1 can 15-oz or 16.5-oz. cream style corn
2 potatoes, peeled and diced
2 tablespoons fresh chives, chopped
1 can 4-oz. diced green chiles, drained
2 oz jar pimientos, chopped
1/2 cup ham, chopped
3 cups chicken broth or bouillon
1 cup milk or light cream
1 cup (4-oz) monterey jack cheese, shredded
In slow cooker, combine all ingredients except milk/cream and cheese.
Cover and cook on LOW 7 to 8 hrs. or until potatoes are tender. Stir in milk or cream. Reheat, if desired.
Serve in individual bowls; sprinkle with shredded cheese.Instant Pot 6 Qt 6-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Sauté, Steamer, and Warmer
1 pound raw red kidney beans
46 ounces can chicken broth
2 cups water
1 pound smoked sausage, sliced
1 cup barley
2 each bay leaves
1/2 teaspoon garlic powder
1 teaspoon thyme
Rinse beans. Place in a large bowl, cover with water and soak overnight. Drain and rinse.
Put all ingredients in a large slow cooker, stir, cover and cook on low for 8 hours.
Instant Pot 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer
3 cups chopped cooked chicken
1 1/2 cups cottage cheese
1 can cream of chicken soup
1 8 oz. pkg. wide egg noodles, cook, drain
1 cup grated monterey jack cheese
1/2 cup chicken broth
1/2 cup diced celery
1/2 cup diced onion
1/2 cup diced green bell pepper
1/2 cup diced red bell pepper
1/2 cup grated parmesan cheese
1 can (4 oz.) sliced mushrooms, drain
2 tablespoons butter, melted
1/2 teaspoon dried thyme leaves
Combine all ingredients in slow cooker. Stir to coat evenly.
Cover and cook on low 6 to 8 hours or on high 3 to 4 hours.
This Serves 8
To freeze; Cool completely, Spoon in gallon size freezer bags, lay flat, freeze.
Don’t forget to label and date, keeps 3 months in freezer.
Instant Pot DUO60 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer
4-6 chicken breast, rinsed and patted dry (place in a freezer bag)
2 cans cream of chicken soup (can use fat free)
2 cans of cheddar cheese soup (can use fat free)
Mix the two soups together in a seperate freezer bag.
Place both freezer bags in a 2 gallon freezer bag and freeze flat. (Make sure you mark what it is on the front).
To Use; Take out of freezer frozen–Run cool water over each bag just to release the block from the bag. Add to your crock pot. Place crockpot on low for 8-10 hours.
You can serve this over mashed potatoes, rice or noodles
Ziploc Freezer Bags Gallon, 60.0 Count
2-3 cups cooked, diced chicken
1 onion, diced
2 cans cream of mushroom soup
1/4 cup margarine
2 cans(4 oz) chopped green chiles
1 chicken flavored bouillon cube (or a teaspoon of powdered bouillon)
1 cup hot water
6 ounces cheddar cheese, grated
12 corn tortillas, cut up into bite size pieces
Spray crockpot with non-stick cooking spray.
Saute onions in margarine until soft. Add chicken, chiles, bouillon, water, and soup.
Layer: 1/2 tortillas, 1/2 chicken mix, 1/2 cheese. repeat
Cook on low 6-8 hours. Stir well and serve with sour cream
Crock-Pot 6-Quart Programmable Cook & Carry Slow Cooker with Digital Timer, Stainless Steel
1 1/2 lb pork ribs
1 can carrots
1 teaspoon garlic — pressed
1/4 teaspoon pepper
Put ribs in crockpot drain carrots and put on top of ribs. Add spices and pour bar-b-q sauce on top.
Set crock pot on low setting and let cook all day.
Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.
Per Serving (excluding unknown items): 40 Calories; trace Fat (3.9% calories from fat); 1g Protein; 9g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 26mg Sodium. Exchanges: 0 Grain (Starch); 1 1/2 Vegetable; 0 Fat.
