My name is Christen, and I’m a full-blown Frank’s Red Hot addict. Literally, the smell of it makes me salivate. Seriously, if they made a candle of that smell, I’d buy it. Although, maybe not because that would just make me want to make this Slow Cooker Buffalo Chicken Dip.
This dip is perfect for tomorrow’s big game if you’re hosting a party, going to someone else’s party or just watching it alone and want a super delicious snack! I actually got this great recipe from Siri Daly (Siriously Delicious) and the Today Show. They also just recently launched the Today Food Club, which is a super great site to exchange recipes. So you can submit your favorites while checking out other people’s food as well.
They reached out to me about their most recent challenge for the Today Food Club, which was “Slow Cooker to the Rescue,” and there are some delicious recipes on there I’ll be trying out. I contributed my Asian Beef Stew, but I’ll be making some of the other ones there (especially this Slow Cooker Spiced Coconut Steel Cut Oatmeal!).
Read on for the recipe.
Note: This post is sponsored by the Today Food Club, which I’m a top contributor, but all opinions are my own.
I’m on a little bit of a slow cooker kick lately. We had some pork tenderloin in it the other night, then I cooked up this Asian Beef Stew with Bok Choy and Carrots. It’s delicious and hearty, without being super thick and gravy-like.
I actually made this the day before, cooled it down a bit then stored it in the fridge overnight. Sometimes slow cooker stews and soups are much better the second day, which I think this was. I adapted this Asian Beef Stew from a short ribs recipe I found in Real Simple magazine. My version uses regular stew meat instead of beef short ribs (which have been really hit or miss for me at our grocery store – way too much fat!).
A quick note on this recipe: Do not add any additional salt! The soy sauce and beef broth are salty enough so you certainly don’t need any additional salt in this recipe. I even bought low-sodium broth (which I highly recommend for all recipes) and it was plenty salty.
Read on for the recipe and stay tuned for a great Super Bowl slow cooker recipe coming tomorrow!
Hey everyone! It’s been an awesome couple of days here. I had a recipe featured on Siriously Delicious, and have gotten the chance to catch some new readers because of it. So if you’re new, thanks for stopping by and I’d love for you to check out some of my other blog posts and recipes!
There’s some other fun stuff going on that I’ll be announcing soon and some improvements that are being made behind the scenes to Christen in the Kitchen. All stuff that’s going to make this site better for my readers. We’re also headed to the beach this weekend so I’ll be Christen in Someone Else’s Kitchen all next week. I’ll be cooking up lots of new recipes, and be sharing a few photos from our family vacation to North Carolina.
And I also want to say, if you have feedback about the site, share it in the comments. I’m always looking for suggestions on posts or any recipes you’d like me to tackle!
So, on to the recipe!
This dinner is just warm and delicious. It’s home cooking at its finest.
Brisket is a great cut of meat if you cook it low and slow (either in the slow cooker or in a Dutch oven). It gives the fat in the meat some real time to just melt away, and you’re left with a super tender piece of meat. For the future, the only alteration I think I’ll make will be leave the potatoes out, but keep the carrots. I think this piece of meat would be great served on top of some rich mashed potatoes like the ones from my Sunday Night Beef Stew.
The best part about this dinner (originally found in Real Simple) is how great it is for the very little effort you have to put in. It’s awesome to have a warm, comforting dinner on a week night thanks to the slow cooker.
Some notes on this recipe: My slow cooker is pretty hot so this was done in about six hours, and then just turned to warm until we were ready to eat.