Crockpot Fish Chowder

The Ingredients:
--1 lb of white fish (I used frozen Orange Roughy from Trader Joe's)
--3 cups of chicken broth (I'm now officially out of my homemade stuff. I'm kind of bummed.)
--9 baby potatoes (or 10. but not 11.)
--1 cup frozen roasted corn
--1/2 white onion
--handful baby carrots
--heart of celery
--3-4 cloves of garlic
--1/2 t black pepper
--salt (to taste, especially if using homemade broth)

--2 cups frozen shrimp (to add later)
--1 cup heavy whipping cream (to add later)

The Directions:

--chop up all the vegetables.

--cube the fish, it's okay if it's still frozen.

--dump everything except the cream and the shrimp into your stoneware insert

cook on low for 8-10 hours, or until the potatoes are tender. If your veggies are too big for your taste, use an immersion blender to smooth it out.

30 minutes before serving, stir in your cup of cream and the frozen shrimp. Turn your crockpot to high for the last 30 minutes.


Serve with a bit of fresh parmesan cheese.

Crock Pot Chicken Taco Stew

Boneless chicken breasts (I cut mine up but you could also just buy the cutlets or strips or whatever)
a jar of salsa (enough to cover your chicken) I use medium personally
2 cups of rice (i've used brown to make it healthier)
cumin
ancho powder
tabasco or other cayenne seasoning
a cup of water or broth

Optional add ins - black beans, corn, peppers chunked - other spices to kick it up

additionally after cooking
mixed mexican cheeses
sour cream
tortillas if you want them

I put everything in and cook it for 4 to 6 hours on high or 8 on low. I never measure I just sniff to figure out if it's enough cumin. The rice is cooked by the salsa mostly so it has amazing flavor.

I add some cheese on the top about 10 minutes before I serve it, so it will become melty.

You can make burritos out of it or serve it in a bowl with a dollop of sour cream.

The Verdict:

This was weird. It was too ricey for me to put into a tortilla and too mushy for me to consider a crock pot casserole. I won't make this one again.

Crock Pot Greek Chicken & Potatoes

Crock Pot Greek Chicken & Potatoes

The Ingredients:

4 medium potatoes, peeled and quartered
2 chicken breasts (I used bone-in, skin on but I'm sure you could use 3-4 boneless, skinless)
1/4 cup lemon juice
3 garlic cloves, minced
1/2 cup chicken stock
1 teaspoon dried oregano
1/2 teaspoon salt (or to taste)
1/4 teaspoon pepper (or to taste)
1/2 teaspoon onion powder
carrot (optional)

The Directions:

Place potatoes in the bottom of crock pot (top potatoes with carrots, if using).
Top with Chicken breasts.
Combine the remaining ingredients and pour over the chicken and potatoes.
Cook on the low setting for 10-12 hours.

The Verdict:

Surprisingly good. The vegetables were nice and tender and the chicken wasn't dried out at all. The husband was thrown off by Greek and thought it would be different so he was happy when it tasted very good. Definitely a success and it will probably be one of those meals I make when I'm looking for something to shake up our usual table fare.