Chicken with Great Northern Beans - Crock Pot Recipe

 3 boneless chicken breasts, cut into big chunks & sprinkled with kosher salt and fresh cracked pepper

1 tablespoon EVOO or light olive oil - approximately

1 large onion, chopped

1 clove garlic, minced

2-3 carrots, chopped or sliced

2-3 ribs celery, chopped

2-3 springs fresh thyme or 1 teaspoon dried thyme

1 tablespoon fresh rosemary, minced

½ teaspoon lemon pepper seasoning

fresh black pepper

pinch red pepper flakes

2 cans Swanson Reduced Sodium Chicken Broth (or fresh chicken stock if you have some)

3-4 cans of Great Northern Beans, drained

 

In the bottom of the crock pot toss carrots and celery.  In a hot skillet drizzled with olive oil brown the chicken chunks and then spoon the chicken into a crock pot.  In the same skillet cook the onion for 2 - 3 minutes, then add the garlic and cook for 1 minute more.  Spoon the onions and garlic into the crock pot.   Add the chicken broth and all herbs and cook on low for 5 hours.  Stir in beans and cook for 1 - 2 hours more.   

 

*This recipe idea came from a soup recipe I saw that was not healthy and was to be pureed before serving.  So, I came up with this recipe.  If you want to cook this all day while you are working, I will brown the boneless chicken breasts whole.  Then they should not overcook.  Add the beans as soon as you get home and let them simmer until you are ready to eat.  Enjoy!

 

Serves 4-6

Italian Bean Stew

2 tablespoons EVOO or light olive oil

¼ - ½ lemon, sliced

4 chicken breasts or chicken from a rotisserie chicken

2 tablespoons butter

1 large, sweet onion, diced

1 clove garlic, grated

1 cup white wine

3 – 4 cups low-sodium chicken broth

1 jar diced pimentos

8 sage leaves, chopped

¼ teaspoon ground sage

1 teaspoon of dried thyme or 4 sprigs fresh thyme

Heavy dash of lemon pepper

Spring of Rosemary

1 teaspoon Penzeys Fox Point Seasoning

¼ teaspoon Penzeys Lemon Pepper & Shallot-Pepper Seasonings

Dash red pepper flakes

3 cans cannellini beans, drained and rinsed

½ bag fresh baby spinach, chopped

 

Parmesan cheese

EVOO

 

Heat EVOO in a large pan and brown the chicken breasts and lemon. Then remove chicken and lemon and set it aside. Add the butter to the pan, when butter has melted add the onions, and cook them until they are very tender.  Add garlic and cook for just 1 minute more.  Then add the chicken back to the pan, and the white wine to the pan and bring it to a boil until the wine has reduced. Then add the pimento, fresh sage, thyme sprig., and other seasonings. As soon as the stew comes to a boil, turn the heat to a simmer and cover, cooking for at least an hour.  An hour before serving add the chopped baby spinach and simmer. You may want to top it off with another squeeze of lemon juice or a little more fresh sage.

Serve with a drizzle of EVOO and a layer of fresh grated Parmesan cheese.

T's Italian Bean Stew

2 tablespoons EVOO or light olive oil

¼ - ½ lemon, sliced

4 chicken breasts or chicken from a rotisserie chicken

2 tablespoons butter

1 large, sweet onion, diced

1 clove garlic, grated

1 cup white wine

3 – 4 cups of low-sodium chicken broth

1 jar diced pimentos

8 sage leaves, chopped

¼ teaspoon ground sage

1 teaspoon of dried thyme or 4 sprigs fresh thyme

Heavy dash of lemon pepper

Spring of Rosemary

1 teaspoon Penzeys Fox Point Seasoning

¼ teaspoon Penzeys Lemon Pepper & Shallot-Pepper Seasonings

Dash red pepper flakes

3 cans cannellini beans, drained and rinsed

½ bag fresh baby spinach, chopped

 

Parmesan cheese

EVOO

 

