Crock Pot Recipes For Busy Moms

Just In Time for Valentine's Day!

Spinach & Feta Stuffed Flank Steak (Perfect for the main dish)

Ingredients
+ 1 beef flank steak (1-1/2 pounds)
+ 2 cups crumbled feta cheese
+ 3 cups fresh baby spinach
+ 1/2 cup oil-packed sun-dried tomatoes, drained and chopped
+ 1/2 cup finely chopped onion
+ 5 tablespoons all-purpose flour, divided
+ 1/2 teaspoon salt
+ 1/2 teaspoon pepper
+ 2 tablespoons canola oil
+ 1 cup beef broth
+ 1 tablespoon Worcestershire sauce
+ 2 teaspoons tomato paste
+ 1/3 cup dry red wine or additional beef broth
+ Hot cooked egg noodles, optional

Directions

+ Starting at one long side, cut steak horizontally in half to within 1/2 in. of opposite side. Open steak flat; cover with plastic wrap. Pound with a meat mallet to 1/2-in. thickness. Remove plastic.

+ Sprinkle 1 cup cheese over steak to within 1 in. of edges. Layer with spinach, tomatoes, onion and remaining cheese. Roll up jelly-roll style, starting with a long side; tie at 1-1/2 in. intervals with kitchen string. Sprinkle with 2 tablespoons flour, salt and pepper.

+ In a large skillet, heat oil over medium heat. Brown beef on all sides; drain. Transfer to a 6-qt. oval slow cooker. In a small bowl, mix broth, Worcestershire sauce and tomato paste; pour over top. Cook, covered, on low 6-8 hours or until meat is tender.

+ Remove beef to a platter; keep warm. Transfer cooking juices to a small saucepan; skim fat. Bring juices to a boil. Mix remaining flour and wine until smooth; gradually stir into pan. Return to a boil; cook and stir 1-2 minutes or until thickened. Serve beef with gravy and, if desired, noodles.

We wish all our fans an amazing Valentine's Day!

If you love this recipe, check out our recommendations for slow cooker recipe books and crock pots on our website http://crockpotrecipesforbusymoms.com

Rosemary-Garlic Chicken Quarters

Ingredients

+ 3 carrots or celery ribs
+ 5 pounds chicken leg quarters
+ 2 tablespoons chopped fresh rosemary
+ 2 teaspoons pimentón (sweet smoked Spanish paprika)
+ 2 1/2 teaspoons kosher salt, divided
+ 1 1/4 teaspoons freshly ground pepper, divided
+ 12 garlic cloves, sliced 3 tablespoons olive oil 1/2 cup chicken broth
+ 2 pounds fingerling Yukon gold potatoes, halved 1 teaspoon olive oil Garnish: fresh rosemary

INSTRUCTIONS

+ Place carrots in a single layer in a 5-qt. slow cooker.
+ Remove skin from chicken, and trim fat. Stir together rosemary, pimentón, 1 1/2 tsp. salt, and 1 tsp. pepper. Rub mixture over chicken.
+ Sauté garlic in 3 Tbsp. hot oil in a large skillet over medium heat 2 minutes or until golden brown. Transfer to a bowl using a slotted spoon; reserve oil in skillet. Cook half of chicken in reserved oil in skillet 3 to 4 minutes on each side or until deep golden brown. Transfer to slow cooker, reserving drippings in skillet. Repeat with remaining chicken.
+ Add broth and garlic to reserved drippings in skillet, and cook 1 minute, stirring to loosen particles from bottom of skillet; pour over chicken in slow cooker. Cover and cook on HIGH 2 hours.
+ Toss potatoes with 1 tsp. oil and remaining 1 tsp. salt and 1/4 tsp. pepper; add to slow cooker. Cover and cook 2 more hours.
+ Transfer chicken and potatoes to a serving platter, and pour juices from slow cooker through a fine wire-mesh strainer into a bowl; skim fat from juices. Serve immediately with chicken and potatoes.
+ Browning meats and poultry before simmering in the slow cooker yields major depth of flavor plus a picture-perfect presentation, so don't be tempted to skip it. First, pat the meat dry with paper towels before seasoning. Set a heavy stainless-steel or well-seasoned cast-iron skillet (not nonstick) over medium to medium-high heat for 2 to 3 minutes or until hot enough for the oil to shimmer--the meat should hiss and sizzle as soon as it hits the pan. Be sure not to crowd the pan; doing so drops the temp, causing the meat to steam rather than form a crisp crust. Don't turn the meat until the bottom is well-browned.

