Slow cooker Chicken Parm!

4 boneless, skinless chicken breast halves
1/2 cup Italian Seasoned Bread Crumbs ( you can make your own if you want)
1/4 cup Parmesan Cheese
1/4 tsp black pepper
1/4 tsp  salt
1 TBSP olive oil
1 egg, beaten
sliced or shredded mozzarella cheese ( reduced fat is always a great option)
favorite jarred or homemade marinara sauce


Spread the 1 TBSP of olive oil into the bottom of your slow cooker
Beat the egg with a fork in a separate bowl.
Mix the bread crumbs with the seasonings and the Parmesan cheese in another separate dish.
Dip the chicken into the egg, then into the bread crumb mixture, coating both sides with crumbs, cheese and seasonings.
Place the chicken breast pieces in the bottom of the slow cooker
Layer 2-3 slices or 1-2 cups of mozzarella cheese on top, depending on how much cheese you like.
Cover chicken and cheese with entire jar of marinara sauce.
Close lid and cook on low for 5-6 hours or high for 3.
add more cheese when ready to serve if you want it to be extra cheesy.
 Serve over pasta

Recipe from http://www.chef-in-training.com/2012/01/crock-pot-chicken-parmesan/

Whole Roaster In the Cooker!





Dry Ingredients:
4 tsp salt
1 tsp onion powder ( I use onion onion by Tastefully simple)
1 tsp thyme
1/2 tsp garlic powder ( I use Garlic Garlic by Tastefully simple)
1/2 tsp black pepper

Other Ingredients:
1 oven stuffer roaster (6-8 lbs)
1/2 bag of baby carrots
4 stems of celery cut into chunks
1 large onion in large chunks

Directions:
1) Take  Oven Stuffer Roaster & remove giblets, neck etc.. from inside cavity.
Wash off chicken with cold water & sit inside of slow cooker on low.
2) mix up dry ingredients & sprinkle onto chicken.
3) add vegis
4) put lid on slow cooker  & cook on low for 6-8 hours

While cooking the vegis & chickens juices will collect to make a gravy. I served this with mashed potatoes.

Crock Pot Root Beer BBQ Pulled Pork!

 

2-4 lb Pork roast or pork tenderloin

1 (12 ounce) can of root beer

1 (18 ounce) bottle of barbecue sauce

8 hamburger buns

 

1. Place the pork in a slow cooker and pour the can of root beer over the meat. Cover and cook on low for 6-8 hours or until pork shreds easily with a fork.
2. After pork has cooked, drain and discard the root beer. Shred the pork and place it back in the slow cooker. Pour the barbecue sauce over the pork and stir to combine. Serve immediately or keep warm in slow cooker until ready to serve. Serve on hamburger buns.

* I served mine with,http://laneysfoodblog.blogspot.com/2010/10/tastes-like-my-moms-coleslaw.html  it was delish!*

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Slow cooker lasagna! Weight Watchers Addition!

* I made this for my family & didn't tell them it was a low fat Weight Watchers version lasagna. They loved it, my brother even got seconds. After dinner I told them it was low fat & they couldn't believe it, it was that good.*

1 lbs lean ground meat or turkey ( I used ground meat)
1 small onion chopped

1 garlic clove minced

28 oz can of crushed tomatoes
15 oz can of tomato sauce
1 tsp salt  
1 tsp oregano
1/2 tsp basil
1 cup part skim ricotta cheese  
1 1/2 cups reduced fat mozzarella cheese
6 no cook lasagna noodles
1/2 cup shredded Parmesan cheese

Directions:
1) in a saucepan brown meat, add onions and garlic

2) after your meat & onions are cooked add tomato sauce, tomatoes, oregano, basil and salt to the meat. Lower heat for 5 minutes and stir frequently.

3) In a separate bowl combine ricotta, & mozzarella cheese, mix & set aside

4) Divide the meat mixture into thirds. Place 1/3 meat/tomato sauce on bottom of slow cooker. Cover the meat with 3 of the no cook noodles ( you can break them in half to make them fit better. Then spread half of the cheese mixture over noodles. Add another 1/3 of meat sauce over cheese. Cover again with 3 remaining noodles. Cover with remaining cheese mixture followed by remaining sauce. Place lid on cooker and cook on low for 4-6 hours.

