Easy Slow Cooker Recipes :D

EASY APPLE BUTTER 

INGREDIENTS 
4 Pound of cooking apples cored, peeled and sliced
1/2 cup apple cider vinegar
3 cups of sugar
1 cup firmly packed brown sugar
1 tsp nutmeg
1 tsp cinnamon

DIRECTIONS
Place apples and apple cider vinegar in 4 quart slow cooker
cover, cook on high for 6 hours, sitr in sugars, turn on low
add nutmeg.
cook on low, covered for 4 more hours.
cool store in refrigerator for up to one week 

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this for a 4 - 5 quart slow cooker.
Eric and i use apples in alot of our dishes. they just add a really good flavor.


CURRY CHICKEN WITH APPLES

INGREDIENTS
1 medium sweet onion, sliced
1 tablespoon extra-virgin olive oil
1 tablespoon curry powder, divided
4 boneless, skinless chicken breast halves
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 pound small red potatoes, quartered
1 large cooking apple, chopped ( yellow delicious, glala, fuji, washington, )
1/3 cup golden raisins
1 cup sour cream
2 tablespoons fresh cilantro, minced
DIRECTIONS
In a small skillet, sauté the sliced onion in the olive oil on medium heat, about 7 minutes. Season with 1 teaspoon of the curry powder.
Season the chicken with the remaining curry powder, salt, and pepper.
Place the potatoes, apple and raisins in the Crock-Pot, slow cooker, and add the seasoned chicken and onions.
Cover; cook on Low for 6 to 8 hours (or on High 3 to 4 hours).
Prior to serving, remove the chicken and potatoes and set aside, covering to keep warm.
Add the sour cream to the remaining juices in the stoneware, whisking until smooth. Cook on High for 10 minutes or until warmed throughout.
To serve, spoon the sour cream sauce over the chicken and potatoes and garnish with the cilantro.


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JIMMY FALLONS SLOW COOKER CHILI
SERVES 8
6 QUART SLOW COOKER
COOK TIME 5 HOURS
TOTAL COOK TIME 5.5 HOURS


INGREDIENTS

2 tablespoons olive oil
3 1/2 pounds ground chuck beef, ground for chili
Coarse salt and freshly ground pepper
1 large white onion, chopped
3 cloves garlic, finely chopped
1/2 habanero chile, seeded and very finely chopped
1/4 cup chile powder
1 tablespoon dried oregano
1 1/2 teaspoons ground cumin
1/4 teaspoon cayenne pepper
2 (28-ounce) cans whole tomatoes, coarsely chopped with their juices
1/3 cup chopped fresh cilantro, plus more for serving
1 (12-ounce) bottle amber beer
2 (15-ounce) cans kidney beans, drained and rinsed
Tortilla chips, for serving
Shredded cheddar cheese, for serving
Chopped tomatoes, for serving
Sour cream, for serving
Lime wedges, for serving

DIRECTIONS

n a large skillet, heat 1 tablespoon olive oil over medium-high heat. Working in batches if necessary, add beef and cook until no longer pink, about 3 minutes. Season with salt and pepper; drain in a colander, discarding fat, and set aside.

Add remaining tablespoon olive oil to skillet and reduce heat to medium. Add onions, garlic, and habanero; season with salt. Cook until translucent, about 5 minutes.

In a 6-quart Crock-Pot, combine beef, onion mixture, chile powder, oregano, cumin, and cayenne pepper; stir to combine. Add tomatoes, cilantro, and beer; cover and cook on high, stirring occasionally, for 5 hours.

Add kidney beans and season with salt and pepper. Continue to cook, uncovered, until thickened, about 30 minutes. Garnish with cilantro and serve with desired toppings. 


