Slow Cooker Salisbury Steak

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Slow Cooker Salisbury Steak

I needed to free up some time in the afternoon so I decided to put this Slow Cooker Salisbury Steak on tonight’s supper menu. I think there is some room for improvement but I decided to prepare it as written to see how it was.

I thought it was a little on the salty side but I guess it depends on your taste – my wife loved it. The next time your looking for a good slow cooker recipe give this Slow Cooker Salisbury Steak recipe a try.

Slow Cooker Salisbury Steak
 
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Author:
Recipe type: Slow Cooker
Cuisine: Italian
Serves: 8
Ingredients
  • 2 pounds lean ground beef (I used ground round)
  • 1 envelope dry onion soup mix
  • ½ cup Italian bread crumbs
  • ¼ cup milk
  • ¼ cup all-purpose flour
  • 2 tablespoons vegetable oil
  • 1 one ounce package dry Au jus mix
  • ¾ cup water
  • 2 cans cream of chicken soup
Instructions
  1. Place flour in a shallow dish.
  2. In a large bowl using your hands mix together the ground beef, onion soup mix, bread crumbs, and milk; form into eight patties.
  3. In a medium size bowl mix together the soup and Au jus mix.
  4. Roll the patties lightly in flour and brown them on both sides in a large skillet using the oil. Arrange the parries in a pyramid shape in the slow cooker and pour the soup mixture over the top.
  5. Cook on low for 4-5 hours or until burger is done.
  6. Serve hot with the gravy over the top of the patties and mashed potatoes.

Slow Cooker Salisbury Steak picture 2

Adapted from Allrecipes.com

Slow Cooker Chicken Noodle Soup Recipe

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A cold winter blast just hit us here here in upper Michigan so hot soup sounded really good. I had some shopping I needed to get done so I thought the slow cooker would be a good fit to free up my afternoon. This Slow Cooker Chicken Noodle Soup Recipe does require a little bit of prep time, but the end result is really good – serve as a side dish or stand alone meal.

Slow Cooker Chicken Noodle Soup Recipe
 
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Author:
Recipe type: Slow Cooker
Serves: 4-6
Ingredients
  • 1 ½ pound chicken thighs ( 4 thighs)
  • 1 split chicken breast (about 12 ounces)
  • 1 tablespoon vegetable oil
  • 3 medium carrots (peeled and chopped)
  • 2 celery ribs (chopped)
  • 1 medium onion (chopped)
  • 5 cloves garlic (minced)
  • 1 tablespoon tomato paste
  • ½ teaspoon thyme
  • 1 teaspoon red pepper flakes
  • 8 cups low sodium chicken broth (divided)
  • 2 bay leaves
  • 1 cup egg noodles
  • ½ cup frozen peas
  • 2 tablespoons minced fresh parsley
  • shredded cheese for garnish (optional)
Instructions
  1. Generously salt and pepper chicken thighs. In a large skillet over medium high heat, using the oil ,brown chicken breasts on both sides; remove to platter and set aside. Reserve 1 tablespoon of the cooking oil in the skillet and cook the carrots, celery, and onion until mixture starts to brown. Add the tomato paste, thyme, garlic, and red pepper flakes cooking until fragrant, about 30 seconds.
  2. Stir in 1 cup of the chicken broth scrapping any dripping from the bottom of the pan and pour the mixture into the slow cooker. Add bay leaves and remaining chicken broth to the slow cooker and add the chicken thighs to the mixture.
  3. Salt and pepper the chicken breast, wrap breast in aluminum foil and place foil packet on top of the soup mixture.
  4. Cook for 4 – 6 hours or until chicken is fall off the bone tender. Remove the chicken breast and thighs from the slow cooker and place a a platter too cool.
  5. Cook noodles according to package directions; drain.
  6. While noodles are cooking using a fork shred chicken into bite size pieces discarding the bones; add the chicken back to the slow cooker. Remove bay leaves, mix in the noodles, peas and parsley and continue cooking until heated through.
  7. Serve garnished with shredded cheese.

slow-cooker-chicken-noodle-soup-picture-2

Adapted from Cooks country

Slow Cooker Honey-Garlic Chicken Thighs Recipe

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honey-garlic-slow-cooker-chicken-thighs

This Slow Cooker Honey-Garlic Chicken Thighs Recipe is very simple, but big on flavor. Get this into the slow cooker early in the day and all you have to do is cook the rice at supper time. There is plenty of sauce so there is room to add additional chicken thighs if needed.