Like, Comment and Share the Love!

If you love this recipe, check out our recommendations for slow cooker recipe books and crock pots on our website http://crockpotrecipesforbusymoms.com

Slow Cooker Teriyaki Chicken

Ingredients

+ Boneless, skinless chicken breasts
+ Garlic cloves, minced
+ Chopped white onion
+ Honey
+ Low-sodium soy sauce
+ Rice wine vinegar
+ Fresh ginger, chopped
+ Freshly ground black pepper
+ Cold water
+ Cornstarch
+ Sliced scallions and toasted sesame seeds, optional

Instructions

- Add the chicken breasts to the bottom of your slow cooker in a single layer.

- In a separate bowl, whisk together the garlic, onion, honey, soy sauce, rice wine vinegar, ginger, and black pepper until combined. Pour the mixture on top of the chicken breasts. - - - - Cover slow cooker, and cook on high for four to five hours, or until the chicken is cooked through and shreds easily with a fork. Remove the chicken with a slotted spoon to a separate bowl and shred it using two forks. Transfer the remaining teriyaki sauce from the slow cooker to a medium saucepan.

- Meanwhile in a separate bowl, whisk together the cold water and cornstarch until the cornstarch is dissolved and no longer lumpy. Pour the cornstarch slurry into the teriyaki sauce mixture, and whisk to combine. Bring the mixture to a boil over medium-high heat, and let it boil for about one to two minutes, or until thickened. Remove from heat, and pour the sauce on top of the shredded chicken. Toss to combine.

- Serve topped with scallions and toasted sesame seeds if desired.

Like, Comment and Share the Love!

If you love this recipe, check out our recommendations for slow cooker recipe books and crock pots on our website http://crockpotrecipesforbusymoms.com

Melt-in-Your-Mouth Pot Roast

Ingredients

+ Medium red potatoes, quartered
+ Fresh baby carrots
+ Boneless beef chuck roast
+ Dijon mustard
+ Dried rosemary, crushed
+ Garlic salt
+ Died thyme
+ Pepper
+ Chopped onion
+ Beef broth

Instructions

- Place potatoes and carrots in a five-quart slow cooker. Cut roast in half. Combine the mustard, rosemary, garlic salt, thyme and pepper; rub over roast.

- Place in slow cooker; top with onion and broth. Cover and cook on low for six to eight hours or until meat and vegetables are tender. If desired, top with minced thyme.

Like, Comment and Share the Love!

If you love this recipe, check out our recommendations for slow cooker recipe books and crock pots at our website http://crockpotrecipesforbusymoms.com

Chicken and Mushroom Stroganoff

INGREDIENTS:

+ Boneless skinless chicken breasts, cubed
+ Sliced mushrooms
+ Cream cheese, softened
+ Cream of chicken soup
+ Dry onion soup mix
+ Salt and pepper to taste
+ Fresh parsley, chopped for garnish
+ Large egg noodles for serving

Instructions

- Place the chicken in the bottom of a lightly greased slow cooker. Add the mushrooms. In a medium-sized bowl add cream cheese, cream of chicken soup, and dry onion soup mix. Mix until incorporated and spread on top of chicken and mushrooms.

- Cook on low for four to six hours or high for three to four. Serve over noodles and top with fresh parsley and salt and pepper.

Like, Comment and Share the Love!

