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INGREDIENTS:
1 pork boneless loin roast (2 1/2 lb), trimmed of fat
2 tablespoons fajita seasoning (from 3-oz container)
1 cup Old El Paso® Thick ‘n Chunky salsa
1 bag (1 lb) frozen stir-fry bell peppers and onions, thawed
2 packages (11.5 oz each) Old El Paso® flour tortillas for burritos (16 tortillas), warmed
2 cups shredded Mexican-style taco cheese (8 oz)
1 cup sour cream, if desired
DIRECTIONS:
1. Place pork in 3- to 4-quart slow cooker. Sprinkle with fajita seasoning. Top with salsa. Cover; cook on Low heat setting 8 to 10 hours.
2. Remove pork from cooker; place on cutting board. Shred pork using 2 forks; return pork to cooker and mix well. Stir in stir-fry vegetables. Increase heat setting to High. Cover; cook 30 minutes longer or until mixture is hot and vegetables are tender.
3. Using slotted spoon, place 1/2 cup meat mixture in each warm tortilla. Sprinkle with cheese. Serve with sour cream.
INGREDIENTS:
6 pears
1/2 cup packed brown sugar
1/3 cup maple-flavored syrup
1 tablespoon butter or margarine, melted
1 teaspoon orange peel
1/8 teaspoon ground ginger
1 tablespoon cornstarch
2 tablespoons orange juice
DIRECTIONS:
1. Peel pears. Core pears from bottom, leaving stems attached. Place pears upright in 3 1/2- to 5-quart slow cooker.
2. Mix remaining ingredients except cornstarch and orange juice; pour over pears.
3. Cover and cook on high heat setting 2 to 2 1/2 hours or until tender.
4. Remove pears from cooker; place upright in serving dish or individual dessert dishes.
5. Mix cornstarch and orange juice; stir into sauce in cooker. Cover and cook on high heat setting about 10 minutes or until sauce is thickened. Spoon sauce over pears.
INGREDIENTS:
3 slices bacon, cut up
1/2 cup chopped green bell pepper
1/4 cup chopped onion
1/4 cup chopped celery
1 1/4 lb boneless skinless chicken thighs
2 teaspoons Cajun seasoning
1 can (14.5 oz) diced tomatoes, undrained
1 1/3 cups uncooked regular long-grain white rice
2 2/3 cups water
DIRECTIONS:
1. In 10-inch nonstick skillet, cook bacon over medium-high heat until crisp. Add bell pepper, onion and celery; cook 2 to 3 minutes longer or until crisp-tender. With slotted spoon, spoon bacon and vegetables into 3 1/2- or 4-quart slow cooker.
2. Sprinkle chicken thighs with 1 teaspoon of the Cajun seasoning; place in same skillet. Cook chicken 4 to 5 minutes, turning once, until browned on both sides. Arrange chicken and any remaining drippings over vegetables in slow cooker. Pour tomatoes over chicken. Stir in remaining teaspoon Cajun seasoning.
3. Cover; cook on Low heat setting 8 to 9 hours.
4. About 30 minutes before serving time, cook rice in water as directed on package. Serve chicken and sauce over rice.
INGREDIENTS:
2 tablespoons butter or margarine
4 cups halved and thinly sliced sweet onions (about 1 1/2 onions)
2 teaspoons sugar
2 teaspoons chopped fresh thyme leaves
1 1/2 lb beef stew meat
1 cup Progresso® beef flavored broth (from 32-oz carton)
1 package (.87 oz) onion gravy mix
2 cups 1-inch pieces diagonally cut carrots
1 cup 1-inch pieces diagonally cut parsnips
1/2 cup Green Giant® Valley Fresh Steamers™ frozen sweet peas
DIRECTIONS:
1. Spray 4- to 5-quart slow cooker with cooking spray. In 10-inch skillet, melt butter over medium-low heat. Cook onions and sugar in butter 30 to 35 minutes, stirring frequently, until onions are deep golden brown and caramelized. Stir in thyme and stew meat; place in slow cooker.
2. In medium bowl, mix broth and gravy mix; pour over meat mixture in slow cooker. Top with carrots and parsnips. Cover; cook on Low heat setting 8 to 9 hours or until beef and vegetables are tender.
