Slow Cooking Thursday

Thursday is here and it's time for another slow cooking recipe. Here's an easy chicken recipe.

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Tex-Mex Chicken and Rice

1 cup converted uncooked white rice

28-oz can diced tomatoes

6-oz can tomato paste

3 cups hot water

1 pkg dry taco seasoning

4 whole boneless, skinless chicken breast, uncooked and cut into 1/2" cubes

1 medium onion, chopped

1 green pepper, chopped

4-oz can diced green chilies

1 teaspoon garlic powder

1/2 teaspoon black pepper

Combine all ingredients in large slow cooker. Cover and cook on low for 4 1/2 to 5 hours or until rice is tender and chicken in cooked. Enjoy!

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For more slow cooker recipes visit Sandra at Diary of a SAHM.

Slow Cooking Thursday

Here's another slow cooking recipe for you. I love pork chops and carrots together, so although a few of my kids aren't too fond of carrots, I think this is good!

Honey Cinnamon Pork Chops with Carrots

16 ounce bag of frozen sliced carrots

4 boneless, thick cut pork chops

salt and pepper

1 can condensed tomato soup

2 teaspoons ground cinnamon

1/3 cup honey

Place carrots in the bottom of a 5 quart slow cooker.

Season pork chops with salt and pepper. Place on top of carrots

In a small bowl, stir together soup, honey and cinnamon. Pour over pork chops. Cover and cook on low for 5-6 hours.

Do you want to check out a few more slow cooker recipes? Visit Sandra at Diary of a SAHM.

Slow Cooking Thursday

It's Thursday so it's time to get those Slow Cookers out again! Today's recipe is from a friend at church. She reads the blog so she knows I like slow cooker recipes. She made this a few weeks ago and says it is "very good and very easy". Thanks Jean, for sharing this recipe. I'll be trying it soon.

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Slow-Cooked Meatball Stew

1 bag (1 lb) ready to eat baby cut carrots

1 lb small red potatoes (2 1/2 to 3"), cut into quarters

4.5 oz can sliced mushrooms, drained

1 small onion, cut into thin wedges

1 bag (16 ounces) frozen cooked meatballs (about 32)

1 jar (12 oz) beef gravy

1 can (14.5 oz) diced tomatoes, undrained

Freshly ground black pepper, if desired

In 4 to 5 quart slow cooker, layer all ingredients in order listed.

Cover, cook on low for 8 to 10 hours.

Before serving, gently stir stew.

*6 servings (1 1/2 cups each)

If you want to check out more Slow cooker recipes, visit Sandra at Diary of a SAHM.

Slow Cooking Thursday

It's time for another slow cooking recipe. This recipe is easy and good. It's also kid friendly!

Easy Does-It Spaghetti
2 pounds ground beef, browned and drained
1 cup chopped onion
1 teaspoon garlic
2 cans (15 oz) tomato sauce
2 to 3 teaspoon Italian seasoning
6 cups tomato juice
2 - 4 ounce cans sliced mushrooms drained (optional)
1 pkg (16 oz) dry spaghetti broken into 4-5 inch pieces
Combine all ingredients except spaghetti in crock pot. Stir well. Cover and cook on low for 6-7 hours. Turn on high for last hour and stir in dry spaghetti. (I like to put in spaghetti 1 1/2 hours before serving to make sure it's done)

For more slow cooking recipes visit Sandra at Diary of a SAHM.

Slow Cooking Thursday

I know this isn't the normal picture for today, but I had to show you one of the gifts I recently received. My sisters and I exchange gifts at Christmas and this was one of the things Cheri gave me. It will give me lots of new ideas for Thursday's! Just so Terri doesn't think I like Cheri's gift better, I must tell you that she gave me a key chain that will display digital pictures. My sisters know me pretty well!

Now I'll get back to the business at hand. I have a recipe to share from my new cookbook. It sounds like something good for Christmas Eve or Christmas day!

Christmas Wassail

6 inches of stick cinnamon, broken

12 whole cloves

7 cups water

1 12 ounce can frozen cranberry juice cocktail concentrate

1 12 ounce can frozen raspberry juice blend concentrate

1 12 ounce can frozen apple juice concentrate

1/3 cup lemon juice

1/4 cup sugar

For spice bag, cut a 6 inch square from a double thickness of cheesecloth or use a coffee filter. Place cinnamon and cloves in center and tie with clean kitchen string. In 4 to 6 quart slow cooker, combine water, juice concentrates, lemon juice and sugar. Add the spice bag to juice mix. Cover and cook on low for 4 to 6 hours or on high for 2 to 3 hours. Remove the spice bag and discard. Ladle into glasses and enjoy.

