Slow Cooker Sausage Jambalaya

You’re going to love this slow cooker recipe from Kate! It’s perfect comfort food for fall and winter.

We’re having a beautiful fall here – cool mornings that turn into warm afternoons and so many gorgeous leaves. I’ve been spending a lot of time outside so I’ve been adapting some of my favorite stove-top dinners into slow cooker meals to make dinner easier. This is a meal I’ve been making forever but I’d never tried it in the slow cooker because I wasn’t sure how the rice would come out.

Jambalaya

It was great! And so easy – a dump and go, my favorite kind of slow cooker recipe. It starts with the trinity of all jambalaya recipes – onion, celery and garlic – and then adds a few more simple ingredients to make a great dish. The flavors here are just a little spicy – if you like things more mild you can decrease the amount of chili powder. And if it starts to thicken up too much, you can stir in some additional chicken stock.

Ready to get started? Here’s what you’ll need:

JambalayaIngredients

Slow Cooker Sausage Jambalaya

Serves: 4 servings

Ingredients
  • 1 yellow onion, diced
  • 1 clove garlic, minced
  • 1 celery stalk, diced
  • 1 medium red bell pepper, diced
  • 2 cups cups crushed tomatoes
  • 1½ cups chicken stock
  • 1 tsp. chili powder
  • 1 tsp. Cajun seasoning
  • ¾ cup uncooked brown rice
  • 1 lb. precooked Andouille sausage, coin sliced
Instructions
  1. In the slow cooker, stir together the onion, garlic, celery, red pepper and spices. Stir in tomatoes and broth. Stir in brown rice until thoroughly combined. Fold in sausage.
  2. Cook on low for 7-8 hours.

Kate is a home cook and mom  from New Jersey. In addition to sharing recipes with Eat at Home readers, she blogs her cooking adventures at Kate’s Recipe Box. When she’s not in the kitchen, you can find her reading or tending to her garden.

Slow Cooker Kielbasa with Potato-Apple Slaw

This slow cooker recipe from Kate sounds amazing!  Don’t be afraid to try the sauerkraut.  I’ve found that in recipes it isn’t nearly as “krauty” as it is when you have it straight from the jar or can.

Apple season is my favorite. As soon as they start appearing in the market, they start working their way into every meal I can possibly squeeze them into. This is one of our standard fall dinners.

Apples pair so well with kielbasa. The potatoes bulk up the slaw to make the whole dish more filling and the sauerkraut adds a great bite. The whole thing just tastes like fall and couldn’t be easier! If you’re looking for a simple, seasonal dish, this is a great go-to.

KielbasaSlaw

To make it, you’ll only need a few simple ingredients:

KielbasaSlawIngredients

Slow Cooker Kielbasa with Potato-Apple Slaw

Serves: 4 servings

Ingredients
  • 3 large potatoes, shredded
  • 3 Gala apples, peeled and shredded
  • 1 15 oz. can sauerkraut, drained and rinsed
  • ½ cup sherry cooking wine
  • Salt and pepper, to taste
  • 1 lb. kielbasa, coin-sliced
Instructions
  1. In the slow cooker, toss together the shredded potato, shredded apple and rinsed sauerkraut.
  2. Stir in cooking wine. Season to taste with salt and pepper. If it's still too bitter, stir in a teaspoon or two of sugar.
  3. Stir in sliced kielbasa.
  4. Cook on low for 6 hours.

Kate is a home cook and new mom  from New Jersey. In addition to sharing recipes with Eat at Home readers, she blogs her cooking adventures at Kate’s Recipe Box. When she’s not in the kitchen, you can find her reading or tending to her garden.

Slow Cooker Thai Peanut Chicken

I can’t wait to try this recipe from Kate.  She is fantastic at coming up with slow cooker recipes.  That works out great, because she’s also the one who puts together our Slow Cooker version of Weekly Meal Plans.

We’ve been in a huge take-out rut for most of the summer. There’s been so much going on that it’s been easier to grab something while we’re out and about than to try to work in time to cook. The Eat at Home Challenge was a great reminder that I can do better for my family – so I doubled-down my efforts to actually plan. One of the things I started playing with after the challenge were at-home versions of some of our take-out favorites.

