Slow Cooker More

More Recipes for the Slow Cooker and Dutch Oven

Looking for appetizers, drinks, desserts, vegetarian, and of course Chili for your slow cooker? This is the place! Thanks again to all of you who sent in their recipe ideas. I wish I could have posted them all! And for those of you who are looking for vegetarian dishes, this is the place. Several recipes are vegetarian, plus several can be adapted by omitting the ground beef and substituting a vegetable stock for a meat based stock. Enjoy! – FlyCrew

Alsatian Choucroute Garni
Apple Pear Pie
Baked Potato
Bean Dip
Black Bean Chicken
Buckaroo Beans
Chicken Stroganoff
Chilly Day Chili
Cowboy Crockpot
Crockpot Candy
Crockpot Chili #1
Crockpot Chili #2
Dutch Oven Peach Cobbler
Easy Black Bean Chili
Easy Chili
Easy Sausage Dinner
Grandma’s Chili
Gypsy Stew
Honeymoon Stew
Hot Spiced Apple Cider
Lentil Veggie Stew
Macaroni and Cheese #1
Macaroni and Cheese #2
Mashed Potatoes
Moroccan Lamb
Mushroom Sausage and Potatoes
Nana’s Crockpot Dressing
Oatmeal Cookies
Party Meatballs
Quick Beef Stew
Sausage sauerkraut and potatoes
Slow Cooker Apples
Stuffing

Appetizers, Warm Drinks, Desserts, and a Few Extra Treats

Oatmeal “Cookie”

1/2 cup steel-cut oats
2 cups water
1/2 cup raisins
Brown sugar
Chopped roasted peanuts

Spray inside of crockpot with non-stick cooking spray. Combine oats, water, and raisins in crockpot (I use a small 1-quart crockpot for this). Cover and cook on low for 8 to 9 hours. Divide into two serving bowls and top with brown sugar and chopped peanuts to taste.

The combination of brown sugar and peanuts really makes this taste like a nutty cookie. You could substitute chopped dried dates for the raisins, but they will tend to “dissolve” overnight and blend in to the oatmeal (in which case, you can use less brown sugar to sweeten). – Learning to fly in Michigan

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Party Meatballs

This isn’t really a recipe, but is the most requested party food in my house. And I always take it to pot luck parties:

A three pound bag of pre-made frozen meatballs from the frozen meat section of your supermarket. A 1 quart jar of your favorite spaghetti sauce. That’s it. 4-8 hours on high in the crock pot. (It can just go forever…doesn’t really matter) Either call them hors d’oeurves with a shot glass full of fancy toothpicks, or supply sub rolls and a stack of sliced provolone cheese for meatball sandwiches. Depends on the crowd.

Variation – use a jar of sweet & sour sauce from the oriental aisle in place of the spaghetti sauce. – from Seacoast New Hampshire

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Slow Cooker Apples

Here is a simple little crock pot idea for holiday meals. I simply peel and slice some apples (our favorites are Fuji). I have one of the apple cutters that cuts out the core and cuts the rest of the apple into 6 or 8 slices, but whatever works is fine. I fill the crockpot with apples, add some water (1/2 cup is plenty) and cook on low overnight, or all day. We had a huge family gathering this weekend, and my mother-in-law is on a sugar-free diet so I made the apples especially for her. When I make them for my dad, I add some sugar and red hot cinnamon candies. Yum. – Flybaby in GA

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Crock Pot Candy – From Flora M’s kitchen

When you’ve had a taste of this delectable confection you won’t believe how simple it is. You’ll be amazed how it always comes out & never fails.

1 – One pound jar of Planters Lightly Salted Dry Roasted Peanuts
1 – One pound jar of Planters Unsalted Dry Roasted Peanuts
1 – 12 oz. Pack Nestles Semi-Sweet Chocolate Chips
1 – 12 oz. Pack Nestles White Chocolate Chips
1 – One pound pack of Vanilla Bark (find with Chocolate Chips aisle).

