Slow Cooker

Corn On The Cob slow cooker crock pot recipe , No need to shuck the corn you can cook it with the husk still on, Corn on the cob without husking the corn, summer bbq recipes

Corn On The Cob Cooked In The Slow Cooker ~ Slides right out no need to shuck the corn before you cook it.

Two years ago I told you all how to  Shuck and Cook Corn Quickly in 3 easy steps, in this method you do not have to peel or shuck your corn and it is ready to eat in 3 minutes.  But this method does involve a microwave  and you can only cook one at a time.   That is what lead me to the idea to try the same method, but in the slow cooker or crock-pot.  Honestly I had no idea if it would even work. I searched pinterest  to see if there were any ideas or how to posts… NOPE. I could not find anything about cooking corn STILL in the husk in a slow cooker.Corn On The Cob slow cooker crock pot recipe , No need to shuck the corn you can cook it with the husk still on, Corn on the cob without husking the corn, summer bbq recipes

So I decided to try a little experiment, and see if I could shuck corn in a slow cooker.  I won’t leave you in suspense too long it turned out amazing and was super easy.  The corn was plump and juicy and evenly cooked, and slid right out of the husk with no silk left. Here is how I shucked corn in a slow cooker or crock pot.
Corn On The Cob slow cooker crock pot recipe , No need to shuck the corn you can cook it with the husk still on, Corn on the cob without husking the corn, summer bbq recipes

Step one is to place the corn on a cutting board and use a sharp butchers knife to chop the bottom end off. You will want to cut the end off that does NOT have the silk on it which is the fat end. You will need a good sturdy knife to get thru the cob and the husk all at once. Watch your fingers and be careful.  Place the corn cob with the husks still on, inside a large slow cooker or crock pot.  I cooked 4 of them on high for 3 1/2 hours and they were perfectly cooked.   The crock pot could have fit several more inside. If I was to cook 6+ I would increase the cooking time to 4 hours on high.  If you wanted a low and slow option you could do low temp for 6-8 hours instead.

When you are ready to eat them, pick up the corn with a towel or dish cloth.  Watch out the corn will be HOT.  Hold the top of the corn (part with the silk or smaller pointy end) firmly with the towel and squeeze downward.  Give it a little shake, as you squeeze the corn will slide right out of the husk and all the silk will stay inside the husk.  You are left with a perfectly cooked cob of corn, ready to cover with butter and eat.

One of the ends of my corn was right up against the edge of the slow cooker. It did turn a little brown, this could have been avoided by wrapping the end with a little bit of foil. Not needed but an option if you want all your corn to  be perfectly golden.Corn On The Cob slow cooker crock pot recipe , No need to shuck the corn you can cook it with the husk still on, Corn on the cob without husking the corn, summer bbq recipes

 Watch our recorded LIVE Kitchen Hack

 

Watch our short version How to Shuck Corn to remove silk

 

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Rich and Hearty Fettuccine Pasta and Meatballs Slow Cooker Recipe ~ Crockpot Pasta recipe

Rich and Hearty Fettuccine Pasta and Meatballs Slow Cooker Recipe

Cooking time 4-5 hours in a slow cooker or crockpot

Start with the meatballs:

1/2 lb ground beef 97% lean
1/2 lb Italian sausage
1/2 tablespoon Italian seasoning
1 clove garlic minced
salt and pepper (pinch)
1/2 cup diced onionRich and Hearty Fettuccine Pasta and Meatballs Slow Cooker Recipe ~ Crockpot Pasta recipe

In a mixing bowl mix together ground beef, sausage, seasoning and garlic.  Form into one inch balls, and place in the bottom of your crock pot. I like to form my balls with a small scoop makes them all the same size and quick and easy.  Once you have all the balls on the bottom of the slowcooker, sprinkle diced onions on top.  Cover with a lid and cook on high for 2 1/2 hours.  They will be cooked through at this point and hold their shape till the end of the cooking process. Next step is to add the pasta and sauce.Rich and Hearty Fettuccine Pasta and Meatballs Slow Cooker Recipe ~ Crockpot Pasta recipe

On top of the cooked meatballs add, 1 16 oz box of dry fettuccine pasta.  You can leave the pasta long but I break mine up so it fits easier.  Pour in 4 cups hot water,  and 1 24oz jar of spaghetti sauce.  Make sure all the noodles are under the liquid. Place lid back on top of crock pot and cook for 1 – 2  hours.  It depends on how well you like your pasta done.   The longer it cooks the less sauce there will be and the softer the noodles.  Check it every half hour or so, give it a little stir and watch the magic of crock pot pasta happen.  It is so good your family will be asking for seconds.  Top with Italian cheese and enjoy.Rich and Hearty Fettuccine Pasta and Meatballs Slow Cooker Recipe ~ Crockpot Pasta recipe

TIP ~ If you were to use a thinner pasta like spaghetti or angle hair your cooking time would be MUCH shorter, like 30- hour instead.

