Slow Cooker General Tso’s Chicken Recipe

Chicken Slow Cooker

INGREDIENTS

1.5 lbs chicken breast, cut into small chunks (about 1 inch)
3 tbsp cornstarch or arrowroot starch
2 tbsp olive oil or avocado oil
4 tbsp soy sauce
2 tbsp hoisin sauce
3 tbsp red wine vinegar
1-2 tbsp sriracha (depending on your level of spice)
1 tbsp sesame oil
1/4 chicken broth
2 tbsp granulated sugar
2 large cloves garlic, minced
Crushed red pepper flakes (optional)
3 tbsp chopped green onion (for garnish)

DIRECTIONS
Full recipe from : yummly.co

Begin by heating a large skillet to medium high heat. Coat with cooking oil.
Mix together the chicken breast chunks and cornstarch (or arrowroot) so the chicken pieces are completely coated. Toss in the skillet. Cook for about 5 minutes until chicken is browned, but not cooked through.
Make the sauce. In a small bowl, mix together soy sauce, hoisin, vinegar, sriracha, oil, chicken broth, sugar, and garlic cloves.
Place chicken in the slow cooker, top with sauce. Set your slow cooker to low and cook for 4 hours.
Top with crushed red pepper (if using) and serve over rice with green onion.

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Slow Cooker Cauliflower Corn Chowder Recipe

Slow Cooker

INGREDIENTS

1  cup yellow onion chopped fine
3/4 cup celery ¾-inch dice
3/4 cup carrot ¾-inch dice
1 teaspoon olive oil
1/8 teaspoon cayenne pepper
1 teaspoon fresh thyme chopped
3 cups cauliflower florets cut into small pieces
3 cups corn canned
3 cups unsalted chicken stock
1 pound boneless skinless chicken breast
1 pound red potatoes cut into 1/2-inch cubes
1 cup whole milk
3/4 teaspoon kosher salt
1 bay leaf dried
2 tablespoons minced parsley

INSTRUCTIONS
Full recipe from : yummly.co

In a microwave safe bowl, add onions, celery, carrots, olive oil, cayenne pepper, and thyme. Microwave for 3 minutes and then stir, cook another 3 minutes. Transfer to slow cooker.
Add 3 cups cauliflower florets to microwave safe bowl. Add ¼ cup water and cover tightly with plastic wrap. Microwave for 5 minutes, or until florets are tender. Drain the cauliflower and add to a blender. Add in 1 ½ cups corn and 2 cups chicken stock. Blend until smooth, about 1 minute. Transfer to slow cooker.
Add 1 cup chicken stock, chicken breasts, red potatoes, milk, salt and bay leaf to the slow cooker. Stir to combine all ingredients. Cover and cook until vegetables are tender; 3 to 4 hours on high or 5 to 6 hours on low.
Discard bay leaf. Remove chicken and shred into smaller pieces. Stir in remaining 1 ½ cups corn and shredded chicken, let sit until heated through, about 10 minutes on high setting.
Taste soup and season with salt and pepper as desired. Stir in 1 tablespoon parsley and serve hot. Top with additional parsley and pepper. Enjoy!

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Healthy Slow Cooker Pulled Pork Recipe

Pork Slow Cooker

Ingredients

4-6 pound boneless pork shoulder roast
2 tablespoons cooking oil (I use avocado oil, but grapeseed or vegetable oil will work too)
1 large onion, diced
4 cloves garlic, crushed
3 tablespoons tomato paste
3 tablespoons maple syrup
1 tablespoon soy sauce (or gluten-free tamari)
2 tablespoons chili powder (the Mexican-style spice mix)
¼ cup apple cider vinegar
½ cup water
Salt and pepper, to taste

