Tag-Archive for » Slow Cooker «
I have been cooking up a storm this weekend as I have started a new recipe swap again this month so I have been making lots of yummy recipes from my team mates. I still have quite a few more of my own recipes to post that I made over the Easter holidays and I will be posting the rest soon. I thought for now I would share some of these other recipes with you as they really good. This first one is so easy to make, as you can just throw it all together and then just leave it to cook. My hubby is the chili lover in our family so whenever I try a new recipe I always rate according to what he says. He loved this one and I found it very good it had just the right amount of heat and was totally delicious. I am the first to rate this one and made as is including adding the jalapeno pepper and I loved the addition of the hot sausage. I served ours topped with sour cream and cheese and it was yummo. To view the original recipe by the chef click here.Ingredients
8 Ounces bulk hot sausage (I use Jimmy Dean)
24 Ounces ground chuck (or ground round may be used)
1 (28 ounce) Can diced tomatoes, undrained
1 (15 ounce) Can tomato sauce
1/2 Cup chopped onion
1 Jalapeno pepper, seeded and diced (optional)
1 Teaspoons sugar
1 Tablespoons chili powder (can use less)
1 1/2 Teaspoons cumin
1 Teaspoons oregano
1 (30 ounce) Can hot chili beans, undrained (can use mild)
Corn chips (optional)
Shredded cheddar cheese (optional)
Method
1. In large skillet, brown meat. Drain.
2. In slow cooker, combine browned meat and remaining ingredients EXCEPT beans. Stir well.
3. Cook on high setting for 1 hour. Reduce to low and cook 3 hours to allow flavors to blend. You can also let mixture cook on low for 6 to 7 hours.
4. Add chili beans. Cook on low setting for 30 minutes or until thoroughly heated.
I served ours topped with cheese and sour cream, MMmmm delicious!!!
All photos taken by me unless otherwise stated.
This is a very easy recipe to throw together and the taste at the end of the cooking time is exceptional. We always love our stews in winter and the weather has been so cold here lately that this is that perfect winter warm for those cold nights. As with most stews you can add what ever vegetables you like, I have listed what I added below but I sometimes vary this if I have some veg I need to use up. I just adjust when to add certain veg for the correct cooking time.
Ingredients
2 Cups carrots, chopped
2 Cups potatoes, chopped
1 Large onion, diced roughly
4 Garlic cloves, crushed
2 Bay leaves
1 Teaspoon sage
1/2 Teaspoon black pepper
2lbs Chicken thighs, cut into 1 inch cubes (I used breasts)
1(14 ounce) Can chicken broth
1 (10 3/4 ounce) Can condensed cream of chicken soup
2 Tablespoons water
1 Tablespoon cornstarch
1/2 Cup all-purpose flour
1/2 Cup sharp cheddar cheese, shredded fine
1/3 Cup cornmeal
1 Teaspoon baking powder
1/4 Teaspoon salt
1 Large egg, beaten
2 Tablespoons milk
2 Tablespoons butter, melted
Method
1. In a 4 or 5 quart slow cooker combine the carrots, potatoes, onions, garlic, bay leaves, sage and pepper and stir to combine.
2. Place chicken on top of the vegetables.
3. In a medium bowl, gradually whisk broth into soup and pour this mixture over the chicken.
4. Cover; cook on low heat for 8-10 hours.
5. Turn slow cooker to high heat. Remove and discard bay leaves. Combine water and cornstarch and stir into stew until combined.
6. In a medium bowl combine flour, cheese, cornmeal, baking powers and salt. In a small bowl combine egg, milk and melted butter. Add egg mixture to flour mixture. Stir with a fork until just moistened.
7. Use 2 spoons to drop dough directly on top of stew. Cover and cook for 25 to 30 minutes or until a toothpick inserted into dumpling comes out clean. Do not lift cover during cooking.
All photos taken by me unless otherwise stated.
