Posts Tagged ‘slow cooker recipes’

Monday Motivation: Super Easy Mexican Yumminess in the Slow Cooker

Tuesday, July 11th, 2017

So good!

My family loves slow cooker Monday!

I doubled the original recipe so we could have leftovers. I mixed a little white rice and the chicken mixture in a bowl, and placed it in a warm tortilla. I garnished it with a Mexican mix cheese and sour cream. Yummy!

2 (15 ounce) can corn, drained
2 large chicken breasts
1 package taco seasoning
2 (10 ounce) cans tomatoes with chilies (Rotel)
2 (15 ounce) cans black beans, drained and rinsed
1/3 cup (packed) cilantro, chopped
Juice of 1 1/2 lime
Spray and then grease bottom of crock-pot with cooking spray.
Spread corn into the bottom of the pot and lay chicken on top. Sprinkle chicken with taco seasoning. Layer on tomatoes and then black beans.
Cook on low for 2-3 hours.
When done, shred chicken with two forks (it will fall apart easily).
Mix in cilantro and lime juice.
Serve in tortillas with rice, cheese, sour cream, and salsa.

Attribution: Garnish and Glaze. Recipe Source: adapted from cookbook “365 Day of Slow-Cooking” by Karen Bellessa Petersen

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Monday Motivation: Slow Cooker Beef and Broccoli

Monday, June 12th, 2017

I have Mondays off, and therein lies stellar motivation. When the rest of the working world head off to begin their week, I get a day to catch my breath after a busy retail weekend.

I begin the day laying in bed and staring at the ceiling. I don’t have to get up! When I finally rise I make my way to the kitchen and brew a bucket of coffee. Then, I commune with my orchids and enjoy my coffee al fresco.

Once the coffee has kicked in, I drive seven minutes to a local yoga studio. The focus on breathing, flexibility, and slow movement is the best thing I have added to my life in recent years. I love yoga and recommend it to everyone who asks!

I enjoy being in my home, and I especially love to prepare a nice Monday dinner. During the week I comb the Internet for slow cooker recipes that are as gourmet as any dinner prepared on the stove or in the oven. This beef and broccoli recipe received rave reviews. Even better, after twenty minutes of prep, I didn’t touch it again until I emptied the bag of frozen broccoli into it. Now that’s my idea of a great dinner. Enjoy!

1 1/2 pounds flank steak
3 garlic cloves, minced
1/2 cup carrots, shredded
1/2 cup soy sauce
1/4 cup white wine
1/4 cup cooking sherry
1 teaspoon sesame oil
1 teaspoon maple syrup or honey
1 teaspoon dried ginger
1 teaspoon red chili pepper flakes
1/2 tablespoon peanut butter
3 tablespoons brown sugar
2 cups of frozen chopped broccoli
Salt & Pepper, to taste
1. Cut flank steak evenly into 5 pieces.
2. Place steak in slow cooker.
3. Mix all other ingredients other than the broccoli and pour over steak in slow cooker.
4. Cover; cook on Low for 6 hours.
5. The last hour of cooking, add chopped broccoli.
6. Let broccoli steam on top of the beef.
7. Cover; cook one hour longer or until broccoli is tender.
8. Beef will fall apart, so simply serve with white rice.


The After-Party: Gasparilla Slow Cooker Pot Roast

Friday, January 27th, 2017

Pot roast fit for a pirate!

This is big party weekend in Tampa. The pirates take over downtown — protect the women and children! It is Gasparilla, and Tampa celebrates with a parade and glittering balls and krewe parties that go on for days. It is also going to be a cooler weekend weather wise, and this recipe is perfect for the buccaneer who wants to come home to an amazing dinner after enjoying the festivities. It is also great for alcohol absorption. Have fun and be sure to uber if you’re partying.

