Slow Cooker Chicken Cacciatore

I love using my slow cooker.  It is a wonderful feeling to get up and get dinner in the crockpot in the morning and not have to worry about it the rest of the day!  This recipe is a wonderful, kid friendly recipe.  You can use any spices that you like to make it your own! 

ENJOY!

SLOW COOKER CHICKEN CACCIATORE

(Image from here.)

4-6 skinless, boneless chicken breasts

1 jar of your favorite spaghetti sauce (I would NOT reccommend Ragu.  It makes this too watery.  I use Classico sauces.  If Ragu is all you have, add a small jar of tomato sauce.)

1 green bell pepper

1 cup of fresh mushrooms

2 TBS. chopped fresh garlic

1 teaspoon of oregano

1 teaspoon of dried basil

Place chicken in the bottom of your slow cooker.  In a small bowl mix the rest of the ingredients and pour over chicken covering it completely. 

Cover and cook on low heat for 6-8 hours or on high for 4-5.

Serve over your favorite cooked pasta and sprinkle with Parmesan Cheese.

Slow Cooker Chili Chicken Tacos

One of my favorite types of food is mexican.  I love the taste and the textures, but I don't love the calories!  This recipe is not only low in fat, but a great source of protein.  You can change it up by using pork or beeg as well! Not to mention, the kids will eat it too! Enjoy!
SLOW COOKER CHILI CHICKEN TACOS

4- 6 boneless, skinless chicken breasts

1 garlic clove, thinly sliced

1/2 cup your favorite salsa

1 to 2 tablespoons chopped canned chipotle chiles in adobo

1 tablespoon chili powder

Coarse salt and ground pepper

8 hard corn taco shells

Cilantro, shredded cheese, lime wedges, and sour cream, for serving (optional)

In slow cooker, combine chicken, garlic, salsa, chiles, chili powder, 1 teaspoon salt, and teaspoon pepper. Cover; cook on high, 4 hours (or on low, 8 hours).

Transfer chicken to a serving bowl, and shred, using two forks; moisten with cooking juices. Serve in taco shells, with toppings, if desired.

Slow Cooker Black Bean Soup

It's been a couple of days since my last post.  A lot has happened and I have to admit, that I really have not been cooking!  YIKES!  I do have a good excuse!  A broken foot! 

BUT, broken or not, I want to start cooking again and this is what's for dinner!  It is easy and really good.  Play around with the spices or things that you like in the soup.  Black bean soup generally has bacon or ham chunks in as well.  You can them cooked at the end of the process or you can put the cooked ham in with the soup as it cooks!  ENJOY!

SLOW COOKER BLACK BEAN SOUP

2 cups dried black beans (1 pound), sorted and rinsed

10 cups water

8 cups vegetable broth

2 cans (14.5 ounces each) diced tomatoes with green chilies, undrained

2 medium carrots, coarsely chopped (1 cup)  

1/4 cup chopped fresh cilantro

2 teaspoons finely chopped garlic

1 teaspoon salt

1/4 teaspoon pepper

1/8 teaspoon ground red pepper (cayenne)

Sour cream, if desired

Chopped fresh cilantro, if desired

Heat beans and water to boiling in 4-quart Dutch oven; reduce heat. Simmer uncovered 10 minutes; remove from heat. Cover and let stand 1 hour.

Drain beans. Place beans and remaining ingredients except sour cream and cilantro in 6-quart slow cooker.

Cover and cook on Low heat setting 10 to 12 hours.

Serve soup topped with sour cream and cilantro.

Celebrate by relaxing....Slow Cooker Italian Tortellini Stew

HAPPY 2011! 

I am really excited for a new year!  2010 was not very kind, so all I can is GOODBYE!  Now, as I write down my new years resolutions, I have discovered that all I really want is to make things easier and healthier for my family! AND, I LOVE my slow cooker!  This recipe is super easy, especially if you are like me today and don't want to cook. wink wink! 

ANYWHO, Happy New Year to all!  Let's make this a wonderful year!

