Green Beans with Savory Mushroom Sauce

Green Beans with Savory Mushroom Sauce

Green Beans with Savory Mushroom Sauce

 

2 packages (10 oz. each) frozen French-style green beans, thawed

1 can (10-3/4 oz.) condensed cream of mushroom soup, undiluted

1/4 C. dry vermouth or dry white wine

4 oz. (1-1/2 C.) fresh mushrooms, sliced

1/2 tsp. salt

1/2 tsp. dried thyme leaves

1/4 tsp. black pepper

1 C. crushed prepared croutons or canned fried onion rings

 

Combine all ingredients except croutons in slow cooker. Mix until well blended. Cover and cook on LOW 3 to 4 hours or until beans are crisp-tender. Sprinkle with croutons. Serve warm.

Fresh Green Beans

Fresh Green Beans

Fresh Green Beans

 

2 lb. fresh green beans (remove all strings)

2 oz. salt pork or bacon diced

1 tsp. salt

1 med. onion chopped

1 clove garlic chopped

1 med. russet potato, peeled and diced

 

Wash and snap off the ends of the beans. Sauté bacon or pork in pan with garlic and onion until onion is wilted. Transfer all to crockpot including the drippings, add water and other ingredients and cook on low about 3-4 hours. Note: If desired, arrange additional 12 small new potatoes on top of beans.

Cuban Black Beans

Cuban Black Beans

Cuban Black Beans

 

1 1/2 C. black beans

1 lg. onion, chopped

1 lg. green pepper, chopped

1 tsp. salt

2 minced cloves of garlic

2 bay leaves

1 tsp. Pepper

1/2 C. pimentos, chopped

2 tsp. Vinegar

2 dash Tabasco (more if you like a hotter flavor)

1 ham hock (if desired, or 4 strips of bacon, cut into 1/4″ pieces and fried well)

Cooked white rice

 

This requires a little preparation the night before, then it all gets dumped in the crock pot and left ‘until you’re ready to eat. Rinse beans. Cover with 6 – 8 C. water. Boil on Hi for 10 min. Turn off heat, cover. Let set overnight. In the morning, place beans, about 1 C. water, and all the rest of the ingredients in crock pot. Cook on Hi for about 4 to 5 hours, or on low for 8 to 10 hours. Serve hot or cold, but best served hot over white rice with a grated jack cheese topping.

Crockpot Stuffing

Crockpot Stuffing

Crockpot Stuffing

 

1/3 C. butter or margarine

1 C. onions, chopped

1 C. celery, chopped

1/2 tsp. poultry seasoning

2 T. parsley, chopped

1/2 tsp. salt

1/2 tsp. sage

1/4 tsp. thyme, or marjoram

8 oz. canned mushrooms

6 1/2 C. dry bread cubes

10 1/2 oz. condensed cream of chicken soup + water to equal 2 C.

1 well beaten egg

 

Sauté onions, celery and mushrooms in margarine until tender, approximately 7 minutes. Combine all ingredients. Add egg last. Pour mixture into crockpot, cover, cook on high 45 minutes. Turn heat to low for 5 to 8 hours. Determine if you should use full amount of liquid by the moistness of the cubes. For large recipe 13 to 14 C., double all ingredients except soup.

Creamy Ranch Potatoes

Creamy Ranch Potatoes

Creamy Ranch Potatoes

 

2 lb. small red potatoes, quartered

1 8 oz. pkg cream cheese, softened

1 envelope buttermilk ranch dry salad dressing mix

1 10 3/4 oz. can condensed cream of potato soup

 

Place potatoes in a 3.5 quart crockery cooker. In a small bowl combine cream cheese and salad dressing mix. Stir in soup. Add potatoes. Cover and cook on low-heat setting for 7 – 9 hours or on high heat for 3.5 to 4.5 hours. Stir to blend before serving.

