50 Slow Cooker Recipes | Chicken Slow Cooker Recipes | Beef Slow Cooker Recipes

50 Slow Cooker Recipes | Chicken Slow Cooker Recipes | Beef Slow Cooker Recipes | Authentic Slow Cooker Ideas

50 Slow Cooker Recipes Right Here

Times are tough these days with the rise in food and limited time to prepare meals for the whole family. This post contains 50 fun, tasty, and enticing slow cooker recipes - ranging from vegetarian, meat lovers, and every thing in between.

Enjoy!!

Tasty and affordable Slow Cooker Chuck Beef

50 Slow Cooker Recipes

Turkey and Butternut Squash Chili

Serves 6 ~ Preparation time: 15 minutes ~ Cook time: Approximately 4 hours

Ingredients:

· 1 lb. ground turkey

· 2 Tablespoons canola oil

· 1 large yellow onion, diced

· 2 garlic cloves, minced

· 2 teaspoons ground cumin

· 1 teaspoon ground coriander

· ½ teaspoon ground allspice

· 2 cups chopped butternut squash

· 1 (28 ounce) can crushed tomatoes

· 1 (14.5 ounce) can white beans

· 1 (14.5 ounce) can pink or pinto beans

· 1 cup Monterey jack cheese, shredded

· 1 bunch spring onions, finely sliced

Directions:

1. Heat the oil in a large skillet over medium heat. Add the onion and garlic and sauté for 3 minutes; remove the vegetables from the pan transfer to the slow cooker, and add the ground turkey.

2. Cook the ground turkey for 10 minutes or until there is no pink visible, drain the fat, and add to the slow cooker.

3. Add the cumin through the pinto beans to the cooker, cover with lid, and cook on low for at least 4 hours or up to 6 hours. Check the chili for salt and pepper.

4. When you are ready to serve the chili, top each bowl with the shredded cheese and spring onions if desired.

Nutrition Facts: Calories: 459 ~ Fat: 15 grams ~ Cholesterol: 65 mg ~ Sodium: 1600 mg ~ Carbohydrates: 52 grams ~ Fiber: 14 grams ~ Protein: 32 grams

White Bean and Chicken Chili

Serves 6 ~ Preparation time: 15 minutes ~ Cook time: Approximately 5 hours

Ingredients:

· 2 lbs. boneless, skinless chicken breast

· 2 (14 ounce) cans white beans

· 1 (28 ounce) can crushed tomatoes

· 2 Tablespoons canola oil

· 1 large yellow onion, diced

· 3 garlic cloves, minced

· 2 ribs of celery, diced

· 2 large carrots, diced

· 2 teaspoons dried oregano

· ¼ teaspoon red chili flakes

· ½ teaspoon ground cumin

· 12 fl. ounces light wheat beer

Directions:

1.) Heat the oil in a large skillet over medium heat; add the onion, celery, carrot, and garlic; sauté the vegetables until they are soft, about 8 minutes. Place in the slow cooker.

2.) Cut the chicken into 1 inch thin strips; add to the slow cooker along with the remaining ingredients. Season the chili lightly with salt and fresh ground pepper.

3.) Set the cooker on low and cook the chili for approximately 5 hours; check for seasoning and serve alongside with fresh diced tomatoes if desired.

Nutritional Facts: Calories: 296 ~ Fat: 7 grams ~ Cholesterol: 87mg ~ Sodium: 308mg ~ Carbohydrates: 16 grams ~ Fiber: 4 grams ~ Protein: 38 grams

Chicken and Black Bean Tortilla Soup

Serves 6 ~ Preparation time: 15 minutes ~ Cook time: 5 hours

Ingredients:

· 2 lbs. boneless, skinless chicken

· 1 large onion, diced

· 2 garlic cloves, minced

· 2 (14 ounce) cans black beans

· 1 (4 ounce) can of green chilies

· 1 (12 fl. ounces) mild to hot salsa

· 1 (14 ounce) can of corn niblets

· 1 (6 ounce) can of tomato sauce

· 1 teaspoon ground cumin

· 1 teaspoon ground coriander

· ½ teaspoon chili powder

· Salt and pepper to taste

· Canola oil for frying

· 4 corn tortillas, thinly sliced

· Sour cream, about 1 Tablespoon per serving

· 1 cup cheddar cheese, shredded

· Fresh lime

Directions:

1.) Rinse the diced onion under cold water for 30 seconds then add to the slow cooker along with the minced garlic.

2.) Slice the chicken into 1 inch strips; place in the slow cooker along with the black beans, green chilies, salsa, tomato sauce, corn, and spices. Turn the slow cooker on low and cook the soup for 5 hours. Adjust the soup with salt and pepper.

3.) When the soup is ready to be served, heat enough canola oil in a large pot to cover 2 inches over medium-high heat. Add the tortilla strips and fry until they are very crispy; drain on paper towels.

4.) To serve: ladle the soup in large bowls, top with the fried tortilla strips, sour cream, cheddar cheese, and a fresh lime wedge.

Nutritional Facts: Calories: 574 ~ Fat: 22 grams ~ Cholesterol: 124 mg ~ Sodium: 908 mg ~ Carbohydrates: 45 grams ~ Fiber: 9 grams ~ Protein: 50 grams

Potato and Cheese Soup

Serves 6 ~ Preparation time: 20 minutes ~ Cook time: 4 hours

Ingredients:

· 6 ounces unsalted butter

· 4 Tablespoons flour

· 2 cups whole milk

· 1 large onion, diced

· 2 garlic cloves, minced

· 3 large carrots, diced

· ½ teaspoon ground nutmeg

· 4 lbs. russet potatoes, peeled and cut in 1-inch pieces

· 1 cup vegetable broth

· 8 slices bacon

· 1 cup Swiss or Gruyere cheese, shredded

· ½ cup muenster cheese, shredded

· Salt and fresh ground pepper

Directions:

1. Heat the butter in large sauté pan over medium heat. Add the onion, carrot, garlic; sauté the vegetables for 7 minutes. Sprinkle the flour over the vegetables and slowly whisk in the milk. Continue to whisk the mixture until it has slightly thickened; set aside.

2. Place the vegetable broth, potatoes, nutmeg, and reserved sauce in to a slow cooker. Cook the soup on High for 5 hours. 15 minutes before you are ready to serve the soup, puree 3 cups in a blender, return to the slow cooker, and stir in the cheeses.

3. While you are waiting for the cheese to melt, fry up the bacon until very crisp, drain on a paper towel, crumble, and stir into the soup. Adjust seasoning if needed.

Nutritional Facts: Calories: 563 ~ Fat: 26 grams ~ Cholesterol: 70 mg ~ Sodium: 474 mg ~ Fiber: 8 grams ~ Protein: 19 grams

Best-ever Sloppy Cheesy Sloppy Joes:

Serves 8 ~ Preparation time: 20 minutes ~ Cook time: 5 hours

Ingredients:

· 3 lbs. Lean ground beef

· 4 large tomatoes

· ¼ cup white vinegar

· 3 Tablespoons granulated sugar

· 2 teaspoons salt

· 2 Tablespoon canola oil

· 1 large yellow onion, diced

· 2 garlic cloves, minced

· 2 large carrots, finely diced

· 1 small can tomato paste

· ¼ cup Worcestershire sauce

· 1 -2 teaspoons hot sauce

· 1 teaspoon ground coriander

· ½ teaspoon smoked paprika

· ½ teaspoon chili powder

· 2 teaspoons dried oregano

· 1 teaspoon dried marjoram

· Salt and pepper to taste

· 8 Kaiser rolls

Directions:

1.) Bring a large pot to a boil and make an x on the bottom of each tomato. Boil the tomatoes for 2 minutes, remove the pot from the stove, and allow the tomatoes to rest in the water for 3 minutes. Remove the skin from the tomatoes, cut in half, and remove most of the seeds. Place the tomatoes in a blender along with the vinegar and sugar; blend until smooth; set aside.

2.) Heat the oil in a large sauté pan over medium heat; add the onion, garlic, and carrots and cook for 7 minutes. Place the cooked vegetables the slow cooker and return the pan to the stove.

3.) Crumble the ground beef into the pan and cook until there is no visible pink; drain off the fat and add to the slow cooker along the remaining ingredients. Cook on high for 5 hours, check for salt and pepper before serving on Kaiser rolls.

Nutritional Facts: Calories: 686 ~ Fat: 41 grams ~ Cholesterol: 127 mg ~ Sodium: 622 mg ~ Carbohydrates: 41 grams ~ Fiber: 3.5 grams ~ Protein: 37 grams

Grilled Carne Asada Chili

Serves 8 ~ Preparation time: 45 minutes ~ Cook time: 6 hours

Ingredients:

· 2 ½ lbs. skirt or flank steak

· 2 Tablespoons canola oil

· 3 garlic cloves, minced

· Juice of two limes

· 1 teaspoon ground cumin

· 1 (28 ounce) crushed tomatoes

· 2 each jalapenos, diced

· 2 garlic cloves, minced

· 1 large onion, diced

· 1 large green bell pepper, diced

· 12 fl. ounces dark beer

· 1 (6 ounce) can tomato pasted

· 1 teaspoon ground cumin

· 1 teaspoon ground coriander

· ½ teaspoon ancho chili powder

· 1 teaspoon unsweetened cocoa powder

· Salt and fresh ground pepper to taste

· Corn tortillas

· Avocados, diced

· Sour cream

· Monterey jack cheese, shredded

· Fresh tomato, diced

Directions:

1.) Combine the oil, garlic, lime, and cumin in a food processor; pulse 3 times to create a wet paste. Season the flank steak generously with salt and pepper; place in a zip lock bag. Pour the wet marinade over the steak and allow it to set out at room temperature while you preheat the grill. Once the grill is ready, add the steak and grill each side for 7 minutes. Remove the steak from the grill and allow it to rest for 15 minutes.

