Tag Archives: Crock pot

Slow Cooker Caramalized Onion Pasta

Hello! Apologies for the long delay between posts, I’ve just started a new job and I’ve been running all around Portland, Seattle, Atlanta and back. Thing are back to normal (for the most part) so I’m hoping to be more pro-active with my posting! It’s my favorite time of year, and I can’t wait to finally settle in and decorate with the leaves I made last year, hang out around the fireplace, and eat delicious fall foods. We’ve vowed to use the Crock Pot more this year and have been looking for recipes left and right. Dan found this recipe on the Seattle Times. I braved the wind, got on Lola the Bike and went to Trader Joe’s to get ingredients for dinner. Just a little word of advice – If you haven’t biked in quite awhile, it’s not the best idea to start again on a windy day with a 50lb backpack full of food. Whoever created the analogy “it’s like riding a bike,” didn’t do it in those conditions.

If any of my readers are out on the East Coast – stay safe and warm! Our thoughts are with you!

Caramelized Onion Pasta

Caramelized Onion Pasta *recipe from here

Prep Time: 5 minutes
Cook Time: 6 hours


  • 3 onions sliced thinly
  • 2 tablespoons olive oil
  • 1/2 pound whole wheat fusilli pasta (or whatever kind you like)
  • 8oz sour cream
  • 3 cups arugula
  • 1/2 cup sliced sun-dried tomatoes
  • Salt and black pepper
  • 2 tablespoons crushed garlic
  • Dollop of garlic chili sauce (only if you want a little kick!)
  • Parmesan

Onions after 6 hours in a Crock Pot


Throw the onions and olive oil in the Crock Pot, turn on high and leave for 6 hours. After the onions have caramelized, heat a pot of salted water, and put the pasta in after it has boiled. When the pasta is ready, drain it, then put it back in the pot adding sour cream, onions, arugula, and sun-dried tomatoes. Salt and pepper to your liking and mix until the arugula starts to wilt. We topped ours with parmesan and I added some chili sauce to give it a little heat. Enjoy!


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Filed under Cheese, Lola the Bike, Pasta, Slow Cooker, Traveling

Slow Cooked Whole Chicken

I’ve finally hit that age where I don’t have the time or energy to make dinner or lunch every day. I was discussing this with my friend Stacey and she recommended a couple great crock pot recipes. Last Monday, when I had the day off, I decided to try her whole chicken recipe. I went to QFC to look for whole chickens, and learned the hard way, you should always buy one with the gizzards removed. When I got home, I attempted to remove whatever was in the chicken, got grossed out, and let it all roast. In the end, it wasn’t such a bad idea.

Chicken roasting in the cooker. It barely fit.

Prep Time: 1/2 dayTotal Time: 1 dayIn a small bowl, combine the spices.  Remove any giblets from chicken and clean chicken. Rub spice mixture onto the chicken nice and good. Put the chopped onion in the bottom of the crock pot when you’re ready to cook it.  Add the chicken. No liquid is needed, the chicken will make it’s own juices. Cook on low 4-8 hours. I’ve read about different temperatures for the chicken to be fully cooked, and this is what I did: 170 for the breast, 180 for the rest of the chicken. Make sure your thermometer does not hit the bone and take the bone’s temperature. 

You can always put the chicken in the fridge and let the spices soak in overnight, or, if you’re impatient just like me, toss it in the crock pot and hope for the best. I started this at 2pm on low, and about 4 hours into it, I put the heat on high and it was finished at about 7:30 pm.

Finished product!

We roasted some red potatoes and grilled asparagus and shallot to finish it all of.

Olive oil onto the asparagus


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Filed under Chicken, Cooking, Recipes, Slow Cooker