Slow Cookin’

4 Jan

Hi Everyone! Happy 2013! I can not believe 2012 is over, feels like time keeps going faster and faster. As you know most of the time I discuss current research in the field of child psychology but as I am on break from school right now and can not force myself to read through my Counseling magazines I figured I could share with you my other passion, cooking! Well and baking but as the theme seems to be starting the year off on a healthy foot, baking is probably left for later. One thing I absolutely love in the winter is my slow cooker. I am telling you if you don’t have one they are amazing and since there are so many different kinds out there they aren’t very expensive. I figured I’d get you all started by giving you some of my favorite easy recipes! 

BBQ pulled chicken 


2.5 lbs boneless skinless chicken breasts 

1 package McCormick slow cooker BBQ pulled pork seasoning pack

1/2 cup ketchup 

1/2 cup brown sugar

1/3 cup cider vinegar 

(this can also be done with 3 lbs of pork shoulder)


Place chicken in slow cooker

In separate bowl mix all other ingredients and pour over chicken 

Cook on low for 5 hours or high for 2.5 hours (for pork cooking time differs: 8 hours on low and 4 hours on high)

Shred chicken with fork when finished and ENJOY! Its as simple as that! 

Here are a few recipes that might be great for the Redskins game coming up on Sunday

Maple Glazed Meatballs 


1.5 cups ketchup

1 cup maple syrup or maple-flavored syrup (yes these are in fact different)

1/3 cup reduced-sodium soy sauce

1 tablespoon quick-cooking tapioca

1.5 teaspoons ground allspice

1 teaspoon dry mustard

2 packages (about 16 oz each) frozen fully cooked meatballs, partially thawed and separated

1 can (20 oz) pineapple chunks in juice, drained 


Combine ketchup, maple syrup, soy sauce, tapioca, allspice and mustard in slow cooker

Carefully stir meatballs and pineapple chunks into ketchup mixture

Cook on low for 5-6 hours. Stir before serving. 

Creamy Cheesy Spinach Dip


2 packages (10 oz each) frozen chopped spinach, thawed

2 cups chopped onions

1 teaspoon salt

1/2 teaspoon garlic powder

1/4 teaspoon black pepper

12 oz pasteurized processed cheese spread with jalapeño peppers, cubed


Drain spinach and squeeze dry, reserving about 3/4 cup liquid. Put spinach, reserved liquid, onions, salt, garlic powder, and pepper (use a small sized crock pot for this) 

Cook on high for 1.5 hours

Stir in cheese and cook 30 minutes longer or until cheese is melted 


These are just a few good ones, if you are looking for a slow cooker book I recommend Best-Loved Slow Cooker Recipes by Crock-Pot, they are simple and very yummy. Enjoy! 

– Sara 


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