5) turn off cooker & add parm cheese ( this is optional, you do not have to add parm cheese serve it on the side or no at all) put lid on & let melt for 5 or so minutes. Serve.

Slow Cooker Broccoli & Beef!

This was good, I think if I had water chestnuts in there it would have been better but overall this was good & super easy. I served over rice.

1 lb thin beef ( i used london broil)

1/4 cup soy sauce

2 T red wine (or white if that’s all you have)

2 T apple cider vinegar

1 T brown sugar

2 t sesame oil

2 cloves chopped garlic

1/2 t crushed red pepper flakes (if you want less heat add less if more heat add more)

1 bag thawed broccoli florets (to add later)

Directions:

add the liquid to the crock pot

chop up your garlic, add to mixture

stir in spices

slice meat into thin strips

toss meat in liquid till coated

cook on low for 6-8 hours, depending on the cut of meat.

an hour before serving, add entire bag of broccoli, cover and continue to cook



Slow Cooker Brown Sugar Chicken!

12 boneless, skinless chicken thighs, or 6 boneless, skinless breast halves
1 cup brown sugar
1/2 cup lemon-lime soda
2/3 cup apple cider vinegar
3 cloves smashed and chopped garlic
2 T soy sauce
1 tsp ground black pepper

Directions:

Put the chicken into your crockpot. Cover with the brown sugar, pepper, chopped garlic, and soy sauce. Add the vinegar, and pour in the soda

Cover and cook on low for 6-9 hours, or on high for 4-5. The chicken is done when it is cooked through and has reached desired consistency.

Serve over a bowl of white rice

Slow Cooker Pineapple Pork Tenderloin!

3 pound pork tenderloin
2 tablespoons brown sugar
1/2 teaspoon Italian seasoning
1/2 teaspoon kosher salt
1/2 teaspoon pepper
3 tablespoons cornstarch
2 cloves garlic, chopped
1 large red bell pepper, seeded and sliced
2 tablespoons soy sauce
1/2 cup apple juice
1 can of pineapple chunks

Directions:
meat, sugar, spices, and cornstarch in a plastic zipper bag.Seal and shake well to coat. Pour contents of bag into crockpot. Add garlic and peppers. Pour in soy sauce, apple juice, and an entire can of pineapple.
Cover and cook on low for 7-9 hours, or on high for 4-6
Serve with rice or pasta.

*This was really good, had Lot's of flavor. I served with egg noodles & green beans*

Slow cooker Beef Bourguignon!

This is definetly one of those meals to make for a sunday dinner. No only is it easy but it's darn good.

3 pounds beef roast, or beef stew meat (I used a chuck roast I had in the freezer)
6 slices bacon--no need to cook (I used turkey)
2 tablespoons olive oil
1 onion, sliced in rings
1 cup carrots (chopped or baby)
2 Tbsp of minced garlic or ( 4 garlic cloves minced)

1 teaspoon kosher salt
1/2 teaspoon black pepper
1 tablespoon tomato paste
2 cups red wine
1/2 tsp (italian seasoning) I used tastefully simple but you could use one from the grocery store or try 1/4 tsp dried basil & 1/4 tsp of dried oregano.

The Directions.

In the bottom of your crock pot, smear around the olive oil. Then lay down 3 slices of bacon. Add sliced onion and garlic. Put the meat into the pot on top of the onion and garlic, and sprinkle on dried spices and herbs. Toss the meat to distribute the spices to all sides. Add tomato paste. Lay the other 3 slices of bacon on top of the meat, and throw in the carrots. Pour wine over the whole thing.

Cover and let cook on low for 8-9 hours, high for 4-5, or until meat has reached desired tenderness. I served this over mashed potatoes, it was awesome

Slow Cooker French Onion Soup!