2.) While the meat is resting, place the crushed tomatoes through the cocoa powder into a slow cooker; stir to combine.

3.) Thinly slice the flank steak into bite-sized pieces and add to the slow cooker. Cook the carne asada on low for 6 hours. Garnish with the corn tortillas, avocados, sour cream, cheese, and tomato if desired.

Nutritional Facts: Calories: 485 ~ Fat: 26 grams ~ Cholesterol: 96 mg ~ Sodium: 507 mg ~ Carbohydrates: 28 grams ~ Fiber: 5 grams ~ Protein: 37 grams

Vegetarian Bean Soup With Basil-Pecan Pesto

Serves: 6 ~ Preparation time: 25 minutes ~ Cook time: 4 hours

Ingredients:

· 1 large onion, diced

· 2 large carrots, diced

· 3 celery ribs, diced

· 3 garlic cloves, minced

· 2 Tablespoons canola oil

· 1 (14 ounce) can pinto beans

· 1 (14 ounce) can kidney beans

· 1 (14 ounce) can black beans

· 1 (28 ounce) can crushed tomatoes

· ½ pound fresh green beans, cut in half

· 2 teaspoons dried oregano

· 1 teaspoon dried marjoram

· 1 teaspoon ground coriander

· ½ cup dry red wine

· 1 cup vegetable broth

· 1 cup packed fresh basil

· ½ cup Italian parsley

· ¼ cup toasted pecans

· ½ cup Parmesan cheese, shredded

· Juice of one lemon

· Extra virgin olive oil

· Salt and fresh ground pepper

Directions:

1.) Heat the canola oil in a large skillet over medium heat; add the onion, celery, carrot, and garlic; sauté for 8 minutes; deglaze the pan with the red wine and simmer for 5 minutes; transfer to the slow cooker.

2.) Add the canned beans, fresh green beans, dried herbs, coriander, and vegetable broth to the slow cooker and cook the soup on low for 4 hours.

3.) About 30 minutes before serving the soup, make the pesto. Place the basil, parsley, pecans, parmesan cheese, and the lemon juice in a food processor. Pulse 5 times; while the machine is running, slowly add the olive oil in a thin stream just until the mixture begins to appear smooth. Check for salt and pepper and set aside.

4.) Once the soup has cooked for 4 hours, check for salt and pepper. Ladle into 6 large soup bowls and dollop with the fresh basil-pecan pesto.

Nutritional Facts: Calories: 582 ~ Fat: 27 grams ~ Cholesterol: 6 mg ~ Sodium: 918 mg ~ Carbohydrates: 64 grams ~ Fiber: 22 grams ~ Protein: 23 grams

Caribbean Shredded Pork

Serves: 8 ~ Preparation time: 30 minutes ~ Cook time: 6 hours

Ingredients:

· 1 3 to 4 pound chicken, cut into equal sized pieces

· 4 garlic cloves, chopped

· Juice of 2 limes

· 1 habanero chili, chopped

· 2 Tablespoons olive oil

· 2 teaspoons ground cumin

· 1 teaspoon ground cinnamon

· 1 teaspoon ground allspice

· 1 teaspoon dried thyme

· 1 teaspoon smoked paprika

· 1 cup chicken broth

· 12 fl. ounces light beer

· Salt and pepper to taste

· Flour tortillas

· Cabbage mix

· 2 mangoes, sliced

Directions:

1.) In a food processor, pulse the garlic, lime juice, habanero, and olive oil to make a paste; set aside.

2.) Rinse and thoroughly dry the chicken; cut into equal sized pieces. Rub the paste all over the chicken pieces and place in the slow cooker.

3.) Add the cumin through the beer in the slow cooker and lightly season with salt and pepper.

4.) Set the cooker on low and cook for 6 hours.

5.) You can either serve the chicken pieces as is, or shred to make Caribbean jerk chicken tacos with the flour tortillas, cabbage mix, and fresh mango.

Nutritional Facts: Calories: 165 ~ Fat: 5.6 grams ~ Cholesterol: 61 mg ~ Sodium: 190 mg ~ Carbohydrates: 4.5 grams ~ Fiber: .8 grams ~ Protein: 21 grams

Chicken and Dumplings

Serves: 6 ~ Preparation time: 20 minutes ~ Cook time: 6 hours 30 minutes

Ingredients:

· 2 pounds skinless, boneless chicken, cut in 2-inch pieces

· 1 large onion, diced

· 3 celery ribs, diced

· 3 large carrots, diced

· 3 garlic cloves, diced

· 2 Tablespoons canola oil

· 1 ½ cups chicken broth

· 8 ounces cremini mushrooms, quartered

· 1 pound russet potatoes, peeled and diced in 1-inch chunks

· ½ cup heavy cream

· ¼ cup flour

· 2 Tablespoons fresh thyme, chopped

· 1 bay leaf

· 1 teaspoon dried marjoram

· 9 ounce bag frozen peas

· 1 ½ cups all-purpose flour

· 1 teaspoon baking powder

· ½ teaspoon salt

· 2 teaspoons parsley, minced

· 6 Tablespoons unsalted butter, melted

· ½ cup buttermilk

Directions:

1.) Heat the canola oil in a large skillet over medium heat; sauté the onions, celery, carrots, and garlic for 7 minutes. Add to the slow cooker along with the mushrooms, potatoes, herbs, chicken pieces, and heavy cream.

2.) In a separate mixing bowl, whisk the chicken stock and ¼ cup of flour together; add to the slow cooker. Lightly season the chicken mixture with salt and pepper.

3.) Cook the chicken on low for 6 hours. Turn the slow cooker on high and add the frozen peas.

4.) In a large mixing bowl stir the remaining flour, baking powder, salt, and parsley together. Add the melted butter and buttermilk and stir the batter until minimal lumps are visible.

5.) Drop the batter on top of the chicken, cover with a lid, and cook for another 30 minutes.

Nutritional Facts: Calories: 610 ~ Fat: 22 grams ~ Cholesterol: 148 mg ~ Sodium: 460 mg ~ Carbohydrates: 56 grams ~ Fiber: 6 grams ~ Protein: 45 grams

Pork In Colorado Chili Sauce

Serves: 8 ~ Preparation time: 25 minutes ~ Cook time: 8 hours

Ingredients:

· 3 pounds pork sirloin roast, cut into 2-inch chunks

· About 2 cups of flour

· 4 Tablespoons lard

· 3 each New Mexico chili peppers

· 2 each guajillo chili peppers

· 2 ½ cups boiling water

· 1 Tablespoon chipotle chilies in adobo sauce (sauce only)

· 1 large onion, diced

· 3 garlic cloves, minced

· 2 teaspoons Mexican dried oregano

· 2 Tablespoons apple cider vinegar

· 3 teaspoons granulated sugar

· 1 teaspoon instant coffee granules

· Flour tortillas

· Fresh tomatoes

· Fresh green cabbage

Directions:

1.) Place the flour in a large mixing bowl; toss the pork pieces in the flour and set aside.

2.) Place the dried chilies in a large bowl, pour the boiling water over the chilies and allow them to rest for 20 minutes while you brown the meat.

3.) Melt the lard in a large skillet over medium heat; brown the pork on all sides and place on a plate. Add the onion and garlic to the skillet and sauté for 5 minutes transfer the vegetables and any liquid to the slow cooker along with the reserved meat.

4.) Place the chilies in a blender, reserving the liquid, and blend until smooth; transfer to the slow cooker with the reserved liquid.

5.) Add the oregano, chipotle, vinegar, and sugar to the slow cooker; set the cooker on low and cook for 8 hours. Check for seasoning and serve.

6.) Serve the pork in Colorado sauce with the tortillas, cabbage, and tomatoes.

Nutritional Facts: Calories: 679 ~ Fat: 48 grams ~ Cholesterol: 128 mg ~ Sodium: 98 mg ~ Carbohydrates: 21 grams ~ Fiber: 3 grams ~ Protein: 31 grams

Chinese 5-Spiced Beef Stew

Serves 6 ~ Preparation time: 20 minutes ~ Cook time: 6 hours

Ingredients:

· 2 pounds beef sirloin, cut into 1- inch pieces

· 2 Tablespoons Chinese 5 spice

· 1 large onion, diced

· 1 pound yams, peeled and cut into 1-inch chunks

· 1 cup green cabbage

· 2 garlic cloves, minced

· 2 Tablespoons light soy sauce

· 1 teaspoon fish sauce

· 2 teaspoons dry sherry

· ½ pound bok choy, cut in 1-inch pieces

· 1 cup vegetable broth

· 1 cup bean sprouts

· 1 teaspoon siracha sauce or chili garlic sauce

· 1 bunch fresh cilantro

Directions:

1.) Place the beef, yams, onions, cabbage, bock choy, and garlic in the slow cooker.

