CROCKPOT CARNE CON PAPAS WITH MEXICAN RICE

I'm guessing I'm the only one still checking this blog and using the recipes from it but in the unlikely event that someone else is still using this blog, let me just recommend to you this dish that I am posting today! It was AMAZING and the perfect meal for a busy day where I knew I would not have time late in the day to get dinner made.

This is a spicy stew-like dish served with Mexican rice and tortillas. You could make a burrito out of it if you want (some of our boys did) but I just scooped the rice and meat up with a tortilla. However you eat it, I hope you enjoy it as much as we did! I got this recipe from the IG account Isabel Eats. And if you're still reading, hello from the Petersons! We love you!

4 Roma tomatoes, diced, divided

1 large yellow or white onion, 1/2 roughly chopped and 1/2 thinly sliced

2 serrano peppers, stemmed (you could use 1 jalapeño if you like things less spicy)

5 cloves fresh garlic

1/2 cup beef broth

1 Tb. kosher salt, plus more as needed

1 tsp. black pepper

1 tsp. dried Mexican oregano

1 tsp. ground cumin

2 1/2 - 3 pounds beef chuck roast, diced into 1-inch chunks

1 pound russet potatoes, peeled and diced into 1 1/2-inch cubes (you could also use a waxier potato like Yukon golds or red)

2 poblano peppers, stemmed, seeded, and thinly sliced

1 bay leaf

Add half of the tomatoes, the roughly chopped onions, serrano peppers, garlic, broth, salt, pepper, oregano, and cumin to a large blender. Blend until smooth.

Add the beef, potatoes, poblano peppers, the remaining diced tomatoes, the thinly sliced onions, and the bay leaf to your slow cooker.

Pour in the blended tomato and onion mixture on top, stir to combine, cover, and slow cook on HIGH for 3-4 hours or on LOW for 7 hours. You can leave the slow cooker on WARM for as long as needed after the meat and potatoes have cooked and become tender. Discard the bay leaf and serve with Mexican rice and tortillas. (See below for favorite Mexican rice recipe.)

FAVORITE MEXICAN RICE

2 cups long grain white rice

1/4 cup olive oil

1/2 medium yellow or white onion, finely diced

1 Roma tomato, diced

4 cloves fresh garlic, minced

1 1/2 tsp. kosher salt, plus more to taste

3 1/2 cups low-sodium chicken broth

2 Tb. tomato paste

1/2 cup frozen peas, thawed

Add the rice to a fine mesh strainer or colander and rinse under running water until the water runs clear. Drain well.

In a large saucepot (at least 6 quarts or the rice will boil over) over low-medium heat, add the oil. When hot, add the rice and saute for 10 minutes, stirring frequently, until the rice begins to lightly brown.

Add the onion, tomato, garlic, and salt. Stir and saute for 30 seconds.

Add the broth and tomato paste. Stir together until the tomato paste has completely dissolved.

Bring to a boil, reduce heat to low, cover, and let cook for 20 minutes. Remove the pot from the heat, uncover, and let it sit for 5 minutes.

Add the thawed peas and gently fluff them into the rice with a fork. Taste and season with more salt if necessary.

SLOW COOKER MEATLOAF

I have never been a fan of meatloaf but I really like this recipe. Dan loves it and requests it on Father's Day and his birthday. Recipe from America's Test Kitchen.

serves 6-8

18 saltines

4 ounces white mushrooms, trimmed

3 tablespoons milk

1 1/2 tablespoons Worcestershire sauce

4 teaspoons soy sauce

1 teaspoon salt

3/4 teaspoon pepper

1 shallot, minced

1 tablespoon vegetable oil

2 garlic cloves, minced

1/4 teaspoon dried thyme

1/4 teaspoon cayenne pepper

2 large eggs

1 pound ground pork

1 pound 85 percent lean ground beef

6 tablespoons ketchup

1 tablespoon packed brown sugar

Process saltines, mushrooms, milk, Worcestershire, soy sauce, salt, and pepper in food processor until paste forms, about 20 seconds, scraping down bowl as needed. Transfer to large bowl. Combine shallot, oil, garlic, thyme, and cayenne in small bowl and microwave until softened, about 90 seconds, stirring halfway through cooking. Whisk shallot mixture and eggs into saltine mixture.

Add pork to saltine mixture and mix until thoroughly combined. Add ground beef and knead until well combined. Fold 18-inch square of heavy-duty aluminum foil in half to make 18 by 9-inch strip. Form meat mixture into 9 by 4-inch loaf and place crosswise over center of strip. Using foil as sling, transfer meatloaf to slow cooker. Cover and cook until meatloaf registers 160 degrees, about 4 hours on low.

