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Sweet Hawaiian Crockpot Chicken

Sweet Hawaiian Crockpot Chicken

Sweet Hawaiian Crockpot Chicken

 

2 lb. boneless, skinless chicken thighs or chicken breast tenderloins, cut into bite-sized chunks

1 C. pineapple juice (from a can or carton)

½ C. packed light brown sugar

⅓ C. low-sodium soy sauce

2 T. cornstarch (for thickening)

2 bell peppers (any color – red, yellow, orange, green work well), seeded and chopped

Optional: 1 onion, diced; 2 cloves garlic, minced; 1 tsp fresh ginger, grated

 

Cut your chicken into uniform bite-sized pieces. Chop the bell peppers and onion (if using). Mince the garlic and grate the ginger (if using). Place the chicken pieces and chopped bell peppers (and onion, if using) into the bottom of your slow cooker. In a medium bowl, whisk together the pineapple juice, brown sugar, soy sauce, minced garlic, and grated ginger until the sugar is mostly dissolved. Pour the sauce mixture evenly over the chicken and vegetables in the slow cooker. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, or until the chicken is cooked through and tender (internal temperature should reach 165°F or 74°C). If you prefer a thicker glaze, create a cornstarch slurry. In a small bowl, whisk together the 2 T. cornstarch with 3-4 T. of cold water until smooth. Stir this slurry into the hot sauce in the slow cooker. Cover and cook on HIGH for another 15-30 minutes, or until the sauce has thickened into a glossy glaze. Let the chicken rest in the sauce for a few minutes before serving. This allows the flavors to meld beautifully.

No Peek Beef Tips

No Peek Beef Tips

No Peek Beef Tips

 

2 pounds stew meat, cut into bite-sized pieces

1 packet brown gravy mix

1 can cream of mushroom soup

1 C. water

1 packet beefy onion soup mix

 

Slow Cooker Instructions

In a bowl, combine the brown gravy mix, cream of mushroom soup, water, and beefy onion soup mix. Stir well until the ingredients are thoroughly mixed. Place the seasoned stew meat in a greased slow cooker. Pour the prepared mixture over the meat, ensuring it is evenly distributed. Cover the slow cooker and cook on low heat for 6-8 hours or on high heat for 3-4 hours. The meat should become tender and flavorful. Once the cooking time is complete, stir the beef tips gently to mix the gravy and serve hot.

 

Oven Instructions:

Preheat the oven to 325°F (165°C). In a bowl, combine the brown gravy mix, cream of mushroom soup, water, and beefy onion soup mix. Stir well until the ingredients are thoroughly mixed. Place the seasoned stew meat in a large oven-safe casserole dish. Pour the prepared mixture over the meat, ensuring it is evenly distributed. Cover the casserole dish with a lid or aluminum foil, sealing it tightly. Place the dish in the preheated oven and bake for 2 to 2 1/2 hours, or until the meat is tender and fully cooked. You can check the meat for doneness by piercing it with a fork. If it easily falls apart, it is ready. Once cooked, remove the dish from the oven and carefully remove the lid or foil, as steam will escape. Stir the beef tips gently to mix the gravy and serve hot.

 

Serve the beef tips over rice, noodles, or mashed potatoes for a delicious meal.

Turkey Tenderloin in Crock Pot

Turkey Tenderloin in Crock Pot

Turkey Tenderloin in Crock Pot

 

1 ½ pounds turkey tenderloin (about 2 tenderloins)

1 C. chicken broth or chicken stock, regular or low-sodium

2 T. salted butter, diced into small pieces

 

2 T. olive oil

2 T. apple cider vinegar

2 T. honey

1 T. dijon mustard

3 garlic cloves crushed

½ tsp. dried thyme (or 6 sprigs fresh thyme)

½ tsp. dried rosemary (or 1 sprig fresh rosemary)

1 tsp. sea salt

¼ tsp. pepper

 

In a large bowl, whisk together the olive oil, vinegar, honey, Dijon mustard, garlic, herbs, and seasonings until evenly combined.  Place the tenderloins in a gallon-sized Ziploc bag with the marinade. Close the bag and toss to coat. Cover and refrigerate for at least 1 hour, (or up to 6 hours), to allow the flavors to infuse with the poultry. Add poultry, butter and marinade to the slow cooker. Pour broth over meat, then place the lid on your crock pot. Cook the turkey breast tenderloins on low for 6-8 hours, checking the turkey tenderloin temp after 4 hours. The poultry is done when a thermometer inserted into the thickest part of the meat registers 165 degrees Fahrenheit. To avoid overcooking, remove turkey when the internal temp reaches 163°F. Tent the tenderloins with foil and allow them to rest for 10 minutes before slicing and serving.

Pear Honey Butter

Pear Honey Butter

Pear Honey Butter

 

10 lbs. ripened pears, peeled, cored, sliced

1 cup water

1 cup honey

 

Place your pear slices inside your slow cooker. Add in the water and honey. Cover and cook on low heat for 10 hours. You can stir if you want to but it’s not necessary. When your pears are done, they will have darkened in color, but won’t dry out through cooking. Either use your blender and puree your softened pears in batches until it is done or use an immersion blender to make a smooth consistency.

Crockpot Enchilada Soup

Crockpot Enchilada Soup

Crockpot Enchilada Soup

 

14.5-oz. can of diced tomatoes with green chilies or chipotles

12-oz. jar enchilada sauce

4 cups vegetable broth

1 small onion, chopped

3 cups tri-colored peppers, sliced

10-oz. pkg. frozen corn

1 cup water

1/2 cup uncooked quinoa

 

Add all ingredients to slow cooker. Cover and cook on low for 6-8 hours

Garlicky Hoisin Mushrooms

Garlicky Hoisin Mushrooms

Garlicky Hoisin Mushrooms

 

24 oz. whole button mushrooms, trimmed

1 small sweet onion, halved, sliced

1/4 cup of water

3 cloves garlic, minced

2 T., gluten-free soy sauce or Bragg’s liquid aminos

1 T., smooth natural peanut butter

1 tsp. rice wine vinegar

1 tsp. sesame oil

1/4 tsp. crushed red pepper

 

Spray crock with non-stick spray. Place mushrooms and onions into the crock. In a bowl, mix together the water, garlic, soy sauce, peanut butter, rice wine vinegar, sesame oil, and crushed red pepper. Pour this mixture over the mushrooms and onions. Cover and cook on low for 5-6 hours.  To serve, stir the mushrooms gently through the sauce, then remove with slotted spoon.  Serve with toothpicks.  Optional: Garnish with diced scallion and sesame seeds.

