Camping with Your Slow Cooker

I didn't always like camping. I much preferred hotels or motels with maid service and a restaurant and clean towels.

And then I had kids. Don't get me wrong, I still love maid service and clean towels, but I hate spending lots of money and I hate having to get kids to sit still and have "restaurant behavior" when we are on a long trip. A few days here and there is absolutely fine, but sometimes you really just want a grilled cheese sandwich or a bowl of naked pasta and don't want to wait around in a booth at Applebees.

And I want my kids to be unplugged as much as possible, and I have got to admit the first thing I do when checking into a hotel or motel is to flip around and see "what kind of cable channels does this place have?"

I also want my kids to not be fearful of the outdoors and I like watching them dig with sticks and climb trees and just BE TOGETHER -- it forces all of us to work together to set up and break down camp and that kind of stuff warms my suburban soccer mom heart.

So I've embraced the dirt (thank you baby wipes!) and the sand (thank you dust buster!) and the laundry (dear help me, the laundry is just insane when we get home) and the chaos camping brings and now I can honestly say that I really really like being outdoors and pretty much all that camping has to offer.

And I bring along a slow cooker (or two).

Since we car camp and usually stick to a pretty family-friendly campground (mostly KOAs), we have electricity when we camp. Although we did recently decide to get a tiny pop-up tent trailer, I did use the slow cooker when we tent camped.

Just like at home, the kids are hungry and tired after a long day, and knowing that dinner is hot and ready after spending the day outside playing in the water or after a day touring around is just wonderful.

If you are tent-camping, I'd recommend having a long extension cord with you, and using one of the lockable-lid slow cookers. Obviously this isn't a way to cook if you are in bear country ---- I'm not going to even pretend to know how to bear proof a crockpot -- so don't do that!

If you've got a travel trailer or motorhome, you are already used to cooking in it, and I know a slow cooker is a mainstay in many RV kitchens already. Just like at home, I'd highly recommend a programmable slow cooker that will turn off when the cooking time has elapsed, so your food stays hot and safe to eat until you return back "home" for the day.

These are the cookers I happen to use and recommend, and you can usually find them at Bed Bath and Beyond or Kohls at a deep discount right now since the holidays are over.
I know that I'm terribly biased, but I do like the Ninja a lot for camping because having the stovetop and oven setting is pretty darn cool when away from home.

This is what I do to make camping and food-prep easier with the slow cooker:

1) do as much prep at home as possible. I like to chop all my veggies at home and separate our meals into Ziplock baggies and write on the outside of the bag what it all is (everything looks the same when it's frozen solid!) and then I freeze the bags at home to stack into the cooler.

2) if you are planning a chili or taco soup, brown the ground beef/turkey at home, and I'd suggest opening all the cans at home and then freezing in a zippered bag.

3) plan on lazy cooking --- which for us is usually a hunk of meat (or boneless chicken thighs) and a bottle of your favorite something sauce (bbq, simmer sauce, pasta sauce, etc.) Instead of bringing the jar or bottle, put the meat in a freezer bag and then put the sauce on it at home and freeze at home, so in the morning all you have to do is dump the contents into the cooker.

4) we usually do a sausage and vegetable medley -- which is super easy and all I do is make sure to have a 5-lb bag of potatoes with us and I do wash and cut those on the campground, then put in the bottom of a slow cooker with sliced chicken and apple sausage, and a bit of chicken broth (or white wine). If I've got a bag of baby carrots (which I usually do) I throw those in and any other random veggies I've got (bell peppers, brocolli).

5) save the leftovers from your sausage and veggie medley to do breakfast-for-dinner the next night (and any leftover hotdogs you might have). Scramble up 6-10 eggs or so with some milk then pour over the leftover potatoes and sausage and cook the next day.

6) baked potatoes or corn on the cob work great in the slow cooker, or you can do a layered dinner with meat and your potatoes and corn. My kids are super happy with a loaded baked potato for dinner, and since we usually have bacon for breakfast, I keep some for dinner time toppings. We always have a variety of cheeses with us, too.

7) planning ahead this way actually works in flexibility! I am not a slow cooker purist by any stretch of the imagination --- I also bring the pancake griddle which works great for quesadillas and grilled cheese sandwiches (and pancakes ;-) .). The kids still like to cook hotdogs on sticks, and we have a dutch oven that Adam uses over coals. If for some reason we have no power or are in a position where we don't feel safe leaving a crockpot plugged in, any of the prepared plastic bags can be dumped into a dutch oven or large pot to be cooked with propane, over coals, etc.

