12 Slow Cooker Recipes. blog.alisonspantry.com

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1 12 Slow Cooker Recipes blog.alisonspantry.com

2 COOK TIME: 5 hours 10 min. Slow Cooker Chicken Teriyaki 2 lbs. boneless chicken breasts (#5513) ½ cup sugar ½ cup soy sauce (#1495) 3 tablespoons cider vinegar ½ teaspoon ground ginger (#1420) 2 teaspoons Garlic Supreme (#2592) 1/8 teaspoon pepper (#1029) 2 teaspoons cornstarch # teaspoons water Place chicken in the crockpot. In a medium bowl combine sugar, soy sauce, vinegar, ginger, garlic, and pepper. Pour over chicken and cook on LOW for 4-5 hours. Carefully remove chicken from slow cooker, chop into cubes, and set aside. Strain the cooking liquid into a skillet and bring to a boil. In a small bowl whisk cornstarch and water until combined. Slowly add cornstarch mixture to boiling liquid and reduce to a simmer. Allow sauce to thicken for 2-3 minutes then toss the chicken back in. Coat chicken with sauce and let heat through.

3 COOK TIME: 5-6 hours. Slow Cooker King Ranch Chicken 2 lbs. chicken tenders or boneless breast (#5513) 2 cans any type cream soup 1 can Ro-Tel diced tomatoes and green chilies (#8029) 1/2 onion, diced (#5772) 1 green pepper, diced 2 cups shredded cheddar cheese, divided (#5042) Baked potatoes, 1 for each person Put all ingredients, except potatoes and cheese in the slow cooker. Cook on high 5-6 hours or low 7-8 hours. Remove chicken and chop or shred. Put chicken back in crockpot. Stir in 1 cup cheese. Serve King Ranch Chicken over baked potatoes, topped with cheese.

4 Slow Cooker Sweet and Sour Meatballs Place the meatballs and pineapple chunks in the crock of a 4-quart slow cooker. In a medium skillet, heat the oil until shimmering. Add the onion and bell pepper and saute until tender, about 5 to 7 minutes. Add this to the crock. In a small dish, whisk together the pineapple juice, chicken broth, soy sauce, rice vinegar, brown sugar, sesame oil, and crushed red pepper. Pour this mixture into the crock. Cover the slow cooker and cook 4 hours on high. Remove the meatballs, pineapple, and COOK TIME: 4 hours 24 frozen meatballs (#9141) 1 cup pineapple chunks 1 tablespoon oil 1/2 cup chopped onion (#5772) 1/2 cup chopped bell pepper 1/3 cup pineapple juice 1/3 cup chicken broth 1/4 cup soy sauce (#1495) 2 tablespoons rice vinegar 1 tablespoon brown sugar 1 teaspoon sesame oil 1/4 teaspoon crushed red pepper # tablespoons cornstarch #2849 vegetables with a slotted spoon. Cover to keep warm. Whisk together the cornstarch and 2 tablespoons water. Add this mixture to the liquid in the crock, whisking until well blended. Cook until thickened, about 10 to 15 minutes. Add the meatballs, pineapple, and vegetables back to the crock. Stir gently to coat with the sauce. Serve with white rice and steamed vegetables.

5 COOK TIME: 4-6 hours. Slow Cooker Cheesy Chicken Tater Tot Casserole 1 (32 oz.) bag frozen tater tots (#3476) 1 (3 oz.) bag bacon pieces (#5642) 1 pound boneless, skinless chicken breasts, diced (#7787 or raw chicken breasts, #5513) 2 cups shredded cheddar cheese (#5042) 3/4 cup milk salt & pepper, to taste Spray slow cooker with nonstick cooking spray. Layer half of the frozen tater tots on the bottom of the slow cooker. Sprinkle with 1/3 of the bacon pieces. Now top with 1/3 of the shredded cheese. Add diced chicken on top. Season with salt & pepper. Now add 1/3 of the bacon pieces and another 1/3 of shredded cheese. Put the rest of the frozen tater tots on top. Finish with the remaining 1/3 cheddar cheese and remaining 1/3 of bacon pieces. Pour 3/4 cup milk all over the top. Cover and cook on low about 4-6 hours.

6 COOK TIME: 6 hours. Slow-Cooked Ham in Cider Gravy pound ham (#7848) 2 cups apple cider, unsweetened 3/4 cups maple syrup 3 tablespoons cornstarch (#2849) Place the ham in a crockpot and cover with the cider and syrup. Cook on LOW for 6-8 hours. Transfer the ham to a plate. Move all the liquid to a large 4-cup measuring cup to more easily add liquid to the gravy a bit at a time. Whisk the cornstarch with 1/2 cup of the cider on the stove-top over low heat until smooth. Increase the heat to medium-low. Whisking continuously, add the cider a little bit at a time, until it is all in the gravy. Keep whisking as the gravy bubbles until it is thickened. Serve with the ham.

7 Brown Sugar & Balsamic Glazed Pork Loin COOK TIME: 6-8 hours. 1 (2 pound) boneless pork loin (#8236) 1 teaspoon ground sage (#1752) 1/2 teaspoon salt 1/4 teaspoon pepper (#1029) 1 teaspoon minced garlic (#1020) 1/2 cup water Glaze: 1/2 cup brown sugar 1 tablespoon cornstarch (#2849) 1/4 cup balsamic vinegar (#8134) 1/2 cup water 2 tablespoons soy sauce (#1495) Combine sage, salt, pepper and garlic. Rub over roast. Place in slow cooker with 1/2 cup water. Cook on low for 6-8 hours. About 1 hour before roast is done, combine ingredients for glaze in small sauce pan. Heat and stir until mixture thickens. Brush roast with glaze 2 or 3 times during the last hour of cooking. Serve with remaining glaze on the side.

