Thank you to everyone that participated in our Crockpot Cook-off! This year was unique because we had the opportunity to merge this event with the powerlifters’ “mock” competition. While the rookie lifters practiced their squat, bench press, and deadlift – the rest of us got to enjoy some delicious food! If you are interested in making some of the meals for yourself, here are the recipes from the Crockpot Cook-off…happy cooking!


Tortilla Soup [Crockpot] Prepared by Gina

1 Onion, diced – cook 5 minutes in a little olive oil

Add:

  • 1 Jar Pace Picante Mild Salsa
  • 2 Cans Chicken Broth
  • Pre-cooked chicken, cubed or shredded
  • Chopped carrots
  • Chopped celery
  • Frozen Corn

Simmer soup until vegetables are cooked.
Optional:  Add part of a med Pace Salsa to increase the heat of the soup.


Ground Turkey Tacos [Crockpot] Prepared by Stephanie/Recipe from America’s Test Kitchen

INGREDIENTS:

  • 2 teaspoons vegetable oil
  • 1 small onion, minced
  • 3 garlic cloves, minced
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon dried oregano
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon salt
  • 1 pound ground turkey
  • ½ cup tomato sauce
  • ½ cup chicken broth or stock
  • 2 teaspoons cider vinegar
  • 1 teaspoon light brown sugar
  • Black pepper, to taste

DIRECTIONS:

  • Heat the oil in a large skillet over medium heat until shimmering, about 2 minutes. Add the onion and cook, stirring occasionally, until softened, about 4 minutes. Add the garlic, chili powder, cumin, coriander, oregano, cayenne and salt; cook, stirring constantly, until fragrant, about 1 minute.
  • Add the turkey and cook, breaking up the meat with a wooden spoon, until the turkey is no longer pink, about 5 minutes. Add the tomato sauce, chicken broth, vinegar and brown sugar, and bring to a simmer. Reduce the heat to medium-low and simmer, uncovered, stirring frequently, until the liquid has reduced and thickened (the mixture should not be completely dry), about 10 minutes. Season with salt and pepper to taste.

Vegetarian Chili with Couscous [Crockpot] Prepared by Heather/Recipe from family

INGREDIENTS:

  • 2 tsp. olive or vegetable oil
  • 1 cup chopped onion
  • 1 green pepper, chopped
  • 2 cloves garlic, minced
  • 1 jalapeno pepper, seeded and minced
  • 1 tbs. chili powder
  • 1 ½ tsp. oregano
  • 1 tsp. ground cumin
  • ½ tsp salt
  • 2 cups vegetable broth
  • 1 (28 oz) can crushed tomatoes in thick puree
  • 1 (15.5 oz) can pinto beans
  • 1 (15.5 oz) can red kidney beans
  • 1 (15.5 oz) can white beans
  • ¼ cup uncooked whole wheat couscous
  • 1 – 2 tsp. habanero sauce (optional)

DIRECTIONS:

Rinse and drain beans. Heat oil in large stockpot over med-high heat. Add onion, bell pepper, garlic, and jalapeno and sauté 2 – 3 minutes, until tender. Add chili powder, oregano, cumin and salt and stir to goat veggies. Add broth, tomatoes and canned beans and bring mixture to a boil. Reduce heat, partially cover and simmer 20 minutes. Add couscous and hot sauce and simmer 5 minutes until mix thickens and couscous is tender. Serve!


Chicken and Lentil Soup [Instant Pot] Prepared by Renee/Recipe from Skinnytaste

INGREDIENTS:

  • 1 lb dried lentils
  • 12 oz (3) boneless skinless chicken thighs, all fat trimmed
  • 7 cups water
  • 2 tbsp chicken Better than Bouillon
  • 1 small onion, chopped
  • 2 scallions, chopped
  • ¼ cup chopped cilantro
  • 3 cloves garlic
  • 1 medium ripe tomato, diced
  • 1 tsp garlic powder
  • 1 tsp cumin
  • ¼ tsp oregano
  • ½ tsp sazon or paprika
  • ½ tsp kosher salt, plus more to taste

DIRECTIONS:

Place all the ingredients into the Instant Pot, stir and cover. Use “Soup” button and cook until done. Once pressure releases, shred the chicken and stir. Makes about 11 cups.


Crockpot-Prepped Meatballs and Veggies [Crockpot] Prepared by Brynn

  • Kroger Italian Style Meatballs (with romano cheese)
  • Aidells Teriyaki and Pineapple Meatballs (chicken meatballs)
  • Onion (sautéed with olive oil)
  • Bell pepper – red and green
  • Soy Sauce
  • Hot Mama’s Hot Sauce – Spicy Mango & Habanero
  • Himalayan Pink Salt
  • Garlic Powder

Italian Chicken [Crockpot] Prepared by Jordan

  • 4 tbsp butter
  • 4 tbsp olive oil
  • Salt
  • Pepper
  • Oregano
  • Italian diced tomatoes
  • Chopped onions
  • Garlic
  • Chicken breast
  • Corn
  • Potatoes

Sweet Potato & Black Bean Quinoa Chili [Crockpot] Prepared by Traci

  • 3 cups diced sweet potato
  • 1 cup diced red onion
  • 1 cup diced bell pepper
  • 3 minced garlic cloves
  • 1 (15 oz) can organic black beans, rinsed
  • 1 (28 oz) can fire-roasted tomatoes
  • 4 cups veggie broth
  • 2 tbls tomato paste
  • ½ cup uncooked quinoa
  • 1 ½ tbls chili powder
  • 2 tsp cumin
  • 2 tsp paprika
  • 1 tsp coriander
  • ½ tsp cayenne
  • Salt and pepper to taste

Cook on high for 4 hours


Cilantro Lime Chicken [Instant Pot or Crockpot] Prepared by Rachelle

INGREDIENTS:

  • 24 oz salsa
  • 1 package taco seasoning
  • 1 lime, juiced and zested
  • ¼ cup water or broth
  • 1 can black beans, rinsed and drained
  • 1 jalapeno, seeded and diced
  • 2 lbs boneless, skinless chicken breast
  • Handful fresh cilantro, chopped

DIRECTIONS:

Instant Pot: Using at least a 6 qt Instant Pot, add all ingredients (except cilantro) into the pot. Close the lid, seal the pressure valve and set on manual/high for 15 minutes. Once the time is up, allow the pressure to naturally release for 10 minutes (don’t touch it) then manually release the pressure valve. Shred the chicken breast and return to pot. Add cilantro and stir everything together.

Crockpot: Add everything except the cilantro to slow cooker. Cook on low for 7 hours or high for 5 hours. Shred chicken, add cilantro and stir. Serve.


Easy Shredded Chicken [Instant Pot] Prepared by Mari

INGREDIENTS:

  • Chicken breast
  • Water (or chicken broth)
  • Seasoning of choice (Feastmode Texas Fusion)
  • Salsa (Newman’s Own Medium)

Add all ingredients – except salsa – into the Instant Pot. Close the lid, seal the pressure valve, and set on manual/high for 8-ish minutes. Cooking time will depend on quantity of chicken and size of pot. Once the time is up, manually release the pressure. Drain the liquid, shred the chicken, and then add the salsa.