Corn Pudding

Corn Pudding

Corn Pudding

 

1/4 C. chopped onion

1/4 C. chopped green pepper

1/4 C. chopped fresh tomato

1 16-oz. can cream-style corn

4 large eggs

1/2 C. evaporated milk

1/2 tsp. salt

1/4 tsp. pepper

 

Sauté onion and green pepper until slightly softened; add tomato and sauté for 1 minute more. In medium-sized bowl, whisk together the eggs, milk, creamed corn and seasonings; add the sautéed vegetables. Lightly grease a 3 & 1/2 qt. crock pot or a soufflé dish which fits in a larger crock pot and pour the mixture in. Cook on HIGH 2 & 1/2 to 3 hours; add grated cheese to the top and cook until cheese is melted.

Cheesy Potatoes

Cheesy Potatoes

Cheesy Potatoes

 

5-6 medium potatoes

1 can Cheddar Cheese Soup

3 T. melted butter

Salt & Pepper to taste

 

Peel and slice potatoes then arrange in CP. Combine soup, butter, salt, and pepper in a microwavable bowl. Microwave on high for one minute. Pour over potatoes.

Caribbean Style Black Eyed Peas

Caribbean Style Black Eyed Peas

Caribbean Style Black Eyed Peas

 

1 C. dried black-eyed peas

1/2 to 1 C. diced ham

2 cloves garlic, minced

1 medium onion, chopped

1/2 tsp. dried thyme

1/4 tsp. black pepper

1 habañero pepper, seeds and stem removed, minced (cover hands)

1 can coconut milk, unsweetened (14 to16 oz.)

1/4 C. water or broth

3 C. hot cooked rice

 

Soak black-eyed peas overnight; drain. Combine peas with ham, garlic, onion, thyme, pepper, minced habañero, coconut milk, and water in a slow cooker. Cover and cook on low 8 to 12 hours. Before serving, mix in rice (You can make the rice the night before and refrigerate; add to peas about 30 minutes before serving, turn to high, and heat through).

Calico Beans

Calico Beans

Calico Beans

 

1/2 – 1 lb. of ground beef

1/4 lb. Bacon

1 large onion

2 cans large white butter beans

2 cans pork and beans

1 can dark kidney beans

1 can light kidney beans

1 c. ketchup

1 c. brown sugar

4 T. cider vinegar

2 T. prepared mustard

 

Brown ground beef, onion, and bacon. Drain and rinse (this helps break up the meat so it goes farther and gets rid of a lot of fat!). Drain and rinse the butter beans and the kidney beans; add to ground beef mixture. Add pork and beans (undrained). Combine brown sugar, vinegar, ketchup, and mustard. Add to other ingredients and mix well. Pour into a large crockpot (this fills up my 3 1/2 qt.) and cook on Low 4-5 hours.

Bulgur Pilaf

Bulgur Pilaf

Bulgur Pilaf

 

2 C. bulgur wheat

1 onion, chopped

1 bunch green onions, sliced

1 C. sliced mushrooms

5 C. beef or chicken broth

 

Combine all ingredients in the crock pot and stir well. Cover and cook on low for 8 to 10 hours.

Broccoli and Cheese

Broccoli and Cheese

Broccoli and Cheese

 

2 packages (10 oz. ea.) frozen chopped broccoli, partially thawed

1 can (10-3/4 oz.) cream of cerlery soup, undiluted

1-1/2 C. shredded sharp cheddar cheese, divided

1/4 C. chopped onion

1/2 tsp. pepper

1/2 tsp. Worcestershire sauce

1 C. crushed butter-flavored crackers

2 T. butter or margarine

 

In a large bowl, combine broccoli, soup, 1 C. cheese, onion, Worst sauce and pepper. Pour into a greased slow cooker. Sprinkle crackers on top; dot with butter. Cover and cook on high for 2-1/2 to 3 hours. Sprinkle with remaining cheese. Cook 10 minutes longer or until the cheese is melted.

