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Posts Tagged ‘slow cooker’

Slow Cooker Mushroom Chicken & Peas

Slow Cooker Mushroom Chicken & Peas

Ingredients
4 boneless skinless chicken breast halves (6 ounces each)
1 envelope onion mushroom soup mix
1 cup water
1/2 pound sliced baby portobello mushrooms
1 medium onion, chopped
4 garlic cloves, minced
2 cups frozen peas, thawed

Directions
Place chicken in a 3-qt. slow cooker. Sprinkle with soup mix, pressing to help seasonings adhere. Add water, mushrooms, onion and garlic.

Cook, covered, on low 3-4 hours or until chicken is tender (a thermometer inserted in chicken should read at least 165°). Stir in peas; cook, covered, 10 minutes longer or until heated through. Yield: 4 servings.

Recipe found here: Slow Cooker Mushroom Chicken & Peas

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Slow-Roasted Chicken with Vegetables

Slow-Roasted Chicken with Vegetables

Ingredients
2 medium carrots, halved lengthwise and cut into 3-inch pieces
2 celery ribs, halved lengthwise and cut into 3-inch pieces
8 small red potatoes, quartered
3/4 teaspoon salt, divided
1/8 teaspoon pepper
1 medium lemon, halved
2 garlic cloves, crushed
1 broiler/fryer chicken (3 to 4 pounds)
1 tablespoon dried rosemary, crushed
1 tablespoon lemon juice
1 tablespoon olive oil
2-1/2 teaspoons paprika

Directions
Place carrots, celery and potatoes in a 6-qt. slow cooker; toss with 1/4 teaspoon salt and pepper.

Place lemon halves and garlic in chicken cavity. Tuck wings under chicken; tie drumsticks together.

Place chicken over vegetables in slow cooker, breast side up. Mix rosemary, lemon juice, oil, paprika and remaining salt; rub over chicken.

Cook, covered, on low 6-8 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°; and vegetables are tender.

Remove chicken to a serving platter; tent with foil. Let stand 15 minutes before carving. Serve with vegetables. Yield: 6 servings.

Recipe found here: Slow-Roasted Chicken with Vegetables

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Slow Cooker French Toast Casserole

Slow Cooker French Toast Casserole

Ingredients
1 loaf white bread, cut into 1-inch cubes
8 eggs
1 1/2 cups milk
1/2 cup cream
1/4 cup maple syrup
Zest of 1 orange
1/2 cup toasted walnuts
3 tablespoons butter, cut into cubes
Nonstick cooking spray
Maple syrup and bananas, for serving

Preparation
Place bread cubes on a baking sheet and toast in the oven for 8-10 minutes or until golden brown. Remove from oven and cool.

In a large bowl, whisk together eggs, milk, cream, maple syrup and orange zest. Add in the toasted bread cubes and toss in the egg mixture. Add in walnuts.

Line the crock of a slow cooker with aluminum foil and spray with nonstick cooking spray. Pour the bread and egg mixture into the slow cooker and dot the top with the cubed butter.

Cook on high for 3 hours or low for 5.

Recipe found here: Slow Cooker French Toast Casserole

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Barbecued Pork Chop Supper

Barbecued Pork Chop Supper

Ingredients
6 small red potatoes, cut into quarters
6 medium carrots, cut into 1-inch pieces
8 bone-in pork loin or rib chops (1/2 inch thick and 8 ounces each)
1 teaspoon salt
1/4 teaspoon pepper
1 bottle (28 ounces) barbecue sauce
1 cup ketchup
1 cup cola
2 tablespoons Worcestershire sauce

Directions
Place potatoes and carrots in a 5-qt. slow cooker. Top with pork chops. Sprinkle with salt and pepper. In a small bowl, combine the barbecue sauce, ketchup, cola and Worcestershire sauce; pour over chops.

Cover and cook on low for 8-9 hours or until meat and vegetables are tender. Yield: 8 servings.

Recipe found here: Barbecued Pork Chop Supper

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Slow Cooker Pork Chops

Slow Cooker Pork Chops

Ingredients
3/4 cup all-purpose flour, divided
1/2 teaspoon ground mustard
1/2 teaspoon garlic pepper blend
1/4 teaspoon seasoned salt
4 boneless pork loin chops (4 ounces each)
2 tablespoons canola oil
1 can (14-1/2 ounces) chicken broth

Directions
In a large resealable plastic bag, combine 1/2 cup flour, mustard, garlic pepper and seasoned salt. Add pork chops, one at a time, and shake to coat. In a large skillet, brown chops in oil on both sides
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Transfer to a 5-qt. slow cooker. Place remaining flour in a small bowl; whisk in broth until smooth. Pour over chops. Cover and cook on low for 3-4 hours or until meat is tender.

Remove pork to a serving plate and keep warm. Whisk cooking liquid until smooth; serve with pork. Yield: 4 servings.

Recipe found here: Slow Cooker Pork Chops

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Corn Bread-Topped Chicken Chili

Corn Bread-Topped Chicken Chili

Ingredients
1 can (16 ounces) kidney beans, rinsed and drained
2 cans (2-1/4 ounces each) sliced ripe black olives, drained
1 cup frozen whole kernel corn, thawed and drained
1 cup tomato juice
1 can (4 ounces) chopped green chilies, drained
2 tablespoons minced fresh cilantro
1 tablespoon chili powder
1/2 teaspoon ground chipotle pepper
1 small onion, finely chopped
1 small sweet red pepper, chopped
2 tablespoons canola oil, divided
2 garlic cloves, minced
1-1/4 pounds boneless skinless chicken breasts, cubed
2 tablespoons cornstarch
1/2 teaspoon salt, divided
1 cup cornmeal
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup 2% milk

Directions
In a 4-qt. slow cooker, combine the first eight ingredients. In a large skillet, saute onion and red pepper in 1 tablespoon oil until tender. Add garlic; cook 1 minute longer. Transfer to slow cooker. In a small bowl, toss chicken with cornstarch and 1/4 teaspoon salt; stir into bean mixture. Cover and cook on low for 3-4 hours or until chicken is tender.

In a small bowl, combine the cornmeal, baking powder, baking soda and remaining salt. Stir in milk and remaining oil. Drop by tablespoonfuls over chicken mixture. Cover and cook 1 hour longer or until a toothpick inserted in center of topping comes out clean. Yield: 6 servings.

Recipe found here: Corn Bread-Topped Chicken Chili

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Slow Cooker Hula Chicken

Slow Cooker Hula Chicken

Ingredients
6 bacon strips, divided
6 boneless skinless chicken thighs (about 1-1/2 pounds)
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup chopped red onion
1 cup crushed pineapple, drained
3/4 cup barbecue sauce

Directions
Cut three bacon strips in half; cook until partially cooked but not crisp. Drain on paper towels.

Season chicken with salt and pepper; place in a 3-qt. slow cooker. Top each thigh with a half piece of bacon. Top with onion, pineapple and barbecue sauce.

Cover and cook on low for 4-5 hours or until chicken is tender. Cook remaining bacon until crisp; drain and crumble. Sprinkle over each serving. Yield: 6 servings.

Recipe found here: Slow Cooker Hula Chicken

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