4 ingredient slow cooker chicken

3-4 chicken breasts
1 can cream of chicken soup
1 packet dry Italian dressing
1 packet dry Ranch dressing
*4oz cream cheese optional. Add at the end when done cooking.

Mix all together and cook in slow cooker on high for 4 hours.

Martha Stewart slow cooker corned beef dinner

This is a good recipe. Dump ingredients in pot, set to low and 8 hours later, tender beef and root veggies for a yummy dinner.
I used a 3 pound tri corned beef.
I substituted beef stock for the water and since I don't like cabbage, I left it out.
Serve with horseradish sauce.

http://www.marthastewart.com/print/891899

Slow-Cooker Pecan Pie

Slow-Cooker Pecan Pie

INGREDIENTS

• For the Crust:
• 1 stick butter, cubed
• 1 1/2 cups flour
• 1/2 cup dark brown sugar
• 1 teaspoon salt
• Filling:
• 3/4 cup corn syrup
• 1/4 cup sugar
• 3 eggs
• 1/2 teaspoon salt
• 1 1/2 cup pecans, chopped
•  

PREPARATION

For the crust, place the butter, flour, brown sugar and salt in a food processor. Pulse a few times until the mixture is well-incorporated. 

In a medium mixing bowl, whisk together corn syrup, sugar, eggs, salt and pecans.

Line the base of a slow cooker with foil so that the pie will be easier to remove. Spray with cooking spray.

Using the bottom of a glass, press the crumbly dough into the bottom of the slow cooker and up the sides about a 1/2 inch. Pour the pecan mixture into the crust and cook on high heat for 3 hours.

After 3 hours, turn the heat off and remove the crock from the slow cooker. Let cool completely on a cooling rack. Once completely cool, use the foil to lift the pie out of the crock. Slice and serve.

- See more at: http://www.rachaelrayshow.com/food/recipes/18981_slow_cooker_pecan_pie/#sthash.xAvCSXij.dpuf

5 Ingredient Crockpot Chicken

5 Ingredient Crockpot Chicken
This is not the prettiest looking of dishes because it's white on white noodles, but it is so easy and tasty.

*1 3-4 pound chicken roast
1 can cream of chicken soup
1 can cheddar cheese soup
1 cup milk
**Cooked mashed potatoes OR rice OR egg noodles.

Cut the chicken roast out of the mesh bag and place in the crock pot.
Combine the soups with milk and whisk.  Pour over chicken.
Cook for 6-8 hours until chicken is tender.
Remove chicken an hour and 15 minutes before serving time, rest for 10 minutes under a piece of foil then shred.  Return shreds to crockpot and stir.  Cook an additional hour.
Serve over starch of your choice and a side of veg.


*Substitute boneless skinless chicken parts, seasoned with seasoned salt.
**Substitute toast, couscous or mashed cauliflower, whatever your preference.

Using any recipe in a crock pot

http://lifehacker.com/make-almost-any-recipe-work-in-a-slow-cooker-with-this-1593228858

Slow Cooker Corned Beef

Slow Cooker Corned Beef

1 corned beef brisket
1 seasoning pack
1 onion, quartered
1 apple, quartered
1 12 ounce bottle Guinness beer
1/4 cup cider vinegar
1/4 cup brown sugar
1 Tablespoon dijon mustard
1/4 teaspoon ground cloves
1/4-1/2 teaspoon caraway seed (optional)
Dash of pepper

Place corned beef in bottom of slow cooker, add seasoning pack, the onion, apple and beer.
Whisk vinegar, brown sugar, mustard, cloves and pepper and poor over top.

Cook on regular slow cook setting of InstantPot for 7 hours, or until meat is fork tender.

Serve with boiled red potatoes and veggie of your choice.

