Crock pot meals for a week – Saturday

0004889405050_180X180Coq au Vin


6 to 8 frozen chicken thighs

6 slices cooked Turkey bacon

1 cup carrots, cut in pennies
1 chopped yellow onion
3 cloves chopped or minced garlic
1/2 t black pepper
1/2 t kosher salt
1/2 cup chicken broth
1 1/2 cup red cooking wine
2 large fresh thyme sprigs


Cook your bacon. Place the frozen chicken into your crockpot and start layering in the rest of the ingredients.

Cover and cook on low for 8 hours. You could cook it on high for 4, but it won’t taste as good. The flavors meld so nicely when cooked low and slow.


Pecan topped Baked Sweet Potatoes – crock pot

4 peeled, sliced sweet potatoes

1 can whole-berry cranberry sauce

1 c evaporated milk               4 T butter

¾ c brown sugar                    1 c chopped pecans

1 t vanilla                              2 c gluten-free pretzels

Peel and slick the sweet potatoes and stagger-stack in crock pot.  Cover with the br. sugar & cranberry jelly.  Mix the vanilla and milk and pour over top, dot the butter on top and sprinkle the pecans and pretzels over the top.  Cover and cook on Low for 5 – 6 hours or 3 -4 on High, uncover an let sit for 15 min before serving.

(Taken from
Tomorrow ~ Autumn Sausage & Rice Casserole
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