Adjust oven rack 5 inches from broiler element and heat broiler. Whisk ketchup and sugar together in bowl. Using sling, transfer meatloaf to rimmed baking sheet and brush with glaze (I also scrape away and discard the fat that collects at the bottom edges of the meatloaf). Broil until glaze is bubbly and spotty brown, 5 to 7 minutes. Transfer to serving dish (discard sling), tent loosely with foil, and let rest for 15 minutes. Slice and serve.

CREAMY WHITE CHICKEN CHILI

This is a recipe from the blog Mel's Kitchen Cafe. A friend served this meal to our family and we have loved it since then! I always double the recipe for our family. I also use a rotisserie chicken from Costco in place of the boneless skinless chicken breasts called for. It is tasty with diced avocado and tortilla chips on top. Enjoy!

serves 4-6

1 tablespoon oil (I use extra-light olive oil--not the same as extra virgin olive oil)

1 pound boneless, skinless chicken breasts, cut into 1/2-inch pieces (leave whole for slow cooker method)
Salt and pepper

1 medium onion, chopped (about 1/2 cup)

1 1/2 teaspoons garlic powder or 2 cloves fresh garlic, finely minced

2 cans (15 1/2 ounces each) Great Northern Beans, rinsed and drained

1 can (14 1/2 ounces) chicken broth (about 1 3/4 cups)

2 cans (4 ounces each) chopped green chiles

1 teaspoon salt

1 teaspoon ground cumin

1 teaspoon dried oregano

1/2 teaspoon pepper

1/4 teaspoon cayenne pepper

1 cup sour cream

1/2 cup heavy cream

Fresh cilantro, for garnish (optional)

Shredded cheese, tortilla chips, other toppings (optional)

Stovetop Directions: Season the cut-up chicken breast pieces with salt and pepper to taste. In a 4- or 5-quart pot, heat the oil over medium heat. Add the chicken, onion, and garlic powder (or fresh garlic, if using). Cook, stirring occasionally, for 1-2 minutes, until the onion starts to soften (it's okay if the chicken isn't cooked all the way; it will cook through in the next step).

Add the beans, broth, chiles, salt, cumin, oregano, pepper and cayenne. Bring the mixture to a simmer and cook, uncovered, for 15 to 30 minutes. Remove from the heat; stir in the sour cream and cream. Garnish with fresh cilantro, if desired. Serve immediately with other toppings of choice, if desired.

Slow Cooker Directions: Season both sides of the chicken breasts with salt and pepper to taste. In a 5- or 6-quart slow cooker, place 1 pound boneless, skinless chicken breasts whole (without cutting into pieces). Add the chopped onion, garlic powder, beans, green chiles and all of the spices. Do not add the sour cream or whipping cream yet!

Reduce the chicken broth to 12 ounces (about 1 1/2 cups) and pour in over the other ingredients. Stir the mixture around a bit to incorporate the dry spices. Cook on low for 5-7 hours.

Remove the chicken to a cutting board and shred in bite-size pieces (or use a couple forks and shred right in the slow cooker). Add the shredded chicken back into the slow cooker.

In a small bowl or liquid measuring cup, whisk together the sour cream and whipping cream until smooth. Whisk the cream mixture into the crockpot with the other ingredients. Let the chili warm through on low temperature. Serve.

CROCKPOT WEEKNIGHT BEEF CHILI

This is the official favorite chili recipe in our house. It's nothing fancy but everyone loves it. I often serve it on top of Fritos with shredded cheese and sour cream on top (AKA "Frito Pie") but we love it with cornbread as well. This recipe is slightly adapted from America's Test Kitchen's Weeknight Beef Chili.

serves 8-12

2 slices high-quality sandwich bread, torn into quarters

1/4 cup whole milk

2 pounds 85% lean ground beef (90% lean works great too)

Salt and pepper

3 Tb. oil (I use extra-light olive oil, any light-colored oil will do)

1 large yellow onion, diced fine (about 2 cups chopped onions)

1/4 cup chili powder

1/4 cup tomato paste

6 garlic cloves, minced

1 Tb. ground cumin

1 tsp. dried oregano

1/2 tsp. red pepper flakes

1/2 tsp. chipotle chili powder

1 (28 oz.) can tomato puree

1 (28 oz.) can diced tomatoes

2 (15 oz.) cans dark red kidney beans, drained and rinsed

3 Tb. soy sauce

1 Tb. brown sugar

Mash bread and milk into paste in large bowl using fork. Mix in ground beef, 1/2 teaspoon salt, and 1/2 teaspoon pepper using hands.

Heat oil in large pot over medium-high heat until shimmering. Add onions, chili powder, tomato paste, garlic, cumin, oregano, red pepper flakes, and chipotle chili powder and cook until vegetables are softened and lightly browned, 8 to 10 minutes.