Slow Cooker Chicken Teriyaki

Slow Cooker Chicken Teriyaki

• 2 lbs chicken thighs (may use skinless)
• 1 tbs oil
• 2 cloves garlic, minced
• 1 tbs grated fresh ginger or 1/2 tsp ground dry ginger
• 1/4 cup water
• 1/3 cup soy sauce
• 3 tbs honey
• 2 tbs molasses
• 1 tbs rice vinegar
• 1/4 cup sherry (apple juice may be substituted)
• 4 green onions sliced
• 1/2 tsp dark sesame oil


• To thicken:
• 2 tbs cornstarch
• 1/4 cup water

Spray or line (with a slow cooker bag) a 5-6 quart slow cooker.

In a heavy large skillet, heat the 1 tbs of oil and brown chicken very well on both sides.  Place browned chicken in slow cooker.

Saute garlic and ginger in the same pan you browned the chicken for about 1 minute.  Add the 1/4 cup water, scraping up all the browned bits at the bottom of the pan.  Add the soy sauce, honey, sherry, molasses and vinegar.  Stir well and pour over chicken in slow cooker.

Cover slow cooker and cook on HI for 4-5 hours (or until chicken is done).

Remove the chicken from the slow cooker.  Add the sesame oil to the remaining slow cooker juices. Mix cornstarch with 1/4 cup water. With slow cooker set to HI, slowly add the cornstarch mixture and stir until sauce is thickened.  Let bubble about 1 minute to swell and cook the cornstarch.

NOTE: You may want to remove the juice to another pan if you used skin-on chicken as there will be fat.  It will be easier to skim the fat if you remove to another pan.

Preheat broiler to high. Place chicken on a broiler pan.  Broil about 3 minutes each side or until chicken surface is slightly caramelized and bubbly.

Place chicken on serving tray and pour sauce over chicken. Garnish with sliced green onions.

Serves 4-6.  Nice with jasmine rice.


Read more: http://www.bakeatmidnite.com/2013/11/slow-cooker-chicken-teryaki.html#ixzz2vFiuUSPh

Slow Cooker Lasagna

Slow Cooker Lasagna

1 pound ground geef

Lasagna noodles

One 24-ounce jar spaghetti sauce

1½  cups cottage cheese

1½ shredded mozzarella cheese

2 tablespoons grated Parmesan cheese

Brown ground beef and drain.

Spoon 1 cup spaghetti sauce into bottom of a 4-quart slow cooker. Mix remaining sauce with beef.

Place 2 uncooked lasagna noodles on top of sauce in slow cooker. Spread 1/3 of the meat mixture on top of noodles. Spread ¾ cup cottage cheese over meat. Sprinkle ½ cup mozzarella cheese over cottage cheese.

Add another layer of uncooked noodles, 1/3 meat mixture, the remaining cottage cheese and ½ cup mozzarella cheese.

Place another layer of uncooked noodles, meat mixture, and mozzarella cheese.

Sprinkle Parmesan cheese over top. Cook on low for 4 hours. (If cooked much longer, it gets a bit well done, Julie notes.)

Instant pot slow cooker

Important Make sure valve is set to release
Press slow cook, set time
Press adjust for temp
https://www.youtube.com/watch?v=tf3fQE2BjeI&feature=youtube_gdata_player

Crockpot French dip sandwicjes

http://www.pillsbury.com/recipes/slow-cooker-easy-french-dip-sandwiches/c3860ad8-c34a-499c-bf76-f1e302ae1442?nicam2=Email&nichn2=Core&niseg2=PB&nicreatID2=PB_07_30_2013

Ham and Tater Tots Crock Pot Breakfast

By Mary Parker on September 29, 2003

7 Reviews

• 
• Prep Time: 5 mins
• Total Time: 10 hrs 5 mins
• Servings: 5-8

About This Recipe

"An easy and delicious breakfast."

