slow-cooker

Hoppin’ John

There are many versions of Hoppin’ John, but this is mine.

4 cups of chicken broth
1/2 cups of brown rice

4 pork chops thawed & uncooked, cut in square chunks
1 can of black-eyed peas
1 can of seasoned black beans
1/2 of a large onion, diced
2 cloves of garlic, crushed
3 tablespoons of brown sugar
1/3 cup chipotle lime marinade or cajun seasoning to taste

Put brown rice and 2 cups of chicken broth in the slow cooker, cook on low for 1 hour.

Put all the rest of the ingredients into the crockpot, turn on high for 2 hours, then low for five.

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Jamaican Jerk Pork Slow Cook

Borrowed from Complete Slow Cooker Cookbook, Carol Heding Munson

I’m trying this out today; first time I’ve made this.I’m going to serve this with brown rice and some steamed veggies.

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Medium Crockery Pot
Makes 4 Servings

2 cups (480 mL) fat-free beef broth
2 teaspoons dried minced onions
1 teaspoon dried thyme
1 teaspoon garlic powder
l teaspoon crushed red pepper flakes
1/4 teaspoon ground cinnamon
1/4 teaspoon powdered ginger
1/4 teaspoon allspice
Pinch of ground cloves
1 pound (455 g) pork tenderloin
3 tablespoons cold water
2 tablespoons cornstarch

Pour the broth into the Crockery pot.

In a small bowl, combine the onions, thyme, garlic, red pepper flakes, cinnamon, ginger, allspice and cloves. Rub the spice mixture into all sides of the pork. Place the pork in the Crockery pot.

Cover and cook on LOW until the pork is cooked through and a meat thermometer registers 160 degrees F or 7l degress C, 6 to 8 hours. Let rest for 10 minutes before slicing and serving.

Remove to a platter, reserving the broth; keep the pork warm. Pour the broth into a saucepan.

In a small cup whisk together the cold water and cornstarch.

Stir into the broth, and cook, stirring, over medium heat until slightly thickened. Slice the pork and serve topped with the thickened broth.

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Beer Slow-Cooker Chicken

4-6 Chicken Breasts or 1 Whole or cut up Chicken
1 Can of any kind of Beer
1/2 tsp Garlic Powder
1/2 tsp Basil
1/2 tsp Paprika
1/2 tsp Black Pepper
1/2 tsp Kosher Salt

*You can use whatever spices you like

Put all ingredients into crockpot

If frozen cook on high 4-5 hours or low 8-10
If fresh cook on high 3-4 hrs or low 7-8 hours if fresh

Serve with rice and black beans

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Crockpot Chicken And Noodle Soup

Borrowed from Creatively Domestic via Pinterest.

5 cups of chicken broth (boxed or can is fine)
One 10.75 oz can cream of chicken soup
1/2 cup onions, chopped fine
1/2 cup celery, chopped fine
1/2 cup carrots, chopped fine
1/2 cup green onions, sliced
One 15 oz can of whole kernel corn, drained
Salt and Pepper to taste
1 1/2 cup Egg noodles
2 cups cooked chicken chopped or 2 cans canned cooked chicken

Add everything but the noodles and cooked chicken to the crock pot on Low for 5-6 hours, the last hour turn on High, and add noodles and chicken.

Here is another version of the recipe:
Boil 4 chicken thighs in about 8 cups of water, make sure they are cooked through. Cool, remove skin and bone and shred with forks. Cool, cover and refrigerate. If you need, add water to the broth to make 5 cups. Add cream of chicken soup. Chop the vegetables, I like everything about the same size, celery, carrots, onions, green onions. Add everything to the pot and forget it for the afternoon, do not add the chicken and noodles -will add them the last hour or so.

