Slow Cooker Recipes…

Good morning Dear Friends,

Some new and yummy recipes for your crock pot!! I LOVE crock pot cooking!! We literally cooked a turkey breast last night for dinner in our crock pot…and it was amazing!! Easy peasy…turkey breast, a little salt and pepper and olive oil!!

YUMMY!!

So enjoy these lovely meals by marthastewart.com. And how about an easy dessert recipe as well!! 🙂

Crock pot cooking saves us time, money and is so simple…we just have to plan ahead a bit.

Tonight for dinner in our house…is good ole chili!! And yes you know it…it is cooking in the crock pot!! 😉

Have a wonderful day in the Lord and serve Him well with wonderful healthy cost effective meals for your sweet families,

k xoxo 🙂

Slow-Cooker Sweet-and-Spicy Chicken

Slow-Cooker Sweet-and-Spicy Chicken
    • PREP: 20 MINS
      TOTAL TIME: 3 HOURS 50 MINS

  SERVINGS:6

 INGREDIENTS 

  • 2 teaspoons ground cumin
  • 1/2 teaspoon ground cinnamon
  • Coarse salt and ground pepper
  • chicken leg quarters (2 1/2 pounds total)
  • 1 tablespoon extra-virgin olive oil
  • 1 medium yellow onion, cut into 1/2-inch wedges (root end left intact)
  • garlic cloves, minced
  • 3-inch piece peeled fresh ginger, sliced into rounds
  • 1 can (28 ounces) diced tomatoes
  • 1/2 cup raisins

DIRECTIONS

  1. STEP 1

    In a large zip-top bag, combine cumin, cinnamon, 3/4 teaspoon salt, and 1/2 teaspoon pepper; add chicken and toss to coat. In a large skillet, heat oil over medium-high. Cook chicken, skin side down, until golden, about 4 minutes; flip and cook 2 minutes.

  2. STEP 2

    In a 5-to-6-quart slow cooker, place onion, garlic, and ginger. Add chicken, skin side up, then top with tomatoes and their liquid and raisins. Cover and cook on high until chicken is tender, 3 1/2 hours (or 6 hours on low).

~~~~~~~

Slow-Cooker Spicy Buffalo Chicken Sandwiches

Slow-Cooker Spicy Buffalo Chicken Sandwiches

Add kick to lean poultry by simmering it in a tangy sauce until it’s tender enough to shred, then serve on buns. You can also use the chicken filling in tacos or in a salad with blue cheese dressing.

    • PREP: 25 MINS
      TOTAL TIME: 4 HOURS 25 MINS

 SERVINGS:8

INGREDIENTS

  • 1 tablespoon extra-virgin olive oil
  • 1 pound boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
  • Coarse salt and ground pepper
  • 1 pound boneless, skinless chicken breasts, cut into 1 1/2-inch pieces
  • 1 medium yellow onion, diced small
  • garlic cloves, roughly chopped
  • 1 medium red bell pepper, seeded and diced small
  • 1 can (14.5 ounces) crushed tomatoes
  • 1/4 cup hot-pepper sauce, such as Frank’s
  • 3 tablespoons Worcestershire sauce
  • 2 tablespoons yellow mustard
  • 1 tablespoon unsulfured molasses
  • hamburger buns

COOK’S NOTE

Use a potato masher to shred the cooked chicken in the slow cooker. Or, transfer chicken to a large plate, pull apart with 2 forks, then return to sauce.

DIRECTIONS

  1. STEP 1

    In a large skillet, heat oil over medium-high. Add chicken thighs, season with salt and pepper, and cook, stirring once, until meat is golden brown, 5 minutes. With a slotted spoon, transfer to a slow cooker, leaving as much oil behind as possible. Repeat with chicken breasts.

  2. STEP 2

    To skillet, add onion, garlic, and bell pepper and cook over medium, stirring constantly, until onion is translucent, 6 minutes. Add 1/4 cup water and cook, stirring and scraping up browned bits from skillet, 5 minutes. Season with salt and pepper and transfer to slow cooker.

  3. STEP 3

    To slow cooker, add crushed tomatoes, hot-pepper sauce, Worcestershire, mustard, and molasses; stir to combine. Cover and cook on high until chicken is very tender, 4 hours. Shred chicken and season to taste with salt and pepper. Serve on buns.

~~~~~~~

Slow-Cooker Triple Chocolate Brownies

Slow-Cooker Triple Chocolate Brownies

Think beyond stews: Uncover the sweet side of your slow cooker with these crowd-pleasing brownies.

YIELD:Makes 14

INGREDIENTS

  • Nonstick cooking spray
  • 1 1/4 cups all-purpose flour (spooned and leveled)
  • 1/4 cup unsweetened cocoa powder
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon coarse salt
  • 1/2 cup (1 stick) unsalted butter, cut into pieces
  • 8 ounces bittersweet chocolate, chopped
  • 1 cup sugar
  • 3 large eggs, lightly beaten
  • 1 cup walnut halves, coarsely chopped
  • 1 cup semisweet chocolate chips (6 ounces)

COOK’S NOTE

The center may look undercooked when time is up, but it will be perfect once cooled.

DIRECTIONS

  1. STEP 1

    Lightly coat a 5-quart slow-cooker insert with cooking spray. Line bottom with parchment paper and lightly coat with spray. In a small bowl, whisk together flour, cocoa, baking powder, and salt.

  2. STEP 2

    Place butter and chocolate in a medium microwave-safe bowl and microwave in 30-second increments, stirring after each, until chocolate is melted. Add sugar; stir to combine. Stir in eggs. Add flour mixture,walnuts, and chocolate chips and stir just until moistened (do not overmix). Transfer to slow cooker and smooth top.

  3. STEP 3

    Cover and cook on low, 3 1/2 hours. Uncover and cook 30 minutes. Remove insert from slow cooker and run a knife around edge to loosen brownies. Let cool completely in insert on a wire rack, about 2 hours. Turn out onto a work surface and cut into 14 brownies.

 

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