Posts Tagged 300 Slow Cooker Favorites

Pepperoni Pizza Chili (Slow Cooker)

Source: 300 Slow Cooker Favorites by Donna-Marie Pye

I made this last night and it was a success. I added in some chopped up carrots to up the veggie count (as always). I’m pretty sure you can do this on the stove top and not use a slow cooker, if you want.

Serves 6-8

INGREDIENTS
1 lb lean ground beef
2 cloves garlic minced
1 can (19 oz) pinto or Romano beans, drained and rinsed
1 can (7.5 oz) pizza sauce
1 can (19 oz) Italian-style stewed tomatoes, with juices
1 can (7.5 oz) tomato sauce
4 oz pepperoni, sliced (and I cut into small pieces)
1 cup sliced mushrooms
1 red bell pepper, finely chopped
1 tsp dried Italian seasoning
1/2 tsp salt
1/2 cup shredded mozzarella cheese

DIRECTIONS

Cook beef and garlic until beef is no longer pink. Transfer to slow cooker.

Add all other ingredients, except for mozzarella cheese. Stir to combine.

Cover and cook.
LOW: 8-10 hours
HIGH: 4-5 hours
Or until hot and bubbling. (Mine took about 2 hours on high shrug )

Spoon chili into bowls and top with mozzarella.

Tips:

You can substitute equal amounts of ground turkey or chicken for the ground beef.

This dish can be completely assembled up to 24 hours before cooking. Chill cooked meat and vegetables separately then assemble dish and refrigerate overnight in slow cooker stoneware. The next day place stoneware in slow cooker and continue to cook as directed.

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Ginger Beef and Broccoli

Source: 300 Slow Cooker Favorites by Donna-Marie Pye

OurBeef and Broccoli whole family loved this, and I loved it the most because it was very easy to make.  I’ve added my tweaks.

The recipe serves 4 to 6.

INGREDIENTS
Use a 3.5 – 6 quart slow cooker
1 tbsp vegetable oil
1 tsp sesame oil (optional)
1 lb outside round or blade beef steak, trimmed and cut into 1/2 inch cubes
1 cup beef stock
1/4 cup soy sauce
1 tbsp sherry or lemon juice
1/2 tsp Asian hot chili paste OR hot pepper flakes (I omitted)
1 small onion, sliced
4 cloves garlic, minced
2 tbsp grated gingerroot
1 can (8 oz.) sliced water chestnuts, drained and rinsed **
1 tbsp cornstarch
2 tbsp water
4 green onions, cut into 1 inch pieces (I forgot to add these 🙂 )
2 cups chopped broccoli (I added more) ***

**I omitted and used 3 carrots coarsely chopped
***You can sub in 2 cups chopped bok choy or kale

DIRECTIONS
In a large non-stick skillet, heat vegetable oil and sesame oil, if using over medium-high heat. Cook beef in batches, stirring, for 5-7 minutes or until browned on all sides. With a slotted spoon, transfer meat to cooker stoneware.

Add stock, soy sauce, sherry, chili paste, onion, garlic, ginger and water chestnuts to slow cooker, stir to combine.

Cover and cook on Low for 8 to 10 hours or on High for 4 to 6 hours, until beef is tender.

In a small bowl or jar, mix together cornstarch and water. Pour into slow cooker along with green onions and broccoli. Cover and cook on High for 15 to 20 minutes longer, or until sauce has thickened and broccoli is tender-crisp.

Serve over rice.

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Barbecued Veggie Joes

Source: 300 Slow Cooker Favorites by Donna-Marie Pye

Veggie Sloppy JoeOur whole family loved this.  Instead of serving it over a Kaiser bun, as the recipe suggests, we melted cheese in whole wheat tortillas, then place the filling in the middle, rolled up the tortilla and ate!  The leftovers froze and thawed fine.

The recipe made about 8 servings.

INGREDIENTS
Use a 3.5 – 6 quart slow cooker
1 cup dried lentils, sorted and rinsed
2 cups water
1 1/2 cups finely chopped celery (about 4 medium stalks)
1 1/2 cups finely chopped carrots (about 3 medium-sized)
1 large onion, chopped
3/4 cup ketchup
2 Tbsp brown sugar
2 Tbsp Worcestershire sauce
2 Tbsp cider vinegar **to be added after cooking
8 kaiser buns, halved and lightly toasted
8 slices cheddar cheese (optional)

DIRECTIONS
In a saucepan, combine lentils and water.  Bring to a boil and reduce heat. Cover and simmer 10 minutes.  Transfer lentils and water to slow cooker stoneware.

Add celery, carrots, onion, ketchup, brown sugar, Worcestershire sauce to slow cooker; stir and combine.

Cover and cook on Low 10-12 hours or on High for 4-6 hours, until lentils are tender. Just before serving, stir in vinegar.

Spoon 1/2 cup filling onto bottoms of toasted kaisers. Top with Cheddar, if using, and top halves of buns.

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Turkey Breast with Bulgur and Feta

Source: 300 Slow Cooker Favorites by Donna-Marie Pye

Turkey BulgurI’ve been trying to add more grains and beans to our diet and was happy to find this recipe with bulgur.  An added bonus–this was a true slower cooker recipe.  I put everything in the cooker, turned it on, and walked away.  Six hours later, my dinner was ready.

We got 6 servings from this, and I used a 6 quart slow cooker.

INGREDIENTS
1 bone-in turkey breast (about 2 to 2 1/2 lbs)
1/2 tsp salt
1 1/2 tsp dried oregano, divided
1 cup uncooked bulgur
3 tbsp freshly squeezed lemon juice (mine wasn’t fresh)
1/4 tsp freshly ground pepper (mine wasn’t fresh)
4 green onions, sliced
1 clove garlic, minced
1 can (10 oz.) condensed chicken broth undiluted
1/4 cup pitted Kalamata olives**
1/4 cup crumbled feta cheese**
** added last after everything is cooked

DIRECTIONS
Sprinkle turkey breast with salt and 1/2 tsp oregano.

In slow cooker stoneware, combine bulgur, lemon juice, pepper, green onions, garlic, broth and remaining 1 tsp oregano.  Place turkey breast on top of bulgur mixture.

Cover and cook on Low for 4 to 8 hours, or until a meat thermometer inserted into the thickest part of the breast reads 170F.  Remove turkey from slow cooker and let stand for 5 minutes before slicing.

Stir in olives and feta into bulgur mixture.  Serve with turkey.

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Upside-Down Fudge Brownie Pudding – Slow Cooker

Source: 300 Slow Cooker Favorites by Donna-Marie Pye

The fudgy batter rises to the top, leaving a delicious chocolate sauce on the bottom. I served it with vanilla ice cream. We ate the leftovers the next day, and it was just as good cold.Brownie

INGREDIENTS
Use a 3.5 – 5 quart slow cooker
1 cup all-purpose flour
2 tsp baking powder
3/4 cup granulated sugar
5 tbsp unsweetened cocoa powder, divided
1/2 cup milk
2 tbsp butter melted
1 tsp vanilla
1/4 cup walnuts (optional)
3/4 cup brown sugar
2 cups boiling water

DIRECTIONS
Combine flour, baking powder, sugar, and 3 tbsp of cocoa; mix well.

In another bowl, combine milk, butter, and vanilla. Stir into flour mixture with walnuts. The batter will be thick.

Spread evenly in lightly greased slow cooker.

In another bowl, combine sugar and remain 2 tbsp of cocoa. Add boiling water, mixing well. Pour over batter in slow cooker.

Cover and cook on high for 2 hours or until a toothpick inserted in the center comes out clean.

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