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Filed Under: Casseroles, Lunch, Main / Dinner / Supper, Recipes, Red Meat, Slow Cooker

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Loaded Chicken Nachos, Money Saving Recipe, Chicken Crock Pot Recipes, Kid Friendly Recipes,The Best Chicken Nachos

Loaded Chicken Nachos

Have you  totally been guilty,  like I have, for buying loaded nachos with all the fancy smancy flavorful shredded meats, melted cheeses, etc. at your favorite restaurant? I’m going to save you some money, are you ready?! Best of all, you get your crock on! Whip that baby out from under the counter, I’ve got a tasty shredded chicken recipe for you! This shredded chicken recipe is very versatile and can be used for nachos, tacos, enchiladas or empanadas.

Sometimes I just need my ooey gooey cheesey chicken nacho fix. Especially on those hectic nights when I don’t feel like cooking up a big ol’ meal. Super duper easy and very very tasty! Plus, it’s a kid pleasing meal! Enjoy.

Notes***

You can totally replace the diced tomatoes and green chilies for 1 can (15oz.) of Rotel tomatoes instead. 🙂

This makes approx. 6 cups of shredded chicken breast. Use or freeze the remainder for later use.

This can be made kid friendly by just leaving out the toppings your child does not prefer.

Ingredients

  • 1 can (14 oz) diced tomatoes
  • 1 can (4 oz.) diced green chili’s
  • 1 heaping tablespoon chili powder
  • 1 tablespoon chopped dried onion
  • 1 heaping teaspoon ground cumin
  • 3 boneless skinless chicken breast
  • sprinkle of chipotle chile pepper
  • tortilla chips
  • shredded cheese -Mexican, cheddar or pepper jack
  • 1 can (15oz.) black beans, drained and rinsed.
  •  diced onion
  • diced tomatoes
  • sliced olives
  • fresh chopped cilantro
  • sliced jalapeno peppers
  • sour cream
  • salsa

 

Directions

  1. In your crock pot or slow cooker, combine diced tomatoes, green chili’s, chili powder, dried onion, ground cumin; stir. Place chicken breasts in crock pot and scoop some of the tomato mixture on top of breasts. Sprinkle the tops with chipotle chili pepper. Turn crock pot on high, cook for approx. 3-4 hours or until breasts are easily shredded with a fork.
  2. Shred chicken breasts in crock with tomato mixture. Stir and set aside. Keep on warm until ready to use.
  3. On a large baking sheet, layer tortilla chips. Top with shredded chicken, cheeses, black beans and all your desired fixings, except for sour cream & salsa; repeat for second layer. Bake in a preheated 400 degree F. oven until cheese has melted. Approx. 8-10 minutes. Top nachos with sour cream,salsa and fresh chopped cilantro if desired.

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Vegetarian Enchiladas, Freezer Meals, Money Saving Recipes, Freezer Recipes

Vegetarian Enchiladas

Being that I run a household with many different diet requirements, I thought I’d share one of our absolute favorite vegetarian meals – for my vegetarian friends. This recipe is hearty, simple and very satisfying. The carnivores in the house don’t even miss the meat – now that’s saying something!

*Notes* This is a great freezer meal. Make one for now, freeze one for later. To bake frozen enchiladas, remove from freezer, bring enchiladas slightly to room temp. Remove lid, cover with aluminum foil. If covered with plastic wrap and foil, remove plastic wrap, bake as directed. Add additional time to make sure the enchiladas are baked all the way through. Approx. 1 hr.

Ingredients

  • approx. 2-3 tablespoons olive oil
  • 10 garlic cloves, minced
  • 2 zucchini, chopped
  • 2 small yellow squash, chopped
  • 1 small sweet onion, diced
  • approx. 1/2 cup shiitake mushrooms, diced
  • 1 red bell pepper, diced
  • 2 cups broccoli slaw
  • handful of fresh chopped cilantro, chopped
  • 1 can (14 oz.) quartered artichoke hearts, drained
  • 16 flour tortillas
  • medium vintage white cheddar cheese, shredded – desired amount
  • fresh mozzarella, shredded – desired amount
  • 1 can (28 oz.) enchilada sauce ( I use El Pato)
  • 1 can (2.25 oz.) sliced olives

Directions

  1. In a large non stick skillet heat olive oil over medium heat. Add garlic, zucchini, squash, onion, mushroom, red pepper and broccoli slaw. Cook, tossing frequently, until zucchini and squash are slightly fork tender. Reduce heat to low, add drained artichokes and fresh cilantro; toss. Remove from heat. Set aside
  2. Warm tortillas. Keep tortillas warm in a tortilla warmer. This will keep them pliable and easy to fold when making the enchiladas.
  3. Pour approx. 1 1/2 cups of enchilada sauce into a round baking dish.
  4. Dip tortillas in enchilada sauce, fill with approx. 1/4 cup vegetable filling, top vegetables with desired amount of both cheeses; fold. Place enchiladas in TWO 3 qt. baking dishes for a total of eight each, in each dish. Top enchiladas with additional enchilada sauce, vintage white cheddar, mozzarella, remainder vegetables, olives and cilantro if desired. At this point they can be frozen. Cover with lids and freeze. If you do not have lids, cover each baking dish with a layer of plastic wrap and a layer of foil, freeze.  See notes for baking instructions if freezing.
  5. Bake in a preheated 350 degree F. oven for 40 minutes. Serve.

 

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