Chicken Lettuce Wraps

Chicken Lettuce Wraps

Chicken Lettuce Wraps

 

2 lbs. ground chicken, browned

4 cloves garlic, minced

1/2 cup minced sweet yellow onion

4 T., gluten-free soy sauce or Bragg’s liquid aminos

1 T., natural crunchy peanut butter

1 tsp. rice wine vinegar

1 tsp. sesame oil

1/4 tsp. kosher salt

1/4 tsp. red pepper flakes

1/4 tsp. black pepper

8-oz. can sliced water chestnuts, drained, rinsed, chopped

3 green onions, sliced

12 good-sized pieces of iceberg lettuce, rinsed and patted dry

 

In the crock, combine the ground chicken, garlic, yellow onion, soy sauce or liquid aminos, peanut butter, vinegar, sesame oil, salt, red pepper flakes, and black pepper. Cover and cook on low for 2-3 hours. Add in water chestnuts and green onions.  Cover and cook 15 more minutes. Serve with a heaping spoonful in each piece of iceberg lettuce.

Spiral Ham in the Slow Cooker

Spiral Ham in the Slow Cooker

Spiral Ham in the Slow Cooker

 

When it’s finished, the meat should be tender and almost falling off the bone, and you’ll have a great cooking liquid that can be sopped up with rice, tortillas, potatoes, bread…or egg noodles tossed with a little salt and sour cream. When the maple syrup and brown sugar, each with its own deep, sulfur-y, molasses-y flavor, combine with the cider vinegar and the mustards, they create a tangy liquid to serve with this ham. I like to think of it as a marinade that comes at the end instead of the beginning. Sign me up! I love to serve a bed of braised cabbage here, too.

 

1 (6- to 7-pound) bone-in, hickory-smoked, uncured fully cooked ham

5 medium parsnips, peeled and halved lengthwise

5 medium carrots, peeled and halved lengthwise

1 cup maple syrup

2 cups unsweetened apple juice

½ cup packed dark brown sugar

½ cup smooth Dijon mustard

½ cup grainy Dijon mustard

2 T. apple cider vinegar

Kosher salt (if needed)

 

Pour 3 cups of water into a 7-quart slow cooker. Add the ham, cut-side up, as well as the parsnips and carrots. Pour the maple syrup and apple juice over the ham, and sprinkle the brown sugar over the top. Cook on high, uncovered, for 30 to 45 minutes, then cover the slow cooker and cook on low until the ham is tender, 3 to 4 hours. Hams vary in size and tenderness, so be patient. When it’s tender, the meat should come off the bone with very little resistance. Taste a small piece for tenderness.  Transfer the ham and vegetables to a deep serving platter (reserve the liquid in the pot). Use a pair of kitchen shears or scissors to cut the slices of ham off the bone and let them fall onto the platter. Stir both kinds of mustard and the vinegar into the cooking liquid left in the slow cooker and taste for seasoning—the sauce may or may not need salt. Pour the liquid over the ham and vegetables, and serve.

Slowcooker Bread with Basil Pesto

Slowcooker Bread with Basil Pesto

Slowcooker Bread with Basil Pesto

 

2¼ tsp. (or 1 envelope) active dry yeast

1 T. sugar

1½ C. lukewarm water (about 105 degrees Fahrenheit)

3¾ C. all-purpose flour

1 T. olive oil

¼ C. basil pesto

1 tsp. salt

dried parsley, for topping

kosher salt, for topping

 

Line a 6-quart slow cooker with parchment paper and set aside. Place yeast and sugar in a large mixing bowl and stir to combine. Add water and continue to stir until combined. Add in the flour, olive oil, basil pesto, and salt; stir with a wooden spoon until well incorporated and a shaggy dough begins to form. Turn out the dough onto a floured working surface and knead for 5 minutes until the dough is soft and smooth. IF the dough is sticky, add a little more flour, about one T. at a time.  Place the ball of dough in the slow cooker. Sprinkle the top with dried parsley and salt. Cover and cook on HIGH for 2 hours or until golden on the bottom. The internal temperature of the baked bread should register at 200˚F. Remove the bread from the slow cooker together with parchment paper and place on a baking sheet. Place the bread under the broiler for 3 to 5 minutes or until golden brown on top. Remove the bread from the oven and set it on a cooling rack. Let rest until completely cooled before cutting and serving.

Slowcooker Overnight Cinnamon Apple Steel-Cut Oats

Slowcooker Overnight Cinnamon Apple Steel-Cut Oats

Slowcooker Overnight Cinnamon Apple Steel-Cut Oats

 

6 C. water

2 T. ground cinnamon

1 tsp. kosher salt

1/4 C. pure maple syrup

1 1/2 C. uncooked steel-cut oats

2 medium Gala apples, cored, seeded, and diced

4 T. salted butter

 

Add water, cinnamon, salt, and maple syrup to a 3-quart or larger slow cooker. Whisk until well combined. Gently stir in oats and apple. Place butter on top of oat mixture. Place lid on slow cooker and set to low for 8 hours. Stir well right before serving. Tips, Substitutions, Time-Savers, and More: For more texture, serve with something crunchy, like pecans, walnuts, or sliced almonds. Milk adds even more richness and flavor; just substitute half of the water for your milk of choice during cooking. And a drizzle of local honey or sprinkling of brown sugar on top adds a bit more sweetness. Don’t have Gala apples? Any apple variety can be substituted.

Slow-Cooker Lemony Chicken and Rice with Spinach and Feta

Slow-Cooker Lemony Chicken and Rice with Spinach and Feta

Slow-Cooker Lemony Chicken and Rice with Spinach and Feta

 

1 small onion, peeled and finely chopped

2 T. EVOO

3 small cloves garlic, peeled and minced

2 tsp. fresh oregano or ½ tsp. dried

1 tsp. Salt, divided

½ C. Chicken Broth (half and half?)

