Daily Recipes: Slow Cook
Showing posts with label Slow Cook. Show all posts
Showing posts with label Slow Cook. Show all posts
Slow Cooker Chicken and Mushroom Stroganoff takes just minutes to throw in the slow cooker!  It is so creamy and delicious and will become an instant family favorite! 

 It has minimal ingredients and the chicken cooks to tender and juicy perfection in the creamy mushroom sauce.  I did use a can of cream of chicken soup but if you have some extra time you can make my homemade cream of chicken soup.   The sauce is so easy and creamy and perfect with some noodles tossed inside.

 I loved the flavor in the creamy sauce and the mushrooms hidden throughout were awesome.  This made the perfect meal for my family and is so simple we will make it again and again!

 If you are looking for an easy to make slow cooker meal that your family will love, this recipe is it!
Slow Cooker Chicken and Mushroom Stroganoff
Prep time 5 mins
Cook time 5 hours
Total time 5 hours 5 mins
Author: Alyssa
Serves: 4

Slow Cooker Chicken and Mushroom Stroganoff takes just minutes to throw in the slow cooker! It is so creamy and delicious and will become an instant family favorite!

 INGREDIENTS

  • 4 boneless skinless chicken breasts, cubed
  • 8 ounce sliced mushrooms
  • 1 8 ounce cream cheese, softened
  • 1 (10½) ounce cream of chicken soup
  • 1 envelope (1¼ ounce) dry onion soup mix
  • salt and pepper to taste
  • fresh parsley, chopped for garnish
  • 1 pound large egg noodles for serving


 DIRECTIONS:

 Get the full DIrections @ therecipecritic.com

Slow Cooker Chicken and Mushroom Stroganoff


Now on a less sweet, more savory, but equally delicious Italian note, let’s talk about the meatballs you will every taste, which also happen to be filled with ooey gooey melty mozzarella cheese and are made in a slow cooker. Yes, these are a crockpot wonder my friends. But! If you are short on time or don’t have a slow cooker or whatever, these can also be baked so you have no excuse not to be making, eating, and singing praises for these meatballs. The meatballs alone are wonderfully tasty and seasoned perfectly, but anything filled with cheese is better right?? As a side not, they also freeze very well if you want to make them ahead and bake or slow cook them at a later time!
Prep time
Cook time
Total time
 
Juicy, flavorful Italian style meatballs stuffed with melty mozzarella cheese - perfect for dipping in your favorite marinara or alfredo sauce!
AUTHOR: 
RECIPE TYPE: APPETIZER
CUISINE: ITALIAN
SERVES: 4-6
INGREDIENTS
  • 1 pound ground beef
  • 1 cup bread crumbs (panko or regular, Italian seasoned or plain)
  • 1 egg + 1 egg yolk
  • 1 teaspoon minced garlic (or 2 teaspoons garlic powder)
  • 1 teaspoon onion powder
  • 1 tablespoon Italian seasoning
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 3-4 mozzarella cheese sticks (string cheese)
  • marinara or alfredo sauce, for dipping

INSTRUCTIONS
  1. Chop each cheese stick into half inch pieces (about 6-8 pieces for each cheese stick). Place on a plate and chill in the freezer until ready to use.
  2. Add ground beef, bread crumbs, egg and egg yolk, garlic, onion powder, Italian seasoning and salt and pepper to a bowl. Mush the ingredients together with your hands until everything comes together.
  3. Remove cheese from freezer. Scoop out about 4 tablespoons of meat mixture and roll into a ball. Gently push a piece of chilled mozzarella into the middle of the meatball. Roll the ball in your hands to cover the hole where the mozzarella cheese was pushed in. Place inside a greased slow cooker and repeat with remaining meat and cheese.
  4. When all meatballs are in the slow cooker (*see note for alternate cooking method), cover and cook on high for 1-2 hours or on low 3-4 hours until meat it cooked through (no longer pink). The cheese may start melting out of the meatballs, that's okay.
  5. If desired, sprinkle with a bit of fresh chopped parsley or dried Italian seasoning for garnish and serve with your favorite marinara or alfredo sauce for dipping. Enjoy!
NOTES
*For a quicker method, the meatballs can be baked. Follow directions to make meatballs, but instead of placing in the slow cooker, place meatballs 1 inch apart on a greased baking sheet and bake at 400 for 15-20 minutes until browned and cheese is melty.
**These can also be made ahead and frozen! Prepare the meatballs as instructed in the recipe but instead of putting them straight into the slow cooker (or the oven if baking), just place them side by side in a zip lock bag ( you may need two), seal and place in the freezer. When ready to cook them, follow recipe instructions and increase cooking time slightly to allow for thawing.
*This recipe makes about a dozen large meatballs. This works great for an appetizer or side dish. If you want to use this for a main dish, I'd recommend doubling the recipe to be safe.
Source : https://www.lecremedelacrumb.com/slow-cooker-mozzarella-stuffed-meatballs

