You are on page 1of 73

Slow Cooker Main Dish Recipes

68 Easy, No Mess, No Fuss, Everyday Meals For Your Family

by Marnie Peterson

www.MarniePeterson.com

Copyright and Disclaimer


2014 Marnie Peterson. All rights reserved.

Slow Cooker Main Dish Recipes: 68 Easy, No Mess, No Fuss, Everyday Meals For Your
Family by Marnie Peterson
No part of this book may be reproduced in any written, electronic, recording, or photocopying
without written permission from the publisher or author.

Although every precaution has been taken to verify the accuracy of the information contained
herein, the author and publisher assume no responsibility for any errors or omissions. No liability is
assumed for damages that may result from the use of information contained herein.

Disclaimer: This eBook is for informative purposes only. The information provided is believed to be
accurate, though is no substitution for medical, psychological or professional advice. The author
suggests you seek proper medical advice for any conditions or ailments and to direct questions to a
proper medical professional.

About the Author and Book


As a full time mother to four wonderful children I often don't have time to create 5 star restaurant
quality dishes. This is why I love my slow cooker. It's just so easy to prepare and create something
amazing that the whole family will enjoy, and know that it will not only be tasty, but also nutritious.

Slow cooker meals are perfect for fussy eaters, particularly the ones that whine, whinge and have a
tendency to kick the table and throw a tantrum when they don't get what they want. It's even worse
when you are married to him. =)

These 68 main dishes have served me well for many years. Try one of these delicious dishes
tonight, tomorrow, and everyday, and get the most out of your slow cooker. Your family and friends
will love you for it. Mine sure do!
Table of Contents
About the Author and Book
1. Slow Cooker Beef Pot Roast
2. Char Siu Pork Roast
3. Moroccan Slow Cooked Lamb
4. Lemon Garlic Chicken
5. Italian Beef for Sandwiches
6. Kalua Pig with Cabbage
7. Bean and Polenta Casserole
8. Italian Stew with Cornmeal Dumplings
9. Vegetable Curry
10. Coconut Garbanzo Bean Curry
11. Sweet and Savory Pulled Pork
12. Slow Cooker Ham
13. Baby Back Ribs
14. Mexican Style Meat
15. Zesty Chicken Barbeque
16. Chicken Tortilla Soup
17. Beef Stroganoff
18. Provencal Chicken Stew
19. Braised Chicken with Corn and Poblano
20. Two-Bean Turkey Chili
21. Perfect Potluck Stew
22. Easy French Dip
23. Pepper Steak
24. Amazing Pork Tenderloin
25. Creamy Tortellini Soup
26. Three-Bean Vegetarian Chili
27. Buffalo Chicken Sandwiches
28. Barley Vegetable Soup
29. Mexican Minestrone
30. Garlic and Artichoke Pasta
31. Minestrone Soup
32. Baked Chicken
33. Easy Pot Roast with Root Vegetables
34. Slow Cooker Barbeque Ribs
35. Turkey Breast
36. Texas Pulled Pork
37. Carnitas
38. Salisbury Steak
39. Beef Stew
40. Sour Cream Pork Chops
41. Moroccan Lentil Soup
42. Tangy Black Bean Soup
43. Creamy Tomato Soup
44. Quinoa Corn Chowder
45. Chunky Root Vegetable Stew
46. Smoked Pumpkin Chili
47. Spinach and Ricotta Lasagna
48. Winter Squash Lasagna
49. Chinese Hot Pot
50. Vegetarian Jambalaya
51. Lentil Sloppy Joes
52. Vegetarian Stuffed Bell Peppers
53. Cilantro Lime Chicken
54. London Broil
55. Corned Beef and Cabbage
56. Adobo Chicken
57. Chicken Cacciatore
58. Cranberry Pork
59. Chicken Enchiladas
60. Beef Lasagna
61. Pot Roast
62. Scalloped Potatoes with Ham
63. Beef Chili
64. Chicken Pot Pie Stew
65. Cuban Ropa Vieja
66. Thai Red Curry
67. Mediterranean Chicken
68. Orange Barbeque Chicken
Thank you
1. Slow Cooker Beef Pot Roast
The secret to success with this recipe is searing the meat before slow cooking. Serve with potatoes
and braised greens for a hearty supper.

8 servings

Ingredients

1 5-pound bone-in beef pot roast


Salt and pepper to taste
2 1/2 tablespoons all-purpose flour, or as needed
2 tablespoons vegetable oil
8 ounces sliced mushrooms
1 medium onion, chopped
2 cloves garlic, minced
1 tablespoon butter
1 tablespoon tomato paste
2 1/2 cups chicken broth
3 medium carrots, cut into chunks
2 stalks celery, cut into chunks
1 sprig fresh rosemary
2 sprigs fresh thyme

Preparation

Place the roast in a bowl and season with salt and pepper. Rub flour until the meat is properly
coated and shake off any excess.

Pour the vegetable oil into a skillet on medium-high temperature. Place the roast and saut for 5-6
minutes until all sides are well browned. Remove from the skillet and leave aside.

Lower the heat to medium, add mushrooms and butter and cook for 3-4 minutes. Mix in the onions,
garlic, 1 tbsp. flour, tomato paste and cook for about 8 minutes. Add the stock in degrees
continuing to stir all the time. Allow the mixture to simmer for a while and remove the skillet from
fire.

Insert the carrots and celery into a slow cooker and place the roast over the vegetables. Add all
meat juices, rosemary and thyme into the slow cooker. Pour the onion and mushroom mixture over
the roast, cover and cook for 2-3 hours on Low or 5-6 hours on High until the meat is moist and
tender. Skim off the fat from the surface and discard the bones.

Finally, season with salt and pepper.


2. Char Siu Pork Roast
Char Siu is the Chinese (Cantonese) version of barbeque pork. It has delicious smoky slight sweet
flavor. Like many Chinese main dishes, it is best served with steamy white rice on the side.

Ingredients

2 pounds of pork shoulder (boneless)


1/4 cup soy sauce
1/4 cup hoisin sauce
3 tablespoons honey
3 tablespoons ketchup
1 teaspoon sesame oil
1/2 teaspoon five-spice powder
2 teaspoons minced fresh garlic
2 teaspoons grated fresh ginger (peeled)
1/2 cup chicken broth

Preparation

Mix the soy sauce, hoisin sauce, honey, ketchup, sesame oil, five-spice powder, garlic, and ginger in
a bowl. Make sure it is all well combined.

Place the mixture together with the pork shoulder in a zip lock bag, give it a good shake, and place
in the fridge for at least 2 hours to allow the pork to marinate.

Place the pork and the sauce mixture into your slow cooker. Make sure to remove the zip lock bag!
Cook for 8 hours on the Low setting.

Once done, remove the pork from slow cooker and put it aside.

Add the chicken broth to the slow cooker with the remaining juices and cook for 30 minutes on the
Low setting to reduce the liquid into a tasty gravy.

Serve the gravy with the pork shredded into bite-size pieces. Great with white rice.
3. Moroccan Slow Cooked Lamb
The authentic flavors of this dish slow cook to scrumptious perfection. Pairs well with couscous or
quinoa with fresh mint.

6 servings

Ingredients

1 tablespoon ground cumin


2 teaspoons ground coriander
1 1/2 teaspoons salt
1 teaspoon fennel seeds
1/2 teaspoon cayenne pepper
1/2 teaspoon ground black pepper
2 1/2 pounds trimmed boned lamb shoulder, cut into 1 1/2- to 2-inch pieces
4 tablespoons olive oil, divided
1 large onion, finely chopped
1 tablespoon tomato paste
2 cups low-salt chicken broth
1 15 1/2-ounce can garbanzo beans (chickpeas), drained
1 cup dried apricots (about 5 ounces)
2 large plum tomatoes, chopped
2 cinnamon sticks
1 tablespoon minced peeled fresh ginger
2 teaspoons (packed) grated lemon peel
2 tablespoons chopped fresh cilantro

Preparation

Place the cumin, coriander, fennel seeds, cayenne, salt and black pepper in a bowl. Combine all the
ingredients to make a smooth spice blend. Toss in the lamb pieces and mix until all the pieces are
well coated with the spice mixture.

Pour 1 tbsp of the olive oil into a skillet and heat over medium temperature. Place the lamb pieces
in batches and allow to cook for 3-5 minutes per batch.

Remove the lamb pieces from oil and mix with the rest of the ingredients except the cilantro. Place
the lamb mixture in a slow cooker, cover and cook for 3 hours on High or 6 hours on Low.

Serve the lamb with fresh cilantro.


4. Lemon Garlic Chicken
Great with pasta or rice, this flavorful main dish will be ready when you get home. I like to dial up
the garlic just a little and serve with fresh lemon slices for that extra zing.

6 servings

Ingredients

1 teaspoon dried oregano


1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 pounds skinless, boneless chicken breast halves
2 tablespoons butter or margarine
1/4 cups water
3 tablespoons fresh lemon juice
2 cloves garlic, minced
1 teaspoon chicken bouillon granules
1 teaspoon chopped fresh parsley

Preparation

Place the oregano, salt and pepper in a bowl. Mix well and rub the spices into the chicken breast
halves.

Heat the butter in a skillet and cook the seasoned chicken pieces for 3-5 minutes turning both sides.

Remove the chicken and place in a slow cooker.

Add water, lemon juice, garlic and bouillon into the same skillet. Allow the mixture to boil and
pour the mixture into the slow cooker with chicken. Cover and cook for 3 hours on High or 6 hours
on Low.

