September: Slow Cooker Recipes

Sunday Roast: Shelley Lange

3 pound beef roast
1 package onion soup mix
24 oz coke (or until the liquid comes to the top, NOT covering, of the meat) NOT diet
Low for 6-8 hours

Easy Granola Apple Crisp: Shelley Lange
2 cans (21 ounces each) apple pie filling
2 ½ C granola cereal
1 ½ teaspoons cinnamon
1/3 C sugar
1/3 C melted butter or margarine

Place pie filling on bottom of greased 3 to 4 1/2 –quart slow cooker. In the order listed above, sprinkle remaining ingredients over the pie filling. Cover and cook on low heat 3 hours. Makes 6-8 servings. Serve with vanilla ice-cream or whipped cream.

Chocolate Fondue: Shelley Lange
2 C milk chocolate chips
2/3 C half-and-half

Stir chocolate chips and half-and-half together in greased 1 to 2 quart slow cooker. Cover and cook on low heat for 1 hour. Stir halfway through cooking time and again when fondue is finished. Makes 6-8 servicing. Dip fresh strawberries or chunks of angel food cake, or whatever else you want J

Creamy Italian Chicken & Rice: Brittany Hatch

6-8 Boneless Skinless Chicken Breasts

2 Packets Italian Dressing MIx

4 oz Cream Cheese

3-4 Cans Cream of Chicken Soup

1-2 Soup Cans of Water

Hot Cooked Rice

Place chicken breasts in slow cooker and sprinkle with dressing mix.  Cok on high 1 hour turn to low and cook 3-4 more hours. Remove chicken. Add cream cheese, cut in chunks, to cooking juices in slow cooker; turn heat to medium and stir until cream cheese is melted.  Add soup and enough water to reach desired consistency; stir well.  Add chicken; heat for 30 minutes or until heated through.  Serve over hot cooked rice. Make 8-10 servings.  

Crockpot chicken fajitas: Jocelyn Eppich
For 1 lb. of meat:
1/2 c. Italian salad dressing
1/2 c. Salsa
2 Tbs. lime juice
1 tsp. worchestershire sauce (if you don't have this, it tastes just as great without it)
Put all ingredients in crockpot and cook on high for 4 hours.
Serve with sautéed onions and bell peppers on tortillas.

Chipotle's Barbacoa Copycat Recipe: Brittany Hatch

1/3 Cup Apple Cider Vinegar

4 Tsp Minced Garlic Cloves

4 Tsp Cumin

2 Tsp Oregano

1 Tsp Ground Black Pepper

1 Tsp Salt

1/2 Tsp Ground Cloves

2 Tbls Vegetable Oil

3/4 Cup Chicken Broth

3 Bay Leaves

3 Tbsp Lime Juice

3-4 Chipotle Chiles in Adobo

4-5 Lbs Chuck Roast

1. To make the adobo sauce, combine vinegar, lime juice, chipotles, garlic, cumin, oregano, black pepper, salt and cloves in a blender or processor on high speed until smooth.

2. Remove most of the fat from the roast and then cut into large chunks (approximately 6).

3. Pour oil into frying pan and sear all sides of roast on medium-high heat until browned. 

4. Place meat into Crockpot and pour adobo sauce over meat.  

5. Pour in the chicken broth and add bay leaves. 

6. Cook on high heat 6 hours or on low all day. 

7. While still in the Crockpot, shred the meat with two forks and turn the heat to warm. Serve with hard or soft tortilla shells when ready.  

8. Typical sides include tortillas, rice, black or pinto beans, cheese, pico de gallo, guacamole, and sour cream.

Slow Cooker Chicken Curry: Emily Hutchings
Recipe from newleafwellness.biz
Ingredients

2 pounds boneless, skinless chicken breasts, cut into bite-size pieces
1, 6oz can of tomato paste
1, 13.5oz can of coconut milk
1 small onion, chopped (about one cup)
2 cups of frozen peas
1, 14.5oz can of tomato sauce (about 1 3/4 cup)
2 large cloves of garlic, minced
3 tablespoons honey
 2 tablespoons curry powder
 1 teaspoon salt
 1 teaspoon crushed red pepper
Directions

In a bowl, combine tomato sauce, garlic, honey, and seasonings. Set aside.
Add the rest of the ingredients to your slow cooker. Cover with the tomato sauce/seasoning mixture.
Cook on low 8 hours.
To Freeze

Combine all of the ingredients in a gallon-sized freezer bag and freeze for up to three months. When ready to cook, thaw overnight in your refrigerator and cook in your slow cooker for 10-12 hours on low. Since the Slow Cooker Chicken Curry cooks for the first time in your slow cooker, it won’t taste like leftovers!
Serve with white or brown rice, and enjoy!

