I am not a cook. Not even close. I am famous for the following crockpot recipe:
Kara’s Crockpot Baked Potato
Ingredients: One potato
Directions: Put one potato* in crockpot. Turn crockpot on. Wait six to eight hours. Remove potato. Eat.
*You can modify this recipe by adding more than one potato.
Wait, should this be a food blog?!
My single-sex high school prided itself on not offering “home ec” classes, so I am illiterate in the ways of homemaking, even though my mom is a phenomenal cook and can put any bakery to shame. Josh, who is a pretty good cook, says that I am too ambitious when I decide to try to cook. I hate doing things I’m not good at, so I don’t cook.
But it’s time to Adult.
I’ve found a couple crockpot meals to master so I’m not only serving my kids stuff from the frozen food section of Trader Joe’s.
Slow Cooker Cranberry Pork Loin
(Recipe from Design Times Four)
3 lb. boneless pork loin or tenderloin
16 oz. can whole cranberry sauce
1/4 cup Worcestershire sauce
1 Tablespoon brown sugar
1 teaspoon yellow mustard
Place roast in a slow cooker coated with cooking spray. Combine the rest of the ingredients and pour over roast. Cook on high 4-5 hours or low for 6-8 hours. Remove roast, slice and serve.
*You can also add a little water and cornstarch to the juices left in your slow cooker if you wish to make a gravy.
Slow Cooker Coconut Basil Chicken
2 lbs. boneless skinless chicken breast
14 oz. lite canned coconut milk
2 cups basil
1 tbsp. ginger, chopped (or more to taste)
1 jalapenos, chopped (or more to taste)
3 garlic cloves
1 tsp. turmeric
1 tsp. cumin
1 tsp. curry powder
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. cinnamon
- Add the coconut milk, basil, ginger, jalapeno, garlic, lime juice, turmeric, cumin, curry powder, salt, pepper, and cinnamon to a blender. Blend until combined.
- Add the chicken to the slow cooker. Pour the sauce over top. Cook for 4 hours or until chicken is cooked through and tender.
Slow Cooker Shredded Beef Tacos
PREP: 5 MINS COOK: 15 MINS TOTAL: 20 MINS
- 2 Tbsp. olive oil, divided
- 2 pounds beef (I used a boneless chuck roast)
- 2 tsp. chili powder
- 1 tsp. cumin
- 1/2 tsp. smoked paprika
- 1 cup beef stock
- 2 Tbsp. tomato paste
- 1 chipotle pepper in adobo sauce, minced (if you want extra flavor/heat, add an extra pepper)
- 1 small white onion, diced
- 5 cloves garlic, minced
- Flour tortillas
Possible taco toppings:
- guacamole http://www.gimmesomeoven.com/perfect-guacamole/ or sliced avocado
- salsa http://www.gimmesomeoven.com/restaurant-style-salsa-recipe/
- Mexican rice
- grated cheese
- fresh lettuce
- lime wedges
Whisk together the chili powder, cumin, and smoked paprika in a small bowl. Rub the spice mix into the beef, covering each side evenly.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Carefully place the beef in the skillet and sear on each side until browned, about 2 minutes per side. Remove the beef from the skillet and place in the bottom of a slow cooker.
Add the remaining 1 tablespoon olive oil and diced onion to the saute pan. Saute for an additional 3 minutes, stirring occasionally. Add the garlic and saute for 1 minute. Add the beef stock and stir the pan to deglaze it, scraping up any browned bits from the bottom of the pan. Add tomato paste and minced chipotle, and whisk into the pan sauce until combined. Bring the sauce to a boil, reduce the heat, and simmer for a 3-5 minutes until the sauce has reduced and thickened slightly. Pour the pan sauce down over the beef in the slow cooker. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the beef shreds easily.
Shred the beef with two forks, and toss to coat with any of the remaining juices. Serve the beef in the flour tortillas, topped with your favorite taco toppings.