8) If you are on a roadtrip, see if your van or truck has an outlet in it. This way you can actually cook while you are driving. Lots of mini vans have outlets in the back and this works great to cook a large roast for pulled sandwiches or something not-too-soupy for eating on the road. If you've got an RV, you already know way more about this sort of thing than I do!

UPDATED: [please see the comment selection below for further information on cooking-while-you-drive. You most likely need an adapter to make this option work for you.]

I'm sure you already know this, but it bears repeating that this will drain your car battery if you are not actively driving. I wouldn't leave it plugged in your car if you plan on touring a museum for a long period of time, etc.

9) UPDATED: I've gotten a few emails about thermo slow cooking. I haven't personally tried this out yet, abut plan on it this summer. There are two well-reviewed companies that make these, and I think they'd be absolutely fantastic for camping.
Wonderbag and  Thermal Cook both ship world wide, and both companies have reached out and are run by wonderful people. When I have the opportunity to recipe test using these products, I will certainly write a thorough review. If you have had experience cooking in a thermal device, please share your feedback! 


I hope this helps a bit! Happy Camping!!

If you've got other suggestions or menu ideas, please let me know, I know I've got an awful lot to learn. Especially since one of my dreams is to travel cross-country and see EVERYTHING! :-)

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Cold Weather Meal Plan for the Slow Cooker

I feel like a fraud pointing out that it's been cold lately because I am right outside of San Francisco and our cold is NOTHING compared to real cold.

I know. I stink. But I do have CNN and twitter so I am very very aware at how REALLY cold it can be. And I hate it if you are cold and I wish I could make global warming happen even quicker so you are no longer cold (KIDDING. that is a joke  .....  save your (frozen) tomatoes!!)

If I could send everybody heating blankets and fluffy slippers, I would. Most definitely.

Instead, I've got a cold-weather meal plan for you that is easy on the wallet (I'm in denial over my credit card bill from Christmas) and is filling without being heavy and bogged down with cheese and grease in case you (like me) are trying to figure out why the super cute corduroy pants that fit in October no longer fit.

ahem.

Monday: Sausage and Vegetable Medley
Tuesday: Clean out the Pantry Chili
Wednesday: Honey Garlic Chicken
Thursday: Parmesan Tilapia
Friday: Carnitas

Grocery List:
[to print out just the list, use the PRINT button below and make sure to delete all extraneous text and photos before clicking print.]

PRODUCE
- 1 package of fresh stir-fry vegetables -- you need 4 cups of fresh vegetables --(broccoli, cauliflower, bell pepper, mushrooms, carrots, etc.)
- potatoes (red or brown, will need 2 cups worth, cubed -- about 2 Russet or 5 baby red)
- 2 lemons
- 1 orange
- 1 lime
- 2 heads garlic
- 1 onion
- baby spinach (will need about 2 cups -- 1 large handful)
- avocado (sliced for carnitas)

DAIRY
- Parmesan cheese, shredded (1/2 cup)
- shredded cheese for carnitas
- sour cream for carnitas

MEAT
- 2-3 pounds boneless chicken thighs
- 4 fillets of tilapia (or 1 per family member)
- 2 to 3 pounds pork shoulder roast
- smoked chicken sausage (Aidell's brand or similar)

CANNED GOODS
- 3 cans of your favorite beans
- 2 cans tomato paste (6-ounce cans)
- chicken broth (4 cups)
- beef broth (2 cups)

CONDIMENTS
- honey (1/3 cup)
- ketchup (1/2 cup)
- mayonnaise (1/4 cup)
- soy sauce (La Choy is gluten free) (1/2 cup)
- sliced jalapeño peppers (in jar)
- salsa (garnish for carnitas, optional)

OTHER
- corn tortillas
- aluminum foil

SPICES
- Italian seasoning ( 1 tablespoon)
- basil (1 teaspoon)
- cumin (1 tablespoon)


a few quick announcements:

*  from Totally Together Journal: How to Combine Gratitude with Goal Setting  and  30 Day Organized Life Challenge
*  I was on NPR and shared a Take Out-Fake Out KFC recipe
*  If you'd like to subscribe to the site(s) for updates via email, here are the different options.

