Slow cooker
Page 4
Submitted by: Mom
- 3-4 boneless skinless chicken breasts
- 2 lbs. small potatoes, cut in half
- 1/2 lb. small baby carrots
- 1 lg. onion cut into eighths
- 2 cups chicken broth
- 1 cup sour cream
- 3 Tbsp flour
- Salt and pepper to taste
- In slow cooker, stir together chicken, potatoes, carrots, onions, and chicken broth.
- Cook on low for 10-12 hours or on high for 4-6 hours, until chicken is tender.
- In a small bowl stir together sour cream and flour, stir into chicken mixture.
- Continue cooking, stirring occasionally until thickened, about 5 minutes.
- Season with salt and pepper.
Published: Sunday, February 19th, 2012
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Submitted by: Mom
This is a St. Patrick's Day tradition in my family. We always use the left over corned beef for Reuben sandwiches.
- 1 corned beef brisket (about 3 lbs.)
- 8 small red skinned potatoes, quartered
- 8 whole black peppercorns
- 1 bag baby carrots
- 2 bay leaves
- 1 onion, cut into wedges
- 1 head cabbage, cored and cut into 8 wedges
- Add corned beef to slow cooker, including juices in the package.
- Scatter on the potatoes, cabbage, carrots, onions, peppercorns, and bay leaves.
- Add water to cover.
- Cover and cook on low for 8 hours.
- Slice meat and serve with vegetables.
Published: Sunday, February 19th, 2012
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- 1 2lb. beef chuck roast
- 1 Tbsp vegetable oil
- salt and pepper
- 1 pkg onion soup mix
- 1 large onion, cut into thin wedges
- 1/4 tsp ground allspice
- 1/2 cup beef stock
- 1 large carrot, cut into thick slices
- Trim fat from meat.
- In a deep frying pan, brown meat on all sides in hot oil.
- Sprinkle meat with salt, pepper, and onion soup mix.
- Place onions and browned meat into a slow cooker.
- Sprinkle with allspice and add beef stock.
- Cover and cook on low for 8- 10 hours, or until meat is tender.
- Add carrots during last hour of cooking.
Published: Sunday, February 19th, 2012
See a list of recipes here or check out some of our suggestions:
Submitted by: Mom
- 4 boneless skinless chicken breasts, cut into small chunks
- 2 cans cream of chicken soup
- 1/4 cup onion, diced
- 2 cups chicken stock
- 2 10 oz. pkg biscuits
- Salt and pepper to taste
- Combine all ingredients except for the biscuits in the slow cooker.
- Cover and cook on low for 5 hours.
- Tear the biscuits into small pieces and add to the slow cooker, stirring gently.
- Cook an additional 30 minutes or until biscuits are fluffy and thoroughly cooked.
Published: Sunday, February 19th, 2012
See a list of recipes here or check out some of our suggestions:
