CHICKEN CHILI VERDE

4 to 5 chicken breasts

1/4 cup chopped yellow onion
1 small can (8 tbsp) diced green chilies
1 cup green enchilada sauce

Set crock-pot or slow cooker at low setting.  Combine the chicken, onion, green chilies, and enchilada sauce in the cooker.  After 6 hours of cooking on low, remove chicken to a cutting board and allow to cool then shred.  Return the chicken to the cooker and cook for another hour or two.

This can be served alone or as a filler in burritos, tacos, on salads, etc. 

 This is a file photo.

BROCCOLI CASSEROLE TOPPED WITH CHIPS

2 pkgs (10-oz each) frozen broccoli spears, thawed and cut up if necessary

1 can condensed cream of celery soup
1 1/4 cups grated sharp Cheddar cheese, divided
1/4 cup minced green onions
1 cup crushed potato chips

Grease crockpot or slow cooker lightly.

In a large bowl combine broccoli, soup, 1 cup of the cheese, and onions.  Pour the mixture into the cooker and sprinkle the chips over the top.  Top with the remaining cheese.  Place lid on the cooker and cook on low for 5 to 6 hours or on high for 2 1/2 to 3 hours.

To serve transfer to a serving dish and garnish with a few broken-up chips, if desired.

file photo

VEGETABLE-BEEF RICE PILAF

2 lbs ground beef

2 1/2 cups water
2 cans (8-oz each) tomato sauce
1 green bell pepper, chopped
2 small garlic cloves, minced
1 small onion, chopped
1 1/2 tsp salt
1/4 tsp black pepper
2/3 cup sliced ripe olives
1 1/3 cups raw long grain rice

Brown the ground beef in a skillet until no longer pink; drain well.

Transfer the drained beef to a crockpot or slow cooker.  Add the water, tomato sauce, bell pepper, garlic, onion, salt, pepper, and olives; stir to blend.  Stir in the rice; cover and cook on low setting for 5 to 6 hours or on high setting for 3 hours.

 Sorry, I don't have picture so used this clip art.

IRRESISTIBLE APPLE PIE

I got this recipe from an old Electric Co-op Newsletter.

2 cans apple pie filling
1 box yellow cake mix
1 cup (2 sticks) unsalted butter

Place pie filling in a slow cooker. Shake cake mix over the apple layer.

Place butter sticks on top of cake mix. DO NOT MIX INGREDIENTS TOGETHER.

Cook on high 4 hours.

Don't forget to serve with vanilla ice cream!

the file photo

SPINACH CASSEROLE

2 pkgs (10-oz each) frozen chopped spinach, thawed, drained

2 cups cream-style cottage cheese
1/2 cup butter, cut-up
1 1/2 American cheese, cubed
3 eggs, beaten
1/4 cup flour
1 tsp salt

In a large mixing bowl, thoroughly combine all the ingredients. 

Spray the interior of the crockpot or slow cooker with nonstick cooking spray; pour the spinach mixture into the cooker.  Cover and cook on high for approximately 1 hour.  Reduce heat setting to low and cook for an additional 4 to 5 hours.

This recipe is from this little booklet I got with my first crock-pot many years agl.

PORK CHILI

2 cans (14.5-oz each) chicken broth

2 cans chili-ready diced tomatoes, undrained
1 can (15.5-oz) kidney beans, drained
1 can (15-oz) black beans, drained
1 large onion, chopped
2 tbsp chili powder
2 tsp ground cumin
1 (2 1/2 lb) boneless pork shoulder roast
8-oz shredded Cheddar cheese for topping
1 1/4 cups sour cream for topping

In a crockpot or slow cooker combine the chicken broth, tomatoes, kidney beans, black beans, onion, chili powder, and cumin.  Stir mixture to combine well.  Add the pork, place lid on cooker and cook on low heat setting for 10 to 12 hours or on high setting approximately 7 hours.

Remove the meat from the cooker and shred.  Return to the cooker and stir to blend meat in.
To serve, spoon the chili into bowls and top with Cheddar cheese and sour cream, if desired.

File photo.

SLOW COOKED CHICKEN CACCIATORE III

1 tbsp canola oil

3 lb skinless chicken breasts and thighs
4 cloves garlic, minced
2 tsp Italian seasoning
1 can (28-oz) crushed tomatoes, do not drain
1 lb fresh button mushrooms, halved
2 large yellow onions, coarsely chopped
1 medium green bell pepper, cut into long strips
1 1/4 cups chicken stock, divided
1/4 cup cornstarch
1 pkg (16-oz) fettuccine, cooked and drained

Heat the oil in a large skillet over medium-high heat; brown chicken well on all sides.