I hope you have a wonderful week and stay warm and cozy! And wash your hands a lot; it's flu season.

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Monday thru Friday Slow Cooker Meal Plan

Happy Friday!

I've got something  a bit different for you today. I've been trying to figure out how to best share how I meal plan with the slow cooker, and figured it'd be the easiest to just share my grocery list with you! I am a ZipList participant, so if this particular meal plan isn't your favorite, you can easily make your own by clicking on the "save recipe" button under each selection and ZipList will automatically make a customized grocery list for you.

I also have a printable grocery list template on my downloads page that might be useful.

In the mean time, this is what we're having next week in our house. I hope it's helpful!

(meatless) Monday: Pesto Lasagna
Tuesday: Super Simple Cranberry Roast
Wednesday: Traditional Minestrone Soup
Thursday: General Tso's Chicken
Friday: Puffy Pizza Casserole


Grocery List:
(to print just this list, use the PRINT button below, and select just the list to print!)

PRODUCE
carrots (1 cup chopped)
celery (1 cup sliced)
garlic (5 cloves)
onions (2 yellow)
spinach (12-ounces baby leaves)
potatoes (optional; to go with Tuesday's cranberry roast)

DAIRY
eggs (2)
milk (1 cup; any variety)
mozzarella cheese (24 ounces needed for week)
parmesan cheese (1 1/2 cups)
pesto (11 ounces)
ricotta cheese (15-ounces)

MEAT
chicken (boneless, skinless, 1 to 2 pounds)
lean ground beef or turkey (1 pound)
beef or pork roast (3 pounds)
sliced pepperoni (20 pieces)

DRY GOODS
1.5-ounce envelope of Spaghetti Sauce mix (McCormick is GF)
fusilli pasta
lasagna noodles
dried beans (1 cup, black beans or pinto)
flour or gluten free baking mix (1 cup)
rice (optional, to serve with General Tso's Chicken)
soy sauce (1/4 cup, we use gluten free)

CANNED
cranberry sauce (16-ounce, whole berry)
olives, sliced (4 ounces)
pasta sauce (26 ounces)
tomato, diced (14.5-ounces)
tomato sauce (15-ounces)

FROZEN
spinach, chopped (10-ounces)
stir fried veggies (16-ounces, Asian blend)

PANTRY STAPLES
beef bouillon or broth (8 cups)
brown sugar (3 tablespoons)
dried ginger (1 teaspoon)
dried onion flakes (1-2 tablespoons)
Italian Seasoning (1 tablespoon)
red pepper flakes (1 teaspoon)


The Verdict:

Our week runs SO MUCH MORE SMOOTHLY when I take the time to write out a menu and grocery shop for all of the food either on the weekend or the week before. It does take a bit of planning, I know, but I do think you'll find that the hectic meal-making hours will be easier if the groceries are already in the house. 

The slow cooker already forces you to meal plan, so just by using it (somewhat) regularly you're already way ahead!!

have a great week!

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Easter Recipes for the Slow Cooker

 

Happy almost-Easter! 

We host Easter each year (except for when I'm pregnant or have a newborn, which means we haven't done it for the past two years. But that's not my fault because other people have offered, and I'd just be an idiot to not accept the offers. So, I still stand by my declaration that we host Easter every year...) and I love it.

Adam usually puts something on the barbecue, our family helps out by bringing side dishes or beverages, and I line up a bunch of crockpots on the countertop. 

There are too many of us to all sit around the table, so we kind of eat in shifts. The kids run around in circles because it's fun for the uncles to "chocolate them up" and the Easter egg hunt out back results in squished flowers, mud tracked indoors, and eventually tears when the egg-grabbing turns a bit too competitive. 

It's certainly not a scene Norman Rockwell would have chosen to paint--- but he should have.

Because honestly? The day couldn't possibly be any better.

and I can't wait.

If you're hosting, or bringing along something to share this year, I've got you covered. The slow cooker is your friend. Use it! And enjoy your family. 

Main Courses:

Honey Glazed Ham  (this is what we're having!)

Maple Ham

Mint Glazed Lamb (this is what we're having!)

Lemon and Rosemary Lamb

Traditional Leg of Lamb 

Leg of Lamb with Prunes

Side Dishes:

Mashed Potatoes with Sour Cream and Cream Cheese

Company's Coming Potatoes AuGratin

Roasted Vegetables

Best Brussels Sprouts, ever!

