Category: Slow Cooker

Categories
Chicken Main Dish Slow Cooker

Chicken Stroganoff – Slow cooker

4 skinless, boneless chicken breast halves – cubed
1/8 cup margarine
1 (.7 ounce) package dry Italian-style salad dressing mix
1 (8 ounce) package cream cheese
1 (10.75 ounce) can condensed cream of chicken soup
1 can mushroom

Put chicken, margarine and dressing mix in slow cooker; mix together and cook on low for 5 to 6 hours.
Add cream cheese, soup and mushrooms, mix together and cook on high for another 1/2 hour or until heated through and warm.

Categories
Chicken Main Dish Slow Cooker

Chicken Marsala – Slow Cooker Version

I made up this recipe last Sunday morning.  Came home after church to a very yummy lunch!  The family loved it!

1 lb. chicken breast, cut into 1″ strips
16 oz. chicken broth (fat free)
1 can cream of chicken soup (fat free)
1 envelope mushroom gravy mix
1/4 cup Marsala wine
2 tbs. diced sundried tomatoes
1 small can sliced mushrooms, drained
2 tbs. each cornstarch and water, mixed

Coat inside of crock with Crisco, using a paper towel.  Place chicken in crock.

In a bowl, whisk together the soup, broth and wine.  Stir in tomatoes.  Pour over chicken. 

Cover and cook on low for 3 hours.  Stir in mushrooms.  Cook for another hour or until chicken pieces are thoroughly cooked.  When chicken is done, stir in water-cornstarch mixture.  Turn heat to high and simmer until thickened. 

Serve over cooked pasta or mashed potatoes.

Categories
Beef Slow Cooker

Beef in Red Wine

1-1/2  pounds beef stew meat, trimmed and cut into 1-inch cubes 
2  medium onions, cut up 
2  beef bouillon cubes or 1 envelope (1/2 of a 2.2-ounce package) onion soup mix 
3  tablespoons cornstarch    
Salt    
Black pepper 
1-1/2  cups dry red wine   
Hot cooked whole wheat pasta (optional) 
Place the beef and onions in a 3-1/2- or 4-quart slow cooker. Add bouillon cubes. Sprinkle with cornstarch, salt, and pepper. Pour red wine over all. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours. If desired, serve over pasta.
6  Servings
Categories
Beef Slow Cooker Soups

Slow Cooker Tuscan Beef Stew

1 tablespoon McCormick® Mixed Pickling Spice
2 tablespoons olive oil, divided
2 pounds beef stew meat, trimmed and cut into 1-inch cubes, divided
1 medium onion, cut into wedges
4 carrots, cut into 1/2-inch slices
1 teaspoon McCormick® Gourmet Collection® Crushed Rosemary
1 teaspoon McCormick® Garlic Powder
1 teaspoon salt
2 cans  (14 1/2 ounces each)  diced tomatoes, undrained
1 cup dry red wine or reduced sodium beef broth
1 tablespoon flour
8 slices day-old Italian bread, toasted

Place the pickling spice in the center of a piece of cheesecloth or a coffee filter.  Tie tightly with a long piece of string.  Heat 1 tablespoon oil in a large skillet over medium-high heat.  Brown one half of the beef on all sides.  Remove from pan.  Repeat with remaining oil and beef.  Add browned beef, carrots, onion, crushed rosemary, garlic powder, and salt to a 4 to 6 quart slow cooker.  Stir in tomatoes and wine.  Add pickling spice bundle.  Cook on High 4 hours or on Low 8 hours.   Remove pickling spice bundle.  

Thicken stew by mixing flour with 1 tablespoon water in a small bowl until smooth.  Stir in several tablespoons hot liquid from stew; then stir flour mixture into stew.  Cook and stir 2 to 3 minutes or until stew thickens slightly.  
Place 1 bread slice in each serving bowl.  Spoon stew over bread to serve. 
Categories
Beef Homemade Mixes Slow Cooker

Slow Cooker Savory Pot Roast

2 1/2 to 3 pounds boneless chuck or rump roast, well trimmed
1 package McCormick® Slow Cookers Savory Pot Roast Seasoning
5 cups cut-up fresh vegetables, such as carrots, celery, onions and potatoes
1 cup water
Place roast and vegetables in slow cooker.  Mix Seasoning and water until blended.  Pour over roast and vegetables.  Cover.  Cook 8 hours on LOW or 4 hours on HIGH.  Remove roast and vegetables to serving platter.  Stir sauce before serving.
IMPORTANT:  For best results, do not remove cover during cooking.
Tip:  For a quicker start, trim the meat, assemble ingredients, and cut up the vegetables the night before.  (Cover the potatoes with water to prevent browning.)  Then refrigerate until you’re ready to start the slow cooker the next day.
Categories
Beef Italian Main Dish Slow Cooker

