Slow Cooker Green Beans with Onions and Bacon

November 15, 2013 by  
Filed under Crock Pot, Vegetables

By: Amanda Jade

This recipe was actually a complete accident at my home one Thanksgiving.  I had placed green beans in the slow cooker and my mom added a bit of thin sliced onions and bacon.  We promptly forgot about them in the chaos that was Thanksgiving meal prep for a half dozen people.  We remembered them after the meal was complete and we had already eaten.  The green beans were melt in your mouth soft, the onions and bacon had nearly dissolved and they were tiny bites of heaven on a plate.

Slow Cooker Green Beans with Onions and Bacon


English: Cut Green Beans Español: Habichuelas ...

English: Cut Green Beans Español: Habichuelas o ejotes, preparados y listos para servir (Photo credit: Wikipedia)

Sea Salt and Pepper

2 lbs Green Beans, fresh and washed

Bacon, sliced

Vidalia Onion, thinly sliced

Olive Oil or Butter

Garlic, minced


1.  Line the bottom of a slow cooker with bacon, a single layer.  If you prefer crispier bacon, fry it first but add the oil to the slow cooker too.

2.  Add the onions, garlic and green beans, tossing together on top of the bacon.

3.  Add a pat or two of butter or a drizzle of olive oil, tossing the vegetables again.

4.  Season liberally with sea salt and pepper.

5.  Turn on low and forget about them for about 6 hours.


I have made these for every Thanksgiving celebration I’ve been invited to in the last 10 years.  I NEVER have leftovers, even when preparing up to five pounds of them.  I’ve made a few slight adjustments over the years, depending on who I make them for.  My husband likes to pick on me about the floppy bacon, so I began frying it before adding it to the slow cooker.  I still prefer it soft and melty though.  The garlic is optional, but it adds a whole new dimension of flavor.  Enjoy!

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How to Cook a Whole Corned Beef Brisket

May 29, 2013 by  
Filed under How To, Meats

Cooking a corned beef brisket sounds intimidating, but it really is not. The instructions below are for cooking on the stove top, but you can also cook corned beef brisket in the crock pot or roaster, or covered with water as below in the oven at 325 for approximately 1 hour per pound. When cooking in the oven, use a tight fitting lid, or seal it with aluminum foil.

Cooked corned beef, eaten on St. Patrick's Day...

Cooked corned beef, sliced across the grain. (Photo credit: Wikipedia)

My recipe starts with an already corned beef that includes the spice packet. If there isn’t a spice packet, don’t worry, just ignore it and continue on.

Stove top method to cook a whole corned beef brisket:

1 corned beef brisket
spice packet that comes in the brisket

1. The brisket comes already brined and ready to cook. You need to rinse the brine off, then place the brisket in a large heavy pot. Add the spice packet that came with the brisket, and cover it with water.
2. Bring the water to a boil, then reduce the heat to a simmer. Simmer for 3 – 5 hours, depending on the size of your brisket. (Refer to the package label.)
3. When done the brisket will be tender and will have shrunk a bit. Remove the brisket from the water and place on a cutting board and allow to rest a few minutes. If you are not planning to eat it until later, allow it to cool before slicing.
4. To slice the corned beef brisket correctly you need to locate the direction of the grain. Look for the long strands of meat. If you slice so that these strands stay long, your brisket will be tough to chew. Instead slice across the grain so that the strands are cut very short. This will result in a tender slice of corned beef.

When the beef is done, throw in some potatoes and carrots, or cabbage. This is a fine meal any night of the week. Don’t forget the Reuben sandwich the next day.



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Crock Pot Chicken Recipes

May 5, 2012 by  
Filed under Crock Pot

If you have a crock pot or slow cooker, you have an easy way to prepare dinner with little fuss. Most casseroles and many other dishes can be simmered slowly in the crock pot, ready to eat when you are.

a slow cooker Oval Crock Pot

a slow cooker Oval Crock Pot (Photo credit: Wikipedia)

Crock Pot Baked Chicken Breasts

4 – 6 chicken breast halves
2 Tablespoons butter or margarine
1 can cream of chicken soup
1/2 cup dry sherry
1 teaspoon tarragon or rosemary
1/4 teaspoons garlic powder
1 small can sliced mushrooms, drained

1. Rinse chicken breasts and pat dry; place in crockpot.

2. In a saucepan, combine remaining ingredients and heat until smooth and hot. Pour over chicken breasts. Cover and cook on low setting for 5 to 7 hours. Yields 4-6 servings.


Chicken Lickin Good (Crock Pot)

6 to 8 chicken pieces
3 tablespoons butter or margarine
1 large onion, chopped
1 clove garlic, minced
1 1/2 teaspoon salt
2 teaspoons paprika
1/2 teaspoon ground ginger
1/2 teaspoon chili powder
1 can whole tomatoes
1 small can sliced mushrooms
1/2 cup heavy cream (optional)

1. Rince chicken and pat dry.

2. In skillet, melt butter and brown chicken quickly on both sides.

3. Place chicken in crockpot. Stir together the remaining ingredients except cream and pour over the chicken.

4. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.

5. Just before serving stir in the cream.

6. Serve over hot spaghetti or pasta. Serves 6 to 8.


Stuffed Roasted Chicken in the Crock Pot

3 to 4 pound whole chicken
1/4 cup butter or margarine
1 medium onion, chopped
3 stalks celery with leaves, chopped
1 small can sliced mushrooms, drained
4 cups seasoned stuffing mix
2 tablespoons dried parsley flakes
1/2 teapoon sage
Dash freshly ground pepper
1/2 to 1 cup chicken broth
1 teaspoon butter
dried parsley flakes

1. Rinse the chicken well and pat dry; remove any excess fat.

2. In a skillet, melt the butter, saute the onion, celelry, and mushrooms until tender.

3. Toss in the stuffing mix, 2 tablespoons parsley flakes, sage, pepper and broth. Stir until stuffing is moistened.

4. Loosely stuff the chicken with the dressing. If using a large crock pot, truss the chicken to keep its shape.

5.Lightly oil the crock pot. Put the remaining dressing in the crock pot. Place chicken on top of dressing. Rub the chicken breast with 1 teaspoon butter; sprinkle with paprika and parsley flakes.

6. Cover and cook on low setting for 8 to 10 hours.

7. Remove the chicken to serving platter and surround with scoops of dressing. Garnish as desired.

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