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Crockpot Garlic Steak Bites

By
Kristy William
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0
Crockpot Garlic Steak Bites

If you’re looking for an easy and delicious meal that’s sure to impress, look no further than Crockpot Garlic Steak Bites. These tender and juicy steak bites are packed with flavor and cooked to perfection in a slow cooker, making them the perfect meal for busy weeknights or special occasions.

In this blog post, we’ll show you how to make the perfect Crockpot Garlic Steak Bites, with step-by-step instructions and helpful tips to ensure your steak turns out perfectly every time. We’ll also share some creative serving ideas that are sure to make your meal a hit with family and friends.

So whether you’re a seasoned home cook or a newbie to slow cooking, this Crockpot Garlic Steak Bites recipe is simple and easy to follow. So grab your slow cooker and let’s get cooking!

We’ll start by selecting the right cut of beef and marinating it in a flavorful garlic sauce that infuses the meat with delicious flavors. Then, we’ll slow cook the steak bites until they’re tender and juicy, creating the perfect texture that’s sure to satisfy even the pickiest of eaters.

This recipe is not only easy to make but also incredibly versatile. You can serve Crockpot Garlic Steak Bites as a main course, or as a fun appetizer for your next party. The possibilities are endless!

In this blog post, we’ll also share some helpful tips for choosing the right type of beef and how to cook the steak bites to your preferred level of doneness. Plus, we’ll offer some creative ideas for serving the steak bites, from pairing them with different sauces to incorporating them into salads or sandwiches.

So whether you’re looking for a delicious and satisfying meal for your family or a fun and easy party appetizer, this Crockpot Garlic Steak Bites recipe is sure to be a hit. Let’s get started and make some mouth-watering steak bites that will leave everyone wanting more!

INGREDIENTS

  • 3 lbs round steak (cut into small pieces)
  • 1/2 onion diced
  • 2 teaspoon minced garlic
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 4 tablespoons butter
  • 1 cup beef broth

Crockpot Garlic Steak Bites

INSTRUCTIONS

1 ) Place all the ingredients in the crock pot.

2 )  Cover and cook on low for 6-8 hours or high for 3-4, stirring occasionally.

3 )  Serve immediately and enjoy!

 

Pairing your Crockpot Garlic Steak Bites with the right sides and sauces can really take your meal to the next level. Here are some pairing ideas to get you started:

Roasted vegetables: Try serving your steak bites with a side of roasted Brussels sprouts, carrots, or asparagus. The crispy texture of the vegetables pairs perfectly with the tender steak bites.

Mashed potatoes: For a classic steakhouse pairing, serve your steak bites with creamy mashed potatoes. The mild flavor of the potatoes complements the bold garlic and steak flavors.

Salad: Add some greens to your meal by serving your steak bites on top of a fresh salad. Try a simple arugula salad with a lemon vinaigrette or a Caesar salad with crunchy croutons.

Dipping sauces: Add some extra flavor to your steak bites by serving them with a dipping sauce. Try a tangy barbecue sauce, a creamy horseradish sauce, or a spicy Sriracha mayo.

Bread: Serve your steak bites alongside some crusty bread for a filling and satisfying meal. You can even use the bread to make mini steak sandwiches, topped with your favorite toppings like cheese or caramelized onions.

With these pairing ideas, you can create a well-rounded meal that’s sure to please your taste buds. So go ahead and get creative with your sides and sauces, and enjoy your delicious Crockpot Garlic Steak Bites!

RECIPE NOTES

You can also use stew meat or sirloin steak for Crock Pot Steak Tips!

You can also brown the cuts of beef for 2-4 minutes before placing it in the crock pot to give the beef more color prior to cooking it.

Refrigerate the leftovers in an air-tight container for up to 5-7 days.

 

CROCK POT BROWN SUGAR GARLIC CHICKEN

By
Kristy William
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0
CROCK POT BROWN SUGAR GARLIC CHICKEN

If you’re new to this Blog, my name is Kristy and I do write about a lot of cooking and cleaning home tips over here. I’m just a busy mom with three kids.

