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Slow Cooker Mondays

Slow Cooker Mondays: Chicken Corn Chowder

by Holly Duce on October 31, 2011

Today I made Chicken Corn Chowder in the Crockpot.  I love being able to smell dinner cooking all day and looking forward to just dishing up rather than cooking.  This is the first time I made this recipe which I found at Cooking with Sugar.  There are some changes that I’ll probably make next time which I’ll note below.  Here’s how I made it today:

Ingredients:

Ingredients:

  • 8 boneless skinless chicken tenders cut into 1 inch cubes
  • 3 cups frozen whole kernel corn
  • 3 large new potatoes, peeled and cut into 1 inch cubes
  • 1 red bell pepper, seeded and chopped
  • 1 small onion chopped
  • 3 carrots chopped
  • 3 celery stalks, chopped
  • 1 packages (3oz) cream cheese, cut into cubes
  • 2 cups milk
  • 1 can (4.5oz) chopped green chiles
  • 3 cups chicken broth
  • 3 tablespoons butter
  • 1 tablespoon sugar
  • 1/2 cup heavy whipping cream
  • 2 tablespoons corn starch
  • Salt and pepper to taste

I love how colorful it is!

Directions:

Chop all of your veggies and toss all of the ingredients except the whipping cream & corn starch into the Crockpot.  Cook on high for about 4 hours or low for around 8.  Once everything has cooked and the potatoes are tender, whisk the corn starch and whipping cream together, add to the Crockpot and stir to mix.  Cook another 15 minutes or so.

I tend to “garnish” everything with cheese but you can use bacon or fresh parsley.

Note:  For my own family’s tastes, next time I would omit the red pepper and perhaps replace it with a second can of chilies.  Other than that, great, easy and delicious recipe!

Be sure to check out all of the posts in the Slow Cooker Mondays series for more yummy recipes for fall.

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Slow Cooker Monday: Beef Stew

by Holly Duce on October 24, 2011

Carol‘s recipe for this week’s Slow Cooker Monday post is beef stew.  Be sure to check out all of the posts in the Slow Cooker Mondays series for more yummy recipes for fall.

Ingredients

2 pounds of beef for stew, cubed
4 cups of beef broth
1 tsp of salt, pepper to taste
3-4 potatoes, peeled and cubed
3 carrot stalks, 1 inch pieces
3 celery stalks, 1 inch pieces
1 medium onion, diced
2 tbsp flour
2 tbsp water
1 tsp parsley

Directions

1. In a large skillet, brown the cubed meat. Season with salt/pepper if you like.

2. Add meat, salt, pepper, potatoes, carrots, celery, onion and parsley to the slow cooker on low.

3. In a medium sauce pan, add broth and water on medium heat. Slowly add in your flour while stirring. Should thicken up a little bit after 5-10 minutes. Add to your slow cooker.

4. Cook on low for 3-4 hours, or until your potatoes and carrots are done.

5. Serve! Maybe add a tiny bit of parsley as a garnish.

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Slow Cooker Mondays: Beef Stroganoff

by Holly Duce on October 17, 2011

Carol cooked up a Beef Stroganoff recipe that’s perfect for a cold Fall day for this week’s Slow Cooker Monday post.  Be sure to check out all of the posts in the Slow Cooker Mondays series for more yummy recipes for fall.

Ingredients:

1 cup of beef broth
2-3 steaks cut in 2 inch strips
2 tablespoons of butter
1 tablespoon of flour
1 teaspoon of garlic powder
1 tablespoon of onion powder (or you can use onions, we don’t like the texture)
4 cups of egg noodles
1 teaspoon of salt
1/2 teaspoon pepper

Directions:

1. In a large skillet, heat 1 tablespoon of butter and cook steak on medium heat. Add your onion, garlic, salt and pepper to season. Cook for about 10 minutes.

2. In a large pot, boil your egg noodles. Drain and set aside.

3. In a small sauce pan on medium heat, add 1 tablespoon of butter, 1 tablespoon of flour and slowly add your beef broth. Let it come to a quick boil, then simmer making sure to stir occasionally.

4. Add your steak, sauce and noodles to your crock pot, stir them all together, cover and let set for at least an hour to let it soak up all the broth juice.

5. Serve and enjoy!

You can print a text only version of this recipe.

