Crockpot Comfort for Chilly Nights

February is the best time to utilize the most underrated tool in our kitchen arsenal — the almighty crockpot. Here are some quick and easy recipes to throw together in the morning so you can come home to a waiting meal at dinnertime.

Here are some safe handling tips:

• The standard cooking time for most crockpot meals is three to four hours on high or seven to eight hours on low, but this can vary depending on what you’re cooking. Always use a meat thermometer to ensure your food reaches the appropriate temperature to kill harmful bacteria.
• Searing your ingredients in a pan before cooking adds flavor but isn’t required.
• Use pre-packaged ingredients to make them quick and easy. If you’re watching your salt intake or aren’t a fan of pre-packaged food, feel free to substitute homemade spice blends, soups and canned items.
• Add pepper, garlic powder and onion powder to these dishes to boost flavor.
• Double the quantities for larger families or leftovers, though you should only fill your crockpot three-quarters of the way full to cook properly.
• Add easy sides for a filling meal such as garlic bread, crescent rolls or a side salad.

Now, on to the recipes!

Chicken and Egg Noodles

Ingredients

4 boneless, skinless chicken breasts

1 26-ounce can of cream of chicken soup

1 to 2 quarts of chicken broth

1 bag of egg noodles, dry or frozen

Frozen or fresh veggies of your choice (enough to cover the top of the chicken)

Instructions

Add the chicken, cream of chicken soup and 26 ounces of the chicken broth into the pot. Cook until the chicken can be shredded easily. Add noodles and pour in more chicken broth until they are covered. Add the vegetables and cook for another 60 minutes to 90 minutes until the noodles are soft.

Note: Cooking dry noodles in a crock pot can be hit or miss, so if you are particular about the texture of your pasta, you may want to boil the noodles separately on the stove. Skip the extra chicken broth if you opt for this method.

3-Can Chili

Ingredients

1 pound of ground beef

1 15-ounce can of sweet corn

1 10-ounce can of your preferred diced tomatoes and green chilies (you can add another can depending on how thick you like your chili)

1 28-ounce can of baked beans

1 chili spice packet

1 onion, diced

Instructions

Sauté your ground beef in a skillet, adding some chili seasoning. Add half the onion and let it soften before pouring everything into the crockpot. Add the canned ingredients and the rest of the spice packet.

With this dish, we recommend pouring the chili over cornbread and topping it with raw onion and shredded sharp cheddar cheese, or your favorite chili fixings. The sweet heat is delish!

Classic Pot Roast

Ingredients

1 chuck roast

1 packet of beefy onion soup

Potatoes, carrots and onions cut into big chunks (the quantity depends on the size of your roast and the crockpot)

1 cup of beef broth

Thyme and rosemary, to taste

Instructions

Add your vegetables to the pot, then place your roast on top. Sprinkle the soup mix over everything, add the beef broth and you’re done!

This recipe may take 10 hours on low, depending on the size of your roast. Add dry rosemary and thyme to the pot when the ingredients are raw or add fresh herbs about 30 minutes before it’s done for a little more flavor.

The best part of this dish is the leftovers. You can take the rest of the roast and put it on some Italian bread with provolone cheese and sliced pepperoncini, for example. Bake at 400 degrees Fahrenheit until the cheese melts for roast sandwiches. Two dinners in one!

Chicken Fajitas

Ingredients

1 bag of frozen peppers and onions

1 jar of salsa (add black bean salsa for a little extra protein and fiber)

1 pound of boneless, skinless chicken breasts, cut into strips

1 packet of fajita seasoning mix

Instructions

Add your chicken, salsa and fajita seasonings into the crockpot. Onions and peppers are a bit more delicate than other vegetables, so wait to add them until about two hours before your dish is done.

Use tortillas to make fajitas or pour it over rice. Note that refried beans and Spanish rice make a great side dish to this meal. Top with sour cream, cilantro, lime juice or your favorite hot sauce.

Clean Out the Crisper Lentil Stew

Ingredients

1 pound of green or brown lentils, rinsed (red lentils may get mushy)

7 cups to 8 cups of vegetable broth (pour over lentils and veggies until your crockpot is around three-quarters full)

Instructions

Add a variety of veggies in your fridge crisper that’s about to spoil (exclude salad ingredients such as lettuce or cucumber. If you’re adding spinach or kale, wait about 30 minutes before dinner to place it into the pot)

Add starchy vegetables such as potatoes, butternut or acorn squash

Add a drizzle of your favorite oil

This is the base of a hearty soup that helps prevent food waste. What you add next is completely up to you and your family’s tastes.

Here are a couple of ideas:

Add canned tomatoes, oregano, rosemary and thyme for a traditional stew. Sprinkle in a little lemon juice at the end to brighten your dish.

If you’re using sweet potatoes or squash, add a little turmeric, ginger, cumin and coconut milk to your crockpot for a delicious lentil curry.

Crockpot meals are an easy way to get dinner on the table fast during those long winter months. Feel free to alter the ingredients to suit your family’s taste, use ingredients you already have and make these recipes your own.