SLOW COOKER ITALIAN TORTELLINI STEW

2 medium zucchini, halved, cut into 1-inch slices

2 (14 1/2-oz.) cans low sodium chicken broth

1 (28-oz.) can diced tomatoes, undrained

1 (15.5-oz.) can cannelli beans, drained, rinsed

1/4 teaspoon salt

1/4 teaspoon pepper

1 tablespoon dried basil leaves

1 small onion, diced

1 (8-oz.) pkg. uncooked dry cheese-filled tortellini

In 4 to 6-quart slow cooker, combine all ingredients except basil and tortellini; mix well.

Cover; cook on low setting for 6 to 8 hours.

About 20 minutes before serving, stir basil and tortellini into stew. Increase heat setting to high; cover and cook an additional 20 minutes or until tortellini are tender. Sprinkle with Parmesan cheese and serve!

Not your everyday Thanksgiving....

THANKSGIVING. I truly love this holiday.  Wonderful food, family, friends and a nap if you are lucky!  Followed by Black Friday early morning shopping!  WOO HOO! But that's another post for another blog, right?!  I love the traditions associated with it, however, I am by no means a traditionalist when it comes to the menu.  I will do a turkey for turkey day, (how can you NOT?), but I love to shake everything else up a bit.  I also want to cut time and effort whenever possible, and NO I am not lazy! (wink wink). 

So it begins... The week and a half of non traditional, time saving Thanksgiving recipes! Whether you are cooking the entire feast, or just bringing a side, I hope at least ONE of these new recipes that I have found works for you and your loved ones! ENJOY!

(recipe and picture from here.)

Slow Cooker Sourdough and Wild Rice Stuffing

8 cups cubed sourdough bread

3 cups chicken broth

1/2 cup uncooked wild rice

1/3 cup dried porcini mushroom pieces

3 medium celery stalks, chopped (1 1/2 cups)

1 medium onion, chopped (1/2 cup)

1/4 cup chopped fresh parsley

1/4 cup butter or margarine, melted

1 teaspoon dried basil leaves

1 teaspoon dried thyme leaves

1/2 teaspoon ground sage

1/2 teaspoon salt

1/4 teaspoon pepper

3/4 cup chicken broth

Heat oven to 300ºF. Spread bread cubes in single layer in large roasting pan or baking pan. Bake 10 to 15 minutes or until lightly toasted; set aside.

Place 3 cups broth, the wild rice and mushrooms in 4- or 5-quart slow cooker. Cover and cook on high heat setting 3 hours.

Add remaining ingredients except 3/4 cup broth to wild rice mixture. Add bread cubes. Pour 3/4 cup broth over bread mixture; toss gently. Cover and cook on low heat setting 4 hours to 4 hours 30 minutes.

Slow Cooker French Onion Soup

I am a sucker for a good French Onion Soup, but even BETTER when I don't have to slave over it all day.  This recipe is fantasic and will warm you up this fall/ winter season!  ENJOY!

Soup

3 large onions, sliced (3 cups)

3 tablespoons margarine or butter, melted

3 tablespoons all-purpose flour

1 tablespoon Worcestershire sauce

1 teaspoon sugar

1/4 teaspoon pepper

4 cans (14 1/2 ounces each) ready-to-serve beef broth

Cheesy Broiled French Bread

8 slices French bread, 1 inch thick

3/4 cup shredded mozzarella cheese (3 ounces)

2 tablespoons grated or shredded Parmesan cheese

Mix onions and margarine in 3 1/2- to 6-quart slow cooker.   Cover and cook on high heat setting 30 to 35 minutes or until onions begin to slightly brown around edges.

Mix flour, Worcestershire sauce, sugar and pepper. Stir flour mixture and broth into onions. Cover and cook on low heat setting 7 to 9 hours (or high heat setting 3 to 4 hours) or until onions are very tender.

Prepare Cheesy Broiled French Bread. Place 1 slice bread on top of each bowl of soup. Serve immediately.  Recipe and picture from here.

