CROCKPOT RANCH PORK CHOPS

A friend posted this on facebook. It is good so I thought I would share it with you.

LOADED BAKED POTATO SOUP FROM KRAFT

I got this recipe from Kraft Foods and it sounded so good I am sharing it before I even try it.  I love baked potato soup and Kraft's recipes are always good.  Thought some of you might be as interested as I am!  While I don't usually list name brand ingredients, since this is a Kraft recipe, I am leaving it intact.

8 slices OSCAR MAYER Bacon, chopped

1 onion, finely chopped

flour

1 carton (32 oz.) fat-free reduced-sodium chicken broth, divided

baking potato

1 pkg. (8 oz.) KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA, divided

milk

1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream

1/4 cup chopped fresh chives

 

COOK and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon, reserving 2 Tbsp. drippings in skillet. Drain bacon on paper towels; refrigerate until ready to use. Add onions to drippings in skillet; cook and stir 5 min. or until crisp-tender. Stir in flour; cook and stir 1 min. Add 1 cup broth; cook and stir 2 min. or until sauce comes to boil and thickens. Pour into slow cooker. Stir in remaining broth and potatoes; cover with lid. Cook on LOW 8 to 10 hours (or HIGH 5 to 6 hours). USE slotted spoon to transfer 4 cups potatoes to medium bowl; mash until smooth. Add 1-1/2 cups cheese to remaining mixture in slow cooker; stir until melted. Stir in mashed potatoes and milk; cook, covered, 5 min. or until heated through.
PLACE bacon on paper towel-covered microwaveable plate. Microwave on HIGH 20 to 30 sec. or until heated through. Serve soup topped with bacon, remaining cheese, sour cream and chives. 

 

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PORK MARENGO

2 lbs boneless pork shoulder, cubed

1/2 cup chopped yellow onion
2 tbsp canola oil
1 can (16-oz) diced tomatoes
1 tsp instant chicken bouillon granules
1 tsp marjoram
1 tsp salt
1/2 tsp thyme
dash of pepper
1 can (3-oz) chopped mushrooms, drained
1/3 cup cold water
3 tbsp flour
Hot cooked rice for 6 to 8 servings.

In a large nonstick skillet, heat the oil; add the pork and onion. Cook until the meat is browned on all sides. Drain well and transfer to the crockpot or slow cooker.
In the same skillet combine the undrained tomatoes, bouillon granules, and spices. Stir mixture together, scraping browned bits from bottom of skillet. Pour the mixture over the pork in the cooker. Add lid to cooker and cook on low setting for 8 to 10 hours. Turn heat up to high. Drain the mushrooms and stir into the cooker. Slowly blend the cold water into the flour until smooth; stir into the pork mixture. Cook, uncovered, on high setting until thickened, around 15 minutes. Stir occasionally.

To serve, place the pork mixture over the hot cooked rice. Sprinkle with some chopped parsley for garnish, if desired.

Old BHG recipe and file photo

ROAST IN MUSHROOM SOUP GRAVY

This popular recipe is a repost from 2017.

3 to 4 lb shoulder roast

salt to taste
1/2 tsp freshly ground black pepper
1 can cream of mushroom soup, undiluted
1 packet dry onion mushroom soup mix

Sprinkle the salt and pepper over the roast.

Smear the undiluted cream of mushroom soup over the roast; place in a slow cooker or crockpot.

Sprinkle the dry soup mix over the roast. 

Place a piece of foil tightly over the cooker then top with the cooker's lid.

Cook on low setting for 8 to 10 hours or on high 4 to 5 hours.

To serve, spoon liquid over the meat.

 Note: If you don't have the onion-mushroom soup mix on hand, the onion soup will work almost as well.

MAC AND CHEESE WITH TOMATOES

1 medium yellow onion, chopped
1 garlic clove, minced
3 tbsp water
1 can (14-oz) stewed tomatoes, drained; chopped
1 tsp Italian seasoning*
1 tsp salt
1/4 tsp pepper
1 1/2 cups grated double Cheddar cheese
1 pkg (8-oz) elbow macaroni, cooked just until barely tender; drained
1/2 cup low-fat milk
2 tbsp butter, melted

Brown the onion and garlic in a medium nonstick skillet that has been sprayed with nonstick cooking spray.  Transfer the mixture to a slow cooker or crockpot; add the water, tomatoes, and seasonings and mix together well.

