2 cans cream of celery soup
1/3 cup dry sherry
2/3 cup milk
2 tablespoons parsley flakes
10 ounces frozen peas
2 cans tuna, drained
10 ounces egg noodles, cooked
2 tablespoons butter or margarine
dash curry powder (optional)
In a large bowl, thoroughly combine soup, sherry, milk, parsley flakes, vegetables, and tuna. Fold in noodles. Pour into greased Crock Pot. Dot with butter or margarine. Cover and cook on Low 7 to 9 hours. Cook noodles just until tender.
1 medium yellow onion, finely diced or 2 Tbsp dried onion flakes
1 lb yellow potatoes (about 3-4 medium potatoes), cubed (I left the skins on)
1 1/2 lbs boneless, skinless chicken thighs, cut into bite size pieces1 (13.5 oz) can full fat coconut milk
2 Tbsp brown sugar
2 tsp minced garlic
1 Tbsp fresh ginger, minced
1 tsp ground turmeric
1 tsp curry powder
1/2 tsp ground coriander seed
1 tsp kosher salt
1/2 tsp crushed red pepper
1 lime, juiced–optional
Cilantro, for garnish
In your 4-6 quart slow cooker place the onions, potatoes and chicken.
In a bowl, stir together the coconut milk, brown sugar, garlic, ginger, turmeric, curry powder, coriander seed, salt and red pepper. Whisk until combined. Pour the mixture over the contents of the slow cooker.
Cover and cook on LOW for 4 hours (some slow cookers may take only 3 hours). Test potatoes for tenderness.
Gently stir. Stir in the lime juice, if desired. Add in more turmeric and curry powder and salt to taste.
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.