Try 10 different recipes in my slow cooker

Ingredients:

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

Directions:

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!

basically browned off some chicken thighs, chucked some carrots, onions, potatoes, the chicken and some stock. Come tea time we had some lovely chicken casserole. :)

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. :)

My roommate and I made these. I made her make the sauce because I’m trying to encourage her to do more cooking. Basically I put chopped onion, baby carrots, a parsnip and potato at the bottom of the slow cooker. We broiled the ribs to get rid of some fat. She put together a can of tomato soup, BBQ sauce, ketchup, balsamic vinegar and Worcester sauce and spices. I also added about 4 cloves of mince garlic. We put the ribs on the vegetables and poured the sauce over the ribs. We let in cook on low for about 7 hours. I poured some sauce into a pot and skimmed off as much fat as I could. I boiled it with some flour to thicken and added red pepper, mushroom and zucchini to the slow cooker. I poured the sauce back in and turned in on high for a bit to let the extra vegetables to cook. It was very good.

I swear I didn’t name it myself but I totally agree! This was so delicious! I also added extra pepper – red, yellow and orange – so it made a lot!

1 tbsp cooking oil
1 lb lean ground chicken (Forgot to buy so I used strips of chicken breast, which I already had at home.)
19 oz can of chickpeas, rinsed and drained
1 cup finely chopped onion
¼ tsp salt
1/3 cup sun-dried tomato pesto
1 tbsp all-purpose flour
14 oz can diced tomatoes, with juice
1 tbsp balsamic vinegar
1 tbsp granulated sugar (Did not use.)
¼ tsp salt
4 cups chopped red pepper
1 cup finely chopped zucchini

Heat cooking oil in large frying pan on medium. Add ground chicken. Scramble-fry for 5 to 10 minutes until no longer pink. Drain and transfer to 1 ½ to 4 quart (3.5 to 4 L) slow cooker.

Add chickpeas, onions and first amount of salt. Stir.

Stir pesto into flour in small bowl until smooth. Add next 4 ingredients. Stir well. Pour over chicken mixture. Stir well. Cover. Cook on Low for 8 to 10 hours or on High for 4 to 5 hours.

Add red pepper and zucchini. Stir and cover. Cook on High for 30 to 45 minutes until red pepper is tender-crisp. Serves 8.

This is sooo delicious but it is a family recipe so I’m not listing this one. but for anyone doing this goal there are plenty of Italian beef recipes that are pretty good. Worth doing in the crockpot/slowcooker.

This is a hearty vegetarian stew with all kinds of veggies, potatoes, and spices. I put everything in the post early this morning and it was ready by supper time. It smelled delicious. My stew was a great success and there’s a lot left. We’ll be eating stew all week at this rate :-)

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.