One 4-pound beef chuck roast, or larger
Kosher salt and freshly ground black pepper
1/3 cup all-purpose flour, plus more for coating
3 tablespoons olive oil
4 medium carrots, cut into 2-inch pieces
3 stalks celery, peeled and cut into 2-inch pieces
1 medium onion, sliced
3 cloves garlic, put through a garlic press
3 tablespoons tomato paste
1 cup red wine, at least
3 cups low-sodium beef broth
3 bay leaves
2 sprigs fresh thyme
1/2 teaspoon ground allspice
1/2 cup loosely packed parsley leaves, chopped
Sprinkle the roast all over with 1 1/2 teaspoons salt and 1 1/2 teaspoons freshly ground pepper. Coat in flour and shake off excess. Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add the roast to the skillet and cook until golden brown on all sides turning as needed. Transfer the roast to the insert of a 6-quart slow cooker, along with the carrots, celery, onions and garlic.
Add the remaining 1 tablespoon oil to the skillet over medium heat. Add the tomato paste and stir until the oil begins to turn brick-red, about 1 minute. (You have to watch it carefully so it doesn’t burn) Add the flour and wine and whisk with a plastic whisk until thick. Add the beef broth, bay leaves, thyme, allspice, 1/2 teaspoon salt and a few grinds of pepper and bring to a simmer, whisking slowly, until the gravy is smooth and thickens slightly, about 5 minutes.
Pour the gravy over the meat into the slow cooker. Cover and cook on low for 8 hours. The roast and vegetables will be tender.
Remove the roast and let rest for a few minutes. 9Meat should always rest before cutting — it allows the juices to go into the meat) Discard the thyme stems and strain the vegetables, reserving the gravy. Stir the parsley into the gravy and season with salt and pepper. Slice the roast against the grain. Serve the meat and vegetables buffet style, and serve the remaining gravy on the side. Enjoy!

Recipe courtesy of Food Network Kitchens


Chicken Chili

Thursday, February 4th, 2016
Chicken Chili

Chicken Chili

Sometimes you come across a recipe and you just know it is going to be delicious! We loved it, and decided it would make a super taco filling.


Crisco No-Stick Cooking Spray
2 cans (15 oz each) Great Northern beans
1 pound boneless skinless chicken thighs
1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
1 cup reduced-sodium chicken broth
3/4 cup chopped yellow onion
1-1/2 teaspoons ground cumin
1 teaspoon dried oregano leaves                                                                                      1/2 cup dry white wine                                                                                               Sour cream and lime wedges, optional


Spray inside of 4-quart slow cooker with cooking spray. I didn’t have chicken stock so I dissolved one bouillon cube in one cup of water. Place chicken on top of dissolved bouillon cube. Drain beans, pour into slow cooker. Pour in undrained tomatoes, add chopped onion, cumin and oregano; stir to combine.
Cover; cook on LOW 10 hours or on HIGH 4 hours.
Remove chicken and pull into shreds with 2 forks, or if possible take out the thigh bones and pull apart in the slow cooker. Add 1/2 cup dry white wine, stir to combine. Serve chili with sour cream and lime wedges; this adds an elegant finishing touch.


Slow Cooker Beef Brisket

Sunday, April 28th, 2013
Slow Cooker Beef Brisket Recipe

I picked up my son from college today and I wanted to have a nice dinner ready to serve when we got home. This recipe was extremely easy and delicious. It is from the Taste of Home site, which has many wonderful recipes.
 Slow Cooker Beef Brisket Recipe
  • Prep: 20 min. Cook: 6 hours
  • Yield: 6-8 Servings


  • 1 fresh beef brisket (3 to 4 pounds)
  • 1/2 pound sliced fresh mushrooms
  • 2 bay leaves
  • 2 cups crushed tomatoes
  • 1 cup chopped onion
  • 1/2 cup packed brown sugar
  • 1/2 cup balsamic vinegar
  • 1/2 cup ketchup
  • 1/4 cup cornstarch
  • 1/4 cup cold water


  • Cut brisket in half; place in a 5-qt. slow cooker. Add mushrooms and bay leaves. Combine the tomatoes, onion, brown sugar, vinegar and ketchup; pour over beef. Cover and cook on low for 6-7 hours or until meat is tender.
  • Remove beef and keep warm. Discard bay leaves. In a large saucepan, combine cornstarch and water until smooth. Gradually stir in cooking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice meat across the grain; serve with gravy. Yield: 6-8 servings.

Editor’s Note: This is a fresh beef brisket, not corned beef.