Instructions
Full recipe from : yummly.co

Use paper towels to pat the pork shoulder dry. Place the shoulder into a large (6 quart / 5.6 litre) slow cooker.
Heat the cooking oil in a medium-sized skillet set over medium-high heat. Add the onions and garlic and sautee, stirring frequently, until the onion is nice and soft.
Stir in the tomato paste, maple syrup, soy sauce (or tamari), chili powder and apple cider vinegar. Cook until most of the vinegar has evaporated and the mixture has thickened, about 5-10 minutes.
At this stage, you can transfer the mixture to a small container and refrigerate overnight OR proceed with the next step.
Rub the onion mixture all over the pork shoulder, then pour the water into the slow cooker.
Cover and cook on LOW for 8-10 hours or until the meat is very very tender.
Use two forks to pull the meat apart, then stir it into the cooking juices.
Season with salt and pepper, to taste.
Serve over quinoa or rice, on a soft roll, or wrapped in corn tortillas.

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Slow Cooker Mongolian Beef #Recipe

Beef Slow Cooker

Ingredients

1 ½ pounds Flank Steak
¼ cups cornstarch
2 tablespoons Olive Oil
½ teaspoons mince Garlic, Cloves
¾ cups Soy Sauce
¾ cups Water
¾ cups Brown Sugar
1 cup grated Carrots
green onions, for garnish

Instructions
Full recipe from : yummly.co

Cut flank steak into thin strips. In a ziplock bag add flank steak pieces and cornstarch. Shake to coat.
Add olive oil, minced garlic, soy sauce, water, brown sugar and carrots to slow cooker. Stir ingredients. Add coated flank steak and stir again until coated in the sauce.
Cook for high 2-3 hours or on low 4-5 hours until cooked throughout and tender. Can serve over rice and garnish with green onions.

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Slow Cooker Beef Bourguignon #Recipe

Beef Slow Cooker

Ingredients

5 slices bacon, finely chopped
3 lbs. boneless beef chuck, cut to 1 inch cubes
1 cup red cooking wine
2 cups chicken broth
½ cup tomato sauce
¼ cup soy sauce
¼ cup flour
3 garlic cloves, finely chopped
2 Tablespoons thyme, finely chopped
5 Medium Carrots, sliced
1 pound baby potatoes (I used tri color)
8 ounce fresh mushrooms, sliced
fresh chopped parsley for garnish

Instructions
Full recipe from : yummly.co

In a large skillet cook bacon over medium high heat until crisp. Put bacon in slow cooker. Salt and pepper the beef and add to the skillet and sear on each side for 2-3 minutes. Transfer beef to the slow cooker.
Add the red wine to the skillet scraping down the brown bits on the side. Allow it to simmer and reduce and slowly add chicken broth, and tomato sauce. Slowly whisk in the flour. Add the sauce to the slow cooker.
Add garlic, thyme, carrots, potatoes, and mushrooms to the slow cooker. Give it a good stir and cook on low until beef is tender for 8-10 hours or high for 6-8. Garnish with fresh parley and serve with mashed potatoes if desired.

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Slow Cooker Sweet Potato and Celery Soup #Recipe

Slow Cooker Soup Vegetarian

Ingredients

2 tablespoons olive oil
3 stalks of celery, chopped
1 medium yellow onion, chopped
3 cloves of garlic, finely minced
2 large sweet potatoes, peeled and diced
1 1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
8 cups vegetable broth (more as needed)
1 1/2 cups diced Roma tomatoes (about 2-3 tomatoes)
1/2 cup uncooked pearl barley
salt and black pepper (to taste)
1 avocado, peeled, cored and diced (garnish)
1/4 cup shredded carrots (garnish)
2 teaspoons fresh chopped parsley (garnish)

Instructions
Full recipe from : yummly.com

In a large saute pan, heat the olive oil over medium-high heat. Add the celery and onion and cook until tender, about 8 minutes. Add the garlic and cook for an additional minute. Transfer the veggies to the bowl of your slow cooker.
Also to the slow cooker, add the sweet potatoes, oregano, basil, thyme, vegetable broth, tomatoes, and barley. Season to taste with salt and black pepper. Cook on high for 4-5 hours or until the potatoes are tender.
Serve the sweet potato and celery soup garnished with avocado, carrots and parsley. Enjoy with fresh bread!