Place lid on cooker and cook on low 6 to 8 hours or on half that amount of time.  A half hour before end of the cooking time, add the cheese, macaroni, milk, and butter mixing together well.  Replace cover and cook out the last half hour of time.  Yummy.

*If you don't have Italian seasoning, use a combination of oregano and basil.

Yield: 4 servings

File Photo for reference only. 

RED ONION MARMALADE

This is a recipe I saw in an old crock pot cookbook. A note with the recipe said to use as a topping on steaks and fish or spread on sourdough bread rounds to use as appetizers. I have not made this as I do not eat steak or fish.

5 large red onions, thinly sliced
4 tbsp unsalted butter
1 tbsp olive or canola oil
2 garlic cloves, minced
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/4 cup water
2 tbsp currant jelly

In a large skillet, caramelize the onion in the butter, oil, and garlic.  Season with the cumin, coriander, salt and pepper.  Transfer to crock pot or slow cooker and add the water and jelly; mix thoroughly to combine.  Place lid on cooker and cook on high for 1 hour.

Allow marmalade to cool before serving.  May be kept in the refrigerator for up to 4 days.

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SAVORY CHICKEN CACCIATORE

1 tbsp olive or canola oil

3 lb skinless chicken breasts, thighs, and/or drumsticks
4 garlic cloves, minced
2 tsp Italian seasoning
1 can (28-oz) crushed tomatoes in puree
1 lb white button mushrooms, halved
2 large yellow onions, diced
1 medium green bell pepper, cut into chunks
1 1/2 cups chicken broth or stock
1/4 cup cornstarch
1 pkg (16-oz) fettuccine, cooked and drained
Chopped flat leaf parsley for garnish, if desired

Heat the oil over medium-high heat in a 12-inch skillet.  Add the chicken and cook until browned on all sides.  Stir in the garlic, Italian seasoning, tomatoes, mushrooms, onions, bell pepper and 1 cup of the chicken broth in a 6-quart slow cooker.  Add the chicken, turning to coat both sides.  Place the lid on the cooker and cook on low setting 7 to 8 hours until the chicken is cooked through.  Remove chicken and keep warm.

Stir the cornstarch into the remaining 1/2 cup of broth until smooth.  Stir the mixture into the cooker.  Cover and cook on high about 10 minutes until the mixture boils and has thickened.  Serve with the chicken and the fettuccine. Sprinkle with the parsley, if using.

Yield: 6 servings.

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LOW-SUGAR SWEET POTATO CASSEROLE

This casserole uses Splenda for those who avoid sugar.  This recipe is for diabetics or anyone who avoids sugar.

2 cans (18-oz each) sweet potatoes*, drained & mashed
1/3 cup butter, melted
2 tbsp Splenda or Stevia Granulated
1 tbsp Splenda Brown Sugar Blend or equivalent of your favorite brown sugar substitute
1 tbsp orange juice
2 large eggs, beaten
1/2 cup milk

In a large bowl, mix the sweet potatoes, butter, Splenda granulated, Splenda Brown Sugar Blend together.  Beat in the orange juice, eggs, and milk.

Lightly spray the crock of the slow cooker or crockpot and transfer mixture to the cooker.

Topping:
2 tbsp + 2 tsp Splenda Brown Sugar Blend or equivalent or your favorite brown sugar substitution
1/3 cup chopped pecans
2 tbsp white whole-wheat flour
2 tbsp butter, melted

Combine the Splenda, pecans, and flour.  Add the melted butter stirring until combined.  Spread topping over the sweet potato mixture.

Place lid on cooker and cook on high setting for 3 to 4 hours.

Serves 6

*I recommend diabetics be careful not to purchase sweet potatoes in heavy syrup or cook and mash fresh sweet potatoes.

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BBQ MEATBALLS SAUCE

1 large bag frozen meatballs

2 cups catsup
2 cups brown sugar
1/2 tsp garlic powder
1/2 cup chopped onion
2 tsp liquid smoke

Turn the slow cooker or crockpot on high setting.  Place frozen meatballs in the cooker.

