Homemade Apricot Butter

Ingredients

4 28 oz.cans Apricots, drained 3-4 Cups Sugar 2 teaspoons Cinnamon 1 teaspoon Cloves 2 Tablespoons Lemon juice

Directions

1. Drain Apricots and de-pit. Puree using blender. 2. Pour in the crock pot. Add remaining ingredients. 3. Cover, cook on High 8 to 10 hours. Remove cover during last half of cooking. Stir occasionally. 4. Store in refrigerator.

Crock Pot Honey Squash Chicken

Ingredients

3 carrots, peeled and chopped 2 parsnips, peeled and chopped 1/2 teaspoon garlic salt 4 chicken breasts, boneless and skinless 1 (14.5 oz) can chicken broth or Homemade chicken stock 1 acorn squash, peeled and chopped 1/4 teaspoon pepper 1/4 teaspoon nutmeg 1/4 Cup honey

Directions

1. In the bottom of the crock pot place the carrot and parsnips. Sprinkle in the garlic salt to cover all the vegetables. 2. Place the chicken pieces over the vegetables. Pour the broth over the top of the chicken and vegetables. 3. Lay the squash into the crock pot. Sprinkle in the nutmeg and pepper. 4. Pour the honey over the top to completely cover the other ingredients. Cook covered 7 1/2-8 hours on low setting.

Chutney Cheese Dip

Ingredients

1 lb. reduced-fat cream cheese, room temperature 2 cups shredded reduced-fat Cheddar cheese 1/2 cup chopped mango chutney, divided 1/3 cup finely chopped onion 1/4 cup chopped raisins 2 1/2 teaspoons finely chopped ginger root How to grow your own ginger. 2 teaspoons garlic 1 1/2 teaspoons curry powder

Directions

1. Place cheeses in crock pot, cover and cook until cheese is melted, about 25-30 minutes. 2. Mix in remaining ingredients, cover and cook until hot, 1 to 1 1/2 hours.

Crock Pot Coconut Curry Chicken

Ingredients

4-6 boneless, skinless chicken thighs 1 med. onion, diced 2 tablespoons curry powder 1/2 teaspoon kosher salt 1/4 teaspoon ground black pepper 1/4 teaspoon red pepper 1 (14-ounce) can coconut milk 1 cup chicken broth or Homemade stock 1 cup instant rice, rinsed

Directions

1. Place the chicken in the crock pot with the diced onions. 2. Sprinkle the curry,pepper and salt over the top of the chicken. 3. Add the broth and coconut milk and stir , mixing well. 4. Cover, and cook on low for 5 to 6 hours. 5. Remove the chicken thighs to a covered dish. Add the rice and cook on high for 12-15 mins. or until tender.

Crockpot Beef and Lentil Soup

Ingredients

3 quarts beef broth 1/4 cup dry white wine 1 pound cubed lean beef stew meat 3 cups dried lentils 1 1/2 cups finely chopped onions 1/2 cup leeks, chopped leeks 1/2 cup,carrots, chopped 1/2 cup,celery, chopped Salt and black pepper, to taste

Directions

1. Combine all ingredients, except salt and pepper, in 6-quart slow cooker; cover and cook on low 6 to 8 hours. Season to taste with salt and black pepper.

Crock Pot Chicken with Artichokes

Ingredients

3 lbs. boneless, skinless chicken thighs salt and black pepper 14-1/2 oz. can diced tomatoes 14-oz. can artichoke hearts, drained 1/4 cup capers 3 cloves garlic, thinly sliced 8-oz. fresh sliced mushrooms 3 ripe tomatoes, chopped 16-oz. pkg. spaghetti, cooked

Directions

1. Season chicken with salt and pepper; place in a crockpot. 2. Spoon canned tomatoes with juice, artichokes, capers and garlic over chicken. 3. Cover and cook on high setting for 3 to 4 hours, until chicken juices are running clear. Stir in fresh tomatoes and mushrooms during the last 30 minutes of cooking time. 4. Serve chicken and sauce over cooked spaghetti.