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Creamy Italian Chicken

servings – 6
Estimated Weight Watchers points – 3

  • 6 (4 oz) chicken breasts
  • one envelope dry Italian dressing
  • one 4 oz. can of mushrooms
  • one can of 98% fat free cream of chicken soup
  • 8 oz. fat free cream cheese

Place chicken in the bottom of your crockpot. Mix 1/2 c. water and the salad dressing mix. Pour over chicken. Cook on low for 3 hours. Mix cream cheese and soup. Stir in mushrooms. Pour over chicken and let cook for 1 hour or until juices run clear. You can cut the time in half by cooking it on high.
Note- There is a lot of sauce. Try cuting up baked potatoes and put the chicken and sauce on top. It would also be good with pasta.

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Lemon Rosemary Chicken for Slow Cooking

Stolen from About.com:

  • 1/2 c. lemon juice
  • 1 tbsp. vegetable oil
  • 1 garlic clove, crushed
  • 1 teaspoon. dried rosemary
  • 1/4 teaspoon. salt
  • 1/4 teaspoon. pepper
  • 1 1/2 to 2 lbs.boneless, skinless chicken breasts

Pre-prep:
In a large food storage bag, place lemon juice, oil, garlic, rosemary, salt and pepper. Add chicken. Close bag and marinate in refrigerator 3 to 4 hours, turning bag occasionally.

Place chicken in the slow cooker and pour marinade over. Cover and cook for 6 to 8 hours, or until tender, basting occasionally with the marinade, if possible. You may add frozen broccoli and carrots about 1 to 1 1/2 hours before done.

Serves 4 to 6.

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Lemon Pepper Chicken

From the kitchen of: Unknown.

  • 5 boneless skinless chicken breasts (or any chicken pieces)
  • Lemon Pepper seasoning
  • 2 tablespoons melted or squeeze margarine

Put chicken in crockpot. Sprinkle generously with seasoning. Pour margarine over chicken. Cook on low for 10 hrs. or on high for 6 hrs.

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Baked Lemon Chicken

From the kitchen of: Unknown.

  • 1 (3 pound or larger) broiler-fryer, whole or chicken breasts
  • 1 teaspoon crumbled dry oregano
  • 2 cloves garlic, minced
  • 2 tablespoons butter
  • 1/4 cup sherry or water
  • 3 tablespoons lemon juice
  • Salt and pepper

Wash chicken and giblets; pat dry. Season chicken with salt and pepper. Sprinkle half of garlic and oregano inside cavity of chicken. Melt butter in frying pan and brown chicken. Transfer to Slow Cooker. Sprinkle with remaining oregano and garlic. Add sherry to frying pan, stir to loosen brown bits. Pour into Slow Cooker.

Cover, cook over low (200 degrees) for 8 hours. Add lemon juice last hour. Transfer chicken to cutting board. Skim fat from juices and pour to a serving bowl. Carve chicken. Serve with juices over chicken.

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Low Carb Texas Chili

From the Kitchen of: The Everyday Low Carb Slow Cooker Cookbook.

Texas chili is typically VERY spicy and contains no beans or tomatoes. We’ve toned down the spiciness a bit in order to appeal to most people, but feel free to add more red pepper flakes if you really want to sweat!

Yield: 6 servings

  • 3 pounds chuck beef stew meat, fat trimmed
  • 1 tablespoon minced garlic
  • 1/4 cup chili powder
  • 1 teaspoon red pepper flakes (add more if you want it spicier)
  • 2 tablespoons quick-cooking tapioca
  • 1 tablespoon oregano
  • 1 teaspoon cumin
  • 2 cubes beef bouillon
  • 1 teaspoon black pepper
  • 1 14.5-ounce can beef broth
  • 1/2 medium onion, finely chopped

optional garnishes:
sour cream
lime wedges

Add all ingredients to the slow cooker crock and mix well. Cover and cook on low for 8 hours.

Stir chili well before serving, and offer with sour cream and a wedge of lime for a traditional Texas garnish.

Approximate nutritional content:

Calories: 487 protein: 61g net carbs: 5.5g fat: 23g cholesterol: 192mg sodium: 1,193mg

Cook’s Tip:

To make authentic Texas chili, chuck beef must be used. If your grocer doesn’t offer chuck stew meat, ask the butcher to cut up a chuck shoulder roast for you

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