Crockpot Recipes
February is a great time to get out your crockpot.
Our Human Resources manager, Devony Fitch, ran a contest for crockpot recipes recently in our employee newsletter. Here are the recipes of the three winners:
Crockpot Chicken Stock, by Carol Baush of Rub with Love products:
I like to use the crockpot to make chicken stock. I’ll take the chicken carcass, whatever vegetable trimmings I’ve saved, plus an onion and some fresh herbs. After adding enough water to fill the crock pot, I set it on low and let it cook overnight or up to 12 hours. It’s nice to be able to leave it and not have to worry about something on the stove. I’ve also done this for vegetable stock. It’s so easy!
Crockpot Chipotle Chili, by Kelly Malloy, of Lola:
1 can kidney beans
1 can pinto beans
1 can black beans
2 cans tomatoes
1 pound ground turkey (or beef)
1 roasted red pepper, chopped
1 onion, chopped
3 cloves garlic, minced
3 chipotle peppers in ancho sauce, chopped
1 tablespoon chili sauce
1 tablespoon Rub with Love African Peri Peri Rub
2 tablespoons brown sugar
Pinch of salt
1 cup frozen sweet corn
Saute onions and garlic in frying pan. Add ground turkey and cook until browned. Combine everything except the corn in the crock pot and cook on low for 8 to 10 hours. Add the corn about 30 minutes prior to serving.
CrockPot Chicken Posole, by Julia Garrels of Lola:
1 28-ounce can white hominy, drained
1/2 cup chopped green chilies (fresh preferred, canned ok)
1 medium white or yellow onion
4 cloves garlic, minced
1 pound raw chicken, cut up
15-ounce can tomatoes, chopped, with juice
15-ounces chicken broth
1 teaspoon dried oregano
1 teaspoon ground cumin
2 tablespoons chopped cilantro
Sour cream, green onion, radishes, hot sauce and fresh corn tortillas or chips for garnishing
Put all ingredients, except cilantro and garnishes, in 3-1/2 to 5 quart crockpot. Cover and cook on low for 5 to 6 hours or on high for 2- 1/2 to 3 hours (low recommended). After the posole is cooked, stir in cilantro. Serve with the garnishes.
This is a delicious recipe that improves in flavor after a day or two, so make it in advance for a fun and delicious interactive meal! I love this recipe because it’s a much lower fat version than with pork. I often add extra veggies to the soup before cooking: frozen corn, leeks, carrots, celery, zucchini, etc- because I am a veggie junkie. This is a great soup to have in the fridge in the cold gray days of winter. It warms the belly, bones, and spirit!
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