Slow-Cooked Asian Stew

2 lb stew meat cut into cubes
Salt and ground black pepper
1-2 tablespoons vegetable oil

2 1/4 cups beef stew
2 big garlic cloves, minced
1 tablespoon fresh ginger, grated
Pinch sugar

2/3 cup chopped yellow onion
2/3 cup chopped red bell pepper or cut into chunks
2 carrots, peeled and cut bias

2 tablespoons extra beef broth
2 tablespoons cornstarch
10 oz fresh sugar snap peas, strings removed and cooked in a medium saucepan until crisp-tender, drained
4 green onions, chopped

Brown the meat in 2 batches using the oil. Remove to a platter. In the same skillet add the beef broth, garlic, pinch of sugar and ginger and deglaze the skillet.

Spray the bottom of a 4 qt slow-cooker with nonstick cooking spray. Pour the onion, bell pepper and carrots there. Top with the brown meat. Finally, pour the beef broth mixture that is in the skillet.

Cover and cook on High 4-6 hours.

Dissolve the cornstarch in the 2 tablespoons beef broth and add to the slow-cooker; stir to combine and cook for 20 more minutes.

Add the hot cooked sugar snap peas and green onions and toss to combine. Add more salt and pepper if needed.

Serve immediately.

Makes: 4-6 servings

Hungarian Goulash in Slow-Cooker

Taste of Home
www.tasteofhome.com

3 medium onions, chopped
2 medium carrots, chopped
2 medium green peppers, chopped
3 lb beef stew meat cut into 1-inch cubes
1/2 teaspoon plus 1/2 teaspoon salt, divided
1/2 teaspoon plus 1/4 teaspoon black pepper, divided
2 tablespoons olive oil
1 1/2 cups reduced sodium beef broth
1/4 cup all-purpose flour
3 tablespoons paprika
2 tablespoons tomato paste
1 teaspoon caraway seeds
1 garlic clove, minced
Dash sugar
1 cup (8 oz)reduced-fat sour cream

12 cups uncooked whole wheat egg noodles

In a 5-qt slow-cooker, place the onions, green peppers and carrots.

Sprinkle the meat with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a large skillet, brown the meat in batches. Transfer to slow-cooker. Add the broth to the skillet stirring to loosen the browned bits from the pan.

Combine the flour, paprika, tomato paste, caraway seeds, garlic, sugar and remaining salt and pepper; stir into the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over meat. Cover and cook on LOW for 7-9 hours or until meat is tender.

Cook noodles according to package directions. Drain noodles.

Stir in sour cream into the slow-cooker and mix to combine well.

Makes 12 servings

                                                                                                        Marcia Doyle
                                                                                                        Pompano, Florida

Teriyaki Pork Loin

2-3 lb pork tenderloin roast

Teriyaki Sauce:

Mix the first seven ingredients.

3/4 cup unsweetened apple juice or apple cider
2 tablespoons sugar
2 tablespoons soy sauce
1 teaspoon ground ginger
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1 tablespoon cider vinegar

1 teaspoon cornstarch
2 tablespoons water

Garnish:

Toasted sesame seeds


Place the meat in the slow-cooker. Pour the teriyaki sauce on top and coat the meat with the sauce on both sides. Cover and cook on HIGH for 3 hours or LOW for 6 hours.

Remove the meat from the slow-cooker. Strain the teriyaki sauce and put it back into the slow-cooker. Add the cornstarch dissolved in the water and the meat that has been sliced, 1/2 inch thick slices approximately. Cook for 30 minutes on HIGH to thicken the sauce or cook in the stove top to thicken.

Garnish with toasted sesame seeds.

Makes 6-8 servings

Slow-Cooker Hula Chicken

Taste of Home Magazine
www.tasteofhome.com

6 bacon strips, divided
6 chicken boneless skinless chicken thighs (about 1 1/2 pounds)
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup chopped red onion
1 cup crushed pineapple, drained
3/4 cup BBQ sauce

Cut 3 bacon strips in half, cook until partially cooked but not crisp. Drain on paper towels.

