Easy Crockpot Week

As the baby was soon to be with us I needed a week of VERY easy crockpot meals. Throw it all in in the morning and walk away kinda thing, AND having protein and veg and if possible carbs all in one go to.
Here's what I came up with (shopping list to be added shortly) :




Crockpot Chicken Chow Mein


8 boneless skinless chicken thighs (about 1 1/2 lb)

1 tablespoon vegetable oil

2 medium carrots, sliced diagonally (1 cup)

2 medium stalks celery, coarsely chopped (1 cup)

1 medium onion, chopped (1/2 cup)

2 cloves garlic, finely chopped

1 cup chicken broth

2 tablespoons soy sauce

1/2 teaspoon finely chopped gingerroot

2 tablespoons cornstarch

3 tablespoons cold water

1 cup fresh broccoli florets

1 cup fresh snow pea pods

6 cups chow mein noodles



1. Remove any fat from chicken. Cut chicken into 1-inch pieces. In 10-inch skillet, heat
oil over medium-high heat. Add chicken; cook about 5 minutes, turning once, until brown.

2. In 3- to 4-quart slow cooker, place carrots, celery, onion and garlic. Add chicken. Mix
broth, soy sauce and gingerroot; pour over chicken.

3. Cover; cook on Low heat setting 6 to 8 hours.

4. In small bowl, mix cornstarch and water until smooth; stir into chicken mixture. Stir
in broccoli and pea pods. Increase heat setting to High; cover and cook 15 minutes. Serve
over noodles.






Pork Roast



You can use any kind of mustard in this delicious, homey recipe. You can also thicken the
juices if you wish after removing the roast and vegetables. Just pour the juice into a
saucepan and add 2 Tbsp. cornstarch dissolved in 1/4 cup water, then bring to a boil.




* 1 lb. small red potatoes, cut in half

* 16 oz. pkg. baby cut carrots

* 3 lb. boneless pork loin roast, trimmed of fat

* 1/4 cup Dijon mustard

* 1/2 tsp. dried tarragon leaves

* 1/2 tsp. dried thyme leaves

* 1/2 tsp. salt

* 1/4 tsp. pepper

* 1 onion, chopped

* 2 cloves garlic, minced

* 1-1/2 cups beef broth



Preparation:
Place potatoes and baby carrots around bottom edge of 4-6 quart crockpot.
In small bowl,
combine mustard, rosemary, thyme, salt and pepper and spread over pork roast.

Place roast
in crockpot and sprinkle with chopped onion. Pour beef broth over all. Cover crockpot and
cook on low for 8-9 hours until pork is thoroughly cooked and vegetables are tender.








Slow-Cooked Pork Stew





2 lbs lean pork loin, cut into 1 inch cubes

8 ounces baby carrots

3 large new potatoes, cut into 1 inch cubes

2 parsnips, cut into 1 inch cubes

1 onion, cut into wedges

2 leeks, thoroughly washed and sliced into 1 inch strips

6 garlic cloves, finely chopped

1 (8 ounce) packet frozen spinach, thawed and well-drained

2 teaspoons fresh ground black pepper, to taste

1 teaspoon dried thyme

1 teaspoon salt, to taste

1 pint vegetable juice

2 tablespoons brown sugar

1 tablespoon mustard

4 teaspoons tapioca






1. Place the pork in a crockpot, and add the carrots, potatoes, parsnips, onions,
leeks, garlic, spinach, pepper, thyme and salt.

2. In a medium bowl, combine the vegetable juice, brown sugar, mustard and tapioca.

3. Pour it over the pork and vegetables.

4. Cover and cook on low for 6 hours or on high for 4 hours.







Granny's Slow Cooker Vegetarian Chili




1 (11 ounce) can condensed black bean soup (or canned black beans in juice)

1 (15 ounce) can kidney beans, drained and rinsed

1 (15 ounce) can garbanzo beans, drained and rinsed (sometimes I use
lentils)

1 (16 ounce) can vegetarian baked beans

1 (14 1/2 ounce) can chopped tomato puree (I use large 29 oz. can crushed tomatoes)

1 (15 ounce) can whole kernel corn, drained

1 onion, chopped

1 green bell pepper, chopped

2 zucchini, chopped

2 stalks celery, chopped

2 garlic cloves, chopped

1 (4 ounce) can diced chilies

1-2 jalapeno, chopped (depending on how much heat you want)

1 tablespoon chili powder

2 teaspoons cumin

1 tablespoon dried parsley

1 tablespoon dried oregano

1 tablespoon dried basil

1 tablespoon cilantro (optional)




1. In a saucepan, saute the onion, bell pepper, zucchini, and celery for about 5
minutes.

2. In a slow cooker, combine black bean soup, kidney beans, garbanzo beans, baked
beans, tomatoes, corn, onion, bell pepper, zucchini, jalapeno, chilies, and celery.

