Slow Cooker Beef Stew I

Ingredients

• Servings: 6
• 2 pounds beef stew meat, cut into 1 inch cubes
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 clove garlic, minced
• 1 bay leaf
• 1 teaspoon paprika
• 1 teaspoon worcestershire sauce
• 1 onion, chopped
• 1 1/2 cups beef broth
• 3 potatoes, diced
• 4 carrots, sliced
• 1 stalk celery, chopped

Recipe

Preparation Time: 20 mins Cook Time: 12 hrs

Ready Time: 12 hrs 20 mins


• place meat in slow cooker. in a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. stir in the garlic, bay leaf, paprika, worcestershire sauce, onion, beef broth, potatoes, carrots, and celery.
• cover, and cook on low setting for 10 to 12 hours, or on high setting for 4 to 6 hours.

turkey meatloaf with kale and tomatoes

Ingredients

• Servings: 1
• 1 pound lean ground turkey
• 1 1/2 sleeves buttery round crackers (such as ritz®), crushed
• 1 1/2 cups thinly sliced kale
• 1 yellow onion, chopped
• 1/2 cup shredded cheddar cheese
• 1/2 cup barbeque sauce
• 2 eggs
• 1/4 cup whole-grain mustard
• 4 cloves garlic, minced
• 2 tablespoons worcestershire sauce
• 1 tablespoon cayenne pepper
• 1 tablespoon ground black pepper
• 1 teaspoon salt
• 6 cherry tomatoes, or as desired

Recipe

Preparation Time: 15 mins Cook Time: 55 mins Ready Time: 1 hr 10 mins


• preheat oven to 375 degrees f (190 degrees c).
• mix turkey, cracker crumbs, kale, onion, cheddar cheese, barbeque sauce, eggs, mustard, garlic, worcestershire sauce, cayenne pepper, black pepper, and salt together in a large bowl using your hands. pat 1/2 of the turkey mixture into a loaf pan. insert tomatoes into turkey mixture and top with the remaining turkey mixture.
• bake in the preheated oven until a knife inserted in the center comes out clean, 55 to 60 minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).

bourbon pecan chicken

Ingredients

• Servings: 8
• 1/2 cup finely chopped pecans
• 1/2 cup dry bread crumbs
• 8 skinless, boneless chicken breast halves
• 1/4 cup clarified butter, melted
• 1/4 cup dijon mustard
• 1/4 cup dark brown sugar
• 2 2/3 tablespoons
• 2 tablespoons soy sauce
• 1 teaspoon worcestershire sauce
• 3/4 cup unsalted butter, chilled and cut into small cubes
• 1/2 cup sliced green onions

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 30 mins


• stir together the pecans, bread crumbs, and 2 tablespoons of clarified butter. spread the mixture out on a plate. press the chicken breasts into the mixture to coat on both sides. heat the remaining 2 tablespoons of clarified butter in a large skillet over medium heat. place the coated chicken breasts in the pan, and fry on both sides until nicely browned and chicken meat is cooked through, about 10 minutes per side.
• in a small saucepan, whisk together the dijon mustard, brown sugar, bourbon, soy sauce, and worcestershire sauce until smooth. bring to a simmer over medium-low heat, then remove from the burner, and whisk in the 3/4 cup of unsalted butter one piece at a time. do not return to the heat.
• arrange the chicken breasts on a large serving plate. pour the sauce over the chicken, and sprinkle with green onion.

Charley's Slow Cooker Mexican Style Meat

Ingredients

• Servings: 12
• 1 (4 pound) chuck roast
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 2 tablespoons olive oil
• 1 large onion, chopped
• 1 1/4 cups diced green chile pepper
• 1 teaspoon chili powder
• 1 teaspoon ground cayenne pepper
• 1 (5 ounce) bottle hot pepper sauce
• 1 teaspoon garlic powder

Recipe

Preparation Time: 30 mins Cook Time: 8 hrs

Ready Time: 8 hrs 50 mins


• trim the roast of any excess fat, and season with salt and pepper. heat olive oil in a large skillet over medium-high heat. place the beef in the hot skillet, and brown it quickly on all sides.
• transfer the roast to a slow cooker and top it with the chopped onion. season with chile peppers, chili powder, cayenne pepper, hot pepper sauce, and garlic powder. add enough water to cover 1/3 of the roast.
• cover, and cook on high for 6 hours, checking to make sure there is always at least a small amount of liquid in the bottom of the cooker. reduce heat to low, and continue cooking for 2 to 4 hours, or until meat is totally tender and falls apart.
• transfer the roast to a bowl and shred it using two forks (reserve 2 cups of cooking liquid, if desired). serve in tacos or burritos (see cook's note).

grilled turkey breast with fresh sage leaves

Ingredients

• Servings: 8
• 3 tablespoons freshly squeezed lemon juice
• 3 tablespoons extra-virgin olive oil
• 28 leaves fresh sage
• 4 skinless, boneless turkey breast halves
• sea salt and freshly ground black pepper to taste
• 2 tablespoons extra-virgin olive oil
• 3 tablespoons unsalted butter
• 2 lemons, halved

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 1 hr 20 mins


• mix lemon juice, 3 tablespoons olive oil, and sage leaves in a large container and place turkey breast halves into the marinade. allow meat to marinate for 30 minutes at room temperature, turning turkey breasts over occasionally.
• preheat grill for medium heat and lightly oil the grate.
• remove turkey breasts from marinade and reserve the marinade and sage leaves. sprinkle turkey on both sides with sea salt and black pepper.
• grill turkey breasts on the preheated grill until they show grill marks, the meat is no longer pink inside, and an instant-read meat thermometer inserted into the thickest part of the breast reads at least 160 degrees f (70 degrees c), about 30 minutes. turn turkey pieces over after 15 minutes.
• while turkey is grilling, heat 2 tablespoons olive oil with unsalted butter in a large skillet over medium-high heat until hot and bubbling. pour reserved marinade, including sage leaves, into the oil and butter and cook, stirring often, until the marinade has evaporated and the sage leaves are crisply fried, 10 to 15 minutes.
• transfer grilled turkey breasts to a cutting board and season again with salt and black pepper if desired; thickly slice the turkey on the diagonal and arrange on a platter, topped by fried sage leaves and garnished with lemon halves.

easy slow cooker french dip

Ingredients

• Servings: 9
• 4 pounds rump roast
• 1 (10.5 ounce) can beef broth
• 1 (10.5 ounce) can condensed french onion soup
• 1 (12 fluid ounce) can or bottle
• 6 french rolls
• 2 tablespoons butter

Recipe

Preparation Time: 10 mins Cook Time: 7 hrs

Ready Time: 7 hrs 10 mins


• trim excess fat from the rump roast, and place in a slow cooker. add the beef broth, onion soup and . cook on low setting for 7 hours.
• preheat oven to 350 degrees f (175 degrees c).
• split french rolls, and spread with butter. bake 10 minutes, or until heated through.
• slice the meat on the diagonal, and place on the rolls. serve the sauce for dipping.

Slow Cooker Beef Stroganoff I

Ingredients

• Servings: 4
• 1 pound cubed beef stew meat
• 1 (10.75 ounce) can condensed golden mushroom soup
• 1/2 cup chopped onion
• 1 tablespoon worcestershire sauce
• 1/4 cup water
• 4 ounces cream cheese

Recipe

Preparation Time: 10 mins Cook Time: 8 hrs

Ready Time: 8 hrs 10 mins


• in a slow cooker, combine the meat, soup, onion, worcestershire sauce and water.
• cook on low setting for 8 hours, or on high setting for about 5 hours. stir in cream cheese just before serving.