accidentally-vegan-chili/

2 Tbsp Olive Oil
1 large Onion (finely chopped)
2 large Celery stalks (finely chopped)
4 large Garlic cloves (minced)
1/2 lb. Carrots (finely chopped)
4-15oz cans No-Salt-Added Beans of your choice (DO NOT drain)
2-15oz cans Diced Tomatoes
1/3 cup Tomato Paste
2 cups Frozen Corn
2 Tbsp Chili Powder
Salt and Pepper to taste
2 cups Water
1 Bay Leaf
(optional) 2 cups cooked Brown Rice or Quinoa
Instructions

Gather ALL ingredients and implement prep steps located next to ingredients (chop, dice, etc).
In a large soup pot on medium-high, heat OLIVE OIL until shimmering (about 2 minutes).
Add ONIONS; sauté until a little browning occurs (3-5 minutes); add CELERY, GARLIC, and CARROTS; sauté until tender and fragrant (3-5 minutes).
*For slow-cooker method: proceed to the instructions below.
Add BEANS, DICED TOMATOES, TOMATO PASTE, CORN, SEASONINGS, WATER, and BAY LEAF; bring to gently boil; reduce heat to low, cover, and simmer 1-2 hours until flavor and consistency are reached.
(optional) At the end of simmering cycle, add cooked BROWN RICE or QUINOA to the chili; serve warm.
*Slow-cook method: combine sautéed veggies and remaining ingredients in 3+ quart cooker; cover and set on HIGH (approx 2 hrs) or LOW (6-8 hrs)

http://thekitchengirl.com/accidentally-vegan-chili/

Mexican Rice

 garlic cloves, minced
1/2 jalapeno, minced
1 1/4 cup brown rice
2 cups vegetable broth or chicken broth
1 (4 oz) can green chiles
1 (14.5 oz) can black beans, rinsed and
drained
1 1/2 cups picante sauce or salsa
1 cup frozen corn
1 tsp chili powder
1 tsp cumin
1/2 tsp black pepper
1/2 tsp salt
1 bay leaf
1 1/2 cups grated cheddar
1/3 cup cilantro leaves
1/2 cup sour cream
1 avocado, diced

 Add garlic, jalapeno, brown rice,
broth, chiles, beans, salsa, corn, chili powder, cumin, pepper, salt and bay leave
to the slow cooker.  Stir to combine.
2.  Cover and cook on HIGH for about
3 hours, or until rice is cooked through.
3.  Discard the bay leaf.
 Sprinkle cheddar over the top and let it melt.  It will only take a
couple of minutes.
4. Top individual servings with cilantro,
a dollop of sour cream and avocados.
http://www.365daysofcrockpot.com/slow-cooker-mexican-rice/

SLOW COOKER KOREAN BEEF

1 cup beef broth
1/2 cup reduced sodium soy sauce
1/2 cup brown sugar, packed
4 cloves garlic, minced
1 tablespoon sesame oil
1 tablespoon rice wine vinegar
1 tablespoons freshly grated ginger
1 teaspoon Sriracha, or more, to taste
1/2 teaspoon onion powder
1/2 teaspoon white pepper
3 pound boneless beef chuck roast, cut into 1-inch cubes
2 tablespoons cornstarch
1 teaspoon sesame seeds
2 green onions, thinly sliced

In a large bowl, whisk together beef broth, soy sauce, brown sugar, garlic, sesame oil, rice wine vinegar, ginger, Sriracha, onion powder and white pepper.
Place chuck roast into a 6-qt slow cooker. Stir in beef broth mixture until well combined.
Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.
In a small bowl, whisk together cornstarch and 1/4 cup water. Stir in mixture into the slow cooker. Cover and cook on high heat for an additional 30 minutes, or until the sauce has thickened.
Serve immediately, garnished with green onions and sesame seeds, if desired.

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!

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.

Slow Cooker Chicken Curry

• 2 pounds boneless, skinless chicken breasts, cut into bite-size pieces
• 1, 6oz can of tomato paste
• 1, 13.5oz can of coconut milk
• 1 small onion, chopped (about one cup)
• 2 cups of frozen peas
• 1, 14.5oz can of tomato sauce (about 1 3/4 cup)
• 2 large cloves of garlic, minced
• 3 tablespoons honey
•  2 tablespoons curry powder
•  1 teaspoon salt
•  1 teaspoon crushed red pepper

Directions

1. In a bowl, combine tomato sauce, garlic, honey, and seasonings. Set aside.
2. Add the rest of the ingredients to your slow cooker. Cover with the tomato sauce/seasoning mixture.
3. Cook on low 8 hours.

To Freeze

Combine all of the ingredients in a gallon-sized freezer bag and freeze for up to three months. When ready to cook, thaw overnight in your refrigerator and cook in your slow cooker for 10-12 hours on low. Since the Slow Cooker Chicken Curry cooks for the first time in your slow cooker, it won’t taste like leftovers!

Serve with white or brown rice, and enjoy!