Stir in beef mixture and cook, breaking up any large pieces with wooden spoon, until no longer pink. Stir in tomato puree, scraping up any browned bits in the pot; transfer to slow cooker.

Stir diced tomatoes, beans, soy sauce, and sugar into slow cooker. Cover and cook until beef is tender, 6-8 hours on low or 3-5 hours on high.

Let chili settle for 5 minutes, then remove fat from surface using large spoon. Season with salt and pepper to taste and serve.

HAWAIIAN HAYSTACKS (UPDATED)

UPDATE (08/10/15)
I have come up with a much better version of this recipe that eliminates the cream of chicken soup. It is still very easy but tastes much better. I'll still leave the cream of chicken recipes up in case anyone wants to use those.

From Scratch:

2 boneless, skinless chicken breasts

Salt and pepper

1 Tb. cooking oil (I use extra light olive oil but any light oil will do)

2 Tb. butter

2 Tb. flour 

1 cup low-sodium chicken broth

1/4 cup heavy cream

Pat the chicken dry with paper towels and season both sides with salt and pepper. Preheat your cooking pan over medium-high heat until cooking oil is barely smoking. Cook chicken, without moving it, until nicely browned, then flip and cook until other side is browned and chicken is cooked through. Remove chicken to a plate and plate pan back on the heat.

Lower the heat to medium-low and add butter to the pan. When melted, add flour and whisk together until fully incorporated, then cook for 1-2 minutes. Whisk in the chicken broth until all the lumps of the butter-flour mixture are smoothed out, scrape up any browned bits out of the pan, and let come to a simmer. Add the cream and season to taste with salt and pepper.

Shred or cube the chicken breast and add to the sauce. Serve over rice with any combination of the toppings listed at the bottom.

Cream soup version, stovetop instructions:
2 chicken breasts, cooked and shredded
1 (14 oz.) can cream of chicken soup
1 (14.5 oz.) can chicken broth

In a medium saucepan, add the cream of chicken soup and chicken broth and bring to a simmer. Continue to simmer until mixture reaches desired consistency and thickness. Add shredded chicken; stir to combine and continue to cook until chicken is heated through.

Serve on top of cooked rice with any combination of toppings.

Cream soup version, crockpot instructions:
2 chicken breasts, fresh or frozen
1 (14 oz.) can cream of chicken soup
1 (14.5 oz.) can chicken broth

Put the chicken, cream of chicken soup, and chicken broth in the crockpot and cook for about four hours on high. Shred the chicken with two forks and serve.

Optional Toppings:
Diced tomatoes
Diced green or red bell pepper
Grated cheddar cheese
Minced cilantro
Pineapple chunks
Green onions
Chow mein noodles

CLASS THREE: CROCKPOT, FREEZER, AND MAKE-AHEAD MEALS

"I don't have time to cook."

Have you ever said that? Thought it? I think at one time or another many of us have. Planning and executing a meal every night, whether just for yourself or for multiple people, can be difficult and even exhausting. However, I think if we are being really honest with ourselves we can generally find a place in our schedule to cook. 

This may mean cooking all your week's meals on one day. I know people who plan and cook a week's worth of meals on a Saturday or Sunday or weekday evening so they can still enjoy a homemade meal but do not have to worry about throwing something together after work. These major cooking-cram-sessions take less time than you might think--usually 1 to 2 hours or less depending on what you make. Type "cooking for a week" into a search engine and you will be amazed at the amount of material available to you. 

The best part of making meals ahead of time, in my opinion, is not the time saved in the kitchen during the week. It is the time gained at the table. Even if you live alone, dinner time at the table (and even cooking time in the kitchen!) is valuable and worthwhile. It is a perfect excuse to turn off distractions and tune in to your own thoughts and meditations and give the Holy Ghost an opportunity to communicate. President Gordon B. Hinckley once said, 

"Our lives become extremely busy. We run from one thing to another.

 We wear ourselves out in thoughtless pursuit of goals which are highly ephemeral. 

We are entitled to spend some time with ourselves in introspection, in development." 

(Link to President Hinckley's full article here.)

For those cooking for more than one, dinner time at the table presents an opportunity to talk and spend time all together in one place. While I concede that meal time can be hectic with children and is not always a peaceful happy time, I also can say that some of the most meaningful and sacred experiences I have had as a mother have come from conversations at the dinner table--conversations that never would have happened in a restaurant. In what I believe was a landmark talk, Elder Dallin H. Oaks said in 2007,

"The number of those who report that their 'whole family usually eats dinner together' has declined 33 percent. This is most concerning because the time a family spends together 'eating meals at home [is] the strongest predictor of children's academic achievement and psychological adjustment.' Family mealtimes have also been shown to be a strong bulwark against children's smoking, drinking, or using drugs. There is inspired wisdom in this advice to parents: what your children really want for dinner is you."