Slow Cooker Tuscan Stew

2 tablespoons olive oil
2 teaspoons garlic, minced
1/2 pound mushrooms, sliced
1/4 cup shallots, sliced
7 ounces roasted red peppers, drained and rinsed
14 1/2 ounces stewed tomatoes
19 ounces cannellini beans
3-4 red potatoes, diced
2 teaspoons basil
1 tablespoon balsamic vinegar
1 1/2 cups water
Parmesan cheese

In a skillet, sauté mushrooms and shallots in the oil.
Add to slow cooker with remaining ingredients, except for cheese.
Cover; cook on Low 6-8 hours. Sprinkle with cheese before serving. (recipe from here.)

Slow Cooker Sweet and Sour Chicken

1 can (20 ounces) pineapple chunks in juice
1 cup baby-cut carrots, cut in half
1 medium onion, chopped (1/2 cup)
3 cloves garlic, finely chopped
1 teaspoon finely chopped gingerroot
2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
1/2 cup reduced-sodium soy sauce
1/2 cup packed brown sugar
1 medium red bell pepper, cut into 1-inch pieces
1 medium green bell pepper, cut into 1-inch pieces
1/4 cup cornstarch
1/4 cup water
Hot cooked rice or chow mein noodles, if desired

Drain pineapple, reserving juice. Place pineapple chunks in small bowl; cover and refrigerate.
Place carrots, onion, garlic and gingerroot in 4 1/2- to 6-quart slow cooker. Top with chicken. Mix soy sauce, brown sugar and reserved pineapple juice; pour over chicken.

Cover and cook on low heat setting 7 to 9 hours or until juice of chicken is no longer pink.
During last 30 minutes, add pineapple and bell peppers. Increase to high heat setting. Mix cornstarch and water; stir into chicken mixture during last 10 minutes of cooking. Serve with rice. (recipe and picture from here.)

Slow Cooker Thai Chicken and Rice

4-6 chicken boneless, skinless chicken breasts

2 cups salsa (any variety)
1/2 cup peanut butter
4 tablespoons lime juice
2 tablespoon soy sauce
2 teaspoon grated gingerroot
1/2 cup chopped peanuts
4 tablespoons chopped fresh cilantro

Place chicken in 3 1/2- to 6-quart slow cooker. Mix remaining ingredients except peanuts and cilantro; pour over chicken.

Cover and cook on low heat setting 8 to 9 hours or until juice of chicken is no longer pink when centers of thickest pieces are cut. Remove chicken from cooker, using slotted spoon; place on serving platter. Pour sauce over chicken. Sprinkle with peanuts and cilantro. (Recipe and picture from here.)

Slow Cooker Italian Chicken Sandwiches- SUPER EASY!

3-4 chicken breasts, skinless and boneless
1/3 cup Italian dressing
12 small French sandwich rolls (3 inches long)
1 small container of basil pesto

sliced cheese such as provolone, swiss or pepper jack
1 jar (7.25 oz) roasted red bell peppers, drained, cut into strips

Place chicken in 3- to 4-quart slow cooker. Cover; cook on Low heat setting 7 to 8 hours.

Remove chicken from cooker; place on cutting board. Discard liquid in cooker. With 2 forks, shred turkey. Return chicken to cooker. Stir in Italian dressing and let chicken warm for 20-30 minutes with dressing on it.

Cut rolls horizontally in half. To serve, spread bottom half of each roll with pesto and cheese; top with 1/3 cup turkey and some of the roasted peppers.

(picture from bettycrocker.com)

Slow Cooker Swiss Steak

1 1/2 lb boneless beef round steak
1/2 teaspoon peppered seasoned salt
6 to 8 small red potatoes, cut into fourths
1 1/2 cups ready-to-eat baby-cut carrots
1 can (14.5 oz) diced tomatoes with Italian herbs, undrained
1 jar (12 oz) beef gravy
Chopped fresh parsley, if desired

Cut beef into 6 serving pieces. Spray 12-inch skillet with cooking spray; heat over medium-high heat. Sprinkle beef with seasoned salt. Cook in skillet 6 to 8 minutes, turning once, until brown.