3 large red onions, sliced thin
3 large sweet white onions, sliced thin
1 stick of butter
1 tbsp salt
2/3 c. dry white wine (or sherry)
4 tbsp. Worcestershire sauce
1 bay leaf
1/2 tsp. thyme
7 c. homemade beef stock
*I cut up some Italian bread, toasted it & stuck it into the soup before putting the cheese on top.*
salt to taste

What you do:

Put the onions in the crock pot with the 1 tbsp salt and 1 stick of butter. Set on high for 6 hours. Stir occasionally.
Once the onions are totally caramelized, you can either: a) add the remaining ingredients to the crock pot on high and cook for another 2-4 hours or if you’re strapped for time b) put the caramelized onions in a large soup pot, put in rest of ingredients, bring to a boil, then simmer for an hour.
Put some in an oven-safe soup crock and cover with 1-2 slices of provolone.
Stick in a broiler for a couple minutes until cheese is bubbly and slightly brown on the edges

*Thank you so Sarah for sharing the recipe with me, soooo good*

Slow Cooker Chicken Stronganoff!

Ingredients
4 skinless, boneless chicken breast halves - cubed
1/8 cup margarine
1 (.7 ounce) package dry Italian-style salad dressing mix
1 (8 ounce) package cream cheese
1 (10.75 ounce) can condensed cream of chicken soup
Directions
1.Put chicken, margarine and dressing mix in slow cooker; mix together and cook on low for 5 to 6 hours.
2.Add cream cheese and soup, mix together and cook on high for another 1/2 hour or until heated through and warm.

Easy Slow cooker Chicken!

Ingredients
2 tablespoons butter
1 (.7 ounce) package dry Italian-style salad dressing mix (good seasons Italian)
1 (10.75 ounce) can condensed mushroom soup
1 (8 ounce) container chive and onion cream cheese ( I took regular cream cheese & mixed in my own onion & chives *use fresh or dried*)
1/2 cup dry white wine
4 skinless, boneless chicken breast halves
Directions
1.Melt the butter in a saucepan over medium heat, and stir in the salad dressing mix, mushroom soup, cream cheese, and wine until the sauce mixture is hot, smooth and well combined. Place the chicken breasts into the bottom of a slow cooker, and pour the sauce mixture over the chicken. Cover and cook on Low setting until chicken is tender, about 6 hours

* You can put 6 chicken breasts in, there will be plenty of gravy to go over noodles or rice*

Slow Cooker BBQ Ribs!

These were so good I didn't stop to take a picture. Trust me they were delish!

Ingredients
4 pounds pork baby back ribs
salt and pepper to taste
2 cups ketchup
1 cup BBQ sauce or chili sauce
1/2 cup packed brown sugar
4 tablespoons vinegar
2 teaspoons dried oregano
2 teaspoons Worcestershire sauce
1 dash hot sauce (optional)

Directions
Preheat oven to 400 degrees F (200 degrees C).
Season ribs with salt and pepper. Place in a shallow baking pan. Brown in oven 15 minutes. Turn over, and brown another 15 minutes; drain fat.(I just boiled them on the stove for 20 minutes then put them in the slow cooker. They came out great.)
In a medium bowl, mix together the ketchup, chili sauce, brown sugar, vinegar, oregano, Worcestershire sauce, BBQ or hot sauce, and salt and pepper. Place ribs in slow cooker. Pour sauce over ribs, and turn to coat.
Cover, and cook on Low 6 to 8 hours, or until ribs are tender.

(this has a bunch of gravy in the cooker after you take the ribs out. Perfect over mashed potatos or noodles.)

Slow Cooked Ribs!

Ingredients
Ribs
2 lbs pork ribs
2 tbs molasses
1 c Ketchup
1/8 tsp cinnamon
1 tbs Dijon mustard
1/4 tsp salt
1 tbs soy sauce
5 cloves garlic
1 large onion sliced



Directions
Simmer ribs in boiling water for 15 minutes to release some of
the fat. Put ribs in the Crock-Pot for 2 hours then add all the other
ingredients.
Cook for 6 more hours on low heat or 4 hours on high heat.
Check after 4 hours to see how they are cooking. Length can vary.

If they look a little dry, add a little ketchup mixed with a
little water. They should fall off the bone. Delicious.

Slow cooker Corned beef and cabbage!

