Michelle's Crock Pot Catalog

Crock Pot Spanish Hominy (Side Dish)

2013-01-21T17:37:00.002-08:00

Crock Pot Spanish Hominy (Side Dish)
From: Taste of Home's Ultimate Slow Cooker Cookbook

NOTE:

I ended up cutting this recipe in half. As it is written below, it will make 12, generous servings. I did not want that many leftovers. It was fairly easy to make half. This did come out spicy. My kids do not like spicy. Next time, I will avoid the Rotel (that's where the spice comes from) and stick with just the can of diced tomatoes. Also, in case you are like me and have never heard of hominy, you will find it in the canned vegetable aisle. Look for "golden hominy", not the white hominy that's in the Mexican foods aisle.

Ingredients:
4 cans (15.5oz each) hominy, rinsed and drained
1 can (14/5oz) diced tomatoes, undrained
1 can (10oz) Rotel diced tomatoes and green chilies, undrained
1 can (8oz) tomato sauce
3/4lb bacon, diced
1 large onion, chopped
1 medium green pepper, chopped

1) In a 5-qt slow cooker, combine the hominy, tomatoes and tomato sauce.

2) In a large skillet, cook the bacon until crispy, remove and dry excess fat using paper towels. Drain, reserving 1T of drippings.

3) In the same skillet, saute onion and green pepper in the leftover drippings until tender. Stir onion mixture and bacon into the hominy mixture. Cover and cook on low for 6-8 hours or until heated through. (I cooked it for 3 hours on high.)

Crock Pot Taco Meat Loaf

2013-01-21T17:16:00.001-08:00

Crock Pot Taco Meatloaf
From: Taste of Home's Ultimate Slow Cooker Cookbook

Ingredients:
2c crushed tortilla chips
1c (4oz) shredded cheddar cheese
1c salsa
2 eggs
1/4c ripe, sliced olives
1 envelope taco seasoning
2lbs lean ground beef
1/2c ketchup
1/4c packed brown sugar
2T Louisiana-style hot sauce

1) Cut four 20in x 3in strips of foil. Criss-cross the strips so they resemble the spokes of a wheel. Place the strips on the bottom and up the sides of a 3-qt crock pot. Coat the strips with cooking spray.

2) In a large bowl, combine the first six ingredients. Crumble beef over the mixture and mix well. Shape it into a round loaf. Put the meat loaf in the center of the strips. (I pressed it down to shape it to the edge of the pot.) Cook on low 3-4 hours or until no pink remains and a thermometer reads 160 degrees.

3) Combine the ketchup, brown sugar and hot sauce. Pour the sauce mix over the meat loaf during the last hour of cooking. Let it stand for 10 minutes before serving. Using the foil strips as handles, remove the meat loaf to a platter.

Hula Chicken

2013-01-20T16:27:00.001-08:00

Hula Chicken
From: Taste of Home's Ultimate Slow Cooker Cookbook

NOTE: The recipe calls for boneless, skinless chicken thighs. Meijer (where I shop) did not have this available, so I had to go with bone-in. If you have to do the same, make sure you strip the skin before cooking it. I saw Meijer DID have the boneless, skinless thigh when I went today. It would be much better if you can get that version.

Ingredients:
6 bacon strips, divided
6 boneless, skinless chicken thighs (about 1.5lbs)
1/4t salt
1/8t pepper
1/2c chopped red onion
1c crushed pineapple, drained
3/4c barbeque sauce

1) Cut three bacon strips in half. Cook half of them until partially cooked, but not crisp. Use a paper towel to remove the excess fat after removing from the pan.

2) Season the chicken with the salt and pepper. (I did not measure mine out, I just sprinkled each piece with a little salt and pepper.) Place it in a 4- or 5-qt crock pot. Top each thigh with a half piece of bacon. Then top the meat with the red onion, pineapple and barbeque sauce.

3) Cover and cook on low for 4 hours or until a thermometer reads 180 degrees. Cook the remaining bacon until crisp. Drain the fat and then crumble the bacon. Sprinkle it over each serving.