3. Stir in peas. Cover; cook 10 to 15 minutes longer or until hot.
INGREDIENTS:
2 medium onions, sliced
2-pound beef boneless arm roast, trimmed of fat
1 can (16 ounces) baked beans
1/4 cup barbecue sauce
1 teaspoon finely chopped jalapeño chili
12 onion kaiser rolls, split
1 1/2 cups prepared coleslaw
DIRECTIONS:
1. Place onions in 3- to 4-quart slow cooker. Add beef. Top with baked beans and barbecue sauce.
2. Cover and cook on low heat setting 8 to 10 hours.
3. Remove beef from cooker; place on cutting board. Shred beef, using 2 forks. Return beef to cooker and mix well. Stir in chili. To serve, place 1/2 cup beef mixture in each roll and top with 2 tablespoons coleslaw.
INGREDIENTS:
1 lb lean (at least 80%) ground beef
1 small onion, chopped (about 1/3 cup)
1 clove garlic, finely chopped
1 can (10 3/4 oz) condensed cream of mushroom soup
1 can (4.5 oz) Old El Paso® chopped green chiles
1 can (10 oz) Old El Paso® enchilada sauce
10 corn tortillas (6 inch)
3 cups shredded Monterey Jack cheese (12 oz)
Paprika
Chopped fresh cilantro
DIRECTIONS:
1. In 10-inch skillet, cook ground beef, onion and garlic over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain. Stir in soup and chiles.
2. Spray 3 1/2- to 4-quart slow cooker with cooking spray. Spread about 1/4 cup of the enchilada sauce in bottom of slow cooker. Place 4 corn tortillas over sauce, overlapping and breaking in half as necessary to make an even layer. Top with 1/3 of beef mixture, spreading evenly. Drizzle with about 1/4 cup enchilada sauce. Sprinkle with 1 cup of the cheese.
3. Repeat layering twice, using 3 corn tortillas and half of remaining beef mixture, enchilada sauce and cheese in each layer. Sprinkle paprika over top.
4. Cover; cook on Low heat setting 4 hours 30 minutes to 5 hours 30 minutes.
5. Let stand about 5 minutes before serving. Sprinkle individual servings with cilantro.
2 lb turkey breast tenderloins
1/4 teaspoon seasoned salt
1/4 teaspoon pepper
1 medium onion, chopped (1/2 cup)
1/3 cup water
2 packages (1 oz each) Old El Paso® taco seasoning mix
2 packages (11 oz each) Old El Paso® flour tortillas for burritos (16 tortillas; 8 inch)
2 cups bite-size pieces lettuce
2 cups shredded Cheddar cheese (8 oz)
1. Place turkey in 3 1/2- to 4-quart slow cooker. Sprinkle with seasoned salt and pepper. Add onion and water.
2. Cover and cook on low heat setting 6 to 7 hours or until juice of turkey is no longer pink when centers of thickest pieces are cut.
3. Remove turkey from slow cooker. Shred turkey, using 2 forks. Measure liquid from slow cooker; add enough water to liquid to measure 2 cups. Mix seasoning mixes (dry) and liquid mixture in slow cooker. Stir in shredded turkey.
4. Cover and cook on low heat setting 1 hour.
5. Spoon about 1/4 cup turkey onto center of each tortilla; top with lettuce and cheese. Roll up tortillas.
Find more recipes at www.bettycrocker.com.
INGREDIENTS:
2 large red onions, cut in half and sliced
2 tablespoons packed brown sugar
2 tablespoons cider vinegar
1 teaspoon salt
1 teaspoon beef base
2 1/2 pounds beef round steak, trimmed of fat and cut into serving-size portions
1 tablespoon all-purpose flour
1 package (16 ounces) wide egg noodles
DIRECTIONS:
1. Place onions in 4- to 5-quart slow cooker. Top with brown sugar, vinegar, salt and beef base. Top with beef. Sprinkle flour over beef.
2. Cover and cook on low heat setting 7 to 8 hours.
3. About 15 minutes before serving, cook and drain noodles as directed on package. To serve, pour onions and broth over beef and noodles.
Today’s Slow Cooker BBQ Chicken recipe is similar to a tender pulled pork as a result of the slow cooking. And cooking the chicken slowly ensures that the flavors and juices of the sauce penetrate the meat to give it a salty-sweet barbecue flavoring.
www.foodthinkers.com/2010/01/slow-cooker-recipes-bbq-chic...
