Potato

3 pounds fingerling potatoes, halved
2 tablespoons olive oil
2 tablespoons unsalted butter
Juice of 1 lemon
4 cloves garlic, minced
1 tablespoon dried oregano
1 teaspoon smoked paprika
Kosher salt and freshly ground black pepper, to taste
Zest of 1 lemon
2 tablespoons chopped fresh parsley leaves

Lightly coat the inside of a 6-qt slow cooker with nonstick spray.
Place potatoes, olive oil, butter, lemon juice, garlic, oregano and paprika into the slow cooker; season with salt and pepper, to taste. Cover and cook on low heat for 4-5 hours or high heat for 2-3 hours, or until tender.*
Serve immediately, garnished with lemon zest and parsley, if desired.

http://damndelicious.net/2016/01/05/slow-cooker-greek-potatoes/

SLOW COOKER HONEY GARLIC CHICKEN AND VEGGIES

8 bone-in, skin-on chicken thighs
16 ounces baby red potatoes, halved
16 ounces baby carrots
16 ounces green beans, trimmed
2 tablespoons chopped fresh parsley leaves
FOR THE SAUCE

1/2 cup reduced sodium soy sauce
1/2 cup honey
1/4 cup ketchup
2 cloves garlic, minced
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon ground black pepper

In a large bowl, combine soy sauce, honey, ketchup, garlic, basil, oregano, red pepper flakes and pepper.
Place chicken thighs, potatoes, carrots and soy sauce mixture into a 6-qt slow cooker. Cover and cook on low heat for 7-8 hours or high for 3-4 hours, basting every hour. Add green beans during the last 30 minutes of cooking time.
OPTIONAL: Preheat oven to broil. Place chicken thighs onto a baking sheet, skin side up, and broil until crisp, about 3-4 minutes.
Serve chicken immediately with potatoes, carrots and green beans, garnished with parsley, if desired.

http://damndelicious.net/2015/06/05/slow-cooker-honey-garlic-chicken-and-veggies/

Slow Cooker Chicken and Dumplings

4 boneless, skinless chicken breast halves
¼ tsp. poultry seasoning
¼ tsp. paprika
¼ tsp. pepper
2 cans (10.5 oz. each) condensed cream of chicken soup, undiluted
1 can (14.5 oz.) chicken broth
1 soup can water (use the empty soup can to measure)
2 tubes (10 oz. each) refrigerated biscuit dough, torn into pieces
Chopped parsley, for serving (optional)

Place the chicken in a slow cooker. Sprinkle with the poultry seasoning, paprika, and pepper.

2. In a medium bowl, whisk together the 2 cans of soup, chicken broth, and water; pour the mixture over the chicken in the slow cooker.

3. Cover and cook for 5 to 6 hours on HIGH.

4. About 90 minutes before serving, remove the chicken from the slow cooker and roughly chop into pieces. Return the chicken to the slow cooker. Add the torn biscuit dough, pressing down gently to make sure they are all submerged. Cook until the dough is no longer raw in the center.

5. To serve, sprinkle with chopped parsley.


http://www.lovebakesgoodcakes.com/2015/01/slow-cooker-chicken-and-dumplings.html

steak fajota

1 1⁄2 lbs boneless sirloin, cut into thin strips
2 tablespoons vegetable oil
2 tablespoons lemon juice
1 -2 garlic clove, minced
1 1⁄2 teaspoons ground cumin
1 teaspoon seasoning salt
1⁄2 teaspoon chili powder
1 green bell pepper, thinly sliced
1 onion, thinly sliced
6 -8 flour tortillas
shredded cheddar cheese (optional)
salsa (optional)
guacamole (optional)
sour cream (optional)
shredded lettuce (optional)
chopped tomato (optional)
chopped onion (optional)

Brown the steak in oil.
Place the steak and drippings into the crock pot.
Add lemon juice, garlic, cumin, salt, and chili powder.
Mix well.
Cover and cook on HIGH for 2 1/2 to 3 hours, or until meat is tender.
Add green pepper and onion; cover and cook for 1 hour more.
Warm the tortillas.
Spoon beef and veggies down the center of the tortillas.
Top each with cheese, salsa, sour cream, lettuce, and tomatoes if desired.
Fold in the sides of the tortillas and serve immediately.