While chicken is browning, put the garlic, Italian seasoning, tomatoes, mushrooms, onion, bell pepper, and 1 cup of the chicken stock in a 6-quart crockpot or slow cooker.  Stir the mixture to combine well.  Add the browned chicken pieces, turning them to coat. 

Place lid on cooker and cook on low heat setting for 8 hours or until the chicken is cooked through.  Remove the chicken to a serving platter and keep warm. 

In a small bowl stir the cornstarch into the remaining 1/4 cup of chicken stock; blend until the mixture is smooth.  Stir the cornstarch mixture into the cooker.  Replace lid and cook on high heat setting for 10 minutes until the mixture boils and thickens.  Serve the sauce with the chicken and the cooked fettuccine. 

file photo.

PORK CHOPS WITH PEAS

4 to 6 1-inch thick pork chops

1 pkg (16-oz) frozen field peas with snaps, mostly thawed
1 1/2 tsp dried mustard
1 tsp salt
1/2 tsp garlic powder
1/2 cup all-purpose flour
2 tbsp canola oil
1 large onion, sliced
1 can (10.5-oz) condensed chicken broth

Place the peas in the bottom of a 6-quart slow cooker or crockpot.

Combine the dried mustard, salt, and garlic powder, sprinkle mixture over the pork chops. 

Place flour in a shallow pie plate and dredge chops through the flour, shaking off excess. In a large skillet, over medium-high heat, heat the canola oil until hot.  Place chops in pan (in batches in necessary) and cook approximately 3 minutes per side until browned.  Remove the pork chops from the skillet to the slow cooker, placing them over the peas. Sauté the onion in the hot pork chop drippings over medium-high heat for a few minutes until tender.  (This adds extra flavor rather just slicing onions into the cooker.)  Add the chicken broth and cook for a couple of minutes, stirring to loosen any particles left by the chops from the bottom of the skillet.  Spoon this onion mixture over the pork chops in the cooker.  Cover cooker and cook chops on low heat setting for 6-7 hours

file phot for reference only - not this exact recipe

TOMATO CHILI POT ROAST

4 lb pot roast

2 cups water
2 cans whole tomatoes
2 tsp salt, optional
1 1/2 tsp freshly ground black pepper
2 tsp chili powder
2 bay leaves
1 tsp thyme
1 large onion, quartered
1/4 cup cooking sherry, optional
parsley for garnish, if desired

Place the roast in the cooker and add the remaining ingredients. Place lid on cooker and cook on high 4 to 5 hours or on low 8 to 10 hours or until meat is tender and sauce has cooked down.

Serve meat with sauce garnished with parsley, if desired.

file photo

SPICY BRISKET

2 tbsp chili powder

1 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp garlic powder
1 1/2 lbs beef brisket, trimmed
3 tsp canola oil
2 large onions, thinly sliced
1 cup catsup
1/2 cup bottled chili sauce
1/4 cup molasses*
2 tbsp strong brewed coffee
1/2 tsp hot pepper sauce

Spray a broiler pan with nonstick cooking spray and preheat broiler.

In a cup, mix the chili powder, salt, pepper, and garlic powder.  Rub this mix onto the brisket and place brisket on the broiler rack.  Drizzle 1 tablespoon of the canola oil over the top of the brisket.  Broil 5-inches from the heat for about 5 minutes per side to brown.

While brisket is browning, heat the remaining 2 tablespoons of canola oil in a large nonstick skillet over medium heat.  Add the onions and cook, stirring frequently, just until golden.  Stir in the catsup, chili sauce, molasses, coffee, and hot pepper sauce.

Spread half of the sauce over the bottom of the cooker; top sauce with the brisket.  Top brisket with the remaining half of the sauce.  Cover cooker and cook on low setting for around 8 hours or until meat is tender.

To serve, transfer the brisket to a cutting board and cut across the grain into about 18 slices.  Skim the fat from the sauce and serve with the brisket.

Yield: 6 servings

*You may substitute brown sugar if you do not have molasses.
This brisket makes yummy sandwiches.  May I suggest whole-wheat buns?

file photo