That’s why I find myself using my lovely crockpot that prefers to use every time instead of my other ones and it is an Oval-Shaped slow cooker from All-Clad, and I share a lot of crock-pot recipes over here. Today, I’m going to be making a slow cooker bacon brown sugar garlic chicken. I will have the simple step-by-step recipe instructions down below so that you can get the exact measurements. I’ve made this before, and it’s really good and easy to do.

 

HOW TO MAKE CROCK POT BROWN SUGAR GARLIC CHICKEN

To make this recipe, you’ll need some chicken thighs, bacon, garlic, brown sugar, and of course, salt and pepper. I’m using chicken thighs, but you can use chicken breast for this recipe. We’re not big chicken thighs fans, but for this recipe, the thighs seem to work out better. They had so much more flavor and were much more tender than what a chicken breast would have been.

First, take your chicken thighs and place them into the crock pot. Sprinkle some salt and pepper and then also some minced garlic. Next, take some tongs and just toss those around to make sure that the salt and pepper, and garlic are coated on every piece. Then take each chicken thigh, wrap those in two slices of bacon each, and set them back into the crock pot.

Once you have your chicken wrapped in bacon, sprinkle some brown sugar on top of all of the pieces. You can use your hand to make it more even. Put the lid on and let this cook on high for five hours. You can do low if you want to cook it longer, but we were pressed for time this day.

After five hours, the chicken is sitting in a lot of fat from the bacon, so take the pieces of chicken out and place them onto a pan and put them in the oven to broil a little bit and get that caramelization on top and add that crisp to the bacon. They almost had a smoked flavor to them, and they smelled delicious while they were cooking all day.

I put them under the broiler on low for just a couple of minutes, and then on the side, we had some yellow rice and broccoli. As I mentioned before, you can totally do this with chicken breast, but I do recommend using chicken thighs as they are more tender and add a lot more flavor. My lovely crockpot that prefers to use every time instead of my other ones and it is an Oval-Shaped slow cooker from All-Clad

CROCK POT BROWN SUGAR GARLIC CHICKEN

 

INGREDIENTS:

  • 5 chicken thighs
  • 1/4 Tsp black pepper
  • 1/3 cup brown sugar packed
  • 2 Tbs garlic minced
  • 1/2 Tsp Kosher salt

INSTRUCTIONS:

1 ) Start by adding chicken, Garlic, salt, and pepper into your slow cooker.

2 ) Mix up the whole ingredients and make sure that your chicken is well rubbed with the mixture, then flip the chicken skin side up.

3 ) Sprinkle on the brown sugar, and for the cooking time, It normally depends on your slow cooker, but I would say: cook it on high for about 4 hours or for 8 hours on low (I highly recommend you to check on it one hour before to see how things go on).

Click here to take a look at my lovely crockpot that prefers to use every time instead of my other ones, it is an Oval-Shaped slow cooker from All-Clad

INSTANT POT TIPS FOR BEGINNERS

By
Kristy William
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0

Did you get an instant pot or you’ve had one but are still a little intimidated? In this instant pot tips for beginners post, I’m going to share with you some must-know tips for beginners to really dive into knowing your instant pot.

There are a lot of tips and tricks, the learning is never-ending with this thing, but these are the top things that I really think everybody should know before really diving into using the instant pot. so let’s get into them…

So tip number one is to understand the real cook time: So most recipes even when I’m sharing a recipe here on the instant pot, I always tell you how long it takes to cook, but there are a few things that go along with that cook time.

There is how long your pot takes to come to pressure, usually, it’s 5 to 10 minutes max and you need to add that on to your cook time. So let’s say you’re cooking chicken and the cooking time is for 6 minutes on high pressure: The instant pot has to come to pressure, so that’s 10 minutes plus 6 minutes of cooking times, that’s 16 minutes total time so far. And then you’re gonna want to let it release naturally to let it cook a little bit longer for another 10 minutes probably, so it’s 26 minutes for your chicken total instead of just the 6 minutes.