2.) In a separate mixing bowl, whisk the vegetable broth, Chinese five spice, fish sauce, sherry, soy sauce, and chili garlic sauce; pour into the slow cooker.

3.) Cook on low for 6 hours; 15 minutes before serving, stir in the fresh bean sprouts. Ladle the stew into soup bowls and garnish with fresh cilantro.

Nutritional Facts: Calories: 410 ~ Fat: 12 grams ~ Cholesterol: 134 mg ~ Sodium: 345 mg ~ Carbohydrates: 19 grams ~ Fiber: 3 grams ~ Protein: 47 grams

Chicken Noodle Soup

Serves 8 ~ Preparation time: 20 minutes ~ Cook time: 6 hours

Ingredients:

· 1 pound skinless, boneless chicken breast, cut in 1-inch pieces

· 1 pound skinless, boneless chicken thighs, cut in 1-inch pieces

· 1 large onion, diced

· 4 ribs of celery, diced

· 3 large carrots, diced

· 2 Tablespoons unsalted butter

· 2 Tablespoons canola oil

· 9 ounce bag frozen peas

· 3 teaspoons fresh thyme, minced

· 2 teaspoons dried oregano

· 1 bay leaf

· 3 cups chicken broth

· 3 Tablespoons flour

· 1 pound fresh pasta, linguini or fettuccini, cut in 1-inch pieces

· Salt and fresh ground pepper to taste

Directions:

1.) In a large skillet over medium heat, add the butter and oil; sauté the onion, carrot, celery, and garlic for 7 minutes and transfer to the slow cooker.

2.) In a separate bowl whisk the chicken broth and flour and pour into the cooker.

3.) Add the chicken and herbs and cook on low for 5 ½ hours.

4.) Then add the fresh pasta and frozen peas and cook on high for the last 30 minutes. Season with salt and pepper and serve.

Nutritional Facts: Calories: 492 ~ Fat: 11 grams ~ Cholesterol: 150 mg ~ Sodium: 658 mg ~ Carbohydrates: 58 grams ~ Fiber: 3.2 grams ~ Protein: 39 grams

Clam and Corn Chowder

Serves: 6 ~ Preparation time: 25 minutes ~ Cook Time: 4 hours

Ingredients:

· 5 (6.5 ounce) canned clams, drained and juice reserved

· 10 slices bacon, thinly sliced

· 1 large onion, diced

· 5 celery ribs, diced

· 3 large carrots, diced

· 4 garlic cloves, minced

· 3 Tablespoons fresh thyme, minced

· 2 Tablespoons dried oregano

· 2 pounds russet potatoes, peeled and cut into 1-inch chunks

· 1 (15 ounce) canned corn

· 6 Tablespoons unsalted butter

· 6 Tablespoons flour

· 1 cup heavy cream

· 1 cup whole milk

· 1 cup vegetable broth

· 1 bay leaf

· Salt and pepper to taste

Directions:

1.) Fry the bacon slices in a large skillet until very crispy; drain on a paper towel and set aside.

2.) Over medium heat, sauté the onion, carrot, celery, garlic, and potato in the bacon fat for 7 minutes; transfer to the slow cooker.

3.) In the same pan, melt the butter, whisk in the flour, and cook over medium heat for 1 minutes. Slowly whisk in the heavy cream, then the whole milk, and continue to whisk.

4.) Transfer the milk mixture to the slow cooker along with the remaining ingredients. Lightly season with salt and pepper.

5.) Cook the chowder for 4 hours on low or until the potatoes are very tender.

6.) Check for seasoning before serving.

Nutritional Facts: Calories: 532 ~ Fat: 25 grams ~ Cholesterol: 111 mg ~ Sodium: 52 grams ~ Carbohydrates: 24 grams ~ Fiber: 6 grams ~ Protein: 59 mg

Bolognese Sauce

Serves 8 ~ Preparation time: 25 minutes ~ Cook time: 6 hours

Ingredients:

· 1 large onion, diced

· 5 celery ribs, diced

· 4 carrots, diced

· 6 garlic cloves, minced

· 2 Tablespoons olive oil

· 1 (28 ounce) can crushed tomatoes

· 1 (6 ounce) tomato paste

· 2 Tablespoons Worcestershire sauce

· 1 pound ground beef

· 1 pound mild Italian sausage, ground

· 1 Tablespoons fresh oregano

· 2 teaspoons dried marjoram

· 1 teaspoon dried thyme

· 2 teaspoons red chili flakes

· 1 cup dry red wine

· 1 bay leaf

· Salt and pepper to taste

· 1 pound pasta of your choice

· Grated Parmesan

Directions:

1.) Heat a large skillet over medium heat; add the ground beef and crumble the sausage. Cook the meats until there is no visible pink, drain the fat, and transfer to the slow cooker.

Heat 2 Tablespoons olive oil in the same skillet over medium heat, sauté the carrots,

1.) Heat 2 Tablespoons olive oil in the same skillet over medium heat, sauté the carrots, garlic, onion, and celery for 8 minutes; add the red wine and reduce the liquid by half. Then add the sautéed vegetables to the slow cooker along with the remaining ingredients, exclude the pasta and parmesan cheese.

2.) Cook the sauce on low for 6 hours, check for salt and pepper and serve over pasta and garnish with grated parmesan cheese if desired.

Nutritional Facts: Calories: 513 ~ Fat: 37 grams ~ Cholesterol: 96 mg ~ Sodium: 881 mg ~ Carbohydrates: 16.7 grams ~ Fiber: 4 grams ~ Protein: 23 grams

Arroz Con Pollo (Chicken and rice)

Serves: 6 ~ Preparation time: 25 minutes ~ Cook time: 6 hours

Ingredients:

· 2 pounds chicken breast, bone in, skin on

· 1 large onion, diced

· 3 garlic cloves, minced

· 2 large carrots, diced

· 4 Tablespoons lard

· 1 ½ cups long grain rice, not instant

· 1 (6 ounce) can tomato sauce

· 1 (9 ounce) bag frozen peas

· ½ teaspoon ground allspice

· 1 teaspoon ground coriander

· 1 ½ teaspoons ground cumin

· 1 teaspoon ground ancho chili powder

· 2 cups chicken broth

· Salt and pepper to taste

· Flour or corn tortillas to serve

Directions:

1. Heat the lard in a large skillet over medium heat. Cut the chicken breasts in half, sprinkle with salt and pepper, and place in the skillet. Fry the chicken on both sides to a deep golden brown; transfer to the slow cooker.

2. Add the onion, carrots, and garlic to the skillet; scraping up any brown bits from the bottom of the pan. Sauté the vegetable for 7 minutes then add the rice, allspice, coriander, cumin, and chili powder. Cook the rice for 8 minutes, stir in the tomato sauce, and then add to the slow cooker.

3. Pour the chicken broth over the rice and chicken and cook on low for 6 hours.

4. 30 minutes before the six hour mark, add the frozen peas. Check for salt and pepper before serving. Serve with flour or corn tortillas if desired.

Nutritional Facts: Calories: 478 ~ Fat: 24 grams ~ Cholesterol: 109 mg ~ Sodium: 1439 mg ~ Carbohydrates: 25 grams ~ Fiber: 3.4 grams ~ Protein: 37 grams

Shredded Chicken For Enchiladas, Burritos, Tacos

Serves 8 ~ Preparation time: 30 minutes ~ Cook time: 8 hours

Ingredients:

· 1 3 to 4 pound whole chicken

· 1 (28 ounce) crushed tomatoes

· 6 garlic cloves, crushed

· 1 large onion, diced

· ¼ cup lard

· 5 Tablespoons granulated sugar

· 2 Tablespoons kosher salt

· 1 Tablespoons fresh ground pepper

· 2 teaspoons mild chili powder

· 1 teaspoon ground coriander

· 1 cup chicken stock

Directions:

Remove the gizzards and neck from the chicken. Thoroughly rinse the chicken inside an1. Thoroughly rinse the chicken inside and out; dry off the chicken and place on a clean cutting board.

2. Using chicken shears, cut around the back bone and down the middle of the two breasts. Remove the wings and legs by the joint; then cut the breasts into halves; you should have 10 pieces all together. (This will make shredding the chicken much faster.)

3. Place the chicken pieces along with the remaining ingredients into the slow cooker. Cook the chicken on low for 8 hours.

4. Using a slotted spoon, remove the chicken pieces and any bones from the broth. Shred the chicken using two forks and place back in the slow cooker. Place the cooker on high to reheat the shredded chicken.