3. Season with garlic, chili powder, cumin, parsley, oregano, basil (and cilantro if
using).

4. Cook for about 6 hours on low.

5. Serve with tortillas, cornbread, rice, or French bread.

6. Enjoy!

7. This freezes well!

8. Leftovers are good on top of nachos!







Slow-Cooked Vegetable Curry





2 cups sliced carrots

2 medium potatoes, cut into 1/2 inch cubes

1 (15 ounce) can garbanzo beans, rinsed and drained

8 ounces green beans, cut into 1 inch pieces

1 cup coarsely chopped onions

3 cloves garlic, minced

2 tablespoons quick-cooking tapioca

2 teaspoons curry powder

1 teaspoon ground coriander

1/2 teaspoon crushed red pepper flakes

1/2 teaspoon salt

1/4 teaspoon ground cinnamon

1 (14 ounce) can vegetable broth

1 (14 1/2 ounce) can diced tomatoes

8oz coconut milk

2 cups hot cooked rice





1. Add the first 12 ingredients in order to a 4-quart slow-cooker.

2. Pour vegetable broth and coconut milk over all.

3. Cover and cook on LOW for 7-9 hours.

4. Add in undrained tomatoes; stir to combine.

5. Cover and let stand 5 minutes.

6. Serve over cooked rice.









Slow Cooker Jambalaya




1 large onion, chopped (1 cup)

1 medium green bell pepper, chopped (1 cup)

2 medium celery stalks, chopped (1 cup)

3 garlic cloves, finely chopped

1 can (28 oz)diced tomatoes, undrained

2 cups chopped fully cooked smoked sausage

1 tablespoon parsley flakes

1/2 teaspoon dried thyme leaves

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon red pepper sauce

3/4 pound uncooked peeled deveined medium shrimp, thawed if frozen

4 cups hot cooked rice




1. Mix all ingredients except shrimp and rice in 3 1/2- to 6-quart slow cooker.

2. Cover and cook on low heat setting 7 to 8 hours (or high heat setting 3 to 4 hours) or
until vegetables are tender.

3. Stir in shrimp. Cover and cook on low heat setting about 1 hour or until shrimp are
pink and firm.
Serve jambalaya with rice.






Slow Cooker North Woods Wild Rice Soup




2 teaspoons vegetable oil

1 medium onion, chopped (1/2 cup)

2 medium stalks celery, diced (1 cup)

2 medium carrots, diced (1 cup)

1 cup diced smoked turkey (6 ounces)

1/2 cup uncooked wild rice

1 teaspoon dried tarragon leaves

1/4 teaspoon pepper

2 cans (14 1/2 ounces each) chicken broth

1 can (12 ounces) evaporated fat-free milk

1/3 cup Gold Medal® all-purpose flour

1 cup Green Giant® frozen sweet peas, thawed

2 tablespoons dry sherry, if desired




1. In 10-inch skillet, heat oil over medium heat. Cook onion in oil about 4 minutes,
stirring occasionally, until tender.

2. Place onion, celery, carrots, turkey, wild rice, tarragon and pepper in 3 1/2- to
4-quart slow cooker. Pour broth over top.

3. Cover and cook on low heat setting 6 to 8 hours or until wild rice and vegetables are
tender. Stir in peas last 15 minutes of cooking.

4. Mix milk and flour; stir into soup. Cover and cook about 20 minutes or until thickened.






Slow Cooker Chicken Stew with Pepper and Pineapple





1 pound boneless skinless chicken breast, cut into 1 1/2-inch pieces

4 medium carrots, cut into 1-inch pieces

1/2 cup chicken broth

2 tablespoons finely chopped gingerroot or 1 teaspoon ground ginger

1 tablespoon packed brown sugar

2 tablespoons soy sauce

1/2 teaspoon ground allspice

1/2 teaspoon red pepper sauce

1 can (8 ounces) pineapple chunks in juice, drained and juice reserved

1 tablespoon cornstarch

1 medium bell pepper, cut into 1-inch pieces




1. Mix all ingredients except pineapple, cornstarch and bell pepper in 3 1/2- to 6-quart
slow cooker.

2. Cover and cook on low heat setting 7 to 8 hours (or high heat setting 3 to 4 hours) or
until vegetables are tender and chicken is no longer pink in center.

3. Mix reserved pineapple juice and cornstarch until smooth; gradually stir into chicken
mixture. Stir in pineapple and bell pepper.

4. Cover and cook on high heat setting about 15 minutes or until slightly thickened.







Easy Crock Pot Macaroni and Cheese




1/4 cup flour

1 teaspoon salt

1/4 teaspoon pepper

2 tablespoons minced onions

1/2 teaspoon paprika

3 cups milk

1 cup of grated cheddar cheese (or your favourite kind of cheese)

2 cups uncooked elbow macaroni




1. Spray crockpot with non-stick spray for easy cleaning.

2. In a saucepan, combine first 5 ingredients.

3. Pour in milk and stir with a whisk until no lumps remain.

4. Heat and continue stirring until mixture boils and is thickened.

5. Add cheese and then macaroni.

6. Stir until well mixed.

7. Pour into 3 1/2 quart (3. 5L) slow cooker.

8. Cover and cook on low for 2-2 1/2 hours or on high for 1 hour.







Vegetable-Beef Barley Soup




1 1/2 lbs lean stewing beef

1/2 cup bell peppers, chopped

1 (16 ounce) package frozen mixed vegetables (I use a gumbo blend.)

3/4 cup chopped onions

2/3 cup uncooked barley

2 1/2 cups water

1 teaspoon salt

1/2 teaspoon dried thyme leaves

1/4 teaspoon pepper

1/2 teaspoon garlic powder

2 teaspoons beef bouillon

2 (14 1/2 ounce) cans diced tomatoes

1 (8 ounce) can tomato sauce






1. Rinse the frozen vegetables under cold running water to separate and partially thaw
before adding to soup.

2. Mix all ingredients in 3 1/2- to 6-quart crock pot.

3. Cover and cook on low heat setting 8 hours or until vegetables and barley are
tender.