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Slow Cooker Honey Garlic Chicken #Recipe

Chicken Slow Cooker

INGREDIENTS 

2 tablespoons lite soy sauce
2 tablespoons ketchup
2 tablespoons honey
3 cloves garlic, minced
6 chicken thighs, bone in skin on

INSTRUCTIONS 
Full recipe from : yummly.com

Combine all the ingredients together in the slow cooker until well mixed.
Lay the chicken skin side up in a single layer and cook on low for 6-7 hours.
If your chicken isn't browned on the top you can put it on a foil lined cookie sheet under a broiler for 2-3 minutes.

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Slow Cooker Creamy Ranch Chicken #Recipe

Chicken Slow Cooker

INGREDIENTS

2 lbs boneless skinless chicken thighs or breast
1 can (10.75 oz) cream of chicken soup (low sodium preferred)
1 envelope dry ranch dressing/seasoning mix -OR- ¼ cup homemade ranch seaoning
½ cup water
¼ cup finely diced sweet red bell pepper
4 oz cream cheese, cut in small cubes
3 tbs grated Parmesan cheese

INSTRUCTIONS
Full recipe from : yummly.com

Mix soup and ranch seasoning in the crock of a 5-7 quart slow cooker.
Gradually add the water, stirring so it doesn't get lumpy.
Stir in the red pepper.
Add the chicken, cover and cook on low 6-8 hours, high 3-5 hours.
About ½ hour before the minimum cook time, add the cubed cream cheese and the Parmesan cheese.
Cover and continue cooking for about 30 minutes.
Stir well so the cream cheese is well blended into sauce.

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Slow Cooker Beef Stew #Recipe

Beef Slow Cooker

INGREDIENTS:

5 pounds boneless beef chuck-eye roast, trimmed and cut into 1 1/2-inch cubes
salt and pepper to taste
3 tablespoons canola or vegetable oil
4 medium onions, chopped finely
One 6-ounce can tomato paste
2 cups low-sodium beef broth
3 tablespoons soy sauce
1 pound carrots, peeled and cut into 1-inch chunks
1 pound parsnips, peeled and cut into 1-inch chunks
1 pound red potatoes, cut into 1-inch chunks
2 teaspoons minced fresh thyme, divided
2 whole bay leaves
2 tablespoons Minute Tapioca
2 cups frozen peas, thawed

DIRECTIONS:
Full recipe from : yummly

1. Pat the beef dry with paper towels, then season with salt and pepper. Heat 1 Tablespoon oil in large nonstick skillet over medium-high heat until just smoking. Add half of beef and brown on all sides, about 8 minutes. Transfer to slow cooker insert and repeat with remaining beef (you shouldn't need more oil).

2. Add 1 Tablespoon oil, onions, and 1/4 teaspoon salt to empty skillet and cook until golden brown, about 6 minutes. Add tomato paste and cook, stirring well, for 2 minutes. Add broth and soy sauce, bring to simmer, and transfer to slow-cooker insert.

3. Toss carrots, parsnips, potatoes, 1 teaspoon thyme, and remaining 1 Tablespoon oil in bowl. Season with salt and pepper. Wrap vegetables in foil packet that will fit in slow cooker. Stir bay leaves and tapioca into slow-cooker insert; set vegetable packet on top of beef.

4. Set slow cooker to high, cover, and cook for 6 to 7 hours. (Or cook on low for 10 to 11 hours.)

5. Carefully open the foil-wrapped vegetable packet (watch for steam) and scrape the vegetables and juices into the stew. Discard the foil. Add remaining 1 teaspoon thyme and peas and let stand until heated through. Season with salt and pepper to taste and serve.

