Slow Cooker Beef Stroganoff

 

Ingredients

• 1/4cup butter
• 2lb boneless beef sirloin steak, cut into 3x1/2x1/4-inch strips
• 1cup chopped onion
• 2cloves garlic, finely chopped
• 1can (10.5 oz) condensed golden mushroom or cream of mushroom soup
• 1carton (8 oz) sliced fresh mushrooms
• 1/2teaspoon salt
• 1/4teaspoon pepper
• 4oz cream cheese, cubed (from 8-oz package)
• 1container (8 oz) sour cream
• 6cups hot cooked noodles or rice

Steps

• 1
  In 12-inch skillet, melt butter over medium-high heat. Add beef strips, onion and garlic; cook 7 to 9 minutes or until beef is browned.
• 2
  In 3 1/2- to 4 1/2-quart slow cooker, mix beef mixture, soup, mushrooms, salt and pepper.
• 3
  Cover; cook on low heat setting 5 to 6 hours or until beef is tender.
• 4
  Stir cream cheese into beef mixture until melted. Stir in sour cream until well blended. Serve over noodles.

Slow Cooker Honey Garlic Chicken

 Ingredients

• 3 lbs Chicken Legs or Thighs
• 2 tsp Kosher Salt
• 1/2 tsp Pepper
• 1/4 cup Water
• 1/2 cup Honey
• 1/3 cup Soy Sauce, low sodium
• 2 Tbsp Ketchup
• 1 tsp Ginger, grated
• 4 - 5 lg Garlic Cloves, pressed or finely minced
• 2 Tbsp Onion, finely minced
• 1/4 - 1/2 tsp Red Pepper Flakes

To Thicken (whisk together)

• 2 Tbsp Corn Starch
• 3 Tbsp Cold Water

To Serve

• 4 cups Cooked Rice
• Sesame Seeds for Garnish
• Chopped Scallions for Garnish

Instructions

1. Spray the inside of the crock. Turn on to Low setting.

2. Salt and pepper all sides of the chicken.

3. Add the water to the crock, then place the chicken in there as well. Place the lid on so it starts warming up.

4. In a 2 cup measuring cup, whisk together the honey, soy sauce, ketchup, ginger, garlic, onion, and red pepper flakes. Pour over the chicken.

5. Cook on Low for 2 1/2-4 1/2 hours (check after 2 hours). Cook time may vary, by size of chicken, and/or your slow cooker.

6. Remove chicken to a plate and cover. Turn the slow cooker to High setting.

7. Whisk together the corn starch and cold water. Add to the liquid in the crock and stir.

8. Add the chicken back into the crock and cook on High until thickened (usually 10 to 15 minutes) and internal temperature of chicken is 165°.

9. Serve over cooked rice, garnished with sesame seeds, scallions, and/or cilantro.

Crockpot Chicken and Mushrooms

 

INGREDIENTS

• 1 tablespoon olive oil
• 1 ½ pounds boneless, skinless chicken thighs (see note below)
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 1 small onion (chopped)
• 8 ounces crimini mushrooms (sliced)
• 2 cloves garlic (minced)
• ½ teaspoon dried oregano
• ½ teaspoon garlic powder
• ½ teaspoon paprika
• 1 cup low sodium chicken broth
• 1 cup orzo pasta
• grated Parmesan cheese and chopped fresh parsley (optional, for serving)

INSTRUCTIONS 

• Heat olive oil in a large skillet over medium-high heat. Add chicken thighs and brown on both sides, about 2 minutes per side.
• Transfer chicken to slow cooker and sprinkle with salt and pepper.
• To the same hot skillet, add the onion and mushrooms. Cook, stirring, scraping up any browned bits from the bottom of the pan. Cook until onions and mushrooms start to soften and onions brown slightly, about 3 minutes. Add garlic and cook 1 minute. Transfer onions, mushrooms and garlic to the slow cooker.
• To the slow cooker, add the dried oregano, garlic powder, paprika and chicken broth. Stir gently.
• Cook on low setting for 4-5 hours or high setting for 2-2½ hours, until chicken is cooked through. (Chicken should register at least 165° F on an instant read thermometer.)
• Stir in the orzo, making sure it is all in contact with the liquid, and cook on high for 15-20 minutes, until orzo is tender. Orzo cooking time will depend on your slow cooker.
• Serve with grated Parmesan cheese and fresh parsley, as desired.

