Copyright © 2017 by Clark Weber

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Disclaimer

The information presented in this book is created to provide useful information on the subject areas discussed. The publisher and author are not accountable for any p[articular health or allergic reaction needs that may involve medical supervision and are not liable for any damage or damaging outcomes from any treatment, application or preparation, action, to any person reading or adhering to the information in this book.

This publication includes opinions and ideas of its author and is meant for informational purposes only. The author and publisher shall in no event be held liable for any damage or loss sustained from the usage of this publication.

Introduction:

My name is Clark Weber. I am chef and I am a Chef in New York. These are the Slow Cooker recipes that I like most. I learned some of the recipes in this cookbook from different friends and relatives. I tried all of them myself and the results were fabulous.

I would also like to mention that I included in this cookbook only those recipes which are fairly easy to cook, even though I have to admit that most of them will be ready in more than a couple of hours. This because slow cooked meals need more cooking time compared to classic meals. The advantage comes from the fact that the slow cooking process is healthier and adds a great flavor.

Furthermore, I selected only the healthiest Slow Cooker recipes that will provide you with a balanced diet. The number of calories rarely goes beyond 500/ serving (2000-2500 calories/ day intake is recommended for a sedentary adult that needs to maintain his/ her current weight), therefore these are some recipes that will help you maintain or even lose some weight. I also tried to collect here only the low carb recipes, because low carbs meals are great for dieting.

A few important recommendations that need to be taken into account when preparing these recipes:

1. When greasing the slow cooker, you can use non-stick slow cooker spray. It will be easier for you to clean the slow cooker.

2. Some cooking instructions are valid when a slow cooker with heating elements on the side and on the bottom of the cooker will be used. For slow cookers with a single heated base, make sure you follow the manufacturer’s instructions in which regards the ingredients layering and the cooking temperatures.

3. Some dessert recipes contain at least one cake mix that will be used as an ingredient in this recipe.

4. The total preparing + cooking time might be different because some appliances have different heat settings.

5. When using your slow cooker at a high altitude the cooking time must be increased (especially when you are cooking meat). Alternatively, you could use the High heat setting when Low heat setting is required.

Introduction:

Slow Cooker Breakfast Recipes

Not another Bacon, Cheese and Egg Casserole

Apple Coffee Cake

Caramel French Toast

Sausage and Egg Casserole

Huevos Rancheros

Fruity Oatmeal

Cinnamon Roll Pancake

Mexican Breakfast Casserole

Sausage Casserole

Special Chocolate Waffles with Forest Fruits

Slow Cooker Desert Recipes

Caramel French Toast

French Cranberry-Apple Dessert

Ken’s Caramel Pudding

Pears with Maple Syrup

Pumpkin Cake with Cream Cheese Frosting

Apple Cake

Brownie Pudding Dessert

Mixed Berries Cobbler

Red Velvet Cake

Tropical Fruit Salad Cake

Chocolate & Peanut Candies

Martha’s Baked Apples

Slow Cooker Casserole Recipes

Jambalaya

Chicken Pot Pie

Layered Enchilada

Aunt Emma’s Slow-Cooked Chicken

Slow-Cooker German Steak Supper

Ravioli Casserole with Cheese

Chile-Chicken Enchilada

Chef Randy's Pineapple Chicken

Ground Beef & Potato Casserole

Breakfast Casserole with Egg, Cheese, Bacon and a Twist

Slow-Cooker Creamed Corn

Not another Chicken Pot Pie

Hash Brown Casserole

Not another Scrambled Eggs Recipe

Slow-Cooker Beef Taco

Katherine's Chicken Enchilada

Special Chili Chicken Enchilada

Squash Casserole

Biscuit Chicken Pot Pie

Slow Cooker Italian Recipes

Italian Beans, Garlic and Tomatoes

Ravioli Casserole with Cheese

Italian Spaghetti Sauce

Pizza Sloppy Joes

Italian Turkey and Vegetables Stew

Italian Sausage Soup

Cheesy Pearl Barley Risotto with Lots of Vegetables and Chicken

Ravioli Stew

Italian Meatball Soup

Not another Rotini Soup

Superb Spaghetti Sauce

Italian Chicken Sandwiches

Slow-Cooker Lasagna

Mediterranean Meatball Stew

Slow Cooker Mexican Recipes

Layered Enchilada

Beef Stew

Mexican Pork Fajitas

Mexican Salsa Chicken

Mexican Chicken Enchilada

Mexican Chicken Soup

Not another Fajitas Recipe

Chicken Wrap

Cheesy Taco Pasta

Slow-Cooker Pork Recipe

White Chicken Chili with a Twist

Chicken Nachos

Mexican Chicken Tacos with Green Chiles

Chicken Salsa Tortilla Soup

Mexican Beef Stew and Rice

Mexican Pot Roast

Slow Cooker Pork Recipes

Barbecued Pork Ribs

Delicious Mexican Sandwhiches

Pork Chops with Fruits Stuffing

New Pulled Pork Sandwiches Recipe

Grilled Pork Ribs

Island Style Pork Ribs

Tex-Mex Fajitas Recipe

Cheesy Pork Chops with Tomato Sauce

Pulled Pork

Slow Cooker Stew Recipes

Chicken Marsala

Texas Stew

Italian Turkey Stew

Tuscan Beef Stew

Fabulous Beef Stew

Burgundy Stew

Beijing Pork Stew

Spicy Beef Stew

Seoul Beef Stew

Slow Cooker Turkey Recipes

Turkey Tetrazzini

Taco-Seasoned Turkey

Sausage Breakfast Casserole

Turkey Lasagna

Italian Turkey Sausage Casserole

Jalapeño Chile Black-Eyed Peas

Italian Sausage and Stuffed Peppers

Sarah’s Turkey Bean Chili

Slow Cooker Beef Recipes

Slow Cooker Chili Con Carne

Aunt Kelly’s Salsa Chili

Beef Enchilada Casserole

Flavorful Pot Roast

Beef Burgundy

Slow Cooker Carne Guisada

Parmesan & Mozzarella Meatballs

Dijon Mustard and Barbecue Beef Sauce Sandwiches

Italian Beef Sandwiches

Beef Brisket

Slow-Cooker Beef Stew

Slow-Cooker Beef-Soup

Beef and Potato Casserole

Stuffed Peppers

Slow-Cooker Beef Stew with Mushrooms

Fabulous Meatball Soup

Slow Cooker Chicken Recipes

Salsa Chicken

Green Chiles Chicken Enchilada

Indian Chicken Thighs

Slow-Cooker Italian Chicken

Fabulous Pineapple Chicken

Chicken Caesar Burgers

Mexican Chicken Soup

Austrian Chicken

Chicken and Dumplings

Buffalo Wrap

Chicken and Rice Soup

French Lentil and Chicken Soup

Chicken with Cheese and Penne Pasta

Fabulous Thai Soup

Slow Cooker Breakfast Recipes

Not another Bacon, Cheese and Egg Casserole

Prep Time: 35 min

Total Time: 4 hr

Servings: 8

This is not just another Bacon, Cheese and Egg Casserole. The twist: we will use smoked cheddar instead of regular cheese. The result? A fabulous casserole that everyone will love to eat.

Ingredients:

- 12 ounces French bread (the bread will be cubed; ciabatta can replace the French bread)

- 2 tbsp butter

- 8 ounces fresh mushrooms (sliced)

- 9 eggs

- 1 pint half-and-half

- 1/2 tsp red pepper flakes (crushed)

- 8 ounces smoked Cheddar cheese (the cheese will be shredded)

- 1 pound bacon (thick slices), cooked, drained and coarsely chopped

- 1 green bell pepper (it will be coarsely chopped)

- 4 tbsp fresh Italian (flat-leaf) parsley (chopped)

Directions:

1. The oven will be preheated to 300 degrees F/ 149 degrees C.

2. Bake the bread cubes (placed on a cookie sheet) in the preheated oven for about half an hour. Stop the baking process when they are dry.

3. Fold a foil into thirds and line sides of a slow cooker (4 or 5 quart). Grease with cooking spray.

4. The butter will be melted in a skillet. Stir in mushrooms and cook for 5 minutes. Stop the cooking process when the mushrooms become tender.

5. Place the eggs in a large bowl. Beat them and whisk in pepper flakes and half-and-half. Stir in 1 ¼ cups cheese, bell pepper, bacon and 2 tbsp parsley. Fold in bread cubes and mix well to coat. The newly resulted mixture will be transferred in the slow cooker.

6. Cover and cook for about 5 hours on low heat. Stop the cooking process when the temperature in the center of the casserole reaches 160 degrees F. Also, the mixture needs to be set before stopping the cooking process.

7. The remaining parsley and cheese will sprinkled over the top. Cover and continue the cooking process for another 10 minutes.

Expert Directions:

1. The casserole can be served with mixed fruits, coffer and/ or tea. This will be a fabulous brunch.

Nutrition Information:

Calories: 530

Total Fat: 33g

Cholesterol: 285mg

Total Carbohydrate: 30g

Protein: 28g

Apple Coffee Cake

Prep Time: 15 min

Total Time: 3 hr

Servings: 10

This is the most delicious coffee cake I’ve ever made. Furthermore it’s very simple to prepare it and the combination of apple and vanilla comes with a unique aroma. I usually make this cake for breakfast but it can be included in the brunch menu, too.

Please note that at least one cake mix is used as an ingredient in this recipe.

Ingredients:

Apple Mixture

- 21 ounces apple pie filling (the apple slices will be somewhat broken up)

- 4 tbsp brown sugar (packed)

- 1/2 tsp cinnamon (ground)

- 1/2 tsp vanilla

Crumble Mixture

- 16 tbsp quick-cooking oats

- 8 tbsp sugar (granulated)

- 4 tbsp brown sugar (packed)

- ½ tsp salt

- 8 tbsp butter ( cut the butter into small chunks)

Cake Batter

- 1 package super-moist yellow cake mix

- 2 beaten eggs,

- 8 tbsp sour cream

- 8 tbsp evaporated milk

- 5-6 tbsp softened butter

- ½ tsp cinnamon (ground)

Directions:

1. Grease a slow cooker (use cooking spray or butter).

2. Apple mixture ingredients will be mixed in a bowl.

3. In a different bowl, combine sugar (granulated), oats, salt and 4 tbsp brown sugar. Using a fork, cut in 8 tbsp butter. Mix well and set aside the crumble mixture.

4. Use a different bowl again, in order to mix all cake batter ingredients. Make sure they blend well.

5. Transfer half of the apple mixture into a slow cooker. Pour half of the crumble mixture and, then, top with half of the cake batter. Repeat this layering with the remaining apple and crumble mixtures and with the remaining cake batter, as well.

6. Cover and cook for 180-210 minutes. Stop the cooking process when the cake is set in center.

7. Remove from heat and let it cool for about 20 minutes.

8. Serve the cake after inverting it onto a serving plate.

Expert Directions:

1. As mentioned above this coffee cake can be successfully included in the brunch menu. It can also be served as a dessert, too.

2. If you want to alter its flavor, you can use different flavored pie fillings.

Nutrition Information:

Calories: 530

Caramel French Toast

Prep Time: 35 min

Total Time: 3 hr

Servings: 8

I love to eat delicious desserts for breakfast and I think I am not the only one. It can be served for brunch, as well.

Ingredients:

French Toast

- 10 cups French or challah bread (the bread will be cubed 3/4-inch)

- 8 eggs

- 1 pint half-and-half

- 8 tbsp milk

- 5-6 tbsp light brown sugar (packed)

- 1 1/2 tsp vanilla

- 1/2 tsp cinnamon (ground)

Apple Pecan Filling

- 8 tbsp softened butter

- 3 apples, ( they will be peeled and coarsely chopped in pieces with the size of 3/4-inch)

- 16 tbsp light brown sugar (packed)

- 1 tsp cinnamon (ground)

- 1 cup pecans (coarsely chopped)

Topping

-        Sugar (powdered) (Maple syrup  or salted caramel topping can be used as a replacement)

Directions:

1. The oven will be preheated to 300 degrees F/ 149 degrees C.

2. The bread cubes will be baked in the preheated oven for 25 to 30 minutes (place the bread cubes on a cookie sheet). Stop the baking process when the bread cubes are dry.

3. Fold a foil into thirds and line sides of a slow cooker (4 or 5 quart). Grease with cooking spray.

4. The French Toast ingredients will be beaten in a bowl. Fold in bread cubes to coat. Set aside for 15 minutes and fold from time to time.

5. 2 tbsp of butter will be melted in a skillet. Stir in apples and cook for 5 minutes. In a different bowl, add 6 tbsp butter and the remaining Apple-Pecan Filling ingredients and mix well until crumbly.

6. Transfer half of the bread mixture (approx. 4 cups) into the slow cooker. Place half of the apples over the bread mixture. Half of the brown sugar mixture will be sprinkled over the apples. Repeat this layering.

7. Cover and cook for 150 to 180 minutes on low heat. Stop the cooking process when the temperature reaches 160 degrees F. Make sure the center is set.

8. The foil will be removed and powdered sugar will be sprinkled before serving. The French toast can be served with syrup.

Expert Directions:

1. You can use Cortland apples or Granny Smith/ Braeburn/ Rome Beauty apples.

2. I would recommend you to use an oval slow cooker. Make sure the toast will not get overcooked. The foil will prevent it from browning too fast.

Nutrition Information:

Calories: 680

Total Fat: 35g

Cholesterol: 240mg

Sugars: 46g

Sausage and Egg Casserole

Prep Time: 20 min

Total Time: 4 hr

Servings: 8

Sausage and egg casserole is perhaps the most famous breakfast bake. This particular recipe is its healthy alternative. That’s because we will use a slow cooker in order to cook this breakfast.

Ingredients:

- 12 eggs

- 12 tbsp cup half-and-half

- 1/2 tsp red pepper flakes (crushed)

- 1/2 tsp salt

- 1/4 tsp freshly black pepper (ground)

- 16 tbsp/ 4 ounces Cheddar cheese (the cheese will be shredded)

- 16 tbsp/ 4 ounces Colby cheese (the cheese will be shredded)

- 8 tbsp green onions (the onions will be chopped)

- 20 ounces hash brown potatoes (refrigerated cooked potatoes which will be shredded)

- 1 pound bulk cooked pork sausage ( the sausages will be drained)

- 8 tbsp roasted red peppers or red bell pepper (chopped)

Directions:

1. Fold a foil into thirds and line sides of a slow cooker (4 or 5 quart). Grease with cooking spray.

2. Whisk the following ingredients in a bowl: eggs, peppers and half-and-half. Add salt and pepper and continue to whisk. Set aside 12 tbsp Cheddar Cheese and 2 tbsp onions. Add the remaining cheese in a different bowl and stir.

3. Place half of the potatoes in the slow cooker. Layer sausage and roasted peppers. Add the remaining onions, too. Then, repeat this layering. Top with egg mixture.

4. After covering, cook for about 5 hours on low heat. If you will use a high heat setting, cook for nearly 3 hours. Stop the cooking process when the egg mixture is set or the internal temperature reaches 160 degrees F.

5. The remaining onions and cheese will be spread over the egg mixture. Again, you need to cover and cook for about 10 minutes. Stop the cooking process when the cheese is melted.

Expert Directions:

1. An interesting serving idea: this casserole can be served with blueberry muffins and fresh fruits.

2. I would recommend you to use an oval slow cooker. Make sure the strata will not get over cooked. The foil will prevent it from browning too fast.

Nutrition Information:

Calories: 410

Total Fat: 27g

Cholesterol: 340mg

Total Carbohydrate: 18g

Protein: 23g

Huevos Rancheros

Prep Time: 35 min

Total Time: 2 hr

Servings: 8

Don’t be fooled by the long list of ingredients. This Huevos Rancheros is very easy to prepare. It will be ready in just 35 mins. If compared to other slow cooker recipes, the cooking process doesn’t take too long either.

Ingredients:

- 16 eggs

- 16 tbsp half-and-half (milk can be used, too)

- 1/2 tsp salt

- 1/4 tsp pepper

- 3 bsp butter (margarine can be used, too)

- 10 ounces condensed nacho cheese soup

- 2 tbsp fresh chives (chopped)

- 12 tbsp thick salsa

- 4 tortillas (use 6 inch soft corn tortillas and cut them into 3/4-inch strips)

- 16 tbsp pinto beans (drain and rinse the beans)

- 16 tbsp/ 4 ounces Cheddar cheese (the cheese will be shredded)

- 8 tbsp sour cream

- 4 sliced green onions

Directions:

1. The eggs will be beaten in a large bowl. Mix in salt, pepper and half-and-half. Continue to mix until all ingredients are well mixed.

2. The butter will be melted in a large non-stick skillet, over medium heat. Pour the egg mixture, too and cook for 7-8 minutes. Make sure you scrape the cooked eggs from the bottom. Stop the cooking process when the mixture becomes firm (but still moist). Add soup and chives and stir.

3. Grease a slow cooker (3-4 quart) with cooking spray and spread 4 tbsp salsa on the bottom. Add half of the tortilla strips over the salsa sauce to within 1/2 inch of edge of the cooker. Continue by adding 8 tbsp beans, 8 tbsp cheese and 3 cups egg mixture. Repeat the layering with salsa sauce, tortilla strips, beans and egg mixture.

4. After covering, cook for 2 hours on high heat. Add the remaining 8 tbsp cheese on top. Cover, set aside and wait for the cheese to melt. Serve with onions and sour cream.

Nutrition Information:

Calories: 410

Total Fat: 28g

Cholesterol: 475mg

Total Carbohydrate: 18g

Protein: 21g

Fruity Oatmeal

Prep Time: 10 min

Total Time: 6 hr

Servings: 6

Healthy breakfast which will provide you with enough energy to start any new day! It only takes 10 minutes to prepare this recipe.

Ingredients:

- 6 cups water

- 3 cups old-fashioned oats

- 2 apples (the apples will be peeled and chopped)

- 8 tbsp cranberries or raisins (they will be sweetened and dried)

- 2 tbsp melted butter (margarine can be used, as well)

- 1/2 tsp cinnamon (ground)

- 1/4 tsp salt

Directions:

1. Grease a slow cooker (3-4 quart) with cooking spray, place all the ingredients inside and mix them.

2. After covering the slow cooker, cook for 7-8 hours on low heat.

3. Can be served with milk cream and brown sugar.

Nutrition Information:

Calories: 250

Total Fat: 7g

Cholesterol: 10mg

Total Carbohydrate: 41g

Protein: 6g

Cinnamon Roll Pancake

Prep Time: 5 min

Total Time: 1 hr

Servings: 4

A delicious choice no matter if it will be served on breakfast, lunch or dinner. Superb flavor and extremely easy to prepare.

Ingredients:

- 2 cups bisquick mix

- 16 tbsp milk

- 2 eggs

- 1 tsp vanilla

- 3 tbsp sugar (granulated)

- 1 tsp cinnamon

Directions:

1. Vanilla, bisquick and milk will be combined in a large bowl. Mix until smooth. Grease a slow cooker (3-4 quart) with cooking spray and place the mixture inside.

2. Cinnamon and sugar will be mixed in a different bowl. Sprinkle this mixture over the top of the above mentioned batter.

3. Create swirls into the batter by swirling the sugar and the cinnamon with a butter knife.

4. Cook for 70 to 90 minutes on high heat and stop the cooking process when the center is set.

Expert Directions:

1. Make this pancake for brinner (breakfast for dinner). You will certainly manage to surprise everyone.

Nutrition Information:

Calories: 250

Mexican Breakfast Casserole

Prep Time: 30 min

Total Time: 4 hr

Servings: 8

In love with Mexican flavors? Why not enjoying them during breakfast. This is definitely the perfect make ahead Mexican casserole. Furthermore, you can include it in the menu that you will be preparing for some special occasions, too.

Ingredients:

- 1 pound cooked and drained chorizo or sweet Italian sausage

- 9 corn tortillas

- 8 eggs

- ¾ of a pint milk

- 1 jalapeño chile, (seeded  and finely chopped)

- 1 red bell pepper, chopped

- 12 tbsp green onions (sliced)

- 8 ounces pepper Jack cheese (the cheese will be shredded)

- 2 tbsp fresh cilantro (chopped)

- 16 tbsp thick salsa

Directions:

1. The slow cooker (5-6 quart) will be greased. Add 3 tortillas on the bottom of the slow cooker (you might need to tear in order to fully cover the bottom of the slow cooker).

2. The eggs will be beaten in a bowl. The chile and the milk will be whisked in. 2 tbsp bell pepper, 12 tbsp shredded cheese and 2 tbsp sliced onions will be reserved and set aside.

3. Add remaining bell pepper, cheese, onions and half of the sausage over the tortillas in slow cooker. Repeat the layering. The remaining 3 tortillas will be used for topping. Then, the egg mixture will be pored over the tortillas.

4. After covering, cook for about 5 hours on low heat (or cook for about 3 hours on high heat). Stop the cooking process when the internal temperature reached 160 degrees F and the center is set.

5. The remaining bell pepper, cheese, onions and cilantro will be sprinkled over the casserole. The foil will be removed and the casserole will be served with salsa and avocado slices.

Expert Directions:

1. I would recommend you to use an oval slow cooker. Make sure the casserole will not get overcooked. The foil will prevent it from browning too fast.

2. Jalapeño chile can be replaced with chipotle chile in adobo sauce

Nutrition Information:

Calories: 540

Total Fat: 38g

Cholesterol: 265mg

Total Carbohydrate: 20g

Sugars: 5g

Sausage Casserole

Prep Time: 25 min

Total Time: 4 hr

Servings: 8

Excellent way to start your day. The flavor resulted from combining chorizo and chiles is unique. The preparation is very quick.

Ingredients:

- 1 pound chorizo sausage (you can use sweet Italian sausage, too)

- 8 eggs

- 16 tbsp milk

- 4.5 ounces green chiles (chopped)

- 8 ounces Colby-Monterey Jack cheese blend (the cheese will be shredded)

- 1 chopped red bell pepper

- 9 tortillas (use 6 inch soft corn tortillas)

- 16 tbsp thick salsa (you can use green tomatillo salsa, too)

Directions:

1. The sausage will be cooked for 6-7 minutes over medium-high heat, in a skillet. Stir from time to time and stop the cooking process when the sausage is brown. Drain and set aside.

2. The eggs will be beaten in a medium bowl. Whisk in milk and chiles, too.

3. 12 tbsp cheese and 2 tbsp bell pepper (chopped) will be reserved. Set aside (you will use them for topping).

4. Use a 5-6 quart slow cooker. Line it with foil (the foil will be folded into thirds). Grease the foil with cooking spray. 3 tortillas will be placed in the bottom of the slow cooker (you might need to tear in order to fully cover the bottom of the slow cooker). Add half of the following ingredients: cooked sausage and remaining bell pepper & cheese. Top with 3 tortillas and repeat the layering (remaining sausage, bell pepper and cheese).  Again, top with 3 tortillas (in order to cover the mixture, tearing might be necessary). The egg mixture will be added over the tortillas.

5. After covering, cook for about 5 hours on low heat (or for about 3 hours on high heat). Stop the cooking process when the center is set (or the internal temperature reaches 160 degrees F).

6. The reserved ingredients (Step 3) will be sprinkled over the casserole. After covering again, continue to cook for another 5 minutes. Stop the cooking process when the cheese is melted.

7. The casserole can be served with salsa.

Expert Directions:

1. Sliced Jalapeno chiles could be a great idea when it comes to topping this casserole.

2. If you will use flour tortillas, the flavor will be a bit different. I would recommend you to use corn tortillas.

Nutrition Information:

Calories: 530

Total Fat: 37g

Cholesterol: 265mg

Sodium: 1240mg

Total Carbohydrate: 19g

Protein: 29g

Special Chocolate Waffles with Forest Fruits

Prep Time: 30 min

Total Time: 2 hr

Servings: 4

It might sound too complex to prepare but, trust me, it isn’t. The prep time is no longer than half an hour and the total time doesn’t go beyond the 2 hours limit.

Ingredients:

Fruits Sauce

- 1 pound strawberries (remove the stems)

- 6 ounces blueberries

- 6 ounces raspberries

- 4 tbsp sugar

- 4 tbsp orange-flavored liqueur

-  1 orange ( the orange will be grated, peeled and juiced)

Waffles:

2 cups bisquick mix

8 tbsp sugar

4 tbsp baking cocoa (unsweetened)

1 egg

1 1/3 cups milk

2 tbsp vegetable oil

Directions:

1. Grease a slow cooker (4 quart). The fruits sauce ingredients will be transferred in the slow cooker. After covering the slow cooker, cook for 120-150 minutes on high heat. Stop the cooking process when the sauce becomes thick.

2. The waffle iron will be heated when the above mentioned cooking process is about to end. If you will use a waffle iron which doesn’t have nonstick coating, make sure you grease it with vegetable oil.

3. All the waffle ingredients will be whisked in a bowl. Stop whisking when smooth.

4. Fill in the waffle iron with batter. Close the lid and bake for about 5 minutes. Stop the baking process when the steaming stops. Remove the waffle and repeat the baking process with the remaining batter.

5. The waffles with be served with berry sauce (warm).

Expert Directions:

1. Of course, the liqueur can be replaced with water.

2. Fresh forest fruits can be used for additional topping

Nutrition Information:

Calories: 530

Slow Cooker Desert Recipes

Caramel French Toast

Prep Time: 35 min

Total Time: 3 hr

Servings: 8

A very good reason to have desert on breakfast. The cooking time is 3 hours so make sure it will be ready when you are having breakfast.

Ingredients:

- 10 cups cubed French or challah bread (3/4 inch)

- 8 tbsp milk

- 8 eggs

- 2 cups half-and-half

- 5-6 tbsp light brown sugar (packed)

- 1 1/2 tsp vanilla

- 1/2 tsp ground cinnamon

Directions:

1. The oven will be preheated to 300 degrees F/ 150 degrees C.

2. The bread cubes will be spread on a cookie sheet. Bake them in the preheated oven for 25-30 minutes. Make sure they are dry before stopping the baking process.

3. Fold foil into thirds and use it for lining the sides of the slow cooker. Grease using cooking spray.

4. The rest of the ingredients will be beaten in a large bowl. The bread cubes will be folded in to coat. Set aside for a quarter of an hour (you can fold from time to time).

5. Melt butter (2 tbsp) in a skillet. After adding the apples, cook for about 5 minutes. Stir from time to time.

6. Add 6 tbsp butter in a different bowl and stir in apple pecan filling ingredients. Continue to stir until crumbly.

7. Transfer half of the bread mixture in the slow cooker. After placing half of the apples in the slow cooker, too, spread half of the brown sugar mixture over them. This layering will be repeated.

8. Cover the slow cooker, set the heat on Low and cook for 150-180 minutes. Stop the cooking process when the center is set (160 degrees F).

9. Using a table knife, loosen the edges of the foil and remove it. Spread powdered sugar.

10. You can serve it with syrup.

Expert Directions:

1. I would recommend you to use the following types of apples: Braeburn, Northern Spy, Gtanny Smith, Rome Beauty or Cortland.

2. I would also recommend you to use an oval slow cooker. Although the foil will prevent it from browning too quickly, make sure the French Toast will not get overdone.

Nutrition Information:

Calories: 680

Total Fat: 35g

Cholesterol: 240mg

Total Carbohydrate: 76g

Sugars: 46g

French Cranberry-Apple Dessert

Prep Time: 10 min

Total Time: 3 hr

Servings: 8

This is one of the easiest slow cooker dessert recipes. You will be able to prepare it in just 10 minutes. The total cooking time is 3 hours.

Please note that at least one cake mix is used as an ingredient in this recipe.

Ingredients:

- 4 apples (medium size; sliced)

- 1 cup cranberries (fresh or frozen)

- 1 tsp vanilla

- 8 tbsp light brown sugar (packed)

- 2 tsp cinnamon (ground)

-  1 x 15 ounces supermoist cake mix (yellow)

- 8 tbsp melted butter

-  Whipped cream, as desired

Directions:

1. The slow cooker will be greased.

2. The following ingredients will be added to the slow cooker: cranberries, apples, brown sugar, vanilla, cinnamon (1 tsp). Mix until all the ingredients are well combined.

3. The dry cake mix will be mixed with remaining 1 tsp cinnamon in a different bowl. Spread this mixture over the fruits and drizzle with melted butter.

4. After covering the slow cooker, set the heat on High and cook for about 3 hours. Make sure the fruits are bubbling at edges before ending the cooking process.

5. Serve with whipped cream.

Expert Directions:

1. If the cranberries are frozen, do not thaw them.

Nutrition Information:

Calories: 680

Ken’s Caramel Pudding

Prep Time: 10 min

Total Time: 3 hr

Servings: 6

I have this recipe from my friend, Ken. It’s a very easy to prepare this pudding and the caramel topping is one of those ‘secret ingredients’ that will definitely provide a great flavor to this cake.

Ingredients:

- 1 1/2 cups bisquick mix

- 16 tbsp sugar

- 8 tbsp baking cocoa (make sure it is unsweetened)

- 8 tbsp milk

- 12 tbsp caramel topping

- 1 2/3 cups hot water

- 1/2 cup pecans (chopped; optional ingredient)

Directions:

1. Add the bisquick mix in a large bowl and mix it with 8 tbsp sugar and with cocoa, as well. Add half a cup of the caramel and stir in milk as well. Mix well until all elements are well blended. Transfer the newly obtained mixture into a 3-quart greased slow cooker and pour hot water over it, without any stirring. The remaining sugar will spread over the mixture.

2. After covering the slow cooker, set the heat on Low and cook for 150-180 minutes. Make sure the top center is soft and the top springs back when lightly touched.

