By Kara Kimbrough
Just when I thought I had more than enough Crockpots, I was drawn back in. I'm blaming it on an ad proclaiming the GreenPot, a fancy name for a multi-use Crockpot, could perform 8 miraculous tasks: slow cook, sauté, grill, stir fry, steam, stew, cook rice and keep food warm. As always, I gave in to the temptation to purchase the large (6.5 quart) appliance, despite the fact that I own at least 5 additional ones. After all, hot weather’s on the horizon and in my book, that means it’s prime time for cooking most, if not all, meals in the Crockpot.
I’ve never understood why some people store their Crockpot away when summer arrives. I understand that many heavy, winter meals like stews, soups, chili, red beans and rice and other similar comfort foods are cooked in the Crockpot. As a result, it’s usually stashed away until fall, but that just doesn’t make sense to me. There’s no better way to avoid adding to the heat of an already-steamy kitchen during summer months than avoiding the oven and instead, cooking most meals in the Crockpot.
Here are two of my favorite “fix it and forget it” Crockpot meals - and yes, I consider pizza a suitable meal. Your Crockpot may not have 8 functions like the GreenPot, but any model will do. Simply throw in the ingredients, set the dial, close the lid and go outside to enjoy spring’s balmy weather while it lasts.
Crockpot Chicken Spaghetti
2 chicken breasts (1 pound of chicken)
1 teaspoon each of salt and pepper, onion powder, parsley and paprika
2 cans of cream of chicken soup
10 ounce can of Rotel (not drained)
1 tablespoon of minced garlic
2 cups of shredded cheese (I used Colby Jack)
1/4 cup sour cream
1 pound spaghetti
Line a large Crockpot with a plastic liner or spray bottom and sides with cooking spray. Add chicken breasts, seasonings, minced garlic, cream of chicken soup, and Rotel (not drained) to a slow cooker and stir.
Cook on low for about 4-6 hours. Once chicken is cooked shred chicken or cut it up into cubes and add it back to the crockpot. Stir in sour cream and shredded cheese. Cook spaghetti according to the directions on the package, drain, and add to slow cooker. Mix everything together well and serve.
Crockpot Pizza…Yes, Pizza
1 pound pizza dough
1 cup pizza sauce
2 cups shredded mozzarella
1/2 cup freshly grated Parmesan
1/2 cup sliced pepperoni or other favorite topping
1/2 teaspoon Italian seasoning
Pinch of crushed red pepper flakes
1 teaspoon freshly chopped parsley, for garnish
Line Crockpot with liner or spray bottom and sides with nonstick cooking spray. Press pizza dough into bottom of slow cooker until it reaches all edges and bottom is completely covered. Spoon over pizza sauce and spread, leaving about 1 inch of dough around edges. Top with cheeses, pepperoni, and spices.
Cover and cook on low until crust turns golden and cheese is melty, 3- 4 hours. Remove lid and let cool 5 minutes before serving.
Kara Kimbrough is a food and travel writer from Mississippi. Email her at [email protected].
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