1 lb baby carrots
1 medium onion, cut into wedges
6 boneless, skinless chicken breast halves
20 oz can unsweetened pineapple chunks
1/3 cup brown sugar
1 tablespoon low-sodium soy sauce
2 teaspoons chicken bouillon granules
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder
3 tablespoons cornstarch
1/4 cup water
3 cups cooked long grain enriched rice
1. Layer carrots and onion in slow cooker. Top with chicken.
2. Drain pineapple, reserving juice. Place pineapple chunks over chicken.
3. Mix together pineapple juice, brown sugar, soy sauce, chicken bouillon, salt, ginger, and garlic. Pour over top.
4. Cook on low 6 – 7 hours.
5. Combine cornstarch and water. Gradually stir into slow cooker.
6. Cook 30 minutes longer or until sauce is thickened.
7. Served over rice.
This was fairly good – definitely worth tweaking. I missed green peppers in it and would add them in next time. I think I would add more ginger, too. I love ginger, tho!
I skipped thickening because dinner time crept up on me. It tasted fine, just a very clear, thin liquid soaking the rice. All & all a keeper with fixes!
1 tsp oregano
1/4 tsp black pepper
2 lbs. boneless, skinless chicken breasts (six halves)
1 T olive oil
1/4 C water
3 T lemon juice
2 tsp minced garlic
1 tsp chicken bouillon granules
1 tsp parsley
Mix oregano & pepper and sprinkle evenly over chicken pieces.
In a large non-stick skillet, using medium heat, brown chicken evenly on both sides in olive oil.
Mix remaining ingredients and pour over chicken, bringing mixture to a gentle boil.
Pour skillet contents into slow cooker, cover, and cook on low for 6 hours (3 hours on high).
This was easy & excellent. I served it with brown rice and broccoli. I will definitely do this one again. I am thinking that this might be a good Summer, slow cooker recipe. It was light & the lemon-garlic flavor should blend well with Summer garden vegetables!
1 (3 to 4 lb.) chuck roast
1 medium onion, halved & sliced 1/4 inch thick
4 – 6 garlic cloves, crushed & coarsely chopped
2 (10 3/4 oz.) cans cream of mushroom soup
2 packets onion soup mix
1/4 cup red wine
1/2 cup beef broth
Rinse meat under cold water. Pat dry with paper towel. Season with freshly ground pepper. Heat frying pan on medium-high heat, add 2 tablespoons oil to pan and sear meat for 3 minutes on both sides. Remove from pan, set aside.
Add onion slices to Slow cooker. Sprinkle chopped garlic in center of pot. Place roast in center of roast.
Slow cook on low heat setting for 5 to 8 hours.
Serve with mashed potatoes or noodles.
Pour the gravy over & enjoy!
This one was wonderful! It also slices really nice for sandwiches!
EDITED EDITED EDITED
Slight adaptation of recipe from Better Homes & Gardens: Biggest Book of Slow Cooker Recipes
Using a 6 quart slow cooker:
2 (32-ozs) packages loose-pack frozen hash brown potatoes with onions & peppers
4 C diced, cooked ham
1 (4 ozs.) jar pimentos, drained
3/4 teaspoon black pepper
2 – (11 ozs.) can condensed cheddar cheese soup
1 1/2 C milk
2 Tablespoons snipped fresh parsley
In the 6 quart slow cooker combine frozen hash brown potatoes, ham, pimento & black pepper.
In a medium bowl combine the soup & milk; pour over the potato mixture. Mix to combine. Cover; cook on high 3 1/2 to 4 hours (or low 7 to 9 hours)
Stir in parsley before serving.
This is cooking now, I’ll comment when we have tried it. :)
This was very good – NOT ONE COMPLAINT or “SUGGESTION” from my opinionated family! It was just a simple midweek meal, that was as easy-peasy as it can get!
1 (10 3/4 ozs.) can cream of mushroom soup
1 pouch (2 ozs.) dry onion soup & recipe mix
2 1/2 – 3 lbs. potatoes, cut into similar sizes
1 lb. baby carrots
3 – 3.5 lbs. boneless beef roast
Stir soup, onion soup mix, potatoes & carrots in 5-6 qt. slow cooker. Add beef & turn roast to coat.
Cover & cook on LOW 8-9 hours, HIGH 4-5 hours. Meat should be fork tender.
An adaptation of my Mom’s recipe
2 1/2 C Chix Broth
1/2 C butter
1 C Chopped onion
3/4 C chopped celery
1 (8 oz.) can mushrooms, stems & pieces, drained
1 1/2 tsp poultry seasoning
1 1/2 tsp rubbed sage
1/2 tsp pepper
1 (14 ozs.) package seasoned bread cubes
2 pkgs. Jiffy cornbread mix (made up ahead) (milk & eggs)
1 can (10 3/4 ozs.) cream of Chix soup, undiluted
2 lbs. poultry, cooked and in strips or chunks
Make up cornbread, preferably the day before or even two days
In a saucepan combine the first two ingredients. Simmer for 10 minutes, remove from the heat. Place bread cubes and crumbled cornbread in a large bowl. Combine eggs & soup; stir into broth mixture until smooth. Pour over bread and toss well.
