FIVE ALARM CHILI

1/4 cup vegetable oil or olive oil
4 pounds boneless beef chuck, cut in pieces
2 medium onions, chopped
2 medium green bell peppers, chopped
1 4 oz can chopped jalapenos or mild chili peppers
1/3 cup chili powder
1 tablespoon dried oregano
2 teaspoons ground cumin
1 teaspoon salt
1 cup beer

Heat 2 tablespoons of oil in a skillet over medium heat. Add the beef and brown on all sides. Transfer to Crock-Pot. Add remaining 2 tablespoons oil to the skillet and saute the onions and green peppers
until soft. Transfer to crock-pot. In the Crock-pot stir in the jalapenos, chili powder, oregano, cumin, salt and beer. Cover and cook on LOW 6 to 8 hours or on HIGH 3 to 4 hours.

SANTA FE SOUP CROCK POT RECIPE

2 pounds ground chuck
Chopped onion
2 (16 ounce) cans whole kernel corn (with the juice)
2 cans pinto beans (also with the juice)
1 can Ro-Tel tomatoes
1 pound Velveeta cheese

Brown ground chuck with onions. Add everything to the crockpot. Heat on LOW in crockpot for about 1-1/2 to 2 hours or until cheese is melted. Serve topped with corn chips.

Ratatouille Crock Pot Recipe

Make use of the bountiful summer vegetables available by making this delicious Ratatouille crock pot recipe.

http://www.familycrockpotrecipes.com/RatatouilleCrockPotRecipe.html

Nana's Potato Soup Crock Pot Recipe

6 potatoes, peeled and chopped (I cut them in pretty small pieces)
2 leeks, chopped or one medium onion
2 carrots, chopped
1 stalk celery, chopped
4 cubes chicken bouillon
1 tablespoon parsley flakes
5 cups water
1 tablespoon salt
1/3 cup butter
chives, chopped to taste
12 oz. can evaporated milk

Place all ingredients, except chives and milk, in a 4 quart slow cooker. Cover and cook on low for 7 to 8 hours or on high for 3 to 4 hours. Stir in milk and chives during last hour of cooking. Makes 8 to 10 servings.

Amazing Chunky Chili Crock Pot Recipe

1 large onion, chopped
2 large cloves garlic, minced
2 pounds lean stew beef, cut into small pieces
1 pound bulk pork sausage (Jimmy Dean is good)
1 large can whole tomatoes, broken up
1 (6 ounce) can tomato paste
1-1/2 to 3 tablespoons chili powder, to taste
1-1/2 teaspoons cumin
1-1/2 teaspoons oregano
2 (16 ounce) cans baked beans
1 teaspoon salt
1 teaspoon granulated sugar
1 tablespoon cocoa powder
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can pinto beans, drained

Put everything into a crockpot and cook on LOW for about 6 hours.

CURRIED BEEF STEW SLOW COOKER RECIPE

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. Makes 6 (1-1/2 cup) servings.

CHEESY TRI SOUPS CHICKEN CROCK POT RECIPE

1 can mushroom soup
1 can cream of broccoli soup
1 can broccoli cheese soup
2 packages Chicken Breasts (boneless, skinless)
1 can mixed vegetables
1-2 Tbl Tapioca for thickening
1 cup shredded cheddar cheese

Dice chicken; put in crockpot sprinkle with salt and pepper, Pour all three cans of soup over chicken and stir. Cover and cook on low about 4-6 hours. About an hour before serving add mixed veggies, cheese and thicken with tapioca. I served poured over white rice.

Crockpot Country Chicken Stew with Basil Dumplings

12 small white onions
water
1 pound boneless skinless chicken thighs
1 pound bonless skinless chicken breasts halves
1/2 Tablespoon chopped fresh basil leaves
(or 1/2 teaspoon dried, crumbled)
salt and pepper to taste
1 large red bell pepper cut into 1" squares
4 cloves garlic - thinly sliced
2 cups canned chicken broth
1/3 cup dry white wine
2 tablesppons all purpose flour
2 tablespoon butter - room temperature
1 pound fres asparagus - cut into 1-1/2" lengths

Dumplings:
1 cup buttermilk and baking mix
1/3 cup whole milk
1/4 cup chopped fresh basil leaves (or 1 Tablespoon dried, crumbled)

Using a sharp knife, make a small X in the root end of each onion. Bring a saucepan of water to boil. Add the onions, lower the heat, and simmer for 5 minutes. Drain and rinse under running cold water. Slip skins off onions.

Rinse chicken and pat dry. Quarter the thighs and chicken breast halves. Stir in basil and seaons with salt and pepper.

