SLOW COOKER SWEET CHICKEN CHILI

This is a recipe I got from another recipe blog.  It is a good slow cooker recipe but is also a recipe I recommend for diabetics.  Don't remember for sure but I think I got this from All Recipes.com

 6 skinless, boneless chicken breast halves

1 (15 ounce) can dark red kidney beans, undrained

1 (15 ounce) can pinto beans, undrained

1 (15 ounce) can black beans, undrained

2 onions, cut into chunks

1 green bell pepper, coarsely chopped

1 (6 ounce) can tomato paste

1/3 cup brown sugar

2 tablespoons seasoned rice vinegar

1 tablespoon Asian chili black bean sauce

1/2 teaspoon sea salt

1/2 cup shredded Cheddar cheese

 

Place the chicken breasts into a slow cooker, and pour in the kidney beans, pinto beans, black beans, onions, green bell pepper, tomato paste, brown sugar, rice vinegar, chili black bean sauce, and sea salt. Stir to combine all ingredients and set the cooker to High. Cook for 1 hour; stir again and set the cooker to Low. Cook for 4 more hours.

 

Remove the chicken breasts, shred with 2 forks, and stir the shredded chicken back into the chili.
sprinkle top of the chili with Cheddar cheese and serve.

EASY SMOKED SAUSAGE GUMBO

1 cup chicken broth

1 cup (14.5-oz) diced tomatoes, undrained
1/4 cup all-purpose flour
2 tbsp olive or canola oil
3/4 lb smoked sausage, cut into 1/2-inh pieces
1 medium onion, diced
1 green bell pepper, diced
2 ribs celery, chopped
1 carrot, peeled and chopped
2 tsp dried oregano
2 tsp dried thyme
1/8 tsp ground red pepper
1 cup uncooked long-grain white rice
chopped parsley for garnish, if desired

Combine the chicken broth and the tomatoes in a slow cooker or crock-pot.

Sprinkle the flour over the bottom of a small skillet.  Cook over medium-high heat, without stirring, for approximately 3 minutes or until the flour begins to brown (not burn).  Reduce the heat to medium, continue to cook flour while stirring for about 4 minutes.  Stir in the oil until smooth.  Carefully whisk the flour into the mixture in the cooker.

Add the sausage, onion, bell pepper, celery, carrot, oregano, thyme, and red pepper to the cooker; stir well.  Place lid on cooker and cook on low 4 to 5 hours until the juices are thickened.

Prepare the rice, according to the package directions, to be ready when the gumbo is do.

Place rice into individual serving bowls and top with the gumbo.  Sprinkle with chopped parsley to garnish, if desired.
Yield: 4 servings

file photo

CHOCOLATE -PEANUT BUTTER FONDUE

1 pkg (12-oz) semisweet chocolate chips

1 can (13-oz) evaporated milk
1 cup sugar
1 cup chunky peanut butter
Bananas, Apples, Pears, or Marshmallows for dipping

In cooker combine the chocolate chips, evaporated milk, sugar and peanut butter. Cover and cook on high setting for 30 minutes; stir well to blend.

Serve at once or reduce the heat setting to low or keep warm for 1 to 2 hours. Keep covered and stir occasionally during keep warm time. Dip the "dipper" of your choice into the fondue and swirl to coat.

Yield: 8 servings

file photo

BEEF ROULADES

1 1/2 lbs beef round steak, 1/2-inch thick

4 slices bacon
3/4 cup diced celery
3/4 cup diced onion
1/2 cup diced green bell pepper
1 can (10-oz) beef gravy

Cut steak into 4 serving pieces. Place a slice on bacon on each piece of meat.

Mix the celery, onion, and bell pepper together in a bowl. Place approximately 1/2 cup of the mixture on each piece of meat.

Roll up each piece of meat over the bacon and vegetables; secure ends with wooden picks.

Wipe beef rolls with paper towels to dry and place in crock pot or slow cooker. Pour the gravy evenly over the meat rolls.

Place lid on cooker and cook on low setting 8 to 10 hours or on high setting 4 to 5 hours.

Skim off any fat and remove wooden picks before serving.

file photo

CHERRY PORK ROAST

1 (2 - 2 1/2 lb) boneless pork shoulder roast

2 tbsp canola oil
1 tbsp quick-cooking tapioca
1 tsp dried thyme
1/2 tsp pepper
1 medium onion, sliced
1 cup dried cherries
1/2 cup apple juice
Hot cooked brown rice for 6 to 8 for serving, if desired.

Trim fat from the roast.

Heat the canola oil in a large skillet and brown the roast on all sides; drain. Transfer to a crock pot or slow cooker.

Sprinkle the tapioca, thyme, and pepper over the roast; add the onion and cherries. Pour the juice over all.

Place lid on cooker and cook on low for 7 to 9 hours or on high for half that time.

Remove meat to a warm serving platter.

Skim any fat from the cooking juices. Serve the pork with the cooking juices over rice, if desired.

file photo

COUNTRY-STYLE BARBECUE RIBS

4 lbs bone-in country-style pork ribs

2 tsp salt, divided
1 medium onion, chopped
1 cup firmly packed brown sugar
1 cup apple butter
1 cup ketchup
1/2 cup lemon juice
1/2 cup orange juice
1 tbsp A-1 steak sauce
1 tsp freshly ground black pepper
1 tsp minced garlic
1/2 tsp Worcestershire sauce

Cut the ribs apart if necessary to fit into a 5-quart crock pot/slow cooker and trim away any excess fat.  Sprinkle half the salt over the ribs and set aside.

