Slow Cooker Beef Stroganoff Recipe

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beef stroganoff recipe

This is a simple recipe that saves a lot of time because it cooks all day in the slow cooker. Cook the egg noodles and thicken the sauce at the end of the cooking cycle and its ready to go on the table.
If you’re looking for a set it and forget it recipe to free up your day – give this Slow Cooker Beef Stroganoff Recipe a try; enjoy
Ingredients
2 pound of beef stew meat cut into 1 inch cubes. (Instead of buying stew meat I purchased a 2 pound sirloin roast that was on sale and cubed it myself. You can use any lean beef on sale. If it’s a tougher cut it will just take a little longer to cook.)
8 ounces of fresh mushrooms (cut into quarters)
1 medium onion (chopped)
1 clove garlic (minced)
1 cup beef broth
2 teaspoons paprika
Salt and pepper
1 cup sour cream
2 tablespoons flour
1 tablespoon Dijon mustard
1 package egg noodles (16 ounces)
2 tablespoons fresh parsley
Directions
1. Place broth, meat, onion, garlic, mushrooms into the slow cooker. Stir in the paprika and cook on low for 7 – 8 hours or until meat is tender.
2. In a small bowl mix together the sour cream, Dijon mustard and flour. Add the mixture to the slow cooker, salt and pepper to taste, and continue cooking for 15 minutes.
3. While the meat mixture is continuing to cook, cook noodles according to package directions; drain.
4. There are 2 ways you can serve this dish. Serve the meat mixture over the noodles, or mix the meat mixture and noodles together.
Serve hot garnished with the parsley
Serves 6 – 8
Adapted from Kraft Kitchens

Slow Cooker Chicken Marsala Recipe

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slow cooker chicken marsala recipe

If you’re tight on time here’s a delicious slow cooker recipe that has very little prep time.
I have a busy week scheduled and needed to free up some time so I turned to the slow cook. The chicken is moist, and the sauce is exceptional. I decided to serve this dish with hash browns and it turned out to be a perfect match.
It was just my wife and I for dinner, so I used 3 boneless skinless chicken breasts instead of the 8 the recipe calls for – but I did not change the amount of sauce.
If you like chicken Marsala give this slow cooker recipe a try – it’s delicious.

Slow Cooker Chicken Marsala Recipe
 
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Author:
Recipe type: Main
Serves: 3 - 8
Ingredients
  • 2 cloves garlic (minced)
  • 1 tablespoon olive oil
  • 4 – 8 boneless skinless chicken breasts (depending on number you are serving)
  • Salt and pepper
  • 2 cans portabella chunky style mushrooms (4 ounces each)
  • 1 cup sweet Marsala wine
  • ½ cup cold water
  • ¼ cup cornstarch
  • 3 tablespoons fresh parsley (chopped)
Instructions
  1. Lightly spray slow cooker with cooking spray. Place oil in the bottom of the slow cooker and add the garlic. Salt and pepper the chicken breasts and place them on top of the garlic and oil. Place the mushrooms over the chicken and pour in the Marsala wine.
  2. cook on low for 5 – 6 hours or until chicken is done. Remove the chicken to a plate and cover with aluminum foil to keep warm.
  3. In a small bowl mix together the cornstarch and water until cornstarch is dissolved. Stir the mixture into the chicken juices, set the slow cooker on high, and continue cooking until mixture is thickened into a gravy. Add chicken back into the slow cooker and cook until heated through.
  4. Serve chicken topped with the gravy, and garnished with the parsley.

Adapted from Tablespoon.com

Slow Cooker Vesuvio Recipe

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slow cooker chicken vesuvio recipe

This Slow Cooker Vesuvio Recipe, is not quite a traditional recipe; being more on the side of what I would call a chicken stew. The main seasoning incorporated into the recipe is Zesty Italian dressing.
This is a quick recipe to put together, and because it’s cooked in the slow cooker it frees up a lot of to time to go to the beach, or work on some other things you want to get done.
The next time you’re looking to free up some time, or want to avoid the kitchen heat, give this Slow Cooker Vesuvio Recipe a try.
(I thought this dish was pretty good and wasn’t sure if I was going to post it – but my wife really liked it, and she’s the boss, so here it is. You Decide)

