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Slow cooker delights

As I’ve mentioned before, my slow cooker is one of the most used appliances in my kitchen. So, today I have some more recipes for the slow cooker.

Slow Cooker Meatloaf

Meat loaf:

1 large egg, beaten

1 Tbls. milk

1 tsp. Dijon mustard

1 Tbls. Worcestershire sauce

1 slice whole-grain bread

1 Tbls. tomato paste

1/2 medium onion, diced (about 1/2 c.)

1/2 tsp. dried thyme

1/4 tsp. pepper

1 lb. extra lean ground beef

Sauce:

1/4 c. ketchup

1 Tbls. brown sugar

1 tsp. tomato paste

Combine the egg, milk, mustard, and Worcestershire sauce in a large mixing bowl. Tear or chop the bread into small cubes, add to the egg mixture and soak for about 5 minutes.

Add the remaining meatloaf ingredients and combine, using a fork.

Coat an 8-inch round glass or metal baking dish with nonstick spray. Transfer the meat to the dish and form into a meatloaf shape. Pour 1/2 cup water into the slow cooker liner to create a water bath for the baking dish. Set on low and cover. Cook for 6-8 hours.

One hour before eating, combine the sauce ingredients in a small dish.

Remove the lid from the slow cooker, and remove the baking dish holding the meatloaf. Over a large bowl, slowly tilt the meatloaf to remove the fat that has pooled in the bottom of the dish. Pour the sauce over the meatloaf.

Return to the slow cooker, replace the lid and cook 1 more hour. Remove the meatloaf from the slow cooker, and cool slightly before serving.

Slow Cooker Salsa Chicken

2 lb. chicken breasts, boneless and skinless

1 c. salsa

1 c. petite diced canned tomatoes

2 Tbls. taco seasoning

1 c. onions, diced fine

1/2 c. celery diced fine

1/2 c. carrots, shredded

3 Tbls. sour cream

Place the chicken in a slow cooker. Sprinkle the taco seasoning over the meat then layer the vegetables and salsa on top. Pour a half cup water over the mixture, set on low and cook for 6-8 hours. When ready to serve, break up the chicken with two forks then stir in the sour cream.

Chicken Noodle Soup

1.5 lbs. of skinless, boneless chicken breast (cut into bite sized pieces)

2 Tbls. Olive oil

4 c. chicken broth

4 cloves garlic pressed or minced

1 c. diced onion

1 c. sliced baby carrots

1 c. diced celery

1/2 diced red bell pepper

1 c. diced white mushrooms

3 c. egg noodles (uncooked)

2 tsp. dried thyme

2 Bay leaves

Pour broth into slow cooker and turn on high. Heat fry pan on stove with oil and add chicken and saute until cooked slightly on all sides, but raw in center. Place chicken in slow cooker. In same pan, saute onions until translucent 3-4 min. Add garlic and saute another min. or so to mellow it out. Add onion and garlic and remaining ingredients to slow cooker, all EXCEPT the mushrooms and pasta. Cook on high 5 hours. Add the mushrooms and pasta and cook an additional hr. or until pasta is tender. Add salt and pepper to taste.

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