If you love this recipe, check out our recommendations for slow cooker recipe books and crock pots at our website
http://crockpotrecipesforbusymoms.com

Slow-Cooker Buffalo Ranch Wings

INGREDIENTS
2 lb. chicken wings
1 c. buffalo wing sauce
1 packet Ranch seasoning
kosher salt
Freshly ground black pepper
Fresh chives, for serving
Ranch dressing, for serving

DIRECTIONS

- Place chicken wings in a large slow-cooker.
In a large bowl, mix together buffalo sauce and ranch seasoning and season with salt and pepper. Pour mixture over chicken wings and stir to coat.

- Cover and cook on high until cooked through, 2 1/2 to 3 hours.

- Heat broiler. Line two baking sheets with parchment paper and pour wings onto them. Broil until crispy, 5 minutes.

- Garnish with chives and serve with ranch dressing.

Like, Comment and Share the Love!

If you love this recipe, check out our recommendations for slow cooker recipe books and crock pots at our website http://crockpotrecipesforbusymoms.com

SLOW COOKER THAI PEANUT CHICKEN

INGREDIENTS

2 cloves garlic minced
2/3 cup peanut butter
1 cup chicken broth
1 lb boneless skinless chicken breasts, cut into 1 inch cubes
1 cup shredded zucchini
1/3 cup soy sauce
1 tsp sugar
1 red pepper cut into thin, long strips
1 tbsp lime juice
1 cup chopped cilantro divided
chopped peanuts for garnish
12 ounce linguine noodles cooked and drained

DIRECTIONS

- Add garlic, peanut butter, broth, chicken, zucchini, soy sauce, sugar, and red pepper to slow cooker. Stir to combine.

- Cook on low for 4-5 hours or on high for 2-3 hours. A half hour before you are going to serve, add in lime juice and 1/2 cup of cilantro.

- Serve over noodles and garnish with remaining cilantro and peanuts.

Like, Comment and Share the Love!

If you love this recipe, check out our recommendations for slow cooker recipe books and crock pots at our website http://crockpotrecipesforbusymoms.com

Crock Pot Hawaiian Ribs

Ingredients

2 small racks baby back ribs
salt and pepper
1 tablespoons vegetable oil
3 tablespoons ancho chili powder
2/3 cup teriyaki-style bbq sauce, I use Sweet Baby Ray's (Best value - one Gallon Jug) > https://amzn.to/2sYbYmk
1/3 cup apple cider vinegar
1 tablespoon minced fresh ginger
2 garlic cloves, minced
1/3 cup pineapple preserves
1/4 cup ketchup
2 green onions, sliced

Instructions

- Season ribs with salt and pepper. Rub ribs with vegetable oil and sprinkle with ancho chili powder.

- Add 1/3 cup bbq sauce, apple cider vinegar, ginger, and garlic to a 6-quart or larger slow cooker. Stir to mix.

- Add the ribs and turn to coat in the sauce.

- Cover and cook on LOW for 7 to 8 hours.

- Preheat the broiler. In a small bowl, whisk together 1/3 cup bbq sauce, pineapple preserves, and ketchup. Whisk in 1/4 cup of cooking liquid from the crock pot.

- Arrange ribs bone side down on a baking sheet lined with aluminum foil. Brush tops of ribs with pineapple preserves mixture. Broil for 3 to 5 minutes. Sprinkle with green onions.

Like, Comment and Share the Love!

If you love this recipe, check out our recommendations for slow cooker recipe books and crock pots at our website http://crockpotrecipesforbusymoms.com

SLOW COOKER ENCHILADA STACK

INGREDIENTS:

1 pound ground beef
1 (15-ounce) can black beans, drained and rinsed
1 cup corn kernels, frozen, canned or roasted
1 cup salsa, homemade or store-bought
1 (4.5-ounce) can chopped green chiles, drained
2 teaspoons taco seasoning mix
1 (10-ounce) can mild enchilada sauce, divided
4 9-inch flour tortillas
2 cups shredded Mexican blend cheese, divided
1 avocado, halved, seeded, peeled and diced, for serving
1 Roma tomato, diced, for serving
2 tablespoons chopped fresh cilantro leaves

INSTRUCTIONS

- Heat olive oil in a large skillet over medium high heat. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat and remove from heat.