Directions: Pour peanuts into large Crock-pot; add chips and chocolate bark. Cover and turn on low setting. Now, go polish your car, or read a book. Come back in an hour or so. Stir with a large spoon; coating all the peanuts. Spoon onto waxed paper – whatever size is appropriate for you and let harden.

Keep crock-pot on until all candy has been spooned out – no big rush. This is a generous recipe and you will have a gracious plenty. Keeps fresh in plastic bag or container, but don’t expect it to last very long because each morsel is filled with a wonderful taste of chocolate and is chocked full of peanuts. Enjoy!

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Hot Spiced Apple Cider

I started making the following holiday recipe when DH and I first got married 30 years ago. It has remained the most requested item all these years by both of our children, who are now married themselves. This recipe is geared towards a 4.5 quart crockpot or slow cooker and is more by “taste” than amount when it comes to the spice ingredients, though I’ve never had it go “wrong”.

4 quarts apple cider or apple juice
whole cloves, about a quarter-sized amount when poured into your hand, or to your taste
whole allspice, about a quarter-sized amount when poured into your hand, or to your taste
2 to 3 cinnamon sticks
1/2 fresh orange, sliced, no need to peel

Pour your apple cider or juice into crockpot or slow cooker. Do not overfill. Place whole cloves and whole allspice into a piece of cheesecloth and tie with string OR place in a mesh teaball. Float 2-3 cinnamon sticks in the cider if using a teaball (sticks won’t fit) or you can tie the cinnamon sticks into the cheesecloth with the cloves and allspice, if you prefer. Slice your orange and float a few slices in the cider, three to five slices, or to your taste. You can omit the orange if you like, but it seems to add a nice subtle flavor to the cider. Cover and cook on low for at least 4 hours. As the cider cooks, the aroma fills your home. Serve directly from the crockpot. When the amount in your crockpot has lowered by 1/3 to 1/2, simply add more apple cider or juice and continue the crockpot on low. The flavors will all meld. Refrigerate any leftovers and consume within 3 days. – Happy Holidays from Mesa, Arizona

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Dutch Oven Peach Cobbler

Melt 1 stick of butter or margarine in the Dutch Oven. Swirl it around to coat the sides of the dutch oven.

Pour in a quart of peaches with juice. I use home-canned peaches. A couple 16 oz cans of store-bought peaches will work too.

Dump in a white or yellow cake mix.

Top with 1/2 to 1 cup of brown sugar, cinnamon to taste, or other spices.

No need to stir!! The hot liquids at the bottom bubble up through the powder cake mix.

Bake at 350 degrees for 1 hour.

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Apple-Pear Pie

Here’s a pie I make that is so simple. Even my pie-hating sister and daughter love it.

Make your pastry or buy frozen pie shells.

Put 1 large can of pears (juice and all) plus 2 -3 apples cored, peeled, and sliced into a large bowl.

Add about 1 tbsp of flour, 1/4 cup brown sugar and stir it all up, breaking up large pieces. Almost forgot the cinnamon. To your taste. My family likes a lot so I’m quite generous, perhaps 1/2 tbsp.

Pour into pie shell, you may have enough for 2 pies depending on can size and size of apples. Put on top pastry poke in some air holes then put in a 450 degree oven for 10 minutes then lower to 325 for 40 minutes.

The best homemade pie you’ve ever thrown together.

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Pasta, Potato, and Stuffing Delights

All Day Macaroni and Cheese #1

8 oz. (2 cups) elbow macaroni
4 cups shredded sharp cheddar cheese
1 (12 oz.) can evaporated milk
1 1/2 cups (12 oz.) milk
2 eggs, lightly beaten
1 teaspoon salt
1/2 teaspoon black pepper

In a large pot, cook the macaroni in boiling water until done, drain. In a large bowl, mix the cooked macaroni, 3 cups of the cheese, evaporated milk, milk, eggs, salt and pepper. Transfer to a crock pot or casserole dish that has been coated with non-stick cooking spray. Sprinkle with remaining cheese. Cover and cook on low for 5 to 6 hours, or on high for 3 hours, or in a 350 oven for 45 minutes. Do not remove the lid or stir until dish has finished cooking. – Dalton, Georgia

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Macaroni and Cheese #2

My family loves macaroni and cheese and this crock pot variety makes sure everyone gets theirs hot. With this recipe the whole family can have a hot meal even if it is not all together.

