Category Archives: crockpot

Chicken Coconut Curry in Crockpot

  • 6-8 boneless chicken thighs
    • 5-6 fist-sized potatoes peeled and cut into large chunks (> 1 inch cubes) or 20 some little potatoes peeled
  • 1 can of coconut milk
  • small bag of frozen peas (or fresh or frozen green beans) can add other veggies too as desired
  • curry powder 2-3 Tbsp

Place chicken, potatoes, coconut milk in a crockpot and set on low.  Cook for 5-6 hours.  20 minutes before the end add peas (or beans) and curry powder and salt to taste.  Can thicken broth by smashing some of the potatoes.


Chicken Leek Potato Crockpot Stew

  • 6-8 boneless chicken thighs
  • 4-6 large leeks sliced (into coins) and well rinsed
  • 5-6 fist-sized potatoes peeled and cut into large chunks (> 1 inch cubes) or 20 some little potatoes peeled
  • 1 cup chicken broth
  • 1 cup white wine (optional)
  • half bunch of fresh dill chopped
  • Freshly ground black pepper

Place chicken, leeks, potatoes and chicken broth into a crockpot.  Set on low and cook for about 5 hours.  An hour before finishing stir in wine.  Before serving stir in dill and black pepper and adjust salt to taste.  If you want to thicken it a bit use a fork to mash up some of the potatoes.  Otherwise enjoy as is.

Chicken Sweet Potato Black Bean Crockpot Stew

  • 6-8 boneless chicken thighs
  • 4 sweet potatoes, peeled and cut into large chunks (> 1 inch cubes)
  • 2 large onions cut into large chunks
  • 1 large green pepper cut into large chunks
  • 1 jar pineapple or mango salsa
  • 2 cans black beans, rinsed
  • 1/3 cup chopped cilantro
  • juice from half lime

Place all the veggies on the bottom of the crockpot.  Place the chicken thighs on top of the veggies.  Pour the jar of salsa on top of everything.  Cover and cook on low for about 6 hours.  Stir about half way through the cooking time.  After 5 hours stir in the black beans.  Just before serving stir in the cilantro and lime juice.  Adjust salt to taste. If you like a little heat add a bit of cayenne. This is really tasty…good straight or over brown rice.

sausage crockpot stew with variations

  • 1 lb lamb sausage or good quality keilbasa, cut into big chunks
  • 6 small onions, peeled, not chopped or 3 medium, peeled and quartered
  • 3 small peppers, assorted, cut into big chunks
  • 4 small sweet potatoes, different varieties or 2 big, either way peeled and cut into big chunks ….or one medium butternut squash peeled cut into big chunks.
  • 1 can (regular size) stewed tomatoes (or a nice fresh tomato grated plus 2 tbsp tomato paste)
  • 1 tsp cumin
  • 1/3 cup quinoa
  • handful fresh chopped italian parsley
  • salt, pepper

put the onions, peppers, sweet potato or squash chunks in the bottom of the crock pot.  Put sausage on top, pour tomato over top, sprinkle w salt.  Cook on low for ~6 hrs.  Turn off crock pot, stir in quinoa and cumin and let sit for around 1/2 hr.  just before serving stir in parsley. salt and pepper to taste.