("Good, Better, Best" Link to talk here.)

You can cook. You can find time. Make it a priority and do not get discouraged by setbacks or the inevitable dinnertime disasters. You never know when the special moments may occur, but one thing is sure: they will never happen if you don't provide the opportunity.

Freezable (see this post for tips on how long to freeze foods)

HONEY LIME CHICKEN ENCHILADAS

MY FAVORITE LASAGNA

SLOW COOKER SHREDDED BEEF FOR TACOS This is our favorite shredded beef taco recipe.

EVERYDAY SHREDDED BEEF FILLING Cook in crockpot then freeze in individual servings for use on tacos, burritos, tostadas, quesadillas, or enchiladas.

EVERYDAY SHREDDED CHICKEN FILLING Use same way as described above in Shredded Beef Filling.

CROCKPOT GROUND BEEF TACO FILLING

CROCKPOT SLOPPY JOES

CROCKPOT WEEKNIGHT BEEF CHILI My family's favorite chili recipe.

CROCKPOT EASY TACO CHILI Chili can be eaten as-is or used on top of chili dogs, frito pie, nachos, or chili burgers, etc.

CROCKPOT TEXAS CHILI Can be used same way as described for taco chili. 

CROCKPOT CLASSIC TURKEY CHILI Can be used same way as described for taco chili.

BROCCOLI CHEESE CHICKEN AND RICE CASSEROLE

HAWAIIAN HAYSTACKS

BEEF STEW

SOUR CREAM NOODLE BAKE

CHICKEN NOODLE SOUP

CHICKEN AND WILD RICE SOUP

CHICKEN SPAGHETTI

CHIMICHANGAS

FARMHOUSE CHICKEN CHOWDER

AREPAS Freeze the arepas (Venezuelan corn cakes) and make the filling the day of or even a day before.

HOMEMADE CHICKEN STOCK This can be used as a soup base; easy and delicious.

CHICKEN ENCHILADAS One of my favorite freezer meals.

BASIC BEEF AND BEAN CHILI Can be used same way as described for taco chili--see above.

STUFFED PASTA SHELLS OR MANICOTTI

GROUND BEEF TACOS Make a big batch and freeze for use as needed.

MAKE-AHEAD BREADED CHICKEN CUTLETS

Also good for freezing: cooked, shredded chicken; pre-formed burger patties; burritos (here's a good bean recipe)

Crockpot (read below for tips on slow cooking)

CROCKPOT WEEKNIGHT BEEF CHILI My family's favorite chili recipe.

CROCKPOT CLASSIC TURKEY CHILI Eat as-is or use on top of chili dogs, frito pie, chili burgers, or nachos.

CROCKPOT EASY TACO CHILI Eat as-is or use on top of chili dogs, frito pie, chili burgers, or nachos.

CROCKPOT TEXAS CHILI Eat as-is or use on top of chili dogs, frito pie, chili burgers, or nachos.

SLOW COOKER SHREDDED BEEF FOR TACOS

CROCKPOT BARBECUED DRUMSTICKS Very easy; crowd-pleaser.

EVERYDAY SHREDDED BEEF FILLING For use on tacos, burritos, tostadas, quesadillas, or enchiladas.

EVERYDAY SHREDDED CHICKEN FILLING For use on tacos, burritos, tostadas, quesadillas, or enchiladas.

CROCKPOT GROUND BEEF TACO FILLING

CROCKPOT SHREDDED BARBECUED CHICKEN Eat on white bread or hamburger buns.

CROCKPOT LOADED BAKED POTATO SOUP

CROCKPOT CHICKEN CURRY IN A HURRY

CROCKPOT WHITE CHICKEN CHILI My boys like this recipe, which makes me love it that much more.

CROCKPOT NO-FUSS BROWN RICE

CROCKPOT BACHELOR BEEF STEW

CROCKPOT SLOPPY JOES

CROCKPOT TORTILLA SOUP

CROCKPOT MASHED POTATOES

CREAMY WHITE CHICKEN CHILI

SLOW COOKER MEATLOAF

In reality, not all crockpot meals are created equally. Some recipes really fall flat in terms of flavor and end up being big disappointments. For those who are or want to be serious about slow-cooking meals in a crockpot, I would suggest finding a trusted recipe resource either in the form of a blog or a cookbook. My trusted source of choice is a cookbook called America's Test Kitchen Slow Cooker Revolution. Fair warning: many of their recipes require around 15 minutes of prep and cook time prior to the actual slow-cooking. Trust me, those 15 minutes are well worth it. They use that time to develop flavor from the spices, meat, and aromatics you put into the dish.

