#CrockpotWednesday: Beef Bourguignon

Bucket Week means it’s time to pull out the big guns — meaning we got into Mrs. Coach’s red wine stash last night and cranked up a fancy French beef stew to get ready for the Boilers. Go ahead and serve with a crusty baguette.



2 lbs. boneless beef chuck, cut to 1 inch cubes
1 tablespoon oil
4 slices bacon, finely chopped
2 large shallots, finely chopped
¼ cup tomato paste
3 garlic gloves, finely chopped
1 tablespoon fresh thyme
½ cup all-purpose flour
1¾ cups Pinot Noir
5 medium carrots, sliced
8-10 medium sized new potatoes, halved
1 cup chicken broth
¼ cup soy sauce


Dry beef with paper towel and season with salt and pepper. Place half of it in the slow cooker. Heat oil in a 12 inch skillet over medium-high until just smoking. Brown remaining 1 lb of beef well on all sides, about 7-10 minutes; transfer to a slow cooker

Cook bacon in skillet over medium-high heat until crisp, about 5 minutes. Stir in shallots cook until translucent. Add in garlic and thyme and cook for 30 seconds. Stir tomato paste and flour; cook for 1 minute. Slowly whisk in 1¼ cups wine, scrapping up any browned bits and smoothing out any lumps; transfer to slow cooker. Add in carrots and potatoes to slow cooker.

Stir broth and soy sauce into slow cooker. Cover and cook until beef is tender 9-11 hours on low or 5-7 hours on high.

Source: http://realfoodbydad.com/slow-cooker-beef-bourguignon/



#CrockpotWednesday: Jambalaya

When you’re headed to Ann Arbor, there’s no way to know what the hell Harbaugh might throw at you. A steaming crockpot of Jambalaya from Coach Shelby reminds you that every mouthful brings something unexpected. (Go ahead and throw in another jalapeno if you want to take it up a notch)
  • 1 package andouille sausage
  • ½ pound uncooked shrimp (peeled and de-veined)
  • 1 large boneless skinless chicken breasts, pounded to even thickness
  • 3 bell peppers (one each of green, red, and yellow or orange), diced
  • 1 white or yellow onion, diced
  • 2-3 jalapeños (see note), seeds and stems removed
  • 1½ cups uncooked white rice
  • 2 cups low sodium chicken broth
  • 1 30-ounce can crushed tomatoes
  • 1 tablespoon minced garlic
  • 3 tablespoons store-bought or homemade cajun seasoning
  • ½ teaspoon each salt and pepper, or to taste
  • cilantro or parsley, for topping (optional)


  1. Slice sausage into sections (about ¼ inch thick slices). Remove tails from shrimp if they are still on. Chop chicken into 1-inch pieces.
  2. Add sausage, chicken, bell peppers, jalapeños, chicken broth, tomatoes, minced garlic, cajun seasoning, and salt and pepper to greased slow cooker and stir to combine. Cover and cook for 3-4 hours on low. Stir in rice and cook another 1-2 hours until rice is fully cooked and tender
  3. About 20 minutes before serving, uncover slow cooker, stir in shrimp, re-cover and cook for another 15-20 minutes. Stir contents of slow cooker, sprinkle with chopped cilantro or parsley if desired, and serve hot.

(Source: http://www.lecremedelacrumb.com/2016/08/slow-cooker-jambalaya.html)

#CrockpotWednesday: Creamy White Chicken Chili

Word has it that Penn State Coach James Franklin wants to bring a State College-style “White Out” to Bloomington on Saturday — Coach Greg Frey started scheming early and has came through with a lunchtime white-out of his own.


3­-4 boneless skinless chicken breasts, uncooked 1 1/2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
dash of cayenne pepper
14.5 ounce can chicken broth
4.5 ounce can chopped green chiles 15 ounce can white corn, drained
2 15.5 ounce cans white beans, drained (Cannellini or Great Northern)
3 tablespoons butter
3 tablespoons flour
1 cup milk
1 teaspoon chicken base

1/4 teaspoon white pepper
1/2 teaspoon seasoned salt
1/2 cup sour cream


Place chicken breasts on the bottom of a crockpot, and add chili powder, cumin, onion powder, garlic powder, cayenne pepper, chicken broth, green chiles, corn and beans. Cook on low for 6-­8 hours.

About an hour before serving: In a small saucepan, melt butter over medium high heat. Whisk in flour, and allow to bubble and brown a bit. After a few minutes, gradually whisk in the milk and chicken base.

Allow the sauce to simmer for 4­5 minutes, whisking frequently until it is slightly thickened. Add salt and pepper.

Pour sauce into crockpot and mix to combine.

Add sour cream and mix.

If chicken has not already shredded with stirring, take out large pieces, shred them with two forks, and return to the crockpot.

Let the chicken chili cook on low 1 more hour if you can.

(Source: http://lovelylittlekitchen.com/creamy-crockpot-white-chicken-chili/)

#CrockpotWednesday: Pizza Casserole

Any given day of the week, you’re likely to get a whiff of fresh pizza somewhere in The NEZ. Getting ready for the trip to Piscataway, Coach Joseph puts the pizza in the crockpot for a cheesy, gooey mess of pasta and pepperoni.



1 box  Penne or Rigatoni Pasta (or any pasta of choice, really), cooked al dente
2 cans pizza sauce
1 lb. beef, browned
1 package pepperoni
16 oz. mozzarella cheese


Cook Pasta to “al dente”

While the box of pasta is cooking, start browning your beef, then add in pizza sauce and stir well.

Once your pasta is cooked, mix the meat mixture and pasta together, then pour into the slow cooker.

Layer the mixture into the slow cooker, put some tomato sauce at the bottom of the crock pot, and add my noodle/beef mixture, add some cheese on top, then top with pepperoni.

Then add more pasta/meat, more cheese, then more pepperoni.
Layer the top of the casserole with cheese and pepperoni and put the lid on the crockpot. Let it cook for about 1-2 hours until everything is melted and smelling delicious.
(Source: http://thecardswedrew.com/crockpot-pizza-casserole/)