I was so eager to try some new recipes in the crockpot after being inspired by A Year of Crockpotting that I did a little online search and came up with this highly recommended stew: Crockpot Chicken & Quinoa. It looked soooo good in the photograph. The instructions were easy. I even shocked myself by having on hand in my cupboard a box of quinoa and in the freezer, chicken breasts. And some carrots, which is normal. And celery, which is sometimes in the vegetable crisper, sometimes not.And, of course, I had a crockpot.In a rush of culinary enthusiasm, I hastily decided to take the risk and make the stew. I threw it together to burble while we went to church last Sunday.When we got home, the kids set the table while I whipped up some corn muffins and made a salad.I brought out the stew, which smelled wonderful to me, and the kids started making gagging sounds. One of them pulled her napkin up to cover her nose and mouth and stared at the food with horror.Isn’t it motivating to cook for such an accommodating crew?They are fairly picky eaters, but even they don’t normally react with such drama, so this was an especially bad sign.The Belgian Wonder and I took a helping and served the kids a tiny spoonful with huge chunks of chicken, which we expected them to eat without complaint. This time, however, some swirly quinoa persisted in clinging to the chicken. This, in the eyes of the children, made the chicken inedible.I tasted and enjoyed the stew, though one’s enjoyment goes down considerably when everyone at the table is experiencing some degree of misery brought on by the very dish I created, served, and was consuming. The Belgian Wonder preferred the Sweet & Sassy Crockpot Chicken. The kids begged me never to make it again.Verdict: A crock-flop for kids. Too bad. It was so easy and healthy….As it turns out, my kids like food about as simple as it can be made. When they smelled something cooking in the crockpot a few days later and asked what it was, and I said it was ham, they breathed a sigh of relief. Ham. They can recognize that. I tossed in a tiny bit of water, and during the last hour or so, the ten-year-old daughter and I made a glaze to put on top made from the juice of some mandarin oranges I tossed on a salad, brown sugar, and some dry mustard.The ham was delicious, if you like ham and eat ham. And simple.The glaze caused no emotional anxiety at the table, either. The ham and its glaze were consumed with carnivorous pleasure.Another night, I made beef. Just stew beef tossed into the crockpot with a little water, a little bit of instant bouillion, maybe a splash of Bragg’s (soy sauce alternative), and a splash of wine.What was I thinking, tossing in all that fancy stuff?I should have just thrown it in with a splash of water, because the sauce always throws off the kids. But they ate it in spite of the suspiciously stew-like sauce–not as voraciously as usual, but they ate it without eyes widened and a napkin shielding them from taking in the aroma.Verdict: Relative success. Need to simplify even more.I’m still looking for a crock-hit that would please the entire family.Any ideas?Any sure-fire crock-hit recipes in your repertoire?
Meredith says
Funny! My kids have never loved quinoa, either, no matter how many times I’ve tried to branch out from rice.
alivicwil says
I’ve never heard of quinoa before. (I’m not sure that my other half would eat it…)
I buy pre-rolled mini-roasts from the supermarket and slowcook them (along with veggies), then whip up gravox (gravy-in-a-box). Pretty simple.
Our favourite crockpot dish is Massaman Curry (out of a jar!). Not sure that your kids would go for it though, sorry!
Nichole says
We tried the Indian curry recipe from the Year of Crockpotting site. It was great, but I don’t think it would be a crowdpleaser for the picky kids. I can say that with authority, because I have one myself.
Prairie Chick says
I’m not a huge crockpot cooker, but I do cook my pasta sauce in there on sunday mornings. Just one can of stewing tomatoes (blend them up fine), scant 1/4 cup olive oil, half a tablespoon salt, half tablespoon Johnny’s garlic mix (costco), and half tablespoon oregano. Turn it on low before you leave for church, leave a pot of water ready to turn on and lunch is ready 15 minutes after you walk in the door from church.
Photo Buffet says
I normally use my crockpot most in fall/winter, but I agree–it’s great year-round. Nothing like stepping into the house and smelling dinner at 2 p.m.
annkroeker says
Meredith: Isn’t that interesting? It’s so curly and cute, how is it so different from, say, macaroni?
alivicwil: You’d think it was the talk of the Internet, at least in food-oriented circles. It’s like the super-grain, packed with protein, perfect for vegetarians, good for everybody’s health, etc. That’s why I wanted to try it. I like all your super-simple suggestions–that fits with my “simple” goal. And now you’ve aroused my curiosity to check out “Massaman Curry,” if only for myself! Thanks for the comment!
Nichole: Ooooo…thanks for the warning. I saw that and it looked very tasty.
Prairie Chick: I was *just today* thinking, “I should try some pasta sauce in the crockpot,” and then I got home and logged on to find your instructions right here! Thank you!
Photo Buffet: Mmmhmmm…that’s what keeps me coming back, to smell that “cook” working for me in the kitchen midday, long after I’ve cleaned up the food preparation and gone off to do other projects.
lynn says
Do your kids like French Dip sandwiches? A picky bunch lives at my house, too, but this is always a hit. You take a 3-lb. chuck roast, add 2 cups water, 1/2 cup soy sauce, and seasonings (rosemary, thyme, garlic powder, bay leaf, peppercorns), which can be omitted if it will help the palatability factor 🙂 Cook for about 6 hours on high; remove from broth and shred meat with two forks, then serve over buns and dip into the juice. Good luck!
Ann @ Holy Experience says
Acck– I don’t cook for 2 hrs in the microwave– 2 hours on *high*in the *crockpot* (or 4 hours on low). ~warm smile~
~blush~
Thank you for your grace, Ann…
The other, *duller* Ann
Ann @ Holy Experience says
Main Dishes – Beef
Crockpot Recipes
Difficulty Rating – 2
Source Unknown
1 lb. ground beef
1 med. onion, chopped
1 med. green pepper, chopped (optional)
1 can (15-1/4 oz.) whole kernel corn, drained
1 can (4 oz.) mushroom stems and pieces, drained (optional)
1 tsp. salt
1/4 tsp. pepper
1 jar (11 oz.) salsa
6 cups uncooked med. egg noodles
1 can (28 oz.) diced tomatoes, undrained
1 can black beans (drained) (optional)
1 cup water (I omit this if I have used frozen corn)
1 cup (4 oz.) shredded cheddar cheese or blend of cheddar,
Monterey Jack and American cheese
In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. (I usually just toss this in the microwave). Transfer to a slow cooker. Top with the green pepper, corn and mushrooms. Sprinkle with salt and pepper. Pour salsa over mushrooms. Top with noodles. Pour tomatoes and water over all. Sprinkle with cheese. Cover and cook on low 4 hrs or until noodles are tender.
We serve this with a salad and nacho chips–it is the PERFECT come home to Sunday lunch already made. It is our standby meal and all 6 kids love it (which is a lot to say when we have it nearly weekly)– very easy to mic the beef, and then layer all the other ingredients in quick before church— I then cook on high for 2 hours in the microwave.
(And we’d had another family of twelve over to join our 8 and all the kids ate their plates clean!–works for us!)
Much love to you, Ann
The other, plainer Ann ~smile~