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I made this for the first time last week and loved it over rice!

Slow cooker/Crock-pot Chicken Stew with Pepper and Pineapple

INGREDIENTS
1 pound skinless, boneless chicken breast halves - cut into cubes
4 cups carrots, cut into 1 inch pieces
1/2 cup chicken broth
1 tablespoon minced fresh ginger root
1 tablespoon packed brown sugar
2 tablespoons soy sauce
1/2 teaspoon ground allspice
1/2 teaspoon hot pepper sauce
1 tablespoon cornstarch
1 (8 ounce) can pineapple chunks, juice reserved
1 red bell pepper, diced

DIRECTIONS
1.Mix chicken, carrots, broth, ginger root, brown sugar, soy sauce, allspice and pepper sauce in 1 1/2- to 4-quart crock pot slow cooker. Cover and cook on low heat setting 7 to 8 hours or until vegetables are tender and chicken is no longer pink in center.
2.Mix cornstarch and reserved pineapple juice; gradually stir into chicken mixture. Stir in pineapple and bell pepper. Cover and cook on high heat setting about 15 minutes longer or until slightly thickened and bubbly.

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Sweet and Sour Meatballs

I usually make these for New Years Eve, they're a big hit!
Enjoy, Maducks :)

INGREDIENTS
1 (16 ounce) can sauerkraut
1 (16 ounce) can jellied cranberry sauce
1/2 cup packed brown sugar
1/2 (16 ounce) jar spaghetti sauce
3 pounds small meatballs

1.In a medium bowl, mix sauerkraut, jellied cranberry sauce, brown sugar and spaghetti sauce.
2.Place meatballs in a slow cooker set to low. Cover with the sauerkraut mixture. Cook 3 to 4 hours, stirring occasionally.
Awesome Slow Cooker Pot Roast

It even makes it's own gravy!
Enjoy, Maducks :)

INGREDIENTS
2 (10.75 ounce) cans condensed cream of mushroom soup
1 (1 ounce) package dry onion soup mix
1 1/4 cups water
5 1/2 pounds pot roast

..DIRECTIONS
1.In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. Place pot roast in slow cooker and coat with soup mixture.
2.Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.
Slow-Cooker Chicken Tortilla Soup

I haven't tried to make this yet. But my friend's was delicious!
Enjoy, Maducks :)

INGREDIENTS (Nutrition)
1 pound shredded, cooked chicken
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
2 cups water
1 (14.5 ounce) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1 tablespoon chopped cilantro
7 corn tortillas
vegetable oil

..DIRECTIONS
1.Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
2.Preheat oven to 400 degrees F (200 degrees C).
3.Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
4.Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.
Slow Cooker Beef Stroganoff

This ones really easy and awesome!
Enjoy, Maducks :)

INGREDIENTS (Nutrition)
1 pound cubed beef stew meat
1 (10.75 ounce) can condensed golden mushroom soup
1/2 cup chopped onion
1 tablespoon Worcestershire sauce
1/4 cup water
4 ounces cream cheese

..DIRECTIONS
1.In a slow cooker, combine the meat, soup, onion, Worcestershire sauce and water.
2.Cook on Low setting for 8 hours, or on High setting for about 5 hours. Stir in cream cheese just before serving
BBQ Pork for Sandwiches

This is great on Keiser Rolls
Enjoy, Maducks :)

INGREDIENTS
1 (14 ounce) can beef broth
3 pounds boneless pork ribs
1 (18 ounce) bottle barbeque sauce (My favorite is "Sweet Baby Ray's")

..DIRECTIONS
1.Pour can of beef broth into slow cooker, and add boneless pork ribs. Cook on High heat for 4 hours, or until meat shreds easily. Remove meat, and shred with two forks. It will seem that it's not working right away, but it will.
2.Preheat oven to 350 degrees F (175 degrees C). Transfer the shredded pork to a Dutch oven or iron skillet, and stir in barbeque sauce.
3.Bake in the preheated oven for 30 minutes, or until heated through.
I love anything BBQ.
Spicy Slow Cooker Mac-n-Cheese

"A spicy and simple twist on classic macaroni and cheese! If you can't find andouille sausage, try crumbled chorizo or kielbasa."

“You can substitute to other types of pasta, and use the light (lower fat) cheeses and still have
The great cheesy texture.”



INGREDIENTS
2 (11 ounce) cans condensed Cheddar cheese soup
2 3/4 cups water
1 (16 ounce) package uncooked shell pasta
1/2 pound andouille sausage, sliced into rounds
1 cup sour cream
1 cup shredded Cheddar cheese
1 cup shredded mozzarella cheese
salt and black pepper to taste


DIRECTIONS
Stir the condensed soup and water together in a slow cooker until smooth.
Add the shell pasta and andouille sausage. Set the slow cooker to High;
cook 2 hours, stirring frequently to prevent sticking.
Once the pasta is tender, stir in the sour cream, Cheddar, and mozzarella
until the cheeses melt. Season to taste with salt and pepper.
Remove from heat, and allow to rest 15 minutes before serving.

