Slow Cooker

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Five-Alarm Chili

Post  justmecookin on Wed Apr 08, 2009 1:11 pm

Five-Alarm Chili

2 pounds ground beef
1 large onion, chopped
2 garlic cloves, minced
1 tablespoon olive oil
3 tablespoon chili powder
2 (14-1/2 ounces) cans diced tomatoes with green chiles
1 (15-1/4 ounces) can whole kernel sweet corn, drained
1 (15-ounces) can black beans, drained
1 (16-ounces) can pinto beans, drained
1 (16-ounces) can chili beans, undrained
1 to 1-1/2 Cups beef broth
Cheddar cheese, shredded

In a large skillet, brown beef, onion and garlic in oil over medium-high heat, stirring constantly, about 5 minutes. Drain off excess oil.

Using a slotted spoon, transfer beef mixture to a slow cooker and combine with chili powder, undrained tomatoes, corn, black beans, pinto beans, chili beans and beef broth. Stir to mix well. Cover and cook on high 4 hours or on low about 8 hours. Serve in bowls and sprinkle cheese over each serving. Serves 10

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Kielbasa and Kraut

Post  justmecookin on Wed Apr 08, 2009 1:51 pm

Kielbasa and Kraut

1 medium head cabbage, shredded (5 cups)
2 large apples, chopped
1 large onion, chopped
1 lb. cooked kielbasa, halved lengthwise and sliced
1 (14 1/2-oz.) can sauerkraut, drained
2 cloves garlic, minced
1 tbsp. mustard
1/2 cup packed brown sugar
3 tbsp. caraway seed
1 tsp. salt
1/2 tsp. ground black pepper
1/2 tsp. oregano leaves
Hot cooked mashed potatoes (optional)

Layer cabbage, apples, onion, kielbasa, sauerkraut and garlic in 4 to 5-quart slow cooker. Add mustard, brown sugar, caraway seed, salt, pepper and oregano. Pour 1/2 cup water over all. Cover and cook on low 6 to 7 hours or on high 3 to 3 1/2 hours. Serve over mashed potatoes, if desired. Serves 6

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One Pot Corned Beef Dinner

Post  justmecookin on Wed Apr 08, 2009 1:55 pm

One Pot Corned Beef Dinner

1 lb. medium red potatoes, halved
4 medium carrots, peeled and cut into 2-inch pieces
2 medium onions, cut into wedges
2 cloves garlic, minced
1 3-lb. pkg. corned beef brisket and seasonings

In 2 to 6-quart slow cooker, layer ingredients in order listed, cutting corned beef to fit container, if necessary. Add water just to cover beef. Serves 6

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Salsa Verde Pork Sandwich Bites

Post  justmecookin on Wed Apr 08, 2009 1:59 pm

Salsa Verde Pork Sandwich Bites

1 (3-lb.) boneless boston butt pork roast
1 tsp. ground cumin
1 tsp. dried oregano
1 tsp. garlic powder
1/2 tsp. black pepper
1 lime
1 cup bottled salsa verde (green chile sauce)
24 small cuban rolls or bread of choice
Fresh cilantro (optional)

Sprinkle roast with cumin, oregano, garlic powder and black pepper. Place in slow cooker. Grate 1 teaspoon lime peel from lime; add to roast along with juice of lime. Add 1/4 cup water; cover and cook on low 7 to 9 hours or until tender. Allow roast to cool in pan juices.

