Crockpot Chicken, Sweet Potato and Cauliflower Curry

I love easy slow cooker meals that can be prepped ahead of time, are healthy, delicious and don’t take a lot of preparation. Slow cooker meals that require no cooking ahead of time (what’s the point of that?!) or browning of meat. Kid-friendly slow cooker meals. And, slow cooker meals that are just as good in the summer as they are in the winter.

That is why I love this dish. My husband, baby girl and I all love it. (Confession my picky toddler won’t eat any of it but the sweet potatoes) I can make it ahead of time AND it tastes good 1-2 days later! If you’re looking for an easy, healthy weeknight crockpot meal, here it is.

Crockpot Chicken, Sweet Potato and Cauliflower Curry

Here’s what you need:

  • 1 15 oz can full-fat coconut milk
  • 1/2 cup chicken broth low sodium
  • 3 tablespoons curry powder
  • 1 pound boneless skinless chicken breasts
  • 1/2 whole cauliflower, chopped (about 1 1/2 to 2 cups)
  • 1 medium onion thinly sliced
  • 15 oz can chickpeas drained and rinsed
  • 2 medium sweet potatoes, diced
  • 15 oz can diced tomatoes
  • 1 cup frozen green peas
  • Optional; for serving: Rice, cauliflower rice, quinoa

Here’s what you do:

  • Combine coconut milk, chicken broth and curry powder and add to the bottom of your slow cooker.
  • Add chicken breasts, cauliflower, onion, chickpeas, canned tomatoes and sweet potatoes. Gently toss together to make sure everything is coated with coconut milk/broth/curry.
  • Cook on Low for 7 to 8 hours or High for 4 hours.
  • OPTIONAL: Depending how much broth/juice you have after cooking, you can take out 1-2 cups of broth mixed with cauliflower and sweet potato and blend until mushy (yes that’s the technical term) before putting back in. I love doing this as it adds a nice thick sauce.
  • Stir in peas 5 minutes before serving. I like to serve mine over cauliflower rice for even more cauliflower goodness. But, you may enjoy it over regular rice, quinoa or even just with a side of naan.

Some questions:

  • What’s your go-to slow cooker meal?
  • Do you like curry?

Mediterranean Crockpot Chicken For 2

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

  1. Combine everything BUT the fresh basil and quinoa in your slow cooker (chicken breasts through dried Italian seasoning).
  2. Cover and cook on low for 8 hours.
  3. Once finished, use two forks to shred the chicken into large chunks.
  4. 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.
Mediterranean Crockpot Chicken

Sittin in the slow cooker …

Mediterranean Crockpot Chicken

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?

Slow Cooker Butternut Squash Bean Chili

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

  1. Place all the diced and chopped veggies in the crockpot (squash, onion, garlic, peppers, cauliflower).
  2. Cover veggies with canned tomatoes, sauce, beans and spices (chili powder, cumin, cayenne pepper).
  3. 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

Some questions for you:

  • How do you like your chili? Meaty? Beany? Tons of veggies?
  •  Do you have any good vegetarian crockpot recipes?

Joining this Meatless Monday linkup again!

Meatless Monday: Slow Cooker Spinach and Chickpea Coconut Curry

As much as I’d love to be, I’m not reallllly a meal planner. I’d love to have each day of the week’s dinners mapped out by Sunday, but it just doesn’t happen that way. And when I do try, something happens to get in the way- an unplanned happy hour turned into dinner, an invite to a basketball/baseball game, working late, etc. So as much as I love my slow cooker, it doesn’t get used NEARLY enough because it involves planning ahead.

So if you are able to plan ahead and are looking for a delicious Meatless Monday dish and enjoy curry, I highly suggest you make this. B liked it so much, he took leftovers for lunch the next day! (confession – he may have had some chicken alongside his …)

Note – I normally am opposed to crockpot meals that require ANY on-the-stove prep. I mean, what’s the point of using the slow cooker if you have to cook something first? That being said, I don’t alway enjoy onions made in the crockpot, which is why I cooked them ahead of time. I find onions in the crockpot sometimes get rubbery or taste funny – if you disagree, I’m sure you could make this without the extra step of sauteeing them first.