Crock Pot Picadillo

2013-01-17T17:21:00.004-08:00

Crock Pot Picadillo
From: Skinnytaste.com

Ingredients:
2 1/2 lbs 93% lean ground beef
1 cup minced onion
1 cup diced red bell peppers
3 cloves garlic, minced
1/4 cup minced cilantro
1 small tomato, diced
8 oz can tomato sauce
1/4 cup alcaparrado (manzanilla olives, pimientos, capers) or green olives
1 1/2 tsp ground cumin
1/4 tsp garlic powder
2 bay leaves
kosher salt and fresh pepper, to taste
1 1/4 cups water

1) Brown meat in a large deep skillet on medium-high heat; season with generously with salt and a little pepper. Use a wooden spoon to break the meat up into small pieces. When the meat is no longer pink, drain the fat from pan. Add the onions, garlic and bell peppers to the meat and cook an additional 3-4 minutes.

2) Put the meat in the slow cooker, and add tomato, cilantro, tomato sauce, 1 1/4 cups water, alcaparrado (or olives) [I added some of the brine from the jar for added flavor] then add all the spices.

3) Set the slow cooker to HIGH for 3 to 4 hours or LOW for 6 to 8. After it's ready, taste for salt and add more as needed (you can add a little more cumin and garlic powder at the end as well since the crock pot tends to mute the flavors of the spices). Throw away the bay leaves and serve it over rice.

Spicy Beans with Turkey Sausage

2013-01-16T17:09:00.001-08:00

Spicy Beans with Turkey Sausage
From: Taste of Home's Ultimate Slow Cooker Cookbook

Ingredients:
1lb smoked turkey sausage, halved lengthwise and cut into 1/2-in slices
1 can (16oz) kidney beans, rinsed & drained
1 can (15.5oz) great northern beans, rinsed & drained
1 can (15oz) black beans, rinsed & drained
1 1/2c frozen corn (I used one can of corn, drained, but didn't add it until the last hour to prevent it from getting mushy)
1 1/2c salsa
1 large green pepper, chopped
1 large onion, chopped
1/2 to 1c water
3 garlic cloves, minced
1t ground cumin

NOTE: This dish is titled "Spicy", however, you are in control of how spicy it is. The hot-ness is coming from the salsa, so choose your salsa accordingly. If you are serving this to small children who don't like spicy, choose a mild salsa. If you are serving this to adults or if your family prefers hot foods, then go ahead and try a nice hot salsa. My point is just that it doesn't have to be "spicy" if you don't want it to be.

1) In 5-qt slow cooker, combine all the ingredients. Cover and cook on low for 5-6 hours or until meat is tender (I did 3 hours on high).

2) Stir before serving. Bread and butter make a nice side. You could also serve it over some hot rice in a bowl as well.

Catonese Sweet & Sour Pork

2013-01-16T16:58:00.001-08:00

Cantonese Sweet & Sour Pork
From: Taste of Home's Ultimate Slow Cooker Cookbook

Ingredients:
1 can (15oz) tomato sauce
1 medium onion, halved and sliced
1 medium green pepper, cut into strips
1 can (4.5oz) sliced mushrooms, drained
3T brown sugar
4 1/2t white vinegar
2t steak sauce
1t salt
1 1/2lbs pork tenderloin, cut into 1-inch cubes
1T olive oil
1 can (8oz) unsweetened pineapple chunks, drained
Hot cooked rice

1) In a large bowl, combine the first 8 ingredients and set aside.

2) In a large skillet, brown the pork in oil and drain the fat. (I preferred to brown the meat in larger pieces and cut it into chunks after it was browned. The meat was easier to cut that way.) Transfer the meat to a 3- or 4-qt slow cooker. Pour the mixture from step 1 over the pork. Cover and cook on low for 7-8 hours or until the meat is tender.

3) Add pineapple. Cover and cook 30 minutes longer until heated through. Serve with rice.

**Makes 6 servings**

Creamy Chicken and Wild Rice Soup

2013-01-14T19:02:00.005-08:00

Creamy Chicken and Wild Rice Soup
Adapted from: Chefmommy-brandao.blogspot.com

Ingredients:

FIRST PART:
4 1/2 cups chicken broth (reduced sodium)
2 cups water
2 boneless, skinless chicken breasts
1 package of Rice-a-Roni long grain and wild rice
1 cup grated carrots
1 cup diced celery
1 garlic clove, minced

SECOND PART:
1/2 tsp salt
1/2 tsp pepper
1/2 cup all purpose flour
1/2 cup butter
2 cups half and half (I used fat-free half and half)

Combine broth, water, carrots, celery, chicken, garlic and rice (along with seasoning packet) in a large slow cooker. Cook on low for 6 hours or on high for 4 hours.