Remove roast to cutting board and shred roast using two forks to pull meat apart. To serve, heat pulled pork with salsa and 1 cup reserved pork juices in large saucepan over medium heat. Serve pork on lighly grilled rolls with sprigs of fresh cilantro, if desired. Serves 24

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Slow-Cooked Harvest Veggies and Beef

Post  justmecookin on Wed Apr 08, 2009 2:11 pm

Slow-Cooked Harvest Veggies and Beef

2 1/2 lb. beef stew meat, cut into 1 1/2- to 2-inch cubes
1/2 tsp. salt
1/2 tsp. garlic pepper
3 cups baby carrots
1 lb. medium red potatoes, cut into 1 1/2- to 2-inch pieces
1 medium onion, cut into thin wedges
1 15-oz. can diced tomatoes with green pepper, celery and onion
1 envelope beefy-onion soup mix
2 tsp. dried basil
1 1/2 tsp. dried marjoram
1/4 cup flour (optional)
1/3 cup water or beef broth (optional)

Place beef in slow cooker. Sprinkle with salt and garlic pepper; toss well. Add carrots, potatoes, onion, tomatoes, soup mix, basil and marjoram, mixing well. Cover and cook 8 to 10 hours on LOW until beef is very tender.

If desired, thicken stew by blending 1/4 cup flour into 1/3 cup water. Stir into beef mixture. Cover. Cook on HIGH 10 to 20 minutes or until thickened. Serves 10

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Slow-Cooked Mexican Beef Wraps

Post  justmecookin on Wed Apr 08, 2009 2:12 pm

Slow-Cooked Mexican Beef Wraps

1 large onion, halved and sliced
1 2 1/2- to 3-lb. beef round rump roast
2 tsp. fajita seasoning
1 tbsp. instant beef flavor bouillon granules
1 cup chunky salsa or (10-oz.) can tomatoes with green chiles
10 large flour tortillas, warmed
Shredded cheese, lettuce, sour cream (optional)

In 3 to 6-quart slow cooker, layer onions. Coat roast evenly with seasoning and place on top of onions with any additional seasoning. Sprinkle with bouillon and top with salsa. Cover and cook on low 7 to 9 hours or until roast is very tender.

With 2 forks pull beef into shreds; mix well with sauce. Serve in tortillas with shredded cheese, lettuce and sour cream, if desired. Serves 10

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Slow-Cooked Mushroom Beef Roast

Post  justmecookin on Wed Apr 08, 2009 2:14 pm

Slow-Cooked Mushroom Beef Roast

2 1/2 lb. beef eye of round roast
2 cloves garlic, cut into slivers
1/2 tsp. garlic pepper
1/2 tsp. dry marjoram leaves
1/2 tsp. onion powder
2 tbsp. butter or margarine
1 small onion, cut into wedges
2 cups halved mixed button, shiitake and crimini mushrooms
1 12-oz. bottle savory beef gravy
3 tbsp. sliced green onions

Cut thin slits in roast; insert garlic slivers. Coat roast evenly with garlic pepper, marjoram and onion powder. In large skillet or Dutch oven, melt butter over medium heat. Cook roast 5 minutes until evenly browned.

Place onion, beef roast and pan drippings in 4- to 6-quart slow cooker. Add gravy to skillet; heat and stir to loosen any remaining browned bits. Add mushrooms to slow cooker. Pour gravy over roast. Cook on low setting 6 to 8 hours or until tender. Stir in green onions. Serve gravy with meat. Serves 8

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Slow Cooker Chicken & Rice Dinner

Post  justmecookin on Wed Apr 08, 2009 2:15 pm

Slow Cooker Chicken & Rice Dinner

8 bone-in chicken thighs, skin removed (about 2 1/2 lb.)
1 tsp. dried marjoram leaves, divided
1 16-oz. pkg. frozen vegetables for stew
2 fresh tomatoes, cored and diced
1 5.4-oz. pkg. chicken or herb butter flavor rice and pasta mix

Place 1/3 cup water in 3- to 6-quart slow cooker. Lightly salt and pepper chicken, if desired. Place chicken in cooker. Sprinkle with 1/2 teaspoon of the marjoram. Add frozen vegetables and tomatoes; sprinkle with remaining 1/2 teaspoon marjoram. Cover.