1 16 ounce package of pasta (elbow, bow tie, etc,) cooked and drained
1 Tablespoon cooking oil
1 13 oz can of evaporated milk
1 1/2 cups milk
1 teaspoon salt
1/2 teaspoon pepper
3 cups shredded extra sharp cheddar cheese
1/2 cup melted butter.

Lightly grease the crock pot. Mix the macaroni and the oil together in the crockpot. Next, add all remaining ingredients. Stir, cover, cook on low for 3 to 4 hours, stirring occasionally. ** My family also loves bits of ham mixed in with the pasta. Usually 1 to 2 cups is enough Sandy Creek, NY

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Mashed Potatoes

Dear Fly Lady and Crew, I use my Crock Pot several times a week, but I have included a fabulous time saver for Thanksgiving/Holiday Cooking.

Cook and prepare your mashed potatoes as you normally would, but in the morning. Then place finished mashed potatoes on low in a well greased crock pot for the day. When you are ready to eat, the potatoes will be warm and fluffy – plus this is something you won’t have to finish when company is there, I just serve them in the crock pot container (just be careful as it is a little hot).

Note: I have been told that the potatoes should fill the pot approx. 3/4 full otherwise it won’t work – but I haven’t tried if its too much or too little.

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Easy Sausage Dinner

Put about 1-2 lbs Hot or Sweet Italian sausage into the crockpot, add a can of Italian style diced tomatoes (you can use various seasoned tomatoes for a different taste), cook on low for 4-6 hours. Serve over hot rice or egg noodles. Add a salad and bread and voila — dinner is served! – in DE

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Baked Potato

You can bake a potato in your Crockpot!

Just wrap in foil and turn it on. Set the temperature depending on how long you’ll be away from home. The best part is that this way doesn’t heat up the kitchen, especially in the summer, and it uses far less electricity! Enjoy! – in TX

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Nana’s Crockpot Dressing

This is my MIL’s dressing recipe…we love it! Stuffing outside of the bird!

2/3 cup butter
1/2 cup onion; diced
1 cup celery; diced
2 teaspoons salt; or less to taste (especially if you’re using poultry seasoning)
1/2 teaspoon black pepper
2 teaspoons dried sage
2 teaspoons dried thyme

—-or—- 4 teaspoons poultry seasoning; instead of sage and thyme
8 cups stale bread; cubed (the inexpensive plastic wrapped sandwich bread from the bread aisle works best)

Saute onion and celery in butter until tender. Add seasonings. Add bread cubes and stir to coat. Place mixture in crockpot and set to low. Cook until heated through. Use low sodium canned chicken broth or turkey stock as necessary to moisten.

(I would allow a minimum of 1 1/2 to 2 hours. Just start it first before you do all your other preparations and it will be ready when you are!) – Pittsburgh

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Stuffing

I make my stuffing (dressing) in the crock pot rather than in the turkey. It is delicious and safer than in the turkey.

1 cup butter or margarine
2 cups chopped onion
2 cups chopped celery
1/4 cup parsley springs
Two 7 ounce packages of seasoned stuffing mix (i.e. Mrs. Cubbisons)
1 tsp poultry seasoning
3 to 3 1/2 cups chicken broth
2 eggs, beaten

Melt butter in skillet and saute onion, celery and parsley. Pour over stuffing mix in the crock pot. Add poultry seasoning and toss well. Pour in enough chicken broth to moisten. (Hint: keep it a little dryer than you like it because moisture accumulates in the crock pot as it is cooking). Add the beaten eggs and mix well. Pack lightly. Cover (obviously!) and cook on high for 45 minutes; then reduce to low for 4 to 8 hours.