Slow Cooker Vesuvio Recipe
 
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Author:
Recipe type: Slow Cooker
Cuisine: Italian
Serves: 4
Ingredients
  • 1 pound new red potatoes (quartered)
  • 1 small onion (cut in half and sliced)
  • 1 red pepper (cut into strips)
  • 6 cloves garlic (sliced)
  • 6 – 8 boneless skinless chicken thighs
  • ¼ cup all-purpose flour
  • ½ cup zesty Italian dressing
  • ¼ cup lemon juice
  • 1 cup frozen peas
  • ¼ cup fresh parsley (chopped)
Instructions
  1. Arrange the red potatoes, onion, and red pepper in the bottom of the slow cooker. Add the garlic and arrange the chicken thighs on top.
  2. In a medium size bowl whisk together the zesty Italian dressing, lemon juice, and flour; pour the mixture over the chicken.
  3. Cook on low for 6 -7 hours, or until chicken is done, and vegetables are tender. Add the frozen peas and continue cooking until peas are heated through.
  4. Serve e hot garnished with parsley.

Adapted from kraftrecipes.com

 

Slow Cooker Beef and Three Bean Chili Recipe

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beef and three bean chili recipe

Even though summer is here we were all in the mood for chili; maybe because it hasn’t been all that warm. I had a very busy day coming up, and I also wanted to go fishing, so I decided to get out the slow cooker to save some time. This chili recipe is a little different because it uses stew meat instead of ground beef. The cooking time for this recipe will vary according to the size of the cubed meat used. This is a mildly seasoned recipe so I would recommend tasting it before adding the beef to the slow cooker so you can adjust the seasoning to your taste.
I thought this Beef and Three Bean Chili was really good, and my wife loved it – give this one a try.

Slow Cooker Beef and Three Bean Chili Recipe
 
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Author:
Recipe type: Main
Serves: 6
Ingredients
  • 1 ½ pounds stew meat (cut into 1 inch cubes)
  • 1 tablespoon chili powder
  • 1 large onion (chopped)
  • 2 tablespoons cooking oil
  • 1 can dark red kidney beans (16 ounces drained and rinsed)
  • 1 can Northern beans (15 ounces drained and rinsed)
  • 1 can black beans (15 ounces drained and rinsed)
  • 2 cans fire roasted tomatoes (14.5 ounces each undrained)
  • 2 jalapeno peppers (seeds removed and chopped)
  • 1 cup beef broth
  • 1 can tomato paste (6 ounces)
  • 1 tablespoon brown sugar
  • 6 cloves garlic (crushed and minced)
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ¼ teaspoon ground cumin
  • Sour cream for garnish (optional)
Instructions
  1. Mix all the ingredients together in the slow cooker except for the meat, onion, and oil.
  2. Place the oil in a large skillet over medium high heat and brown the stew meat on all sides. using a slotted spoon remove the meat to the slow cooker.
  3. Using the same skillet cook the onion until pieces start to brown; scraping any dripping from the bottom of the pan while cooking. Add the onion to the slow cooker mixture.
  4. cook on low for 7 hours or until meat and onion is tender. (You can speed up the process by turning the slow cooker to high anytime during the cooking cycle.)
  5. Serve garnished with sour cream.
  6. Tip – garnish each bowl with shredded cheese

 

Slow Cooker Smothered Pork Chops Recipe

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slow cooker smothered pork chops recipe

Spring is here and I have a lot of outside clean-up work to do, so to free up some time I decided to put this Slow Cooker Smothered Pork Chops Recipe on tonight’s supper menu. This recipe does require a little bit of prep time, but once it’s in the slow cook, you can set it and forget it, and go about your day.
This recipe has a delicious combination of flavors which creates a fabulous gravy to serve over mashed potatoes. The parsley in this recipe mainly serves as a garnish – so it’s optional.
The next time you need to free up some time give this Slow Cooker Smothered Pork Chops Recipe a try; it’s really good.