3. Let the slow cooker cool uncovered for 15-20 minutes.

4. Spread the remaining caramel (about 4 tbsp) and the chopped pecans on the pudding and serve warm.

Expert Directions:

1. This pudding can be served with vanilla ice cream, too.

2. Make sure the pudding will not get overdone while baking.

Nutrition Information:

Calories: 410

Total Fat: 6g

Cholesterol: 0mg

Potassium: 200mg

Total Carbohydrate: 85g

Sugars: 57g

Protein: 5g

Pears with Maple Syrup

Prep Time: 10 min

Total Time: 2 hr

Servings: 6

Delicious dessert that combines the flavor of pears with the unique maple syrup aroma. You will love it!

Ingredients:

- 6 pears

- 8 tbsp brown sugar (packed)

- 5-6 tbsp maple-flavored syrup

- 1 tbsp melted butter (margarine can be used, as well)

- 1 tsp orange peel

- 1/8 tsp ginger (ground)

- 1 tbsp cornstarch

- 2 tbsp orange juice

Directions:

1. After peeling the pears, core them from bottom. Leave the stems attached and place the pears into a slow cooker (4-5 quart).

2. The remaining ingredients (except orange juice and cornstarch) will be poured in the slo cooker, too, over the pears.

3. After covering the slow cooker, set the heat on High and cook for 120-150 minutes. Make sure the pears are tender before ending the cooking process.

4. After removing the pears form the slow cooker, place them upright.

5. Add the orange juice and the cornstarch over the sauce in the slow cooker Mix them wel and continue the cooking process for another 10 minutes. Make sure the sauce is thickened before ending the cooking process. Spoon the sauce over the pears.

Please note that the above mentioned cooking instructions are valid when a slow cooker with heating elements on the side and on the bottom of the cooker will be used. For slow cookers with a single heated base, make sure you follow the manufacturer’s instructions in which regards the ingredients layering and the cooking temperatures.

Expert Directions:

1. The total preparing + cooking time might be different because some appliances have different heat settings.

2. If you want your desert to look great, you should make sure that the pears are placed upright on the serving dish. Furthermore, you need to spread coconut or chopped toasted nuts over the pears, too. Soft whipped cream can be spooned alongside the pears and you can also decorate the plate with some orange slices.

3. Maple syrup can be easily replaced with honey (4 tbsp).

Nutrition Information:

Calories: 225

Total Fat: 2 g

Cholesterol: 5 mg

Sodium: 40 mg

Total Carbohydrate: 54 g

Dietary Fiber: 3 g

Protein: 1 g

Pumpkin Cake with Cream Cheese Frosting

Prep Time: 15 min

Total Time: 2 hr

Servings: 16

Who said that deserts need have lots of calories? When using your slow cooker, even delicious desserts (like this one) can be pretty low on calories: 290 calories/ serving is a great value for such a dessert.

Please note that at least one cake mix is used as an ingredient in this recipe.

Ingredients:

- 1 box yellow cake mix

- 1 cup canned pumpkin

- 8 tbsp water

- 5 tbsp vegetable oil

- 4 eggs

- 1 1/2 tsp pumpkin pie spice

Directions:

1. Using the electric mixer on low speed, beat the eggs, the oil, the water, the pumpkin, the cake mix and the pumpkin pie spice for 1 minute. Make sure you scrape the bowl frequently. Continue to beat for 2 minutes on medium speed.

2. After greasing a slow cooker (5 ½-6 quart), pour the batter inside, set the heat on High and cook for 105-120 minutes. Make sure an inserted toothpick comes out clean before stopping the cooking process. After uncovering the slow cooker, let it cool for 10 minutes. Then, completely remove the cake.

3. In a different bowl, beat the following ingredients with the electric mixer on low speed: butter, cream cheese and vanilla. Stop the beating process when the mixture is smooth. Add powdered sugar, as well (only 1 cup at a time) and continue to beat, using the electric mixer on low speed. Stop the beating process when the mixture is smooth. Spread over the cake. You can sprinkle some walnuts or pecans, too.

Nutrition Information:

Calories: 290

Total Fat: 13g

Cholesterol: 65mg

Sodium: 270mg

Total Carbohydrate: 39g

Sugars: 27g

Protein: 3g

Apple Cake

Prep Time: 20 min

Total Time: 1 hr

Servings: 8

You might be used to wait a lot before actually serving your slow cooked meal. However, this Apple Cake will be ready in just 1 hour. It’s also a very good recipe for those which are trying to stay in good shape: just 290 calories/ serving is a great value for a dessert.

Ingredients:

- 1 1/2 cups flour (all-purpose)

- 5-6 tbsp dark brown sugar (packed)

- 1 1/2 tsp cinnamon (ground)

- 1 tsp baking soda

- 1/2 tsp baking powder

- 1/4 tsp salt

- 1/4 tsp ground nutmeg

- 1/8 tsp ground cloves

- 1 cup applesauce (unsweetened)

- 5 tbsp buttermilk

- 4 tbsp melted butter

- 3 tsp vanilla

- 1 egg

- 1 cup apple slices (dried apples; coarsely chopped)

-  frozen whipped topping (will be thawed; optional ingredient)

Directions:

1. After greasing (use cooking spray) the slow cooker (5-quart), arrange the parchment paper inside by dividing it in 2 strips (30-inch long each) and placing them in a cross pattern in the bottom and up side of slow cooker. The bottom will be lined with this type of paper, too. Also make sure you grease the paper, as well.

2. The following ingredients will be whisked in a bowl: cinnamon, flour, baking powder, brown sugar, baking soda nutmeg, cloves and salt.

3. Mix the following ingredients in a different bowl: buttermilk, vanilla, applesauce, melted butter and egg. Add this new mixture over the above mentioned flour mixture. Stir until the newly obtained mixture is smooth. Add dried apples, as well and continue to stir. The batter will be transferred in the slow cooker.

4. After covering the slow cooker, set the heat on High and cook for 60-90 minutes. Stop the cooking process when an inserted toothpick comes out clean.

5. The cake should be cut into wedges and served with whipped topping while it’s still warm.

Nutrition Information:

Calories: 290

Brownie Pudding Dessert

Prep Time: 10 min

Total Time: 2 hr

Servings: 8

Lots of delicious ingredients combined in a slow cooked cake that will be ready in just 2 hours.

Ingredients:

- 16 tbsp all-purpose flour

- 1 1/4 cups sugar (granulated)

- 4 tbsp Dutch baking cocoa (processed)

- 1/4 tsp salt

- 4 tbsp canola oil

- 1 tsp vanilla

- 3 egg whites

- 2 eggs

- 2 ounces melted baking chocolate (bittersweet)

- 4 tbsp walnuts (coarsely chopped, toasted)

-  Powdered sugar (optional)

Directions:

1. Whisk the following ingredients in a bowl: egg whites, oil, eggs and vanilla. In a different medium bowl, mix cocoa, flour, granulated sugar and salt. The egg mixture will be added over the flour mixture. Stir and make sure everything blends well. Walnuts and melted chocolate will be stirred in, as well.

2. The slow cooker ( 3 ½ quart) will be greased. The batter will be transferred in the slow cooker.

3. After covering the slow cooker, set the heat on Low and cook for 120-150 minutes. Make sure the center is soft but the brownie pudding is set around edges before stopping the cooking process. Let the dessert cool for half an hour.

4. Powdered sugar will be sprinkled over the brownie pudding.

Expert Directions:

1. If you will add some ice cream over this dessert and drizzle of chocolate topping, too, you will obtain some very nice brownie sundaes.

Nutrition Information:

Calories: 340

Total Fat: 14g

Sodium: 110mg

Total Carbohydrate: 49g

Protein: 6g

Mixed Berries Cobbler

Prep Time: 10 min

Total Time: 4 hr

Servings: 8

Mixed berries will provide a fabulous taste. The rest of the job will be done by your slow cooker.

Please note that at least one cake mix is used as an ingredient in this recipe.

Ingredients:

- 1 box yellow cake mix

- 8 tbsp melted butter

- 3 cups mixed berries (fresh)

- 2 tbsp sugar

-  Vanilla ice cream (optional)

Directions:

1. The cake mix will be mixed with melted butter in a large bowl. Make sure the mixture is crumbly before placing it in a greased slow cooker (3-4 quart).

2. The berries will be added over the above mentioned mixture and they will also be sprinkled with sugar.

3. After covering the slow cooker, set the heat on Low and cook for 4 hours.

4. Serve the Mixed Berries Cobbler with ice cream while it’s still warm.

Expert Directions:

1. If the berries are frozen, you will need to extend the cooking time with half an hour.

Nutrition Information:

Calories: 340

Red Velvet Cake

Prep Time: 15 min

Total Time: 3 hr

Servings: 12

To be honest, I’ve never thought that the slow cooked version of this classic recipe will actually be even better than the original. Try it and convince yourself!

Please note that at least one cake mix is used as an ingredient in this recipe.

Ingredients:

- 1 box devil’s food cake mix

-  water (check the above mentioned box instructions)

-  oil (check the above mentioned box instructions)

-  eggs (check the above mentioned box instructions)

- 1 ounce red food color

- 1 container creamy cream cheese frosting

Directions:

1. A 5-quart slow cooker will be used here. The sides and the bottom of the slow cooker will be lined with cooking parchment paper and greased, too (use cooking spray for this purpose).

2. Follow the instructions on the box in order to make the cake batter. Make sure you add food color with water, too.

3. The batter will be transferred and folded in the slow cooker. A clean dish towel will be placed under the cover of the slow cooker. This is needed in order to stop the condensation from dripping over the batter.

4. Set the heat on High and cook for 3 quarters of an hour. Remove the ceramic insert of your slow cooker and rotate insert 180 degrees. Make sure you leave the cover on. Cook for another 45-60 minutes. Stop the cooking process when an inserted toothpick comes out clean.

5. Remove the ceramic insert and place it on a cooling rack. Let it cool for about 10 minutes.

6. Remove the cake from the ceramic insert (use parchment paper). Place it on the cooling rack and let it cool for about 60 minutes.

7. The frosting will be spread over the cake.

Expert Directions:

1. Red sugar can be spread over the top of the cake in order to improve its look.

2. Cream cheese frosting can be replaced with whipped white frosting.

Nutrition Information:

Calories: 380

Total Fat: 17g

Cholesterol: 45mg

Sodium: 390mg

Total Carbohydrate: 54g

Sugars: 36g

Protein: 1g

Tropical Fruit Salad Cake

Prep Time: 15 min

Total Time: 3 hr

Servings: 8

Tropical flavors will be packed in this slow cooker cake with just a few ingredients. Very easy to prepare and ready in about 3 hours.

Please note that at least one cake mix is used as an ingredient in this recipe.

Ingredients:

- 30 ounces tropical fruit salad (in fruit juice, undrained)

- 2 tsp cornstarch

- 4 tbsp brown sugar (packed)

- 1 box yellow cake mix

- 1 cup butter (margarine can be used, as well)

Directions:

1. Reserve 8 tbsp fruit juice from the fuit salad. Grease your slow cooker (6-quart) and add the remaining quantity of juice into the slow cooker.

2. The reserved fruit juice will be mixed with cornstarch in a bowl. Stop mixing when the cornstarch has dissolved. The cornstarch mixture will be transferred in the slow cooker. Mix well until all elements have combined.

3. Brown sugar and cake mix will be spread over the fruits. Cut the butter in small pieces and place them over the cake mix.

4. After covering the slow cooker, set the heat on Low and cook for 180 minutes. Make sure the cake is set (lightly touch its center) before ending the cooking process.

5. While the cake is still warm, transfer it in dessert balls and spoon fruit mixture over it.

Expert Directions:

1. Butter pecan cake mix can be used, as well. It provides a very interesting flavor.

2. Cooking parchment paper can be used for lining the slow cooker. It will stop the cake from burning around the edge.

Nutrition Information:

Calories: 380

Chocolate & Peanut Candies

Prep Time: 10 min

Total Time: 3 hr

Servings: 36

We will use just four ingredients here, therefore I consider that this recipe is extremely easy to prepare, very economical and the resulted candies will be quite delicious.

Ingredients:

- 16 ounces) vanilla-flavored candy coating (almond bark)

- 16 ounces chocolate-flavored candy coating (almond bark)

- 16 ounces dry-roasted peanuts (salted)

- 16 ounces dry-roasted peanuts (unsalted)

Directions:

1. The candy coatings will be placed in the slow cooker (at least 4-quart).

2. After covering the slow cooker, set the heat on Low and cook for 120-180 minutes. Stir from time to time and make sure the candy coatings have melted.

3. Spread the peanuts over the above mentioned candy mixture. Stir to coat.

4. Using a tablespoon, drop the above mentioned candy mixture on waxed paper or parchment.

5. Set aside for about 1 hour.

Expert Directions:

1. In order to avoid scorching, make sure the slow cooker heating is set on Low and you stir the mixture from time to time.

2. However, if the scorching still appears, remember to add 2 tbsp white vegetable shortening and mix.

3. If you need to increase the quantity of candies, use a larger slow cooker and increase the ingredients quantity, as well.

Nutrition Information:

Calories: 380

Martha’s Baked Apples

Prep Time: 15 min

Total Time: 4 hr

Servings: 4

Martha’s Baked Apples are very delicious. She uses a ‘secret’ ingredient: cranberries.

Ingredients:

- 4 cooking apples (large size)

- 5 tbsp brown sugar (packed)

- 4 tbsp dried cranberries (sweetened)

- 8 tbsp cranberry-apple drink

- 2 tbsp melted butter (margarine can be used, as well)

- 1/2 tsp ground cinnamon

- 1/4 tsp ground nutmeg

-  Chopped nuts (optional)

Directions:

1. After coring the apples, they need to be filled with cranberries and sugar. Transfer the apples into the slow cooker (5-6 quart).

2. The cranberry-apple drink needs to be mixed with butter in a small bowl. Pour the newly obtained mixture over the apples. Add cinnamon and nutmeg, as well.

3. After covering the slow cooker, set the heat on Low and cook for 5-6 hours.

4. Transfer the apples into dessert dishes and spoon them with sauce. Add nuts, as well.

Expert Directions:

1. Would recommend the following types of apples: Rome Beauty, Beacon, Wealthy Apples, Jonagold, Rome Beauty and San Rose. My recommendation is based on the fact that these types of apples are holding their shape very well during the cooking process.

2. Nuts can be replaced with Cheddar Cheese for a completely different (but still delicious aroma).

Nutrition Information:

Calories: 290

Total Fat: 6g

Cholesterol: 15mg

Sodium: 50mg

Total Carbohydrate: 58g

Sugars: 49g

Protein: 0g

Slow Cooker Casserole Recipes

Jambalaya

Prep Time: 15 min

Total Time: 8 hr

Servings: 8

Excellent choice for a casserole. The flavor of this dish will certainly amaze all your dinner guests. Another reason for which this casserole is a great choice comes from the fact that slow cooked food is recommended for people that are always looking to eat healthy food.

Ingredients:

- 16 tbsp chopped onion

- 16 tbsp chopped green bell pepper

- 16 tbsp chopped celery stalks

- 3 finely chopped garlic cloves

- 28 ounces organic diced and undrained tomatoes,

- 2 cups chopped smoked sausage (the sausage will be fully cooked)

- 1 tbsp parsley flakes

- 1/2 tsp dried thyme leaves

- 1/2 teaspoon salt

- 1/4 tsp pepper

- 1/4 tsp red pepper sauce

- 3/4 pound medium shrimp, (the shrimp will be uncooked, peeled and deveined; thaw the shrimp if it is frozen)

- 4 cups hot cooked rice

Directions:

1. Set the rice and the shrimp aside.

2. All ingredients will be added and combined in the slow cooker (for slow cookers with a single heated base, make sure you follow the manufacturer’s instructions in which regards the ingredients layering and the cooking temperatures).

3. After covering, cook for about 8 hours on low heat. If you will use a High heat setting, cook for about 4 hours.

4. Add shrimp and stir. Cook for another 60 minutes on low heat. Stop the cooking process when shrimp become firm and pink.

5. Serve with rice.

Expert Directions:

1. Some more red pepper sauce can be added to this casserole, if desired. Thyme and fresh parsley can be added with the shrimp. This is to prevent the loss of flavor during cooking.

2. It’s best to use andouille sausage when preparing this dish. But, it can be easily replaced with ham, too.

Chicken Pot Pie

Prep Time: 10 min

Total Time: 10 hr

Servings: 8

This is a very tasty dinner recipe. But, the main advantage of this pie is related to the number of calories: with only 335 calories, this is the perfect dinner dish if you would like to lose some weight or stay in good shape.

Ingredients:

- 1 1/4 lbs chicken thighs (they will boneless and skinless)

- 1 tbsp instant chopped onion

- 1 bay leaf (dried)

- 1/4 tsp pepper

- 18 ounces chicken gravy

- 2 celery stalks, ( medium size; cut into 1/2-inch slices)

- 2 1/3 cups bisquick mix

- 10-11 tbsp milk

- 12 ounces frozen vegetables (mixed)

Directions:

1. Transfer the chicken into a slow cooker and top with the following ingredients: onion and bay leaf. Add pepper and gravy, too. Top with celery.

2. After covering the slow cooker with heating elements on the side and on the bottom of the cooker (for slow cookers with a single heated base, make sure you follow the manufacturer’s instructions in which regards the ingredients layering and the cooking temperatures). Cook 9-10 hours on low heat.

3. Half an hour before the above mentioned cooking process will stop, mix bisquick with milk and bake 8 biscuits.

4. Add the frozen vegetables into the chicken mixture and stir. Set the temperature to High and cook for another 15 minutes. The bay leaf will be removed.

5. Split the biscuit for each serving. Transfer into a soup bowl and add 12 tbsp chicken mixture, too.

Expert Directions:

1. The biscuits are optional. Can be served without them, too.

2. Looking for something fancier than the standard Chicken Pot Pie recipe? Just add 4 tbsp white wine into the chicken mixture and replace the biscuits with some frozen puff pastry (they will need to be baked, too).

Nutrition Information:

Calories: 335

Total Fat: 15 g

Cholesterol: 45 mg

Total Carbohydrate: 29 g

Protein: 21 g

Layered Enchilada

Prep Time: 30 min

Total Time: 5 hr

Servings: 6

Make sure you use all the ingredients I will mention below and you will manage to prepare the perfect Enchilada

Ingredients:

- 1 pound lean (over 80%) ground beef

- 6 tbsp onion (chop a small onion)

- 1 clove garlic (chop the garlic finely)

- 10-11 ounces mushroom soup (condensed cream)

- 4-5 ounces green chiles (chop them)

- 10 ounces enchilada sauce

- 10 x 6 inch corn tortillas

- 12 ounces Monterey Jack cheese (the cheese will be shredded)

-  Paprika

-  fresh cilantro (chopped)

Directions:

1. Place onion, ground beef and garlic in a skillet and cook on medium-high heat. Stir constantly and stop the cooking process when the ground meat is cooked. Drain and add chiles and soup. Stir.

2. Grease a slow cooker. Spread 4 tbsp enchilada sauce on the bottom. Create the first layer by arranging 4 tortillas over the enchilada sauce. Spread one third of the beef mixture and sprinkle 4 tbsp enchilada sauce over this mixture. Add 16 tbsp of cheese, too.

3. The above mentioned layering will be repeated 2 times. Use 3 tortillas and ½ of remaining beef mixture, sauce and cheese for each layer. Add paprika, too.

4. After covering the slow cooker, set the heat on Low and cook for 5 hours to 5 hours and a half.

5. Spread cilantro over each serving.

Expert Directions:

1. The cream of mushroom soup can be easily replaced with cream of celery or cream of broccoli soup.

2. You can bake up some cornbread, too. Do this when the above mentioned cooking process is about to end. Mix oranges (mandarin), leaf lettuce and avocado (diced). Then, add your favorite dressing and enjoy a fabulous salad.

Nutrition Information:

Calories: 500

Total Fat: 31g

Cholesterol: 100mg

Potassium: 360mg

Dietary Fiber: 3g

Sugars: 3g

Protein: 30g

Aunt Emma’s Slow-Cooked Chicken

Prep Time: 10 min

Total Time: 8 hr

Servings: 6

Aunt Emma is preparing this fabulous dinner and she decided to share her recipe. It’s very easy to make it and, if you prepare everything in the morning, you will eat a fabulous dinner.

Ingredients:

- 1 pound (small) potatoes (don’t peel the potatoes and cut them into 1-inch pieces)

- 2 cups baby-cut carrots (they should be ready to eat)

- 16 tbsp small whole onions (frozen, thawed)

- 6 chicken thighs (boneless, skinless)

- 1/2 tsp salt

- A dash of pepper

- 12 ounces chicken gravy

- 1 1/2 cups sweet peas (frozen, thawed)

Directions:

1. After lubricating a slow cooker, add onions, potatoes and carrots. Add some salt and pepper on the chicken and transfer it in the slow cooker, over the above mentioned vegetables. The gravy will be poured over the top.

2. After covering the slow cooker, set the heat on Low and cook for 9 -10 hours.

3. The thawed peas will be stirred in and the cooking process will be continued for a quarter of an hour on High heat. Stop the cooking process when the peas become tender.

Expert Directions:

1. I suggested using chicken thighs because they are perfect for long cooking processes: they stay tender and moist. Also, they are an economical option.

2. The peas should be placed in the refrigerator in the morning or after starting the slow cooking process. That’s because you will need them to be thawed when this cooking process will end.

Nutrition Information:

Calories: 310

Total Fat: 11g

Cholesterol: 60mg

Total Carbohydrate: 28g

Dietary Fiber: 4g

Sugars: 6g

Protein: 24g

Slow-Cooker German Steak Supper

Prep Time: 15 min

Total Time: 7 hr

Servings: 6

Low calorie supper that will amaze you with its fabulous taste. Very easy to prepare, as well, but make sure you start the cooking process 7 hours before serving.

Ingredients:

- 1 1/2 pounds beef steak (boneless)

- 1/2 tsp salt (peppered seasoned)

- 12 ounces beef gravy

- 7- 8 red potatoes (small size; cut them into four pieces)

- 1 1/2 cups baby-cut carrots (ready to eat)

- 1 onion (medium size; slice it)

- 14.5 ounces diced tomatoes (organic tomatoes with Italian herbs), undrained

-  Fresh parsley, chopped (optional)

Directions:

1. The beef needs to be divided into 6 pieces (for 6 servings). After lubricating a large skillet (12-inch), heat it over High heat setting. Add seasoned salt on the meat. Cook for 7-8 minutes. Turn it once and continue to cook until brown.

2. Place the carrots, the potatoes, the onion and the meat in a slow cooker. Mix gravy and tomatoes in a separated bowl and pour the resulted mixture in the slow cooker.

3. After covering the slow cooker, set the heat on Low and cook for 7-8 hours. Add some parsley, as well.

Please note that the above mentioned cooking instructions are valid when a slow cooker with heating elements on the side and on the bottom of the cooker will be used. For slow cookers with a single heated base, make sure you follow the manufacturer’s instructions in which regards the ingredients layering and the cooking temperatures.

Expert Directions:

1. The total preparing + cooking time might be different because some appliances have different heat settings.

2. I recommend you to use unpeeled potatoes when preparing this recipe. That’s because they will keep their shape and retain all the important nutrients.

3. You can replace the pepper seasoned salt with regular seasoned salt. Or you can use salt and pepper.

Nutrition Information:

Calories: 220

Total Fat: 5 g

Cholesterol: 60 mg

Total Carbohydrate: 20 g

Dietary Fiber: 3 g

Protein: 27 g

Ravioli Casserole with Cheese

Prep Time: 15 min

Total Time: 5 hr

Servings: 12

Please note that this Ravioli Casserole with Cheese recipe has been crafted to provide 12 servings.

Ingredients:

- 1 tbsp olive oil (vegetable oil can be used, as well)

- 1 onion, (medium size; the onion will be chopped)

- 1 clove garlic (large size; finely chopped)

- 26 ounces spaghetti sauce (four cheese-flavored)

- 15 ounces tomato sauce

- 1 tsp Italian seasoning

- 50 ounces frozen ravioli (beef-filled)

- 8 ounces mozzarella cheese (shredded)

- 4 tbsp fresh parsley (chopped)

Directions:

1. Use a skillet to heat the oil. Use the medium heat setting for this purpose. Add garlic and onion in the skillet and cook for 4-5 minutes. Make sure the onion is tender. Add Italian seasoning, tomato sauce and spaghetti sauce and stir.

2. Transfer 1 cup sauce mixture in the slow cooker. Add 25 ounces frozen ravioli in the slow cooker and top with 4 ounces cheese. Add the remaining 25 ounces of ravioli and top with the remaining 4 ounces cheese. The remaining sauce mixture will be poured over the top, as well.

3. After covering the slow cooker, set the heat on Low and cook for 6-7 hours. Stop the cooking process when the ravioli are tender. Spread some parsley, too.

Expert Directions:

1. This casserole can be served with tossed green salad and crusty French bread.

2. If you don’t have Italian seasoning at your disposal, you can prepare it by blending marjoram, sage, rosemary, savory, thyme, basil and oregano.

Nutrition Information:

Calories: 350

Total Fat: 14g

Cholesterol: 145mg

Total Carbohydrate: 39g

Dietary Fiber: 3g

Protein: 20g

Chile-Chicken Enchilada

Prep Time: 15 min

Total Time: 6 hr

Servings: 6

Superb flavors in this Chile-Chicken Enchilada! Your dinner guests will be amazed. Preparation time is just 15 minutes, therefore this casserole could be the perfect dinner recipe.

Ingredients:

- 2 x 4.5 ounces green chiles (chopped)

- 10-11 ounces chicken soup cream (condensed)

- 10 ounces green enchilada sauce

- 4 tbsp mayonnaise (you can salad dressing, as well)

- 12 x 6 inch corn tortillas (cut them into 3/4-inch strips)

- 3 cups cooked chicken (the chicken will be shredded)

- 15 ounces black beans (the beans will be drained and rinsed)

- 2 x 4 ounces shredded cheese (Mexican blend)

- 2 large tomatoes, chopped

- 2 cups chopped lettuce

- 8 tbsp sour cream

Directions:

1. After lubricating the slow cooker, add 4.5 ounces green chiles and spread them evenly. Mix the remaining chiles with enchilada sauce, soup and mayonnaise in a bowl.

2. A third of the tortilla strips will be placed over the green chiles, in the slow cooker. Add 1 cup cooked and shredded chicken, 8 tbsp cheese, 8 tbsp beans and 1 cup enchilada sauce mixture over the top. Make sure the tortilla strips are covered. The same layering should be repeated two times. Make sure you keep 8 tbsp of cheese.

3. After covering the slow cooker set the heat on Low and cook for 6-7 hours.

4. The remaining cheese will be used for for the final topping. Cover the slow cooker again and cook for another 5 minutes. Stop the cooking process when the cheese is melted.

5. Serve this Chile-Chicken Enchilada with sour cream, lettuce and tomatoes.

Expert Directions:

1. You can use rotisserie chicken, as well. Make sure you will shred the meat after removing the skin and the bones, too. An average rotisserie chicken will provide 3-4 cups cooked & shredded chicken.

2. You can use red enchilada sauce, as well. Please note that the finished recipe will get a pink tint when using this type of sauce.

3. Tortilla chips can be served together with this Chile-Chicken Enchilada. This will be a great appetizer.

Nutrition Information:

Calories: 630

Total Fat: 32g

Cholesterol: 115mg

Total Carbohydrate: 48g

Dietary Fiber: 9g

Sugars: 6g

Protein: 39g

Chef Randy's Pineapple Chicken

Prep Time: 20 min

Total Time: 8 hr

Servings: 4

Chef Randy decided to share his Pineapple Chicken and I must tell you that it has a very unique flavor. The best part is that this recipe is very healthy: only 210 calories/ serving.

Ingredients:

- 1 lb chicken breast, (remove skin and bones and cut the meat into 1 1/2-inch pieces)

- 4 carrots (medium size; the carrots will be cut into 1-inch pieces)

- 8 tbsp chicken broth

- 2 tbsp gingerroot (chop it finely; 1 tsp ground ginger can be used as a replacement, too)

- 1 tbsp brown sugar (packed)

- 2 tbsp soy sauce

- 1/2 tsp ground allspice

- 1/2 tsp red pepper sauce

- 8 oz pineapple chunks in juice (the pineapple will be drained and the juice will be reserved)

- 1 tbsp cornstarch

- 1 bell pepper (medium size, cut it into 1-inch pieces)

Directions:

1. All the ingredients will be mixed in a slow cooker (do not mix the cornstarch, pineapple and bell pepper).

2. The slow cooker will be covered. Set the heat on Low and cook for 7-8 hours. If the High setting will be used the cooking process will be stopped after just 3-4 hours. Make sure the chicken is no longer pink in center and the vegetables are tender before stopping the cooking process.

3. The cornstarch and the pineapple juice will be mixed. The chicken mixture will be stirred in progressively. Add bell pepper and pineapple and stir.

4. After covering the slow cooker again, set the heating on High and continue the cooking process for about a quarter of an hour.

Please note that the above mentioned cooking instructions are valid when a slow cooker with heating elements on the side and on the bottom of the cooker will be used. For slow cookers with a single heated base, make sure you follow the manufacturer’s instructions in which regards the ingredients layering and the cooking temperatures.

Expert Directions:

1. The total preparing + cooking time might be different because some appliances have different heat settings.

2. In order to prevent lumps, make sure you stir in the cornstarch into the pineapple juice only before adding to the stew. This is mandatory because cornstarch will not blend well into hot liquids.

3. If you want to amaze your dinner guests or your family with an unique stew, you should spread some toasted coconut and green onions (sliced) over it. Or you can add some cashews or chopped peanuts over the stew. This is a PRO Tip!

Nutrition Information:

Calories: 210

Total Fat: 4 g

Cholesterol: 70 mg

Total Carbohydrate: 19 g

Dietary Fiber: 3 g

Protein: 27 g

Ground Beef & Potato Casserole

Prep Time: 15 min

Total Time: 6 hr

Servings: 4

An easy to prepare recipe: you will be able to prepare it in just a quarter of an hour. The cooking time is 6 hours, therefore make sure you start this process well before the dinner time.