1 ½ C. Instant White Rice

8 boneless skinless chicken thighs (small to medium in size), trimmed and any fat discarded

¼ tsp. Pepper

2 C. fresh baby spinach leaves

½ C. crumbled feta cheese

1 tsp freshly grated lemon zest

2 T. fresh lemon juice

2 T. minced Parsley

 

Microwave onion, oil, garlic, oregano, and 1/2 tsp. salt in bowl, stirring occasionally, until onion is softened, about 5 minutes; transfer to slow cooker. Stir in broth. Sprinkle chicken with remaining 1/2 tsp. salt and pepper and nestle into slow cooker. Cover and cook until chicken is tender, 4 to 5 hours on low. Transfer chicken to plate. Stir rice into slow cooker. Arrange chicken on top of rice, adding any accumulated juices. Cover and cook on high until rice is tender, 20 to 30 minutes. Transfer chicken to serving platter and tent loosely with aluminum foil. Gently stir spinach into slow cooker, 1 handful at a time, and let sit until wilted, about 5 minutes. Stir in lemon zest and juice, and season with salt and pepper to taste. Transfer rice to dish with chicken and sprinkle with feta and parsley. Serve.

Slow Cooker Caramelized Onions

Slow Cooker Caramelized Onions

Slow Cooker Caramelized Onions

 

5 yellow onions, cut lengthwise into 1/4-inch-thick slices

5 T. butter, melted

1 tsp. table salt

 

Place the onions in the crock of a slow cooker, then drizzle with the butter and salt and toss to combine. Cook on low for 12 hours. If at some point you can stir the onions, do so, but no need to set the alarm for two a.m. if you’re cooking them overnight. The onions will last in the refrigerator for 10 days, but I usually just package them in 1-cup servings and freeze for later use.

Slow-Cooker Thai Chicken with Asparagus and Mushrooms

Slow-Cooker Thai Chicken with Asparagus and Mushrooms

Slow-Cooker Thai Chicken with Asparagus and Mushrooms

 

1 cup canned coconut milk, divided

2 T. Thai red curry paste

1 T. instant tapioca

1 1/2 tsp. table salt, divided

1 1/4 tsp. pepper, divided

4 (12-ounce) bone-in split chicken breasts, skin removed, trimmed

1 pound asparagus, trimmed and cut into 1-inch lengths

1 pound shiitake mushrooms, stemmed and sliced 1/2 inch thick

1 T. vegetable oil

2 T. lime juice, plus extra for seasoning

1 T. fish sauce, plus extra for seasoning

1/4 cup minced fresh cilantro

 

Whisk 1/2 cup coconut milk, curry paste, tapioca, 1/2 tsp. salt, and 1/2 tsp. pepper together in slow cooker. Sprinkle chicken with remaining 1 tsp. salt and remaining 3/4 tsp. pepper and arrange, skinned side up, in even layer in slow cooker. Cover and cook until chicken registers 160 degrees, 2 to 3 hours on low. Microwave asparagus, mushrooms, and oil in bowl, stirring occasionally, until vegetables are tender, about 5 minutes. Transfer chicken to serving platter and tent loosely with aluminum foil. Stir vegetables, remaining 1/2 cup coconut milk, lime juice, and fish sauce into cooking liquid and let sit until heated through, about 5 minutes. Stir in cilantro and season with extra lime juice and fish sauce to taste. Spoon sauce over chicken and serve.

Crockpot Korean Style Short Ribs

Crockpot Korean Style Short Ribs

Crockpot Korean Style Short Ribs

 

1 cup soy sauce (I use Silver Swan, a Filipino brand, but any would do, even low sodium)

1 cup packed light brown sugar

4 tablespoons sesame oil

4 tablespoons rice vinegar

4 tablespoons minced fresh ginger

I head of garlic, peeled and minced

1 teaspoon red pepper flakes

5 lbs beef short ribs, (aka English Cut)

1-2 stalks green onions, sliced thin for garnish

1/2 teaspoon white sesame seeds for garnish

 

Mix soy sauce, sugar, oil, vinegar, ginger, garlic and red pepper in a small bowl. Place ribs in a 5-quart slow cooker and pour sauce over. Cover and cook on high for 4 hours or on low for 6-8 hours. Remove ribs from crockpot and serve hot over a bed of rice with a garnish of green onions and sesame seeds. *Alternately, if you don’t have a crockpot/slow cooker, simply place the ribs in a foil lined baking sheet and baking in a preheated 350 degree oven for 1-1/2 hours until cooked through.

Crock Pot Japanese Mushroom Onion Soup

Crock Pot Japanese Mushroom Onion Soup

Crock Pot Japanese Onion Soup

 

2 Medium Carrots

2 Medium Celery Stalks

2 Garlic Cloves, Smashed

6 C. Reduced Sodium Fat Free Chicken Broth

1 Medium Onion, Wedges

8 Oz. Mushrooms, Sliced

4 Green Onions, Sliced (Optional Garnish)

Salt or Soy Sauce to Taste

 

Place everything but the mushrooms and green onions into a slow cooker. I added in the bottom halves of the chopped green onions at this time as well and reserved the green upper halves for garnishing. Cover and cook on high for 2-4 hours or low for 4-5 hours. There isn’t any reason to cut up the veggies finely because they are just there to cook in their flavors! An hour before serving remove the cooked veggies from the crock pot with a slotted spoon. You can toss these, use them up in another yummy recipe, or serve them on the side. Season to taste. Place the sliced mushrooms and green onion tops into the crock pot with the broth. Give it all a good stir. Cover to cook for another hour or until the mushrooms are tender.

