My Long-Lost Love

I love my crockpot. In fact, I love the whole idea behind a crock pot...throw a couple things inside, turn it on, leave it alone, and wha-la! Dinner is ready when you want it with no fuss, and very little mess. The only problem was, the until just recently, I only knew 2 recipes to make...roast/potatoes/carrots and pulled pork. That all changed upon my discovery of crockpot365.blogspot.com. I have made two recipes so far, and both have been amazing. I also love that all the recipes on the sight are gluten free, and she also has quite a few vegetarian recipes. So these are things I can cook when we have family over. (I have family members who have gluten intolerances, and some who are vegetarian.)


Lately, by the time it gets to the end of the day and dinner time, I'm so done. I find that I have very little engery left to come up with something for dinner, and even less energy to clean up after it. Which means, we've been eating whatever I can throw together in ten minutes (we've eaten a lot of spaghetti) and that the dishes stay piled up until the next morning and make me even crankier. The crock pot solves this problem. I still get to "throw" dinner together, but it's usually healthier, and I do it earlier in the day, during nap time when I still have some patience and energy. I can clean it up really quick right then and there. And then dinner is ready when Aaron gets home. It's wonderful. I love my crockpot. I plan on using it a lot more frequently.


Here are two of the recipes I've tried that I love.


African Peanut Soup

--1 yellow onion, diced

--2 green onions, chopped

--2 red bell peppers, chopped

--4 cloves minced garlic

--1 28 oz can of crushed tomatoes, with liquid

--8 cups vegetable broth

--1/4 t black pepper

--1/4 - 1/2 t chili powder

--1/2 cup uncooked brown rice

--1 cup peanut butter (to add later)

--dollop of sour cream and a bit of tabasco sauce (optional)

The Directions.

--wash and chop all of the vegetables, and put into the crock. Add the entire can of tomatoes, the uncooked rice, and the spices.

--pour in the vegetable broth.

--cover and cook on low for 6-8 hours, or on high for about 4. The soup is done when the onions are fully cooked and are translucent.

--stir in peanut butter, and cook on high for 20-30 minutes, or until fully heated through.

add a dollop of sour cream and a touch of tobasco sauce

Applesauce Chicken
--4 frozen chicken breast halves or thighs (I used 2 of each) 
--1 1/2 cups of applesauce
--1 T dried onion flakes, or 1 yellow onion, chopped finely 
--1 T apple cider vinegar 
--1/4 tsp cinnamon
--1/2 tsp black pepper
--2 cloves garlic, minced--1/4 tsp red pepper flakes (optional, I used them, and added more to the adult servings)

The Directions. 

A 3 or 4 quart crockpot is the best size for this, but I did use a 6 quart. If your pot cooks fast, err on the lower end of cooking time.  

1. Put the frozen chicken pieces into your crockpot. Add the onion (if you are using the dried onion, wait and add it to the applesauce). In a bowl, mix the applesauce, vinegar, garlic, and spices together. Pour on top of the chicken. 

2.Cover and cook on low for 5-7 hours, or on high for 3-4.

Serve with rice or quinoa.