Mix in the parsley to the slow cooker 15-30 minutes prior to the end of the cooking time.

Serve warm. Enjoy!


5. Italian Beef for Sandwiches
A creative use of dry Italian salad dressing mix makes it easy to achieve well-rounded flavor for this
simple, pleasing sandwich topping.

10 servings

Ingredients

3 cups water
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon onion powder
1 teaspoon dried parsley
1 teaspoon garlic powder
1 bay leaf
2 .7-ounce packages dry Italian-style salad dressing mix
1 5-pound rump roast

Preparation

Place water, oregano, basil, onion powder, parsley, garlic powder, bay leaf, salt, pepper and salad
dressing in a saucepan. Combine well and bring the mixture to the boil.

Place the roast in a slow cooker and pour the mixture over the meat. Cover and cook for 10-12
hours on Low or 4-5 hours on High.

Once the cooking is completed ensure to remove the bay leaf. Shred the meat using a fork and
serve warm.
6. Kalua Pig with Cabbage
Dont have time to dig a hole in your backyard? Just plug in the slow cooker to enjoy traditional
Hawaiian Kalua Pig.

12 servings

Ingredients

1 (6 pound) pork butt roast


1 1/2 tablespoons Hawaiian sea salt
1 tablespoon liquid smoke flavoring
1 head cabbage, shredded

Preparation

Pierce the Pork using a carving fork and marinade with salt and flavouring. Place the seasoned
meat in the slow cooker.

Cover and cook for 16-20 hours on Low. Turn once halfway through the cooking time. Remove the
cooked meat from the slow cooker and shred the meat into strips. Add the dripping to keep the meat
moist and tender.

Mix in shredded cabbages to the remaining juices in the slow cooker and cook for 1 hour on High.
7. Bean and Polenta Casserole
A savory vegetarian main dish with beans, polenta, radicchio, and spinach that is light and
satisfying.

8 servings

Ingredients

2 19-ounce can cannellini beans, drained


1 19-ounce can garbanzo beans (chickpeas), drained
1/4 cup basil pesto
1 medium onion, chopped
4 cloves garlic, minced
1 1/2 teaspoons dried Italian seasoning, crushed
1 16-ounce package cooked plain polenta cut in 1/2-inch-thick slices
1 large tomato, thinly sliced
1 8-ounce package finely shredded Italian cheese blend (2 cups)
2 cups fresh spinach
1 cup torn radicchio

Preparation

In a large bowl mix beans, 2 tbsps of pesto, onion, garlic and Italian seasoning. Place half the bean
mixture, half of polenta and half of the cheese in layers in a slow cooker. Add the balance beans
and polenta on top, cover and cook for 4-6 hours on Low or 2 2 hours on High. Mix in tomato,
remaining cheese, spinach and radicchio.

Combine the remaining pesto and 1 tbsp water. Sprinkle this pesto mixture into the slow cooker.
Remove from the cooker, leave uncovered for about 5 minutes before serving.
8. Italian Stew with Cornmeal Dumplings
A hint of Parmesan in the dumplings complements the savory richness of this stew. Serve with
additional grated Parmesan and good companions.

6 servings

Ingredients

3 cups peeled butternut or acorn squash cut into 1/2-inch cubes


2 cups sliced fresh mushrooms
2 14 1/2-ounce cans diced tomatoes, undrained
1 15-ounce can Great Northern beans, drained
1 cup water
4 cloves garlic, minced
1 teaspoon dried Italian seasoning, crushed
1/4 teaspoon ground black pepper
cup all-purpose flour
1/3 cup cornmeal
2 tablespoons grated Parmesan cheese
1 tablespoon snipped fresh parsley
1 teaspoon baking powder
1/4 teaspoon salt
1 egg
2 tablespoons mil
2 tablespoons cooking oil
1 9-ounce package frozen Italian green beans or frozen cut green beans
Paprika

Preparation

Place squash, mushrooms, un-drained tomatoes, Great Northern beans, water, garlic, pepper and
Italian seasoning in a bowl and mix well. Place the mixture in a slow cooker, cover and cook for
8-10 hours on Low and 4-5 hours on High. If the temperature is set to low change to High and mix
in the frozen green beans.

Dumplings

Place the flour, cornmeal, cheese, parsley, baking powder and salt in a bowl and combine well.
Whisk the eggs, milk and oil in a separate bowl and pour this mixture into the flour mixture and
combine until well blended. Divide the dough mixture into six portions and place on top of the
stew. Sprinkle paprika on the surface. Cover the slow cooker and allow to cook for another 50
minutes.
9. Vegetable Curry
An exquisite and exotic adventure, the bright, spice-rich flavors of this Indian-inspired curry
blossom in a slow cooker. Different brands of curry powder have different blends and balances of
spices, so try a few varieties to find your favorite. Serve with rice.

4 servings

Ingredients

4 medium carrots, sliced


2 medium potatoes, cut into 1/2-inch cubes
1 15-ounce can garbanzo beans (chickpeas), rinsed and drained
8 ounces fresh green beans, cut into 1-inch pieces
1 cup coarsely chopped onion
3 cloves garlic, minced
2 tablespoons corn starch (or other thickener such as tapioca or potato starch)
2 teaspoons curry powder
1 teaspoon ground coriander
1/4 teaspoon crushed red pepper
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
1 14-ounce can vegetable broth or chicken broth
1 14 1/2-ounce can diced tomatoes, undrained
Hot cooked rice

Preparation

Place carrots, potatoes, garbanzo beans, green beans, onion, garlic, corn starch, curry powder,
coriander, crushed red pepper, salt and cinnamon in a slow cooker. Pour the broth over the
ingredients and mix well. Cover and cook for 7 to 9 hours on Low or 3 to 4 hours on High.
Mix in the un-drained tomatoes and leave covered for 5 minutes.

Serve warm with cooked rice.


10. Coconut Garbanzo Bean Curry
Coconut milk gives this aromatic dish a creamy finish. On a cold evening, theres nothing like
coming home to warm, flavorful curry. Serve with fresh lemon slices for a boost of flavor and
nutrition.

6 servings

Ingredients

1 tablespoon olive oil


1 1/2 cups chopped onion
1 cup of 1/4-inch-thick slices carrot
1 tablespoon curry powder
1 teaspoon brown sugar
1 teaspoon grated peeled fresh ginger
3 garlic cloves, minced
1 teaspoon crushed red pepper
1 15-ounce can garbanzo beans (chickpeas)
1 1/2 cups cubed peeled baking potato
1 cup diced green bell pepper
1 cup of 1-inch cut green beans
3 cups kale, ribbed and chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon ground red pepper
1 14.5-ounce can diced tomatoes, un-drained
1 14-ounce can vegetable broth
1 cup coconut milk
6 lemon wedges

Preparation

Pour the olive oil into a large skillet and heat on a medium flame. Add the onion and carrot and
saut for 5 minutes until tender and soft. Mix in the curry powder, sugar, ginger, garlic and crushed
red pepper and continue to stir for 1 minute.

Place the mixture in a slow cooker and add the garbanzo beans and the rest of the ingredients to the
cooker. Cover and cook for 6 hours on High and add the coconut milk. Serve garnished with lemon
wedges.
11. Sweet and Savory Pulled Pork
The slow cooker makes the meat fall off the bones. This recipe takes a little planning to do the
overnight root beer marinade, but its worth it. You wont believe your taste buds, and youll
definitely be making this again!

10 servings

Ingredients

1 4.5-pound bone-in pork shoulder roast


2 1/2 cups root beer, divided
2 1/2 tablespoons light brown sugar
2 teaspoons kosher salt
1/2 teaspoon ground black pepper
1 1/2 teaspoons ground paprika
1/2 teaspoon dry mustard
1/2 teaspoon onion powder
1/4 teaspoon garlic salt
1/4 teaspoon celery salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/3 cup balsamic vinegar
1 1/2 fluid ounces whiskey
1/4 cup brown sugar
1 tablespoon olive oil
3/4 cup prepared barbecue sauce
10 hamburger buns, split

Preparation

Place the pork in a large plastic bag and pour 1 cup of root beer over the meat. Squeeze out the air
from the bag and seal the bag properly. Refrigerate for 6 hours to overnight.

In a bowl, mix the light brown sugar, kosher salt, black pepper, paprika, dry mustard, onion powder,
garlic salt, celery salt, cinnamon, ginger and nutmeg.

Remove the seasoned Pork from the bag, shake off the excess and rub the spice mixture on the
meat. Cover the meat using a plastic wrap and refrigerate for 30 minutes to 2 hours.

In a separate bowl, mix the balsamic vinegar, 1 cups of root bear, whiskey and brown sugar and
stir well until the sugar dissolves completely.

Pour the olive oil in a skillet over medium-high temperature and saut the meat on all sides for
about 3 minutes per side until well browned. Place the meat in a slow cooker and pour the vinegar
root beer mixture over the meat.

Cook on High for 6 to 8 hours.

Once cooked remove the meat from the slow cooker and shred the meat using 2 forks. Discard the
bones and drain off the liquid from the slow cooker ensuring to leave about 1 cup of liquid in the
slow cooker.

Place the shredded meat in the cooker, add the barbecue sauce and keep on Low until it is ready to
be served.

Serve warm heaped on bread buns.


12. Slow Cooker Ham
This recipe couldnt be simpler. It complements any all-American side dish, from potato salad to
steamed vegetables.

