Ethiopian chicken stew

I was a bit hesitant about this recipe, mostly because I know nothing about Ethiopian cuisine. There wasn't anything overly special about this recipe. It was actually a bit spicy for me. I don't know that I would make it again, but if you like flavor, give it a try. The chicken was extremely moist as well.

Ethiopian chicken stew-adapted from More Make it Fast, Cook it Slow by Stephanie O'dea
Total time: 6 hours
Serves 4

• 1-14.5 ounce can diced tomatoes, undrained
• 4 boneless, skinless chicken breasts
• 1/4 cup lemon juice
• 2 tablespoons butter
• 3 large yellow onions, diced
• 1 teaspoon ground ginger
• 1 tablespoon paprika
• 1 teaspoon cayenne pepper
• 1/2 teaspoon black pepper
• 1 teaspoon ground tumeric
• 2 cups water

Grease a 5-quart slow cooker. Pour in the can of tomatoes. Top with chicken, then the rest of the ingredients. Cover and cook on low 6-8 hours, or high 4-5 hours or until chicken juices run clear and onions are tender.

Greek-style chicken

We love Greek chicken pasta, this chicken wasn't any different!

Greek-style chicken-adapted from Slow Cooker Recipes by Crock-Pot
Total time: 5 hours
Serves 4

• 4 boneless, skinless chicken breasts
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup chicken broth
• 1/4 cup lemon juice
• 1/4 cup kalamata olives, pitted
• 1 clove garlic, minced
• 1/2 teaspoon dried oregano

Place chicken in a greased 5 quart slow cooker. Top with all other ingredients. Cover and cook on low for 5-6 hours or until chicken is tender.

Eggplant Parmesan

Disclaimer: This recipe doesn't have any Parmesan cheese in it. None....what so ever. This recipe has feta instead, which is one of my favorite cheeses! It's super easy to put together and delicious to eat! This is a slow cooker recipe that doesn't take very long to cook!

Eggplant Parmesan-adapted from Make it Fast, Cook it Slow by Stephanie O'Dea
Total time: 4 hours
Serves 4

• 26 ounce jar pasta sauce
• 1 large eggplant
• 1/4 cup vegetable oil
• 1/4 cup panko bread crumbs
• 2 teaspoons Italian seasoning
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 3/4 cup crumbled feta cheese

Spray a 5 quart slow cooker with cooking spray. Pour 1 cup of the pasta sauce in the bottom of the crock. Slice the eggplant into 1/2 inch thick pieces. Drizzle each piece of eggplant with the oil on both sides

In a small bowl, combine the breadcrumbs, Italian seasoning, salt and pepper. Dredge each slice of eggplant and place on top of the pasta sauce. Pour the remaining sauce over the eggplant, and top with feta cheese. Cook on low for 4-6 hours or until eggplant is tender.

Slow cooker turkey breast

Do you get freaked out when you see a recipe for a turkey or whole chicken? I was nervous about these for awhile too. But now, I've realized, they're usually the easiest recipes there are! This was awesome to not have to buy an entire turkey, especially because it fit in the slow cooker. The gravy package that comes with the turkey was delicious as always!

Slow cooker turkey breast-adapted from New Slow Cooker Meals by Betty Crocker
Total time: 8 hours
Serves 10

• 6 1/2 pound turkey breast, thawed if frozen
• 1 medium onion, chopped
• 1 stalk celery, chopped
• 1 dried bay leaf
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon chicken bouillon granules
• 1/2 cup water

Remove gravy packet from the turkey. Place onion, celery and bay leaf in the cavity of the turkey. Place the turkey in a 5 quart greased slow cooker.

Sprinkle turkey with salt, pepper and bouillon granules. Cover with water. Cook on low 8 to 9 hours or until turkey is tender. 

Shred turkey from the bones. Meanwhile, follow directions on the gravy packet for gravy. Use the liquid in the slow cooker as the drippings. Serve with turkey.

Shredded pork burritos with tomatillo sauce

Aren't slow cooker's the greatest thing ever? I just love that I can put everything together the night before, and have minimal work to do when I get home. This pork recipe is more sweet than spicy for tacos-probably good if you have picky eaters.

But--those of you that like spicy food, do not dispair. I made the tomatillo sauce a bit spicy and it was absolutely heavenly. I wish I had more recipes for tomatillos. I will be honest, I don't really know what they are or how I should use them, but I always like when I do use them.

TIP: Since this is a bone-in roast, when I remove the bones, I put them in a gallon freezer bag, and keep in the freezer. Once the bag is full of bones, I'll make a bone broth out of it!