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Slow Cooker Mondays: Hawaiian Meatballs

by Holly Duce on October 10, 2011

This recipe is great for parties (think football Sundays) as well as a weeknight meal when served over rice.  Be sure to check out all of the posts in the Slow Cooker Mondays series for more yummy recipes for fall.

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Hawaiian Meatballs

2 pounds of frozen meatballs
1 c. brown sugar
1/4 c. cornstarch
16 oz. can pineapple chunks, juice from pineapple
2/3 c. vinegar
2 tbsp. soy sauce
1 onion, sliced
1 green pepper, sliced

Directions:

Mix together all of the ingredients in your slow cooker.  Cook on low 6-8 hours then switch to high for another hour or two.  The sauce won’t thicken until the end.  If you want, you can make your own meatballs.  Here’s how:

2 lb. ground chuck or hamburger
2 eggs
1/4 lb. crackers, crushed
1 onion, finely chopped
1/4 c. ketchup
Ground pepper to taste
Garlic salt to taste
Salt to taste

Mix together ingredients and form into meatballs. Brown.  Drain and remove meatballs to a baking sheet.  Cook in 350 degree oven for 20 to 30 minutes until done.

 

 

Original Recipe Credit

 

 

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Slow Cooker Mondays: White Chicken Chili

by Holly Duce on October 3, 2011

Welcome to our second post in the Slow Cooker Mondays Series.  This week I made a White Chicken Chili.  There’s nothing better to warm up with on a fall day than a nice warm, hearty chili and this one is my favorite!  Be sure to check out all of the posts in the Slow Cooker Mondays series for more yummy recipes for fall.

Ingredients:
1 pound boneless skinless chicken breasts
1 medium onion, chopped
1 1/2 teaspoons garlic powder
1 tablespoon vegetable oil
2 cans (15 1/2 ounces each) great northern beans, rinsed and drained
1 can (14 1/2 ounces) chicken broth
2 cans (4 ounces each) chopped green chilies
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup sour cream
1/2 cup whipping cream

Directions:
In a large saucepan, saute chicken, onion, and garlic powder in oil until onions are soft.  The chicken doesn’t have to be cooked through because it will continue to cook in the slow cooker.
In slow cooker, combine chicken mixture, beans, broth, chilies, and seasonings.
Cook on high for 3 to 4 hours or low for 6 to 8 hours.  Switch to warm setting then stir in sour cream and whipping cream. Serve with corn chips and cheese or a roll.  Also delicious in a bread bowl!

You may want to reduce the amount of broth by about 25% or vent the crockpot lid for a thicker chili, or you can just call it soup!

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Slow Cooker Mondays: Creamy Potato Soup with Dumplings

by Holly Duce on September 26, 2011

It’s here!  Our first post in the Slow Cooker Mondays series.  Each week we’ll be bringing you a new slow cooker recipe to try — Perfect for the fall weather!  This week Carol made Creamy Potato Soup with Dumplings.  I’ll definitely be trying this one myself because it sounds delicious and I’ve always wondered how to make dumplings.  Now I know!

Ingredients:

Soup:

6 medium sized potatoes, peeled & diced
2 stalks of celery, washed & diced
2 large carrots, washed, peeled & diced
1 medium sized onion, chopped
4 cups of vegetable stock (you can use chicken, too)
1 tablespoon of butter
1 & 1/2 cup of evaporated milk (12 oz. can)
1 teaspoon salt, pepper to taste
1/2 tablespoon parsley, dried

Dumplings:

1 cup of all-purpose flour
2 teaspoons of baking powder
1 teaspoon of sugar
1/2 teaspoon of salt
1 tablespoon of butter
1/2 cup of milk

Directions:

Soup:

1. Add all ingredients except evaporated milk. Cook on high for 3-4 hours or low for 7-8 hours.

2. Stir in evaporated milk 1 hour prior to finish.

3. Add a spoonful of dumpling mix to boiling soup.

4. Sprinkle some parsley on top for garnish and serve.

Dumplings:

1. Stir flour, baking powder, sugar, and salt in medium sized bowl. Slowly add in butter and milk and stir.

2. Add to boiling soup 1 hour prior to finish.

This soup was amazing. Very creamy and delicious. We will be making it in this house again!

You can print a text only version of this soup for safe keeping here!

Potato Soup Idea Credit
Dumplings Recipe Credit

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