In a bowl combine the catsup, brown sugar, garlic powder, chopped onion, and liquid smoke until well combined.  Pour the sauce mixture over the meatballs.  Cook on high for a few minutes then turn the heat setting to low and cook, covered, 3 to 4 hours.

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JAZZED-UP GREEN BEAN CASSEROLE

2 pkg (16-oz each) frozen cut green beans, thawed

2 cans (10 3/4-oz each) condensed cream of mushroom soup, undiluted*

1 can (8-oz) sliced water chestnuts, drained

1 cup 2% milk

6 bacon stirps, cooked and crumbled

1 tsp black pepper

1/8 tsp paprika

4-oz cubed Velveeta cheese

1 can (2.8-oz) french-fried onions

In a 4-quart slow cooker, combine green beans, soup, water chestnuts, milk, bacon, pepper and paprika. Cover and cook on low 5 to 6 hours or until beans are tender; stir in cheese. Cover and cook 30 minutes longer or until cheese melts. Sprinkle with the onions.

Yield: 10 servings

* May substitute cream of chicken or cream of celery soup, if desired.

recipe & photo TOH 2026

HAM AND LIMA BEANS

1 lb dry lima beans (soaked overnight in water)

1 large onion, chopped
1 large green bell pepper, finely chopped
1 tsp dry mustard
1 tsp salt
1 tsp freshly ground black pepper
1/2 lb cubed cooked ham
1 cup water
1 can tomato soup

Drain the beans and place in the crockpot or slow cooker.  Add the remaining ingredients and stir together to mix well.  Place lid on cooker and cook on low setting 8 to 10 hours or on high setting 4 to 5 hours.

May I suggest serving these beans with a piece of hot buttered cornbread?  Yummy!

Note: File Photo

BRATWURST APPLE KRAUT

3 cups Granny Smith apples, peeled, cored, and sliced

1 can (27-oz) sauerkraut, drained and snipped

1 lb bratwurst links, halved lengthwise

1/4 cup packed brown sugar

1 tsp caraway seed

1/4 cup water.

Combine the apples, sauerkraut, bratwurst, brown sugar and caraway seed in a crockpot or slow cooker. Stir in the water. Place lid on cooker and cook on low setting approximately 4 hours.

Yield: 6 servings

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JALAPENO, CRAB, AND CORN DIP

2 tbsp butter

1 cup frozen whole kernel corn

1/2 cup chopped red sweet pepper

1 garlic clove, minced

1/2 cup sour cream

1/2 cup olive oil mayonnaise

1/2 cup sliced pickled jalapeno chile peppers, drained and chopped

1 tsp Worcestershire sauce

1 tsp hot pepper sauce, optional

2 (6-to 6.5-oz) cans crabmeat, drained, flaked, and cartilage removed

1 cup shredded Monterey Jack cheese

2 tbsp grated Parmesan cheese

Corn chips for serving

In a medium skillet heat butter over medium heat until melted. Add corn sweet pepper and garlic. Cook, stirring, about 5 minutes until tender.

In a bowl, stir together the sour cream, mayonnaise, jalapeno peppers

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BASIC CHICKEN NOODLE SOUP

2 bone-in chicken breasts, skinned

1 onion, chopped
3 celery stalks, sliced
2 carrots, sliced
6 sprigs fresh parsley
2 garlic cloves, peeled
1 bay leaf
1 tsp dried thyme or 1 tbsp chopped fresh thyme
1/2 tsp salt
1/4 tsp black pepper
2 cartons (32-oz each) low-sodium chicken broth
1 1/2 cups egg noodles
1/4 cup chopped fresh dill, optional

In a 5 or 6 -quart slow cooker or crockpot combine the chicken, onion, celery, carrots, parsley, garlic, bay leaf, thyme, salt and pepper. Pour the chicken broth over the mixture. Cover and cook on high for 4 to 5 hours or low for 8 to 10 hours.

Remove the parsley, garlic, and bay leaf using a slotted spoon; discard. Transfer the chicken to a cutting board; let stand for 10 minutes or until cool enough to handle. Remove the bones and discard. Cut or shred chicken into bite-size pieces.