Season chicken with salt and pepper; place in a 3-quart slow-cooker. Top each thigh with a half a piece of bacon. Top with onion, pineapple and barbecue sauce.

Cover and cook on Low for 4-5 hours or until chicken is tender. Cook remaining bacon until crisp; drain and crumble. Sprinkle over each serving.

Yield: 6 servings

Creamy Crock-pot Chicken with Broccoli over Rice

Clipping Money
www.clippingmoney.blogspot.com

Picky Palate
www.picky-palate.com

3-4 boneless chicken breasts (thawed or frozen)
1 can (10 3/4 oz) cream of chicken
1 (10 3/4 oz) Cheddar cheese soup
1 can (14 oz) chicken broth
1/2 teaspoon salt
1/4 teaspoon garlic salt seasoning
1 cup sour cream
6 cups broccoli florets, just fork tender (I cook them in boiling water just 3-4 minutes)
1 cup shredded Cheddar cheese

Place soups, chicken broth, salt, garlic salt seasoning into a crock-pot over low heat. Whisk until smooth. Place chicken in pressing to the bottom. Cover with the lid and cook on LOW for 6 hours or on HIGH for 3 hours.

When chicken is cooked use two forks to shred the chicken. Stir in sour cream and broccoli.

Serve over steamed rice and sprinkle with cheese.

Yield: 4-6 servings

Chicken Tortilla Soup In the Slow-Cooker

I found this recipe in a magazine but I made several changes.

4 big boneless skinless chicken thighs, cut into bite-size pieces
2 medium-size carrots, peeled and finely diced
1 large yellow onion, chopped
1 small jalapeno, seeded and minced
1 can (15 oz) diced tomatoes, undrained
1 can (8 oz) tomato sauce
2 cups frozen corn
2 cans (10 3/4 oz) Cheddar cheese soup
3 3/4 cups store-bought chicken broth
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/4-1/2 teaspoon dried oregano
1 teaspoon cornstarch
1/4 cup extra chicken broth

Toppings:

Fresh chopped cilantro
Tortilla strips
Shredded Mexican Cheese blend
Diced avocado

Place all the ingredients except the cornstarch, extra chicken broth and toppings.

Cook on LOW heat for 6-7 hours. Add the cornstarch dissolved in the extra chicken broth and cook on HIGH for 20-30 more minutes.

Serve hot garnishing with desired toppings.

Makes  6-8 servings

BBQ Country-Style Pork Ribs in the Slow Cooker

Among all the type of ribs, I love country-style pork ribs. Why? Because I love pork and they are meaty. We like saucy stuff so we can have some gravy over our rice or mashed potatoes.

3 pounds country-style ribs (trimmed most of the fat with kitchen scissors)

Sauce:

3/4 cup Famous Dave's Sweet and Zesty BBQ sauce
1/2 cup water
1/4 teaspoon Worcestershire sauce
1/2 teaspoon cider vinegar
1/2 tablespoon packed brown sugar
1/8-1/4 teaspoon cayenner pepper
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/8 teaspoon red pepper flakes (optional)
1/4 teaspoon dried oregano

Mix the sauce ingredients and pour half the sauce in bottom of a big slow-cooker. Place the ribs on top and pour the remaining sauce. Cover and cook on HIGH for 3 1/2-4 hours.

Serve over hot rice or mashed potatoes.

Makes 6 servings

Chicken Enchilada Soup (Crock-Pot)

I liked this soup a lot but since I have little kids, I will use regular canned diced tomatoes and some canned green chilies to taste next time.

www.jamiecooksitup.net

 

1 (14.5 oz) can Mexican-Style stewed tomatoes
2 (15 oz) cans black beans, rinsed and drained
2 (15 oz) can corn, drained
1/2 cup chopped onion
1/2 cup green or red pepper, chopped
2 chicken breasts (I used frozen)
1 (10 oz) red enchilada sauce
1 (10 oz) cream of chicken soup
2 1/2 cups milk
4 chicken bouillon cubes or 4 teaspoons chicken bouillon granules
1/2 teaspoon lime juice (can be bottled)
1/2 cup sour cream
2 tablespoons butter

Toppings:

Tortilla chips
Cheese
Cilantro
Avocado

Pour the whole can of tomatoes into the crok-pot, juice included. Diced tomatoes work best. If you only have stewed tomatoes, cut them up with kitchen scissors.

