Posts Tagged ‘slow cooker’

Hearty Cheese Tortellini

Hearty Cheese Tortellini

1/2 pound bulk Italian sausage
1/2 pound 90% Lean Ground Beef
1 jar (24 ounces) marinara sauce
1 can (14-1/2 ounces) Italian diced tomatoes
1 cup sliced fresh mushrooms
1 package (9 ounces) refrigerated cheese tortellini
1 cup (4 ounces) shredded part-skim mozzarella cheese

In a small skillet, cook sausage and beef over medium heat until no longer pink; drain. Transfer to a 3-qt. slow cooker. Stir in the marinara sauce, tomatoes and mushrooms. Cover and cook on low for 6-7 hours or until heated through.

Prepare tortellini according to package directions; stir into meat mixture. Sprinkle with cheese. Cover and cook for 15 minutes or until cheese is melted. Yield: 6 servings.

Recipe found here: Hearty Cheese Tortellini

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Slow Cooker Chicken Curry

Slow Cooker Chicken Curry

4 bone-in chicken breast halves, skin removed (8 ounces each)
1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
3/4 cup thinly sliced sweet onion
1/2 cup chopped sweet red pepper
1 cup peach salsa
1 tablespoon curry powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup fresh green beans, trimmed and cut in half
2 tablespoons cornstarch
1/2 cup cold water
1-1/2 cups chicken broth
1-1/2 cups uncooked instant rice

Place the chicken, kidney beans, onion and red pepper in 4-qt. slow cooker. In a small bowl, combine the salsa, curry powder, salt and pepper; pour over top.

Cover and cook on low for 4-5 hours or until chicken is tender. Stir in green beans. Combine cornstarch and water until smooth; gradually stir into slow cooker. Cover and cook on high for 30 minutes or until sauce is thickened.

In a large saucepan, bring broth to a boil; stir in rice. Cover and remove from the heat. Let stand for 5 minutes or until liquid is absorbed and rice is tender. Fluff with a fork. Serve with chicken and sauce. Yield: 4 servings.

Recipe found here: Slow Cooker Chicken Curry

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Saucy Pork Chops

Saucy Pork Chops

4 bone-in pork loin chops (8 ounces each)
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons canola oil
2 cups ketchup
1/2 cup packed brown sugar
1 teaspoon liquid smoke, optional

Sprinkle pork chops with garlic powder, salt and pepper. In a large skillet, brown chops in oil on both sides; drain.

In a small bowl, combine the ketchup, brown sugar and liquid smoke if desired. Pour half of the sauce into a 3-qt. slow cooker. Top with pork chops and remaining sauce. Cover and cook on low for 4-5 hours or until meat is tender. Yield: 4 servings.

Recipe found here: Saucy Pork Chops

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Crockpot orange chicken

Crockpot Orange Chicken

2 large carrots, peeled and sliced about 1/2-inch thick
2 large red or green bell peppers, cut into 1/2-inch chunks
3 cloves garlic, finely minced
4 boneless skinless chicken breasts
2 tsp. ground ginger
1 tsp. salt
1/2 tsp. pepper
8 ounces orange juice concentrate
2 cups Mandarin orange segments or fresh orange segments
2 Green onions, chopped
hot cooked rice

Put carrots, peppers, garlic, then the chicken, ginger, salt, pepper & frozen orange juice in Crockpot. Cover and cook on LOW 4 to 6 hours. Serve chicken on hot cooked rice on platter. Top with orange segments and green onions. Serve chicken liquid in gravy boat, if desired.

Recipe found here: Crockpot Orange Chicken

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Crock Pot Ravioli Casserole

Crock Pot Ravioli Casserole

1 1/2 lbs. lean ground beef
1 onion, chopped
1 clove garlic, minced
1 (15 oz.) can tomato sauce
1 can stewed tomatoes
1 tsp. oregano
1 tsp. Italian seasoning
10 oz. frozen spinach, thawed (I used fresh spinach)
16 oz. bowtie pasta, cooked
1/2 cup parmesan cheese, shredded
1 1/2 cup mozzarella, shredded

*Brown ground beef with onion and garlic. Put in crock-pot and add sauce, tomatoes and seasonings.

Cook for 6-7 hours on low. Add the last 4 ingredients during the last 30 minutes of cooking and turn crock-pot to high. I added the fresh spinach, pasta, parmesan and 1 cup of the mozzarella and I mixed it all up really well. Then I added the last 1/2 cup of mozzarella to melt on the top.

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crockpot bacon cheese potatoes

Crockpot Bacon Cheese Potatoes

1/4 pound bacon, diced – I bake it first in the oven so that it is “done” and browned then I dice it and place in the crock pot.
2 medium onions, thinly sliced
4 medium potatoes, thinly sliced (or if you use a new potato then halve)
1/2 pound cheddar cheese, thinly sliced (shredded is fine)
salt and pepper
Butter (*not margarine!)
Green Onions (optional)

Line crockpot with foil, leaving enough to cover the potatoes when finished – this will help it to not stick and to steam the potatoes. Layer half each of the bacon, onions, potatoes and cheese in crockpot. Season to taste with salt and pepper and dot with (real) butter. Repeat layers of bacon, onions, potatoes and cheese. Dot with butter and cover with remaining foil….

Cover and cook on low for 10-12 hours (*serves 6)

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Chicken Merlot with Mushrooms

Chicken Merlot with Mushrooms

3/4 pound sliced fresh mushrooms
1 large onion, chopped
2 garlic cloves, minced
3 pounds boneless skinless chicken thighs
1 can (6 ounces) tomato paste
3/4 cup chicken broth
1/4 cup merlot or additional chicken broth
2 tablespoons quick-cooking tapioca
2 teaspoons sugar
1-1/2 teaspoons dried basil
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons grated Parmesan cheese
Hot cooked pasta, optional

Place the mushrooms, onion and garlic in a 5-qt. slow cooker. Top with chicken.

