Slow cooker Crockpot Chicken & Dumplings - Makes 6-8 servings

  Crockpot Slow Cooker Chicken & Dumplings - 10 servings

Adapted From: Spend With Pennies

Time: 6-8 hrs

Equipment

5-6 quart slow cooker / crockpot

Ingredients

• 1 red or yellow onion, diced (red has more flavor)
• 2-3 skinless boneless chicken breasts 
• 1 can (10.5 oz) cream of celery soup 
• 1 can (10.5 oz) condensed cream of chicken soup
• 1 tbsp fresh parsley, chopped (optional)
• 1 tsp poultry seasoning (basically a mix of 4 tsp ground sage + 3 tsp ground thyme + 2 tsp ground rosemary + 1/4 tsp oregano + 1 tsp white pepper + 1/8 tsp nutmeg)
• black pepper to taste (more than you think!)
• 2 cups low sodium chicken broth (OR 1 cup vegetable broth + 1 cup chicken stock)
• 1 bag frozen vegetables (or peas & carrots), THAWED/DEFROSTSED (~2 cups)
• 1 can refrigerated biscuits (5 pcs ideal, 8 ok) Butter-Tastin' (preferred) or Homestyle, or Country

Directions Part 1 (Optional: can do the night before, seems to help brine the chicken)

1. Add onion to 6 qt crock pot and top with chicken breasts
2. In a small bowl, combine cream of celery soup, cream of chicken soup, parsley, poultry seasoning and pepper. Spread over chicken breasts. Top with chicken broth.

Directions Part 2

1) Cook on high 3 hours, or low 5-7 hours. 

2) Approximately 1 hour before serving (I allow 60 - 90 minutes AFTER 4 hours of LOW cooking time):

• Roll each biscuit thin and flat. Cut into 4 strips.
• Do this as quickly as possible: Add vegetables to the slow cooker. Add biscuit strips on top. Stir. Replace lid and let it continue to cook the remaining hour.

3) After the full time is up, remove chicken breasts and tear or shred. Add back into slow cooker and stir (this will break up the dumplings somewhat, which is ok). Let cook an additional 10 minutes and serve.

Slow cooker Crockpot Moroccan Chicken Tagine - Serves 6

  Crockpot Slow Cooker Moroccan Chicken Tagine - 6 servings

From: Food.com

Time: 3-7 hrs

Equipment

Large saute pan

5-6 quart slow cooker / crockpot

Ingredients

• 3 boneless skinless chicken breasts, chopped into large chunks (or assorted chicken pieces, about 1.5 lb)
• 1 tbsp flour (or 2 tbsp cornflour)
• 2 large onions, chopped
• 3-4 garlic cloves, minced
• 1 to 2 tbsp EVOO
• 1" fresh gingerroot, peeled and minced
• 6 oz dried apricots
• 2 tbsp tomato paste
• 2 x 14 oz cans diced tomatoes
• 2 x 14 oz cans chickpeas (see recipe for chickpeas from scratch)
• 3 tbsp honey
• 1 cup chicken stock
• 1 tsp turmeric (or 1 pinch saffron)
• 4 tsp ras el hanout spice mix (OR 1 tsp ground coriander + 1 tsp ground cinnamon + 1 tsp ground cumin + 1 tsp cayenne pepper (optional))
• Salt & pepper
• OPTIONAL: 2 carrots, diced small. Garnish w/ chopped cilantro

Directions

**NOTE: This recipe lists canned chickpeas in the ingredients, NOT dried! If you use dried chickpeas, you must SOAK & COOK them! See HERE.

1. Heat olive oil in a frying pan/skillet & saute chopped onions & garlic for 5-10 minutes.
2. Add chicken stock & gradually mix in flour or cornflour until well mixed & not lumpy. Add honey & tomato paste & mix well.
3. Add herbs, spices & finely chopped ginger with salt & pepper to taste.
4. Finally add canned tomatoes & mix well.
5. Pour the above tomato, onion & spice mix into slow cooker or tagine.
6. Add chicken & chickpeas & mix well.
7. Add dried apricots making sure they are covered by juice. 
8. Add carrots if using
9. Give it a gentle but good stir to mix everything together well.
10. Crock Pot or Slow Cooker - For our crockpot, cook on high for about 3 hours, or 6 on low heat. Turn off the slow cooker/crockpot 
11. Remove chicken, shred/cube, and return to the crockpot. Serve with naan, rice, or cous cous.