Chicken: Emily Hutchings
One of my favorite things to do in the crockpot is to cook big batches of chicken.  I put 5-6 breasts in and cover it with chicken stock or water and chicken boullion (sometimes I add cumin, garlic powder, and pepper).  Cook it for 4 hrs and it shreds so easily.  I usually portion it out and freeze it for when I am in a time crunch.

Sweet and Spicy Slow-Cooker Chicken adapted from Prudence Pennywise and My Kitchen Café: Emily Hutchings
1 lb. boneless, skinless chicken breasts
1 (14 ounce) can petite diced tomatoes, undrained
1/3 cup brown sugar
1/4 to 1/2 teaspoon crushed red pepper flakes
optional: sprinkle of taco seasoning to liking

Coat the inside of your crockpot with non-stick cooking spray. Place all ingredients in the crockpot. Cook on high for 4-6 hours or on low for 8-10 hours, or until chicken shreds very easily with a fork. Season to taste with salt and pepper. (Chicken will absorb liquid after it is shredded.) Serve in tacos or however your little heart desires.

Sweet and Sour Apricot Chicken: Morgan Frei
6 chicken breasts
1- 8 oz. bottle of Russian or Catalina dressing
1 envelope of onion soup mix
1 cut apricot preserves
½ can crushed pineapple

Combine sauce stuff and pour over chicken. Cook in Crockpot until chicken is cooked through. (2-4 hours on high, 6-8 hours on low). Shred chicken and serve over rice.

Taco Soup: Morgan Frei
1 lb lean ground beef browned
1 onion chopped
2 cans kidney beans
2 cans corn
2 cans diced tomatoes
1 packet Ranch Seasoning
1 packet taco seasoning

Combine ingredients in Crockpot and cook till heated through. I usually let it stew close to 4 hours.

Chicken Adobo: Morgan Frei
4 large chicken breasts
½ cup rice vinegar
¼ cup soy sauce
15 whole peppercorns
5 bay leaves
4 cloves garlic
1 small onion chopped fine
2 Tbs. brown sugar
¾ cup water

Combine ingredients in Crockpot and cook till chicken is done. Remove bay leaves and peppercorns. Shred chicken and serve over rice.

Slow Cooker Asian Glazed Chicken: Courtney Palmer 
adapted from sixsistersstuff.com

3-4 boneless skinless chicken breasts (mine are normally still frozen)
1/2 cup Low sodium soy sauce
1/2 cup balsamic vinegar
1/2 cup chicken broth, or water
4 teaspoons brown sugar
2 tablespoons of minced garlic 
1/2 teaspoon ground ginger
1 tablespoon Sriracha hot sauce (or to taste)
2 tablespoons cornstarch
1 tablespoon water
2 tablespoons green onions, finely chopped
1 teaspoon sesame seeds

Spray slow cooker with non-stick cooking spray. Place chicken in crock pot.
Combine soy sauce, balsamic vinegar, broth (or water) sugar, garlic, ginger, and hot sauce in a bowl and pour over chicken. Cook on low for 6-8 hours OR high for 3-4 hours.
Once done cooking, pull chicken out and place on large plate and shred.
Mix together water and cornstarch.
Transfer the sauce to a small pan on the stove, add cornstarch mixture and bring to boil until thickened.*
Return the chicken and sauce back to the crockpot and mix together. 
Serve over rice, topped with green onions and sesame seeds.

*The original recipe says to add the cornstarch mixture to the crockpot, but it has never thickened the way I like it. I also like a lot of sauce so I use the same sauce measurement for just two large chicken breasts.