24 servings

Ingredients

2 cups packed brown sugar


1 8-pound cured, bone-in picnic ham

Preparation

Sprinkle 1 cups of the brown sugar on the bottom of a slow cooker. Trim the ham and place the
flat side down on the slow cooker. Rub the balance sugar on the ham.

Cover and cook for 8 hours on Low or for 4 hours on High.


13. Baby Back Ribs
Short of grilling, this slow cooker recipe makes the best baby back ribs around. Theyll be on your
plate a half hour after you get home.

6 servings

Ingredients

3 pounds baby back ribs, trimmed


Salt and ground black pepper, to taste
1 tablespoon dried rosemary
1 tablespoon dried thyme
1/2 cup water
1/2 onion, sliced
1 clove garlic, minced
1 18-ounce bottle barbeque sauce

Preparation

Preheat the oven to 375F.

Place the back ribs in a bowl and marinade with salt, pepper, rosemary and thyme.

Add water to the slow cooker and insert the marinated ribs. Sprinkle with onions and garlic on the
surface and cook for 8 hours on Low or for 4 hours on High.

Transfer the ribs onto a baking sheet and remove the cooked onions and garlic. Season the ribs with
barbecue sauce and bake in the preheated oven for 10 to 15 minutes. Allow the sauce to caramelize
and coat the meat ribs.
14. Mexican Style Meat
This ones spicy, so adjust the amount of hot pepper to your taste. The recipe can be used with
chicken, beef, pork, venison, or almost any meat. It freezes well and can be incorporated into many
different dishes such as tacos, burritos, or tamales.

12 servings

Ingredients

1 4-pound chuck roast, bone-in chicken breasts and legs, or other meat
1 teaspoon salt
1 teaspoon ground black pepper
2 tablespoons olive oil
1 large onion, chopped
1 1/4 cups diced green bell pepper
1 teaspoon chili powder
1 teaspoon ground cayenne pepper
1 tablespoon ground cumin
1 5-ounce bottle hot pepper sauce
1 teaspoon garlic powder

Preparation

Remove any excess fat from the roast and season with salt and pepper. Warm olive oil in a skillet
over medium-high heat and brown the meat on all sides.

Place the meat in a slow cooker and sprinkle the chopped onion and bell pepper over the meat. Mix
the chilli powder, cayenne pepper, hot pepper sauce and garlic powder and add water to cover about
1/3rd of the meat.

Cover and cook for 12 hours on Low or 6 hours on High, checking occasionally to see whether
there is any liquid left at the bottom of the cooker. If the temperature is on High, reduce the heat to
Low and continue to cook until the meat is tender and falling apart for another 2-4 hours.

Remove the meat from the slow cooker and shred the meat using two forks.
15. Zesty Chicken Barbeque
A flavorful twist on a classic favorite. You can use frozen chicken, making this slow cooker dish
especially easy. Excellent served on fresh buns alongside baked potatoes.

6 servings

Ingredients

6 frozen skinless, boneless chicken breast halves


1 12-ounce bottle barbeque sauce
1/2 cup Italian salad dressing
2 tablespoons dried parsley
1/4 cup brown sugar
2 tablespoons Worcestershire sauce

Preparation

Place the chicken breast halves in a slow cooker.

Mix the barbecue sauce, Italian salad dressing, dried parsley, brown sugar and Worcestershire sauce
in a bowl and pour the blend over the chicken.

Cover and cook for 6 to 8 hours on Low or 3 to 4 hours on High.


16. Chicken Tortilla Soup
The tastiest and easiest soup youll ever make! Just dump the ingredients in and walk away. When
you return, youll be amazed at this restaurant quality one-pot meal.

8 servings

Ingredients

1 pound shredded, cooked chicken


1 15-ounce can whole peeled tomatoes, mashed
1 10-ounce can enchilada sauce
1 medium onion, chopped
1 4-ounce can chopped green chili peppers
2 cloves garlic, minced
2 cups water
1 14.5-ounce can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 10-ounce package frozen corn
1 tablespoon chopped cilantro
7 corn tortillas
Vegetable oil

Preparation

Place the chicken, tomatoes, enchilada sauce, onion, green chilies and garlic into a slow cooker.
Pour the water and chicken broth over the ingredients. Mix in cumin, chili powder, salt, pepper, bay
leaf, corn and cilantro and combine well.
Cover and cook for 6-8 hours on Low or 3-4 hours on High.
Preheat the oven to 400F.
Sprinkle tortillas with oil, cut into strips and spread on a baking sheet. Bake in the preheated oven
until firm for about 15 minutes.
Serve warm and sprinkle with tortilla strips.
17. Beef Stroganoff
This easy variation uses cream cheese instead of sour cream. Serve over freshly cooked egg noodles
or rice.

4 servings

Ingredients

1 pound cubed beef stew meat


1 10.75-ounce can condensed golden mushroom soup
1/2 cup chopped onion
1 tablespoon Worcestershire sauce
1/4 cup water
4 ounces cream cheese

Preparation

In a bowl, combine the meat, soup, chopped onion, Worcestershire sauce and water. Place the
mixture in a slow cooker and cook for 8 hours on Low or 4-5 hours on High.

Mix in the cream cheese prior to serving.


18. Provencal Chicken Stew
The delightful harmony of tomatoes, basil, olives, olive oil, and garlic are typical of the Provence
region of France. This easy slow cooker dish is excellent with French bread and a fresh green salad.

5 servings

Ingredients

3/4 cup plus 2 tablespoons all-purpose flour


1 teaspoon salt
1 chicken, cut into serving pieces and skinned
1/4 cup olive oil
1 yellow onion, finely chopped
1 clove garlic, minced
1/2 cup dry white wine
1 14 1/2-ounce can crushed tomatoes
Ground black pepper
1/4 cup chopped fresh parsley, for garnish
1/4 cup fresh basil leaves, cut into chiffonade, for garnishing
1 cup black Nyons or kalamata olives, for garnishing

Preparation

Place cup of flour and salt in a resalable plastic bag. Add the chicken pieces and shake the bag to
allow the pieces to coat well.

Pour oil into a large skillet and heat the oil on medium-high heat. Add the coated chicken pieces
and allow the pieces to brown on both sides for 8-10 minutes. Transfer the pieces onto paper towels
and allow to drain.

Place the chicken pieces into a slow cooker, cover and cook on Low for 6-8 hours or High for 3-4
hours. Cook until the chicken meat comes out of the bones.

Serve warm with fresh parsley, basil and olives.


19. Braised Chicken with Corn and Poblano
This exciting main course brings together fresh and bright flavors of corn and poblano with sour
cream for a satisfying finish. Enjoy with white rice and good company.

6 servings

Ingredients

1 large white onion, chopped


5 garlic cloves, finely chopped
6 whole chicken legs
1/2 pound chopped fresh poblano chilis (about 4); stems, seeds, and ribs removed
3 ears corn, kernels cut from cobs
1/2 cup sour cream
3/4 cup chopped cilantro

Preparation

Place onion and garlic in a slow cooker.

Season the chicken legs with 1 tsp salt and tsp pepper and insert the chicken into the slow cooker.
Place poblano chilis and corn over the chicken. Cover and cook for 6-8 hours on Low or for 3-4
hours on High. The chicken should be cooked well and the meat should come off the bones by this
time.

Remove chicken pieces from the slow cooker and transfer to serving bowls.

Mix in the sour cream and cilantro into the cooking liquid in the cooker and pour the contents over
the chicken.

Season with salt and pepper.


20. Two-Bean Turkey Chili
Just a hint of spiciness makes this slow cooker recipe a family favorite. Serve with whole grain rolls
and a green salad.

10 servings

Ingredients

2 15-ounce cans pinto beans


1 tablespoon oil
2 onions, finely chopped
2 stalks celery, thinly sliced
6 cloves garlic, minced
1 tablespoon ground cumin
2 teaspoons dried oregano
1/2 teaspoon cracked black peppercorns
Zest of 1 lime
2 tablespoons fine cornmeal
1 cup chicken or turkey broth
1 can (28 oz/796 mL) tomatoes with juice, coarsely chopped
2 pounds skinless boneless turkey breast, cut into 1/2-inch (1 cm) cubes
2 cups frozen sliced green beans
1 tablespoon New Mexico or ancho chili powder, dissolved in 2 tablespoons (30 mL) lime juice
1 green bell pepper, diced
1 red bell pepper, diced
1 can 4 -oz or 127 mL diced mild green chilies
1 jalapeo pepper or chipotle pepper in adobo sauce, diced, optional

Preparation

Pour oil into a skillet and heat on a medium heat. Add onions and celery and cook for 5 minutes.
Mix in garlic, cumin, oregano, pepper corns and lime zest, combine and allow to cook for about 2
minutes. Toss in the cornmeal and mix well. Pour the broth over the ingredients and allow to boil.
Lastly add the tomatoes with juice and mix well.

Place all the ingredients into a slow cooker. Mix in turkey, pinto beans and green beans, cover and
cook for 6 hours on Low or 3 hours on High. Cook until the turkey is tender and mixture becomes
bubbly. Add chilli powder, lime juice mixture, green and red bell peppers, mild green chilies and
jalapeno pepper. Cover and cook for 30 minutes on High until bell peppers are cooked and tender.

Serve warm.
21. Perfect Potluck Stew
This easy-to-prepare dish is amazing to bring to events. Its scrumptious, easily transported, and
doesnt need anything added.