http://www.food.com/recipe/crock-pot-steak-fajitas-20813

New Slow cooker Recipes

http://www.familyfreshmeals.com/2013/10/best-crockpot-beef-stew.html

http://www.bettycrocker.com/recipes/slow-cooker-bbq-chicken-soup/1a9a97af-89e4-41c2-842e-d4054b160d3f

http://www.familyfreshmeals.com/2012/11/slow-cooker-crockpot-lasagna-soup.html

http://www.familyfreshmeals.com/2012/03/st-patricks-day-crockpot-irish-stew.html

http://www.familyfreshmeals.com/2013/08/easy-crockpot-vegetable-lentil-soup-recipe.html

http://addapinch.com/slow-cooker-vegetable-soup-recipe/

http://www.julieseatsandtreats.com/crock-pot-white-chicken-chili/

http://www.familyfreshmeals.com/2014/10/best-crockpot-chicken-noodle-soup.html

http://www.familyfreshmeals.com/2013/09/crockpot-stuffed-pepper-soup.html

http://www.foodiecrush.com/slow-cooker-thai-chicken-soup/

http://www.bettycrocker.com/recipes/slow-cooker-barbecued-pulled-pork-fajitas/0139561c-b375-4663-ad95-f9e2c0b1f560

http://www.familyfreshmeals.com/2013/04/crockpot-fajitas.html

http://www.familyfreshmeals.com/2012/11/crockpot-macaroni-and-cheese-slow-cooker.html

Curried Vegetable and Chickpea Stew

1 teaspoon olive oil
1 large onion, diced
2 medium red or yellow potatoes, diced
1 tablespoon kosher salt
1 tablespoon curry powder
1 tablespoon brown sugar
1-inch piece ginger, peeled and grated (about 1 tablespoon)
3 garlic cloves, minced
1/8 teaspoon cayenne pepper, optional
2 cups vegetable broth
2 (15.5-ounce) cans chickpeas, drained and rinsed
1 green bell pepper, diced
1 red bell pepper, diced
1 medium head of cauliflower, cut into bite-sized florets
1 (28-ounce) can diced tomatoes with their juices
1/4 teaspoon black pepper
1 (10-ounce) bag baby spinach
1 cup coconut milk

Heat the oil in a skillet over medium heat. Sauté the onion with one teaspoon of salt until translucent, about 5 minutes. Add the potatoes and another teaspoon of salt, and sauté until just translucent around the edges.

Stir in the curry, brown sugar, ginger, garlic, and cayenne and cook until fragrant, about 30 seconds. Pour in 1/4 cup of broth and scrape up any toasty bits from the bottom of the pan. Transfer this onion-potato mixture into the bowl of a 6-quart or larger slow cooker. (Halve this recipe for a smaller slow cooker.)

To the slow cooker, add the rest of the broth, chickpeas, bell pepper, cauliflower, tomatoes with their juices, pepper, and final teaspoon of salt. Stir to combine. The liquid should come about halfway up the sides of the bowl; add more broth as necessary. Cover and cook for 4 hours on HIGH.

Stir in the spinach and coconut milk. Cover with lid for a few more minutes to allow the spinach to wilt. Taste and correct the salt and other seasonings as needed.

Serve on its own or over couscous, Israeli couscous, or orzo pasta.

Recipe Notes:

• Smaller slow cookers: Cut this recipe in half for a smaller slow cooker.
• Dutch-oven version: Instead of cooking in a slow cooker, simmer the stew in a large Dutch oven or soup pot over low heat on the stovetop or in a 350°F oven for 45 to 60 minutes, or until the potatoes are tender. Add the spinach and coconut milk and stir until the spinach has wilted. Taste and add more seasonings if needed.

Slow Cooker Vegan White Bean Stew

• 2 lbs. white beans
• 2 large carrots, peeled and diced
• 3 large celery stalks, diced
• 1 onion, diced
• 3 cloves garlic, minced or chopped
• 1 bay leaf
• 1 tsp. each: dried rosemary, thyme, oregano
• 10-12 cups water
• 2 Tbsp. salt (according to taste, can start with 1 Tablespoon and add more at end if needed)
• Ground black pepper, to taste
• 1 large can (28 ounces) diced tomatoes (I like Muir Glen Organic Fire Roasted)
• 5-6 cups (or more) roughly chopped leafy greens (spinach, chard, kale)
• Rice, polenta, or bread for serving

1. Sort through and rinse beans several times in cool water. Add to the slow cooker along with the diced carrots, celery, onions, garlic, bay leaf and dried herbs. Add the water. (Use less for a thicker stew, more for more of a soup.) Cover and cook on high for 3 hours, or low for 6 hours. Remove lid from slow cooker and add the salt and pepper, and diced tomatoes. Let cook for another 1-1½ hours, or until beans are very soft. (If they are already soft after the initial cooking time, different kinds of beans may vary in cooking time, then add the tomatoes and greens and serve immediately.) Before serving, stir in the chopped greens.
2. Serve over hot cooked rice, polenta, or with bread.
3. Makes a lot--enough for at least 10-12 servings. Freeze half for later or invite friends over.

easy springtime crockpot minestrone.