- Stir in black beans, corn, salsa, green chiles, taco seasoning and enchilada sauce, reserving 1/2 cup.

- Lightly coat the inside of a slow cooker with nonstick spray. Place 1 tortilla on the bottom of the slow cooker. Spread 1/3 ground beef mixture evenly over the top; sprinkle with 1/2 cup cheese. Repeat with 2 more layers; top with remaining tortilla, enchilada sauce, and cheese.

- Cover and cook on low heat for 3-4 hours or high heat for 2-3 hours.

- Serve immediately, garnished with avocado, tomato and cilantro, if desired.

Like, Comment and Share the Love!

If you love this recipe, check out our recommendations for slow cooker recipe books and crock pots at our website http://crockpotrecipesforbusymoms.com

Slow Cooker Beef Gyros

INGREDIENTS
For Beef:

2 lbs beef stew meat or chuck roast (cut into bite size pieces or strips)
1 large onion, thinly sliced
¼ cup extra virgin olive oil
1 Tbsp minced garlic
1 tsp dried oregano
½ tsp salt
¼ tsp pepper
2 Tbsp fresh lemon juice
Warmed pita folds
Sliced tomatoes and lettuce, for serving

For The Tzatziki Sauce (Cucumber Yogurt Dressing)

1 cup plain Greek yogurt
1 cup diced cucumber, seeded and shredded
1 Tbsp dried dill or 2 Tbsp fresh dill
1/4 tsp salt
1 garlic clove, minced
Salt and pepper

INSTRUCTIONS

- Add beef to the slow cooker.
- Combine ¼ cup olive oil, garlic, oregano, salt,pepper and lemon juice in a small bowl. Pour over the meat and toss to coat, in the slow cooker. Toss in the sliced onions.

- Cover and cook on LOW for 6-10 hours (depending on your slow cooker) or until beef is extremely tender. (If it’s not tender, it’s not done yet).

- Remove lid and salt and pepper to taste. If desired, break up the meat into smaller bite-size pieces.

- Make the tzatziki sauce. Combine yogurt, cucumber, dill, salt and garlic in medium bowl. Stir until creamy and combined. Salt and pepper to taste.

- Serve beef over pita folds with Tzatziki sauce, onions, tomatoes and lettuce.

We recommend a 3 quart crock pot for this recipe.

Like, Comment and Share the Love!

If you love this recipe, check out our recommendations for slow cooker recipe books and crock pots on our website http:// crockpotrecipesforbusymoms.com

Slow Cooker Polish Meatballs with Sour Cream Mushroom Sauce

INGREDIENTS

For the sauce:

3 Tbsp butter
1 cup diced onion
8 ounces sliced mushrooms
1 cup beef broth
2 tsp worcestershire sauce
1 cup sour cream
1 ½ Tbsp cornstarch + 2 Tbsp cold water
Salt and pepper to taste

For the meatballs:

1 ¼ pounds (20 oz) ground pork
1 tsp onion powder
1 egg
1 tsp salt
½ tsp black pepper
3 Tbsp seasoned breadcrumbs
2 Tbsp milk

INSTRUCTIONS

- Heat a pan over medium high heat and add in the butter and swirl it around until it is melted. Add in the onion and the mushrooms. Saute for 5 minutes. Add beef broth and worcestershire into the slow cook. Add onions/mushrooms into the slow cooker.

- While the onions are cooking prepare the meatballs. In a bowl use clean or gloved hands to mix the ground pork, onion powder, egg, salt, pepper, bread crumbs and milk. Form into meatballs, about ¼ cup each. Add the meatballs into the slow cooker.

- Cover the slow cooker and cook on low for 3-4 hours. Until meatballs are cooked through.

