5 Back to School Crockpot Meals
It’s finally time to dust off those crock pots that have been put to rest since Winter and get back in the grind! Back to school has happened, or WILL BE happening in your household soon, and what’s better in the midst of learning new classroom schedules, new studies and longer days than an ALREADY PLANNED DINNER?! Even better, before you get to cooking, pick up a box of those convenient crock pot liner bags at the store—because there isn’t anything I despise more than a 30-pound crockpot squeezed into one of my sinks while I attempt to scrub all the nooks and crannies.
If you spend enough time on Pinterest you’ll find literally thousands of crock pot recipes…so in an attempt to save you time, (because isn’t that the point?), I’ve plucked just FIVE of my favorites which don’t seem TOO summery, or TOO fallsy, but a perfect “Back to School Blend”! Oh, and enjoy those extra hours of free time in the evenings now that you’ve saved yourself a bit of work!
Chicken Curry:
Ingredients: 2 lbs boneless, skinless chicken breast, cut into bit-size pieces, 6 oz can of tomato paste, 13.5 oz can of coconut milk, 1 small onion, chopped, 2 C. frozen peas, 14.5 oz can of tomato sauce, 2 large cloves garlic, minced, 3 T. honey, 2 T. curry powder, 1 t. salt, 1 t. crushed red pepper. In a bowl, combine sauce, garlic, honey and seasonings, set aside.
Add the rest of the ingredients to slow cooker. Cover with tomato sauce/seasoning mixture. Cook on low 8 hours. OR, combine all ingredients in a freezer bag and freeze; when ready to cook, thaw overnight in fridge and cook! Top w/ fresh cilantro and serve with pita or naan bread!
Chicken Philly Cheesesteak:
Ingredients: 3 T. corn starch, 1 C. chicken broth, 2 lbs boneless/skinless chicken breasts, cut into strips, 1 large onion, sliced, 3 bell peppers, cut into strips, ½ t. black pepper, 1 garlic clove, minced, 6 slices provolone cheese. Mix corn starch into broth. Place all ingredients EXCEPT cheese in crockpot. Cook on low for 6 hours, or until chicken is cooked through. Lay cheese over mixture. Cook on low for additional 10 minutes or so. Serve on a hot, fresh roll! Serve with fresh baked sweet potato fries!
Hawaiian Pork Chops:
Ingredients: 1 lb. pork chops, 1 fresh pineapple cut into bite sized pieces, 2 T. light brown sugar, 2 T. low sodium soy sauce. Add pineapple, brown sugar, soy sauce and pork chops to a freezer bag and remove as much as possible and freeze flat. Night before cooking, move frozen bag to fridge to thaw, then pour contents to slow cooker and cook on low for 3-6 hours or until meat is cooked through. Serve with brown rice and broccoli!
Vegetarian Mushroom Spinach Stroganoff:
Ingredients: 1 T. butter, 10 oz. baby portobello mushrooms, quartered, 12 oz white mushrooms, quartered, 1 medium onion, diced, 2 garlic cloves, minced, ½ C. broth, 8 oz. sour cream, 2 T. ketchup, 1 t. Worcestershire sauce, ½ t. pepper, ¼ t. paprika, 8 oz. cream cheese, 2.5 oz. fresh baby spinach (4 C.).
Place butter, mushrooms onion and garlic in crockpot. In a bowl, mix broth, sour cream, ketchup, Worcestershire sauce, pepper and paprika. Pour mixture over mushrooms. Cook on low for 7 ½ hours. Add cream cheese and spinach. Cook on low for ½ hour or until it’s heated through and spinach wilted. Serve with egg noodles and a green salad.
Beef Roast and Carrots:
Ingredients: 2 lbs boneless beef chuck shoulder roast, 1-2 lbs carrots, peeled and chopped, 3 T. extra virgin olive oil, 2 T. red wine vinegar, one seasoning packet (McCormick mesquite and chipotle seasonings) or 3 T. of your favorite homemade seasoning mix.
Combine all ingredients in slow cooker. Cook on low for 8 hours. OR, combine all ingredients in gallon-sized freezer bag, removing as much air as possible and freeze. When ready to eat, thaw overnight in fridge and then cook on low! Serve with rice, biscuits or a side salad!
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