But still, I love instant pot! a lot of recipes are cooked faster in it, typically it’s meats. Maybe rice is one of those things that don’t necessarily cook any faster, it’s the same time adding in the coming to pressure, and the release time than cooking it on your stove in a pot. but I just love that rice comes out perfect for me, every single time in the instant pot. there are still times where cook it on the stove, and it doesn’t come out as good as in the instant pot.

So even though the time is still the same, the instant pot just does a better job at it. So tip number one is to understand that the cooking time isn’t the real-time. The instant pot does have a few other times added onto that to go with the cooking time. So when you’re cooking, just make sure you realize how much time you really need for all of it.


Tip number two is your instant pot always needs liquid: Don’t ever close your instant pot and try to cook anything in, unless it has liquids because that is what your pot needs to come to pressure, you’re going to get a burn notice or it just won’t work and you might mess up your pot.

Your instant pot always needs liquid and depending on the size. A 6 Quarts size needs at least 1 cup of liquid to come to pressure.

Tip number three is to really know how to use your pressure valve: We are talking about that little nozzle right on the top of the lid, so when you are cooking you always want it to be on sealing, so you just need to make sure that is the first thing you do when you close the lid. Automatically make sure that this is turned to sealing, otherwise, if you leave it on venting, you are wasting a whole lot of time. Because your pot is not going to come to pressure.

All the pressure is just going to keep releasing as the time goes on, and your food is not going to cook thoroughly. So make sure it is on sealing then when your timer goes off, your instant pot is going to show the time on the screen. When it beeps it’ll have an L at the left of the digital screen, and it is automatically going to go to keep warm and then it will start counting up how long it is on keep warm, but that’s also what a natural release is.

 

Tip number 4 understanding the difference between natural release and quick release: So like I stated in natural release when your timer goes off, your instant pot beeps. It has an L on the left corner of the screen and then two zeros, it’ll start counting up one-two-three however long that is a natural release.

You are letting the pot release the pressure naturally, you are not touching your nozzle you are keeping it on sealing. however, the pressure is still releasing on its own. typically it’s about ten minutes, and then you’ll do a quick release, and most recipes that’s what it calls for. sometimes you will do a complete natural release, and that takes about 15 almost up to 20 minutes depending on how much is in your pot, how much pressure your pot needed to make to cook all the food thoroughly.

Quick-release, however, is once that bell goes off, that beep sounds and you see the L that means your pot is done and everything is cooked, that is when you’re going to press your nozzle to sealing and all of your pressure is going to come out right.

However, when I’m ready to release the pressure, I make sure my instant pot is in a nice open area then I press it to Venting and all of the steam releases it just goes up in the air. there’s a bunch of accessories that you can buy for your instant pot to make things easier, and I’m going to be sharing that in an upcoming post.

Tip number five is totally a focus on that manual button: because it knows everything. for the most part, this manual button just automatically puts your pot on high pressure, and then you can just do the up or down the plus and minus, and however long you need the cooking time to be.

All you do is press the manual button, put it on the time you want, and your pot goes on. So, no matter what you’re cooking. The manual button just allow you to mess with the time and the other buttons on the sides are just preset buttons. The soup is either it’s a high pressure, and then it has a time, the same thing for the meat, the bean, poultry, these are all the buttons Steam, Porridge, Multigrain, Rice, but for just beginners, all you want to do is just focus on manual. Set your own time, the pot is automatically on high pressure and it’s gonna cook your food up in no time.

so those are the must-know instant pot tips for beginners that I think you should know just starting off. It also helped me know those things ahead of time, I personally have never gotten a burn message. And I know there are a lot of people out there who have, but just make sure you have at least one cup of liquid, and you should not have that burn message on your pot. I have more, but this is one of my favorites to cook on. 🙂

HOW TO COOK RICE ON INSTANT POT

By
Kristy William
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0

HOW TO COOK RICE ON INSTANT POT: When I first started cooking one thing I had a lot of trouble with is cooking fluffy steamed rice. when I do it on the stovetop, it either comes out still chewy and hard or way overcooked and wet and soggy.

