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Monday, November 4, 2013

5-Ingredient Slow Cooker Recipes

Cowboy Beef - Chipotle peppers and chili beans give this pot roast recipe an irresistible Old West makeover, while canned vegetables help cut down on prep time. You'd never guess that this satisfying recipe is also healthy, too, coming in at less than 400 calories per serving.
2 2 1/2 pound boneless beef chuck pot roast
1 15 ounce can chili beans in chili gravy
1 11 ounce can whole kernel corn with sweet peppers, drained
1 10 ounce can diced tomatoes and green chiles, undrained
1 2 teaspoons finely chopped canned chipotle pepper in adobo sauce
Directions: 1. Trim fat from meat. If necessary, cut meat to fit into a 3 1/2- or 4-quart slow cooker. Place meat in the cooker. In a medium bowl combine chili beans in gravy, corn, tomatoes and chiles, and chipotle pepper. Pour mixture over meat. 2. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours. 3. Transfer meat to a cutting board. Slice meat; arrange in a shallow serving dish. Using a slotted spoon, spoon bean mixture over meat. Drizzle with enough of the cooking liquid to moisten.

Super Simple Peachy Barbecue Chicken - Think bold, saucy barbecue from your slow cooker is too good to be true? It's possible, and the finished product is irresistible. The barbecue sauce and apricot preserves infuse the chicken with flavor as it cooks, and a dash of yellow mustard adds a hint of spice.
2 1/2 - 3 pounds chicken drumsticks, skinned (if desired)
1 cup barbecue sauce
1/3 cup apricot or peach preserves
2 teaspoons yellow mustard
Fresh peaches, cut into wedges (optional)
Directions: 1. Place chicken in a 3 1/2- or 4-quart slow cooker. For sauce, in a small bowl, stir together barbecue sauce, preserves, and mustard. Pour over chicken. 2. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. 3. Transfer chicken to a serving dish; cover and keep warm. Transfer sauce to a medium saucepan. Bring to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until sauce is desired consistency. Serve chicken with sauce. If desired, garnish with fresh peaches.


Corned Beef and Cabbage - Make this Irish classic for St. Patrick's Day or any time you're in the mood for the tasty flavors of corned beef paired with cabbage.
1 3 - 4 pound corned beef brisket with spice packet
1/2 small head cabbage, cut into 3 wedges
4 medium carrots, peeled, and cut into 2-inch pieces
1 medium onion, quartered
2 medium yellow potatoes, cut into 2-inch pieces
1/2 cup water
Directions: 1. Trim fat from meat. If necessary, cut brisket to fit into a 5- to 6-quart slow cooker. Sprinkle spices from packet evenly over meat; rub in with your fingers. Place cabbage, carrots, onion, and potatoes in the slow cooker. Pour water over vegetables. Top with brisket.2. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours. Transfer meat to a cutting board. Thinly slice against the grain. Serve vegetables with a slotted spoon. Makes 6 servings.

Cha-Cha Corn Chowder - Two kinds of corn give this creamy soup a rich consistency, and diced green chiles add a hint of heat to each bite. Crumble saltine crackers on top of each bowl for added home-style flavor.
3 medium round red potatoes, diced (1 pound)
2 14 3/4 ounce cans cream-style corn
1 14 ounce can chicken broth with roasted garlic
1 11 ounce can whole kernel corn with sweet peppers, drained
1 4 ounce can diced green chiles
1/4 teaspoon ground black pepper
Cracked black pepper (optional)
Saltine crackers (optional)
Directions: 1. In a 3 1/2- to 4-quart slow cooker, combine potatoes, cream-style corn, broth, corn with sweet peppers, green chiles, and pepper. 2. Cover; cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. If desired, top each serving with cracked pepper and serve with crackers.

Mexican Meatball Stew - With veggies, black beans, and lean turkey meatballs, this five-ingredient stew proves that easy dinners don't have to be boring. Finish the meal on a fresh note with a sprig of fresh oregano.
2 14 1/2 ounce cans Mexican-style stewed tomatoes, undrained
2 12 ounce packages frozen cooked Italian-style turkey meatballs, thawed (24 total)
1 15 ounce can black beans, rinsed and drained
1 14 ounce can seasoned chicken broth with roasted garlic
1 10 ounce package frozen whole kernel corn, thawed
Fresh oregano (optional)
Directions: 1. In a 4- to 5-quart slow cooker, combine undrained tomatoes, meatballs, drained beans, broth, and corn. 2. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours. If desired, garnish each serving with oregano.

In-a-Hurry Chicken Curry - Satisfy your curry craving without heading to a restaurant. Frozen stew vegetables keep preparation time to a minimum for this five-ingredient chicken curry main dish.
1 16 ounce package frozen stew vegetables
4 large chicken thighs, skin removed (1 1/2 to 1 3/4 pounds)
Salt and ground black pepper
1 10 3/4 ounce can condensed cream of potato soup
2 teaspoons curry powder
1 tablespoon snipped fresh cilantro
Directions: 1. Place frozen stew vegetables in a 3 1/2- to 4-quart slow cooker. Top with chicken. Sprinkle with salt and pepper. In a small bowl, stir together soup and curry powder. Pour soup mixture over all. 2. Cover; cook on low-heat settting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours. Remove chicken from bones and, if desired, break into large pieces. Sprinkle with cilantro.

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