Peanut chicken from our local Thai place is always a huge hit. It took me a few tries to get a sauce that was close but I finally hit on a version we love! And this takes even less effort than getting in the car and driving to the Thai place. Truly a win-win!

ThaiPeanutChicken

Ready to make your own Thai take-out at home? Here’s what you’ll need:

ThaiPeanutChickenIngredients

Slow Cooker Thai Peanut Chicken

Serves: 6 serving

Ingredients
  • 2½ lbs. boneless, skinless chicken breast
  • 1 red bell pepper, cut into thin strips
  • 2 cloves of garlic, minced
  • ¼ cup coconut milk
  • ⅓ cup teriyaki glaze
  • 2 Tbsp. champagne vinegar, rice wine vinegar or white wine vinegar
  • 1 tsp. crushed red pepper
  • ½ cup creamy peanut butter
  • Brown rice, for serving
Instructions
  1. Place the chicken in the slow cooker. Top with the sliced peppers.
  2. In a small bowl, whisk together the garlic, coconut milk, teriyaki glaze, vinegar and red pepper. Pour over the chicken and toss to coat.
  3. Cook on low for 6 hours.
  4. Remove chicken to a cutting board and shred. Whisk peanut butter into the sauce remaining in the slow cooker, until smooth. Return chicken to the slow cooker and toss to coat. Cook for an additional 15-20 minutes.
  5. Serve chicken and peppers over rice.

Kate is a home cook and new mom  from New Jersey. In addition to sharing recipes with Eat at Home readers, she blogs her cooking adventures at Kate’s Recipe Box. When she’s not in the kitchen, you can find her reading or tending to her garden.

Chipotle Ranch Chicken Pasta

The Eat at Home Challenge is off to a great start! Nearly 1800 people have joined.  I’m doing the challenge right along with everyone else, but last week I was sick all week.  Summer isn’t supposed to be for viruses, but this one sure did lay me flat!  It’s put me a little behind and made the Eat at Home Challenge a bit more challenging for my family.  We haven’t eaten perfectly planned meals, but we have eaten.  Fingers crossed that this week is better!

Today, we’ve got a recipe from Kate.  This one looks fantastic!

I know the summer stereotype is lazy days but my summers are always busy. The longer days always seem to keep us out and about later, which often means less time to make dinner. This pasta has been one of my favorites so far this summer. It’s a recreation of something I got at a local café and it comes together in about fifteen minutes. If you cook the pasta the night before, you can have it on the table in about five.

ChipotleRanchChickenPasta

I prefer to serve this cold – it feels more refreshing on a summer night, especially with fresh-from-the-garden corn and tomatoes – but you can heat it if you want to.

ChipotleRanchIngredients

Chipotle Ranch Chicken Pasta
Ingredients
  • 1 lb. mini penne
  • 1 lb. cooked chicken breast, cut into bite-sized pieces
  • 1 ear of corn, grilled and cut off
  • 1 tomato, diced
  • ½ red onion, diced
  • 8 oz. Colby Jack cheese, shredded
  • 1 cup ranch dressing
  • 2 tsp. chipotle sauce, or more, to taste
Instructions
  1. Cook pasta according to package directions. Drain and rinse with cold water to stop cooking.
  2. In a small bowl, whisk together the ranch dressing and chipotle sauce.
  3. In a large bowl, combine the pasta, chicken, corn, tomato and onion. Pour the dressing over and toss to coat. Add the cheese and stir until evenly distributed.
  4. Refrigerate until ready to serve.

Kate is a home cook and new mom  from New Jersey. In addition to sharing recipes with Eat at Home readers, she blogs her cooking adventures at Kate’s Recipe Box. When she’s not in the kitchen, you can find her reading or tending to her garden.

Strawberry Chocolate Chip Krispie Treats

This post is from Kate.  I love having Kate share her recipes here with us!

The closer we get to summer, the more weddings, birthdays and other parties we end up going to. This year, our celebrating season kicked off with one of my best friends getting married. The ceremony was in the evening so I volunteered to put together lunch for the bridal party to munch on while getting ready – and these sweet treats capped off the meal.

