Slow-Cooker Orange Chicken

Ingredients:

1/4 C Corn Starch
1 t Kosher Salt
1/2 t Ground Black Pepper
1 1/2 lbs Boneless, skinless chicken thighs (cut into bite-size pieces)
2 T Grapeseed Oil (or other cooking oil)
1 T Grated Orange Zest (about one orange)
3/4 C Freshly Squeezed or Store-bought Orange Juice
2 T Granulated Sugar
1/4 C Honey
1 T Cornstarch
1 T Soy Sauce or Coconut Aminos
1 T Rice Vinegar
2 Garlic Cloves, minced
1 t Toasted Sesame Oil
1/2 t Grated Peeled Ginger or 1/4 t Ground Ginger
1/8 t Crushed Red Pepper Flakes

Green onions, sliced

Sesame seeds

Directions:

Combine cornstarch, salt and pepper. Toss with chicken pieces until well coated.

In a large skillet over medium-high heat, heat the oil until it begins to shimmer. Add the chicken pieces (in batches if necessary) and fry on both sides until cornstarch coating is crispy and dry. Place chicken pieces in slow-cooker.

In a medium bowl, whisk together orange zest, orange juice, sugar, honey, remaining 1 T cornstarch, soy sauce, rice vinegar, garlic, toasted sesame oil, ginger and red pepper flakes. Pour orange sauce over chicken pieces and toss to coat pieces with the sauce.

Cook on low about 2 hours or on high for about 1 hour or until chicken is done. Remove lid from slow-cooker and continue cooking on high until sauce reaches desired thickness.

Serve over white rice topped with sliced green onions and sesame seeds.

Yield: 4-6 servings

* Adapted from https://www.thekitchn.com/slow-cooker-orange-chicken-recipe-253412

Slow-Cooked Brown Butter Garlic Carrots

Ingredients:

2 lbs Large Carrots, cut into 2-inch pieces on a bias
1/2 C Butter
1 T Honey
2 Garlic Cloves, chopped
Salt and Pepper
Dried Parsley

Directions:

Place cut carrots into slow-cooker.

In a medium saucepan, add the butter and cook over medium heat, stirring constantly until butter starts to froth and just turns brown.

Remove from heat and stir in honey and garlic.

Drizzle the browned butter sauce over carrots and toss until coated. Season with salt and pepper and dried parsley, to taste.

Cook on high in slow-cooker for 5 hours.

Check for seasoning and add more salt and pepper if needed.

Yield: 4-5 Servings

Note: Can be scaled up to make more servings as long as your crockpot will hold it!

*Adapted from https://therecipecritic.com/2017/03/roasted-brown-butter-honey-garlic-carrots/

Slow-Cooker Chicken and Navy Bean Soup

Ingredients:

1 lb Navy Beans, rinsed (and soaked overnight, if desired)

8 C Homemade or Quality Chicken Broth

2 C Pre-Cooked Chicken, diced or shredded

2 T Olive Oil

1/2 t Granulated Garlic

3 T Dried Minced Onion

1/2 lb Carrots, peeled and sliced

6 Celery Stalks, sliced

1 Bay Leaf

1 T Fresh Rosemary (or 1 t Dried Rosemary)

1/2 T Fresh Thyme (or 1/2 t Dried Thyme)

1/2 t Smoked Paprika

1/2 t Ground Black Pepper

2 t Sea Salt (plus more to taste)

Directions:

Combine all ingredients in slow-cooker and cook on low for 8 hours. 

Taste for salt and add more if needed. 

Serve with fresh rolls or cornbread!

* Adapted from https://www.happy-mothering.com/02/recipes/slow-cooker-navy-bean-soup/

Slow-Cooker Lentil Vegetable Soup

Ingredients:

3-4 Carrots, sliced

3-4 Celery Stalks, sliced

3 T Dried Minced Onion

1 t Garlic Powder

2 C Dry Green Lentils, rinsed

8 C Chicken or Vegetable Stock (for vegetarian)

1 14oz Can Diced Tomatoes, undrained

1 Bay Leaf

1 t Dried Thyme

2 t Sea Salt, plus more to taste

1 t Ground Black Pepper

1 t Ground Cumin

1/2 T Red Wine Vinegar

2 C Chopped Kale or Spinach, fresh or frozen

Directions:

Add all ingredients to slow-cooker and stir together. 

Cook on low 8-9 hours. 

Remove bay leaf before serving. 

