I love my slow cooker! It makes it so easy to make dinner on busy days, weekdays, when you have guests or really just any day of the week. I always use slow cooker liners to make for an easy clean up. This recipe comes from A Year Of Slow Cooking.
1 lb Ground Turkey or Beef
1 Packet Taco Seasoning (McCormick)
1 Packet Ranch Dressing Mix (or homemade – see below)
2 (15 oz) Cans Kindey Beans, drained and rinsed
2 (15oz) Cans Pinto Beans, drained and rinsed
2 (15oz) Cans Corn (or about 2 cups frozen corn + a little water)
1 (28oz) Can Diced Tomatoes
1 (15 oz) Can Tomatoes with Green Chiles
Toppings: Shredded Cheddar Cheese and Sour Cream
Brown the ground turkey or beef and place in the slow cooker. Sprinkle with the seasoning packets. Add the beans, corn and tomatoes. Stir to combine.
Cover and cook on low 8-10 hours (or high for 4-5 hours).
Serve with cheese and sour cream on top
Homemade Ranch Dressing Mix
1 Tablespoon Dried Parsley
1 teaspoon Dried Dill Weed
1 teaspoon Onion Powder
1 teaspoon Dried Minced Onion
1 teaspoon Kosher Salt
1/2 teaspoon Garlic Powder
1/4 teaspoon Ground Black Pepper
Combine all ingredients together in a small bowl.
Slow cooking makes dinnertime so easy. This meal is especially easy since all you have to do is dump it in the slow cooker and forget about it. This recipe comes from A Year of Slow Cooking, which is a great place to find tons of recipes for the slow cooker. I soaked my bag of beans overnight, but then realized in the morning that I didn’t need to.
1 Bag Soup Mix (throw away the flavor packet)
1 Onion, chopped
3 Cloves Garlic, grated
1 Packet Onion Soup Mix (or homemade version)
1 (15oz) Can Italian Style Tomatoes
14oz Sausage, chopped (I used chicken sausage)
2 Quarts Water
Salt, to taste when done cooking
Add all ingredients to the slow cooker and stir together. Turn on low and cook all day.
This isn’t really a recipe today. Just an idea for a way to use cooked shredded chicken. We even made these with leftover turkey from Thanksgiving (see picture below). I always buy whole chickens when they are on sale and cook them up in the crock pot. See my post, Whole Chicken in the Crock Pot to learn how to do that. This is a favorite for us and it’s super easy to do.
Just reheat your shredded chicken and mix it with your favorite store bought BBQ sauce. Serve it on rolls, toast, french bread, or any kind of bread you have. This time I used Pillsbury rolls. I always cook up a veggie to go along side it. Sometimes I just throw a veggie steamer bag in the microwave.
Hope you enjoy!
This makes a ton of soup! I made this soup for a friend and her family since they just had a baby a few days ago. It fed Robbie and I as well as being able to take a big container of it to my friend’s house. So, plan on feeding a crowd or having lots of leftovers. You can use any veggies you like for this. I used a mixture of carrots, celery and broccoli. Even frozen veggies would work well. This recipe is a modified version of a recipe from A Year of Slow Cooking.
10 cups chicken stock
1 cup uncooked long grain brown rice
2 cups shredded cooked chicken
4 cups vegetables, cut into small pieces
1 teaspoon Herbs de Provence
Salt & pepper
Place all the ingredients in the slow cooker (with a slow cooker liner for easy clean up). Cook on low all day. The longer the better. Season to taste with salt and pepper.
If you don’t have Herbs de Provence, mix together equal parts of the following dried herbs:
I haven’t made anything in the slow cooker in a while, so I pulled it out of the cabinet and threw a few things in. Slow cooking is great because you can put in almost anything. I found this recipe on “A Year of Slow Cooking”, which is a blog all about slow cooking. It turned out great!
2 lbs pork loin, silver skin removed
1 can whole berry cranberry sauce (or 2 cups homemade)
2 Tablespoons soy sauce
1 Tablespoon dried onion
Place the pork loin in the crock pot. Pour in the cranberry sauce, soy sauce and sprinkle with the dried onion.
Cook 4-5 hours on high or 6-7 hours on low.
Serve over mashed potatoes.
Tip: Use slow cooker liners for easy clean up
Whole chickens are a great deal, especially when they go on sale. I will typically cook the chicken, shred the meat, make two different dinners with it and make some chicken broth…all for just a couple dollars.
1 Whole Chicken
1 Cup Water, plus additional water
Remove the chicken from the bag and take out all the giblets inside the bird. Place in crock pot breast side down and add 1 cup of water. Cook on high for about 3 hours or until the chicken is cooked thoroughly. This can also be done in a pressure cooker for about 25 minutes at high pressure. Remove the chicken from the crock pot and let rest for at least 30 minutes. Separate out the meat into a bowl. Shred the chicken.
For making chicken broth:
Place all the bones and skin back into the crock pot and cover with water. Cook on high for 5-6 hours. In a pressure cooker, 30 minutes at high pressure. Strain out the broth and refrigerate in a large bowl. A layer of fat will collect at the top. Remove the fat layer with a spoon and the broth is ready to be used or frozen for later use.