I started using a rice cooker and I had a lot more success with that, but I got an instant pot, and I have found that I can make a nice quantity of steamed rice in the instant pot too. It’s easy, quick, and it comes out absolutely fantastic!

so, I understand how challenging it is to make steamed rice. It takes a lot of practice to get it right on the stovetop. I have still not mastered it on the stovetop, but I found that the instant pot just rocks some rice right. I just put in some rice I don’t use as much water as I do in the stovetop I set it on the rice function and it comes out really really good.

I tend to make 2-3 or four cups of rice, because, I cook it for leftovers I cook to use during the week. Sometimes, I cook it for freezer meals, so we hardly ever cook one cup of rice. You can do but this post is to show you how to do three cups this can do a whole heap arise you could probably do six cups of rice.

So let’s get to it…

The first thing you need to do is, of course, rinse your rice, and the reason you want to rinse your rice is you want to get all that extra starch off, Otherwise, it will be sticky and of course, you want fluffy rice, not a bowl of sticky rice. 🙂

So just dump 2-3 cups of rice in the strainer, and then I go over to the sink and run it under the sink again and again until it is nice and rinsed. Make sure you get all that starch off so that you have a basic garden-variety grocery store long grain rice.

So, the longer the grain, the more separate your grains will be. If your grains are short and they’re more starchy, you will have stickier rice. So this rice will come out fluffy because the grains are super-long. It might be a little sticky, but we will see that it still perfect.

So once you rinse it, place it into the instant pot. This recipe is kind of unique for rice. It is exactly a 1 to 1 ratio rice to water, so since we’re doing 3 cups rice 3 cups water, some people do 1 and 1/2 cups 2 cups. when you’re on the stovetop in the instant pot it is exactly 1 to 1.

Now, go ahead and give it a little salt to taste, water, and put your lid on the Instant pot making sure that that it’s on sealing. I’ve cooked rice all three ways, (2 to one) and (one and a half to one), and one to one is the winner.

This recipe is one-to-one rice to water, a little bit of salt run it on the rice setting which is a Low-pressure setting, run it through the setting and let it come to pressure it’s going to cook. When it’s done, we are going to naturally release it for 10 minutes exactly, and then go ahead and release the rest of the pressure manually. So we do that just so it continues to steam take up that steam and finish cooking and drying out and then do a 10-minutes natural release.

 

So for the purpose of this recipe, we are doing basic fluffy plain rice. one of the reasons you might do it is you’re probably going to eat this with a dish that has a lot of flavors, and you don’t want the rice to bring flavor to it, because the flavor is in your other recipes.

So, if you’re doing a stir-fry with a sauce, if you’re doing something else that you’re gonna combine with the rice, and you want just plain rice. But you could take the same exact procedure and flavor this rice, you can put in the chicken broth, you can put in any kinds of seasoning.

If you put in cumin and chili powder, you can make Spanish fries. If you put in herbs de Provence, you could put in pinzhi sunny Paris, you can put in Mrs. Dash, and you can put in barbecue rub.

You can put any kind of seasoning mix you like, and make a different type of rice every single time that you make it. So experiment with it, use beef broth, use chicken broth, use vegetable broth, or throw some seasonings in there. Play with this and make it your own.

Once you get this process down of making basic fluffy right rice, you can season it any way you want. so practice with just plain rice first, and then go for it right.

So the instant pot just sealed and now it’s a 12-minutes cycle, we have 10 minutes left and when it’s done, we will naturally release for 10 minutes, and then we will release the rest of the pressure. Release the rest of the pressure and remove the lid and fluff the rice with a fork, and you’ll see how nice and fluffy that is. Serve and enjoy!

SIMPLE GUIDE ON HOW TO COOK RICE ON INSTANT POT:

INGREDIENTS

  • 3 cups of water
  • Salt to taste
  • 3 cups long-grain rice

 

INSTRUCTIONS

1 ) In a strainer, rinse the rice until the excess starch is removed, and add the rice to the inner pot of your Instant Pot or another electric pressure cooker.

2 ) Add the water to the pot, and season with salt to taste then Put on the lid and set the vent to sealing.

3 ) Program the cooker for the rice setting, and let it comes up to pressure and cook until the machine beeps, then allow the machine to naturally release for at least 10 minutes.