Cinnamon Glazed Carrots

Pecan-Topped Baked Sweet Potatoes

Honey Lentils

want more? here you go!

Appetizers:

Apricot-Balsamic Brie

Cranberries and Candied Pecans Brie

Spinach Artichoke Dip

Crab Dip

Roasted Garlic

Taco Dip

Tomatoes with Goat Cheese

want more? here you go! and dips, too!

We have dessert covered thanks to Zest Bakery, but if you don't:

 cheesecake

oreo cheesecake

creme brulee

peanut clusters

rocky road

rice krispies treats (hey, the REAL rice krispies are going gluten free in about a month. score!)

holiday pears (not for kids)

want more? here you go!

but whatever you do: DO NOT HARDBOIL YOUR EGGS IN THE CROCKPOT.

you're welcome!

:-)

If you're entertaining, and need a bit of help getting the house in order, no worries. I've got you covered with that, too!

Adam doesn't like pictures of the kids on the Internet, so this is the best you'll get!

Happy Easter!

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Slow Cooker Dry Rub Pork Roast

I hope you're having a wonderful Valentine's Day! My kids are off school today, and are in the other room in a chocolate coma, giving me a few minutes to type.

You'll love this pork. Unless you don't like pork. Then you should use a beef chuck roast or something similar.

I had a frozen pork butt/shoulder in the freezer and wanted to make a pulled pork of some sort but wasn't feeling in the mood for barbecue sauce. I threw together this dry rub in a few seconds using pantry staples, and was really happy with the end result. The meat is perfect--- not gloppy wet, not dried out ---- just perfectly seasoned with a very pleasant flavor.

The secret is the anise. Don't be scared that your meat will taste like black licorice --- I'm a red vine kind of girl (THEY ARE NOT GLUTEN FREE!) -- and always steered clear of anything black licorice, and I promise you that the anise just gives a lovely flavor you're not going to be able to recreate without it. A bottle will last you for quite a while, and if you have extra, my friend Jenny made some awesome cookies using anise.

The Ingredients.
serves 6 - 8


1 onion, peeled and sliced into rings
3 to 4 pounds pork roast (butt/shoulder)
2 tablespoons brown sugar
1 tablespoon ground corriander
1 tablespoon paprika
1 teaspoon ground cumin
1 teaspoon anise seeds
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 to 2 limes, for serving (optional)

The Directions.

Use a 6-quart slow cooker. Place the onion rings into the bottom of your cooker, and spread them apart a bit with your fingers. Place the pork directly on top --- my meat was still frozen. If there is netting on your meat, cut it away. 
In a small bowl, combine the sugar and all dry spices to create a rub. Using your fingers, rub this all over the meat, flipping a few times to ensure good coverage.
Cover, and cook on low for 8 to 10 hours, or until meat has lost shape and pulls apart easily with a large fork.
Serve over a bed of rice or quinoa, or stuff into pita pockets, lettuce leaves, etc.
I squeezed a bit of lime onto our servings, and enjoyed the contrast in flavors, but it's certainly not necessary.

We had enough leftover for me to reheat on the stovetop (or in the Ninja!) with a 1/2 bottle of barbecue sauce the next day for sandwiches.

The Verdict.

I used to be allergic to pork; this last pregnancy re-programed my body, and I'm so happy that I can now add this meat into our meal rotation.  I like how this seasoning blend doesn't create an overly sweet or sticky or gloppy meat --- not that those features are bad --- I just wasn't particularly in the mood for that, and this fit the bill!

in other news:
I made a DIY standing desk for myself out of an ironing board!

I'm going to be on the Rachael Ray show again next Friday, the 22nd   UPDATED: it's NOW TUESDAY, the 19th!! for a few minutes. It's a 5-year follow-up to the first time I appeared. The premise of the clip is how "Rachael Ray changed my life" and I pretty much cried through the whole thing.... I promise to be more composed next time. :-)

have a wonderful day!!

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Slow Cooker Super Bowl Food

The Super Bowl lends itself to slow cooker food.  No matter if you're cooking at home, or bringing a potluck item to share to a party --- this list has got you covered.

Sandwiches. They make everyone happy, can be eaten easily on your lap, and these recipes can feed a good 12 people or so. I use gluten free hoagie rolls (Udi's makes some, as does Against The Grain).

