Crockpot meals are amazing!
If you don’t own a crockpot, go buy one! They will save you so much time.
I love throwing everything in the crockpot in the morning or at lunch, letting it cook all day, then coming home to a perfect meal.
Used to, Luvy and I only used our crockpot for making soup beans and when I would make him a pot roast. Now, I am finding all kinds of fun ways to use the crockpot.
Tuesdays, Wednesdays, and Thursdays are all late nights here at our house. Dinner is always after 7 on those nights, so a crockpot meal is perfect. It cooks it up perfectly, plus keeps the meal warm until we are ready to eat. Can’t ask for more!
I forgot to take a picture of our actual cushaw, so I found that one online. 🙂
With this cushaw, I decided to make a stew in the crockpot.
Cushaw Stew with Lentils and Chickpeas (inspired by this recipe)
- 3/4 cup dried chickpeas or 1 can drained
- 3lbs Cushaw peeled and cubed
- 1 cup lentils, (I used green, but red would be nice too)
- 1 large onion, chopped
- 5-6 cups vegetable broth
- 3 Tbsp tomato paste
- 1 Tbsp fresh ginger, minced (I used a little bit more than this, because I can’t ever get enough ginger!)
- 2 tsp ground cumin
- 1 tsp salt
- 1 tsp turmeric
- 3/4 tsp ground black pepper
If using dried chickpeas, soak them over night and drain in the morning. Chop your onion and squash. Throw everything into the crockpot except the cilantro and peanuts.
This was such a good meal! I ended up overeating, because it was so good that I didn’t want to stop! 🙂
This meal is protein packed due to the chickpeas and lentils. Plus, the turmeric adds a ton of anti-inflammatory properties. Overall, this meal is a nutrition powerhouse.
What do you all like to make in your crockpot? I’m excited for this fall to make pumpkin chili to celebrate FOOTBALL TIME IN TENNESSEE!!