5. Serve as enchiladas, tacos, burritos, or tostadas.

Nutritional Facts: Calories: 315 ~ Fat: 16 grams ~ Cholesterol: 107 mg ~ Sodium: 1105 mg ~ Carbohydrates: 8 grams ~ Fiber: .5 grams ~ Protein: 32 grams

Vegetarian Chili

Serves 8 ~ Preparation time: 20 minutes ~ Cook time: 5 hours

Ingredients:

· 1 large onion, diced

· 2 garlic cloves, minced

· 1 large red bell pepper, diced

· 1 jalapeno, seeded, and diced

· 2 Tablespoons canola oil

· 1 (15 ounce) can fire roasted tomatoes

· 1 (15 ounce) can black beans

· 1 (15 ounce) can red kidney beans

· 1 (15 ounce) can pinto beans

· 1 (6 ounce) can tomato paste

· 1 cup vegetable broth

· ½ cup instant masa

Directions:

1. Heat the canola oil over medium heat in a large skillet. Add the onions, garlic, bell pepper, and jalapeno. Sauté the vegetables for 8 minutes and transfer to the slow cooker. Add the remaining ingredients and cook the chili on low for 5 hours.

Nutritional Facts: Calories: 252 ~ Fat 4.4 grams ~ Cholesterol: 0 mg ~ Sodium: 473 mg ~ Carbohydrates: 42 grams ~ Fiber: 13.8 grams ~ Protein: 12 grams

Meatballs in Marina Sauce

Serves: 6 ~ Preparation time: 25 minutes ~ Cook time: 4 hours

Ingredients:

· 1 pound ground beef

· 1 pound ground pork

· 2 garlic cloves, minced

· 2 eggs

· ½ cup panko bread crumbs

· 2 Tablespoons olive oil

· 3 teaspoons fresh oregano, minced

· 2 teaspoons fresh marjoram, minced

· 2 teaspoons kosher salt

· Fresh ground pepper

· ½ cup parmesan cheese, shredded

· 2 teaspoons Dijon mustard

· 1 (28 ounce) can crushed tomatoes

· 1 (6 ounce) can tomato paste

· ¼ cup fresh basil, roughly chopped

· ¼ cup granulated sugar

Directions:

1.) Combine the beef, pork, garlic, panko, olive oil, parmesan cheese, fresh oregano, and fresh marjoram in a large bowl. Sprinkle with the salt and pepper. In a separate bowl, whisk the eggs together and add to the meat mixture. Gently combine the ingredients and form into 2-inch balls; set aside.

2.) Add the crushed tomatoes, tomato paste, fresh basil, and sugar to the slow cooker; whisk to combine; check for seasoning. Add the meatballs and cook on high for 4 hours.

3.) Add to your favorite pasta or make a mean meatball hero sandwich.

Nutritional Facts: Calories: 612 ~ Fat: 39 grams ~ Cholesterol: 134 mg ~ Sodium: 1614 mg ~ Carbohydrates: 23 grams ~ Fiber: 4.8 grams ~ Protein: 41 grams

Vegetarian Lovers Soup with Arugula Pesto

Serves 8 ~ Preparation time: 20 minutes ~ Cook time: 6 hours

Ingredients:

· 1 large onion, diced

· 2 medium zucchini, diced

· 3 large carrots, diced

· 3 garlic cloves, minced

· 2 large red bell peppers, diced

· 2 large summer squash, diced

· 1 bunch fresh spinach, roughly chopped

· 1 (28 ounce) can crushed tomatoes

· 1 (15 ounce) can black eyed peas

· 1 (9 ounce) bag frozen peas

· 2 cups vegetable broth

· 1 cup V-8 juice cocktail

· 1 pound arugula

· 1 cup loose packed parsley

· 1 cup hazelnuts

· ½ cup extra virgin olive oil

· ½ cup Vegetarian parmesan cheese

· Juice of one lemon

· Salt and pepper to taste

Directions:

1.) Combine the onion, garlic, carrots, bell pepper, zucchini, summer squash, crushed tomatoes, black eyed peas, vegetable broth, and the V-8 juice in a slow cooker. Cook the soup on low for 5 ½ hours. Add the frozen peas, spinach and half of the arugula.

2.) Prepare the pesto: Combine the arugula, parsley, lemon juice, parmesan cheese, and hazelnuts in a food processor, pulse three times then add the olive oil; check for salt and pepper. Store in an air tight container.

Nutritional Facts: Calories: 218 ~ Fat: 12 grams ~ Cholesterol: 7.4 mg ~ Sodium: 573 mg ~ Carbohydrates: 21 grams ~ Fiber: 5.8 grams ~ Protein: 9.4 grams

Minestrone Soup

Serves 8 ~ Preparation time: 20 minutes ~ Cook time: 5 hours

Ingredients:

· 1 large onion, diced

· 2 carrots, peeled and diced

· 4 garlic cloves, mined

· 2 celery ribs, diced

· 3 cups low-sodium chicken broth

· 1 (28 ounce) can crushed tomatoes

· 1 (15 ounce) can garbanzo beans

· 1 (15 ounce) can kidney beans

· 1 teaspoon dried oregano

· 1 teaspoon dried sage

· 1 teaspoon dried marjoram

· 1 bunch spinach, roughly chopped

· 2 cups ditalini pasta, cooked

· 1 large zucchini, chopped

· Salt and pepper to taste

· Fresh basil leaves for garnish

· 6 ounces grated Parmesan cheese

Directions:

1.) Combine the onion, carrots, celery, chicken broth, tomatoes, both beans, and herbs in a slow cooker. Cook on high for 4 ½ hours.

2.) Add the spinach, pasta, and zucchini; continue to cook on high for another 30 minutes. Garnish with the fresh basil and cheese.

Nutritional Facts: Calories: 318 ~ Fat: 2 grams ~ Cholesterol: 1.9 mg ~ Sodium: 843 mg ~ Carbohydrates: 62 grams ~ Fiber: 10 grams ~ Protein: 13.3 grams

Caldo De Res (Mexican Beef Stew)

Serves: 8 ~ Preparation time: 30 minutes ~ Cook time: 6 hours

Ingredients:

· 2 pounds beef shanks with bone

· 1 large onion, chopped

· 2 carrots, peeled and diced

· 4 Tablespoons lard

· 2 teaspoons salt

· 2 teaspoons fresh ground pepper

· 1 teaspoon ground cumin

· 1 teaspoon ground coriander

· ½ teaspoon allspice

· 3 cups hot water

· 3 cups beef broth

· 1 (15 ounce) can diced tomatoes

· 2 large ears of corn, cut into thirds

· 2 zucchinis, chopped

· 1 bunch cilantro, chopped

· 1 medium head cabbage, thinly sliced

· Fresh lime for garnish

Directions:

1.) Heat the lard in a large heavy bottomed skillet over medium heat. Trim the meat from the bone into 2-inch pieces and add to the skillet. Brown all sides of the meat and bones; pour the water over the meat and reduce by a third.

2.) Add the meat and bones to the slow cooker along with the spices, beef broth, tomatoes, and season with the salt and pepper. Cook the soup on high for 5 hours then add the corn, zucchini, and cilantro and cook on low for another hour.

3.) Garnish the soup with fresh lime and serve.

Nutritional Facts: Calories: 348 ~ Fat: 15 grams ~ Cholesterol: 73 mg ~ Sodium: 675 mg ~ Carbohydrates: 26 grams ~ Fiber: 6.7 grams ~ Protein: 28 grams

Italian Wedding Soup

Serves: 8 ~ Preparation time: 35 minutes ~ Cook time: 4 hours

Ingredients:

· 8 ounces ground beef

· 12 ounces ground pork

· 2 eggs

· ½ cup panko bread crumbs

· 4 Tablespoons onion, diced

· 2 garlic cloves, minced

· ½ cup parmesan cheese

· 1 Tablespoon dried Italian herb mix

· 2 Tablespoons olive oil

· 1 large onion, diced

· 2 garlic cloves, minced

· 2 carrots, peeled and diced

· ½ cup white wine

· 1 pound fresh spinach

· 1 bunch kale

· 8 cups chicken stock

· 2 cups small pasta like acini de pepe

· Salt and pepper to taste

· Fresh basil, for garnish

Directions:

1.) Make the meatballs: Place the ground beef, ground pork, onion, garlic, panko, and parmesan cheese in a large mixing bowl; season with salt and pepper. Whisk the eggs in a separate bowl and add to the meat mixture. From 1-inch balls and place on a non-stick baking sheet. Bake the meatballs for 30 minutes.

2.) In a large skillet, heat the olive oil over medium heat. Sauté the onion, carrot, and garlic for 8 minutes; deglaze with the wine and continue to cook the vegetables until the liquid has evaporated.

3.) Add the meatballs, vegetables, and chicken stock, and pasta to the slow cooker. Cook on high for 3 ½ hours; add the spinach and kale and continue to cook on high for 30 minutes. Check for salt and pepper; garnish with fresh basil.

Nutritional Facts: Calories: 441 ~ Fat: 18 grams ~ Cholesterol: 71 mg ~ Sodium: 1281 mg ~ Carbohydrates: 45 grams ~ Fiber: 3.4 grams ~ Protein: 27 grams

Classic Beef Stew

Serves: 6 ~ Preparation time: 20 minutes ~ Cook time: 8 hours

Ingredients:

· 2 pounds beef stew meat; cut into 1-inch pieces

· 2 Tablespoons canola oil

· ¼ cup all-purpose flour

· 2 teaspoons salt

· 2 teaspoons pepper

· ½ teaspoon ground cinnamon

· 1 large onion, diced

· 3 large carrots, diced

· 4 garlic cloves, crushed

· 4 celery ribs, diced

· 2 pounds Yukon potatoes, diced

· 2 cups beef broth

· 1 cup red wine

· 2 Tablespoons Worcestershire sauce

· 2 bay leaves

Directions:

1.) Heat the oil in a large skillet over medium heat; brown all sides of the beef. Add the red wine and simmer the beef until almost all of the liquid has been absorbed.