Italian Beef Sandwiches
Peperoncini Beef Sandwiches
Barbecued Pulled Pork
French Dip
Philly Cheesesteak
Loose Meat
Beef and Bean
Portobello Mushroom (for the veggies!)





Dips. No, not your cousin Howard.  I'm talking cheesey, gooey, hot, drip-down-your-face dips. The more, the better!

Taco Dip
Not-too-spicy Bean Dip
Sausage, Cream Cheese, and Rotel (mommy crack)
Super Duper Garlic Dip
Spinach and Artichoke Dip
Crab Dip
Buffalo Chicken Dip


 
Meatballs and Little Smokies Hotdogs. These are party staples!
 
Meatballs in Peanut Curry Sauce
Apple, Cheddar, and Turkey Meatballs
Turkey Meatballs in Cranberry BBQ Sauce
Not Your Mother's Meatballs
2 Little Smokies Recipes (grape jelly & chili sauce and big barbecue)
Barbecue Beans and Weenies






and then there is CHILI.
we've made a lot of chili these past 5 years!

21 Ingredient Chili
Pizza Chili
Enchilada Chili
Meat Lover's (low carb) Chili
Traditional Chili
White Chili
 Sweet Potato Chili
Clean Out the Pantry Chili
Black Eyed Pea Chili

and just in case this isn't enough ---- here are the absolute favorite potluck recipes. 

Have a wonderful Super Bowl Sunday!

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Fiesta Chicken Casserole in the Slow Cooker

Happy January 15th! Research shows that most people have given up on their New Year's Resolution by now. I can see that, since I'm eating spoonfuls of frozen cookie dough while I type, right now... (the calories disappear when frozen, right?)

What about you? Did you have a resolution to cook more at home this year? Meal plan? Make the switch from white to brown rice?

or just cut back a bit on the cookie dough?

This dinner will help with all of those things. It's a spoof on the brown rice and chicken casserole and salsa chicken --- two of my absolute favorite dinners. We ate it for 3 days straight --- this is a lot of food!

The Ingredients.

serves 6, easily

1 1/2 cups raw brown rice, rinsed
1/2 cup broth or water (I used  beef broth, because I already had an open carton in the fridge)
1 cup prepared salsa
1 (15.25-ounce) can corn (with juice!!)
1 (16-ounce) can black beans, drained and rinsed
3 to 4 chicken breast halves (frozen ok)
8 ounces sliced mozzarella cheese

The Directions.

Use a 6-quart slow cooker. You might want to spray the inside of your stoneware, first. No need if you're using the Ninja. Place the rinsed rice into  the bottom of your pot (the rinsing isn't necessarily to wash the rice, but to get it wet so there's added moisture).
Stir in the water or broth, salsa, the entire can of corn, and the drained black beans.
Place the chicken breast halves on top, and layer on sliced cheese.

 
Cover, and cook on low for about 7 hours, or on high for 4 hours. If the rice is still hard after this time, cook longer (check every 30 minutes or so).

 I cooked ours for 1 hour on high, then 6.5 hours on low. Your meal is done when the rice is cooked, and the chicken is no longer pink. If you are out of the house all day, set it to cook on low for 7 hours, and then let the pot stay on the "warm" setting until you return home.

 

The Verdict.

I was worried about this dish. I was concerned that I had too many different components in the pot and that the rice would either turn to mush, or never cook. That didn't happen ---- instead the rice cooked beautifully in the broth, salsa, and corn liquid and had a fantastic flavor without needing any additional seasoning. I used a mild salsa, and it was perfect for our family.
The cheese was thick and coated the chicken beautifully. My kids liked scooping the rice and cheese up with tortilla chips.

Wonderful!!

I wanted to share with you that my friend Crystal has just released her first EBook, and it's on meal planning. If you have never meal planned, or are looking for meal plan inspiration, this is the resource for you. It's only $0.99 right now, and you should snatch it up, because I'm going to advise Crystal to raise her price. :-)

Happy Tuesday to you!

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Beef Curry Slow Cooker Recipe

I love curry. I didn't always --- growing up, I thought curry was spicy and I never ordered it in a restaurant, and always shied away when it was offered, assuming it would be too spicy and just not my thing. 

Boy, was I wrong. Curry isn't spicy, it's just pure and totally awesome flavor.
I now can't seem to get enough. 

Adam and I had a date night a few weeks ago and we went to an Afghan-cuisine restaurant that came highly recommended by some friends. It was amazingly fantastic, and I've been craving curried anything ever since.