Take out chicken and shred with two forks and then put it back in the slow cooker. In a small bowl combine the salt, pepper and flour.

In medium saucepan over medium heat, melt the butter. Stir in the flour mixture by tablespoon to form a roux.

Whisk in the cream, a little at a time, until fully incorporated and smooth. Stir the cream mixture into slow cooker. Let cook on low for 15 more minutes.

Apricot-Orange Salsa Chicken

2013-01-09T17:07:00.000-08:00

Apricot-Orange Salsa Chicken
From: Taste of Home's Ultimate Slow Cooker Cookbook

Ingredients:

1 (24oz) jar of mild salsa
1c apricot preserves
3/4c orange juice
6 boneless skinless chicken breast halves
1.5-2c hot cooked rice

Combine the salsa, preserves and orange juice in a small bowl.
Pour half the mixture into the crock pot.
Layer the chicken on this initial layer of salsa mix.
Pour the remaining mixture over the top of the chicken.
Cook on low for 3 hours or until meat reads 170 degrees. (I ended up doing 1 hour on low and 2 hours on high.)
Serve with a side of white rice.

This was SO good. The meat was nice and sweet, which makes it kid-friendly. It was almost a mix of Chinese and Mexican... The salsa brought in the Mexican flair and the orange flavor and apricot preserves reminded me of orange chicken. It was delicious. I loved the flavor. This was REALLY easy to put together, too, which was nice.

Chicken with Mushroom Gravy

2013-01-08T16:42:00.000-08:00

Chicken with Mushroom Gravy
From: Taste of Home's Ultimate Slow Cooker Cookbook

Ingredients:
4 boneless skinless chicken breast halves (I used 6)
1 can (12oz) mushroom gravy
1 cup 2% milk (I used 1%)
1 can (8oz) mushroom stems & pieces, drained
1 can (4oz) chopped green chilies
1 envelope Italian salad dressing mix
1 package (8oz) cream cheese, cubed (I used fat free -- don't do that!)

1) Combine chicken, gravy, milk, mushrooms, chilies and dressing mix in the crock pot. Cover and cook on low for 4-5 hours or until chicken is tender.

2) Stir in cream cheese; cover and cook for 15 minutes longer or until cheese is melted.

Ok, I used fat free cream cheese in an effort to keep the fat content in check. This was a mistake. Fat free cream cheese does not really melt and mix well at all. I will try the 1/3 less fat next time. But I think it does need to be the "fatter" kind to get a better blend going. It was still really good tnough. The kids did eat it, so that was a bonus. I ended up serving it with mashed red potatoes and steamed broccoli.

Black Bean and Chicken Tacos

2013-01-07T17:12:00.001-08:00

Black Bean and Chicken Tacos
Adapted from: SkinnyTaste.com

Ingredients:

2lbs boneless, skinless chicken breast
15oz can black beans, rinsed and drained (low sodium is best)
2 (10oz) cans Rotel (diced tomatoes with mild green chiles)
1/4t chili powder
3/4t ground cumin
1/4t garlic powder
1/4t oregano

Toppings (optional):
Light sour cream
Shredded cheddar cheese
Freshly sliced avocado
Mexican rice

Mix spices together in a small bowl.
Rub the chicken pieces with the spices, on top and bottom.
Pour Rotel cans into crock pot.
Pour rinsed/drained beans into crock pot.
Place chicken on top.
Cover and cook on high for 2 hours. *I cooked on low for 4 hours and high for last 30 mins.
Remove chicken when time is up and use 2 forks to shred.
Drain remaining liquid in a strainer and serve tomato/chiles/black bean mixture with the other taco topping.

This was delicious! Mexican night, done right. Pretty simple to put together, and the spices gave it a good amount of kick without being too hot for the kids.