For more slow cooking recipes, visit Sandra at Diary of a SAHM.

Slow Cooking Thursday

The recipe I am sharing today is one I heard about on the radio. The DJ's have been bragging this up and today said they had it posted on their website. Since it was a slow cooker recipe I had to check it out! This is unusual because it is a recipe for candy. If you wanted to you could just melt the chocolate the normal way, but the DJ's said the reason for using the slow cooker is; you don't have to worry about the chocolate burning and you can start it up, do some of your other Christmas baking, cleaning... and when you are ready finish this candy. I regret to say I won't be making this because I don't like peanuts, but callers to the radio station raved about it!

Peanut Clusters

2 - 16 ounce jars dry roasted peanuts, salted

48 ounces white chocolate candy coating

4 ounces sweet german chocolate

10 - 12 ounces dark chocolate

Place all ingredients in crock pot. Cook on low for about 3 hours. Don't touch during this time. Turn pot off and let sit for 20 minutes. Cover a large surface (about 3 square feet) with waxed or parchment paper. Stir mixture completely. Drop by spoonfuls onto paper. Let harden and store in airtight container. Enjoy!

For more slow cooker recipes visit Sandra at Diary of a SAHM.

Slow Cooking Thursday

Winter has come to Michigan and when it gets cold and snowy, hot chocolate hits the spot! This is a recipe for a group. We used it after taking some members of the youth group sledding a few years back. It was great to have it hot and ready when we came in.

Crock pot Cocoa

1/2 cup sugar

1/2 cup cocoa

2 cups boiling water

3 1/2 cups nonfat dry powdered milk

6 cups water

1 teaspoon vanilla

marshmallows

1 teaspoon cinnamon or a few candy canes(optional)

Combine sugar, cocoa and cinnamon (if using) in slow cooker. Add 2 cups boiling water. Stir well to dissolve.

Add dry milk powder, 6 cups water and vanilla. Stir well to dissolve. Add candy canes if desired.

Cook on low for 4 hours or high for 2 hours.

Before serving, beat with rotary beater to make frothy. Ladle into mugs and top with marshmallows. Enjoy!

*makes 9-12 servings depending on size of mug

For more slow cooker recipes, visit Sandra at Diary of a SAHM.

Slow Cooking Thursday

It's slow cooking Thursday and I have another recipe for you. I recently got this different version of hash brown potatoes. If you like ranch dressing and potatoes, you will like these!

Ranch Hash Brown Potatoes

2# bag Southern Style Hash Brown potatoes, thawed

1 can cream of potato soup

16 oz sour cream

8 ounce cream cheese, softened

2 envelopes Hidden Vally Ranch Dressing

1 teaspoon salt

1/2 teaspoon black pepper

8 ounces shredded cheddar cheese
bacon to taste

Stir together soup, sour cream and cream cheese. Stir in dressing mix, salt and pepper, then add the cheese and potatoes. Transfer to slow cooker. Cook on low for 7-8 hours. Sprinkle crispy bacon pieces on top before serving.

For more recipes visit Sandra at Diary of a SAHM.

Slow Cooking Thursday

The recipe I am sharing today is one I got from a friend at work a few years ago. This actually started as a weight watchers recipe, but she added a few spices and made it better. It is healthy, full of vegetables and is really good. My husband and kids even like it!

Vegetable Soup

1 quart V8

2 cups water

2 tablespoons beef soup base

1 cup sliced carrots

2 celery ribs, sliced

1 onion, chopped

1/2 head of cabbage, sliced

1 cup frozen green beans

1 cup sliced mushrooms

1/2 teaspoon garlic powder

1 teaspoon Mrs Dash or salt

1 teaspoon oregano

1/2 teaspoon rosemary

2 bay leaves

black pepper to taste

Combine all ingredients but mushrooms in slow cooker. Cover and cook on low for 6-8 hours. Add mushrooms after first 2 hours of cooking. Remove bay leaves before serving.

*This recipe is very flexible - you may mix up the veggies. I have added chopped green pepper, corn, cubed potatoes... It always tastes good!