Slow Cooker Smothered Pork Chops Recipe
 
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Author:
Recipe type: Main
Serves: 4-6
Ingredients
  • 4 slices bacon (cut sideways into ¼ inch slices)
  • Vegetable oil (if necessary)
  • 6 bone-in blade-cut pork chops (about ¾ inch thick – I used boneless shops in this recipe because they were on sale)
  • Salt and pepper
  • 3 medium yellow onions (halved and sliced)
  • 1 teaspoon light brown sugar plus 1 tablespoon
  • ¼ cup water plus 2 tablespoons
  • 3 cloves garlic (minced)
  • 1 teaspoons dried thyme
  • 3 cups chicken broth
  • 1 tablespoon soy sauce
  • 2 bay leaves
  • 1 tablespoon cornstarch
  • 1 tablespoon cider vinegar
  • 1 tablespoon minced fresh parsley leaves (optional)
Instructions
  1. In a large skillet over medium high heat cook the bacon until browned and starting to turn crispy. Remove the bacon to a dish lined with paper toweling to drain. Set the bacon aside in the refrigerator and leave the bacon fat in the skillet.
  2. Season pork chops with salt and pepper, and brown them in the bacon fat, on both sides, 3 at a time. Place them in the bottom of the slow cooker.
  3. Add the sliced onions to the now empty skillet, 1 teaspoon brown sugar, ¼ teaspoon salt, and ¼ cup water. Cook until onions are softened and start to brown. While onions are cook stir to scrap up any dripping off the bottom of the pan. Add the garlic and time and continue cooking until fragrant; pour the onion mixture over the chops in the slow cooker. Add the chicken broth, soy sauce, and bay leaves to the mixture. Cook on low for 6-8 hours or until or until chops are fork tender.
  4. Remove the chops to a serving platter and tent with aluminum foil. Remove the bay leaves and pour onion and juices through a fine mesh strainer into a sauce pan. Place the onion solids in a blender, add 1 cup reserved broth from the sauce pan, and blend until smooth, and then pour the mixture back into the sauce. In a glass or small bowl combine the remaining 1 tablespoon of water with the cornstarch; mix until smooth. Add the cornstarch mixture to the juices in the sauce pan and cook over medium heat until thickened, stirring frequently. Add the cider vinegar, salt and pepper to taste, and pour some of the gravy over the top of the chops. Warm the reserved bacon pieces in a microwave, or on the stove, and sprinkle them over the chops. (Garnish with parsley – if using). Serve extra gravy over mashed potatoes.

Adapted from Cooks Country

Slow Cooker Boiled Dinner with Leftover Ham Recipe

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Slow Cooker Boiled Dinner with Leftover Ham Recipe

 

Every Easter I look forward to using the leftover ham, and ham bone, to prepare a boiled dinner. This Easter season of was kind of busy so I decided to use the slow cooker to free up some time. The great thing about this boiled dinner recipe is that you can incorporate whatever vegetable you like into the recipe. For me the ham was seasoned already from preparing it for Easter dinner so the only additional seasoning I added was a couple bay leaves and some black pepper; but you can pretty much season it to your liking.

So if you’re wondering what to do you your leftover ham from the holiday season give this one a try; it’s delicious.

Slow Cooker Boiled Dinner with Leftover Ham Recipe
 
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Author:
Recipe type: Main
Serves: 4-6
Ingredients
  • 1 leftover ½ ham with bone
  • 1 medium head of cabbage (core removed and quartered)
  • 1 medium rutabaga (cut into chunks)
  • 5 small to medium potatoes (whole or quartered)
  • 1 cup baby carrots
  • 4 cups water
  • 2 bay leaves
  • ¼ teaspoon black pepper (or to taste)
Instructions
  1. Place the ham in the slow cooker and surround it with the carrots, potatoes and rutabaga pieces. Pour in the water, add the 2 bay leaves, and sprinkle the pepper over the top.
  2. Top with the quartered cabbage pieces, cover, and cook on low for 7 – 8 hours or until vegetables are tender. (You can decrease the time by setting the slow cooker to high. I cooked mine on low for 4 hours and then increased the temperature to finish it off. Total cooking time was 6 hours.)

12 Great Slow Cooker Recipes for Sunday Dinner

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 I can remember the day when big Sunday dinners were the normal thing, but as the yeas have gone by I think it has scaled down quite a bit, but it is still a great time to get together with the family. I love using my slow cooker on Sunday because it frees up time to spend with the family, and gives me the time do some things I enjoy doing.

Next Sunday free up some time by putting a slow cooker recipe on the menu, and enjoy the day knowing that Dinner will be ready, when you’re ready for it.

This is a sponsored opportunity with Foodie.com

 

One Dish Slow Cooker Turkey Legs Supper Recipe

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Slow Cooker Turkey Legs Recipe

I had a busy day planed and had to figure up a way to free up some time. My favorite way to do this is to use the slow cooker. By the dime dinner time comes a round there is a hot meal ready to go on the table. This Slow Cooker Turkey Legs Recipe, is a simple recipe, and doesn’t require a lot of prep time and because it’s a one dish meal when it’s done it is ready for the table. The cooking time is listed for 7-8 hours, but if you don’t have that time frame to work with cook the recipe on high and it should take about half the time.