Put chicken pieces in a 3-1/2 quart or larger crockery slow-cooker. Top with onions, bell peppers, and garlic. Pour in stock, and wine. DO NOT sitr. Cover and cook on LOW for 6 - 8 hours or HIGH for 2 - 2-1/2 hours.

Stir the stew. If cooking on LOW, change setting to HIGH. In a small bowl, blend together the flour and butter. Stir into slow-cooker. cook, stirring until sauce begins to thicken, about 5 minutes. Stir in asparagus.

In medium bowl, combine dumpling ingredients until evenly moistened. Drop by Tablespoons onto hot stew in 6 small rounds. Cover and cook for another 25 to 30 minutes, until dumplings are cooked through.

Serve immediately.

Crockpot Costa Rican Beef and Vegetable Soup with Yellow Rice

2 lb lean, boneless beef chuck in 1 1/2 inch cubes
1 lg onion, thinly sliced
1 c celery, thinly sliced
3 cloves garlic, minced
1 dry bay leaf
1 lg red bell pepper, seeded and cut into thin, bite-size strips
1 1/2 c water
2 cans (about 14 1/2 oz.) beef broth

Yellow Rice:
1 lg ear corn, cut into 3/4 inch thick slices
4 c coarsely shredded cabbage
1/3 c lightly packed cilantro leaves
salt and pepper

THE SOUP: Arrange beef cubes slightly apart in a single layer in a shallow baking pan. Bake in a 500 oven until well browned (about 20 minutes). Meanwhile, in a 3 1/2 quart or larger crockpot, combine onion, celery, garlic, bay leaf and bell pepper. Transfer browned beef to crockpot. Pour a little of the water into baking pan, stirring to dissolve drippings and pour into crockpot. Add broth and remaining water. Cover and cook on low about 8 hours. About 15 minutes before beef is done, prepare Yellow Rice. While rice is cooking, increase cooker setting to high; add corn. Cover; cook for 5 minutes. Add cabbage; cover and cook until cabbage is bright green, 8 to 10 more minutes. Stir in cilantro; season with salt and pepper. Ladle soup into wide, shallow bowls; add a scoop of rice to each.

THE RICE:
1 tablespoon salad oil
1 small onion, finely chopped
1 cup long-grain white rice
1/4 teaspoon ground turmeric
1 3/4 cups water

Heat oil in 2-quart pan over medium heat. Add the onion; cook, stirring until onion is soft but not browned, (3 to 5 minutes). Stir in the rice and tumeric; cook, stirring occasionally, for about 1 minute. Pour in the water and reduce heat to low and cook until rice is tender, about 20 minutes.

Yield: 6 servings

MEXICAN POTATO CORN CHOWDER

14 small potatoes, peeled and diced
1 can (17 oz.) cream style corn
1 can (12 oz.) whole kernel corn-do not drain
2 tbl. chicken bouillon powder
1 can (4 oz.) diced green chilies
1 tbl + 1 tsp. butter
1 large onion (brown), diced fine
1 green pepper, diced fine
Seasonings
2 cups medium Cheddar cheese, shredded
1-1/2 cups Monterey Jack cheese, shredded

Cover potatoes with water and boil gently, uncovered until you can
pierce them easily with a fork. Add sauteed onion and green pepper.
Stir in corns, chilies and seasonings (Lawry's season salt, garlic powder,
dash of Worcestershire sauce). Heat until bubbly. Place in large (5-6 qt.)
crockpot on high until it bubbles again and then turn to low. Stir in
shredded cheese. Simmer on low for at least 1 hour.

Slow Cooker Beef Gumbo Soup

4 cups beef broth
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon paprika
1/2 teaspoon thyme
1/4 teaspoon chili powder
1/8 teaspoon pepper
2 cups cooked beef, chopped
1 (16.00 ounces) can tomatoes, diced
1 (10.00 ounces) package frozen cut okra
1 cup chopped celery
1/2 cup chopped onions
2 tablespoons snipped parsley (optional)

Combine all ingredients in crockpot and cook on LOW heat setting for 8 hours. Stir before serving.

Crock Pot Beef and Bean Chili

2 lbs beef stew meat
2 (14.50 ounces) cans diced tomatoes
1 large onion, chopped
1 large green pepper, cut into 1 inch pieces
1 (6.00 ounces) can tomato paste
1 (4.50 ounces) jar chopped green chilies, drained
3 cloves garlic, minced
3 tablespoons chili powder
1 teaspoon dried Italian seasoning
2 teaspoons ground cumin
1 teaspoon salt
2 (15.25 ounces) cans kidney beans, drained & rinsed
sour cream (optional)
fresh cilantro (optional)

In a slow cooker, combine beef, tomatoes, onion, green pepper, tomato
paste, chilies, garlic, chili powder, Italian seasoning, cumin & salt.
Cover; cook on low until beef is tender, 10 hours.

