Slow-Cooker Asian Short Rib Stew

Recipe from Real Simple February 2016 magazine

Ingredients:
3 lbs boneless beef short ribs, cut into 2 inch pieces
1/3 cup finely chopped ginger (I hate ginger so I leave out)
1/4 cup soy sauce
6 cloves garlic, finely chopped
2 1/2 T. toasted sesame oil
salt and pepper
3 carrots, cut into 3 inch pieces (I usually use 5)
3 red onions, cut into wedges
1 cup beef broth
1 lb baby bok choy (3 medium heads), coursely chopped (again, I leave out)
4 scallions, sliced, plus more for serving
2 1/2 T. white vinegar
Steamed rice and/or noodles for serving (I like to use round udon noodles)

Instructions:
Combine the short ribs, ginger, soy sauce, garlic, sesame oil and 3/4 t. each salt and pepper in a 6-quart slow cooker and mix well. Add the carrots, onions, and broth and stir to combine. Cover and cook until the beef is tender, on low for 6-7 hours or high for 4-5 hours.

Spoon off the fat from the slow cooker(have never had to do this). Stir in the bok choy, scallions, and vinegar until the bok choy is wilted. Serve the stew in bowls topped with sliced scallions, along with rice and/or noodles.

Beef Crock Pot Meatballs

recipe from Maureen B.

Ingredients:
1 lb. ground beef
1 lb. hot Italian sausage
1/2 tsp. garlic powder
2 tsp. salt
1 tsp. black pepper
1 cup bread crumbs
1/4 cup parmesean cheese
2 eggs
1/2 cup whole milk
1/2 cup chopped parsley
mozzarella (or 5 sticks mozzarella string cheese)

Cut low moisture mozzarella cheese into 3/4 inch cubes. Store in fridge while preparing the meat.

Mix all above (except cheese) in large mixing bowl. Roll golf ball sized balls with the meat mixture. Squish mozzarella cube into the center and pull the edges of the meat ball around it to form new ball again.

Arrange meatballs in slow cooker and cover in tomato sauce. Cook on high for 2-2.5 hours.

Makes about 28-30 balls. Serve with pasta and garlic bread.

Slow Cooker Mexican Corn on the Cob

Original Recipe here

Ingredients:
6 ears of corn, husked
½ cup shredded Cotija cheese
¼ cup chili powder
½ cup chopped fresh cilantro
1 cup mayonnaise or unsalted butter, softened
fresh limes
salt to taste
⅓ cup water

Instructions:

1. Place one ear of corn at a time in the middle of a foil sheet. Spread the butter or mayonnaise on top of the corn. Sprinkle the top with a ½ teaspoon-1 teaspoon of chili powder. Then sprinkle with 1 Tablespoon of Cotija cheese. Top with just a small sprinkling of cilantro.
2. Tightly wrap the ear in a sheet of foil. Repeat with each ear of corn.
3. Put ⅓ cup of water in the bottom of a slow cooker. Place each foil-wrapped ear of corn into the slow cooker. Cover and cook on high for 2 hours.
4. Remove the ears with tongs. Open and sprinkle more Cotija cheese, salt to taste, and squeeze a bit of lime juice on top.

Slow Cooker Creamy Black Bean Chicken Chili

This recipe was actually called a soup but after cooking it seemed more like a chili. Ryan and Kinsey both liked it. Em didn't want to try it.

Ingredients:
2 chicken breasts (uncooked)
1 cup chicken broth
1 can black beans, drained and rinsed
1 can corn, drained
1 cup salsa
1 package taco seasoning
1/2 cup sour cream (optional)
1/2 cup cheddar cheese (optional)
Tortilla chips

Instructions:
Place chicken in crock pot. Pour broth, corn, salsa, and taco seasoning over chicken. Mix.
Cook on low for 6 hours or high for 3.
Remove chicken and shred. Re-add chicken.
If desired, add sour cream and cheese to crock pot (or add desired amount to individual servings). Stir until smooth.
Serve with tortilla chips.

Notes: This would actually be good on top of tortilla chips, like nachos.

Turkey Crock Pot Chili

Nice to double the recipe if you want leftovers. I like to make with corn bread on the side.

Ingredients:
1 lb. turkey
1/2 cup chopped onion
2 cans diced tomatoes (with juice)
1 can beans, drained
1/2 dup salsa
2 tsp. chili powder
1 1/2 tsp. cumin
salt and pepper to taste

Instructions:
In a large skillet cook turkey and onions. Transfer to crock pot. Add rest of ingredients. Crock Pot for 4-6 hours. Serve over tortilla chips or however you like. Sprinkle some cheese on the top. Enjoy!