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Slow Cooker General Tso's Chicken #Recipe

Chicken Slow Cooker

INGREDIENTS

3 large boneless skinless chicken breasts (about 2 pounds), chopped into bite size pieces
2 tablespoons oil
1 cup corn starch
1 teaspoon salt
1 teaspoon garlic powder
½ teaspoon pepper

sauce
4 tablespoons hoisin sauce (can be found in the Asian section at most markets)
4 tablespoons soy sauce
4 tablespoons rice vinegar
2 tablespoons sugar
1 tablespoon minced garlic (or garlic powder)
2 tablespoons water
1 teaspoon crushed red pepper flakes
steamed or fried rice for serving

INSTRUCTIONS
this recipe from : favfamilyrecipes

Preheat oil in a nonstick pan or skillet over medium heat. Whisk together corn starch, salt, 1 teaspoon garlic powder, and pepper.
Add corn starch mixture and chicken pieces to a large zip lock bag. Seal and shake to coat chicken.
Add coated chicken pieces to pan. Saute 1-2 minutes until browned. (It chicken will still be raw in the middle at this point, that's okay)
In a bowl combine all sauce ingredients and whisk to combine. Add half to the crockpot along with chicken pieces. Cook on low for 4 hours.
Immediately before serving, Add remaining sauce to the crockpot and stir gently. Serve with rice.

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Slow Cooker Burrito Bowls #Recipe

Slow Cooker

Ingredients

1 onion, diced or thinly sliced
1 bell pepper, diced (I used yellow)
1 mild red chilli, finely chopped
400g tin black beans, drained (240g, or ~ 1¼ cups, when drained)
215g (~ 1 cup) uncooked brown rice
400g tin (~ 1½ cups) chopped tomatoes
150ml (~ ½ cup) water
1 tbsp chipotle hot sauce (or other favourite hot sauce)
1 tsp smoked paprika
½ tsp ground cumin
Salt
Black pepper
To serve, your choice of: grated cheese, fresh coriander (cilantro), chopped spring onions, sliced avocado, sour cream, guacamole, etc.

Instructions
Full recipe from : yummly.com

Add all the burrito bowl ingredients (not toppings) to a slow cooker - mine is 4.7 litres / 4 quarts. Mix well.
Cook on low for around 3 hours, or until the rice is cooked.
Serve hot with your choice of toppings.

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slow cooker Jerk Chicken #Recipe

Chicken Slow Cooker

Ingredients

I lime or lemon
6-7chicken thighs or 3 -3½ pound chicken cut up
2 teaspoons creole seasoning (replace with salt and pepper or chicken spice)
1 or more Scotch Bonnet Pepper (Habaneros)
6 garlic cloves, chopped
½ tablespoon cinnamon powder
½ tablespoon allspice coarsely ground
½ teaspoon coarsely ground white pepper
½ teaspoon freshly grated nutmeg
3 tablespoons dark brown sugar
1 medium onion, coarsely chopped
3 medium scallions, chopped
1 sprig of fresh thyme
1 tablespoon fresh ginger, chopped
1 tablespoon Soy Sauce
½ cup pineapple juice or pineapple
1-tablespoon bouillon powder (optional)
Salt and pepper to season