4 ) Release the rest of the pressure and remove the lid and fluff the rice with a fork.
Serve and enjoy!

EASY INSTANT POT BEEF AND BROCCOLI RECIPE

By
Kristy William
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0

If you like beef and broccoli from a Chinese restaurant, you will go crazy over this homemade Instant Pot beef and broccoli! Tender soft beef and perfect green broccoli swimming in the flavorful garlicky brown sauce – amazing!

INFO: Diet: Gluten-Free, Keto / Low-Carb, Paleo | Servings: 6 servings | Calories: 452kcal

INGREDIENTS:

  • 2 lbs beef chuck roast or flank steak, cut into small pieces or thin strips
  • 1/3 cup soy sauce
  • 2/3 cup water
  • 2 tbsp brown sugar or sugar-free sweetener for keto option
  • 1 lb broccoli florets fresh or frozen
  • 4 cloves garlic
  • 1 inch piece of fresh ginger or 1 tsp ground ginger
  • 3 tbsp cornstarch or xanthan gum for keto option
  • 1/4 cup hot water
  • Sesame seeds for garnish optional
  • INSTANT POT BEEF AND BROCCOLI
    CHECK OUT THESE FOR MORE EASY PEASY RECIPES:
  • Easy Homemade Crock Pot Gumbo
  • Instant Pot Creamy White Chicken Chili Recipe

PLEASE GO TO NEXT FOR THE INSTRUCTIONS!

Best Slow Cooker Steak Soup Recipe

By
Kristy William
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1
Slow Cooker Steak Soup

Slow Cooker Steak Soup – sirloin roast, beef broth, onion soup mix, tomato paste, Worcestershire sauce, and egg noodles. Cooks all day in the crockpot – even the noodles. Serve with some crusty bread for an easy weeknight meal!

There’s nothing quite like a bowl of warm soup on a chilly day. And when it comes to comfort food, steak soup is a classic that never fails to satisfy. This Slow Cooker Steak Soup recipe is not only delicious, but it’s also incredibly easy to make. With just a few simple ingredients and a slow cooker, you can have a hearty and flavorful soup ready to serve in no time.

INGREDIENTS:

  • 2-1/4 lb sirloin tip roast, cut into 1-inch cubes
  • 1/4 cup flour
  • 1/2 tsp salt
  • 1/2 tsp ground pepper
  • 2 Tbsp canola oil
  • 1 (1-oz) envelope dry onion soup mix
  • 4 cups beef broth
  • 1 Tbsp tomato paste
  • 1 Tbsp Worcestershire sauce
  • 2 cups uncooked medium egg noodles

Slow Cooker Steak Soup

 

INSTRUCTIONS:

1 ) Combine roast, flour, salt, and pepper in a large ziplock bag. Seal and shake to coat beef.

2 ) Heat oil in a large skillet over medium-high heat. Remove beef from the ziplock bag, discard any excess flour mixture. Sauté beef until browned, about 5 minutes.

3 ) Place meat into the slow cooker. Add onion soup mix, beef broth, tomato paste and

4 ) Worcestershire sauce. Cook on LOW for 8 hours, until beef is tender.

5 ) Add noodles to slow cooker. Cover and cook on LOW for 15-30 minutes, until noodles are tender.

Tips for Making Slow Cooker Steak Soup:

Choose the right cut of meat: For this recipe, it’s best to use beef chuck roast. This cut of meat is perfect for slow cooking as it becomes tender and flavorful after a few hours of cooking.

Brown the beef for extra flavor: While this step is optional, browning the beef before adding it to the slow cooker can add an extra depth of flavor to the soup. The caramelization that occurs during browning can create a delicious crust on the beef that adds richness to the overall flavor of the soup.

Use fresh herbs if possible: While dried herbs work well in this recipe, using fresh herbs can take the flavor to the next level. If you have access to fresh thyme and rosemary, use them instead of the dried versions.

Add more vegetables: You can always add more vegetables to this soup to make it even more nutritious and flavorful. Consider adding chopped potatoes, sweet potatoes, or kale to the soup for an extra boost of nutrients.

