I know, I know. It’s not October or November, yet I’m blogging about a pumpkin based recipe. But you know what? It IS January in New England, and it’s been about 10 degrees all week, so I think sharing two soup/stew recipes in one week, even if one of them is pumpkin based, is okay. Don’t you? We need to keep warm! If you missed my other soup recipe this week, check it out here.
This year I want to make more crock pot recipes. I think crock pots are so underrated, and sometimes I forget to think about what I can throw into the slow cooker when meal planning. There are just so many benefits to cooking in the crock pot:
- Better flavor due to longer cooking times
- Less likely to burn your food due to lower cooking temperature
- Food can get more moist and tender (he he he)
- Frees up the stove top and oven for other dishes, this is convenient for larger gatherings
- Convenience and ease! Usually can be left unattended for long periods of time, freeing you to do other things while prepping dinner — go to work, workout, relax, etc.
- Minimal dishes to clean
- Really hard to mess it up!
Here’s a new crock pot recipe for you, that I stumbled upon a couple of weeks ago!
Pumpkin Spice and Apple Stew
Recipe inspired by neverhomemaker
- 1 can pumpkin purée
- 1 can vegetable broth
- 1 can’s worth of almond milk
- 1 large green bell pepper, chopped
- 1 small cooking onion, diced
- 2 apples, peeled and chopped
- 1 can of chick peas, drained and rinsed
- 1 can of diced tomatoes, drained and rinsed
- 1 can of pinto beans, drained and rinsed
- 1/4 to 1/2 teaspoon ground cloves
- Salt and pepper to taste
- Basil to garnish
- Pour the pumpkin purée, vegetable broth, and almond milk into the pot of a slow cooker. Stir until well incorporated.
- Toss in everything else, mix, and season.
- Set on high and cook between 3-4 hours, stirring every so often.
Easy as 1-2-3. The dish will be done when the peppers and apples aren’t crisp, but be careful not to make too mushy either! I liked this recipe because it was something a little different and the flavors make for a unique combination. Yum.
Look at my fancy shmancy garnish.
What’s your favorite meal to make in the crock pot?
P.S. Today is National Peanut Butter Day, did you know that?! I didn’t have any new peanut butter recipes to share with you, but if you are craving some peanut butter to celebrate, take ten minutes and make these no bake peanut butter cookies. They are good!
I love white chicken chili in the crockpot!