Crockpot Beef Stroganoff

Recipe from Made It Ate It Loved It

2 lbs beef stew meat
8 oz whole mushrooms, cut in quarters
2 packets of onion soup mix
1 cup beef broth
1/4 cup worchesteshire sauce
8 oz cream cheese
16 oz sour cream
1 cup heavy cream
egg noodles or rice

Place the stew meat in the bottom of crockpot.  Top with mushrooms.  Add 2 packets of dry onion soup mix.  Add beef broth and Worcestershire sauce.  Cook on low for 6 hours.

Add cream cheese, sour cream, and heavy cream. Cook on high for 1 hour or until melted. Serve over egg noodles or rice.

Crockpot Ham and Potato Soup...

8 cups potatoes (peeled and diced)
1/2 yellow onion chopped
2 large carrots (peeled and chopped)
1/2 cup chopped celery
16 ounce cubed ham
1 tsp. salt
1/4 tsp. pepper
4 cups chicken broth
3 Tbsp cornstarch
1 1/2 cups heavy cream
1/2 cup sour cream
grated cheese to top each bowl of soup with

In crockpot add potatoes, onion, carrot, celery, ham, salt, pepper, and chicken broth.  Cook on low for 7-8 hours or on high for 4-5 hours.  15 minutes before eating, Take out 1/3 of the potatoes and put in a bowl.  Mash with a potato masher and then add back into the soup.  Add cream and sour cream and stir well.  In a separate cup put 3 tbsp cornstarch and a little bit of water to make a smooth mixture.  Add to crockpot.  Cook for an additional 15 minutes.  Serve with a green salad and roll.

Teriyaki Chicken

Take from: Gimmesomeoven
Ingredients

• 2 lbs boneless, skinless chicken breasts
• 2 cloves garlic, minced
• 1/2 cup chopped white onion
• 1/2 cup honey
• 1/2 cup soy sauce (use low-sodium if desired)
• 1/4 cup rice wine vinegar
• 1 Tbsp. chopped fresh ginger
• 1/8 tsp. freshly ground black pepper
• 1/4 cup cold water
• 3 Tbsp. cornstarch
• (optional toppings: sliced scallions and toasted sesame seeds)

Method

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 4-5 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 1-2 minutes or until thickened. Remove from heat, and pour the sauce on top of the shredded chicken. Toss to combine.

Serve topped with scallions (green onions) and toasted sesame seeds if desired.

Slow Cooked Jerk Pork with Caribbean Salsa

Recipe from Skinny-taste

3 lb. boneless pork shoulder blade roast, lean all fat removed
6 cloves garlic, crushed
2-3 TBS. Walkerswood Jerk Seasoning (I just bought jerk seasoning at Walmart)
1/2 tsp. coarse salt
1 lime, squeezed
1/2 cup orange juice


Caribbean Salsa
1 avocado, diced
1-2 ripe mangos, peeled, seeded and coarsely chopped
1 1/2 tsp. chopped red onion
1-2 TBS. chopped fresh cilantro
2-3 TBS. fresh lime juice
salt and pepper, to taste

Using a sharp knife, cut slits into the pork and stuff holes with half of the crushed garlic.  Combine the remaining garlic, jerk seasoning, and salt and rub all over pork.  Place in large container, pour the lime and orange juice over the pork; cover and refrigerate 5 hours or overnight, turning pork occasionally so the marinade covers all the pork.

The next morning, put everything in the crockpot and cook on low for 9 hours.
After 9 hours, remove pork and shred using two forks.

Remove the liquid from the crockpot and reserve.  Add shredded pork back to the slow cooker.  Add about 1 cup of the liquid back into the crockpot and taste for salt and pepper.  Let it cook for an additional 15 minutes.

Meanwhile make the salsa.  Combine all the ingredients in a bowl, season to taste with salt and pepper, refrigerate salsa until ready to serve.

Serve over brown rice.

Crockpot Honey Chicken (Freezer Meal)

4 Chicken Breasts

3 Garlic Cloves

1 tsp. basil

1/2 Cup Soy Sauce

1/2 Cup Ketchup

1/3 Cup Honey

Add ingredients to a gallon size freezer bag. Freeze. Throw ingredients in crockpot and cook on high for 3-4 hours.

Crockpot BBQ Chicken

Add 3 Ingredients in Crockpot

4 Frozen Chicken Breasts

1 Jar Hawaiian Style BBQ Sauce ( recommended Archer Brand from Target)

1 Can Pineapple Chunks with Juice

Cook on high for 3-4 hours or low for 4-6.

Teriyaki Chicken (Freezer Meal)

4 Chicken Breasts

1 20 oz. can Pineapple juice

2 Garlic Cloves

1/2 Cup Teriyaki Sauce

1/4 Cup Teriyaki Sauce ( to be added when frozen mixture is put in crockpot)

Put all ingredients in gallon size freezer bag, except for the 1/4 cup of teriyaki sauce. Freeze.

When ready to cook, add 1/4 cup of teriyaki sauce to frozen mixture in crockpot and cook on high for 4 hours or low for 8 hours.

Brown Sugar and Balsamic Glazed Pork Loin

(image and recipe source)

Ingredients

1 (2 pound) boneless pork loin
1 teaspoon ground sage
1/2 teaspoon salt
1/4 teaspoon pepper
1 clove garlic, crushed
1/2 cup water

Glaze
1/2 cup brown sugar
1 tablespoon cornstarch
1/4 cup balsamic vinegar
1/2 cup water
2 tablespoons soy sauce

Directions
Combine sage, salt, pepper and garlic. Rub over roast. Place in slow cooker with 1/2 cup water. Cook on low for 6-8 hours. About 1 hour before roast is done, combine ingredients for glaze in small sauce pan. Heat and stir until mixture thickens. Brush roast with glaze 2 or 3 times during the last hour of cooking. Serve with remaining glaze on the side.

Creamy Crockpot Italian Chicken

4 chicken breasts

2 cans cream of chicken soup

1 block cream cheese

2 dry packets of good seasoning italian dressing mix

Mix all ingredients together and pour over chicken in crockpot. Cook on high 3 hours or low 5-8 hours. Serve over rice.