Krispie treats have been a favorite around here lately. They’re quick and easy enough that I can throw them together during nap time and I’ve been finding the basic recipe is really easy to switch up to keep things from being too routine. For this one, I used flavored marshmallows and mixed in some chocolate chips. The result is a cross between a chocolate covered strawberry and a krispie treat – so good!

StrawberryCCKrispieTreats

To get these started, you only need four ingredients. they couldn’t be easier!

StrawberryKrispieIngredients

Strawberry Chocolate Chip Krispie Treats
Ingredients
  • 4 Tbsp. butter
  • 12 oz. strawberry-flavored marshmallows
  • 6 cups crisped rice cereal
  • 1¼ semi-sweet chocolate chips
Instructions
  1. Grease a 9x13" pan well and set aside.
  2. In a large pot, melt the butter oven medium heat. Add the marshmallows and stir until smooth and melted. Stir in crisped rice cereal.
  3. Remove from heat, fold in chocolate chips and then transfer to the prepared pan. Using a greased spatula, pat down evenly.
  4. Let cool completely before cutting into squares. Store in an airtight container.

 

Kate is a home cook and new mom  from New Jersey. In addition to sharing recipes with Eat at Home readers, she blogs her cooking adventures at Kate’s Recipe Box. When she’s not in the kitchen, you can find her reading or tending to her garden.

Quick Mediterranean Pasta Skillet

When we were first living together, my husband and I started making “clean out the veggie drawer pasta” once a week. It’s exactly what it sounds like: once a week, anything that was left in the drawer went into our dinner. Some weeks it was unexpectedly awesome – some weeks not so much. Over time, it evolved into a few different go-to dinners.

MedPastaSkillet

This variation of the pasta is my personal favorite. I’ll still make substitutions depending on what we have on hand – chicken instead of ham or peas instead of tomatoes make frequent appearances – but these are always what I hope to find in the drawer when we start prepping dinner.

MedPastaIngredients

I love how fast this comes together. I usually start my chopping right after I dump the pasta into the water and then by the time I’m ready to add the pasta to the skillet, it’s done cooking. Paired with a salad and a loaf of crusty bread, it’s an awesome, quick meal.

Quick Mediterranean Pasta Skillet

Serves: 4 Servings

Ingredients
  • 1 lb. penne pasta
  • 3-4 Tbsp. olive oil
  • 1 yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 large ham steak, diced
  • 1 pint grape tomatoes, halved or quartered
  • ⅓ cup kalamata olives, sliced
  • ½ cup freshly grated Parmesan cheese
  • 2 Tbsp. fresh basil, julienned
Instructions
  1. Cook pasta according to package directions. Drain and set aside.
  2. Heat 2 Tbsp. of oil in a large skillet. Add the onion and ham and cook until onion is translucent and ham is browned, about 4 minutes. Stir in garlic and cook 30 seconds more, until fragrant. Add in the tomatoes and sliced olives and cook another 1-2 minutes, until the tomatoes start to give up their juice.
  3. Add the cooked pasta to the pan and toss to combine. Add more olive oil as needed to coat. Stir in Parmesan cheese, top with basil and serve.

Kate is a home cook and new mom  from New Jersey. In addition to sharing recipes with Eat at Home readers, she blogs her cooking adventures at Kate’s Recipe Box. When she’s not in the kitchen, you can find her reading or tending to her garden.

Slow Cooker Chicken Cordon Bleu Sandwiches

This was almost the dinner that wasn’t. I had picked up the ingredients with the intention of making chicken Cordon Bleu for dinner – and then realized that I wouldn’t be home in enough time to do the prepping and cooking necessary. Slow cooker to the rescue!

These are obviously less fancy than “real” chicken Cordon Bleu, but the flavor profile is the same and using the slow cooker makes it immensely easier for a busy night – a win-win! We gobbled these sandwiches up.

