2 T Paprika
2 tsp Ground Cumin
1 tsp Finely Grated Ginger
1 tsp Coarse Sea Salt
1 Approx. 3lb Pork Shoulder Roast
1 Med. Butternut Squash, cubed
1 15oz can Chickpeas, drained and rinsed
1 pint water
1 28oz can Diced Tomatoes
1 Cinnamon Stick
1 tsp Black Peppercorns
Combine Paprika, ginger, cumin, and sea salt in a small dish.
Rub pork shoulder roast with spice mixture, coating well and using about half.
Add squash, chickpeas, tomatoes (with their juice), and water to bottom of slow cooker, leaving a small well in the center for the roast.
Place roast on top, sprinkle with peppercorns, and add the cinnamon stick.
Cook on med-high for 4 hours or until pork roast falls apart easily.
Remove roast to a plate or cutting board, shred meat using two forks, and add back to crock pot. Stirring to combine all ingredients well.
Add remaining spice mixture to taste. Retain bone and excess fat to make pork stock if desired, discard cinnamon stick.
1 cup uncooked noodles
vegetable oil (canola)
1 cup cubed ham
1 can condensed cream of chicken
1 can whole kernel corn drained (8 oz.)
1 tbsp pimento chopped
1/2 cup cheddar cheese shredded
1/4 cup green pepper chopped
Cook noodles according to package directions until barely tender (I do approximately. 5 to 6 minutes). Drain and toss with just enough oil to coat. ( 3 tsp ) Add noodles and remaining ingredients to a greased Crock Pot and stir to mix. Cover and cook on LOW setting 7 to 9 hours.
4 bone-in chicken breast, halves (about 2 pounds), skin removed
1 tablespoon McCormick® Curry Powder
1 package McCormick® Chicken Gravy Mix
1 can (14 1/2 ounces) chicken broth
1 medium red bell pepper, cut into 1/2-inch pieces
1 medium Golden Delicious apple, unpeeled, cored and coarsely chopped
1/4 cup raisins
1/4 cup McCormick® Onions, Chopped
2 McCormick® Bay Leaves, broken in half
1/2 teaspoon McCormick® Garlic Powder
1 cup instant rice
1 large onion , diced
1 can (10.5 oz) cream of celery soup
1 can (10.5 oz) cream of chicken soup
1 tablespoon fresh parsley
1 teaspoon poultry seasoning
black pepper to taste
4 skinless boneless chicken breasts
2 cups low sodium chicken broth
2 cups frozen vegetables or peas and carrots , defrosted
1 can (8 pieces) refrigerated biscuits (Buttermilk, Country or Homestyle)
Add onion to 6 qt crock pot and top with chicken breasts.
In a small bowl, combine cream of celery soup, cream of chicken soup, parsley, poultry seasoning and pepper. Spread over chicken breasts. Top with chicken broth and cook on high 5 hours.
Approximately 1 hour (I allow 60 – 90 minutes) before serving (after 4 hours of cooking time), roll each biscuit thin and flat. Cut into 4 strips. Add vegetables to the slow cooker and stir. Add biscuit strips on top. Replace lid as quickly as possible.
Remove chicken breasts and slightly shred. Add back into slow cooker and stir (this will break up the dumplings somewhat which is ok). Let cook an additional 10 minutes and serve.