Ingredients
* 2 boneless, skinless chicken breasts
* 1½ cups organic tomato ketchup, or any ketchup that does not contain high-fructose corn syrup
* 3 tablespoons brown sugar
* 1 tablespoon Worcestershire sauce
* 1 tablespoon soy sauce
* 1 tablespoon cider vinegar
* 1 teaspoon ground red hot pepper flakes, or to taste
* ½ teaspoon garlic powder
Instructions
1. Combine all ingredients for the sauce in the slow cooker. Add the chicken, try to coat it well with the sauce.
2. Cook on high 3-4 hours, or until chicken is fully cooked all the way through.
3. Shred or cut up the chicken, and replace it in the barbecue sauce in the pot; mix it all up so all the pieces are coated.
4. You can keep the slow cooker on low to keep the chicken warm for serving on hard rolls.
INGREDIENTS:
3 tablespoons Caribbean jerk seasoning
3 pounds boneless skinless chicken thighs
1 large red or green bell pepper, chopped (1 1/2 cups)
1 large onion, chopped (1 cup)
1/2 cup Progresso® chicken broth (from 32-oz carton)
1/4 cup ketchup
8 hoagie buns (7 to 8 inches), split
DIRECTIONS:
1. Rub jerk seasoning generously over chicken. Place bell pepper and onion in bottom of 3 1/2- to 4-quart slow cooker. Place chicken over vegetables. Mix broth and ketchup in small bowl; pour over chicken.
2. Cover and cook on low heat setting 6 to 8 hours.
3. Remove chicken from cooker; place on cutting board. Shred chicken, using 2 forks. Return chicken to cooker and mix well. Using slotted spoon to remove chicken mixture from cooker, fill buns with chicken mixture.
INGREDIENTS:
1 medium onion, chopped (1/2 cup)
3 slices bacon, chopped
1 1/2 lb boneless beef chuck ribs
1/2 cup barbecue sauce
3 cans (16 oz each) baked beans
DIRECTIONS:
1. In 3 1/2- to 4-quart slow cooker, mix onion and bacon. Top with beef. Pour barbecue sauce over beef.
2. Cover; cook on Low heat setting 8 to 10 hours.
3. Remove beef from cooker; place on cutting board. Cut beef into 1/2-inch pieces. Pour juices from cooker through strainer into small bowl, reserving onion, bacon and 1/2 cup juices. Return beef, onion, bacon and 1/2 cup juices to cooker. Stir in baked beans. Increase heat setting to High. Cover; cook 40 to 50 minutes or until thoroughly heated.
Long overdue great slow cooker meal. Served great over a baked potato - recipe: coreyrecipes.blogspot.com/2016/12/stewed-mexican-chicken....
Today’s Slow Cooker BBQ Chicken recipe is similar to a tender pulled pork as a result of the slow cooking. And cooking the chicken slowly ensures that the flavors and juices of the sauce penetrate the meat to give it a salty-sweet barbecue flavoring.
www.foodthinkers.com/2010/01/slow-cooker-recipes-bbq-chic...
Ingredients
* 2 boneless, skinless chicken breasts
* 1½ cups organic tomato ketchup, or any ketchup that does not contain high-fructose corn syrup
* 3 tablespoons brown sugar
* 1 tablespoon Worcestershire sauce
* 1 tablespoon soy sauce
* 1 tablespoon cider vinegar
* 1 teaspoon ground red hot pepper flakes, or to taste
* ½ teaspoon garlic powder
Instructions
1. Combine all ingredients for the sauce in the slow cooker. Add the chicken, try to coat it well with the sauce.
2. Cook on high 3-4 hours, or until chicken is fully cooked all the way through.
3. Shred or cut up the chicken, and replace it in the barbecue sauce in the pot; mix it all up so all the pieces are coated.
4. You can keep the slow cooker on low to keep the chicken warm for serving on hard rolls.
Today’s Slow Cooker BBQ Chicken recipe is similar to a tender pulled pork as a result of the slow cooking. And cooking the chicken slowly ensures that the flavors and juices of the sauce penetrate the meat to give it a salty-sweet barbecue flavoring.
www.foodthinkers.com/2010/01/slow-cooker-recipes-bbq-chic...