In 4- to 5-quart slow cooker, layer potatoes, carrots, beef and onion. In medium bowl, mix tomatoes and gravy; spoon over mixture in slow cooker.

Cover; cook on Low heat setting 7 to 8 hours. Sprinkle with parsley. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature. (recipe and picture from bettycrocker.com)

Slow Cooker Lasagna- So Easy and Really Good

1 pound bulk Italian sausage
3 cans (15 ounces each) Italian-style tomato sauce
2 teaspoons dried basil leaves
1/2 teaspoon salt
2 cups shredded mozzarella cheese (8 ounces)
1 container (15 ounces) part-skim ricotta cheese
1 cup grated Parmesan cheese
15 uncooked lasagna noodles

Cook sausage in a skillet over medium heat 6 to 8 minutes, stirring occasionally, until sausage is no longer pink; drain. Stir in tomato sauce, basil and salt.

Mix 1 cup of the mozzarella cheese and the ricotta and Parmesan cheeses. (Refrigerate remaining mozzarella cheese while lasagna cooks.)

Spoon one-fourth of the sausage mixture into 6-quart slow cooker; top with 5 noodles, broken into pieces to fit. Spread with half of the cheese mixture and one-fourth of the sausage mixture. Top with 5 noodles, remaining cheese mixture and one-fourth of the sausage mixture. Top with remaining 5 noodles and remaining sausage mixture.

Cover and cook on Low heat setting 4 to 6 hours or until noodles are tender. Sprinkle top of lasagna with remaining 1 cup mozzarella cheese. Cover and let stand about 10 minutes or until cheese is melted. Cut into pieces. (recipe and picture from bettycrocker.com)

Slow Cooker Reuben Sandwiches! PERFECT FOR DAD

1 package (2 pounds) refrigerated sauerkraut
2 to 3 pounds corned beef brisket
1 cup Thousand Island dressing
16 slices pumpernickel rye bread, toasted
8 slices (1 ounce each) Swiss cheese

Place sauerkraut in 3- to 4-quart slow cooker. Place beef brisket on sauerkraut. (If brisket includes packet of spices, sprinkle spices over brisket.) Cover and cook on Low heat setting 9 to 11 hours.

Remove beef from cooker; place on cutting board. Cut beef into slices. To serve, spread 1 tablespoon dressing on each toast slice. Using slotted spoon to remove sauerkraut from cooker, top 8 slices toast with 1/2 cup sauerkraut each. Top sauerkraut with beef slices and cheese slice. Top with remaining toast. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature. (Recipe and picture found at bettycrocker.com)

Slow Cooker White Chocolate Bread Pudding

6 cups French bread cubes
1 package (6 oz) white chocolate baking bar, coarsely chopped
1 cup fat-free egg product
3/4 cup warm water
1 tsp. vanilla
1 can (14 oz) sweetened condensed milk (not evaporated)

Spray inside of 3- to 4-quart slow cooker with cooking spray. Place bread cubes in slow cooker. Sprinkle with baking bar. In small bowl, mix remaining ingredients; pour over bread cubes and baking bar.

Cover; cook on Low heat setting 3 hours 30 minutes to 4 hours or until toothpick inserted in center comes out clean. Serve warm.

(recipe and picture from bettycrocker.com)

Slow Cooker Turkey, Bacon and Avacodo Wraps

4 slices turkey bacon, cut into 1/2-inch pieces
2 lb turkey breast tenderloins, cut crosswise into 1-inch slices
3/4 cup barbecue sauce
2 TBS. taco seasoning mix
1 medium ripe avocado, pitted, peeled and mashed
2 cups shredded lettuce
1/2 cup drained roasted red or yellow bell peppers, large pieces cut up
8 tortillas (6 or 8 inch), heated

In 12-inch nonstick skillet, cook bacon over medium heat 4 to 6 minutes, stirring occasionally, until almost crisp. Add turkey slices to skillet; cook 4 to 6 minutes, stirring occasionally, until turkey is brown on all sides.