Slow Cooker Applesauce

2013-01-07T12:25:00.000-08:00

Slow Cooker Applesauce
From: Southerncooking.about.com

Ingredients:

8-10 apples, peeled, cored and cut in chunks
1/3c apple juice or water (I went with juice)
1/2c packed brown sugar
1t cinnamon

Combine all the ingredients in the slow cooker (mix well).
Cook on LOW 7-9 hours.
Stir to blend and mash lightly if desired. (I used a blender on the lowest setting. It does spray a teeny bit, but it didn't make a bad mess by any means. :)

This was a hit! I made it as a side for my son's birthday party and it was really good. Nice and sweet, and of course we all loved that it was freshly made. I will definitely make this again. My daughter even had a second bowl of it, she loved it so much. Really yummy!

Pizza in a Pot

2012-12-30T17:27:00.001-08:00

Pizza in a Pot
From: Taste of Home's Ultimate Slow Cooker Cookbook

Ingredients:

1.5lbs ground beef
1 medium green bell pepper, chopped
1 medium onion, chopped
1 can (15oz) tomato sauce
1 jar (14oz) pizza sauce
2T tomato paste
2c spiral pasta, cooked and drained
2 packages (3.5oz) pepperoni slices (I used just one package)
2c (8oz) shredded mozzarella cheese

1) In a large skillet, cook the beef, green pepper and onion over medium heat until the meat is no longer pink. Drain the fat. Stir in the tomato sauce, pizza sauce and tomato paste.

2) Cook the pasta to al dente.

3) In a 5-qt (I used a 6-qt) crock pot, layer the ingredients: pasta at the bottom, top with sauce/beef mixture, pepperoni slices and top with cheese. Cover and cook on low for 3-4 hours or until heated through.

This is an EXCELLENT, family-friendly dish! Serve it with a side of warm breadsticks to make the meal. YUM!

Cheesy Potatoes (Side Dish)

2012-12-30T15:35:00.001-08:00

Cheesy Potatoes
From: Taste of Home's Ultimate Slow Cooker Cookbook

6 medium potatoes, peeled and cut into 1/4" strips
2c (8oz) shredded cheddar cheese
1 can (10.5oz) condensed cream of chicken soup, undiluted *I used heart healthy, light soup.
1 small onion, chopped **I subbed onion powder to save on prep time.
7T butter, melted, divided
1t salt
1t pepper
1c (8oz) light sour cream
2c seasoned stuffing cubes

1) Toss the potatoes and cheese in a large bowl. Spray the bottom and sides of your slow cooker with a cooking spray. Place the potatoes and cheese in the slow cooker. Combine soup, onion, 4T butter, salt and pepper. Pour the mixture over the potatoes/cheese in the pot. Cover and cook on low 8-10 hours or until potatoes are tender.

2) Once cooked, stir in sour cream. Toss the stuffing cubes and remaining 3T of butter. Sprinkle over the potatoes.

***EDITS***

This had the potential to be an awesome side, but I would change some things.

1) The sour cream was totally unnecessary. Once mixed in, you could not really taste it. All it did was make the potatoes REALLY thick and creamy. The kids ended up not liking it, and I think that is why. It was too thick. The other problem was, the soft, cooked, THIN potatoes get all mushed up when you try to mix in sour cream. So, it ruined their french-fry-like shape. Had we skipped the sour cream, that would not have happened. If you really want sour cream, serve it as a side and toss a dollop on top when serving.

2) The stuffing cubes didn't taste bad, but they did nothing to really make the recipe better. They require an added 3T of butter (and all the fat and calories that come with that) along with additional carbs. My opinion: The croutons aren't necessary.

When I make this again (because it looks SOOO GOOD before I added those things), we will stick to the potatoes, the cheese and the soup/onion/salt/pepper mix and serve like that. But, it's up to you... maybe you'd prefer something thick if that is your thing.

Double Onion Beef Brisket

2012-12-30T15:21:00.001-08:00

Double Onion Beef Brisket
From: Taste of Home's Ultimate Slow Cooker Cookbook

Ingredients:

1 (4lb) fresh beef brisket**
1.5t kosher salt
1.5t corsely ground pepper
2t olive oil
3 medium onions, halved and sliced
3 celery ribs, chopped
1 cup chili sauce
1/4c packed brown sugar
1/4c cider vinegar
1 envelope onion soup mix

**I could not find a regular beef brisket, so I ended up doing a corned beef brisket, which affected the flavor of course -- but it was good even with corned beef, I just avoided adding the additional salt to recipe. This is why my meat has a pinker tint in the photo. It's corned beef. Next time I will do it with regular beef brisket. The flavoring of the onions and sauce was great. There is a note in the book that it should be a fresh beef brisket, not corned beef... but oh well. They didn't have fresh! :)

1) Cut the brisket in half. Sprinkle it with salt and pepper on all sides. In a skillet, brown the brisket in oil, then remove it and set it aside. In the same skillet, cook the onions on low for 8-10 mins, stirring regularly, until they carmelize.

