Slow Cooker Kielbasa with Sweet & Sour Cabbage

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Slow Cooker Kielbasa with Sweet & Sour Cabbage

1 Wyler’s Mrs. Grass Onion Soup Mix pouch
2 tsp Wyler’s Chicken flavor granules or 2 bouillon cubes
2/3 cup Heinz Apple Cider Vinegar
2/3 cup sugar
6 cup shredded green & red cabbage and shredded carrot mix
1 medium apple, peeled, core removed & chopped
1lb smoked sausage, such as kielbasa, bratwurst or polish sausage
1 jar (12 oz) Heinz Homestyle Pork Gravy

1.Spray 5 quart slow cooker with nonstick spray. Add onion mix, granules, vinegar, sugar, cabbage and apple; and mix well. Sprinkle a pinch of salt and place sausage ring on top. Cover and cook on low setting for 5 to 6 hours, stirring occasionally.

2.Remove sausage from cooker and slice as desired. Stir pork gravy into cabbage mixture and serve hot.

TIP: For sandwich version, spoon cabbage mixture onto hoagie bun, add a piece of sausage and serve hot.

Autumn Turkey Chili

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Autumn Turkey Chili

1 each onion, carrot and celery stalk, chopped
500 ml (2 cups) each cored, chopped apples and diced butternut squash
4 cloves garlic, finely chopped
500 g (1 lb) ground turkey, cooked
30 ml (2 tbsp) chili powder
15 ml (1 tbsp) ground cumin
5 ml (1 tsp) dried oregano
1 ml ( 1/4 tsp) each salt and freshly ground pepper
1 can (284 ml/10 oz) undiluted chicken broth
1 can (400 ml/15 oz) light coconut milk
30 ml (2 tbsp) tomato paste
250 ml (1 cup) canned black beans, drained and rinsed
Coconut flakes and cilantro, for garnish

Combine all ingredients (except garnishes) in slow cooker. Cook on high for 4 to 6 hours or on low for 8 to 10 hours.

Serve with rice or mashed potatoes.

Makes 8 to 10 servings.

Tips: Use 1 l (4 cups) diced cooked turkey or chicken in place of ground turkey. Open lid for last 45 minutes of cooking to thicken, if desired. Mash the squash with the back of a wooden spoon to thicken further.

Source: Crock-Pot.

Slow Cooker Buffalo Chicken Sandwiches

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Slow Cooker Buffalo Chicken Sandwiches

Prep time: 15 Min.
Cook time: 7 Hrs.
Ready in: 7 Hrs., 15 Min.
Servings: 6

 4 frozen skinless, boneless chicken breast halves
 1 (17.5 fluid ounce) bottle buffalo wing sauce, divided
 1/2 (1 ounce) package dry ranch salad dressing mix
 2 tablespoons butter
 6 hoagie rolls, split lengthwise

1. Place the frozen chicken breasts into a slow cooker, and pour in 3/4 of the wing sauce and the ranch dressing mix. Cover, and cook on Low for 7 to 8 hours.
2. Once the chicken has cooked, add the butter, and shred the meat finely with two forks. Pile the meat onto the hoagie rolls, and splash with the remaining buffalo wing sauce to serve.

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Creamy Potato Soup – crockpot

 

Today is Slow Cooking Thursday, hosted by Sandra at Diary of a Stay at Home Mom.  It is cold and wet here.. which makes it soup winter ( today’s recipe ) I am craving Crockpot Chicken & Biscuits,  but I am making Chicken Noodle Soup  here.

 

Creamy Potato Soup

Eight medium potatoes
One large onion, diced
2 cans chicken broth (about 14 ounces)
1 pint cream
1 stick butter

Peel and dice potatoes and put in slow cooker. Cover with chicken broth on low 6 hours or until tender. (If you need a little more liquid, add a little water). Prepare dumplings in separate kettle as referenced below. (I would make at least a double batch for this soup). When cooked through, drain and pour into potato and broth mixture. Add cream and melted butter and heat through. Salt and pepper to taste.

Flour Dumplings

1 cup flour
1 egg
1 tsp. baking powder

Enough milk to make sticky, about 1/4 cup.

Mix ingredients together until stiff. Boil water in large saucepan (I use 5-6 quart.) Drop dumplings into boiling water, cutting them off spoon about a half-teaspoon size. Once all are in the water let boil about three minutes. Drain and add to soup. (I usually double or triple this recipe for a large crock pot of soup, as they are so good

Sausage ’n’ Tater Casserole

 

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Sausage ’n’ Tater Casserole

From “Southern Living Slow-Cooker Cookbook,” with adaptation by Julie Kay

Serves 6.

1 (16-oz.) pkg. hot-flavored bulk (ground) pork sausage
1 onion, chopped
4 large garlic cloves, pressed
1 (10-3/4-oz.) can Fiesta Nacho Cheese Soup
1 (10-3/4-oz.) can cream of onion soup
1 (10-3/4-oz.) can Cheddar cheese soup
1/4 tsp. ground red pepper, optional
1 (32-oz.) pkg. frozen Tater Tots, partially thawed

1. Cook first three ingredients in a large nonstick skillet, stirring until meat crumbles and is no longer pink. Stir in soups and pepper.

