Time to Pull Out Those Crockpots

Once the weather starts turning cooler, I start getting inspired to use my crockpot again. One of my favorite meals when I was working full time was to put soup in the crockpot and bread in the bread machine, both timed to be ready for dinner when we got home from school. Since I am home most days now, though, I have a little more flexibility and can make some recipes that only cook 4-5 hours instead of 8-10. Anyway, here are some crockpot recipes I have made in the last two weeks. The first two recipes are adaptations of recipes from Menus for Moms.

Easy Spaghetti Sauce
1 28 oz jar spaghetti sauce (I usually use chucky Ragu because I can get it cheap with coupons).
1 lb cooked ground beef or Italian sausage (my favorite)
2 14.5 oz cans diced tomatoes (I use the kind with basil, garlic, and oregano.)
1 8 oz can tomato sauce
2-3 cloves minced garlic
1 tsp dried thyme
1 bay leaf
1 tsp oregano
1 tsp basil

Combine all ingredients in slow cooker and simmer for 4-5 hours on low. Serve over spaghetti. I usually freeze the leftovers in Ziploc bags to use for quick dinners at a later time.

Roast Sticky Chicken
1 whole chicken (mine was about 3 lbs)
1 tsp black pepper
1/2 tsp garlic powder
1 tsp thyme
1 tsp onion powder
2 tsp paprika
4 tsp salt

In a small bowl, thoroughly combine all the spices. Remove giblets from chicken, clean the cavity well (Yuck!), and pat dry with paper towels. Rub the spice mixture into the chicken both inside and out, making sure it is evenly distributed and down deep in the skin. Place in a Ziploc bag and refrigerate several hours or over night. When ready to cook, place in crockpot and cook on high for 1 hour and low for 4 hours, or until chicken reaches 180 degrees. Let chicken rest for 10 minutes before carving. This is good by itself or chopped and used in other recipes.

The Easiest Pot Roast Ever
1 2-3 lb chuck roast
1 pkg dry onion soup
1 can cream of mushroom soup

Place roast in crockpot. Top with soups. Cook on low for 8-10 hours. Makes a great gravy to serve over rice, noodles or potatoes.

Lemon Garlic Chicken
1 tsp oregano
1/2 tsp seasoned salt
1/4 tsp pepper
4 boneless skinless chicken breasts
2 TB butter or margarine
1/2 c water
3 TB lemon juice
2 cloves garlic, minced
1 tsp chicken bouillon granules

Combine oregano, salt, and pepper. Rub all of mixture into chicken. Brown chicken in butter or margarine in skillet. Transfer to slow cooker. Place water, lemon juice, garlic, and bouillon granules in skillet. Bring to boil, loosening browned bits from skillet. Pour over chicken. Cover. Coke on High 2-2 1/2 hours or on Low 4-5 hours (this is what I do). Serve with rice.

Chicken and Rice Soup
Bring 8-10 cups of chicken broth or bouillon to boil. Add a large handful or two of chopped carrots. Add salt and pepper to taste, 1 tsp poultry seasoning, 1 tsp sage, and 1 tsp thyme. Boil until carrots are crisp tender. Add leftover Lemon Garlic Chicken and rice (see above). Continue to simmer until chicken and rice are heated through.

I made this soup Tuesday night (with the leftovers from Sunday lunch), and Caleb was a bit suspicious (he's a pretty picky eater), but he did eat some. I served it again for lunch today, and both kids at a TON. Alexa even fed it to herself using a spoon like a big girl.