Marinara & Meatballs with Spaghetti

1     cup carrots, shredded
1     celery, rib cut in chunks
3/4   cup onions, diced
1/2   cup red wine
4     cloves garlic
40    meatballs, frozen
1     28 oz. can tomatoes, diced, drained
1     28 oz. can tomato sauce
1     6 1/2 oz. can tomato paste
1     tablespoon Italian seasoning
1     teaspoon pepper
1     16 oz. package spaghetti
Preheat slow cooker on high.
Process carrots, celery (cut into short pieces), onions, wine and garlic 10-15 seconds in food processor until coarsely chopped.  Transfer to slow cooker.  Stir in remaining ingredients except spaghetti.  Reduce heat to low; cover and dook 8-10 hrs.
Prepare spaghetti, 20 minutes before serving, according to package directions.  Serve marinara and meatballs over spaghetti.
 8  Servings
Categories
Appetizers Beef Slow Cooker

Hawaiian Meatballs

2 lb. bag frozen meatballs
1 bottle BBQ sauce
1 jar pineapple preserves
Spray crock pot with non-stick spray. Place meatballs in crock pot. Mix together BBQ sauce and pineapple preserves, and pour over meatballs. Stir gently to coat.
Cover and cook on Low for 3 hours, or until hot.
Categories
Beef Slow Cooker Soups

Cowboy Stew

This is a hearty, delicious chili-type stew.  A real man pleaser!
1 pound beef for stew (I used cut up steak, all fat removed)
1 packet taco seasoning mix (about 1 ounce)
large zip-top bag
1 (14.5-ounce) can diced tomatoes with garlic/onion (undrained) I used Hunt’s Fire Roasted Southwestern Style Diced Tomatoes
1 (10-ounce) can milder diced tomatoes and green chiles (undrained)
1 can refried beans
1 medium onion, diced
1 red bell pepper, diced
2 (16-ounce) cans pinto beans (drained)

Coat the inside of crock with Crisco to make clean up time a lot easier. Preheat slow cooker on high. Place beef and taco seasoning in zip-top bag; shake to coat. Transfer beef and seasoning to slow cooker.

Stir in canned tomatoes (including liquid), refried beans, onion and bell pepper.
Pour beans on top of beef mixture (do not stir). Cover, reduce heat to low, and cook 8 to 10 hours. Serve.  This goes well with Spoon Cornbread.
Categories
Beef Slow Cooker Soups

Chunky Beef Chili

2  pounds beef chuck, cut for stew
1 (28 oz.) can tomatoes in puree, chunky, undrained
1 1/2 cups onions, chopped
12 ounces beer, or 1 1/2 cup water
1 (4 oz.) can green chili, chopped
1/4 cup tomato paste
3 tablespoons chili powder
1 1/2 tablespoons garlic, minced
2 teaspoons ground cumin
1 1/2 teaspoons salt
1/4 teaspoon ground cinnamon
1/4 cup peanut butter
3 (15 oz.) can Roman beans, or pinto beans, rinsed
1/3 cup cilantro, chopped  
Mix all ingredients except peanut butter, beans and cilantro in a 4 qt. or larger slow cooker.
Cover and cook on low 7 to 9 hours until beef is tender. Stir in peanut butter until blended, then beans.
Cover and cook 5 minutes or until beans are hot.  Stir in cilantro.  Serve with : sour cream, chopped red onion, shredded cheddar cheese.
8  Servings
Categories
Chicken Italian Slow Cooker Soups

Chicken Minestrone with Pesto

1     28 oz. can tomatoes in puree, undrained
4     cups chicken broth
1     pound chicken thighs, skinless, boneless, cut in 1 inch cubes
1     baking potato, peeled and diced
1/2   cup onions, chopped
1/2   cup carrots, chopped
1/2   cup celery, chopped
1/4   teaspoon pepper
1     16 oz. can white beans, (cannellini) rinsed
1     zucchini, diced ( about 6 ounces)
1     cup frozen green beans, thawed
1/3   cup pesto, refrigerated, prepared, basil
Mix all ingredients except the cannellini beans, zucchini, green beans, and pesto in a 4 qt or larger slow cooker.  Cover and cook on low 7 to 9 hours until chicken is cooked through and vegetables are tender.
Stir in cannellini beans, zucchini and green beans.  Cover and cook on high for 15 minutes, or until zucchini is tender.  Spoon into bowls; top with pesto.
8  Servings