Did you know that January is slow cooker month? Nothing beats a hot ready to eat meal on a cold winter day. In my house growing up slow cookers were reserved for warm meat balls at wedding and baby showers, my mom didn’t cook in them very often. It was not until I met Hubs that I realized the full potential of the wonderful meals you can make in a slow cooker– stews, chili, pasta sauce, roasts, ribs… the possibilities are endless.
The slow cooker helps me create healthy meals that I can get on the table fast. With the craziness of December I fell out of my menu planning routine and we were often scrambling for dinner ideas at 5:30 at night. Not an ideal situation when you have 2 hungry little boys wanting to eat NOW. With the arrival of 2014 I was determined that to get back into a better routine with meal planning, and preparing dinners the night before to cook the next day in the slow cooker is a big part of that.
I recently tried a few slow cooker recipes from Kraft Canada and have to say the results were delicious! The Slow Cooker Chicken Curry is a tasty way to introduce children to curry without it being overpowering. I modified the recipe to reduce the salsa to 1 cup and used chicken breasts (instead of thighs) and shredded them with a fork once they were cooked and then mixed back in. Served with a side of naan, or rice and dinner is ready.
All of the men in my house could not get enough of the Seriously Simple Beef Stew. I modified the recipe a bit and used leftover roast beef (also cooked in the slow cooker). I chopped and prepared everything in the slow cooker the day before and refrigerated overnight. The next morning I just put the slow cooker into the base turned on to low, viola dinner is ready when I walked in the door.
- 2 cups of Cooked Roast Beef, cut into 1 inch chunks
- 5 Potatoes, chopped into 1 inch chunks
- 6 carrots, chopped
- 1 can of Peas
- 1 can of Corn
- ¾ cup Kraft BBQ Sauce, divided – we used hickory, but you could use Original, garlic or whatever is your favourite.
- 2 cups water
- 4 Bacon Strips, cooked, cut into 1 inch pieces - I had these left over and didn't want them to go to waste, they are optional
- Add in all ingredients reserving ¼ cup of BBQ sauce in slow cooker and mix together.
- Cover with lid. Can be refrigerated overnight or cooked immediately.
- Cook on low for 8 hours (or high for 4 hours), until vegetables are tender.
- Stir in remaining ¼ cup of Kraft BBQ Sauce and serve.
Do you use your slow cooker often? What are your favourite things to make?
Disclosure: I am part of the Kraft’s Whats Cooking ambassador program. All opinions are strictly my own.