CROCKPOT EASY TACO CHILI

I like this recipe because the portion size is more reasonable for my family size and is very easy to put together. Sometimes I like to use pinto beans instead of black beans. From America's Test Kitchen Slow Cooker Revolution.

serves 4-6

2 cups frozen chopped onions (or 2 medium onions, minced)
1 (1-ounce) packet taco seasoning
2 Tb. tomato paste
2 Tb. vegetable oil (or reasonable substitute)
1 1/2 tsp. garlic powder (or 6 garlic cloves, minced)
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can tomato sauce
1 (14.5-ounce) can diced tomatoes
1 Tb. brown sugar
1 slice white sandwich bread, torn into quarters
2 Tb. whole milk
1 pound 85 percent lean ground beef
Salt and pepper
1 cup frozen corn

Microwave onions, taco seasoning, tomato paste, oil, and garlic powder in bowl, stirring occasionally, until onions are softened, about 5 minutes; transfer to slow cooker.

Stir beans, tomato sauce, tomatoes with juice, and sugar into slow cooker.

Mash bread and milk into paste in large bowl using fork. Mix in ground beef and 1/4 teaspoon pepper using hands. Stir beef mixture into slow cooker, breaking up any large pieces. Cover and cook until beef is tender, 6 to 8 hours on low or 3 to 5 hours on high.

Let chili settle for 5 minutes, then remove fat from surface using large spoon. Break up any remaining large pieces of beef with spoon. Stir in corn and let sit until heated through, about 5 minutes. Season with salt and pepper to taste and serve.

CROCKPOT TEXAS CHILI

Texas-style chili has big chunks of beef in place of beans. This particular recipe calls for both. From America's Test Kitchen Slow Cooker Revolution.

serves 8 to 12

3 medium onions, minced (about 3 cups)

1/4 cup chili powder

1/4 cup tomato paste
3 Tb. vegetable oil (or reasonable substitute)

8 garlic cloves, minced

2 Tb. ground cumin

1 Tb. minced fresh oregano or 1 tsp. dried
2 (15-ounce) cans dark red kidney beans, drained and rinsed

1 (28-ounce) can tomato puree

2 cups low-sodium chicken broth

1/4 cup Minute tapioca

3 Tb. soy sauce

2 Tb. minced canned chipotle chile in adobo sauce (readily available in Hispanic foods section of grocery--use less if you are sensitive to spicy food)
2 Tb. brown sugar, plus extra as needed
2 bay leaves
1 (5-pound) boneless beef chuck roast, trimmed and cut into 1 1/2-inch chunks
Salt and pepper
3 scallions (aka green onions), sliced thin

Microwave onions, chili powder, tomato paste, oil, garlic, cumin, and oregano in bowl, stirring occasionally, until onions are softened, about 5 minutes; transfer to slow cooker.

Stir beans, tomato puree, broth, tapioca, soy sauce, chipotles, sugar, and bay leaves into slow cooker. Season beef with salt and pepper and nestle into slow cooker. Cover and cook until beef is tender, 9 to 11 hours on low or 5 to 7 hours on high.

Let chili settle for 5 minutes, then remove fat from surface using large spoon. Discard bay leaves. Season with salt, pepper, and sugar to taste, sprinkle with scallions, and serve.

CROCKPOT CLASSIC TURKEY CHILI

Do not use ground turkey breast here (also labeled 99% fat free) or the turkey will be very dry. From America's Test Kitchen Slow Cooker Revolution.

serves 8 to 10

2 slices white sandwich bread, torn into quarters

1/4 cup whole milk

2 pounds ground turkey

Salt and pepper

3 Tb. vegetable oil (or reasonable substitute)

3 medium onions, minced (about 3 cups)

1/4 cup chili powder

1/4 cup tomato paste

6 garlic cloves, minced

1 Tb. ground cumin

1 Tb. minced fresh oregano or 1 tsp. dried

1/2 tsp. red pepper flakes (use less if you are sensitive to spicy food)

1 (15-ounce) can tomato sauce

2 (15-ounce) cans dark red kidney beans, drained and rinsed

1 (28-ounce) can diced tomatoes

1 1/2 cups low-sodium chicken broth

3 Tb. soy sauce

1 Tb. brown sugar

2 tsp. minced canned chipotle chile in adobo sauce (readily available in Hispanic foods section of grocery--use less if you are sensitive to spicy food)

Mash bread and milk into paste in large bowl using fork. Mix in ground turkey, 1/2 teaspoon salt, and 1/2 teaspoon pepper using hands.

Heat oil in 12-inch skillet over medium-high heat until shimmering. Add onions, chili powder, tomato paste, garlic, cumin, oregano, and red pepper flakes and cook until vegetables are softened and lightly browned, 8 to 10 minutes.

