I keep promising myself that I’m going to modify more of my recipes to make them crock-pot friendly, but somehow that never happens. Because that would require starting dinner hours in advance â€” and I’m not exactly good that planning meals ahead. Still, this is a habit I really need to establish, because it would make dinner time a lot less stressful for the whole family.
Since I needed a kick in the pants to get started, I was only too happy to learn about Crock-Pot’s “Ultimate Crock-Pot Crock-Star Contest,” open now through October 31. If you’re further ahead of the curve than I am, and you love cooking in your Crock-Pot slow cooker, this is for you.
All you have to do is visit CrockStars.com and submit a 1-minute “video selfie” preparing your favorite original slow cooker recipe using a Crock-Pot Slow Cooker. Check out the contest rules and make sure you follow them so your video will be eligible. The winner will earn bragging rights as the “2014 Ultimate Crock-Pot Crock-Star,” a nice payday with a $5,000 prize and a feature at Crock-Pot.com.
I received a 6-quart Cook & Carry Crock-Pot so I could try my hand at a slow cooker recipe. I’m not sure if my recipe is quite good enough to win a contest, but I gave it a try. I modified one of my favorite recipes, Caribbean Stew Chicken, for the crock pot. I love the fact that this cooker is large enough to contain enough chicken for a few meals. What can I say? I’m a lazy cook, so if I’m going to do it, it has to last 🙂
Crock Pot Caribbean Stew Chicken
- 4-5 lbs. chicken (any parts)
- Seasoning to taste (I use Adobo & Badia seasonings)
- 1 cup diced onions
- 1 cup diced green peppers
- 2 tbsp. minced garlic
- 16 oz. tomato sauce
- 24 oz. water
- 2 tbsp. ketchup
- 1/4 tsp. nutmeg
- Dash of ground cloves
- 3 cups baby carrots
- 5 red potatoes, chopped
- Cooking oil
Note: We’ll first start this recipe on the stove, then finish it in the crock pot.
Clean and season chicken to taste. This is best done a few hours, or even a full day in advance so seasonings will marinate.
Add enough oil to just cover the bottom of a large saucepan and heat. Add onions, green peppers and garlic to hot oil and saute for about 5 minutes. Add seasoned chicken and cover. Saute chicken for about 15 minutes, or until chicken is lightly browned.
Add tomato sauce, water, ketchup and nutmeg. Stir and cook for about 5 minutes.
Turn off stove and transfer entire mixture to crock pot. Add baby carrots, potatoes and dash of ground cloves. Mix well and cover. Continue cooking for 3-4 hours, or until carrots and potatoes are tender.
Alternatively, you could continue cooking this on the stove for another 30-45 minutes, but this is good for when you are cooking in advance and want to really give the flavors of the veggies time to permeate the sauce. The chicken will likely be falling off or completely off the bone by the time it’s done.
It’s difficult to take a photo that properly conveys this, but trust when I say this recipe is delicious! It’s great served with a little rice or macaroni and cheese pie.
Remember, if you’d like to enter the #CrockStars contest, submit your video by October 31.
DISCLOSURE: As a participant in theÂ Walmart MomsÂ Program, Iâ€™ve received product samples and compensation for my time and efforts in creating this post. All thoughts and opinions are my own.