we bought a slow cooker a couple of weeks ago and it had recipes thta came with it. you can do casseroles, shepherds pie(although havent tried itt in there yet etc)
SHEPARD PIE
« Thread started on: Oct 25th, 2002, 7:38pm »
3 medium russet potatoes
1 can cream of mushroom soup
salt, pepper, garlic powder to taste
1 tsp beef flavor concentrate
1 pound ground beef
1 can (14-15 oz) green beans, drained
1/2 cup chopped onion
shredded cheddar cheese, for topping
Spray crockpot with cooking spray. Scrub about 3 med russet potatoes & cut into small-ish chunks, leaving skin on. (If you cut spuds into too large size pieces they will take too long to cook since everything else is basically done.) This made 1 layer on bottom of my 5-qt crockpot. Season spuds with salt, pepper & garlic powder to your own taste. Brown 1 lb of ground beef with 1/2 chopped onion, drain fat. Put on top of spuds. Mix can of soup with 1 tsp beef concentrate flavor. Drain can of cut green beans & put in crockpot. Cover & cook on high for 3 hrs, stirring couple of times. Turn to low & sprinkle shredded cheddar cheese on top & cook for 30 mins or so. Makes 4.
SLOW COOKED TURKEY ROAST w/ VEGETABLES
PAM® No-Stick Cooking Spray
1 cup chopped onion
3 cups diced red potato
16 ounce package baby carrots
10¾ fluid ounce can condensed cream of celery soup
½ cup water
1 teaspoon poultry seasoning
¼ teaspoon salt
3 pounds Butterball® Boneless Breast of Turkey Roast, thawed, if frozen
1 tablespoon no-salt seasoning blend
¼ cup instant mashed potato flakes
Chopped fresh parsley leaves, if desired
Coat a 5-quart slow cooker with no-stick cooking spray.
Place onion, potato and carrots in slow cooker.
Stir together soup, water, poultry seasoning and salt; pour over vegetables.
Remove turkey breast roast from package and dry with paper towels.
Lift string netting and shift position on roast for easier removal after cooking.
Sprinkle seasoning blend over roast and place roast on vegetables.
Remove roast from slow cooker.
Let stand 10 minutes.
Meanwhile, stir potato flakes and parsley into vegetables.
Let stand 5 minutes.
Remove string netting and cut roast into slices.
Serve turkey with vegetables.
Eight-Layer Casserole
« Thread started on: Jan 18th, 2003, 11:39pm »
1/2 pound lean ground beef
2 tablespoons imitation bacon bits
1 small onion, chopped
15 oz can tomato sauce
1/2 cup water
1/2 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2/3 cup long-grain rice
8 3/4 oz can whole-kernel corn, drained
1/2 cup chopped green bell pepper
Directions: Crumble ground beef evenly over bottom of a slow cooker. Sprinkle with bacon bits, then onion. In a medium bowl, combine tomato sauce, water, chili powder, salt, and black pepper; pour half over beef and onion layers. Sprinkle rice evenly over top, then corn. Top with remaining tomato sauce mixture, then bell pepper. Cover and cook on LOW about 5 hours or until rice is tende
Slow-Cooker Chicken Stew
« Thread started on: Jan 28th, 2003, 4:09pm »
Slow-Cooker Chicken Stew
Serving: 8
1 pound skinned, boned chicken breast cut into bite-size pieces
1 pound skinned, boned chicken thighs cut into bite-size pieces
2 cups mushrooms, halved
2 cups water
1 cup frozen small whole onions
1 cup Sliced celery, 1/2-inch slices
1 cup thinly sliced carrot
1 teapsoon paprika
1/2 teapsoon salt
1/2 teapsoon dried rubbed sage
1/2 teapsoon dried thyme
1/2 teapsoon pepper
14 ounces chicken broth
6 ounces tomato paste
1/4 cup water
3 tablespoons cornstarch
2 cups frozen green peas
Combine first 14 ingredients in an electric slow cooker. Cover with lid; cook on high-heat setting for 4 hours or until carrot is tender.
Combine the water and cornstarch in a small bowl, stirring with a whisk until blended.
Add cornstarch mixture and peas to slow cooker, stir well.
Cover and cook on high-heat setting 30 additional minutes.
Calories: 218
Total Fat: 3
Carbohydrates: 17
Protein: 29