All posts by Sharon

Beef, Slow Cooker, Soups

Cowboy Stew

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This is a hearty, delicious chili-type stew.  A real man pleaser!
1 pound beef for stew (I used cut up steak, all fat removed)
1 packet taco seasoning mix (about 1 ounce)
large zip-top bag
1 (14.5-ounce) can diced tomatoes with garlic/onion (undrained) I used Hunt’s Fire Roasted Southwestern Style Diced Tomatoes
1 (10-ounce) can milder diced tomatoes and green chiles (undrained)
1 can refried beans
1 medium onion, diced
1 red bell pepper, diced
2 (16-ounce) cans pinto beans (drained)

Coat the inside of crock with Crisco to make clean up time a lot easier. Preheat slow cooker on high. Place beef and taco seasoning in zip-top bag; shake to coat. Transfer beef and seasoning to slow cooker.

Stir in canned tomatoes (including liquid), refried beans, onion and bell pepper.
Pour beans on top of beef mixture (do not stir). Cover, reduce heat to low, and cook 8 to 10 hours. Serve.  This goes well with Spoon Cornbread.
Beef, Slow Cooker, Soups

Chunky Beef Chili

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2  pounds beef chuck, cut for stew
1 (28 oz.) can tomatoes in puree, chunky, undrained
1 1/2 cups onions, chopped
12 ounces beer, or 1 1/2 cup water
1 (4 oz.) can green chili, chopped
1/4 cup tomato paste
3 tablespoons chili powder
1 1/2 tablespoons garlic, minced
2 teaspoons ground cumin
1 1/2 teaspoons salt
1/4 teaspoon ground cinnamon
1/4 cup peanut butter
3 (15 oz.) can Roman beans, or pinto beans, rinsed
1/3 cup cilantro, chopped  
Mix all ingredients except peanut butter, beans and cilantro in a 4 qt. or larger slow cooker.
Cover and cook on low 7 to 9 hours until beef is tender. Stir in peanut butter until blended, then beans.
Cover and cook 5 minutes or until beans are hot.  Stir in cilantro.  Serve with : sour cream, chopped red onion, shredded cheddar cheese.
8  Servings
Chicken, Italian, Slow Cooker, Soups

Chicken Minestrone with Pesto

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1     28 oz. can tomatoes in puree, undrained
4     cups chicken broth
1     pound chicken thighs, skinless, boneless, cut in 1 inch cubes
1     baking potato, peeled and diced
1/2   cup onions, chopped
1/2   cup carrots, chopped
1/2   cup celery, chopped
1/4   teaspoon pepper
1     16 oz. can white beans, (cannellini) rinsed
1     zucchini, diced ( about 6 ounces)
1     cup frozen green beans, thawed
1/3   cup pesto, refrigerated, prepared, basil
Mix all ingredients except the cannellini beans, zucchini, green beans, and pesto in a 4 qt or larger slow cooker.  Cover and cook on low 7 to 9 hours until chicken is cooked through and vegetables are tender.
Stir in cannellini beans, zucchini and green beans.  Cover and cook on high for 15 minutes, or until zucchini is tender.  Spoon into bowls; top with pesto.
8  Servings
Chicken, Slow Cooker

Chicken Breasts

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6-12 chicken breasts (use as many as you want)
1/2 cup water
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder

Place the chicken breasts in the crock pot, Mix water and spices together and pour over the chicken.  Cook on the low setting for 8-10 hours.  Remove chicken breasts, shred or pull the meat from bones, removing skin (it should all fall off easily at this point anyway!).  Place meat in individual freezer bags or containers and freeze until needed for recipes.  Defrost and add to any recipes that call for cooked chicken.
Great for casseroles, quesadillas, pizzas, burritos, pastas, soups, etc. or heat with BBQ sauce for hot barbecue chicken sandwiches.
Tip: Use the juices that are left from cooking the chicken to make broth afterwards.