NOTES:

• If cooking in a Traditional Tagine, do as above & cook SLOWLY over gas or barbeque for about 2-3 hours.
• Electric Tagine cooking - same as the slow cooker. If you need to thicken it up towards the end of the cooking time, add flour which has been mixed with a little water & add to the tagine - mix well.
• Serve with freshly chopped Coriander/Cilantro sprinkled on top & either with couscous, rice, fresh flat bread, pitta bread or salads. It is also good (if not traditional) served with fluffy pureed or mashed potatoes & pasta.
• You can use chicken pieces or whole chicken which has been cut up into portions, but you will then need to brown them in a frying pan or skillet beforehand. Preserved lemons make a great addition, add them when you add the apricots and carrots.

Slow Cooker French Onion Soup - Makes 6

 Crockpot Slow Cooker French Onion Soup - 6 servings

From: Spend With Pennies

Time: 7-8 hrs

Equipment

Large saute pan

5-6 quart slow cooker / crockpot

Ingredients

• 3 large white onions, sliced (best to cut onion in half, then slice)
• 3 tbsp butter
• 2 tbsp brown sugar (exclude if using yellow onions)
• 64 oz low-sodium beef broth 
• 1 tbsp Worcestshire sauce
• 1 clove garlic, minced
• 1/3 cup dry sherry
• 4 sprigs fresh thyme (or 1 tsp dried) 
• 1 bay leaf
• 6 slices dry French bread (or toast if not dried)
• 3/4 cup Gruyere cheese, shredded
• 1/2 cup Emmental cheese, shredded
• 1/2 cup fresh Parmesan cheese, shredded 

Directions

1. In a large non-stick pan, cook onions, butter, and brown sugar over medium-low heat until golden and caramelized. (About 20 minutes).
2. Once golden, add to the slow cooker along with the remaining ingredients EXCEPT for bread and cheese.
3. Cook on low for 6-8 hours (ours takes 7 to 7.5).
4. Remove and discard bay leaf. Ladle the soup into oven-safe bowls. Top with dry bread slices and sprinkle the cheeses. Broil 2-3 minutes or until cheese is melted and browned.

Pandan Cream Cheese Crinkle Cookies: 20-24 Cookies

 Via:  https://whattocooktoday.com/pandan-cream-cheese-crinkle-cookies.html

Ingredients:

• 113 gr butter, softened
• 100 gr sugar
• 100 gr brown sugar
• 170 gr cream cheese, softened
• 2 large eggs, 50 grams each weighed without shell, room temperature 

• 1 tsp pandan extract, add another 1/2 tsp if you want stronger flavor

• 210 gr all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt

To Coat The Cookie Dough:

• 50 gr granulated sugar
• 120 gr confectioner's sugar

 

Directions:

PREPARE THE COOKIE DOUGH:

1. Let butter and cream cheese sit at room temperature for 30 minutes or until softened, meaning you can easily press on them to mash

2. Cream the butter, cream cheese, sugar, and brown sugar until pale and creamy. Add eggs, one at a time. Beating until combined before adding another one. You may need to stop to scrape down the side of the bowl halfway. Add pandan extract and mix to combine.

3. Sift in the flour, baking powder, and salt and then use a rubber spatula to mix until combined. The cookie dough is very sticky at this point.

CHILL THE DOUGH:

1. Cover the bowl with a cling wrap and chill in the refrigerator for at least 4 hours or overnight. They are easier to work with once they are sufficiently chilled.

SHAPE AND BAKE:

1. Preheat the oven to 335 F. Line the cookie sheet with parchment paper. Scoop about 1 1/2 Tbsp of the cookie dough out using a cookie scoop.

2. Spray your palms with some cooking spray or lightly oil them if you find the cookie dough is still too sticky to handle. They should be easier to work with after chilling for at least 4 hours. Roll them into dough balls.

3. Prepare two bowls of sugar, one filled with granulated sugar and the other one with icing sugar. Roll each dough in granulated sugar first. This prevents the cookie dough from absorbing the icing sugar later. Then roll it into the icing sugar. Coat 2-3 times with icing sugar to make sure they are thoroughly coated or they won't show much after baking. Only roll the dough in both sugar when you are ready to bake them, don't let them sit around waiting for the oven while the other tray is baking. Bake one tray at a time for the best result.

4. Place them on a baking sheet lined with parchment paper, about 2 inches apart as the cookies will spread.

5. Put the tray in the oven, 3rd rack from the top (middle of the oven). Let them bake for 13-15 minutes. They appear to be still very soft when you pull them out from the oven, but they will toughen up a bit as they cool down. Let them cool down on the pan for 5 minutes then transfer to the cooling rack to let them cool down completely.