In a bowl, combine the remaining salt with the rest of the ingredients; blend together well.  Pour half of the mixture into the bottom of the slow cooker.

Place the ribs in the cooker over the sauce; top with the remaining sauce.

Place lid on cooker and cook on high for 6 to 7 hours.

file photo for reference

ROUND STEAK WITH ONION

2 lb beef round steak about 3/4-inch thick

1/4 cup flour
1/2 tsp salt
couple dashes black pepper
2 tbsp canola oil
1 medium to large yellow onion, sliced
1 can (10 3/4-oz) condensed cream of celery soup, undiluted
1/2 tsp dried oregano
1/4 tsp dried thyme
1/3 cup cold water
3 tbsp flour

Trim any excess fat from the round steak and cut steak into 6 equal portions. Coat meat in the 1/4 cup of flour; pound gently with a meat mallet. Sprinkle the meat with the salt and pepper.

Heat canola oil in a large skillet over medium-high heat. Brown the meat, on both sides, in the skillet. Remove meat from the skillet and place in slow cooker or crockpot. Discard the drippings from skillet, reserving about a tablespoonful.

Cook the onion in the reserved drippings in the skillet; stir in the celery soup, oregano, and thyme to blend well. Pour the soup mixture over the meat in the cooker. Place the cover on the cooker and cook on low setting for 8 to 10 hours.

Measure out 1 1/2 cups of the cooking liquid and place into a saucepan. Blend the cold water slowly into the 3 tablespoons of flour; stir into liquid. Cook, stirring, until thickened and bubbly. Season, if needed. Serve over the steak pieces.

file photo for reference

SLOW COOKER CHICKEN TERIYAKI

1 lb chicken, diced

1 cup chicken broth

½ cup teriyaki sauce
⅓ cup brown sugar
3 garlic cloves, minced

1 tbsp sesame seeds

hot cooked brown rice for serving
 
Combine chicken broth, teriyaki sauce, brown sugar and garlic cloves in large bowl.

Add chicken to sauce, and toss to combine.

Pour chicken mixture into crock-pot.

Cook on low 4-6 hours, or until chicken is cooked through.

 

Sprinkle with sesame seeds.

Serve over the hot cooked rice and spoon over extra sauce if desired.

 

file photo

VEGETABLE STEW WITH CORNMEAL DUMPLINGS

3 cups chopped, peeled butternut or acorn squash

2 cups sliced fresh mushrooms

2 cans (14.5-oz each) diced tomatoes, undrained

1 can (15-oz) Great Northern beans, rinsed and drained

1 cup water

4 cloves garlic, minced

1 tsp dried Italian seasoning, crushed

1/4 tsp ground black pepper

1/2 tsp cup all-purpose flour

1/3 cup cornmeal

2 tbsp grated Parmesan cheese

1 tbsp snipped fresh Italian (flat leaf) parsley

1 tsp baking powder

1/4 tsp salt

1 egg, lightly beaten

2 tbsp milk

2 tbsp vegetable oil

1 pkg (9-oz) frozen Italian green beans

Paprika

In a 3 1/2 to 4-quart slow cooker combine squash and mushrooms. Stir in tomatoes, beans, water, garlic, seasoning, and pepper. Cover and cook on low 8 to 10 hours or on high 4 to 5 hours.

Shortly before serving, for dumplings, in a medium bowl stir together flour, cornmeal, cheese, parsley, baking powder and salt. In a small bowl combine egg, milk, and oil. Stir egg mixture into flour mixture just until combined.

If using low setting, turn to high. Stir in green beans. Drop dumpling dough by tablespoons on top of mixture in cooker; sprinkle with paprika. Cover and cook for 50 minutes, leaving the lid on.

Yield: 6 servings

file photo

ASIAN-STYLE POT ROAST

1 (2-lb) boneless beef chuck roast

1 tbsp cooking oil

1 1/2 cups hot water

1/4 cup black bean garlic sauce* 

1 tsp instant beef bouillon granules

1 tbsp sugar, optional

1 med-size red bell pepper, cut into strips

1/2 med-size white onion, sliced into thin strips

1/2 lb fresh green beans, trimmed

3 tbsp cornstarch

3 tbsp cold water

Hot cooked brown rice for serving, optional

Trim fat from meat. Heat oil in skillet and brown meat on both sides, drain off any fat.

In a 4 to 5 1/2-quart slow cooker, stir together the hot water, garlic sauce, bouillon granules, and sugar if using. Add the bell pepper, onion, and green beans. Place the seared meat atop the veggies.

Place lid on cooker and cook on low 10 to 12 hours or on high 5 to 6 hours.

Transfer meat to a meat platter and cover with foil to keep warm.

Be sure heat is on high to make the sauce: In a small bowl, combine cornstarch and cold water until smooth. Stir into the cooking juices. Return lid to cooker and cook 15 minutes or until the sauce is slightly thickened.

To serve, use two forks to separate beef into serving portions and serve with the veggies and the rice, if desired.

Yield: 6 servings

Per serving: 261 calories, 9g fat (2g sat), 89 mg cholesterol, 10g carbs, 34 g protein, 470 mg sodium

file photo of similar recipe

for reference only