Cook on low 8 to 10 hours or until chicken is tender. Add rice mixture; stir gently. Cover and cook on HIGH 25 minutes more or until rice is tender. Discard bones. Serves 6

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Slow Cooked Beef-Sausage Stew

Post  justmecookin on Wed Apr 08, 2009 2:16 pm

Slow Cooked Beef-Sausage Stew

1/2 lb. ground pork sausage
1 lb. chopped beef stew meat
1 clove garlic, minced
2 (14 1/2-oz.) cans diced tomatoes with green chilies
1 (28-oz.) can baked or pinto beans
1 cup fresh mushrooms, halved
1 cup frozen pearl onions
1 large red bell pepper, seeded and chopped
3 to 6 jalapeņo peppers, seeded and chopped
1 (18-oz.) bottle barbecue sauce
2 tbsp. brown sugar
1/2 tsp. ground black pepper
1/4 tsp. each salt and crushed red pepper flakes

In large skillet cook sausage, stirring frequently, until brown; drain fat. Set aside. In same skillet cook beef until brown, stirring frequently. Add garlic; cook 1 minute more. Transfer to 5- or 6-quart slow cooker.

Add tomatoes, beans, mushrooms, onions, peppers, barbecue sauce, brown sugar, black pepper, salt, red pepper and 2 cups water. Cover and cook on low 8 to 10 hours or on high 4 to 5 hours. Serves 8

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Slow-Cooked Cabbage Rolls

Post  justmecookin on Sun May 31, 2009 7:17 pm

Slow-Cooked Cabbage Rolls

1 large head cabbage
1 egg, beaten
1 can (8 ounces) tomato sauce
3/4 cup quick-cooking rice
1/2 cup chopped green pepper
1/2 cup crushed saltines (about 15 crackers)
1 ounce onion soup mix
1-1/2 pounds lean ground beef
1 can (46 ounces) V8 juice
Salt to taste
Grated Parmesan cheese, optional

Cook cabbage in boiling water just until leaves fall off head. Set aside 12 large leaves for rolls; drain well. (Refrigerate remaining cabbage for another use.) Cut out the thick vein from the bottom of each reserved leaf, making a V-shaped cut; set aside.

In a large bowl, combine the egg, tomato sauce, rice, green pepper, cracker crumbs and soup mix. Crumble beef over mixture and mix well. Place about 1/3 cup meat mixture on each cabbage leaf; overlap cut ends of leaf. Fold in sides, beginning from the cut end. Roll up completely to enclose filling. Secure with toothpicks if desired.

Place cabbage rolls in a 3-qt. slow cooker. Pour V8 juice over rolls. Cover and cook on low for 6-7 hours or until filling reaches 160°. Just before serving, sprinkle with salt and cheese if desired. Makes 6 servings.

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Spicy Country Ribs

Post  justmecookin on Fri Jun 12, 2009 1:44 pm

Spicy Country Ribs

1 small onion, finely chopped (1/2 cup)
1/2 cup ketchup
1/2 cup cider vinegar
1/4 cup brown sugar
1 tablespoon kosher salt
1 tablespoon Worcestershire sauce
1 teaspoon ground chipotle chili powder
1 teaspoon dried oregano
4 pounds pork country ribs

Combine the onion, ketchup, vinegar, brown sugar, salt, Worcestershire, chili powder, and oregano in a 4- to 6-quart slow cooker. Stir in the ribs. Cook on low heat for 6 hours, or on high for 3 1/2 hours. Using tongs, remove the ribs from the cooker and arrange on a broiler pan. Heat the broiler.

Pour the juices from the cooker into a bowl and place in the freezer for 10 minutes to hasten the separation of the fat. Remove and discard the fat. Pour the defatted juices into a saucepan; boil over high heat until reduced by half, about 15 minutes. Broil the ribs about 6 inches from the heat until browned. Serve with the sauce. Makes 4 servings

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Slow-Cooked Lemon Chicken

Post  justmecookin on Mon Jun 15, 2009 8:25 am

Slow-Cooked Lemon Chicken

6 bone-in chicken breast halves (about 3 pounds), skin removed
1 teaspoon dried oregano
1/2 teaspoon seasoned salt
1/4 teaspoon pepper
2 tablespoons butter
1/4 cup water
3 tablespoons lemon juice
2 garlic cloves, minced
1 teaspoon chicken bouillon granules
2 teaspoons minced fresh parsley
Hot cooked rice

Pat chicken dry with paper towels. Combine the oregano, seasoned salt and pepper; rub over chicken. In a skillet over medium heat, brown the chicken in butter; transfer to a 5-qt. slow cooker. Add water, lemon juice, garlic and bouillon to the skillet; bring to a boil, stirring to loosen browned bits. Pour over chicken.

