Slow-Cooked Caribbean Pot Roast by Karen Hande

This is a recipe I found in Healthy Cooking Magazine. I have made a few times and my kids even love it. The veggies get soft and flavorful. It has a lot of spices in it, but they are necessary to make the caribbean flavor.


2 medium sweet potatoes, peeled and cubed
2 Lg carrots, sliced
1/4 chopped celery
1 boneless beef chuck roast (2.5 pounds)
1 Tb canola oil (or olive oil)
1 Lg onion, chopped
2 garlic cloves, minced (I use the jarred garlic - already minced)
1 Tb all-purpose flour
1 Tb sugar
1 Tb brown sugar
1 tsp ground cumin
3/4 tsp salt
3/4 tsp ground coriander
3/4 tsp chili powder
1/2 tsp dried oregano
1/8 tsp ground cinnamon
3/4 tsp baking cocoa
1 can (15 oz) tomato sauce


1. Place potatoes, carrots, celery in a crock pot/slow cooker. In a skillet, brown meat in oil. Transfer meat to slow cooker.


2. In the same skillet, saute onion in drippings until tender. Add garlic; cook for 1 minute. Combine next 11 ingredients; stir in tomato sauce. Add to skillet; heat through. Pour over beef.


3. Cover and cook on low for 6-8 hours or until beef and vegtables are tender.

Slow Cooker Char Siu Pork Roast by Jackie Mewbourne

Hello Ladies,


This is a recipe from Cooking Light that I have made several times in the crock
pot. It is a chinese version of barbecue and is so delicious. It makes a lot
so you can use the leftovers the next day to make pulled pork sandwiches. If
you are not a pork eater - I'm sure you could use the marinade on chicken
breasts too. If you try it, please share and let me know how it turned out.


I serve the meat with a steamed veggie and either rice or homemade mashed
potatoes.


Yield: 8 servings (serving size: 3 ounces pork and 1/4 cup sauce)


Ingredients
* 1/4 cup low-sodium soy sauce
* 1/4 cup hoisin sauce
* 3 tablespoons ketchup
* 3 tablespoons honey
* 2 teaspoons bottled minced garlic
* 2 teaspoons grated peeled fresh ginger
* 1 teaspoon dark sesame oil
* 1/2 teaspoon five-spice powder
* 2 pounds boneless Boston butt pork roast, trimmed
* 1/2 cup fat-free, less-sodium chicken broth
Preparation
Combine first 8 ingredients in a small bowl, stirring well with a whisk. Place
in a large zip-top plastic bag. Add pork to bag; seal. Marinate in refrigerator
at least 2 hours, turning occasionally.
Place pork and marinade in an electric slow cooker. Cover and cook on low for 8
hours.
Remove pork from slow cooker using a slotted spoon; place on a cutting board or
work surface. Cover with aluminum foil; keep warm.
Add broth to sauce in slow cooker. Cover and cook on low for 30 minutes or until
sauce thickens. Shred pork with 2 forks; serve with sauce. Jackie Mewbourne

Crock Pot Taco Casserole by Kimberly DeLaney

Crock Pot Taco Casserole


1 1/2 lbs. ground beef (or chicken or turkey)
1 small onion, chopped
1 garlic clove, minced
1 (1.25 oz.) pkg. Old El Paso Taco Seasoning Mix
1 tsp. salt
1/2 tsp. pepper
9 (5 1/2") corn tortillas
1/2 cup chicken broth
1/2 cup tomato sauce
1 (10 oz.) can Old El Paso Enchilada Sauce
6 oz. (1 1/2 cups) finely shredded cheddar cheese
2 (15 oz.) cans pinto, black or kidney beans, drained and rinsed
1 (11 oz.) can Green Giant Mexicorn, drained
1 (4.5 oz.) can Old El Paso Chopped Green Chilies
1 (2 1/4 oz.) can chopped ripe olives
Sour Cream
Green Onion (scallions)


Spray the inside of the crock pot with non-stick spray. IN a large skillet,
brown meat with onion and garlic until cooked. Drain. Stir in taco
seasoning, salt and pepper. Place 3 tortillas in bottom of greased crock
pot. Mix the meat mixture, broth, tomato sauce and enchilada sauce and
place on top of tortillas. Sprinkle with 1/2 cup of the cheese. Layer 3
more tortillas. Top with beans, corn, chilies, 1/2 of the olives and 1/2 of
the cheese. Top with remaining 3 tortillas. Sprinkle with remaining 1/2
cup of cheese and olives.


Cook on HIGH for 2 - 3 hours or on LOW for 6 - 7 hours. Uncover crock pot
for the last 30 minutes of cooking time. Top individual servings with sour
cream and scallions.


We love to have tortilla chips on the side. and sometimes I serve with a
side of guacamole or avocado slices.


Enjoy!

Crockpot Chicken Stew by Erin Birch

Crockpot Chicken Stew by Erin Birch
Serves 6 - Prep Time 20 mins - Cook 4-6 hours/8-10 hours
Instructions:
-          2 lbs of chicken breast (cubed)  
-          2 cans of fat free chicken broth
-          3 cups of potatoes (peel & cubed)
-          1 cup onion (chop)
-          1 cup celery (chop)
-          1 cup carrots (chop)
-          1 tsp of paprika
-          ½ tsp of black pepper
-          ½ tsp of sage
-          ½ tsp of thyme
-          6 oz tomato paste (no salt)
-          ¼ cup water
-          3 T cornstarch
Mix first 11 ingredients in crockpot and cook for 4-6 hours on high or 8-10 hours on low.  30 minutes before ready to eat, mix water and cornstarch until smooth then pour into crockpot and mix (this will thicken it).  Serve with crusty rolls.  Perfect winter time, hearty, low fat dinner!  Enjoy!
Erin

Cheesy Slow Cooker Chicken by Tanna Hannold

Hello!  My aunt gave me this recipe. It was a huge hit!

6 boneless skinless chicken breasts (1 1/2. Lbs)
Salt
Black pepper
Garlic powder
2 cans (10 3/4 oz. each) condensed cream of chicken soup, undiluted
1 can (10 3/4 oz.) condensed cheddar cheese soup, undiluted
Chopped fresh parsley (optional)
1 can Rotel (optional, which I use)
Place 3 chicken breasts in slow cooker. Sprinkle with salt, pepper,
and garlic powder. Repeat with remaining 3 chicken breasts.
Combine soups in medium bowl and rotel (optional); pour over chicken.
Cover; cook on LOW 6 to 8 hours. Garnish with parsley before serving,
if you desire.
We ate this over brown rice and with a vegetable.

Crockpot Chicken Salsa by Amy McGrady

1 pound chicken breast
16 ounces salsa (your favorite)
1 tablespoon of brown or dijon mustard
2 tablespoons brown sugar


Place thawed chicken in crockpot. Mix 3 other ingredients and pour over
chicken. Cook on high for 6 hours.


I used Publix fresh salsa and it was delish!!

Easy and Delicious Crockpot Cranberry Chicken by Jennifer McMurry

This is a very easy recipe that I found in a Southern Living magazine years ago and my whole family loves it!
Just serve over rice or egg noodles and your favorite veggies. Great weekday meal!


1 can of cranberry sauce
1 envelope of dry onion soup mix
1 cup of french dressing or Catalina
1 lb of chicken breasts or 1 pork tenderloin (which ever you prefer)


Mix first 3 ingredients together put to the side. Place chicken or pork in your crockpot.
Pour mixture on top. Cook 6-8 hours on low or if in a crunch for time you can do high for 4 hours.


Enjoy!


Jennifer