Ingredients

• 1 lb frozen frozen tater tots
• 1/2 lb diced ham
• 1 chopped onions
• 1 green bell peppers, diced
• 1 cup shredded cheddar cheese
• 6 eggs
• 1/2 cup milk

Directions

1. In 4-5 quart crock pot, layer ingredients in order: tater tots, ham, onions, green peppers, and cheese.
2. Repeat layers two more times, ending with cheese.
3. In a medium mixing bowl, combine eggs and milk and beat with whisk or egg beater until combined.
4. Season with salt and pepper to taste.
5. Pour mixture over layers in crock pot.
6. Cover crock pot and cook on low for 10-12 hours.

Nutrition Facts

Serving Size: 1 (167 g)

Servings Per Recipe: 5

Amount Per Serving

% Daily Value

Calories 510.0

 

Calories from Fat 271

53%

Polynesian Pork Ribs

INGREDIENTS

Ribs

2

 lb boneless country-style pork loin ribs

1

 clove garlic, finely chopped

1

 small onion, sliced

1

 can (8 oz) crushed pineapple in juice, undrained

Sauce

3/4

 cup ketchup

3

 tablespoons packed brown sugar

3

 tablespoons hoisin sauce

1

 teaspoon grated gingerroot

 Hot cooked rice, if desired

DIRECTIONS

1Spray 3 1/2- to 4-quart slow cooker with cooking spray. Place pork ribs, garlic and onion in slow cooker. Spoon about half of the pineapple with some of the juice over ribs. Reserve remaining pineapple and juice.2Cover; cook on Low heat setting 8 to 10 hours.3About 35 minutes before serving, drain and discard cooking juices from slow cooker; wipe edge of slow cooker clean. In small bowl, mix ketchup, brown sugar, hoisin sauce, gingerroot and remaining pineapple with juice. Spoon or pour evenly over ribs. Increase heat setting to High. Cover; cook 25 to 30 minutes longer or until ribs are glazed. Serve with rice.If you don't have fresh gingerroot on hand, use 1/4 teaspoon of ground ginger instead.

How to Make Homemade Yogurt in a Crockpot | Savings Lifestyle

How to Make Homemade Yogurt in a Crockpot | Savings Lifestyle

Honey-Soy Braised Pork Shoulder

Honey-Soy Braised Pork Shoulder

Photo by: Photo: Andrew McCaul; Styling: Suzette Kaminski

• YIELD: Serves 8
• COOK TIME:8 HOURS
• PREP TIME:5 MINUTES
• COST PER SERVING:$2.44
• COURSE: Main Dishes

Ingredients

• 1/2 cup soy sauce
• 1/2 cup honey
• 1/4 cup chili-garlic sauce (such as Sriracha)
• 2 tablespoons finely chopped fresh ginger (from a 2-inch piece)
• 1 4-lb. pork shoulder, trimmed and cut into 2-inch pieces
• 1 1/2 tablespoons cornstarch
• Salt and pepper
• Cooked rice, optional

Preparation

1. In a small bowl, whisk together soy sauce, honey, chili-garlic sauce and ginger until well combined. Place pork shoulder in slow cooker, pour sauce over meat and stir to coat. Cover and cook on low until pork is tender, 7 to 8 hours.

2. Using a slotted spoon, transfer meat to a large bowl. Remove 1/2 cup sauce to a small bowl and whisk in cornstarch. Whisk cornstarch mixture back into slow cooker and cook, stirring once or twice, until thickened, about 5 minutes longer. Season with salt and pepper and pour over meat. Serve with rice, if desired.

