Pantry Raid! We’re rocking the Crock-Pot (due to popular demand)

You love your Crock-Pots! Boy, howdy. Of all the recipes we’ve shared with you, the two you say are your favorites are from last March: Kinda-Tika Masala and Well Good Morning Crock-Pot Oatmeal. (For those of you that haven’t tried them, you can view the recipes on our web site).

After we wrote about our love of slow cookery last year, we realized our crocks are just as much a pantry item as our beans, rice and canned tomatoes – so why not dedicate a month each year to sharing what’s going on in them? To that end, welcome to our second annual Pantry Raid Crock-Pot edition!

A bird in the crock:
Throwing a whole chicken into your slow cooker is rewarding on so many levels. First, buying a whole roaster chicken is probably the most cost effective (read: cheapest) way to shop for your chicken. You’ll save several dollars per pound. After about seven hours of pretty much hands-off cooking time, you’ll have enough chicken for immediate dinner needs and a ton left over to stash away in your freezer.

If you want to take the fun one step further, after you take all the cooked chicken out, throw the bones back in the crock and whip up some delicious homemade chicken broth, leaving you with more future meal options! We’ll even share our favorite chicken broth recipe for you here.

To make your slow cooker chicken:

1. Throw the whole bird in the crock – you can really pack it in there and don’t worry about skin or bones at this point.
2. For totally naked chicken results, there’s no need to add any seasonings, broth or water. We like to do it this way so the chicken can be used in any recipe and seasoned at that time.
3. Cover the crock and cook on low for seven hours.
4. Remove lid and let chicken cool so it can be handled comfortably. At this point, remove all the skin and bones, returning the bones to the crock if you’re going to make broth (see recipe below).
5. Use chicken immediately or store in freezer for up to four months. Our most common uses for our chicken are: stir fries, soups, burritos, quesadillas, casseroles and chicken salad.

Chicken-Veggie Broth
Our broth technique results in a thicker, more substantial soup base. The addition of veggies adds flavor, depth and (of course) healthy stuff. If you prefer a lighter, clearer broth, skip any or all of the veggies except for the onions and garlic – they’re pretty important.

After cooking a whole chicken in the crock, a substantial amount of liquid will be left over. Add enough water to that liquid to make about nine cups total. You have to estimate here but that’s okay. And don’t forget to add the bones back into the mix.

To your crock, add the following:

• 1 large onion, coarsely chopped
• 3 stalks celery, coarsely chopped
• 3-4 carrots, coarsely chopped
• 1 head of garlic, cloves separated and peeled
• 2 bay leaves
• 2 tablespoons Italian seasoning

OR:

• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon dried marjoram
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme

1. Cover and cook on low five to six hours until all the veggies have broken down.
2. Remove cover and cool.
3. Remove all bones and bay leaves and discard.
4. Pour broth into your blender in batches and blend until smooth.
5. Use immediately or freeze for future use.
6. Please note: This broth has no added salt, which is wonderful for those watching their sodium intake and allows for seasoning as you go.

Chipotle Chicken Hot Dish
Just in case you need a new idea for cooked chicken, here’s a protein-packed hot dish that disappears quickly. Featuring the grain we write about most, quinoa! We love a microwaved sweet potato alongside – which takes about six minutes per ‘tater so you can get those ready while it bakes. A good addition to this already delicious casserole would be a can of black beans or sautéed spinach.

Serves four.

• 1 cup red and white quinoa, rinsed and drained
• 2 cups reduced sodium chicken broth
• 1 tablespoon olive oil
• 1 small red onion, diced
• 3 cloves garlic, minced
• ½ teaspoon cumin
• 1 tablespoon lime juice
• 1 can Muir Glen Fire Roasted Tomatoes with Chipotle
• ½ cup salsa (or another half can of tomatoes)
• ½ slow cooker chicken, shredded
• ½ cup shredded cheddar cheese
• 1 avocado, diced
• Sour cream

1. Preheat oven to 350 F.
2. Rinse quinoa in a mesh strainer. Drain. In a medium saucepan, bring quinoa and chicken broth to a boil, cover and simmer for 15 minutes.
3. Meanwhile, heat the oil in a large sauté pan over medium-high heat. Sauté the onion about four minutes and add the garlic, sautéing about a minute more before adding the cumin, lime juice, tomatoes and salsa.
4. Toss mixture with the chicken and quinoa and transfer to square baking dish (9×9 or 8×8). Top with the cheddar cheese and bake about 20 minutes until the chicken is warmed through and the cheese is melted. Top with avocado and a little sour cream to serve.

Rockabilly Chili:
In honor of  WMSE’s Rockabilly Chili contest this month, we thought we’d include a vegetarian chili recipe to spice up your Crock-Pots. Dried black beans are the thrifty component to this recipe and because you’re such good planners when it comes to dinner, you won’t mind soaking these the night before to ensure your beans aren’t hard when you get home from work the next day. While we don’t always have the wherewithal to soak dried beans, whenever we do we wind up feeling clever, thrifty and more attractive for it and who doesn’t want that, especially once the effects of eating beans take effect?

This particular chili is another great vehicle for all the Crock-Pot chicken you made from the previous recipe; stir it in at the end just to warm to make sure you don’t overcook the chicken (we hate overcooked chicken).

Slow Cooker Black Bean Chili
For those of you who insist on beefy chili, why yes, you can add beef to this recipe! Browned beef chuck would mingle well if you brown it before adding to the crock. Whether you make it as the recipe reads or add chicken or beef, it’s a stick-to-your ribs kind of chili that’ll welcome you home after a crazy day.

Serves six with leftovers.

• 1 pound dried black beans (2 1/2 cups), picked over and rinsed
• 1 tablespoon extra-virgin olive oil
• ¼cup mustard seeds
• 2 tablespoons chipotle chili powder (or your favorite chili powder)
• 1 ½ teaspoons ground cumin
• ½ teaspoon ground cardamom
• 2 medium onions, coarsely chopped
• 3 cloves garlic, minced
• 1 pound white or crimini mushrooms, wiped clean, trimmed and sliced (4 1/2 cups)
• 1 32-ounce box mushroom or vegetable broth (or chicken broth from previous recipe)
• 2 medium sweet potatoes, peeled and cut into two-inch chunks
• ½ cup Tomatillo Salsa (we like: Tomato Mountain, Frontera and Salpica brands)
• 1 14 oz. can Muir Glen Fire Roasted Tomatoes with Chipotle
• 1 cup grated cheddar cheese (or your favorite cheese)
• ½ cup sour cream
• ½ cup chopped fresh cilantro
• 2 limes, cut into wedges
• Tortilla chips

1. Soak beans overnight in two quarts water. Drain and rinse in the morning.
2. Just before loading up your slow cooker, combine oil, mustard seeds, chili powder, cumin and cardamom in a large sauté pan. Sauté the spices over high heat for about 30 seconds until they sizzle and pop. Add the onions and continue sautéing until the onions just start to become golden. Toss in the mushrooms and sauté five minutes. Add the garlic and sauté two more minutes before adding the salsa. Turn off the heat and mix well.
3. Add the soaked beans to the slow cooker and top with the broth, the sauté mixture, sweet potatoes, tomatoes and salsa. Put the lid on; set the Crock-Pot to low for eight hours (high for six hours works too).
4. Belly up to the crock and garnish with cilantro, lime wedges, sour cream and tortilla chips.