Slow Cooker Spinach and Chickpea Coconut Curry - icrashedtheweb

Slow Cooker Spinach and Chickpea Coconut Curry

Here’s what you need:

  • 2 tsp olive oil
  • 1 yellow onion, chopped
  • 1-2 Tablespoons curry powder (add more if you prefer more heat-I did about 1.5 TBS)
  • 1 teaspoon fresh ginger, peeled and grated
  • 2 large carrots, chopped
  • 2 serrano chiles, chopped
  • 3 cups canned chickpeas, rinsed
  • 1 Russet potato, peeled and chopped
  • 1 sweet potato, peeled and chopped
  • 2 red peppers, diced
  • 1 cup green beans, chopped into 1/2 inch slices
  • 1-14.5-ounce can diced tomatoes, undrained
  • 1-14-ounce can vegetable broth
  • 3 cups fresh baby spinach
  • 1/2 cup coconut milk

Here’s what you do:

  1. Heat oil in a large nonstick skillet over medium heat. Add onion and sauté until it starts to become translucent. Add about half of the curry powder and ginger. Cook another minute or so.
  2. Add cooked onion to a slow cooker, along with chopped carrots, chiles, chickpeas, chopped potatoes, red peppers, green beans, diced tomatoes and vegetable broth. Add remaining curry powder and stir.
  3. Cover and cook on high 6 hours or until vegetables are softened and ready to eat.
  4. Just before serving, add in spinach and coconut milk. Stir and cook for about five minutes or until spinach wilts.

I served mine over some quinoa for a perfectly filling meatless meal.

When made as above, we had enough for about 2 pretty large vegetarian main courses and then we had enough leftover for 3 nice sized lunches.

Modification: I made a version without the coconut milk and it was just as good! Not quite as creamy (and I think B prefered it with the coconut) but still delicious and a little spicier.

Slow Cooker Spinach and Chickpea Coconut Curry - icrashedtheweb

Some questions for you:

  • What’s your favorite crockpot meal or go-to slow cooker dish?
  • Are you a meal planner/prepper? Any tips?
  • Do you like curry? What about coconut?

 

Crock Pot Lentils and Kale

Some nights for dinner I just want something healthy, easy, filling AND tasty – is that so much to ask for?

Most nights I can get 3 of the 4. Pasta with meatballs – tasty, easy, filling, but not super healthy (especially when served with a chunk of crusty bread and fresh mozzarella .. OMG I can taste that goodness now).  Homemade black bean burgers with sweet potato fries and braised kale – tasty, filling, healthy but not really super easy (well it’s easy .. just takes time to prepare). So last week when I was “cleaning” out my fridge and found some leftover kale from our CSA and an onion – and then of course found lentils and canned tomatoes in our pantry – a light bulb went off. I realized that combining all those ingredients would most definitely satisfy all of the above! Healthy? Obviously! Easy? Yes – I’d be using my crock pot. Filling? Of course – 1 cup of this dish has about 15 g. of protein (and more if you pair it with chicken). Tasty? Um, anything with lentils and kale in my opinion is tasty (I understand if you disagree).

Enjoy the following “recipe.” I literally just threw everything in my crock pot, googled “lentil crock pot cooking times” and hoped for the best. And it worked! Serve as is, or with chicken, which B had. He actually looked at me like I was crazy when I asked if he wanted anything with the lentils for dinner. “You mean, do I just want lentils and kale for dinner? Am I a rabbit?” – may or may not be exactly what he said. I also sprinkled Penzeys vindaloo seasoning on my leftovers which made for an awesome Indian-type dish. 

crock pot lentils and kale - i crashed the web

Crock Pot Lentils and Kale

Here’s what you need:

  • 2 cups lentils, rinsed
  • 1 onion, diced
  • 4 cloves garlic, chopped
  • 1 (14.5-ounce) can diced tomatoes
  • 3 cups chopped kale (don’t forget to remove the stems)
  • 1 teaspoon ground ginger
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1-2 tablespoons cumin
  • 2 cups vegetable broth (or chicken, if you don’t mind if it’s not vegetarian)
  • 1 cup water
  • salt and pepper, to taste

Here’s what you do:

  1. Rinse lentils. Add to crock pot with onion, garlic, canned tomatoes and kale.
  2. Add spices — ginger, onion powder, garlic powder and cumin. Mix all ingredients within crock pot. Pour broth and water over mixture.
  3. Cover and cook on Low for 5-6 hours.
  4. Enjoy! Serve alone, or as a side dish with chicken if your husband gasps at the thought of just eating lentils and kale alone.

Enjoy! As you can see, it’s not the prettiest dish, but it’s healthy, filling and SUPER EASY.

slow cooker lentils and kale - i crashed the web

PS – Here are some more of my favorite crock pot dishes. You MUST try the jambalaya!

More Crock Pot Deliciousness: Slow Cooker Spicy Chicken and Black Bean Soup {recipe}

Have I told you how much I LOVE my crock pot? I know I have. I’m sure I have. Well, if I haven’t – let me tell you now: I LOVE MY CROCK POT.

lovemyvcrockpot

check out my skills. i made this.