The next time you need to free up some time, or are just in the mood to use your slow cooker, give this one dish Slow Cooker Turkey Legs Recipe a try. Enjoy

One Dish Slow Cooker Turkey Legs Supper Recipe
 
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Author:
Recipe type: Main
Cuisine: Italian
Serves: 4
Ingredients
  • 4 turkey legs
  • 3 medium red potatoes (quartered or cut into chunks)
  • ½ pound baby carrots (whole)
  • 2 medium onions (sliced lengthwise)
  • 1 can condensed tomato soup (undiluted)
  • ⅓ cup water
  • 4 cloves garlic (thinly sliced)
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt
  • ⅛ teaspoon black pepper
Instructions
  1. Layer the onions, potatoes and carrots on the bottom of the slow cooker. In a small bowl mix together the water, tomato soup, garlic, salt, pepper and Italian seasoning; pour the mixture over the vegetables and then arrange the turkey legs on top.
  2. Cook on low for 7-8 hours or until vegetables are tender and turkey is done.

Slow Cooker Rabbit Ragu Over Spaghetti Recipe

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Slow Cooker Rabbit Ragu Over Spaghetti Recipe

I had one rabbit left in the freezer from this past season and I’ve been saving it for this recipe. Because the rabbit is cooked in the slow cooker it is so tender it melts in your mouth. The homemade Ragu sauce if a perfect blend of flavors to go with the mild taste of the rabbit. Serve it over the top of spaghetti or your favorite pasta.

If you have rabbit meat available, give this one a try – it’s delicious.

Slow Cooker Rabbit Ragu Over Spaghetti Recipe
 
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Author:
Recipe type: Slow Cooker
Serves: 4
Ingredients
  • 1 rabbit (cut into pieces)
  • 1 medium onion (chopped)
  • 4 cloves garlic (sliced)
  • 1 can crushed tomatoes (28 ounce)
  • 1 can diced tomatoes (15 ounce)
  • 1 tablespoon basil
  • 2 teaspoons dried parsley
  • 1½ teaspoons brown sugar
  • ¼ teaspoon crushed red pepper flakes (or to taste)
  • ¼ cup red wine
  • ¼ teaspoon pepper
  • 1 pound of spaghetti (cooked according to package directions)
Instructions
  1. Mix all the ingredients together in a slow cooker except for the spaghetti, placing the rabbit on top.
  2. Slow cook for 7 – 8 hours on low, or 4 - 5 hours on high or until rabbit is fall off the bone tender.
  3. Serve over spaghetti or your favorite pasta

Slow Cooker Rabbit Ragu Over Spaghetti

Slow Cooker Turkey Chili Recipe

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slow cooker turkey chili recipe

It has been so cold around the country I thought it would be a good time to post this Slow Cooker Turkey Chili Recipe. This is a simple recipe that doesn’t take long to put together, you can put it in the slow cooker, and pretty much forget about until super time. The hot chili beans and cayenne pepper add quite a bit of heat to the recipe, so when adding the cayenne pepper, add it to taste. I don’t like dishes with a lot of heat but I am told that this recipe is seasoned perfectly.

So if you want to turn up the heat a little bit on a cold night give this Slow Cooker Turkey Chili Recipe a try. Enjoy

Slow Cooker Turkey Chili Recipe
 
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Author:
Recipe type: Main
Cuisine: Mexican
Serves: 6
Ingredients
  • 1¼ pound ground turkey
  • 1 medium onion (chopped)
  • 1 large green pepper (chopped)
  • 2 stalks of celery (thinly sliced)
  • 1 can diced tomatoes (undrained)
  • 1 jar meatless spaghetti sauce (24 ounces)
  • 1 can hot chili beans (undrained)
  • 1 can dark red kidney beans (16 ounces drained and rinsed)
  • 1 can pinto beans (15 ounces drained and rinsed)
  • 1½ cups water
  • ½ cup frozen corn
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • ⅛ teaspoon cayenne pepper or to taste
  • Sour cream and shredded cheddar for garnish (optional)
Instructions
  1. In a large nonstick skillet, or skillet lightly sprayed with cooking spray, cook the ground turkey, onion and green pepper until turkey is no longer pink inside. Transfer the mixture to the slow cooker.
  2. Mix all the ingredients together in the slow cooker except for the Sour cream and shredded cheddar.
  3. Cook on low heat for 6 – 7 hours or until the onion and green pepper are tender. Serve garnished with Sour cream and shredded cheddar