This is a great recipe if you want to free up some time to do a little Christmas shopping while supper is cooking. Enjoy

Slow Cooker Honey-Garlic Chicken Thighs Recipe
 
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Author:
Recipe type: Slow Cooker
Serves: 4
Ingredients
  • 4 skinless, boneless chicken thighs (trimmed of any excess fat)
  • ½ cup low sodium soy sauce
  • ½ cup ketchup
  • ⅓ cup honey
  • 4 cloves garlic (minced)
  • 1 teaspoon dried basil
  • Rice to serve chicken over – I think this would also go good with hash browns.
Instructions
  1. In a medium size bowl mix together the soy sauce, ketchup, honey, garlic, and basil.
  2. Arrange chicken thighs on bottom of slow cooker and pour the sauce over the top of the chicken.
  3. Cook on low for 6 hours or until thighs are fork tender
  4. If serving with rice, start rice about 30 minutes before chicken is done.
  5. Serve chicken and sauce over rice.

Adapted from Allrecipies.com

Slow-Cooker Cheesy Chicken Enchilada Chili

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taco-chili-recipe

 

If you are looking for a simple and delicious one dish meal this Slow-Cooker Cheesy Chicken Enchilada Chili recipe is it. It takes almost no time to put together and frees up 8 hours of your time while it cooks.

This Cheesy Chicken Enchilada Chili would also make a great game day recipe to serve you guest. It’s not only a great tasting chili, but makes for a delicious dip.

Slow-Cooker Cheesy Chicken Enchilada Chili
 
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Author:
Recipe type: Slow - Cooker
Cuisine: Mexican
Serves: 4
Ingredients
  • 1 package (20 oz) boneless skinless chicken thighs (trimmed of excess fat and cut into 1-inch pieces)
  • 1 can whole kernel corn (15.5 ounces drained)
  • 1 can black beans 15 ounces drained and rinsed
  • 1 can mild enchilada sauce (10 ounces)
  • 1 package taco seasoning mix
  • 2 cups shredded Colby-Monterrey Jack cheese blend
  • Chopped green onions and sour cream
  • 4 cups tortilla chips
Instructions
  1. Lightly spray slow cooker with cooking spray. Place the corn, black beans, and enchilada sauce in the slow cooker and then mix in the taco seasoning; and then add the chicken.
  2. Cook on low for 7 – 8 hours.
  3. Stir in one cup of the shredded cheese stirring until melted.
  4. Top with the green onions and the remaining cheese and serve with dobs of sour cream. (instead of topping with the remaining cheese I served the dishes individually with the remaining cheese
  5. and green onion with the tortilla chips on the side.

taco-chili-recipe-picture2

Adapted from Betty Crocker

Slow Cooker Pork and Beans with Kielbasa

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pork-and-beans-and-sausage-recipe-picture

pork-and-beans-and-sausage-picture-2

This Slow Cooker Pork and Beans with Kielbasa recipe makes a hearty and delicious super. There is a lot of cooking time involved. If there are things you need to get done during the day this recipe is a perfect fit. To finish it off all you need to do is mix in the parsley.

Be sure to keep in mind the beans need to be soaked overnight.

Slow Cooker Pork and Beans with Kielbasa
 
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Author:
Recipe type: Slow Cooker
Serves: 4
Ingredients
  • ½ pound navy beans
  • 1 tablespoon vegetable oil
  • 1 large onion (chopped)
  • 3 garlic cloves (crushed and minced)
  • 1 generous tablespoon of tomato paste
  • ½ teaspoon dried thyme
  • ½ cup dry white wine
  • 1 can diced tomatoes (14.5 ounces)
  • 8 ounces kielbasa sausage (sliced into ½ inch pieces)
  • 1 ½ cups low sodium chicken broth
  • 1 bay leaf
  • 1 ½ pounds country style bone-in ribs
  • salt and pepper
  • 2 tablespoons fresh parsley (chopped)
Instructions
  1. Soak beans over night in cold water.
  2. Rinse beans and place in the bottom of the slow cooker.
  3. In a large skillet over medium high heat using the oil cook the onion, garlic, thyme, and tomato paste until onion is soft and starts to brown. Mix in the wine and scrap any droppings from the bottom of the pan; add the onion mixture to the slow cooker.
  4. Mix in the diced tomatoes, chicken broth, Kielbasa, and add the bay leaf. Salt and pepper the pork ribs and work them into the sauce in the slow cooker.
  5. Cook on low for 9 to 11 hours or on high for 6 to 7 hours.
  6. Off heat and let liquid settle for about 5 minutes. Gently turn the slow cooker to its side to bring liquid to the surface and spoon off any excess fat.
  7. At this time I removed the ribs and took out the bones. While the ribs are getting cool enough to handle mix in the parsley. Return the now boneless ribs to the slow cooker and serve hot.