Nutritional Information

---

• Amount per serving
• Calories: 380
• Fat: 16g
• Saturated fat: 6g
• Protein: 45g
• Carbohydrate: 11g
• Fiber: 0.0g
• Cholesterol: 152mg
• Sodium: 971mg

---

All You MAY 2011

From Everyday Food

Slow-Cooker Sweet-and-Sour Country Ribs

Prep: 15 minutes Total: 6 1/4 hours

INGREDIENTS Serves 8. 1/2 cup ketchup 1/2 cup packed light-brown sugar 1/2 cup cider vinegar 1 tablespoon mustard powder 1/2 teaspoon cayenne pepper Coarse salt and ground pepper 4 pounds country-style pork ribs, separated into single ribs Barbecue sauce, for serving (optional)

DIRECTIONS In slow cooker, whisk together ketchup, sugar, vinegar, mustard powder, cayenne, 1 teaspoon salt, and 1/2 teaspoon pepper. Add ribs to slow cooker, and toss with sauce. Arrange ribs, bone side up, in a single row. Cover; cook on high, 6 hours (or on low, 10 hours). Serve ribs drizzled with pan juices and, if desired, barbecue sauce.

Chinese Red-Cooked Pork Shoulder

Chinese Red-Cooked Pork Shoulder

    *   1/4 cup(s)  packed brown sugar
    * 1/4 cup(s) dry sherry
    * 1/4 cup(s) seasoned rice vinegar
    * 1/4 cup(s) plus 1 tbsp. reduced-sodium soy sauce
    * 1 medium onion, chopped
    * 1 piece  (2 inches) fresh ginger, peeled and thinly sliced into rounds
    * 2 clove(s) garlic, crushed with press
    * 2 strip(s) (3" by 3/4" each) fresh orange peel
    * 1 stick(s) cinnamon
    * 1 whole(s) star anise
    * 1 bag(s) (1 pound) peeled baby carrots
    * 4 pound(s) well-trimmed boneless pork shoulder, cut into 1 1/2-inch chunks*
    * 2 package(s) (10 ounces each) frozen broccoli florets, thawed

Directions

   1. In 6- to 6 1/2-quart slow cooker bowl, combine sugar, sherry, rice vinegar, and 1/4 cup soy sauce. Stir in onion, ginger, garlic, orange peel, cinnamon, star anise, and carrots. Top with pork; do not stir. Cover slow cooker with lid, and cook as manufacturer directs on low setting 8 hours.
   2. When pork has cooked 8 hours, open lid and stir in thawed broccoli. Cover and continue to cook until broccoli is heated through, about 10 minutes.
   3. Discard cinnamon and star anise. Skim and discard fat from cooking liquid. Stir in remaining 1 tablespoon soy sauce. Makes about 13 cups.

BBQ Country Style Ribs

 
BBQ Country Style Ribs

I will post the traditional, slow version, and the crockpot version in this same post.
This is probably my favorite comfort meal.

You will need:

4 pounds Country Style Ribs
1 onion, quartered
2 t. salt
1/4 t. pepper

Cover Ribs with water in large dutch oven. Boil until tender. Drain off liquid.

Barbecue Sauce:
3/4 c cider vinegar or plain white vinegar. Whatever you have in the house
1/2 t. dry mustard
2 T. finely chopped onion
1 T. brown sugar
1/4 c. Worcestershire sauce
3/4 c. catchup
1 T. lemon juice
1 clove garlic

Place ribs in pan, cover with sauce at 325 degrees for 25-30 minutes, cover ribs with sauce several times while baking.
Sauce may be thickened with corn starch or you may reduce sauce in saucepan. I prefer to thicken with corn starch, faster. lol


Crockpot BBQ Country Style Ribs
Season the ribs with salt, pepper and garlic, and onion, or Seasoned salt for the lazy people in us.
Place in the bottom of a greased crockpot.
Mix together the sauce as directed above and pour on top of ribs.
Cook on low for 8-10 hours, until the meat is tender and the bones fall away from the meat.
Remove ribs from crock and let them rest under a tin foil tent for about 10 minutes.
While the meat is resting, pour the sauce and juices from the crock into a medium sauce pan and place over medium high heat.
Bring to a boil.
In a container with a tight fitting lid, place some of the sauce in it along with 2 Tbsp. Starch. Shake to mix.
Add to the boiling mixture and mix with a whisk.
Pour some of the sauce onto the ribs, and reserve some sauce to pass around the table.


