Well, it’s Sunday night and just got home from packing up the cooking demos at the Auburn Home Show. The heat kept many people away, but it was great to meet and talk to my foodies from the Auburn Journal. It’s always fun to get feedback from the readers. […]
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Well, it’s Sunday night and just got home from packing up the cooking demos at the Auburn Home Show.
The heat kept many people away, but it was great to meet and talk to my foodies from the Auburn Journal. It’s always fun to get feedback from the readers.
This week will be a short one since my kitchen is full of dirty pots and pans, and after three days, the back is sore the legs are tired.
One of my readers told me she was having grandkids over and wanted some fun crock pot recipes the kids could do and have fun. So, I am dusting off my binder of slow cooker recipes she can do with kids.
First, what kid does not like chicken pot pie? This slow-cooker recipe will hit it out of the park with kids. The last recipe is for a kid-friendly turkey chili. Let the kids top their own bowl with all the toppings.
Happy Cooking!!!
Slow-cooker Chicken Pot Pie
Ingredients
· 1 1/2 lbs. chicken breast tenders
· 1/2 cup flour
· 3 celery ribs, sliced
· 2 cups carrots, frozen, sliced
· 1 cup peas, frozen
· 1 onion, diced
· 4 cloves garlic, diced
· 4 cups chicken broth, low sodium, organic
· 1 cup heavy cream
· 2 bay leaves
· 2 tablespoons corn starch
· 1 tablespoon creole seasoning
· 1/2 tablespoon onion powder
· 1/2 tablespoon garlic powder
· 2 teaspoons black pepper
· 1 teaspoon fresh thyme, minced
· 1/4 teaspoon cayenne pepper
· 1/4 teaspoon crushed red pepper
·Tabasco to serve
To prepare puffed pastry:
· Puffed pastry, defrosted
· Flour
· 1 egg, beaten
· 1 tablespoon water
Instructions
1. Mix seasoning blend together and set aside.
2. Rinse chicken, pat dry.
3. Place all the vegetables EXCEPT the frozen peas in your slow cooker.
4. Add the chicken breast to the slow cooker.
5. Top with all the seasonings, bay leaves, mix well.
6. Mix chicken broth with flour, whisk well. Pour over chicken/veggies in the slow cooker.
7. Cook on high, covered, for 3 1/2 hours.
8. After 3 1/2 hours, break up chicken with a spoon or shred with a fork.
9. Remove bay leaves, discard.
10. Allow puffed pastry to come to defrost at room temperature for 40 minutes.
11. Mix heavy cream with corn starch, whisk well.
12. Add peas to slow cooker, pour in heavy cream.
13. Leave slow cooker uncovered and cook 30 minutes more.
To prepare puffed pastry:
1. Preheat oven to 400 degrees.
2. Roll defrosted puff pastry on lightly floured surface.
3. Cut puffed pastry into 6 squares.
4. Brush with egg/water mixture.
5. Bake at 400 degrees for 10 minutes.
Kid-friendly Crock Pot Turkey Chili
Ingredients
· 1.3 lbs. 99% lean ground turkey
· 1 teaspoon oil
· 1 medium onion, minced
· 1 red bell pepper, diced fine
· 1 garlic clove, minced
· 1 1/2 cups frozen corn kernels
· 10 oz. can Rotel mild tomatoes
· 8 oz. small can plain tomato sauce
· 1/4 cup low-sodium chicken broth
· 1 teaspoon cumin
· 1/2 teaspoon chili powder
· ½ teaspoon paprika
· 1 bay leaf
Instructions
1. Heat a large skillet over medium-high heat, add the turkey, season with salt and cook, breaking up with a spoon until turkey browns and is no longer pink; place into the slow cooker.
2. Add the oil to the skillet and sauté the onion, garlic and bell pepper over medium heat for about 4 to 5 minutes.
3. Spoon over turkey into the slow cooker and stir in corn and tomatoes, tomato sauce, cumin, chili powder, paprika and salt; mix until well blended.
4. Pour chicken broth into the crock pot and add the bay leaf.
5. Cover and cook on HIGH 4 hours or LOW 6 hours.
6. Serve with desired toppings.
