CROCKTOBER

My favorite slow cooker recipes posted for your enjoyment!

CROCK-POT THE BOMB BALSAMIC ROAST

A twist on your typical boring Crock-Pot roast. Tangy, spicy, sweet - so many flavors your tongue will be confused for days!


Crocktober 9

CROCK-POT THE BOMB BALSAMIC ROAST

1 4'ish lb boneless roast (chuck or round)

1 cup beef broth (or vegetable)

1/2 cup balsamic vinegar

1 tbsp worcester sauce

1 tbsp soy sauce

1 tbsp honey

1.2 tsp red pepper flakes

4 cloves garlic - chopped up

Place roast in crock

Combine all ingredients and pour over roast

Cook on HIGH for 4 hours or LOW 6-8 hours

Enjoy!

CROCK-POT CINNAMON ROLL COMA CASSEROLE

Get ready for this sugary delight! This is one of my favorites around the holidays!


Crocktober 3

CROCK-POT CINNAMON ROLL COMA CASSEROLE

2 12 oz tubes of cinnamon rolls cut into quarters - and then divide in half (2 separate bowls)

4 eggs

1/2 cup whipping cream

3 Tbsp maple syrup

2 tsp vanilla

1 tsp cinnamon

1/4 tsp nutmeg

Spray the inside of your crock with cooking spray - lube that baby up!

Get a bowl and Beat eggs, cream, maple syrup, vanilla and spices

Take 1 bowl of cinnamon roll pieces and use them to cover the bottom of your crock completely.

Pour the egg mixture over the cinnamon rolls in the crock.

Place the rest of the roll pieces on top of the first layer on cinnamon roll pieces and spoon one packet of icing over rolls.

Cover and cook on low for 2 1/2 to 3 hours - you'll be able to tell if the rolls are baked enough.

Drizzle remaining icing over top and serve warm with a big ol' cup off coffee.

Wait 45 mins for sugar crash.

Nap.

CROCKTOBER BUFFALO CHICKEN CHILI

Special thanks to friend and listener Missy Renner Robinson for this epic recipe - perfect for football parties! She originally found it on debbidoesdinnerhealthy.com


Crocktober 2

CROCK-POT BUFFALO CHICKEN CHILI

2 1/2 lbs. boneless, skinless chicken breasts

2 large carrots

4 stalks celery

1 large red pepper

1 large onion

5 cloves of garlic

1/3 cup chili powder

2 tbsp. ground cumin

1 tbsp. paprika

1/2 cup Franks Hot Sauce!!

2 (15 oz) cans tomato sauce

1 (15 oz) can diced tomatoes

1 (15 oz.) can kidney beans, drained and rinsed

1 (15 oz) can black beans, drained and rinsed

1 (15 oz) can chili beans in sauce (do not drain)

Salt and pepper to taste

Cook onions, carrots, pepper and garlic in pan on stove top - until tender.

Add veggie mixture to crock.

Cube chicken and put in crock.

Add all the other ingredients and mix together.

Cook on low for 6-7 hours

Rest

Enjoy your heartburn

CROCK-POT MOROCCAN CHICKEN

Special thanks to listener Linsey Kasper for sending this recipe my way! She originally found the recipe on the site skinnytaste.com.


Crocktober 1

CROCK-POT MOROCCAN CHICKEN

8 boneless skinless chicken thighs

4 carrots - chopped up

1 chopped up yellow onion, chopped

1/3 cup dried prunes cut in half

1/2 cup pitted green olives

3 chopped up garlic cloves

2 tablespoons flour

2 teaspoons paprika

2 teaspoons ground cumin

1 teaspoon ground cinnamon

2 teaspoons minced fresh ginger

1 cup chicken broth

1 teaspoon salt

black pepper to taste

Chopped fresh cilantro for serving

In your crock - combine everything but the cilantro.

Stir that baby up!

Cover and cook on low for 6 hours.

When ready to serve, sprinkle with and cilantro.

Enjoy