Slow Cooker Beef Stew

This easy slow cooker beef stew recipe made with potatoes, carrots, mushrooms, broth, herbs, and spices is hearty and comforting.

Servings:6

What you need:

2 pounds beef stew meat, cut into 1-inch pieces
¼ cup all-purpose flour  or cornstarch(to make gravy)
½ teaspoon salt
½ teaspoon ground black pepper
2 cups beef broth
small bag baby carrots
3 medium potatoes, diced 
8 oz mushroom's halved or quartered
1/2 cup bacon, chopped
1 cup green beans
1 medium onion, chopped 
1 teaspoon Worcestershire sauce 
1 teaspoon ground paprika
6 clove garlic, minced or whole like I like to do somedays
Fresh herbs if I have them rosemary, basil, thyme, parsley, a couple bay leaves(fried 1-2 tsp each)
2 tbls cornstarch, 1/2 cup cold water or milk for gravy.

How to make it:

Place meat in slow cooker. Cover with seasonings, then add onions, garlic and herbs of your choice, I use rosemary, basil, thyme, parsley, a couple bay leaves, fresh if I have them or dried works too. Then slowly add broth and Worcestershire sauce and other seasonings then add onions and garlic and cooked bacon along sides around roast.

Let cook 2-4 hours, then add carrots, let cook another 20 minutes till tender  next add carrots, and green beans, cook 10-15 minutes till tender, finally add mushrooms cook just about 5 minutes till soft.

When everything is tender as you like, Mix cornstarch with a little cold water or milk, stir till smooth, then stir into crock pot to thicken and make a gravy from the juices. Serve hot.

chop your fresh herbs

Slow Cooker Chicken and Noodles

This is a wonderfully easy soup to cook while at work or on a busy day! This can be 'soupy' with more broth; or sometimes I like to thicken the juice with a little water and cornstarch mixture and let cook till thick. Enjoy!!

Please be sure to follow my blog

https://cherylstastyhomecooking.blogspot.com/

My Instagram Follow me

https://www.instagram.com/mscheriluv/

Follow me on Facebook

https://www.facebook.com/CherylsCookingandCraftingatHome

Please be sure to follow my blog

Ingredients

4 skinless, boneless chicken breast cut up in chunks
6 cups (broth or water or a mixture thereof)
1 onion, chopped
1-2 cups sliced or baby carrots
2 stalks celery, chopped (optional) 
1/2 teaspoon each of garlic powder, onion powder, thyme, ground sage
salt and pepper to taste 
Optional a dash or two of red hot sauce, I like just a little to give it zip
1 (12 ounce) package egg noodles
A bag of frozen peas(optional)

Directions

Place chicken, water, onion and salt and pepper to taste into a slow cooker. Add celery if desired. Set temperature to low and cook for 6 to 8 hours.

When chicken is tender, turn the slow cooker up to high heat and stir in the egg noodles. Cook until noodles are tender then add frozen peas cook just a short time, I do about 10 minutes. Adjust seasonings to taste and serve.

Crock Pot Chicken and Stuffing

Please be sure to follow my blog

My Instagram Follow me

https://www.instagram.com/mscheriluv/

Follow me on Facebook

https://www.facebook.com/CherylsCookingandCraftingatHome

Please be sure to follow my blog

Sometimes you just need comfort food like this but don't have all the time in the day to make it from scratch. I like to put all the ingredients in the crock pot and let it make it while I do other things or have plans for the day and get to come home to a hot hearty meal.

 Ingredients

4 skinless, boneless chicken breasts

1 cup chicken broth 

1 (10.75 ounce) can cream of chicken soup

1 (6 ounce) box stuffing mix

½ cup water

spray crock pot with olive oil

Place chicken into bottom of a slow cooker, season with pepper and any extra herbs you might want. Pour broth over chicken. Mix soup, stuffing, and water in a bowl; spoon on top of chicken.

