Slow Cooking Thursday - Creamy Beef Stew

(For more SCT recipes visit our hostess Sandra)

Although I like beef stews, I am not partial to ones that are tomato based. So instead I have modified the traditional stew so it has more of a creamier base to it.

Creamy Crockpot Beef Stew
1-lb. beef stew meat
1/4 c. flour
1 family size can cream of mushroom soup
1/2 an onion, chopped
1 c. baby carrots, chopped
1 1/2 c. potatoes, peeled & diced
1 (5-oz) can mushroom stems & pieces, drained
1 c. frozen peas
1/2 tsp. minced garlic
salt & pepper to taste
water or beef broth

In a small bowl, add flour. Coat stew meat in flour and then transfer to a 4-6 qt. crock pot.

Add all remaining ingredients. Add enough water or broth to fill crock pot insert to almost full. Stir slightly to help the soup blend.

Cover and cook on LOW 6-8 hours, or HIGH 4-6 hours. Serve over cooked noodles, rice or as is.

Click HERE for printable recipe

Slow Cooking Thursday - Italian Sausage Soup

(For more SCT recipes visit our hostess Sandra)

Italian Sausage Soup

For the Meatballs:
1 pound mild Italian sausage, casings removed
1/2 cup dried bread crumbs
1/4 cup grated Parmesan cheese
1/4 cup milk
1 egg
1/2 teaspoon dried basil
1/2 teaspoon black pepper
1/4 teaspoon garlic salt

For the Soup:
4 cups chicken broth
1 Tblsp. tomato paste
1 clove garlic, minced
1/4 tsp. red pepper flakes
1/2 cup mini pasta shells
1 bag (10-oz) baby spinach leaves
grated Parmesan cheese
salt to taste

Combine all meatball ingredients into a large mixing bowl. Form mixture into marble-size balls.

Combine broth, tomato paste, garlic and red pepper flakes in 4-6 quart crockpot. Add meatballs. Cover; cook on Low 5 to 6 hours.

Thirty minutes before serving, add pasta. When pasta is tender, stir in spinach leaves. Ladle into bowls, sprinkle with Parmesan cheese and serve immediately.

(Photo & Recipe From Disney Family Food)

Click HERE for printable recipe

Slow Cooking Thursday - Beef Stew

(For more SCT recipes visit our hostess Sandra)

Last week I didn't get to participate in SCT as my schedule was so hectic I didn't even have time to think about the slow cooker, let alone anything else. So now I'm back in the routine of things.

Crockpot Beef Stew
1-lb. beef stew meat
2 (14.5-oz) cans diced tomatoes; undrained
1 pkg. (12 count) hash brown patties; lightly broken into pieces
1-1/2 c. frozen peas & carrots
1 c. frozen corn
3 c. beef broth
1 pkg. (.87-oz) brown gravy mix
salt & Pepper to taste

In a 4-6 qt. crockpot, combine stew meat, tomatoes, hash browns & vegetables. In a mixing bowl, whisk together broth, gravy mix, salt & pepper until well blended. Pour over meat mixture in crockpot. Cover and cook on LOW for 8-10 hours or HIGH 4-6 hours; or until stew meat is tender.

Click HERE for printable recipe

Recipe adapted from Sandra Lee Semi Homemade magazine "Easy Beef Stew" Feb/Mar issue pg. 37

Slow Cooking Thursday - Green Chile Chilli

(For more SCT recipes visit our hostess Sandra)

Green Chile Chili
1-1/2 lb. coarse grind chili meat
1 onion, diced
1 (4-oz.) can diced green chilies
2 (15-oz) cans diced tomatoes
1 (15-oz) can tomato sauce
1 can kidney beans, undrained
1 c. water
1 Tblsp. minced garlic
2 Tblsp. chili powder
salt & pepper to taste
2 tsp. ground cumin

Brown meat and onion in a skillet. Drain grease. Place meat and remaining ingredients into a 4-6 qt. crock pot. Cover and cook on LOW 4-6 hours.

Click HERE for printable recipe

Slow Cooking Thursday - Chicken Spaghetti

(For more SCT recipes visit our hostess Sandra)

Crockpot Chicken Spaghetti

1 pkg. spaghetti; cooked
1 lb. Mexican style Velveeta Cheese; cubed
2 c. boneless skinless chicken breast; cooked & diced into small cubes
1 (10 oz) can cream of mushroom soup
1 (10 oz) can cream of chicken soup
1 (10 oz) can diced tomatoes & green chilies
1 (4 oz) can mushroom stems & pieces, drained
1 soup can of milk
1 small onion, diced
1 small bell pepper; diced (or if using frozen chopped bell pepper measure out 1/2 c.)
salt & pepper to taste

Grease crockpot insert with non-stick cooking spray. Place all ingredients into crockpot. Stir to mix well. Cook on LOW for 2-3 hours. Stir just before serving.

Click HERE for printable recipe

Slow Cooking Thursday - Mexajita Chicken

(For more SCT recipes visit our hostess Sandra)

I saw this recipe the other day on Semi-Homemade Cooking with Sandra Lee on the Food Network and knew it was something I wanted to try. I did change things up some as I am using what I have on hand. My alterations will be listed to the side of the original recipe.

Mexajita Chicken

3 Tblsp canola oil
4 boneless skinless chicken breast, rinsed and patted dry
Salt & pepper to taste
2 (16-oz) cans pinto beans, undrained (I used black beans)
2 (10-oz) cans diced tomatoes w/ chilies
1 Tblsp fajita seasoning (I used taco seasoning)

Heat the oil in a large skillet over medium-high heat.

Season chicken breasts with salt and pepper. Place in the skillet and sear about 2 minutes per side.

Place beans in the bottom of a 5-quart slow cooker.

Remove chicken from skillet and place the in the slow cooker on top of the beans.

Pour the tomatoes over the chicken and beans and sprinkle with fajita seasoning.

Cover and cook on LOW setting for 3 to 4 hours.

Click HERE for printable recipe

P.S. This will also work well if one is on South Beach.

Slow Cooking Thursday - Country Style Ribs

I am participating in my first ever SCT "Slow Cooking Thursday" meme. Sandra has been hosting this for some time now over at The Diary of a Stay Home Mom but I am just now getting a chance to join in on it.

One of hubby's favorite meat dishes are bar-b-que pork ribs. Instead of firing up the grill or the big smoker, I make mine in the crockpot. Hubby just loves them when I make it. So in honor of him (and thinking along the lines of Love Dare Day 2,) I am preparing these for dinner tonight.

Crockpot B-B-Q Country-Style Pork Ribs
4.5 lbs. Country-style pork ribs
1 onion sliced
3 cloves garlic, minced
1/3 c. apple jelly
2/3 c. bar-b-que sauce

Spray a 4-6qt. crockpot with Pam or other non-stick cooking spray. Place ribs, onion and garlic into crockpot.

Cover & cook on LOW for 8-10 hours.

Once cooking time has elapsed drain juices and discard onion and garlic. Place ribs back into crockpot. In a small bowl combine apple jelly and bar-b-que sauce. Brush mixture over ribs coating well.

Place cover back on crockpot and cook on HIGH for about 30 minutes or until sauce has made a glaze over meat.

Click HERE for printable recipe

**For more delicious SCT recipes from other blog participants, hop on over to Sandra's blog. You won't be disappointed.