slow cooker Archives - For the Love of Food

Easy Crock-Pot Corned Beef

Nicole Hood — Tue, 12 Mar 2019 14:00:00 +0000

Happy St Patrick’s week!

One Irish inspired dish we have to make every year is Corned Beef and Cabbage. The past two years I have made this Crock-Pot version and it is a winner every time. Slow cooked all day, this is hands down the most tender, flavorful corned beef brisket you will ever eat! Serve with my favorite Southern Fried Cabbage and enjoy. Delish!

Easy Crock-Pot Corned Beef

Makes approx 6 servings

Ingredients

3-4 pound corned beef brisket I used a flat cut
1 seasoning packet included with brisket
1 large yellow onion sliced
4 cloves garlic
2 cups water or broth
1 tbsp apple cider vinegar

Instructions

Cover the bottom of the Crock-Pot with the onion slices and garlic.
Lay the corned beef on top, fat side up.
Sprinkle the seasoning packet all over the corned beef.
Add water (or broth) and apple cider vinegar to the Crock-Pot, on the side of the meat.
Cook low and slow for a tender brisket, ideally 8-9 hours on low.
Remove corned beef from the Crock-Pot and let rest for ten minutes.
You can also place under the broiler for two minutes to crisp the top if you would like.
Slice the corned beef against the grain and place on a platter.

Notes

*Serve with horseradish cream sauce, cabbage, potatoes, and carrots.

A few basic ingredients are all you need to add to the corned beef to get the perfect flavorful meal!

Start with a 3-4 lb corned beef brisket. I used a flat cut this time.

Cover the bottom of the Crock-Pot with the onion slices.

Add 3-4 large cloves of garlic.

Lay the corned beef on top, fat side up.

Most packaged corned beef briskets come with a seasoning pack.
It usually includes peppercorn, bay leaves, allspice, cinnamon, ginger, coriander, cloves, nutmeg and mustard seed.

Sprinkle the seasoning packet all over the corned beef.

Add water (or broth) to the Crock-Pot, on the side of the meat.

I also add 1 tbsp apple cider vinegar to make the meat extra tender.
Thanks to Cooking LSL for the tip!

Cook low and slow for a tender brisket, ideally 8-9 hours on low.

Remove corned beef from the Crock-Pot and let rest for ten minutes.

You can also place under the broiler for two minutes to crisp the top if you would like.

Slice the corned beef against the grain and place on a platter to serve.

Serve with horseradish cream sauce, cabbage, potatoes, and carrots.
Also check out my full meal here: Corned Beef and Cabbage with Horseradish Cream and Honey Glazed Carrots.

My favorite accompaniments for corned beef are

Southern Fried Cabbage and Horseradish Cream Sauce.

The post Easy Crock-Pot Corned Beef appeared first on For the Love of Food.

Timesaving Tips with Swiffer & Febreze and Slow Cooker Chicken and Rice Soup

Nicole Hood — Tue, 20 Sep 2016 00:00:00 +0000

School is back in session and fall is almost here. That means it’s a great time to get your home refreshed before the holidays. Tackle those organization projects and give your home a mini makeover!

Be sure to check out my recipe and giveaway below.

As a busy Mama with two young girls, whenever I can save time and energy with something, I do it!

I have two products I wanted to share with y’all today that not only save me time but help me to relax and enjoy my favorite fall season!

Febreze Air Effects and Fabric Refresh

If you have kids, or pets, or heck husbands with stinky socks {or all three like me} then you know how handy air fresheners and fabric refreshers are. I love Febreze sprays for a quick spritz to eliminates those stinky smells all over the house!

Swiffer WetJet

Where has this product been my whole life?!

The new Swiffer WetJet mop for wood floors is easy to use and cleans my grimy floors in minutes {with no streaks}! No more mop buckets, water, spills, and messes!

Talk about a time saver!

Speaking of timesavers- how about a timesaving recipe?

Scroll down for my Chicken and Rice Soup recipe cooking in the slow cooker. This ‘fix it and forget it’ soup is perfect for those days when you don’t want to have to slave over the stove at the end of the day and make dinner. Slow cookers are great timesavers- and some even say lifesavers!

With all the time I saved with Swiffer and Febreze products, I actually have time to read and relax at home instead of cleaning and cooking all day! What a welcome change!

Happy Fall Y’all!

Enter to win!

Scroll down to enter to win a Swiffer and Febreze Gift Pack!