- Temper the sour cream by adding 1 Tbsp of the mushroom/broth at a time into the sour cream and whisking. Do a total of 4 Tbsp. Then pour the sour cream into the slow cooker. Thicken your sauce by turning your slow cooker to high and then stirring the cornstarch and water together until smooth. Stir the cornstarch slurry into the slow cooker. The sauce will thicken in about 10 minutes. Salt and pepper the sauce to taste.

- Serve the meatballs with sauce on top. You can serve with potatoes, noodles or rice, if desired.

Like, Comment and Share the Love!

If you love this recipe, check out our recommendations for slow cooker recipe books and crock pots at our website http://crockpotrecipesforbusymoms.com

Slow-Cooked Pot Roast

Love This Recipe? Like, Comment, Share and Use It Today! :)

Ingredients

No-Stick Cooking Spray
1 tablespoon Pure Wesson® Vegetable Oil
1 tablespoon all-purpose flour
1/2 teaspoon ground black pepper
1 pound boneless beef chuck roast, well trimmed, cut into large pieces
2 medium red-skinned potatoes, cut into 2-inch pieces
1 cup sliced carrots
1/2 cup chopped onion
2 teaspoons minced garlic
1/2 cup lower sodium beef broth
2 tablespoons Worcestershire sauce
1 can (14.5 oz each) Hunt's® Stewed Tomatoes, undrained
5 tablespoons Hunt's® Tomato Paste
1/2 teaspoon granulated sugar

Directions

1. Spray inside of 4-quart slow cooker with cooking spray; set aside. Heat oil in large nonstick skillet over medium-high heat.

2.Combine flour and pepper in shallow dish; coat meat with mixture. Place meat in skillet and brown all sides; transfer to slow cooker. Add potatoes, carrots, onion and garlic.

3.Stir together broth, Worcestershire sauce, undrained tomatoes, tomato paste and sugar in medium bowl. Pour over meat and vegetables.

4.Cook on LOW 8 hours or HIGH 4 hours

SLOW COOKER STUFFED PEPPERS

TOTAL TIME: 6 HOURS, 30 MINUTES
Like, Comment and Share the Love!

INGREDIENTS:

1 pound lean ground beef*
1 1/2 cups cooked brown rice*
1 1/2 cups shredded cheddar cheese, divided
1 (15-ounce) can black beans, drained and rinsed
1 cup corn kernels, frozen, canned or roasted
1 cup salsa, homemade or store-bought
2 tablespoons chopped fresh cilantro leaves
1 teaspoon cumin
1/2 teaspoon chili powder, or more to taste
Kosher salt and freshly ground black pepper, to taste
6 bell peppers, tops cut, stemmed and seeded
2 tablespoons sour cream, optional

DIRECTIONS:

Lightly coat the inside of a 6-qt slow cooker with nonstick spray.
In a large bowl, combine beef, rice, 1 cup cheese, black beans, corn, salsa, cilantro, cumin and chili powder; season with salt and pepper, to taste. Spoon the filling into each bell pepper cavity.

Place peppers into the slow cooker. Cover and cook on low heat for 5-6 hours or high for 2-3 hours, or until the peppers are tender and the beef is cooked through.

Uncover and top with remaining 1/2 cup cheese. Cover and cook on low heat for an additional 10-15 minutes, or until the cheese has melted.

Serve immediately, drizzled with sour cream, if desired.

Crockpot Recipes for Busy Moms

BBQ Pulled Chicken Sandwiches

INGREDIENTS

1 small to medium yellow onion, thinly sliced into half moons
2 pounds boneless, skinless chicken breasts, fresh or frozen
1 cup ketchup
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
2 tablespoons molasses
1 teaspoon onion powder
1 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon Tabasco sauce
1/2 teaspoon salt
Whole wheat hamburger buns or rolls (I used this French Bread roll recipe, subbing whole wheat for the white flour)

DIRECTIONS

Scatter the onions on the bottom of a slow cooker. Place chicken on top of the onions.