Stir in turkey mixture, 1 pound at a time, and cook, breaking up any large pieces with wooden spoon, until no longer pink, about 3 minutes per pound. Stir in tomato sauce, scraping up any browned bits; transfer to slow cooker.

Stir beans, diced tomatoes with juice, soy sauce, sugar, and chipotles into slow cooker. Cover and cook until turkey is tender, 4 to 6 hours on low.

Let chili settle for 5 minutes, then remove fat from surface using large spoon. Break up any remaining large pieces of turkey with spoon. Season with salt and pepper to taste and serve.

SLOW-COOKER SHREDDED BEEF FOR TACOS

So easy, so yummy.

1 (2 lb.) boneless beef roast (I used chuck)
1 Tb. canola oil
1 small to medium-sized onion, sliced thinly
4 cloves garlic, minced
1/2 Tb. tomato paste
3/4 cup beef broth
1/2 tsp. dried parsley
2 tsp. chili powder
1 1/2 tsp. ground cumin
1/4 tsp. cayenne
1/2 tsp. paprika
1/2 tsp. dried oregano

Heat a large, heavy bottomed skillet over medium high heat, and add the oil.  Sprinkle the beef roast liberally with salt and pepper.  Once the oil is hot, add the roast to the pan and brown on all sides, about 2 minutes per side.  Place in the crockpot.

To the pan, add the onion and cook for about 2 minutes before stirring in garlic and tomato paste.  After another minute, stir in the beef broth and spices.  Scrape up any browned bits, and then pour the seasoned broth and onions over the top of the roast.
Cook on low for 8-10 hours.  Shred with two forks and serve.

CROCKPOT BARBECUED DRUMSTICKS

I love barbecued chicken legs. This recipe benefits hugely from a short sit under the broiler to caramelize the skin--watch it closely so it doesn't burn! From America's Test Kitchen Slow Cooker Revolution.

serves 4 to 6

1 Tb. brown sugar

1 Tb. paprika

1 tsp. dry ground mustard

1 tsp. ground cumin

1 tsp. garlic powder

1 tsp. onion powder

1/4 tsp. cayenne pepper

Salt and pepper

4 pounds bone-in, skin-on chicken drumsticks, trimmed of excess skin or fat (if necessary)

1 1/2 cups barbecue sauce (my favorite is Bull's-Eye)

Vegetable oil spray

Mix sugar, paprika, mustard, cumin, garlic powder, onion powder, cayenne, 1 teaspoon salt, and 1 teaspoon pepper together, then rub mixture evenly over chicken; transfer to slow cooker. Pour 1/2 cup barbecue sauce over chicken and toss to coat. Cover and cook until chicken is tender, 4 to 6 hours on low.

Position oven rack 10 inches from broiler element and heat broiler. Place wire rack in aluminum foil-lined rimmed baking sheet and coat with vegetable oil spray. Transfer chicken to prepared baking sheet; discard braising liquid.

Brush chicken with 1/2 cup more sauce and broil until lightly charred and crisp, 10-15 minutes. Flip chicken over, brush with remaining 1/2 cup barbecue sauce, and continue to broil until lightly charred and crisp on second side, 5 to 10 minutes longer. Serve.

CROCKPOT SHREDDED BARBECUED CHICKEN

You can use all breast or all thigh meat for this recipe if you prefer. Serve on white bread or hamburger buns with pickles. From America's Test Kitchen Slow Cooker Revolution.

serves 6

2 tsp. chili powder
1 tsp. paprika
1/4 tsp. cayenne pepper
Salt and pepper
1 1/2 pounds boneless, skinless chicken breasts
1 1/2 pounds boneless, skinless chicken thighs
1 1/2 cups barbecue sauce (Bull's-Eye is my favorite)

Mix chili powder, paprika, cayenne, 1/2 teaspoon salt, and 1/4 teaspoon pepper together, then rub mixture evenly over chicken; transfer to slow cooker. Pour 1/2 cup barbecue sauce over chicken and toss to coat. Cover and cook until chicken is tender, 4 to 6 hours on low.

Transfer chicken to large bowl, let cool slightly, then shred into bite-size pieces; cover to keep warm. Let braising liquid settle for 5 minutes, then remove fat from surface using large spoon. 

Microwave remaining cup barbecue sauce in bowl until hot, about 3 minutes. Toss shredded chicken with hot barbecue sauce and 1 cup braising liquid; add more liquid as needed to keep meat moist. Serve.