2) Place half the onions in a 5-qt crock pot. Top it with celery and brisket. Combine the chili sauce, brown sugar, vinegar and soup mix. Pour the mixture over the brisket and top with the remaining onions.

3) Cover and cook on low for 6-7 hours or until the meat is tender. Let it stand for 5 mins before slicing. Skim the fat from the cooking juices and then serve the juice with the meat.

Turkey Piccata

2012-12-15T16:55:00.000-08:00

Turkey Piccata
From: Disney Family (family.go.com)

Ingredients:

2.5T four
1/4t salt
1/4t ground black pepper
1lb turkey breast meat, cut into strips
1T butter
1T olive oil
1/2c chicken broth
2t lemon juice (freshly squeezed)
Grated peel of 1 lemon
2T finely chopped parsley
2c cooked rice (optional)

1) Combine flour, salt and pepper in resealable plastic food bag. Add turkey strips and shake well to coat. Heat butter and oil in skillet over medium-high heat until hot. Add turkey strips in a single layer. Brown on both sides. Transfer to cooker in single layer on the bottom.

2) Pour broth in skillet. Cook and stir up browned bits. Pour into pot. Add lemon juice and grated peel. Cook on low 1 hour. Sprinkle with parsely and serve.

**I forgot about the parsely, but this was still really good. I served it with broccoli (sprinkled with parmesean) and white rice.

Tex-Mex Beef Wraps

2012-12-13T17:24:00.001-08:00

Tex-Mex Beef Wraps
From: Disney Family (family.go.com)

Ingredients:

1T chili powder
2t ground cumin
1t salt
1/4t ground red pepper (cayenne)
1 boneless beef chuck pot roast (2.5-3lbs), cut into 4 pieces
1 medium onion, chopped
3 gloves garlic, minced

Toppings/Extras:

12 tortilla shells
Salsa
Sour cream
Shredded cheese
1 tomato, chopped
1 avocado, diced
1/4c cilantro, chopped
Black beans
Mexican rice

Blend chili powder, cumin, salt and red pepper. Cut roast into four pieces. Rub the meat all over with the spice mixture. Place diced tomato and minced garlic at the bottom of the pot. Top with the meat. Cook on LOW for 8-9 hours or on high for 3.5-4 hours.

Remove the meat from the pot, place in a bowl (or on a plate) and use two forks to shred the meat. Skim off and discard the fat from the juices in the pot. Return meat to the juices and mix well. Add chopped cilantro and mix thoroughly with meat.

Serve on a tortilla shell with salsa, sour cream (light), chopped tomato, and diced avocado. I'd also suggest a side of Mexican rice and some black beans.

Turkey Sausage with Peppers and Basil

2012-12-11T15:51:00.000-08:00

Turkey Sausage with Peppers and Basil
From: Disney Family (family.go.com)

Ingredients:
1T olive oil (I used more like 1t)
1 clove minced garlic
1/2 yellow onion, minced
1lb sweet or hot chicken or turkey sausage
1 (28oz) can whole tomatoes, drained/seeded
1/2 red bell pepper (I used a whole small one)
1/2 yellow bell pepper (I used a whole small one)
3/4c chopped fresh basil
Crushed red pepper flakes, to taste (I skipped this, not wanting it too hot for the kids)
Salt and black pepper, to taste
Cooked pasta of your choice

1) Heat oi in large skillet over medium heat until hot. Add garlic and onion and sautee.

2) Remove sausage from casing and cut into 1-inch chunks. Add to skillet and cook until browning. Transfer to crock pot, draining fat before adding it to the pot.

3) Add tomatoes, bell peppers, pepper flakes, salt, black pepper and basil. Stir well.