Store leftovers in the fridge or freezer: This soup is perfect for meal prep and can be stored in the fridge for up to 5 days or in the freezer for up to 3 months. Simply reheat the soup in a pot on the stove or in the microwave for a quick and easy meal.

INSTANT POT NAVY BEAN SOUP

By
Kristy William
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2
INSTANT POT NAVY BEAN SOUP

Instant Pot Navy Bean Soup is a delicious blend of ham and navy beans cooked together in an Instant Pot until the ham is falling off the bone and the navy beans are perfectly tender.

As the temperatures start to drop and the leaves begin to change color, there’s nothing quite like a hearty bowl of soup to warm you up from the inside out. And if you’re looking for a comforting and nutritious meal that’s easy to make, you can’t go wrong with Instant Pot Navy Bean Soup.

Packed with protein and fiber, this soup is a delicious and satisfying way to stay healthy and nourished during the colder months. In this blog post, we’ll show you how to make the perfect Instant Pot Navy Bean Soup, with step-by-step instructions and helpful tips to ensure your soup turns out perfectly every time. So grab your Instant Pot and let’s get cooking!

Whether you’re a seasoned Instant Pot pro or a newbie to pressure cooking, this navy bean soup recipe is simple and easy to follow. With just a handful of ingredients and minimal prep work, you can have a piping-hot bowl of soup ready in under an hour.

In this blog post, we’ll take you through the entire process of making Instant Pot Navy Bean Soup, from selecting the right beans to seasoning the soup to perfection. We’ll also share some helpful tips and tricks along the way to ensure that your soup turns out just the way you like it.

So whether you’re looking for a healthy weeknight dinner or a cozy weekend meal, this Instant Pot Navy Bean Soup recipe is sure to hit the spot. So grab your apron and let’s get cooking!

INGREDIENTS:

  • Ham Bone with meat on it
  • 12 ounces Ham, cubed (optional see notes)
  • 16 ounces Dried Navy beans
  • 8 cups Water

INSTRUCTIONS:

1 ) Place beans, ham bone, cubed ham (if using), and water in the Instant Pot. Note: Make sure that the water does not go past the max fill line. The amount of water used may vary based on the size of the Instant Pot and the size of the ham bone.

2 ) Lock lid into place and turn the valve to SEALING.

3 ) Set to HIGH pressure 90 minutes.

4 ) When the timer goes off press cancel and do a natural release for 15 minutes.

5 ) Turn the valve to release the remaining pressure, remove lid, and remove the ham bone, pulling any excess meat off of the bone before disposing of it.
Serve and enjoy!

NOTES: You do not have to add extra cubed ham if your ham bone has a good amount of extra ham on it.

Tips for Perfect Instant Pot Navy Bean Soup:

Be sure to rinse the navy beans thoroughly and pick out any small stones or debris before using them in the soup.

Sautéing the vegetables before cooking them in the Instant Pot will help develop their flavor and texture.

Use chicken or vegetable broth for a richer, more flavorful soup.

Pureeing about half of the soup with an immersion blender will help thicken the soup and give it a creamy texture.

Season the soup with salt and pepper to taste at the end of cooking, as the broth and vegetables may already be salty.

Leftover soup can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 3 months.

In the final, Instant Pot Navy Bean Soup is a delicious and nutritious meal that’s perfect for any time of day. With its rich, smoky flavor and creamy texture, it’s sure to be a hit with your family and friends. So why not give it a try today?

NUTRITION
calories: 254kcal, carbohydrates: 34g, protein: 20g, fat: 4g, cholesterol: 31mg, sodium: 506mg, potassium: 791mg, fiber: 13g, sugar: 2g, vitamin c: 9.9mg, calcium: 93mg, iron: 3.5mg

Slow Cooker Pesto Mozzarella Chicken Pasta

By
Kristy William
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2
Slow Cooker Pesto Mozzarella Chicken Pasta

Slow Cooker Pesto Mozzarella Chicken Pasta: Chicken breasts made in the slow cooker with pesto and butter then made into a cheesy pasta casserole with mozzarella cheese and parmesan.