I have another turkey dinner hint that has proven to be a real God send in our home. Because my DH has a real “thing” about everything being piping hot when served, I had to come up with a way to keep the turkey hot, but not dried out. Here’s what I came up with: When the turkey is done (before everything else—even up to an hour or two before), I slice it and put it in a preheated crock pot that contains approximate equal parts of melted butter or margarine and chicken broth. It keeps the turkey both warm and juicy. This one thing has made a big difference as far as stress level at that last minute when you are trying to get everything served hot and all at the same time. Hope this comes in handy for someone. CA Flybaby

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Chilis and Beans!

Easy Chili

I got a chili recipe from a little holiday cookbook a few years ago and it’s so easy!

2 cans kidney beans
1 can chili without beans
1 can diced tomatoes
1/4 c. bbq sauce
1 tsp. chili powder (or to taste)

Put them all in, give them a stir, and let them cook on low for about 1-2 hours or until you’re ready to enjoy! I serve with rice, baked potatoes or corn muffins and shredded cheese or whatever the favored chili toppings are. We had that for dinner on Halloween to make a quick dinner before trick or treat, and the kids loved it (boys ages 5 and 7).

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Crock Pot Chili #1

1 pound ground beef
1 cup chopped onion
1/4 cup dry red wine or water
1 tablespoon chili powder or more according to your taste for heat
1 teaspoon ground cumin
1/4 teaspoon salt
1 garlic clove, minced
15-ounce can kidney beans, undrained
14.5-ounce can stewed tomatoes, undrained
1-1/2 ounces shredded reduced-fat extra-sharp cheddar cheese

Cook the beef in a skillet over medium-high heat until brown, stirring to crumble. Add chopped onion and the next 7 ingredients (onion through garlic), and cook for 7 minutes or until onion is tender. Place meat mixture in an crock pot, and stir in beans and tomatoes. Cover with lid, and cook on low-heat setting for 4 hours. When serving sprinkle with cheese over rice.

Yield: 6 – From FlyBaby in North Kingstown, RI

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Easy Black Bean Chili

Saute in a little vegetable or olive oil:

*One big or two little onions, chopped and sauteed
*A couple of cloves of garlic, sauteed with the onion

Dump the onions and garlic in a crock pot with: *3 or 4 14oz cans (drained) of black beans or a mix of black and pinto, red, or any other medium-dark bean. A few garbanzos would work, too.
*1 cup or so of uncooked barley (you can substitute brown or even white rice, but I like the texture of barley)
*A large can of stewed tomatoes with liquid, diced
*2-3 cups of frozen corn, depending on the size of your crock pot
*2-3 tablespoons chili powder
*1 tsp ground cumin
*1 tsp cumin seed
*salt and pepper to taste
*extra liquid if needed

Stew several hours until cooked through. All day is fine if you will be out. Serve with:

*cheese and
*tortilla chips.
*Cornbread would be good, too.

This is better the second day, but freezes poorly. If you have too many leftovers, wrap them in tortillas and call it a new meal. All the ingredients store well in the pantry or freezer, so I can make this anytime. (I even wrapped everything but the frozen corn in a box with the recipe as a Christmas gift for a non-cook friend once.) This stands alone well as a vegetarian recipe, but you could add a little chicken or ground beef when you saute the onions, if you want. – CA Flybaby

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White Chili

I thought I hated white chili until I tried this!

2 lbs. cut up cooked chicken breasts (I zap frozen ones on high until cooked 5-8 minutes, then cut up)
1 (48 0z.) can Great Northern Beans
1 (16 oz.) jar Salsa (I use Mild flavor)
8 oz. Monterey Jack shredded cheese (I keep bags in the freezer)
2 tsp. Cumin

Stir it all together in crock pot & cook on high 1 hr or on low 2 hrs or so. You can also cook this on the stove top. Add water if it becomes too thick.