Slow Cooker Pork Shoulder with Butterbeans, Apple and Sage

Slow Cooker Pork Shoulder with Butterbeans, Apple and Sage

Slow Cooker Pork Shoulder with Butterbeans, Apple and Sage

 

2 onions, roughly chopped

2 sticks celery, thinly sliced

small bunch fresh sage

salt and freshly ground black pepper

2 x 14 oz cans butterbeans in water, rinsed and drained

4 thick pork shoulder steaks

1 T. olive oil

2 C. dry cider

½ C. strong, good quality chicken stock

2 T. butter

1 Braeburn apple, peeled

1 tsp cornstarch mixed with 1 T. cold water until smooth

1 T. wholegrain mustard

 

Place the onions, celery and five shredded sage leaves in a slow cooker, then season with salt and freshly ground black pepper. Scatter with the butterbeans. Season the pork steaks with salt and freshly ground black pepper. Heat the oil in a non-stick frying pan then fry the pork until golden-brown on both sides. Transfer to the slow cooker. Pour the cider and stock into the frying pan, then bring to the boil. Pour over the pork, put the lid on, then cook on low for seven hours until tender and surrounded with sauce. Cut the apple into eight wedges and cut away the core. Heat the butter in a frying pan, then add the butter and fry for 8-10 minutes until golden-brown and just tender. Add about 15 more sage leaves, turn up the heat and fry until the leaves are crisp. Lift the pork steaks from the slow cooker and set aside in a serving dish. Mix the cornstarch paste and the mustard into the beans and stir till the sauce thickens a little. Transfer the sauce to the serving dish with the pork, top with the apples and crisp fried sage. Serve with crusty bread and a crisp green salad

Slow Cooker Prosciutto Eggs with Kale

Slow Cooker Prosciutto Eggs with Kale

Slow Cooker Prosciutto Eggs with Kale

 

4 C. Kale, coarsely chopped

1 ½ C. Marinara Sauce

2 slices Prosciutto, chopped

4 large eggs

 

Put the kale in the slow cooker. Spoon the marinara sauce over the top, then scatter in the prosciutto. Crack the eggs and carefully place them over the marinara sauce mixture, spacing them evenly apart. Cover the slow cooker and cook on the high setting for 1 to 11/2 hours, until the kale softens and the egg whites are cooked through but the yolks are still soft. Serve immediately.

 

4 servings

Calories: 222

Fat: 8g

Fiber: 1g

Slowcooker Branzino with Olives, Goji Berries and Mint Salad

Slowcooker Branzino with Olives, Goji Berries and Mint Salad

Slowcooker Branzino with Olives, Goji Berries and Mint Salad

 

8 skin-on branzino fillets, 4 oz each

6 T. extra-virgin olive oil

4 T. pitted black olives

1 tsp. dried oregano

2 T. red wine vinegar or balsamic vinegar

¼ tsp. salt

¼ tsp. freshly ground black pepper

10 oz watercress or baby kale

1 C. packed, fresh mint leaves

¼ C. dried goji berries or ¼ C. dried cherries

 

Place 4 branzino fillets in the bottom of the slow cooker. Drizzle with 1 T. oil and sprinkle with 2 T. olives and oregano. Top with remaining fillets and drizzle with 1 T. oil and the remaining 2 T. olives. Cover slow cooker and cook on low until fish flakes when pressed with a fork, 1–1½ hours.  While the branzino cooks, prepare the salad. In a bowl, whisk together remaining 4 T. olive oil, vinegar, salt, and black pepper. Add watercress, mint, and goji berries, and toss until greens are evenly coated. Divide salad between four plates and top each with 2 branzino fillets. Serve immediately.

 

4 servings

Calories: 249

Fat: 14g

Fiber: 1g

Crockpot Shrimp Scampi with Wilted Kale

Crockpot Shrimp Scampi with Wilted Kale

Crockpot Shrimp Scampi with Wilted Kale

 

4 T. butter

8 cloves Garlic, minced

¼ tsp. Salt

½ tsp. pepper

2 lb. Shrimp, peeled and cleaned

10 oz. baby Kale or Spinach

 

Put the butter, garlic, salt, and black pepper in the slow cooker and stir well. Place the shrimp on top of the butter mixture. Cover the slow cooker and cook on the low setting for 1 to 11/2 hours, until the shrimp are nearly cooked through. Scatter the kale over the shrimp, cover the slow cooker, and cook on the low setting for 30 minutes more, until the kale wilts. Spoon the shrimp and kale onto plates. Serve immediately.

 

8 servings

Calories: 193

Fat: 7g

Fiber: 1g

Crockpot Chicken & Stuffing

Crockpot Chicken & Stuffing

Crockpot Chicken & Stuffing

 

Chicken Breasts

Italian Seasoning

Salt/Pepper

Stuffing Ingredients

 

Cream of Chicken Soup (or healthier homemade version)

Sour Cream

Stuffing Mix- Such as Stove Top

Low Sodium Chicken Broth

Green Beans- Fresh or Frozen

 

Optional Stuffing Additions:

 

Onions

Celery

Dried Cranberries

Rosemary

 

Season the chicken. Place on the bottom of a lightly greased Crock Pot.  Combine the stuffing ingredients and place over or next to the chicken Add the vegetables.  Heat on high for 4 hours or on low for 6-7. See below for tips on regulating the consistency of the stuffing according to your preference. Uncooked stuffing, green beans, and chicken breasts in a crock pot.

 

For Firmer Stuffing:  If you like your breadcrumbs still very much intact and firm, use more stuffing, up to 12 ounces. If your stuffing is too moist:  Leave the lid off for the last 30-40 minutes of cooking to let some of that moisture escape. You can also pop the stuffing in a 400º oven for 10-15 minutes to brown up the top.

Cranberry-Apple Pork Roast

Cranberry-Apple Pork Roast

Cranberry-Apple Pork Roast

 

1 14 ounce can whole-berry cranberry sauce

1 ½ teaspoons grated orange zest

¼ cup orange juice

â…“ cup shallots

1 tablespoon cider vinegar

1 inch section of fresh ginger, peeled and grated

1 teaspoon Dijon mustard

2 pounds boneless pork loin roast, trimmed and patted dry

Salt and pepper to taste

2 tart apples, peeled, cored, and cut into 1-inch pieces

1 cornstarch dissolved in 3 tablespoons hot water

 

Stir together the first seven ingredients in the slow cooker. Season the pork roast all over with salt and pepper and place it in the slow cooker. Spoon some of the sauce over the roast. Cover and cook on low for 6 to 8 hours, or until the pork is fork-tender. Add the apples during the last hour of cooking. Place the pork on a carving board, tent it with foil, and let it stand for 10 minutes before slicing. While the pork rests, stir the cornstarch mixture into the sauce and cook until thickened, about 10 minutes. Serve the pork slices with a spoonful of sauce and apples on top. Offer the remaining sauce on the side.

