crock pot coq au vin

I first made this a couple of months ago but never posted it on here (I think I was slacking at the time)! I got the recipe from the side of my crock pot box, which I tore off and eventually lost. It was so yummy that I searched for the recipe online and found a similar one. Unfortunately, I don't think it turned out quite as well as the original - so I will post the Crock Pot version. Luckily, it's the easier of the two! I think that using breast halves (bone-in) is key! And I also think the Whole Foods version is missing the taste of the green onions.

Source: Crock Pot via recipezaar.com
Similar not-as-good recipe: Whole Foods Market


Crock Pot Coq Au Vin
Serves two

Ingredients
2 slices bacon (diced)
1/4 cup green onion (sliced)
2 chicken breast halves
1/2 onion (chopped)
1/8 lb whole mushrooms
2-3 new potatoes, quartered (I used about 5)
1 small garlic clove (minced)
1/3 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried thyme
1/4 cup chicken broth (you may want to add more liquid to cover the chicken)
1/4 burgundy wine (I used cabernet sauvignon)

Instructions
In large skillet saute the diced bacon and green onions until the bacon is crisp. Remove and drain well. Add chicken breasts to the skillet and brown them well on both sides. Remove chicken and set it aside.

Put the onion, mushrooms, new-potatoes and garlic in crock pot. Add browned chicken breasts, bacon and green onions, salt, pepper, thyme and chicken broth. Cover and cook on LOW 8 hours or HIGH 4 hours. Add Burgundy Wine during last hour of cooking.

crock pot pulled pork sandwiches

This is probably one of the easiest crock pot pulled pork recipes I could find. And it's very good! I've made it before but this time I added a splash of worsteshire sauce and apple cider vinegar. Use your favorite barbeque sauce and top with coleslaw, if preferred!

Source: recipezaar.com

Crock Pot Pulled Pork
Serves four

Ingredients
1.5 lbs pork roast (shoulder or butt)
1 large onion, sliced
1/2 cup ginger ale (I just pour in enough to cover the pork)
1/2 (18 ounce) bottle favorite barbecue sauce
barbecue sauce, for serving (optional)
Sandwich buns

Instructions
Slice 1/2 the onion and place in crock pot. Put in the roast and cover with the other 1/2 onion, sliced. Pour over the ginger ale. Cover and cook on LOW for about 12 hours.

Remove the meat, strain and save the onions, discard all liquid. With two forks, shred the meat, discarding any remaining fat, bones or skin. Most of the fat will have melted away.

Return the shredded meat and the onions to the crock pot, stir in the barbecue sauce. Continue to cook for another 4 to 6 hours on LOW. (or until heated through)

Serve with hamburger buns or rolls and additional barbecue sauce. Any leftovers freeze very well.

crock pot beef stroganoff

I need to make it to the grocery store... bad. Luckily I had most of these ingredients on hand yesterday, so I threw it all into the crock pot before leaving for school. It was fantastic! Way better than the Hamburger Helper version that I grew up eating....even though it doesn't look so pretty in the picture. Hey, it's hard to make brown food look good sometimes!

I ended up using a whole can of broth because I wanted to make sure there was enough liquid in my overly large crock pot. This resulted in a sauce that wasn't quite as thick as I would have liked. It did thicken upon standing, but we didn't wait that long! If you do end up doubling the broth, double the sour cream in the end and you should be fine! From recipezaar.

Crock Pot Beef Stroganoff
Serves four

Ingredients
1 1/2 lbs beef round steak
1/4 cup flour
1 teaspoon salt
1/16 teaspoon pepper
1/4 teaspoon dry mustard (I omitted)
1 medium onion, thinly sliced and separated into rings
1 (4 ounce) can mushrooms, sliced, drained or 1/4 lb fresh mushrooms, sliced (I used fresh)
1/2 (10 1/2 ounce) can condensed beef broth (I used one can of au jus because it was all we had)
1/8 cup dry white wine or water (I used water)
3/4 cup sour cream
1/8 cup flour

Instructions
Trim all excess fat from steak and cut meat into 3" strips about 1/2" wide. Combine 1/2 cup flour, salt, pepper and dry mustard; toss with the steak strips to coat thoroughly. Place coated strips in crock pot; stir in onion rings and mushrooms. Add beef broth and the wine or water; stir well. Cover and cook on low setting for 8-10 hours.

Before serving, combine sour cream with 1/4 cup flour; stir into crock pot. Serve over hot buttered noodles or fluffy rice.