Ingredients
* 2 boneless, skinless chicken breasts
* 1½ cups organic tomato ketchup, or any ketchup that does not contain high-fructose corn syrup
* 3 tablespoons brown sugar
* 1 tablespoon Worcestershire sauce
* 1 tablespoon soy sauce
* 1 tablespoon cider vinegar
* 1 teaspoon ground red hot pepper flakes, or to taste
* ½ teaspoon garlic powder
Instructions
1. Combine all ingredients for the sauce in the slow cooker. Add the chicken, try to coat it well with the sauce.
2. Cook on high 3-4 hours, or until chicken is fully cooked all the way through.
3. Shred or cut up the chicken, and replace it in the barbecue sauce in the pot; mix it all up so all the pieces are coated.
4. You can keep the slow cooker on low to keep the chicken warm for serving on hard rolls.
Today’s Slow Cooker BBQ Chicken recipe is similar to a tender pulled pork as a result of the slow cooking. And cooking the chicken slowly ensures that the flavors and juices of the sauce penetrate the meat to give it a salty-sweet barbecue flavoring.
www.foodthinkers.com/2010/01/slow-cooker-recipes-bbq-chic...
Ingredients
* 2 boneless, skinless chicken breasts
* 1½ cups organic tomato ketchup, or any ketchup that does not contain high-fructose corn syrup
* 3 tablespoons brown sugar
* 1 tablespoon Worcestershire sauce
* 1 tablespoon soy sauce
* 1 tablespoon cider vinegar
* 1 teaspoon ground red hot pepper flakes, or to taste
* ½ teaspoon garlic powder
Instructions
1. Combine all ingredients for the sauce in the slow cooker. Add the chicken, try to coat it well with the sauce.
2. Cook on high 3-4 hours, or until chicken is fully cooked all the way through.
3. Shred or cut up the chicken, and replace it in the barbecue sauce in the pot; mix it all up so all the pieces are coated.
4. You can keep the slow cooker on low to keep the chicken warm for serving on hard rolls.
www.kraftrecipes.com/recipes/slow-cooker-stuffed-peppers-... -_-flickr-_-tab-_-stuffed peppers
What You Need
4 medium bell peppers
1/2 lb. ground pork
3/4 cup BULL'S-EYE Original Barbecue Sauce, divided
1 cup instant white rice, uncooked
1 cup frozen peas
1/4 lb. (4 oz.) VELVEETA Pasteurized Prepared Cheese Product, cubed
1/2 cup water
Make It
CUT tops off peppers; chop tops, then refrigerate for another use. Remove seeds from peppers; discard. Set pepper shells aside.
MIX pork, 1/2 cup of the barbecue sauce, the rice and peas; spoon evenly into pepper shells. Top evenly with VELVEETA.
POUR remaining 1/4 cup barbecue sauce into slow cooker; stir in water. Stand stuffed peppers upright in slow cooker; cover with lid. Cook 5 to 7 hours on LOW (or 2-1/2 to 3-1/2 hours on HIGH).
www.kraftrecipes.com/recipes/slow-cooker-chicken-curry-76... -_-flickr-_-tab-_-chicken curry
What You Need
10 chicken thighs (2-3/4 lb.), skins removed
1 jar (16 oz.) TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
1 onion, chopped
2 Tbsp. curry powder
1 cup BREAKSTONE'S FREE or KNUDSEN Fat Free Sour Cream
Make It
PLACE chicken in slow cooker. Combine next 3 ingredients; pour over chicken. Cover with lid.
COOK on LOW 8 to 10 hours (or on HIGH 5 hours).
REMOVE chicken to serving platter; cover to keep warm. Add sour cream to slow cooker; stir until well blended. Serve over chicken.
TACO BELL® and HOME ORIGINALS® are trademarks owned and licensed by Taco Bell Corp.
www.kraftrecipes.com/recipes/slow-cooker-bbq-pork-sandwic... -_-flickr-_-tab-_-bbq pork sandwiches
What You Need
1 boneless pork shoulder (2 lb.)