Smokey Top Sirloin

Smokey Top Sirloin

Smokey Top Sirloin

 

4 Carrots, cut into 1” pieces

1 Yellow Onion, chopped

½ lb. Russet Potatoes, chopped

1 ½ lb. boneless Beef Top Sirloin, trimmed

½ tsp. each Salt, Pepper, Smoked Paprika

1 C. Catsup

½ C. Beef Broth

1 T. fresh Lemon Juice

2 cloves Garlic, minced

 

Place first 3 ingredients in a lightly greased 5- to 6-quart slow cooker. Sprinkle steak with salt, pepper, and paprika; place on top of carrot mixture. Stir together ketchup and remaining ingredients. Spread sauce over steak. Cover and cook on LOW 7 to 8 hours or until steak is tender. Cut steak into 1-inch-thick slices; serve with carrot mixture and crescent rolls.

Slow Cooker Red Beans and Rice

Slow Cooker Red Beans and Rice

Slow Cooker Red Beans and Rice

2 15-ounce cans red kidney beans, drained

1 15-ounce can red kidney beans, undrained

1/2 pound smoked sausage thinly sliced (andouille or smoked)

3 celery ribs chopped

1 green bell pepper chopped

1 medium onion chopped

2 garlic cloves minced

1 T. Worcestershire sauce

½ tsp. kosher salt

¼ tsp. chili powder

4 C. uncooked long grain rice

green onions chopped, for garnish

fresh parsley chopped, for garnish

 

Add red kidney beans, smoked sausage, celery, bell pepper, onion, garlic, Worcestershire sauce, salt, and chili powder to a 6-quart slow cooker. Set on high setting and cook for 4 hours. Cook rice according to package directions. Serve red beans over top of the cooked rice. Top with fresh green onions and parsley. Notes .This is a mild recipe with smoked sausage.  For a spicier version, use a spicy andouille sausage.

Crockpot Hrino Psito (Slow Roasted Pork)

Crockpot Hrino Psito (Slow Roasted Pork)

Crockpot Hrino Psito (Slow Roasted Pork)

3-4 pound boneless pork butt or shoulder

10 whole garlic cloves

3 bay leaves

1 tsp. sage

1 tsp. rosemary

1 1/2 tsp. kosher salt

1/2 tsp. pepper

1 T. Worcestershire sauce

1 T. brown sugar

1/4 C. dijon mustard

1/4 C. honey

1/2 C. dried cranberries

1 C. beer

 

Use a 6 quart slow cooker.  Put the meat into your crockpot, and pour on dry spices, and brown sugar. Flip the meat over a few times in the stoneware so the spices are kind of stuck to all sides. Peel garlic cloves and add whole.   Add Worcestershire sauce, mustard, honey, and cranberries. Top with bay leaves. Pour in the beer. Cover and cook on low for 8-10 hours, or until meat shreds easily with a fork.  I cooked on low for 12 hours, and while the meat was tender and flavorful, it did burn a bit on the top and sides.  Serve over rice or pasta, or on your favorite sandwich rolls.

CrockPot Layered Dinner–Steak, Potatoes, Corn on the Cob

CrockPot Layered Dinner–Steak, Potatoes, Corn on the Cob

CrockPot Layered Dinner–Steak, Potatoes, Corn on the Cob

This is what I used. You can use whatever meat or vegetables you have in the house. The trick is to not use too much liquid when cooking the meat, so the potatoes and the corn (or whatever you’re using) isn’t floating in juice.

 

1 1/1 lb. rib eye steak

1 T. of your favorite seasoning rub

1 T. dried onion flakes (a tiny fresh onion, diced, would be fine)

2 T. Worcestershire sauce

1/4 C. tequila (or broth, apple juice, etc.)

 

2-4 potatoes

2-4 ears of fresh corn

aluminum foil

 

In my 6 quart Smart Pot, I used 2 whole brown potatoes, and 4 ears of corn. I could have fit another potato in, probably.  Put meat in the bottom of the crockpot. Rub with seasoning and onion, and flip over to get the other side. Add tequila and Worcestershire sauce.  Wash potatoes and cover with foil. Add to the pot. Shuck the corn, and wrap each ear in foil. Add to the crockpot. It doesn’t seem to matter if the potatoes are closer to the meat, or the corn. The new crockpots heat from the sides as well as from the bottom, so everything will cook through regardless of location. Cover and cook on high for 5-7 hours, or on low for about 8. I cooked our dinner for 6 hours on high. My crockpot was quite full.

Slow Cooker Garlic Herb Mushrooms

Slow Cooker Garlic Herb Mushrooms

Slow Cooker Garlic Herb Mushrooms

1 1/2 pounds mushrooms

2 T. unsalted butter

4 cloves garlic, chopped

1/2 tsp. dried oregano

1/4 tsp. dried thyme (or 1 tsp. fresh thyme, chopped)

1/2 C. vegetable broth (or chicken broth)

salt and pepper to taste

1/4 C. half and half

1/2 C. parmigiano reggiano (parmesan cheese), grated

2 T. parsley, chopped

 

Toss the mushrooms with the butter, garlic, oregano, thyme, broth, salt and pepper and cook in a slow cooker on low for 2-3 hours or on high for 1-2 hours before mixing in the half and half, parmesan and parsley. Option: Add 1 T. white miso paste to the sauce along with the parmesan.

Game Day Crock Pot Sweet & Spicy Garlic Wings

Game Day Crock Pot Sweet & Spicy Garlic Wings

Game Day Crock Pot Sweet & Spicy Garlic Wings

3 lb. chicken wings

 

1 C. soy sauce

1/2 C. minced garlic

1/2 C. brown sugar

2 T. honey

2 T. Sriracha

 

Place wings single layer on a foil lined pan. Broil for 12 minutes, 4-5 inches from the heat source. Flip once. They should be slightly browned Drain fat Put in crock pot. Mix sauce ingredients Pour sauce over wings. Toss wings around. Cover with lid, and cook on low for 5-6 hours or high 2.5- 3 hours

Crockpot or Instant Pot Mongolian Beef Meatballs

Crockpot or Instant Pot Mongolian Beef Meatballs

Crockpot or Instant Pot Mongolian Beef Meatballs

Sauce:

2 tsp. sesame oil

2 T. garlic minced

2 T. ginger paste

1 C. low sodium soy sauce

2 tsp. sriracha

1 1/2 C. water

1 C. brown sugar

¼ C. hoisin sauce

3 T. oyster sauce

½ tsp. black pepper

 

60 homestyle meatballs

1 C. green onions sliced

2 T. toasted sesame seeds

 

Instant Pot Directions: In a large bowl mix all sauce ingredients together and stir well. Add frozen meatballs to an instant pot liner and pour sauce over the top. Place lid on instant pot and lock into place, set valve to sealing. Cook on manual pressure for 10 minutes Quick release pressure Remove lid, and hit the “cancel” button, then hit the “sauté” button Cook on “sauté” mode, stirring regularly, to reduce the sauce, cook until it reaches desired thickness, 5-10 minutes Once desired thickness is reached for the sauce, remove from instant pot to serving dish, and garnish with toasted sesame seeds and green onions Serve immediately over cooked brown rice.

