50 Top Slow Cooker Recipes - Easy One Pot Recipes For The Whole Family (Easy and Healthy Cookbooks) (3 page)

1. Mix all the spices together in a clean dry bowl.
   
2. Wash the chicken (with water) and remove any giblets from it.
   
3. Sprinkle the mixed spices over the chicken thoroughly.
   
4. Put the chopped onions at the bottom of a slow cooker and place the chicken on top of it. Do not add any liquid because the chicken will make its own juices.
   
5. Cover and cook over a low heat for 4 – 5 hrs.
   

Stuffed Chicken Rolls

The great thing about most crock pot recipes is that they are simply very easy to prepare. But what’s even more amazing about this recipe is that you will be amazed at how delicious and sophisticated a dish it turns out.

Ingredients:

• 6 boneless halved chicken breast
  
• 1/4 cup all-purpose flour
  
• 1/4 cup grated Parmesan
  
• 1/2 tsp salt
  
• 1/2 tsp fresh ground pepper
  
• 1 tsp sage, dried
  
• 1/4 cup canola oil
  
• 1/2 cup chicken broth
  
• 1/2 tsp paprika
  
• 10 oz can creamy chicken soup
  
• 6 slices cheese
  
• 6 slices of cooked ham
  

Directions:

1. Using a small rolling pin, gently hammer the chicken to flatten it out.
   
2. Once flattened, add a layer of ham over each slice of chicken.
   
3. Top each layer with a slice of Swiss cheese.
   
4. Roll the chicken, complete with the ham and cheese and secure tightly using a toothpick.
   
5. In a large flat dish, combine flour, Parmesan and cheese slices, salt, pepper and paprika. Blend well. This forms the seasoning for the chicken.
   
6. Roll the chicken in the seasoning until it completely coats the chicken.
   
7. Marinate and refrigerate the chicken for at least an hour before cooking.
   
8. Heat a large skillet with the vegetable oil.
   
9. Brown each chicken roll and transfer it to the slow cooker.
   
10. Add the cream of mushroom soup and chicken broth.
    
11. Cover and cook on low heat for 4 hours for tender and delightfully gooey chicken rolls.
    

Chicken Cream Cheese

Ingredients:

• 3 lbs chicken, in serving size pieces
  
• 2/3 oz package of Italian salad dressing mix
  
• 4 tbsp butter, divided
  
• 1 onion, finely chopped
  
• 1 garlic clove, finely chopped
  
• 10 1/2 oz cream of chicken soup can
  
• 8 oz cream cheese
  
• 1/2 cup chicken broth
  

Directions:

1. Simply place the chicken pieces inside the crock pot.
   
2. Add two tablespoons of melted butter over the chicken.
   
3. Cover the crock pot and cook on low heat for 4 to 6 hours
   
4. In a saucepan, heat the rest of the butter on low heat.
   
5. Sauté the onions and garlic, until well cooked.
   
6. Then, add the cream of chicken soup, chicken broth and cream cheese to the saucepan.
   
7. Stir and cook until all the ingredients are well blended.
   
8. Add this to the crock pot and cook for another hour on low heat. Serve hot.
   

French Chicken Stew

Ingredients:

• 1 Skinless chicken, cut into serving sizes
  
• 1/2 cup white wine
  
• 2 tbsp flour
  
• 1 tsp salt
  
• 1/4 cup olive oil
  
• 1 garlic clove, chopped finely
  
• 1 onion, finely chopped
  
• 2 oz can of crushed tomatoes
  
• 3/4 cup flour
  
• Black olives, basil and parsley for the garnish
  

Directions:

1. In a zip lock bag, add the flour and salt together.
   
2. Add in the chicken pieces and shake until the flour and salt mixture evenly coats the chicken.
   
3. Put a medium-large saucepan on the stove with a bit of oil on a high flame and cook the chicken breasts until the chicken is well cooked. This could take between 8 and 10 minutes, with turning the meat once.
   
4. Once the chicken is cooked, drain out the excess oil.
   
5. Transfer the chicken into the slow cooker.
   
6. Add in the two tablespoons of oil in the same pan and sauté the onions and 2 tbsp flour on medium to high heat for 8 minutes, until the onions are golden brown. Stir constantly to prevent the onions from sticking to the bottom of the pan and burning.
   
7. Next add garlic and sauté for an additional minute.
   
8. Add the white wine, stirring constantly to ensure that the bits on the bottom of the saucepan get added into the broth.
   