I will say though, I got to use my new Ninja blender for this, but ended up cutting my finger on the blade (it's really sharp!) :(  I am fine, but it definitely hurts!

Scott always makes fun of me for the amount of stuff I put in my tacos/burritos. Do you think it's too much for one girl to eat??

My burrito

Tomatillo sauce

Shredded pork burritos with tomatillo sauce-adapted from Taste of Home's Easy Back to School Meals

Total time: 9 hours

Serves 16

For the pork:

• 1 bone-in pork shoulder roast (5 pounds)
• 2 tablespoons plus 1/2 cup packed brown sugar, divided
• 3 teaspoons paprika, divided
• 2 teaspoons crushed red pepper flakes
• 2 teaspoons ground cumin
• 1 teaspoon salt
• 12 ounces cola
• 1 cup chicken broth
• 1 large onion, thinly sliced
• 2 garlic cloves, minced

For the sauce:

• 1 cup mayonnaise
• 1/2 cup milk
• 2 tomatillos, husks removed
• 2 tablespoons dried cilantro
• 1 jalapeno pepper, seeded and diced
• 1 envelope ranch dressing mix
• 1 tablespoon lime juice
• 1 garlic clove, peeled
• 1/8 teaspoon cayenne pepper
• 16 flour tortillas
• Cheese, black olives, lettuce, sour cream-for serving

Place roast in a greased 5-quart slow cooker. Cover with 2 tablespoons brown sugar, 2 teaspoons paprika, pepper flakes, cumin, salt, cola, chicken broth, onion and garlic. Cover and cook on low for 8-10 hours or until meat is tender. 

Shred the meat (sometimes I can do it right in the crock, sometimes I need to put it on a cutting board-do whatever is comfortable for you). Discard the bones. Return meat to slow cooker if removed. Stir in remaining brown sugar and paprika. Cover and continue to cook on low until heated through and sauce is done.

For the sauce, in a blender, combine the mayonnaise, milk, tomatillos, cilantro, jalapeno, ranch mix, lime juice, garlic and cayenne. Cover and process until blended. Pour into a small bowl and chill until serving.

Using a slotted spoon, fill each tortilla with your desired amount of pork, and top with you favorite toppings and the tomatillo sauce.

Italian pork chops

Oh man. You guys will love this recipe. It includes a tad bit more than a 'set it and forget it' to thicken the sauce, but it's still incredibly easy. I think my favorite part is that it makes a TON of sauce. I have a bunch left over that I plan on using this week for a recipe. We're working on moving into a new place, and once that is done, I want to learn to can, and I think this would be a great recipe!

Anyway, This is one of the easiest meals I've made! The flavors were fantastic even though there wasn't too much to it. The pork ended up super tender, you didn't even need a fork! I served over pasta for the extra sauce.

Italian pork chops-adapted from Taste of Home's Easy Back to School Meals
Total time: 6 hours
Serves 4

• 4 boneless pork chops
• 1/2 pound fresh mushrooms
• 1 medium onion, diced
• 1 garlic clove, minced
• 2 cans (8 ounces each) tomato sauce
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried parsley flakes
• 1/4 cup cornstarch
• 1/4 cup cold water
• Cooked pasta of your choice, for serving

In a 4-5 quart greased slow cooker, place the pork chops, mushrooms, onions and garlic. Top with tomato sauce, lemon juice, salt, oregano, basil and parsley. Cover and cook for 6-8 hours on low, or until pork is tender and cooked through.

Remove pork to an oven-safe dish, and place in an oven preheating to 250 degrees. This will keep them warm. Transfer the sauce to a medium sauce pan. 

In a small bowl, combine cornstarch and water and mix until smooth. Add to saucepan and bring mixture to a boil. Cook and stir for 2 minutes or until thickened. Serve over pork chops and pasta.

BBQ Shredded Beef

Using honey chipotle barbecue sauce may be my new favorite thing for shredded beef. It adds a bit of heat, but not too much that I don't like it. I did cook the beef on high for about 4 hours and it was very tough where it really didn't get shredded, but I had to slice it instead.

I know I don't normally post specific brands in my ingredient listings. You can certainly trade them out, but Sweet Baby Ray's is the only way to go for shredded beef in my opinion!