Inspired by Cooks Country

Slow Cooker Rabbit Stew

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slow-cooker-rabbit-stew-recipe

slow-cooker-rabbit-stew-picture-2

This Slow Cooker Rabbit Stew recipe is great for wild or domestic rabbit meat. This rabbit stew is cooked in a slow cooker so the meat is guaranteed to turn out tender.

I boned out the rabbit, and cut the meat into cubes, but you can you use whole rabbit pieces if you would like to shorten the prep time, but it was nice not having to deal with the bones after it was cooked.

If you have wild or domestic rabbit meat on hand give this one a try; it’s delicious.

I served the rabbit stew with homemade buttermilk biscuits – recipe here.

Slow Cooker Rabbit Stew
 
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Author:
Serves: 4-6
Ingredients
  • 1 rabbit cut into serving size pieces-or cut into stew meat
  • ½ teaspoon pepper
  • 1 can diced tomatoes (15 ounces)
  • ¾ cup red wine
  • 1 cup chicken broth
  • 8 ounces fresh mushrooms (sliced)
  • 7 slices bacon (cut into half inch pieces)
  • 2 medium carrots (sliced crosswise)
  • 2 stalks celery (sliced crosswise)
  • 3 medium potatoes (peeled and cut into bite size cubes)
  • 1 large onion chopped or 2 medium
  • 1 bay leaf
  • 1 teaspoon oregano
  • ¼ cup all-purpose flour
  • ½ cup water
Instructions
  1. Place rabbit meat in the bottom of the slow cooker and season with the pepper. If you are using boneless rabbit pieces you can mix the rest of the ingredients except for the flour right in the slow cooker. If you are using cut up rabbit (legs, back and ect.) mix all the ingredients together in a large bowl, except for the flour, and pour the mixture over the rabbit.
  2. Cook on low for 6-8 hours or until meat is fork tender.
  3. minutes before done in a small bowl mix the flour and ½ cup water together until smooth. Stir the flour mixture into the stew and continues cooking for 30 minutes or until thickened.
  4. Let rest 10-15 minutes before serving.

This recipe was inspired by Food.com

Slow Cooker Rabbit in Wine and Cream Cheese Sauce

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Slow Cooker Rabbit in Wine and Cream Cheese Sauce picture 2

Slow Cooker Rabbit in Wine and Cream Cheese Sauce recipe

This slow cooker rabbit recipe has a great combination of flavors, and because its cooked in the slow cooker both wild an domestic rabbit meat turns out nice and tender. This recipe is quick to put together so you can go about your day and have supper close to ready at the right time; just finish it off by cooking the spaghetti.

If you have rabbit meat on hand give this Slow Cooker Rabbit in Wine and Cream Cheese Sauce recipe

a try; it’s very good.

Slow Cooker Rabbit in Wine and Cream Cheese Sauce
 
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Author:
Recipe type: Main
Serves: 4
Ingredients
  • 1 rabbit (cut into pieces 2 ½ to 3 pounds)
  • vegetable oil for browning
  • 8 ounces white button mushrooms (sliced)
  • 8 ounces of baby
  • 8 Baby Portabella mushrooms (quartered)
  • ¼ cup unsalted butter
  • 1 package dry Zesty Italian dressing mix
  • 1 can condensed golden mushroom soup
  • 4 ounces of chives with onion cream cheese spread
  • ½ cup white wine (I had homemade cherry wine on hand so I used that)
  • 4 green onion (green part sliced for garnish – optional)
Instructions
  1. Place the mushrooms in the bottom of the slow cooker.
  2. In a large skillet using the oil cook the rabbit until nicely browned on both sides and place the rabbit pieces on top of the mushrooms.
  3. In a medium size saucepan melt the butter over medium heat and then add the wine, mix in the golden mushroom soup, dressing mix, and cream cheese and continue cooking until cheese is melted. (mixture will look kind curdled) Pour the mixture over the rabbit.
  4. Cook on low for 5 to 6 hours or until rabbit is fall off the bone tender.
  5. Cook spaghetti according to package directions; drain. Serve the rabbit on top of the spaghetti with the sauce.
  6. Garnished with the green onions if using.

 

Slow Cooler Thai Pork with Peppers Recipe

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slow cooker thai pork with peppers recipe

It has been raining so much I haven’t had time to get much outdoor work done. There is a little bit of a break in the rain so I decided on this Slow Cooler Thai Pork with Peppers Recipe so I could get some work done while supper is cooking.

This recipe was prepared as written – I thought it was pretty good but the next time I would add the peppers to the pork mixture later in the cooking process so they don’t get over cooked. The original recipe called for red bell peppers, I used yellow, because that is what I had on hand. The red obviously would give the dish a little bit of color.

I you’re looking for a Slow Cooker Asian recipe give this one a try.

