Chicken, Beef & Crockpot

February 16, 2011

5 min read


Four spectacular crockpot dish dinners.

Not many people would say, “I love, love, love my crockpot,” but I do. That’s because every week it’s the source of the most warming, delish, knock-your-socks-off cholent.

So here’s my weird confession. As the self-crowned Quick & Kosher Queen, I should be using this this baby every day to rule the quickie-dinner universe. But somehow, I never got into the habit. Like my Shabbos candles, the crockpot comes out only on Friday, before Shabbos.

Makes no sense, people. Think of the obvious benefit of crockpot meals! I mean, you can throw stuff into the pot in the morning before you leave for work (or wherever you go to do what you do) and when you come home — the house smells divine, and dinner is done!

What on earth have I been waiting for? If you’re like me, it’s time to think of your crockpot as your daily companion – the chef that stays home to prepare your dinner while you’re away.

It seems to me that chicken and crockpots somehow belong together as do beef and crockpots, so here are four spectacular crockpot dish dinners for you:

Asian BBQ Beef Ribs with Seasoned Chips: the ribs are so mouthwateringly soft, the meat just falls right off the bone and melts in your mouth.

Asian BBQ Beef Ribs with Seasoned Chips

  • Prep Time: 15 minutes
  • Cook Time: 4 to 8 hours
  • Total Time: 4 1/2 – 8 1/2 hours
  • Serves: 4
  • Yield: 8 ribs; 3 cups sauce
  • Kosher Designation: Meat
  • Difficulty: Beginner


    For Ribs:

  • 1 cup teriyaki sauce
  • 2 tablespoons soy sauce
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon sesame oil
  • 1 teaspoon chili garlic sauce
  • 1 shallot, peeled and diced
  • 8 beef spare ribs (about 3 pounds)
    For Chips:

  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon ground anise
  • 1/8 teaspoon black pepper
  • 1/2 teaspoon chili powder
  • 1/8 teaspoon cayenne pepper
  • 1 (8.5-ounce) bag potato chips


  1. In a medium bowl, combine teriyaki, soy sauce, vinegar, sesame oil, chili garlic sauce and shallots. Stir to combine. Place ribs in a slow cooker and cover with sauce. Cook on high for 4 hours or low for 8 hours. Meat will fall off the bone when ready.
  2. In a small bowl, combine spices. Spread chips out on a large sheet pan and spray with cooking spray. Sprinkle chips evenly with spice mixture and serve with ribs.

Beef Stew with Root Vegetables: traditional and delicious. Serve it with thick, crusty bread and experience perfection!

Beef Stew with Root Vegetables

  • Prep Time: 15 minutes
  • Cook Time: 8 hours
  • Total Time: 8 1/2 hours
  • Serves: 4 to 6
  • Yield: about 8 cups
  • Kosher Designation: Meat
  • Difficulty: Beginner


  • 2 small carrots, peeled and cut into 1-inch cubes
  • 1 large parsnip, peeled and cut into 1-inch cubes
  • 1 turnip, peeled and cut into 1-inch cubes
  • 1 cup peeled and cubed butternut squash
  • 1 pound cubed beef chuck
  • 1 (28-ounce) can whole peeled tomatoes
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon mustard powder
  • 1/2 teaspoon ground cumin
  • Kosher salt
  • Freshly ground black pepper


  1. Mix together carrots, parsnips, turnips and butternut squash in the bottom of a slow cooker. Top with cubed beef and tomatoes. In a small bowl, combine garlic powder, onion powder, mustard powder and cumin and sprinkle over everything.
  2. Cook on low for 6 to 8 hours. Season to taste with salt and pepper before serving.

Chicken Thighs with Eggplant and Olives over Pasta

  • Prep Time: 10 minutes
  • Cook Time: 6 hours
  • Total Time: 6 1/2 hours
  • Serves: 4
  • Yield: 4 thighs; 8 cups pasta
  • Kosher Designation: Meat
  • Difficulty: Beginner


  • 4 boneless chicken thighs (1 1/2 lbs)
  • Kosher salt
  • Freshly ground black pepper
  • 1 tablespoon olive oil
  • 4 cups jarred pasta sauce
  • 1 cup sliced Spanish olives
  • 2 teaspoons onion powder
  • 2 teaspoons red pepper flakes
  • 1 teaspoon garlic powder
  • 2 small eggplants cut into 1-inch cubes (about 4 cups)
  • 4 tablespoons chopped fresh parsley
  • 1 pound rigatoni


  1. Season chicken with salt and pepper. Heat oil in a large sauté pan over medium high heat. Brown chicken on both sides until golden brown, about 6 to 8 minutes total. Transfer thighs to slow cooker and cover with sauce, olives, onion powder, red pepper and garlic powder. Cook on low for 5 hours. Add eggplant and cook 1 more hour.
  2. About 15 minutes before chicken is done, cook pasta according to package directions and drain well. After 6 hours remove chicken from slow cooker and set aside. Stir in parsley and cooked pasta. Distribute between 4 serving bowls and top each with a chicken thigh.

Moroccan Chicken Stew

  • Prep Time: 15 minutes
  • Cook Time: 4 hours
  • Total Time: 4 1/2 hours
  • Serves: 6
  • Yield: 8 cups
  • Kosher Designation: Meat
  • Difficulty: Beginner


  • 2 boneless, skinless chicken breasts, cut into 1-inch pieces, about 1 pound
  • 1 large sweet potato, peeled and cut into 1/2-inch dice (about 2 cups)
  • 1 red onion, peeled and diced
  • 2 cups diced tomatoes, undrained
  • 1 cup chicken broth
  • 15 prunes
  • 3 cloves garlic, minced
  • 1 (1-inch) piece fresh ginger, peeled and grated
  • 1 tablespoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon cayenne pepper
  • 2 cups frozen cauliflower florets (no need to defrost)
  • 1/2 cup roasted unsalted cashews, coarsely chopped
  • 4 tablespoons fresh cilantro, chopped (optional)


  1. In a crock pot, combine chicken, sweet potato, onions, tomatoes, broth, prunes, garlic, ginger and spices. Cook on high for 3 hours.
  2. Add cauliflower and cook on high for 1 more hour. To serve, garnish with cashews and cilantro.


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