While chicken cools, cook the noodles according to the package directions. Stir the chicken back into the cooker along with the prepared noodles. Replace lid and cook on high until the chicken is hot, approximately 5 minutes.

To serve, sprinkle with the dill if desired.

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MARINATED MUSHROOMS & ARTICHOKE HEARSTS

2 lb assorted mushrooms, such as stemmed shitakes, cremini and/or button mushrooms

1 pkg (8 to 9-oz) frozen artichoke hearts

1 14.5-oc can lower-sodium beef broth

1 cup dry red wine

2 tbsp butter, cut-up

1 tbsp packed brown sugar

1 tbsp Worcestershire sauce

2 garlic cloves, minced

1 tsp dried dill

In a 5 to 6-quart slow cooker combine mushrooms and artichokes. Add the remaining ingredients. Cover and cook on low 8 to 10 hours or on high 4 to 5 hours.

Serve warm or chill and serve cold.

Yield: 16 servings.

file photo for reference only

BEEF AND TOMATOES OVER NOODLES

1 med yellow onion, sliced thin
1 (2-lb) round steak, 3/4-inch thick
2 tbsp cooking oil
1 cup beef broth 
1 garlic clove, minced
1 tsp Worcestershire sauce
1/2 tsp rosemary
1/2 tsp salt
1/8 tsp paprika
1/8 tsp pepper
2 tbsp cold water
1 tbsp soy sauce
3 tbsp cornstarch
3 medium tomatoes, peeled & cut into wedges
Hot cooked buttered noodles for 6 servings
Fresh snipped parsley or rosemary sprig for garnish, if desired

Separate the onion slices into rings and place in the crockpot or slowcooker. Trim any excess fat from the round steak and cut into strips approximately 2-inches long x 1/2-inch wide. Heat the oil in a large nonstick skillet and brown the steak in the hot oil; drain.

Stir the meat into the cooker along with the the beef broth, garlic, Worcestershire sauce, rosemary, salt, paprika, and pepper. Cover cooker and cook on the low setting for 8 to 10 hours. Turn cooker to high setting and skim off the fat from the broth. Blend the cold water into the cornstarch and stir into the hot mixture, along with the soy sauce. Replace the lid and cook until bubbly, about 15 minutes. Stir in the tomatoes and cook another 5 minutes.

To serve, place the beef-tomato mixture over the hot buttered noodles. Garnish with parsley, if desired.

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PORK STEAKS WITH PEACHES

4 pork steaks, approx 1/2-inch thick 

1 1/2 tbsp canola oil
3/4 tsp basil
1/4 tsp salt
1 can (16-oz) peach slices
2 tbsp vinegar
1 tbsp instant beef bouillon granules
Hot cooked rice
1/4 cup cold water
2 tbsp cornstarch

Trim any excess fat from the pork steaks. Heat the canola oil in large skillet and brown the steaks on both sides in the skillet. Sprinkle the basil, salt, and pepper onto the steaks.

Drain the peach slices; reserve the syrup. Place the peach slices in the crockpot or slow cooker. Place the steaks atop the peaches.

Combine the reserved peach syrup, vinegar, and bouillon granules and pour the mixture over the steaks. Add the lid to the cooker and cook on low setting for approximately 8 hours.

On a warm serving platter, arrange the steaks and peaches over the hot cooked rice and keep warm.

Skim excess fat from cooking liquid. In a saucepan, blend the cold water into the cornstarch until smooth then stir in the hot liquid. Cook and stir until thickened and bubbly. Serve the gravy with the steaks.

Yield: 4 servings

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SIMPLE SAUCY POTATOES

4 cans (14.5-oz each) sliced potatoes, drained

2 cans (10 3/4-oz each) condensed cream of celery soup, undiluted

2 cups sour cream

10 bacon strips, cooked and crumbled

6 green onions, thinly sliced

Chopped chives

Coarse black pepper

Place potatoes in a 3-quart slow cooker. Combine the first 4 ingredients, reserving 1/3 cup of bacon crumbles. Pour mixture over the potatoes and mix well. Cover and cook on high for 4 to 5 hours. 

