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Slow Cooker Salsa Verde Chicken Bowls

img_4384You know when you take that first bite and there is an instant party in your mouth that has you in love instantly?  Well, this recipe falls into that category. What is not to love? A kick of spice with warm flavor of cumin over seasoned rice with black beans and minced jalapeno and cheese with a lovely green chili sauce and a squeeze of lime! Hey, I left out the fact there is chicken in that — fall apart chicken because you make it in the crock pot!  Yes, it is love all around!

I found this gem of a recipe at budget bytes it is friendly on the budget and yummy to the taste buds!  Here is my slight adaptation. Originally called Slow Cooker Salsa Chicken Verde Bowls… to me the salsa belonged with the verde… but either way it is a keeper!  I used slightly more chicken and upped the spices as a result.

Slow Cooker Salsa Verde Chicken Bowls

adapted from budgetbytes.com | Serves 6-8 | Prep time 15 minutes.  Cook time 4-8 hours (depending if on high or low)

Ingredients:

  • 1 yellow onion, sliced
  • 1 red bell pepper, chopped
  • 4 large boneless skinless chicken breast halves (about 3 lbs total)
  • 1 tsp cumin
  • 1/2 tsp salt
  • 1/4 tsp garlic powder
  • pinch of black pepper
  • 1 (17 oz) jar Goya Brand Salsa Verde

Instructions:

Slice the onion into rings and place in the bottom of the crock-pot (I like to use a liner in mine, because it makes clean up much easier, and the food does not stick to the sides)

Add chopped bell peppers and place the large chicken breast on top of the veggies.  Season with cumin, salt, pepper, and garlic powder.  Pour the Goya Salsa Verde over the chicken.  Cover the crock-pot with the lid and turn to high for 4 hours (8 on low).

My chicken was actually cooked through at 3 hours and I removed the chicken breasts and cut them into bite sized pieces and put them in a serving dish.  I poured the sauce and peppers and onions over the diced chicken.  Ready to serve!

Additional ingredients:

  • hot cooked rice (I seasoned mine with a tablespoon of lime juice and 2 tablespoons of fresh cilantro, chopped)
  • 15 oz can black beans, rinsed, drained and heated
  • 1 jalapeno, seeded and mined finely
  • shredded Mexican cheese (like Oaxaca or Queso Fresco)
  • 1 lime, cut in quarters
  • fresh chopped cilantro

Layer your bowl with cooked rice and beans and serve a ladle full of chicken with salsa verde sauce over the top.  Garnish as desired with jalapeno, cheese, cilantro and a squeeze of lime.  Enjoy!

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originally at http://www.budgetbytes.com/2016/09/slow-cooker-salsa-verde-chicken/

 


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Savory Pork Roast

On the topic of crock pot meals… here is another recipe from the current “Fix-It and Forget-It” Magazine that is available until 4/12.  It called to me because it sounded very German!  Pork and Sauerkraut with caraway is a classic German combination! This one is easy to make and very yummy indeed.  Be sure to drain the Sauerkraut, but don’t rinse it – it will add flavor to the roast.  After removing the pork and sauerkraut, the sauce is thickened in the end with a slurry of cornstarch.

I will make this again.  I served it with wide egg noodles and peas.  I used a pork shoulder roast, but you could use one that is less fatty.  The good thing about pork shoulder is that it really falls apart after long cooking times without being overly dry. Another change I made, was seasoning the pork with salt and pepper before browning it.  It added a touch I think that was needed.

Savory Pork Roast

adapted from Fix-It and Forget-It Magazine (2012 issue) p 29

Serves 6

Ingredients:

  • 2-3 lb pork roast (boneless is preferred, but bone in pork shoulder works as well)
  • 1 tsp salt
  • 1/2 tsp pepper
  • 2 Tbsp vegetable oil
  • 2 cloves garlic, minced
  • 1 onion, sliced thinly
  • 1 jar Sauerkraut, drained (I liked Nathan’s New York Style Kosher)
  • 1 tsp caraway seeds
  • 3/4 cup water

Thickeners:

  • 2 Tbsp cornstarch
  • 2 Tbsp water

Instructions:

Season your pork roast with salt and pepper on all sides and heat a large pot over medium high heat.  Add vegetable oil to the pot and then proceed browning the pork roast on all sides, turning the roast about every 4 or 5 minutes.

Once the roast is nicely browned on all sides, place it into your crock pot.  Sprinkle the minced garlic over the top of the roast and top with sliced onions, drained sauerkraut (but not rinsed) and caraway seeds.  Pour the water around the outside of the roast.  Cover and cook for 6-8 hours on low heat.

Remove the cooked pork and sauerkraut to a large platter and strain the cooking liquids.  Place just the liquids back into your crock pot.  In a small bowl, combine the cornstarch and cold water and stir to combine.  Add the cornstarch slurry into the cooking liquid.  Cover and cook for about 15 minutes to thicken the sauce, stirring occasionally.  Serve the gravy with the meat.

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Salmon with Creamy Herb Sauce

I recently picked up a copy of Fix-It and Forget-It slow cooker magic.  You should be able to find a copy until April of this year (04/12).  They had several recipes that caught my eye.  I liked the look of this recipe but I adapted it to serve 6 (not 4), so the sauce ingredients are doubled and instead of 4 pieces of salmon I used 6.  I also changed a few ingredients in the sauce.  I thought there was too much mustard, so I reduced that and I increased the sour cream and added a dash of Worcestershire sauce to give it that last oomph that it needed.  I was afraid that cooking the salmon in a crock pot would make my whole house smell fishy.  It was not the case.  I think I found some very fresh salmon, which I am sure helped keep it from smelling too fishy.

Salmon with Creamy Herb Sauce

adapted from Fix-It and Forget-It Magazine (4/12) p. 70

Serves 6

Crock Pot Ingredients:

  • 1/4 cup sliced shallots
  • 2 large lemons, sliced
  • 10 whole peppercorns
  • 2 bay leaves
  • 2 cups chicken broth (or 1 cup white wine/1 cup chicken broth)
  • 6 (6 oz) skinless salmon fillet (1 inch thick)
  • 1/2 tsp garlic salt
  • 1/4 tsp crushed red pepper flakes

Sauce ingredients:

  • 1/2 cup mayonnaise (or reduced fat if you like)
  • 5 Tbsp sour cream
  • 2 Tbsp chopped fresh parsley
  • 1 Tbsp chopped fresh dill
  • 1 tsp Dijon mustard
  • 1 tsp fresh lemon juice
  • 1/8 tsp freshly ground black pepper
  • dash of Worcestershire sauce

Instructions:

Place the first 4 ingredients into the crock pot and pour the chicken broth over them.  Cover the crock pot and cook on high for 2 hours.

In the meantime, season the salmon with the garlic salt and red pepper flakes.  Cover with plastic wrap and refrigerate until it is time to add the salmon.

Prepare the Creamy Herb sauce:  Combine the ingredients listed and stir together.  Taste and adjust seasonings.  Cover and refrigerate until serving time.

When the two hours are up for the lemon slices.  Carefully place the salmon on the lemon slices.  Cover the crock pot and cook on high for 30-45 minutes or until the salmon is cooked.  Remove the salmon to a platter and discard the liquids.  Serve the salmon with the creamy herb sauce.  Good with steamed rice and broccoli.

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