*Note: I often double the sauce recipe so there is plenty to add to dipping bowls.
This sauce can be used on chicken as well.

I often serve this with mashed tatters and green beans.

Crockpot Chicken, Stuffing and Potatoes

Crockpot Chicken, Stuffing and Potatoes

4-6 boneless chicken breasts
1 can condensed cream or mushroom OR cream of chicken soup
1/3 cup milk
4 medium potatoes, peeled and sliced
1 box Stove Top stuffing mixed according to package directions using 1 1/2 cups water and 2 Tbsp. butter if desired.


Spray the crock with nonstick cooking spray
Lay the chicken in the bottom of the crock
Mix the soup and milk together and pour on top of chicken
layer the potato slices on top of that and then add the Stove Top stuffing on top of it all.
Cover and cook on low for 6-8 hours


I made garden grean beans on the side for this and applesauce for dessert.

Cooks Note:

Next time, I would cut the chicken up into strips or cubes before cooking.

I would also suggest seasoning the chicken with salt and pepper.

Crockpot Red Beans and Rice

Crockpot Red Beans and Rice

This is the first time I have made this comfort meal in the Crockpot and I must say, it turned out really well.
No babysitting the dried beans. Nothing to do until serving time when you cook the sausage, shred the hocks, and make the rice.
This is a fairly inexpensive meal, especially if you use just the ham hocks and not add the sausage, but it certainly won't break the bank if you do add the sausage.
I browned the Kielbasa separately at the end of the cooking time of the beans and dumped it in while the rice was cooking.
I happen to like my meat cut up small and the rice stired in, but you can certainly have it the traditional way, with large chunks of meat and a scoop of rice on top of the beans.
Allow 10-12 hours to cook on low. The longer, the better.




Ingredients:
1 pound dried red beans
2 smoked ham hocks
hot water, enough to cover the beans. About a quart
1 onion, diced
1 green pepper, diced
3 stalks celery, diced
2 cloves garlic, grated or minced fine
Creole Seasoning to taste
1 pound Kielbasa or Smoked Sausage...optional

1 cup dried long grain rice, cooked to package directions.

Drop the beans, ham hocks, onion, pepper, celery, and garlic into the crockpot. Do not add the Creole Seasoning in yet. The salt in the seasoning will make the beans tough.
Cover the beans with hot water. About a quart of water is what I used. Stir to combine. Place lid on crock and let her slow cook on low for 10-12 hours.
Remove ham hocks and let them cool. Take a potato masher and mash the beans up slightly. You want them quite chunky, not pureed.
While the ham hocks are cooling, brown the Kielbasa in a fry pan and cook up the rice.
Shred the meat off the ham hocks. Discard bones, fat and skin if the skin freaks you out.
Place meat of the ham hocks and the sausage back into the crock with the beans, and season with the Creole Seasoning to taste. Start with 1/2 teaspoon and work your way up. Careful. It's some volatile stuff if you are not used to heat. I tend to go light on the seasoning here because my son doesn't like things that are too spicy.

When rice is done, fluff with a fork.
I like to stir my rice into the beans, but some people prefer to add a scoop of rice on top of their bowl of beans.
Enjoy.

This reheats nicely in the nuker and possibly, even better the next day.

Easy Crock Pot Chicken & Stuffing

Easy Crock Pot Chicken & Stuffing
(recipe from familyrecipes.com)

4 boneless/skinless chicken breast halves
1 can cream of celery soup or cream of mushroom soup
1/3 cup milk
1 package seasoned stuffing mix with seasoning packet (we use Stove Top)
1 1/2 cups water
Salt and pepper to taste

Place chicken in crock pot. Combine soup of choice and milk and pour over chicken. Combine stuffing, seasoning packet, salt and pepper (is using) and water. Mix well. Spoon the mixture the over the chicken and soup. Cover and cook on low for 6-8 hours.