February 02, 2004
Welcome back to the third in this series of crock pot recipes. I'm glad you are all enjoying them. These recipes are especially comforting during the winter months when the weather is cold outside and you are looking for anything to warm you up.
As suggested by one avid reader of The Heat!, I am including a very flexible Vegetable Crock Pot Soup Recipe. You can include your favorite fresh vegetables if they are available or use frozen, but add what you wish and make this soup your own!
Also, thanks to Bridget, one of our loyal readers, for sending me her
Spicy Crock Pot Chicken Recipe. I haven't tried it yet, but I know
it will be delicious.
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Vegetable Crock Pot Soup Recipe
Ingredients:6 potatoes, sliced
1 large onion, sliced
2 carrots, sliced
1 green pepper, sliced (substitute jalapeņo)
1 zucchini, sliced
1 cup corn
1 cup peas
Sauce:
2 1/2 cups tomato sauce
1/4 cup tamari
1 tsp thyme, ground
1 tsp dry mustard
1 tsp basil
2 tsp chili powder
1/2 tsp cinnamon
1/8 tsp sage
2 Tbsp parsley flakes
Directions:
- Layer vegetables in large crock pot in order given. You may also add mushrooms, broccoli, green beans, etc.
- Mix together ingredients for sauce and pour over vegetables.
- Cook at high setting for six hours, or low for twelve hours.
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Spicy Crock Pot Chicken Recipe
Ingredients:1 whole fryer (boiled, skinned and de-boned)
2 cans tomatoes and green chilies (do not drain)
3 cups nacho cheese sauce
Directions:
Boil fryer until cooked through. When cool enough, remove skin and pull meat off the bones in bite size pieces. Place chicken, tomatoes and green chilies with juice and nacho cheese sauce in the crock pot. Cook on low for 8 hours. Serve over rice. The nice thing is you can use leftover chicken or those turkey leftovers from thanksgiving.
Hope you've enjoyed these special crock pot recipes,
Chef Jay