Optional Stuffing Additions:
You can add any of the following
Onions
Celery
Dried Cranberries
Sausage- Cooked or Uncooked. I use Brown ‘N Serve Fully Cooked Breakfast Sausage Links, found in the freezer section.
Rosemary

Other Vegetable Options Include: Carrots, Corn, Baby Potatoes, and Broccoli.
You may also serve this with Gravy and Mashed Potatoes as well!
Crock Pot Method
Season the chicken. Place on the bottom of a lightly greased Crock Pot.
Combine the stuffing ingredients and place over or next to the chicken Add the vegetables.
Heat on high for 4 hours or on low for 6-7. I add a vegetable the last 30 minutes if frozen, less if canned.
See below for tips on regulating the consistency of the stuffing according to your preference.
Stuffing Consistency
For Firmer Stuffing
If you like your breadcrumbs still very much intact and firm, use more stuffing, up to 12 ounces.
If your stuffing is too moist:
Leave the lid off for the last 30-40 minutes of cooking to let some of that moisture escape.
You can also pop the stuffing in a 400º oven for 10-15 minutes to brown up the top.

Crock Pot BBQ Pulled Chicken

Tender juicy chicken cooked in this BBQ sauce is a great recipe to cook easily in your crock pot. Taste delicious and serves well for parties, family times, or just an easy meal.

Please be sure to follow my blog

My Instagram Follow me

https://www.instagram.com/mscheriluv/

Follow me on Facebook

https://www.facebook.com/CherylsCookingandCraftingatHome

Please be sure to follow my blog

what you NEED:

3 chicken breasts
1 (18 oz) bottle Sweet Baby Ray's Hickory & Brown Sugar Barbeque Sauce
1/3 cup light brown sugar
2 tbsp apple cider vinegar

Dash or two of Frank's Hot Sauce
1 tsp olive oil
1 tsp garlic powder
1 tsp onion powder
1/4 tsp smoked paprika
1/4 tsp chili powder
1/4 tsp ground white pepper

1/4 tsp cumin

How to MAKE IT:

Place chicken breasts in the Crock-Pot. Turn heat to low.

In a separate bowl combine Sweet Baby Ray’s Barbecue Sauce, light brown sugar, apple cider vinegar, olive oil, garlic powder, onion powder, smoked paprika, chipotle chili powder, and ground white pepper. Use a whisk to stir and combine.

Pour the barbecue sauce mixture into the slow with the chicken breasts. Use a spoon to stir and coat all chicken with the barbecue sauce mixture.

Cover and cook on low for 6-7 hours, or high for 3-4.

When chicken is tender and pulls apart easily with a fork it is ready to be shredded.

Using two forks, shred chicken while still in the Crock-Pot. Mix chicken and barbecue sauce together until well coated.

Serve on buns, topped with onions, pickles and whatever you like.

NOTES

Tip: Do not cook chicken from frozen. Make sure the chicken is fully thawed before adding to Crockpot

NUTRITION

Calories: 1999kcal | Carbohydrates: 285g | Protein: 149g | Fat: 25g | Saturated Fat: 5g | Cholesterol: 434mg | Sodium: 6064mg | Potassium: 3827mg | Fiber: 5g | Sugar: 241g | Vitamin A: 1793IU | Vitamin C: 11mg | Calcium: 263mg | Iron: 6mg

IN THE FRIDGE

Leftover cooked BBQ pulled chicken can be stored in the refrigerator in an airtight for up to three days. When reheating, make sure it’s piping hot throughout.

IN THE FREEZER

BBQ pulled chicken can be frozen for up to three months in an airtight container.