Ingredients:

- 1 pound ground beef (the meat will be lean – at least 80%)

- 10-11 ounces cream of mushroom soup (condensed; you can use cream of chicken or cream of celery soup as a replacement for the mushroom soup)

- 8 tbsp milk

- 1/4 tsp pepper

- 2.5-3 ounces French-fried onions

- 4 cups frozen shredded potatoes (country-style hash brown potatoes will be used)

- 12 ounces frozen cut green beans

Directions:

1. The meat will be cooked for 6-7 minutes in a skillet, using a medium-high heat setting. Stop the cooking process when the meat becomes brown. Add milk, onions (half of the total quantity), soup and pepper.

2. After lubricating the slow cooker, transfer the potatoes and the green beans inside. Layer these ingredients evenly. Add the beef mixture, as well and spread it evenly.

3. After covering the slow cooker, set the heat on Low and cook for 6-7 hours.

4. Add the remaining onions on top of the casserole.

Expert Directions:

1. As mentioned in the Ingredients List, the mushroom cream soup can be replaced with the chicken cream or with the celery cream soup.

Nutrition Information:

Calories: 600

Total Fat: 28g

Cholesterol: 75mg

Sodium: 820mg

Potassium: 1080mg

Total Carbohydrate: 60g

Sugars: 6g

Protein: 27g

Breakfast Casserole with Egg, Cheese, Bacon and a Twist

Prep Time: 35 min

Total Time: 4 hr

Servings: 8

This is definitely a classic breakfast but with a twist it could become something very interesting. We will be using smoked Cheddar instead of regular cheese.

Ingredients:

- 12 ounces cubed bread (French or ciabatta)

- 2 tbsp butter

- 8 ounces fresh mushrooms (sliced)

- 9 eggs

- 2 cups half-and-half

- 1/2 tsp crushed red pepper flakes

- 8 ounces smoked Cheddar (shredded)

- 1 pound bacon (the bacon will be thick-sliced, cooked, drained and coarsely chopped)

- 1 green bell pepper (coarsely chopped)

- 4 tbsp Italian parsley (flat-leaf; fresh ; chopped)

Directions:

1. The oven will be preheated to 300 degrees F/ 149 degrees C.

2. The bread cubes will be placed on a cookie sheet and baked for 25-30 minutes in the preheated oven. Stop the cooking process when the bread cubes are dry.

3. Fold foil into thirds and use it to line the sides of a slow cooker. You will also need to grease the slow cooker, too.

4. The butter will be melted in a skillet. After mixing the mushrooms, cook for 5 minutes. Stir in constantly while cooking. Stop the cooking process when the mushrooms become tender.

5. Beat the eggs in a bowl. Add pepper flakes and and half-and-half. Whisk thoroughly. Add bacon, 12 tbsp cheese, 2tbsp parsley, bacon and stir. Mix in bread cubes and stir to coat. The mixture will be transferred in the slow cooker.

6. After covering, set the heat on Low and cook for 4-5 hours. If you will set the heat on High, stop the cooking process after just 2-3 hours. Or, no matter of the heat setting, stop the cooking process when the egg mixture is set and the temperature in the center reached 160 degrees F.

7. The remaining cheese will be spread over the casserole together with 2 tbsp parsley.

8. Continue the cooking process for another 10 minutes. Make sure the cheese has melted.

9. The foil will be removed by loosening the edges (use a table knife for this purpose).

Expert Directions:

1. For a complete breakfast/ brunch, serve this casserole with tea and/ or coffee and with a cut-up mixed fruit platter.

2. PRO Tip: After cutting and baking the bread, transfer it in a resealable plastic bag. Shred the smoked Cheddar, cut up the bell pepper, cook and chop the bacon. Then, line the slow cooker with foil. The vegetables, the bacon and the Cheddar can be refrigerated until using them.

Nutrition Information:

Calories: 530

Total Fat: 33g

Saturated Fat: 16g

Cholesterol: 285mg

Total Carbohydrate: 30g

Sugars: 3g

Protein: 28g

Slow-Cooker Creamed Corn

Prep Time: 20 min

Total Time: 3 hr

Servings: 8

I love this slow cooked side-dish because it doesn’t just look great but the flavor is unique and very tasty. The cream cheese makes it even better.

Ingredients:

-  Slow Cooker Liners

- bacon (4 slices)

- 4 1/2 cups frozen corn (whole kernel corn will be used; the corn will be thawed)

- 8 tbsp red bell pepper, chopped

- 8 tbsp milk

- 4 tbsp melted butter (margarine can be used as a replacement for the butter).

- 1 tsp sugar

- 1/2 tsp salt

- A dash of pepper

-8 ounces reduced-fat chive-and-onion cream cheese

Directions:

1. The liners will be placed in a slow cooker bowl. The liners will fit the sides and the bottom of the slow cooker bowl. Furthermore, the top of the liner should cover the rim of the bowl, as well.

2. The bacon will be cooked over medium-high heat in a skillet. Turn it from to time and stop the cooking process when it becomes crisp. The bacon will be crumbled after it has been drained on paper towels.

3. The following ingredients will be mixed: bell pepper, sugar, corn, salt, milk, ½ of the bacon and butter. The remaining bacon can be placed in the refrigerator.

4. After covering the slow cooker, set the heat on High and cook for 120-150 minutes.

5. Add the cream cheese, as well, and stir. Continue the cooking process for another 10 minutes. The remaining bacon can be stirred in.

6. If you will serve the corn during the next hour, you can keep it warm by using the Low heat setting.

Expert Directions:

1. The food will be served directly from the lined slow cooker. The liners will be removed after the slow cooker bowl has cooled down.

2. If you want this dish to look fabulous, spread some chopped fresh chives over the top.

3. PRO Tip: Serve this casserole with baked ham.

Nutrition Information:

Calories: 220

Total Fat: 12g

Cholesterol: 35mg

Sodium: 460mg

Total Carbohydrate: 21g

Dietary Fiber: 2g

Sugars: 6g

Protein: 6g

Not another Chicken Pot Pie

Prep Time: 20 min

Total Time: 5 hr

Servings: 4

This is not just another Chicken Pot Pie Recipe. We will prepare a tasty topping for it and this will transform it in one of the best slow cooked casseroles.

Ingredients:

- 1-1.5 ounces chicken gravy mix

- 10-11 ounces chicken broth (condensed)

- 1 pound chicken breasts (remove the skin and the bones; furthermore, cut the breast into 1-inch pieces)

- 1 lb frozen stew vegetables (thaw the vegetables and drain them)

- 4 oz. mushrooms (sliced and drained)

- 16 tbsp frozen green peas (thaw and drain them)

- 8 tbsp sour cream

- 1 tbsp all-purpose flour

- 1 1/2 cups bisquick mix

- 4 tbsp chopped green onions

- 8tbsp cup milk

Directions:

1. The broth and the gravy mix will be combined in a slow cooker. Mix well. Add stew vegetables, chicken and mushrooms. Stir. After covering the slow cooker, set the heat on Low and cook for 4 hours. The cooking process should be stopped when the chicken becomes tender.

2. The peas will be stirred in. Add flour and sour cream and mix. Then, stir in the above mentioned chicken mixture. After covering the slow cooker, continue the cooking process for another 20 minutes.

3. Use a different bowl for combining the bisquick mix with onions. Add milk and stir until moistened. Add rounded tablespoonfuls of dough on the above mentioned mixture. Again, cover the slow cooker and cook for another 50 minutes. Stop the cooking process when an inserted toothpick comes out clean.

4. The casserole should be served immediately.

Please note that the above mentioned cooking instructions are valid when a slow cooker with heating elements on the side and on the bottom of the cooker will be used. For slow cookers with a single heated base, make sure you follow the manufacturer’s instructions in which regards the ingredients layering and the cooking temperatures.

Expert Directions:

1. The chicken gravy mix can be easily replaced with beef stroganoff mix. This way the sour cream flavor of the sauce will be increased.

2. The stew vegetables should come in a bag that contains: onions, potatoes, peas and carrots. Depending on the each brand, the vegetables pieces could have different sizes. Don’t worry about these sizes because the above mentioned cooking process will certainly be enough for cooking any kind of vegetable piece.

Nutrition Information:

Calories: 470

Total Fat: 17 g

Cholesterol: 90 mg

Potassium: 800 mg

Total Carbohydrate: 48 g

Dietary Fiber: 7 g

Protein: 39 g

Hash Brown Casserole

Prep Time: 15 min

Total Time: 5 hr

Servings: 6

This might be a common recipe but when cooking it in a slow cooker, things are a bit different.

Ingredients:

- 1 tbsp butter

- 1 diced onion (small)

- 2 or 3 cloves garlic (the garlic will be finely chopped)

- 32 ounces hash brown potatoes (refrigerated)

- 12 ounces shredded Cheddar cheese

- 2 cups sour cream

- 10-11 cream of mushroom soup (condensed)

- 1/2 tsp salt

- 1/2 tsp pepper

Directions:

1. The butter will be melted in a skillet, using medium-high heat. Add garlic and onion and cook for 3 minutes, stirring constantly. Stop the cooking process when soft and translucent.

2. The onion mixture and the remaining ingredients will be stirred in a bowl. Make sure they are well combined.

3. Place the newly obtained mixture in the slow cooker. After covering it, set the heat on the Low setting and cook for 5-6 hours.

Expert Directions:

1. The leftovers could be served with scrambled eggs during the next breakfast. Or, you could use the leftovers as a side dish.

2. PRO Tip: if you need to reduce the sodium intake, you should use reduced sodium soup (condensed). Furthermore, try to use just half of the salt indicated in the Ingredients List section.

Nutrition Information:

Calories: 470

Not another Scrambled Eggs Recipe

Prep Time: 30 min

Total Time: 60 min

Servings: 12

This is not just another scrambled eggs recipe. We will use mushrooms, cheese, sausage and peppers when preparing this make-ahead scrambled eggs.

Ingredients:

- 8 ounces pork sausage (bulk)

- 8 ounces fresh mushrooms (slices)

- 4 tbsp red bell pepper (finely chopped)

- 4 tbsp green bell pepper (finely chopped)

- 3 tbsp butter (margarine can be used, as well)

- 16 eggs

- 1 cup half-and-half (milk can be used, as well)

- 1/2 tsp thyme leaves (dried)

- 1/2 tsp salt

- 1/4 tsp pepper

- 10-11 ounces cream of mushroom soup (condensed and reduced-sodium soup)

- 8 ounces Cheddar cheese (shredded)

Directions:

1. The sausage will be cooked in a skillet for 6-7 minutes over medium-high heat. Stir and stop the cooking process when the sausage is no longer pink. Transfer the bell peppers and the mushrooms in the skillet and continue to cook for another 5 minutes. Stir constantly and stop the cooking process when the vegetables are tender. The mixture will be drained after removing it from the skillet. The skillet will be cleaned with paper towels

2. Use the same skillet to melt the butter. Use the medium heat setting. Use a large bowl to beat the eggs. Add salt and pepper, half-and-half, thyme and stir. This newly resulted mixture will poured over the melted butter, in the skillet. Cook for 7 minutes over medium heat. Stir frequently. Stop the cooking process when the mixture is firm, making sure that it’s still moist, too. Add the soup, too, and stir.

3. After lubricating a slow cooker, transfer half of the egg mixture inside. Top with half each of the sausage mixture and cheese. This layering will be repeated.

4. After covering the slow cooker, set the heat on Low and cook for half an hour. Stop the cooking process when the cheese has melted.

5. If you need to keep the casserole warm, use the Low heat setting for up to 2 hours.

Expert Directions:

1. If a vegetarian variation of this recipe will be needed, you can replace the sausage with some soy-protein crumbles (Italian). Add 1 tsp oil in a nonstick skillet and cook the mushrooms and the bell peppers. Stop the cooking process when the vegetables are tender and stir in the crumbles. Continue cooking until warm. Then, just proceed with step 2.

2. Italian cheese blend can easily replace the Cheddar cheese.

Nutrition Information:

Calories: 280

Total Fat: 22g

Cholesterol: 325mg

Total Carbohydrate: 5g

Sugars: 3g

Protein: 16g

Slow-Cooker Beef Taco

Prep Time: 25 min

Total Time: 7 hr

Servings: 6

This taco recipe is very easy to prepare and, also, it’s quite healthy, considering that it will be made in a slow cooker.

Ingredients:

- 1 1/2 lbs ground beef (lean)

- 14.5 oz. tomatoes with green chilies (dice the tomatoes; leave them undrained)

- 10-11 oz. cream of onion soup (condensed)

- 1 oz. taco seasoning mix

- 8 tbsp water

- 6 corn tortillas (5 -6 inches in diameter; cut the tortillas into 1/2-inch strips)

- 4 oz. Cheddar cheese (shredded)

- 3 tbsp sliced green onions

- 8 tbsp cup sour cream

Directions:

1. The meat will be cooked 9-10 minutes in a skillet, over medium heat. Stir from time to time. Stop the cooking process when the meat becomes brown. Drain the meat.

2. Add the soup, the water, the meat, the seasoning mix and the tomatoes in the slow cooker. Mix them and softly stir in the tortilla strips.

3. After covering the slow cooker, set the heat on Low and cook for 7-8 hours.

4. Spread the cheese over the casserole. Cover the casserole and wait 5 minutes for the Cheddar cheese to melt. Add onions on top of it and serve with sour cream.

Expert Directions:

1. If you need to reduce the sodium intake, you should use reduced sodium taco seasoning.

2. Diced Tomatoes and Green Chilies cans are being combined under different brands. However, you can simply mix plain diced tomatoes with green chiles (undrained and chopped). The results will be the same.

Nutrition Information:

Calories: 440

Total Fat: 26g

Cholesterol: 110mg

Sodium: 960mg

Total Carbohydrate: 23g

Sugars: 9g

Protein: 28g

Katherine's Chicken Enchilada

Prep Time: 10 min

Total Time: 8 hr

Servings: 6

Super-fast preparation time: just 10 minutes. However, this enchilada will need to be slow cooked for 8 hours therefore make sure you start the cooking process in the morning so that it could be ready for dinner.

Ingredients:

- 1 1/4 lbs. chicken thighs (remove the bones and the skin)

- 1 chopped onion (medium size)

- 1 chopped yellow or green bell pepper, (medium size)

- 30 ounces stewed tomatoes with garlic and onion, undrained

- 30-32 ounces chili beans in sauce, undrained

- 10 ounces enchilada sauce

- 5-6 tbsp sour cream

- 2 tbsp fresh cilantro (chopped)

Directions:

1. After lubricating a slow cooker, transfer all the ingredients inside (except cilantro and sour cream) and mix them.

2. After covering the slow cooker, set the heat on Low and cook for up to 8 hours.

3. The mixture will be stirred: the scope is to break up the chicken.

4. Add cilantro and sour cream on each serving.

Expert Directions:

1. The flavored stewed tomatoes can be easily replaced with regular stewed tomatoes. You will just have to add a bit of garlic (finely chopped) and some onions (chopped, as well).

2. If you want to check the food inside the slow cooker and the condensation on the lid prevents you from seeing inside, just spin the lid to clear it. This is needed because each time you lift the lid of your slow cooker, you actually prolong the cooking time with 20 minutes.

3. If you will need to prepare the next dinner very fast, you can froze the enchilada in single-serving freezer containers. After thawing, transfer in microwave, set the power on High and cook the enchilada in the oven for about 5 minutes. Stir for a couple of times. Remove from microwave when hot.

Nutrition Information:

Calories: 370

Total Fat: 11g

Cholesterol: 65mg

Sodium: 1690mg

Total Carbohydrate: 38g

Sugars: 14g

Protein: 30g

Special Chili Chicken Enchilada

Prep Time: 10 min

Total Time: 4 hr

Servings: 4

Why is this Chili Chicken Enchilada so special? Well, we’ll use a ‘special cheese’ here, and the flavor will definitely become unique.

Ingredients:

- 20 ounces chicken thighs, (remove the skin and the bones; then, cut them into 1-inch pieces)

- 15 ounces sweet corn (whole kernel; drain and rinse it)

- 15 ounces black beans (drain and rinse the beans)

- 10 ounces enchilada sauce (mild)

- 2 tbsp taco seasoning mix

- 8 ounces shredded cheese (Colby-Monterey Jack blend)

-  green onions (chopped)

- sour cream (optional)

- 4 cups tortilla chips

Directions:

1. After lubricating the slow cooker, transfer all the ingredients inside (except the cheese, the sour cream, the tortilla chips and the onions). Mix all the ingredients.

2. After covering the slow cooker, set the heat on Low and cook for 8 hours. If you will set the heat on High, cook for just 4 hours.

3. Add 1 cup of cheese and stir. Add sour cream and green onions and top with the remaining cheese.

4. Serve with tortilla chips.

Expert Directions:

1. Mexican cheese can substitute the one suggested in this recipe.

2. This casserole can be served with nachos, by topping the chips with chili (you can use a slotted spoon for topping the chips).Don’t stir in the cheese at the end: just spread it over the top.

3. You can start the cooking process in the morning or you can do it overnight.

Nutrition Information:

Calories: 710

Total Fat: 33g

Cholesterol: 190mg

Total Carbohydrate: 52g

Sugars: 3g

Squash Casserole

Prep Time: 20 min

Total Time: 2 hr

Servings: 10

Although squash is not my favorite vegetable (in fact it is a fruit but you will find it next to other vegetables in the produce section of your local grocery), this casserole looks great and comes with a great taste.

Ingredients:

- 5 yellow summer squash (medium size, sliced)

- 1 chopped onion, (medium)

- 1 tbsp butter (margarine can be used as a replacement, too)

- 2 cups French bread crumbs

- 4 ounces sharp Cheddar cheese (shredded)

- 10-11 tbsp sour cream

- 1/2 tsp garlic salt

- 1/4 tsp pepper

- 10-11 ounces cream of chicken soup (condensed)

- 1 tbsp melted butter (margarine can be used as a replacement, too)

-  fresh Italian parsley (flat-leaf; chopped)

Directions:

1. The squash will be microwaved on High together with the onion and 1 tbsp butter. Make sure the vegetables are tender before stopping the microwaving process. Drain them, after removing from the microwave.

2. After lubricating the slow cooker, place the above mentioned squash mixture inside and mix it with half of the bread crumbs, 8 tbsp cheese, pepper, sour cream, soup and garlic salt.

3. In a different bowl, mix the remaining cheese, bread crumbs and the melted butter, too. This newly obtained mixture will be spread over the squash.

4. After covering the slow cooker, set the heat on Low and cook for 2 hours.

5. Remove from slow cooker and set aside for half an hour.

6. Spread parsley over the squash.

Expert Directions:

1. If possible, try to locate the (pre)sliced squash in the produce section of your local grocery.

Nutrition Information:

Calories: 180

Total Fat: 12g

Saturated Fat: 6g

Sodium: 410mg

Total Carbohydrate: 12g

Dietary Fiber: 2g

Protein: 5g

Biscuit Chicken Pot Pie

Prep Time: 10 min

Total Time: 10 hr

Servings: 6

This is one of my favorite slow cooker comforting casserole recipes. Wow your dinner guests or your family with this very easy to make recipe.

Ingredients:

- 1 1/4 pounds chicken thighs (the skin and the bones will be removed)

- 1 chopped onion (medium size)

- 1/2 tsp poultry seasoning

- 1/2 tsp thyme leaves (dried)

- 1/4 tsp pepper

- 18 ounces chicken gravy

- 2 stalks celery (medium size, cut into 1/2-inch slices)

- 12 ounces mixed vegetables (frozen)

- 6 flaky layers frozen biscuits

Directions:

1. After lubricating the slow cooker, transfer the chicken inside. Add onion, pepper, poultry seasoning, gravy, thyme and celery.

2. After covering the slow cooker, set the heat on Low and cook for 9-10 hours.

3. Carefully add the frozen vegetables into the above mentioned mixture. Cover the slow cooker, set the heat on High and cook for half an hour.

4. The oven will be heated to 375 degrees F/ 190 degrees C. Bake the biscuits (check their package for baking instructions, too).

5. 1 cup chicken mixture will be spooned on each of the 6 serving plates. Top the chicken mixture with biscuits.

Expert Directions:

1. Before serving, you can add 5-6 tbsp sour cream and stir. This way the pot pie will be even creamier.

Nutrition Information:

Calories: 450

Total Fat: 22g

Cholesterol: 60mg

Sodium: 1060mg

Total Carbohydrate: 36g

Sugars: 8g

Protein: 27g

Slow Cooker Italian Recipes

Italian Beans, Garlic and Tomatoes

Prep Time: 10 min

Total Time: 5 hr

Servings: 0

I am kind of addicted to this beans, garlic and tomatoes combination. It is quite hearty and filling. Furthermore, because it is slow cooked, this combination is also very healthy.

Ingredients:

- 1 lb. dried great northern beans (the beans will be sorted and rinsed)

- 2 finely chopped garlic cloves

- 6 cups water

- 1 1/2 tsp basil leaves (dried)

- 1 tsp salt

- 1/4 tsp pepper

- 12 tbsp sun-dried tomatoes in olive oil (finely chopped)

- 2-2 ½ ounces ripe olives (sliced and drained)

Directions:

1. Transfer all the ingredients (except olives and tomatoes) in a slow cooker (3 ½-6-quart) and mix them.

2. After covering the slow cooker, set the heat on High and cook for 4-5 hours. Make sure the beans are tender before ending the cooking process.

3. Add olives and tomatoes, as well and stir.

Please note that the above mentioned cooking instructions are valid when a slow cooker with heating elements on the side and on the bottom of the cooker will be used. For slow cookers with a single heated base, make sure you follow the manufacturer’s instructions in which regards the ingredients layering and the cooking temperatures.

Expert Directions:

1. The total preparing + cooking time might be different because some appliances have different heat settings.

2. If you are not able to procure sun-dried tomatoes packed in olive oil and all you have are just some dried tomatoes, then you should note that they have to be rehydrated before using them.

3. Sun-dried tomatoes can be replaced with fresh tomatoes (chopped and seeded). However, please note that the flavor will be a bit different when using fresh tomatoes, but I am sure that you will still love it.

Nutrition Information:

Calories: 315

Total Fat: 4 g

Cholesterol: 0mg

Sodium: 640 mg

Total Carbohydrate: 62 g

Dietary Fiber: 16 g

Protein: 23 g

Ravioli Casserole with Cheese

Prep Time: 15 min

Total Time: 5 hr

Servings: 12

Please note that this Ravioli Casserole with Cheese recipe has been crafted to provide 12 servings.

Ingredients:

- 1 tbsp olive oil (vegetable oil can be used, as well)

- 1 onion, (medium size; the onion will be chopped)

- 1 clove garlic (large size; finely chopped)

- 26 ounces spaghetti sauce (four cheese-flavored)

- 15 ounces tomato sauce

- 1 tsp Italian seasoning

- 50 ounces frozen ravioli (beef-filled)

- 8 ounces mozzarella cheese (shredded)

- 4 tbsp fresh parsley (chopped)

Directions:

4. Use a skillet to heat the oil. Use the medium heat setting for this purpose. Add garlic and onion in the skillet and cook for 4-5 minutes. Make sure the onion is tender. Add Italian seasoning, tomato sauce and spaghetti sauce and stir.

5. Transfer 1 cup sauce mixture in the slow cooker. Add 25 ounces frozen ravioli in the slow cooker and top with 4 ounces cheese. Add the remaining 25 ounces of ravioli and top with the remaining 4 ounces cheese. The remaining sauce mixture will be poured over the top, as well.

6. After covering the slow cooker, set the heat on Low and cook for 6-7 hours. Stop the cooking process when the ravioli are tender. Spread some parsley, too.

Expert Directions:

3. This casserole can be served with tossed green salad and crusty French bread.

4. If you don’t have Italian seasoning at your disposal, you can prepare it by blending marjoram, sage, rosemary, savory, thyme, basil and oregano.

Nutrition Information:

Calories: 350

Total Fat: 14g

Cholesterol: 145mg

Total Carbohydrate: 39g

Dietary Fiber: 3g

Protein: 20g

Italian Spaghetti Sauce

Prep Time: 15 min

Total Time: 8 hr

Servings: 24

Enjoy the Italian flavor of the spaghetti sauce in your home, with the help of your slow cooker.

Ingredients:

-  Slow Cooker Liners

- 2 pounds Italian sausage (in bulk; ground beef can replace Italian sausage)

- 3 chopped onions, (medium size)

- 2 cups mushrooms (sliced)

- 6 finely chopped cloves garlic

- 30 ounces tomatoes (diced and undrained)

- 30 ounces tomato sauce

- 12 ounces tomato paste

- 2 tbsp basil leaves (dried)

- 1 tbsp oregano leaves (dried)

- 1 tbsp sugar

- 1 tsp salt

- 1/2 tsp pepper

- 1/2 tsp red pepper (crushed)

Directions:

1. Transfer the following ingredients into a skillet (preferably a 12-inch one): sausage, mushrooms, garlic and onions. Using medium heat, cook for 10 minutes and stir from time to time. Stop the cooking process when the sausage is no longer pink. Don’t forget to drain.

2. The above mentioned mixture will be transferred in a 5-6 ½ quart slow cooker which has been already lined with the liners mentioned in the ingredients list (place the liners on the bottom and on the sides of the bowl, making sure that they will also be pulled over the rim of the slow cooker). Add the rest of ingredients, too and stir.

3. After covering the slow cooker, set the heat on Low and cook for 8-9 hours.

Expert Directions:

1. I would recommend you to serve the food directly from the lined slow cooker. After the slow cooker has cooled, discard the liners. Cleaning the slow cooker will be a piece of cake now.

2. 4 tbsp fresh parsley (chopped) can be stirred in 5 minutes before ending the cooking process.

Nutrition Information:

Calories: 125

Total Fat: 7g

Cholesterol: 20mg

Sodium: 720mg

Total Carbohydrate: 10g

Protein: 7g

Pizza Sloppy Joes

Prep Time: 25 min

Total Time: 6 hr

Servings: 18

The traditional recipe that everybody loves comes in a slow cooked version now and it is a bit healthier compared to the classic one.

Ingredients:

- 1 1/2 lb Italian sausage (bulk)

- 2 cups frozen stir-fry bell peppers and onions (thawed)

- 8 tbsp pepperoni (chopped)

- 15 ounces pizza sauce

- 1/2 tsp Italian seasoning

- 3 coarsely chopped roma (plum) tomatoes

- 18 buns (sandwich)

- 5 ounces shredded mozzarella cheese

Directions:

1. The sausage will be cooked over medium-high heat into a skillet (preferable a 10-inch one) for 10-11 minutes. Stir from time to time and stop the cooking process when the Italian sausage is no longer pink. Don’t forget to drain.

2. After greasing a slow cooker (preferably a 3-4 quart one), add the following ingredients inside: pepperoni, sausage, pizza sauce, fry vegetables and Italian seasoning. Mix well.

3. After covering the slow cooker, set the heat on Low and cook for 5-6 hours.

4. Add tomatoes and stir.

5. The sausage mixture will be used to fill the buns and the cheese will be spread over this mixture.

Expert Directions:

1. If you are preparing these Pizza Sloppy Joes for a party, I would recommend you to place the slow cooker on the buffet table together with the basket of buns. Serve with pickles, olives, deli salads etc. I would also recommend you to make some brownies for dessert.

Nutrition Information:

Calories: 270

Total Fat: 13g

Cholesterol: 30mg

Sodium: 710mg

Total Carbohydrate: 26g

Sugars: 3g

Protein: 12g

Italian Turkey and Vegetables Stew

Prep Time: 15 min

Total Time: 8 hr

Servings: 4

Lots of tasty vegetables slow cooked along with delicious turkey. A very healthy dinner recipe that will be appreciated by your entire family.

Ingredients:

- 2 turkey thighs (1 1/2 lb), skinless

- 2 lb butternut squash (peeled, seeded and cut into 1 1/2-inch pieces)

- 1 onion (medium size; the onion will be cut in half and sliced)

- 16 ounces undrained baked beans

- 15 ounces undrained diced tomatoes with Italian seasonings

- 2 tbsp chopped fresh parsley

Directions:

1. Transfer all the ingredients (except parsley) in a greased slow cooker (preferably a 3-4 quart one).

2. After covering the slow cooker, set the heat on Low and cook for 7-8 hours.

3. Remove the turkey from the slow cooker and place it on a cutting board. After removing the meat from the bones, return the turkey into the slow cooker and discard the bones.

4. Sprinkle the parsley over the meat before serving.

Expert Directions:

1. The winter squash will be cut with a knife and the seeds will be separated by using a spoon. The tough skin will be peeled (and discarded) with a vegetable peeler (a vegetable knife can be used as well).

2. I recommended you to use butternut squash in this recipe because it is very rich in vitamin A.

3. This meal can be served with tossed green salad and (crusty French rolls. Frozen yogurt works well with this Italian Turkey, as well.

Nutrition Information:

Calories: 380

Total Fat: 6g

Cholesterol: 115mg

Sodium: 730mg

Total Carbohydrate: 46g

Sugars: 16g

Protein: 36g

Italian Sausage Soup

Prep Time: 15 min

Total Time: 9 hr

Servings: 7

Italian soup that contains sausage and lots of vegetables. The Italian flavors will definitely amaze you.

Ingredients:

- 1/2pound Italian pork sausage (in bulk)

- 1 cup fresh carrots (sliced)

- 1 baking potato (large size; the potato will be peeled and cut into 1/2-inch cubes)

- 1 minced garlic clove

- 28 ounces beef broth

- 15 ounces garbanzo beans or chickpeas (drained)

- 14-15 ounces chunky tomatoes (pasta-style; undrained)

- 1 1/2 cups water

- 1/2 tsp Italian seasoning (dried)

- 1 bay leaf

- 1 cup zucchini (julienne-cut 2x1/8x1/8-inch)

- 4 tbsp fresh Parmesan cheese (fresh and grated; optional)

Directions:

1. Place the sausage in a skillet. Cook and stir until the sausage is no longer pink. Don’t forget to drain.

2. All the ingredients (except cheese and zucchini) will be gently mixed in a slow cooker (3 ½ -4 quart).

3. After covering the slow cooker, set the heat on Low and cook for 8-9 hours.

4. The bay leaf will be removed from the soup half an hour before serving. Add zucchini, stir, and continue the cooking process for another half an hour. Before stopping the cooking process, make sure the zucchini is tender.

