Dig out that crock pot. We’ve got some tasty recipes for you to try that are ideal for fall’s crisp and cozy weather. With fall’s chill just setting in, now is the perfect time to cuddle up on the couch with a warm treat. You can pick up everything you need for all of these recipes at your favorite local grocer, McGonigle’s Market. We are conveniently located on Ward Parkway at 79th Street.
Chicken Noodle Soup
You can’t go wrong with a classic like chicken noodle soup. It evokes all those feelings of comfort from your childhood, from nurturing a cold to warming your body and soul on a particularly chilly day. Here is a great chicken noodle soup recipe from Cooking Classy that will have you slurping away. It takes just 15 minutes of prep work, then you can leave it to simmer for seven hours while you go about your day. Yields 4-5 servings.
- 1 1/2 lbs boneless skinless chicken breasts
- 5 medium carrots, peeled and chopped (1 3/4 cups)
- 1 medium yellow onion, chopped (1 1/2 cups)
- 4 stalks celery, chopped (1 1/4 cups)
- 3 cloves garlic, minced
- 3 Tbsp extra virgin olive oil
- 6 cups low-sodium chicken broth (3 – 15 oz cans)
- 1 cup water
- 1/2 tsp dried thyme
- 1/2 Tsp dried rosemary, crushed
- 1/4 Tsp celery seed, finely crushed
- 2 bay leaves
- Salt and freshly ground black pepper, to taste
- 2 cups uncooked wide egg noodles
- 3 1/2 Tbsp chopped fresh parsley
- 1 Tbsp fresh lemon juice
- Add chicken, diced carrots, onion, celery, and garlic to slow cooker. Drizzle olive oil over top, then add in chicken broth, water, thyme, rosemary, celery seed, bay leaves and season with salt and pepper to taste. Cover and cook on low heat 6 – 7 hours.
- Remove cooked chicken and let it sit for 10 minutes. Then dice chicken into bite size pieces. Add egg noodles and parsley to slow cooker. Increase temperature to high, cover and cook 10 minutes longer (or until noodles are tender). Stir in lemon juice and toss in cooked, diced chicken. Serve warm with saltine crackers or top with Parmesan cheese if desired.
Pumpkin Spiced Latte
Instead of paying $5 for this treat from a nearby coffee shop, make a large batch at home! We bet you’ll still enjoy it just as much and save yourself the money. This pumpkin spice recipe from Thriving Home will not only put your taste buds on overdrive, but it will also fill your home with a warm-vanilla-cinnamon-pumpkin-y aroma. That’s a win-win in our book. Yields 10-15 servings.
- 6 cups of milk (I used whole)
- 4-6 cups of strongly brewed coffee
- 1/2 cup of pumpkin puree
- 1/2 cup of vanilla extract
- 1/2 cup of sugar
- 2 teaspoons of cinnamon
- 3 cinnamon sticks
- In your crock pot, combine the milk and coffee.
- Whip together the pumpkin, vanilla, sugar and cinnamon and pour into the crockpot.
- Mix together well.
- Toss in 3-4 cinnamon sticks.
- Cover the crockpot, and cook on high for 2 hours.
Chicken Apple Cider Chili
Chili is a classic cold weather comfort food. Pair it with the delicious seasonal flavors and you have the perfect combo. Sweet apples and cider add the perfect touch of sweetness to this non-traditional chicken chili recipe from Foxes Love Lemons. Yields about 14 cups.
- 1-1/2 tablespoons olive oil
- 4 celery stalks, chopped
- 4 garlic cloves, minced
- 2 bay leaves
- 1 medium yellow onion, chopped
- 1 tablespoon cornstarch
- 1 tablespoon chopped fresh sage
- 2 teaspoons chopped fresh thyme
- Meat from 2 roasted/rotisserie chickens
- 1 (40 ounce) can + 1 (15.5 ounce) can Great Northern beans, rinsed and drained
- 3 cups Knorr Homestyle Chicken Stock
- 2 cups apple cider
- 1 teaspoon chili powder
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne
- Chopped apples, for garnish
- Heat oil in large stockpot over medium-high heat. Add celery, garlic, bay leaves and onion; cook 4 to 6 minutes or until vegetables begin to soften, stirring occasionally. Add cornstarch, sage and thyme; cook 1 minute, stirring constantly.
- Add chicken, beans, chicken stock, cider, chili powder, salt, pepper, paprika and cayenne. Bring to a simmer; simmer 10 minutes, stirring frequently. Put a tight-fitting lid on the pot and transfer it to WonderBag* for at least 3 – 4 hours, or up to 12 hours.
- Serve chili garnished with chopped apples, if desired.
We couldn’t resist adding another chili recipe, especially since this one incorporates fall’s unofficial mascot, the pumpkin! This pumpkin chili recipe from Moms With Crockpots is the perfect blend of sweet and spicy to make one savory chili dish.
- 1 tablespoon olive oil
- 1 pound ground turkey
- 1 onion, chopped
- 1 14.5 oz. can diced tomatoes
- 1 15 oz. can pumpkin
- 1 15 oz. can chili beans
- 1 15 oz. can seasoned black beans
- 3 tablespoons brown sugar
- 1 tablespoon pumpkin pie spice
- 1 ½ tablespoons chili powder
- Heat olive oil in a skillet over medium heat. Once oil is hot, add ground turkey and chopped onion. Continue to cook until ground turkey is crumbly and no longer pink, and then drain and discard any fat.
- Transfer cooked turkey and onions to a slow cooker and stir in all remaining ingredients. Set crock pot to the low heat setting. Cover and cook for 3 hours.