BBQ Pinto Beans

BBQ Pinto Beans

BBQ Pinto Beans

 

1 lb. dried pinto beans, rinsed and picked over

4 C. hot water

2 onions, chopped

1 T. chili powder

3/4 C. barbecue sauce

1/2 C. ketchup

1-1/2 T. prepared mustard

1/8 tsp. hot red pepper sauce, or to taste

 

Combine first 4 ingredients in an electric slow cooker on low heat. Cover and cook about 7 hours or until beans are tender. Drain cooking liquid. Stir in remaining ingredients. Set on high heat and cook uncovered 10-15 minutes, or until heated through.

Baked Onions

Baked Onions

Baked Onions

 

4 onions

2 T. butter/margarine, melted

1/4 C. brown sugar

2 T. hot water

1/2 tsp. salt

1/2 tsp. paprika

 

Peel onions and cut in half.  Place cut side up.  Combine remaining ingredients and pour over onions.  Cook on low for 7-8 hours or high for 3-5 hours.

Baked Beans and Sausages

Baked Beans and Sausages

Baked Beans and Sausages

 

1 lb. dried small white beans, rinsed and picked

3 1/2 c. water

1/3 c. molasses

1/4 c. brown sugar

1 onion, chopped

1 lb. Li’l Smokies sausages

1 T prepared mustard

1 tsp. garlic salt

3 T. chili sauce

 

Combine all ingredients, cover and cook on HIGH for 6 to 7 hours or until beans are tender. You can also substitute up to 1 lb. cubed ham or browned bacon for the meat. You don’t need to soak the beans ahead of time, just be sure to leave enough time for cooking. I think I end up cooking them for 8 plus hours. The longer the better!

All White Casserole

All White Casserole

All White Casserole

 

2 C. dry navy beans

1/2 tsp. ginger

1 C. chopped white onions

1/2 C. sour cream

1/4 tsp. pepper

1 1/2 tsp. salt

2 1/2 T. honey

1 C. boiling water

 

Cover beans in hot water; soak for 2 hours. Bring to boil in same water and add ginger. Simmer 1 hour, adding more water if necessary to keep beans covered. Drain. Turn beans into slow-cooker pot. Stir in onion, sour cream, pepper, salt, honey and boiling water. Cover and cook on low setting 6 hours (or bake in 350° oven 2 hours).

Shrimp Marinara

Shrimp Marinara

Shrimp Marinara

 

1 can Peeled tomatoes, cut up

2 T. Minced parsley

1 clove Garlic minced

1/2 tsp. Dried basal

1 tsp. Salt

1/4 tsp. Pepper

1 tsp. Dried Oregano

1 (6 oz.) Can of tomato paste

1/2 tsp. Seasoned salt

1 lb. Cooked shelled shrimp

Grated Parmesan cheese

Cooked spaghetti or pasta of your own choosing

 

In slope cooking pot, combine tomatoes with parsley, garlic, basal, salts, pepper, oregano, and tomato paste. Cover and cook on low for 6–7 hours. Turn control to high. Stir in shrimp; cover and cook on high for 10 – 15 minutes. Serve, topped with Parmesan cheese, over cooked pasta.

Crockpot Shrimp Creole

Crockpot Shrimp Creole

Crockpot Shrimp Creole

 

1 1/2 C. diced celery

1 1/4 C. chopped onion

1 (8 oz.) can tomato sauce

1 (28 oz.) can whole tomatoes

1 clove garlic

1 tsp. Salt

1/4 tsp. pepper

6 drops Tabasco (opt.)

 

Combine all ingredients except shrimp.  Cook 3 to 4 hours on high or 6 to 8 hours low.  Add shrimp last hour of cooking.  Serve over hot rice.

Seafood Slop

Seafood Slop

Seafood Slop

 

1/2 lb. shrimp (peeled, de-veined)

1/2 lb. scallops

10-12 Green mussels

2 jars Ragu garlic parmesan sauce

1/4 C. Marsala wine

1 tsp. minced garlic ( If you love garlic like I do!)