5. Sprinkle cheese over the soup before serving.

Expert Directions:

1. Russets/ Idaho potatoes are actually other names for the baking potatoes. I recommended you to use this type of potatoes because they have starch content and low moisture. Therefore, they are perfect for these types of recipes.

2. This Italian soup is a fiber-rich food.

3. Can be served with warm focaccia. A great dessert idea would be the apple pie filling over ice cream with caramel ice cream topping.

Nutrition Information:

Calories: 220

Total Fat: 9g

Saturated Fat: 3g

Cholesterol: 20mg

Sodium: 1000mg

Total Carbohydrate: 27g

Dietary Fiber: 6g

Sugars: 4g

Cheesy Pearl Barley Risotto with Lots of Vegetables and Chicken

Prep Time: 25 min

Total Time: 4 hr

Servings: 9

Although most people believe that making risotto is a complex process which requires time and skill, I think that this recipe will prove the contrary. Furthermore, I would bet that you will serve a delicious dinner this evening.

Ingredients:

- 1 1/4 pounds chicken breasts (the skin and the bones will be removed; the chicken will be cut into 3/4-inch cubes)

- 3 chopped onions, (medium size)

- 1 1/4 cups pearl barley (uncooked)

- 8 tbsp carrot (shredded)

- 2 finely chopped cloves garlic

- 1/2 tsp salt

- 1/2 tsp thyme leaves (dried)

- 32 ounces chicken broth

- 1 cup organic frozen shelled edamame (thawed)

- 8 tbsp Parmesan cheese (shredded)

Directions:

1. After greasing the slow cooker (4-5-quart), place all the ingredients (except edamame and 1 reserved broth cup) inside and mix them.

2. After covering the slow cooker, set the heat on High and cook for 4-5 hours.

3. The reserved 1 cup of broth will be microwaved for 2-3 minutes on High. Stop the microwaving process when the broth starts to boil. Add edamame and the boiling broth to the mixture in the slow cooker. Stir.

4. Set the heat on High and cook for another 30 minutes. Stop the cooking process when the edamame are tender. Shredded parmesan cheese will be stirred in, as well.

Expert Directions:

1. Can be served with greens salad.

Nutrition Information:

Calories: 250

Total Fat: 6g

Cholesterol: 45mg

Sodium: 690mg

Total Carbohydrate: 27g

Sugars: 2g

Protein: 23g

Ravioli Stew

Prep Time: 15 min

Total Time: 6 hr

Servings: 8

A delicious Italian flavored stew that will be prepared in just 15 minutes. It will be a quite healthy dinner, too because it comes with a reduced quantity of carbohydrates.

Ingredients:

- 4 sliced carrots (medium size)

- 1 chopped onion (large size)

- 29-30 ounces tomatoes with Italian-style herbs (diced and undrained)

- 28 ounces chicken broth

- 19 ounces cannellini beans (drained)

- 2 tsp basil leaves (dried)

- 9 ounces Italian sausage (refrigerated ); cheese-filled ravioli can be used, as well

Directions:

1. All ingredients (except ravioli) will be transferred in a slow cooker (3 ½-4 quart). Mix the ingredients.

2. After covering the slow cooker, set the heat on Low and cook for 6 hours. Make sure the vegetables are tender before stopping the heating process.

3. Add the ravioli in the slow cooker, stir, set the heat on High and cook for another 8-9 minutes. Make sure the ravioli are tender before ending the cooking process.

Expert Directions:

1. Garlic and mozzarella ravioli is a very good idea if you would like to change the flavor of this recipe.

Nutrition Information:

Calories: 240

Total Fat: 4 1/2g

Cholesterol: 15mg

Sodium: 880mg

Total Carbohydrate: 37g

Dietary Fiber: 6g

Sugars: 6g

Italian Meatball Soup

Prep Time: 10 min

Total Time: 10 hr

Servings: 6

A delicious Italian-style soup. It will definitely make this dinner feel a bit fancier. Very easy to prepare as well: it will be ready for 10 minutes. However, please note that you will have to slow cook it for 10 hours.

Ingredients:

- 16 ounces cooked Italian-style meatballs (frozen)

- 32 ounces beef flavored broth

- 29-30 ounces tomatoes with Italian herbs (diced and undrained)

- 1 chopped medium potato (medium size)

- 1 chopped onion (medium size)

- 1/4 tsp garlic-pepper blend

- 1 pound mixed vegetables (frozen)

Directions:

1. Place all the ingredients (except frozen mixed vegetables) in the slow cooker (3 ½-4 quart). Mix these ingredients.

2. After covering the slow cooker, set the heat on Low and cook for 9-10 hours. Make sure the vegetables are tender before stopping the cooking process.

3. Frozen vegetables will be stirred in, as well. After covering the slow cooker again, set the heat on High and cook for another 60 minutes.

Expert Directions:

1. Can be served with assorted crackers or whole-grain bread (rolls).

2. Spread some grated fresh Romano/ Parmesan cheese over the soup.

Nutrition Information:

Calories: 375

Total Fat: 19g

Cholesterol: 120mg

Sodium: 1670mg

Total Carbohydrate: 27g

Protein: 31g

Not another Rotini Soup

Prep Time: 15 min

Total Time: 9 hr

Servings: 12

The classic Rotini Soup comes with a twist: we will add tomato juice, tomatoes, oregano and basil. The result? Delicious!

Ingredients:

- 2 pints (4 cups) vegetable or chicken broth

- 2 pints (4 cups) tomato juice

- 1 tbsp basil leaves (dried)

- 1 tsp salt

- 1/2 tsp oregano leaves (dried)

- 1/4 tsp pepper

- 2 carrots (medium size, sliced)

- 2 chopped stalks celery (medium size)

- 1 chopped onion (medium size)

- 1 cup mushrooms (sliced)

- 2 finely chopped cloves garlic

- 28 oz. tomatoes (diced, undrained)

- 1 1/2 cups rotini pasta (uncooked)

-  Parmesan cheese (shredded; optional)

Directions:

1. All ingredients (except cheese and pasta) will be transferred in a slow cooker (4-5 quart). Mix these ingredients.

2. After covering the slow cooker, set the heat on Low and cook for 8-9 hours.

3. Add pasta and stir. After covering the slow cooker, set the heat on High and cook for another 15-20 minutes. Make sure the pasta is tender before ending the cooking process.

4. The cheese will be sprinkled over the soup.

Nutrition Information:

Calories: 105

Total Fat: 1g

Cholesterol: 0mg

Sodium: 940mg

Total Carbohydrate: 21g

Protein: 5g

Superb Spaghetti Sauce

Prep Time: 15 min

Total Time: 6 hr

Servings: 16

The classic spaghetti sauce recipe has been adapted so that it could be prepared in your slow cooker.

Ingredients:

- 1 tbsp olive oil

- 8 ounces mushrooms (fresh, sliced)

- 2 chopped onions (large)

- 3 finely chopped cloves garlic

- 30 ounces organic tomato sauce

- 28 ounces organic tomatoes (diced, undrained)

- 6 ounces organic tomato paste

- 2 tbsp sugar

- 1 tbsp basil leaves (dried)

- 1 tsp oregano leaves (dried)

- 1/2 tsp salt

- 1/2 tsp pepper

- 1/2 tsp red pepper flakes (crushed)

Directions:

1. The oil will be heated in a skillet (12-inch) over medium heat. The following ingredients will be placed in the skillet: garlic, mushrooms and onions. Cook for 5 minutes and stir from time to time. Make sure the onions are tender before ending the cooking process.

2. Add the vegetables into the slow cooker and stir in the rest of ingredients, as well.

3. After covering the slow cooker, set the heat on Low and cook for 7-8 hours.

Expert Directions:

1. This sauce can be refrigerated up to 4 days. Furthermore, it can be frozen up to 4 months. If you need to thaw, transfer the sauce in the refrigerator and keep it inside for 8 hours.

2. If you need to prepare recipes that require a 24-27 oz. tomato pasta sauce, you can simply use this homemade sauce ( 3 – 3 1/2 cups).

3. If you would like to add some lean ground beef to this Spaghetti sauce: 1 pound cooked lean ground meat can be stirred in 3 cups sauce.

4. Meatballs can be served with this sauce, too. Add cooked meatballs in the slow cooker 15 minutes before ending the cooking process.

Nutrition Information:

Calories: 60

Total Fat: 1g

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 510mg

Total Carbohydrate: 11g

Sugars: 7g

Italian Chicken Sandwiches

Prep Time: 20 min

Total Time: 7 hr

Servings: 6

Bring the Italian flavors in your house, at dinner. These sandwiches are very easy to prepare and they taste fabulous.

Ingredients:

- 6 chicken thighs (remove the skin and the bones)

- 2 minced garlic cloves

- 8 tbsp red bell pepper (roasted and cut into bite-sized strips)

- 1/2 tsp salt

- 4 tbsp mayonnaise

- 3 tbsp purchased pesto

- 1 focaccia (10-inch)

- 6 slices tomato

Directions:

1. After placing the chicken in a slow cooker (3 ½-4 quart), spread salt, pepper and garlic over it.

2. After covering the slow cooker, set the heat on Low and cook for 6-7 hours.

3. Transfer the chicken on a large plate. The meat will be shredded with 2 forks. Place the chicken back in the slow cooker and mix.

4. Mayonnaise and pesto will be mixed in a bowl. The focaccia will be split into 6 wedges. Divide the wedges into halves. The mayonnaise mixture will be poured over the cut sides. 5-6 tbsp chicken mixture will be placed onto each wedge. Add a tomato slice over the mixture and place the top half of the wedge over it.

Expert Directions:

1. Focaccia is perfect for sandwiches. You should be able to find it in your local grocery: it’s a round Italian, dense texture bread.

2. If some pesto will remain unused after making these sandwiches, you can still use to when making a sauce or for pasta/ costini, too. In order to store the presto, drop 1 or 2 tbsp on a waxed paper –lined cookie sheet and freeze it. Transfer everything into a freezer bag.

Nutrition Information:

Calories: 460

Total Fat: 25g

Cholesterol: 65mg

Sodium: 920mg

Total Carbohydrate: 33g

Sugars: 2g

Protein: 26g

Slow-Cooker Lasagna

Prep Time: 25 min

Total Time: 6 hr

Servings: 6

A traditional Italian recipe which is very tasty and quite easy to prepare. The slow cooker version of this recipe keeps its great flavor but tries to make this meal a bit healthier.

Ingredients:

- 3/4 pound Italian pork sausage (bulk)

- 8 tbsp chopped onion

- 30 ounces tomato sauce (Italian-style)

- 2 tsp basil leaves (dried)

- 1/2 tsp salt

- 15 ounces ricotta cheese (part-skim)

- 1 cup Parmesan cheese (grated)

- 12 ounces mozzarella cheese (shredded)

- 12 lasagna noodles (uncooked)

Directions:

1. The onion and the Italian sausage will be cooked in a skillet (10-inch) for 7-8 minutes over medium heat. Stir from time to time and make sure the sausage is no longer pink before ending the cooking process. Add tomato sauce, salt and basil, too, and stir.

2. The Parmesan and the Ricotta cheese will be mixed in a medium bowl. Add 2 cups of mozzarella cheese in this mixture, too. Make sure that all elements are well combined.

3. A quarter of the sausage mixture will be transferred into a slow cooker (3 ½ - 5 quart). Add 4 noodles (you can break them into multiple pieces to fit). ½ of the cheese mixture will be placed over the noodles. Top with a quarter of the sausage mixture. Again, place 4 noodles over the sausage mixture, add the remaining cheese mixture and top with a quarter of the sausage mixture. The last layer will be made from the last 4 noodles and the remaining sausage mixture, as well.

4. After covering the slow cooker, set the heat on Low and cook for 7-8 hours.

5. 10 minutes before serving, spread 8 tbsp mozzarella cheese over the lasagna.

Expert Directions:

1. If you would like the pieces of lasagna to be thicker than usual, then you should use a 3 ½ slow cooker.

2. Serve this Lasagna with Focaccia (Italian round bread) and Caesar salad.

Nutrition Information:

Calories: 660

Total Fat: 31g

Cholesterol: 90mg

Sodium: 1780mg

Total Carbohydrate: 52g

Sugars: 9g

Protein: 43g

Mediterranean Meatball Stew

Prep Time: 10 min

Total Time: 8 hr

Servings: 4

Tomatoes, cheese, onions, pepper and meatballs. Do you already feel the Mediterranean flavors invading your dinner table?

Ingredients:

- 16 ounces frozen meatballs, thawed (cooked Italian meatballs)

- 16 tbsp pearl onions (frozen)

- 1/2 tsp salt

- 29-30 ounces tomatoes with Italian-style herbs (diced and undrained)

- 2 tbsp all-purpose flour

- 2 tbsp water

- 2 1/2 cups frozen bell pepper and onion stir-fry (thawed, drained)

- 4 tbsp fresh Parmesan cheese (shredded)

Directions:

1. The following ingredients will be mixed in a slow cooker onions, tomatoes, meatballs and salt.

2. After covering the slow cooker, set the heat on Low and cook for 7-8 hours.

3. The flour and the water will be combined 20 minutes before the above mentioned cooking process ends. This newly obtained mixture will be stirred into the stew. The onion stir-fry and the bell pepper will be stirred in, as well.

4. Set the heat on High and cook for 20 minutes. Make sure the stew is thick enough and the bell peppers are heated, as well, before ending the cooking process.

5. Spread the cheese on the stew before serving.

Expert Directions:

1. If you are not sure what pearl onions are, then please note that they are half inch mild flavored onions.

2. If you would like to cook your own meatballs, then you should know that you need 1 ¼ pounds ground meat.

3. This stew can be served with pasta/ penne. French bread would e a great idea, as well.

Nutrition Information:

Calories: 495

Total Fat: 25g

Cholesterol: 145mg

Sodium: 1480mg

Total Carbohydrate: 36g

Sugars: 10g

Slow Cooker Mexican Recipes

Layered Enchilada

Prep Time: 30 min

Total Time: 5 hr

Servings: 6

Make sure you use all the ingredients I will mention below and you will manage to prepare the perfect Enchilada

Ingredients:

- 1 pound lean (over 80%) ground beef

- 6 tbsp onion (chop a small onion)

- 1 clove garlic (chop the garlic finely)

- 10-11 ounces mushroom soup (condensed cream)

- 4-5 ounces green chiles (chop them)

- 10 ounces enchilada sauce

- 10 x 6 inch corn tortillas

- 12 ounces Monterey Jack cheese (the cheese will be shredded)

-  Paprika

-  fresh cilantro (chopped)

Directions:

6. Place onion, ground beef and garlic in a skillet and cook on medium-high heat. Stir constantly and stop the cooking process when the ground meat is cooked. Drain and add chiles and soup. Stir.

7. Grease a slow cooker. Spread 4 tbsp enchilada sauce on the bottom. Create the first layer by arranging 4 tortillas over the enchilada sauce. Spread one third of the beef mixture and sprinkle 4 tbsp enchilada sauce over this mixture. Add 16 tbsp of cheese, too.

8. The above mentioned layering will be repeated 2 times. Use 3 tortillas and ½ of remaining beef mixture, sauce and cheese for each layer. Add paprika, too.

9. After covering the slow cooker, set the heat on Low and cook for 5 hours to 5 hours and a half.

10. Spread cilantro over each serving.

Expert Directions:

3. The cream of mushroom soup can be easily replaced with cream of celery or cream of broccoli soup.

4. You can bake up some cornbread, too. Do this when the above mentioned cooking process is about to end. Mix oranges (mandarin), leaf lettuce and avocado (diced). Then, add your favorite dressing and enjoy a fabulous salad.

Beef Stew

Prep Time: 5 min

Total Time: 9 hr

Servings: 6

It’s extremely easy to prepare this stew for dinner. All the preparations will be ready in just 5 minutes. However, please notice that it will need to be slow cooked for 9 hours. So, I would highly recommend you to start the cooking process before going to work. This way, your dinner will be ready when you come back home.

Ingredients:

- 2 pounds beef meat

- 28 ounces tomatoes (diced and undrained)

- 11 ounces whole kernel corn and red/ green peppers (drained)

- 1 ounce taco seasoning mix

- 15 ounces black beans (the beans will be drained and rinsed)

- 1 tsp chili powder

- 1 cup pearl onions (frozen)

Directions:

1. The following ingredients will be mixed in a slow cooker (3 ½ - 4 quart): tomatoes, chili powder, beef meat and frozen pearl onions.

2. After covering the slow cooker, set the heat on Low and cook for 9-11 hours.

3. Whisk in taco seasoning mix. Add the black beans and the corn and stir.

4. After covering the slow cooker again, set the heat on High and cook for 20-30 minutes. Make sure the stew is thick enough before ending the cooking process.

Please note that the above mentioned cooking instructions are valid when a slow cooker with heating elements on the side and on the bottom of the cooker will be used. For slow cookers with a single heated base, make sure you follow the manufacturer’s instructions in which regards the ingredients layering and the cooking temperatures.

Expert Directions:

1. This Beef Stew can be served with fresh cilantro leaves (chopped) and shredded cheese, as well.

2. Pearl onions are actually whole size small onions. Their flavor is very nice. Of course, if you don’t have pearl onions at your disposal, use regular chopped onion.

Nutrition Information:

Calories: 440

Total Fat: 18 g

Cholesterol: 95 mg

Sodium: 850 mg

Total Carbohydrate: 38 g

Protein: 40 g

Mexican Pork Fajitas

Prep Time: 15 min

Total Time: 10 hr

Servings: 18

The most delicious Mexican sandwiches. Great for dinner! They also work well for any kind of party, too.

Ingredients:

- 2 ½ lb pork loin roast (the bones and the excess fat will be removed)

- 1 thinly sliced onion (medium size)

- 2 cups barbecue sauce

- 12 tbsp salsa

- 1 tbsp chili powder

- 1 tsp ground cumin

- 1 lb stir-fry bell peppers and onions (frozen)

- 1/2 tsp salt

- 18 flour tortillas (make sure their diameter is between 8 and 10 inches)

- Cheese (shredded; optional)

-  Guacamole (optional)

-  Sour cream (optional)

Directions:

1. The meat will be transferred in a slow cooker. Top with onion. Mix the salsa with the following ingredients:, cumin, barbecue sauce and chili powder. Top the onion with this newly obtained mixture.

2. After covering the slow cooker, set the heat on Low and cook for 9-10 hours.

3. After removing transferring the meat on a cutting board, shredded it with 2 forks. The meat will now be returned to the slow cooker and mixed well with the rest of ingredients. Add salt and stir-fry vegetables. Mix well. Again, cover the slow cooker. Set the heat on High and cook for half an hour. Make sure the vegetables are tender before ending the cooking process.

4. Each tortilla will be filled with 8 tbsp pork mixture. The end of tortilla will be folded up 1 inch over the filling. The right and the left sides of the tortilla will be folded over the folded end, overlapping. The remaining end will be folded down.

5. You can serve the Pork Fajitas with sour cream/ cheese/ guacamole.

Expert Directions:

1. If there will be some leftovers, then please note that the shredded pork meat can be kept in the refrigerator for up to 4 days. You can use this shredded meat for making enchilada, tacos and even burrito fillings.

2. Beef roast can be used instead of pork roast.

Nutrition Information:

Calories: 290

Total Fat: 8 g

Cholesterol: 40 mg

Sodium: 620 mg

Total Carbohydrate: 37 g

Protein: 18 g

Mexican Salsa Chicken

Prep Time: 10 min

Total Time: 7 hr

Servings: 4

You will be able to prepare a fabulous dinner for your family with just a few ingredients.

Ingredients:

- 8 chicken thighs (remove the skin and the bones)

- 1 tsp salt

- 1 tbsp vegetable oil

- 8 tbsp Thick 'n Chunky salsa

- 15 ounces black beans (the beans will be drained and rinsed)

- 11 ounces sweet corn (whole kernel ;drained)

- 2 tbsp fresh cilantro (chopped)

Directions:

1. The vegetable oil will be heated over medium-high heat. Spread salt over the chicken thighs and cook them in the heated oil for about 4-5 minutes. Stop the cooking process when the chicken thighs become brown.

2. Corn, salsa and beans will be mixed in the slow cooker. Add the chicken thighs over the already prepared mixture, into the slow cooker.

3. After covering the slow cooker, set the heat on Low and cook for 7-9 hours. Stop the cooking process when the chicken juice in the center is clear. Furthermore, the internal temperature ( in the center of the chicken) should be 180 degrees F/ 82 degrees C.

4. Spread the cilantro over the vegetables and over the chicken mixture, too.

Expert Directions:

1. Other condiments can be used when serving this salsa chicken meal, as well: guacamole, sour cream etc. Do not forget to spread the cilantro.

Nutrition Information:

Calories: 360

Total Fat: 13g

Cholesterol: 85mg

Sodium: 940mg

Total Carbohydrate: 30g

Protein: 36g

Mexican Chicken Enchilada

Prep Time: 15 min

Total Time: 6 hr

Servings: 6

Superb flavors in this Mexican Chicken Enchilada! Your dinner guests will be amazed. Preparation time is just 15 minutes, therefore this casserole could be the perfect dinner recipe.

Ingredients:

- 2 x 4.5 ounces green chiles (chopped)

- 10-11 ounces chicken soup cream (condensed)

- 10 ounces green enchilada sauce

- 4 tbsp mayonnaise (you can salad dressing, as well)

- 12 x 6 inch corn tortillas (cut them into 3/4-inch strips)

- 3 cups cooked chicken (the chicken will be shredded)

- 15 ounces black beans (the beans will be drained and rinsed)

- 2 x 4 ounces shredded cheese (Mexican blend)

- 2 large tomatoes, chopped

- 2 cups chopped lettuce

- 8 tbsp sour cream

Directions:

6. After lubricating the slow cooker, add 4.5 ounces green chiles and spread them evenly. Mix the remaining chiles with enchilada sauce, soup and mayonnaise in a bowl.

7. A third of the tortilla strips will be placed over the green chiles, in the slow cooker. Add 1 cup cooked and shredded chicken, 8 tbsp cheese, 8 tbsp beans and 1 cup enchilada sauce mixture over the top. Make sure the tortilla strips are covered. The same layering should be repeated two times. Make sure you keep 8 tbsp of cheese.

8. After covering the slow cooker set the heat on Low and cook for 6-7 hours.

9. The remaining cheese will be used for the final topping. Cover the slow cooker again and cook for another 5 minutes. Stop the cooking process when the cheese is melted.

10. Serve this Chile-Chicken Enchilada with sour cream, lettuce and tomatoes.

Expert Directions:

4. You can use rotisserie chicken, as well. Make sure you will shred the meat after removing the skin and the bones, too. An average rotisserie chicken will provide 3-4 cups cooked & shredded chicken.

5. You can use red enchilada sauce, as well. Please note that the finished recipe will get a pink tint when using this type of sauce.

6. Tortilla chips can be served together with this Chile-Chicken Enchilada. This will be a great appetizer.

Nutrition Information:

Calories: 630

Total Fat: 32g

Cholesterol: 115mg

Total Carbohydrate: 48g

Dietary Fiber: 9g

Sugars: 6g

Protein: 39g

Mexican Chicken Soup

Prep Time: 15 min

Total Time: 4 hr

Servings: 8

One of my all-time favorites. This soup recipe will be ready in just 4 hours which is quite OK, considering that the average cooking time for this type of recipes is 6-7 hours.

Ingredients:

- 1 tbsp vegetable oil

- 1 pound chicken breasts (bones and skin will be removed)

- 3/4 tsp salt

- 1/2 tsp pepper

- 2 cups water

- 1 1/2 cups chicken broth

- 14.5 ounces fire roasted diced tomatoes (organic and undrained)

- 11 ounces corn (whole kernel), peppers (red and green), drained

- 10 ounces enchilada sauce

- 1 chopped onion, (large)

- 4.5 ounces green chiles (chopped)

- 1 tsp ground cumin

- 1 tsp chili powder

- 8 tbsp fresh cilantro (chopped)

- 4 cups tortilla chips, coarsely crushed

- 8 tbsp sour cream

Directions:

1. Heat the oil in a skillet (medium heat) and add the chicken to it. Spread salt and pepper on the chicken and cook for 4-5 minutes, turning it once. Stop the cooking process when the chicken is browned on all sides. Transfer the chicken in the slow cooker together with the following ingredients: tomatoes, onion, broth, green chiles, enchilada sauce, chili powder, corn, water and cumin.

2. After covering the slow cooker, set the heat on Low and cook for 4 hours. Stop the cooking process when the chicken becomes tender.

3. After transferring the chicken to a serving plate, shred it with 2 forks. Then, return the chicken to the slow cooker. Add cilantro and stir. After covering the slow cooker again, continue the cooking process for another 30 minutes.

4. Half a cup of tortilla chips will be used for topping each serving. Also, add 1 tbsp of sour cream on each serving.

Nutrition Information:

Calories: 290

Total Fat: 11g

Saturated Fat: 2g

Sodium: 1090mg

Total Carbohydrate: 28g

Dietary Fiber: 3g

Protein: 17g

Not another Fajitas Recipe

Prep Time: 20 min

Total Time: 8 hr

Servings: 16

This is not just another Fajitas recipe. The combination of cheese, salsa and fajita seasoning is delivering an unique flavor.

Ingredients:

- Liners for the slow cooker

- 2 ½ lb pork loin roast (the bones and the excess fat will be removed)

- 2 tsbp fajita seasoning

- 16 tbsp salsa (thick and chunky)

- 1 pound frozen stir-fry bell peppers and onions (thawed)

- 16 flour tortillas for burritos (the tortillas will be warmed)

- 8 ounces taco cheese (shredded)

- 16 tbsp sour cream (optional)

Directions:

1. The liners will be placed on the bottom and on the sides of the slow cooker. The top of the liner will also cover the rim of the slow cooker.

2. The meat will be transferred in the slow cooker and the fajita seasoning will be spread over it. Salsa will be used for topping the meat.

3. After covering the slow cooker, set the heat on Low and cook for 9-10 hours.

4. The pork meat will be transferred on a cutting board and it will be shredded with 2 forks. Then, the meat will be placed in the slow cooker, again. After mixing thoroughly the meat, the fry-vegetables will be stirred in. The slow cooker will be covered and the heat will be set on High. The cooking process will be continued for another half an hour. Make sure the vegetables are tender before ending the cooking process.

5. 8 tbsp meat mixture will be spooned on each tortilla. Add cheese, as well. The Fajitas can be served with sour cream, too.

Expert Directions:

1. The food will be served directly from the lined slow cooker. The liners will be removed after the slow cooker bowl has cooled down.

3. . If there will be some leftovers, then please note that the shredded pork meat can be kept in the refrigerator for up to 4 days. You can use this shredded meat for making enchilada, tacos and even burrito fillings.

Nutrition Information:

Calories: 320

Total Fat: 14g

Cholesterol: 60mg

Sodium: 730mg

Total Carbohydrate: 24g

Sugars: 2g

Protein: 22g

Chicken Wrap

Prep Time: 20 min

Total Time: 7 hr

Servings: 8

Two sauces and a very tasty chicken. The perfect dinner recipe if you want to try a simple recipe, with a low number of calories.

Ingredients:

- 2 pounds chicken thighs (bones and skin will be removed)

- 1/2 tsp salt

- 12 tbsp Buffalo Wings Sauce

- 12 tbsp ranch dressing

- 11-12 ounces flour tortillas for burritos (8 pieces)

- 3 cups shredded lettuce

Directions:

1. Sprinkle salt over chicken and place in slow cooker.

2. After covering the slow cooker, set the heat on Low and cook for 6-7 hours.

3. Remove the chicken from the slow cooker. Also, discard the liquid from the slow cooker. Add 4 tbsp ranch dressing and buffalo wing sauce in the slow cooker. Using 2 forks, shred the chicken and return it to the slow cooker. Mix all the ingredients in the slow cooker.

4. Remaining ranch dressing will be spread over each tortilla (1 tbsp/ tortilla). 8 tbsp chicken mixture and 5 tbsp lettuce will be used to top each tortilla.

5. Before serving, roll each tortilla and secure them with toothpicks.

Expert Directions:

1. Ranch dressing can be replaced with blue cheese dressing.

Nutrition Information:

Calories: 390

Cheesy Taco Pasta

Prep Time: 15 min

Total Time: 4 hr

Servings: 6

This dinner recipe has the two things that my kids love: taco and pasta. When making this recipe, the dinner is usually silent because everybody is busy eating. After we finish eating, we all agree it was fabulous. And this happens each and every time we make Taco Pasta.

Ingredients:

- 1 pound lean ground beef (at least 80%)

- 1 cup water

- 2 tbsp taco seasoning mix

- 14-15 ounces Mexican Style tomatoes (diced  and undrained)

- 4 tbsp white onion (finely chopped)

- 1 finely chopped garlic clove

- 4 ounces cream cheese (soften cheese that will be cut into 1-inch pieces)

- 8 ounces shell pasta (medium size)

- 8 ounces Cheddar cheese (shredded)

-  Fresh cilantro (chopped)

Directions:

1. The meat will be cooked in a skillet for 6-8 minutes, over medium-high heat. Stir constantly and make sure the meat is well cooked before ending the cooking process. Don’t forget to drain after the cooking process has ended.

2. The meat will be transferred in a slow cooker (4-5 quart) and mixed with the following ingredients: taco seasoning, onion, water, garlic and tomatoes.