Slow Cooker Crockpot Beef Stew - Serves 8

Crockpot Beef Stew  - 8 servings

From: Spend With Pennies

Time: 7-10 hrs

Equipment

Large saute pan

5-6 quart slow cooker / crockpot

Ingredients

• 1 to 1.5 lb beef chuck or stewing beef
• 3 tbsp flour
• 1/2 tsp garlic powder
• 3 tbsp olive oil
• 4 cups beef broth (or substitute 1 cup of broth with 1 cup of red wine)
• 1 onion, chopped
• 3 cups cubed potatoes (I prefer halving/quartering Petite Gold Potatoes. Normal sized Gold Potatoes or Red Potatoes also work. If using Russet or other thick-skinned tubers, be sure to peel)
• 2 cups carrots 1" pieces
• 1 cup celery 1" pieces
• 8 - 10 oz vegetable juice like V8
• 1 tbsp Worcestershire sauce
• 1 tsp dried rosemary, or 1 fresh sprig
• 1/2 tsp thyme, or 2 fresh sprigs
• 3/4 cup peas (if frozen, thaw them)
• 2 tbsp cornstarch
• 2 tbsp water

Directions

1. Combine flour, garlic powder, 1 tsp of salt & ½ teaspoon of black pepper to taste. Toss the beef in the flour mixture.
2. Heat 2 tbsp of olive oil over medium high heat in a large frying pan or skillet. Add the beef and brown in batches, about 2 minutes per side. Place the beef in the bottom of a 5-6 qt slow cooker.
3. Reduce the heat to medium and add 1 tbsp of olive oil to the pan. Add the onion and cook until tender. Add the onion to the slow cooker.
4. Optional: Add 1 cup of beef broth (or red wine) to the pan and scrape up any brown bits with a spatula.
5. Add the broth to the slow cooker along with the remaining 3 cups of broth, potatoes, carrots, celery, vegetable juice, Worcestershire sauce, rosemary, thyme, and ½ teaspoon of black pepper.
6. Cook on high 3-4 hours or on low 6-10 hours (depends on crockpot, we use 7 hrs)  or until beef is tender.
7. Mix the cornstarch with 2 tablespoons of water. Stir into the stew a little bit at a time to thicken (you may not need all of the cornstarch mixture). Stir in peas.
8. Cover and cook for 10-15 minutes or until thickened and heated through. Season with salt & pepper. Serve with crusty french bread.

Turkey Stock from Bones - Serves 12

 Turkey Stock - 12 servings

From: TheFoodCharlatan

Time: 4 hours 

Ingredients

• 1 12-15 pound turkey carcass, picked over
• ▢turkey neck, if you have it (it’s ok if you don’t)
• ▢giblets, if you have them (it’s ok if you don’t)
• ▢leftover turkey drippings, if you have them (it's ok if you don't)
• ▢1 onion, peeled and quartered
• ▢4 cloves of garlic, smashed
• ▢2 large carrots, scrubbed or peeled, chopped into thirds
• ▢about 1/3 a head of celery, leaves included
• ▢1 large bunch of parsley, roughly torn or chopped
• ▢1/2 bunch sage, roughly torn or chopped
• ▢3-4 sprigs fresh rosemary
• ▢5 sprigs thyme
• ▢3 bay leaves
• ▢8-10 whole peppercorns
• ▢about 4 quarts of water

Directions

• Place your turkey carcass into a very large stock pot (at least 6-quart capacity.) Add in your turkey neck, giblets, any skin, and leftover turkey drippings, if you have them. It’s okay if you don’t, you will still get a great turkey stock from just the carcass.
• Add the onion, carrots, and garlic. Chop off about a third of a head of celery, the end that has the leaves preferably, but use what you have. You should have several short stalks. Add them to the pot.
• Add a bunch of parsley, half a bunch of sage, 3-4 sprigs of rosemary, and about 5 sprigs of thyme.* Tear the herbs up a bit so they start releasing flavor faster.
• Add 3 bay leaves and 8-10 peppercorns.
• Cover the turkey and vegetables with about 4 quarts of water, or however much you need to submerge everything in the pot (at least mostly, some parts sticking out is okay.)
• Bring to a rolling boil over high heat. After if has come to a rapid boil, turn the burner down to just below medium, or wherever you can maintain a low simmer. There should be gentle bubbles but nothing too active.The liquid should be gently moving at all times, not still.
• Simmer for about 2-4 hours. See how chill this recipe is? I would say 2 hours is the minimum, 4 hours will get you a super duper rich stock. Check on it every now and then, and skim off any foam or scum that may settle on the top. If your water is boiling off too quickly and the bones start to stick out of the water, add more water to cover it up, and bring back to a simmer.
• Pour the stock through a colander into a large bowl (or two), catching any bones or vegetables.
• At this point I like to use a gravy fat separator to easily discard all the fat that will rise to the top. You can also just wait for the stock to cool (or refrigerate/freeze it) and skim the fat off with a spoon.
• Allow stock to cool before moving to an airtight container and placing in the fridge or freezer. The stock may have a gelatin-like consistency - this is good as it is all the collagen from the bones and is very good for your skin!
• Use this turkey stock as a base for soups or anything that calls for chicken broth!
• Stock can be stored in the fridge for up to 5 days, or in the freezer for about 3 months.
• Usein the Chicken Noodle Soup to make turkey noodle soup!