1 small can mushrooms ( stems and pieces-optional )

 

Cook on low all day, serve over cooked linguine pasta. I halve a loaf of French bread and pour melted butter/garlic over it and broil in the oven.

Salmon Pastrami with Fennel and Dill

Salmon Pastrami with Fennel and Dill

Salmon Pastrami with Fennel and Dill

 

4 T. whole coriander seed

2 T. fennel seeds

1/4 C. coarse salt

1/2 C. cracked black pepper

1/2 C. sugar

1 bunch dill

2 1-lb. salmon fillets, skinless

 

Toast coriander and fennel seeds in a hot skillet, stirring till fragrant, and crush coarsely. Mix with the salt, pepper and sugar. Lay the salmon fillets side by side and sprinkle the spice mixture over both. Place the dill sprigs on and fold the salmon over to make a sandwich, enclosing the herbs and spices. Evenly coat the outside of the salmon sndwich with spices and dill. Tightly wrap in 2 layers of plastic wrap. Place in shallow baking dish and weight down (another dish filled canned goods or milk cartons will work fine). Refrigerate 3 days, turning every 12 hours.

Salmon Bake

Salmon Bake

Salmon Bake

 

3 cans salmon – 1 lb. each (sub your frozen)

4 C. bread crumbs – soft 10 slices

1 can tomatoes in puree – 1 lb.

1 gree pepper – chopped

3 tsp. Lemon juice

1 can cream of onion soup

2 chicken bouillon cubes – crushed

6 eggs – well beaten

1 can cream of celery coup

1/2 C. milk

 

Grease removable liner well. Combine all ingredients except celery soup and milk, in removable liner. Place liner in base. Cover and cook on low 4-6 hours or auto for 3 hours. Combine cream of celery soup with 1/2 C. of milk and heat in saucepan. Use as sauce for salmon bake.

Poached Cutlets of Salmon

Poached Cutlets of Salmon

Poached Cutlets of Salmon

 

4 salmon cutlets (I used 2 fillets)

1/2 pint water

1/4 pint white wine

1 tsp. salt

2 bay leaves

2 peppercorns

1 sprig of fresh rosemary

Some fresh oregano or thyme

1 slice onion

Some sprigs of fresh parsley

Lightly grease the bottom of the slow cooker, then place the salmon cutlets

(or fillets) in the bottom.  Put the remaining ingredients in a pan (or the

microwave, in my case) and heat until boiling.  Pour over the salmon, put the

lid on the slow cooker and cook at Low for approximately 3 hours

Fish Chowder

Fish Chowder

Fish Chowder

 

1 to 1 1/2 lb. white fish

2 stalks celery, chopped

2 carrots, sliced

1 medium onion, chopped

2 T butter

2 c clam juice

1 c chicken stock

1 c water

2 to 4 medium potatoes, cut in chunks

1 C. dry milk powder

 

Sauté celery carrots, and onion in butter.  Put in crockpot.  Add remaining ingredients, except milk.  Cover and cook on low for 4-8 hours, depending on doneness of pototaes and fish. Remove fish and cut into chunks.  Uncover pot and stir in milk and fish. Cover and cook 45 min more.

Citrus Fish

Citrus Fish

Citrus Fish

 

11/2 lb. fish fillets

Salt and pepper to taste

1 med. onion, chopped

5 T. chopped parsley

4 tsp. oil

2 tsp. grated lemon rind

2 tsp. grated orange rind

Orange and lemon slices

 

Coat crock pot with cooking spray. Salt and pepper fish to taste. Then place fish in pot. Put onion, parsley and grated rinds and oil over fish. Cover and cook on low for 1 1/2 hours. Serve garnished with orange and lemon slices.