Heat EVOO in a large pan and brown the chicken breasts and lemon. Then remove chicken and lemon and set it aside. Add the butter to the pan, when butter has melted add the onions, and cook them until they are very tender.  Add garlic and cook for just 1 minute more.  Then add the chicken back to the pan, and the white wine to the pan and bring it to a boil until the wine has reduced. Then add the pimento, fresh sage, thyme sprig., and other seasonings. As soon as the stew comes to a boil, turn the heat to a simmer and cover; cooking for at least an hour.  An hour before serving add the chopped baby spinach and simmer. You may want to top it off with another squeeze of lemon juice or a little more fresh sage.

Serve with a drizzle of EVOO and a layer of fresh grated Parmesan cheese.

Slow Cooker Pork with Mustard Gravy

1 small pork roast – any type, rubbed with EVO and sprinkled with salt & pepper

1 tablespoon EVO

1 small sweet onion chopped

2-3 ribs celery chopped

2 carrots diced

2 tablespoons Deli Horseradish Mustard

2 tablespoons Dijon Mustard

1 cup Vermouth

2 cups water

2 teaspoons lemon juice

½ teaspoon Garlic Powder

½ teaspoon black pepper

Dash red pepper flakes

½ teaspoon Paprika

½ teaspoon French herbs mixture of choice

Brown the pork on one side in the olive oil, turn the pork and add the onion, celery and carrots until they are soft.  Add the mustard and the vermouth and cook until vermouth has evaporated down to ¼ cup or so.  Add the water and spices and then slow cook on low for 5-6 hours or until fork tender.  Use a hand blender to make the veggies a gravy.  If you want the gravy thickened mix 1-2 tablespoons of cornstarch into some milk or water and add to the gravy, simmer just until thickened.  Break up the pork and serve it with the gravy over the top.  

T's Slow Cooker Coq Au Vin with White Wine

1 tablespoon olive oil
4 slices bacon, chopped
3-4 ounces pancetta, chopped
flour for dusting chicken pieces
4-6 chicken thighs or 8 thighs and no breasts
1-2 chicken breasts, cut in half
1 onion, diced
1 cup frozen pearl onions
1/2 cup diced celery
3 toes garlic, chopped
1/2 pound crimini or baby portobello mushroom, sliced
2 cups white wine
2-3 cups chicken stock
2-3 sprigs fresh thyme
1/4 teaspoon dried thyme
1 tablespoon tomato paste
3 tablespoons flour
2 tablespoons butter
salt & pepper

For garnish:
1/4 cup fresh parsley, chopped
2 slices cooked bacon, chopped

Heat olive oil in slow cooker or a large skillet and saute bacon and pancetta until nice and crispy. With slotted spoon remove bacon and pancetta and set aside.  Now dust chicken pieces with the flour and brown all pieces.  Set chicken aside as it is browned.  Now add onions, pearl onions and celery and cook for 5-6 minutes.  Next add mushrooms to the cooked onion mixture and cook for 2 minutes. Now stir in the flour, tomato paste and garlic; cook for 2 minutes.  Next add the white wine and cook until wine reduces a little.  If using a skillet scrap the onion mixture into your slow cooker now. Add back in the chicken pieces to the slow cooker, along with the chicken broth, fresh and dried thyme, salt and pepper.  Add chicken broth until it just covers the chicken pieces. Slow cook for 6 -8 hours on low, stirring once an hour if possible.  Serve with parsley and bacon garnish.  Mashed potatoes and a green peas are a wonderful accompaniment!

* I never liked the classic Coq Au Vin, which has red wine so I decided to try making it with white wine last year and we loved it.  This is my third try and this recipe I think is the best!  Hope you enjoy my version of Coq Au Vin made with White Wine!