Gently stir in beans. Cover; cook 15 minutes or until heated through.
Serve topped with sour cream and cilantro, if desired.

SLOW COOKER BEAN SOUP WITH CORNMEAL DUMPLINGS

1 (15 1/2 oz.) can red kidney beans, rinsed and drained
1 (15 1/2 oz.) can black beans, pinto beans, or great northern beans,
rinsed and drained
3 cups water
1 (14 1/2 oz.) can Mexican-style stewed tomatoes
1 (10 oz.) pkg. frozen whole kernel corn, thawed
1 cup sliced carrots
1 cup chopped onion
1 (4 oz.) can chopped green chili peppers
6 beef bouillon cubes
1 tsp. chili powder
2 garlic cloves, minced
Dumpling ingredients:
1/4 cup yellow cornmeal
1 tsp. baking powder
Dash salt
Dash pepper
1 beaten egg white
2 tbl. milk
1 tbl. cooking oil

In a 3-1/2 or 4 quart crockpot combine canned beans, water, tomatoes, corn, carrot, onion, undrained chili peppers, bouillon cubes, chili powder, and garlic. Cover and cook on low for 10 to 12 hours; or on
high for 4 to 5 hours. For dumplings, in a small mixing bowl stir together flour, cornmeal, baking powder, salt and pepper. In a medium bowl, combine egg white, milk and oil. Add to flour mixture, stir with a fork just until combined.

If soup was cooked on low heat turn to high. Drop the dumpling mixture from a rounded teaspoon to make 8 mounds atop the soup. Cover and cook for 30 minutes more. (Do not lift cover). Makes 4 servings.

CHICKEN LINGUINE SOUP

2-2 1/2 lbs fryer chicken
2 medium carrots, cut in 1/4 inch diagonal slices
1 medium onion, sliced
2 stalks celery, with leaves, cut in 1/2 inch pieces
3 cups chicken broth
1 cup white wine
2 tablespoons soy sauce
1/8 teaspoon Tabasco sauce
1 teaspoon grated fresh ginger
salt
1 cup broken dry linguine
1/4 lb fresh snow peas, trimmed
1/2 teaspoon poultry seasoning

Cut chicken into pieces, remove skin. Place veggies in the bottom of 4 quart crockpot, top with chicken pieces. Blend chicken broth, wine, soy sauce, Tabasco, ginger and salt, pour over chicken pieces, cover.
Cook at low setting for 8 hours, remove chicken from bones, discarding bones and any fat, dice meat, return meat to pot, add dry linguine pieces and poultry seasoning, cook a further 30 minutes. 50 carbs 4 servings

Easy and Healthy Slow Cooker Recipes

There are many benefits of preparing meals with a slow cooker. Let’s see, there’s the convenience of letting the crock pot cook for you while you do other things like go to work. Slow cookers can also save you money because you can select cheaper cuts of meat since the meat is slowly cooked and tenderized.

But what about the health conscious, can you gain health benefits from cooking with a slow cooker? You sure can, because most slow cooker recipes call for healthy, nutritious ingredients that are slow cooked over long periods of time, helping the food keep all of the healthy deliciousness rather than cook it all away quickly.

Here are a couple of easy slow cooker recipes that are great tasting and healthy for you.

Good for You Slow Cooker Chicken Noodle Soup

3 carrots, peeled and cut into pieces

3 stalks celery, cut into pieces

1 large onion, quartered

3 boneless skinless chicken breast halves

2 cans low-fat chicken broth

2 soup cans of water

Pinch of dried dill

Pinch of dried parsley

8 oz. package noodles

Place vegetables in slow cooker. Add chicken. Pour in broth and water. Add dill and parsley. Cover and cook on low 8 hours. Remove vegetables and chicken from slow cooker. Add noodles, turn to high and heat while you shred the chicken. Return chicken to slow cooker and heat through. Cook for about 20 minutes, or until noodles are done.

Super Simple and Healthy Slow Cooker Beef Stew

1-1/2 lbs. beef stew meat

4 medium red potatoes, cut into pieces

1/3 cup flour

salt and pepper to taste

14 oz. can diced tomatoes, un-drained

2 cups water

3 cups frozen mixed vegetables

Place potatoes in bottom of slow cooker. Coat beef with mixture of flour, salt and pepper. Place meat in slow cooker. Add un-drained tomatoes and water and stir well. Cover slow cooker and cook on low for 8-10 hours. Add frozen vegetables and cook on low for 30 minutes until vegetables are tender.