7 servings

Ingredients

6 slices bacon (about 4 oz/125 g)


1/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon cracked black peppercorns
2 pounds stewing beef, trimmed, cut into 1-inch (2.5 cm) cubes and patted dry
2 onions, finely chopped
2 stalks celery, diced
2 carrots, peeled and diced
4 cloves garlic, minced
2 bay leaves
1/2 teaspoon freshly grated nutmeg
Grated zest and juice of 1 orange
1 1/2 cups barley rinsed and drained
1 5 1/2-oz/156 mL can tomato paste
1 cup dry red wine
2 cups beef broth
1 cup water
1/4 teaspoon cayenne pepper

Preparation

In a skillet, cook the bacon on medium-high heat. Drain the bacon on a paper towel. Wrap and
leave in the refrigerator until ready to be used. Leave 2 tbsp fat in the pan and drain off the balance,
preserving for later.

In a small bowl, combine flour, salt and peppercorns and coat the beef with this mixture. Place the
beef in batches and cook for about 4 minutes until the meat becomes lightly brown. Add bacon
drippings between cooking if required.

Place the browned meat into a slow cooker. Add broth and water and mix well. Cover and cook
for 8 hours on Low or for 4 hours on High until beef is tender. Remove the bay leaves. Stir in
reserved bacon, orange juice and cayenne. Cover and cook for 10 minutes for better flavor.
22. Easy French Dip
The beer in this recipe adds a wonderful depth of flavor to the slow cooked meat. Make the perfect
sandwich with warm buttered French rolls.

9 servings

Ingredients

4 pounds rump roast


1 (10.5 ounce) can beef broth
1 (10.5 ounce) can condensed French onion soup
1 (12 fluid ounce) can or bottle beer
6 French rolls
2 tablespoons butter

Preparation

Trim excess fat from the roast and place in a slow cooker. Pour the beef broth, onion soup and beer
over the meat. Cook for 7 hours on Low or 3-4 hours on High.

Preheat oven to 350F.

Split and spread butter on the French rolls. Bake 10 minutes to heat through.

Slice the meat diagonally and place on the rolls.

Serve with juices.


23. Pepper Steak
Great over rice, chow mein, or egg noodles, this tender and piquant slow cooked steak couldnt be
easier or more satisfying. Serve leftovers if you have any! - cold with shredded cabbage as part of
an awesome Asian salad.

6 servings

Ingredients

2 pounds beef sirloin, cut into 2-inch strips


4 cloves garlic, minced
3 tablespoons vegetable oil
1 cube beef bouillon
1/4 cup hot water
1 tablespoon cornstarch
1/2 cup chopped onion
2 large green bell peppers, roughly chopped
1 14.5-ounce can stewed tomatoes, with liquid
3 tablespoons soy sauce
1 teaspoon sugar
1 teaspoon salt

Preparation

Pour vegetable oil in a large skillet and heat over medium heat. Add the garlic and fry for a few
minutes. Mix in the seasoned beef strips and allow to cook until well browned.

Remove from the skillet and transfer to a slow cooker.

Dissolve bouillon cube and corn starch in hot water and pour into the slow cooker. Add onion,
green peppers, stewed tomatoes, soy sauce, sugar and salt and mix well.

Cover and cook for 6-8 hours on Low or 3-4 hours on High.
24. Amazing Pork Tenderloin
Melt-in-your-mouth good! Be sure to serve with the leftover juice from the slow cooker. Excellent
with green beans and mashed potatoes for a classic, hearty supper.

6 servings

Ingredients

1 2-pound pork tenderloin


1 onion, sliced in rings
1 teaspoon Italian seasoning
1 cup water
3/4 cup red wine
3 tablespoons minced garlic
3 tablespoons soy sauce
Freshly ground black pepper to taste

Preparation

Place port tenderloin in a slow cooker and add onions and Italian seasoning. Pour water, wine and
soy sauce over the top. Combine well to coat the pork and sprinkle the meat with garlic and pepper.

Cover and cook for 4 hours on High or 8 hours on Low.

Serve with meat juices.


25. Creamy Tortellini Soup
This vegetarian one-pot meal is a snap in the slow cooker. Its rich and satisfying, a wintertime
favorite of the whole family.

4 servings

Ingredients

1 1 1/2-ounce envelope white sauce mix


4 cups water
1 14-ounce can vegetable broth
1 1/2 cups sliced fresh mushrooms
1/2 cup chopped onion
3 cloves garlic, minced
1/2 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon dried oregano
1/8 teaspoon cayenne pepper
1 7-ounce package dried cheese tortellini (about 2 cups)
1 12-ounce can evaporated milk
6 cups fresh baby spinach leaves or torn spinach
Ground black pepper (optional)
Finely shredded Parmesan cheese (optional)

Preparation

Insert dry white sauce mix into a slow cooker. Pour water and mix well. Add broth, mushrooms,
onion, garlic, basil, salt, oregano and cayenne pepper into the slow cooker and mix until well
blended.

Cover and cook for 5-6 hours on Low or 2 hours to 3 hours on High.

Mix in dried tortellini, cover and cook on Low for 1 additional hour or 45 minutes on High.

Add evaporated milk and fresh spinach and combine well. If required sprinkle black pepper and
Parmesan cheese on top before serving.
26. Three-Bean Vegetarian Chili
The chocolate adds an unusual, dark undertone to this simple slow cooker recipe. Sprinkle on
nutritional yeast or shredded cheddar cheese and serve with a dollop of sour cream and cornbread.

4 servings

Ingredients

1 15-ounce can red kidney beans, drained


1 15-ounce can small white beans, drained
1 15-ounce can black beans, drained
1 14 1/2-ounce can diced tomatoes and green chili peppers, undrained
1 cup beer or chicken broth
2 tablespoons unsweetened cocoa powder
1 tablespoon molasses
1 tablespoon chili powder
2 teaspoons Cajun seasoning
Nutritional yeast (optional)
Dairy sour cream (optional)
Shredded cheddar cheese (optional)

Preparation

Place kidney beans, white beans, black beans, un-drained tomatoes, green chilli peppers, beer or
broth, cocoa powder, molasses, chilli powder and Cajun seasoning in a slow cooker and mix well.

Cover and cook for 6-8 hours on Low or 3-4 hours on High.

Remove from cooker and serve warm with nutritional yeast, sour cream or cheese.
27. Buffalo Chicken Sandwiches
This is the slow cooker recipe for fans of spicy, hearty buffalo chicken. Dress up the perfect chicken
sandwich with bleu cheese or ranch dressing.

6 servings

Ingredients

4 skinless, boneless chicken breast halves


1 17.5-fluid ounce bottle buffalo wing sauce, divided
1/2 1-ounce package dry ranch salad dressing mix
2 tablespoons butter
6 hoagie rolls, split lengthwise

Preparation

Place the chicken breast halves in a slow cooker. Mix of the buffalo wing sauce and dry ranch
salad dressing in a bowl and add into the slow cooker over the meat.

Cover and cook for 6-7 hours on Low or 3-4 hours on High. Mix in the butter and shred the meat
using two forks.

Top up the hoagie rolls and serve with the remaining buffalo wing sauce prior to serving.
28. Barley Vegetable Soup
Wholesome, healthy, and satisfying, this slow cooked soup is a vegetable lovers delight. The barley
has a great chewy texture.

6 servings

Ingredients

1 cup chopped onion (1 large)


1/2 cup bias-sliced carrot (1 medium)
1/2 cup sliced celery (1 stalk)
2 cups sliced fresh mushrooms
1 15-ounce can red beans, drained
1 14 1/2-ounce can stewed tomatoes
1 10-ounce package frozen whole kernel corn
1/2 cup regular barley (not quick-cooking)
2 teaspoons dried Italian seasoning
1/4 teaspoon ground black pepper
3 cloves garlic, minced
5 cups vegetable or chicken broth

Preparation

Place onion, carrot, celery, mushrooms, red beans, un-drained tomatoes, frozen corn, barley, Italian
seasoning, pepper and garlic in a slow cooker. Pour the broth over the ingredients and mix well.

Cover and cook for 8-10 hours on Low or 4-5 hours on High.
29. Mexican Minestrone
Perhaps this mlange of black beans and corn with garbanzo beans and potatoes is tasteless, but it
couldnt be any more delicious! Serve with warm tortillas or tortilla chips.

12 servings

Ingredients

1 15-ounce can black beans, drained


1 14 1/2-ounce can Mexican-style stewed tomatoes
2 14-ounce cans vegetable broth
1 15 1/4-ounce can whole kernel corn, drained
1 15-ounce can garbanzo beans, drained
2 cups diced red-skinned potatoes
2 cups frozen cut green beans
1 cup salsa
Dairy sour cream

Preparation

Place all ingredients except the sour cream in a slow cooker.

Cover and cook for 9-11 hours on Low or 4 to 5 hours on High.

Serve with sour cream and enjoy!


30. Garlic and Artichoke Pasta
This easy dish offers a comforting taste of the Mediterranean.

6 servings

Ingredients

3 14 1/2-ounce cans diced tomatoes with basil, oregano, and garlic


2 14-ounce cans artichoke hearts, drained and quartered
6 cloves garlic, minced
1/2 cup whipping cream
12 ounces dried linguine, fettuccine, or other favorite pasta
Sliced pimiento-stuffed green olives and/or sliced pitted ripe olives (optional)
Crumbled feta cheese or finely shredded Parmesan cheese

Preparation

Drain two of the three cans of diced tomatoes while leaving the other can with the liquid. Place the
contents of all three cans, artichoke hearts and garlic in a slow cooker.