 

Slow Cooker Instructions: Add all sauce ingredients to the slow cooker and stir well.  Thaw pre-cooked meatballs, or partially thaw them. Or use fresh (raw) meatballs. Add meatballs to the slow cooker, and cover with a lid.  Cook on high 1.5 – 2 hours (for thawed cooked meatballs) or low for 4 hours. If using raw meatballs, increase cooking time to 2-3 hours on high and 5-6 hours on low.  If when cooking time is up, sauce has not reached desired thickness (unlikely), reduce sauce by cooking it over medium-high heat on a stove top.  When done cooking, garnish with sesame seeds and green onions

Slow Cooker Cocoa

Slow Cooker Cocoa

Slow Cooker Cocoa

2 C. Whipping Cream

6 C. Milk

1 tsp. Vanilla

1 – 1 ½ C. Semi Sweet Chips

 

Optional: ¼ C. baking cocoa

Optional: ¼ C. Sugar

 

Combine all ingredients except marshmallows in a slow cooker and stir to combine. Cook, covered, until everything is melted, stirring occasionally, 2 – 2 ½ hours on LOW. Stir well after heated and melted.  Taste.  Adjust sweetness with cocoa or sugar if desired, cook 30 additional minutes, and stir well before serving.  Optional: Ten minutes before serving, add marshmallows and let them get melty.  Garnish with more mini marshmallows, if desired.

7 Minute Crock Pot Bread

7 Minute Crock Pot Bread

7 Minute Crock Pot Bread

1 pkg. active dry yeast or instant yeast

1 T. honey

1 C. warm water

2 3/4 C. all-purpose white flour

1 T. white sugar

1 tsp. salt

2 T. olive oil

 

Parchment paper

3 paper towels

 

Mix together warm (not hot) water, yeast, and honey, and let sit for a minute for yeast to foam. Stir together flour, sugar, salt, and then mix with yeast mixture and olive oil.  Stir together with a wooden spoon. Knead for 5 minutes, either by hand or with a stand mixer and hook attachment. Do not short cut this time. Check the dough, it should be elastic, and not stick to your hands too much, and should form a nice ball. If this does not happen, knead a little longer until it reaches this stage. Line a crock pot with parchment and place ball of dough in center. Put paper towels over the top, and put the lid, very slightly ajar over that, this will help absorb some of the moisture so the top of your bread is not mushy and wet while the bottom is crispy and hard. Cook on high for an hour and a half, or until bottom is browned (You can just lift it out with the parchment to check how brown the bottom is) Remove from crock pot, put on a baking tray, and into a preheated oven set to broil on high. Broil 2-3 minutes or until you reach the desired golden brown.

Slow-Cooker Burgundy Meatloaf

Slow-Cooker Burgundy Meatloaf

Slow-Cooker Burgundy Meatloaf

 

2 lbs. ground beef

2 eggs, beaten

1 c. soft bread crumbs

1 onion, chopped

1/2 c. Burgundy wine or beef broth

1/2 c. fresh parsley, chopped

1 T. fresh basil, chopped

1-1/2 t. salt

1/4 t. pepper

5 slices bacon, divided

1 bay leaf

8-oz. can tomato sauce, warmed

 

Combine ground beef, eggs, bread crumbs, onion, wine or broth and seasonings in a large bowl; mix well and set aside. Criss-cross 3 bacon slices on a 12-inch square of aluminum foil. Form meat mixture into a 6-inch round loaf on top of bacon. Cut remaining bacon slices in half; arrange on top of meatloaf. Place bay leaf on top. Lift meatloaf by aluminum foil into a slow cooker; cover and cook on high setting for one hour. Reduce to low setting and continue cooking, covered, for an additional 4 hours. Remove meatloaf from slow cooker by lifting foil. Place on a serving platter, discarding foil, bacon and bay leaf. Spoon warmed tomato sauce over sliced meatloaf. Serves 4 to 6.

Slow Cooker Creamy Lemon Chicken

Slow Cooker Creamy Lemon Chicken

Slow Cooker Creamy Lemon Chicken

5 chicken breasts boneless and skinless

6 tablespoons unsalted butter divided

1/2 teaspoon kosher salt

1/4 teaspoon coarse ground black pepper

1 teaspoon Italian seasoning

2 lemons juiced and zested

2 garlic cloves minced

1 cup half and half

1 tablespoon cornstarch

1 tablespoon chicken base optional, but delicious!

 

In a large cast iron skillet add 1 tablespoon of butter to melt on medium high heat. Add the kosher salt, black pepper and Italian seasoning to the chicken and add it to the pan. Cook on each side for 4-6 minutes. Add the chicken to your slow cooker. Cover with lemon juice, lemon zest, garlic and the rest of the butter in pieces (I added the lemons in the before picture just for reference. Don’t cook the lemons in the slow cooker). Cook on low for 4 hours or on high for 2 hours. In a large measuring cup add the half and half, cornstarch and chicken base and whisk well. Add the liquid, mix, and cook an additional hour on high.