4) Cook on high for 2.5-3 hours. Serve over pasta

Three-Bean Turkey Chili

2012-12-10T15:33:00.001-08:00

Three-Bean Turkey Chili
From: Family.Go.Com

Ingredients:
1lb lean ground turkey
1 small onion, chopped
1 (28oz) can diced tomatoes, undrained
1 (15oz) can chickpeas, rinsed & drained
1 (15oz) can kidney beans, rinsed & drained
1 (15oz) can black beans, rinsed & drained
1 (8oz) can tomato sauce
1 (4oz) can diced mild green chilis
1-2T chili powder **I used one.
Salt to taste

Cook turkey and onion on medium heat in skillet until cooked. Drain fat.
Combine all ingredients in a large bowl, mix well, then pour into crock pot.
Cover, cook 6-8 hours on high.

Optional:
Add shredded cheddar cheese and/or light sour cream to the top before serving.

Slow Cooker Zucchini Ziti

2012-11-24T17:45:00.000-08:00

Slow Cooker Zucchini Ziti
From: SkinnyMs.com

Ingredients:
1 (24oz) jar marinara sauce (I used more like 1 and a third.)
3c penne shells (whole grain, dry)
2c fat free cottage cheese
2c reduced fat mozzarella cheese (shredded)
1 large zucchini
1T oregano
1T basil
1/4t black pepper

In a large mixing bowl, combine cottage cheese, mozzarella, oregano, basil and black pepper. In slow cooker, spoon 1/4 of the marinara onto the bottom.

Layer 1c penne shells, 1/3 zucchini slices, 1c cheese mixture (in that order). Try to avoid having the pasta shells and cheese touch the sides of the slow cooker. It will likely burn if it touches the side, so carefully place it so it is away from the wall of the pot. Repeat until you have 3 layers. Top off with remaining marinara and cheese.

Cover and cook on LOW for 2 hours until noodles are al dente. Cool 15 mins before serving.

Crock Pot Beef Curry

2012-11-24T17:40:00.000-08:00

Crock Pot Beef Curry
From: SkinnyMs.com

1lb lean stew meat (cut into bite size pieces) **I used a little more
2t curry powder
1 small sweet onion, diced
2 cloves garlic, minced
2t ginger
1/2t black pepper
Kosher salt to taste
1/2c fresh cilantro
1 3/4c beef broth, low sodium
1T cornstarch, 1T water (optional)

Place stew meat in slow cooker.
Sprinkle with curry powder.
Add other ingredients, stir to combine. **EXCEPT cornstarch/water.
Cover, cook on low 7-8hrs.
Serve over rice or couscous.
For thicker curry, use cornstarch & water the last 15 mins of cook time.
OPTIONAL: Sautee onion and garlic before adding to slow cooker.

Pomegranate Chicken Breast

2012-11-19T16:56:00.001-08:00

Slow Cooker Pomegranate Chicken Breast
From: SkinnyMs.com

Ingredients:
2lbs boneless skinless chicken breast
1/2t black pepper
Kosher salt to taste
1t coriander
1t chili powder
1/4t cayenne pepper
2t oregano
2T extra virgin olive oil
1T dijon mustard
2T honey
2 garlic cloves, minced
1.5c pomegranate juice
1T balsamic vinegar

Whisk together herbs, spices and extra virgin olive oil. Rinse chicken and pat dry with a paper towel. Coat chicken with herb and oil mixture, and place in slow cooker.

Whisk in medium bowl: dijon mustard, honey, minced garlic, pomegranate juice and balsamic vinegar. Pour over chicken.

Turn slow cooker to low and cook 4-6 hours on low. Remove chicken, place on serving platter and drizzle with liquid.

**I would cook for 4 hours and check it. Mine was slightly overdone and I cooked mine for 5.5 hours. I wish I would have checked it at 4 hours.

**I served with a side of roasted sweet potatoes and some green beans.

Crock Pot Mediterranean Chicken

2012-11-18T16:46:00.000-08:00

Crock Pot Mediterranean Chicken
From: Biggest Book of Slow Cooker Recipes

Ingredients:
2c sliced fresh mushrooms (I didn't have any, so I skipped this.)
1 14.5oz can whole tomatoes, drained and cut up
1 6oz jar artichoke hearts
1 2.5oz can sliced, putted, ripe olives, drained
3T tapioca (quick-cooking)
2lbs boneless, skinless chicken breast (or thighs, skinned)
1/2t salt
1T dried Italian seasoning
1c chicken broth

In slow cooker, combine mushroom, tomato, undrained artichoke hearts (cut up larger pieces) and olives. Sprinkle with tapioca. Place the chicken pieces over the vegetables. Sprinkle Italian seasoning and salt over the chicken. Add chicken broth.