Spray 3- to 4-quart slow cooker with cooking spray. Place turkey mixture in cooker. Top with barbecue sauce and taco seasoning mix; stir to mix well. Cover; cook on Low heat setting 5 to 6 hours.

Remove turkey from cooker; place on cutting board. Use 2 forks to break up turkey; return turkey to cooker. Layer avocado, lettuce, turkey mixture and bell peppers on tortillas; roll up.

Slow Cooker BBQ Pulled Pork Fajitas!

1 pork boneless loin roast, (2 1/2 pounds), trimmed on fat
2 cups barbecue sauce
3/4 cup your favorite salsa, use a thick one
1 TBS. chili powder
1 tsp. ground cumin
1 bag (1 pound) frozen stir-fry bell peppers or you can also use fresh
1/2 tsp. salt
18 flour tortillas
Shredded cheese, if desired
Guacamole, if desired
Sour cream, if desired

Place pork in 3- to 4-quart slow cooker. Place onion on top. Mix barbecue sauce, salsa, chili powder and cumin in small bowl; pour over pork. Cover and cook on Low heat setting 8 to 10 hours.

Remove pork from cooker; place on cutting board. Shred pork, using 2 forks. Return pork to cooker and mix well. Stir in stir-fry vegetables and salt. Increase heat setting to High. Cover and cook 30 minutes or until mixture is hot and vegetables are tender.
Using slotted spoon to remove pork mixture from cooker, fill each tortilla with 1/2 cup pork mixture. Fold one end of tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping. Fold remaining end down. Serve with cheese, guacamole and sour cream.

Slow Cooker Salsa Swiss Steak and Noodles

1 boneless beef round steak (3 lb), cut into 12 serving pieces
1 jar (16 oz) Old El Paso® Thick 'n Chunky salsa
1 envelope (about 1 oz) brown gravy mix
1 bag (16 oz) frozen home-style egg noodles

In 3- to 4-quart slow cooker, place beef pieces. In small bowl, mix salsa and gravy mix; pour over beef. Cover; cook on Low heat setting 8 to 10 hours.

About 15 minutes before serving, cook and drain noodles as directed on package. Serve beef and sauce over noodles. (Recipe and Picture found at bettycrocker.com)

Crockpot Italian Chicken

4-6 boneless, skinless chicken breasts
1 (8oz) cream cheese, room tempurature
1 pkg. dry Italian season mix
1 (24oz) can cream of chicken soup
1/2 cup chicken broth
salt and pepper to taste

Place chicken in crock pot. Mix all other ingredients together for sauce and pour over chicken. Sprinkle mushrooms on top and cover and cook about 6- 8 hours on low. Serve over rice or noodles.

Crock Pot Country Style Ribs

3 lb. pork ribs (I use boneless)
2 cup maple syrup
1 cup apple sauce
1/2 cup ketchup
6 TBS lemon juice
1/2 tsp. paprika
1/2 tsp. garlic powder
1/2. tsp. cinnamon

In a large skillet, brown all sides of the ribs. Place ribs in a crock pot. Combine ingredients together and pour over ribs. Cook on low for 6 hours.

London Broil- Slow Cooker- One of the BEST Roasts I have ever had!

3 lb. Flank Steak- or 3lb. roast
1- 24oz. can cream of mushroom soup
1- 24oz. can tomato soup
1 pkg. dry onion soup mix

Place roast in crock pot. In a medium bowl, mix together cream of mushroom soup and tomato soup. Pour soup mixture over the meat. Sprinkle dry onion soup mix over the top.

Cover and cook on low setting for 8 to 10 hours.

Serve with red potatoes, rice pilaf, or mashed potatoes. SOOOO GOOOD!!