Easy Crockpot Rotisserie Chicken

This is a really easy method for creating a rotisserie-style chicken in your crockpot at home.

Easy Crockpot Rotisserie Chicken

1 whole chicken (mine was about 5 lbs)
salt, pepper and garlic salt

6-8 tin foil sheets, crumpled into balls, about 2-3" in diameter

Rinse and pat chicken dry inside and out.  Season evenly with salt, pepper and garlic powder, on skin, inside cavity and under skin (if desired).

Set foil balls into base of crockpot.  Place chicken, breast side down, on top of foil balls.  (Foil balls elevate chicken so that the fat drains off, and meat is not saturated/mushy by the time its cooked).

Cook on high for 5-6 hours, or low for 8-9 hours.

Enjoy alongside your favorite side dishes.  I have also used this for shredded chicken that I needed for a Chili recipe...to be shared later.

Slow Cooker Beef Stew

I believe I have posted a recipe similar to this one before, but I think this version is an improvement.  Mainly because I brown and coat the meat prior to adding it to the cooker which adds a layer of flavor and richness to this otherwise very simple recipe.

Slow Cooker Beef Stew

1.5 lbs cubed beef for stew

1/2 cup AP flour
1 tsp salt
1/2 tsp pepper
3 tbsp olive oil

1 bag baby carrots (about 2 cups)
4 red potatoes, skin on, cubed
2 celery stalks, chopped
1 medium white onion, chopped
1 tbsp worchestershire sauce
1-2 cups vegetable or beef broth

In a gallon sized ziplock bag add flour, salt and pepper.  Shake to mix evenly.  Add beef and shake to coat.

Meanwhile, in a nonstick skillet, add olive oil over medium-high heat.  Once oil has thinned, add beef and flour from bag and brown for 5-7 minutes, or until slightly browned.  If all oil is absorbed quickly, drizzle a bit more so that the mixture incorporates into a thick gravy texture.

Combine all ingredients in crock pot and cook on LOW for 7-8 hours, or HIGH for 4-5.  The texture should be rich and thick.

Crockpot Salsa Chicken

Oh, hi.  Its been a while, yes?  I could list excuses, but I won't.  But I promise, they're all good ones!  In fact, this recipe is a good one too.  So good I had to pop in and post it! 

Crockpot Salsa Chicken

Here's what I used:

4-5 boneless skinless chicken breasts
1 cup good salsa (I used Jack's "Garden Fresh Gourmet" Special Salsa in Medium)
1 cup water + 3 cubes bullion (OR) 1 cup Chicken Stock
1 green bell pepper, rough chopped
1 large onion, rough chopped
1/2 lb cherry/plum tomatoes, stewed (instructions below)
1 tbsp minced garlic
1 tsp salt
1 tsp Tony Chacheries (or other cajun seasoning)
1/2 tsp black pepper
1 tbsp cumin

For Plating: white rice, shredded mexican cheese blend and lite sour cream. 

Here's what I did:

Prepare the tomatoes by adding them to boiling water.  Allow water to return to a boil, and then remove from heat.  Gently peel away skin from the tomatoes, and set aside.

In the crockpot, add all ingredients, and cook on high for 5-6 hours, or low for 8-9 hours.

As a final step, remove chicken and chop into 1" slices, cubes, or shred with two forks, if desired.

We served this with white rice, and several typical "mexican" toppings or fixings.  Feel free to add what your group would enjoy.  Fresh chopped cilantro and jalapeno's would be a really nice addition.

Homemade Pizza!

While on vacation with my husband's family, my sister-in-law Judy turned me on to a fun, easy, inexpensive dinner idea.  Making our own pizza!  Sydney loves to sprinkle the cheese on, and place the pepperoni's with me.  Its like a crafts project with food.  ;)  While the cost probably comes out close to your nearest delivery joint, I guarantee that the fun of making your own is enough to give it a try.  And the best part, is that the toppings are completely yours to choose...


Homemade Pizza

Here's what I used:

12" prepared pizza dough (I used a precooked Harris Teeter dough)
16 oz shredded part-skim mozzarella cheese
14 oz jar Ragu Homestyle Pizza Sauce
1 Roma tomato, sliced into rounds
1 stem fresh basil (about 8-10 leaves)
1 package turkey pepperoni

Here's what I did:

Follow directions for your dough.  Mine was ready to dress, so I preheated the oven to 375 and got to pizza making!

Nick likes pepperoni while I prefer the more vegetable and herb pizza, so I did a half and half.  First I used about 1/2 of the Ragu sauce (which is very good, I was shocked at the flavor of this.  You can taste the oregano and seasonings) and spread it evenly to about 1" of the edge all around the pizza.  Next, add the cheese in an even layer, using the entire bag.  I then dressed my side with the tomato slices, and placed one basil leaf atop each tomato slice, and added pepperoni to the other side.

Bake for 8-10 minutes, or until cheese is bubbly and crust is lightly golden brown on the edges.