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Crock Pot Chili #2

beef stew cubes
one small onion, chopped or 2 or 3 Tbsp onion flakes
1 clove garlic, crushed
1 shredded carrot
1 shredded zucchini
1 can kidney beans, whole (or processed in food processor. My son hates the above veggies, so I hide them) LOL
1 can crushed tomatoes (I hide the tomatoes too!)
1 large can tomato sauce
hot pepper flakes to taste
2 tsp cumin powder
1 tsp chili powder
1 or 2 tsps olive oil
Beef stock as needed to prevent burning

Brown the beef cubes in the oil. I don’t dredge them, as it mucks up the chili. Remove to dutch oven or crock pot. Brown chopped onions in remaining oil for about 5 mins till translucent (don’t do this to the flakes!). Add crushed garlic clove, brown 1 min more. Add to meat. Add veggies, crushed tomato and tomato sauce to the meat and onions. In a 350 oven cook in dutch oven for as long as you can, adding beef stock as necessary to keep from burning. In a crock pot cook on high for one hour, turning down to low after the one hour. Continue to cook on low for about 8 hours.

Serve with hot cornbread (or tortilla chips if your family prefers them) and a salad. – San Rafael Calif Fly Baby

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Chilly Day Chili

This recipe came from my mom. She cut it out of the newspaper when I was a kid back in the 70′s. It still gets rave reviews although I never make it the same way twice.

1-1 1/2 lbs ground beef (I have used ground turkey)
Brown with 1 onion chopped and add fresh garlic to taste.
4 cans (15 oz) kidney beans. 2 light 2 dark
1 or 2 (depending on how big your pot is) 28 oz can crushed tomatoes in puree.

1/2 C Ketchup
4 T regular chile powder
1 green pepper chopped
1 can of corn
1 t salt

Brown the meat and onion. Throw it all in and let it sit for the day. Freezes well too. Great way to feed a crowd. Serve with bread and salad, sprinkle cheese on top.

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Grandma’s Chili

serves 6 – 8

1 1/2 pounds ground beef, or bite size pieces stew meat
1 can crushed tomatoes ( the approx 14 oz size )
1 cup mild or medium salsa
2 cans chili beans
1 can black beans *** for thicker chili, drain two cans of beans ***
1 can great northern beans
1 can red beans

**if using ground beef**

Crumble & brown beef in large skillet.
Dump all beans, tomatoes, salsa, and beef in crock pot.
Set crock pot on low for at least 4 hours to let flavors meld some.

**if using stew meat**

Dump all ingredients in crock pot, including uncooked beef.
Cook on low for 6 – 8 hours

Serve with grated cheddar cheese, sour cream and Fritos…so yummy! – Fluttering in Wichita KS

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Buckaroo Beans

Here is a recipe I got from my aunt in Idaho more than 25 years ago. It is a family favorite, inexpensive, and delicious!

Soak 2 c. pinto beans overnight in 4 c. water In the morning drain the beans. Put in crockpot with the following:

4 c. clean water
2 cans diced tomatoes
2 tbsp. brown sugar
1/2 c. chopped green pepper
1 onion, chopped
1 bay leaf
2 cloves garlic, chopped
1/2 tsp. dry mustard
2 tsp. chili powder
1 ham hock or ham shank, or leftover ham bone

Let it simmer in the crockpot all day on low. Before eating remove ham bone from crockpot.

Remove the meat, dice it and return meat to crockpot.

This soup is even better the second day and freezes well. – Utah Flybaby

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Bean Dip

2 cans fat free Refried Beans
1 lb. light Sour cream
1 c. Cheddar cheese
8 oz. light Cream cheese
Onion
1/2 – 1 packet Mild taco seasoning

Stir together in crockpot & cook on high for 1.5 or 2 hours. Serve w/ chips. Enjoy! Flybaby J in Greenville, MI

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A Few More Stews, Roasts, and Other Goodies!

Honeymoon Stew

This is my favorite crock pot recipe. It reminds us of the meat we ate on our honeymoon in Costa Rica, so I call it Honeymoon stew.

