Slow-Cooked Creamy Parmesan Chicken & Rice

Ingredients:

Vegetable cooking spray 6 skinless, boneless chicken breast halves 6 tablespoons butter or margarine 1 (2 ounce) pouch Campbell's® Dry Onion Soup and Recipe Mix

2 (10.75 ounce) cans Campbell's® Condensed Cream of Mushroom Soup 1 1/2 cups milk 1 cup converted long-grain white rice 1/4 cup grated Parmesan cheese

Directions:

1.	Spray the inside of a 4-quart slow cooker with the cooking spray. Place the chicken into the cooker. Place 1 tablespoon of butter onto each chicken breast half.
2.	Stir the onion soup mix, mushroom soup, milk and rice in a medium bowl. Pour over the chicken. Sprinkle with the cheese.
3.	Cover and cook on LOW for 8 to 9 hours* or until the chicken is cooked through.

Original post: Allrecipes

Crockpot Cabbage Rolls

One of my favorites!!

Ingredients:

12 leaves cabbage 1 cup cooked white rice 1 egg, beaten 1/4 cup milk 1/4 cup minced onion 1 pound extra-lean ground beef

1 1/4 teaspoons salt 1 1/4 teaspoons ground black pepper 1 (8 ounce) can tomato sauce 1 tablespoon brown sugar 1 tablespoon lemon juice 1 teaspoon Worcestershire sauce

Directions:

1.	Bring a large pot of water to a boil. Boil cabbage leaves 2 minutes; drain.
2.	In large bowl, combine 1 cup cooked rice, egg, milk, onion, ground beef, salt, and pepper. Place about 1/4 cup of meat mixture in center of each cabbage leaf, and roll up, tucking in ends. Place rolls in slow cooker.
3.	In a small bowl, mix together tomato sauce, brown sugar, lemon juice, and Worcestershire sauce. Pour over cabbage rolls.
4.	Cover, and cook on Low 8 to 9 hours.

Original post: Allrecipes

Beef & Broccoli...in a crockpot

--1 lb thin beef (I used rib eye)

--1/4 cup soy sauce (La Choy and Tamari wheat-free are gluten free)

--2 T white wine

--2 T apple cider vinegar

--1 T brown sugar

--2 t sesame oil

--2 cloves smashed and chopped garlic

--1/2 t crushed red pepper flakes

--1 bag thawed broccoli florets (to add later)

The Directions.

--add the liquid to the crockpot

--chop up your garlic, add to mixture

--stir in spices

--slice meat into thin strips

--toss ( I used my hands. it wasn't gross! )in the liquid and spice mixture to coat thoroughly

--cook on low for 6-8 hours, depending on the cut of meat. Thicker pieces will take longer to tenderize. An hour before serving, add entire bag of broccoli, cover and cook on high for another hour or so.

--stir gingerly to coat broccoli

serve over steamed rice.

Rotisserie-Style Crockpot Chicken

--1 whole chicken, skinned (4-5 pounds)
--2 tsp kosher salt (if you'd like it as salty as the ones in the store, add another 1 tsp.)
--1 tsp paprika
--1 tsp onion powder
--1/2 tsp dried thyme
--1 tsp Italian seasoning
--1/2 tsp cayenne pepper
--1/2 tsp black pepper
--pinch of chili pepper (probably not necessary)

--4 whole garlic cloves (optional)
--1 yellow onion, quartered (optional)
 

Directions.

In a bowl, combine all of dried spices. Rub the spice mixture all over the bird, inside and out. Plop the bird breast-side down into the crockpot.

If desired, shove 4 whole garlic cloves and a quartered onion inside the bird.

Do not add water.

Cover and cook on high for 4-5 hours, or on low for 8. The meat is done when it is fully cooked and has reached desired tenderness. The longer you cook it, the more tender the meat.

Crockpot Ravioli

This was so easy & tasted great. I was very surprised - pleasantly too!!

Ingredients

• 1 (25 ounce) bag beef ravioli
  
• 1 (26 ounce) jar pasta sauce
• 1 (8 ounce) can tomato sauce
• 1 cup water
• 2-3 teaspoons red peppers
• Italian spices
• 1 cup shredded mozzarella cheese

Directions

1. Pour about half of the pasta sauce in the bottom of crock pot.
2. Add frozen ravioli.
3. Pour additional pasta sauce, tomato sauce, water, and red pepper over ravioli (I usually pour the pasta sauce on first and then shake together the tomato sauce, water, and red pepper in the empty pasta sauce jar to mix them).
4. Sprinkle Italian seasonings over sauces.
5. Sprinkle cheese on top.
6. Turn crock pot on low and cook for 4-5 hours (until ravioli are tender).

Slow Cooker Chicken & Dumplings

Ingredients

• 4 skinless, boneless chicken breast halves
• 2 tablespoons butter
• 2 (10.75 ounce) cans condensed cream of chicken soup
• 1 onion, finely diced
• 2 (10 ounce) packages refrigerated biscuit dough, torn into pieces

Directions

1. Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
2. Cover, and cook for 5 to 6 hours on low. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.

Crockpot Pepper Steak

Ingredients

• 2 pounds beef sirloin, cut into 2 inch strips
• garlic powder to taste
• 3 tablespoons vegetable oil
• 1 cube beef bouillon
• 1/4 cup hot water
• 1 tablespoon cornstarch
• 1/2 cup chopped onion
• 2 large green bell peppers, roughly chopped
• 1 (14.5 ounce) can stewed tomatoes, with liquid
• 3 tablespoons soy sauce
• 1 teaspoon white sugar
• 1 teaspoon salt

Directions

1. Sprinkle strips of sirloin with garlic powder to taste. In a large skillet over medium heat, heat the vegetable oil and brown the seasoned beef strips. Transfer to a slow cooker.
2. Mix bouillon cube with hot water until dissolved, then mix in cornstarch until dissolved. Pour into the slow cooker with meat. Stir in onion, green peppers, stewed tomatoes, soy sauce, sugar, and salt.
3. Cover, and cook on High for 3 to 4 hours, or on Low for 6 to 8 hours.

Slow Cooker Chicken Stroganoff

Ingredients

• 4 skinless, boneless chicken breast halves - cubed
• 1/8 cup margarine
• 1 (.7 ounce) package dry Italian-style salad dressing mix
• 1 (8 ounce) package cream cheese
• 1 (10.75 ounce) can condensed cream of chicken soup

Directions

1. Put chicken, margarine and dressing mix in slow cooker; mix together and cook on low for 5 to 6 hours.
2. Add cream cheese and soup, mix together and cook on high for another 1/2 hour or until heated through and warm. 
3.  Serve over rice or noodles