2.) Place the beef in the slow cooker, cover with the flour, salt, pepper, and cinnamon. Add the remaining ingredients and cook on low for 8 hours. Check for salt and pepper and serve.

Nutritional Facts: Calories: 403 ~ Fat: 6 grams ~ Cholesterol: 86 mg ~ Sodium: 462 mg ~ Carbohydrates: 39 grams ~ Fiber: 5.5 grams ~ Protein: 39 grams

Pulled Barbecue Pork

Serves: 8 ~ Preparation time: 20 minutes ~ Cook time: 8 hours

Ingredients:

· 4 pound pork loin roast

· ½ cup dark brown sugar

· 2 teaspoons smoked paprika

· 1 teaspoon ground allspice

· 1 teaspoon granulated garlic

· 1 teaspoon granulated onion

· 1 teaspoon ground cumin

· 1 teaspoon ground coriander

· 3 Tablespoons kosher salt

· 2 Tablespoons fresh ground pepper

· 2 teaspoons dried thyme

· 12 fl. ounces dark beer, Guinness is perfect

· 1 (14 ounce) bottle of your favorite barbecue sauce

· 1 cup chicken stock

· ¼ cup cornstarch

Directions:

1.) Combine the sugar through the dried thyme in a bowl; whisk to combine.

2.) Cut the pork into 4 sections and rub the spice mixture all over each piece.

3.) Place the pork in the slow cooker along with the beer and chicken stock.

4.) Cook the pork on low for 8 hours.

5.) Remove the pork from the slow cooker and shred with two forks. Strain the juices through a fine sieve into a clean sauce pot. Bring the juices to a boil and whisk in ¼ cup of cornstarch. Once the mixture has thickened, add the shredded pork and serve on Kaiser buns.

Nutritional Facts: Calories: 366 ~ Fat: 13 grams ~ Cholesterol: 93 mg ~ Sodium: 1581 mg ~ Carbohydrates: 19 grams ~ Fiber: .6 grams ~ Protein: 36 grams

French Onion Soup

Serves: 8 ~ Preparation time: 20 minutes ~ Cook time: 8 hours

Ingredients:

· 6 sweet onions, thinly sliced

· 4 Tablespoons butter

· 2 Tablespoons olive oil

· 3 garlic cloves, minced

· ¼ cup granulated sugar

· 1 bunch fresh thyme, leaves chopped

· 1 cup red wine

· 2 teaspoons kosher salt

· 2 teaspoons fresh ground pepper

· 8 cups strong beef broth

· 1 Tablespoon Worcestershire sauce

· 1 loaf French bread, cut in 8 slices

· 8 slices provolone cheese

· 1 cup fontina cheese, shredded

Directions:

1.) Place the onions, butter, olive oil, and red wine in the bottom of a slow cooker. Cook the onions on high for 1 hour; stirring occasionally.

2.) Place the slices of French bread at room temperature to dry out.

3.) Add the beef broth, thyme, Worcestershire sauce, salt, and pepper to the slow cooker and cook the soup for 7 hours on low.

4.) Heat the broiler once the soup is ready. Place the soup bowls on a baking sheet, top with one slice of French bread, 1 slice of provolone cheese, and a sprinkle of the fontina cheese. Broil the tops until they are golden brown.

Nutritional Facts: Calories: 481 ~ Fat: 26 grams ~ Cholesterol: 55 mg ~ Sodium: 1499 mg ~ Carbohydrates: 41 grams ~ Fiber: 3.4 grams ~ Protein: 20 grams

Lasagna With Meat Sauce

Serves: 8 ~ Preparation time: 35 minutes ~ Cook time: 5 hours

Ingredients:

· 1 pound ground beef

· 2 Tablespoons olive oil

· 1 large onion, diced

· 3 garlic cloves, minced

· 1 (28 ounce) can crushed tomatoes

· 1 (6 ounce) can tomato paste

· ½ cup red wine

· 3 teaspoons fresh oregano, mined

· 2 teaspoons fresh marjoram, minced

· Salt and pepper to taste

· 1 package lasagna noodles, not instant

· 1 cup ricotta cheese

· 2 cups mozzarella cheese, shredded

· ½ cup parmesan cheese

Directions:

1.) Brown the meat in a large skillet over medium heat; transfer the meat to a dish, and wipe out the pan.

2.) Add the olive oil and sauté the onion and garlic for 3 minutes over medium heat; add the meat, and red wine. Cook the mixture until the wine has evaporated.

3.) Add the crushed tomatoes, tomato paste, fresh herbs and season to taste. Cook the sauce over medium heat for 15 minutes.

4.) In a large bowl, combine the cheeses; set aside.

5.) Spread some of the meat sauce on the bottom of the slow cooker; add a double layer of the noodles, then top with the cheese. Repeat until you end with the cheese.

6.) Cook the lasagna on low heat for 5 hours.

Nutritional Facts: Calories: 624 ~ Fat: 28 grams ~ Cholesterol: 85 mg ~ Sodium: 728 mg ~ Carbohydrates: 52 grams ~ Fiber: 5.7 grams ~ Protein: 36 grams

Beef Stroganoff

Serves: 6 ~ Preparation time: 15 minutes ~ Cook time: 7 hours

Ingredients:

· 2 pounds beef sirloin

· 1 large onion, thinly sliced

· 1 pound crimini mushrooms, sliced

· 2 garlic cloves, minced

· 1 (10 ounce) can cream of mushroom soup

· 1 cup beef broth

· Salt and pepper to taste

· 2 teaspoon fresh chives, minced

· 2 teaspoons fresh parsley, minced

· ¼ cup white wine

· 1 Tablespoon flour

· 16 ounces sour cream

· 1 pound wide egg noodles

Directions:

1.) Thinly slice the beef and place on the bottom of the slow cooker, season with the salt and pepper, then top with the sliced onion and minced garlic.

2.) Place the mushroom soup and mushrooms on top of the onions and add the cup of beef broth.

3.) In a small bowl, whisk the flour and wine together and stir in the slow cooker. Cook the Stroganoff for 6 hours on low. Mix in the sour cream and herbs and continue to cook on low for 1 hour.

4.) Cook the noodles a la dente and serve the beef atop.

Nutritional Facts: Calories: 868 ~ Fat: 34 grams ~ Cholesterol: 240 mg ~ Sodium: 620 mg ~ Carbohydrates: 71 grams ~ Fiber: 4.4 grams ~ Protein: 63 grams

Barbecue Chicken (For pulled chicken)

Serves: 8 ~ Preparation time: 15 minutes ~ Cook time: 8 hours

Ingredients:

· 3 pounds chicken breast, skinless and boneless

· 1 Tablespoon granulated garlic

· 1 Tablespoon smoked paprika

· 1 Tablespoon granulated garlic

· 2 teaspoons ground coriander

· 1 teaspoon ground cumin

· ½ teaspoon ground allspice

· 12 fl. ounces amber beer

· 1 (14 ounce) bottle barbecue sauce

· 1 Tablespoon Worcestershire sauce

· 1 Tablespoon Dijon mustard

Direction:

1.) Combine all the ingredients except the chicken in a slow cooker and whisk to combine.

2.) Place the chicken in the sauce and cook on low for 8 hours.

3.) Remove the chicken from the slow cooker and shred; place back in the slow cooker for 20 minutes to absorb the sauce. Serve on hamburger buns with some of the sauce.

Nutritional Facts: Calories: 339 ~ Fat: 2.7 grams ~ Cholesterol: 98 mg ~ Sodium: 1289 mg ~ Carbohydrates: 33 grams ~ Fiber: .5 grams ~ Protein: 42 grams

Beef Enchilada Casserole

Serves: 6 ~ Preparation time: 20 minutes ~ Cook time: 6 hours

Ingredients:

· 1 pound ground beef

· 1 medium onion, diced

· 2 garlic cloves, minced

· 1 green bell pepper, diced

· 1 jalapeno, seeded and diced

· 1 (15 ounce) can tomato sauce

· 1 Tablespoons chili powder

· 1 teaspoon ground cumin

· 1 teaspoon ground coriander

· 1 (15 ounce) can black beans

· 1 (15 ounce) can pinto beans

· 8 (6-inch) flour tortillas

· 2 cups Mexican blend shredded cheese

· 1 cup sour cream

· 2 tomatoes, diced

· ½ head iceberg lettuce, shredded

· 1 (15 ounce) can sliced black olives

Directions:

1.) In a large skillet over medium heat, cook the ground beef until there is no pink visible. Remove the meat, reserving 2 Tablespoons of fat and add the onion, garlic, and bell pepper. Sauté the vegetables for 7 minutes; season with salt and pepper.

2.) Add the spices, tomato sauce, both canned beans and the reserved meat; cook the mixture for 15 minutes.

3.) Lightly coat the inside of the slow cooker with cooking spray; place one tortilla on the bottom, add ½ cup of the meat mixture, and top with a little cheese. Continue to layer the slow cooker until you end with the shredded cheese and all of the meat mixture is used. Cook on low for 6 hours.