Crockpot Chicken Noodle Soup

recipe from Creatively Comestic.com
Kinsey said, "Mom, this is the best thing you've ever made!" She loved it!

Ingredients:
5 cups of chicken broth
One 10.75 can cream of chicken soup
1/2 cup onion, chopped fine
1/2 cup celery, chopped fine
1/2 cup carrots, chopped fine
1/2 cup green onions, sliced
One 15 oz can whole kernal corn, drained
Salt and Pepper to taste
1 1/2 cup Egg Noodles
2 cups cooked chicken or 2 cans canned cooked chicken

Instructions:
Add everything but the noodles and cooked chicken to the crock pot. Cook on low for 5-6 hours. The last hour turn on high and add noodles and chicken.

Green Chicken Chili

(from Women's Day August 2010)

Ingredients:
1 jar (16 oz.) salsa verde
2 lb. chicken, cut into 1 1/2 inch pieces
1 can (15 oz) corn, drained
1 can (15.5 oz) cannellini beans, rinsed
2 cubanelle peppers, chopped
1 medium onion, finely chopped
1 T. minced garlic
2 t. ground cumin
1/2 t. salt
1/2 cup chopped cilantro
Serve with lime wedges and sour cream

Instructions:
1. Mix all ingredients except cilantro in a 3.5 qt slow cooker
2. Cover and cook on high for 5-6 hours or on low 8-9 hours until chicken is cooked through.
3. Stir in cilantro; serve with lime and sour cream

Recipe twists:
1.Serve with shredded meat in warm tortillas
2. Instead of canned corn, add a 15 or 16 oz can black beans, rinsed and well drained, or a 15-16 oz cn hominy (which will thicken and bulk up the chili)

I think this would be yummy with my cilantro rice.

Carrot Stew

(from Kendee)

This may sound gross, and even look gross, but it's soooo good and super healty for a cold winter's day. Kendee serves it with crusty bread.

Ingredients:
2 lb. ground burger (or turkey)
1 large onion, chopped
46 oz. can tomato juice
2-4 cups water
2 cans cream of celery soup
2 lbs carrots (grated)
salt to taste
garlic salt to taste

Instructions:
Cook burger and onion on stove top. Drain fat. Add all ingredients together either to simmer on the stove or in a crock pot (on high) for a couple hours - until grated carrots are cooked. Season with salt to taste.

Mexijita Chicken

(from Amy D.)

Ingredients:
4 chicken breasts
2 cans of pinto beans, undrained
2 cans mexican diced tomatoes
2 T. fajita seasoning (recipe HERE just in case)

Instructions:
Brown Chicken in pan
Put beans in crock pot, then add chicken.
Cover with tomatoes. Sprinkle fajita seasoning on top. Cook on low for 3-4 hours.
Serve it on rice with cheese and sour cream on top. YUMMY!

Slow Cooker Wild Rice Soup

(from Land O'Lakes)

Indredients:
1/2 cup uncooked wild rice, rinsed
1/2 cup shredded carrot
3 (14-ounce) cans chicken broth
1 pound boneless skinless chicken breast halves or turkey tenderloins, cut into 1-inch pieces
1 rib (1/2 cup) celery, chopped
1 medium (1/2 cup) onion, chopped
1 cupsour cream
1/2 cup all-purpose flour
1/2 cup sliced almonds, toasted, if desired

Instructions:
Stir together all ingredients except sour cream, flour and almonds in slow cooker.

Cover; cook on Low heat setting for 6 to 8 hours or until chicken and rice are tender.

Just before serving, stir together sour cream and flour in small bowl until smooth. Increase heat setting to High. Slowly stir sour cream mixture into hot soup mixture, stirring constantly. Cook, stirring occasionally, until soup is thickened and creamy (6 to 10 minutes).

To serve, spoon into individual serving bowls. Garnish with sliced almonds, if desired.

White Chicken Chili

I made this tonight and Ryan actually tried it AND liked it. Whoa. You could probably do this in the crock pot if you wanted for a couple hours.

Ingredients:
1 lb. Chicken
2 teaspoon cumin
1 small onion
1 jar salsa
1 bag shredded cheese
3 15 oz. jars of northern beans
1 can chicken broth

Instructions:
1. Bring beans (do not drain), chicken broth and cumin to boil in large pot
2. Cut chicken into cubes and cook until done (salt and pepper if desired)
3. Sautee onions in with the chicken
4. Add chicken and onions to the beans and broth pot
5. Add salsa and cheese and bring to a boil
6. Simmer until done

I like to serve with bread for dipping. Yummy on a cold winter day!

(recipe from Jenna Slate)