3 onions, sliced, separated into rings
1/2 cup KRAFT Original Barbecue Sauce
8 kaiser rolls, split
8 KRAFT Singles
Make It
PLACE meat in slow cooker; top with onions and barbecue sauce. Cover with lid. Cook on LOW 8 to 10 hours (or on HIGH 4 to 5 hours).
REMOVE meat from slow cooker; cut off and discard excess fat. Chop meat into small pieces or shred with fork. Return to slow cooker; stir to coat with sauce.
FILL rolls with meat mixture and Singles just before serving.
www.kraftrecipes.com/recipes/slow-cooker-sweet-sour-chick... -_-flickr-_-tab-_-sweet & sour chicken
What You Need
1 onion, sliced
1 carrot, sliced
1 stalk celery, sliced
1-1/2 lb. boneless skinless chicken thighs, cut into bite-size pieces
1/3 cup packed brown sugar
1/3 cup KRAFT CATALINA Dressing
1/4 cup soy sauce
1 tsp. grated gingerroot
1 can (8 oz.) pineapple chunks, drained, liquid reserved
1 Tbsp. cornstarch
1 each green and red pepper, cut into strips
3 cups hot cooked long-grain white rice
Make It
PLACE onions, carrots and celery in slow cooker; top with chicken.
MIX sugar, dressing, soy sauce and ginger; pour over chicken. Cover with lid.
COOK on LOW 7 to 8 hours (or on HIGH 3-1/2 to 4 hours), increasing the heat to HIGH for the last 30 min. Stir cornstarch into reserved pineapple liquid; add to slow cooker with pineapple and peppers. Cook 30 min. or until peppers are crisp-tender and sauce is thickened. Serve over rice.
www.kraftrecipes.com/recipes/slow-cooker-short-rib-stroga... -_-flickr-_-tab-_-short ribs stroganoff
What You Need
5 Tbsp. flour, divided
2 tsp. smoked paprika, divided
1-1/2 tsp. salt, divided
4 lb. beef short ribs
2 Tbsp. oil
1 pkg. (8 oz.) whole mushrooms, halved
1 onion, coarsely chopped
3 cloves garlic, minced
1/2 tsp. ground black pepper
1 cup beef broth
2 Tbsp. Worcestershire sauce
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 pkg. (16 oz.) egg noodles
Make It
MIX 1/4 cup (4 Tbsp.) flour, 1 tsp. paprika and 1/2 tsp. salt. Add to ribs; toss to evenly coat. Heat oil in large skillet on medium heat. Add ribs; cook 5 min. or until evenly browned, turning occasionally.
PLACE ribs in slow cooker; top with remaining paprika, salt, vegetables, garlic, pepper, broth and Worcestershire sauce. Cover with lid. Cook on HIGH 6 hours (or on LOW 8 to 10 hours).
REMOVE ribs from slow cooker; skim surface of sauce. Discard rib bones. Return meat to slow cooker with sour cream and remaining flour; stir. Cook, covered, on LOW 10 to 15 min. or until slightly thickened. Meanwhile, cook noodles as directed on package.
DRAIN noodles; place in large serving bowl. Add meat mixture; stir.
www.kraftrecipes.com/recipes/slow-cooker-pot-roast-121380... -_-flickr-_-tab-_-pot roast
What You Need
1/2 cup A.1. Original Steak Sauce
1/2 cup water
1 pkg. (0.9 oz.) onion-mushroom soup mix
1 boneless beef chuck eye roast (2-1/2 lb.)
1 lb. baby red potatoes
1 pkg. (1 lb.) baby carrots
1 onion, thickly sliced
Make It
MIX first 3 ingredients.
PLACE meat in slow cooker. Top with vegetables and sauce; cover.
COOK on LOW 8 to 9 hours (or on HIGH 6 to 7 hours).
Boneless Pork Chops In The Crockpot, Crockpot Balsamic Pork - www.HelpYouWell.com - Licensed Nia Teacher - Certified Nia Blue Belt - Zumba Instructor - Certified PiYo Instructor (Pilates yoga fusion) - Certified Personal Trainer with the National Council on Strength and Fitness, Teaching San Jose Nia classes, Teaching Nia Classes for the City of San Jose, Santa Clara County Nia, South Bay Area, Nia in the San Francisco Bay Area, Workout for EveryBODY
www.kraftrecipes.com/recipes/slow-cooker-baked-beans-7490... -_-flickr-_-tab-_-baked beans
What You Need
3 cans (15 oz. each) pinto beans, drained, rinsed
1 cup KRAFT Original Barbecue Sauce
1 small onion, chopped
1/4 cup firmly packed light brown sugar
2 slices OSCAR MAYER Center Cut Bacon, chopped
Make It
PLACE all ingredients in slow cooker; mix well. Cover with lid.
