Archive for the ‘Slow Cooker’ Category

Another potato soup recipe!

This one is SO simple I’m almost embarrassed to post it.  Almost.

*In crockpot or dutch oven (I prefer the dutch oven), combine the following…

1 bag frozen, shredded hash browns

3 cans chicken broth (I use the equivalent amount of bouillon cubes & water)

1 can cream of chicken soup

1/2 – 1 chopped yellow onion

1/2 tsp garlic powder (careful here, a little goes a long way)

black pepper to taste

*Cook over low heat (or in crockpot for however long you wish).  Just before serving, add a cube of cream cheese and stir until combined.  Add a cup of shredded cheddar cheese (optional) and some crumbled bacon (not optional, all potato soup needs an excess of bacon).  Top single servings with chopped green onions, more cheese, more bacon, sour cream, whatever your taste buds are asking for!


adapted from Pearls, Handcuffs, & Happy Hour



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*brown both sides of roast in olive oil, sprinkling with garlic salt and pepper

*put in slow cooker

*sprinkle with brown sugar.  pour some cider vinegar & worcestershire over the top.  add some baby red potatoes.  cook on high 4-6 hours.

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    1 can condensed cream of chicken soup w/ herbs

    1 1/2 cups sliced green onions (or scallions)

    4 whole chicken legs (2 1/2 lbs, skin removed)

    4 medium new potatoes, cut into 1 1/2″ chunks

    1+ cups baby carrots

    1 Tbsp dijon mustard

    2 Tbsp each: snipped dill and sliced green onions

    • Stir soup and onions in slow cooker until blended.  Add chicken legs, potatoes, and carrots; stir to mix and coat well.
    • Cover and cook on low 7 to 9 hours until all are tender when pierced.
    • Remove chicken and veggies to serving bowl with slotted spoon.  Add mustard to cooker, whisk until smooth.  Stir in dill and onions.  Spoon over chicken and veggies.


    from womansday.com

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    I made my first homemade batch of chili last night for the Superbowl.  I have to admit, it was quite daunting!  I spent a good week doing research on what exactly goes in a chili, how much, how long to cook, etc.  I ended up combining several recipes and this is what I came up with… Enjoy!

    1.25 lbs ground turkey (b/c it comes pre-packaged that way)

    1 red bell pepper, chopped

    1 large onion, chopped

    1 can red kidney beans, drained and rinsed

    1 can pinto beans, drained and rinsed

    2 cans diced tomatoes, undrained

    2 cans tomato sauce

    3 Tbsp brown sugar

    2 Tbsp Worchestershire sauce

    several shakes of hot sauce

    2 Tbsp chili powder

    1 tsp cumin

    1/2 tsp black pepper

    1 tsp salt

    2 tsp minced garlic (3-4 cloves)

    *Brown ground turkey in a couple Tbsp of olive oil.  Drain.  Add to slow cooker.

    *Add all other ingredients to slow cooker, stir to combine.  Cook on low for 8 hours.

    *We served our’s spooned over baked potatoes to make it a more filling meal, with grated cheese and sour cream.


    I also froze the leftovers for Scott to take to work.  I will definitely be doing this again… it wasn’t nearly as difficult as I was afraid of!


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    classic pot roast

    Prep: 15 minutes

    Cook:  6 hours

    Yield:  8 servings


    2 1/2 lb beef brisket

    1/2 tsp ginger

    1 pkg dried onion soup mix

    2 tsp dry mustard

    3/4 cup water

    12 baby carrots

    1. Brown the brisket on all sides in a large skillet over medium heat, about 5 minutes per side.  Sprinkle with pepper.  Place in a 4 to 6-quart slow cooker.
    2. In a medium bowl, combine the soup mix, mustard, and water.  Stir well.  Pour over brisket.  Add carrots to pot and stir.
    3. Cover and cook on low for 6 hours – meat will be soft and tender, almost falling apart.
    4. Remove from cooker and let stand for 15 minutes before slicing very thin. 


    from Parenting.com


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    Slow Cooker Lasagne

    I’ll admit I was a little skeptical about making lasagne in a slow cooker, but this was fantastic!  It’s very rich because of the cheeses, but I can’t say that’s a bad thing!  Enjoy! 

    1 lb bulk sausage (Italian, spicy, whatever… could probably use ground beef)

    1 medium onion, chopped (about 1/2 cup)

    3 cans (15 oz each) tomato sauce (regular or Italian-style)

    2 tsp dried basil leaves

    1/2 tsp salt

    2 cups shredded mozzarella cheese (8oz)

    1 container (15oz) part-skim ricotta cheese

    1 cup grated Parmesan or Romano cheese

    15 uncooked lasagne noodles

    ~Cook sausage and onion in skillet for 6-8 minutes, until sausage is no longer pink.  Drain.  Stir in tomato sauce, basil, and salt.

    ~Mix 1 cup of mozzarella and all ricotta and Parmesan cheeses.  Put rest of mozzarella in fridge for later.

    ~Spoon 1/4 sausage mixture into slow cooker; top with 5 noodles, broken into pieces to fit.  Spread with 1/2 of cheese mixture and 1/4 sausage mixture.  Top with 5 noodles, remaining cheese mixture and 1/4 sausage mixture.  Top with remaining 5 noodles and remaining sausage mixture.

    ~Cover and cook on low heat setting 4-6 hours or until noodles are tender.

    ~Sprinkle top of lasagne with remaining cup of mozzarella cheese.  Cover and let stand about 10 minutes or until cheese is melted.  Cut into pieces and serve.

    (from BettyCrocker.com)

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