slowcooker

Week 4: Coq au Vin & Bean and Sausage Stew

It was a week of cooking success! Both of these recipes were total winners that get better the next day as leftovers. 

Coq au Vin

Adapted from Make It Fast, Cook It Slow, by Stephanie O’Dea

  • 6 slices cooked and crumbled bacon
  • 6-8 chicken thighs (I used boneless and skinless and put them in frozen)
  • 8oz. sliced mushrooms 
  • 3 carrots, chopped 
  • 1 onion, chopped 
  • 1 parsnip, chopped 
  • 3 garlic cloves, minced 
  • 1t salt 
  • 1/2t black pepper 
  • 1/2C chicken broth 
  • 1.5C red wine (I used Cabernet and my husband drank the rest. Choose wine you want to drink.)
  • 2 fresh thyme sprigs

Put bacon in crockpot. Place chicken and veggies on top. Add rest of ingredients. Cook on low for 8 hours. Serve with rice, pasta, or mashed potatoes. 

Bean and Sausage Stew

Adapted from mycupisfull.com

Note: I chopped the vegetables and sausage the night before and stowed it in the fridge. This cut down on day-of prep time considerably. 

  • 15oz. kidney beans, drained
  • 15oz. black beans, drained
  • 29oz. petite diced tomatoes
  • 28 ounces crushed tomatoes
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 1 russet potato, diced 
  • 1 carrot, diced
  • 1 parsnip, diced
  • 4 sausages, sliced (I used chorizo)
  • 1C water
  • 1t Worcestershire sauce

Put all this in the crockpot. 

  • 1T black pepper
  • 2t salt
  • 2t chili powder
  • 1t garlic powder
  • ½t cayenne 

Mix all this together and sprinkle into crockpot. Mix. Cook on low 8-10 hours. This is awesome with cheese on top. 

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Week 3: Chicken Burrito Bowls and Laziness

I cooked on Tuesday last week and it lasted us… well, I’m having it for lunch tomorrow. Some recipes are like that. This is one of them. It’s a recipe I posted last summer, but I tweaked it a little and now it’s even better.  

Chicken Burrito Bowls

Adapted from myself

For chicken filling

  • 2 boneless, skinless chicken breasts (I put mine in the crockpot frozen)
  • 1 15oz. can black beans
  • 1 15oz. can diced tomatoes
  • 1T olive oil 
  • 1 red bell pepper, seeded and diced 
  • 2 Anaheim chiles, seeded and diced (wear gloves!)
  • 1T taco seasoning (I use this recipe)
  • Salt and pepper to taste
  • 1C frozen corn

For burrito bowl

  • Hot cooked rice
  • Shredded Mexican cheese 
  • Chopped avocado
  • Sour cream
  • Hot sauce

Place the chicken breast in the crockpot. Dump in the black beans (with liquid) and tomatoes. Heat olive oil in a small nonstick pan over medium heat. Sauté red pepper until slightly soft and add to crockpot. Add Anaheim chiles to pan and cook until they have a bit of color. Add to crockpot. 

Sprinkle taco seasoning, salt, and pepper over everything in crockpot and kind of poke it with a spoon so it gets mixed into the peppers, tomatoes, and beans. Cover and cook on low for 8 hours. Thirty minutes before serving, add frozen corn and cover again. 

Shred chicken with two forks and serve over rice with burrito fixings.