Slow Cooker Curried Squash Soup

INGREDIENTS
1 large butternut squash (about 4 lb), peeled, seeded and cut into 1-inch pieces (about 10 cups)
1 large apple, peeled, cut into 1-inch pieces (about 1 3/4 cups)
1 large onion, cut into 1-inch pieces (about 2 cups)
2 teaspoons curry powder
1/2 teaspoon salt
1/8 teaspoon white pepper
3 1/2 cups Progresso® chicken broth (from 32-oz carton)
1/2 cup canned coconut milk (not cream of coconut)
3 tablespoons packed brown sugar
1 small red apple, unpeeled, coarsely chopped (about 1 cup), if desired

DIRECTIONS
1. Spray 4- to 5- quart slow cooker with cooking spray. In cooker, toss squash, apple, onion, curry powder, salt and white pepper. Pour broth over vegetable mixture.
2. Cover; cook on Low heat setting 8 to 10 hours.
3. Pour about 3 cups of the soup mixture into blender; add coconut milk and brown sugar. Cover and blend until smooth; return to cooker. Blend remaining soup mixture, in 2 more batches of 3 cups each, until smooth; return to cooker.
4. Increase heat setting to High. Cover; cook 10 to 15 minutes longer or unto hot. Serve topped with chopped apple.
Roasted Garlic Beef Stew with Texas Toast
Slow Cooker/Crock Pot

Serves 8
INGREDIENTS:
2 lb. beef for stew, cut into 1-inch pieces
ground black pepper
1 cup all-purpose flour
1/4 cup olive oil
1 large onion, finely diced (about 1 cup)
6 medium carrots, cut into 1-inch pieces (about 3 cups)
2 medium potatoes, cut into 1-inch pieces (about 2 cups)
3 cups Prego® Roasted Garlic & Herb Italian Sauce
1 3/4 cups Swanson® Beef Stock
1 pkg. (11.25 ounces) Pepperidge Farm® Garlic Texas Toast

DIRECTIONS:
Season the beef with the black pepper. Coat the beef with the flour.

Heat 1/4 cup of oil in an 8-quart saucepot over medium-high heat. Add the beef in 2 batches and cook until it's well browned, stirring often. Remove the beef from the saucepot. Pour off any fat.

Place the beef into the slow cocker and add the onions and carrots. Stir in the potatoes, sauce and stock. Cover and cook on high for 5-6 hours.

Just before serving, heat the oven to 425°F. for the bread. Bake the bread according to the package directions.

Serve with the bread.
Slow Cooker Hot Fudge Cake Recipe
Must be a true chocolate Lover!
Ingredients
1-3/4 cups packed brown sugar, divided
1 cup all-purpose flour
6 tablespoons baking cocoa, divided
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
2 tablespoons butter, melted
1/2 teaspoon vanilla extract
1-1/2 cups semisweet chocolate chips
1-3/4 cups boiling water
Vanilla ice cream
Directions
In a bowl, combine 1 cup brown sugar, flour, 3 tablespoons cocoa, baking powder and salt. In another bowl, combine the milk, butter and vanilla; stir into dry ingredients just until combined. Spread evenly into a 3-qt. slow cooker coated with cooking spray. Sprinkle with chocolate chips.
In a bowl, combine the remaining brown sugar and cocoa; stir in boiling water. Pour over batter (do not stir). Cover and cook on high for 4 to 4-1/2 hours or until a toothpick inserted near the center of cake comes out clean. Serve warm with ice cream. Yield: 6-8 servings.
Amazing Pork Tenderloin in the Slow Cooker

"This will melt in your mouth! This pork tenderloin soaks up the yummy juices as it cooks. Make sure to serve up the au jus on the side - its amazing! This recipe is so simple, you will love it!"

Ingredients
1 (2 pound) pork tenderloin
1 (1 ounce) envelope dry onion soup mix
1 cup water
3/4 cup red wine
3 tablespoons minced garlic
3 tablespoons soy sauce
freshly ground black pepper to taste
Directions
Place pork tenderloin in a slow cooker with the contents of the soup packet. Pour water, wine, and soy sauce over the top, turning the pork to coat. Carefully spread garlic over the pork, leaving as much on top of the roast during cooking as possible. Sprinkle with pepper, cover, and cook on low setting for 5-6 hours. Serve with cooking liquid on the side as au jus.
Enjoy, Maducks

SLOW COOKER EGGPLANT PARMESAN

Ingredients
  • 2 pounds eggplant
  • 1 1/2  teaspoon salt
  • 2 large eggs
  • 1/8 cup milk of choice
  • 3/4 cup Italian seasoned breadcrumbs
  • 1 1/2 ounces Parmesan cheese or vegan Parmesan
  • 2 1/2 cups marinara sauce (use a low-sugar brand like Rao's)
  • 8 ounces mozzarella cheese sliced or shredded Daiya
  • olive oil for frying eggplant (optional)
  • fresh basil for topping

Instructions

  1. Peel eggplant and cut into 1/3 inch rounds. Layer in a colander, sprinkling each layer with salt. Allow to sit for 30 minutes and then pat dry. (If you aren’t a fan of salt, you can rinse and pat.)
  2. Spread 1/2 cup of sauce in the bottom of the slow cooker.
  3. Whisk together the eggs and milk in a shallow bowl. Stir together breadcrumbs and Parmesan cheese in a separate bowl. Dip eggplant in egg mixture and then in the breadcrumbs.
  4. (Optional step) Fry eggplant slices until browned in olive oil over medium heat. 
  5. Layer 1/2 of the slices in the slow cooker. Top with 1 cup sauce and mozzarella cheese. Repeat layer one more time. Cook on low for six to eight hours.

If desired, top with shredded fresh basil leaves.

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