1 cup small whole onions, peeled
1 cup fresh baby carrots
12 small new potatoes, cut in half (about 4 cups)
2 pounds boneless beef chuck steak, cut into 1 1/2 inch pieces
1 14.5 ounce can diced tomatoes, undrained
1/2 cup apple juice
4 teaspoons curry powder
1/2 teaspoon salt
1/4 teaspoon pepper
In 3 1/2-4 quart slow cooker/Crock Pot, layer onions, carrots and potatoes. Place beef over vegetables. In medium bowl, combine all remaining ingredients; mix well. Pour over beef. Cover; cook on low setting for 8-10 hours.
1 small pkg stew meat
1 pkg sausage or keilbasa
1 med onion, chopped
3 med potatoes, chopped
1 can baked beans of your choice
Place the ingredients into crockpot in the order shown. Cover and cook 4 hrs on high or 8 hrs on low. Serve with cornbread or rolls.
1 or 2 rabbits or pheasants
Salt, pepper and paprika to taste
1 c. sour cream
1 c. cream of mushroom soup
1/4 tsp. Worcestershire sauce
2 tbsp. dried onions
Season cut up meat. Mix sour cream, soup and Worcestershire sauce. Add instant onions. Cook in slow cooker on low for 8 hours.
1/2 c. dry navy beans, soaked overnight and drained
2 c. water
4-6 chicken breasts, skinned, boned, and cut into chunks
1 (16 oz.) can low sodium tomatoes
1/2 c. thinly sliced celery
1/2 c. diced carrot
1/2 c. chopped onion
1/8 tsp. garlic powder
1 crushed bay leaf
1/2 tsp. crushed dry basil
1/8 tsp. powdered sage
1/4 tsp. paprika
1/2 tsp. crushed, dried oregano
1 tsp. instant chicken or beef bouillon (low sodium)
Place beans, 2 cups of water, and other ingredients in slow cooker/Crock Pot; cover and cook on low for 8-10 hours. Discard bay leaf before serving.
1 1/2 pounds baby red potatoes
1 cup coarsely chopped celery
1 cup coarsely chopped onion
2 pounds boneless skinless chicken thighs
1 cup water
2 teaspoons Lawry’s® Seasoned Salt
1/2 teaspoon McCormick® Rosemary Leaves, crushed
1/2 teaspoon McCormick® Black Pepper, Coarse Ground
3 tablespoons cornstarch
1/2 cup milk
1 package (10 ounces) frozen peas and carrots
Place potatoes, celery and onion in slow cooker. Place chicken on top of vegetables. Mix water, seasoned salt, rosemary and pepper in medium bowl until well blended. Pour over chicken and vegetables. Cover.
Cook 8 hours on LOW or 4 hours on HIGH.
Mix cornstarch and milk in small bowl until smooth. Stir into sauce in slow cooker. Stir in peas and carrots. Cover. Cook 15 minutes longer on HIGH or until sauce is thickened. Serve with biscuits, if desired.