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I was get­ting ready to write up a post with some of my favorite Indian dishes when I saw that Con­nie over at Smock­ity Frocks was hav­ing a car­ni­val for crock pot recipes. So I’ll mix the two just a bit. Not every­one really digs Indian food, so I’ll do one Indian dish and one Amer­i­can dish.

Amy, this Indian dish is for you!

Chicken Vin­daloo
(adapted from Chaos in the Kitchen)
1 cup green beans
1 cup of cubed pota­toes
1 lb chicken breasts
1 small onion, diced
4 cloves gar­lic, minced
2 T. fresh gin­ger, minced or grated (or in the tube)
1 cin­na­mon stick
2 cups tomato sauce or crushed toma­toes
1 T. curry pow­der
1 T. ground cumin
1 T. ground mus­tard
1/2 t. ground car­damom
1/4 t. ground cloves
1/4 t. cayenne pep­per
2 t. kosher salt (or salt to taste)
Fresh cilantro or parsley

1. Layer green beans, pota­toes, chicken, and cin­na­mon stick in crock pot.
2. Sauté onion and gar­lic in some oil till trans­par­ent. Then add all spices and cook for about a minute.
3. Add tomato sauce and stir well.
4. Taste sauce and salt as desired. Pour sauce mix­ture into crock pot.
5. Cover crock pot and cook on low 5 hours.
6. Before serv­ing roughly chop a bunch of fresh cilantro or pars­ley and toss gen­tly into crock pot.
7. Serve with bas­mati rice.

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Con­nie, this is my go-to, feel-good, super easy dish! (You might want to dou­ble this for your fam­ily. )

Mama’s Beef-n-Gravy
2 — 2.5 lbs bone­less beef round steak
1–2 envelopes of dry onion soup mix
1 can cream of mush­room soup
1/2 c water

Cut steak into six serv­ing pieces. Place in cooker. Com­bine all else and pour over beef. Cook low 7–8 hours. Serve with mashed pota­toes and veggies.

Enjoy!