INGREDIENTS:

  • 1½ lbs. chicken breasts
  • ½ tsp. salt
  • ¼ tsp. pepper
  • 1 cup jarred pesto I used Mezzetta
  • ¼ cup salted butter
  • ½ lemon

These items don’t get added until the end

  • 1 lb. rotini cooked and drained
  • ½ cup parmesan
  • 2 cups shredded mozzarella
  • ¼ tsp. dried basil to garnish

Slow Cooker Pesto Mozzarella Chicken Pasta
INSTRUCTIONS:

1 ) Add the chicken to the slow cooker. Sprinkle with the salt and pepper. Spread over the pesto, squeeze the lemon juice over the chicken. Cut the butter into slices and lay over the chicken.

2 ) Cover and cook on low for 5-6 hours without opening the lid during the cooking time.

3 ) Near the end of the cooking time, cook the pasta according to the package directions and drain well.

4 ) Shred the chicken with 2 forks. Add the cooked pasta and the parmesan cheese, stir everything until the pasta is coated with the buttery pesto sauce and the chicken is evenly dispersed throughout the pasta. Add the mozzarella cheese over the pasta. Cover for about 15 more minutes or until the cheese has melted.

5 ) Serve and enjoy!

 

Notes: Nutritional Values are approximate, please use your own calculations if you require a special diet. Values below are for 1/8 of the recipe.

Nutrition
Calories: 492kcal | Carbohydrates: 46g | Protein: 17g | Fat: 25g | Saturated Fat: 10g | Cholesterol: 44mg | Sodium: 739mg | Potassium: 162mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1050IU | Vitamin C: 3.5mg | Calcium: 281mg | Iron: 1.1mg

Easy Homemade Crock Pot Gumbo

By
Kristy William
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0
crock pot gumbo

CROCK POT GUMBO: This easy homemade crock pot gumbo features chicken, Andouille sausage, okra, and lots of fresh veggies! I’ve added in rice to make it a complete meal in one! It’s easy to set up and turn on before work, so you can have a family meal ready to go when you get home.

INGREDIENTS:

  • 1 tablespoon extra-virgin olive oil
  • 1 pound boneless, skinless chicken thighs
  • 1 28-ounce can whole tomatoes, or 3 large tomatoes, peeled and seeded
  • 1 large onion, diced
  • 1 sprig rosemary
  • 4 cups reduced-sodium chicken broth
  • 8 ounces Andouille sausage cut into 1/2-inch slices
  • 2 cups sliced fresh or frozen okra
  • 2 cups diced celery
  • 2 cups diced green bell peppers
  • 1/2 cup long grain brown rice
  • 1 tablespoon rubbed sage
  • 2 tablespoons chopped garlic, about 4 cloves
  • 1 teaspoon dry thyme
  • 1 teaspoon salt
  • 1 tablespoon gumbo file
  • Tabasco for serving
  • slow cooker gumbo

 

crock pot gumbo

INSTRUCTIONS:

1 ) Heat oil in a large skillet over medium-high heat. Add chicken and cook until browned 2 to 4 minutes per side. Transfer the chicken to the insert of a large slow cooker.

2 ) Hand crush tomatoes into the slow cooker and add any remaining liquid from the can. Add onion, rosemary, broth, sausage, okra, celery, peppers, rice, sage, garlic, thyme and salt in the insert of the slow cooker.

3 ) Turn to low heat for 8 hours or 4 hours on high. Allow the gumbo to cook, covered and undisturbed until the timer goes off. Remove rosemary sprig and stir in gumbo file. Ladle into bowls and serve with Tabasco.

 

NOTES: To peel and seed fresh tomatoes: Bring a large pot of water to a boil. Make an ice bath by filling a large bowl with ice and water. Set aside. Core tomatoes and score an “x” on the bottom. Dip the tomatoes into the boiling water and boil until the skin starts to peel away, but the flesh isn’t mushy, 40 seconds to 2 minutes.

