crockpot cooking | I Crashed The Web

I’m not a seasonal eater. What do I mean by that? I love soups year round. Chili? In July? Why not?! Ice cream in the winter? Of course! B, on the other hand, is very seasonal. We can’t eat soup in the summer. Crockpot? Stash that away from May-Aug (and sometimes September). BUT sometimes I can sneak in a slow cooker recipe in the summer and convince B it’s still seasonal. I didn’t quite do that with this one (there was no sneaking) BUT he did enjoy it. And would eat it again:) At last! A crock pot meal that even B enjoys in the summer.

Mediterranean Crockpot Chicken

Mediterranean Crockpot Chicken For 2 (with leftover for lunch)

Makes 2 large dinner servings, with a leftover lunch portion

Slightly modified from Family Food on the Table

Ingredients

2 large, skinless chicken breasts (mine weighed a little more than 1/2 lb)
1 28 oz. can whole tomatoes, mostly drained and chopped a bit
1 14-oz. cans artichoke hearts, drained
1/2 cup chicken broth
1 onion, chopped
1/2 cup pitted kalamata olives, roughly chopped
1/4 cup white wine vinegar
2 tsp red curry powder
1 Tablespoon dried Italian seasoning
1/4 cup fresh basil
1 cup cooked quinoa

Instructions

Combine everything BUT the fresh basil and quinoa in your slow cooker (chicken breasts through dried Italian seasoning).
Cover and cook on low for 8 hours.
Once finished, use two forks to shred the chicken into large chunks.
Serve warm, with fresh basil and over quinoa. NOTE: There will be a decent amount of liquid left – I liked mine almost soupy and used much of it. If you don’t, use a slotted spoon for removing the meal from the crockpot.

Sittin in the slow cooker …

Ready to eat!

Alright, your turn. A few questions for you:

Any favorite summery slow cooker recipes? Let me know!
What’s the best slow cooker meal or snack you’ve ever had?
Are you a seasonal eater?

I don’t know about you, but where I am is JUST starting to feel like spring! This past weekend was gorgeous, it’s supposed to be 60 today … but the past few weeks have been pretty chilly for April! We still have had a few chilly days, a few cold nights, and even some frosty mornings. That being said, I am trying to embrace it. So yes, we’re still eating soups, chilis and other wintry foods. Truth be told? I love chili and hot soup all year round so at least food-wise, I can’t complain.

Looking for a meat free chili that you can set and forget about? Here you go! I made this chili in the crockpot one night when I knew we’d only have 30 min to prepare and eat dinner … and since I like to sit and enjoy a meal, I knew I wanted to spend the 30 minutes eating (and not cooking/cleaning). This was the perfect solution, and even B enjoyed his meatless bowl! Just in time for Meatless Monday, here’s a slow cooker vegetarian chili you can enjoy.

slow cooker butternut squash %0Abean chili (3)

Slow Cooker Butternut Squash Bean Chili

Here’s what you need:

1 medium butternut squash, peeled and cut into cubes
1 onion, diced
3 cloves garlic, diced
2 red bell peppers, diced
2 jalapeno peppers, sliced
1 cup cauliflower, diced
1 (28 ounce) can diced tomatoes with green chilis
1 (8 ounce) can tomato sauce (or even better, homemade!)
2 (15 ounce) cans black beans, rinsed and drained
1 (15 ounce) can of kidney beans, rinsed and drained
2 Tablespoons ancho chile powder
1-2 Tablespoons ground cumin (to taste)
1 tsp cayenne pepper or more (or to taste)
hot sauce (I like cholula) to taste
Optional toppings: Greek yogurt, cheese, avocado, cilantro, more hot sauce

Here’s what you do

Place all the diced and chopped veggies in the crockpot (squash, onion, garlic, peppers, cauliflower).
Cover veggies with canned tomatoes, sauce, beans and spices (chili powder, cumin, cayenne pepper).
Set crock pot on low for 7-8 hours. Add in hot sauce before serving and when plated (or bowled)? add your additional toppings! I love topping mine with cheese and avocado (vegetarian) or just avocado (vegan).

slow cooker butternut squash bean chili in the crockpot