Crockpot Italian Turkey Breat

Ingredients

1 turkey breast, about 3-5 lbs 1 onion, sliced 1 bell pepper, sliced 1 can tomato soup 1 garlic clove, crushed 1/2 teaspoon salt 1/4 teaspoon black pepper 1/2 teaspoon oregano 1/4 teaspoon thyme 1/2 cup water 1/2 cup white wine

Directions

1. Place the turkey breast in the crockpot and cover with onion and pepper slices. 2. Mix the remaining ingredients and pour over the turkey. 3. Cover and cook on LOW for 7-9 hours. 4. Serve with steamed noodles or spaghetti or rice.

Chicken Chili

Ingredients

 1 Green bell pepper, chopped
 1 Cup yellow onion, chopped
 2 garlic cloves, minced
 3 tablespoons cornmeal
 2 tablespoons chili powder
 3 teaspoons dried oregano leaves
 1 teaspoon cumin
 1 teaspoon sea salt
 1 1/4 lb boneless skinless chicken thighs, cut into 1" pieces
 1 jar (16 oz) medium picante sauce
 1 can (15 oz) pinto beans, undrained
 1 can (14 1/2 oz) diced tomatoes, undrained


       
 Directions

 1. Place bell pepper, onion and garlic in crock pot.

 2. In a large mixing bowl combine cornmeal, chili powder,
oregano, cumin and salt, mix well.

 3. Place chicken in bowl and coat well with seasoning mixture.

 4. Put chicken in crock pot and mix in any leftover
seasoning mixture.

 5. Next add picante, beans and tomatoes.

 6. Cover and cook on low 7-8 hours.

Slowcooker Italian Pot Roast

Ingredients

 4 potatoes, peeled and quartered
 2 cups baby carrots
 1 stalk celery, cut into 1-inch slices
 2-1/2 lb. boneless beef chuck roast
 1/2 teaspoon black pepper
 14-1/2 oz. diced tomatoes with basil, garlic and oregano
 1/4 cup water
       
 
 
       
                           
Directions 

 1. Arrange vegetables in a crockpot.
Top with roast; sprinkle with black pepper.

 2. In a bowl, mix undrained tomatoes and
water; pour over roast. Cover and cook on
low for

8 to 10 hours.

Orange and Cinnamon Crock Pot Chicken

Ingredients


 3-4 lb chicken cut into serving pieces
 1 cup chicken broth or  Homemade chicken stock
 1/4 lb butter
 2 cups orange juice
 1 cup raisins
 salt and black pepper to taste
 1/4 tsp cinnamon
 2 Tbs flour
       


       
                           
Directions

 1. Heat butter in large skillet, and brown chicken.
Remove chicken pieces to slow cooker as they brown.

 2. Combine all other ingredients, except flour, mix
well and pour over chicken.

 3. Cover and cook on LOW for 4-6 hours, or until
chicken is tender.

 4. Remove 1 cup of sauce from the pot and combine
with flour, mixing well. Return sauce - flour mixture to pot.
Turn pot on HIGH, and cook additional half hour.

CrockPot Mushroom Lasagna

Ingredients

 6 oz uncooked lasagna noodles
 28 oz low-sodium spaghetti sauce
 1/3 cup water
 8 oz mushrooms, sliced
 15 oz ricotta cheese
 2 cups shredded mozzarella cheese      


       
                           
Directions

 1. Break noodles. Place half in bottom of greased crock pot.

 2. Layer half of sauce and water, half of mushrooms, half of
ricotta cheese, and half of mozzarella cheese over noodles.

 3. Repeat layers. Cover and cook on low 5 hours.

Creamy Corn and Chicken Soup

Ingredients 

 1 pound boneless skinless chicken breasts 

 4 cups low-sodium chicken broth or  

 4 cups corn kernels, fresh, or frozen, thawed 

 1 cup thinly sliced leeks white and pale green part only

 1 cup peeled and diced russet potato 

 1/2 cup dry white wine

 1 medium celery ribs, chopped 

 2 tablespoon Worcestershire sauce 

 1/2 teaspoon dried thyme 

 3/4 cup heavy cream      

  

  

         

                             

Directions  

 1. Place the chicken breasts in the a 4-6 qt. slow cooker. Add the broth, 

corn, leeks, potato, white wine, celery, Worcestershire sauce, and thyme. 