Top with the reserved bacon, the chives and black pepper.

Yield: 12 servings of 3/4 cup each

recipe and photo TOH 2026

CAJUN-STYLE COUNTRY RIBS

2 cups baby carrots

1 large yellow onion, coarsely chopped
1 large green bell pepper, cut into 1-inch pieces
1 large red bell pepper, cut into 1-inch pieces
2 tsp minced garlic
2 tbsp Cajun seasoning, divided
4 lbs country-style pork ribs
1 can stewed tomatoes, do not drain
2 tbsp water
1 tbsp cornstarch
Hot rice for serving, optional

Combine carrots, onion, bell peppers, garlic and 2 teaspoons of the Cajun seasoning in a 5 or 6-quart slow cooker; mix well.

Trim any excess fat from ribs. Sprinkle 1 tablespoon of the Cajun seasoning over the ribs and add to the cooker. Pour tomatoes with their juice over the ribs.

Place lid on cooker and cook on low 6 to 8 hours until ribs are tender.

Remove meat and veggies from the cooker to a serving platter.

Allow juices in cooker to set for 5 minutes for the fat to rise; skim off fat.

Blend the water, cornstarch, and remaining Cajun seasoning in a small bowl until smooth; stir into the liquid in cooker. Cook, without lid, on high for 15-30 minutes until sauce is thickened.

Return meat and veggies to the cooker and stir carefully to coat with the liquid.

Serve over hot rice, if desired.

Yield: 6 to 8 servings.

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HOOSIER SLOW-COOKER MEATLOAF

2 lb ground beef

1/2 cup chopped onion

1/2 cup chopped bell pepper

1 egg, lightly beaten

1 cup fine cracker crumbs

1 cup milk

1 packet brown gravy mix

Combine all ingredients, sprinkling the gravy mix throughout the mixture. Shape into a loaf. Place into slow cooker and cook on high 4 to 6 hours.

 

file photo for reference

MONGOLIAN BEEF

1 ½ pounds Flank Steak

¼ cups cornstarch
2 tablespoons Olive Oil
½ teaspoons mince Garlic, Cloves
¾ cups Soy Sauce
¾ cups Water
¾ cups Brown Sugar
1 cup grated Carrots
green onions, for garnish

Hot cooked rice for 4 for serving

Cut steak into thin strips. In a plastic bag with a zip top, add steak pieces and cornstarch. Shake to coat.

Add olive oil, minced garlic, soy sauce, water, brown sugar and carrots to a slow cooker; stir to combine. Add coated flank steak and stir again until coated in the sauce.

Cook for high 2-3 hours or on low 4-5 hours or until cooked thoroughly and tender. 

Serve over rice and garnish with green onions.

Yield: 4 servings.

Recipe and picture from the recipe critic.

 

THAI CHICKEN WINGS WITH PEANUT SAUCE

24 chicken drumettes (about 2 1/4 lb)

1/4 cup water

1 tbsp lime juice

1/4 tsp ground ginger

1 recipe Peanut Sauce (see below)

In a 3 1/2 to 4-quart slow cooker combine the first four ingredients. Cover and cook on low 5 to 6 hours or 2 1/2 to 3 hours.

Using a slotted spoon, remove chicken from cooker and discard the liquid. Toss chicken with half of the peanut sauce. If desired, return chicken to the cooker. Serve immediately or keep on warm, covered up to 1 hour. Serve with the remaining sauce. If sauce looks separated, gently whisk.

PEANUT SAUCE

In a small saucepan, stir together the following:

1/2 cup creamy peanut butter 

1/2 cup water 

2 tbsp reduced-sodium soy sauce 

2 cloves garlic, minced

1/2 tsp ground ginger 

1/4 tsp crushed red pepper

Cook and stir over medium-low heat until smooth.

May be stored in refrigerator up to 1 week.

