Slow Cooker - Soup and Side Dishes

Slow Cooker Recipes

Soup and Side Dishes

Mac-n-cheese

Ingredients:

Cooking spray

2 – eggs

1 ½ - cups – milk

1 – 12 oz. – can – evaporated milk

½ lb. – elbow macaroni

4 – cups – cheddar cheese (shredded)(divided)

1 – teaspoon – salt

½ - teaspoon – black pepper (optional)

Directions:

1. Coat inside of slow cooker with cooking spray.

2. In a large bowl, beat eggs with milk and evaporated milk.  Mix in uncooked macaroni and 3 cups shredded cheese.  Stir in salt and pepper.  Transfer to slow cooker, and sprinkle remaining (1 cup) cheese on top.

3. Cook on low for 5 to 6 hours.  Do NOT stir or remove lid while cooking.

4. Serve.

Slow Cooker German Potato Salad

Ingredients:

2 – lbs. – Red Potatoes (scrubbed and sliced – not peeled)

1 - Medium – Onion (chopped)

1 – cup – Celery (thinly sliced)

½ - cup – Red Bell Pepper (chopped)

½ - cup – Cooking Oil (or canola oil)

½ - cup – vinegar

6 – slices Bacon (cooked and crumbled)

Salt & pepper (to taste)

2 – Tablespoons – Fresh Parsley (chopped)

Directions:

1.    Combine potatoes, onion, celery, bell pepper, oil, vinegar, salt and pepper in a slow cooker. Mix well.

2.    Cover and cook on Low for 5 to 6 hours.

3.    Garnish with bacon and parsley, just before serving.

Vegetarian Minestrone Soup

Ingredients:

6 – cups – Vegetable Broth

1 – 28 oz. – can – Crushed Tomatoes

1 – 15 oz. – can Kidney Beans (drained)

1 – large – Onion (chopped)

2 – ribs – Celery (diced)

2 – large – Carrots (diced)

1 – can – Green Beans (drained)

1 – small – Zucchini (thinly sliced)

3 – cloves – Garlic (minced)

1 – Tablespoon – Fresh Parsley (minced)

1 ½ - teaspoons – Oregano (dried)

1 – teaspoon – Salt

¾ - teaspoon – Thyme (dried)

¼ - teaspoon – Black Pepper (ground)

½ - cup – Elbow Macaroni

4 – cups – Fresh Spinach

¼ - cup – Parmesan Cheese (grated) or more (to taste)

Directions:

1.    Combine broth, tomatoes, kidney beans, onion, celery, carrots, green beans, zucchini, garlic, parsley, oregano, salt, thyme, and black pepper in a slow cooker.

2.    Cover and cook on Low for 6 to 8 hours.

3.    Near the end of your cooking time, bring a large pot of water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked, about 8 minutes; drain.

4.    Stir spinach and macaroni into the slow cooker.

5.    Cover and cook on High for 30 minutes more.

6.    Serve.  Top with Parmesan cheese.

TIP:  This is a hearty recipe that everyone enjoys.  You can make substitutions according to your own tastes.  I prefer black beans to kidney beans, so I would make that switch.  I also prefer caramelized onions to raw onions.  You can substitute fresh herbs, just make sure you adjust the amounts. The ratio is 3 to 1.  For each teaspoon of dried herbs, you use 1 Tablespoon of fresh herbs. To make this recipe non-vegetarian, use all or part chicken broth and add cooked chicken (dark or white).  You can also change the pasta by switching the macaroni with any other spaghetti or penne.  Use your imagination.

I'll add more of these dishes soon.  My next post will be: Slow Cooker - Beef and Pork Recipes.

Slow Cooker Chicken Recipes

I've tried to come up with a variety of flavors to appeal to everyone.  This time of the year people can get busy, so I thought it would be good to offer recipes that are easy and that won't heat up your kitchen.     

 Slow Cooker Recipes

Chicken Dishes

Easy Chicken Cacciatore

Ingredients:

4 – Chicken Breasts (Boneless & Skinless)

1 – 28oz. – jar – spaghetti sauce (Ragu, Cabernet Marinara w/ herbs, etc.)

1 – 6oz. – can – tomato paste

¼ - pound – mushrooms (fresh – sliced)

½ - onion (minced) over

½ - green (bell) pepper (seeded & diced)

3 – Tablespoons – garlic (minced)

1 ½ - teaspoons – oregano (dried)

½ - teaspoon – basil (dried)

½ - teaspoon – black pepper

¼ - teaspoon – red pepper flakes

Directions:

1)    In a skillet, brown chicken on both sides over medium-hot heat. (2 to 3 minutes per side)

2)   Place chicken in slow cooker; stir in all other ingredients. Cover.

3)   Cook on low for 6 to 8 hours. Do not uncover slow cooker until just before serving.

TIP: Serve this dish with your favorite pasta.

TIPS:  You can add, remove, or substitute ingredients that you might prefer.  If you don’t want the “heat” in this recipe, leave out 1 or both peppers.  The green pepper can easily by removed.

I would probably prefer black olives instead.  Use your imagination.

Lime Chicken w/ Parsley

Ingredients:

1 – 16oz. – Salsa

1 – (1.25oz.) – Package – Taco Seasoning

1 – Lime (juiced)

3 – Tablespoons – Fresh Parsley (; chopped)

3 – lbs. – Chicken Breasts (skinless & boneless)

Directions:

1)    In a skillet, brown chicken on both sides. (2 to 3 minutes per side)

2)   Place salsa, taco seasoning, lime juice and parsley in slow cooker; stir to combine.