Instructions
Full recipe from : yummly.com

Trim chicken of excess fat and pat dry with a cloth or paper napkin. Rub with lemon, and 2 teaspoons creole spice or season with salt and pepper
In a food processor or blender, combine the cinnamon, thyme, green onions, onion, habanero pepper, soy sauce, Maggi/bouillon, brown sugar, onion, nutmeg, allspice and pineapple juice or chunks. Pulse for about 30 seconds until blended
Drench the chicken with ¾ of the jerk marinate, place in a zip lock bag and refrigerate for at least 3 hours, preferably overnight. Try not to touch the jerk blend with your hands because it extremely spicy hot- If possible use gloves or just place the chicken pieces and marinate in the slow cooker so that they are tucked tightly. Cover the slow cooker, turn it on to high, and let it cook for about 3- 4hours.
After chicken is cooked carefully remove the chicken and place it on a broiler pan or a baking sheet covered with foil. Be careful because the chicken would be really tender. You might have to use a spatula or tongs. Add a little bit of the cooked marinate on the chicken. Adjust the rack in your oven so that the top of the chicken is 4-5 inches below the broiler. Broil on high for about 3 - 5 minutes or until the skin is crispy and deep brown. Don’t walk away from the chicken – this really acts quickly. Broilers can burn food.
While the chicken is getting crisp simmer the the sauce from the chicken together with the remaining jerk marinade in a saucepan for about 5-7 minutes. or until reduced to desired consistency.Brush over chicken .

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Slow Cooker Bacon Garlic Pork Loin #Recipe

Pork Slow Cooker

INGREDIENTS 

3 pound pork loin, trimmed of excess fat
1 tablespoon canola oil
salt and pepper, to taste
4 garlic cloves, minced
⅓ cup light brown sugar
8 slices thick cut bacon

INSTRUCTIONS Full recipe from : yummly.com

Rub the tablespoon of canola oil and add Kosher salt and fresh cracked black pepper to taste.
Add the garlic and brown sugar to the top of the pork.
Wrap the pork with the bacon (I wrapped all the way around, if you want to drape them over the top you can as well.)
Place carefully into the slow cooker and cook on low for 4-5 hours.
If you finish the cooking time and for some reason the bacon is not as crispy as you would like, remove the pork and put it on a baking sheet in the oven on broil for 2-3 minutes (keep the pork in the middle of the oven, not too close to the top).

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Honey-Garlic Slow Cooker Chicken Thighs #Recipe

Chicken Slow Cooker

Ingredients

4 boneless skinless chicken thighs
1/2 cup soy sauce
1/2 cup ketchup
1/3 cup honey
3 cloves garlic (minced)
1 tsp dried basil

Directions
Full recipe from : yummly.com

Lay chicken thighs into the bottom of a 4-quart slow cooker.
Whisk soy sauce, ketchup, honey, garlic, and basil together in a bowl; pour over the chicken.
Cook on Low for 6 hours.

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Slow Cooker French Onion Soup #Recipe

Slow Cooker Soup

 Famous French onion soup (light version) cooked in slow cooker.Serve with toasted bread and grated Parmesan cheese.

Ingredients

8-10 large yellow onions,peeled and sliced
1/2 cup (125 g) unsalted butter
6 (10½ oz (315 ml) each)) cans condensed beef broth
1 ½ teaspoons Worcestershire sauce
3 bay leaves
10 slices toasted French bread
grated Parmesan cheese

Method
Full recipe from : yummly.com

Step 1 : Sauté onions in butter until crisp-tender. Transfer ready onions to slow cooker.

Step 2 : Add beef broth,Worcestershire sauce,and bay leaves. Cover and cook,setting on low for 5-7 hours.

Step 3 : Discard bay leaves. Ladle into deep bowls. Top each slow cooker French onion soup with a slice of bread and grated cheese.

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Slow Cooker Jalapeno Beef #Recipe

Beef Slow Cooker

Ingredients

2 pounds beef chuck roast
1/2cup beef broth
1/2 cup Worcestershire sauce
1 teaspoon salt
1/2 teaspoon black pepper
1 yellow onion, sliced
4 jalapenos, sliced
1 (12 oz.) jar roasted red bell peppers, drained and roughly chopped

Instructions
Full recipe from : thestayathomechef.com

Place chuck roast into the bottom of a 5 to 7 quart slow cooker.
Pour beef broth and Worcestershire sauce over roast. Season with salt and pepper.
Top roast with sliced onions, sliced jalapenos, and roasted red bell peppers.
Cook on low for 8 hours, or 6 hours on high

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