CROCKPOT LOADED BAKED POTATO SOUP

Just the title of this soup is good. Anything that starts with eight slices of bacon is all right in my book. From America's Test Kitchen Slow Cooker Revolution.

serves 6-8

8 ounces bacon (about 8 slices), chopped
1 onion, minced
2 garlic cloves, minced
1 1/2 tsp. minced fresh thyme, or 1/2 tsp. dried
2 Tb. all-purpose flour
4 cups low-sodium chicken broth
3 pounds russet potatoes (about 6 medium-sized), peeled and cut into 1/2-inch pieces
2 cups shredded cheddar cheese (about 8 ounces), plus extra for serving
1/2 cup heavy cream
Salt and pepper
3 scallions (aka green onions), sliced thin

Cook bacon in a 12-inch skillet over medium heat until crisp, 5 to 7 minutes. Transfer bacon to paper towel-lined plate and refrigerate until serving. Pour off all but 2 tablespoons bacon fat left in skillet.

Add onion, garlic, and thyme to fat in skillet and cook over medium-high heat until onion is softened and lightly browned, 8 to 10 minutes. Stir in flour and cook for 1 minute. Slowly whisk in 1 cup broth, scraping up any browned bits; transfer to slow cooker.

Stir remaining 3 cups broth and potatoes into slow cooker. Cover and cook until potatoes are tender, 4 to 6 hours on low.

Transfer 2 cups cooked potatoes to bowl and mash smooth with potato masher. Stir cheddar into soup until evenly melted, then stir in mashed potatoes and cream. Let soup sit until heated through, about 5 minutes.

Microwave bacon on paper towel-lined plate until hot and crisp, about 30 seconds. Season soup with salt and pepper to taste and serve with scallions, crisp bacon, and additional cheddar.

CROCKPOT CHICKEN CURRY IN A HURRY

This recipe might look complicated or scary based on the ingredient list but be assured that these ingredients are all easily found at my local neighborhood grocery store. From America's Test Kitchen Slow Cooker Revolution.

serves 6-8

2 medium onions, minced
2 jalapeño chiles, stemmed, seeded, and minced
3 Tb. vegetable oil (or reasonable substitute)
6 garlic cloves, minced
2 Tb. minced or grated fresh ginger
2 Tb. curry powder
1 Tb. tomato paste
1 tsp. garam masala (an Indian spice mix--sold at most grocery stores)
2 (15-ounce) cans chickpeas (aka garbanzo beans), drained and rinsed
2 cups water, plus extra as needed
1 (14-ounce) can coconut milk
3 Tb. Minute tapioca
3 pounds boneless, skinless chicken thighs, trimmed of fat
Salt and pepper
12 ounces plum tomatoes (3 to 4), cored and chopped fine
1/2 cup golden raisins
1 cup frozen peas
1/4 cup minced fresh cilantro
Lime wedges, for serving

Microwave onions, jalapeños, oil, garlic, ginger, curry, tomato paste, and garam masala in bowl, stirring occasionally, until onions are softened, about 5 minutes; transfer to slow cooker.

Stir chickpeas, water, coconut milk, and tapioca into slow cooker. Season chicken with salt and pepper and nestle into slow cooker. Cover and cook until chicken is tender, 4 to 6 hours on low.

Transfer chicken to cutting board, let cool slightly, then shred into bite-size pieces. Let stew settle for 5 minutes, then remove fat from surface using large spoon.

Stir in tomatoes and raisins, cover, and cook on high until heated through, about 10 minutes. Stir in shredded chicken and peas and let sit until heated through, about 5 minutes. (Adjust stew consistency with additional hot broth as needed.) Stir in cilantro, season with salt and pepper to taste, and serve with lime wedges.

Serve on rice.

CROCKPOT WHITE CHICKEN CHILI

This is a definite crowd-pleaser in our home. You can find hominy in the Hispanic foods section of your grocery store. From America's Test Kitchen Slow Cooker Revolution.

serves 6 to 8

3 cups low-sodium chicken broth
1 (15-ounce) can white or yellow hominy, drained and rinsed
2 Tb. vegetable oil (or reasonable substitute)
2 onions, minced
4 jalapeño chiles, stemmed, seeded, and minced (use less if you are sensitive to spice)
6 garlic cloves, minced
4 tsp. ground cumin
2 tsp. ground coriander
3 (15-ounce) cans cannellini beans, drained and rinsed
3 pounds bone-in chicken thighs, skin removed, trimmed of excess fat
Salt and pepper
2 Tb. minced jarred pickled jalapeño chiles (we prefer to use canned green chiles)
1/4 cup minced fresh cilantro
2 avocados, pitted and cut into 1/2-inch pieces

Puree 2 cups broth and hominy in blender until smooth, about 1 minute; transfer to slow cooker.

Heat oil in 12-inch skillet over medium-high heat until shimmering. Add onions, jalapeños  garlic, cumin, and coriander and cook until vegetables are softened and lightly browned, 8 to 10 minutes. Stir in remaining 1 cup broth, scraping up any browned bits; transfer to slow cooker.

