Ingredients:
1 tablespoon olive oil
3 ounces pancetta, finely chopped
1 large red onion, finely chopped
4 cloves garlic, minced
2 sprigs fresh rosemary
OR
1 tablespoon dried rosemary leaves
1/4 cup whole parsley leaves
1/2 teaspoon salt
1/2 teaspoon cracked or coarsely ground black pepper
1 can (28-ounce size) tomatoes
2 cans (19-ounce size) white kidney or cannellini beans, rinsed and drained
Directions:
In a skillet over medium-high heat, add oil. Add pancetta; cook until it just begins to brown.
Transfer to a slow cooker. Add onion to skillet, reduce heat to medium and saute until softened. Add garlic, rosemary, parsley, salt and pepper. Saute for 1 minute. Stir in tomatoes and bring to a boil, breaking up tomatoes. Cook for 2 minutes, stirring until liquid thickens.
Meanwhile, add beans to slow cooker. Pour tomato mixture over beans; stir well. Add just enough water to cover. Put cover on slow cooker and cook on low for 8 to 10 hours or high for 4 to 5 hours.
Source: Tuscan-Style Beans With Rosemary Crock Pot Recipe @CDKitchen
Ingredients:
2 cups low-fat milk
2 tablespoons honey
1 tablespoon butter
1/4 teaspoon salt
1/2 teaspoon cinnamon
1 cup rolled oats
1 cup chopped apples
1/2 cup raisins
1/4 cup walnuts, chopped
1/2 cup light cream or low-fat milk
Turn this recipe into a puzzle! [click]
Directions:
Spray inside of 2-qt slow cooker with non-fat cooking spray. Combine all ingredients but cream and pour into cooker.
Cover and cook on low overnight, ideally 6-8 hours. Stir in cream just prior to serving.
Source: Overnight Apple Oatmeal Crock Pot Recipe @CDKitchen
1 can (21 ounces) apple pie filling
2 cups Gold Medal® all-purpose flour
1 1/4 cups packed brown sugar
1 cup canned pumpkin (not pumpkin pie mix)
3/4 cup fat-free cholesterol-free egg product
1/3 cup vegetable oil
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon baking soda
Ice cream, if desired
1. Spray 3 1/2- to 6-quart slow cooker with cooking spray. Spoon pie filling into cooker; spread evenly.
2. Beat remaining ingredients except ice cream with electric mixer on low speed 1 minute, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour batter over pie filling.
3. Cover and cook on High heat setting 1 hour 30 minutes to 2 hours or until toothpick inserted in center comes out clean. Serve with ice cream.
Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.
Source: Slow Cooker Pumpkin-Apple Dessert Recipe from Betty Crocker
Ingredients:
1 Whole chicken (3-3 1/2 lb. size) -- cut up
1 large Onion -- finely chopped
2 medium Carrots -- finely chopped
1 medium Russet potato -- peeled & diced
1/4 cup Chopped parsley
1/4 cup Canned tomato sauce
2 cans (14 1/2 oz. size) Chicken broth
1 can (17 oz. size) Cream style corn
2 medium Zucchini -- cut lengthwise into quarters, then thinly sliced
Salt & pepper to taste
Turn this recipe into a puzzle! [click]
Directions:
Rinse chicken, pat dry and set aside.
In a 4-qt. or larger electric slow cooker, combine onion, carrots, celery, potato and 3 T. parsley. Add chicken, then pour in tomato sauce and broth.
Cover and cook at low setting until chicken and potato are very tender when pierced, about 7 1/2-8 hours. Lift out chicken and let stand until cool enough to handle.
Meanwhile, skim and discard fat from broth mixture. Stir corn into broth mixture, increase cooker heat setting to high. Cover and cook 15 minutes more.
Remove and discard bones and skin from chicken; tear meat into bite-sized shreds. Add chicken and zucchini to soup; cover and cook until zucchini is just tender to bite, (10-15 minutes). Season to taste and sprinkle with remaining 1 T.parsley.
Source: Chicken Corn Soup Crock Pot Recipe #98725 @CDKitchen
Ingredients:
4 slices bacon, chopped
3 cans (15 oz. size) Great Northern beans, rinsed and drained
3/4 cup water
1 small onion, chopped
1/3 cup canned diced tomatoes, well drained
3 tablespoons firmly packed brown sugar
3 tablespoons maple sugar
3 tablespoons unsulphered molasses
2 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/8 teaspoon black pepper
1/2 bay leaf
Directions:
Cook bacon in large skillet until almost cooked but not crispy. Drain on paper towels.
Combine bacon and all remaining ingredients in slow cooker. Cover and cook on low 6 to 8 hours or until onions are tender and mixture is thickened. Remove and discard bay leaf before serving.
Source: CDKitchen