For more slow cooking recipes, visit Sandra at Diary of a SAHM.

Slow Cooking Thursday

When Fall comes and the temperatures drop, I find I change the way I cook. Instead of the lighter fare of summer; warm foods like soups and stews are a mainstay. Today's recipe is an easy soup that is good on a cool day.

Mexican Chicken Soup

1 1/2 pounds boneless, skinless chicken breast, cut into 1/2" pieces

2 cans cream of chicken soup

2 cups water

1 15 ounce can black beans, rinsed and drained

1 14 1/2 ounce can diced tomatoes and green chile peppers, undrained

1 teaspoon ground cumin

sour cream (optional)

crushed tortilla chips (optional)

Brown chicken in skillet coated with cooking spray and transfer to slow cooker. In a bowl combine soup, water, beans, undrained tomatoes, and cumin. Pour over chicken in slow cooker.

Cover and cook on low for about 6 hours. Ladle into bowls and if desired, top with sour cream and sprinkle with crushed tortilla chips.

If you want to find more slow cooker recipes, visit Sandra at Diary of a SAHM.

Slow Cooking Thursday

Here's a slow cooker recipe that has been around for a while. I got this from my Mom, before I got married and I've been married for 26 years. I guess it has stood the test of time!

Zesty Swiss Steak

1 1/2 pound round steak

salt - to taste

1 tablespoon minced onion

1 teaspoon Worcestershire sauce

1 can cream of mushroom soup

3 tablespoons catsup

Brown meat and lightly salt. Place in crock pot and sprinkle minced onion over meat. Stir together Worcestershire sauce, catsup and soup. Pour over meat. Cook on low for 12 hours.

*this needs to cook for a long period so the meat is tender. I sometimes cook it for a while in the evening, then put it in the frig overnight and start it again in the morning.

For more recipes, visit Sandra at Diary of a SAHM.

Slow Cooking Thursday

It's Thursday and I have another slow cooking recipe for you. I made this for the first time last week, and it was a hit.

Crock Pot French Toast Bake

6 beaten eggs

10 slices of bread (may use raisin bread, use 1 more slice of bread if pieces are small)

1 1/2 cups milk

1/2 pound sausage, browned and crumbled

2 teaspoons cinnamon (optional)

Cut bread into quarters. Beat eggs and milk together with cinnamon. Spray inside of Crock pot with nonstick cooking spray. Layer bread and sausage in crockpot. Pour milk and egg mixture over top. Refrigerate from 2-12 hours. Cook on low for 8 hours. Serve with syrup.

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For more slow cooker recipes, visit Sandra at Diary of a SAHM.

Slow Cooking Thurday

It's Thursday and time for another slow cooker recipe. This is a fun pizza sandwich that has gone over well at my house.

Pizza by the Yard

1-2 pounds Italian sausage (depending on how meaty you want this), browned and drained

1 26 oz jar pasta sauce; may be plain or pick the flavor you like - we like garlic.

2 large red or green peppers, chopped

1 1 pound loaf Italian bread, split lengthwise and toasted*

1 8 ounce package shredded pizza cheese

In a 3 1/2 or 4 quart slow cooker combine sausage, pasta sauce and pepper. Cover and cook on low for 5-6 hours or high for 2 1/2 -3 hours. Spoon mix over toasted bread. Sprinkle with cheese.

*To toast bread, place bread, cut side up, on a baking sheet. Broil 3-4 inches from heat for 3-4 minutes or until toasted.

To see more slow cooker recipes, visit Sandra at Diary of a SAHM.

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Slow Cooking Thursday

It's time for another recipe. This recipe makes me think of fall and cooler weather, which are right around the corner!

Mulled Apple Cider

3 cinnamon sticks, broken in half

1 teaspoon whole allspice

1 teaspoon whole cloves

10 cups (2 1/2 quarts) apple juice

1/3 cup packed brown sugar

Place cinnamon sticks, allspice and cloves in the center of a large coffee filter. Tie shut with a piece of clean kitchen string. In a 4-5 quart slow cooker combine apple juice and brown sugar. Place spice bag into slow cooker. Cover and cook on low for 5-6 hours or on high for 2 1/2 - 3 hours. Remove spice bag and discard. Ladle into mugs. If desired may serve with cinnamon stick stirrers. Enjoy!

