Archive for the ‘Slow Cooker’ Category

Tasteful Tuesday: Slow Cooker Chicken Enchilada Stew

Tuesday, February 26th, 2019

This slow cooker recipe is heated up with spice and offers a hearty meal for the whole family. Kick it up a notch with a handful of red chiles, and make it more creamy by topping with avocado or cheese.

What You’ll Need:

  • 1 (10 ounce) can
    red enchilada sauce
  • 1 (14.5 ounce) can
    petite diced tomatoes
  • 1 (15 ounce) can kidney
    beans, drained and rinsedIrish Blessing Soup Bowl | Sturbridge Yankee Workshop
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1 cup frozen or fresh corn
  • 3 boneless and skinless chicken breasts
  • 2 cups chicken
    broth or stock
  • 1 tablespoon lime juice
  • 2 tablespoons
    chili powder
  • 1/2 teaspoon
    cayenne pepper
  • 1/2 teaspoon pepper
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 8 ounces cream cheese
  • Parsley or cilantro
    for garnish

Directions:

  1. In a large slow cooker, add the enchilada sauce, undrained tomatoes, kidney beans, black beans, corn and uncooked chicken breasts. Add in the chicken broth and all of the seasonings; mix well.
  2. Cover and cook on high for 3-5 hours, low for 5-8 hours or until the chicken is cooked through and is easy to shred.
  3. Remove the chicken from the crockpot and shred in another bowl using two forks. Meanwhile, add the cream cheese to the slow cooker and stir until well combined. Add the shredded chicken back in and stir until the chicken is combined.
  4. Garnish as desired and serve hot.

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Tasteful Tuesday: Ten Apple Recipes For All Occasions

Tuesday, September 25th, 2018
Apple Crisp Pecan Pie

Apple Crisp Pecan Pie

Leaves are turning, the temperatures are cooling off, pumpkins and apples are cropping up; Autumn is a beautiful and productive time of year. Speaking of apples, we’ve rounded up ten recipes that feature this crisp fruit, and although we can’t prove it, they seem to taste better in the Fall.

Beverages

Pies and Cookies

Apple Muffin with Crumble Topping

Apple Muffin with Crumble Topping

Appetizers, Snacks and
Just For [edible] Fun

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Slow Cooker Macaroni and Cheese

Tuesday, November 7th, 2017

This homemade macaroni and cheese recipe is made for your slow cooker and for cooler days when you want something extra comforting. Serve it up during the weeknight or for a holiday party this year, and add chicken, bacon, broccoli and more for a well-rounded meal.

Elbow Macaroni

What you’ll need:

  • 1 pound elbow macaroni
  • 5 cups shredded Cheddar cheese
  • 4 oz. cream cheese
  • 24 ounces evaporated milk
  • 2 cups whole milk
  • 1/2 teaspoon garlic powder
  • 1/2 cup butter, melted
  • salt and pepper as desired

Directions:

  1. In the slow cooker, combine macaroni, cheddar cheese, cream cheese, evaporated milk, whole milk and garlic powder; mix well.
  2. Add melted butter, salt and pepper and mix. Put the cover on the slow cooker and cook on high until the pasta is cooked through and the sauce is thickened – about 2-3 hours
  3. Uncover and stir after 2 hours. If the pasta is not cooked through or the sauce is not thick enough, keep the macaroni and cheese in the slow cooker and check every 20 minutes). Serve and enjoy!

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