Cover and cook on low for 3-4 hours. Baste the chicken. Add parsley. Cover and cook 15-30 minutes longer or until meat juices run clear. If desired, thicken cooking juices and serve over chicken and rice. Makes 6 servings.

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Saucy Pork Chops

Post  justmecookin on Sun Jun 21, 2009 9:41 am

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 hickory-seasoned Liquid Smoke

Sprinkle pork chops with garlic powder, salt and pepper. In a large skillet, brown chops in oil on both sides; drain. In a bowl, combine the ketchup, brown sugar and Liquid Smoke.

Pour half of the sauce into a 3-qt. slow cooker. Top with pork chops and remaining sauce. Cover and cook on low for 4-1/4 to 5-1/4 hours or until meat is tender. Makes 4 servings.

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Pork Loin Pot Roast

Post  justmecookin on Sun Jun 21, 2009 9:43 am

Pork Loin Pot Roast

1 boneless whole pork loin roast (3-1/2 to 4 pounds), trimmed
1 teaspoon dried oregano
1/2 teaspoon onion salt
1/2 teaspoon pepper
1/2 teaspoon caraway seeds
1/4 teaspoon garlic salt
6 medium carrots, peeled and cut into 1-1/2-inch pieces
3 large potatoes, peeled and quartered
3 small onions, quartered
1-1/2 cups beef broth
1/3 cup all-purpose flour
1/3 cup cold water
1/4 teaspoon browning sauce, optional

Cut roast in half. In a small bowl, combine the seasonings; rub over roast. Wrap in plastic wrap and refrigerate overnight. Place the carrots, potatoes and onions in a 6-qt. slow cooker; add broth. Unwrap roast and place in the slow cooker. Cover and cook on high for 2 hours. Reduce heat to low and cook 6 hours longer.

Transfer roast and vegetables to a serving platter; keep warm. Pour broth into a saucepan. Combine flour and water until smooth; stir into broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Add browning sauce if desired. Serve with roast. Makes 12-14 servings.

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Chicken Merlot with Mushrooms

Post  justmecookin on Mon Jun 22, 2009 8:44 am

Chicken Merlot with Mushrooms

3/4 pound sliced fresh mushrooms
1 cup chopped onion
2 teaspoons minced garlic
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 Parmesan cheese. Serve with pasta if desired. Makes 5 servings.

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Slow Cooker Sloppy Joes

Post  justmecookin on Tue Jun 23, 2009 10:10 am

Slow Cooker Sloppy Joes

1 1/2 pounds lean ground beef
1 (16-oz.) package ground pork sausage
1 small onion, chopped
1/2 medium-size green bell pepper, chopped
1 (8-oz.) can tomato sauce
1/2 cup water
1/2 cup ketchup
1/4 cup firmly packed brown sugar
2 tablespoons cider vinegar
2 tablespoons yellow mustard
1 tablespoon chili powder
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/4 cup all-purpose flour
8 hamburger buns, toasted

Brown beef and sausage with onion and bell pepper in a large Dutch oven over medium-high heat, stirring 10 minutes or until beef and sausage crumble and are no longer pink. Drain well.

Place beef mixture in a 4 1/2-qt. slow cooker. Stir in tomato sauce and next 9 ingredients. Cover and cook on HIGH 4 hours. Serve on hamburger buns.

