after photos….they had already started digging in! This turkey chili is not only healthy but so easy to make-perfect for weeknight dinners. With all my recipes, you can customize this chili to suit your needs; increase the heat by adding a teaspoon of red pepper flakes or throw in some extra colorful veggies like bell pepper. Make it your own. Enjoy!!

Ingredients

  • 1/2 – 1 lb of ground turkey
  • 1 jar (28oz) thick and chunky salsa
  • 1 can (15oz) black beans, rinsed
  • 1 can (15oz) kidney beans, rinsed
  • 1 can (15oz) great Northern beans, rinsed
  • 1 tsp. chili powder
  • 1 tsp. ground cumin
  • 1 pkg (7oz) shredded cheddar cheese
  • 40 crackers

Instructions

  1. Cook turkey in large saucepan on medium-high heat for 10 minutes or until no longer pink, stirring occasionally
  2. Add cooked turkey meat to Crock-pot with all remaining ingredients except cheese and crackers. Stir.
  3. Cover Crock-pot with lid and cook on HIGH 3 to 4 hours or LOW 5-6 hours.
  4. Serve topped with cheese and with crackers.

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Food, Surviving Chaos

Taco Tuesday!!!

Chicken Tacos (Before) Chicken Tacos (After)

During the my husbands travel weeks (or any time for that matter) my Crock-pot makes an appearance! Taco Tuesday is one of our favorite Crock-pot recipes because 1) It cooks while we are at work & school 2) Its all cooked in 1 pot and 3) the kids will eat it!! This recipe for Crock-Pot Chicken Tacos creates flavorful, incredibly tender shredded chicken that works beautifully in a variety of Mexican dishes. And don’t forget the Crock-pot liners for easy clean up!

Ingredients

  • 5 boneless, skinless chicken breasts
  • 3 heaping tablespoons homemade taco seasoning mix or store-bought
  • 3/4 cup diced onion
  • 1 (14.5 ounce) can Diced Fire Roasted Garlic Tomatoes (or similar variety)
  • 1 (4.5 ounce) can diced green chiles, un-drained
  • 1/2 cup chopped fresh cilantro
  • Corn or flour tortillas
  • Toppings – cheese tomatoes, lettuce, avocado, etc.

Instructions

  1. Place chicken breasts in the bottom of the slow cooker. Sprinkle taco seasoning evenly over the chicken. Top with diced onion and then pour tomatoes over the top. Top with the un-drained green chiles. Cover and cook on low for 6 to 8 hours.
  2. Remove lid from slow cooker and shred the chicken with two forks. Add cilantro and mix to combine. Serve.

*Recipe courtesy of Valerie’s Kitchen