Slow Cooker Great Northern Beans with Chicken

3 chicken breasts, cut into 1-2 inch chunks

1-2 tablespoons EVOO, or regular olive oil

3 slices deli ham, diced

2 onions, chopped

½ red pepper, chopped

½ cup white wine

1 package Great Northern Beans, soaked overnight

1 teaspoon chicken base

1 cup water

1 quart carton Trader Joe's Low Sodium Chicken broth

6 - 3-4 inch sprigs of fresh rosemary

½  teaspoon each- garlic powder, ground rosemary, thyme leaves, lemon pepper

Optional – ½ teaspoon each, Penzey’s shallot pepper &  Sunny Paris

Dash red pepper flakes

½ teaspoon fresh ground pepper

1 teaspoon salt

In a skillet brown the chicken and then place in into the slow cooker, along with the soaked and drained beans.  In the same skillet now sauté the onions, red pepper, and ham until onions are nice and soft.  Add white wine to the skillet and cook until the wine is reduced by half, then add the onion mixture into the slow cooker and all other ingredients.  Mix well and set on high and cook for 5-6 hours, or until the beans are nice and soft. 

Teri’s Chicken, Cannellini Beans, and Spinach Stew

**This recipe came from the need to use up leftover rotisserie chicken on a cloudy, cool day!

1 large onion, diced

2 tablespoons EVOO or light olive oil

1 clove garlic, minced

½ bag fresh baby spinach, chopped

1 cup white wine

3 cups low sodium chicken broth

½ lemon, sliced

8 sage leaves, chopped

4 sprigs fresh thyme

1 teaspoon Penzeys Fox Point Seasoning

¼ teaspoon Penzeys Lemon Pepper & Shallot-Pepper Seasonings

Dash red pepper flakes

2 cans cannellini beans, drained and rinsed

½ rotisserie chicken, with bones/skin removed and then diced

½ bag fresh baby spinach, chopped

Heat EVOO in large pan and add onions, cooking until tender.  Add garlic and cook for just 1 minute more.  Then add ½ bag of the baby spinach, lemon slices, fresh sage, thyme sprig, and white wine.  Bring the mixture to a full boil and then add the chicken broth, chicken, beans, and seasonings.  As soon as the stew comes to a boil, turn heat to a simmer and cover; cooking for at least an hour.  Just before serving, add the other half a bag of baby spinach, chopped and check for seasonings.  You may want to top it off with another squeeze of lemon juice or a little more fresh sage. 

I did not add the spinach all at once because I like layering the flavors.  You can add it all at once in the beginning or at the end depending on your tastes!  Enjoy!

Pork Roast in Slow Cooker

1 Boneless Pork Roast of choice
Mix together: 1/3 cup total of Dijon Mustard & Trader Joe's Spicy mustard, 1 tablespoon Herbs de Provence, 1/4 teaspoon lemon pepper, 1/8 teaspoon crushed red pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon onion pepper and 1 teaspoon Penzeys Sunny Paris seasoning- this is optional.

Dice:  2 carrots, 2 celery ribs, 1 large onion and 1/4 -1/2 red pepper

1/4 cup dry sherry
2 cups Chicken broth, may need more
salt & Pepper
1 package mushrooms, the variety pack

Spread mustard mixture over the pork roast and place roast in center of the slow cooker.  Spread onions, pepper, celery, and mushroom around the roast.  Add the sherry and chicken broth until pork is about 1/2 to 3/4 covered.  Cook on low for 6-8 hours,  or until meat starts to pull apart easily with a fork; turning roast after about 3 hours.  Remove roast to platter and cover to keep warm.  Turn slow cooker to high and using hand blender  puree the gravy.  Mix 2-3 tablespoons cornstarch with 2 tablespoons water and add to the pureed gravy.  When gravy thickens drizzle some over the pork roast and then serve the rest with the pork.