In a medium bowl, combine the ketchup, vinegar, mustard, molasses, onion powder, cumin, garlic powder, Tabasco and salt.

Pour the sauce over the chicken. Cover the slow cooker and cook on low until the chicken is fork-tender and the sauce has thickened slightly, about 5-6 hours (add an additional hour if using frozen chicken breasts).

Remove the chicken from the slow cooker and shred the meat. Return it back to the slow cooker, mixing it with the sauce. Serve the chicken hot on whole wheat rolls, if desired.

www.crockpotrecipesforbusymoms.com

SLOW COOKER BEEF AND BROCCOLI

Much better than calling take-out. Like, Comment and Share The Recipe.
Love this recipe? Download 500 Delicious Crockpot Recipes.

Servings: 4
INGREDIENTS
1 lb boneless beef chuck roast, sliced into thin strips
1 cup beef consumme or beef broth
1/2 cup low sodium soy sauce
1/3 cup dark brown sugar
1 tbsp sesame oil
3 cloves garlic, minced
Frozen broccoli florets (as many as desired I believe I used almost 3 cups)
2 tbsp cornstarch or arrowroot powder
4 tbsp of liquid from slow cooker
Cooked white rice

Directions:

In the insert of the crockpot, whisk together beef consume or stock, soy sauce, dark brown sugar, sesame oil, and garlic.
Gently place your slices of beef in the liquid and toss to coat.
Turn crockpot on low and cook for 4-6 hours. See notes below.
When done, in a small bowl, whisk together cornstarch and cooking liquid, pour into crockpot, stir to mix well. Cook on low for an additional 30 minutes to thicken up the sauce. Please see notes if your sauce does not thicken.
Toss in your broccoli then serve hot over white or brown rice.

crockpotrecipesforbusymoms.com

Honey Garlic Chicken and Veggies

Like, Comment & Share!

Haven't got your copy of our delicious recipes? Download 500 amazing recipes by clicking the SHOP NOW button.

INGREDIENTS:

8 bone-in, skin-on chicken thighs
16 ounces baby red potatoes, halved
16 ounces baby carrots
16 ounces green beans, trimmed
2 tablespoons chopped fresh parsley leaves
FOR THE SAUCE

1/2 cup reduced sodium soy sauce
1/2 cup honey
1/4 cup ketchup
2 cloves garlic, minced
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon ground black pepper

DIRECTIONS:

In a large bowl, combine soy sauce, honey, ketchup, garlic, basil, oregano, red pepper flakes and pepper.

Place chicken thighs, potatoes, carrots and soy sauce mixture into a 6-qt slow cooker. Cover and cook on low heat for 7-8 hours or high for 3-4 hours, basting every hour. Add green beans during the last 30 minutes of cooking time.

OPTIONAL: Preheat oven to broil. Place chicken thighs onto a baking sheet, skin side up, and broil until crisp, about 3-4 minutes.
Serve chicken immediately with potatoes, carrots and green beans, garnished with parsley, if desired.

www.crockpotrecipesforbusymoms.com

Cowboy Brisket

Ingredients

2 tbsp. cowboy rub
1 tbsp. dark brown sugar
2 tsp. smoked paprika
1½ tsp. Kosher salt
1 tsp. ground cumin
1 flat-cut brisket
1 large Sweet onion
3 clove garlic
1 c. Chopped fresh cilantro

Directions

1. Stir together first 5 ingredients. Trim fat from brisket leaving a thin layer; cut into 3-inch chunks.

2. Rub brisket pieces evenly with spice mixture. Arrange meat on top of onions and garlic in a lightly greased 5- to 6-quart slow cooker.