Venetian Chicken

Venetian Chicken

Venetian Chicken

 

1 tsp. sweet paprika

1/4 C. all-purpose flour

1 tsp. dried basil

1/4 tsp. salt

1/4 tsp. pepper

3 1/2 lb. broiler-fryer chicken, cut up

4 dried mushrooms

1/4 C. chopped sun-dried tomatoes

1 small onion, chopped

2 T. red wine, optional

8 oz. can tomato sauce

1 T. freshly grated lemon peel

 

In a large bowl, combine paprika, flour, basil, salt, and pepper. Coat chicken pieces with mixture; set aside. Rinse mushrooms and break into small pieces; remove and discard stems. Place mushrooms, sun-dried tomatoes and onion in slow cooker. Place chicken pieces on top. In a bowl, combine wine, if using, tomato sauce and lemon peel; pour over chicken. Cover and cook on Low 5 to 6 hours or until chicken is tender. Serve over pasta; top with Parmesan cheese and chopped fresh parsley.

Turkey Breast with Cider and Apples

Turkey Breast with Cider and Apples

Turkey Breast with Cider and Apples

 

3 shallots, thin sliced

6 small thin skinned potatoes (about 2″ diameter), cut lengthwise in quarters

1 bay leaf

2 med size tart green apples, peeled, cored and cut in eighths

1 boneless, skinless turkey breast half (2-2-/12 lb.), rolled and tied

1/4 tsp. EACH pepper and ground nutmeg

1/8 tsp. cinnamon

1/2 c. apple cider or apple juice

1-1/2 T. cornstarch blended with 2 T. water

Salt to taste

 

In crockpot, combine shallots, potatoes and bay leaf. Arrange apples over potatoes. Rinse turkey, pat dry and place on top of apples; sprinkle with pepper, nutmeg and cinnamon. Pour in cider. Cover and cook at low setting until meat in thickest part is tender when pierced (8-10 hrs). Carefully lift turkey to warm serving dish. Using a slotted spoon, lift out apples and potatoes and arrange around turkey. Keep warm. Blend cornstarch mixture into cooking liquid. Increase cooker setting to high; cover and cook, stirring 2-3 times, til sauce is thickened (15-20 min). Season sauce to taste with salt. To serve, slice turkey and spoon some of the sauce over turkey slices, apples and potatoes. Serve remaining sauce in bowl to add to taste.

 

Turkey Porcupines In Enchilada Sauce

1 1/4 lb. lean ground turkey

1/2 C. white long-grain rice

1/2 C. finely chopped green bell pepper

2 T. minced onion

1/2 tsp. salt

1/4 tsp. ground black pepper

1 (19 oz.) can enchilada sauce

1/4 C. water

 

In a medium bowl, combine turkey, rice, bell pepper, onion, salt and black pepper; mix well. Shape into balls about 1 1/2 inches in diameter; place in slow cooker. Combine enchilada sauce and water; pour over meatballs. Cover and cook on LOW about 6 hours or until rice is tender. To serve, spoon sauce over meatballs.

Touch of the Orient Chicken

Touch of the Orient Chicken

Touch of the Orient Chicken

 

6 drumsticks with thighs attached

1/2 C. soy sauce

1/4 C. packed light brown sugar

1 clove garlic — crushed

1 8 oz. can tomato sauce

 

Rinse chicken and pat dry with paper towels. Place chicken in a slow cooker. In a medium bowl, combine soy sauce, brown sugar, garlic, and tomato sauce. Pour sauce over chicken. Cover and cook on LOW about 5 hours or until chicken is tender. Good with peas and water chestnuts too.

Thanksgiving Turkey Breast

Thanksgiving Turkey Breast

Thanksgiving Turkey Breast

 

3 lb. Turkey breast Frozen

1 can cranberry Jelly

1 envelope Onion soup mix

1/2 C. Orange Juice or Wine, optional

 

Place FROZEN turkey breast in crockpot. Add onion soup mix and cranberry sauce. Cook on HIGH for 2 hrs and LOW for additional 4-5 hrs. If turkey breast does not fit in crock pot, thaw and cut into pieces. Cook on HIGH for 1 hr and LOW for 3-4 hrs. Sauce may be refrigerated for 3 days or frozen. Serve over rice or potatoes.