Yield: 6 Servings

* Adapted from https://www.everydaymaven.com/2011/crockpot-lentil-soup/

Slow Cooked Apricot Pork Chops

Ingredients:

4-6 Pork Chops (Bone-In or Boneless)
1/2 C Butter
3/4 C Apricot Preserves
1/2 t Dried Thyme (or 1 t fresh Thyme)
1/2 t Sea Salt or Kosher Salt
1 C Dried Apricots

Directions:

Melt butter. Stir in apricot preserves, thyme and salt.

Spoon a small amount of apricot mixture into bottom of slow-cooker and spread around evenly.

Place pork chops in slow-cooker. Pour remaining apricot mixture on top of pork chops. Spread dried apricots over pork chops.

Cook for 6-7 hours on low or 3-4 hours on high.

Serve over rice and enjoy!

* Adapted from http://slowcookergourmet.net/slow-cooker-peach-glazed-pork-chops/

Turnip and Carrot Slow-Cooker Beef Stew

Ingredients:

3 T Dried Minced Onion

3 C Carrot, peeled and cut into chunks

2 Turnips, peeled and cut into chunks

3 Celery Ribs, sliced

2/3 C Tomato Paste

4 C Beef Broth

1 t Dried Ground Thyme

1 T Dried Parsley

1 t Dried Oregano

1 t Salt

1 t Pepper

2 T Olive Oil

3/4 t Garlic Powder

2-3 lbs Beef Stew Meat, cut into bite-size pieces

Directions:

Combine all ingredients in slow-cooker. Cook on low 6-8 hours. Salt to taste. 

Yield: 6 Servings

* Adapted from http://www.primaverakitchen.com/turnip-and-carrot-slow-cooker-beef-stew/

Slow-Cooker Carolina Style Pork

Ingredients:

3 lb Pork Roast

3 T Brown Sugar, divided

1 T Smoked Paprika

1 t Salt

1 t Pepper

1 t Garlic powder

1 Large Onion, sliced

1 C Apple Cider Vinegar

1/4 C Worcestershire Sauce

1/8 t Cayenne Pepper

1/4 t Crushed Red Pepper

1 T Brown Mustard

1 t Ground Mustard

Directions:

Place sliced onions in bottom of slow-cooker. 

In a small bowl, mix together 2 T brown sugar, smoked paprika, salt, pepper and garlic powder. 

Rub spice mixture all over pork roast. 

Place roast on top of onions in slow-cooker. 

In small bowl, mix together remaining brown sugar, apple cider vinegar, Worcestershire, cayenne pepper, crushed red pepper, brown mustard and mustard powder. 

Pour gently over roast. 

Cook on low for eight hours. 

Shred pork with a fork and stir into liquid. Continue cooking another half hour. 

Enjoy on rolls or rice!

* Adapted from http://www.platingpixels.com/carolina-style-slow-cooker-pulled-pork/

Slow-Cooker Korean Beef

Ingredients:

1/2 C Water

1/2 C Soy Sauce

1/2 C Brown Sugar, packed

4 Garlic cloves, minced

1 T Sesame Oil

1 T Rice Vinegar

1 T Fresh Grated Ginger

1/2 t Onion Powder

1/2 t White Pepper

3-4 lb Beef Chuck Roast

2 T Cornstarch

1/4 C Water

1 t Sesame Seeds

2 Green Onions, sliced

Directions:

Place roast in slow-cooker. 

In a small bowl combine water, soy sauce, brown sugar, garlic, sesame oil, rice vinegar, ginger, onion powder, and white pepper. 

In another small bowl, mix cornstarch with 1/4 C water. 

Stir cornstarch mixture into soy sauce mixture. Pour over roast. 

Cook on low for 7 hours. Shred beef and continue cooking one more hour. 

Serve over rice and top with sesame seeds and green onion slices. 

* Adapted from http://damndelicious.net/2015/02/21/slow-cooker-korean-beef/

Slow-Cooker Baby Back Ribs

Ingredients:

1/2 or Full Rack of Pork Baby Back Ribs

Salt

Pepper

Onion Powder

Garlic Powder

1/2 C Water

Smokey Mesquite BBQ Sauce (or whatever you like)

Directions:

Sprinkle salt, pepper, onion powder and garlic powder on the front and back sides of the rib racks. 

Pour water in the bottom of slow-cooker. 

Stand ribs on their sides in slow-cooker with the tops facing inward. 

Pour a small amount of the BBQ sauce on the rib racks. 

Cook on low for 6-7 hours, until meat is cooked and tender. 

Remove ribs to baking sheet. 