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GINGER SOY CHICKEN
Prep Time:30 minutes
Total Time:6 hours 30 minutes
Yield: Serves 4
5-6 quart slow cooker

INGREDIENTS

1/3 cup soy sauce
2 tablespoons dark-brown sugar
5 garlic cloves, thinly sliced
2/3 cup fresh cilantro, chopped, plus sprigs for garnish
1 piece fresh ginger (about 2 inches long), peeled and cut into thin strips
5 scallions, thinly sliced on the diagonal (1 cup packed)
1 tablespoon balsamic vinegar
1 teaspoon ground coriander
1/2 teaspoon ground pepper
4 chicken drumsticks and 4 thighs (about 2 1/2 pounds total), skin removed
2 medium carrots, thinly sliced crosswise
1 tablespoon cornstarch

Great served with rice i use brown, i have also used ramen noodles with this.

DIRECTIONS
In a 5- to 6-quart slow cooker, stir together soy sauce, sugar, garlic, cilantro, ginger, 1/2 cup scallions, vinegar, coriander, and pepper. Add chicken and carrots; toss to coat. Cover, and cook on low until chicken is tender, about 6 hours. Using a large spoon, skim off and discard any fat from surface of cooking liquid.

In a 2-cup glass measuring cup, whisk cornstarch with 1 tablespoon water. Ladle 1 cup cooking liquid into measuring cup; whisk to combine. Pour into a small saucepan, and bring to a boil; cook until thickened, about 1 minute. With slow cooker turned off, stir in cornstarch mixture. Serve chicken with white rice, and garnish with cilantro sprigs and remaining 1/2 cup scallions. 

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Store-bought dough, plenty of fresh spinach, and meatballs and sauce reserved from
........30 Minute Spaghetti and Meatballs ...........also found in recipes
IF  you prefer make your dough, and meatballs :D  I try to make as much from scratch as possible.

SPINACH AND MEATBALL CALZONES
Prep Time: 15 minutes
Total Time: 30 minutes
Yield: Serves 4

INGREDIENTS
Extra-virgin olive oil, for baking sheet and brushing
10 ounces baby spinach
Coarse salt and ground pepper
All-purpose flour, for work surface
1 pound store-bought pizza dough (thawed if frozen), cut into 4 equal pieces
8 ounces fresh mozzarella, torn into pieces
1/2 teaspoon red-pepper flakes (optional)

DIRECTIONS
Preheat oven to 450. Lightly oil a rimmed baking sheet. In a large saucepan, bring 1/2 cup water to a simmer. Add spinach and season with salt; cover and cook until wilted, about 2 minutes. Transfer spinach to a fine-mesh sieve and drain, pressing with a rubber spatula to release as much liquid as possible. Transfer spinach to a cutting board and roughly chop.

On a lightly floured work surface, roll each piece of dough into an 8-inch round. In a medium bowl, stir together spinach, reserved meatballs and sauce, cheese, and red-pepper flakes (if using). Season with salt and pepper. With a slotted spoon, divide mixture among bottom halves of dough rounds, leaving a 1-inch border. Fold top half of each round over filling and roll and pinch edges to seal. Carefully transfer calzones to baking sheet. Brush tops lightly with oil and season with salt and pepper. Bake until calzones are golden brown, 15 to 18 minutes.

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TRIPLE CHOCOLATE BROWNIE
MAKES 14
5 QUART SLOW COOKER

INGREDIENTS
Nonstick cooking spray
1 1/4 cups all-purpose flour (spooned and leveled)
1/4 cup unsweetened cocoa powder
3/4 teaspoon baking powder
1/2 teaspoon coarse salt
1/2 cup (1 stick) unsalted butter, cut into pieces
8 ounces bittersweet chocolate, chopped
1 cup sugar
3 large eggs, lightly beaten
1 cup walnut halves, coarsely chopped
1 cup semisweet chocolate chips (6 ounces)

DIRECTIONS
Lightly coat a 5-quart slow-cooker insert with cooking spray. Line bottom with parchment paper and lightly coat with spray. In a small bowl, whisk together flour, cocoa, baking powder, and salt.

Place butter and chocolate in a medium microwave-safe bowl and microwave in 30-second increments, stirring after each, until chocolate is melted. Add sugar; stir to combine. Stir in eggs. Add flour mixture, walnuts, and chocolate chips and stir just until moistened (do not overmix). Transfer to slow cooker and smooth top.

