Crock-Pot 4 WaysCrock-Pot 4 Ways
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Slow and steady wins the race with four Crock-Pot recipes featuring chowder, curry, burrito bowls and more!
Honey Garlic Chicken
6 garlic cloves, minced
4 tablespoons honey
1 tablespoons Dijon mustard
3 tablespoons orange juice
1 tablespoon low-sodium soy sauce
8 boneless skinless chicken thighs
Brown rice, for serving
Sauteed kale, for serving
In the slow cooker, whisk together the garlic, honey, mustard, orange juice, soy sauce and a pinch of salt. Add the chicken, and flip with tongs so both sides are coated in the cooking sauce.
Cover and cook on low for 6 hours.
Serve chicken with brown rice and sauteed kale.
8 ounces bacon, sliced
1 yellow onion, chopped
2 stalks celery, diced
4 cloves garlic, minced
2 teaspoons minced fresh thyme leaves
1 3/4 cups whole milk
1/2 cup heavy cream, divided
1 cup bottled clam juice
2, 6 1/2-ounce cans chopped clams, drained and juices reserved (should be 1 additional cup of clam juice)
4 medium red potatoes, chopped into 1/2-inch cubes
2 tablespoons cornstarch
Sliced chives, for garnish
Chopped parsley, for garnish
Oyster crackers, for serving
Heat a large skillet over medium heat. Add bacon and cook while stirring until crisp. Remove to slow cooker. To the skillet, add the onion, celery, garlic and thyme. Cook while stirring until the onion is translucent. Remove to the slow cooker.
To the slow cooker, stir in the milk, 1/4 cup heavy cream, all the clam juice, potatoes, salt and pepper. Cook on low for 6 to 8 hours, until the potatoes are tender.
Add remaining 1/4 cup heavy cream to a bowl, and whisk in the cornstarch. Add mixture to the slow cooker to thicken. Stir in the clams. Cover and cook for 30 more minutes. Taste and adjust seasoning. Garnish with sliced chives and parsley, and serve with oyster crackers.
Chicken Burrito Bowls
1 1/2 pounds boneless skinless chicken breasts
1 14.5-ounce can diced tomatoes, drained well
3 cloves garlic, minced
1 tablespoon chili powder
2 teaspoons salt
2 teaspoon cumin
1 15-ounce can black beans, drained and rinsed
1 cup frozen yellow corn
2 cups cooked brown rice
2 cups finely shredded romaine lettuce
1 cup shredded cheddar cheese
1 avocado, sliced
1 cup pico de gallo
1/2 cup sliced green onions
1/4 cup chopped cilantro
In the slow cooker, combine the chicken breasts, diced tomatoes, garlic, chili powder, salt and cumin. Cover with the lid and cook on low for 6 to 8 hours. Stir in beans and corn, and cook for 30 more minutes.
Use forks to shred the chicken directly in the slow cooker.
To serve, add rice or quinoa to a bowl. Top with shredded lettuce, the chicken and bean mixture, a sprinkle of cheese, avocado, pico de gallo, sliced green onions, cilantro and sour cream.
Coconut Chicken Curry
3 pounds boneless skinless chicken thighs, quartered
3 tablespoons mild curry powder
2 1/2 teaspoons kosher salt
1 onion, diced
8 cloves garlic, sliced
2-inch chunk ginger, peeled and thinly sliced
3 carrots, peeled and cut into chunks
1 red bell pepper, sliced
1 14.5-ounce can coconut milk
2 1/2 cups green beans, cut into one-inch pieces
Cooked brown rice, for serving
1/4 cup chopped cilantro, for serving
1/2 cup chopped salted cashews
In a slow cooker, combine the chicken, curry powder and salt and toss all together. Add the onion, garlic, ginger, carrots and bell pepper. Cover and cook on low until the chicken is tender, about 6 to 8 hours.
Stir in the coconut milk and the green beans. Cover, and continue to cook for 30 more minutes, until the beans are bright green but tender-crisp.
Serve over rice and garnish with cilantro and cashews.
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