Preheat oven to 350 degrees. 

Generously smother ribs in BBQ sauce. 

Bake until BBQ sauce is cooked on as desired, 10-15 minutes. 

Enjoy melt in your mouth ribs!

* Adapted from http://www.kitchme.com/recipes/slow-cooker-baby-back-ribs

Slow-Cooker Ranch Pesto Chicken

Ingredients:

6 Small chicken breasts or thighs, raw (frozen is ok)

2 T Ranch mix (or 1 packet Hidden Valley Ranch seasoning)
1 C Nut-Free Basil Pesto or 8 oz jar Basil Pesto
1/2 C Chicken broth

3 T Corn starch

Directions:

Place chicken in bottom of slow-cooker. Sprinkle ranch mix and pour pesto over chicken.

In a small bowl, whisk together chicken brother and corn starch. Pour into slow-cooker. 

Cook on high 4 hours or low 6 hours. 

Serve over noodles or rice. 

Tip: Mix leftover sauce with extra rice for a yummy side dish for your next meal!

Note: Using store-bought ranch seasoning or basil pesto may introduce gluten or nightshades!

* Adapted from http://picky-palate.com/2012/09/20/pesto-ranch-crock-pot-chicken-thighs/

Slow-Cooker Cajun Red Beans and Rice

Ingredients:

1 lb Dried Small red beans (or pinto beans)

13-16 oz Smoked sausage

5 C Water

8 oz Tomato sauce

1 T Worcestershire sauce

1 t Salt

1/2 t Black pepper

1 1/2 T Cajun Spice Mix

2 1/2 T Dried minced onion

Directions:

Combine all ingredients in crockpot and cook on low for 8 hours. 

Serve over rice. 

* Adapted from http://www.plainchicken.com/2012/02/slow-cooker-red-beans-rice.html

Slow Cooker Flank Steak with Mushrooms

Ingredients:

2 lb Flank steak

1/4 C Soy sauce

1/3 C Olive oil

4 T Brown sugar

1 1/4 t Garlic powder

Pinch of black pepper

16 oz Fresh whole mushrooms, quartered

Directions:

In a medium bowl, mix together soy sauce, olive oil, brown sugar, garlic powder, and pepper. 

Marinate flank steak in sauce mixture for at least one hour. 

Cook on low in crockpot for four hours, add mushrooms, then continue cooking an additional four hours. 

Slice or shred meat and serve over rice. 

* Adapted from http://themrswiththedishes.com/2014/10/10/a-love-affair-with-the-crock-pot-and-brown-sugar-flank-steak/

Slow-Cooker Honey Garlic Chicken

Ingredients:

3-4 Chicken breasts or thighs (frozen or thawed)

3 T Soy sauce

1/3 C Ketchup

1/3 C Honey

3/4 t Garlic powder

3/4 t Basil

Directions:

Place chicken in bottom of slow-cooker. 

In a small bowl, whisk together remaining ingredients. Pour over chicken. 

Cook on low about 6 hours. 

* Adapted from http://allrecipes.com/Recipe/Honey-Garlic-Slow-Cooker-Chicken-Thighs/Detail.aspx

Slow-Cooker Sweet & Spicy Apple Barbecue Pork

Ingredients:

2-3 lb Pork shoulder

2 C Apple cider

1/2 C Ketchup

1/2 C Brown sugar

1 1/2 t Cumin

1 1/2 t Paprika

1 1/2 t Garlic powder

1 t Kosher salt

1/2 - 1 t Cayenne pepper

1/2 t Ground black pepper

1/4 C Barbecue sauce

1 Medium onion, diced

Directions:

Pour Apple cider into crockpot. Place pork in Apple cider. Combine all other ingredients and pour over pork. 

Cook on high 6-8 hours or low 8-10 hours. 

Shred for pulled pork sandwiches!

*Adapted from http://www.asweetpeachef.com/entrees/pulled-pork-sandwiches/

Slow-Cooker Tomato Basil Soup

Ingredients:

3 28-oz Cans Whole, peeled tomatoes (or 10 1/2 C Fresh whole, peeled tomatoes)
3 T Olive oil
3 Large Carrots, peel and chopped
2 Medium Onions, chopped
4 Cloves Garlic, peeled
1/2 t Crushed Red pepper flakes
2 t Salt
1 Quart Chicken broth
10 Fresh basil leaves, plus more for garnish
Freshly grated Parmesan cheese or sour cream, for serving

Directions:

Combine all ingredients in slow-cooker. Cook on low for 7 hours.