I threw this in the crockpot yesterday, and it satisfied my craving -- and the best part was that I had absolutely EVERYTHING in the house already. You might, too!

The Ingredients.
serves 4-6

3 pounds meat (I used beef. You can use turkey, pork, lamb, goat, poodle (kidding, just kidding...) or a tofu/meat substitute).

1 tablespoon curry (* see below note)
1 teaspoon garam masala
1 head garlic, peeled and smashed (approx 10 cloves)
1 large onion, peeled and sliced
1 (14-ounce) can coconut milk (full fat is best)
(optional, add 1 teaspoon of cornstarch to prevent curdling that sometimes can occur if your pot gets up to a boil. See here, for more information.)
salt to taste at the table

The Directions.

Use a 6-quart slow cooker. My meat was frozen solid and I did not do anything to it at all. If you have thawed meat, you might want to cut it into bite-sized chunks. If you don't do this, prepare yourself to cut the meat or shred it later.

Put the meat into your slow cooker and add the curry and garam masala. Flip the meat over a few times to get the spices evenly distributed, or if you're feeling brave, rub the spices directly onto the meat. Add in the smashed garlic cloves and onion slices. Pour the entire can of coconut milk (include the paste!) on top.

Cover, and cook on low for 8 hours, or on high for 4-6 hours. Tofu and poultry won't take as long to cook -- check after 6 hours on low, 3 to 4 on high.

I served our beef curry with brown basmati rice and a baked sweet potato. I did add salt to my own dish and Adam salted his, but the kids didn't ask so I didn't offer.

* note: Adam and the kids liked this a lot, but I, personally,  would have liked a more pronounced curry flavor. If you are a big fan of curried food, I'd suggest upping the curry to 1 1/2 tablespoons, or maybe even a whole 2 tablespoons.

The Verdict.


The coconut milk mixed with the curry and garam masala creates a velvety sauce that I could suck up with a straw. As noted above, I would have liked an even more pronounced curry flavor but my family disagreed and thought it was fine as-is. I do believe in this case the better your spices, the better the results. If your curry powder doesn't have a beautiful, enveloping aroma because it's been in the back of the cabinet for a few years, you might really want to invest in a new bottle.


I hope your November is going well so far! If you're gearing up for Thanksgiving and are looking for some tried-and-true Thanksgiving dishes to make in your slow cooker, here are the reader favorites.

don't forget to visit the giveaway page, we've got some cool stuff!

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Tangy Lemon Chicken Slow Cooker Recipe

I've been watching Mad Men. It took a long time to get into the show--- a good 9 episodes into the first season before I really started looking forward to the next show. It would be on in the background, and I'd half-watch -- instead I was mostly folding laundry or goofing around on the internet. And then I got completely hooked.

Betty would make this chicken. And Don and her kids would eat it, and then lick the plate. She might just sit and watch though (and drink. she drinks a lot...) because she knows how she made it. Although the ingredients work and the chicken tastes amazing, and her kids and husband are clamoring for more, she just smiles that slightly impish smile and sits back to watch.

The inspiration for this chicken comes from a freezer full of chicken legs and a box of Lemon Jello and a sleeping baby who wouldn't allow me to get to the store. I had to make do; and I'm so glad I did. Adapted from CopyKat Recipes Sunshine Chicken and that from the KRAFT website --- this chicken is sweet, tangy, and very (very) surprising.

The Ingredients.
serves 4-6


3 to 4 pounds chicken parts (I used frozen legs and a few breast halves)
1 (6-ounce) box Lemon Jello powder
3 tablespoons melted butter
1 tablespoon prepared Dijon mustard
1 tablespoon dried minced onion flakes (or one tiny onion, finely diced)

The Directions.

Use a 4 to 6 quart slow cooker. I used a 4-quart for this one, and didn't brown the legs beforehand. The color on the chicken you see up above came only from slow-cooking. If you prefer more of a brown color, or more texture, go ahead and brown beforehand. 
My chicken was frozen solid, too. If you have thawed chicken, shave about 90 minutes off of the cooking time.
Place the chicken into your slow cooker. In a small mixing bowl, combine the jello powder, melted butter, dijon mustard, and onion flakes. Stir together to make a paste. This isn't liquidy at all--- it's sort of a combo between paste and playdough. Smear this onto your chicken the best you can.
Cover, and cook on low for 6 to 8 hours. I cooked our chicken on low for exactly 7 hours, then kept it on the warm setting for another 2 hours.
Serve with mashed potatoes, or rice pilaf and something green.

