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
* 3 pounds boneless pork roast
* 2 chopped onions
* 12 ounces barbecue sauce, preferred style
* 1/4 cup honey
* 6 rolls
Instructions
1. Place pork in Crock Pot.
2. In a separate bowl, stir together the barbecue sauce and honey.
3. Pour the sauce over the pork.
4. Add onions to the Crock Pot and cover.
5. Cook on low for 6 hours.
6. Remove and pull apart with forks.
7. Serve on sandwich rolls with extra sauce or cole slaw.
Source: LoveToKnow Recipes
* 2 cups chicken, cooked and shredded
* 5 cups water
* 2 chicken bouillon cubes
* 46 ounces chicken broth
* 1 teaspoon salt
* 4 cups preferred style of noodles
* 1/3 cup celery, chopped
* 1/3 cup carrots, chopped
Instructions
1. Pour water in slow cooker and add bouillon. Let dissolve without heating.
2. Add broth, chicken, seasonings, noodles, and vegetables.
3. Stir well so ingredients are evenly distributed.
4. Cover and cook on low for 5 hours.
Source: LoveToKnow Recipes
Ingredients:
2 medium zucchini, cut into bite-size pieces
1 large onion, cut into 6 wedges
1 stick (2-inch size) cinnamon
3/4 pound beef stew meat, cut into 1/2-inch cubes
2 cans (14.5-ounce size) diced tomatoes with basil, garlic, and oregano, undrained
1/2 teaspoon black pepper
cooking spray
3 1/2 cups hot cooked orzo
Directions:
Place first six ingredients in a 3 1/2 quart electric slow cooker coated with cooking spray. Stir well. Cover with lid and cook on high heat setting 1 hour.
Reduce to low heat setting and cook 7 to 9 hours. Discard cinnamon stick. Serve over orzo.
Source: CDKitchen
