This is my crock pot. Pretty disco, right? It has 3 settings: Low, High and Off. Nothing fancy, but it sure does the job! If I remember correctly, I bought it for $15 when I got married twelve years ago. Sure, I’ve thought about replacing it with something that’s shiny and digital, but we have a history together. I use it all year round, and I’m going to show you three of my favorite go-to recipes for fall. These recipes are easy and delicious!
Split Pea and Ham
This Split Pea and Ham recipe was one of my son Jamie’s first introductions to solids. He was definitely a fan! If you happen to have a ham hock lying around then by all means use it!
- 1 (16 ounce) package dried green split peas, rinsed
- 2 cups diced ham
- 1 bag baby carrots
- 1/2 chopped onion
- 2 ribs of celery plus leaves, chopped (optional, because I never have celery)
- 2 cloves of garlic, minced
- 1 bay leaf
- 1/4 cup fresh parsley, chopped, or 2 teaspoons dried parsley flakes
- 1 tablespoon seasoned salt
- 1/2 teaspoon black pepper
- 1 1/2 quarts hot water (for even more flavor, substitute hot chicken stock)
Layer ingredients in crock pot in the order given and pour in broth. Do not stir. Cover and cook on high for 4 to 5 hours or on low for 8 to 10 hours. Remove bay leaf. Mash peas to thicken more, if desired. Or you can use an immersion blender for a smoother texture.
Vegetarian Can-Can Chili
Sometimes I mix black beans and kidney beans in this recipe. Really any bean will do, though I think garbanzo beans would be weird. Make sure to cook on low for at least 6 hours. The last time I made this I totally forgot about it for over 24 hours. It was delicious!
- 1 chopped onion
- 2 cloves of garlic, minced
- 1 green bell pepper, chopped
- 1 (29 ounce) can of chopped tomatoes (I like the mild Rotel brand with green chilies for some extra spice)
- 2 (15 ounce) cans of Red Kidney beans, rinsed (you could also use black beans)
- 1 (15 ounce) can of sweet corn (optional to add 1 hour before end of cooking time)
- 1 tablespoon chili powder, or to taste
- 1 tablespoon dried parsley
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- Shredded cheese, sour cream, olives, corn chips for garnish (yummy)
Add all ingredients to slow cooker. Cook on low as long as you want (at least 6 hours). Seriously.
This sounds much more exotic than it really is. My kids love this dish with rice. You can even add pineapple and substitute regular potatoes for sweet potatoes or do a little bit of both. Three tablespoons of curry may be a little much for kiddos, though.
- 3 tablespoons flour (we are gluten-free, so I use Pamela’s Ultimate Baking and Pancake Mix)
- 3 tablespoons curry powder
- 1 1/2 teaspoons ground cumin
- 1 teaspoon salt
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 cups peeled and chopped potatoes (any kind of potato will work–you could even use sweet potatoes!)
- 1 1/2 cups baby carrots
- 1 cup coarsely chopped apple (any kind of apple)
- 3/4 cup chopped onion
- 2 cloves garlic, minced
- 1 jalapeno, seeded and finely chopped (you can eliminate this if you are feeding your kiddos)
- 1/2 cup chicken stock
- 1 (13 1/2 ounce) can unsweetened coconut milk
- Cooked rice
1. In a large plastic bag combine flour, curry powder, cumin, and salt. Add chicken and shake to coat.
2. Add potatoes, carrots, apple, onion, garlic and jalapeno (if desired) to crock pot. Top with chicken. Pour in chicken stock.
3. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
4. If you’re using the low setting, turn the crock pot to high. Stir in coconut milk. Cover and cook for 30 minutes more. Serve over cooked rice. Sprinkle each serving with raisins.
I hope you like these recipes as much as we do! What are some of your favorite crock pot recipes?
Megan is a Pisces mama who loves waves to float under, snow to ski on and rain to hike through. She also loves cooking and baking gluten-free for her family. She writes poetry and essays at “Megan’s Meander“.