3. Sprinkle with cilantro. Cover and cook on low 8 to 9 hours or until brisket pieces shred easily with a fork.

4. Serve brisket drizzled with small amount of cooking liquid, or cover and chill up to 4 days.

Slow Cooker Turkey Pumpkin Chili
4 servings Total cooking time : 7:20

Ingredients:

2 c. low-sodium chicken broth
1 can pumpkin purée
1½ tsp. ground cumin
¾ tsp. chili powder
½ tsp. cinnamon13 tsp. cayenne pepper
1 lb. lean ground turkey
1 large onion
2 clove garlic
2 can green chiles
2 can white beans
sour cream
Cheddar cheese
Sliced radishes
Fresh cilantro leaves

Directions

1. In a 5-to-6-quart slow cooker, whisk together the broth, pumpkin, cumin, chili powder, cinnamon, and cayenne. Add the turkey and mix to combine.

2. Fold in the onion, garlic, chiles, and beans, and cook, covered, until the turkey is cooked through, 4 to 5 hours on high or 6 to 7 hours on low. Serve with sour cream, Cheddar cheese, radishes, and cilantro, if desired.

Like this recipes? Like and Share and Comment

SLOW COOKER CHEESY TORTELLINI

There’s nothing better than coming home to the cheesiest tortellini ever, and yes, it’s easily made right in the crockpot!

Servings: 6 Cook time: 8.5 Hours

INGREDIENTS:

1 tablespoon olive oil
1 pound ground beef
1 onion, diced
2 cloves garlic, minced
1 (28-ounce) can crushed tomatoes
1 (10-ounce) can diced tomatoes and green chiles, undrained
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon crushed red pepper flakes, optional
Kosher salt and freshly ground black pepper, to taste
1 (9-ounce) package refrigerated three cheese tortellini
1 cup shredded mozzarella cheese
1/2 cup shredded cheddar cheese
2 tablespoons chopped fresh parsley leaves

Instructions:

1. Heat olive oil in a large skillet over medium high heat. Add ground beef, onion and garlic. Cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.

2. Place ground beef mixture, crushed tomatoes, diced tomatoes and green chiles, oregano, basil and red pepper flakes into a slow cooker; season with salt and pepper, to taste. Stir until well combined.

3. Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.

4. Uncover and stir in tortellini; top with cheeses. Cover and cook on low heat for an additional 15-30 minutes, or until tender.
Serve immediately, garnished with parsley, if desired.

Love this recipe? Like and Share

Slow Cooker Cashew Chicken

A fantastic slow cooker meal that is way better than takeout! The chicken is breaded to perfection and the sauce is full of flavor!

Serves: 4-6

Ingredients

2 lbs boneless skinless chicken breasts (About 4 pieces)
3 Tablespoons Cornstarch
½ tsp black pepper
1 Tbsp canola oil
½ cup low sodium soy sauce
4 Tbsp rice wine vinegar
4 Tablespoons ketchup
2 Tablespoons sweet chili sauce
2 Tbsp brown sugar
2 garlic cloves, minced
1 tsp grated fresh ginger
¼ tsp red pepper flakes
1 cup cashews

Instructions

1. Combine cornstarch and pepper in resealable food storage bag.

2. Add chicken. Shake to coat with cornstarch mixture.

3. Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Place chicken in slow cooker.

4. Combine soy sauce, vinegar, ketchup, sweet chili sauce sugar, garlic, ginger, pepper flakes, and cashews in small bowl; pour over chicken. (I like my cashews to be softer so I add them during the cooking process, if you want more of a crunch, add them right before serving)

5. Cook on LOW for 3 to 4 hours.

6. Serve over rice. Makes 4-6 servings.

Love this recipes? Like, Share and Comment.

