Crockpot plain and thick beef stew

This is your basic plain, great tasting, thick winter stew.

3 medium potatoes (I used about 6 small red potatoes with skin left on chopped ) Chop to size

you prefer .

2 lbs beef stew meat

4 medium carrots chopped

3 celery ribs sliced.

2 medium onions chopped

2 cups of low sodium V8 juice

1 cup water

1/3 cup quick cooking tapioca

1 tab. sugar

salt according to your preference

1 tsp. dried basil

1/2 tsp black pepper

add salt to taste

Put the chopped potatoes, carrots, and celery in a pot and simmer for 15 minutes on stove.

Then place the beef in the crockpot--and put chopped onions on top along with the drained parboiled veggies. In a bowl combine the water, v8 juice,tapioca, sugar , salt, basil and pepper. Pour over the veggies. Cover and Cook on low for about 9 hours or until meat and veggies are tender. I sometimes cook it on low for 2 hours and then on high 3 hours--if I am home.

The tapioca thickens the sauce as it cooks---so this is so easy and good. Great with home made bread! Makes about 6 hardy servings.

Crockpot grits

This came out so good and creamy in my little crock. I wanted to go for my morning walk and decided to try cooking the grits in the crock while I was out. GREAT.

I microwaved 2 cups of milk for about 3 minutes and placed this in a buttered crockpot. I added a 1/2 cup of grits and a pinch of salt and stirred. Placed the setting at high. When I got back an hour later it was done and oh so creamy and delicious!! This makes about 2 servings--this is what was left after I had 1 serving.

ps. add sugar and more milk before serving if desired ; you can also add some grated cheese at this time ;-)

Country Coq Au Vin

This was a very delicious meal. We loved it. I found it at Penny's blog http://lavenderhillstudio.blogspot.com/ I want to remember I made it using this Chicken Stock--it is gluten free. I used my iron dutch oven. Preheated oven 350 degrees. Then in my dutch oven sauteed 1/2 pound of bacon (I used the thick bacon). Set aside.

Saute 4 skinless chicken thighs with the bone bone in. Saute both sides in bacon grease and sprinkle them with pepper. Remove (keeping them warm).

Saute the next 5 ingredients (roughly chopped)--saute about 5 minutes until tender:
Saute 1 shallot (I used a 1/2 of a small onion)
2cloves garlic
6-8 mushrooms
sprig of rosemary
1/4 pound of frozen small white onions (I substituted a glass jar of small white onions---I didn't saute these--just added them later. (remove from pan)


Place the sauteed Chicken in the pot. Cover the chicken with the sauteed items including the pearl onions. Add 1/2 cup dry white wine and 1/2 cup of chicken stock. Cover pan with oven proof lid--place in 350 degree oven and cook 45 minutes to 1 hour until tender. Remove thighs--mix 2-3 tsp cornstarch with 1/2 cup of cold stock. Then add this to pan and thicken. Serve over mashed potatoes or rice. Sprinkle with the bacon. I served it on smashed red potatoes that had been cooked chopped with skins left on--very good.


I served this with homemade applesauce--see post below.

Crockpot applesauce

This is a recipe I altered from http://roseofsharonmay.blogspot.com/2007/11/busy-in-kitchen.html

I took about 8 large peeled Jonagold apples sliced them in chunks and cooked on high in the crockpot--really good!! I added 1/2 tsp of cinnamon. With these particular apples you wouldn't need any sugar I do not believe!! I had 1/4 cup of packed brown sugar and it was way too sweet.
I put in 1/2 cup water--but it didn't need this---maybe a tablespoon of two--these were juicy!
Cook on high about 3-4 hours or longer on low. (the first time you do this you can keep checking --depends on idividual crocks)

See rose of sharon's site for her recipe. This made more--this was the leftovers ;-)

Crockpot Chicken type bog

Chicken bog is a rice, chicken, sausage dish that is served in a part of South Carolina.
This is a crockpot dish---there are tons of individual recipes each with their own tastes!

Package of Skinless boneless chicken thighs or breasts. Sliced in chunks (the thighs are much more moist and full flavored--if using thighs you can break them up after they are done cooking, just before the step of adding the rice-- instead of first slicing)

Smoked sausage (at least 8 oz)--sliced (not the breakfast type!)

3 cups of chicken broth if using minute rice 

or 

3 and 1/2 to 4 cups broth if using regular rice--use 1 and 1/2 cups of Jasmine regular rice to 4 cups broth

2 celery ribs , chopped 
1/2 of a large onion, chopped 
poultry seasoning
sage
thyme
basil
garlic powder
paprika
pepper

If using minute rice instead of the regular jasmine rice— you will need 1 and 1/2 cups minute rice (not cooked--can be the brown minute rice)
(Cheddar cheese if desired) You can also use regular Jasmine rice--but you need to add it earlier.

DIRECTIONS:

Place broth in crockpot.

 Slice about 1 cup of celery (or 2 large ribs), add 1 small onion or 1/2 of a large onion. 

Add seasonings---basically sprinkle poultry seasoning and then between 1/8 to 1/4 tsp sage, 1/8 to 1/4 tsp thyme,1/8 to 1/4 tsp garlic powder (put as much or as little of these spices as you yourself find satisfying), sprinkle some basil (about a pinch), add some freshly ground pepper (most people like lots of pepper in this dish--do according to your preference. 

Place in chicken and sprinkle with paprika. 

Add sliced smoked sausage (you can saute this first if desired and drain of grease).

Cook all day 8 hours on low or 4-5 hours on high. If using regular Jasmine rice add it during the last 45 minutes to one hour of  the low setting depending on your individual crock-pot. MINE TAKES 45 Minutes to 1 HOUR with the regular Jasmine rice. I have an old Crock-pot, so yours may take a different time. Check after the shortest time.

 If using minute rice  add During the last 30 minutes add dry minute rice and cook on high for 20-30 minutes.--until rice is done and it no longer is soupy. If it comes out too soupy, add more rice and add more broth if needed also. Can serve with sprinkled cheddar cheese if so desired, but this is not necessary. The type of sausage you pick really makes a difference in the flavor.


Note: In the comment section people experimented with different types of rice so take note if you want to try some other type rice---read all of the comments to get an idea. It would seem that instant is the best-using other rice would require adding it to the pot much sooner.  However if using Jasmine rice just add it 45 min to 2 hours on the low setting at the end. Depends on your crockpot 

Another recipe--stove top can be found at the following link: https://www.postandcourier.com/free-times/food/chicken-bog-is-a-deceptively-simple-carolina-tradition/article_b3299867-3e27-5b0e-bf52-98c2411c0133.html