Stir well.

 2. Cover and cook on low for 5 hours, or until the meat is cooked through 

and the potato is tender.

 3. Transfer the chicken to a cutting board; cool for 5 minutes. Keep the 

slow cooker covered and on low. 

 4. Transfer the chicken breasts to a cutting board. Puree the remaining soup: 

use an immersion blender right in the cooker; or ladle the soup in batches into 

a large blender, cover, and blend until smooth, pouring the soup back into the 

slow cooker. Keep the slow cooker set on low.

 5. Chop the chicken into bite-size bits; stir these into the soup along with the 

cream. Cover and cook on low for 15 minutes to blend the flavors.

Crockpot Bacon and Beans

Ingredients

 1 pound bacon, chopped
 2 15-oz cans pork and beans
 2 16-oz cans red kidney beans, drained and rinsed
 2 15-oz cans pinto beans, drained and rinsed
 1 cup firmly packed brown sugar
 1/2 cup cider vinegar
 1 tablespoon maple syrup
 2 teaspoons garlic powder
 1/2 teaspoon dry mustard    


       
                           

 Directions

 1. In a large skillet over medium heat, cook the
bacon until crisp, around 5 to 6 minutes. Drain on
paper towels.

 2. Combine the pork and beans, kidney beans, and
pinto beans in a lightly greased medium crockpot.

 3. Stir in the brown sugar, vinegar, maple syrup,
garlic powder, mustard, and bacon.

 4. Cover and cook on low for 6 hours.

Crockpot Chicken Santa Fe

Crockpot  Chicken Santa Fe


Ingredients

 1 can (15 oz) black beans, rinsed and drained
 2 cans (15 oz) whole kernel corn, drained
 1 cup thick and chunky salsa
 5 or 6 skinless, boneless chicken breast halves
 1 cup shredded Cheddar cheese  


       
                           

 Directions

 1. In a 3-1/2- to 5-quart slow cooker, mix together
the black beans, corn, and 1/2 cup of the salsa.

 2. Top with the chicken breasts, then pour the remaining
1/2 cup salsa over the chicken. Cover and cook on HIGH for
2 1/2 to 3 hours, or until the chicken is tender and white
throughout; do not overcook or the chicken will be dry .

 3. Sprinkle cheese on top; cover and cook until the cheese
melts, about 5 to 15 minutes.

Chicken and Pasta Soup

Ingredients 

 3 1/2 cups reduced-sodium fat-free chicken broth 

 1 can (14 1/2 ounces) diced tomatoes, undrained

 8 ounces boneless, skinless chicken breast, cubed

 1 cup chopped onion

 1/2 cup each: diced green and red bell pepper

 1 clove garlic, minced

 3/4 teaspoon each: dried basil and oregano leaves

 1 cup uncooked ditalini 

 1/4 cup chopped parsley

 Salt and pepper, to taste   

  

  

         

                              

 Directions

 1. 1. Combine all ingredients, except pasta, parsley, salt, and 

pepper, in slow cooker; cover and cook on high 4 to 6 hours, 

stirring in pasta and parsley during last 20 to 30 minutes. 

Season to taste with salt and pepper. 

Mexican Meatball Soup

 1 1/2 tablespoon olive oil 

 3/4 cup chopped yellow onion 

 3/4 cup stemmed, seeded, and chopped red bell pepper 

 7 cups low-sodium beef broth 

 1 3/4 cups no-salt-added canned diced tomatoes 

 1 1/2 tablespoon stemmed and minced jalapeño pepper 

 2 teaspoon minced garlic 

 1 teaspoon ground coriander 

 1 teaspoon ground cumin 

 3/4 teaspoon salt 

 1 lb lean ground beef (at least 93% lean) 

 3 tablespoon uncooked long-grain white rice 

 2 large egg yolks 

 2 teaspoon dried oregano 

 1 teaspoon ground black pepper  

  

  

         

                              

 Directions

 1. Put a large skillet over medium heat for a few minutes, 

then swirl in the oil. Add the onion and bell pepper. Cook, 

stirring often, until softened a bit, between 8 and 12 minutes, 

depending on the size of the batch.