Classic Slow Cooker Pot Roast With Homemade Gravy

Ingredients:
Pot Roast:
2-3 tbsp. olive oil
salt (preferably coarse salt like kosher)
pepper
3 to 5 lb. chuck roast (could also use top or bottom round roast)
2 onions, peeled and cut in half
6-8 medium carrots, peeled and cut into 3-inch sticks
2 c. beef stock
1 tsp. dry crushed rosemary or 3-4 fresh rosemary sprigs
1 tsp. dried thyme or 2-3 fresh thyme sprigs
--
Gravy (makes 4 cups)
4 tbsp. fat (from beef drippings [instructions below] or butter)
4 tbsp. flour
2 c. of beef stock (from the crockpot when meat is done cooking)
seasoned salt
pepper

Directions:

For the Pot Roast:
Liberally salt and pepper your meat on both sides.
(Note: This following step of browning the onions, carrots, and meat is OPTIONAL...It adds some good flavor, but is not necessary if you're short on time!) In a large pot, heat olive oil over medium-high heat until very hot. Using tongs, place your onion halves in the oil for about a minute on each side or just until browned. Remove and set aside.
Then put the carrots in the hot oil; roll them around for about 2 minutes until slightly browned. Remove and set aside. Add another tablespoon of oil to the pot, heat it again until very hot, and then add your meat to the pot. Sear for about 1 minute on each side and then remove it.
With the burner still on high, add 1 c. of beef stock, whisking constantly to deglaze your pot and get all of those flavorful meat bits loosened from the bottom of the pan. Turn heat off after about 1 minute.
--
Grease your crockpot with cooking spray. Place your seared meat in, and then throw in the onions and carrots. Pour the beef stock (the stock you used to deglaze the pot) over the meat...use enough to cover the meat about half-way (you may need to use some of the additional beef stock that you did not use for deglazing; if you don't use it all, set the remainder in the fridge for making the gravy later).
Sprinkle everything with the dry rosemary or thyme, making sure the spices get mixed into the stock. (or tuck fresh spices into the stock).
Cover the crockpot and cook on high for about 4 hours (may need a little more time if you're using a 5-lb. roast).
You'll know your roast is done if you can break off pieces of meat with your fork.
Serve the meat with the carrots and onion slices over some steaming mashed potatoes.
--
Gravy Directions:
1. About 10 minutes before serving, skim off 4 tbsp. of the grease from the top of the juices in your crockpot. (You can do this carefully with a spoon or by pouring a cup of the juices into a separate container and letting it sit undisturbed for 5 minutes; the fat will rise to the top of the container).

2. Melt fat over medium heat in a saucepan until it is melted and hot; sprinkle in the flour gradually, whisking constantly to form a roux. Lower the heat to medium-low and continue to cook the roux, stirring almost constantly, until just slightly darkened.

3. Slowly add your 2 c. of beef stock (that you've gathered from the crockpot or if you don't have enough, from what you reserved before), whisking constantly, so that no lumps from the roux remain. Add the seasoned salt and pepper to taste. Simmer over LOW heat, whisking pretty much constantly, for about 10 minutes or until adequately thickened.

Want more recipes like these? Share this recipe and click the Shop Now on this page!

Slow Cooker Creole Chicken and Sausage

Serves: 6

Main Ingredients:
1 pound boneless skinless chicken breasts
12 ounces smoked Andouille sausage, cut into small rounds
1 cup chopped onions
2 cloves minced garlic
1¼ cup low sodium chicken broth
1 can (14.5 ounces) diced tomatoes
3 tablespoons tomato paste
½ cup tomato sauce
2 teaspoons Creole seasoning
¼ teaspoon cayenne

Optional extras:
1 tablespoon brown sugar
1 14 ounce can black beans, rinsed and drained
2 green bell peppers, chopped
½ cup sliced green onions for topping
2 tablespoons almond butter (randomly delicious)
salt to taste
brown rice for serving

Directions

1. Place the essential ingredients in the crockpot. Cover and cook on low for 6-8 hours or high for 3 hours.

2. Shred the chicken directly in the crockpot to your desired texture.

3. Add the extras, if you want, and cover and cook for another 20-30 minutes. This is also a great time to make your rice, if you're serving it with rice.

4. When everything is ready, taste the chicken mixture and season with salt.

5. Serve the creole chicken over rice and topped with green onions.

Try this recipes, let us know how you loved it in the comments. Like and Share It!