BBQ Shredded Beef-adapted from Tasty Kitchen
Total Time: 5 hours
Serves 8

• 3 pound beef chuck roast
• Garlic salt and seasoned pepper to taste
• 1-16 ounce bottle Sweet Baby Ray's Honey Chipotle BBQ Sauce
• 1 12-ounce can beer (I used Sierra Nevada Pale Ale)
• 1-22 ounce bottle Sweet Baby Ray's Traditional BBQ Sauce
• Rolls and cheese for serving

Rub the roast with garlic salt and seasoned pepper to taste. Place roast in a greased 5-quart slow cooker and cover with remaining ingredients. Cover and cook on high for 4-5 hours.

Take out beef and shred or slice. Return to slow cooker and serve with rolls.

Beef Stroganoff

This is a super simple, throw it in the slow cooker, and eat when you get home. I've made this recipe twice now. This first time, I used my Homemade Cream of Anything Mix. I will say, I prefer using the canned stuff, but only because it makes it a bit thicker.

Using the Homemade Cream of Anything Mix

Using the canned cream of mushroom and cream of celery 

Beef Stroganoff-adapted from my friend Ashley's recipe
Total Time: 6 hours
Serves 4

• 2-3 pound sirloin, cut into 1-inch pieces
• 1 can cream of mushroom soup
• 1 can cream of celery soup
• 1 package dry onion soup mix
• 1/2 cup water (more if it gets dry)
• 1 cup sour cream
• Noodles or rice for serving (I prefer egg noodles)

Place sirloin in the bottom of a lightly greased 5 quart slow cooker. Top with soups, soup mix and water. Cover and cook and low for at least 6 hours or until beef is cooked.

About a half hour before serving, stir in sour cream, recover and keep on low. Serve with egg noodles.

Pepperoni Pizza Chicken

Pepperoni Pizza Chicken-adapted from Skinny Mom
Total Time: 7 hours
Serves 8

• 2 pounds boneless, skinless chicken breasts
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 3/4 ounces pepperoni, sliced in half
• 1/4 cup black olives, sliced
• 3/4 cup chicken broth
• 1 tablespoon tomato paste
• 1 teaspoon Italian seasoning
• 3/4 cup mozzarella cheese, shredded

Place chicken in a lightly greased slow cooker. Season with salt and pepper. Top with pepperoni and olives.

In a small bowl, whisk broth, tomato paste and Italian seasoning. Pour over chicken.

Cover and cook on low heat for 7 hours or until chicken is cooked through. Five minutes before serving, top chicken with cheese and cover to let the cheese melt. 

Beef Stroganoff

I finally made a beef stroganoff recipe that didn't suck! The first few times I've tried since we moved back to the Milwaukee area (three years ago), they failed miserably. I thought this recipe had really great flavor! I think I'll use a true can of cream of mushroom soup next time. I've been using this mix, but I wanted it to be just a tad thicker! I served with potatoes, but you can serve with pasta too (I prefer egg noodles). I'm not sure where I got the recipe, so no credit, unfortunately.

Beef Stroganoff
Total Time: 7 hours
Serves 4

• 1 1/2 pounds stew meat, cut into 1-inch pieces
• 3/4 cup beef broth
• 2 tablespoons cooking sherry
• 2 tablespoons Worcestershire sauce
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons minced garlic
• 1 cup onion, diced
• 1 pound mushrooms, sliced
• 1 can cream of mushroom soup
• 1 cup fat free sour cream
• Pasta or potatoes for serving

Place all ingredients except pasta and potatoes in a 5-quart slow cooker. Cook on low for 6-8 hours or until beef is cooked through. Serve with pasta or potatoes.

40 Clove Garlic Beef

As I've said many times before, the slow cooker is my friend. This recipe takes a bit of extra preparation by peeling the garlic cloves, but it's so worth it! The roast is so incredibly tender and flavorful. I love eating the cloves! I served this with mashed potatoes and the cooking liquid was a great 'gravy'. I'm putting it in quotes because it's a bit thinner than normal gravy :)

40 Clove Garlic Beef-adapted from The MotherHOOD
Total Time: 7 hours
Serves 6

• 1 tablespoon olive oil
• 1 large onion, cut into rings
• 1 1/2 pound round beef roast
• 40 cloves garlic, peeled
• 2 1/2 cups beef stock
• Kosher salt and black pepper to taste
• 2 teaspoons dried oregano
• 1 teaspoon dried basil

In a medium skillet, heat olive oil over medium heat. Cook onions and garlic for about 5 minutes or until fragrant. Remove and set aside. 

Place beef in a 5-quart slow cooker. Top with the remainder of ingredients. Cook on low for 6-8 hours or until beef is cooked through and tender. 

