Thai One On - Five Ingredient Crockpot Dinner

This Crockpot recipe is as simple as they come and needs only FIVE ingredients and FIVE minutes to prep. I like to call these types of recipes chop ‘n dump style. You may be wondering what the heck that means… Well, it means you chop… and then you dump it into your Crockpot. Fun, right ?? I used a bottle of premade Thai style red curry sauce as I didn’t have time to make my own. This literally came together in about 5 minutes, I kid you not. Turn your Crockpot to low and cook for 8 hours. If you’re not a fan of tofu, I think chicken would be fabulous in its place. Top with a little hot sauce, fresh cilantro and thinly sliced green onions if you have them on hand and serve over brown rice or quinoa.

What You Need:

1 lb extra firm tofu cut into ½” cubes
1 – 11oz bottle Thai red curry sauce (I used Trader Joe’s)
1 medium brown onion, ½” dice
1 medium russet potato or sweet potato, ½” dice
4 medium carrots, roughly chopped

What To Do:

Combine all ingredients in your slow cooker that has been sprayed with non-stick cooking spray and cook on low setting for 8 hours. It will seem like there's not enough liquid, but as the vegetables cook they will release liquid making a thick, gravy like sauce.  Don't add water or broth! Serve over brown rice with hot sauce, cilantro and green onion.



Serves 4-6



Bon Appétit!
Mary

Mexican Chicken Soup

This spin on chicken soup came to me this chilly winter day after peering into my pantry and spotting a can of fire roasted tomatoes with roasted garlic, a jar of salsa verde and a can of green chilies.  I knew right then that I wanted to make a soup with Mexican flavors in it.  I had just gone to the market yesterday and picked up a package of chicken tenders, so I decided I should make a Mexican twist on good old fashioned chicken soup to warm us up.  This soup has deep smoky undertones of cumin and a hint of beer in its broth.  I really wished I had had some tortillas, because I think that toasting some in the oven with some cumin, salt, pepper and cayenne would be lovely.  Also, if you have a ripe avocado and some fresh cilantro, I highly recommend adding both of these accompaniments.   Promise you won’t be disappointed!   This recipe can also be made in the Crockpot by reducing the amount of garlic by half and combining all ingredients in your slow cooker and cook on low for 6 hours.  This soup freezes extremely well.  Serve with chopped avocado, thinly sliced green onion, sharp shredded cheddar cheese, Greek yogurt, minced cilantro and hot sauce.

What You Need:

1 lb chicken rinsed and cut into bite sized pieces
1 – 14.5 oz can diced fire roasted tomatoes with roasted garlic
4 cups ( 1 – 32 oz box) chicken stock (broth would work also)
1 cup salsa verde (I used Henry’s Store brand – Sun Harvest)
¾ cup beer (I had a Bass on hand)
2 cups cooked pinto beans
1 cup corn kernels (canned, fresh or frozen)
1 – 4oz can green chilies
1 medium brown onion (about 2 cups), ½“dice
6 cloves garlic, minced (or to taste)
1 Tbs extra virgin olive oil
½ tsp cumin
¼ tsp salt and pepper plus a pinch of each

What To Do:

Heat the oil over medium high heat in a large soup pot. Once the oil is hot, add the chicken and season with ¼ tsp salt, 1/4 tsp pepper and ½ tsp cumin.

Brown the chicken for 4-5 minutes stirring occasionally.  Remove from pan. 

Turn heat down to medium and sauté onions for 8 minutes adding the garlic during the last minute of cooking. Season the onions and garlic with a pinch of salt and pepper.

Add chicken to the onions and garlic, then deglaze pan with beer by turning up the heat to medium high and slowly adding the beer, scraping browned bits off the bottom of the pan with a  wooden spoon. Simmer over medium heat for 2 minutes. During this time, the alcohol will burn off.

Next, add all remaining ingredients and simmer covered, over low heat for about 15 minutes.












Makes 4 (2 cup) Servings


Bon Appétit!
Mary