Yield: 1 cup

CHEDDAR-BEER WEENIES

1 pkg (14-16 oz) beef cocktail wieners

12 - 16 slices bacon, cut crosswise into thirds

2 tbsp butter

1 cup finely chopped onion

2 cloves, garlic, minced

1 cup beer

1/2 16-oz jar cheddar pasta sauce or 1(10.75 oz) can cheddar cheese soup

1 tsp hot pepper sauce, such as Cholula brand

1/2 tsp chili powder

Preheat oven to 400-degrees. Line a 15x10-inch baking pan with foil or parchment. Tightly wrap each cocktail wiener in a piece of bacon, secure with a wooden toothpick. Place in the prepared pan and bake 30-35 minutes until bacon is browned and slightly crisp; cool slightly. Remove and discard toothpicks.

Meanwhile, for sauce, in a medium saucepan heat butter over medium heat until melted. Add onion and garlic, cook 5 to 8 minutes or until the onion is tender, stirring occasionally. Remove from heat. Stir in the remaining ingredients.

In a 1 1/2-quart slow cooker combine cocktail wieners and sauce. Cover and cook on low 4 to 5 hours or until heated. Serve immediately or keep warm, covered, on warm or low up to 2 hours.

Yield: 8 servings

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PORK CHOPS WITH MUSHROOMS AND POTATOES

1 can cream of mushroom soup

1 can golden mushroom soup
1 pkt (1-oz) onion mushroom soup mix
1 tbsp Worcestershire sauce
1/2 cup water
1 medium to large yellow onion, sliced
3/4 lb fresh mushrooms, sliced
4 medium to large potatoes halved or quartered depending on size
4 large bone-in pork chops

In a slow cooker, combine the soups, soup mix, Worcestershire sauce and water; stir with a whisk to blend.

Add the onion, mushrooms and potatoes, stir into the mixture.

Place the chops on the veggies and turn to coat with the soup mixture.

Place lid on cooker and cook on low 6 to 7 hours.

To serve, spoon the 'gravy' mixture over the chops.

Yield: 4 servings.

Note: File Photo

APPLE SPICE DUMP CAKE

I got this recipe from Mr Food in 2011. Quick, easy, and tasty.

2 cans (21-oz each) apple pie filling
1 box (2-layer size) spice cake mix
1/2 cup butter, melted

Lightly spray the interior of the crock pot with nonstick cooking spray.

Empty both cans of pie filling into the crock pot. Spread out evenly.

In a mixing bowl, pour the melted butter over the dry cake mix; mix until crumbly.

Sprinkle the crumb mixture over the apple pie filling.

Place lid on cooker and cook on high for 2 hours or on low for 4 hours.

 

TATOR TOT CASSEROLE

This is my version of a recipe I saw from the Crockin' Girls.

1 bag (32-oz) frozen tator tots
1 lb lean ground beef, browned, crumbled, drained
1 cup light sour cream
1 can cream of mushroom or cream of chicken soup
1/4 lb bacon, cooked crisp and crumbled + 2 slices for garnish, if desired
2 cups Mexican-style shredded cheese, divided
6 green onions, chopped, divided
Nonstick cooking spray

Spray slow cooker interior with nonstick cooking spray.

In a large mixing bowl combine the beef, sour cream, soup, crumbled bacon, 1 cup cheese and half the onions.

Cover bottom of cooker with a layer of tator tots; layer half the beef mixture over tots. Repeat layers.

Sprinkle the remaining cup of cheese overall.

Place lid on cooker and cook on low 5 hours or on high 2 1/2 to 3 hours.

Garnish with the remaining green onions and crumble the other 2 slices of bacon over the top, if using.

Picture Source: Crockin' Girls

BOWTIE PASTA CASSEROLE

I have had this recipe close to a dozen years and it always a favorite. I thought I would share it again for the newer readers who may have missed it. 

1 1/2 lbs. lean ground beef
1 onion, chopped
1 clove garlic, minced
1 (15 oz.) can tomato sauce
1 (15 o) can stewed tomatoes
1 tsp. oregano
1 tsp. Italian seasoning
salt/pepper
10 oz. frozen spinach, thawed (I used fresh spinach)
16 oz. bowtie pasta, cooked
1/2 cup parmesan cheese, shredded
1 1/2 cup mozzarella, shredded

Brown ground beef with onion and garlic, drain well. Put in crock-pot and add sauce, tomatoes and seasonings. 

Cook for 6-7 hours on low. 