Add the black beans and corn to the pot. Toss the onion an bell pepper in the crock-pot.

Pour the enchilada sauce into a medium-sized mixing bowl. Add the cream of chicken soup, the milk and then crumble the chicken bouillon over the top. Whisk it all together until nice and smooth.

Place two chicken breasts over the vegetables in your crockpot. Pour the sauce over the top of the chicken. Cover your crock-pot and cook on HIGH for 4 hours or on LOW for 7-8 hours depending on how fast your crock-pot cooks things.

Remove the chicken and place it on a plate. Shred it with a fork. Add the lime juice, sour cream and butter to the soup. Whisk it in until the butter has melted and the sour cream is well-combined. Toss your chicken back into the pot, give it a stir and you are ready to eat.

Serve with the toppings.

Yield: 8 servings

 

 

 

Tomato-Basil Parmesan Soup

www.pinfoody.com

This is a great recipe, yummy soup. I made a couple of changes to the original recipe.

I did not use 1/2 cup butter, I used 1 1/2 tablespoons instead and only 2/3 cup Parmesan cheese.
I did not make the roux, I added 2 cups of the cooked soup (let it cool down first and mix it with the flour and butter and cook until it thickens). I also decreased the amount of salt a little bit.

I have no doubt that the original recipe is great but I just wanted to cut on some calories, the result was really good.

2 (14 oz) cans diced tomatoes, with juice
1 cup diced onions
1 cup diced celery
1 cup diced carrots
1 teaspoon dried oregano o 1 tablespoon fresh
1 tablespoon dried basil or 1/4 cup fresh basil
4 cups chicken broth
1/2 bay leaf
1/2 cup all-purpose flour
1 cup Parmesan cheese
1/2 cup butter
2 cups half and half, warmed (I would only go with 1 1/2 cups though)
1 teaspoon salt
1/4 teaspoon black pepper

Add tomatoes, onions, carrots, celery, dried oregano, basil and chicken broth to a large slow-cooker.
Cover and cook on LOW for 5-7 hours until flavors are blended and vegetables are soft.

About 30 minutes before serving, prepare a roux. Melt butter over low heat in a skillet and add flour. Stir constantly with a whisk for 5-7 minutes. Slowly stir in 1 cup hot soup. Add another 3 cups and stir until smooth. Add it back into the slow-cooker. Stir and add the Parmesan cheese, warm half and half, salt and pepper. Add additional basil and oregano if needed. (Spices can get bland on slow-cooker so do not be afraid to always season to taste at the end). Cover and cook on LOW for 30 minutes or so until ready to serve.

Makes 6 regular servings

Crock-pot Creamy Salsa Chicken

www.food.com

www.sweetlittlebluebird.com

3 lbs chicken breast
16 oz jar salsa of choice (not sweet)
1 (15 oz) can of corn
1 (15 oz) can black beans, drained and rinsed
2 tablespoon lime juice
1/3 cup chopped jalapenos (fresh or canned)
8 oz block cream cheese, regular

Toppings (Optional)

Grated cheese
Chopped green onions
Chopped fresh cilantro
Lime wedges

Spray Crock-pot with non-stick cooking spray. Place chicken on bottom. Place salsa, corn, black beans, lime juice and jalapenos on top. Cook on High for 4-5 hours or until chicken is tender. Reduce to Low and place cream cheese on top and allow to melt for 20  minutes. Then stir/blend. Serve over rice. Add some toppings if you like.

Note: I added 1 cup water with the salsa before cooking the chicken because my husband does not like cream cheese or thick sauces. I also shredded the chicken into big chunks.