SLOW COOKER MOZZARELLA STUFFED MEATBALLS

It’s so good and so easy. It starts with refrigerated cinnamon rolls and the only work you have to do is whisking eggs and heavy cream. It’s the perfect holiday morning breakfast because prep literally takes minutes and then you can just walk away while you open presents or hang out with the fam or just drink your coffee.
Crockpot Cinnamon Roll Casserole
Ingredients
  • 2 12-ounce tubes refrigerated cinnamon rolls, cut into quarters
  • 4 eggs
  • 1/2 cup heavy whipping cream
  • 3 tablespoons maple syrup
  • 2 teaspoons vanilla
  • 1 teaspoon cinnamon
Instructions
  1. Spray the crockpot generously with cooking spray.
  2. Put half of the cinnamon roll pieces in a single layer on the bottom of the crockpot.
  3. Whisk together the eggs, heavy whipping cream, maple syrup, vanilla, and cinnamon. Pour this over the cinnamon roll layer. Spread the remaining cinnamon roll pieces over the top. Dollop one packet of icing over the cinnamon rolls.
  4. Cook on low for 2 1/2 to 3 hours or until the sides are golden and the rolls are set.
  5. Drizzle with remaining icing packet.

Crockpot Cinnamon Roll Casserole



Total:3 hr 25 min | Prep:10 min | Cook:3 hr 15 min | Yield:12 servings | Level:Easy

Ingredients

Cooking spray
8 ounces elbow macaroni, cooked
One 12-ounce can evaporated milk
1 1/2 cups whole milk
1/4 cup (1/2 stick ) of butter, melted
1 teaspoon salt
Dash of pepper
2 large eggs, beaten
Two 10-ounce bricks sharp Cheddar cheese, grated (about 5 cups)
Dash of paprika

Directions

In a large 4-quart slow cooker sprayed with cooking spray, mix the macaroni, evaporated milk, milk, butter, salt, pepper, eggs and all but 1/2 cup of the grated cheese. Sprinkle the reserved cheese over the top of the mixture and then sprinkle with paprika. Cover and cook on low heat for 3 hours and 15 minutes. Turn off the slow cooker, stir the mixture and serve hot.

Cook's Note

If you don't have a slow cooker, grease a 9-by-13-by-2-inch pan with butter, add the mixture and bake at 350 degrees F for 50 minutes.

This recipe has been updated and may differ from what was originally published or broadcast.

Recipe adapted from Home Cooking with Trisha Yearwood (c) Clarkson Potter 2010




Source : http://www.foodnetwork.com/recipes/trisha-yearwood/crockpot-macaroni-and-cheese-recipe.html

Slow Cooker Macaroni and Cheese

Slow Cooker Chicken Enchilada Quinoa - Is simple, healthy, and full of all of those Mexican flavors you crave!
*Whew* we made it through the holidays gang! 

I am always so torn when they are gone. On one hand, the stress of decorating, gift buying, cooking, and entertaining is done. But then again the decorating, gift buying, cooking, and entertaining is done.


Now you can see why I drive Kevin crazy. One minute I want something, then I am like "Meh.....whatever". Last year I told him that we needed to take the Christmas tree down because the needles were starting to fall off (it was like January 10th or something crazy like that), then I sat on the sofa pouting for two hours after it was gone. 