Tarragon Chicken

Tarragon Chicken

Tarragon Chicken

 

3-4 lb. chicken

2 T. soft butter

1 tsp. garlic salt

1 tsp. tarragon

1 T. dried parsley

1/8 tsp. ground black pepper

3 T. vinegar

2 T. cornstarch in 2 T. cold water, Stirred until smooth.

1 C. accumulated cooking liquid.

 

Rub chicken with butter; place in slow cooker. Combine seasonings and herbs and sprinkle evenly over chicken. Add vinegar. Cover and cook on LOW about 8 hrs. Do not remove lid during this time. Remove chicken to hot platter. Prepare gravy by combining the cornstarch mixture and 1 C. accumulated liquid in a saucepan. Heat and stir until mixture boils and is thickened. Serve over hot chicken. Serves 4.

Swiss Cheese Chicken

Swiss Cheese Chicken

Swiss Cheese Chicken

 

6 boneless, skinless chicken breasts

6 slices Swiss cheese

1 (8 oz.) jar mushrooms, drained

1 can cream of chicken soup

1/2 c. water

1/2 c. chicken broth

2 c. stuffing mix

Butter

 

Place chicken in bottom of crock pot. Place Swiss cheese on top of each piece of chicken, then top with mushrooms. Mix soup, water and broth together; pour over chicken, cheese, and mushrooms. Pour stuffing mix (dry) on top. Place dollops of butter on top of stuffing. Cover. Cook on HIGH for 4 to 5 hours or cook on LOW for 6 to 8 hours

Sweet & Sour Chicken

Sweet & Sour Chicken

Sweet & Sour Chicken

 

1 carrot, cut in pieces

1 green pepper, cut in pieces

1 onion, quartered

4 boneless chicken breasts,

3 T. instant (heaping) tapioca

8 oz. canned pineapple, chunks

2 T. candied ginger, or fresh

1/3 C. dark brown sugar, packed

1/3 C. red wine vinegar

1 T. soy sauce

1 tsp. instant chicken bouillon

1/2 tsp. garlic powder

1 green bell pepper, strips

10 cilantro leaves, fresh, (optional)

hot, cooked rice

 

Remove all skin and any fat from chicken before cooking. DO NOT DRAIN the pineapple, include the juice in the crockpot. Mince the ginger if using fresh ginger. For crockpot cooking -Put vegetables in bottom of crockpot. Sprinkle tapioca over vegetables. Place chicken atop vegetables. Combine all other ingredients except rice in a small bowl. Pour over chicken. Cover crockpot and turn to low and cook for 8-10 hours. Before serving make rice. Serve over rice. Leftovers can be reheated in microwave. To cook in oven: Put vegetables in bottom of a greased pan. Sprinkle vegetables with tapioca. Add chicken to pan. Combine all other ingredients except rice in a small bowl. Pour over chicken. Cover pan tightly with foil. Bake in 300 degree oven for 2 hours. Before serving make rice. Serve over rice. Leftovers can be reheated in microwave.

Spaghetti Sauce with Ground Chicken or Turkey

Spaghetti Sauce with Ground Chicken or Turkey

Spaghetti Sauce with Ground Chicken or Turkey

 

One large can of whole tomatoes

One large can of pureed tomatoes

Oregano to taste

Basil to taste

Parsley

2-3 tsp. fresh chopped garlic

1 onion. chopped in big chunks

1 or 2 zucchini chopped in big chunks

Fresh mushrooms, I use them whole so Mr. can pick them out. Lots of em.

1 C. Spinach, chopped

2 T. sugar

1/2 to 1 C. fresh Parmesan cheese

Pour in some basalmic vinegar probably about 1/4th C. or a little under.

1 lb. or more of ground chicken cooked

 

Simmer all day in crock pot on low. Add tomato paste about an hour before serving. Add as much as you like so sauce is the thickness you like. I fry up chicken before adding to sauce because crock pot cooks so low it is the safest way. You can chop spinach real small like parsley, it lends a great flavor to sauce without the large leaves.

