Slow Cooker Chicken Curry and Veggies

We love curry and love this slow-cooker recipe. Tastes great for leftovers too.

Ingredients:
4-6 chicken breasts
1 can chick peas, rinsed and drained
1 13.5 oz of coconut milk ( full fat)
1 tablespoon tomato paste ( you can use sundried tomato if you prefer)
2 tablespoons Curry Powder
1 teaspoon Coriander
1 teaspoon Cumin
1 tablespoon of tobasco or hot sauce
1 teaspoon or tablespoon grated ginger ( use as much or little as you like)
2 sweet potatos,peeled and cut into 1 inch pieces
1 medium eggplant, cut up into 1 inch pieces ( i keep skin on)
1 green or red pepper, seeded and chopped into 1 inch pieces
1 onion chopped, yellow, vidalia or red
3 cloves of garlic, minced
salt & pepper
Brown Rice

Directions:

1. Add coconut milk, tomato paste, tobasco, curry, coriander, cumin, and ginger to bottom of slow cooker. Mix well.

2. Salt and pepper chicken and add to cooker and coat with sauce.

3. Pour chick peas, sweet potatos, pepper, eggplant, onion and garlic on top of chicken.

4. Cover and cook on high for 4-5 hours or low for 7-8 hours.

I serve over brown rice.

Enjoy!

Crock Pot Sweet N Sour Turkey Meatballs

These are easy meatballs that your kids will love. I serve with brown rice and some kind of steamed or roasted veggie.

2 lbs ground turkey breast
2 teaspoons poultry seasoning
1 egg white
Salt and ground black pepper
2 (15-ounce) cans tomato sauce
2 cups reduced-sodium chicken broth
1 cup chili sauce
1/2 cup cider vinegar
1/2 cup brown sugar
2 teaspoons dried thyme

Directions:
Combine turkey, poultry seasoning, egg white and 1/2 teaspoon of salt and pepper. Mix well and shape into meatballs, should get 2 to 2.5 dozen pending on size.

Place meatballs in bottom of slow cooker.

Whisk together tomato sauce, broth, chili sauce, vinegar, brown sugar, and thyme.

Pour mixture over meatballs.

Cover and cook on low for 8 hours or high 4 hours.

Enjoy!

Crock Pot Burger Soup

Ingredients:

• 1 lb ground beef
• 1/4 tsp. pepper
• 1/4 tsp. garlic
• 1/4 tsp. basil
• 1 envelope dry onion soup
• 3 Cups beef broth + water – boiling. (I use 1 can and then fill the rest with water, then pop into the microwave for 3 minutes)
• 1 8 oz. can tomato sauce
• 2 Tbsp. Worcestershire sauce
• 1 C. sliced carrots
• 1 C. cooked rice OR pasta (cooked and drained if in crock pot, dry if in frying pan – I use the curly, hollow pasta, Cellentani)
• 1/4 C. grated Parmesan cheese

Crock Pot Instructions:

1. Crumble beef into crock pot.
2. Add spices.
3. Mix in water, tomato sauce, and Worcestershire sauce.
4. Add carrots.
5. Cover and cook on low 6 – 8 hours.
6. Turn to high heat and add rice or pasta and Parmesan cheese.
7. Cover and cook 10 – 15 minutes.

Frying Pan Instructions:

1. Brown and drain the beef.
2. Add everything else.
3. Cover and cook for 20 minutes.

Crock Pot Chicken Ole’

Ingredients:

• 4 Chicken Breast halves – boneless, skinless
• 2 jars of salsa (I use Green Mountain Gringo – THE best salsa!)
• 1 Lime
• Some squirts of mustard

Directions:

1. Place the chicken in the bottom of the crock pot.
2. Dump the salsa on top.
3. Cut the lime in half, squirt the juice of both halves on top of the salsa.
4. Squirt the mustard in and stir into the salsa (leaving the chicken on the bottom).
5. Cover and cook on low for about 8 hours.

If you don’t have a crock pot, cube the chicken and then put everything into a frying pan and let it simmer until the chicken is cooked all the way through.

Serve over rice.

Crock Pot Chicken

Ingredients:

• 4 Chicken Breast halves
  
• I can sliced potatoes (you can use real ones diced up, but the canned ones mean that they’ll be super tender)
• 1 bottle lite Italian dressing
• 1 pkg. frozen veggies
• 1/2 pkg. frozen pearl onions
• 2 cans water chestnuts
• Garlic powder
• Seasoned salt (If you haven’t tried Penzey’s Spices yet…whoo boy. Yum-my)
• Pepper to taste

Directions:

1. Place chicken in the bottom of crock pot.
2. Generously sprinkle chicken with garlic powder and seasoned salt. Use pepper to taste.
3. Add remaining ingredients.
4. Cook on Low for 8 hours or High for 4 hours.

Crock Pot Beef Stew

Ingredients:

• 10 small New Potatoes, halved
• 12 small white onions, peeled
• 30 baby carrots (1/2 lb)
• 1 1/2 lbs beef stew meat
• 2 C. beef broth plus 1/2 C. water
• 2 tsp garlic salt
• 1/4 tsp onion salt
• 1/4 tsp salt
• 1/4 tsp pepper
• 1 Tbsp parsley
• 1 Tbsp Worcestershire sauce
• 3 Tbsp cornstarch
• 3 Tbsp cold water

Directions:

1. Place potatoes, onions, and carrots into crock pot.
2. Add Beef.
3. In a small bowl, combine broth with water, 3 salts, parsley, pepper, and Worcestershire sauce.
4. Pour over meat and veggies.
5. Cover and cook on low 6 hours.
6. In small bowl, combine cornstarch and water.
7. Stir into mixture.
8. Cover and cook on high 15 -20 minutes, stirring occasionally.

Crock Pot Corned Beef and Cabbage

Ingredients:

• 4 1/2 lbs corned beef brisket
• 1/2 tsp pepper
• 2 medium onions, quartered
• 3 Tbsp vinegar
• 1 head cabbage, wedged
• 3 Tbsp sugar
• 2 Cups water

Directions:

1. Combine ingredients in crock pot with cabbage on top.
2. Cook on low 10-12 hours or on high 6 -7 hours.

(You can put potatoes and/or carrots on the bottom as well.)

Crock Pot Pot Roast

Ingredients

• 1 beef roast – any kind (3-5 pounds)
• A handful of baby red potatoes, quartered
• A handful (or two) of baby carrots
• 1/2 a bag of frozen white pearl onions
• 1 package dried brown gravy mix
• 1 package dried Italian salad dressing mix
• 1 package dried ranch dressing mix
• 1 cup water

Directions

1. Place beef roast in slow cooker.
2. Place the veggies around the sides of the beef.
3. Mix the dried mixes together in a bowl and sprinkle over the roast.
4. Pour the water around the roast.
5. Cook on low for seven to nine hours.

Slightly adapted from “To Die For Pot Roast Sandwiches”.

Crock Pot Pork Chops

Ingredients:

• 6 lean pork chops
• 1 can condensed cream of <something> soup. I use Cream of Celery.
• 1/4 C. water
• 1 large onion – sliced
• pepper to taste

Directions:

1. Place the chops on the bottom of the crock pot.
2. Add onions, soup, water, and pepper.
3. Cook on low 8 hours.