Cover and cook for 6-8 hours on Low or 3-4 hours on High. Mix in whipping cream, allow to stand
for 5 minutes to heat through.

Prepare the pasta according to the package instructions and drain.

Pour the cooked sauce on the pasta and serve with olives and cheese.
31. Minestrone Soup
This simple vegetarian meal will be ready in your slow cooker when you get home. Enjoy classic
flavors of fresh herbs and vegetables.

8 servings

Ingredients

1 15-ounce can white beans, drained, rinsed (cannellini or navy)


1 32-ounce container reduced sodium chicken broth (or vegetable broth for Vegetarians)
2 teaspoon olive oil
1/2 cup chopped onion
1 cup diced carrots
1/2 cup diced celery
2 garlic cloves, minced
1 28-ounce can petite diced tomatoes
Parmesan cheese rind (optional)
1 fresh rosemary sprig
2 bay leaves
2 tablespoons chopped fresh basil
1/4 cup chopped fresh Italian parsley
1/2 teaspoon kosher salt and fresh black pepper
1 medium 8-ounce zucchini, diced
2 cups chopped fresh (or frozen defrosted) spinach
2 cups cooked small pasta such as ditalini or epoundows (al dente)
Extra Parmesan cheese for garnish (optional)

Preparation

Pour the oil into a large skillet and place over medium heat. Allow to heat and add carrots, celery,
onion and garlic. Saut for about 15 minutes.

Remove the ingredients and place in a slow cooker. Add the balance broth, tomatoes, beans,
Parmesan cheese, rind, salt, pepper, rosemary, basil and parsley. Cover and cook for 6-8 hours on
Low or 3-4hours on High.

Add zucchini and spinach just 40 minutes prior to finishing time and mix well. Cover and cook for
another 30 minutes. Remove the bay leaves, rosemary sprig and Parmesan cheese rind from the
cooker. Adjust seasonings by adding salt and pepper.

Serve with Pasta and Parmesan (Optional)


32. Baked Chicken
Just put the slow cooker on in the morning, and youll have fabulous golden brown baked chicken
for dinner! Serve simply with salad and bread, or with your favorite pasta dish.

6 servings

Ingredients

1 2- to 3-pound whole chicken


Salt and pepper to taste
1 teaspoon paprika

Preparation

Twist three pieces of aluminum foil into 3-4 balls and place them in the bottom of a slow cooker.

Rinse the chicken by holding under cold running water and pat dry using paper towels. Season with
salt, pepper and paprika. Place the marinated chicken on top of the aluminum foil, set the
temperature to High for 1 hour or Low for 8-10 hours and allow to cook until the juices run clear.
33. Easy Pot Roast with Root Vegetables
Hearty ingredients and a dash of pepper make this a wintertime weekday favorite.

8 servings

Ingredients

4 pounds chuck roast


Salt and pepper to taste
1 tablespoon Italian seasoning
1 cup water
3 carrots, chopped
2 onions, chopped
3 potatoes, peeled and cubed
1 stalk celery, chopped

Preparation

Place the chuck roast in a bowl and season with salt and pepper. Transfer the seasoned meat into a
large skillet and allow to brown over high heat for 4 minutes per side.

Insert the meat into a slow cooker. Add the Italian seasoning, water, carrots, onions, potatoes and
celery.

Cover and cook for 8-10 hours on Low or 4-5 hours on High.
34. Slow Cooker Barbeque Ribs
With a slow cooker you can barbeque without the barbeque. You start by browning in the oven and
then slow cook the ribs to tender perfection.

8 servings

Ingredients

4 pounds pork baby back ribs


Salt and pepper to taste
2 cups ketchup
1 cup chili sauce
1/2 cup packed brown sugar
4 tablespoons vinegar
2 teaspoons dried oregano
2 teaspoons Worcestershire sauce
1 dash hot sauce

Preparation

Preheat the oven to 400F or 200C.

Rub the ribs with salt and pepper. Place them in a shallow baking dish and brown them for 30
minutes in an oven turning both sides. Discard the drippings.

In a bowl, mix the ketchup, chilli sauce, brown sugar, vinegar, oregano, Worcestershire sauce, hot
sauce, salt and pepper.

Place the ribs in a slow cooker and pour the sauces over the ribs allowing to coat well. Cover and
cook for 6-8 hours on Low or for 3-4 hours on High until ribs are well cooked.
35. Turkey Breast
This effortless main course is always perfect with green beans, cranberry sauce, and mashed
potatoes.

12 servings

Ingredients

1 6-pound bone-in turkey breast


1 1-ounce envelope dry onion soup mix

Preparation

Rinse the turkey breast with water and pat dry using paper towels. Trim the excess skin but ensure
to leave the skin around the breast.

Rub onion soup mix on the turkey and place in a slow cooker.

Cover and cook for 1 hour on High or 7 hours on Low until the meat is tender.
36. Texas Pulled Pork
You couldnt ask for bigger flavor! A flawless classic on a toasted, buttered bun.

8 servings

Ingredients

1 teaspoon vegetable oil


1 4-pound pork shoulder roast
1 cup barbeque sauce
1/2 cup apple cider vinegar
1/2 cup chicken broth
1/4 cup light brown sugar
1 tablespoon prepared yellow mustard
1 tablespoon Worcestershire sauce
1 tablespoon chili powder
1 extra large onion, chopped
2 large cloves garlic, crushed
1 1/2 teaspoons dried thyme
8 hamburger buns, split
2 tablespoons butter, or as needed

Preparation

Pour the vegetable oil into the bottom of a slow cooker and place the pork roast over the oil layer.
Mix in barbecue sauce, apple cider vinegar, chicken broth, brown sugar, yellow mustard,
Worcestershire sauce, chilli powder, onion, garlic and thyme. Cover and cook for 10-12 hours on
Low or 5-6 hours on High until the meat is tender.

Remove the meat from the cooker to a platter and shred the meat using two forks. Return the
shredded pork into slow cooker.

Take a few hamburger buns and spread with butter. Place the hamburger buns with buttered side
down in a skillet over medium heat and heat until bronze in colour. Once done remove from fire
and serve pork with the prepared hamburger buns.
37. Carnitas
Typically made by frying then braising, this slow cooker version of carnitas is much easier and just
as tasty. Enjoy in tacos, burritos, enchiladas, or another Mexican dish.

10 servings

Ingredients

1 teaspoon salt
3 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon crumbled dried oregano
1/2 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1 4-pound boneless pork shoulder roast
2 bay leaves
2 cups chicken broth

Preparation

Place the salt, garlic, cumin, oregano, coriander and cinnamon in a bowl and combine well. Insert
the pork into the blended seasonings and coat until all sides are covered.

Place bay leaves in the bottom of a slow cooker and lay the pork on top. Pour the chicken broth
gently around the meat ensuring not to rinse off the spices.

Cover and cook for about 10 hours on Low or 5 hours on High until the pork is tender. Turn the
meat halfway of cooking. Remove from the slow cooker and shred with two forks.

Serve with the juices from the slow cooker.


38. Salisbury Steak
A quick, simple favorite of the whole family. The gravy is excellent over mashed potatoes.

8 servings

Ingredients

2 pounds lean ground beef


1 1-ounce envelope dry onion soup mix
1/2 cup Italian seasoned bread crumbs
1/4 cup milk
1/4 cup all-purpose flour
2 tablespoons vegetable oil
2 10.75-ounce cans condensed cream of chicken soup
1 1-ounce packet dry au jus mix dry au jus mix
3/4 cup water

Preparation

Place ground beef, onion soup mix, bread crumbs and milk in a bowl and form into 8 patties using
your hands.

Pour the vegetable oil into a large skillet and heat over medium-high heat. Lightly dust the patties
with flour and brown both sides in the skillet. Place the patties in a slow cooker.

In a separate bowl, place the cream of chicken soup, au jus mix and water and combine to a blend.
Pour the mixture over the patties and cook for 4-5 hours on Low or 2-2 1/2 hours on High until the
beef is cooked and tender.
39. Beef Stew
Perfect for a winter evening, this slow cooker stew is tasty and satisfying.

12 servings

Ingredients

3 pounds cubed beef stew meat


1/4 cup and 2 tablespoons all-purpose flour, divided
1/2 teaspoon salt, or to taste
3 tablespoons olive oil
1 cup baby carrots
4 large potatoes, cubed
1 tablespoon dried parsley
1 teaspoon ground black pepper
2 cups boiling water
1 1-ounce package dry onion soup mix
3 tablespoons butter
3 onions, sliced
1/4 cup red wine
1/4 cup warm water

Preparation

Place the beef stew meat in a large re-sealable plastic bag and add cup flour and tsp salt.
Shake the ingredients well and allow the meat to coat all sides.

Pour the olive oil into a skillet and heat over medium-high temperature. Add the meat and cook
until well browned.

Place the browned meat in a slow cooker, add carrots, potatoes, parsley and pepper. In a bowl, mix
2 cups of boiling water and dry soup mix and pour over the meat in the slow cooker.

Use the same skillet and temper onions in butter. Add the red wine and stir to loosen the browned
pieces from the bottom. Add the ingredients into the slow cooker. Cover and cook for 30 minutes
on High. Reduce the heat to Low and cook for 6 hours until meat is tender. Combine 2 tbsp flour
with cups warm water and add into the stew.