The health advantages of cooking with a slow cooker are obvious, but make sure to read your recipes well so you know that you’re getting a healthy recipe that your family will enjoy.

Feed your family well and spend less time cooking. Find out how at ‘Quick and Easy Family Recipes’ http://quickandeasyfamilyrecipes.com/ and ‘Family Crock Pot Recipes’ http://familycrockpotrecipes.com/

Crock Pot Mexican Soup

1 lb. lean ground beef
8 cups chicken stock
4 tbl. flour
1 egg
1 red chili pepper
4 medium carrots, grated
5-1/2 tbl. Minute rice
1/2 lb. spinach fresh or frozen chopped
1/2 tsp. oregano
1/4 lb. ham chopped
2-1/2 tbl. parsley

Mix beef, 1/2 cup stock, flour and egg. Form into small balls. Set aside. Put remaining stock, chili pepper, carrots and rice in crockpot on high to simmer. When simmering add meat balls cover and cook 1/2 hour.
Then turn heat on low and cook 3 hours. Add other ingredients and cover and cook for 20 more minutes. May be served with lemon wedges if desired.

Crock Pot Clam Chowder

3 slices bacon
2 celery stalks, finely chopped
3 medium onions, finely chopped
4 small potatoes, diced
2 carrots, diced
1/2 teaspoon dried thyme leaves
1/4 teaspoon black pepper
1/8 teaspoon Louisiana Hot Sauce or to taste
1 pint minced clams or 2 (6 1/2 ounce) cans
1 (28 ounce) can stewed tomatoes, cut up
1/2 cup snipped fresh parsley

Cook the bacon in a skillet over medium high heat until crisp, about 5 minutes. Drain the bacon on paper towels. Crumble the bacon into a crockpot. Discard the bacon drippings, leaving about 1 teaspoon in the skillet. Sauté the celery and onions in the bacon drippings in the same skillet until golden, 3 to 4 minutes.

Transfer the onion mixture to the crockpot. Stir in the potatoes, carrots, thyme, pepper and hot sauce. Drain the liquid from the clams into a pint measuring cup. Add enough water to it to make 2 cups of liquid. Add the clam liquid water mixture - not the clams - to the crockpot. Stir in the tomatoes. Cover and cook on low for 6 to 8 hours or on high for 4 to 6 hours. During the last hour of cooking, stir in the minced clams. Cover and cook for 1 hour. Stir in the parsley and cook for 15 minutes.

SLOW COOKER WINTER'S DAY BEEF STEW

Prep time about 30 minutes. Cooking time is 8 1/4-10 1/4 hours

Stocked with bright vegetables, mushrooms, and potatoes, this stew has all you need so you won't need many sides -- maybe just a green salad and hot biscuits.

1 medium-size onion, finely chopped
2 medium-size carrots, cut into 1/4" thick slanting slices
1 pound small thin-skinned potatoes, scrubbed and cut lengthwise into
quarters
8 ounces mushrooms, sliced
2 to 2-1/4 pounds lean boneless beef round, trimmed of fat and cut into
10 cubes
1/4 cup all-purpose flour
2 teaspoons dry thyme
1 can (about 14-1/2 oz.) stewed tomatoes
1/4 cup red wine or beef broth
1 package (about 10 oz.) frozen peas, thawed
salt

In a 3-1/2-quart or larger slow cooker, combine onion, carrots, potatoes, and mushrooms. Coat beef cubes with flour, then add to cooker and sprinkle with thyme. Add tomatoes and wine. Cover and cook at low setting until beef is very tender when pierced (8 to 10
hours). Skim and discard fat from stew, if necessary. Stir in peas. Increase cooker heat setting to high; cover and cook until peas are heated through (10 to 15 more minutes). Season to taste with salt. Makes 6 to 8 servings.

CREAMY TURKEY CROCK POT SOUP

1 medium onion, chopped
1 (8.00 ounces) package sliced fresh mushrooms
2 cups chopped cooked turkey
2 (10.50 ounces) cans condensed cream of chicken soup
1/2 teaspoon poultry seasoning
1/8 teaspoon black pepper
1-1/2 cups frozen peas and carrot, thawed
1/2 cup milk

Layer onion, mushrooms and turkey in a crockpot. Mix soup, poultry
seasoning and black pepper and pour over the turkey. Cover, cook on
Low 8 hours or on high 4 hours.

If cooking on low, turn to high, stir in peas and carrots and milk. Cook
an additional 10 minutes or until heated through. 5 servings