8 COOK TIME: 6 hours 30 min. Sweet Pork Quesadillas from Six Sisters Stuff 1-2 lb. pork roast, you can use shoulder, butt or loin (#8236) 8 oz. chunky salsa (#7564) 1 12-oz can Dr. Pepper 1 cup brown sugar 10 tortillas 2-3 cups Colby Jack Cheese (#5046) Optional toppings: sour cream, guacamole, pico de gallo, lettuce, salsa, etc. Put the pork in the slow cooker, and fill with water until it reaches halfway up the roast. Cook on high for 3 hours. Drain the water and cut the pork in thirds. Mix together salsa, Dr. Pepper, and brown sugar and pour over the pork. Cook on low for 3 more hours. Drain the liquid (reserving just a little bit to mix with the pork) and shred the pork. Mix the shredded pork with the reserved liquid. Heat a nonstick griddle or pan to medium heat, place a tortilla on the heated griddle. Sprinkle on about ½ cup cheese and a ½ cup pork and place a second tortilla on top. Cook for 3 to 5 minutes, or until tortilla is golden brown, turning over halfway through. Repeat 3-4 more times.

9 COOK TIME: 3-5 hours. Slow Cooker Honey Sesame Chicken lb. frozen chicken tenders (#6829) 1 Tblsp. Olive Oil 1 cup honey (#5843) 2 Tbl. Sesame seeds (#4508) ½ cup soy sauce (#1495) 1 Tbl. Sesame oil 1 tsp. salt 1 tsp. pepper (#1029) Place all ingredients in crockpot and cook on low for 3-5 hours depending on crock pot. Remove chicken and shred, strain sauce and return to crockpot along with shredded chicken. Keep warm until ready to serve over hot cooked rice. *This is a great freezer meal, you can put all ingredients in a gallon size freezer bag, toss to coat and freeze. Open bag and dump in crockpot straight from the freezer to cook, or thaw and cook, adjusting time as needed.

10 Spicy Curry Chicken COOK TIME: 3-5 hours ½ tsp. garlic powder (#1021) 2 tsp. curry powder (#1419) 1 tsp. ground ginger (#1420) ½ tsp. wasabi powder 1 tsp. chili powder (#1014) 1-2 tsp. Montreal Steak Seasoning (#1023) 2 heaping Tblsp. Cornstarch (#2849) 1 cup honey (#5843) ½ tsp. salt 2 cups water 1 Tbl. Chicken Base (#1038) 2 lbs. chicken tenders (#6829) Combine spices and cornstarch and mix with honey, water and chicken base in bowl. Place chicken in crockpot and pour mixture over the top. Cook on low for 3-5 hours depending on your crockpot. Serve over hot cooked rice. Our fresh spices make this dish full of flavor (and heat). If your family would like a milder version, cut the wasabi powder and chili powder in half.

11 COOK TIME: 3-4 hours Hearty Ham & Potato Soup 4 cups frozen stew vegetables (#6672) 1 cup diced cooked ham (#7960) 1 can white beans, drained 2 cups frozen super sweet white corn (optional) 3-4 cups chicken broth (4 cups water and 1 heaping Tablespoon chicken base #1038) Dash of Liquid smoke flavoring (optional) ½ tsp. salt ½ tsp. pepper (#1029) 5 Tbl. Butter 5 Tbl. Flour 2 cups milk Place stew vegetables in crockpot and top with ham, beans, corn and chicken broth. Season with salt and pepper, and liquid smoke (a couple of drops if desired). Cook on low for 3-4 hours or until vegetables are tender. At the end of the cooking time, melt butter in medium saucepan. Add flour to butter and stir over medium high heat until bubbly. Add milk and stir constantly until thickened. Pour into cooked soup and stir to combine. Ladle into bowls and top with shredded cheese if desired.

12 Slow Cooker Taco Soup COOK TIME: 4-6 hours. 1 pound ground beef or ground turkey (#3568) 1/2 cup diced onion (#5772) 2 teaspoons minced garlic (#1020) 1 can pinto beans, drained 1 can kidney beans, drained 1 cup frozen corn 1 (14 oz.) can Rotel tomatoes (#8029) 1 (28 oz.) can crushed tomatoes 2 cups water 1 (4 ounce) can diced green chilies 2 Tablespoons taco seasoning mix (#1037) 2 Tablespoons ranch dressing mix (#1029) In a large pot, brown ground beef, garlic and onion. Add to slow cooker, along with remaining ingredients. Cover and cook on low for 4-6 hours. Serve with taco toppings, such as sour cream, shredded cheese, sliced green onion, olives and crushed tortilla chips.

13 Egg Brunch Casserole COOK TIME: 8-10 hours. 18 slices Precooked Bacon (#4835) 1 1/2 C. Omelet Blend Veggies (#3216) 2 lb. Hashbrown Potatoes (#2418) 2 c Shredded Cheddar Cheese (#5042) 1 c Milk 12 Eggs 1/2 tsp. Dill Weed (#1856) Salt & Pepper, To Taste Spray crock pot with pan spray. Saute omelet blend in small saucepan until soft. Place 1/3 hashbrowns in crock pot. Sprinkle with salt & pepper. Add 1/3 of the omelet blend, 6-8 slices bacon cut into bite sized pieces, and 1/3 of the cheese. Repeat layers 2 more times sprinkling hashbrowns each time with salt & pepper and ending in cheese. In a large bowl, combine milk eggs & dill. Cover and cook on low for 8-10 hours. Assemble before going to bed for a quick hearty breakfast the next morning!