4.) Top each serving with a dollop of sour cream, tomatoes, lettuce, and black olives.

Nutritional Facts: Calories: 747 ~ Fat: 33 grams ~ Cholesterol: 81 mg ~ Sodium: 1467 mg ~ Carbohydrates: 71 grams ~ Fiber: 15 grams ~ Protein: 41 grams

Chipotle Chicken Chile

Serves: 8 ~ Preparation time: 20 minutes ~ Cook time: 8 hours

Ingredients:

· 3 pounds chicken breast, skinless and boneless

· 1 large onion, diced

· 3 garlic cloves, minced

· 1 green bell pepper, diced

· 2 Tablespoons canola oil

· 1 (6 ounce) can chipotle in adobo

· 3 cups chicken broth

· 1 (15 ounce) can black beans

· 1 (15 ounce) can pinto beans

· 1 (15 ounce) can corn

· 1 (15 ounce) can diced tomatoes

· 1 Tablespoon ground cumin

· 2 teaspoons ground coriander

· 1 teaspoon smoked paprika

· ½ cup instant corn masa

Directions:

1.) Cut the chicken into 1-inch pieces; set aside.

2.) Place the can of chipotle peppers in a food processor and pulse until smooth; set aside.

3.) Heat the canola oil in a large skillet over medium heat; add the onion, bell pepper, and garlic. Sauté the vegetables for 7 minutes; add the cumin, coriander, and paprika and stir to combine.

4.) Place the vegetables, chicken, beans, corn, diced tomatoes, and 3 Tablespoons of the pureed chipotle peppers in the slow cooker. Cook on low for 7 hours. Add the corn masa and cook for another hour. Check for salt and pepper and serve.

Nutritional Facts: Calories: 662 ~ Fat: 6.6 grams ~ Cholesterol: 240 mg ~ Sodium: 1131 mg ~ Carbohydrates: 37 grams ~ Fiber: 10 grams ~ Protein: 109 grams

Coconut Curry Chicken

Serves: 8 ~ Preparation time: 15 minutes ~ Cook time: 8 hours

Ingredients:

· 3 pounds chicken thighs, boneless and skinless

· 1 large onion, diced

· 2 garlic cloves: minced

· 2 green bell peppers, chopped

· 2 Tablespoons canola oil

· 3 Tablespoons yellow curry powder

· 2 (15 ounce) cans coconut milk

· 1 cup chicken broth

· 2 pounds yams, peeled and cut into 2-inch chunks

· Juice of 1 lime

· 1 bunch cilantro

· Salt and pepper to taste

· 2 cups cooked white rice

Directions:

1.) Heat the canola oil in a large skillet over medium heat; sauté the onion, bell pepper, and garlic for 7 minutes; transfer to the slow cooker.

2.) Place the chicken thighs and yams on top of the vegetables.

3.) In a large mixing bowl, combine the coconut milk, chicken broth, curry powder, and lime juice; season with salt and pepper; whisk to combine. Pour over the chicken and cook on low for 8 hours.

4.) Serve over cooked white rice and top with fresh cilantro.

Nutritional Facts: Calories: 276 ~ Fat: 7 grams ~ Cholesterol: 108 mg ~ Sodium: 367 mg ~ Carbohydrates: 22 grams ~ Fiber: 2.7 grams ~ Protein: 29 grams

Short Ribs In Savory Chocolate Sauce

Serves: 6 ~ Preparation time: 30 minutes ~ Cook time: 12 hours

Ingredients:

· 6 pounds beef short ribs

· 1 cup flour

· 3 teaspoons salt

· 2 teaspoons ground pepper

· 4 Tablespoons canola oil

· 1 cup red wine

· 2 large carrots, roughly chopped

· 1 (6 ounce) can tomato paste

· 4 garlic cloves, minced

· 2 cups condensed beef broth

· ¼ cup unsweetened cocoa powder

· Zest and juice of one orange

· 2 bay leaves

Directions:

1.) Combine the flour, salt, and pepper in a large bowl. Heat the canola oil in a large skillet, coat the short ribs with the flour mixture, and sear on all sides until deep golden brown. Transfer the short ribs to the slow cooker; once all of the ribs have been seared, deglaze the pan with the red wine. Pour the wine over the ribs.

2.) In a large bowl, whisk the remaining ingredients together and pour over the ribs. Cook the ribs on low for 12 hours.

3.) Carefully remove the ribs from the sauce and strain the sauce into a sauce pot. Return the ribs to the slow cooker while you reduce the sauce by 1/3^rd; check for seasoning and spoon the sauce over the ribs.

Nutritional Facts: Calories: 887 ~ Fat: 38 grams ~ Cholesterol: 267 mg ~ Sodium: 798 mg ~ Carbohydrates: 32 grams ~ Fiber: 5.6 grams ~ Protein: 96 grams

Classic Marinara Sauce (For pizza, pasta, etc.)

Serves: 8 ~ Preparation time: 20 minutes ~ Cook time: 8 hours

Ingredients:

· 1 (28 ounce) can crushed tomatoes

· 1 (6 ounce) can tomato paste

· 2 Tablespoons olive oil

· 1 large onion, diced

· 4 garlic cloves, minced

· 2 large carrots, diced

· ½ cup red wine

· ½ cup granulated sugar

· 2 teaspoons dried oregano

· 2 Tablespoons balsamic vinegar

· 1 bay leaf

· ½ cup basil leaves, thinly sliced

· Salt and pepper to taste

Directions:

1.) Heat the olive oil in a large skillet over medium heat; sauté the onion, garlic, and carrots for 7 minutes. Deglaze the pan with the red wine and reduce by 1/3^rd.

2.) Transfer the vegetables to the slow cooker; add all of the ingredients except the fresh basil and cook on low for 8 hours.

3.) Transfer half of the sauce to a blender and blend until smooth. Return the sauce to the slow cooker, add the basil, and adjust the seasoning.

Nutritional Facts: Calories: 110 ~ Fat: 3.8 grams ~ Cholesterol: 0 mg ~ Sodium: 312 mg ~ Carbohydrates: 14 grams ~ Fiber: 3.5 grams ~ Protein: 2.9 grams

Osso Bucco

Serves: 4 ~ Preparation time: 20 minutes ~ Cook time: 7 hours

Ingredients:

· 2 ½ pounds veal shank, sliced ¼ inch thin

· 1 cup flour

· 2 teaspoons salt

· 2 teaspoons ground white pepper

· 4 Tablespoons unsalted butter

· 1 teaspoon granulated garlic

· 1 cup white wine

· 1 large onion, diced

· 3 celery ribs, diced

· 2 large carrots, diced

· 3 garlic cloves, minced

· 1 (15 ounce) can diced tomatoes

· 1 (6 ounce) can tomato paste

· 1 ½ cups chicken broth

· 2 bay leaves

· 4 ounces fresh thyme

· 2 teaspoons dried oregano

Directions:

1.) Combine the flour, salt, pepper, and garlic powder in a mixing bowl, coat each shank piece in the flour, and set aside.

2.) In a large skillet, melt the butter over medium heat, and fry each shank until deep golden brown on each side; rest on a serving plate.

3.) Deglaze the pan with white wine and reduce by 1/3^rd.

4.) Place the onions, celery, carrots, and garlic on the bottom of the slow cooker; gently place the shanks on top and pour the reduced wine over them.

5.) Add the remaining ingredients and cook on low for 7 hours.

Nutritional Facts: Calories: 772 ~ Fat: 22 grams ~ Cholesterol: 318 mg ~ Sodium: 2239 mg ~ Carbohydrates: 49 grams ~ Fiber: 9 grams ~ Protein: 81 grams

Farmers Cheese Soup

Serves: 6 ~ Preparation time: 30 minutes ~ Cook time: 5 hours

Ingredients:

· 8 slices of thick bacon, diced

· 2 Tablespoons unsalted butter

· 1 large onion, diced

· 2 large carrots, diced

· 4 garlic cloves, minced

· 1 pound cauliflower, chopped

· 1 cup white wine

· 2 pounds russet potatoes, peeled and chopped

· 2 Tablespoons fresh thyme leaves

· 1 bay leaf

· 3 cups vegetable broth

· 1 teaspoon smoked paprika

· 1 teaspoon ground coriander

· 2 cups Gruyere cheese, shredded

Directions:

1.) Fry the bacon in a large skillet until very crisp, drain on a paper towel. Drain all but 1 tablespoon of the fat and add the butter to the skillet.

2.) Add the onion, carrots, garlic, and cauliflower to the pan and sauté over medium heat for 8 minutes; deglaze the pan with white wine, and cook for another 5 minutes.

Transfer1.) Transfer the vegetables to the slow cooker, add the remaining ingredients except the cheese, and cook on low for 4 ½ hours.

2.) Add the cheese, and cook on high the remaining 30 minutes. Check for seasoning and serve warm crusty bread alongside the soup if desired.

