Crockpot

APPLE JUICE & BROWN SUGAR CORNED BEEF

1 Corned Beef Brisket



1 Quart Apple Juice



1 Cup Brown Sugar



1 Tbsp. Mustard



8 small red potatoes



2 medium carrots, peeled and cut into chunks



1 onion, peeled and cut into eighths





Place all ingredients in a slow cooker (4-5 hours on high OR 8-10 hours on low)
Slice meat thinly across the grain.
Enjoy!

ROUND STEAK & GRAVY

1 1/2 to 2 lbs. Round Steak (cut into 6 serving size pieces)


1 envelope of dry onion soup mix


1 can cream of mushroom soup


1/4 C water




Place in slowcooker in order listed above.
 Turn the slowcooker on low and forget about it for 8 hours.

CHICKEN TORTILLA SOUP

1 onion, chopped

1 (16 ounce) can chili beans

1 (15 ounce) can black beans

1 (15 ounce) can whole kernel corn, drained

1 (8 ounce) can tomato sauce

1 (12 fluid ounce) can or bottle beer

2 (10 ounce) cans diced tomatoes with green chilies, undrained

1 (1.25 ounce) package taco seasoning

3 whole skinless, boneless chicken breasts

shredded Cheddar cheese

sour cream 

crushed tortilla chips


Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. 


Set slow cooker for low heat, cover, and cook for 5 hours.


Remove chicken breasts from the soup, and allow to cool long enough to be handled. Shred the chicken. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. 


Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips.

CREAMY TORTELLINI SOUP

1 pound ground Italian sausage (or ground chicken, turkey or beef), browned*

1 onion, chopped

2 large carrots, chopped

2 stalks celery, chopped

4 cloves garlic, minced

1 tablespoon Italian seasoning

2 teaspoon beef bouillon powder (or chicken)

1/2 teaspoon salt

4 cups beef broth (or chicken or vegetable broth)

1/4 cup cornstarch mixed and dissolved in 1/4 cup water

36 ounces evaporated milk or half and half

12 ounce packet three cheese tortellini (I used dried not fresh; choose any flavor you like)

5 cups fresh baby spinach

1 cup milk


Place the browned sausage, onion, carrots, celery, garlic, Italian seasoning, beef bouillon powder, salt, and broth in a 6-quart slow cooker bowl. 


Cover and cook on high for 4 hours or low for 7 hours.


Uncover and skim any fat that is sitting on the top of the soup with a spoon; discard. 


Stir in the cornstarch mixture with the evaporated milk (or half and half or cream). 


Add the tortellini and mix well. 


Cover again and cook on HIGH heat setting for a further 45 minutes until the soup has thickened, and the tortellini is soft and cooked through.


Add in the spinach, pressing the leaves down to completely submerse into the liquid. 


Cover again for a further 5-10 minutes until the leaves have wilted.


Pour in milk in 1/3 cup increments, as needed, to reach your desired thickness and consistency (I needed 1 cup); taste test and season with extra salt ONLY if needed, and pepper to suit your tastes.


Serve with crusty warmed bread

MONGOLIAN BEEF

1 1/2 pounds flank steak - thinly sliced against the grain

1/4 C cornstarch

1 Tbsp toasted sesame oil

1 tsp minced garlic

1 tsp minced ginger

1/2 C soy sauce

1/3 C brown sugar

1/2 C water

1/2 C green onions - cut into 1/2 inch pieces


Place the flank steak in a bowl with the cornstarch and toss to coat evenly.


Add the flank steak to the slow cooker.


Place the sesame oil, garlic, ginger, soy sauce, brown sugar and water in the slow cooker. 


Stir to coat the meat in the sauce.


Cover and cook on HIGH for 2-3 hours or LOW for 4-5 hours. 


Stir in the green onions, then serve.

CHEESY CHICKEN PENNE

1.5 lbs. boneless skinless chicken breasts

2 (10.5-oz) cans cream of chicken soup (don't add water)

½ cup chicken broth

¼ tsp. pepper

1 tsp. dried italian seasoning

1.5 cups sliced mushrooms

1 small sweet yellow onion, diced

1 cup sour cream

2 cups shredded cheddar cheese, divided

1 lb. penne pasta (cooked according to package directions on the stove-top)


Add the cream of chicken soup and chicken broth to the slow cooker, stir until smooth.


Add the italian seasoning, pepper, mushrooms and onions, stir.


Add the chicken breasts.


Cover the slow cooker and cook on LOW for 6 hours without opening the lid during the cooking time.


After the cooking time is up, start cooking the pasta according to the package directions to Al dente on the stove-top, do not over cook!


Shred the chicken with 2 forks.


Add sour cream and half of the cheese, stir.


Add the cooked and drained pasta and stir again.


Sprinkle over remaining cheese. 


Cover the slow cooker and cook for an additional 20 minutes on low.


Serve and enjoy!

CREAMY MEXICAN CHICKEN

2.5 lb boneless skinless chicken breasts or thighs

2 (15 oz.) cans black beans, rinsed and drained

2 C salsa

1 can corn, drained 

1 can sliced black olives, drained

8 oz. cream cheese


Put chicken, drained black beans, salsa, drained corn and drained olives into crockpot and place cream cheese on top. Cover.


Cook on high for 2 1/2 hours.


Remove the lid and continue to cook on high for 30 minutes, or until it thickens up a bit.


Shred the chicken in the crockpot, mixing everything together.


Serve over rice and sprinkle shredded cheese on top.

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