Sit back and watch your family go nuts.

The Verdict.

I decided when I threw everything into the pot that this dinner could go one of two ways: it'd either rock or be an epic fail. Adam and the kids LOVED it. They all had seconds. I ate a good amount, but not as much as they did-- I liked it, but couldn't quite get over how I made it.

I will make this again; it's already been requested. I used full sugar Jello, but would imagine the sugar-free would work the same exact way. We had granola bar Rice Krispie Treats for dessert. 

~~~~

Fall has officially begun (although we're in shorts, today...) and if you need some Fall Friendly slow cooker dishes, this post will be good inspiration for you. Enjoy your weekend!


Lisa has been working hard on the giveaways --- we have a bunch posted over there! Go check them out, and get a good start on your Holiday lists!

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Slow Cooker Pumpkin Granola

I'm pushing it. It's still summer, I know. I can't help it --- we picked out all the school supplies and then the pumpkin candle aisle got me. 

And all of a sudden I NEEDED a bit of fall right this very second. The kids start school again on the 27th, and even though the weather is still hot out (this is actually the SF Bay Area's best weather of the year; if you ever come for a visit, pick somewhere between the end of August through the first week of October if you can swing it) (and by hot, I mean 75 which I know for a lot of you isn't hot but we're big babies here, so feel free to completely ignore me), and I'm still doing laundry from last week's beach trip I wanted something fall-ish.

so I made granola. 

My friend Jennifer (not this one or this one or this one or this one) made a batch of granola to take on our beach trip and we ate it every day over greek yogurt in the room so we didn't pay the *exorbitant* hotel breakfast prices.

this isn't her recipe; she says she doesn't really have one. I've made granola in the slow cooker before, and like that I can wander away from it and not have it burn. I wanted to use leftover canned pumpkin, so it did need to cook longer than I thought it should so it wasn't a soggy mess. And, you should put dried fruit in near the end so they don't shrivel up on you.

enjoy!

The Ingredients.

serves 12 (lasts 5-7 days in our house over yogurt for breakfast for 5 people)

(freezes well, the raisins will get hard, but then soften again)

5 cups of rolled oats (we use certified gluten free)

3/4 cup canned pumpkin puree

1/2 to 3/4 cup honey (start with the smaller amount)

1 cup whole almonds (or use toasted pumpkin seeds)

1 cup dried cranberries/raisins or mixture (add last hour)

1 tablespoon pumpkin pie spice

1 teaspoon ground cinnamon

3/4 teaspoon kosher salt

The Directions.

Use a large slow cooker -- I used a 6.5-quart. It's not a typo that I didn't add any butter or oil; I wanted to see if it would work without any, and it did! The pumpkin helped to coat the oats and provided enough moisture to keep it from burning and the honey did a good job of providing sweetness and a bit of a binder.

Stir everything but the dried fruit in. The honey will be gloppy--- just stir the best you can. Cover, and cook in a vented slow cooker (prop lid open with chopstick or wooden spoon) on high for 4 hours, stirring every 30 minutes or so. Add dried fruit the last 30-minutes to an hour. There really isn't an exact science here--- when you're happy with the texture and the consistency, it's done!

Let cool completely-- the oats will get a bit harder and crispier after cooling (you can spread it all out on layers of foil or paper towels or parchment paper on the counter to speed up the cooling process).

Store in an airtight container in either the fridge or the freezer.

Hey Steph, how come you don't just bake it in the oven? Honestly, it's easier for me to set a timer for 30 minutes and come back and stir the pot throughout the day then it is for me to camp out in the kitchen for 30-45 minutes straight and stir every 5-10 minutes to keep the granola from burning. I just don't have that type of time unless the kids are asleep, and this way they can help stir.

It's a lifestyle choice--- someday they won't be attached to my leg and I can open the oven door safely, but for now, it's just not an option! :-)

Happy (almost) fall, and Happy (almost) school season!

Stay Tuned this fall, because I'm going to be hosting daily giveaways again!!

Also, it's time to reorder a new copy of Totally Together: Shortcuts to an Organized Life --- I'm so happy and proud of the way this journal turned out and has been received; thank you!

bonus fun photo of a Pismo Beach Crab!

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