Put in crock pot:

One large package stew beef
1/4 cup each brown sugar and soy sauce
1/2 to 1 whole jar salsa (enough to coat the meat)
Stir.
Cook on low all day.
Sometime close to dinner, add some frozen corn. I also have added a can of kidney beans. Serve with rice or egg noodles.

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Cowboy-Crock Pot

3 medium potatoes, sliced
3 carrots, sliced
1 small onion, sliced
2 T dry rice
1 t. salt
1/2 t. pepper
1 lb. Ground beef, browned and drained
1 1/2-2 C. tomato juice* as needed to keep dish from getting too dry

1. Combine all ingredients in slow cooker.
2. Cover. Cook on Low 6-8 hours.
* lg can tomato sauce (15 oz) can be substituted

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Gypsy Stew

This is my favorite “house guest” recipe. It smells and tastes fantastic and it’s so welcoming after a long day of travel, especially if the weather is wet and yucky. It’s adapted from the Pink Adobe cookbook from Santa Fe and can easily be doubled.

3 or 4 lbs chicken breasts w/ skin & bone (important for best flavor)
3 yellow onions, peeled & quartered
8 cloves of garlic, peeled & halved (yes, 8)
1/2 quart cocktail sherry (not cooking sherry)
8 oz chicken broth
2 or 3 chipotle peppers in adobo sauce (get the 7 oz can and freeze the rest, unless you’re really brave and use them all!)
1 24 oz can whole tomatoes
1 tsp salt or to taste
1 block Monterey Jack cheese
Flour tortillas
Avocado

Put chipotles and tomatoes together in a bowl; use two forks to tear and mix these together and let stand while chicken is cooking.

Put chicken, onions, garlic, half the sherry, and broth in Dutch oven, add more broth or water to cover chicken if there’s not enough liquid. Cover pot and simmer s-l-o-w-l-y for an hour to an hour and a half. Don’t boil it first or allow it to get to a boil because you’ll lose a lot of flavor, just let it take its time.

When chicken is done, remove from the pot and take meat off the bones. Discard skin and bones. Add chipotle-tomato mixture, the rest of the sherry, salt and chicken to the stew. Cover and simmer slowly again for about an hour.

When it’s time to serve, cut the Monterey Jack cheese into chunks and throw about 8 or 10 in the bottom of each bowl, then ladle the stew over them. Serve with soft, warm flour tortillas and sliced avocado and you won’t feel a chill for a very long time! – FlyBaby in Lewisville, TX

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Lentil Veggie Stew

This is a recipe I made up after some trial and error.

3-4 potatoes — chopped
1 large onion — chopped
2-3 carrots — sliced
2 celery stalks– sliced
1-2 garlic cloves, crushed
1/2 cup of lentils, sorted and rinsed
5 cups of water
1/4 cup low-sodium tamari (or soy sauce)
2 T. broth, powdered (or equivalent in cubes or use some liquid broth in place of some of the water or add dried herbs – thyme, basil, sage, parsley)

Add all ingredients and stir. Cook on high 4 hours or on low for 8 hours. Then you can add 2 cups of frozen veggies (corn/peas) if you want. Enjoy! – Flying in TX

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Sausage, sauerkraut and potatoes

This is good on a cold, raw day.

1 lb sausage or kielbasa (beef, pork, or turkey varieties work well)
1 2-lb bag sauerkraut
1 large or 2 medium onions, chopped
4 potatoes peeled and chopped (can use more if your crockpot is really big)
1 large or two small apples, chopped (I have also used applesauce–about 3/4 cup or so)
Black pepper to taste.

Put all the above ingredients in a crockpot. Cook on low at least 6 hours but can go 9 hours without a problem (I have an old crockpot. Newer ones might cook faster.) Serves 4 very hungry adults.

I usually serve a green salad with this. The leftovers next day are very, very tasty, as the ingredients’ flavors have a chance to marry. – in Pennsylvania

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Alsatian Choucroute Garni

This recipe was given to me by my friend Tim O. Definitely a winter indulgence!