Cooktop Method: Proceed with recipe as directed in Step 1, returning drained beef mixture to Dutch oven. Stir in tomato sauce and next 8 ingredients, omitting flour. Bring mixture to a boil over medium-high heat. Cover, reduce heat to medium, and simmer, stirring occasionally, 30 minutes. Makes 8 servings

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Tender Pork Chops

Post  justmecookin on Sun Jan 03, 2010 3:24 pm

Tender Pork Chops

1/2 cup all-purpose flour
1-1/2 teaspoons ground mustard
1 teaspoon seasoned salt
1/2 teaspoon garlic powder
6 bone-in pork loin chops (1 inch thick and 8 ounces each)
2 tablespoons canola oil
1 can (10-1/2 ounces) condensed chicken with rice soup, undiluted

In a large resealable plastic bag, combine the flour, mustard, seasoned salt and garlic powder. Add pork chops, one at a time, and shake to coat. In a large skillet, brown chops in oil on both sides. Place in a 3-qt. slow cooker. Pour soup over pork. Cover and cook on low for 6-7 hours or until meat is tender. Makes 6 servings.

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Slow-Cooked Chicken

Post  justmecookin on Tue Jan 12, 2010 10:05 am

Slow-Cooked Chicken

2 cans (15 ounces each) black beans, rinsed and drained
1 can (14-1/2 ounces) reduced-sodium chicken broth
1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained
1/2 pound boneless skinless chicken breast
1 jar (8 ounces) chunky salsa
1 cup frozen corn
1 tablespoon dried parsley flakes
1 teaspoon ground cumin
1/4 teaspoon pepper
3 cups hot cooked rice

In a 2- or 3-qt. slow cooker, combine the beans, broth, tomatoes, chicken, salsa, corn and seasonings. Cover and cook on low for 6-8 hours or until chicken shreds easily with two forks. Shred chicken and return to the slow cooker; heat through. Serve with rice. Makes 6 servings.

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Slow Cooker Split Pea Sausage Soup

Post  justmecookin on Thu Jun 14, 2012 1:36 pm

Slow Cooker Split Pea Sausage Soup

1 pound dried split peas
10 cups water
1 pound smoked sausage of your choice, sliced
5 cubes chicken bouillon
1 1/2 cups chopped carrot
1 cup chopped celery
2 potatoes, peeled and chopped
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
2 bay leaves
1 onion, chopped

In a 5 quart slow cooker, combine the peas, water, sausage, bouillon, carrot, celery, potatoes, garlic powder, oregano, bay leaves, and onion. Cover, and cook on High for 4 to 5 hours. Remove bay leaves before ladling into bowls. Makes 8 servings

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Slow Cooker Kentucky Burgoo

Post  justmecookin on Mon Jun 18, 2012 7:46 pm

Slow Cooker Kentucky Burgoo

16 ounces extra lean pork tenderloin, fat and silver skin removed (yields about 14 ounces)
8 ounces boneless chicken breast, fat removed
3 medium yellow onions, chopped (about 1 1/2 cups)
2 medium carrots, diced (about 1 cup)
3 stalks celery, diced (about 1 cup)
2 garlic cloves, chopped
1 14.5-ounce can no salt added diced tomatoes
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes
1/2 teaspoon thyme, dried
1 bay leaf
2 cups homemade chicken stock
1 large sweet potato, diced into 1 inch cubes
1 cup frozen lima beans
1 cup frozen corn
1 tablespoon cornstarch
Hot sauce to taste

Dice the pork and chicken into 3/4 inch cubes. Add the meats, onions, carrots, celery, garlic, tomatoes, spices, and stock to a slow cooker. Stir to combine, layer the sweet potatoes on top, then cover and cook on low for 5-6 hours.

After 5-6 hours, add the lima beans and corn, stir and cook for another 30 minute to an hour. Combine the cornstarch with 1/4 cup water, then add to the stew, stir and cook 10 more minutes with the lid off before serving. Serve with hot sauce to taste. Makes 6 servings

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Re: Slow Cooker

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