Stir beans into slow cooker. Season chicken with salt and pepper and nestle into slow cooker. Cover and cook until chicken is tender, 4 to 6 hours on low.

Transfer chicken to cutting board, let cool slightly, then shred into bite-sized pieces, discarding bones. Let chili settle for 5 minutes, then remove fat from surface using large spoon.

Stir in shredded chicken and pickled jalapeños and let sit until heated through, about 5 minutes. Stir in cilantro, season with salt and pepper to taste, and serve with avocado.

EVERYDAY SHREDDED BEEF FILLING

This filling is good on top of tostadas or in burritos, tacos, quesadillas, or enchiladas. It can be refrigerated in an airtight container for up to 3 days or frozen for up to 1 month. From America's Test Kitchen Slow Cooker Revolution.

makes about 4 cups

2 onions, minced
1/3 cup chili powder
2 Tb. vegetable oil (or reasonable substitute)
6 garlic cloves, minced
1 Tb. ground coriander
1 Tb. ground cumin
1/2 tsp. cayenne pepper (use less if you are sensitive to spicy foods)
1 (15-ounce) can tomato sauce
2 tsp. sugar
1 (3-pound) boneless beef chuck roast, trimmed of some fat and cut in half
Salt and pepper
1 Tb. fresh lime juice

Microwave onions, chili powder, oil, garlic, coriander, cumin, and cayenne in bowl, stirring occasionally, until onions are softened, about 5 minutes; transfer to slow cooker.

Stir tomato sauce and sugar into slow cooker. Season beef with salt and pepper, add to slow cooker, and coat evenly with sauce mixture. Cover and cook until beef is tender, 9 to 11 hours on low or 5 to 7 hours on high.

Transfer beef to large bowl, let cool slightly, then shred into bite-sized pieces, discarding excess fat; cover to keep warm. Let braising liquid settle for 5 minutes, then remove fat from surface using large spoon.

Toss shredded beef with 1 cup braising liquid; add more liquid as needed to keep meat moist and flavorful. Stir in lime juice and season with salt and pepper to taste.

CROCKPOT NO-FUSS BROWN RICE

Cooking brown rice takes a long time on the stovetop and doesn't always turn out just right. Here is a crockpot version that works well. If you like brown rice but don't have two hours to wait for it, just cook it a day or two ahead of time and store it in the refrigerator for later use. From America's Test Kitchen Slow Cooker Revolution.

serves 6

Vegetable oil spray
2 cups long grain brown rice
1 Tb. unsalted butter or vegetable oil
1/2 tsp. salt
3 cups boiling water

Coat slow cooker with vegetable oil spray. Add rice, butter, and salt to prepared slow cooker, then stir in boiling water. Cover and cook until rice is tender, about 2 hours on high.

Fluff rice with fork and season with salt and pepper to taste. Drape towel over top of slow cooker, cover with lid, and let sit for 5 minutes before serving. (This dish does not hold well on warm setting.)

CROCKPOT BACHELOR BEEF STEW

This recipe requires minimal hands-on work and delivers maximum flavor. From America's Test Kitchen Slow Cooker Revolution.

serves 6-8

2 cups frozen chopped onions (or 2 medium onions, minced)
3 Tb. tomato paste
2 Tb. vegetable oil
1 1/2 tsp. garlic powder (or 6 garlic cloves, minced)
2 tsp. minced fresh thyme (or 1/2 tsp. dried)
1 cup low-sodium chicken broth, plus extra as needed
1 cup beef broth
8 ounces baby carrots
1/4 cup soy sauce
2 Tb. Minute tapioca
2 bay leaves
3 pounds beef steak tips
Salt and pepper
1 pound frozen roasted potatoes, steak fries, or french fries
1 cup frozen peas

Microwave onions, tomato paste, 1 tablespoon oil, garlic powder, and thyme in bowl, stirring occasionally, until onions are softened, about 5 minutes; transfer to slow cooker.

Stir chicken broth, beef broth, carrots, soy sauce, tapioca, and bay leaves into slow cooker. Season beef with salt and pepper and nestle into slow cooker. Cover and cook until beef is tender, 9 to 11 hours on low or 5 to 7 hours on high.

Transfer beef to cutting board, let cool slightly, then shred into bite-size pieces. Let stew settle for 5 minutes, then remove fat from surface using large spoon. Discard bay leaves.

Microwave potatoes with remaining tablespoon oil in bowl, stirring occasionally, until thawed and warm, 5 to 7 minutes. Stir warm potatoes, shredded beef, and peas into stew and let sit until heated through, about 5 minutes. (Adjust stew consistency with additional hot broth as needed.) Season with salt and pepper to taste and serve.