Nutritional Facts: Calories: 315 ~ Fat: 18 grams ~ Cholesterol: 50 mg ~ Sodium: 1522 mg ~ Carbohydrates: 17 grams ~ Fiber: 5 grams ~ Protein: 16 grams

Sweet and Savory Baked Beans

Serves: 10 ~ Preparation time: 20 minutes ~ Cook time: 8 hours

Ingredients:

· 2 ½ cups dried white beans

· ½ pound bacon, sliced

· 2 teaspoons fresh thyme leaves

· 1/3 cup pure maple syrup

· 1/3 cup dark brown sugar

· ¼ cup molasses

· ¼ cup Dijon mustard

· 1 (6 ounce) can tomato paste

· 1 large onion, diced

· 3 garlic cloves, minced

· 2 teaspoons smoked paprika

· 1 teaspoon cayenne pepper

· 1 teaspoon ground coriander

· 2 teaspoons salt

· 3 ½ cups hot water

Directions:

1.) Add all the ingredients to the slow cooker and cook on high for 4 hours.

2.) Reduce the heat to low and cook for another 4 hours; check for seasoning and serve.

Nutritional Facts: Calories: 197 ~ Fat: 4 grams ~ Cholesterol: 6 mg ~ Sodium: 1196 mg ~ Carbohydrates: 28 grams ~ Fiber: 7 grams ~ Protein: 8 grams

Italian Sausage Spinach Lasagna In White Sauce

Serves: 8 ~ Preparation time: 30 minutes ~ Cook time: 7 hours

Ingredients:

· 1 pound sweet Italian sausage

· 1 (10 ounce) package frozen spinach, thawed

· 1 pound button mushrooms, sliced

· 2 garlic cloves, minced

· 2 cups ricotta cheese

· 1 cup parmesan cheese

· 1 ½ cups mozzarella cheese, shredded

· 1 egg

· 6 Tablespoons unsalted butter

· 8 Tablespoons flour

· 2 cups whole milk

· ½ cup heavy cream

· ½ teaspoon ground nutmeg

· 2 teaspoons salt

· 2 teaspoons ground white pepper

· 1 (12 ounce) package dried lasagna noodles

Directions:

1.) In a large skillet, cook the Italian sausage until no pink is visible; transfer to a mixing bowl.

2.) Melt the butter in the same skillet over medium heat; whisk in the flour and cook for 2 minutes. Gradually whisk in the whole milk and heavy cream. Season with the salt, white pepper, and ground nutmeg; set aside.

3.) Squeeze any excess liquid from the thawed spinach and add to the sausage along with the mushrooms and garlic cloves; mix to combine.

4.) In separate bowl, combine the ricotta cheese, parmesan cheese, mozzarella cheese, and egg; mix to combine.

5.) In the slow cooker, add 1/3^rd of the sauce, meat mixture, cheese mixture, and then layer the lasagna noodle on top; breaking the pieces to cover the pot. Repeat, ending with the cheese. Cook on low for 7 hours.

Nutritional Facts: Calories: 596 ~ Fat: 47 grams ~ Cholesterol: 167 mg ~ Sodium: 1504 mg ~ Carbohydrates: 9 grams ~ Fiber: 1 gram ~ Protein: 31 grams

Tuna Casserole

Serves: 8 ~ Preparation time: 15 minutes ~ Cook time: 4 hours

Ingredients:

· 1 pound dried penne pasta

· 2 (6 ounce) cans of tuna, packed in water

· 1 (9 ounce) frozen peas and carrots

· 1 (10.75 ounce) can condensed mushroom soup

· ½ cup whole milk

· ½ cup vegetable broth

· ½ pound button mushrooms, sliced

· 2 garlic cloves, minced

Directions:

1.) Mix the pasta, cans of tuna, mushroom soup, milk, vegetable broth, mushrooms, and garlic in mixing bowl, season with salt and pepper, and place in the slow cooker.

2.) Cook on low for 3 ½ hours, then add the frozen peas and carrots for the last half hour.

Nutritional Facts: Calories: 322 ~ Fat: 5 grams ~ Cholesterol: 15 mg ~ Sodium: 434 mg ~ Carbohydrates: 46 mg ~ Fiber: 6 grams ~ Protein: 23 grams

Tuscan Bean Soup

Serves: 6 ~ Preparation time: 15 minutes ~ Cook time: 6 hours

Ingredients:

· 2 Tablespoons olive oil

· 4 ounces pancetta, diced

· 1 large onion, diced

· 2 large carrots, diced

· 3 celery ribs, diced

· 3 garlic cloves, minced

· 1 cup white wine

· 2 (15 ounce) cans cannellini beans

· 1 pound kale, roughly chopped

· 2 teaspoons fresh sage, minced

· 2 teaspoons fresh rosemary, minced

· 3 cups chicken broth

· 3 ounces parmesan cheese, shredded

Directions:

1.) In a large skillet, cook the pancetta until brown and crispy; transfer to a bowl.

2.) Add the olive oil in the same skillet over medium heat, sauté the onion, carrot, celery, and garlic for 5 minutes; deglaze the pan with the white wine.

3.) Transfer the pancetta, vegetables, and remaining ingredients except the parmesan cheese and kale to the slow cooker. Cook on low for 5 ½ hours.

4.) Add the kale the last 30 minutes of cooking time; check for seasoning and garnish each serving with grated parmesan cheese.

Nutritional Facts: Calories: 212 ~ Fat: 11 grams ~ Cholesterol: 19 mg ~ Sodium: 929 mg ~ Carbohydrates: 16 grams ~ Fiber: 4 grams ~ Protein: 12 grams

Spicy Cheesy Beef Dip

Serves: 8 ~ Preparation time: 15 minutes ~ Cook time: 4 hours

Ingredients:

· 1 pound ground beef

· 1 pound Velveeta cheese, cubed

· 1 (15 ounce) diced tomatoes with green chilies

· 1 large onion, diced

· 3 garlic cloves, minced

· 2 jalapenos, minced

· 1 (6 ounce) can tomato sauce

Directions:

1.) In a large skillet, cook the ground beef until there is no pink visible; drain the fat and transfer to the slow cooker.

2.) Add the remaining ingredients to the slow cooker and cook on low for 4 hours.

3.) Serve with tortilla chips or as topping on hot dogs.

Nutritional Facts: Calories: 331 ~ Fat: 23 grams ~ Cholesterol: 82 mg ~ Sodium: 1094 mg ~ Carbohydrates: 10 grams ~ Fiber: 1.2 grams ~ Protein: 20 grams

Cinnamon Scented Slow Cooked Apples

Serves: 6 ~ Preparation time: 15 minutes ~ Cook time: 2 hours

Ingredients:

· 3 ½ pounds honey crisp apples, peeled, cored, and sliced in 1-inch pieces

· 8 Tablespoons unsalted butter

· ½ cup granulated sugar

· ½ cup dark brown sugar

· ½ cup dark rum

· ¼ cup cornstarch

· 1 ½ teaspoon vanilla extract

· 2 teaspoons ground cinnamon

· 1 teaspoon ground nutmeg

· ½ teaspoon ground allspice

· ½ teaspoon ground ginger

· 1 pint vanilla ice cream

Directions:

1.) Combine the rum and cornstarch; whisk together and set aside.

2.) Place the remaining ingredients in the slow cooker and mix to combine; pour the rum mixture on top and mix with a spatula.

3.) Cook the apples on low for 2 hours.

4.) To serve: Spoon the apple mixture into serving bowls, top with a scoop of vanilla ice cream and serve.

Nutritional Facts: Calories: 482 ~ Fat: 20 grams ~ Cholesterol: 60 mg ~ Sodium: 45 mg ~ Carbohydrates: 72 grams ~ Fiber: 3.2 grams ~ Protein: 1.9 grams

Poached Pears

Serves: 6 ~ Preparation time: 15 minutes ~ Cook time: 2 hours

Ingredients:

· 6 very firm bosc pears, peeled, cored, and halved

· 1 ½ cups dark brown sugar

· 1 Tablespoon fresh gingerroot, grated

· 1 teaspoon vanilla extract

· 4 Tablespoons unsalted butter

· 1 teaspoon ground cinnamon

· ½ teaspoon ground nutmeg

· 1 cup heavy whipping cream

Directions:

1.) Place the butter, gingerroot, sugar, vanilla extract, and spices on the bottom of the slow cooker; mix to combine. Add the pear halves, toss to coat, and cook on low for 2 hours.

2.) 15 minutes prior to the pears being done, heat the heavy whipping cream over medium-low heat, careful not to boil over.

3.) Place two pear halves on a dessert plate, drizzle with sauce and warm cream.

Nutritional Facts: Calories: 535 ~ Fat: 23 grams ~ Cholesterol: 75 mg ~ Sodium: 35 mg ~ Carbohydrates: 106 mg ~ Fiber: 5 grams ~ Protein: 1.7 grams

Baby Back Ribs

Serves: 10 ~ Preparation time: 20 minutes ~ Cook time: 12 hours

Ingredients:

· 5 pounds pork baby back ribs

· ½ cup brown sugar

· 3 Tablespoons kosher salt

· 1 Tablespoon granulated garlic

· 1 Tablespoon granulated onion

· 1 Tablespoon paprika

· 2 teaspoons cayenne pepper

· 2 teaspoons ground thyme

· 1 teaspoon ground ginger

· 1 teaspoon ground cumin

· ½ cup apple cider vinegar

· 12 fl. ounces barbecue sauce

· 8 fl. ounces dark beer

Directions:

1.) Mix the spices together in a mixing bowl and rub over the ribs.