Santa Fe Chicken

Santa Fe Chicken

Santa Fe Chicken

 

1 15 oz. can black beans — rinsed and drained

2 15.25 oz. cans whole kernel corn — drained

1 C. thick and chunky salsa

5 or 6 skinless boneless chicken breasts — (can use frozen)

1 8 oz. brick cream cheese — low fat is fine

1 C. shredded cheddar cheese

 

In a 3.5 or 4 quart electric slow cooker, mix together the beans, corn, and 1/2 C. salsa. Top with the chicken breasts, then pour the remaining salsa over the chicken. Cover and cook on the high heat setting 2.5-3 hours, or until the chicken is tender and white throughout; do not overcook or the chicken will toughen. Remove the chicken and cut into bite sized pieces. Add back to the slow cooker. Add the cream cheese (cut into cubes to melt faster), and turn slow cooker to high heat. Heat until cream cheese melts and blends into sauce. Serve over rice. Top with shredded cheese.

Ruby Chicken

Ruby Chicken

Ruby Chicken

 

2 lb. Chicken pieces

1 Onion, medium, chopped

2 T. Oil

2 tsp. Salt

1 tsp. Pumpkin pie spice

1 can Orange juice, frozen

2 tsp. Orange rind, grated

1 lb. Cranberries

1 C. Sugar

 

Brown chicken pieces and onion in oil and salt. Add browned chicken and onions and other ingredients to crockpot. Cook till done.

Raspberried Drumsticks

Raspberried Drumsticks

Raspberried Drumsticks

 

5 drumsticks w/ thighs attached

3 T soy sauce

1/3 C red raspberry fruit spread or jam

1 t prepared mustard

1/4 t ground black pepper

2 T cornstarch

2 T cold water

Cooked rice

 

Rinse chicken and pat dry with paper towels.  In a small bowl, combine soy sauce, fruit spread, mustard, and pepper.  Brush or dip soy mixture onto chicken.  Place chicken in slow cooker.  Pour remaining soy mixture over chicken.  Cover and cook on Low 5-6 hours or until chicken is tender. Remove chicken from crock and keep warm.  Turn control to Hi.  In a small bowl, dissolve cornstarch in cold water.  Stir into cooking juices in slow cooker.  Cook on Hi, stirring occasionally, 10-15 minutes or til thickened.  Spoon over chicken.  Serve over cooked rice.

Pepper Chicken

Pepper Chicken

Pepper Chicken

 

4 to 6 chicken breasts

2 green bell peppers, sliced

1 can chopped stewed tomatoes

1/2 small bottle Italian dressing (low-fat if desired)

Place all ingredients in the crockpot and cook all day on low.

Orange Burgundy Chicken

Orange Burgundy Chicken

Orange Burgundy Chicken

 

2 1/2 to 3 lb. frying chicken, cut up

1/2 C. orange marmalade

1/2 C. orange juice

1/2 C. dry red wine

2 T. cornstarch

2 T. brown sugar, packed

1 T. lemon juice

1 tsp. salt

 

Remove skin from chicken. Rinse and place in slow cooker. Combine remaining ingredients in a bowl and pour over chicken. Cover and cook on low 6 to 8 hours. Serve with rice and spinach salad. Serves 6.

Lemony chicken

Lemony chicken

Lemony chicken

 

1 chicken fryer

2 whole lemons

2 Potatoes

1 Large onion

 

Quarter onion and cut potatoes into 1/2 inch cubes. Place them in crock pot. Clean chicken and place in crock with the opened end up so that you can fill the cavity while the chicken is in the crock. Place one of the lemons on a clean counter top and crush it with the palm of your hand, rolling the lemon around so that you can feel the inside membranes break. Take a fork and pierce the lemon rind so that the juices will come out when the lemon cooks. Place the lemon inside the cavity of the chicken and repeat the process with the second lemon. Add 1/2 C. of water and cook on high for 3-4 hours or on low for 6-7 hours.