Cover and cook on low, 3 1/2 hours. Uncover and cook 30 minutes. Remove insert from slow cooker and run a knife around edge to loosen brownies. Let cool completely in insert on a wire rack, about 2 hours. Turn out onto a work surface and cut into 14 brownies. (Store in an airtight container, up to 2 days.)

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MEXICAN CHICKEN SOUP
5 QUART slow cooker
Yield 6 servings

INGREDIENTS
1-1/2 pounds boneless skinless chicken breasts, cubed
2 teaspoons canola oil
1/2 cup water
1 envelope reduced-sodium taco seasoning
1 can (32 ounces) V8 juice
1 jar (16 ounces) salsa
1 can (15 ounces) black beans, rinsed and drained
1 package (10 ounces) frozen corn, thawed
6 tablespoons reduced-fat cheddar cheese
6 tablespoons reduced-fat sour cream
2 tablespoons minced fresh cilantro

DIRECTIONS
In a large nonstick skillet, saute chicken in oil until no longer pink. Add water and taco seasoning; simmer, uncovered, until chicken is well coated.
Transfer to a 5-qt. slow cooker. Stir in the V8 juice, salsa, beans and corn. Cover and cook on low for 3-4 hours or until heated through. Serve with cheese, sour cream and cilantro. Yield: 6 servings. 

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JIMMY FALLONS SLOW COOKER CHILI
SERVES 8
6 QUART SLOW COOKER
COOK TIME 5 HOURS
TOTAL COOK TIME 5.5 HOURS

INGREDIENTS
2 tablespoons olive oil
3 1/2 pounds ground chuck beef, ground for chili
Coarse salt and freshly ground pepper
1 large white onion, chopped
3 cloves garlic, finely chopped
1/2 habanero chile, seeded and very finely chopped
1/4 cup chile powder
1 tablespoon dried oregano
1 1/2 teaspoons ground cumin
1/4 teaspoon cayenne pepper
2 (28-ounce) cans whole tomatoes, coarsely chopped with their juices
1/3 cup chopped fresh cilantro, plus more for serving
1 (12-ounce) bottle amber beer
2 (15-ounce) cans kidney beans, drained and rinsed
Tortilla chips, for serving
Shredded cheddar cheese, for serving
Chopped tomatoes, for serving
Sour cream, for serving
Lime wedges, for serving

DIRECTIONS
In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Working in batches if necessary, add beef and cook until no longer pink, about 3 minutes. Season with salt and pepper; drain in a colander, discarding fat, and set aside.

Add remaining tablespoon olive oil to skillet and reduce heat to medium. Add onions, garlic, and habanero; season with salt. Cook until translucent, about 5 minutes.

In a 6-quart Crock-Pot, combine beef, onion mixture, chile powder, oregano, cumin, and cayenne pepper; stir to combine. Add tomatoes, cilantro, and beer; cover and cook on high, stirring occasionally, for 5 hours.

Add kidney beans and season with salt and pepper. Continue to cook, uncovered, until thickened, about 30 minutes. Garnish with cilantro and serve with desired toppings. 


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he left over i slice and eat it on my salad. i use about 6 thin slices.

SMOKED BEEF BRISKET
YIELD 6 servings
3 quart slow cooker
cook time 8 - 10 hours

INGREDIENTS
1 fresh beef brisket (2-1/2 pounds)
1 tablespoon Liquid Smoke, optional
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup chopped onion
1/2 cup ketchup
2 teaspoons Dijon mustard
1/2 teaspoon celery seed

DIRECTIONS
Place beef in a 3-qt. slow cooker; rub with Liquid Smoke if desired. Sprinkle with salt and pepper. Top with onion. Combine the ketchup, mustard and celery seed; spread over meat.
Cover and cook on low for 8-10 hours. Remove brisket and keep warm.
Transfer cooking juices to a blender; cover and process until smooth. Serve with brisket. To serve brisket, thinly slice across the grain. Yield: 6 servings. 

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