Slow Cooler Thai Pork with Peppers Recipe
 
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Author:
Recipe type: Main
Cuisine: Middle Eastern
Serves: 4
Ingredients
  • 1 cup chicken broth
  • ⅓ cup soy sauce
  • ⅓ cup creamy peanut butter (if you want to add a more nutty texture to the dish use chunky)
  • 3 tablespoons honey
  • 6 cloves garlic (crushed and minced)
  • 2 tablespoons fresh ginger (minced)
  • 1 teaspoon red pepper flakes
  • 2 red bell peppers (sliced into lengths) or what colors you have available.
Instructions
  1. In the slow cooker mix together the chicken broth, soy sauce, peanut butter, honey, garlic, ginger, red pepper flakes until thoroughly combined; add the peppers (I warmed the slow cooker to help combine the honey and peanut butter)
  2. Work the pork chops into the slow cooker mixture.
  3. Cook for 5 -6 hours or until pork is tender. Remove pork from the slow cooker and when cool enough to handle shred with a fork. Add the pork back into the slow cooker and continue cooking until heated through.
  4. Serve over cooked rice

slow cooker thai pork with peppers 2

Adapted from allrecipes.com

Slow Cooker Chili with Chocolate Recipe

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chili recipe

I needed some time to get some spring clean-up done, so to save some time, I decided on this Slow Cooker Chili with Chocolate Recipe. This is a simple recipe that doesn’t require a lot of prep time, and the slow cooking blends the flavors really well. I think this is the second chili dish I have had that has used chocolate as one of the ingredients, which doesn’t sound good in chili to me, but it’s very good. Give it a try; and enjoy.

Slow Cooker Chili with Chocolate Recipe
 
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Author:
Recipe type: Main
Serves: 3-4
Ingredients
  • 1 pound lean ground beef (I used ground chuck)
  • 1 medium onion (chopped)
  • 3 cloves garlic (divided)
  • 1 tablespoon semisweet chocolate (shaved)
  • 1 can diced tomatoes undrained (28 ounces)
  • 1 can chili beans (15 ounces)
  • 1 ½ tablespoons chili powder
  • 1 ½ teaspoons cumin
  • ½ teaspoon hot pepper sauce or to taste
  • Salt and pepper
Instructions
  1. In a large skillet over medium heat cook onion, 1 clove of garlic, and burger until burger is no longer pink inside.
  2. While burger is cooking place the tomatoes, the rest of the garlic, chocolate, hot sauce, and chili beans into the slow cooker and add in the seasonings; salt and pepper to taste.
  3. Drain the burger if needed and add the meat mixture into the slow cooker. Cook on low for 5-6 hours.

chili recipe 2

Adapted from 100 Best Hamburger Recipes Cookbook

 

Slow-Cooker Turkey Breast with Gravy

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turkey recipe

I had a turkey in the freezer I wanted to use up so I decided to give this Slow-Cooker Turkey Breast with Gravy recipe a try. This recipe has a little bit of work to it but once the prep is done it is pretty much a set it and forget it for most of the afternoon. The breast comes out juicy and tender and the gravy is delicious over mashed potatoes.
I listed the rosemary as optional, because that spice is very dominant in the recipe.

Slow-Cooker Turkey Breast with Gravy
 
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Author:
Recipe type: Main
Serves: 4
Ingredients
  • 6- to 7-pound bone-in turkey breast
  • 1 tablespoon butter
  • 1 onion (chopped)
  • 1 carrot (peeled and chopped)
  • 1 celery rib (chopped)
  • 6 garlic cloves (crushed and minced)
  • 7 tablespoons all-purpose flour
  • 2 cups low-sodium chicken broth
  • ½ cup dry white wine
  • 1 teaspoon minced dried thyme
  • 1 sprig rosemary (optional)
  • 2 bay leaves
  • Salt and pepper
Instructions
  1. Remove skin from turkey breast and cut into 4 equal size pieces. In a large skillet over medium high heat cook the skin until nicely browned on both sides; place the skin on the bottom of the slow cooker.
  2. In the same skillet using the butter cook the onion, carrot, garlic, and celery until lightly browned. Whisk in the flour stirring constantly until flour starts to brown, gradually stir in the chicken broth, and wine; continue cooking until mixture starts to boil and then pour the sauce into the slow cooker. Add the thyme, rosemary, and bay leaves into the slow cooker.
  3. Pat turkey breast dry and season generously with salt and pepper. Place turkey in slow cooker meat side up, cover, and cook 5 – 6 hours on low to an internal temperature of 160F. Remove turkey from the slow cooker onto a platter, tent with aluminum foil and let rest for 15 to 20 minutes.
  4. While turkey is resting pour the juices though a fine mesh strainer into a bowl. Salt and pepper the gravy to taste and serve gravy over turkey slices.

turkey recipe 2

Adapted from Cooks Country