Category Archives: 12. Slow Cooker

Slow Cooker Chicken Pepperoni

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You probably have everything you need to put this dish together. It’s so easy to make and tastes great!

 

Slow Cooker Chicken Pepperoni

Serves 4

 

4 boneless, skinless chicken breasts

Ranch Dressing Mix

1 (14 ounce) jar spaghetti sauce

12 slices sandwich pepperoni

1/2 (16 ounce) package cooked spaghetti

4 slices mozzarella cheese

Parmesan Cheese

 

Add a thin layer of sauce to the bottom of the crock pot

Season chicken breasts with ranch dressing

Layer chicken breasts with pepperoni, cheese, sauce and any other toppings you like

Cook on Low until chicken is cooked through, 3-4 hours

Divide spaghetti among serving plates

Top spaghetti with chicken mixture

Sprinkle with Parmesan cheese

Enjoy with Caesar salad and garlic bread

 

* You can add any additional toppings like sliced black olives, diced garlic or any other favorite pizza toppings you may enjoy

Slow Cooker Balsamic Chicken

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This was so easy to make.  I used frozen chicken breasts, layered everything in the slow cooker and forgot about it until dinner time!

 

Slow Cooker Balsamic Chicken

Serves 4

 

2 tablespoons olive oil

4 skinless, boneless chicken breast halves

Salt and pepper to taste

1 cup sweet onion, thinly sliced

4 cloves garlic

1 teaspoon dried oregano

1 teaspoon dried basil

1 teaspoon dried rosemary

1/2 teaspoon dried thyme

1/2 cup balsamic vinegar

2 (14.5 ounce) cans crushed tomatoes

1 tablespoon sugar

 

Measure olive oil into the slow cooker

Place chicken breasts on top of oil and season each breast with salt and pepper

Top chicken breasts with onion slices, garlic, oregano, basil, rosemary, and thyme

Drizzle balsamic vinegar over seasoned breasts and pour tomatoes on top

Sprinkle sugar on last

Do not mix, leave in layers

Cook in the slow cooker until chicken is no longer pink in the center and the juices run clear

 

Frozen chicken will take about 4 hours

Thawed chicken will take about 2.5 hours

 

Slow Cooker Chicken Cordon Bleu

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Slow Cooker Chicken Cordon Bleu

 

4 skinless, boneless chicken breast halves

1 (10.75 ounce) can condensed cream of chicken soup

3/4 cup milk

1/4 cup white wine

4 ounces sliced ham

Paprika, thyme, garlic powder, salt and pepper to taste

4 ounces sliced Swiss cheese

1 (8 ounce) package herbed dry bread stuffing mix

1/4 cup butter, melted

 

Mix together the cream of chicken soup, milk and white wine in a small bowl

Pour enough of the soup into a slow cooker to cover the bottom

Layer chicken breasts over the sauce

Cover with slices of ham

Sprinkle paprika, thyme, garlic powder, salt and pepper all over layers

Pour the remaining soup over the layers, stirring a little to distribute between layers

Cover, and cook on Low for 3 hours

Add cheese and stuffing mix to chicken and ham

Drizzle melted butter over stuffing

Cook on low for another 1 hours

Spoon soup mixture over stuffing mix when serving

Slow Cooker Cabbage Rolls

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I put these cabbage rolls together the day before so they would be ready to put in the Slow Cooker the next morning.

 

Slow Cooker Cabbage Rolls

Makes 6-8 Servings

 

1/2 cup uncooked white rice

12 leaves cabbage

1 pound extra-lean ground meat, I used Pork

1/4 cup minced onion

1 egg, beaten

1/4 teaspoon each salt, black pepper, garlic powder, Adobo seasoning

2 tablespoons tomato sauce

 

Sauce

2 1/2 cups tomato sauce

3 tablespoons brown sugar

3 tablespoons lemon juice

1 teaspoon Worcestershire sauce

 

Cook rice according to package directions

In a large sauce pan, bring water to a boil

Add cabbage leaves, a few at a time, boil until soft, 4-6 minutes, and then drain

Mix together ground meat, rice, onion, egg, salt, pepper, garlic powder, Adobo and 2 tablespoons tomato sauce

Combine 2 1/2 cups of tomato sauce, brown sugar, lemon juice and Worcestershire sauce

Pour a small amount on bottom of the slow cooker

Divide mixture evenly among each cabbage leaf and roll up.  Do not overstuff

Place rolls in slow cooker

Pour remainder of sauce over the top of the rolls

Cover, and cook on Low 8 to 9 hours

Enjoy!

Slow Cooker Chicken Marsala

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This does have a few steps to it but the chicken comes out perfect and with great Marsala flavor.

 

Slow Cooker Chicken Marsala

Makes 4 servings

 

2 tablespoons butter

2 cloves garlic cloves, minced

1/2 cup all-purpose flour

2 teaspoons each garlic powder, salt and black pepper

4 skinless, boneless chicken breast, cut into 2-inch cubes

2 tablespoons butter

2 cups Marsala wine

1 cup sliced onions

12 ounces sliced mushrooms

2 tablespoons water (optional)

1 tablespoon cornstarch (optional)

 

Add butter and garlic into the bottom of the slow cooker

Mix flour, garlic powder, salt, and pepper in a bowl

Coat chicken with flour mixture

Melt 2 tablespoons of butter in a frying pan

Lightly pan fry coated chicken then add to slow cooker, top with onions

Heat Marsala wine in same frying pan over medium-high heat until reduced, 2 to 3 minutes

Pour wine and any de-glazed bits into slow cooker and cover

Set slow cooker to low and cook until chicken is cooked through, about 2 hours

Turn slow cooker to high

30 minutes into that cooking time, add sliced mushrooms

If sauce is too thin, mix water and cornstarch together in a small bowl and pour slowly into chicken mixture

Cook slow cooker set to High until thickened, about 15 minutes

Slow Cooker Spaghetti Sauce

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This sauce had so much flavor.  It smelled amazing and we couldn’t wait for dinner!  I froze the leftover sauce and will be using it on Lasagna that I have planned for this month.

 

Slow Cooker Spaghetti Sauce

8 servings

 

1 (28 ounce) can crushed tomatoes

1 (8 ounce) can tomato sauce

1 (28 ounce) cans stewed tomatoes, drained but reserve liquid for later

1/2 cup red wine

1/2 cup sliced green olives

1 teaspoon dried basil

1 teaspoon dried oregano

1/4 teaspoon paprika

1 teaspoon chopped fresh parsley

1/2 teaspoon ground white pepper

1/4 teaspoon cayenne pepper

 

1 1/2 tablespoons olive oil

1/2 cup finely chopped sweet onion

2 cloves garlic, crushed and chopped

1/3 cup sliced fresh mushrooms

1 tablespoon brown sugar

1/2 cup red wine

 

Mix together the crushed tomatoes, tomato sauce, stewed tomatoes, 1/2 cup of red wine, green olives, basil, oregano, paprika, parsley, white and cayenne pepper in a slow cooker.

Set the cooker to Low.

Place 1 1/2 tablespoons of olive oil in a skillet over medium heat

Saute sweet onion until the onion just begins to soften, about 2 minutes

Stir in garlic and cook the mixture for 3 more minutes before mixing in mushrooms

Reduce heat, and stir in the brown sugar, and mix to dissolve

Pour 1/2 cup of red wine into the skillet, and scrape the pan with a wooden spoon to dissolve any brown flavor bits into the wine

Bring to a simmer over medium-low heat just until all the ingredients have had time to introduce themselves to each other, about 6-8 minutes

Pour the mixture into the slow cooker

Cook on Low for 8 hours to overnight

Add more red wine or reserved tomato juice if needed to prevent the sauce from getting too thick and burning on the bottom

 

* I sautéed some meatballs and added them when there was about an hour left to cook

* After 7 hours cooking, if the consistency is too soupy to serve over pasta, add one 6-oz can of tomato paste which should bring it to the right consistency

Slow Cooker Teriyaki Chicken with Vegetables and Rice

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I was going to be gone a few hours in the morning but wanted lunch to be done when we got home.  I got home in time to make the rice and veggies and we had a great lunch!

 

Slow Cooker Teriyaki Chicken with Vegetables and Rice

Serves: 4

1/2 cup soy sauce

1/2 cup packed dark brown sugar

1/3 cup pineapple juice

4 cloves garlic, minced

1 tablespoon grated fresh ginger

2 tablespoons teriyaki sauce

1/2 teaspoon dried crushed red pepper (optional)

1 1/2 to 2 pounds boneless, skinless chicken breasts (I cut mine into thick strips)

1 cup uncooked rice

6 ribs celery, cut in 1/2-inch slices

4 medium carrots, cut in 1/2-inch slices

1 package (6 ounces) snow peas

2 tablespoons water

1 tablespoon cornstarch

 

In a slow cooker crock, combine soy sauce, brown sugar, pineapple juice, garlic, ginger, teriyaki sauce and crushed red pepper.

Add chicken. Stir until evenly coated.

Cover slow cooker and cook on HIGH for 1 1/2 to 2 hours or LOW for 4 to 5 hours.

About 15 minutes before chicken is done, cook rice according to package directions.

Place celery, carrots and snow peas in steamer basket. Let steam about 10 minutes or until vegetables are crisp tender.

Pour sauce from crock into a medium saucepan, heat sauce until boiling.

Gradually add blended water and cornstarch to sauce, cook until thickened.

Place rice on plates. Add chicken and vegetables. Pour sauce over chicken, vegetables and rice.

Enjoy