1 sweet onion, diced
3 garlic cloves, minced
3 carrots, peeled and sliced
1 (28 ounce) can of diced tomatoes
2 (15 ounce) cans of cannellini beans, drained and rinsed
3 cups low-sodium vegetable stock
3 cups water
8 ounces of uncooked ditalini pasta
12 thin asparagus spears, stems removed and cut into thirds
1 cup of frozen sweet peas
1 (6 ounce) bag of fresh spinach
1/3 cup freshly grated romano cheese + more for topping
salt and pepper to taste

Add diced onions, garlic, carrots, the whole can of diced tomatoes, cannellini beans, stock and water to your crockpot. Cook on low for 4-6 hours, stirring once or twice if you can.

About 10-15 minutes before serving, add in asparagus (I like mine with some crunch, add it earlier if you want it softer), spinach, peas and pasta. Cook on low for another 10-15 minutes then stir in grated cheese. Taste and season with salt and pepper as desired. I used about a 1/2 teaspoon of each, but it will depend on the sodium levels in your stock, tomatoes, etc. Serve immediately with additional cheese on top!

Crockpot Freezer Meal Chili Recipe

• 3 ears of corn, husks removed
• 2½ lbs. tomatoes
• ¼ lb. tomatillos
• 2 bell peppers (green, red, or mixture)
• 1 medium onion
• 4 cups cooked black beans
• 1½ tbs. chili powder
• 1 tsp. cumin
• 1 tsp. smoked paprika
• 1 tsp. salt

Instructions

1. Fill a large pot of water ¾ of the way to the top and boil the water. Blanch the corn by boiling it for 2 to 4 minutes. Then remove the corn from the pot and place it in a large bowl of ice water for a few minutes to stop the cooking. Set the corn on a large cutting board and cut the kernels off the cobs. Place the corn in a large mixing bowl.
2. Add more ice to the bowl of ice water and return the pot of water on the stove to a boil. Blanch the tomatoes for 1 minute, then transfer them to the bowl of ice water. Remove the skins from the tomatoes (they should easily come off), then cut out the cores at the tops of each tomato. Chop the tomatoes and add them to the mixing bowl with the corn.
3. Chop the tomatillos, bell peppers, and onion, and add them to the mixing bowl. Stir in the black beans, along with the chili powder, cumin, smoked paprika, and salt.
4. Transfer the chili to 2 large, gallon-sized zipper bags. Label the bags with the date and contents. Remove as much air as possible from the bags and seal them. Lay the bags flat on a shelf in the freezer for efficient storage.
5. When you’re ready to cook the chili, thaw it out in the refrigerator overnight. If you only want to cook 4 servings, thaw just one of the bags. In the morning, place the chili in a slow cooker and cook on low for 4 to 6 hours. (If you’re going to be out for longer than that, it’s okay to cook it longer.) Serve topped with grated cheese, avocado, crushed tortilla chips, and/or diced scallions.

Chana Masala In Slow Cooker

4 c. Water
1 Large Onion
28 oz can of diced tomato
6 oz tomato paste
1/3 cilantro leaves
2 tsp. Garam masala
2 tsp. Garlic powder
1 tsp. Cumin
1tsp tumeric
1/2 tsp cayenne pepper
1 tsp. coriander
1 tsp salt
30 oz garbanzo beans
Rice

Combine everything except chickpeas, cook 6-8 hours low. Add chickpeas cook another 2 hours.

If dried, use 1 lb bag, cook first.
2 cups dried
6 c water
Salt
Rinse first, add all in. Cook 2-3 hr high. Drain and rinse well.

Hearty Bean Stew

* 1 can sliced whole plum tomatoes

* 1 cup dried red kidney beans

* 1 cup dried lima beans

* 1 cup dried black or pinto beans

* 1 cup corn

* 1/2 cup brown rice

* 2 medium onions, chopped or quartered and separated.

* 6 cloves of garlic, chopped

* 1 large red pepper, diced or cut into thin strips

* 1 tablespoon chili powder

* 1 teaspoon ground cumin

* 1/4 teaspoon ground allspice

* 1/4 teaspoon ground coriander

* 1 tablespoon red wine vinegar

Method

Soak the beans in enough water to cover them for at least 4 - 6 hours, overnight is best. Combine the tomatoes, beans,corn, rice, garlic, onions, and red peppers, along with the chili powder, cumin, allspice,coriander and vinegar in the crockpot. Cover and cook on LOW for 7- 9 hours or on HIGH for 4 - 6 hours.

http://elizarayner.hubpages.com/hub/the-best-vegan-crockpot-recipes-for-fall

slow cooker smoky refried beans

• 1 pound dry black beans
• 3 cups vegetable broth, plus a little more for thinning, if needed
• 2 tablespoons olive oil
• 6 medium cloves garlic, roughly chopped
• 1 teaspoon onion powder
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt, plus additional salt to taste
• Freshly squeeze lime juice for topping (optional)

