Crock Pot Italian Chicken

I know this recipe isn't breaking news. In fact I've seen it for years in magazines, cook books, and more recently on blogs. But I've never actually made it. To be honest the ingredients didn't really appeal to me. As I've mentioned before, I love crock pot cooking, but I really try not to use too many "cream of whatever" or processed ingredients. But, with so many great organic options on the market I decided to make a slightly healthier version. I found an organic cream of chicken soup and an organic dry Italian dressing packet at our local Sprouts Grocery Store for about what I'd pay for the regular options. Obviously, the regular options are fine to use too, but if you can get your hands on these products (pictured below) or something similar, I highly recommend it. Also, when crock pot cooking, I always try to throw in a few extra fresh ingredients. So with this one, I added fresh mushrooms, and topped it with fresh Italian parsley and fresh toasted breadcrumbs. Honestly, I think those ingredients made all the difference. All in all, I get why this recipe has stood the test of time. It's easy, family friendly, and with a few tweaks, fairly healthy.


Crock Pot Italian Chicken
Adapted from The Girl Who Ate Everything

4 chicken breasts

1 packet dry Italian dressing

1 (8 oz) package cream cheese, softened (light can be substituted)
1 can cream of chicken soup
1 cup sliced mushrooms
1 tbsp butter
1/2 cup fresh breadcrumbs
2 tbsp chopped Italian parsley
Serve with pasta or rice (I prefer whole wheat pasta)

Directions:

Place the chicken in a crockpot and sprinkle Italian dressing over it. Combine cream cheese and cream of chicken soup in a small pot over low heat and pour over chicken. Add in mushrooms. Cook on low for 5-6 hours. You can leave it in there all day. Once chicken is done you can leave the chicken breasts whole, cube it, or even shred it. Mine naturally shredded as I mixed it before serving.

Just before serving, melt butter in a saute pan. Add breadcrumbs and toast until golden brown.

Serve chicken over pasta or rice (I used whole wheat pasta). Top with breadcrumbs and Italian parsley.
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Slow Cooker Asian Short Ribs

I think I may have found my new favorite Crock Pot recipe! I am a huge fan of Real Simple Magazine, and love perusing through their recipe archives. When I came across this recipe for Asian Short ribs, I knew I had to give it a try. First off, there was no cream of anything involved (score #1), secondly, I had almost all of the ingredients on hand (score #2), Finally, it sounded completely delicious (score, score, score!!!).

This recipe can be thrown together in minutes, and once it begins to simmer in the crock pot the house permeates with amazing smells that will leave you counting down the minutes until dinner. Served with some garlic mashed potatoes it was simple perfection!

I can't wait to serve this meal again when my husband's parents come to visit in a couple of weeks. I think it will be the perfect send off meal, as they stay with us before they leave for a two week vacation in Asia.

Slow-Cooker Asian Short Ribs
Adapted from Real Simple Magazine, October 2008
Serves 4

* 1/2 cup low-sodium soy sauce
* 1/3 cup brown sugar
* 1/4 cup rice vinegar
* 2 cloves garlic, peeled and smashed
* 1 tablespoon grated fresh ginger
* 1/2 teaspoon crushed red pepper
* 8 beef short ribs (about 4 pounds)
* 15-20 peeled baby carrots
* 2 tablespoons cornstarch
* 1 tablespoon sesame oil
* 4 scallions, thinly sliced (optional)

Directions:

In a 4- to 6-quart slow cooker, combine the soy sauce, sugar, vinegar, garlic, ginger, and red pepper. Add the short ribs and arrange in a single layer. Lay the carrots on top.

Cook, covered, on high for 5 to 6 hours (or on low for 7 to 8 hours―see note below), until the meat is tender and easily pulls away from the bone.

Transfer short ribs, and carrots to a serving plate. With a large spoon or ladle, skim the fat from the cooking liquid and discard.

If the slow cooker is on the low setting, turn it to high. In a small bowl, whisk together the cornstarch with 1 tablespoon of water until smooth. Whisk into the cooking liquid and cook until thickened, 2 to 3 minutes. Stir in the sesame oil. Spoon the sauce over the short ribs and carrots and sprinkle with the scallions (if using).

Suggested serving: Serve over garlic mashed potatoes

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Slow Cooked with a Little Spice - Salsa Verde Pork Carnitas (prepared in a crock pot)

I love using my crock pot, but I get tired of so many recipes using cream of something. I realize half the reason we use crock pots is so we can just toss in all the ingredients, and forget about it. But, I think crock pot recipes always come out better when there is a good mix of both fresh and prepared ingredients.

With that in mind, I created this Salsa Verde Pork Carnitas recipe. I love the slow roasted pork we get at our favorite Mexican restaurant. But trying to recreate it at home means I have to stay in the house with the boys, while the pork slowly roasts in the oven all day. No thanks! The crock pot was my perfect solution.

When making the carnitas, you can control the heat. I don't use the jalapenos, but included them as an optional ingredient for those who like a spicier dish. By using a mild salsa verde, the recipe still has flavor, but isn't too spicy for my little ones to enjoy. Feel free to use whatever spice level you prefer.

Salsa Verde Pork Carnitas (prepared in a crock pot)
serves 4-6

* 3 pounds pork tenderloin roast or pork butt (or similar cut)
* 16 ounce jar of salsa verde (green salsa)
* fresh juice from 1/2 large lime
* 2 tablespoons fresh cilantro, chopped (roughly, a handful chopped)
* 1/4 cup brown onion, chopped
* 2 cloves garlic, finely chopped
* 1/2 teaspoon ground cumin
* salt and pepper to taste
* Optional* diced jalapenos (add to your spice preference)



Directions:

Place pork in crock pot. Pour salsa over pork. Evenly distribute remaining ingredients over the top of the pork and in the salsa. Cover crock pot and cook on high for 6-8 hours. Every few hours spoon sauce over the top of pork (I know it goes against most "crock pot rules"). When cooking is complete, remove the pork and place on a cutting board. Shred pork with a fork or roughly chop with a knife. (the tenderness varies depending on the cut of pork). Return the pork to the sauce. Cook on low for 20-30 minutes.

Serving suggestion: Serve on warm tortillas, garnish with sour cream, chopped onion, fresh cilantro and shredded cheese. Black beans and rice make an excellent side.

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