COOK on LOW for 4 to 6 hours (or on HIGH for 3 hours).
Very easy and delicious black bean soup in the slow cooker - recipe found here: coreyrecipes.blogspot.com/2013/07/black-bean-soup.html
www.kraftrecipes.com/recipes/slow-cooker-chili-dogs-54420... -_-flickr-_-tab-_-chili dog
What You Need6 OSCAR MAYER Selects Angus Bun-Length Beef Franks
1 can (15 oz.) chili with beans
6 hot dog buns
1/2 cup KRAFT 2% Milk Shredded Cheddar Cheese
1/2 cup chopped onions
Make It
PLACE franks in slow cooker; top with chili. Cover with lid.
COOK on HIGH 1 hour or until heated through, then simmer on LOW until ready to serve.
PLACE franks in buns; top with chili, cheese and onions.
www.kraftrecipes.com/recipes/slow-cooker-chicken-osso-buc... -_-flickr-_-tab-_-chicken osso bucco
What You Need
8 boneless skinless chicken thighs (1 lb.)
1/4 cup flour
1 carrot, finely chopped
1 can (14-1/2 oz.) stewed tomatoes, undrained
2 Tbsp. KRAFT Sun Dried Tomato Vinaigrette Dressing
1 tsp. lemon zest
1 Tbsp. fresh lemon juice
3 cups hot cooked brown rice
Make It
TOSS chicken with flour in slow cooker.
ADD all remaining ingredients except rice; stir. Cover with lid. Cook on LOW 6 to 8 hours (or on HIGH 3 to 4 hours).
STIR chicken mixture until sauce is thickened. Serve over rice.
www.kraftrecipes.com/recipes/recipedetail.aspx?recipe_id=... -_-flickr-_-tab-_-hearty beef chili
What You Need
1-1/2 lb. lean ground beef
1 can (16 oz.) no-salt added tomato sauce
1 can (15 oz.) dark red kidney beans, rinsed
1 can (15 oz.) light red kidney beans, rinsed
1-1/2 cups TACO BELL® HOME ORIGINALS® Thick 'N Chunky Mild Salsa
1 cup frozen corn, thawed, drained
1 onion, chopped
2 Tbsp. chili powder
1 cup KRAFT Mexican Style Finely Shredded Four Cheese
Make It
BROWN meat; drain. Add to slow cooker with remaining ingredients except cheese; stir. Cover with lid.
COOK on LOW 5 to 6 hours (or on HIGH 3 to 4 hours).
STIR just before serving. Serve topped with the cheese.
TACO BELL® and HOME ORIGINALS® are trademarks owned and licensed by Taco Bell Corp.
A quick delicious slow cooker recipe for any weeknight. Dinner for the whole family!
Find the complete recipe here www.tablespoon.com/recipes/slow-cooker-pulled-jerk-pork-s...
Thanks to this easy slow cooker recipe just 10 minutes of prep & you can walk in the door to a delicious and homey meal. See the entire easy recipe at: www.tablespoon.com/recipes/slow-cooker-barbecued-beans-an...
Just four ingredients create a so-easy and so-good dinner!
Find the complete recipe here www.tablespoon.com/recipes/slow-cooker-salsa-swiss-steak-...
Soup's on! Enjoy a hearty, healthy easy slow cooker recipe for multi-bean soup. Read more at: www.tablespoon.com/recipes/slow-cooker-easy-multi-bean-so...
Casual gathering at your place? Invite guests to grab a bowl of hearty stew chock full of veggies and lentils easily made in the slow cooker. Find the entire easy recipe here: www.tablespoon.com/recipes/slow-cooker-curried-sweet-pota...
The cinnamon-rich flavors of old-fashioned apple crisp meet the easy convenience of a slow cooker. Find the entire easy recipe at: www.tablespoon.com/recipes/slow-cooked-praline-apple-cris...