In a small bowl, combine the tomato paste, broth, wine, tapioca, sugar, basil, salt and pepper. Pour over chicken. Cover and cook on low for 5-6 hours or until chicken is tender.

Sprinkle with cheese. Serve with pasta if desired. Yield: 5 servings.

Prep: 10 min. Cook: 5 hours Yield: 5 Servings

Recipe found here: Chicken Merlot with Mushrooms

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Italian Shredded Pork Stew

Italian Shredded Pork Stew

2 medium sweet potatoes, peeled and cubed
2 cups chopped fresh kale
1 large onion, chopped
3 garlic cloves, minced
1 boneless pork shoulder butt roast (2-1/2 to 3-1/2 pounds)
1 can (14 ounces) white kidney or cannellini beans, rinsed and drained
1-1/2 teaspoons Italian seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
3 cans (14-1/2 ounces each) chicken broth
Daisy Brand Sour Cream, optional

Place the sweet potatoes, kale, onion and garlic in a 5-qt. slow cooker. Place roast on vegetables. Add the beans and seasonings. Pour broth over top. Cover and cook on low for 8-10 hours or until meat is tender.

Remove meat; cool slightly. Skim fat from cooking juices. Shred pork with two forks and return to slow cooker; heat through. Garnish servings with sour cream if desired. Yield: 9 servings (3-1/2 quarts).

Recipe found here: Italian Shredded Pork Stew

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Chicken Cacciatore slow cooker

Slow Cooker Chicken Cacciatore

1/3 cup all-purpose flour
1 broiler/fryer chicken (3 to 4 pounds), cut up
2 tablespoons canola oil
2 medium onions, cut into wedges
1 medium green pepper, cut into strips
1 jar (6 ounces) sliced mushrooms, drained
1 can (14-1/2 ounces) diced tomatoes, undrained
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon dried basil
1/2 cup shredded Parmesan cheese

Place flour in a large resealable plastic bag. Add chicken, a few pieces at a time, and shake to coat. In a large skillet, brown chicken in oil on all sides.

Transfer to a 5-qt. slow cooker. Top with onions, green pepper and mushrooms. In a small bowl, combine the tomatoes, garlic, salt, oregano and basil; pour over vegetables. Cover and cook on low for 4-5 hours or until chicken juices run clear and vegetables are tender. Serve with cheese. Yield: 6 servings.

Recipe found here: Slow Cooker Chicken Cacciatore

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Chipotle-Mango Pulled Pork

Chipotle-Mango Pulled Pork

3 pounds boneless, skinless pork shoulder
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon vegetable oil
1/4 cup tomato paste
1/4 cup packed light-brown sugar
2 cups low-sodium chicken broth
2 sweet onions (such as Vidalia), thinly sliced
3 cloves garlic, minced
2 chipotles in adobo, seeds removed, and chopped, plus 1 tablespoon sauce
2 mangoes, diced, or 2 cups frozen mango chunks, thawed
1/4 cup chopped cilantro
Cooked corn grits or polenta (optional)

1. Season pork with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Heat vegetable oil in a large skillet on medium-high heat. Brown all sides of pork, about 6 to 8 minutes. Set aside.

2. In the bowl of a slow cooker, stir tomato paste, brown sugar, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper into chicken broth. Add onions, garlic and chipotles. Place browned pork on top. Cover and cook on HIGH for 6 hours or LOW for 8 hours. With 30 minutes remaining, add mango; re-cover.

3. Stir in cilantro. Serve with corn grits or polenta, if desired.


Asian Barbecued Pork
Omit 1 onion, chipotles, mango, cilantro and the 1/2 teaspoon salt from the sauce. In a small bowl, combine 1/4 cup hoisin sauce, 1 tablespoon honey, a 2-inch piece of ginger (peeled and grated), 1 teaspoon sesame oil and 1 teaspoon Chinese 5-spice. Pour over browned pork in slow cooker. Slice and serve in beef ramen noodle soup, adding some of the cooking liquid to each bowl along with a poached egg and sliced scallions.

Spiced Indian Pork
Omit 1 cup broth, sugar and chipotles. Dice pork into 1-inch cubes and brown in oil. Add to slow cooker with remaining ingredients (except mango and cilantro) as well as 1 can (14.5 ounces) coconut milk, a 2-inch piece of ginger (peeled and grated), 1 teaspoon each cumin and turmeric, 1 tablespoon garam masala and 1/4 teaspoon cayenne. With 30 minutes remaining, add mango. Before serving, stir in cilantro. Serve over brown basmati rice.

Cuban Pork
Omit brown sugar, chipotles and mango. Add 1/2 cup fresh orange juice, 1/4 cup fresh lime juice, zest of 1 lime and 1/2 cup diced pickles. When finished, stir in cilantro. Slice and serve with sliced ham, Swiss cheese, pickles and yellow mustard inside a panini, or on soft Cuban or Italian bread.

Creamy Pork and Mushroom Sauce
Omit tomato paste, brown sugar, chipotles and mango. Add 1 pound sliced cremini mushrooms, 2 sprigs rosemary and 2 tablespoons cornstarch (mix latter with a bit of broth to a cream-like consistency before adding). After cooking, discard rosemary, shred pork and replace cilantro with parsley. Slowly stir in 1/3 cup heavy cream. Serve with rigatoni and shredded Parmesan.

Recipe found here: Chipotle-Mango Pulled Pork

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