2.) Add the cider vinegar, barbecue sauce, and beer to the slow cooker; whisk to combine.

3.) Cut the ribs in sections to fit in the slow cooker and cook on low for 12 hours.

Nutritional Facts: Calories: 977 ~ Fat: 67 grams ~ Cholesterol: 267 mg ~ Sodium: 1295 mg ~ Carbohydrates: 36 grams ~ Fiber: .3 grams ~ Protein: 57 grams

Ham and Gruyere Strata

Serves: 8 ~ Preparation time: 30 minutes ~ Cook time: 3 hours

Ingredients:

· 4 Tablespoons unsalted butter

· 1 loaf French bread, cut in 2-inch pieces

· 8 ounces cured ham, sliced

· 8 ounces mushrooms, sliced

· 1 large onion, diced

· 2 garlic cloves, minced

· 2 cups Gruyere cheese, shredded

· 8 eggs

· 3 ½ cups half and half

· 1 teaspoon dried oregano

· 1 teaspoon Tabasco sauce

· 2 teaspoons salt

· 1 teaspoon ground black pepper

Directions:

1.) Rub the butter inside the slow cooker and then press the bread pieces into the bottom.

2.) Layer the ham, mushroom, onion, garlic, and 1 ½ cups of cheese on top of the bread pieces.

3.) In a large mixing bowl, whisk the eggs, half and half, oregano, Tabasco sauce, salt, and pepper together and pour over the mixture. Allow the strata to rest for 15 minutes, then cook on low for 3 hours.

4.) Sprinkle the remaining cheese over the top and rest for another 10 minutes before serving.

Nutritional Facts: Calories: 559 ~ Fat: 33 grams ~ Cholesterol: 272 mg ~ Sodium: 815 mg ~ Carbohydrates: 39 grams ~ Fiber: 2 grams ~ Protein: 26 grams

Scalloped Potatoes

Serves: 8 ~ Preparation time: 15 minutes ~ Cook time: 7 hours

Ingredients:

· 2 pounds red potatoes, sliced ¼-inch thin

· 1 large onion, thinly sliced

· 2 garlic cloves, minced

· 3 teaspoons fresh thyme leaves

· 8 Tablespoons unsalted butter

· 6 Tablespoons flour

· 2 ½ cups half and half

· 2 teaspoons salt

· 1 teaspoon ground black pepper

· 1 cup parmesan cheese

Directions:

1.) Rub 2 Tablespoons of the butter inside the slow cooker.

2.) In a sauce pot, melt the remaining butter over medium heat; whisk in the flour, and cook for 2 minutes.

3.) Slowly whisk in the half and half and cook until slightly thickened. Season with the salt and pepper.

4.) Place a layer of potatoes in the bottom of the slow cooker, add a little of the onion, garlic, thyme leaves, and parmesan cheese. Repeat, ending with the parmesan cheese.

5.) Pour the sauce over the potatoes and cook on low for 7 hours.

Nutritional Facts: Calories: 338 ~ Fat: 24 grams ~ Cholesterol: 69 mg ~ Sodium: 853 mg ~ Carbohydrates: 21 grams ~ Fiber: 1.9 grams ~ Protein: 9.7 grams

Mulled Wine Cider

Serves: 10 ~ Preparation time: 15 minutes ~ Cook time: 35 minutes

Ingredients:

· 2 (750 ml) bottles Cabernet Sauvignon

· ½ cup brandy

· ¼ cup honey

· 4 cinnamon sticks

· 2 each star anise

· 2 oranges, cut in sections

· ½ inch fresh ginger

· ¼ cup granulated sugar

· ¼ cup apple cider

Directions:

1.) Combine all the ingredients in the slow cooker, heat over low for 35 minutes.

2.) Serve in warm mug glasses.

Nutritional Facts: Calories: 239 ~ Fat: 0 grams ~ Cholesterol: 0 mg ~ Sodium: 8.2 mg ~ Carbohydrates: 30 grams ~ Fiber: .9 grams ~ Protein: 07 grams

Double Chocolate Cake

Serves: 10 ~ Preparation time; 20 minutes ~ Cook time: 3 ½ hours

Ingredients:

· 1 ¾ cup flour

· ¾ cup unsweetened cocoa powder

· 1 cup granulated sugar

· 1 cup dark brown sugar

· 1 teaspoon ground cinnamon

· ½ teaspoon ground all spice

· 1 cup semi-sweet chocolate chips

· 1 cup milk

· 1 ½ teaspoons baking powder

· 1 ½ teaspoons baking soda

· ½ cup canola oil

· 1 ½ teaspoons vanilla extract

· 1 teaspoon salt

· 2 eggs

· 1 cup boiling water

Directions:

1.) In a large mixing bowl, combine all of the ingredients except the boiling water; whisk to combine. Gradually whisk in the boiling water.

2.) Spray the slow cooker with non-stick spray, and add the batter.

3.) Cook on low for 3 hours, turn off the heat and allow the cake to rest for 30 minutes.

4.) Spoon in dessert plates and garnish with whipped cream if desired.

Nutritional Facts: Calories: 489 ~ Fat: 20 grams ~ Cholesterol: 39 mg ~ Sodium: 42 mg ~ Carbohydrates: 85 grams ~ Fiber: 4.3 grams ~ Protein: 5.6 grams

Macaroni and Cheese

Serves: 6 ~ Preparation time: 25 minutes ~ Cook time: 5 hours

Ingredients:

· 1 pound elbow pasta

· 8 Tablespoons unsalted butter

· 8 Tablespoons flour

· 2 cups half and half

· 2 cups white cheddar cheese, shredded

· 2 garlic cloves, minced

· 1 Tablespoon Dijon mustard

· 1 teaspoon white pepper

Directions:

1.) Spray the slow cooker with non-stick spray.

2.) Melt the butter in a sauce pot over medium heat; whisk in the flour and garlic; cook for 3 minutes. Gradually whisk in the half and half; cook for 3 minutes

3.) Add the cheddar cheese, Dijon mustard, and pepper to the sauce; transfer to the slow cooker. Stir in the pasta and cook on low for 5 hours.

Nutritional Facts: Calories: 636 ~ Fat: 41 grams ~ Cholesterol: 114 mg ~ Sodium: 273 mg ~ Carbohydrates: 46 grams ~ Fiber: 4.2 grams ~ Protein: 19 grams

Shrimp Gumbo

Serves: 6 ~ Preparation time: 15 minutes ~ Cook time: 7 hours

Ingredients:

· 4 Tablespoons unsalted butter

· 4 Tablespoons flour

· 1 large onion, diced

· 1 large green bell pepper, diced

· 2 celery ribs, diced

· 4 garlic cloves, minced

· 1 ½ teaspoons cayenne powder

· 1 teaspoon paprika

· 1 teaspoon ground cumin

· 1 teaspoon ground coriander

· 1 (28 ounce) can crushed tomatoes

· 12 fl. ounces regular beer

· 2 cups frozen okra

· ½ pound Andouille sausage, thinly sliced

· 1 pound shrimp, peeled

· 2 cups prepared rice

Directions:

1.) In a small sauce pot, melt the butter; add the flour and whisk over medium-low heat for 5 minutes. Transfer to the slow cooker.

2.) Stir in the beer and crushed tomatoes; making sure there are no lumps.

3.) Add the remaining ingredients except the shrimp and prepared rice; cook on low for 7 hours.

4.) 20 minutes before the gumbo is ready check for seasoning and add the shrimp.

5.) Serve the gumbo over the prepared rice.

Nutritional Facts: Calories: 316 ~ Fat: 12 grams ~ Cholesterol: 140 mg ~ Sodium: 719 mg ~ Carbohydrates: 24 grams ~ Fiber: 3.4 grams ~ Protein: 24 grams

Rosemary Chicken with Apples and Leeks

Serves: 6 ~ Preparation time: 20 minutes ~ Cook time: 7 hours

Ingredients:

· 2 pounds chicken breast, skinless and boneless, cut in large chunks

· 2 large leeks, white part only

· 6 apples, peeled and sliced

· 3 garlic cloves, minced

· 1 cup white wine

· 1 ½ cups chicken stock

· 2 bay leaves

· 3 Tablespoons fresh rosemary, minced

· 4 Tablespoons unsalted butter

· 4 Tablespoons flour

· 1 Tablespoon Dijon mustard

Directions:

1.) Heat the butter in a large skillet over medium heat; add the leek, apples, and garlic. Cook for 7 minutes; deglaze the pan with the white wine and reduce by 1/3^rd. Sprinkle the flour over the vegetables; toss to combine. Transfer the vegetables to a slow cooker, and place the chicken on top.

2.) Add the remaining ingredients and lightly season with salt and fresh ground pepper.

3.) Cook on low for 7 hours. Serve the rosemary chicken with simply roasted potatoes if desired.

Nutritional Facts: Calories: 315 ~ Fat: 9.8 grams ~ Cholesterol: 109 mg ~ Sodium: 402 mg ~ Carbohydrates: 12 grams ~ Fiber: 2 grams ~ Protein: 35 grams

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