I came across this recipe when we had a pot luck for work a few months ago. When I saw the list of stuff people had planned to bring to our crock pot luck (get it?) and saw it was buffalo chicken dip, chicken paprikash, some desserts, and so on, I knew I had to bring something healthy. So naturally I scrolled through one of my favorite blogs, Skinnytaste, and decided on this recipe. I made it and REALLY enjoyed it. I enjoyed it again and again actually – because there were tons of leftovers! Why’s that? Apparently “spicy” and “black beans” are scary at potluck. Yup, scary. A few of my coworkers shied away from it when they heard it was “spicy” (it’s not really) or it had “Black beans” in it. Which meant – more for me! (and it also meant that when half the office got sick from the potluck the next day everyone agreed it WASN’T my bean soup that got them sick … because none of the sickos tried it. It feels good to be cleared of the food poisoning charge) And more for B, who really liked it as well. So this week when I noticed my crock pot was looking kinda lonely (as tends to happen when its 80+ degrees out) I decided to make some of it again. Not only does cooking in the crock pot mean I’m not cooking on a hot day (it cooks for me while I’m at work!) but it also means that I can stay outside and enjoy the sunshine a little longer knowing that dinner is ready when I get home 🙂 Oh, and did I tell you that it’s low fat? (Yup, one large bowl that’s 1.5 c has less than 6 grams of fat and 300 something calories) crock pot chicken and black bean soup spicy Slow Cooker Spicy Chicken and Black Bean Soup (modified from Skinnytaste, very slightly. but look at her recipe because her pictures are way better!) Here’s what you need:

  • 2 (15 oz) cans black beans, rinsed and drained
  • 3.5 c low sodium chicken broth
  • About 20-30 oz canned tomatoes with green chilies (I found 10 oz cans and 15 oz cans and used 2  of the 10 oz this time, last time I used 2 of the 15 oz cans)
  • 1 red bell pepper, minced
  • 2 jalapenos, minced
  • 4 oz can diced green chiles
  • 1 tbsp ground cumin
  • 2 tsp ancho chile powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 skinless chicken breast

Here’s what you do:

  1. Using a food processor, combine one can of beans with 1.5 cups of the chicken broth. Puree them together and add to your slow cooker.
  2. Add the other can of beans and the remaining 2 c of chicken broth to the slow cooker.
  3. Add canned tomatoes, bell pepper, jalapenos, diced green chiles, cumin, chile powder, garlic powder, onion powder and chicken breasts.
  4. Set your crock pot to High for four hours, or Low for 6-8 hours (mine took 6).
  5. Before serving, remove the chicken and shred. Place back in the slow cooker. Serve!
  6. Original recipe suggests serving with avocado, cilantro, sour cream, etc. I just had mine plain and enjoyed it tremendously! B added more hot sauce to his.
spicy black bean and chicken soup in your crock pot

Again, Skinnytaste’s pictures are much better…look at hers.

A Recipe Remake – Crock Pot (Slow Cooker) Jambalaya!

It’s been a while since I last made my crock pot jambalaya, one of the most popular recipes on this blog for some reason. Last time it was good – but it wasn’t perfect. The shrimp wasn’t cooked right, and it was too soup-like for me. Well, this time, it was perfect! Seriously. I loved this recipe, as did B. So maybe it’s not real jambalaya like you’d get down south, but I’ve never been south so I’ll settle for this recipe. I served it over lentils for a quick, easy and healthy dinner (one heaping bowl is 300ish calories with nearly 40 g of protein!). Enjoy!

slow cooker - crock pot - jambalaya ~ I crashed the web

Healthyish Crock Pot Jambalaya

Serving: 3 heaping bowls – about 6 cups (but I didn’t really measure)

Here’s what you need:

  • 1 package of smoked chicken sausage, sliced (I used the whole package of Bilinski Cajun Andouille Sausage (5 links in the package)
  • 1 (28 ounce) can diced tomatoes, with juice
  • 1 (6 oz) can of tomato paste
  • 3 cloves garlic, finely chopped
  • ½ large onion, chopped
  • 1 large red pepper, chopped
  • 5 stalks celery, chopped
  • 1 c. chicken broth (I use a low-sodium version)
  • 2 tsp dried oregano
  • 2 tsp dried parsley
  • 2 tsp onion powder
  • 2 tsp dried thyme
  • 2 tsp garlic powder
  • 2 tsp paprika
  • 2 tsp dried basil
  • 2 tsp cayenne powder
  • salt and pepper to taste
  • ½ lb. pre-cooked shrimp

Here’s what you do:

  1. In your crockpot, combine the chicken sausage, canned tomatoes, tomato paste, chopped garlic, chopped vegetables (pepper, celery and onion), and broth. Add seasonings – oregano, parsley, onion powder, thyme, garlic powder, paprika, basil and cayenne pepper. Do NOT add the shrimp yet!
  2. Cover, and cook in your slow cooker for 6 to 8 hours on Low, or 3 to 4 hours on High. Add the shrimp during the last 30 minutes of cooking.
  3. Enjoy! I served mine with some lentils  – but feel free to serve over rice if that’s your thing.
slow cooker - crock pot - jambalaya ~ I crashed the web

Put everything but the shrimp in the crock pot .. and wait!

serve over rice ... or lentils if you're like me!

serve over rice … or lentils if you’re like me!