3. Follow the cooking instructions from the pasta box. Don’t forget to drain.

4. The cream cheese will be stirred in the slow cooker until melted. Cheddar cheese and pasta will also be stirred in the slow cooker. Make sure all elements are well blended.

5. Set the heat on High and cook (without covering the slow cooker) for 8-9 minutes. Make sure the cheese is melted before ending the cooking process.

6. Cilantro (chopped) will be sprinkled, as well.

Expert Directions:

1. Spicy salsa can be sprinkled on the Taco Pasta, as well.

2. If you’re lucky enough to have some Taco Pasta leftovers, they could be your perfect lunch at work during the next day.

Nutrition Information:

Calories: 540

Total Fat: 29g

Cholesterol: 105mg

Sodium: 950mg

Total Carbohydrate: 40g

Sugars: 3g

Protein: 30g

Slow-Cooker Pork Recipe

Prep Time: 5 min

Total Time: 6 hr

Servings: 4

Very easy to prepare Slow Cooker Pork Recipe: it will be ready in just 5 minutes. Then, it will need to be slow cooked for about 6 hours.

Ingredients:

- 1 pound pork loin roast (the bones will be removed and the meat will be cut into 1-inch pieces)

- 2 1/4 cups salsa (thick and chunky)

- 4-5 ounces drained and chopped green chiles

- 15 ounces drained and rinsed black beans

- 4 ounces Monterey Jack cheese (shredded; optional ingredient)

Directions:

1. The meat will be mixed with chiles and salsa in the slow cooker (3 ½ -4 quart).

2. After covering the slow cooker, set the heat on Low and cook for 7-8 hours.

3. Add the black beans and stir. Cover the slow cooker, set the heat on Low and cook for another 5 minutes. Make sure the beans are hot before ending the cooking process. Spread the cheese over this meal, as well.

Expert Directions:

1. The Monterey Jack cheese can be replaced with Cheddar cheese and the black beans can be replaced with pinto beans, too.

2. PRO Tip: serve this pork over tortilla chips or cooked rice. Toppings suggestions: sour cream or guacamole.

Nutrition Information:

Calories: 370

Total Fat: 10g

Cholesterol: 70mg

Sodium: 1550mg

Total Carbohydrate: 39g

Sugars: 6g

Protein: 33g

White Chicken Chili with a Twist

Prep Time: 5 min

Total Time: 10 hr

Servings: 6

White Chicken Chili is already a classic recipe. We all love it but sometimes we need to change things a bit. Therefore, I thought it’s a good idea to add some hominy in the equation. The result? A fabulous dinner.

Ingredients:

- 1 1/4 lb chicken thighs (bones and skin will be removed)

- 31-32 ounces great northern beans, rinsed and drained

- 15-16 ounces white hominy, drained

- 1.25 ounces taco seasoning mix (40% less-sodium)

- 4-5 ounces green chiles (chopped)

- 10-11 ounces cream of mushroom soup (condensed; reduced sodium type)

-  Sour cream (optional ingredient)

-  Green onions (chopped, optional ingredient)

Directions:

1. After transferring the chicken tighs in the slow cooker, top them with all the ingredients (except onions and sour cream).

2. After covering the slow cooker, set the heat on Low and cook for 9-10 hours.

3. Stir smoothly and try to break up the chicken pieces. Top with onions and sour cream.

Nutrition Information:

Calories: 415

Total Fat: 10g

Cholesterol: 60mg

Sodium: 730mg

Total Carbohydrate: 57g

Protein: 37g

Chicken Nachos

Prep Time: 15 min

Total Time: 3 hr

Servings: 24

Generally speaking, nachos are not the healthiest meal one could serve during dinner. But, when a slow cooker is involved, things could change rapidly: this recipe comes with only 200 calories/ serving and with a low number of carbohydrates, as well: 17g/ serving. These are some excellent values, considering that nachos are often considered a fast-food.

Ingredients:

- 16 ounces Mexican cheese with jalapeño peppers (prepared product, cut into cubes)

- 12 tbsp salsa (thick and chunky)

- 15 ounces black beans (drained and rinsed)

- 9 ounces frozen cooked chicken breast strips (thawed and cubed)

- 8 ounces sour cream

- 1 chopped red bell pepper (medium)

- 3 sliced green onions (medium size)

-  Large tortilla chips

Directions:

1. Transfer the following ingredients in a greased slow cooker (3-4 quart): chicken, cheese, beans and salsa.

2. After covering the slow cooker, set the heat on Low and cook for 2 hours. Stir once after the first hour of cooking.

3. Add onion, sour cream and bell peppers and stir. Cover the slow cooker, set the heat on High and cook for another 3 quarters of an hour. Make sure the meal is hot before ending the cooking process.

4. You can serve with tortilla chips.

Expert Directions:

1. Rotisserie chicken can replace the frozen one.

Nutrition Information:

Calories: 200

Total Fat: 11g

Cholesterol: 25mg

Sodium: 400mg

Total Carbohydrate: 17g

Sugars: 3g

Protein: 9g

Mexican Chicken Tacos with Green Chiles

Prep Time: 15 min

Total Time: 7 hr

Servings: 12

Delicious spicy chicken that will be prepared in just 15 minutes. Recommended for diets, as well, because it comes with only 200 calories/ serving.

Ingredients:

- 1 1/4 lb chicken thighs (skin and bones will be removed)

- 1 ounce taco seasoning mix

- 1 tbsp packed brown sugar

- 4.5 ounces green chiles (chopped)

- 16 tbsp frozen corn, thawed

- 10 ounces enchilada sauce

- 4 sliced green onions (medium size)

- 4.5 – 5 ounces taco shells (they can be warmed)

- 3 cups lettuce (shredded)

- 1 chopped tomato, (medium size)

Directions:

1. The chicken will be transferred in a greased slow cooker (3-4 quart). Spread the taco seasoning and the sugar over the chicken thighs. Toss to coat. Add corn, 8 tbsp enchilada sauce and green chiles and mix. The remaining enchilada sauce should be refrigerated.

2. After covering the slow cooker, set the heat on Low and cook for 6-7 hours.

3. Transfer the chicken thighs on a cutting board and shred the meat with 2 forks. Place the meat back in the slow cooker, cover it, set the heat on Low and cook for another quarter of an hour.

4. The remaining enchilada sauce will be heated and the chicken mixture will be served in taco shells. Add tomatoes, lettuce and warm enchilada sauce.

Expert Directions:

1. The tacos should be filled when serving them. That’s because you will need the shells to remain crisp.

2. The following toppings can be used, too: sour cream, sliced olives, cheese (shredded) and avocado (chopped).

3. Depending on how spicy you like your tacos, I suggest you choosing one of the following enchilada sauce flavors: mild, medium or hot.

Nutrition Information:

Calories: 200

Chicken Salsa Tortilla Soup

Prep Time: 10 min

Total Time: 5 hr

Servings: 6

Classic chicken soup with a couple of twists. The recipe is quite simple, therefore it will be very easy for you to prepare it.

Ingredients:

- 6 chicken thighs (skin and bones will be removed)

- 1 chopped onion (medium)

- 3 corn tortillas (6-inch each; cut into 1-inch pieces)

- 1 1/2 cups frozen whole kernel corn (thawed)

- 15 ounces chickpeas or garbanzo beans (the beans will be drained and rinsed)

- 4.5 ounces green chiles (chopped)

- 12 tbsp salsa verde

- 3 1/2 cups chicken broth

- 1 tsp dried oregano leaves

- 1 tsp ground cumin

- 1/2 tsp ground red pepper (cayenne)

- 2 tomatoes (seeded, chopped)

-  fresh cilantro leaves (chopped; optional ingredient)

Directions:

1. All ingredients (except cilantro and tomatoes) will be mixed in a slow cooker (3-4 quart).

2. After covering the slow cooker, se the heat on Low and cook for 6-7 hours. Make sure the juice of chicken is clear (when the center of the thickest part is cut) before ending the cooking process.

3. Stir and make sure the chicken thighs are breaking up. Add tomatoes and stir. Use cilantro leaves to decorate the meal.

Expert Directions:

1. Green salsa (also known as salsa verde) contains green chiles, tomatillos and cilantro.

2. Don’t worry oif the tortilla pieces will dissolve during the cooking process. They will thicken the soup and they will also add a special flavor.

Nutrition Information:

Calories: 330

Total Fat: 9g

Cholesterol: 45mg

Sodium: 1160mg

Total Carbohydrate: 37g

Sugars: 5g

Protein: 26g

Mexican Beef Stew and Rice

Prep Time: 10 min

Total Time: 8 hr

Servings: 4

Very simple instructions. All the preparations will be ready in just 10 minutes. The rest of the job will be done by your slow cooker. The Beef Stew will be delicious.

Ingredients:

- 1 1/4 lb beef round, tip or chuck steak (bones will be removed; about 3/4 inch thick)

- 16 tbsp beef flavored broth

- 14-15 ounces salsa-style diced tomatoes with green chilies (undrained)

- 2 tsp ground cumin

- 1/2 tsp salt

- 2 finely chopped cloves garlic

- 2 cups frozen stir-fry bell peppers and onions (thawed and drained)

- 16 tbsp uncooked instant rice

Directions:

1. After splitting the meat into 4 (serving) pieces, place it in a slow cooker (3-4 quart). The tomatoes, the salt, the broth, the cumin and the garlic will be mixed in a different bowl and poured over the above mentioned beef pieces.

2. After covering the slow cooker, set the heat on Low and cook for 7-8 hours.

3. Rice and bell pepper will be added in the above mentioned mixture. Stir. Cover the slow cooker, set the heat on High and cook for 25-30 minutes. Make sure the rice is tender before ending the cooking process.

Expert Directions:

1. Instant brown rice can be used as well. It is a great source of fibers.

Nutrition Information:

Calories: 330

Total Fat: 5g

Cholesterol: 75mg

Sodium: 1060mg

Total Carbohydrate: 37g

Dietary Fiber: 4g

Mexican Pot Roast

Prep Time: 15 min

Total Time: 10 hr

Servings: 8

A very popular recipe with a Mexican twist.

Ingredients:

- 1 lb baby-cut carrots

- 8 red potatoes (small size; cut in half)

- 2 tbsp all-purpose flour

- 16 ounces salsa (thick and chunky)

-  3-lbs. beef arm roast (bones and fat removed)

Directions:

1. The potatoes will be transferred in the slow cooker (3 ½-4 quart). After coating the meat with flour, transfer it in the slow cooker over the potatoes. The carrots will be placed in the slow cooker, as well (arrange them around the meat). Top with salsa sauce.

2. After covering the slow cooker, set the heat on Low and cook for 9-10 hours.

3. The meat will be transferred from the slow cooker to a cutting board and shredded with 2 forks.

4. Serve with vegetables and spoon sauce over the meat.

Nutrition Information:

Calories: 310

Total Fat: 8g

Cholesterol: 65mg

Sodium: 330mg

Total Carbohydrate: 32g

Protein 27g

Slow Cooker Pork Recipes

Barbecued Pork Ribs

Prep Time: 15 min

Total Time: 10 hr

Servings: 4

American-style pork ribs are very popular, therefore I tried to include them in this slow-cooker cookbook.

Ingredients:

- 3 1/2 lb pork loin back ribs (the skin will be removed)

- 4 tbsp packed brown sugar

- 1 tsp salt

- 1/2 tsp pepper

- 3 tbsp liquid smoke

- 2 chopped garlic cloves

- 1 sliced onion (medium)

- 8 tbsp cola

- 1 1/2 cups barbecue sauce

Directions:

1. The following ingredients will be mixed: liquid smoke, pepper, sugar and salt. The ribs will be rubbed in this newly obtained mixture. Transfer the ribs in a greased slow cooker (4-5 quart) and pour cola over them.

2. After covering the slow cooker, set the heat on Low and cook for about 9 hours. Make sure the ribs are tender before ending the cooking process. After removing the ribs from the slow cooker, drain and remove the liquid.

3. The barbecue sauce will be poured a bowl. After dipping the ribs in the barbecue sauce, place them again in the slow cooker. The rest of barbecue sauce will also be poured on over the ribs, in the slow cooker.

4. After covering the slow cooker, set the heat on Low and cook for another 60 minutes.

Please note that the above mentioned cooking instructions are valid when a slow cooker with heating elements on the side and on the bottom of the cooker will be used. For slow cookers with a single heated base, make sure you follow the manufacturer’s instructions in which regards the ingredients layering and the cooking temperatures.

Expert Directions:

1. The total preparing + cooking time might be different because some appliances have different heat settings.

2. You can serve these pork ribs with biscuits, deli coleslaw and frosty mugs of beer.

3. You can use cooking spray for greasing the slow cooker. If you will do this, it will be very easy to clean the slow cooker.

Nutrition Information:

Calories: 890

Total Fat: 60 g

Cholesterol: 230 mg

Sodium: 1540 mg

Total Carbohydrate: 32 g

Protein: 58 g

Delicious Mexican Sandwhiches

Prep Time: 15 min

Total Time: 10 hr

Servings: 18

The most delicious Mexican sandwiches. Great for dinner! They also work well for any kind of party, too.

Ingredients:

- 2 ½ lb pork loin roast (the bones and the excess fat will be removed)

- 1 thinly sliced onion (medium size)

- 2 cups barbecue sauce

- 12 tbsp salsa

- 1 tbsp chili powder

- 1 tsp ground cumin

- 1 lb stir-fry bell peppers and onions (frozen)

- 1/2 tsp salt

- 18 flour tortillas (make sure their diameter is between 8 and 10 inches)

- Cheese (shredded; optional)

-  Guacamole (optional)

-  Sour cream (optional)

Directions:

6. The meat will be transferred in a slow cooker. Top with onion. Mix the salsa with the following ingredients:, cumin, barbecue sauce and chili powder. Top the onion with this newly obtained mixture.

7. After covering the slow cooker, set the heat on Low and cook for 9-10 hours.

8. After removing transferring the meat on a cutting board, shredded it with 2 forks. The meat will now be returned to the slow cooker and mixed well with the rest of ingredients. Add salt and stir-fry vegetables. Mix well. Again, cover the slow cooker. Set the heat on High and cook for half an hour. Make sure the vegetables are tender before ending the cooking process.

9. Each tortilla will be filled with 8 tbsp pork mixture. The end of tortilla will be folded up 1 inch over the filling. The right and the left sides of the tortilla will be folded over the folded end, overlapping. The remaining end will be folded down.

10. You can serve the Pork Fajitas with sour cream/ cheese/ guacamole.

Expert Directions:

4. If there will be some leftovers, then please note that the shredded pork meat can be kept in the refrigerator for up to 4 days. You can use this shredded meat for making enchilada, tacos and even burrito fillings.

5. Beef roast can be used instead of pork roast.

Nutrition Information:

Calories: 290

Total Fat: 8 g

Cholesterol: 40 mg

Sodium: 620 mg

Total Carbohydrate: 37 g

Protein: 18 g

Pork Chops with Fruits Stuffing

Prep Time: 15 min

Total Time: 8 hr

Servings: 6

Classic and tasty pork chops will be combined with the flavor of dried fruits. This delicious and healthy job will be done by your slow cooker.

Ingredients:

- 6 ounces stuffing turkey flavor

- 2 chopped celery stalks (medium size)

- 1 tart cooking apple (medium size; peeled and chopped)

- 1 chopped onion (medium size)

- 1 cup cherries (dried)

- 4 tbsp melted butter (margarine works as a replacement, too)

- 16 tbsp chicken broth

- 6 pork loin chops (bones will be removed; the chops will be about 1/2 inch thick)

Directions:

1. All the ingredients will be mixed (except the pork chops). ½ of the mixture will be transferred in a greased slow cooker (4-5 quart). Place the pork chops over the mixture, inside the slow cooker, and add the remaining mixture over the pork chops, too.

2. After covering the slow cooker, set the heat on Low and cook for 7-8 hours. Make sure the pork chops are tender before ending the cooking progress.

1. Spray inside of 4- to 5-quart slow cooker with cooking spray.

2. Mix all ingredients except pork. Place half of the stuffing mixture in slow cooker; top with pork. Spoon remaining stuffing mixture over pork.

3. Cover and cook on low heat setting 6 to 8 hours or until pork is tender.

Please note that the above mentioned cooking instructions are valid when a slow cooker with heating elements on the side and on the bottom of the cooker will be used. For slow cookers with a single heated base, make sure you follow the manufacturer’s instructions in which regards the ingredients layering and the cooking temperatures.

Expert Directions:

1. The total preparing + cooking time might be different because some appliances have different heat settings.

2. You can serve the pork chops with some baked potatoes (sweet) or with green beans (steamed), as well.

3. Here there are some other fruits that you can use when preparing these pork chops: blueberries and/ or cranberries (dried).

Nutrition Information:

Calories: 485

Total Fat: 17 g

Cholesterol: 85 mg

Sodium: 870 mg

Total Carbohydrate: 58 g

Protein: 29 g

New Pulled Pork Sandwiches Recipe

Prep Time: 5 min

Total Time: 8 hr

Servings: 8

You will be able to prepare this recipe in just 5 minutes. So I would categorize this recipe as an easy one. However, please note that it will take a great deal of time to actually cook it.

Ingredients:

- 1 pork shoulder (bones and fat will be removed)

- 1 tbsp Jamaican dry jerk seasoning

- 1/4 tsp thyme leaves (dried)

- 1 chopped onion (medium size)

- 1 cup cola

- 2 cups barbecue sauce

- 8 sandwich buns or flour tortillas (8 to 10 inch)

Directions:

1. After rubbing jerk seasoning over the prk, spread the thyme over it and transfer the meat into the slow cooker. Add onion and cola over the pork.

2. After covering the slow cooker, set the heat on Low and cook for 9-10 hours.

3. The meat will be removed from the slow cooker and shredded with 2 forks. Reserve 8 tbsp juices. Place the shredded meat back in the slow cooker, stir in the reserved juices and the barbecue sauce, as well. Cover the slow cooker again, set the heat on high and continue the cooking process for another half an hour to 3 quarters of an hour. Make sure the pork meat is thoroughly heated.

4. Fill the buns with the above mentioned slow cooked mixture.

Expert Directions:

1. If you want to create a unique flavor, you can add different fruits in the above mentioned pork sandwiches: pineapple, mango etc.

Nutrition Information:

Calories: 510

Total Fat: 19g

Cholesterol: 90mg

Sodium: 1030mg

Total Carbohydrate: 51g

Sugars: 27g

Protein: 35g

Grilled Pork Ribs

Prep Time: 30 min

Total Time: 9 hr

Servings: 6

Grilled Ribs are always a great idea for dinner. The slow cooker version of this classic recipe is adding a special flavor while keeping the intake of carbohydrates at a lower level.

Ingredients:

- 3 1/2 lb pork loin back ribs (inner skin will be removed)

- 4 tbsp packed brown sugar

- 1 tsp salt

- 1/2 tsp pepper

- 3 tbsp liquid smoke

- 2 finely chopped cloves garlic

- 1 sliced onion (medium size)

- 8 tbsp cola

- 1 1/2 cups barbecue sauce

Directions:

1. Mix the following ingredients: liquid smoke, sugar, garlic and pepper. This mixture will be rubbed into the ribs. Split each rib into 4 pieces and layer the pieces and the onion in a greased slow cooker (4-5 quart). Add cola over these pieces.

2. After covering the slow cooker, set the heat on Low and cook for 8-9 hours. Make sure the ribs are tender before ending the cooking process. The ribs will be removed from the slow cooker. Drain and discard the liquid from the slow cooker.

3. The ribs will be transferred on a grill (gas or coal). After spreading the barbecue sauce on the ribs, cover and grill for a quarter of an hour over medium heat (4-6 inches from the heat).

Expert Directions:

1. My suggestion is to use cola because it adds a sweet flavor to these ribs. But you can replace it with water, if you don’t want to feel the sweet flavor of cola.

2. These grilled pork ribs can be served with crusty bread and coleslaw.

Nutrition Information:

Calories: 590

Total Fat: 40g

Cholesterol: 155mg

Sodium: 1030mg

Total Carbohydrate: 21g

Island Style Pork Ribs

Prep Time: 15 min

Total Time: 8 hr

Servings: 6

Superb Island-style flavors that will transform the classic pork ribs recipe into something quite fancy. The slow cooker version of this recipe is a bit healthier, considering that each serving contains delivers just a medium number of calories.

Ingredients:

-  Slow Cooker Liners

Ribs

- 2 pounds country-style pork loin ribs (bones will be removed)

- 1 finely chopped clove garlic

- 1 sliced onion (small size)

- 8 ounces pineapple in juice (crushed and undrained)

Sauce

- 12 tbsp ketchup

- 3 tbsp packed brown sugar

- 3 tbsp hoisin sauce

- 1 tsp grated gingerroot

- Hot cooked rice (optional ingredient)

Directions:

1. The bottom and the sides of the slow cooker (5-6 ½ quart) will be lined using the liners that are mentioned in the ingredients list (do not forget to pull the liners over the rim of the slow cooker).

2. The pork ribs, the garlic and the onion will be transferred in the slow cooker. ½ of the pineapple and a part of the juice will be spooned over the pork ribs. The rest of the pineapple and the remaining juice will be reserved.

3. After covering the slow cooker, set the heat on Low and cook for 9-10 hours.

4. Drain and remove cooking juices from the slow cooker half an hour before serving the pork ribs. Don’t forget to wipe the edge of the cooker clean.

5. Mix the following ingredients in a different bowl: hoisin sauce, ketchup, pineapple and juice, gingerroot and sugar. Spoon the newly obtained mixture over the pork ribs.

6. Cover the slow cooker, set the heat on High and cook for about half an hour. Make sure the ribs are glazed before stopping the cooking process.

7. The pork ribs can be served with rice (optional).

Expert Directions:

1. The food will be served directly from the lined slow cooker. The liners will be removed after the slow cooker bowl has cooled down.

2. Gingerroot can be easily replaced with ¼ tsp ground ginger.

Nutrition Information:

Calories: 390

Trans Fat: 0g

Cholesterol: 90mg

Sodium: 530mg

Total Carbohydrate: 25g

Sugars: 20g

Protein: 22g

Tex-Mex Fajitas Recipe

Prep Time: 20 min

Total Time: 8 hr

Servings: 16

This is not just another Tex-Mex Fajitas recipe. The combination of cheese, salsa and fajita seasoning is delivering an unique flavor.

Ingredients:

- Liners for the slow cooker

- 2 ½ lb pork loin roast (the bones and the excess fat will be removed)

- 2 tsbp fajita seasoning

- 16 tbsp salsa (thick and chunky)

- 1 pound frozen stir-fry bell peppers and onions (thawed)

- 16 flour tortillas for burritos (the tortillas will be warmed)

- 8 ounces taco cheese (shredded)

- 16 tbsp sour cream (optional)

Directions:

6. The liners will be placed on the bottom and on the sides of the slow cooker. The top of the liner will also cover the rim of the slow cooker.

7. The meat will be transferred in the slow cooker and the fajita seasoning will be spread over it. Salsa will be used for topping the meat.

8. After covering the slow cooker, set the heat on Low and cook for 9-10 hours.

9. The pork meat will be transferred on a cutting board and it will be shredded with 2 forks. Then, the meat will be placed in the slow cooker, again. After mixing thoroughly the meat, the fry-vegetables will be stirred in. The slow cooker will be covered and the heat will be set on High. The cooking process will be continued for another half an hour. Make sure the vegetables are tender before ending the cooking process.

10. 8 tbsp meat mixture will be spooned on each tortilla. Add cheese, as well. The Fajitas can be served with sour cream, too.

Expert Directions:

2. The food will be served directly from the lined slow cooker. The liners will be removed after the slow cooker bowl has cooled down.

6. . If there will be some leftovers, then please note that the shredded pork meat can be kept in the refrigerator for up to 4 days. You can use this shredded meat for making enchilada, tacos and even burrito fillings.

Nutrition Information:

Calories: 320

Total Fat: 14g

Cholesterol: 60mg

Sodium: 730mg

Total Carbohydrate: 24g

Sugars: 2g

Protein: 22g

Cheesy Pork Chops with Tomato Sauce

Prep Time: 10 min

Total Time: 4 hr

Servings: 6

Delicious flavors will certainly impress your family tonight. We will combine tasty pork chops with cheese and tomato sauce. The slow cooker will do the rest of the job.

Ingredients:

- 6 pork loin chops (the pork chops will be 1 inch thick; excess fat will be removed)

- 1/2 tsp salt

- 1/4 tsp pepper

- 1 tbsp vegetable oil

- 1 chopped onion (medium size)

- 2 cups tomato pasta sauce

- 4 cups cooked orzo

- 4 ounces mozzarella cheese (shredded)

Directions:

1. Heat the oil in a skillet (12-inch), over medium high-heat. The pork chops will be sprinkled with salt and pepper. Transfer the pork chops in the skillet, too, and cook them for 5 minutes (until they turn brown). Turn the pork chops once during this cooking process.

2. Transfer the pork chops in a slow cooker (3 ½ - 4 quart) and sprinkle onion over them. Transfer pasta sauce in the slow cooker, as well.

3. After covering the slow cooker, set the heat on Low and cook for 5-6 hours.

4. Orzo will be placed on the platter. Transfer the pork chops and the sauce on the platter, too, over orzo. Spread the cheese over the pork chops, too.

Expert Directions:

1. Serving Suggestion: You can serve these pork chops with Italian bread and Caesar salad.

Nutrition Information:

Calories: 510

Total Fat: 19g

Cholesterol: 85mg

Sodium: 880mg

Total Carbohydrate: 46g

Sugars: 9g

Protein: 38g

Pulled Pork

Prep Time: 10 min

Total Time: 6 hr

Servings: 4

A ridiculously easy recipe that will definitely manage to impress everybody. The combination of paprika and barbecue sauce is irresistible and the pulled pork is always a very fulfilling meal.

Ingredients:

- 1 tbsp kosher (coarse) salt

- 1 tbsp paprika

- 1 tsp garlic powder

- 1 tsp packed brown sugar

- 1 pork loin roast (2.5-3 pounds)

- 1 cup water

- 1 cup barbecue sauce

Directions:

1. Mix the following ingredients: paprika, sugar, salt and garlic powder.

2. The pork roast will be rinsed (use cool water). The pork chops will be rubbed in the above mentioned mixture (make sure the meat is completely covered with this mixture).

3. Transfer the pork chops in a greased slow cooker (4-6 quart) and add water to side of meat. Cover the slow cooker, set the heat on High and cook for 5-6 hours.

4. The meat will be shredded with 2 forks inside the slow cooker. The barbecue sauce will be stirred in, too.

Expert Directions:

1. If you would like the pork chops to be a bit spicier, you could stir in 1 tsp chipotle chiles (finely chopped) in the barbecue sauce. Make sure you do this before mixing the barbecue sauce with the shredded meat.

2. You can prepare the mixture from the Step 1 before actually starting to prepare this recipe. Make sure you will keep the mixture in an airtight container.

Nutrition Information:

Calories: 510

Slow Cooker Stew Recipes

Chicken Marsala

Prep Time: 10 min

Total Time: 5 hr

Servings: 8

A classic Italian dish which will combine the Marsala wine with mushrooms, parsley, cornstarch and, of course, with chicken breast, as well.

The preparation of this recipe is fairly easy and you will finish all the preparations in just 10 minutes. The slow cooking process will take 5 hours.

Ingredients:

- 2 finely chopped cloves garlic

- 1 tbsp vegetable oil

- 8 chicken breasts (bones and skin will be removed

- 1/2 tsp salt

- 1/2 tsp pepper

- 6 ounces mushrooms (sliced and drained)

- 16 tbsp sweet Marsala wine (this ingredient can be replaced with chicken broth)

- 8 tbsp water

- 4 tbsp cornstarch

- 3 tbsp fresh parsley (chopped)

Directions:

1. Place the oil and the garlic in a greased slow cooker (4-5 quart). After spreading the salt and the pepper over the chicken, transfer it in the slow cooker. Add mushrooms over the chicken breast and pour wine.

2. After covering the slow cooker, set the heat on Low and cook for 5-6 hours.

3. Transfer the chicken from slow cooker to a plate and keep it warm by covering the chicken. Using a different bowl, mix cornstarch with water. Stop mixing when the mixture is smooth. Stir the newly obtained mixture into the slow cooker. Set the heat on High and cook for 10 minutes. Make sure the sauce is thick enough before ending the cooking process. Place the chicken back in the slow cooker.

4. The mushroom mixture will be spooned over the chicken breast and parsley will be sprinkled over the mixture, as well.

Expert Directions:

1. Skin, bones and excess fat will be removed from the chicken breasts.

2. The poultry should be browned in a skillet before starting the slow cooking process. This procedure will provide an even better flavor.

3. If you would like to serve the slow cooker meal in a remote location, just wrap the slow cooker in a newspaper or a towel and make sure you secure it around the handles with some rubber bands.

4. Important: when using your slow cooker at a high altitude the cooking time must be increased (especially when you are cooking meat). Alternatively, you could use the High heat setting when Low heat setting is required.

5. Marsala is an Italian wine. Its names come from the Marsala region (near Sicily). Its flavor matches perfectly the aroma of this chicken. However, the Marsala wine can be successfully replaced with chicken broth.

6. This dish can be served with pasta or rice.

Nutrition Information:

Calories: 440

Texas Stew

Prep Time: 10 min

Total Time: 8 hr

Servings: 6

Very easy to prepare, delicious and popular recipe. The slow cooked version of this recipe will be a bit healthier compared to the classic one.

Ingredients:

- 1 1/4 lb beef stew meat

- 4 potatoes (unpeeled, cut into 1-inch pieces)

- 8 tbsp onion (chopped)

- 1 tsp salt

- 1/4 tsp pepper

- 28 oz beans in barbecue sauce (baked)

Directions:

1. The following ingredients will be mixed in a slow cooker (3 ½-4 quart): potatoes, salt and pepper, beef and onion. The baked beans will also be spread over the above mentioned mixture.

