Slow-Cooker Scalloped Potatoes and Ham

Slow-Cooker Scalloped Potatoes and Ham

3 lbs medium-sized potatoes, peeled and sliced
1 onion, chopped
1 c shredded Cheddar cheese
1 c chopped or chunked, cooked ham
1 can reduced-fat cream of mushroom soup
½ c water

Combine the potatoes, onion, cheese and ham in a slow-cooker. Stir together the mushroom soup and water in a small bowl until well mixed; pour over potato mixture in slow-cooker. Cover pot. Cook on high heat for 4 hours or until the potatoes are tender. Stir the mixture just before serving. Makes 6 servings.

Slow Cooker Rosemary and Red Pepper Chicken

Slow Cooker Rosemary and Red Pepper Chicken
1  small  thinly sliced onion
1  medium  red bell pepper – seeded and thinly sliced
4  cloves  minced garlic
2 teaspoons  dried rosemary
1/2  teaspoon  dried oregano
8   ounces  turkey Italian sausages – casings removed
8   boneless chicken breast halves
1/4  teaspoon  coarsely ground pepper
1/4  cup  dry vermouth
1 1/2   tablespoons  cornstarch
2 tablespoons  cold water
  salt to taste
1/4   cup  chopped fresh parsley

In a 5 to 6 quart slow cooker, combine onion, bell pepper, garlic, rosemary, and oregano.  Crumble sausages over onion mixture. 

Rinse chicken and pat dry; arrange in a single layer over sausage. Sprinkle with pepper.  Pour in vermouth. 

Cover, and cook on Low setting for 5 to 7 hours.  Remove chicken to a warm, deep platter, and cover to keep warm.

In a small bowl, stir together cornstarch and cold water.  Stir into cooking liquid in slow cooker.  Increase heat to High, and cover. 

Cook, stirring 2 to3 times, until sauce is thickened (about 10 more minutes).  Season to taste with salt.  Spoon sauce over chicken, and sprinkle with parsley.

Calories: 200;  Fat: 4.4g;  Cholesterol: 87mg;  Sodium: 457mg;  Carbs: 4.9g;  Fiber: 0.7g;  Protein: 31.9g.

Source:
Allrecipes.com

Per Serving (excluding unknown items): 24 Calories; trace Fat (4.9% calories from fat); trace Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 3mg Sodium.  Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0 Fat.

Crockpot Triple Chocolate Mess

CrockPot Triple Chocolate Mess

1 package chocolate cake mix
1 pint sour cream
1 small package instant chocolate pudding (4 serving size)
1  small bag chocolate chips (6oz, but I have used up to 12 oz and it works)
3/4 cup oil
4 eggs
1 cup water

Spray crockpot with non-stick spray. Mix all ingredients. Pour into crockpot.

Cook on low for 4-5 hours.

Serve in a bowl with ice cream, or eat straight out of pot!

Crockpot Fresh Apple Coffee Cake

Crockpot Fresh Apple Coffee Cake

2 cups biscuit mix
2/3 cup applesauce
1/4 cup milk
2 tablespoons sugar
2 tablespoons butter or margarine, softened or melted
2 apples, peeled, cored and diced
1 teaspoon cinnamon
1 teaspoon vanilla
1 egg egg, lightly beaten
1/4 cup biscuit mix
1/4 cup brown sugar
2 tablespoons firm butter or margarine
1 teaspoon cinnamon
1/4 cup chopped nuts, if desired

Combine first 9 ingredients. Spread in a lightly greased 3 1/2 quart crock pot (or spread in a lightly greased baking dish which fits in a larger sized crock pot). Combine streusel ingredients with a fork or pastry blender; sprinkle over the batter. Cover and cook on high for about 2 1/2 hours, until a toothpick inserted in the center comes out clean.

Crockpot Chicken Fricassee

Crockpot Chicken Fricassee

4 to 6 boneless chicken breast halves, skin removed
salt and pepper to taste
2 tablespoons butter
2 cloves garlic, minced
3 tablespoons flour
2 cups chicken broth
1 teaspoon dried thyme
1/2 teaspoon dried tarragon
3 to 4 carrots, cut in 2-inch pieces
2 onions, halved and thickly sliced
3 leeks, white part only, washed and chopped
1 bay leaf
1/2 cup half-and-half
1 10-ounce package frozen peas, thawed

Wash chicken breasts and pat dry. Set aside. Saute minced garlic in butter for a minute, then add flour and cook, stirring, until smooth. Pour in broth (you can use 1/4 cup of dry white wine or sherry in place of some of the broth), the thyme and tarragon, and stir until thickened. Layer in the Crock Pot the onions, carrots, chicken, then leeks; pour sauce over all. Add bay leaf. Cover and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 5 hours. If cooking on low, change to high and stir in half and half and thawed peas. Cover and continue cooking on high another 15 minutes, or until peas are heated through. Taste and adjust seasonings. Remove bay leaf before serving.
Serves 4 to 6.

Chicken Breasts in Creamy Creole Sauce

Chicken Breasts in Creamy Creole Sauce

1 bunch green onions (6 to 8, with most of the green part)
2 slices bacon
1 teaspoon Creole or Cajun seasoning
3 tablespoons butter
4 tablespoons flour
3/4 cup chicken broth
1 to 2 tablespoons tomato paste
4 chicken breast halves
1/4 to 1/2 cup half and half or milk

In a saucepan, melt butter over medium low heat. Add onions and bacon, cook and stir for 2 minutes. Add flour, stir and cook for 2 more minutes. Add chicken broth; cook until thick then add tomato paste. Place chicken breasts in the slow cooker/Crock Pot; add sauce mixture. Cover and cook on low for 6 to 7 hours, stirring after 3 hours. Stir in milk about 30 minutes before done. Serve over pasta or rice. Chicken breasts recipe serves 4.