ChickenCordonBleu2

Here’s what you’ll need:

ChickenCordonBleuSandwiches1

Slow Cooker Chicken Cordon Bleu Sandwiches
Ingredients
  • 2 lbs. boneless, skinless chicken breasts
  • ½ lb. deli ham, diced
  • 8 oz. Swiss cheese, shredded
  • 2 tsp. Herbes de Provence (or a mixture of rosemary, thyme and oregano)
  • 11/2 cups honey mustard dressing, divided
Instructions
  1. Place the chicken on the bottom of the slow cooker. Top with ham and spices. Pour 1 cup of the dressing over. Cook on low for 6-7 hours or on high for 4-5.
  2. Remove chicken, shred and return to the slow cooker. Stir in shreded cheese and additional dressing. Cook for an additional 15 minutes. Serve on rolls.

P.S. One of our Weekly Meal Plan members share that she saves at least 2 hours each week by using the meal plans.  She also saves a minimum of $60 each week on food!  Find out how you can become a member by clicking here.

Kate is a home cook and new mom  from New Jersey. In addition to sharing recipes with Eat at Home readers, she blogs her cooking adventures at Kate’s Recipe Box. When she’s not in the kitchen, you can find her reading or tending to her garden.

Slow Cooker Bacon Cheeseburgers

Burgers are a summer staple in our house – they’re so easy and versatile that they make an appearance at least once a week on our dinner plans. But, there are always those nights when it’s so humid and sticky and gross that standing over the grill sounds like the worst idea ever. And when it’s like that outside, who really wants to turn on the stove and heat up inside?

These are the perfect burgers for nights like that.

BurgersTitle

The slow cooker won’t heat up the house, but you can still get a really great burger out of it. The trick? Making sure the patties aren’t sitting in their own grease. I roll up foil and make a mini grill-grate on the bottom of my slow cooker to boost them up just enough.

Burgers1

Then, I just lay my burger patties on top. I can fit four quarter-pound burgers in my four-quart slow cooker. If you want to cook more, just make a second layer of foil and stack them up.   [Read more…]

Slow Cooker Jerk Chicken Sandwiches with Cucumber Mango Salsa

There’s something about the warm weather that suddenly makes me feel like I’m living on some gorgeous, tropical island. As soon as summer hits, Caribbean-inspired meals end up making it into our dinner rotation a lot more often. Usually, this means lots of grilling – but some days the convenience of the slow cooker just wins out.

JerkChicken

This dish is inspired by a lunch we had on vacation in Honduras a few years ago. The combo of spicy jerk chicken paired with the cool cucumber mango salsa is perfect for summer. And, it couldn’t be easier. The chicken can be prepped in about five minutes before I walk out the door for work and the salsa only takes another ten minutes or so when I get home – which means more time to get outside and enjoy the summer sun!   [Read more…]

Breakfast Banana Split – An Easy Way to Perk Up Breakfast

Yogurt and granola have been one of my staple breakfasts for years. It’s quick and easy and I can mix in whatever fruit we happen to have in the house. One morning, I had been too lazy to slice up my banana and stuck it into the yogurt whole. My husband laughed when he saw and said it looked more like a banana split than breakfast. I loved the idea and started making my parfaits in sundae form.

BreakfastBananaSplit

This is my favorite version. The ingredients are simple, but all together this feels like a really special breakfast – and loaded with fruit, it’s not one you’ll feel bad about devouring either.

BananaSplitIngredients

Breakfast Banana Split
Ingredients
  • 1 banana
  • 6 oz. vanilla yogurt
  • ½ tsp. cinnamon
  • 3 Tbsp. granola
  • 2 Tbsp. blueberries
  • 2 Tbsp. chopped strawberries
  • 1 Tbsp. Nutella
Instructions
  1. Slice the banana in half lengthwise and place it in a bowl.
  2. Mix together the yogurt and cinnamon. Pour between the banana halves. Sprinkle granola over the yogurt and banana. Top with blueberries and strawberries.
  3. In a microwave safe bowl, heat the Nutella until warm and runny. Drizzle over berries and serve immediately.

Kate is a home cook living and working in New Jersey. In addition to sharing recipes with Eat at Home readers, she blogs her cooking adventures at Kate’s Recipe Box. When she’s not in the kitchen, you can find her reading or tending to her garden.

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