Drain 2 pounds sauerkraut and squeeze out the juice.
Render 1/2 pound bacon ends in a Dutch oven. Remove meat.
In bacon fat cook 1/2 c. thin sliced carrots and 1 c. sliced onion, until onion is translucent.
Stir in sauerkraut and cook on low heat for 10 minutes.

Make a bouquet garni of:
1 sprig parsley
1 bay leaf
6 peppercorns
10 juniper berries (if no juniper berries are available, toss in a shot of gin)

Bury garni in middle of sauerkraut and pour in:

1 c. dry white wine or 2/3 c. vermouth
2-3 c. white or brown stock just to cover sauerkraut.
Season lightly with salt.

Bring to a light simmer on top of stove.

Place a round of buttered wax paper over the top of the sauerkraut and place in preheated 300 degree oven and let simmer 4 1/2 – 5 hours, until liquid is absorbed.

During the last 45 minutes of cooking remove wax paper. Sprinkle in some caraway seeds.

Add in a selection of your favorite smoked meats (smoked pork chops are especially good) and sausages (knockwurst, bratwurst, etc). Blanch the smoked meats and brown the sausages before adding. Arrange meats on the sauerkraut and cook another 10 minutes or so until meats are warmed through.

Serve with rye bread and butter. Provide an assortment of mustards for sausage dipping! – Seattle, Washington

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Black Bean Chicken

From our local flybaby posting board and a favorite of everyone who has tried it!!

1 can Black Beans, rinsed and drained
1 can Mexi-corn, drained
1 jar salsa, divided
1 lb chicken
Rotel Tomatoes, optional

Spray the crock pot with Pam for easy clean up. Put black beans, Mexi-corn and 1/2 jar of the salsa on the bottom of the crock pot. Add tomatoes if you want them. Top with chicken and pour the rest of the salsa over it. Cook on low all day, or high for 3-4 hours.

Serve with tortillas or tortilla chips. Sprinkle with cheese. It’s a great one dish meal.

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Moroccan Lamb

Hi. I call this Moroccan lamb. My mother in law makes a dish like this and this is my copy cat version.

a little oil
2 good onions.
a little garlic.
cubed lamb.about 500g
a couple of stock cubes
a good shake of cinnamon.
about 5 ready to eat dried apricots
water.

Method: Put the slow cooker on to heat it up in preparation to receive the Moroccan Lamb. Put a little oil in a deep pan and soften the onions. Add the garlic and the cubed lamb. Brown the meat off sealing in the juices. Crumble a couple of stock cubes over the meat and onions and pour on enough previously boiled water (so that it is hot already)to the pan. Cut the apricots into smallish pieces and add to the pot. give it all a good stir and put it in the slow cooker . Leave for the usual length of time, I usually leave mine all day and top up the water level if necessary!

Enjoy as it is truly yummy. Best wishes from in England.

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Mushroom Sausage & Potatoes

This has got to be the easiest recipe around.

1 lb Italian sausage
1 lb potatoes
2 cans cream of mushroom soup
1 1/2 cans water

Cut the sausage into 1 inch slices and brown. Dice the potatoes to approximately the same size.

Place all the ingredients into the crockpot and cook on low until the potatoes are done.

Serve with lots of bread for dipping. Mmmm!

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Quick Beef Stew

1 lb cubed beef
3 Tbsp flour
4 medium potatoes
4 celery stalks
4 carrots
1 can golden mushroom soup
1 can beef gravy
1/2 can water

Toss the beef with the flour and put it in the slow cooker (crockpot).

Dice the veggies and throw them in.

Add the soup, gravy & water and stir.

Cook on low until the potatoes are cooked, about six hours.

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Chicken Stroganoff

4 boneless skinless chicken breasts (I use frozen ones without bothering to thaw)
1 lb. sour cream (light sour cream works good too)
8 oz. fresh or canned mushrooms
1 can cream of mushroom soup

Put breasts in crockpot (either frozen or fresh), mix up the rest of the ingredients and slobber them on top, making sure chicken is covered. Cook 8 hrs on low. Serve with wide egg noodles.

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