Crock-Pot Stainless Steel 7-Quart Oval Manual Slow Cooker
2 lb. round steak
2 green bell peppers, sliced thin
2 tablespoons dried minced onions (or 1/2 onion, chopped)
1 cup beef broth
2 tablespoons soy sauce
1/2 teaspoon ground ginger
1 clove garlic, minced
1 teaspoon Worcestershire sauce
Cut the steak into serving size pieces. If desired you can brown the meat in a little hot oil before adding to crockpot.
Place the pepper rings in the bottom of crockpot, reserving a few to place on top of meat if desired. (Vegetables cook better when placed on bottom of pot). Arrange the meat on peppers, careful to not stack one piece directly on top of another. Mix all other ingredients and pour over meat and peppers.
Cover and cook on low for 8-10 hours or on high for about 4 hours.
Crock-Pot 6-Quart Programmable Cook & Carry Slow Cooker with Digital Timer
1 2-1/2- to 3-pound boneless beef chuck pot roast
1 tablespoon cooking oil
2 cups sliced carrots (2)
2 cups chopped onions (2 large)
1 cup sliced celery (2 stalks)
3/4 cup chopped kosher-style dill pickles
1/2 cup dry red wine or beef broth
1/3 cup German-style mustard
1/2 teaspoon coarse ground black pepper
1/4 teaspoon ground cloves
2 bay leaves
2 tablespoons all-purpose flour
2 tablespoons dry red wine or beef broth
Hot cooked spaetzle or cooked noodles
Snipped fresh parsley (optional)
Trim fat from meat. If necessary, cut roast to fit into a 3-1/2- or 4-quart slow cooker.
In a large skillet brown the meat on all sides in hot oil. Drain fat.
In the cooker, combine the carrots, onions, celery, and pickles. Place the meat on top of vegetables.
In a small bowl combine the 1/2 cup red wine, the mustard, pepper, cloves, and bay leaves. Pour over meat and vegetables in cooker.
Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Remove the meat from the cooker and place on a serving platter; cover with foil to keep warm.
For gravy: Transfer vegetables and cooking liquid to a 2-quart saucepan. Skim fat. Discard bay leaves.
In a small bowl, stir together flour and the 2 tablespoons wine. Stir into the mixture in saucepan. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more.
Serve with vegetables, gravy, and hot cooked spaetzle.
If desired, sprinkle with parsley.
Makes 8 servings.
Proctor-Silex 4-Quart Slow Cooker
6 large Vidalia or other sweet onions
4 tablespoons margarine
10 oz. can chicken or vegetable broth
Peel onions. Remove stems and root ends. Place in slow cooker. Pour margarine and broth over onion. Cook on low for 12 hours.
Note: Serve as a side dish, use onions and liquid to flavor soups or stews, or to top pizza.
Makes 8 servings.
Instant Pot Duo Mini 3 Qt 7-in-1 Multi- Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer
1 3- to 4-pound fresh beef brisket
2 medium onions, thinly sliced and separated into rings
1 bay leaf
1 12-ounce can beer
1/4 cup chili sauce
2 tablespoons no-calorie, heat-stable, granular sugar substitute (Splenda)
1/2 teaspoon dried thyme, crushed
1/4 teaspoon salt
1/4 teaspoon black pepper
1 clove garlic, minced
2 tablespoons cornstarch
2 tablespoons cold water
Trim fat from meat. If necessary, cut brisket to fit into a 3-1/2- to 6-quart slow cooker. In the cooker place onions, bay leaf, and brisket.
In a medium bowl combine beer, chili sauce, sugar substitute, thyme, salt, pepper, and garlic; pour over meat in cooker.
Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.
Using a slotted spoon, tansfer meat and onions to a platter; keep warm.
Discard bay leaf.
For gravy: Skim fat from cooking liquid. Measure 2-1/2 cups of the cooking liquid; discard remaining cooking liquid.
In a medium saucepan stir together the cornstarch and cold water; stir in the 2-1/2 cups cooking liquid. Cook and stir until thickened and bubbly; cook and stir for 2 minutes more. Pass gravy with meat.
Makes 10 servings.
Cuisinart Cook Central 4-in-1 Multi-Cooker, 7 quart