Crockpot Beef and Noodles

I love comfort food, especially when the weather turns colder. My mom used to make the best beef and noodles when we were younger and I was craving it the other day. I searched for a clean recipe that could also be done in the crockpot (to make my life easier!) and found this one I adapted a bit.

It was delicious! So comforting and warm and yummy. It also makes a lot, so I have a whole other meal in the freezer.  

Crockpot Beef and Noodles

Adapted from Kristi's Recipe Box

2 lbs. stew meat (or any type of beef roast you have on hand, cut into 2" chunks)

2 (14.5 oz.) cans beef broth (I used my homemade chicken stock...choose a homemade or organic broth to keep it clean)

2 cups water

1 1/2 T. Italian seasoning

1 T. minced garlic

1/2 t. onion powder

1/2 t. salt

1/2 t. pepper

16 oz. pkg. egg noodles (look for an organic or all-natural egg noodle...I found mine from an Amish store :)

Place stew meat in crockpot and cover with beef broth and water. Add in Italian seasoning, garlic, onion powder, salt, and pepper. Cook on HIGH for 4 hours or on LOW for 8 hours. (With beef in the crockpot, I always opt for the lower and slower) During last 30-45 minutes of cooking, add in egg noodles.

Crock Pot Chicken Noodle Soup

Fall is in the air! YAY!! Time to break out the stick to your ribs, comfort food recipes :) Chicken noodle soup is a favorite comfort food of mine, so I was excited to find an easy recipe that looked really good. It turned out great!!! It was a super easy recipe and so good! It makes a ton, so you'll have the extras to freeze for lunches or another dinner. 

Slow Cooker Chicken Noodle Soup
Adapted from adorkablerecipes.blogspot.com

5 cups chicken broth (or bouillon) (use homemade to keep it clean)
2 cups carrots, sliced thin
1 cup celery, sliced thin
1 small onion, finely chopped
2 garlic cloves, minced
2 tsp parsley flakes
1/2 tsp dried basil
1 tsp pepper
2-3 lbs boneless skinless chicken breast (rotisserie chicken would be awesome in this!)
1 cup dry egg noodles (look for an all-natural egg noodles to keep it clean)

Mix all ingredients except the noodles into the crock pot. Keep chicken breast whole (or use pre-cooked, cut up or shredded chicken) and cut up or shred before adding in noodles during the last 30 minutes of cooking. Cook on high 4 hours, then turn to low until ready to serve.

Sante Fe Chicken

I've been complaining lately about my crockpot chicken dishes turning out dry and bland. I finally found a crockpot chicken recipe that wasn't dry or bland...yay! I'm not sure if it didn't turn out dry because there was plenty of liquid for it to cook in or what. At any rate, Santa Fe Chicken is a keeper! It's very versatile as well and can be eaten in a number of ways.

Santa Fe Chicken
From Skinny Taste
24 oz (1 1/2) lbs chicken breast
14.4 oz can diced tomatoes with mild green chilies
15 oz can black beans
8 oz frozen corn
1/4 cup chopped fresh cilantro
14.4 oz can fat free chicken broth (or homemade broth to keep it all-natural)
3 scallions, chopped
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
1 tsp cayenne pepper (to taste)
salt to taste 

Combine chicken broth, beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in the crock pot. Season chicken breast with salt and lay on top.
Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Adjust salt and seasoning to taste. Serve over rice or tortillas and your favorite toppings. We ate ours with tortilla chips, salsa verde, sour cream and shredded cheese.

Crock Pot BBQ Beef Brisket

Another summer day that I didn't feel like cooking, so the crock pot it was! I did Crock Pot BBQ Beef Brisket. I didn't have any brisket, but I did have a grass-fed beef roast (from our cow), so I went with that instead. It turned out awesome! Super tender with great flavor. This recipe would make a great shredded beef sandwich.  Next time, I'm going to double the seasoning and sauce to give it even more delicious kick.

I probably won't be updating anymore this week with the holiday, so I hope you all have a safe, happy and clean 4th of July ;)




Remember to thank a soldier past or present for their service this week because freedom isn't free!
 
Slow Cooker Barbecue Beef Brisket 
From Stacy Makes Cents

2 -3 lbs Beef Brisket
1 tsp Chili Powder
1/2 tsp Garlic Powder
1/2 tsp Crushed Red Pepper
1/4 tsp Celery Seed
1/8 tsp Pepper
1/2 cup Ketchup
1/4 cup Brown Sugar
2 Tbsp Apple Cider Vinegar
2 Tbsp Worcestershire Sauce
1/2 tsp Dry Mustard

Directions:
In a small bowl mix chili powder, garlic, crushed red pepper, celery seed and pepper and rub onto meat. Place meat in crock-pot. Mix ketchup, sucanat/sugar, vinegar, Worcestershire sauce and dry mustard and pour over meat. Cover and cook on low for 8-10 hours or high for 4-5 hours. Cut thin slices along the grain or just shred it.

