Show of hands…who is thankful for their CrockPot (or slow cooker)?  Meeee…I am, too! And do you find that you use it more in the cold weather months than in the summertime? I do…not quite sure why.  Around the start of autumn, my slow cooker finds it’s way onto the countertop…and usually stays there for quite awhile. Ready to be used for something yummy, whether it’s a batch of apple (or pear!!!) sauce, or some variation of chili, or soup (of course!).  Hey!  What is the best thing that comes out of your slow cooker?  (Leave your answer below in the comments, please!)  Here are a few links that will give you hints and tips as to how to use the slow cooker to your best advantage.

7 Tricks for Better Slow Cooking in your Crockpot

Back to Basics: How to Use a Slow Cooker

Stockpiling Moms: CrockPot Hints and Tips

And here are a few of mine, too….

• I find that mushrooms get quite mushy if cooked very long in the slow cooker. So I saute them early on and keep in the refrigerator ‘til 30-45 minutes until your food is finished cooking. Toss them in and give everything a good stir.
• Today’s slow cookers are much more efficient than earlier models. No longer do I put together a meal in my slow cooker early on and let it cook all day long. Now, usually 4-5 hours before suppertime, I will layer everything in and let it start cooking.  Most often I set it on high for 1 hour and then 3-4 hours on low.
• Keep the lid on!  I’ve read that every time you take the lid off, you add 15 minutes of cooking time!
• Aspire to attain a programmable slow cooker.  (I’m still working on this!)

This recipe makes enough for 6 generous servings.  And with the yummy, thick ‘sauce’ made by pureeing the veggies there is no need to thicken with flour or sour cream!  This fits in perfectly with our healthy but oh-so-yummy POV!  Enjoy!

Spiced Chicken and Butternut Squash

ingredients:

2# boneless chicken breast or thighs, cut into large pieces
1/2 large (3# or so) butternut squash, peeled and cut into large cubes
1 large sweet onion, sliced
3 large carrots, cut into large chunks
1 cup chicken broth
1 can coconut milk
2 tablespoons soy sauce
1 tablespoon garam masala seasoning
2 teaspoons curry powder
1 (10 ounce) package of baby bella mushrooms, wiped clean and cut into quarters
1 (10 ounce) bag frozen petite peas, defrosted

2 cups basmati or jasmine rice (when prepared this equals 4 cups)

directions:

• mix together the spices and liquids; pour into slow cooker
• turn slow cooker on ‘high’ at this point
• add (in this order) the butternut squash, onions, carrots, and chicken pieces
• cover and allow to cook on high for one hour
• turn knob to low, and cook for 3-4 additional hours
• don’t forget to toss in the mushrooms towards the end of cooking time

finishing and serving

• about 15 minutes before you would like to serve, place all of the cooked chicken and about 1/2 of the veggies into a large serving dish
• use an immersion blender* to carefully puree the rest of the veggies together with the liquid right in the slow cooker bowl
• taste for seasoning, adding salt&pepper if necessary
• stir in the defrosted peas
• pour this ‘sauce’ right over the set aside chicken & veggies

* you can also use a blender, CAREFULLY pureeing the veggies and liquid in small batches.

♥   ♥   ♥   ♥   ♥

God loves you!  ♥  (Don’t ever forget that!)

♥  coleen