Instructions

1. Rinse the beans and pick through them, discarding any debris. Place the beans in a 3-quart or larger slow cooker and fill it with water to about 2-3 inches above the beans. Cover and let sit overnight, or for 8-12 hours.
2. Pour the beans into a colander to discard the soaking water. Rinse and return the beans to the slow cooker.
3. Add the vegetable broth, olive oil, garlic, onion powder, cumin, chili powder, smoked paprika and salt. Stir.
4. Cook on low for 8-10 hours, until the beans are cooked through.
5. Turn the slow cooker off and remove the lid to allow the beans to cool slightly.
6. Before pureeing, check the liquid level: Slow cookers can vary, so if you find that the liquid is still above the level of the beans when it comes time to puree them, you may want to skim a little of the liquid and reserve it for thinning later on.
7. With an immersion blender or by working in batches with a high-powered blender or food processor, carefully puree beans until your desired consistency is reached (you might like your beans to be 100% smooth, or chunky with a few beans still left whole).
8. Turn the slow cooker back on the low setting and let beans cook for another 30 minutes to thicken.
9. Check the consistency; if the beans are too thick, add additional vegetable broth and stir. If they're too thin, let them sit and cook for a little longer.
10. Taste and add additional salt if needed and squeeze half a lime over the beans right before serving, if desired.

Read more at http://ohmyveggies.com/slow-cooker-smoky-refried-black-beans-self-serve-tostadas/#ll9g1KEDRyAoCJfE.99

Slow Cooker Italian Vegetarian Bean Soup

• 1 lb. dry Great Northern Beans
• 2 ribs of celery, finely chopped
• 1 small onion, finely chopped
• 3 carrots, peeled and finely chopped
• 1 Tbsp. fennel seeds
• 2 tsp. dried oregano leaves
• 2 tsp. garlic powder
• ¼ tsp. red pepper flakes (optional)
• Salt and pepper to taste
• 6 Tbsp. finely grated parmesan cheese (opt)

1. Combine the beans, celery, onion, carrots, fennel seeds, oregano, garlic powder and red pepper flakes and 5 cups of cold water in a 3 quart slow cooker. Cook on high for 5 hours, until beans are tender.
2. If desired, drain to remove the bean cooking liquid which sometimes causes gas. Whether you drain the beans or not you’ll need to add more liquid. Add enough water to achieve desired soup thickness (it will be between 2-4 cups). Stir in salt and pepper to taste. Ladle into bowls. Top each serving with 1 tablespoon of the parmesan cheese

SLOW COOKER CHEX MIX

• 9 cups Chex cereal (I used equal parts corn, rice, and wheat Chex)
• 2 cups pretzels
• 1 cup Cheerios
• 1 cup peanuts
• 1/3 cup (6 Tablespoons) butter, melted and hot
• 1 Tablespoon seasoned salt
• 1/4 cup Worcestershire sauce
• 1 teaspoon garlic powder (optional)

Add cereal, pretzels, cheerios and peanuts to the bowl of a slow cooker.

In a separate bowl, whisk together butter and seasoned salt until the salt is dissolved.  Stir in the Worcestershire sauce until combined.

Drizzle the sauce evenly over the top of the cereal mixture.  Toss for about 1 minute, or until the mixture is evenly combined.

Cover and slow cook on low for 3 hours,  stirring at the 1 hour, 2 hour and 2.5 hour marks so that the mixture does not burn.  Then spread the mixture out onto a few baking sheets or parchment paper in an even layer until it cools to room temperature.  Serve, or store in a sealed container for up to 3 weeks.

Steak Carnita Meat in the Crockpot

• 
  
• 1 T. chili powder
• 1 1/2 tsp cumin or smoked cumin
• 1/2 tsp onion powder
• 1/4 tsp garlic powder
• 1/4 tsp cayenne pepper, or more to taste
• 1 tsp salt
• 1/2 tsp black pepper
• 2 lbs flank steak
• 1 yellow onion, chopped
• 1 green bell pepper, chopped
• 1 jalapeno, seeded and chopped
• Serving Options:
• Corn tortillas
• Shredded lettuce
• Grated cheese
• Tomato
• Sour cream
• Salsa

Mix all of the spice together in a small bowl for the spice rub. Rub the spices into each side of the steak, using all of the mixture.

Place the spice rubbed-steak in the bottom of the crock pot. Place the chopped onion, bell pepper, and jalapeno on top of the steak. Cook for on low for 7 to 8 hours.

After the cooking time has lapsed, remove the steak from the crock pot and shred with two forks. Serve immediately or return to the crock pot for a few hours until you are ready to eat.

Serve on corn tortillas with your favorite topping.