9. Next add the tomatoes and pepper (if you like) to taste and turn the heat up to high.
   
10. Cook on high for 15 minutes. Keep stirring constantly to prevent sticking.
    
11. Once the onions are cooked, add them to the slow cooker.
    
12. Cover the slow cooker and cook for 7 hrs on LOW
    
13. Garnish with fresh basil, olives and parsley and serve
    

Cooking Tip:

Cooking for between 3 and 4 hours ensures that the chicken is tender, yet holds shape. Cooking for between 6 to 8 hours ensures that the chicken will fall off the bone. So, adjust the cooking time according to what your expectations of the end happens to be.

Beef Slow Cooker Recipes

Italian Pot Roast

This pot roast is a very easy to cook dinner, even for weeknights. And it can form the base for other ingredients, or some of them can be changed to give you a different taste every time.

Ingredients

• 1 packet of white mushrooms, 8oz.
  
• 1 sweet onion, large.
  
• One 3 – 4 oz piece of beef chuck roast.
  
• 1 tsp of pepper.
  
• 1 oz of onion soup mix, dry.
  
• 1 can of beef broth, 14 oz.
  
• 1 can of tomato sauce, 8 oz.
  
• 3 tbsp of tomato paste.
  
• 1 tsp of Italian seasoning.
  
• 2 tbsp of cornstarch.
  
• 2 tbsp of olive oil.
  

Directions

1. Sprinkle the roast with pepper and cook over medium heat in a skillet till it is browned evenly on both sides.
   
2. Put the mushrooms and onions inside a slow cooker and place the beef on top of it.
   
3. Sprinkle the soup mix over the roast and pour the tomato sauce and beef broth on top.
   
4. Cook on low for 8 – 10 hrs (cover on) till the meat is tender enough to shred easily using a fork.
   
5. Remove the roast from the cooker and tear into eatable chunks, removing any unwanted fat.
   
6. Add the cornstarch, tomato paste and Italian seasoning into a bowl with 2 tbsp of water and any fat that can be skimmed off from the broth in the slow cooker.
   
7. Slow add this to the contents of the slow cooker while stirring all the while till it is blended nicely.
   
8. Increase the heat to high and cook for about 40 min when the broth will be thickened.
   
9. Stir in the pieces of roast before serving.
   

Beef Daube Provençal

Ingredients

• 2 tsp of olive oil.
  
• 12 cloves of garlic.
  
• 2 lbs of chuck roast, cut into small cubes.
  
• 1 1/4 tsp of salt.
  
• 1/2 tsp of ground black pepper.
  
• 1 cup of red wine.
  
• 2 cups of chopped carrot.
  
• 1 1/2 cups of chopped onion.
  
• 1/2 cup of beef broth.
  
• 1 tbsp of tomato paste.
  
• 1 tsp of chopped rosemary.
  
• 1 tsp of chopped thyme.
  
• A pinch of ground cloves.
  
• 1 can of diced tomatoes, 14 1/2 oz.
  
• 1 bay leaf.
  
• 3 cups of egg noodles, cooked.
  

Directions

1. Turn your slow cooker onto low heat.
   
2. Pour some oil into it and swirl till it coats the entire bottom of the cooker.
   
3. Add the garlic and cook till it is nicely browned and fragrant.
   
4. Increase the heat to medium and add the beef.
   
5. Sprinkle 1/4 tsp of salt and 1/2 tsp of pepper over it.
   
6. Cook the beef for 5 min till it is nicely browned on all sides and remove it from the pan.
   
7. Pour the wine into the pan and boil, scraping the bottom to loosen the bits.
   
8. Add all the remaining ingredients, except the noodles into the pan and bring to a boil.
   
9. Reduce to low heat and add the beef back into the pan.
   
10. Cover it and cook at high heat for 5 hrs.
    
11. Serve over noodles taking care to ensure that the bay leaf is not served.
    

Corned Beef and Cabbage

Ingredients:

• 4 lbs of corned beef brisket.
  
• 3 tbsp of pickling spice.
  
• 1 rutabaga, cut into wedges.
  
• 1 lb of carrots, cut into long strips.
  
• 1 1/4 lbs of fingerling potatoes.
  
• 1 leek. Only the white and light green portion.
  
• 1/2 a head of Savoy cabbage.
  
• 1/3 cup of horseradish.
  
• 1/3 cup of sour cream.
  

