Crock Pot Envy

I still remember when my mom got a Crock Pot. Such a clever 1970’s invention.

For our 1986 wedding, Todd & I got one too from the owners of the flower shop where I worked in college. Later, we “bumped up” to one that had a new-fangled twist——removable stoneware. :-)

After 25 years of marriage, I’ve burned through a lot of Crock Pots. We currently own two, both about 10 years old.

They’ve been transported to graduation open houses, sick church members and family get-togethers; they’ve been there to celebrate at wedding showers and silently serve at funeral dinners. They return often with food crusted on the outside or nicks in the stoneware.

Loving others means sometimes your stuff gets bumped.

Last month, we attended the regional wrestling match for our 8th graders team. Man, did these wrestling moms have it going on in the Crock Pot arena!

There were ones that switched automatically to “Keep Warm’ when the dish was done.

There were ones that were huge—-7 quart models.

One was camouflage—-my hunters would love that!

One even had little pre-made, removable metal tags that told what was in the Crock Pot—–meatballs, mac & cheese, etc…

I was having me a severe case of “Crock Pot Envy”

So, I had to snap myself back to reality and embrace my beat-up beauties.

Though not state-of-the-art, they still function.

Though they’ve been bumped and bruised, they’ve spread a lot of love.

I will embrace my chipped, dented slow cookers and continue to let them serve.

Here are two favorite crock pot meals.  One is a little involved; one easy.

Will you share yours?

Mexican Chicken

5 boneless chicken breasts, cubed
1 can black beans
1 can corn, drained

Mix the above and place in a slow cooker. Then, over the top pour:

1 (15 ounce) jar chunky salsa ( I use Ortega medium)

Sprinkle with:
one small lime–zested & juiced and 1 tsp. minced garlic

Cover and cook on high for four hours. Then add:

1 (8 block) package cream cheese, cubed

Lightly stir and re-cover. Cook for 30 minutes more.

Serve over brown rice and top with crushed tortilla chips.

Pulled Pork

Place one or two boneless pork loins in a crock pot. Cover and cook 8-10 hours on low.

Drain off juices. Shred meat. Pour Sweet Baby Rays barbeque sauce over. Stir and serve on soft kaiser rolls with some crunchy cole slaw. :-)

Any other good crock pot dishes out there?

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  • I was wondering what we would have for dinner tonight, was hoping for something quick and easy, this Mexican chicken fit the bill perfectly! Thank you!!

  • @Kathleen Mills
    I take my crockpot to the beach too. (And I have grown kids) it is easy to throw in the car for vacation and I cook easy things like bbq chicken, plain baked chicken or cooked spaghetti sauce. I cook the noodles during showers and add a bagged salad. voila…dinner. We are late day beach people and it is great to come in at sunset and have an almost complete meal ready.

  • My family picks on me about my crockpots.
    I LOVE LOVE LOVE MINE!!!
    grease the crock pot..
    put a package of scalloped potatoes
    sear porkchops, dont cook all the way though
    put on scaolloped potatoes add frozen veggie
    cook on low.. dinner is ready when get home

    Ill also sear a pork loin wrap in foil,
    butter and salt potaotes place on top of wrapped pork loin
    place a bowl of frozen veggies in side the crock cook on low and dinner is ready