3)   Add chicken, spoon salsa over chicken.

4)   Cover and cook on High for 4 to 5 hours.  If desired, set cooker to Low and cook for 6 to 8 hours.

5)   Serve.

TIP:   If you want the recipe to serve more than 4 people, shred chicken just before serving.

Butter Chicken

Ingredients:

2 – Tablespoons – Butter

2 – Tablespoons – Olive Oil

6 – Chicken Thighs (boneless and skinless, cut into bite-sized pieces)

1 – Onion (diced)

3 – Cloves – Garlic (minced)

2 – teaspoons – Curry Powder

1 – Tablespoons – Curry Paste

2 – Tablespoons - Tandoori Masala

1 – teaspoon – Garam Masala

1 – 6oz. – can – Tomato Paste

15 – Green Cardamom Pods

1 – cup – Low-fat Yogurt

1 – 14oz. – can – Coconut Milk

1 – pinch – Sea Salt (to taste)

Directions:

1.    In a large skillet, melt butter & olive oil over medium heat.

2.    Stir in chicken, onion, and garlic.  Cook until the onion has softened and become translucent.  (about 10 minutes) 

3.    Stir in the curry powder, curry paste, tandoori masala, garam masala, and tomato paste until there are no lumps remaining in the tomato paste.

4.    Pour into the slow cooker, and stir in the cardamom pods, coconut milk, and yogurt.

5.    Season to taste with salt. Cover.

6.    Cook on High 4 to 6 hours; until chicken is tender and sauce has reduced to your desired consistency. Remove to serving bowl.

7.    Remove and discard cardamom pods.

8.    Serve with rice or noodles.

TIP: With a needle and thread, pierce through the tops of the cardamom pods.  Tie the ends together.  This will make it easier to remove and discard.

TIP: You could also tie the cardamom pods into a small piece of cheesecloth.  This makes it easy to remove as well.

Honey Garlic Chicken

Ingredients:

4 – Chicken Thighs (boneless & skinless)

½ - cup – Soy Sauce

½ - cup – Catsup

½ - cup – Honey

3 – Cloves – Garlic (minced)

2 – teaspoons – Basil (dried)

Directions:

1.    In a skillet, brown the chicken thighs on both sides.  (about 2-3 minutes on each side)

2.    Lay chicken thighs on the bottom of the slow cooker.

3.    In a bowl, whisk soy sauce, catsup, honey, garlic, and basil together.

4.    Pour over chicken.

5.    Cook on Low for 6 hours.

6.    Serve with rice or quinoa.

TIP: This recipe serves 4.  It can easily be doubled or tripled for larger dinner parties. 

TIP:  For a quick meal later, double or triple the recipe and freeze half.  Thaw in the refrigerator overnight, heat and serve.

Lemon Garlic Chicken

Ingredients:

1 – teaspoon – Oregano (dried)

½ - teaspoon – Sea Salt

¼ - teaspoon – Black Pepper (ground)

4 – Chicken Breast – (boneless & skinless)

2 – Tablespoons – Butter

¼ - cup – Chicken Broth (low sodium)

3 – Tablespoons – Lemon Juice

2-3 – Cloves – Garlic (minced)

2 – teaspoons – Parsley (chopped)

Directions:

1.    In a bowl, mix oregano, salt, and pepper.

2.    Rub the mixture into the chicken.

3.    In a skillet, melt the butter over medium heat.

4.    Brown the chicken for 3 to 5 minutes on each side.

5.    Place chicken into the slow cooker.

6.    In the same skillet, mix broth, and lemon juice together.

7.    Bring the mixture to a boil, then pour over chicken in the slow cooker. Be sure to scrape everything from the skillet into the slow cooker.

8.    Cover, and cook on High for 3 hours, or on Low for 6 hours.

9.    15 to 30 minutes before the end of the cooking time, add the parsley.  Cover and finish the rest of cooking time.

TIP: As with most recipes, you can use your imagination.  You can substitute spices or use chicken thighs instead of breasts.  You can add spices and seasonings, like basil, tarragon,  or lime instead of lemon.

Adobo Chicken with Bok Choy

Ingredients:

     2 – Onions  (thinly sliced)

4 – Cloves – Garlic (minced)

¾ - cup – Apple Cider Vinegar

¼ - cup – Soy Sauce (low sodium)

¼ - cup – Brown Sugar (packed)

8 – Chicken Thighs (skinless & boneless)

2 – teaspoons – Paprika

1 – large - (or 6 small) – Heads of Bok Choy (sliced)

2 – Scallions (thinly sliced)

Salt and Pepper (to taste)

Directions:

1.    In a skillet, brown thighs, 2 to 3 minutes per side.

2.    In the bottom of your slow cooker, combine onions, garlic, vinegar, soy sauce, and brown sugar. Mix well.

3.    Season with salt and pepper.

4.    Place the browned thighs atop mixture.

5.    Sprinkle with paprika.

6.    Cover and cook on Low for 7 hours.

7.    After 7 hours, add the Bok Choy.

8.    Turn slow cooker to High. Cover and continue to cook for another hour.

9.    Garnish with sliced scallions.

TIP:  You can add other ingredients to this recipe, like thinly sliced mushrooms. Add them when you add the Bok Choy.