Directions:

1. Put the corn been into a slow cooker and sprinkle the pickling spice all over it.
   
2. Layer the slow cooker with rutabaga, carrots, potatoes and leeks. Place them in the same order in order that it cooks evenly.
   
3. Add in water so that the ingredients are covered by about an inch of water.
   
4. Cover and cook on low for 7 – 8 hrs.
   
5. Remove all the ingredients from the slow cooker and place the cabbage alone into a microwavable container with about 2 cups of the juice and microwave for about 10 min till they are tender.
   
6. Boil another two cups in another container till they are reduced by half. Mix the horseradish and sour cream into it.
   
7. Slice the corned beef into thin slices and serve with the vegetables.
   

Momma’s Best Spaghetti sauce

Ingredients

• 1 lb beef or sausage, ground.
  
• 1 onion.
  
• 2 cans of diced tomatoes, about 14 1/2 oz.
  
• 1 can of tomato sauce, about 8 oz.
  
• 1 can of tomato paste, about 6 oz.
  
• 1 bay leaf.
  
• 1 tbsp of brown sugar.
  
• 4 cloves of garlic, minced.
  
• 1 1/2 tsp of basil.
  
• 1 1/2 tsp of oregano.
  
• 1 tsp of salt.
  
• 1/2 tsp of dried thyme.
  
• Cooked spaghetti.
  

Directions

1. Cook the beef and the sausages in a skillet over a medium flame till they are nicely browned and crumbly.
   
2. Place them on a paper towel to drain off excess fat.
   
3. Place the cooked beef and sausages into a slow cooker and add in all the ingredients except the spaghetti and cook for 7 – 8 hrs over a low heat.
   
4. Serve over hot spaghetti after discarding the bay leaf.
   

Sausage and Shrimp Jambalaya

Ingredients

• 1 chopped onion.
  
• 1 green bell bepper
  
• 2 celery stalks.
  
• 3 garlic cloves.
  
• 1 can of diced tomatoes, about 28 oz. Drained.
  
• 2 cups of cooked sausages.
  
• 1 tbsp of parsley flakes.
  
• 1/2 tsp of dried thyme leaves.
  
• 1/2 tsp of salt.
  
• 1/4 tsp of pepper.
  
• 1/4 tsp of red pepper sauce.
  
• 3/4 pound of shrimp, peeled and deveined.
  
• 4 cups of cooked rice.
  

Directions

1. Mix all the ingredients except the shrimp and the rice into a slow cooker.
   
2. Cover the slow cooker and cook over low heat for 7 – 8 hrs.
   
3. Stir in the shrimp and cook for a further 1 hr over low heat. The shrimp should be pink and firm when cooked fully.
   

One Pot Tamale Pie

T
his lovely tamale recipe serves 8 and is a great one pot recipe for the entire family.

Ingredients:

• 15 oz can of black beans
  
• 1 tsp cumin powder
  
• 1/4 tsp ground black pepper
  
• 1 lb ground beef
  
• 14 1/2 oz can of chili diced tomatoes
  
• 11 oz drained can of kernel corn
  
• 1/4 cup cilantro, finely chopped
  
• 1/2 tsp salt
  
• 10 oz can of enchilada sauce
  
• 2 sliced onions
  
• 8 1/2 oz corn bread/muffin mix
  
• 2 eggs
  
• 1/2 tsp chili powder
  
• 4 oz shredded cheese
  
• Sour cream to serve
  

Directions:

1. In a small bowl, blend together salt, pepper, cumin and chili powder. Set aside this seasoning mix.
   
2. In a pan, brown the meat on all sides on medium to high heat.
   
3. Once browned, rub the seasoning mixture on to the beef as evenly as possible.
   
4. Transfer the meat into a slow cooker.
   
5. Add in the black beans, corn, onions, diced tomatoes, enchilada sauce and chopped cilantro.
   
6. Cook on low for 7 hours, with the lid on, until the meat is nice and tender.
   
7. While the meat is cooking, blend together in a separate bowl, the eggs and the muffin mix.
   
8. After 8 hours of cooking in the slow cooker, spoon the muffin mix over the meat and let it cook covered on low heat for another one hour.
   
9. Test the muffin mix with a toothpick, if it comes out dry and clean it means that the muffin is done.
   
10. Sprinkle over the shredded cheese and let it stand for another minute.
    
11. Turn of the heat and serve hot, garnished with a bit of cilantro and sour cream.