 

Yield: 5 servings

Calories: 465

Fat: 25g

Fiber: 1g

Crockpot Cowboy Beans

Crockpot Cowboy Beans

Crockpot Cowboy Beans

 

1 lb lean ground beef

12 oz bacon

1 med onion diced

16 oz can kidney beans drained and rinsed

16 oz can white beans drained and rinsed

32 oz pork ‘n beans

1 cup ketchup

1/4 cup brown sugar

1 to 2 tbsp liquid smoke

 

In a large skillet, brown ground beef. Drain and set aside. Add bacon to the skillet and cook 5 to 7 minutes or until cooked through, stirring frequently. Add onions and cook an additional 4 to 5 minutes or until onions are soft and translucent. Add ground beef and bacon mixture to a large 6 quart slow cooker. Add pork ‘n beans, drained kidney and white beans, ketchup, brown sugar and liquid smoke. Stir gently to combine. Place lid on slow cooker and cook on low for 4 to 5 hours or on high 2 to 3 hours, stirring as needed. If the mixture seems a little dry, add a few T. of water. Serve with tortillas chips, corn chips, sour cream, cheese, whatever you want. Anything goes!

Slow Cooker Golden Chickpea Soup

Slow Cooker Golden Chickpea Soup

Slow Cooker Golden Chickpea Soup

 

2 tablespoons coconut oil

1 large onion, diced

2 cloves garlic, minced

1 tablespoon ground turmeric

2 teaspoons ground coriander

1 1/2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

1 pound dried chickpeas

8 ounces Yukon gold potatoes, peeled and diced

8 cups (2 quarts) low-sodium vegetable or chicken broth

Greek yogurt

1 medium lemon, cut into wedges

Chopped fresh cilantro

 

Heat the oil in a large skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic, turmeric, coriander, salt, and pepper, and cook, stirring occasionally, for 2 minutes. Transfer to a 6-quart or larger slow cooker. Add the chickpeas, potatoes, and broth, and stir to combine. Cover and cook on the LOW setting until the beans are tender, 8 to 10 hours. Use an immersion blender to purée the soup until smooth in the slow cooker, or purée the soup in a blender, working in batches if necessary. Ladle into bowls, then garnish with a dollop of Greek yogurt, a squeeze of lemon juice, and cilantro.

Slow-Cooker Lemon Chicken and Potatoes

Slow-Cooker Lemon Chicken and Potatoes

Slow-Cooker Lemon Chicken and Potatoes

1 red onion

6-8 chicken thighs

1-1.5 lb. baby potatoes

1 lemon

2 T. olive oil

2 T. honey

4 cloves garlic

1/2 T. fresh thyme leaves

sea salt

pepper

bunch thin green asparagus

 

Peel and slice red onion and add to the bottom of the slow cooker in one layer. Add chicken thighs on top in one layer. Wash and half baby potatoes and add to slow-cooker. In a small bowl mix zest of 1 lemon, juice of that same lemon, olive oil, honey, thyme, sea salt, pepper and finely chopped garlic and then pour over ingredients in slow cooker. Put lid on and secure, then set to high for 3-4 hours or low for 6-8 hours (depending on your schedule. 3 hours on high being the minimum and 4 the maximum and 6 hours being the minimum and 8 hours the maximum when set on low). 15-20 minutes before the time is over, set slow cooker to high and add asparagus on top and put lid back on. The thicker the asparagus, the longer it will take. optional but recommended: 5 minutes before the time is over, remove the chicken thighs, place on a baking sheet and put under the broiler on high for 3-5 minutes or until the skin is golden. Enjoy!

Slow Cooker Sweet & Spicy Chicken

Slow Cooker Sweet & Spicy Chicken

Slow Cooker Sweet & Spicy Chicken

3 lb. boneless, skinless chicken thighs

1 red bell pepper, seeded and sliced

1 yellow bell pepper, seeded and sliced

3 C. broccoli florets

For the sweet & spicy sauce:

2 C. all-fruit apricot jam

2 cloves garlic, minced

2 T. coconut aminos

2 T. dry mustard

2 tsp. dried minced onion

2 tsp. sea salt

1/2 tsp. ground ginger

1/2 tsp. red pepper flakes (use more for a spicier sauce)

2 T. arrowroot powder (for thickening sauce)

 

 

Cut chicken thighs into bite-size chunks and place into a 6-quart slow cooker. Cut the veggies as noted above. Place in a bowl and refrigerate until ready to use, as noted below. In a medium bowl, whisk together the apricot jam, garlic, soy sauce or coconut aminos, mustard, onion, salt, ginger, and red-pepper flakes. Pour over the chicken. Cover and cook on low for 4 to 5 hours. Check chicken at the 4-hour mark, if it’s not cooked through, continue cooking. Once the chicken is cooked through, add the sliced bell peppers and broccoli florets. Then, continue cooking on low until veggies are al dente (about 30-45 minutes). Use a slotted spoon to remove chicken and veggies from slow cooker and place in a serving dish. Whisk in the arrowroot powder to thicken the sauce, if desired. To serve, ladle the sauce over the chicken and veggies. Serve over basmati rice or cauli-rice.

Easy Skinny Turkey Taco Soup

Easy Skinny Turkey Taco Soup

Easy Skinny Turkey Taco Soup

1 tsp. canola oil
1 medium onion, chopped
2 stalks celery, chopped
1 pound lean ground turkey
1 (14.5-ounce) can diced tomatoes
1 (14.5-ounce) can black beans, drained and rinsed
1 (14.5-ounce) can reduced-sodium chicken broth
1 (1.5-ounce) package reduced-sodium taco seasoning mix
1 C. frozen corn

 

SLOW COOKER INSTRUCTIONS Heat the oil in a large non-stick skillet over medium high heat. Add the onion and celery and sauté for 2 minutes. Add the turkey, and cook, breaking up the meat, for 3 to 4 minutes, or until the pink is gone. Transfer to a 4- to 6-quart slow cooker, and add 1 C. water and remaining ingredients . Cook for 3 to 4 hours on high or 5 to 6 hours on low.

STOVETOP INSTRUCTIONS Heat the oil in a large non-stick skillet over medium high heat. Add the celery and cook the onion and cook for 5 minutes or until translucent and starting to soften. Add the turkey, and cook, breaking up the meat, until it is most browned. Add 1 C. of water and remaining ingredients. Stir and simmer on low for 30 minutes.

 

Yield: 6 servings (1 ½ C. each)

Calories: 235

Fat: 5g

Fiber: 6g

Slow Cooker Braised Beef Stew with Mushrooms

Slow Cooker Braised Beef Stew with Mushrooms

Subtle Asian flavors like ginger, Chinese five spice, and soy sauce join short ribs and mushrooms in the slow cooker for an easy, fragrant beef stew. Serve this hearty, comforting beef dish over a bed of jasmine rice or mashed potatoes–you’ll definitely want something to soak up the rich sauce. If you do not have port or cream sherry on hand, you can simply increase the amount of red wine by 1/2 cup as a substitute.