Cover and cook on low heat for 7-8 hours or on high for 3.5-4 hours. Serve with hot linguine or couscous. (I served with Mediterranean couscous by Near East.)

Crock Pot Sweet & Sour Chicken

2012-11-08T16:59:00.000-08:00

Crock Pot Sweet & Sour Chicken
From: Biggest Book of Slow Cooker Recipes

Ingredients:

1lb boneless, skinless chicken breast
2 9-oz jars sweet and sour sauce
1 16-oz package of broccoli, carrots and water chestnuts**
2 1/2c cooked rice
1/4c chopped almonds, toasted (optional)

**I don't like water chestnuts, so I used 1/2 bag of frozen broccoli and 1/2 bag of frozen carrots.

Cut chicken into 1-inch pieces. Combine chicken, sauce and frozen vegetables in the slow cooker.

Cover and cook on low 5-5.5 hours on low or 2.5-2.75 hours on high. Serve with over white rice and sprinkle with toasted almonds (optional).

Spicy Chorizo Sandwiches

2012-11-08T08:50:00.000-08:00

Spicy Chorizo Sandwiches
From: Biggest Book of Slow Cooker Recipes

Ingredients:
1lb chorizo sausage or bulk Italian sausage
1lb ground raw turkey or lean ground beef
1c chopped onions
1/2 15oz can tomato sauce
1/2 14.5oz can diced tomatoes
1T quick-cooking tapioca
1T finely chopped, seeded jalapeno peppers
1t sugar
1t dried oregano, crushed
8 French-style rolls, split lengthwise
Monterey Jack cheese, mild cherry peppers (toppings)

Remove casing from chorizo (if you chose chorizo). In large skillet, cook sausage and ground turkey or beef, half at a time, until no longer pink. Drain fat. Combine onion, tomato sauce, undrained tomatoes, tapioca, jalapeno, sugar and oregano. Stir in meat.

Cover and cook on low heat for 8-10 hours or high heat for 4-5 hours. Using fork, hollow out bottom halves of rolls, leaving 1/4" shells. Spoon mixture into cavity. Serve with shredded cheese and cherry peppers.

**I did not add the cherry peppers, since I forgot to buy them! I used Italian sausage instead of chorizo, since the only chorizo the store had was labeled "HOT". I was worried it would be TOO spicy for the kids. This was good -- it is similar to a sloppy joe sandwich, just a different twist. I halved the recipe (above is the HALF version) since the original would make 16 sandwiches. I didn't need that much.

Pork Roast with Apricot Glaze

2012-11-05T17:32:00.001-08:00

Pork Roast with Apricot Glaze
From: Better Homes and Gardens Biggest Book of Slow Cooker Recipes

Ingredients:
1 3-3.5lb boneless pork shoulder roast
1 18oz jar apricot preserves
1/4c chicken broth
2T dijon mustard
1 large onion, chopped

Trim fat from roast.
Cut roast to fit in slow cooker, if necessary.
Place meat in pot.
Combine preserves, broth, mustard and onion.
Pour over meat.
Cover and cook on low for 10-12hrs or high 5-6hrs.
Transfer meat to serving platter.
Skim fat from sauce.
Spoon some sauce over the meat.

I served this with a side of roasted sweet potatoes, I edited a recipe that I found online. These were delicious as a side. Here is the recipe for that:

3 sweet potatoes
1/4c extra virgin olive oil
1/4c honey
2t ground cinnamon
Salt and pepper to taste

Preheat oven to 375.
Cut up the potatoes into 1" chunks.
Spread into a roasting tray, in a single layer.
Drizzle the honey, oil, cinnamon, salt and pepper over the potatoes.
Bake at 375 for 35-40 minutes (or until potatoes are tender).
Transfer potatoes to serving dish.
Using extra oil/honey from the roasting tray, make sure potatoes are lightly coated.