Remove the cover and cook until the mixture thickens for about 15 minutes.

Serve warm and enjoy.


40. Sour Cream Pork Chops
Tender and succulent, your family wont believe that all you did was put the ingredients together in
the slow cooker. These pork chops are excellent with braised greens over rice.

6 servings

Ingredients

6 pork chops
Salt and pepper to taste
3 cloves garlic, minced
1/2 cup and 2 tablespoons all-purpose flour, divided
1 large onion, sliced 1/4 inch thick
2 cubes chicken bouillon
2 cups boiling water
1 8-ounce container sour cream

Preparation

Place the pork chops in a bowl and rub salt, pepper and the minced garlic.

Heat the oil in a skillet over medium flame and brown the chops lightly. Place the browned chops in
a slow cooker and add the onion slices on top. Dissolve the bouillon cubes in boiling water and add
to the slow cooker.

Cover and cook for 7-8 hours on Low or 3-4 hours on High until the meat is tender. Transfer the
chops to the oven.

Mix 2 tbsp flour with sour cream and meat juices. Turn the slow cooker temperature to High (if on
low) , add to the slow cooker and cook for 15-30 minutes to thicken the sauce. Pour over the pork
chops and serve.
41. Moroccan Lentil Soup
The complex seasonings of this soup get better the longer its cooked as they blend and mellow into
a symphony of flavor.

12 servings

Ingredients

2 cups chopped onions


2 cups chopped carrots
4 cloves garlic, minced
2 teaspoons extra-virgin olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
1/4 teaspoon ground cinnamon
1/4 teaspoon ground pepper
6 cups vegetable broth or reduced-sodium chicken broth
2 cups water
3 cups chopped cauliflower
1 3/4 cups lentils
1 28-ounce can diced tomatoes
2 tablespoons tomato paste
4 cups chopped spinach
1/2 cup chopped fresh cilantro
2 tablespoons lemon juice

Preparation

Place onions, carrots, garlic, oil, cumin, coriander, turmeric, cinnamon and pepper in a slow cooker.
Add the broth, water, cauliflower, lentils, tomatoes, tomato paste and mix well.

Cover and cook until the lentils are tender for 4-5 hours on High or 8-10 hours on Low.

Add spinach before 30 minutes of cooking finishing time and cilantro and lemon juice prior to
serving.

Serve warm and enjoy!


42. Tangy Black Bean Soup
The tang in this velvety black bean soup comes from three kinds of citrus, orange, lime, and lemon.
Excellent served with cornbread.

8 servings

Ingredients

1 pound black beans, soaked overnight and drained


1 (15-ounce) can diced tomatoes, drained
2 cloves garlic, chopped
1 red bell pepper, seeded and diced
1 teaspoon cinnamon
1 teaspoon allspice
1 tablespoon cumin
1 teaspoon chipotle chili powder
1 orange, juiced
1 lime, juiced
4 cups chicken broth (or vegetable!!)
1 lemon, sliced in wedges for serving

Preparation

Place black beans, tomatoes, garlic, bell pepper and dried spices in a 6 quart slow cooker. Pour
orange and lime juices over the ingredients.

Cover and cook for 8-10 hours on Low or 4-5 hours on High until the beans are tender.

Alternatively you could blend with a hand held stick blender.

Serve with lemon wedges.


43. Creamy Tomato Soup
You can blend this to a smooth texture or leave it chunky, and play with different kinds of dairy or
nondairy milk (or no milk at all!) for different flavors.

4 servings

Ingredients

10-12 small to medium tomatoes, diced (or 1 28-ounce can diced tomatoes)
10 fresh basil leaves
1/4 teaspoon ground black pepper
1 tablespoon butter or margarine
1 4-ounce can tomato paste
1 tablespoon Italian seasoning
2 cups milk or nondairy milk
2 tablespoons cornstarch

Preparation

Place tomatoes, basil, pepper, butter or margarine, tomato paste and Italian seasoning in a slow
cooker.

In a bowl combine milk or non-dairy milk with cornstarch and pour the mixture into the slow
cooker.

Cover and cook for 6 hours on Low or 3 hours on High.


44. Quinoa Corn Chowder
This sweet and tender chowder will please any palette. Use fresh or frozen corn depending on the
season. Enjoy with fresh bread and good company.

6 servings

Ingredients

3/4 cup raw quinoa


1 Tablespoon cooking oil
1/2 cup diced onion
3 cloves garlic, minced
1 jalapeno pepper, seeded and minced
1/2 cup celery, diced
1 cup diced red pepper
1/2 teaspoon ground cumin
1/2 teaspoon paprika (smoked paprika can be used as well)
2 teaspoon ground coriander
Optional: Add more heat with a pinch or two of chipotle or cayenne pepper
4 cups vegetable soup stock
2 medium potatoes, peeled and diced
1 package frozen corn kernels OR 3-4 ears fresh corn kernels
1 cup chopped green beans, fresh or frozen
1 teaspoon dried oregano leaf
2 teaspoon dried basil leaf
1 bay leaf
1/2 teaspoon salt, or to taste
1/2 teaspoon fresh ground black pepper, or to taste
Garnish: 1/4 cup chopped cilantro OR 4 scallions sliced, tender greens & whites

Preparation

Place quinoa in a bowl, rinse in cold water, drain and leave aside.

Pour the oil into a large skillet and warm over medium heat. Add the onions and temper until soft.
Mix in the garlic, celery, jalapeno and red pepper and cook for 2 minutes.

Place the cooked vegetables in a slow cooker, cover and cook for 6 hours on Low or 3 hours on
High. Mix corn kernels, green beans, oregano and basil. Change the temperature to High and cook
another for 1 hour.

Adjust seasonings with salt and pepper and serve with chopped cilantro or scallions.
45. Chunky Root Vegetable Stew
The brilliant colors and enjoyable textures of this stew make it a favorite vegetarian main dish.
Enjoy it on a chilly fall or winter evening.

7 servings

Ingredients

1/4 cup olive oil


2 medium yellow onions, large dice
Kosher salt
1 1/4 teaspoons ground ginger
1 3-inch cinnamon stick
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
1/8 teaspoon cayenne pepper
Pinch saffron threads (optional)
Freshly ground black pepper
1 pound Yukon Gold potatoes (about 3 large), large dice
1 pound carrots (about 4 to 5 medium), peeled and large dice
1 pound parsnips (about 4 medium), peeled and large dice
3 cups low-sodium chicken or vegetable broth
2 pounds butternut squash (about 1 small), peeled, seeded, and large dice
1 pound sweet potatoes (about 2 medium), peeled and large dice
1 15-ounce can chickpeas (garbanzo beans), drained (about 1 1/2 cups)
1 bunch kale, trimmed and washed (about 4 cups loosely packed)
1/2 cup raisins
1 1/2 tablespoons cider vinegar, plus more as needed

Preparation

Place oil in a large skillet and leave on a medium heat. Add the onions, a pinch of salt and temper
for 4 minutes. Mix in the ginger, cinnamon, coriander, cumin cayenne, saffron (if using) and pinch
of pepper and stir for a minute.

Transfer the mixture into a slow cooker and add potatoes, carrots, parsnips, broth, salt and pepper.
Cover and cook for 3 hours on Low or 1 hours on High.

Mix in the squash, sweet potatoes, chickpeas, kale, raisins and salt. Cook on High for 2 hours until
very tender. Stir the pot after one hours of cooking time. Adjust seasonings with salt, pepper and
vinegar.
46. Smoked Pumpkin Chili
Youll have a new fall favorite with this easy slow cooker chili. The rich flavors blend in perfect
harmony.

4 servings

Ingredients

1 medium to large cooking onion, chopped


3 large cloves of garlic, chopped
1 tablespoon olive oil
2 15-ounce cans of dark kidney beans, drained and rinsed.
1 14-ounce can of low-sodium corn kernels, drained
1 28-ounce can whole peeled tomatoes, keep the juice
1 can pumpkin puree
1 cup vegetable broth (or beer of choice)
1 tablespoon smoked paprika (or regular)
1 teaspoon black pepper
1/2 to 1 teaspoon salt
10 to 15 sage leaves (optional)

Preparation

Pour the olive oil into the slow cooker and place onions, garlic, pumpkin puree, vegetable broth (or
beer) and tomatoes with juice on top of the oil.

Cover and cook for 6-8 hours on Low or 3-4 hours on High.

If required, just before 15-30 minutes before end of cooking time add sage leaves.
47. Spinach and Ricotta Lasagna
Theres no easier way to make luscious lasagna than in a slow cooker.

6 servings

Ingredients

2 10-ounce packages chopped frozen spinach, thawed and squeezed to remove excess moisture
1 cup ricotta
3/4 cup grated Parmesan (3 ounces)
3 cups marinara sauce
6 regular lasagna noodles (not no-boil)
1 1/2 cups grated mozzarella (6 ounces)

Preparation

In a bowl, mix the marinara sauce with cup of water. In a separate bowl, combine spinach, ricotta
and cup Parmesan.

Place a layer of the marinara mixture in the bottom of a slow cooker. Top with 2 noodles (breaking
to fit), cup marinara blend, half the spinach mixture and cup mozzarella. Repeat the process
and finish with the remaining noodles, marinara mixture, mozzarella and Parmesan.

Cover and cook for 3 - 4 hours on Low until the noodles are cooked and tender.
48. Winter Squash Lasagna
This delightful variation is simple and fun. Serve with a fresh green salad.