2. Arrange half of potatoes in a lightly greased 5-quart slow cooker. Spread meat mixture evenly over potato layer. Arrange remaining potatoes evenly over meat layer.

3. Cover and cook on High 1 hour. Reduce heat to Low and cook 4-1/2 hours or until edges are golden.

Portuguese Stew

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Portuguese Stew

From Jamie Wax
Serves 6 to 8.

1 (1-lb.) pork loin, cut into cubes
Olive oil
2 sweet onions, chopped
2 medium-size sweet potatoes, cut into cubes
1 bell pepper, chopped
2 cloves garlic, minced
3 cups boxed chicken broth or fresh chicken broth
1 (32-oz.) can crushed tomatoes
1 (16-oz.) can garbanzo beans or chickpeas, drained
1 (15-oz.) can black beans, drained
1 (15.25-oz.) can corn, drained
1/4 cup Port wine
1 tsp. cumin
1 tbl. chili powder
1 tbl. cinnamon
1 tsp. Tony Chachere’s seasoning
1 tsp. sweet basil or 3 fresh leaves, torn

1. Brown pork cubes in scant amount of olive oil over medium-high heat on stove-top and add in chopped onions.

2. Remove pork and onions to slow cooker and add in all other ingredients.

3. Cook on Low 8 hours.

Cranberry-Orange Pork Roast

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Today is Slow Cooking Thursday, hosted by Sandra at Diary of a Stay at Home Mom

 

 

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Cranberry-Orange Pork Roast

Prep time: 15 minutes
Start to finish: 7 hours,
15 minutes

Slow cooker size: 3 1/2 to 4 quart

Servings: 4

2 1/2 pound boneless pork shoulder roast, trimmed of fat
1 cup sweetened dried cranberries
1/2 cup chicken broth
1 teaspoon shredded orange peel
1/2 cup cranberry juice cocktail
2 tablespoons cornstarch

1. Place pork roast in slow cooker. In small bowl, mix cranberries, broth, orange peel and 1/4 cup of the cranberry juice cocktail. Pour over pork.

2. Cover; cook on low setting seven to nine hours.

3. Remove pork from slow cooker; place on serving platter. Cover with foil. Pour juices from the slow cooker into a 2-quart saucepan. If necessary, skim off any fat.

4. In small bowl, mix remaining 1/4 cup cranberry juice cocktail and cornstarch until smooth. Stir into juices in saucepan. Cook over medium heat, stirring constantly, until bubbly and thickened. Cut pork into slices. Serve pork with sauce.

Quick tip: This easy and elegant dish is perfect served with whole green beans and mixed rice pilaf. Add some freshly baked refrigerated crescent rolls and you’ll win rave reviews.

From “Pillsbury Fast Slow Cooker Cookbook”

Sugar-Glazed Corned Beef

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Sugar-Glazed Corned Beef

From Julie Kay

Serves 6 to 8.

1 (2- to 3-lb.) corned beef roast
1 cup water
1/4 cup Worcestershire sauce
1/4 cup soy sauce
1/2 cup brown sugar

1. Slice fat off the corned beef and put beef into the slow cooker. Add water.

2. In a small bowl, mix Worcestershire sauce, soy sauce and brown sugar.

3. Spoon half of the glaze mixture on the corned beef and refrigerate remaining glaze.

4. Cook on Low for 6 to 8 hours.

5. Remove beef from cooker and spoon on remaining glaze mixture.

6. Serve with cooked wedges of cabbage

Slow-Cooker Lasagna Soup

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Slow-Cooker Lasagna Soup

 

Yield: 8 servings

 

1 1/2 pounds bulk Italian sausage

1 small onion, chopped

1 (28-ounce) can tomato sauce

3/4 cup beef broth

1 tablespoon dried Italian seasoning (or thyme, marjoram or oregano)

1 teaspoon garlic powder

1 (28-ounce) can diced tomato, undrained

1 tablespoon fresh basil, chopped

2 cups small shell pasta (shells, elbows, etc.)

Grated Parmesan or Italian blend cheese

  

1. In a skillet, brown sausage with onion. Drain if needed.

 2. Place sausage in slow cooker. Add tomato sauce, beef broth, Italian seasoning, garlic powder, tomato and basil. Cover; cook on low for 4 to 6 hours.

 3. Cook pasta according to package directions. Add pasta to pot 20 minutes before serving. Serve sprinkled with cheese.

Chicken Cordon Bleu

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Chicken Cordon Bleu

2 whole boneless, skinless chicken breasts
3 large Swiss cheese slices, halved
3 large, thin ham slices, halved
2 tablespoons margarine
1 can cream of mushroom or cream of chicken soup
3 tablespoons milk
1/4 teaspoon pepper

Cut whole breasts in half. Flatten each half with wooden mallet. Cover each with a half slice of cheese and ham. Roll up and secure with toothpicks. Brown each chicken roll in margarine in skillet. Transfer to slow cooker. Combine remaining ingredients; pour over chicken, covering completely. Cover; cook on low 4 to 5 hours. Yields 6 servings.