Teri's Crockpot Pork

1 pork butt half or any pork roast
1 onion, chopped
4 celery stalks, chopped
4 carrots, chopped
1 garlic clove, diced
10 sage leaves
1 5 inch sprig rosemary
1/4 cup chopped parsley
4 thyme sprigs

2 cups white wine
1 1/2 cups water
1 tablespoon organic chicken base
2 teaspoons Dijon mustard
1/4 teaspoon red pepper flakes
2 slices lemon
1/2 teaspoon each lemon pepper,  dried rubbed sage, celery salt, and fresh cracked pepper
1 onion slice, chopped

2 tablespoons cornstartch and 2 tablespoons water, mixed together


In bottom of crockpot place the pork and all chopped vegetables, herbs, wine, water, chicken base, Dijon mustard, lemon slices, and dried herbs.  Give a stir to mix and then place the onion slice on top of the pork.  Cover and cook on high for 4-6 hours or simmer on low for 6-8 hours.  Cook until pork falls apart.  Remove pork onto a platter and cover with foil to keep warm.  With crockpot on high use a hand blender to puree the veggies, herbs, and stock.  Add the cornstarch and cook until the gravy thickens.  Serve the pork with the gravy drizzled over the top.  Extra gravy can be served with the pork.

T’s New Crockpot Pork Roast

1 fresh pork butt or roast of choice

1 onion, chopped

4 celery stalks, chopped

4 carrots, chopped

1 garlic clove, diced

10 sage leaves

¼ cup chopped parsley

1 teaspoon fresh chopped rosemary

4 sprigs fresh thyme

¼ teaspoon red pepper flakes

2 teaspoons Dijon mustard

2 cups white wine

1 tablespoon organic chicken base, mixed into 1½ cups water

2 lemon slices

For top of pork: ½ teaspoon each lemon pepper, rubbed dried sage, fresh cracked pepper, and 1 onion slice

 For the gravy: 1-2 tablespoon cornstarch mixed into 2 tablespoons water

Place pork in bottom of crockpot.  Add onion, celery, carrots, garlic, lemon slices, red pepper flakes, and all fresh herbs.  Then pour in white wine and the water/chicken base mixture.  Sprinkle the lemon pepper, sage, and pepper over the top of the roast and then lastly lay onion pieces on the roast.  Cook on high for  5-6 hours or on low for about 8 hours, or until pork is fork tender.  Turn the roast over once or twice while it cooks.   Remove roast to a platter and cover with foil.  Using a hand blender puree all the veggies, herbs, etc. in the crockpot.  Then stir in the cornstarch mixture and mix well.  As soon as gravy has thickened you are ready to serve.  Enjoy

·         We had this with the Lima Bean recipe I have also attached.

Slow Cooked Center Cut Pork Loin with Red Wine & Herbs

Slow Cooker Center Cut Pork Loin with Red Wine

 

1 tablespoon olive oil

1 Center Cut Pork Loin

Salt & fresh cracked pepper

1 large Onion, chopped

1 teaspoon sugar

1 garlic toe, minced

1 tablespoon fresh rosemary, chopped

1 tablespoon fresh mint, chopped

4-6 fresh sage leaves

½ fresh parsley, chopped

4 sprigs fresh thyme

½ cup dried mixed mushrooms

½ bottle red wine

 

Sprinkle pork on all sides with a light coating of salt and pepper.  In large skillet heat olive oil, brown pork on all sides, and place pork in slow cooker.  Now is same skillet sauté the onion until it starts to soften; add the sugar and sauté onions for about 2 minutes more.  Spoon onions over the pork, then add all other ingredients in the order listed.  Slow cook on low for 5-6 hours; using hand blender blend all the onions, mushrooms, etc. around the pork, this will make a nice gravy to serve over the pork.  Let pork continue to cook for another hour and then serve pork with the gravy.

 

BBQ Pulled Pork - Slow Cooker Method

BBQ Pulled Pork Slow Cooker Method

1 large onion – chopped

1- 3-4 pound boneless pork loin

Put chopped onion in the bottom of crockpot.  Then place a 3-4 pound boneless pork loin roast on top of onions.