Add the last 4 ingredients during the last 30 minutes of cooking and turn crock-pot to high. Add fresh spinach, pasta, parmesan and 1 cup of the mozzarella and mix well. Add the last 1/2 cup of mozzarella to melt on the top.

Source: When The Dinner Bell Rings

COUNTRY CAPTIAN STEW (OLD WW RECIPE)

1 can (14.5-oz) fire roasted diced tomatoes

1 onion, sliced thin
1 red bell pepper, coarsely chopped
2 tbsp tomato paste
1 tbsp grated fresh ginger or 1 tsp ground ginger
2 tsp curry powder
1/2 tsp ground cinnamon
1/2 tsp salt
3 1/2 lb chicken legs, breasts, thighs; skinned
2 tbsp cold water
1 tbsp cornstarch
1 Granny Smith apple, cored and sliced thin
1 cup frozen peas, thawed
4 tsp toasted coconut, optional

1 tbsp slivered almonds, optional

This recipe needs a 5–6-quart size crockpot or slow cooker.

Combine the tomatoes, onion, bell pepper, tomato paste, ginger, curry, cinnamon, and salt in the cooker.  Lay the chicken pieces over the vegetable-spice mixture.  Place lid on cooker and cook 3 to 4 hours on high or 6 to 8 hours on low.  Chicken should be fork-tender.

Approximately 1/2 hour before the cooking time is up, mix the water and cornstarch together in a small bowl until smooth.  Stir into the slow cooker.  Add the apple and peas; stir to blend.  Cover and cook on high for approximately 20 minutes until the mixture simmers and thickens and apples are just fork tender.

Sprinkle with the coconut and currants or raisins just before serving, if desired.

WW photo

Yield: 8 servings of 1 piece of chicken and 3/4 cup vegetables/sauce

Per serving: Approximately 224 cal, 3 g fat (2 g sat), 13 g carbs, 3 g fiber, 26 g pro
This is a WW recipe and a serving = 5 WW points

EASY CHEESY HASH BROWN CASSEROLE

1 (26 to 32 ounces) bag of frozen hash browns

1 (8-ounces) container of sour cream

1 can (10.5-ounces) cream of chicken soup

1/4 cup onion, chopped fine

1 1/2 cup shredded cheddar cheese

1/2 cup butter melted

salt and pepper to taste

In a large bowl add the hash browns thawed or frozen, sour cream, soup, onion, shredded cheese and melted butter.

Mix to combine. Spoon hash brown mixture into a greased 4 quart slow cooker.

Sprinkle salt and pepper on top cover, and cook on low for 4-5 hours or until done. The casserole should be crispy on the sides and bubbly throughout.

Source: I got this recipe from recipelion in 2011.

QUINOA WITH SAUSAGE AND PEPPERS

1 can (14.5 oz) reduced sodium chicken broth

1 cup quinoa, rinsed and drained

1/4 cup cider vinegar

2 tbsp stone-ground-mustard

2 tsp honey

2 pkg (12-oz each) Italian-flavor cooked chicken sausage, halved lengthwise and sliced

3 medium-size yellow, green or red bell peppers, seeded and cut into bite-size pieces

1 medium sweet onion, cut into thin wedges

1 cup shredded reduced-fat cheddar cheese or crumbled feta cheese

In a 4 to 5-quart slow cooker combine the first give ingredients. Add sausage, peppers and onion.

Cover and cook on low 4 to5 hours or on high 2 to 2 1/2 hours.

Stir gently before serving. Top servings with cheese.

Yield: 6 servings

recipe idea and picture slow cooker favorites volume 4

LEMON GARLIC CHICKEN

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


In a bowl, mix the oregano, salt, and pepper. Rub the mixture into chicken. Melt the butter in a skillet over medium heat. Brown chicken in butter for 3 to 5 minutes on each side. Place chicken in a slow cooker.

In the same skillet, mix the water, lemon juice, garlic, and bouillon. Bring the mixture to boil. Pour over the chicken in the slow cooker.

Cover, and cook on High for 3 hours, or Low for 6 hours. Add the parsley to the slow cooker 15 to 30 minutes before the end of the cook time.

Serve over pasta or as desired.

 File Photo