Slowcooker Chicken and Rice Soup

Ingredients

1 1/2 lbs boneless skinless chicken thighs
1 1/2 cups uncooked brown rice
1 large yellow onion diced
8 oz pkg mushrooms chopped
2 stalks of celery chopped
2 cups carrots chopped
4 cloves garlic minced
2 bay leaves
2 teaspoons dried parsley
1/2 teaspoon dried thyme
1/2 teaspoon ground sage
1/2 teaspoon white pepper
1/2 teaspoon salt
7 cups chicken broth plus more if needed to thin soup

Instructions

Add all ingredients except for the broth to a large slow cooker.
Pour broth over the top.
Stir to combine.
Cover and cook on low for 6-8 hours.
Remove bay leaves and discard.
Remove chicken thighs, shred or dice, and mix back into the soup in the slow cooker.
If the soup is too thick add more broth as needed.
Scoop into bowls and serve warm.

Notes

Adapted from http://www.rachelcooks.com

Dice up all your veggies or save even more time by

buying pre-chopped veggies at the grocery store.

Any mushrooms will work for this recipe but my favorite are meaty Baby Bellas.

Originally I planned on using wild rice for this soup but when my store was out I decided to use brown rice. I love how it turned out!

I am a fan of rich dark meat so in most of my soups I use boneless, skinless chicken thighs.

You could easily substitute chicken breasts.

Add all your ingredients to a large slow cooker.

I cover with chicken broth. I used almost two boxes.

Stir well to combine.

Cover and cook on low for about 8 hours.

Remove bay leaves and discard.

Remove chicken thighs, shred or dice, and mix back into the soup.

If the soup is too thick add more broth.

Scoop into bowls and serve warm.

a Rafflecopter giveaway
This review was made possible by iConnect Influencer Management, Febreze and Swiffer was compensated for my participation in this campaign, but all opinions are 100% mine.

The post Timesaving Tips with Swiffer & Febreze and Slow Cooker Chicken and Rice Soup appeared first on For the Love of Food.

Daddy’s Slow Cooked Southern Lima Beans

Nicole Hood — Mon, 30 May 2016 15:57:00 +0000

Lima Beans, or anything beans for that matter, have always been my Daddy’s favorite food.

So it’s only natural that I love beans too and, lucky for me, my food lovin’ kiddos do too.

Y’all know I love the ease of Crock-Pot recipes and this simple side dish, on of my Daddy’s signatures, is in my Top 10!

Beans, beans good for your heart. The more you eat them, the more you…..love ’em.

What did you think I was going to say?

I have always been a Daddy’s girl and my Dad is one of my biggest foodie inspirations!

Not only are his lima beans the bomb, but he makes a darn good steak and rack of ribs too. And you’ve never had Southern comfort food until you’ve tried his Kitty Meatloaf. Trust me. {No cats are harmed in the making of said meatloaf}.

Daddy's Slow Cooked Southern Lima Beans

Makes 10 servings

Ingredients

16 oz bag dried lima beans soaked overnight, rinsed, and drained.
1 1/2 32 oz boxes of low sodium chicken broth
1 ham hock
salt and pepper to taste
garlic powder celery salt, onion powder, to taste {optional}

Instructions

Pour dried beans in a large bowl.
Add water to cover and soak overnight.
In the morning, rinse and drain.
Add lima beans to a Crock-Pot.
Cover with chicken broth, I use about a box and a half.
Add a large ham hock nestled in the center of the beans.
Add your seasonings of choice. My Daddy simply seasons with salt and pepper. I like to also add garlic powder. My Mom likes celery salt and onion powder.
Cover and cook on low for 8-9 hours until beans are soft and the mixture is thick. Add additional liquid if needed.
Remove the ham hock before serving.
Ladle into bowls and devour!

I use dried lima beans, because even though you have the extra step of soaking them, you get more bang for your buck with the dried ones. Of course, you can use frozen beans too.

Pour dried beans in a large bowl.

Add water to cover and soak overnight.

In the morning, rinse and drain.

Add lima beans to a Crock-Pot.

I like using ham hocks to flavor my beans and soups but you could sub bacon.

Cover with chicken broth, I use about a box and a half.

Add a large ham hock nestled in the center of the beans.

Season with salt and pepper.

Add any additional seasonings you want like garlic powder, onion powder, and celery salt.

Cover and cook on low for 8-9 hours.

Beans should be soft and the mixture should be thickened.

Remove the ham hock before serving.

The ham is fatty but darn it smells good!

Try not to gnaw on it like a dog {or at least do it in private}.

Ladle into bowls and serve hot.

You can serve this as a side dish or it’s hearty enough to be a meal on it’s own.

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