 2. Scrape the contents of the skillet into a 4-6 qt. slow cooker. 

Stir in the broth, tomatoes, jalapeño, garlic, coriander, cumin, 

and salt.

 3. Mix the ground beef, rice, egg yolks, oregano, and pepper 

in a large bowl until the eggs and oregano are evenly distributed 

in the meat and rice. With clean, dry hands, form the mixture 

into meatballs, using 2 to 3 tablespoons per meatball. Drop them

 into the soup. 

 4. Cover and cook on low for 6 hours, or until the meatballs are 

cooked through and the flavors have blended. 

Oyster and Mushroom Bisque

      Ingredients

 1 cup chicken broth or Homemade Chicken Stock
 1 pint oysters, drained, liquor reserved
 8 ounces mushrooms, sliced
 1 cup whole milk
 1/4 cup dry sherry*
 2 tablespoons cornstarch
 Salt and pepper, to taste
 * you can use water    
                           

                     

                               
 Directions

 1. Combine broth, reserved oyster liquor, and mushrooms in crock pot;
cover and cook on high 2 to 3 hours, adding milk during last 30 minutes
and oysters during last 15 minutes. Stir in combined sherry and cornstarch,
stirring 2 to 3 minutes. Season to taste with salt and white pepper.

Guinness Stew

      Ingredients

6 TO 8 Quart Slow cooker

¼ cup olive oil
5 pounds boneless beef chuck, cut into 2-inch cubes
¾ tsp salt
3½ cups thinly sliced yellow onion
1¼ pounds carrots, peeled and cut into 1-inch sticks
1 pound turnips, peeled and cubed ¾ pound eggplant, cut into cubes
1½ tblsp finely grated orange zest
1 tblsp minced garlic
5 fresh thyme sprigs
3 bay leaves
3½ cups Guinness beer
                           

                     

                               
 Directions

 1 Set a large skillet over medium heat for a few minutes, then pour in the oil.
salt the beef and brown it in the skillet on all sides, turning only when you have to,
about 8 minutes per batch; transfer to the slow cooker and continue browning more.

2 Add the onion to the skillet. Stir until it softens and even browns a bit,
4 to 7 minutes, depending on how much you’ve got. Scrape all the onion
into the slow cooker.

3 Stir in the carrots, turnips, eggplant, orange zest, garlic, thyme sprigs, and
bay leaves. Pour the beer over everything. 4 Cover and cook on low for 8 hours,
or until the vegetables and beef chunks are all fork-tender.

Mexican Beef Brisket

Mexican Beef Brisket


      Ingredients

 2 tablespoons olive oil
3 pounds beef brisket, cubed
2 cups salsa
2 tablespoons vinegar
1 teaspoon garlic powder
1/2 teaspoon cinnamon
1/2 teaspoon oregano
1/4 teaspoon cloves
1/4 teaspoon pepper                            

                     

                               
 Directions

 1. Heat oil in a skillet over medium-high heat and brown beef.
Place in crock pot.

2. Combine remaining ingredients. Pour over meat.
Cover and cook on low 10 to 12 hours.

3. Add water as needed.

Braised Beef Short Ribs

Braised Beef Short Ribs


      Ingredients

 4 1/2 pounds beef short ribs
 1/2 teaspoon salt
 1/4 teaspoon black pepper
 2 cups dry red wine
 1 14.5-oz can diced tomatoes, undrained
 8-oz sliced button mushrooms
 5 garlic cloves, peeled
 6 fresh parsley sprigs
 1 bay leaf                            

                     

                               
 Directions

 1. Place the ribs in a lightly greased crockpot and sprinkle
with the salt and black pepper.

 2. Add the wine, tomatoes and their juices, mushrooms,
garlic, parsley, and bay leaf.

 3. Cover and cook on low for 8 to 9 hours.

 4. Remove and discard the parsley sprigs and bay leaf
before serving.