Crock-Pot Pizza PotatoesBy
On the CTF Facebook page, a fan asked if I would share my kid’s favorite crock-pot recipes. She writes
Do you have an recipes that you can use a crockpot with? I have 3 boys 5 and under and dinner time is heck tick, So really any kind of things that you think Families enjoy would e greatly appreciated. I am so new to all this. Just starting this journey!
So over the next few days, I’m going to share my go-to crock-pot recipes that my kids love. Today’s recipe is great for lunch or dinner. I normally make this recipe to use up extra cooked ground beef in the fridge. I’ve even been known to throw in sausage or pepperoni when I have it.
This recipe is from the Menu Mailer. The Mailer normally includes one or two crock-pot meals a week. In the summer, I put my crock-pot on the back porch to cook so it doesn’t heat up the house. You can also put it in the basement or the garage if that is an option for you.
Hands-on: 45 minutes
Hands-off: 6 hours
2 Tbs coconut oil, ghee, tallow or butter
1 onion, diced
2 carrots, diced
2 stalks celery, diced
1 clove garlic, pressed
1 (28-ounce) can tomato puree or sauce
¼ cup chicken or beef stock
1 tsp marjoram
1 tsp basil
1 tsp salt
¼ tsp pepper
4 cups thinly sliced potatoes
½ cup mushrooms, sliced
10 ounces artichoke hearts, drained and chopped
¼ cup black olives, sliced
In a saucepan, melt the coconut oil over medium-high heat. Add the onion, carrot and celery and saute until tender, about five minutes. Add the garlic, tomato puree, stock, marjoram, basil, salt and pepper. Cover, turn to medium heat, and simmer 30 minutes, stirring occasionally. Set aside.
Place 2 cups of the potatoes in the bottom of the crock-pot. Layer the mushrooms, artichoke hearts and black olives over the potatoes. Cover with half of the sauce. Layer on the remaining 2 cups of potatoes and finish with the sauce. Cover and cook on low for 6 hours.
Add cooked ground beef if you would like to add meat to this dish, or top with cheese. Serve with a salad, if you can get it at a good price right now in your location.
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KerryAnn Foster runs Intentionally Domestic, formerly Cooking Traditional Foods. Founded in 2005, we help you feed your family nourishing foods they will love. KerryAnn has thirteen years of real food experience. Read about KerryAnn’s journey to health through multiple miscarriages, celiac disease, PCOS, food allergies and intolerances, obesity, adrenal fatigue and heavy metals. She is also an It Works! Triple Diamond Independent Distributor and she loves that crazy wrap thing!