Slow Cooker Heaven

Another slow cooker success, if I say so myself. If you want to be worshipped by your family and your co-workers (it's a potluck winner) and you want time to post to your blogs, this is the recipe for you. Everytime we have potluck at work, my co-workers request this dish. It's easy and delicious.

Ingredients:

5 skinless, boneless chicken breast halves 1 tsp. ground black pepper

1-9x9 inch pan cornbread, cooled and crumbled

2 tsp. dried sage

8 slices day-old bread, torn into small pieces

2-14.5 oz cans chicken broth

4 eggs, beaten

2-10.75 oz cans condensed cream of chicken

1 tsp. salt soup

2 tbs margarine

Directions:

1) Place chicken in a pot with water to cover, and bring to a boil over medium heat. Boil 20 minutes, or until cooked through. Cool, and cut into pieces. ( or use leftover chicken from another meal)

2) In a slow cooker, stir together chicken, cornbread, bread, eggs, salt, pepper, sage, chicken broth, and chicken soup. Stir until well blended. Dot with margarine.

3) Cover and cook on low for 3 to 4 hours. Remove lid and fluff with fork. Let rest 15 minutes before serving.

This recipe was adapted from http://www.allrecipes.com/, submitted by Mindy McCoy.

Slow Cooker Pot Roast

You can't beat this dish. I know, everyone has a favorite way to make pot roast. But, this one is so easy and delicious, I couldn't help but post. This morning, I added the ingredients to the slow cooker, went to work, and this evening walked in the door to dinner. It could not be simpler. The pot roast is fork tender and the potatoes and carrots are tender and delicious.

This time, I added the potatoes first, in a layer on the bottom of crock, then placed the roast on top. I loved the way the potatoes turned out this time. They weren't as brown as when they cook on top of the roast and they were very moist.

Ingredients

3-4 lbs. chuck roast
6 Idaho or russet potatoes, peeled and quartered
1-1lb. bag baby carrots
salt and pepper, to taste
water, to cover

Directions

Peel and quarter potatoes and add to crock as first layer. Season both sides of roast with salt and pepper, then place on top of potato layer. Next, add carrots and just cover with water.

Cook on low for 8 hours. Enjoy!

Great dinner with little effort!

Slow Cooker Barbecue

I warned you that I am a big fan of the slow cooker and so is my family! It is a saving grace for work days and provides a great way to serve your family a great meal with little time to prepare. And I've really found that the slow cooker really makes the meat tender and juicy. I like to use it even on days that I am home just for that reason. I make this for the boys in the house because they love it. You can also substitute the beef for chicken or pork and have the same great results. If you use pork, you may have to modify the length of cooking time. Serve on hoagies and add a side dish for a satifying meal. I found this recipe, submitted by Brandy, on AllRecipes.com. I absolutely love that website for new recipes and ideas.

Ingredients:

1- 3 lb. boneless chuck roast
1 tsp. garlic powder (optional)
1 tsp. onion powder (optional)
salt and pepper to taste
1- 18 oz bottle barbecue sauce (I prefer Kraft Hickory Smoked)


Directions:


Place roast into slow cooker. Sprinkle with garlic powder and onion powder, and season with salt and pepper. Pour bbq sauce over meat. Cook on low for 6-8 hours.


Remove meat from slow cooker, shred, and return to slow cooker. Cook for 30 min.-1 hour more. Serve hot.

Alison's Slow Cooker Vegetable Beef Soup

Wow, I can't believe it's been almost 2 months since my last post!! Time has just flown by with the Holidays. I have adapted this recipe from Alison on AllRecipes.com and it has become one of my favorites. I drop everything into the slow cooker in the am before I leave for work and the complete meal is ready when I arrive home. Everyone is starving and ready to eat and we just serve and eat! If you love vegetable soup, you will love this recipe. The consistency is a bit thicker than soup, yet not as thick as a stew. Rachael Ray might call it a "stoup". The ingredients call for 16 oz. frozen vegetables but I often use more than 16 oz. I have also used canned vegetables when I have found that I was out of frozen. I didn't add any carrots today, but I often cut up fresh carrots and add them as well. This recipe is versatile and you can add or subtract what you prefer in your soup. It's a great and easy comfort food!!






Ingredients:

1 1/2 lbs. cubed beef stew meat
2 cups water
1- 28 oz. can crushed tomatoes
1-16 oz. package frozen mixed vegetables
2 potatoes, peeled and cubed
5 cubes beef bouillon, crumbled
2 tsp. ground black pepper
1 tsp. salt
3 shakes dried basil

Directions:

Place beef in a slow cooker. Pour in water. Stir in tomatoes and vegetables. Season with bouillon, pepper, salt, and basil. Cook on low for 8 hours.