In a 5-6 qt. slow cooker, layer half of the stuffing and then chicken; repeat layers. Cover & cook on low for 4 1/2 – 5 hours. Yield 14-16 servings.
Slow Cooker Hot & Sour Soup
2 C firm tofu, cubed
2 cans bamboo shoots, drained & rinsed
2 cans sliced water chestnuts, drained & rinsed
1 can baby corn, drained & rinsed
1 pkg. sliced mushrooms
4 C chicken broth
4 T soy sauce
2 T sesame oil
5 T rice wine vinegar
1/2 tsp red pepper flakes
Chili paste to taste
3 eggs, mixed
Add everything but the eggs. Cook on low 7-9 hours. Right before serving add the 3 mixed up eggs. Stir & Serve.
I adapted this from the Crockpot Lady’s recipe. It is close but not quite right. The mushrooms, really should be shitakes. I just didn’t care for the regular mushrooms in this. The taste is not quite hot enough, either. I will definitely try this one again & play with it.
When I am sick I tend to crave curries and spicy food. This recipe included ingredients I had on hand. It tastes ok, I might add a bit more spice towards the end of cooking in the future. As a cheap & easy meal this is great!
I doubled it & did not blend any. The dal cooked for 8 hours and thickened nicely.
- 2 T. olive oil
- 1 large yellow onion, cut into pieces
- 2 peeled & sliced garlic cloves
- 1 tsp. peeled & minced ginger
- 1 tsp. ground coriander
- 1 tsp. ground cumin
- 1 tsp. turmeric
- 1/2 tsp. ground cardamom
- 1/2 tsp. dry mustard
- 1/4 tsp. cayenne pepper
- 1/4 tsp. ground allspice
- 1.5 c. dried brown lentils, picked over and rinsed
- 1 can kidney beans, drained and rinsed
- 3 c. water
- salt and pepper to taste
Turn your crockpot on high and add the oil. When it heats up, add the onion, garlic, and ginger. Cover and cook while you assemble the other ingredients. Add the spices and cook, stirring, for about 30 seconds. Add the lentils, kidney beans, and water and cook for 2 hours.
After 2 hrs, the lentils should be softened. With an immersion blender, blend the beans and veggies to the desired consistency. Recover and let cook another hour or so. Serve over rice.
NOTE: the original recipe suggests using a food processor to puree the onion, garlic and ginger before cooking it at all. We find the immersion blender method easier but YMMV. If you cook on low, double the cooking time.
New Year’s Eve, I combined a few recipes and came up with this recipe. The first day it was a tiny bit liquidy, but subsequently after refrigerating it is perfect.
I received NO complaints! My Mom felt she would like it a bit spicier, but could add zip herself. Chunk’s dad likes food that is rather bland & this was as far as I felt I could push the spices.
This will be great for making two meals at once, I love to feed the freezer!
Slow Cooker Sloppy Joes with corn
Prep: 15 min.; Cook: 4-8 hours, depending on temp of cooker
- 3 pounds lean ground beef
- 2 small onions, chopped
- 1 medium-size green bell pepper, chopped
- 1 (29-oz.) can tomato sauce
- 1/2 cup water
- 1/2 cup ketchup
- 1/2 cup firmly packed brown sugar
- 1/4 cup cider vinegar
- 1/4 cup yellow mustard
- 3 tablespoon chili powder
- 1 1/2 teaspoons garlic powder
- 3 tablespoon Worcestershire sauce
- 1/2 cup all-purpose flour
- 16 ozs. frozen corn
- 16 hamburger buns, toasted
1. Brown beef with onion and bell pepper in a large Dutch oven over medium-high heat, stirring 10 minutes or until beef is in crumbles and are no longer pink. Drain well.
2. Place beef mixture in a 6-qt. slow cooker. Stir in tomato sauce and rest of ingredients. Cover and cook on HIGH 4 hours or LOW 6-8 hours. Serve on hamburger buns.
This did not fly well with my family. They liked the sauce, which did not cook down enough. They hated the pasta which they said was mush. My daughter had a pile of noodles on her plate. I added ham & broccoli at the end. She ate that in the sauce.
I finally hand picked out the pasta and announced it was now cheese, broccoli & ham soup. It had a really nice flavor & did not curdle a bit.
I really loved the concept of one pot mac & cheese, but my family is pasta picky. They voted no repeat, versus try again with changes. (Yes we vote on recipes, doesn’t everyone in a democratic society?)