Country-Style Pork Ribs in Apricot sauce

1 1/2- 2 lbs country-style pork ribs

Sauce

2/3 cup beef broth
1/2 cup plus 1 tablespoon apricot preserves
1/8 teaspoon Five-Spice powder
3 tablespoons cider vinegar
1/2 tablespoon Worcestershire sauce
1/2 tablespoon soy sauce
1 tablespoon brown sugar
1 teaspoon cornstarch

Place the ribs on the bottom of a slow-cooker. Mix the sauce ingredients in a small bowl and pour into the slow-cooker. Cover and cook on LOW for 6-8 hours.

Serve over hot brown rice.

Yield: 4-6 servings

Slow-Cooked White Chicken Chili

www.tasteofhome.com

The salsa verde and cilantro give this chili a  very special touch.

3 cups cooked chicken, cubed
3 cans (15 oz) Cannellini beans or Great Northern beans, rinsed and drained
1 (15 oz) container Alfredo sauce
1 cup Monterey Jack cheese
1 cup Pepper Jack cheese
2 cups chicken broth
1 1/2 cups frozen corn
1 (4 oz) can chopped green chilies (Mild)
1 small onion chopped
1 cup sour  cream (I used Light)
1 yellow bell pepper, chopped
3 garlic cloves, minced
1 teaspoon cayenne pepper (or I used 1/2 teaspoon only)
1 tablespoon cumin ( I am not a big fan of strong cumin flavor so I used 1 1/2 teaspoon)

Mix all the ingredients and pour in the slow cooker.

Cook on LOW for 3-4 hours.

Garnish with salsa verde and fresh cilantro.

Makes 6-8 servings

Chicken Tortilla Soup (Slow Cooker)

Fix-It and Forget-It Cookbook. Feasting with your slow-cooker.
Picture courtesy of Michele Boatright

4 chicken breast halves
2 (15 oz) cans black beans, undrained
2 (15 oz) cans Mexican stewed tomatoes or Rotel tomatoes
1 cup salsa (mild, medium or hot, whichever you prefer)
4-oz can chopped green chilies
14 1/2 oz can tomato sauce

Tortilla chips
2 cups grated cheese

Combine all the ingredients except cheese and chips in a large slow-cooker.

Cover. Cook on Low 8 hours.

Just before serving, remove chicken breasts and slice into bite-sized pieces or shred. Stir into soup.

To serve, put a handful of chips in each individual soup bowl. Ladle soup over chips. Top with cheese.

Makes 6-8 servings

                                                                                           Becky Harder
                                                                                           Monument, CO

Broccoli Cheese Soup in Slow-Cooker

This is one of the best broccoli cheese soup recipes I have ever had. Pretty easy as well.

1 (20 oz ) package frozen broccoli pieces, thawed
2 cans (10 3/4 oz) cream of chicken soup, undiluted
1 yellow onion, finely chopped
1 tablespoon olive oil
2 cups milk
1/2 cup water
1/8 teaspoon ground cayenne pepper
2 cups grated or shredded Cheddar cheese


Mix the cream of chicken, milk, water and cayenne pepper in a bowl. Add the broccoli pieces and set aside.

In a small skillet on medium heat, cook the onions in the hot oil until tender. Add the onion to the soup mixture.

Pour into the slow cooker. Cover and cook on HIGH for 3 hours.

Add the cheese and stir until melted. Serve hot.

Makes 4-6 servings

Lemon Chicken (Slow-Cooker)

Taste of Home Magazine
www.tasteofhome.com



4 chicken boneless skinless chicken breasts (original recipe asks for 6 pieces, 5 oz each).

Sauce:

3/4 cup chicken broth
1/4 cup lemon juice
3 tablespoons Dijon mustard
3 garlic cloves, minced
2 tablespoons melted butter
1/4 teaspoon dried rosemary

1/4 cup chicken broth
1 tablespoon cornstarch

Garnish:

1/2 cup toasted slivered almonds
1/4 cup chopped parsley

Place the chicken in bottom of slow-cooker.

Mix the 6 sauce ingredients and pour over the chicken. Cook on low for 4-5 hours.