Italian Chix and Rice

Another easy crockpot meal. I found it was pretty bland, so I don't know if adding more herbs would help, or maybe seasoning the chicken before adding to the crockpot would help. Regardless, it was an easy recipe and a great way to prepare a well-rounded meal and not have to spend lots of time in the kitchen.

Crock Pot Creamy Italian Chicken & Rice Casserole  
Adapted from Stacy Makes Cents
2 lbs boneless chicken
4 tsp butter 
4 whole mushrooms, chopped
2 tsp minced garlic
½ cup whole wheat flour
1 ½ cups milk
1/8 cup Italian herbs
1 tsp salt (depending on taste/preference)

 
Optional add ins/variations:
1 cup rice
1-2 cups water or chicken broth
2 cups fresh veggies – broccoli, peas, carrots, asparagus, etc.

Place chicken in crock pot, turn on the low setting. I added in my chicken frozen...less prep time...yay! Then, in a small sauce pan, melt butter & saute mushrooms a few minutes until tender. Add garlic, turning to brown for only a few seconds, then add whole wheat flour, mixing together, making sure that all the flour is wet. Slowly pour and mix milk constantly stirring with fork. It will be lumpy at first, but have no fear – it will thicken! Add Italian herbs & salt & stir. (I did not saute the mushrooms, but rather added them into the crockpot raw and whole; I didn't want them to get too soggy)

Pour the thick gravy on top of the chicken, and close the lid. Cook on low for 7-9 hours total.

With 2 hours before dinner time, add in 1 cup of rice (wild rice takes about 2 ½ hours) and anywhere from 1-2 cups warm water or (organic) chicken broth. The ratio for rice to water is approximately 1:2.

With 1 hour left, add fresh veggies. Check after about 30-45 minutes, cooking only until vegetables are done.

Crockpot Chicken Stock

A lot of crockpot recipes call for chicken stock, but unfortunately, many store-bought stocks have preservatives. The ones that don't are pretty expensive! I had been researching different homemade chicken stock recipes but was afraid to try any because they seemed pretty involved. Lo and behold, I happened across this one made in the crockpot. Hallejuah! That's more my style :) I was pleasantly surprised how easy (and cheap!) it was to make!! Now, every time we have chicken, I'll be making some homemade crockpot chicken stock. 

Training called for: 60 minute bike
What I did: 12 miles in 50 minutes


Crockpot Chicken Stock 
From Out of the Box Foods

Special Equipment: crockpot, quart freezer bags, fine mesh strainer/colander, medium bowl

Ingredients:
1 leftover roasted or rotisserie chicken (bones, skin and meat)
2 carrots, washed and cut/broken into three pieces each
2 celery stalks (w/leaves), washed and cut/broken into three pieces each
1 onion, quartered
1 tbsp whole peppercorns
16 Cups water (approximately)

Directions:
Place the chicken, carrots, celery, onion and peppercorns in crock-pot. Pour water over ingredients. Put lid on crock-pot and cook on low 10-12 hours. (The longer you cook the richer the stock so don’t hesitate to let it cook longer.)
Using a small mesh colander/strainer and bowl, strain out liquid. Discard vegetables. Measure liquid into desired serving size and pour into quart freezer bags. I used the snack size baggies and measured out 1 cup serving sizes. I also found it easy to put the open bag in a bowl or measuring cup to keep it open while you pour in the stock. Otherwise, I had trouble holding the bag open and pouring and it got all over the place. Seal, label and lay flat in freezer to freeze. (Measuring servings and labeling the bags makes for easy use in your next recipe.)

Bourbon Crack Chicken

My hubby LOVES, and I mean LOVES bourbon, so anytime I find a recipe that includes bourbon I try it. Well, I pinned this recipe for Bourbon "Crack" Chicken on Pinterest without looking at the ingredients. When I finally went to make it this week, I realized there is absolutely no bourbon in Bourbon "Crack" Chicken. 

Hmm....

It still ended up being a really good dish even without the bourbon. It was very similar to the Crockpot Cashew Chicken I made a few weeks ago.

Overall, good taste and super easy to throw together. I served mine with broccoli and brown rice.



Bourbon “Crack” Chicken – Crockpot Style
From My Time Passages

2 lbs boneless chicken breasts cut into bite-size pieces
2 tablespoon cornstarch
2 tablespoon extra virgin olive oil (evoo)
1 garlic clove crushed
1/4 teaspoon ginger (I omitted this b/c I don't like ginger and I didn't have any)
3/4 teaspoon crushed red pepper flakes
1/4 cup light apple juice
1/3 cup light brown sugar
2 tablespoons organic ketchup or chili sauce (depending on how hot you like stuff)
1 tablespoon cider vinegar
1/2 cup water
1/3 cup reduced sodium soy sauce

Whisk all ingredients into crockpot and add chicken. Cook on low for 8 hours or high for 4. 30 minutes before serving, add in frozen broccoli.