Puree batches in blender (or blend using immersion blender).

Return to slow-cooker and continue cooking until ready to serve.

Garnish with fresh basil and parmesan or sour cream.

Yield: 8-10 Servings

* Adapted from http://momswithcrockpots.com/2013/10/crock-pot-tomato-basil-soup/

Spiced Apple Slow Cooker Smoked Sausage

Ingredients:

2 lbs Smoked sausage or kielbasa, fully cooked

3/4 C Brown sugar

1 C Chunky applesauce

2 T Dijon mustard

2 Garlic cloves, minced

Directions:

Cut sausage into 1- or 2-inch long pieces. 

Combine all ingredients in slow-cooker. Cook on low until thoroughly heated (about six hours). 

Serve over rice or as appetizer. 

Yield: 4-6 servings as main dish or 12 servings as appetizer 

* Adapted from http://pork.betterrecipes.com/appley-kielbasa.html

Creamy Slow-Cooked Beef Tips

Ingredients:

3 lb Sirloin Tip, cut into cubes

1/4 C Flour

2 10-oz Can Golden cream of mushroom soup

2 T Dried minced onion

2 T Worcestershire sauce

3 C Fresh mushrooms, quartered

8 oz Cream cheese

Directions:

Combine all ingredients except cream cheese in slow-cooker. Cook on low 6-8 hours. 

When desired tenderness is reached, stir in cream cheese. 

Serve over rice, mashed potatoes, or egg noodles. 

* Adapted from http://www.food.com/recipe/crock-pot-beef-tips-with-creamy-gravy-275494

Slow-Cooker Bacon-Wrapped Chicken in Apple Barbecue Sauce

Ingredients:

4 Chicken breasts

4 Medium apples

1 C Barbecue Sauce

1/4 C Lemon Juice

12 Pieces Bacon

Directions:

Wrap each chicken breast in three pieces of bacon. Place in bottom of slow-cooker. 

Peel, core, and dice apples. 

In a medium bowl, mix apples, barbecue sauce, and lemon juice. Pour over chicken. 

Cook on low for 8 hours. 

Yield: 4 Servings

* Adapted from http://www.closetcooking.com/2012/10/slow-cooker-bacon-wrapped-apple-bbq.html

Slow-Cooker Beef Tamale Casserole

Ingredients:

1 lb Ground beef
1 Medium onion, chopped
4 oz Can Diced green chilies
11 oz Can corn, drained (or 1 3/4 C frozen corn)
1 t Mexican Seasoning
10 oz Can Red enchilada sauce (or 1 1/2 C Homemade Red Enchilada Sauce)
12 Corn tortillas
2 C Shredded cheese (monterey jack, cheddar, etc.)

Directions:

Spray slow-cooker with non-stick spray.

In a skillet, cook ground beef and onion until no longer pink. Drain, if necessary. Stir in green chilies, corn, mexican seasoning, and enchilada sauce. (This can be refrigerated overnight)

Place 4 tortillas in bottom of slow-cooker; top with 1/3 meat mixture. Sprinkle on 1/3 of the shredded cheese. Repeat twice except for last layer of cheese.

Cover; cook on low 3-4 hours or high 2-3, or until bubbly. Turn off heat. Top with remaining cheese. Cover and allow cheese to melt.

Top with sour cream and sliced green onions.

Yield: 6 Servings
Weight Watchers PointsPlus: 7 Points

* Adapted from http://www.landolakes.com/recipe/3476/slow-cooker-beef-tamale-casserole

Slow-Cooker Beef and Broccoli

Ingredients:

1 lb Boneless round steak, trimmed of fat and cut into cubes

8 oz Fresh mushrooms, quartered

1 Large onion, cut into wedges

2 C Beef broth

1/4 C Soy sauce

4 Garlic cloves, minced

1 t Ground ginger

1/2 t Black pepper

2 t Red chili paste or hot sauce of choice

2 t Sesame oil

1 T Cornstarch

2 T Water

Directions:

Combine steak, onion, mushrooms, broth, soy sauce, garlic, ginger, pepper, chili paste, and sesame oil in slow-cooker. 

Cook on low for 6-8 hours. 

About 35 minutes before serving combine cornstarch and water in a small bowl. Mix thoroughly. Pour into crockpot and stir to combine. 

Add broccoli. 

When broccoli  has been cooked to desired tenderness, serve over brown rice. 

* Adapted from http://www.laaloosh.com/2008/04/14/crockpot-beef-broccoli-recipe/