Drain tomatoes and transfer to the ice bath to cool. Drain and slip skin off of the cooled tomatoes. Cut in half along the equator. Gently seed tomatoes over a bowl lined with a fine mesh sieve to catch any juices. Roughly chop the tomatoes. You’ll need 2 1/2 cups for this recipe

NUTRITION
SERVING SIZE: 2 cups each | CALORIES: 356 | FAT: 16 g | CARBOHYDRATES: 29 g | PROTEIN: 26 g

Instant Pot Creamy White Chicken Chili Recipe

By
Kristy William
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2
White Chicken Chili Recipe

Instant Pot White Chicken Chili Recipe – creamy and hearty soup with chicken, white beans and chile peppers. You can make it with dried or canned beans!

It’s delicious and quite a bit healthier than the classic version. I used dried beans, that I cooked in the Instant Pot first. It’s so easy! Also, I am not using cream cheese but thickening the chili with cornstarch and a half and half. It’s my favorite way to make creamy soups! This White Chicken Chili is packed with chicken, beans and green chiles. Sauteing the seasoning along with garlic, onion, and celery ensures that the chili is flavorful.

Ingredients:

  • 1 cup dried Great Northern beans or 2 cups of canned beans rinsed (See note)
  • 1 tablespoon olive oil
  • 2 tablespoon unsalted butter divided
  • 1.5 lbs chicken breast or thighs
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3 garlic cloves minced
  • 1 small yellow onion
  • 2 celery stalks chopped
  • 2 teaspoons ground cumin
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground coriander
  • 2 cups water
  • 2 cups low-sodium chicken stock
  • 2 cans green chiles 4 ounces each
  • 1 cup half and half see note
  • 1 tablespoon cornstarch
  • 1 cup whole kernel corn optional
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

White Chicken Chili Recipe

 

Instructions:

1 ) If you are using dried beans, place beans in the Instant Pot. Add 5 cups of water, 1 teaspoon of salt and 1 tablespoon of apple cider vinegar. Close the lid, set valve to sealing position, press “manual” or “pressure cook” setting and set the timer to 35 minutes. If you can soak the beans overnight, set the timer to 25 minutes.

2 ) The Instant Pot will beep and start coming to pressure, which can take 10 to 15 minutes.

3 ) Once the timer is done, let the Instant Pot release the pressure naturally. Once the pressure pin is down, carefully open the lid away from your face. Drain the beans over a colander and set aside. You can make the beans a few days in advance to save time.

4 ) Let the Instant Pot cool down before making the chili, then Press “saute” setting and wait until the display read HOT. Add one tablespoon of oil and one tablespoon of butter to the Instant Pot.

5 ) Season chicken on both sides with salt and pepper. Brown on both sides in the Instant Pot.

6 ) The chicken won’t be cooked through yet. Remove onto a plate, and add remaining butter to the Instant Pot. Add garlic, onion, and celery and saute for 3 to 4 minutes.

7 ) Add oregano, coriander, and cumin and saute for 1 to 2 minutes. Press the “cancel/off” button.

8 ) Add 1/2 cup of water to the Instant Pot and deglaze the bottom by scraping all cooked on bits from the bottom of the pot. That’s flavor and you want that in your chili. Also, this will prevent a burn message.

9 ) Add remaining water and stock to the Instant Pot. Place chicken in the liquid, add green chiles and beans.

10 ) Place the lid on, set valve to sealing position (newer models do it on their own press “manual” or “pressure cook” setting. Make sure the Instant Pot is set to cook on HIGH pressure. Set timer to 15 minutes.

11 ) The IP will beep and will start coming to pressure. This will take about 5 minutes. Once the timer is done, press the “cancel/off” button and wait 10 minutes. Then switch the valve to the venting position. Carefully open the lid away from your face.

12 ) Remove the chicken onto a plate and shred with two forks. Mix cornstarch with half and a half (or evaporated milk for even creamier chiland add to chili.

14 ) Stir in well. You can even cook it on saute setting for a few minutes to thicken, and add chicken back to chili and stir in. If using corn, add it now. Then Season chili with salt and pepper before serving.

Recipe Notes: If you are using canned beans, drain them and rinse them. Add to chili along with chicken before pressure cooking or once the chili is done (they are already cooked). You can use evaporated milk or heavy cream for even creamier chili.

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