Ya, that's me!

Anywho, after the rich, decadent, sugar-laden dishes and treats we have been noshing on for the last month or so, lightening up things seemed to be a great idea. Let's walk away from the table not feeling like we need to lay down and hibernate for 2 months, shall we?

One of my new faves is quinoa. I know I am a little slow to jump on this bandwagon right? I blame it on the family (which always seems to work for me). When I would mention quinoa I would get this wrinkled up nose face. You know that face like they just stepped in something really stinky? I was like, "Fine, don't be healthy then!". 

Just kidding, I begged and pleaded, and then finally just snuck it in masked with a ton of cheese. Once they ate it and liked it, I sprang it on them that they had just had their first taste of quinoa and didn't all fall over dead.


Yield: 8 Servings

Slow Cooker Chicken Enchilada Quinoa

A combination of two family favorites—tacos and pasta—made easy in the slow cooker.
By Corey Valley

Too busy to cook but craving some good old fashioned comfort food? Our slow-cooker taco pasta combines pasta with ground beef, tomatoes, onions, taco seasonings and chile cooking sauce for a simmered-to-perfection hearty dish.
As a busy mom, weekly meal planning is an essential part of my week. A beloved reoccurring theme in my household? Taco Tuesday. We've had chicken, steak, beef, fish and even duck tacos, and still, everyone gets excited to gather around the dinner table come Tuesday.

Last week, I wanted to try a new dish for our Tuesday dinner, so I broke out my trusty slow cooker and got to work. This recipe is super simple, with virtually no prep work. Are you ready for an instant family favorite? Here’s how to do it:

Start by cooking ground beef over medium-high heat, stirring frequently, until beef is thoroughly cooked (5 to 8 minutes), then drain. Place beef, water, Old El Paso Taco Seasoning, Muir Glen Diced Tomatoes, onion and garlic into a 4- or 5-quart slow cooker. Stir until well combined, then cover and cook on low for 3-4 hours..

When about 15 minutes are left, cook and drain pasta as directed on package. Uncover slow cooker and stir in cream cheese until melted. Next, stir in cooked pasta and shredded cheese. Stir until well until the pasta is coated in the savory cheese sauce. Continue to cook, uncovered on high heat, for 7-9 more minutes, or until cheese has melted.

Top with optional sour cream, salsa or shredded cheese and dinner is served!

Slow-Cooker Taco Pasta Full Recipe >>>



Ingredients

 1lb lean (at least 80%) ground beef
1cup water
2tablespoons Old El Paso™ taco seasoning mix (from 1 oz package)
1can (14.5 oz) Mexican Style diced tomatoes, undrained
1/4cup finely chopped white onion
1garlic clove, finely chopped
4oz (half of 8-oz package) cream cheese, soften, cut into 1-inch pieces
8oz medium shell pasta (from 16-oz box)
2cups shredded Cheddar cheese (8 oz)
Chopped fresh cilantro

 Directions
  • 1In 10-inch skillet, cook beef over medium-high heat 5 to 8 minutes, stirring frequently, until beef is thoroughly cooked; drain.
  • 2In 4- to 5-quart slow cooker, stir beef, water, taco seasoning, tomatoes, onion and garlic until well blended.
  • 3Cover; cook on Low heat setting 3 to 4 hours.
  • 4Cook pasta as directed on box; drain. Uncover slow cooker; stir in cream cheese until melted. Stir in pasta and shredded Cheddar cheese until well blended.
  • 5Cook uncovered on High heat 7 to 9 minutes longer or until cheese is melted. Sprinkle with chopped cilantro.

Extra Tips : 

If you want to add some spice to your Slow Cooker Taco Pasta, try topping the finished dish with your favorite spicy salsa.
If you happen to have any leftovers, pack it up right away for an easy lunch to take to work the next day!
Source : http://www.bettycrocker.com/tips/tipslibrary/tools-equipment/easy-slow-cooker-taco-pasta

Easy Slow-Cooker Taco Pasta

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