NOTES

• To use boneless, skinless chicken breasts: Skip the step of browning the chicken.  Sautéing the mushrooms, onions and garlic is optional. Keep the cook time the same.

Mississippi Chicken

 

 Chicken breast 

1 packet of Au Jus Gravy 

1 packet of Ranch seasoning 

1/2 stick of butter Juice 

5 Pepperoncini's 

Cook on low for about 6 hours

Crockpot Balsamic Chicken

 4-5 boneless skinless chicken

2 Tbsp of olive oil Salt & Pepper to taste 1/2 onion thinly sliced 5-6 garlic cloves minced 1/2 - 3/4 cup Balsamic Vinegar 1/2 tsp dried thyme 1 tsp dried rosemary 1 generous tsp dried oregano and basil 1 generous tsp Italian seasoning 2 (14.5 oz.) Cans of petite diced tomatoes with juice I usually make this in our 6 qt. Crockpot but have used a 4 qt. before. Pour olive oil in bottom of the crockpot. Place in chicken breasts, salt and pepper each breast. Put sliced onion and garlic cloves on top of chicken. Pour basalmic vinegar over chicken. Sprinkle herbs on next. Top with tomatoes. Cover and cook on low 6 hours or high 4 hours. We serve on top of whole wheat spaghetti, green beans, and homemade bread. Leftovers are great on tortillas or as a lettuce salad topping. Enjoy!

Slow Cooker Tuscan Tortellini Soup

 

• 1 lb. Boneless Skinless Chicken Breast
  
• 4 Cups Chicken Broth
  
• 2 – 15 oz. Cans of Diced Tomatoes
  
• 1 Small Onion, Diced
  
• 1 Tbsp. Minced Garlic
  
• 1 Cup Heavy Cream
  
• ½ Cup Grated Parmesan Cheese
  
• 1 Tbsp. Italian Seasoning
  
• 1 tsp. Salt
  
• 1 tsp. Pepper
  
• 1 – 18 oz.Package of Refrigerated Tortellini
  
• 2 Cups Fresh Spinach

1. Add All Ingredients except the Tortellini and Spinach to a large slow cooker
   
2. Cover and Cook for 5 – 6 hours on High
   
3. Remove Chicken and Shred with 2 Forks
4. Add in Shredded Chicken, Tortellini and Spinach
   
5. Cook another 1 hour on High and serve warm
6. Top with Fresh Grated Parmesan Cheese if desired

Crockpot Goulash

 

Ingredients

• ▢2 pounds ground beef
• ▢1 ½ medium onions diced
• ▢3 cloves garlic minced
• ▢1 green pepper diced
• ▢6 ounces tomato paste
• ▢½ cup water
• ▢24 ounces pasta sauce jarred or canned
• ▢28 ounces diced tomatoes canned, do not drain
• ▢2 tablespoons Worcestershire sauce
• ▢8 ounces mushrooms canned, do not drain
• ▢1 tablespoon Italian seasoning
• ▢½ teaspoon seasoning salt or to taste
• ▢3 cups pasta shells uncooked
• 
  

Instructions

• Brown ground beef, onions and garlic until no pink remains. Drain any fat.
• Add ground beef mixture to CrockPot. Add all remaining ingredients except the uncooked shells.
• Cook on High for 2 hours or low for 4-5 hours.
• Prepare shells al dente according to package directions.  Drain well and stir into meat sauce. Cover and cook an additional 10 minutes to heat through.