2. After covering the slow cooker, set the heat on Low and cook for 9-10 hours. Stop the cooking process when the beef is tender.

Expert Directions:

1. This dish can be served with crusty bread and bagged salad greens.

Nutrition Information:

Calories: 370

Total Fat: 12g

Cholesterol: 65mg

Sodium: 1030mg

Total Carbohydrate: 46g

Protein: 28g

Italian Turkey Stew

Prep Time: 30 min

Total Time: 9 hr

Servings: 6

In my opinion, the Italians are making some of the best stews in the world. This is one of the recipes that brought me to this conclusion. Delicious!

Ingredients:

- Slow Cooker Liners

- 6 cups water

- 16 ounces navy beans, (dried; sorted and rinsed)

- 3 cups chicken broth

- 4 tbsp olive oil

- 12 tbsp parsley (chopped)

- 1 tbsp Italian seasoning

- 2 tbsp garlic (chopped)

- 1 1/2 tsp salt

- 1/2 tsp pepper

- 1.5-2.25 lb turkey thighs (the skin will be removed)

- 1 1/2 cups frozen green beans (cut, thawed)

Directions:

1. The liners will be placed in a slow cooker bowl (5-6 ½ quart). The liners will fit the sides and the bottom of the slow cooker bowl. Furthermore, the top of the liner should cover the rim of the bowl, as well.

2. The water will be brought to a boil in a saucepan (3-quart) over medium-high heat. Transfer the navy beans inside the slow cooker. Simmer for about 10 minutes over medium-low heat (do not cover the saucepan). Drain and, using cold water, rinse. Transfer the navy beans in the slow cooker and add broth, as well.

3. In a different bowl, mix the Italian seasoning with 8 tbsp parsley, half tsp salt and pepper, olive oil and garlic. The mixture will be spread (and pressed) over the thighs. Transfer them in the slow cooker, over beans. After covering the slow cooker, set the heat on Low and cook for 8-9 hours. Make sure the beans are tender and the meat can be pulled apart easily when using a fork, before ending the cooking process.

4. After removing the thighs from the slow cooker, set the heat on high, add remaining 1 tsp salt and green beans in the slow cooker, too, cover and cook for 15-20 minutes. Stop the cooking process when the vegetables are hot. During this cooking process remove the bones from the thighs.

5. Before serving, transfer the bean mixture in shallow bowls. Add turkey and spread the remaining parsley over it.

Expert Directions:

1. The food will be served directly from the lined slow cooker. The liners will be removed after the slow cooker bowl has cooled down.

2. Turkey thighs can be successfully replaced with beef chuck roast or pork shoulder.

Nutrition Information:

Calories: 480

Total Fat: 14g

Cholesterol: 90mg

Sodium: 1080mg

Total Carbohydrate: 49g

Sugars: 2g

Protein: 39g

Tuscan Beef Stew

Prep Time: 15 min

Total Time: 12 hr

Servings: 6

The ingredients in this recipe are enough for 6 servings. Adjust them accordingly if you need to obtain less than 6 servings.

Ingredients:

- 1 lb beef stew meat

- 1 tsp beef base

- 3 carrots (large size; cut them into 1-inch pieces)

- 2 stalks celery (medium size; cut into 1-inch pieces)

- 2 finely chopped cloves garlic

- 1 coarsely chopped onion (medium size)

- 1/4 tsp pepper

- 19 oz cannellini (white kidney) beans (rinsed and drained)

- 28 oz crushed tomatoes in puree (undrained)

- 12 oz beef gravy

- 2 tsp Italian seasoning

- 1 tsp sugar

- 2 cups frozen green beans (cut)

Directions:

1. Set aside the following ingredients: sugar, Italian seasoning and frozen green beans. The rest of the ingredients will be transferred in a slow cooker (3 ½-4 quart).

2. After covering the slow cooker, set the heat on Low and cook for 11-12 hours.

3. Stir in the remaining ingredients (which have been set aside at Step 1). Cover the slow cooker again, set the heat on High and cook for another quarter of an hour. Stop cooking process when the vegetables are tender.

Nutrition Information:

Calories: 340

Total Fat: 11g

Cholesterol: 50mg

Sodium: 800mg

Total Carbohydrate: 41g

Protein: 29g

Fabulous Beef Stew

Prep Time: 35 min

Total Time: 8 hr

Servings: 6

My personal opinion is that this beef stew tastes fabulous. That’s because we will combine a multitude of flavors and we will slow cook them. I am sure you’ll love it.

Ingredients:

- Slow Cooker Liners

- 2 tbsp butter (margarine can be used, as well)

- 1 1/2 onions sweet onions (halved and thinly sliced)

- 2 tsp sugar

- 2 tsp thyme leaves (fresh ; chopped)

- 1 1/2 pound beef stew

- 1 cup broth (beef flavored)

- 0.8-1 oz onion gravy mix

- 2 cups carrots (diagonally cut 1-inch pieces)

- 1 cup parsnips (diagonally cut 1-inch pieces)

- 8 tbsp sweet peas (frozen)

Directions:

1. The liners will be placed in a slow cooker bowl (5-6 ½ quart). The liners will fit the sides and the bottom of the slow cooker bowl. Furthermore, the top of the liner should cover the rim of the bowl, as well.

2. The butter will be melted over medium-low heat in a skillet (10-inch). Add onions and sugar and cook for about half an hour. Stir constantly and stop the cooking process when the onions become deep golden brown (caramelized). Add the stew meat and thyme, as well. Stir. Transfer the mixture in the slow cooker.

3. Mix the following ingredients in a different bowl: gravy mix and beef flavored broth. This newly obtained mixture will be poured in the slow cooker, over the beef mixture. Add carrots and parsnips over the mixture, as well. After covering the slow cooker, set the heat on Low and cook for 8-9 hours. Make sure the meat and the vegetables are tender before ending the cooking process.

4. Add peas and stir. Cover the slow cooker again and cook for another 10-15 minutes.

Expert Directions:

1. The food will be served directly from the lined slow cooker. The liners will be removed after the slow cooker bowl has cooled down.

2. The onion gravy mix can be successfully replaced with mushroom beef or brown beef gravy mix.

3. This dish can be served over mashed potatoes with crusty bread.

Nutrition Information:

Calories: 290

Total Fat: 15g

Cholesterol: 60mg

Sodium: 450mg

Total Carbohydrate: 21g

Sugars: 9g

Protein: 18g

Burgundy Stew

Prep Time: 25 min

Total Time: 9 hr

Servings: 8

Come home from work to find this hearty Burgundy Stew almost ready to eat. It sounds complicated but it isn’t. Prepare this recipe in the morning and let the slow cooker do the job while you are at work.

Ingredients:

Stew

- 2 pounds beef bottom or top round (bones, if any, will be removed; cut the beef into 1-inch pieces)

- 4 carrots (medium size; cut the carrots into 1/4-inch slices)

- 2 sliced stalks celery (medium size)

- 2 sliced onions (medium onion)

- 14.5-15 ounces tomatoes (diced and undrained)

- 9-10 ounces mushrooms (sliced and drained)

- 12 tbsp dry red wine (beef flavored broth can be used as a replacement)

- 1 1/2 tsp salt

- 1 tsp thyme leaves (dried)

- 1 tsp ground mustard

- 1/4 tsp pepper

- 14 tbsp water

- 3 tbsp all-purpose flour

Dumplings:

1 ½ cups bisquick mix

½ tsp thyme leaves (dried)

¼ tsp sage leaves (dried, crushed)

8 tbsp milk

Directions:

1. Set the flour and the water aside. Mix all the stew the ingredients in a slow cooker (4-5 quart).

2. After covering the slow cooker, set the heat on Low and cook for 9-10 hours. If you will be using the High heat setting, cook for just 4-5 hours.

3. Flour and water will be mixed in a bowl. Add the meat mixture progressively and stir.

4. Mix half tsp thyme, bisquick mix and dried sage leaves in a different bowl. Add milk and stir until the bisquick mix is moistened. Spoonfuls of dough will be dropped onto the meat mixture.

5. After covering the slow cooker again, set the heat on High and cook for another 30-35 minutes. Stop the cooking process when an inserted toothpick comes out clean.

Expert Directions:

1. Baby-cut ready-to-eat carrots can be used. It’s a bit easier this way.

2. PRO Tip: Instead of dropping the dumpling dough into the liquid, you could drop it onto the stew pieces. This way, you will obtain some fluffy dumplings because they will steam instead of settling into the liquid. Make sure the stew is hot before dropping the dumplings.

Nutrition Information:

Calories: 300

Total Fat: 7g

Cholesterol: 65mg

Sodium: 990mg

Total Carbohydrate: 28g

Sugars: 6g

Protein: 30g

Beijing Pork Stew

Prep Time: 25 min

Total Time: 7 hr

Servings: 8

Some very refined flavors will make these pork ribs irresistible to all your dinner guest. It looks complex but, trust me, it isn’t.

Ingredients:

- 2 pounds country-style pork ribs (bones will be removed; cut into 2-inch pieces)

- 3 carrots (medium size; cut into 1-inch slices)

- 2 onions (medium size; cut into 1-inch wedges)

- 8 ounces whole mushrooms (fresh; cut in half if they are too large)

- 8 ounces whole water chestnuts (drained)

- 8 ounces bamboo shoots (drained)

- 12 tbsp hoisin sauce

- 5 tbsp soy sauce (reduced-sodium)

- 4 finely chopped cloves garlic (large size)

- 1 tbsp finely chopped gingerroot

- 4 cups water

- 2 cups long-grain white rice (uncooked)

- 2 tbsp cornstarch

- 3 tbsp water

- 5 tbsp coarsely chopped cilantro (lightly packed)

Directions:

1. The following ingredients will be layered in a greased slow cooker (5-6 quart): pork, onions, carrots, water chestnuts, mushrooms, bamboo shoots. Stir together in a different bowl the following ingredients: soy sauce, gingerroot, 8 tbsp hoisin sauce and garlic. Pour this newly obtained mixture into slow cooker.

2. After covering the slow cooker, set the heat on Low and cook for 8-9 hours.

3. 60 minutes before the above mentioned cooking process will end, place in a skillet (3-quart) water and rice and bring them to a boil over high heat. Set the heat on Low, cover the skillet and simmer for 15-20 minutes. Make sure the rice is tender and the water is absorbed.

4. The meat and the vegetables will be transferred from the slow cooker to a large bowl, using a slotted spoon. The bowl will be covered (this is needed for keeping the pork and the vegetables warm). The fat (if any) will be removed the liquid in slow cooker. Transfer the liquid into a saucepan (1-quart). The remaining 4 tbsp of hoisin sauce will be stirred into the liquid. Bring the liquid to a boil. 3 tbsp of water will be mixed with cornstarch in a different bowl. Stir this new mixture into liquid. Stir constantly and cook. Stop the cooking process when thickened. Pour over the above mentioned pork mixture and stir.

5. Cilantro will be spread over the stew.

6. Serve the stew over rice.

Expert Directions:

1. The Hoisin Sauce is very popular in China. It’s a sweet-spicy red/ brown sauce which has been flavored with chiles. It also contains soybeans and garlic, too.

Nutrition Information:

Calories: 510

Total Fat: 15g

Cholesterol: 70mg

Sodium: 810mg

Total Carbohydrate: 63g

Sugars: 5g

Protein: 30g

Spicy Beef Stew

Prep Time: 10 min

Total Time: 9 hr

Servings: 6

Do you enjoy spicy beef? If you do, I am pretty sure that you will love this stew recipe.

Ingredients:

- 1 1/2 pounds beef stew meat

- 4 potatoes (medium size, cut into 1-inch pieces)

- 1 coarsely chopped onion (medium size)

- 43.5 ounces diced tomatoes with zesty mild green chilies (undrained)

- 1 3/4 cups broth (beef flavored)

- 1 tbsp chili powder

- 2 tsp ground cumin

- 1 tsp garlic salt

- a dash of pepper

Directions:

1. All the ingredients will be mixed in a slow cooker (3 ½-4 quart).

2. After covering the slow cooker, set the heat on Low and cook for 9-10 hours.

Expert Directions:

1. 4.5 oz chopped green chilies will successfully replace zesty mild green chilies.

2. PRO Tip: This dish can be served with warm corn muffins, butter and honey.

3. Chili can be garnished with sour cream, cilantro (fresh), Cheddar cheese (shredded).

Nutrition Information:

Calories: 390

Total Fat: 14g

Cholesterol: 65mg

Sodium: 1130mg

Total Carbohydrate: 37g

Sugars: 11g

Protein: 28g

Seoul Beef Stew

Prep Time: 10 min

Total Time: 9 hr

Servings: 6

Fabulous Asian recipe that will be waiting for you to serve it when you come back from work. Just spend 10 minutes, in the morning, preparing it, and your slow cooker will do the hard work during the rest of the day.

Ingredients:

- 2 pounds beef stew meat (cut into 1-inch pieces)

- 16 ounces ready-to-eat baby-cut carrots

- 6 green onions (cut the onions into 1-inch pieces)

- 2 chopped cloves garlic

- 8 tbsp tomato juice

- 4 tbsp soy sauce

- 3 tbsp sugar

- 2 tbsp sesame oil (vegetable oil)

- 1/4 tsp pepper

- 2 tsp cornstarch

- 4 tsp cold water

- 3 cups cooked rice (hot)

Directions:

1. Mix the following ingredients in a greased slow cooker (3-4 quart): carrots, garlic, soy sauce, oil, beef, onions, tomato juice, sugar and pepper.

2. After covering the slow cooker, set the heat on Low and cook for 9-11 hours. If you will set the heat on High, reduce the cooking time to 5 – 5 ½ hours).

3. Mix water with cornstarch in a different bowl. Make sure they blend well. Stir into the mixture in the slow cooker. Cover the slow cooker again, set the heat on High and cook for another 20 minutes. Make sure the mixture is slightly thickened before ending the cooking process.

4. Serve this stew with rice.

Nutrition Information:

Calories: 470

Total Fat: 21g

Cholesterol: 80mg

Sodium: 1070mg

Total Carbohydrate: 39g

Sugars: 11g

Protein: 31g

Slow Cooker Turkey Recipes

Turkey Tetrazzini

Prep Time: 15 min

Total Time: 4 hr

Servings: 4

This Turkey tetrazzini recipe will be ready in about 4 or 5 hours. The cooking time is not very long, if we take into account that most of the slow cooker recipes need more than 7 hours to cook.

Ingredients:

- 10.5 ounces cream of chicken (this ingredient can be replaced with mushroom soup, too)

- 1 cup vegetable broth (this ingredient can be replaced with chicken broth, too)

- 8 tbsp heavy cream

- 4 tbsp white wine (dry)

- 2 cups diced turkey breast (cooked)

- 2 cups broken spaghetti noodles (uncooked)

- 1 cup peas (frozen)

- 1 cup shredded Parmesan cheese (divided)

- 4 tbsp white onion (chopped)

- 2 tbsp pimientos (chopped)

- 4.5 ounces mushrooms (sliced and drained)

- 1 tsp parsley (dried)

- 1/4 tsp paprika

- 1/2 tsp salt

- 1/2 tsp pepper

-  Pinch nutmeg

-  fresh parsley, for serving (Chopped ; optional ingredient)

Directions:

1. Stir together the following ingredients in a large bowl: broth, wine, soup and cream. The following ingredients will be added, as well: noodles, 8 tbsp cheese (Parmesan), pimientos, dried parsley, salt, nutmeg, turkey, peas, onion, mushrooms, paprika and pepper. Stir and make sure all ingredients are well combined.

2. The above mentioned mixture will be transferred into a lightly greased slow cooker. The remaining Parmesan cheese will be sprinkled over the top of the mixture in the slow cooker.

3. After covering the slow cooker, set the heat on Low and cook for 4-5 hours. Make sure the noodles are tender before ending the cooking process.

4. Fresh parsley will be used for topping the mixture. If needed, add some more salt and/ or pepper.

Expert Directions:

1. Turkey can be replaced with rotisserie chicken or with diced chicken breast, as well.

Taco-Seasoned Turkey

Prep Time: 10 min

Total Time: 2 hr

Servings: 6

Some people are afraid of cooking turkey because they think some very complex processes happen behind each and every tasty turkey meal. While this is not completely false, I have to add the fact that, when a slow cooker is involved, everything is much simpler.

Ingredients:

- 1 ounce taco seasoning mix

- 4 tbsp honey

- 2 tbsp melted butter

- 1 turkey breast half

- 1 cup chicken broth

Directions:

1. The taco seasoning mix and the honey will be stirred into the melted butter. Rub over and under the skin of turkey breast. Transfer on foil-lined rimmed cookie-sheet. Place in the refrigerator and keep it there for at least 60 minutes (do not exceed 12 hours).

2. The chicken stock will be transferred into a slow cooker (5-6 quart). The turkey will be transferred in the slow cooker, as well.

3. After covering the slow cooker, set the heat on High and cook for 2 hours and a half. If you will set the heat on Low, cook for 5 hours. In both situations, make sure the juice of turkey is clear when cutting the center (or the thickest part).

4. The turkey will be removed from the slow cooker and set aside for about 10 minutes (make sure it is covered with foil.

5. Slice turkey crosswise before serving.

Expert Directions:

1. The juices and the chicken broth in slow cooker can be used for making a gravy.

Sausage Breakfast Casserole

Prep Time: 20 min

Total Time: 3 hr

Servings: 8

A very popular American breakfast/ brunch recipe with a great taste and an unique flavor. The slow cooker version of this recipe is a bit healthier because the number of calories is a bit reduced and the total quantity of carbohydrates is quite low.

Ingredients:

- 12 eggs

- 12 tbsp evaporated low-fat 2% milk (canned)

- 1/2 tsp red pepper flakes (crushed)

- 1/2 tsp salt

- 1/4 tsp freshly ground black pepper

- 4 ounces sharp Cheddar cheese (shredded; reduced-fat)

- 8 tbsp green onions (chopped)

- 1 cup Colby-Monterey Jack cheese (shredded; reduced-fat)

-20 ounces shredded hash brown potatoes (refrigerated, cooked)

- 9.5-10 ounces turkey sausage crumbles (refrigerated, cooked)

- 8 tbsp roasted red bell peppers (chopped)

Directions:

1. Fold foil into thirds and line the sides of a slow cooker (5-quart). Grease the slow cooker with cooking spray.

2. The eggs will be beaten with a whisk, in a bowl, together with the milk, the pepper, the salt and the pepper flakes. Refrigerate 12 tbsp Cheddar cheese and 2 tbsp green onions while the breakfast casserole cooks. The remaining cheeses will be stirred together in a different bowl.

3. Layer half in the slow cooker each of the potatoes, roasted peppers, sausage, green onions (the remaining quantity) and cheese. This layering will be repeated. Egg mixture will be poured over these layers, too.

4. After covering the slow cooker, set the heat on Low and cook for 4-5 hours. Make sure the temperature has reached 160 degrees F/ 70 degrees C in center before ending this cooking process. Furthermore, the mixture must be set.

5. After turning off the slow cooker, the reserved cheese and green onions will be spread over the top of the casserole. Cover the slow cooker and wait 10 minutes for the cheese to melt.

6. The foil will be removed before serving (use a table knife to loosen the edges).

Expert Directions:

1. Cooked sausage crumbles can be replaced with turkey breakfast sausage (1 pound).

2. Make sure the sausage casserole will not get overdone because cooking times may vary from a slow cooker to another.

Nutrition Information:

Calories: 400

Total Fat: 18g

Cholesterol: 330mg

Sodium: 710mg

Total Carbohydrate: 29g

Sugars: 5g

Protein: 28g

Turkey Lasagna

Prep Time: 30 min

Total Time: 4 hr

Servings: 8

Lasagna is very popular and turkey Lasagna seems to be one of the top choices when people have to choose between different types of this classic Italian dish.

Ingredients:

- 3/4 pound Italian seasoned ground turkey breast (gluten-free recommended)

- 8 tbsp chopped onion

- 2 finely chopped cloves garlic,

- 45 ounces tomato sauce (no salt added)

- 2 tsp dried basil leaves

- 1 1/2 tsp Italian seasoning (gluten-free recommended)

- 1/2 tsp salt

- 9 ounces frozen spinach (thawed and well drained)

- 15 ounces part-skim ricotta cheese

- 16 tbsp Parmesan cheese (grated)

- 2 cups mozzarella cheese (reduced-fat, shredded)

- 1 disposable plastic slow cooker liner

- 15 uncooked lasagna noodles (gluten-free recommended)

Directions:

1. Transfer the turkey and the onion in a skillet (10-inch) and cook for 7-8 minutes over medium heat. Stir from time to time. Make sure the sausage is no longer pink before stopping the cooking process. Add garlic, stir and cook for 1 minute. Drain, add basil, tomato sauce, Italian seasoning, salt and stir. Set aside.

2. The following ingredients will be mixed in a different bowl: ricotta cheese, spinach, 16 tbsp mozzarella cheese and Parmesan cheese, as well. The remaining mozzarella cheese will be refrigerated while this lasagna cooks.

3. The slow cooker (5-quart) will be lined with plastic liner. 1 1/3 cups of the above mentioned mixture will be spooned into the bottom of the slow cooker. Make sure the sauce is evenly spread. Layer 5 lasagna noodles (if they don’t fit well, you can break them). Spread with half the cheese mixture. Repeat this layering one time. The remaining 5 noodles will be will be placed over the previous layers. Top remaining noodles with remaining sauce mixture, too. The noodles should be completely covered by the sauce.

4. After covering the slow cooker, set the heat on Low and cook for 4 hours. Turn off the slow cooker, spread the remaining mozzarella cheese over the last layers of noodles and sauce.

5. Cover the slow cooker and wait 10 minutes for the cheese to melt. Uncover the slow cooker and let stand for another 10 minutes.

6. The lasagna will be transferred onto a cutting board.

Expert Directions:

1. Italian seasoned ground turkey can be successfully replaced with Italian turkey sausage.

Nutrition Information:

Calories: 490

Total Fat: 14g

Cholesterol: 60mg

Sodium: 700mg

Total Carbohydrate: 53g

Sugars: 9g

Protein: 38g

Italian Turkey Sausage Casserole

Prep Time: 35 min

Total Time: 4 hr

Servings: 8

Last time when I prepared this Sausage Casserole Recipe, some of my dinner guests said that it feels very…Italian. I know…the name of the recipe says it all…but they didn’t know its name

Ingredients:

- 1 pound sweet Italian turkey sausage (casings will be removed)

- 1/2 pound lean ground turkey

- 8 ounces refrigerated onion (prechopped)

- 2 tbsp garlic (finely chopped)

- 1 cup red wine (dry)

- 29-30 ounces diced tomatoes with basil, garlic and oregano (undrained_

- 15 ounces Italian-style tomato sauce

- 6 ounces organic tomato paste

- 1 tsp sugar

- 1 tsp marjoram leaves (dried)

- 1 tsp oregano leaves (dried)

- 1/2 tsp anchovy paste

- 16 ounces spaghetti

Directions:

1. After heating over medium-high heat a nonstick skillet (12-inch), transfer the ground turkey and the turkey sausage inside. Cook for 7-8 minutes, breaking up with spoon. Make sure the sausage is no longer pink before stopping this cooking process. Onion and garlic will be added, as well. Continue cooking for another 5-6 minutes. Stir from time to time and pause the cooking process when tender. Pour wine and continue the cooking process for another 5 minutes.

2. Grease a slow cooker (5-6 quart), using cooking spray. Transfer the turkey mixture into the slow cooker and add the remaining ingredients (except spaghetti), as well. Stir these ingredients together.

3. After covering the slow cooker, set the heat on Low and cook for 4 hours. Stop the cooking process when the sauce is thickened.

4. Before serving this dish cook the spaghetti by following the indications on the package.

Nutrition Information:

Calories: 450

Total Fat: 8g

Sodium: 1160mg

Total Carbohydrate: 68g

Protein: 27g

Jalapeño Chile Black-Eyed Peas

Prep Time: 15 min

Total Time: 8 hr

Servings: 6

Black-Eyed Peas and Jalapeno Chile? Sounds pretty good, doesn’t it?

And it’s quite easy to prepare it.

Ingredients:

- 3 cups fresh black-eyed peas (shelled)

- 2 cups chicken broth (reduced-sodium)

- 2 cups sweet onions (chopped)

- 2 tbsp jalapeño chile (finely chopped)

- 1/2 tsp thyme leaves (dried)

- 1/4 tsp salt

- 1/4 tsp freshly ground pepper

- 4 finely chopped cloves garlic

- 1 bay leaf (dried)

- 1 turkey leg (smoked)

-  Red pepper sauce

Directions:

1. Stir together the all the ingredients (except pepper sauce and turkey leg) in a greased slow-cooker (3 ½-quart).

2. Transfer the turkey leg in the slow cooker, too, placing it on top of the mixture.

3. After covering the slow cooker, set the heat on Low and cook for 8 hours.

4. The turkey leg will discarded, together with the bay leaf, too.

5. Use slotted spoon when serving peas.

Expert Directions:

1. Serve with pepper sauce.

Nutrition Information:

Calories: 450

Italian Meatballs

Prep Time: 35 min

Total Time: 4 hr

Servings: 12

There are lots of meatballs recipes and I am sure that you’ve already tried many of them. However, this Italian Meatballs are very soft and quite juicy, therefore I think it will look great on your dinner table.

Ingredients:

- 2 cups onions (finely diced)

- 1 tbsp olive oil

- 1 pound extra-lean ground beef (at least 90%))

- 320 ounces turkey Italian sausage (casings will be removed)

- 1 cup plain bread crumbs

- 8 tbsp Parmesan cheese (grated)

- 2 slightly beaten eggs

- 8 tbsp fat-free (skim) milk

- 1/2 tsp Italian seasoning

Directions:

1. The oven will be preheated to 400 degrees F/ 205 degrees C.

2. The onions and the oil will be microwaved on High for 4-5 minutes. Stir from time to time and make sure the onions becomes soft. After dividing in half, set aside.

3. ½ of the onion mixture will be thoroughly mixed with the rest of meatball ingredients. The newly resulted mixture will be shaped into multiple 1 ½ -inch meatballs. Transfer on ungreased pans (15x10x1-inch).

4. Bake until browned (16-18 minutes).

5. The remaining half of onion mixture will be mixed with the sauce ingredients in a greased slow cooker (6-quart). The meatballs will be stirred in sauce.

6. After covering the slow cooker, set the heat on Low and cook for 5-6 hours. Make sure the meatballs are thoroughly cooked before ending the cooking process.

7. Serve with pasta and top with basil.

Expert Directions:

1. The meatballs can be made one day before. The sauce and the rest of preparations will be made as directed. However, please note that you might have to increase the cooking time, because the meatballs will be cold.

2. Eventual leftovers can be served with mozzarella cheese. Sprinkle some basil over this dish.

3. The leftovers can be frozen, as well (no more than 1 month).

Nutrition Information:

Calories: 250

Total Fat: 10g

Cholesterol: 85mg

Sodium: 670mg

Total Carbohydrate: 20g

Sugars: 2g

Protein: 20g

Italian Sausage and Stuffed Peppers

Prep Time: 40 min

Total Time: 4 hr

Servings: 4

A different version of the popular Italian Sausage Recipe. Would certainly recommend it because it is delicious.

Ingredients:

- 4 red, orange or yellow bell peppers (large size)

- 12 ounces sweet Italian turkey sausage (3links; casings will be removed )

- 1/2 tsp red pepper flakes (crushed)

- 16 tbsp onion (diced)

- 4 crushed cloves garlic

- 1 zucchini (small size; grated)

- 2 tbsp tomato paste

- 1/2 tsp pepper

- 1/4 tsp salt

- 2 cups fresh baby spinach

- 12 tbsp pearled farro (uncooked)

- 3 tbsp fresh basil leaves (chopped)

- 1 tbsp fresh oregano leaves (chopped)

- 12 tbsp Italian cheese blend (shredded)

Directions:

1. Prepare each bell pepper as follows: cut half inch off top stem end, discard membranes and seeds rinse these vegetables. Stems will be removed and each bell pepper will be chopped from tops. You should obtain 1 ½ cups. Set aside.

2. The crushed red pepper and the sausage will be cooked for 9-10 minutes in a skillet (10-inch ), over medium heat. Stir from time to time and stop the cooking process when the sausage is no longer pink. After draining, transfer to a large bowl and set aside.

3. Use the same skillet to cook and stir the onion and the over medium heat, for about 3 minutes. Chopped bell pepper will be stirred in, as well, and the cooking process will be continued for another 2 minutes. After adding zucchini, stir and cook for another 2 minutes. Add pepper, salt and tomato sauce and stir. After stirring the spinach, too, continue to cook until wilted. Then, remove from heat.

4. Farro sausage will be transferred in bowl and mixed until it is well combined. Onion mixture will be mixed in, too. 2 tbsp of basil will be stirred in, together with 8 tbsp shredded cheese and oregano. The farro mixture will be evenly divided among peppers.

5. 5 tbsp water will be poured in a slow cooker (oval shape; 5-6 quart). Stuffed peppers will be transferred in the slow cooker and placed upright. They will lean against each other.

6. After covering the slow cooker, set the heat on Low and cook for 4-5 hours. Make sure the faro and the peppers are tender before ending this cooking process. The remaining cheese will be spread over the peppers. Cover and wait 4-5 minutes, for the cheese to melt.

7. Place the peppers on serving plates, using a slotted spoon. Sprinkle remaining basil over the peppers.

Expert Directions:

1. Would definitely recommend you to use pearled farro peppers because they are very easy to cook.

2. Leftovers can be kept in the refrigerator (tightly covered) for up to 48 hours.

3. Would recommend you to use the large bell peppers, with square bottoms. That’s because you will need these bell peppers to stay upright in the slow cooker.