Heat's Homemade: Bone Broth

For a long time now, I've wanted to make my own chicken broth. It just seems so silly to spend the money on cans of broth when I could make it for free. So, to prep, I started saving the chicken bones from our dinners in gallon freezer bags and putting them in the freezer. Once the entire bag was full, I decided to give it a try.

It turned out absolutely wonderful! It's rediculously easy, as you'll see. Just put a bunch of stuff, a lot that you will already have on hand, in a slow cooker. Then cook it for 24 hours, put it into freezer safe jars, and you're done!

I've started saving the chicken bones again. I'll probably save beef bones too-you can do the same thing-never buy those cans again!

Bone Broth-adapted from Don't Mess With Mama
Total Time: 24 hours
Makes about 6 cups

• 1-2 pounds beef or chicken bones (about a gallon freezer bag full)
• 2-3 carrots, largely chopped
• 2 stalks celery, largely chopped
• 1 onion, quartered
• 1 bay leaf
• 1 tablespoon cider vinegar
• 1 tablespoon peppercorns
• 2 cloves garlic, minced
• Water

In a 5-quart or larger slow cooker add all ingredients and fill to the top with water. Cook on low for 24 hours. Carefully strain through a metal strainer or cheesecloth into a large pot or bowl. Dish into freezer safe containers and use in place of broth or stock.

Mongolian Beef

It's been so long since I made this that I honestly don't remember it. I know I didn't hate it. It's a new slow cooker recipe to try!

Mongolian Beef-adapted from Crock Pot 365
Total Time: 6 hours
Serves 4

• 1 1/2 pounds stir fry beef
• 1/4 cup cornstarch
• 3 cloves garlic, minced
• 1 teaspoon dried minced onion
• 1 cup hoisin sauce
• 1 teaspoon sesame seeds for garnish

In a large ziplog bag, dredge the beef in the cornstarch. Place in a 5-quart slow cooker and top with garlic, onion and hoisin. Cook on low for 4-6 hours or until beef is cooked through. Serve with rice.

Cheeseburger Soup

For some reason, I've always wanted to try a cheeseburger soup. I finally got around to it! It's a slow cooker recipe too, which is even better! And it's a slow cooker recipe where you actually prep more and it only needs to cook in the slow cooker for about 2 hours!

Cheeseburger Soup-adapted from WeightWatchers
Total Time: 2 hours
Serves 8

• 1 clove garlic, minced
• 1 medium onion, chopped
• 1 rib celery, chopped
• 1 pound ground beef
• 2 tablespoons all-purpose flour
• 3 cups chicken broth, divided
• 1 cup low-fat evaporated milk
• 8 ounces cheddar cheese, shredded
• 1/2 teaspoon paprika
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• Tortilla chips, for serving

Heat a large nonstick skillet over medium-high heat and coat with cooking spray. Saute garlic, onion and celery until tender, about 5 minutes. Place into a lightly greased 5-quart slow cooker.

In the same skillet, brown the ground beef. Pour off any grase and add to the slow cooker.

In a small bowl, combine flour and 1/2 cup of broth; stir until lump-free. Pour flour mixture into same skillet; add remaining 2 1/2 cups of broth. Bring to a simmer, scraping up any browned bits in bottom of skillet, and pour into slow cooker; stir in evaporated milk, cheese, paprika, salt and pepper. Cover slow cooker and cook on low setting for 2 hours. Serve soup topped with crumbled chips. 

Chicken Quinoa Chili

I love finding new ways to use quinoa. Although it can be a little on the expensive side, a little bit goes a long way and it's such an awesome source of protein! The quinoa in this recipe really makes it a thicker, rather an soupy, chili, which I prefer. Beef could definitely be subsititued in this chili, but personally, I think I actually prefer chicken chilis! I know it's summer, but on those cool days, this will be a wonderful treat!

Chicken Quinoa Chili-adapted from Sweat Treats and More
Total Time: 5 Hours
Serves 8

• 1 cup quinoa, rinsed
• 28 ounce can crushed tomatoes
• 14 ounce can diced tomatoes with green chiles
• 2-16 ounce cans black beans
• 15 ounce can corn, drained
• 2-1/2 cups chicken stock
• 2 large chicken breasts
• 1 bel pepper, seeded and chopped
• 1 teaspoon minced onion
• 1 teaspoon garlic
• 1 teaspoon cumin
• 1 teaspoon crushed red pepper
• 1 teaspoon chili powder
• Cheese, sour cream for garnish

Spray the inside of a 5 or 6 quart slow cooker with cooking spray. Add all ingredients to crock and cook on low for 5-7 hours or until the chicken is cooked through. Take out the chicken breasts and shred or dice into bite sized pieces. Serve with cheese and sour cream as desired.