Remove fat from sauce. Mix the remaining chicken broth with cornstarch and add to the sauce. Cook until it thickens (appr 15 minutes on HIGH).

Garnish and serve hot.

Makes 4-6 servings

Cantonese Pork

Favorite Brand name Slow Cooker Recipes

1 tablespoon vegetable oil
2 lb pork tenderloin, cut into strips
1 can (8 oz) pineapple tidbits
1 can (8 oz) tomato sauce
2 can (4 oz each) sliced mushrooms, drained
1 medium onion, thinly sliced
3 tablespoons brown sugar
2 tablespoons Worcestershire sauce
1 1/2 tsp salt
1 1/2 tsp white vinegar

Hot cooked rice.

Heat oil in a large skillet over medium heat. Brown pork all sides. Drain excess fat.

Place all ingredients into slow cooker. Cover. Cook on HIGH 4 hours or on LOW 6-8 hours.

Serve over rice.

Note:

Add 1/2 teaspoon cornstarch dissolved in 1 tablespoon water for a thicker consistency of the sauce. Make sure you let it cook for at least 15 minutes.

Sesame Chicken (Slow-Cooker)

Taste of Home magazine
www.tasteofhome.com

3 lb boneless skinless chicken thighs,cut into strips OR
3 lb boneless skinless chicken thighs dredge in 1/2 cup all-purpose flour

If using the sencond option, omit the cornstarch and water and cook on LOW for 4-5 hours.

Sauce:
2/3 cup orange marmalade
2/3 cup honey BBQ sauce (I like Famous Dave's Sweet and Zesty)
1/2 cup orange juice
1/4 cup soy sauce
1 tablespoon grated gingerrot
1/2 teaspoon red pepper flakes (or less if you do not like it spicy)

Place the chicken strips in the bottom of a slow cooker; pour the sauce on top and cook covered on LOW for 3 hours stirring once.

Add 2 teaspoons cornstarch dissolved in 2 tablespoons water and mix. Cook on HIGH for 30 minutes or so until the sauce thickens.

Serve over rice sprinkling with 1 tablespoon toasted sesame seeds.

Angel Chicken (Slow-Cooker)

Midwest Living Magazine and Cleverly Inspired cooking blog
http://cleverlyinspired.blogspot.com

4 skinless, boneless chicken breast halves (about 1-1/2 pounds)

1 8-oz. pkg. fresh button mushrooms, quartered

1 6-oz. pkg. fresh shiitake mushrooms, stems removed, caps sliced (I used more button mushrooms)

1/4 cup butter

1 0.7-oz. pkg. Italian dry salad dressing mix

1 10-3/4-oz. can condensed golden mushroom soup

1/2 cup dry white wine (I used water)

1/2 of an 8-oz. tub cream cheese spread with chives and onion

Hot cooked rice or angel hair pasta

Melt butter and add the Italian salad dressing mix, cream cheese, soup and water. Mix well until the mixture it is smooth.

On the bottom of crock-pot place the mushrooms and then the chicken on top. Pour the soup Mixture on top of the chicken. Cook on LOW for about 5 hours.

Serve over brown or white rice or cooked pasta.

Makes 6 servings

Note: I made half the recipe and it took me 3 hours on LOW.

Cristina's Asian-Style Ribs

2 lb (country-style pork ribs, cut into 8 pieces)

Sauce:

1/3 cup soy sauce
1/2 cup packed brown sugar
1 1-inch piece fresh gingerroot
1 teaspoon toasted sesame oil
1/4-1/2 teaspoon cayenne pepper
2 tablespoons rice vinegar
1-1 1/4  tablespoons cornstarch
1/4 cup water

Garnish:

1/2 tablespoon toasted sesame seeds
2 green onions, chopped

Place the pork ribs in the bottom of slow-cooker. Pour the sauce on top of the meat. Cook on HIGH for 4 hours or LOW for 6-8 hours.

Strain the sauce and mix with the ribs. Serve over cooked rice and garnish with sesame seeds and green onions.