Nutrition Information:

Calories: 420

Total Fat: 14g

Cholesterol: 65mg

Sodium: 890mg

Total Carbohydrate: 48g

Sugars: 11g

Protein: 25g

Sarah’s Turkey Bean Chili

Prep Time: 25 min

Total Time: 8 hr

Servings: 8

Sarah has decided to share this turkey bean chili recipe. Her twist is very interesting: she uses white beans and poblano chile. The result? Very tasty!

Ingredients:

- 2 pounds lean ground turkey

- 1 tbsp olive oil

- 1 chopped onion (large)

- 1 poblano chile (medium size, seeded and chopped)

- 3 finely chopped cloves garlic

- 46-47 ounces great northern beans (drained)

- 3 cups chicken broth

- 9 ounces frozen shoepeg white corn (thawed)

- 2 tsp chili powder

- 2 tsp ground cumin

- 1 tsp oregano leaves (dried)

- 3/4 tsp pepper

- 1/2 tsp salt

- 8 tbsp sour cream

-  fresh cilantro (chopped; optional ingredient)

-  Lime wedges (optional ingredient)

Directions:

1. After heating over medium-high heat a nonstick skillet (12-inch), place the turkey inside and cook for 7-8 minutes. Stir from time to time and stop the cooking process when the meat is no longer pink. Transfer the meat in a greased slow cooker (5-6 quart). Heat the oil in the same skillet, over medium heat and cook the onion, garlic and chile for 5 minutes. Stir constantly and cook until the onion is tender. Transfer to slow cooker.

2. Transfer 1/3 of the beans and 1/3 chicken broth in a blender. After covering it blend for 20 seconds. Make sure the mixture is smooth Transfer the mixture into slow cooker. Remaining 2/3 beans and chicken broth will be stirred in, too, along with the oregano, the corn, the chili powder, the cumin the pepper and the salt.

3. After covering the slow cooker, set the heat on Low and cook for 8 hours. Each serving will be topped with sour cream (1 tbsp).

4. Serve this dish with lime wedges.

1. Spray 5- to 6-quart slow cooker with cooking spray. Heat 12-inch nonstick skillet over medium-high heat. Add turkey; cook 6 to 8 minutes, stirring occasionally, until no longer pink. Place turkey in slow cooker. In same skillet, heat oil over medium heat. Cook onion, chile and garlic in oil 5 minutes, stirring frequently, until onion is tender. Add to slow cooker.

2. In blender, place 1 can of the beans and 1 cup of the broth. Cover; blend on medium speed 20 seconds or until smooth. Pour mixture into slow cooker. Stir in remaining 2 cans of beans, remaining 2 cups broth, the corn, chili powder, cumin, oregano, pepper and salt.

3. Cover; cook on Low heat setting 8 hours. Top each serving with 1 tablespoon sour cream. Sprinkle with cilantro. Serve with lime wedges.

Nutrition Information:

Calories: 370

Total Fat: 12g

Sodium: 1080mg

Total Carbohydrate: 31g

Slow Cooker Beef Recipes

Slow Cooker Chili Con Carne

Prep Time: 20 min

Total Time: 6 hr

Servings: 8

This is a very healthy way of making your favorite chili. And you need just 20 minutes for this.

Ingredients:

- 2 lb ground beef

- 1 onion, chopped (16 tbsps)

- 2 chopped cloves garlic

- 28 ounces tomatoes (they will be diced and undrained)

- 16 ounces chili beans in sauce (undrained)

- 15 ounces tomato sauce

- 2 tbsp chili powder

- 1 1/2 tsp ground cumin

- 1/2 tsp salt

- 1/2 tsp pepper

Directions:

1. The beef and the onion will be cooked for 9-10 minutes over medium heat (use a 12-inch skillet for this purpose). Stir. Stop the cooking process when the ground meat becomes brown. Don’t forget to drain it.

2. The meat, the onion and all the other ingredients will be placed in a slow cooker (4-5 quart).

3. Mix the ingredients, cover them and cook for 7-8 hours over low heat.

Expert Directions:

1. Half of the ground beef can be replaced with pork. The flavor will be even better.

Nutrition Information:

Calories: 300

Fat: 13g

Cholesterol: 70mg

Total Carbohydrate: 20g

Sugars: 7g

Protein: 25g

Aunt Kelly’s Salsa Chili

Prep Time: 15 min

Total Time: 8 hr

Servings: 6

Aunt Kelly is making this fabulous salsa chili. She decided to share her recipe. The preparation time is just 15 minutes.

Ingredients:

- 1 lb beef (ground)

- 1 chopped onion (8 tbsp)

- 2 cups thick and chunky salsa

- 15 ounces tomato sauce

- 4.5 ounces green chiles (chop them)

- 2 tsp chili powder

- 16 ounces pinto beans, (drain and rinse them)

- optional: cheddar cheese – it will be shredded

- optional: green onions – they will be sliced

Directions:

1. The beef and the onion will be cooked over medium heat 9-10 minutes in a 10-inch skillet. Stir while cooking. Stop the cooking process when the meat is cooked. Don’t forget to drain.

2. The meat and the onion will be mixed with the other ingredients (except beans) in a slow cooker. Cover the slow cooker.

3. Cook for 9-10 hours on low heat.

4. Add beans and stir. Continue the cooking process for another 5 minutes.

5. Add cheese and onions, as well.

Expert Directions:

1. Instead of using pinto beans, you can switch to black beans.

2. You can make a double-match (in a 5-6 quart slow cooker) of this chili. Half of it can be refrigerated or frozen.

Nutrition Information:

Calories: 290

Fat: 9g

Cholesterol: 45mg

Total Carbohydrate: 31g

Sugars: 7g

Protein: 20g

Beef Enchilada Casserole

Prep Time: 30 min

Total Time: 5 hr

Servings: 6

Excellent flavor, fairly easy to prepare…I would certainly recommend this Beef Enchilada casserole.

Ingredients:

- 1 lb beef (ground)

- 1 small onion, chopped (about 1/3 cup)

- 1 chopped clove garlic

- 11 ounces condensed cream of mushroom soup

- 4.5 ounces green chiles (they will be chopped)

- 10 ounces enchilada sauce

- 10 corn tortillas (6 inch)

- 12 ounces shredded Monterey Jack cheese (12 oz)

-  Paprika

-  fresh cilantro (chopped)

Directions:

1. The ground beef, the garlic and the onion will be placed in a skillet (10-inch). Cook over medium-high heat and stir constantly. Stop the cooking process when the meat is cooked. Add soup and chiles and stir.

2. Grease a 3-4 quart slow-cooker and add 4 tbsp enchilada sauce. Spread the sauce and layer 4 tortillas over it. Add a third of the above mentioned meat mixture and spread it. Add 4 tbsp sauce, again and 16 tbsp cheese, as well.

3. The same layering will be done two times. You will use 3 tortillas, ½ of the remaining meat mixture. Cheese and sauce will be added in each layer. Paprika will be spreaded over the top, too.

4. The slow cooker will be covered.

5. Cook for 5 – 5 ½ hours on low heat.

6. Cool for 5-10 minutes before serving. Cilantro will be added, as well (to taste).

Expert Directions:

1. Cream of broccoli/ celery soup can be used instead of cream of mushroom soup.

Nutrition Information:

Calories: 500

Fat: 31g

Cholesterol: 100mg

Total Carbohydrate: 27g

Sugars: 3g

Protein: 30g

Flavorful Pot Roast

Prep Time: 25 min

Total Time: 10 hr

Servings: 12

This slow cooker dish will be very flavorful. The preparation time is very short. It will also be a low-calorie meal, therefore I would highly recommend it.

Ingredients:

- 4lb beef chuck roast (boneless)

- 1 tbsp oil (vegetable or olive oil)

- 1 tsp salt

- 1/2 tsp pepper

- 6 onions (slice them)

- 1 1/2 cups beef flavored broth

- 12 tbsp beer

- 2 tbsp brown sugar

- 3 tbsp Dijon mustard

- 2 tbsp cider vinegar

Directions:

1. Pour oil in a 10-inch skillet and heat it over medium heat. Before cooking the beef in the skillet, trim the excess fat. Start the cooking process and continue for about 10 minutes. While cooking, turn the meat on all sides, so that it will brown on all sides. Add salt and pepper.

2. Transfer the beef in a large slow cooker (with heating elements on the side and bottom) and add the onions, as well.

3. The other ingredients will be added in the slow cooker, too. Cover the slow cooker and cook on low heat for 9-10 hours (if the slow cooker has just a heated base, follow the manufacturer’s instructions in which regards the correct temperature setting). Stop the cooking process when the meat becomes tender.

4. Use a slotted spoon to remove the meat and the onions from the slow cooker. The fat from the beef juices will be discarded (this is optional). The meat can be served with juices.

Expert Directions:

1. The cooking time could be different, depending on the settings of each appliance.

2. Eventual leftovers can be used for making the perfect spaghetti sauce: Combine cut-up beef (2 cups) with onions and 16 ounces tomato pasta sauce.

Nutrition Information:

Calories: 330

Total Fat: 19 g

Cholesterol: 95 mg

Total Carbohydrate: 9 g

Protein: 32 g

Beef Burgundy

Prep Time: 30 min

Total Time: 8 hr

Servings: 6

Lots of side dishes can be served together with this Beef Burgundy. The flavor is at maximum levels and the dish is quite healthy.

Ingredients:

- 1 tbsp oil (vegetable/ canola)

- 2 1/2 lb beef chuck roast (cut the meat into 1-inch cubes)

- 1/2 tsp salt

- 1/4 tsp pepper (black)

- 1 lb carrots (use large carrots, peel them and cut into 1-inch pieces)

- 1 onion (medium, yellow onion; cut it into large pieces)

- 2 cloves garlic (chopped)

- 750 ml dry red wine (I would recommend Pinot Noir)

- 32 ounces beef flavored broth

- 1 tsp fresh thyme (chopped)

- bacon (5-7 slices, crisply cooked and crumbled)

-  thyme leaves (optional)

Directions:

1. Pour oil in a Dutch oven (7-quart) and heat it over (the temperature will be set on High). Use paper towels to pat meat dry. Season it with salt and pepper and transfer the beef in the Dutch oven.

2. Cook for 5-6 minutes. Stop the cooking process when the caramelized crust forms on all sides of the meat. Then, place the meat on a plate.

3. Place the onion and the carrots in the Dutch oven and cook them for 4-5 minutes. Stop the cooking process when the vegetables become lightly browned. Mic in garlic and cook for another minute. Stir in thyme, beef broth and wine. Make sure all elements are well blended.

4. The broth mixture will be transferred in a slow cooker (6-quart). Mix in bacon and beef, too. Cover the slow cooker and cook for 8 hours (low heat). Stop the cooking process when the meat becomes tender.

5. Use the thyme springs to decorate the dish (this is optional, of course).

6. Freezer. Follow the directions as instructed through step 3. The beef will be transferred to gallon size freezer bag (plastic). Seal the bag, making sure the excess air is removed. Repeat the same process for the broth mixture and bacon. The bags will be defrosted in the refrigerator overnight, before cooking. Transfer the ingredients in a slow cooker (6-quart) and cook for 8 hours (low heat). Use thyme to decorate.

Nutrition Information:

Calories: 450

Total Fat: 26g

Cholesterol: 130mg

Total Carbohydrate: 10g

Sugars: 4g

Protein: 39g

Slow Cooker Carne Guisada

Prep Time: 5 min

Total Time: 9 hr

Servings: 6

If the original beef stew does not satisfy you anymore, this Carne Guisada could be a very interesting option.

Ingredients:

- 2 lb beef stew meat

- 28 ounces tomatoes, (they will be diced and undrained)

- 16 tbsp onions (small and frozen onions)

- 1 tsp chili powder

- 1 ounce taco seasoning mix

- 15 ounces black beans (drained and rinsed)

- 11 ounces whole kernel corn mixed with red and green peppers (drained)

Directions:

1. The onions, the meat, the chili powder and the tomatoes will be combined in a slow cooker with heating elements on the side and on the bottom of the cooker (for slow cookers with a single heated base, make sure you follow the manufacturer’s instructions in which regards the ingredients layering and the cooking temperatures).

2. Cover the mixture and cook for 10-11 hours on low heat.

3. The taco seasoning, the corn and the beans will be stirred in, too. Cook for 20-30 minutes on High. Stop the cooking process when thickened.

Expert Directions:

1. Shredded Mexican cheese and cilantro leaves (chopped) can be used to top this Carne Guisada.

2. Pearl onions (small whole onions) can be used in order to maximize the flavor of this Carne Guisada

Nutrition Information:

Calories: 440

Fat: 18 g

Cholesterol: 95 mg

Total Carbohydrate: 38 g

Protein: 40 g

Parmesan & Mozzarella Meatballs

Prep Time: 30 min

Total Time: 5 hr

Servings: 6

These parmesan & mozzarella meatballs will definitely impress your dinner guests. The combination of parmesan and mozzarella provides an unique flavor. Very tasty!

Ingredients:

- 2 lb lean ground beef

- 8 tbsp bread crumbs (Italian style)

- 4 tbsp grated parmesan cheese

- 1 tsp salt

- 1 tsp basil leaves (they will be crushed and dried)

- 1/4 tsp pepper

- 1 tsp Worcestershire sauce

- 2 minced cloves garlic,

- 2 eggs

- 8 ounces mozzarella balls (small balls)

- 1/5 cup olive oil

- 50 ounces tomato pasta sauce

- 12 ounces spaghetti

Directions:

1. The bread crumbs, the Worcestershire and beef will be combined in a large bowl. Add pepper, parmesan cheese, eggs and mix. Add salt, basil and garlic, too and continue to mix until all elements are well blended. Shape the mixture into multiple 2-inch meatballs (15 or 16 meatballs). Insert a small mozzarella ball in each meatball and make sure it is well sealed inside.

2. Add oil in a skillet and heat it over medium-high heat. Place the meatballs in the skillet and cook them. Stop the cooking process when the meatballs are browned (make sure that each meatball is evenly browned).

3. Add half of the pasta sauce in a slow cooker. Then, add the meatballs into the slow cooker, as well. Pour the other half of the pasta sauce over the meatballs.

4. Cover the slow cooker and cook for about 6 hours over low heat.

5. 15 minutes before the cooking process will end, cook the spaghetti. Drain them.

6. The meatballs and the sauce will be served over the above mentioned cooked spaghetti.

Expert Directions:

1. Spaghetti can be easily replaced with any other type of pastas.

2. The leftovers can be easily used for making sandwiches.

Nutrition Information:

Calories: 440

Dijon Mustard and Barbecue Beef Sauce Sandwiches

Prep Time: 20 min

Total Time: 8 hr

Servings: 12

Sandwiches are not always healthy and sometimes they’re not very flavored. The slow cooked beef is quite healthy and the combination of Dijon mustard and barbecue sauce will certainly bring an unique flavor.

Ingredients:

- 3 lbs beef chuck roast (boneless)

- 16 tbsp barbecue sauce

- 8 tbsp peach preserves (apricot preserves can be used, as well)

- 6tbsp green bell pepper (chopped)

- 1 tbsp Dijon mustard

- 2 tsp brown sugar (packed)

- 1 sliced onion (use a small one)

- 12 kaiser or hamburger buns, split

Directions:

1. The beef will be cut into 4 pieces (first make sure you remove the excess fat).

2. The meat will be placed in a slow cooker with heating elements on the side and on the bottom of the cooker (for slow cookers with a single heated base, make sure you follow the manufacturer’s instructions in which regards the ingredients layering and the cooking temperatures). All the ingredients (except the buns) will be mixed and poured over the meat.

3. Cover the slow cooker and cook for about 8 hours on low heat. Remove from heat when the beef becomes tender.

4. Transfer the meat to a cutting board and slice it (thin slices).

5. Return the beef to slow cooker, cover and cook for another half an hour. Stop the cooking process when the beef is hot.

6. The beef mixture will be used to fill the buns.

Expert Directions:

1. The cooking time may vary depending on the used settings and appliances.

2. The buns can be spread horseradish sauce in order to maximize the flavor.

3. The juices from the slow cooker can be poured in bowls. Dip the sandwiches into these sauces.

Nutrition Information:

Calories: 440

Italian Beef Sandwiches

Prep Time: 10 min

Total Time: 12 hr

Servings: 12

It’s very easy to prepare this recipe. They taste great and, compared with other types of sandwiches, the Italian Beef Sandwiches are not very high in calories.

Ingredients:

- 4 pounds beef sirloin tip roast (the fat will be trimmed)

- 4 tbsp brown sugar (packed)

- 16 ounces Italian dressing

- 2 tsp Italian seasoning

- 12 burger buns, split

Directions:

1. Grease a slow cooker. Place the meat in the slow cooker, add sugar and pour the Italian dressing, too.

2. Cook for about 12 hours on low heat.

3. Transfer the meat from the slow cooker and shred it.

4. Place the meat into the cooker, add the Italian Dressing, too and mix.

5. The meat will be used to fill the buns.

Expert Directions:

1. Shredded cheese can be added when the sandwiches are hot. Furthermore, the sandwiches can be served with tossed salad.

2. While the beef is in the slow cooker, you can add some onion and red bell pepper slices, too. Then, you can proceed with the instructions from step 2.

Nutrition Information:

Calories: 430

Fat: 21g

Cholesterol: 70mg

Beef Brisket

Prep Time: 10 min

Total Time: 6 hr

Servings: 10

It’s very easy to prepare this beef brisket and it will certainly impress all your dinner guests.

Ingredients:

- 3 tbsp brown sugar (packed)

- 1 tbsp and 1 1/2 tsp chipotle chili (powder)

- 2 tsp ground cumin

- 1 tsp celery salt

- 1 tsp( garlic powder)

- 1 tsp salt

- 1/2 tsp pepper

- 5 ounces beef brisket

- 1 and a half cups ketchup

- 4 tbsp apple cider vinegar

- 4 tbsp yellow onion (finely chopped)

- 1 tbsp Worcestershire sauce

- 12 tbsp low-sodium beef, chicken or vegetable broth or water

Directions:

1. Place the sugar, the cumin, the gallery powder in a small bowl. Mix in the chipotle chili powder, the salt, the pepper and the celery salt.

2. Grease a slow cooker and transfer the beef brisket inside. Add the above mentioned mixture in the slow cooker, too.

3. Mix the onion, half of the ketchup, the vinegar and the Worcestershire sauce in a different bowl. Pour this new mixture over the brisket, as well.

4. Cover the brisket and cook for 7-8 hours on low heat. Stop the cooking process when an inserted thermometer in the center of the meat will read 160 degrees F.

5. Remove the brisket from the slow cooker and place it on a cutting board, leaving it for 10 minutes.

6. Add the remaining ketchup to the sauce in the slow cooker. Mix well.

7. Slim slices of brisket will be cut and placed on the serving plate. Add sauce on the top of the brisket slices.

Expert Directions:

1. The brisket can be served on sandwich buns, too.

2. The leftovers from this brisket can be frozen together with the sauce for up to three months in a sealed container.

Nutrition Information:

Calories: 430

Slow-Cooker Beef Stew

Prep Time: 20 min

Total Time: 9 hr

Servings: 6

You will be able to prepare this slow cooker Beef Stew in just 20 minutes. This is quite a healthy dish because it contains a lot of vegetables which will be slow cooked together with the beef, as well. The number of calories for each serving stays at a reasonable level, and the flavor is unique. Therefore, I would highly recommend this stew.

Ingredients:

- 1 tbsp vegetable oil

- 1 1/2 ounces beef stew meat (optional: cut the meat into bite-size pieces)

- 4 carrots (cut into thin slices, about a half inch)

- 3 red potatoes, (peel the potatoes and cut them into small cubes, about a half inch)

- 1 onion (cut the large onion into small pieces, about 1-inch)

- 1 medium stalk celery, cut into 1-inch pieces

- 1 ½ pint vegetable juice

- 3 tbsp quick-cooking tapioca

- 1 tbsp beef bouillon (granules)

- 2 tsp Worcestershire sauce

- a dash of pepper

Directions:

1. Heat the oil over medium-high heat in a skillet. Place the beef into the skillet and cook for 5-6 minutes. Stir constantly. Stop the cooking process when the meat is browned.

2. Grease a slow cooker (use cooking spray). Add the meat together with the rest of ingredients in the slow cooker.

3. Cover the slow cooker and cook for about 10 hours on low heat.

Expert Directions:

1. After completely cooled, you can refrigerate the stew for up to 3 days.

2. If you need to freeze this stew, you will need to place it into freezer containers. Make sure you leave enough headspace in the containers (1/2 inch). It can be stored this way for up to 180 days.

3. The slow cooker can be wrapped in a newspaper or a towel and taken to an outing, too. Make sure you secure the slow cooker with rubber bands around the handles.

4. Add the tapioca at the beginning of the cooking process. Compared to other thickeners (like cornstarch or flour), the tapioca doesn’t break down during long cooking.

5. A temperature of 140 degrees F will need to be reached during the first 180 minutes when cooking in a slow cooker (due to food safety reasons). Therefore, I would advise against using frozen ingredients.

Nutrition Information:

Calories: 430

Slow-Cooker Beef-Soup

Prep Time: 20 min

Total Time: 8 hr

Servings: 6

The aroma of this soup is fabulous. The preparing time is rather short. And it is quite healthy, as well.

Ingredients:

- 1 pound beef stew meat

- 1 large onion (chop the onion; you will need about 12 tbsp)

- 1 large carrot ( chop the carrot; you will need about 12 tbsp)

- 1 medium stalk celery (chop the stalk celery; you will need about 8 tbsp)

- 2 chopped cloves garlic

- 2 tsp sugar

- 15 ounces diced tomatoes (undrained)

- 21 ounces condensed beef consommé

- 1 tsp dried basil leaves

- 2 cups cheese-filled tortellini (frozen)

- 1 cup cut green beans (frozen)

Directions:

1. Add the following ingredients in a slow cooker: beef, onion, carrot, celery, garlic, sugar, tomatoes and beef consommé. Make sure the ingredients are placed in the slow cooker in the above mentioned order. Cover.

2. Cook on low heat for 9 hours.

3. Half an hour before the cooking process ends add the following ingredients: tortellini, green beans and basil. Set the temperature to High, cover and cook for another half an hour. Stop the cooking process when the beans become tender.

Expert Directions:

1. You can use any type of filled frozen pasta.

2. Hot garlic bread can be an interesting addition to this meal.

3. A tsp of basil pesto can be added in each serving.

Nutrition Information:

Calories: 320

Total Fat: 12g

Cholesterol: 55mg

Total Carbohydrate: 29g

Sugars: 7g

Protein: 25g

Beef and Potato Casserole

Prep Time: 15 min

Total Time: 6 hr

Servings: 4

This is one of wife’s favorite slow cooker recipes. You will be able to prepare this casserole in just 15 minutes.

Ingredients:

- 1 pound lean ground beef

- 10-11 ounces cream of mushroom soup (condensed)

- 8 tbsp milk

- 1/4 tsp pepper

- 2-3 ounces French-fried onions

- 4 cups frozen country-style shredded hash brown potatoes (from 30-oz bag)

- 12 ounces frozen cut green beans

Directions:

1. The lean ground beef will be cooked for about 7 minutes in a skillet, over medium-high heat. Cook until the meat is brown. Add pepper, half of the onions and soup. Mix well.

2. Grease a slow cooker with cooking spray and layer the potatoes and the green beans inside. Add beef mixture, too. Cover.

3. Cook for about 7 hours over low heat.

4. Top with remaining onions.

Expert Directions:

1. Optional: Instead of using cream of mushroom soup, you can use cream of celery soup or cream of chicken soup.

Nutrition Information:

Calories: 600

Total Fat: 28g

Cholesterol: 75mg

Total Carbohydrate: 60g

Sugars: 6g

Protein: 27g

Stuffed Peppers

Prep Time: 15 min

Total Time: 6 hr

Servings: 6

It doesn’t matter…red, green or yellow…any kind of peeper will work here. And I am pretty sure that you will love them.

Ingredients:

- 6 bell peppers (large ones)

- 1 1/2 pounds lean ground beef

- 2 tsp olive oil

- 4 tbsp onion (chopped)

- 2 cloves garlic (chopped)

- 1 1/2 cups white rice (cooked)

- 1 tsp kosher salt

- 1/4 tsp black pepper

- 15 ounces tomato sauce

- 5 ounces Cheddar cheese (shredded)

Directions:

1. Prepare the peppers by removing ribs and seeds and trimming the tops of the bell peppers.

2. Transfer the meat in a large bowl.

3. Heat the oil olive in a skillet, over medium-high heat and add the onion. Stir occasionally and stop the cooking process when the onion becomes soft. Add the garlic and continue cooking for another minute. Let the mixture cool.

4. Season the beef with salt and pepper and add the rice in the bowl, as well. Mix in the above mentioned onion mixture. Continue to mix until all ingredients are well blended. The peppers will be stuffed with the beef mixture. Transfer the peppers into a slow cooker and add the tomato sauce, as well.

5. Cook the peppers for 6 hours over low heat. During the last half an hour of cooking spread cheese on top of the peppers.

Expert Directions:

1. You can use any kind of melting cheese you prefer: Jack, pepper Jack, mozzarella etc are some excellent choices.

Nutrition Information:

Calories: 600

Slow-Cooker Beef Stew with Mushrooms

Prep Time: 20 min

Total Time: 8 hr

Servings: 8

A very refined and mouthwatering aroma! I would highly recommend this sophisticated dish. But, don’t think that you will spend more than 20 minutes to prepare it.

Ingredients:

- 12 new potatoes (they will be cut into fourths)

- 1 medium (chopped) onion

- 8 ounces baby-cut carrots (they must be ready-to-eat)

- 3.4 ounces fresh shiitake mushrooms, (the mushrooms must be sliced)

- 14.5 ounces diced tomatoes (organic  and undrained)

- 1 can (10 1/2 oz) condensed beef broth

- 8 tbsp flour (all-purpouse)

- 1 tbsp Worcestershire sauce

- 1 tsp salt

- 1 tsp sugar

- 1 tsp marjoram leaves (dried)

- 1/4 tsp pepper

- 1 pound beef stew meat (the meat will be cut into half-inch pieces)

Directions:

1. All ingredients (except the meat) will be mixed in a slow cooker with heating elements on the side and on the bottom of the cooker (for slow cookers with a single heated base, make sure you follow the manufacturer’s instructions in which regards the ingredients layering and the cooking temperatures). After mixing these ingredients, add the beef, too. Cover.

2. Cook for about 9 hours on low heat.

3. Before serving, don’t forget to stir well.

Expert Directions:

1. Regular mushrooms (2 cups) can be used as a replacement, too. But, please note that the regular mushrooms will not provide such a wonderful flavor to this beef stew.

2. Make sure you follow the instructions on how to cut the meat and the vegetables. This is needed in order to make sure that everything is done at the same time.

Nutrition Information:

Calories: 230

Total Fat: 7 g

Cholesterol: 35 mg

Total Carbohydrate: 29 g

Protein: 16 g

Fabulous Meatball Soup

Prep Time: 10 min

Total Time: 8 hr

Servings: 5

In my opinion, this is a fabulous meatball soup because the beef broth, the tomatoes and the beans are being combined and the delicious make-you-feel-good soup.

Ingredients:

- 16 ounces frozen cooked Italian meatballs (thawed)

- 1 pint beef flavored broth

- 1 cup water

- 15 ounces diced tomatoes with basil, garlic and oregano, undrained

- 19 ounces cannellini beans, drained

- 6 tbsp Parmesan cheese (shredded)

Directions:

1. All ingredients (except cheese) will be added and mixed in a slow cooker.

2. Cover the slow cooker and cook for 9-10 hours on low heat.

3. Add cheese on each serving.

Expert Directions:

1. This soup can be served with crisp Italian breadsticks, too.

2. The frozen meatballs can be refrigerated overnight. This way they will be thawed before starting to cook them.

Nutrition Information:

Calories: 410

Total Fat: 15g

Saturated Fat: 6g

Cholesterol: 100mg

Total Carbohydrate: 38g

Sugars: 8g

Protein: 31g

Slow Cooker Chicken Recipes

Salsa Chicken

Prep Time: 10 min

Total Time: 7 hr

Servings: 4

You will be able to prepare a fabulous dinner for your family with just a few ingredients.

Ingredients:

- 8 chicken thighs (remove the skin and the bones)

- 1 tsp salt

- 1 tbsp vegetable oil

- 8 tbsp Thick 'n Chunky salsa

- 15 ounces black beans (the beans will be drained and rinsed)

- 11 ounces sweet corn (whole kernel ;drained)

- 2 tbsp fresh cilantro (chopped)

Directions:

5. The vegetable oil will be heated over medium-high heat. Spread salt over the chicken thighs and cook them in the heated oil for about 4-5 minutes. Stop the cooking process when the chicken thighs become brown.

6. Corn, salsa and beans will be mixed in the slow cooker. Add the chicken thighs over the already prepared mixture, into the slow cooker.

7. After covering the slow cooker, set the heat on Low and cook for 7-9 hours. Stop the cooking process when the chicken juice in the center is clear. Furthermore, the internal temperature ( in the center of the chicken) should be 180 degrees F/ 82 degrees C.

8. Spread the cilantro over the vegetables and over the chicken mixture, too.

Expert Directions:

2. Other condiments can be used when serving this salsa chicken meal, as well: guacamole, sour cream etc. Do not forget to spread the cilantro.

Nutrition Information:

Calories: 360

Total Fat: 13g

Cholesterol: 85mg

Sodium: 940mg

Total Carbohydrate: 30g

Protein: 36g

Green Chiles Chicken Enchilada

Prep Time: 15 min

Total Time: 6 hr

Servings: 6

Superb flavors in this Chile-Chicken Enchilada! Your dinner guests will be amazed. Preparation time is just 15 minutes, therefore this casserole could be the perfect dinner recipe.