Slow-braised Beef Stew with Mushrooms4 pounds boned, fat-trimmed beef short ribs or chuck
1 orange (2 1/2 in. wide), rinsed
1 onion (about 8 oz.), peeled and finely chopped
About 1 cup fat-skimmed beef or chicken broth
1 cup dry red wine
1/2 cup port or cream sherry
1/4 cup balsamic vinegar
2 T. soy sauce
1 tsp. dried thyme or 2 tsp. fresh thyme leaves
3 or 4 very thin slices (quarter size) peeled fresh ginger
1/2 tsp. Chinese five spice
1 pound mushrooms (1- to 1 1/2-in.-wide caps)
2 T. butter or olive oil
2 T. cornstarch
Salt and pepper
1/4 cup chopped fresh chives or green onions

Rinse meat; cut into 3- to 4-inch lengths (for chuck, about 1 in. thick and 1 1/2 in. wide) and place in a 5- to 6-quart slow-cooker. With a vegetable peeler, pare orange part of peel from orange and sliver it; save orange for other uses. In a 1 1/2- to 2-quart pan, combine peel, onion, 1 cup broth, wine, port, vinegar, soy sauce, thyme, ginger, and five spice. Bring to a boil over high heat. Pour liquid over meat. Turn slow-cooker to high, cover, and cook until meat is very tender when pierced, 5 to 6 hours. Rinse and drain mushrooms; trim off and discard stem ends. Cut mushrooms in half lengthwise and place in a 10- to 12-inch frying pan; add butter. Skim off and discard fat from liquid in slow-cooker. Ladle 1 cup liquid into pan with mushrooms. Stir mushrooms often over high heat until liquid has evaporated and mushrooms are lightly browned, 13 to 17 minutes. With a slotted spoon, lift meat from juices in slow-cooker and lay in a single layer in a shallow casserole (about 9 by 13 in.). Pour mushrooms over meat. Bake in a 375° regular or convection oven until meat is sizzling and browned, 12 to 15 minutes. Meanwhile, measure remaining liquid from slow-cooker. If less than 2 cups, add beef broth to make 2 cups, pour into a 2- to 3-quart pan, and bring to a boil over high heat; if there is more, pour into pan and boil, stirring occasionally, until reduced to 2 cups, 8 to 12 minutes. In a small bowl, mix cornstarch with 1/4 cup water. Pour into boiling liquid and stir until thickened, about 30 seconds. Pour evenly over meat and mix gently to blend with liquid in casserole, adding salt and pepper to taste. Sprinkle with chives.

Chicken and Black Bean Enchilada Stacks

Chicken and Black Bean Enchilada Stacks

Just call this the lazy girl’s way of getting enchiladas in her mouth! The filling is slow cooked and layered between flour tortillas with sharp cheddar cheese and baked where everything melds together into a hot, delicious mess.

Chicken and Black Bean Enchilada Stacks

1 (11 ounce) can Ro-tel tomatoes and green chiles
1 cup chicken broth
2 teaspoons chili powder
1 teaspoon salt
½ teaspoon cumin
½ teaspoon dried oregano
4 boneless skinless chicken breasts (about 1 + ½ pounds)
1 (15-ounce) can black beans, drained and rinsed well
1 cup fresh or frozen corn
1 cup instant white or brown rice

5 (10-inch) flour tortillas
2 cups shredded sharp cheddar cheese
sour cream, for serving
Make the filling:

In a 4 or 5 quart slow cooker stir the Ro-tel, broth and all the seasonings together.
Add the chicken breasts, beans and corn. Cook on high 3 – 4 hours or low 5 – 6 hours.  Remove the chicken breasts to a cutting board and shred or cut into bite-size pieces. Stir back into the slow cooker. Cook the rice according to package directions and stir it into the slow cooker. If there’s a lot of liquid left take the lid off the pot and let it cook off. Assembly: Preheat oven to 400 degrees F. Grease a large baking sheet (wide enough to fit the tortillas). Place one tortilla in the center of the baking sheet. Spread ¼ of the filling out evenly almost to the edges. Sprinkle with â…“ cup cheese. Top with another tortilla and repeat the process 3 more times. Top the last layer of filling with a tortilla and sprinkle with the rest of the cheese. Bake 20 minutes. Remove from oven and let set 5 minutes. Slice it like a pie and serve with a dollop of sour cream.

Slow Cooker Honey Garlic Chicken

Slow Cooker Honey Garlic Chicken

Slow-Cooker-Honey-Garlic-Chicken3 large bone-in, skinless chicken breasts (2 1/2 to 3 pounds total) (Using bone-in chicken breasts, rather than boneless chicken breasts, is key to guaranteeing moist, tender shredded chicken.)
1/2 cup honey
1/2 cup low sodium soy sauce
1/4 cup blackberry jam
1/4 cup hoisin sauce
2 Tablespoons olive oil
3 cloves garlic, minced
1/2 cup diced onion
1/4 teaspoon crushed red pepper flakes (optional)
1 Tablespoon cornstarch
Sliced scallions, for garnish
Sesame seeds, for garnish

Arrange the chicken breasts in the slow cooker so that they are not overlapping. In a medium bowl, whisk together the honey, soy sauce, blackberry jam, hoisin, olive oil, garlic, onion and crushed red pepper flakes, and then pour the sauce over the chicken. Cover the slow cooker and cook the chicken on LOW for 4 to 5 hours until the chicken is fully cooked. Using tongs, remove the chicken from the slow cooker (reserving the liquids) and place it on a cutting board. Remove the bones then use two forks to shred the chicken into smaller pieces. Place the shredded chicken in a large bowl. In a small bowl, whisk together the cornstarch with 3 tablespoons of cold water to make a slurry. Transfer the liquids from the slow cooker into a small saucepan set over medium-high heat and whisk in the slurry. Bring the sauce to a boil and cook it until it reduces and has thickened slightly, about 3 minutes. Pour the sauce over the chicken, tossing to combine. Serve the chicken topped with sliced scallions and sesame seeds.