August 2009 - Slow-Cooker Recipes

August 2009

Slow-Cooker Recipes

At the home of: Erin Langstraat

Corned Beef & Cabbage

From the kitchen of: Tiffany Pringle

Corned Beef Brisket w/spice pack

4 Carrots

1 cup Celery

1 Head Cabbage

3 Russet Potatoes

Fill crock pot half full with

water. Add meat and spice

pack. Cook meat on high for 3 hours then turn down to lowest setting. Quarter the cabbag

e, cut carrots into rounds, chop celery to desired size and cut up potatoes into desired size. A

fter meat has been cooki

ng on low for at least 5 hours, add chopped veggies. Cook for another 2 hours on low heat.

Pot Roast

From the kitchen of: Shana Hart

4 cups water

2 pkgs Lipton Onion Soup mix

2 tsp – Mrs. Dash / Salt /

Pepper / Garlic Powder

3 lbs Roast Meat (I used bottom round) remove strin

g before cooking if needed.

Potatoes

Carrots

Gravy –

1 cup flour

Abt ½ cup water. Add just enough water to make a liquidly texture.

Fill the crock pot with water, both pkgs of Lipton Onion Soup mix, Mrs. Dash, Salt, pepper, garlic powder, and meat. Place on Medium or Low. Cook 6-

8 hours

1-1/2 hours – 2 hours for before serving add potatoes and carrots to taste.

Once done cooking place meat, potatoes, and carrots in ser

ving dish and keep in a warm place. Pour left over liquid into Pot and boil. Reduce to warm and slowing pour in Flour

mixture a little at a time. Make sure to stir constantly. Let set for a minute and then continue to add flour mixture until the gravy is at the desired thickness.

CrockPot Chicken

From the kitchen of: Becky Maher

4 oz. Cream Cheese (brick-type)

3-4 large chicken breasts (Costco size) thawed

1 envelope Good Season's Italian Dressing Mix

1 can Cream of Chicken Soup

Cooked rice

Heat the cream cheese, soup, and dressing mix either in the crock pot or in a microwave until they are melted and you can stir them. Add this and the chicken together in the crock pot and turn it to low. Cook for 6-8 hours on low. Stirring occasionally can help to prevent a crust on the edges, but it won't hurt to have the crust. When done cooking, the chicken will fall apart, and you can use a couple of forks to break it up. Serve over rice. Double the recipe for a large group, and this recipe does freeze well.

(If she would have been there....)

Slow-Cooker Meatballs

From the kitchen of: Angela Rivers

1 1/2 lb extra-lean ground beef

1 cup dry breadcrumbs

1/2 cup egg substitute

1/3 cup chopped fresh parsley

2 Tbsp brown sugar

1 Tbsp lemon juice

16 oz can jellied cranberry sauce

12 oz bottle chili sauce

Combine first 5 ingredients in a large bowl; shape mixture into 30 (1 1/2-inch) meatballs. Combine rest of ingredients in an electric slow cooker; gently stir in meatballs. Cover with lid; cook on low setting for 8-10 hours.