 

Marmalade Curried Chicken

4-6 boneless, skinless chicken breasts (or combination)

3/4 C orange marmalade (or peach preserves)

1/4 C water

1 tsp. curry powder

1/8 tsp. cayenne pepper

Salt & pepper, to taste

 

Combine all ingredients in the slow cooker.  Cover and cook on Low for 5-7 hours.  Serve over hot rice.

Lemon Chicken

Lemon Chicken

Lemon Chicken

 

1 chicken, cut in pieces

1/4 C. Flour

1 1/2 tsp. Salt

2 T. Oil

1 (6 oz.) can lemonade, thawed and undiluted

3 T. brown sugar

1 T. Vinegar

1/4 C. Catsup

 

Combine flour and salt and coat chicken. Brown on all sides in hot oil. Put in crock pot. Stir lemonade concentrate, brown sugar, vinegar and catsup. Mix well. Pour over chicken. Cover and cook on high 3 to 4 hours or low for 6 to 8 hours.

Italian Chicken Dinner

Italian Chicken Dinner

Italian Chicken Dinner

 

1 small cabbage — cut in wedges

1 C. mushrooms — canned

2 T. tapioca — quick cooking

1 chicken — broiler or fryer, frozen

1 jars meatless spaghetti sauce

Parmesan cheese — grated

 

In a 3 1/2 to 6 quart crockery cooker place cabbage wedges, onion and mushrooms. Sprinkle tapioca over vegetables. Place frozen chicken pieces atop vegetables. Pour spaghetti sauce over chicken. Cover; cook on low-heat setting for 10 to 12 hours. Transfer to a serving platter. Sprinkle with Parmesan Cheese.

Honey Hoisin Chicken

Honey Hoisin Chicken

Honey Hoisin Chicken

 

2 1/2 to 3 lb. chicken pieces

2 T. soy sauce

2 T. hoisin sauce

2 T. honey

2 T. dry white wine

1 T. grated ginger root

1/4 tsp. Salt

1/8 tsp. ground black pepper

2 T. cornstarch

2 T. cold water

Sesame seeds, toasted (you can do this very quickly in a fry pan; just watch closely to be sure they don’t burn)

 

Rinse chicken and pat dry with paper towels. Combine soy sauce, hoisin sauce, honey, wine, ginger, salt, and pepper. Dip each piece of chicken into sauce; then place in a 3 1/2 qt. (mine is 5 qt. and worked fine) slow cooker. Pour remaining sauce over chicken. Cover and cook on LOW about 4-5 hours or until chicken is tender. Turn control to HIGH. Remove chicken from cooker and keep warm. Dissolve cornstarch in cold water. Stir mixture into juices in cooker. Cover and cook on HIGH 15-20 minutes or until slightly thickened. Spoon sauce over chicken and sprinkle with toasted sesame seeds.

 

International Chicken

3 lb. fryer, cut into serving pieces

1/4 C. flour

2 tsp. salt

2 tsp. curry powder

1/8 tsp. pepper

1 large onion, chopped

1 large green pepper, seeded and sliced into rings

2 cloves garlic, minced

1/2 C. raisins

1 can (16 oz.) whole tomatoes, mashed

3 T. flour

3 T. water

 

Rinse chicken and pat dry. Combine 1/4 C. flour, the salt, curry powder and pepper. Dust chicken well with flour mixture. Place coated chicken in Crock-Pot and mix in chopped vegetables, garlic and raisins. Pour tomatoes over all. Cover and cook on Low for 8 to 10 hours or on High for 3 to 4 hours. Remove chicken pieces to warm platter. Thicken sauce before serving by stirring a smooth paste of the 3 T. flour and water into the suace in Crock-Pot. Cover and cook on High until sauce is thickened. This is good served on rice — especially saffron rice. Spoon sauce over top. Serves 4.