ALTERNATIVE Slow Cooker Instructions: Add all the ingredients to a large crock pot. Cook on low for 10-12 hours. Pick up with the recipe in step 8, when you strain it through a colander.

Potatoes Au Gratin - 8-10 servings

Potatoes Au Gratin (or if no cheese, Dauphinoise) - 8 to 10 servings

First made Xmas 2024 for the Rupinskis and it was a hit (and replaced two older recipes) 

From: Mark Bittman and RecipeTinEats

Time: 2 hrs

Equipment - 9x13 baking dish, oven

Ingredients

• 1 to 2 cloves garlic minced
• ¼ to ½ onion diced smallish
• 2 to 3 tbsp butter, melted
• 2 cups heavy cream
• 3.5 pounds Yukon Gold potatoes (or russet)
• 1¼ teaspoon salt, divided into 3 portions (eyeball it)
• 2.5 tsp fresh thyme, or 1 tsp dried, divided into 3 portions
• Freshly ground black pepper
• 2.5 cups freshly grated Gruyere or Parmesan, divided into 3 portions (eyeball it)
• *Optional: Pinch of nutmeg. Also, can remove or sub the garlic and onions with whatever you want, like leeks, rosemary, etc. You may also lightly cook the onions and garlic for a milder but nuttier taste. Can also add mustard powder in between the layers, or mix in actual mustard with the cream. Chopped chives also good to sprinkle at the end.
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Directions

1. Preheat oven to 350°F to 375°F (oven-dependent; Cafe used 375F).
2. Combine melted butter, cream, onion, and garlic in a medium bowl
3. Peel and slice the potatoes about 1/8" to 1/4" thick
4. Layer 1: Spread 1/3 of the potatoes in a baking dish, overlapping evenly (doesn't have to be perfect), then pour over 1/3 of the cream mixture. Scatter with 1/3 portion of salt, pepper, and thyme. Sprinkle with 1/3 portion of the cheese.
5. Layer 2: Repeat for 2nd layer.
6. Layer 3: Repeat for final layer BUT DO NOT FINISH WITH THE CHEESE (save it for Step #8).
7. Cover and bake for 1:15 to 1:30 hrs.
8. Uncover and check for tenderness (if a knife or fork goes smoothly into the middle). If so, sprinkle the final layer of cheese.
9. Increase oven temp to 425°F and bake uncovered an additional 10-15 minutes, or until golden brown. May use convection, or broil for 3-4 minutes.
10. Allow to rest for 15 minutes before serving.

Easy Bread Stuffing - 8 Servings

Easy Bread Stuffing

From: WashingtonPost

Ingredients

• 1 lb white bread, torn into bite-size pieces (~10 cups)
• 8 tbsp (1 stick) unsalted butter, room temp
• 2 large yellow onions, diced 1/2 inchs (~3 cups)
• 4 ribs celery, diced 1/2 inch (~3/4 to 1 cup)
• 2 tsp kosher salt
• 2 tbsp minced fresh sage (or 1 tbsp dried)
• 1/4 cup finely chopped flat-leaf parsley
• 2 cups good-quality homemade or no-salt-added chicken stock or broth
• 2 large eggs, lightly beaten

Directions

1. 1) Preheat the oven to 375 degrees.

2. 2) Arrange the bread pieces in a large baking dish; toast (middle rack) for about 10 minutes, stirring occasionally, until they look dried and crisped. Cool to room temperature.

3. 3) Meanwhile, melt half of the butter in a large pot over medium heat. Stir in the onions and celery; cook for about 12 minutes, stirring occasionally, until they are just softened. Turn off the heat and stir in the salt, sage, parsley and the toasted bread pieces. Pour in the stock or broth and the eggs, then stir to incorporate and evenly moisten the mix.

4. 4) Coat the now-empty baking dish with 2 tablespoons of the butter, then pack the stuffing mixture in it. Dot the top with the remaining 2 tablespoons of butter.

5. 5) Bake the stuffing (middle rack) for about 45 minutes, until it is firm to the touch and the top is browned and crisp. Serve hot.