Crockpot Instant Winner Recipes for A Busy Life!
If you are like me, it's hard to find time to make a homemade dinner during the week. Here are a couple of Crockpot slow cooker recipes to get food on the table after a busy day.
Crockpot White Chicken Chili
2 1/2 c. low-sodium chicken broth 2 (15.5-oz.) cans white beans, drained and rinsed 1 1/2 lb. boneless skinless chicken breasts 2 (4-oz.) cans green chiles 1 small yellow onion, finely chopped 2 cloves garlic, minced 1 jalapeño, seeded and minced, plus more for serving 1 tsp. dried oregano 1 tsp. ground cumin Kosher salt Freshly ground black pepper 1 1/2 c. frozen corn FOR SERVING Sour cream Sliced avocado Thinly sliced jalapeño Freshly chopped cilantro Lime wedges
Add broth, beans, chicken, green chiles, onion, garlic, jalapeño, oregano, and cumin to the bowl of your slow cooker. Season with salt and pepper and cook on high for 2 to 3 hours, until chicken is tender.
Remove chicken from chili and shred. Use a potato masher to gently mash about 1/3 of the beans before returning chicken to slow cooker. Stir in shredded chicken and corn and cover and season with more salt and pepper if needed. Leave slow cooker on warm until ready to serve.
To serve, top with sour cream, avocado, jalapeño, cilantro, and a squeeze of lime juice.
Slow Cooker Cranberry Pork Chops
4 boneless pork chops, about 1/2-inch thick (2 to 3 pounds total)
2 tablespoons unsalted butter
1/2 cup chopped onion, from 1 small onion
1/4 cup chopped celery, from 1 large celery rib
1 clove garlic, minced
1 teaspoon coarse kosher salt
1 cup fresh or frozen cranberries
1/2 teaspoon dried thyme
1/4 teaspoon freshly ground black pepper
2 tablespoons brown sugar
1/4 cup chicken or vegetable broth, or white wine — added to the slow cooker
Heat a large skillet over high heat and sear the pork chops for 2 minutes on each side. Immediately place them in the fridge or freezer to cool completely. (See Recipe Note and Tester's Notes for thoughts on food safety and searing ahead.)
In a large skillet, melt the butter over medium heat. Add the onion, celery, and garlic, and cook, stirring, until the vegetables are tender. Sprinkle with the salt as it cooks. Set the mixture aside to cool completely.
Place the cooled sautéed vegetables, cranberries, pork chops, pepper, thyme, and brown sugar in a 1-gallon freezer bag. Seal the bag, squeezing out as much air as possible. Massage the bag to distribute the ingredients evenly.
Freeze the bag flat in the freezer for up to 3 months.
Thawing & Cooking Instructions:
Thaw the pork chops on a tray or dish in the refrigerator. On the morning of the day you plan to serve this dish, empty the contents of the bag into a 4-quart slow cooker and add 1/4 cup broth or wine. Cook on LOW for 6 to 8 hours, or until the pork chops are cooked through.
The step of searing the pork chops is optional, as some cooks are not comfortable freezing browned meat. (See Tester's Notes for more.)