6 servings

Ingredients

2 10- to 12-ounce packages frozen winter squash puree, thawed

1/8 teaspoon ground nutmeg

1 32-ounce container ricotta

1 5-ounce package baby spinach (6 cups)

Kosher salt and black pepper

12 lasagna noodles (about 3/4 of a 16-ounce box)

8 ounces mozzarella, grated (about 2 cups)

Preparation

In a bowl combine squash and nutmeg.

Mix ricotta, spinach, tsp salt and tsp pepper in a separate bowl.

Place cup of the squash blend in the bottom of a slow cooker. Top with 3 lasagna noodles (break
into pieces if required), balance squash blend, 3 more lasagna noodles and half of the ricotta
mixture. Repeat the process ending with the ricotta mixture. Spread the mozzarella on top.

Cover and cook for 3-4 hours on Low until the food is cooked and tender.
49. Chinese Hot Pot
Move over chicken noodle! This reviving vegetarian slow cooker soup has wonderful spice and
flavor for helping out with a stuffy nose or a cold.

4 servings

Ingredients

1 small yellow onion, chopped


1 large carrot, halved lengthwise and thinly sliced on a diagonal
1 celery stalk, thinly sliced on a diagonal
1 6-ounce can sliced water chestnuts, drained
2 garlic cloves, finely minced
1 teaspoon peeled and grated fresh ginger
1/4 teaspoon red pepper flakes
5 1/2 cups vegetable stock
1 tablespoon tamari or other soy sauce
8 ounce extra-firm tofu, drained and diced
4 ounce fresh shiitake mushrooms, stemmed and caps thinly sliced
1 ounce snow peas, strings trimmed and cut into 1-inch pieces
3 scallions, chopped
1/2 teaspoon toasted sesame oil or Chinese hot oil

Preparation

Place onion, carrot, celery, water chestnuts, garlic, ginger, red pepper flakes, stock and tamari in a
slow cooker, cover and cook for 8 hours on Low or 4 hours on High.

Before 20 minutes of cooking end time, mix in tofu, mushrooms and snow peas and scallions to the
cooker. Splash sesame oil, cover and cook until the ingredients are tender and cooked.
50. Vegetarian Jambalaya
The exciting flavors of Louisiana cooking brought to you in your very own slow cooker. This
amazing soup is ready when you get home.

4 servings

Ingredients

1/2 large onion, chopped


1/2 large green bell pepper, seeded and chopped
3 stalks celery, chopped
1 28-ounce can diced tomatoes with juice
2 cloves garlic, minced
1 cup vegetable broth
1 tablespoon miso paste
1/2 tablespoon Cajun or Creole spice mix
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1 cup rice, uncooked
Fresh parsley, optional

Preparation

Place all ingredients except rice and parsley in a slow cooker and cook for 4 hours on Low of 2
hours on High.

Mix in the rice and cook for 20-30 minutes on High. Remove from cooker and serve with fresh
parsley.
51. Lentil Sloppy Joes
If youve never tried a meat substitute before, youre in for a real treat. This light and satisfying
version of an American classic just might be better than the original, especially if youre trying to
eat less red meat.

6 servings

Ingredients

1 cup dried brown or green lentils


1 1/2 cups vegetable broth
1 15-ounce can diced tomatoes
1/4 cup and 1 tablespoon (75g/2.5oz) tomato paste
1 onion, chopped fine
1/2 red or green bell pepper, chopped fine
1 tablespoon apple cider vinegar
1 tablespoon minced garlic
1 1/2 teaspoons oregano
1 1/2 teaspoons smoked paprika (don't skip this)
2 teaspoons dried parsley
1 tablespoon chili powder
1 teaspoon kosher salt
Freshly ground black pepper
Cayenne pepper to taste
6 buns

Preparation

Place all ingredients in a slow cooker, cover and cook for 7-8 hours on Low or 3-4 hours on High.
Check on the texture and if required remove the lid during the last 30 minutes of cooking.

Serve on toasted buns.


52. Vegetarian Stuffed Bell Peppers
This easy main course is super tasty and colorful. Serve with a fresh green salad.

6 servings

Ingredients

2 cups cooked brown rice


3 small tomatoes, chopped
1 cup frozen corn
1 small onion, chopped
1 4 1/4-ounce can chopped ripe olives
1/3 cup canned or cooked black beans, drained
1/3 cup canned or cooked red beans, drained
4 fresh basil leaves, thinly sliced
3 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon pepper
6 large sweet bell peppers
3/4 cup tomato sauce
1/2 cup water
4 tablespoons Parmesan cheese, divided

Preparation

In a bowl, place the first 12 ingredients and combine well. Remove the tops, seeds and
ribs from the bell pepper and stuff with rice mixture.

Mix the spaghetti sauce and water in a bowl and pour about half into a slow cooker.
Place the stuffed peppers in the cooker and top up with the remaining sauce. Sprinkle 2
tbsp of the Parmesan Cheese on the surface.

Cover and cook for 3 to 4 hours on Low until the peppers are tender and the stuffing
is fully heated. Sprinkle with the rest of the Parmesan Cheese.
53. Cilantro Lime Chicken
With tangy citrus and flavorful cilantro, this chicken is perfect for tacos or burritos.

6 servings

Ingredients

1 16-ounce jar salsa


1 1.25-ounce package dry taco seasoning mix
1 lime, juiced
3 tablespoons chopped fresh cilantro
3 pounds skinless, boneless chicken breast halves

Preparation

Place the salsa, taco seasoning, lime juice, cilantro and the chicken breasts in a slow
cooker and combine well.

Cover and cook for 6-8 hours on Low or for 3-4 hours on High until the breasts are
tender and cooked.

Shred the chicken meat with forks prior to serving.


54. London Broil
This amazingly easy slow cooker main course uses premade soups to create a classic flavor. Enjoy
with corn and braised greens.

8 servings

Ingredients

2 pounds flank steak


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

Preparation

Place the steak in a slow cooker. Combine mushroom and tomato soup in a bowl and pour over the
meat. Sprinkle the dry onion soup mix on top.

Cover and cook for 8 to 10 hours on Low or for 4 to 5 hours on Low.


55. Corned Beef and Cabbage
You cant go wrong with corned beef in the slow cooker. Serve with soda bread for a traditional,
satisfying meal.

8 servings

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

Preparation

Place the carrot pieces, potatoes and onion in a slow cooker. Add water and the beef brisket and
combine well. Pour beer into the slow cooker and sprinkle the contents of the spice packet on top.

Cover and cook for about 16 hours on Low or 8 hours on High. 1-2 hours before finishing time add
the cabbage. Remove from cooker and serve warm.
56. Adobo Chicken
This flavorful recipe for a whole chicken is so good you wont believe how easy it is.

6 servings

Ingredients

1 small sweet onion, sliced


8 cloves garlic, crushed
3/4 cup low sodium soy sauce
1/2 cup vinegar
1 3-pound whole chicken, cut into pieces

Preparation

Place chicken in a slow cooker.

In a bowl, mix the onion, garlic, soy sauce and vinegar. Pour the blend over the chicken and cook
for 6-8 hours on Low or 3-4 hours on High.
57. Chicken Cacciatore
This magnificent Italian dish uses mushrooms and onions. Serve over angel hair pasta.

6 servings

Ingredients

6 skinless, boneless chicken breast halves


1 28-ounce jar spaghetti sauce
2 green bell pepper, seeded and cubed
8 ounces fresh mushrooms, sliced
1 onion, finely diced
2 tablespoons minced garlic

Preparation

Place the chicken breast halves in a slow cooker. Add the spaghetti sauce, green bell peppers,
mushrooms, onion and garlic into the cooker.

Cover and cook for 7-9 hours on Low or 3-4 hours on High until chicken is tender.
58. Cranberry Pork
This sweet and tangy recipe is excellent served with rice and caramelized onions. Its
simple and easy to prepare in the slow cooker.

6 servings

Ingredients

1 16-ounce can cranberry sauce


1/3 cup French salad dressing
1 onion, sliced
1 3-pound boneless pork loin roast

Preparation

Place pork loin roast in a slow cooker.

Combine cranberry sauce, salad dressing and onion in a bowl and pour the mixture over the meat.

Cover and cook for 8 hours on Low or 4 hours on High until the pork is tender.
59. Chicken Enchiladas
A wonderful Mexican dish made even better with this easy slow cooker preparation. The flavors are
a fiesta in your mouth!

6 servings

Ingredients

4 boneless, skinless chicken breasts, diced


20 6-inch corn tortillas, quartered
1 1-ounce package taco seasoning mix
1 1/4 cups water
1 12-ounce jar chunky salsa
1 14-ounce can black beans
1 10.75-ounce can condensed cream of mushroom soup, low sodium
1 10.75-ounce can condensed cream of chicken soup, low sodium
2 cups shredded Mexican cheese blend, divided

Preparation

Place chicken in a large pan and cook over medium-high heat until lightly browned. Add the taco
seasoning and water and allow to simmer for another 15 minutes.

Mix salsa, black beans, cream of mushroom soup, cream of chicken soup in a bowl and add the
cheese after reserving cup aside.

Place a double layer of tortillas in a slow cooker. Add a layer of chicken and then a cheese layer.
Repeat the process until all ingredients are placed in the slow cooker ending with a layer of tortillas
on top. Sprinkle the remaining cheese on the surface.

Cover and cook for 45 minutes 1 hour on High or 1 -2 hours on Low.