Mix together following and spread over pork roast.

2 tablespoons brown sugar

2 teaspoons paprika

1 teaspoon salt

½ teaspoon pepper

Then mix these ingredients together and drizzle over pork roast:

1/3 cup cider vinegar

2 teaspoons Worcestershire sauce

1/2 teaspoon red pepper flakes

1 teaspoon sugar

½ teaspoon dry mustard

½ teaspoon garlic powder

1/8 teaspoon cayenne pepper

 Cook 4-5 hours on high or 7-8 on low.

  Pour over your favorite BBQ sauce, I use 1 bottle Sweet Baby Ray’s BBQ Sauce – Hickory & Brown Sugar Varity.  Using a fork pull pork apart while mixing in the BBQ sauce.  Cook on low for 30 minutes to an 1 hour more.  Serve on buns for a BBQ sandwich.

* For a 6 pound roast just double ingredients!

*I use a boneless pork loin roast but you can also use a boneless pork butt or shoulder.

Chicken & Beans - Crock Pot Recipe

Chicken with Great Northern Beans - Crock Pot Recipe

 

3 boneless chicken breasts, cut in to big chunks & sprinkled with kosher salt and fresh cracked pepper

1 tablespoon EVOO or light olive oil - approximately

1 large onion, chopped

1 clove garlic, minced

2-3 carrots, chopped or sliced

2-3 ribs celery, chopped

2-3 springs fresh thyme or 1 teaspoon dried thyme

2 - 3 teaspoons fresh rosemary, minced

1/2 teaspoon lemon pepper seasoning

fresh black pepper

pinch  red pepper flakes

2 cans Swanson Reduced Sodium Chicken Broth (or fresh chicken broth if you have some)

3-4 cans of Great Northern Beans, drained

 

In bottom of the crock pot toss carrots and celery.  In a hot skillet drizzled with olive oil  brown chicken chunks and then spoon the chicken into crock pot.  In the same skillet cook the onion for 2 - 3 minutes, then add the garlic and cook for 1 minute more.  Spoon the onions and garlic into the crock pot.   Add the chicken broth and all herbs and cook on low  for 5 hours.  Stir in beans and cook for 1 - 2 hours more.   

 

*This recipe idea came from a soup recipe I saw that was not healthly and was to be pureed before serving.  So I came up with this recipe.  If you want to cook this all day while you are working I would brown the boneless chicken breasts whole.  Then they should not overcook.  Add the beans as soon as you get home and let them simmer until you are ready to eat.  Enjoy!

 

Easy and Delicious Slow Cooked Center Cut Pork Loin

Slow Cooker Center Cut Pork Loin Roast

 

1 tablespoon butter

1 tablespoon Extra Virgin Olive Oil

1 center cut pork loin

1 large onion

2 celery stalks, chopped

2 carrots, diced

2 garlic toes, minced

½ - ¾ sherry

½ cup pineapple juice

½ cup apple juice

2 cups chicken broth

½ teaspoon each onion powder, white pepper, Herbs de Provence

1 teaspoon red pepper flakes

Dash lemon pepper

 

In large skillet heat butter and EVOO, then brown pork on all sides.  Remove pork and place in slow cooker.  To the skillet now add onions, celery, and carrots to skillet and sauté over medium heat until onions are soft and clear.  Add garlic and sauté for 1 minute.  Spoon onion mixture into crock pot and return the pan to the burner.  Turning the heat to high, add sherry to the pan, scraping the side of the pan and cook until sherry has reduced by at least ½.  Add juices, broth, spices, herbs and cook just until all starts to come to a boil.  Pour mixture over the pork loin and slow cook on low for 3 hours.  Remove lid and using hand blender puree vegetables and juices around the pork loin, then spoon some of the sauce over the pork, cover and let pork slow cook for 1 - 2 more hours on low.    Serve pork on a platter, with the sauce drizzled over the pork.  Pork will fall apart as you remove it from the pan.