Crockpot Balsamic Glazed Drumsticks

• 8 chicken drumsticks
• 3 tablespoons coconut oil (olive oil would work too!)
• 1/2 cup balsamic vinegar
• 3 tablespoons tamari (or soy sauce if you're not GF)
• 1 tablespoon honey

Instructions

1. Put all ingredients into a ziploc bag and you can either freeze for a make ahead meal or let marinade overnight
2. The next morning just dump it all in the crockpot and cook on low for 6-8 hours.
3. Enjoy!

http://whoneedsacape.com/2013/01/crockpot-balsamic-glazed-drumsticks/

Crock-pot Fajitas

• 1 large onion cut into 1/2 in strips
• 1 green bell pepper cut into 1/2 in strips
• 1 red bell pepper cut into 1/2 in strips
• 2 lbs boneless sirloin steaks or 2 lbs boneless skinless chicken breast cut into strips (not too thin)
• 3/4 cup water
• 2 tbsp. red wine vinegar (I just used regular vinegar)
• 1 tbsp. lime juice
• 1 tsp. ground cumin
• 1 tsp. chili powder
• 1/2 tsp. cayenne pepper
• 1/2 tsp. pepper
• 1/2 tsp. salt
• 1/2 tsp. garlic powder

Instructions

1. Place onion and pepper strips in bottom of crock-pot. Place meat on top.
2. Mix water, vinegar, lime juice, and spices and pour over meat/pepper mixture.
3. Cook covered on low for 6-8 hours
4. Place on warmed tortilla, top with lettuce and cheese. You could also top with sour cream, guacamole, pico de gallo, or cilantro. Serve with Spanish rice and enjoy!

http://whoneedsacape.com/2013/02/crock-pot-fajitas/

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.

http://www.thekitchn.com/slow-cooker-recipe-curried-vegetable-and-chickpea-stew-67520

Chunky Beef Stew

• 1 lb stewing beef
• 2 T olive oil
• 4 c beef stock
• 1 c chopped onion
• 1 c chopped celery
• 3 peeled and chopped carrots
• 2 white potatoes
• 1 28oz can diced tomatoes
• ½ t rosemary
• ½ t thyme

Instructions

1. Brown the beef and vegetables in a pot with some olive oil before tossing into the slow cooker
2. Add the rest of the ingredients and cook on low for 6 hours or until meat is tender
3. Season to taste and serve

http://whoneedsacape.com/2013/07/chunky-beef-stew/

Chicken Cacciatore

• 6 chicken thighs, skin and fat removed
• olive oil spray
• 1 red bell pepper, chopped
• 1 c mushroom
• 1/2 onion, chopped
• 2 garlic cloves, finely chopped
• 1 (28-ounce) can crushed tomatoes
• 1/4 cup fat free chicken broth, more if needed*
• 1 tsp dried oregano leaves
• 1/4 cup fresh chopped basil leaves
• salt and freshly ground black pepper
• 6 cups cooked (12 oz uncooked) high fiber or whole wheat pasta

Instructions

1. Season the chicken with salt and pepper.
2. Heat a large pan over a medium-high flame and spray with cooking oil.
3. Add the chicken to the pan and brown on each side for about 3-4 minutes.
4. Add all other ingredients to the slow cooker, except the mushrooms.
5. Season with salt and pepper.
6. Add the mushrooms in the last hour, mushrooms can be omitted if you are not around to toss them in.
7. Cook on low for 6 hours.
8. In the last hour add the mushrooms.
9. Serve over whole wheat pasta.
10. If cooking from frozen, then it should take 8 hours on low in the crock pot.
11. *Depending on your crock pot you may need to add more liquid.

http://whoneedsacape.com/2013/08/slow-cooker-chicken-cacciatore/

Island Chicken

• 6 skinless chicken breasts
• 3 T of lemon juice
• Zest of 1 lemon
• 2 cloves of garlic diced
• 2 t of dried oregano
• 2½ t of soy sauce
• 1/2 c of vegetable oil
• 1/2 c of chicken stock
• salt and pepper to taste

Instructions

1. Mix all the ingredients, except the chicken broth in a bowl and marinade overnight.
2. Pour the marinaded chicken and ingredients into the crock pot, add the chicken stockand cook on high for 4-5 hours

http://whoneedsacape.com/2013/02/island-chicken/

Crockpot Green Chile Pork Stew

• 2 lbs boneless pork loin roast, fat chopped off
• 2 T olive oil
• 2 T all-purpose flour
• 3/4 c chopped onion
• 2 four ounce cans green chiles
• 2 t chopped jalapeno (I did 3 to make it a bit more spicy)
• 10 oz can diced tomatoes and green chilies (whichever heat you prefer)
• ½ c chicken broth
• 1 T cumin
• ½ t garlic powder
• Salt and pepper to taste

Instructions

1. Cut pork into 2-inch pieces
2. In a skillet add the olive oil and heat then toss in the pork and brown on all sides
3. Add one tablespoon of flour at a time and cook a little between each one
4. Add the pork and the rest of the ingredients to the crock pot
5. Cook on high for 5-6 hours, if frozen 7-8 hours
6. ***If you are making it for a freezer meal skip the browning and just toss everything into your freezer bag.

http://whoneedsacape.com/2013/01/crockpot-green-chile-pork-stew/