60. Beef Lasagna
A hearty classic, its never easier to make lasagna than in a slow cooker.

10 servings

Ingredients

1 pound lean ground beef


1 onion, chopped
2 teaspoons minced garlic
1 28-ounce can tomato sauce
1 6-ounce can tomato paste
1 1/2 teaspoons salt
1 teaspoon dried oregano
1 12-ounce package lasagna noodles (not no-boil)
12 ounces cottage cheese
1/2 cup grated Parmesan cheese
16 ounces shredded mozzarella cheese

Preparation

Place the ground beef, onion and garlic in a large skillet. Brown the beef on medium heat, add
tomato sauce, tomato paste, salt and oregano and cook for a little while.

In a bowl combine cottage cheese, grated Parmesan cheese and shredded mozzarella cheese.
Place a layer of meat and vegetables in the bottom of a slow cooker and add a double layer of
uncooked lasagna noodles. Layer with a portion of the cheese mixture. Repeat the process until all
the ingredients are placed in the slow cooker.

Cover and cook for 4-6 hours on Low.


61. Pot Roast
A hearty classic, pot roast is tender and juicy after a day in the slow cooker.

6 servings

Ingredients

1 onion, sliced
1/4 cup all-purpose flour
1 2 1/2-pound boneless beef chuck roast
1 pinch salt and ground black pepper to taste
1 1.2-ounce package dry beef gravy mix
1 1-ounce package ranch dressing mix
1 .7-ounce package dry Italian-style salad dressing mix
1/2 cup water, or as needed
5 whole peeled carrots

Preparation

Place the sliced onion in a slow cooker.

Sprinkle flour on a work surface. Season the beef chuck roast with salt and pepper and coat the
meat with flour. Use the edge of a small sturdy plate to get the flour into the meat.

Place the coated roast into the slow cooker. Mix the beef gravy mix, ranch dressing mix, Italian
dressing mix and water in a bowl. Pour the mixture over the roast and place the carrots around the
meat.

Cover and cook for 8 hours on Low or for 4 hours on High until the roast is tender and the gravy
becomes thick in consistency.
62. Scalloped Potatoes with Ham
This family-friendly classic is delicious and creamy.

8 servings

Ingredients

3 pounds potatoes, peeled and thinly sliced


1 cup shredded cheddar cheese
1/2 cup chopped onion
1 cup chopped cooked ham
1 10.75-ounce can condensed cream of mushroom soup
1/2 cup water
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper

Preparation

Place sliced potatoes in a slow cooker.

Mix shredded cheese, onion and ham in a bowl and add the ingredients to the slow cooker.
Combine condensed soup and water in the same bowl and add garlic powder, salt and pepper.

Pour into the slow cooker over the potato mixture.

Cover and cook for 8 hours on Low or for 4 hours on High.


63. Beef Chili
Serve with cornbread and good company. This hearty chili will leave everyone with full bellies.

8 servings

Ingredients

1 pound ground beef


3/4 cup diced onion
3/4 cup diced celery
3/4 cup diced green bell pepper
2 cloves garlic, minced
2 10.75-ounce cans tomato puree
1 15-ounce can kidney beans with liquid
1 15-ounce can kidney beans, drained
1 15-ounce can cannellini beans with liquid
1/2 tablespoon chili powder
1/2 teaspoon dried parsley
1 teaspoon salt
3/4 teaspoon dried basil
3/4 teaspoon dried oregano
1/4 teaspoon ground black pepper
1/8 teaspoon hot pepper sauce

Preparation

Place the beef in a skillet and brown over medium heat. Discard the fat.

Insert the browned beef into a slow cooker. Add onion, celery, green bell pepper, garlic, tomato
puree, kidney beans, cannellini beans, chilli powder, parsley, salt, basil, oregano, black pepper and
hot pepper sauce.

Cover and cook for 8 hours on Low or 4 hours on High.


64. Chicken Pot Pie Stew
Loved by kids and adults, these sumptuous flavors are thrilling served with buttermilk biscuits.

16 servings

Ingredients

4 large skinless, boneless chicken breast halves, cut into cubes


10 medium red potatoes, quartered
1 8-ounce package baby carrots
1 cup chopped celery
2 26-ounce cans condensed cream of chicken soup
1 16-ounce can low-sodium chicken broth
2 teaspoons garlic powder
1 teaspoon celery powder
1 tablespoon ground black pepper
1 16-ounce bag frozen mixed vegetables

Preparation

Place chicken, potatoes, carrots, celery, chicken soup, chicken broth, garlic powder, celery powder
and black pepper in a slow cooker and combine well.

Cover and cook for 10 hours on Low or for 5 hours on High.

Finally add the frozen mixed vegetables, stir well and cook for another 1-2 hours for the ingredients
to be cooked and tender.
65. Cuban Ropa Vieja
This exotic beef dish is excellent on tortillas or over rice. Serve with sour cream, cheese, and fresh
cilantro.

6 servings

Ingredients

1 tablespoon vegetable oil


2 pounds beef flank steak
1 cup beef broth
1 8-ounce can tomato sauce
1 small onion, sliced
1 green bell pepper, seeded and sliced into strips
2 cloves garlic, chopped
1 6-ounce can tomato paste
1 teaspoon ground cumin
1 teaspoon chopped fresh cilantro
1 tablespoon olive oil
1 tablespoon white vinegar

Preparation

Pour the vegetable oil into a large skillet and heat over medium-high heat. Place the steak in the
skillet and brown for about 4 minutes on each side.

Transfer the browned steak into a slow cooker. Pour beef broth, tomato sauce, onion, bell pepper,
garlic, tomato paste, cumin, cilantro, olive oil and vinegar and combine well.

Cover and cook for 10 hours on Low or 4 hours on High. Shred the meat with two forks and serve
with tortillas or Spanish rice.
66. Thai Red Curry
This vegetarian curry is better than takeout. Serve over white or brown rice.

Ingredients

1 medium yellow onion, medium dice


2 medium green bell peppers, seeds and ribs removed and cut into 1/4-inch strips
1 medium kabocha squash (about 2 1/2 pounds), peeled, seeded, and cut into 1-inch cubes
4 medium garlic cloves, finely chopped
1 1/2 teaspoons kosher salt, plus more for seasoning
1 tablespoon peeled and finely chopped fresh ginger (from about a 1 1/2-inch piece)
3 tablespoons Thai red curry paste
1 13- to 14-ounce can unsweetened regular coconut milk
1/2 cup water
1 tablespoon soy sauce
2 teaspoons freshly squeezed lime juice
1/4 cup coarsely chopped fresh cilantro
Steamed white rice or steamed brown rice for serving

Preparation

Place onion, bell peppers and squash in a slow cooker. In a bowl, place garlic, salt, ginger, curry
paste, coconut milk, water and soy sauce and whisk well. Pour the whisked mixture over the
vegetables into the slow cooker.

Cover and cook on Low for 4-6 hours or on High for 2-3 hours. Add lime juice and sprinkle with
cilantro. Serve with steamed rice and enjoy!
67. Mediterranean Chicken
This summery, fresh slow cooker dish has a luscious, light lemon tang.

4 servings

Ingredients

2 tablespoons olive oil


1 cut-up whole chicken (4 to 5 pound), skin removed
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 cup dry white wine or nonalcoholic white wine
6 thin slices lemon
5 cloves garlic, finely chopped
1 large red onion, cut into wedges
1 teaspoon herbes de Provence
1 cup chicken broth
1 14-ounce can artichoke hearts, drained, quartered
30 pitted green olives or pimiento-stuffed manzanilla olives
1/4 cup chopped fresh Italian (flat-leaf) parsley

Preparation

Pour 1 tbsp of oil into a large skillet and heat the oil over medium-high flame. Season the chicken
with salt and pepper and place half of the chicken pieces in the skillet. Allow to brown and place
the chicken in a slow cooker. Repeat the process with 1 tbsp oil and the remaining chicken.

Pour the wine into the skillet and allow to simmer for a while and scrape off the brown particles.
Add to the slow cooker and add lemon, garlic, onion and herbes de Provence and broth.

Cover and cook for 4 hours on Low or 2 hours on High.

Add artichoke hearts and olives into the slow cooker, cover and cook for 30 additional minutes.

Serve with parsley.


68. Orange Barbeque Chicken
This sweet and fun recipe is easy and delicious in the slow cooker. Enjoy with corn on the cob and a
warm summer evening.

4 servings

Ingredients

1 tablespoon vegetable oil


3 pounds bone-in chicken thighs, skin removed
Sauce:
3/4 cup chili sauce
1/3 cup orange marmalade
1 tablespoon packed brown sugar
1 tablespoon Dijon mustard
1 tablespoon red wine vinegar
1 teaspoon Worcestershire sauce

Preparation

Pour the oil into a 12 non-stick skillet and heat over medium-high flame. Brown the chicken on all
sides and place in a slow cooker. Cover and cook for 6-7 hours on Low or 3-4 hours on High until
chicken is cooked and tender.

About 30 minutes prior to serving, mix the sauce ingredients and heat in a 1 quart saucepan over
medium heat and allow the sauce to thicken for 10-15 minutes stirring occasionally.

Discard excess liquid from slow cooker. Pour the thickened sauce over chicken and cook for 10-15
additional minutes.

Serve warm.
Thank you

I hope you enjoyed reading and cooking these slow cooker main meals.

Happy cooking!

Love,
Marnie

www.MarniePeterson.com