Jalapeno Popper Chili

I loved this chili. It had so much flavor and cheesy goodness to it. I'll definitely be making it again-although likely not until the fall.

Jalapeno Popper Chili-adapted from Mel's Kitchen Cafe
Total Time: 7 1/2 hours
Serves 8

• 1 large yellow onion, diced
• 2 jalapeno peppers, seeded and finely chopped
• 1 red pepper, diced
• 2 chicken breasts
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 14 ounce can diced tomatoes, undrained
• 4 cups low-sodium chicken broth
• 12 ounces dry great northern beans
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 8 ounces light cream cheese, cut into cubes
• 1 cup frozen corn kernals

Add all the ingredients except cream cheese and corn to a 5-quart slow cooker. Cook on low for 7-9 hours.

Remove the chicken and dice or shred into bite-sized pieces. Return the chicken to the slow cooker. Stir in cream cheese and corn. Cover and cook on low for 10-15 more minutes, or until cheese has melted. Add additional salt and pepper to taste and serve with cheese and sour cream.

Honey Garlic Chicken

A really easy slow cooker meal. I serve this with some white rice and egg rolls as it has a little Asian flair to it!

Honey Garlic Chicken-adapted from Hugs & Cookies XOXO
Total Time: 5 hours
Serves 4

• 1 1/2 pounds boneless, skinless chicken breasts
• 1/2 cup honey
• 1/2 cup soy sauce
• 1/4 cup blackberry jam
• 2 tablespoons olive oil
• 3 cloves garlic, minced

Place chicken in a 5-quart slow cooker and top with honey, soy sauce, blackberry jam, olive oil and garlic. Cover and cook on low for 5 hours. Serve with rice and honey-soy sauce glaze.

Pot Roast

Pot roast is a favorite at my house, or at least for me. It brings back memories from my child hood. Pretty sure we had pot roast every Sunday at my Gramma's house. I love the slow cooker recipes for pot roast because it's done when I get home-delicious!

Pot Roast-adapted from Tasty Kitchen
Total Time: 7 hours
Serves 4

• 2 1/2 pounds beef chuck roast
• Kosher salt and pepper to taste
• 1 large onion, quartered
• 2 cups baby carrots
• 14.5 ounces beef broth
• 1 ounce package dry onion soup mix
• 1 tablespoons Worcestershire
• 1/4 cup A-1 steak sauce
• 3/4 cup water

Season beef with salt and pepper. Place into a 4-5 quart slow cooker. Place onion and carrots over beef and mix in rest of the ingredients. Cook an low for 7 hours or until beef is tender. Serve with carrots and onions.

Balsamic Chicken

Love slow cooker recipes!

Balsamic Chicken-adapted from Eating Clean and Saving Green
Total Time 7 hours
Serves 4

• 4 chicken pieces
• 2 small yellow squash, sliced
• 1 medium zucchini, sliced
• 1 medium red onion, sliced
• 2 tablespoons Worcestershire
• 1/4 cup balsamic vinegar

Place all items in a 4-quart slow cooker. Cook on low for 7 hours or until chicken is cooked through

French Dip Au Jus

Embarrassing story time. The very first time I had a hangover I went to Perkins and ordered a French dip with mozzarella and fries with ranch. Ever since, it's a typical hangover meal for me. I didn't make this recipe for a hangover, but it was pretty awesome. Make sure to get some great hoagies or french bread for the sandwiches.

French Dip Au Jus-adapted from Taste of Home Cooking School
Total Time: 8 Hours
Serves 8

• 1-1/2 teaspoon beef bouillon
• 1 teaspoon dried thyme
• 3 pound beef rump roast
• 1 medium onion, quartered
• 1/2 cup soy sauce
• 2 garlic cloves, minced
• 1/2 teaspoon pepper
• 8 cups water
• 8 single-serve hoagie buns
• 8 slices mozzarella
• 1 tablespoon olive oil
• 4 ounces sliced mushrooms

In a small bowl, combine beef bouillon and thyme. Rub over beef roast. Place in a 5-quart slow cooker, and add the onion, soy sauce, garlic, pepper and water. 

Cover and cook on low for 8-9 hours or until meat is tender. Remove meat and let stand for about 10 minutes. Meanwhile, in a small saucepan, heat oil over medium heat and saute mushrooms until tender. Slice beef and place on hoagies with a slice of mozzarella. Serve with the au jus.