Ingredients:

- 2 x 4.5 ounces green chiles (chopped)

- 10-11 ounces chicken soup cream (condensed)

- 10 ounces green enchilada sauce

- 4 tbsp mayonnaise (you can salad dressing, as well)

- 12 x 6 inch corn tortillas (cut them into 3/4-inch strips)

- 3 cups cooked chicken (the chicken will be shredded)

- 15 ounces black beans (the beans will be drained and rinsed)

- 2 x 4 ounces shredded cheese (Mexican blend)

- 2 large tomatoes, chopped

- 2 cups chopped lettuce

- 8 tbsp sour cream

Directions:

11. After lubricating the slow cooker, add 4.5 ounces green chiles and spread them evenly. Mix the remaining chiles with enchilada sauce, soup and mayonnaise in a bowl.

12. A third of the tortilla strips will be placed over the green chiles, in the slow cooker. Add 1 cup cooked and shredded chicken, 8 tbsp cheese, 8 tbsp beans and 1 cup enchilada sauce mixture over the top. Make sure the tortilla strips are covered. The same layering should be repeated two times. Make sure you keep 8 tbsp of cheese.

13. After covering the slow cooker set the heat on Low and cook for 6-7 hours.

14. The remaining cheese will be used for for the final topping. Cover the slow cooker again and cook for another 5 minutes. Stop the cooking process when the cheese is melted.

15. Serve this Chile-Chicken Enchilada with sour cream, lettuce and tomatoes.

Expert Directions:

7. You can use rotisserie chicken, as well. Make sure you will shred the meat after removing the skin and the bones, too. An average rotisserie chicken will provide 3-4 cups cooked & shredded chicken.

8. You can use red enchilada sauce, as well. Please note that the finished recipe will get a pink tint when using this type of sauce.

9. Tortilla chips can be served together with this Chile-Chicken Enchilada. This will be a great appetizer.

Nutrition Information:

Calories: 630

Total Fat: 32g

Cholesterol: 115mg

Total Carbohydrate: 48g

Dietary Fiber: 9g

Sugars: 6g

Protein: 39g

Indian Chicken Thighs

Prep Time: 30 min

Total Time: 5 hr

Servings: 8

Delicious Indian chicken recipe that will be ready just before dinner.

Ingredients:

- 3 tbsp butter

- 1 tbsp vegetable oil

- 3 pounds chicken thighs (the bones and the skin will be removed; the thighs will becut into 2-inch pieces)

- 1 diced yellow onion (medium size)

- 5 finely chopped cloves garlic

- 3 tbsp gingerroot (peeled and finely chopped)

- 2 tbsp garam masala

- 4 tbsp organic tomato paste (canned)

- 3/4 tsp salt

- 8 tbsp chicken stock

- 8 tbsp whipping cream (heavy)

- 4 tbsp cilantro leaves (the stems will be removed)

Directions:

1. The butter will be melted in a skillet, over medium-high heat. Transfer half of the chicken in the skillet and cook for 5 minutes. Stop the cooking process when the chicken becomes brown. While cooking the chicken, turn it once.

2. After lubricating the slow cooker, transfer the chicken from the skillet (use a slotted spoon when transferring the chicken in the slow cooker).

3. Repeat with the remaining half of the chicken. Add the onions in the skillet and set the heat on Medium. Continue the cooking process for about 4 minutes. Stop the cooking process when the onions are softened. Garlic and gingerroot will be stirred in, too. Continue the cooking process for about 2 minutes. Then, add garam masala and continue to cook for half a minute. The salt and the tomato paste will be stirred in, as well. Cook for another 2 minutes. Chicken stock will be added, too. The bottom of the skillet will be scraped with a wooden spoon. The mixture will be transferred in the slow cooker.

4. After covering the slow cooker, set the heat on Low and cook for 5-6 hours.

5. The whipping cream will be stirred with half an hour before the cooking process will end.

6. After transferring to the serving dish, decorate with cilantro leaves.

7. Optional: you can serve these chicken thighs over rice.

Expert Directions:

1. What is garam masala? It’s a mix of spices from India: cloves, nutmeg, black pepper, bay leaves, cardamom and cinnamon.

2. If you have decided to serve the chicken thighs with rice, I would suggest you to try the Basmati rice.

Nutrition Information:

Calories: 350

Total Fat: 20g

Cholesterol: 195mg

Sodium: 430mg

Total Carbohydrate: 6g

Dietary Fiber: 1g

Sugars: 2g

Protein: 37g

Slow-Cooker Italian Chicken

Prep Time: 25 min

Total Time: 4 hr

Servings: 6

Easy to prepare Italian Chicken Recipe. Prepare it in the morning and it will be ready by the time you come home from work.

Ingredients:

- 1 cut-up whole chicken (the skin will be removed)

- 5-6 tbsp all-purpose flour

- 2 tbsp vegetable oil

- 1 green bell pepper (medium size)

- 2 onions (medium onions)

- 14.5 ounces diced tomatoes (organic; undrained)

- 4.5 ounces mushrooms (sliced and drained)

- 1/2 tsp oregano leaves (dried)

- 1/4 tsp basil leaves (dried)

- 1/2 tsp salt

- 2 finely chopped cloves garlic

-  Parmesan cheese (grated)

Directions:

1. The vegetable oil will be heated in a skillet, over medium-high heat. The chicken will be coated with flour and cooked in the skillet for 17-20 minutes. Stop the cooking process when the chicken becomes brown on all sides and drain it.

2. The onions and the bell pepper will be cut in half (crosswise) and, then, each half will be cut into fourths.

3. Transfer half of the chicken pieces in the slow cooker. The onions and the bell pepper will be mixed with the remaining ingredients (except cheese). Spoon half of this newly obtained mixture over the chicken. The remaining chicken will be transferred in the slow cooker, as well, and it will be topped with the remaining vegetable mixture.

4. After covering the slow cooker, set the heat on Low and cook for 5-6 hours. The cooking process will be stopped when, after cutting the thickest piece, the juice of chicken is clear.

5. The Italian Chicken can be served with cheese

Please note that the above mentioned cooking instructions are valid when a slow cooker with heating elements on the side and on the bottom of the cooker will be used. For slow cookers with a single heated base, make sure you follow the manufacturer’s instructions in which regards the ingredients layering and the cooking temperatures.

Expert Directions:

1. The total preparing + cooking time might be different because some appliances have different heat settings.

2. PRO Tip: You can serve this Italian Chicken with fettuccine (cooked).

1">(Total time will vary with appliance and setting.)

2">Serve this Italian classic over hot cooked fettuccine.

Nutrition Information:

Calories: 215

Total Fat: 7 g

Cholesterol: 80 mg

Sodium: 450 mg

Total Carbohydrate: 12 g

Protein: 28 g

Fabulous Pineapple Chicken

Prep Time: 20 min

Total Time: 8 hr

Servings: 4

Chef Randy decided to share his Pineapple Chicken and I must tell you that it has a very unique flavor. The best part is that this recipe is very healthy: only 210 calories/ serving.

Ingredients:

- 1 lb chicken breast, (remove skin and bones and cut the meat into 1 1/2-inch pieces)

- 4 carrots (medium size; the carrots will be cut into 1-inch pieces)

- 8 tbsp chicken broth

- 2 tbsp gingerroot (chop it finely; 1 tsp ground ginger can be used as a replacement, too)

- 1 tbsp brown sugar (packed)

- 2 tbsp soy sauce

- 1/2 tsp ground allspice

- 1/2 tsp red pepper sauce

- 8 oz pineapple chunks in juice (the pineapple will be drained and the juice will be reserved)

- 1 tbsp cornstarch

- 1 bell pepper (medium size, cut it into 1-inch pieces)

Directions:

5. All the ingredients will be mixed in a slow cooker (do not mix the cornstarch, pineapple and bell pepper).

6. The slow cooker will be covered. Set the heat on Low and cook for 7-8 hours. If the High setting will be used the cooking process will be stopped after just 3-4 hours. Make sure the chicken is no longer pink in center and the vegetables are tender before stopping the cooking process.

7. The cornstarch and the pineapple juice will be mixed. The chicken mixture will be stirred in progressively. Add bell pepper and pineapple and stir.

8. After covering the slow cooker again, set the heating on High and continue the cooking process for about a quarter of an hour.

Please note that the above mentioned cooking instructions are valid when a slow cooker with heating elements on the side and on the bottom of the cooker will be used. For slow cookers with a single heated base, make sure you follow the manufacturer’s instructions in which regards the ingredients layering and the cooking temperatures.

Expert Directions:

4. The total preparing + cooking time might be different because some appliances have different heat settings.

5. In order to prevent lumps, make sure you stir in the cornstarch into the pineapple juice only before adding to the stew. This is mandatory because cornstarch will not blend well into hot liquids.

6. If you want to amaze your dinner guests or your family with an unique stew, you should spread some toasted coconut and green onions (sliced) over it. Or you can add some cashews or chopped peanuts over the stew. This is a PRO Tip!

Nutrition Information:

Calories: 210

Total Fat: 4 g

Cholesterol: 70 mg

Total Carbohydrate: 19 g

Dietary Fiber: 3 g

Protein: 27 g

Chicken Caesar Burgers

Prep Time: 5 min

Total Time: 6 hr

Servings: 6

You will be able to prepare this Chicken Caesar Burgers in just 5 minutes! They taste great and any leftovers can be reheated the next day… but I would bet there will not be any leftovers.

Ingredients:

- 28 ounces chicken thighs (the bones and the skin need to be removed).

- 16 tbsp chicken broth (reduced-sodium)

- 2 cups Caesar dressing

- 1/4 tsp pepper

- 6 burger buns (kaiser rolls can be used, as well)

- 6 Bibb lettuce leaves

- 2 tbsp chopped fresh basil leaves (optional)

Directions:

1. After lubricating the slow cooker, add the chicken broth, half of the Caesar dressing and the chicken thighs, as well. Mix these ingredients. After covering the slow cooker, set the heat on Low and cook for 5-6 hours. Stop the cooking process when the chicken is tender and it can be easily shredded with a fork.

2. The chicken will be shredded. Use 2 forks while shredding the chicken. After removing any remaining liquid from the slow cooker, place the shredded chicken inside. Add the pepper and the remaining half of the dressing. Set the heat on high and continue to cook for another half an hour. Stop the cooking process when the mixture is hot.

3. The bottom of the burger buns halves will be spooned with the above mentioned mixture. Add a lettuce leaf and basil on top of the chicken. Cover with the burger buns tops.

Freezer Instructions:  Mix half of the Caesar dressing with the broth. The mixture will be transferred in resealable food-storage plastic bags. Chicken thighs will be added in the bag, as well. Make sure you there is no excess air. Lay flat for an efficient freezing. Cooking instructions: the chicken will be thawed in the refrigerator overnight. After transferring the chicken in the slow cooker, proceed with the above mentioned directions.

Expert Directions:

1. The Caesar dressing can be replaced with ranch dressing.

Nutrition Information:

Calories: 610

Total Fat: 38g

Cholesterol: 105mg

Sodium: 1060mg

Total Carbohydrate: 32g

Sugars: 3g

Protein: 35g

Mexican Chicken Soup

Prep Time: 15 min

Total Time: 4 hr

Servings: 8

One of my all-time favorites. This soup recipe will be ready in just 4 hours which is quite OK, considering that the average cooking time for this type of recipes is 6-7 hours.

Ingredients:

- 1 tbsp vegetable oil

- 1 pound chicken breasts (bones and skin will be removed)

- 3/4 tsp salt

- 1/2 tsp pepper

- 2 cups water

- 1 1/2 cups chicken broth

- 14.5 ounces fire roasted diced tomatoes (organic and undrained)

- 11 ounces corn (whole kernel), peppers (red and green), drained

- 10 ounces enchilada sauce

- 1 chopped onion, (large)

- 4.5 ounces green chiles (chopped)

- 1 tsp ground cumin

- 1 tsp chili powder

- 8 tbsp fresh cilantro (chopped)

- 4 cups tortilla chips, coarsely crushed

- 8 tbsp sour cream

Directions:

1. Heat the oil in a skillet (medium heat) and add the chicken to it. Spread salt and pepper on the chicken and cook for 4-5 minutes, turning it once. Stop the cooking process when the chicken is browned on all sides. Transfer the chicken in the slow cooker together with the following ingredients: tomatoes, onion, broth, green chiles, enchilada sauce, chili powder, corn, water and cumin.

2. After covering the slow cooker, set the heat on Low and cook for 4 hours. Stop the cooking process when the chicken becomes tender.

3. After transferring the chicken to a serving plate, shred it with 2 forks. Then, return the chicken to the slow cooker. Add cilantro and stir. After covering the slow cooker again, continue the cooking process for another 30 minutes.

4. Half a cup of tortilla chips will be used for topping each serving. Also, add 1 tbsp of sour cream on each serving.

Nutrition Information:

Calories: 290

Total Fat: 11g

Saturated Fat: 2g

Sodium: 1090mg

Total Carbohydrate: 28g

Dietary Fiber: 3g

Protein: 17g

Austrian Chicken

Prep Time: 15 min

Total Time: 3 hr

Servings: 4

A fantastic slow cooked meal that your family will definitely appreciate!

Ingredients:

- 1 cut-up whole chicken

- 1 onion, (large size; halved; cut the onion into thin slices)

- 1 tbsp garlic (chopped)

- 1 1/2 tsp thyme leaves (dried)

- 1 tsp basil leaves (dried)

- 1 tsp oregano leaves (dried)

- 1 tsp salt

- 1/2 tsp pepper

Directions:

1. After lubricating the slow cooker, transfer the garlic and the onion inside it.

2. The pepper, the basil, the thyme and the oregano will be mixed in a bowl. This mixture will be used for rubbing the chicken pieces with it. Transfer the chicken pieces in the slow cooker (place them over the onion; try to create a single layer).

3. After covering the slow cooker, set the heat on High and cook for about 3 ½ hours. If you will set the heat on Low, cook for 6-7 hours. Stop the cooking process when, after cutting the thickest part, the juice of the chicken is clear.

4. The oven control will be set to broil. Use foil to line the broiler pan (or cookie sheet). The chicken will be transferred from the slow cooker to the pan. Use a slotted spoon for this purpose and place the chicken skin side up.

5. Broil with tops 6 inches from the heat. Stop the broiling process after 5-6 minutes. Make sure the chicken is golden-brown.

Expert Directions:

1. Serve this Austrian Chicken with couscous mix.

2. PRO Tip: Replace thyme, oregano and basil mix with Italian seasoning.

Nutrition Information:

Calories: 550

Total Fat: 22g

Cholesterol: 260mg

Sodium: 840mg

Total Carbohydrate: 3g

Dietary Fiber: 0g

Sugars: 0g

Protein: 85g

Chicken and Dumplings

Prep Time: 20 min

Total Time: 8 hr

Servings: 5

Chicken and Dumplings is a classic recipe. We all love it. The slow cooker version of this recipe is a very tasty and healthy alternative. Only 390 calories/ serving! Having in mind that the calories intake is not at a very high level, I would certainly recommend this recipe to all the people that are trying to maintain their current weight.

Ingredients:

- 1 tsp oil

- 1 pund chicken thighs (skin and bones will be removed; cut the chicken into 1-inch pieces)

- 1 1/2 cups celery (sliced)

- 1 1/2 cups baby carrots (fresh)

- 1 cup fresh mushrooms (sliced)

- 2ounces dry leek soup mix

- 4 cups water

- 10-11 ounces refrigerated biscuits (flaky layers)

- 1 tbsp cornmeal

- 1 1/2 cups sweet peas (frozen)

- 1/4 tsp pepper

Directions:

1. After heating the oil in a skillet (medium-high heat), cook the chicken for 6-7 minutes. Stir from time to time and stop the cooking process when the chicken becomes brown.

2. Transfer the chicken into the slow cooker and add the following ingredients: water, mushrooms, celery, soup mix, carrots. Mix all these ingredients thoroughly.

3. After covering the slow cooker, set the heat on Low and cook for 7-8 hours.

4. The dough will be divided into 5 biscuits. Cut each biscuit into 8 pieces. Transfer the cornmeal and the biscuits into a food-storage plastic bag (resealable). Shake to coat (gently). The biscuits pieces will be stirred into the chicken mixture during the last hour of cooking.

5. After covering the slow cooker again, set the heat on High and cook for another 60 minutes. Stop the cooking process when the center of the biscuits is no longer doughy.

6. Frozen peas and pepper will be added in the mixture, as well.

7. Cover the slow cooker again and continue to cook for another 10 minutes.

Expert Directions:

1. Dry leek soup mix can be replaced with dry mushroom soup mix. If you will choose to do this replacement, add 1 sliced small onion (or leek) in the slow cooker, too.

2. You need to cut the biscuits in small pieces because they need the sauce to be (almost) boiling in order to cook well. Add them quickly. Also, replace the lid of the slow cooker because you need to keep the sauce piping hot.

3. Serve this recipe with sweet corn kernels, green salad and sundaes.

Nutrition Information:

Calories: 390

Total Fat: 11g

Cholesterol: 85mg

Sodium: 1500mg

Total Carbohydrate: 45g

Dietary Fiber: 4g

Sugars: 12g

Protein: 26g

Buffalo Wrap

Prep Time: 20 min

Total Time: 7 hr

Servings: 8

Two sauces and a very tasty chicken. The perfect dinner recipe if you want to try a simple recipe, with a low number of calories.

Ingredients:

- 2 pounds chicken thighs (bones and skin will be removed)

- 1/2 tsp salt

- 12 tbsp Buffalo Wings Sauce

- 12 tbsp ranch dressing

- 11-12 ounces flour tortillas for burritos (8 pieces)

- 3 cups shredded lettuce

Directions:

6. Sprinkle salt over chicken and place in slow cooker.

7. After covering the slow cooker, set the heat on Low and cook for 6-7 hours.

8. Remove the chicken from the slow cooker. Also, discard the liquid from the slow cooker. Add 4 tbsp ranch dressing and buffalo wing sauce in the slow cooker. Using 2 forks, shred the chicken and return it to the slow cooker. Mix all the ingredients in the slow cooker.

9. Remaining ranch dressing will be spread over each tortilla (1 tbsp/ tortilla). 8 tbsp chicken mixture and 5 tbsp lettuce will be used to top each tortilla.

10. Before serving, roll each tortilla and secure them with toothpicks.

Expert Directions:

2. Ranch dressing can be replaced with blue cheese dressing.

Nutrition Information:

Calories: 390

Chicken and Rice Soup

Prep Time: 15 min

Total Time: 7 hr

Servings: 8

This soup recipe will be ready in just 15 minutes. Furthermore, the list of ingredients is rather short for slow cooker soup that will amaze all your dinner guests.

Ingredients:

- 1 pound chicken thighs (remove the skin and the bones; cut the chicken into 1-inch pieces)

- 8 tbsp uncooked wild rice

- 4 tbsp chopped onions

- 10-11 cream of potato soup (condensed)

- 14 ounces chicken broth (roasted garlic-seasoned)

- 2 cups sliced carrots (frozen)

- 1 cup half-and-half

Directions:

1. In a bowl, mix the following ingredients: soup, rice, broth, carrots and onions. The chicken will be placed in the slow cooker and the above mentioned mixture will be poured over it.

2. After covering the slow cooker, set the heat on Low and cook for 7-8 hours.

3. After stirring in the half-and-half, the heat will be set on High. Cover the slow cooker again and cook for another 20-30 minutes. Stop the cooking process when the food is hot.

Expert Directions:

1. Chicken thighs can be replaced with chicken breast (bones and skin removed).

2. If you don’t find the roasted garlic-seasoned broth at your local grocery, just use regular chicken broth and add a quarter of a tsp garlic powder.

Nutrition Information:

Calories: 250

Total Fat: 10g

Cholesterol: 50mg

Sodium: 820mg

Total Carbohydrate: 23g

Dietary Fiber: 2g

Sugars: 4g

Protein: 17g

French Lentil and Chicken Soup

Prep Time: 15 min

Total Time: 5 hr

Servings: 6

Simple and easy to prepare soup that comes with a great flavor and it’s very healthy because it contains lots of vegetables it is low in calories.

Ingredients:

- 1 pound chicken thighs (bones and skin removed)

- 1 chopped onion (medium size)

- 1 chopped zucchini (medium size)

- 4 sliced carrots, (medium size)

- 8 ounces lentils (dried, sorted, rinsed)

- 4 1/2 cups chicken broth

- 1/2 tsp salt

- 1/4 tsp pepper

- 3 ounces fresh mushrooms (sliced)

- 28 ounces diced tomatoes (organic, undrained)

- 4 tbsp chopped basil leaves (fresh or 1 tbsp dried)

-  Parmesan cheese (shredded, optional)

Directions:

1. Mix the following ingredients in the slow cooker: lentils, onion, broth, zucchini, salt, carrots and pepper. Place the chicken in the slow cooker after removing excess fat.

2. After covering the slow cooker, set the heat on Low and cook for 5-6 hours.

3. After removing the chicken from the slow cooker, shred the meat by using 2 forks. Return the shredded meat to the slow cooker and add tomatoes and mushrooms. Stir. Cover the slow cooker again, set the heat on Low and continue to cook for another quarter of an hour. Make sure the food is hot. Spread basil over it.

4. Can be served with Parmesan cheese.

Expert Directions:

1. Please note that the lentils will cook in a relatively short time. Also, they do not need to be soaked and they can be stored in a cool and dry place for 24 months.

Nutrition Information:

Calories: 310

Total Fat: 8g

Cholesterol: 45mg

Sodium: 1220mg

Total Carbohydrate: 31g

Sugars: 7g

Protein: 30g

Chicken with Cheese and Penne Pasta

Prep Time: 15 min

Total Time: 5 hr

Servings: 4

I shared this recipe with a friend of mine and he said it was heavenly. If you like the combination of cheese and chicken, I would bet that you will love it, too.

Ingredients:

- 5 tbsp plain bread crumbs

- 5 tbsp Parmesan cheese (shredded)

- 1/2 tsp Italian seasoning

- 1 egg

- 1/4 tsp salt

- 1/4 tsp pepper

- 4 chicken breasts (skin and bones will be removed)

- 26 ounces tomato pasta sauce

- 8 tbsp Italian cheese blend (shredded)

- 8 ounces cups penne pasta (uncooked)

Directions:

1. The egg will be beaten in a shallow bowl. Stop the beating process when foamy. Bread crumbs will be mixed with salt and pepper, Italian seasoning and Parmesan cheese in a different shallow bowl. After dipping the chicken into egg, coat it with the above mentioned mixture. Make sure the chicken is coated evenly. Pasta sauce will be spread over chicken, as well.

2. After covering the slow cooker, set the heat on Low and cook for 5-6 hours.

3. Top with Italian cheese blend, cover the slow cooker again and continue to cook for another 10 minutes.

4. During this time, cook the pasta, as well. Make you drain it (follow the cooking instructions on the pasta package).

5. Chicken will be served with pasta.

Expert Directions:

1. Different pasta sauces and, also, different pasta types can be used, as well.

2. This meal can be served with slices of whole grain bread or steamed green beans, too.

3. Replace the penne with any type of pasta you prefer.

4. Warm chewy Italian bread can be a nice idea for serving this meal with.

Nutrition Information:

Calories: 720

Total Fat: 22g

Cholesterol: 200mg

Sodium: 1730mg

Total Carbohydrate: 79g

Dietary Fiber: 5g

Sugars: 20g

Protein: 51g

Fabulous Thai Soup

Prep Time: 30 min

Total Time: 6 hr

Servings: 9

Superb Thai flavors that in a delicious soup that will amaze your family memebers.

Ingredients:

- 16 tbsp sliced carrots (diagonally sliced)

- 1 chopped onion, (large zise)

- 1 red bell pepper (medium size, cut into strips)

- 4 finely chopped cloves garlic

- 2 tbsp gingerroot (grated)

- 2 tbsp fish sauce

- 2 tbsp red curry paste

- 1 tsp vegetable oil

- 1 1/2 pounds chicken thighs (bones and skin will be removed)

- 2 cups chicken broth

- 14 ounces coconut milk (do not use cream of coconut)

- 8 ounces fresh mushrooms (sliced)

- 4 tbsp basil leaves (fresh; chopped)

- 2 tbsp lime juice (fresh)

Directions:

1. Heat the oil in a skillet and cook the chicken in the heated oil for about 5-6 minutes. Turn it once and stop the cooking process when the chicken is browned on all sides.

2. After lubricating the slow cooker, add the onion, the garlic, the carrots, the bell pepper, the fish sauce, the curry sauce and the gingerroot. Mix these ingredients.

3. Transfer the chicken in the slow cooker, over the above mentioned vegetables. The broth will be poured over the chicken.

4. After covering the slow cooker, set the heat on Low and cook for 5 hours. Make sure the chicken is tender before stopping the cooking process. After removing the chicken from the slow cooker, shred the meat (use 2 forks when shredding it). Return the chicken to the slow cooker, add coconut milk, basil, mushrooms and stir.

5. Cover the slow cooker again and cook for another half an hour. Make sure the mushrooms are tender before ending the cooking process.

6. Before serving, don’t forget to add lime juice and stir.

Expert Directions:

1. Fish sauce can be easily replaced with 1 tbsp sherry (dry) and 3 tbsp soy sauce.

Nutrition Information:

Calories: 240

Total Fat: 16g

Sodium: 790mg

Total Carbohydrate: 9g

Protein: 17g

Table of Contents

Introduction:

Slow Cooker Breakfast Recipes

Not another Bacon, Cheese and Egg Casserole

Apple Coffee Cake

Caramel French Toast

Sausage and Egg Casserole

Huevos Rancheros

Fruity Oatmeal

Cinnamon Roll Pancake

Mexican Breakfast Casserole

Sausage Casserole

Special Chocolate Waffles with Forest Fruits

Slow Cooker Desert Recipes

Caramel French Toast

French Cranberry-Apple Dessert

Ken’s Caramel Pudding

Pears with Maple Syrup

Pumpkin Cake with Cream Cheese Frosting

Apple Cake

Brownie Pudding Dessert

Mixed Berries Cobbler

Red Velvet Cake

Tropical Fruit Salad Cake

Chocolate & Peanut Candies

Martha’s Baked Apples

Slow Cooker Casserole Recipes

Jambalaya

Chicken Pot Pie

Layered Enchilada

Aunt Emma’s Slow-Cooked Chicken

Slow-Cooker German Steak Supper

Ravioli Casserole with Cheese

Chile-Chicken Enchilada

Chef Randy's Pineapple Chicken

Ground Beef & Potato Casserole

Breakfast Casserole with Egg, Cheese, Bacon and a Twist

Slow-Cooker Creamed Corn

Not another Chicken Pot Pie

Hash Brown Casserole

Not another Scrambled Eggs Recipe

Slow-Cooker Beef Taco

Katherine's Chicken Enchilada

Special Chili Chicken Enchilada

Squash Casserole

Biscuit Chicken Pot Pie

Slow Cooker Italian Recipes

Italian Beans, Garlic and Tomatoes

Ravioli Casserole with Cheese

Italian Spaghetti Sauce

Pizza Sloppy Joes

Italian Turkey and Vegetables Stew

Italian Sausage Soup

Cheesy Pearl Barley Risotto with Lots of Vegetables and Chicken

Ravioli Stew

Italian Meatball Soup

Not another Rotini Soup

Superb Spaghetti Sauce

Italian Chicken Sandwiches

Slow-Cooker Lasagna

Mediterranean Meatball Stew

Slow Cooker Mexican Recipes

Layered Enchilada

Beef Stew

Mexican Pork Fajitas

Mexican Salsa Chicken

Mexican Chicken Enchilada

Mexican Chicken Soup

Not another Fajitas Recipe

Chicken Wrap

Cheesy Taco Pasta

Slow-Cooker Pork Recipe

White Chicken Chili with a Twist

Chicken Nachos

Mexican Chicken Tacos with Green Chiles

Chicken Salsa Tortilla Soup

Mexican Beef Stew and Rice

Mexican Pot Roast

Slow Cooker Pork Recipes

Barbecued Pork Ribs

Delicious Mexican Sandwhiches

Pork Chops with Fruits Stuffing

New Pulled Pork Sandwiches Recipe

Grilled Pork Ribs

Island Style Pork Ribs

Tex-Mex Fajitas Recipe

Cheesy Pork Chops with Tomato Sauce

Pulled Pork

Slow Cooker Stew Recipes

Chicken Marsala

Texas Stew

Italian Turkey Stew

Tuscan Beef Stew

Fabulous Beef Stew

Burgundy Stew

Beijing Pork Stew

Spicy Beef Stew

Seoul Beef Stew

Slow Cooker Turkey Recipes

Turkey Tetrazzini

Taco-Seasoned Turkey

Sausage Breakfast Casserole

Turkey Lasagna

Italian Turkey Sausage Casserole

Jalapeño Chile Black-Eyed Peas

Italian Sausage and Stuffed Peppers

Sarah’s Turkey Bean Chili

Slow Cooker Beef Recipes

Slow Cooker Chili Con Carne

Aunt Kelly’s Salsa Chili

Beef Enchilada Casserole

Flavorful Pot Roast

Beef Burgundy

Slow Cooker Carne Guisada

Parmesan & Mozzarella Meatballs

Dijon Mustard and Barbecue Beef Sauce Sandwiches

Italian Beef Sandwiches

Beef Brisket

Slow-Cooker Beef Stew

Slow-Cooker Beef-Soup

Beef and Potato Casserole

Stuffed Peppers

Slow-Cooker Beef Stew with Mushrooms

Fabulous Meatball Soup

Slow Cooker Chicken Recipes

Salsa Chicken

Green Chiles Chicken Enchilada

Indian Chicken Thighs

Slow-Cooker Italian Chicken

Fabulous Pineapple Chicken

Chicken Caesar Burgers

Mexican Chicken Soup

Austrian Chicken

Chicken and Dumplings

Buffalo Wrap

Chicken and Rice Soup

French Lentil and Chicken Soup

Chicken with Cheese and Penne Pasta

Fabulous Thai Soup