If you would like to see more slow cooking recipes, visit Sandra at Diary of a SAHM.

Slow Cooking Thursday

The recipe I am posting today is so easy it can hardly be called a recipe! It's also low fat but don't tell your family - they'll never know! I have been making this for quite a few years and everyone in my family likes it. I like to serve it with green beans and sometimes some wild rice on the side.

Salsa Chicken

6 boneless, skinless chicken breasts

1 jar salsa (about 1 1/2 cups - any brand or type)

shredded cheddar cheese to taste

Place chicken in crock pot. Pour salsa over top. Bake on low for 6-7 hours. About 5 minutes before serving, sprinkle the cheddar cheese over the chicken and allow to melt.

If you want to see more slow cooker recipes visit Sandra at Diary of a SAHM.

Slow Cooking Thursday

It's time for another slow cooking recipe. Today I am going to post a few that have been well liked in my house. I have seen a version of both of these in past Thursdays on Sandra's blog, but have been asked by friends to post them again. Hope you enjoy them too!

Chicken over Biscuits (version of recipe posted by Betsy)
1 1/2 pound boneless, skinless chicken tenders
1 tablespoon minced onion
1/4 teaspoon black pepper
1 bay leaf
12 oz jar chicken gravy
1/3 cup water
2 celery stalks, chopped
Pillsbury frozen buttermilk biscuits (they come in a pkg of 12)
1 16 oz bag frozen mixed vegetables
Place chicken in crock pot. Sprinkle onion, pepper and bay leaf over. Pour gravy over top, then water. Put celery on top. Cook on low for 8-9 hours.
30 minutes before serving, remove bay leaf and stir in mixed vegetables. Break apart chicken tenders with a fork. Turn heat to high and cover. Cook amount of biscuits you want as directed on pkg.
Split biscuits and pour chicken mix over top.


French Dip Sandwiches (originally posted by Mrs T)
1 3-lb beef chuck roast
2 cups water
1/2 cup soy sauce
1 tsp rosemary
1 tsp garlic powder
3-4 whole peppercorns
1 tsp dried thyme
1 bay leaf
slices of swiss or colby jack cheese
bakery style hot dog buns
Place roast in slow cooker. Stir together water, soy sauce and seasoning. Pour over roast. Cook on low for 10-12 hours till meat is very tender. Shred meat with 2 forks. Place on hot dog bun with a slice of cheese. Pour broth into individual small cups and serve with sandwich for dipping.
If you want more recipes visit Sandra at Diary of a SAHM.

Slow Cooking Thursday

It's time for another recipe. I'm doing something different today and posting a dessert. Hope you like it!

Fruit Crisp

1 (20 oz) can pie filling (I've used cherry and blueberry)

1 package yellow cake mix

1 stick butter or margarine

1/2 cup chopped nuts - optional

Pour pie filling into slow cooker. Combine dry cake mix and butter. Sprinkle evenly over pie filling. If using nuts, sprinkle them over top. Cook on high for 2 1/2 to 3 hours. Serve warm in bowls with a scoop of vanilla ice cream.

For more slow cooking recipes, visit Sandra at Diary of a SAHM.

Slow Cooking Thursday

Today, for Slow Cooking Thursday I am sharing one of my favorite recipes with you. I got this recipe from a someone I work with after she brought it to a potluck. It got rave reviews and we've enjoyed it ever since! Hope you like it too.

White Chicken Chili
1 tablespoon butter
1 cup chopped celery
1 green pepper, finely chopped
1 small onion, finely chopped
3 cups cooked, cubed chicken
1 (48 oz) jar Great Northern Beans
8 oz shredded Monterrey jack or Cheddar cheese
2 1/2 tsp ground cumin
1 (16 oz) jar salsa
3 c chicken broth


Melt butter in skillet and saute celery, onion and green pepper until translucent. In crock pot, combine broth, cumin, salsa, white beans, chicken and cheese. Stir together and add celery mixture. Cook on low 4-6 hours. Serve with tortilla chips and additional shredded cheese.

*I use canned broth and frozen, cubed chicken to throw this together in a hurry.
**This can also be made quickly without a crockpot. Follow same directions, but add 1 extra cup of broth or water and simmer on low for 45 min to an hour, instead of cooking in crockpot.

If you want more great crockpot recipes, visit Sandra at Diary of a stay at home Mom.