Crockpot Recipes and the CUTEST Little Face

Little Minky here busy entertaining us and himself as

he blows spit bubbles at Jay...

Mealtimes have taken on a whole new meaning.

Smitten we are!!!

Luckily I have these recipes below....

keeping me from eating him up!!!

;)

 

Now that the weather has cooled off it is time

to get my slow cooker on!!!

Below is a favorite and two new recipes that

I recently tried...

 

Enjoy!

 

Alton Brown's Overnight Oatmeal

(my favorite!!!)

Ingredients

1 cup steel cut oats- must be steel cut

1 cup dried cranberries

1 cup dried figs

4 cups water

1/2 cup half-and-half

 

Directions

In a slow cooker, combine all ingredients and set to low heat. Cover and let cook for 8 to 9 hours.

Stir and remove to serving bowls. This method works best if started before you go to bed. This way your oatmeal will be finished by morning.

 

* I double this recipe, omit the figs and add raisins or more cranberries.

 

 Slow-Cooker Spaghetti Bolognese

Ingredients

1 pound ground beef

1 28-ounce can whole peeled tomatoes

2 carrots finely chopped

1 medium onion chopped

1 celery stalk, chopped

2 cloves garlic, chopped

1/4 cup tomato paste

1/4 cup dry white or red wine

1 teaspoon dried oregano

1 teaspoon dried thyme

1 bay leaf

kosher salt and black pepper

3/4 pound spaghetti

grated Parmesan for serving

 

Directions

In a 4- to 6-quart slow cooker, mix together the beef, tomatoes and their juices, carrots, onion, celery, garlic, tomato paste, wine, oregano, thyme, bay leaf, 1 teaspoon salt, and ¼ teaspoon pepper.

 

Cover and cook until the vegetables are tender and the meat is cooked through, on low for 7 to 8 hours or on high for 4 to 5 hours (this will shorten total recipe time).

 

Twenty minutes before serving, cook the spaghetti according to the package directions; drain and return it to the pot. Toss the spaghetti with the Bolognese and sprinkle it with the Parmesan.

 

recipe adapted from Real Simple magazine

 

Slow-Cooker Creamy Chicken and Mushroom Potpie

Ingredients

8 ounces cremini mushrooms, stems trimmed and halved if large 

4  carrots, cit into 1-inch pieces

1 medium onion chopped

        1/3 cup all-purpose flour

2 sprigs fresh thyme

1 bay leaf

1 1/2 pounds boneless, skinless chicken thighs (about 8)

kosher salt and black pepper

1 sheet puff pastry (half a 17.3-ounce package), thawed

1 cup frozen peas

1 cup frozen green beans

1/3 cup heavy cream

 

Directions

 

  In a 4- to 6-quart slow cooker, mix together the mushrooms, carrots, onion, flour, thyme, bay leaf, and ½ cup water. Place the chicken on top; season with 1 teaspoon salt and ¼ teaspoon pepper.

 

   Cover and cook until the chicken and vegetables are tender, on low for 7 to 8 hours or on high for 4 to 5 hours (this will shorten total recipe time).

 

Thirty minutes before serving, heat oven to 425° F. Using a 4½-inch cutter or large glass, cut the pastry into 4 circles. Place on a baking sheet and bake until golden, 8 to 10 minutes.

  

Ten minutes before serving, add the peas, green beans, cream, and ½ teaspoon salt to the chicken mixture and stir to combine. Cover and cook on high or low until heated through, 5 to 10 minutes more. To serve, place the chicken mixture in bowls and top with the pastry rounds.

 

recipe adapted from Real Simple magazine