Crock Pot Beef in Brown Gravy

 

This crock pot recipe is the easiest ever Beef that's so tender, it falls apart. I use this basic recipe to make Roast beef, I use in sandwiches, over Toast, with vegetables. Turn it into strew so easily too, just add some veggies the last hour or two. It makes great Roast Beef Sandwiches. Today I made it with Mashed Potatoes and served over Texas Toast and more gravy over all. So good, Simple fast when you don't have time to spend in the kitchen, (or don't want to)

What you need:

3 pounds roast beef or stew meat
1/4 cup butter (half a stick)
1 (1 ounce) envelope dry onion soup mix 

1 small onion sliced

How to Make it:

Place the onions in the bottom of the crock pot, then add beef and butter into a slow cooker. Sprinkle the onion soup mix over. Cover, and cook on Low for 8 hours, or High for 4 to 5 hours. Stir once or twice. 

Crock-Pot Chicken Philly Cheesesteak Sandwiches

Please be sure to follow my blog

My Instagram Follow me

https://www.instagram.com/mscheriluv/

Follow me on Facebook

https://www.facebook.com/CherylsCookingandCraftingatHome

Please be sure to follow my blog

These Crock-Pot Chicken Philly Cheesesteak Sandwiches are a delicious meal to have ready in no time. Serve on your choice of buns or even wraps or tortilla shells. Top with your favorite cheese, I used pepper jack on some and swiss on others. Superb flavor.

What you need:

1 white or yellow onion thinly sliced
2-1/2 pounds boneless skinless chicken breast
2 teaspoons Italian seasoning
1 teaspoon garlic pepper, pepper and onion powder
2 tablespoons Worcestershire sauce
1 16 ounce jar Sliced Mild Pepper Rings, drained (reserve brine)
1/2 cup Sliced green, red and yellow Bell Pepper Strips(color optional)
1 cup low-sodium chicken broth
1/4 cup reserved Sliced Mild Pepper brine
6 to 8 hoagie rolls
6 to 8 slices your choice of cheese

How to make it:

Place the sliced onions over the bottom of your slow cooker insert. Place chicken over the onions and sprinkle the chicken with the Italian seasoning and garlic, pepper and onion powder.

Scatter the drained Mild Pepper Rings and Bell Pepper Strips over the top of the chicken. Pour chicken broth and 1/4 cup of the reserved brine from the Mild Pepper Rings around the chicken.

Place cover on slow cooker and cook on LOW for 6 to 8 hours or on HIGH for 4 to 5 hours, until chicken is tender and easy to shred.

Transfer cooked chicken to a cutting board and use two forks to lightly shred it, leaving some good bite-size pieces. Transfer shredded chicken back to slow cooker and stir it into the cooking liquid, combining well with the peppers and onions.

Serve up on hoagie rolls, top with cheese, and place under the broiler for a minute or two until cheese is melted.

BEEF AND POTATO AU GRATIN SLOW COOKER

Please be sure to follow my blog

My Instagram Follow me

https://www.instagram.com/mscheriluv/

Follow me on Facebook

https://www.facebook.com/CherylsCookingandCraftingatHome

Please be sure to follow my blog

Cheesy good potatoes and ground beef, a easy cook meal and you can add a vegetable shortly before serving for that one dish meal. What could be better?

Serves: 6

What you need:

1 lb. ground beef (plus a touch of salt and pepper to season)
3 lbs. peeled russet potatoes, sliced a ¼ inch thick (about 7 cups total after being sliced)
1 cup thinly sliced white onion
1 tsp. paprika
½ tsp. garlic powder
1 tsp. parsley
1 tsp salt
¼ tsp. pepper
3 cups shredded sharp cheese
½ cup chicken broth (or beef broth)

Slow Cooker Size:

5-quart or larger

How to make it:

Brown the ground beef on the stove top. Add a touch of salt and pepper to season.

In a small bowl combine the paprika, garlic powder, parsley, salt and pepper.

Add half of the potatoes in the slow cooker. Sprinkle over half of the onions, half of the seasonings, half of the meat, and half of the cheese. Repeat the layers again.

Drizzle over the broth evenly over the layers.

Cover and cook on high for 4 hours. Do not open the lid during the cooking time or the potatoes will not get soft.