Ingredients:
4 large carrots, peeled and cut into
matchstick pieces
10 baby red potatoes, quartered
1 onion, peeled and cut into bite-sized
pieces 4 cups water
1 (4 pound) corned beef brisket with
spice packet
6 ounces beer
1/2 head cabbage, coarsely chopped

Directions:
1. Place the carrots, potatoes, and onion into the bottom of a slow cooker, pour in the water, and place the brisket on top of the vegetables. Pour the beer over the brisket. Sprinkle on the spices from the packet, cover, and set the cooker on High.
2. Cook the brisket for about 8 hours. An hour before serving, stir in the cabbage and cook for 1 more hour.
ALL RIGHTS RESERVED © 2010 Allrecipes.com Printed from Allrecipes.com 3/22/2010

Slow Cooker Crandberry Pork!

Ingredients
1 (16 ounce) can cranberry sauce
1/3 cup French salad dressing
1 onion, sliced
1 (3 pound) boneless pork loin roast
Directions
1.In a medium bowl, stir together the cranberry sauce, salad dressing, and onion. Place pork in a slow cooker, and cover with the sauce mixture.
2.Cover, and cook on High for 4 hours, or on Low for 8 hours. Pork is done when the internal temperature has reached 160 degrees F (70 degrees C).

# 28 BBQ Pulled Pork!

3 lbs pork roast boneless

8 cups of beef broth

1 18 oz your favorite BBQ sauce (you could also make your own)

Put pork roast and beef broth into slow cooker

cook on low for 6-8 hours

Take roast out & shred with forks

put into oven safe dish, pour BBQ sauce over meat & mix to coat

cover and bake at 350*F for 30 minutes

serve on rolls

# 20 Slow Cooker London Broil!

Ingredients:
2 pounds flank steak (London Broil)
1 (10.75 ounce) can condensed cream of
mushroom soup 1 (10.75 ounce) can condensed tomato soup
1 (1 ounce) package dry onion soup mix
1/2 cup Red wine
*I added 1 small onion sliced thin & a small pkg of fresh mushrooms, although you don't have too*

Directions:
1. Place meat in the bottom of the slow cooker; if necessary, slice meat to make it fit!
2. In a medium bowl, mix together mushroom, tomato soup & Wine. Pour mixture over beef.Put onions & Mushrooms in & mix. Sprinkle dry onion soup mix over top.
3. Cover, and cook on Low for 8 to 10 hours.

I served over mashed potatoes!

# 8 Crock Pot Roast!

3/4 lb Beef roast
2 cans campbells french onion soup
2 cans beef broth
1 can or bottle of beer

Cook on low for 6-8 hours or high for 4-6 hours
*If you don't want a bunch of gravy then only do 1 can of soup & 1 of broth*
I served this with mashed potatoes & it was delish

#5 Slow Cooker Chicken and Dumplings!

Ingredients

4 skinless, boneless chicken breast halves ( i did 6 breasts)

2 tablespoons butter

2 (10.75 ounce) cans condensed cream of chicken soup

1 onion, finely diced

2 (10 ounce) packages refrigerated biscuit dough, torn into pieces ( I only used one pkg & it was plenty)

Chicken broth (lg container)
 Pepper

Directions

1.Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover. Sprinkle pepper to taste. (I used chicken broth I just filled up the empty soup cans so two cans of chicken broth & it came out amazing!)

2.Cover, and cook for 5 to 6 hours on High. About 2 hours before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.
 
* I made this tonight & It was so yummy, & everyone loved it. I made peas & corn to go with it and put it over top egg noodles. If you want there to be lot's of extra gravy add another can of soup & another 10 oz of chicken stock.  Once you put the bisquits in it sucks up a good amount of the liquid. You could also add a can of water chestnuts to this. I seriously LOVED this & it was so easy.

# 4, Slow Cooker Roast/beef stew!

3 or 4 lb beef roast
Bag of frozen stew veggies (I use two, I love leftovers)
2 cloves of garlic or (two table spoons already chopped garlic)
48 to 64 oz bottle of V8 juice

Set slow cooker to low put roast into cooker. Put garlic over meat then vegtables around meat. Pour V8 juice till it almost covers the whole roast. Cook on low for 6-8 hours.

I made a salad & rolls with this & it turned out great.
(You could also use stew meat with this & not a roast it would then be a soup, the V8 doesn't thicken so it's pretty liquidy) This meal freeze's well :)