Slow Simmered Curried chicken

1 1/2 cups chopped onions

1 medium green bell pepper, chopped

1 pound boneless, skinless chicken breasts or thighs, cut into bite size pieces

1 cup medium salsa

2 teaspoons grated fresh ginger

1/2 teaspoon garlic powder

1/2 teaspoon red pepper flakes

1/4 cup chopped fresh cilantro

1 teaspoon suger

1 teaspoons curry powder

3/4 teaspoons salt

1. Place onion and bell pepper in the Slow Cooker, top with chicken. Combine salsa, ginger, garlic powdeer and pepper flakes in small bowl: spoon over chicken

   
   

2. Cover: cook on LOW for 5 to 6 hours, or until chicken is tender.

   
   

3. Combine cilantro, sugar, curry powdeer and salt in bowl: stir into slow cooker on HIGH for 15 minutes. Serve with rice.

   
   

SCALLOPED POTATOES & HAM

6 large russet potatoes, sliced into 1/4-inch rounds

1 ham steak (about 1 1/2 pounds), cut into cubes

1 can condensed cream of mushroom Soup

1 soup can of Water

4 ounces shredded Cheddar cheese

seasoning to taste

1. Grease the inside of the slow cooker with butter or nonstick spray. Layer potatoes and ham.

   
   

2. In a large mixing bowl, combine soup, water, cheese and seasoning;pour over potatoes and ham.

   
   

3. Cover;cook on HIGH for about 3 1/2 hours until potatoes are fork tender. TURN SLOW COOKER TO LOW and continue cooking for about 1 more hour until done.

   
   

SLOW COOKER CHICKEN AND RICE

3 cans of condensed cream of chicken soup.

2 cups uncooked instant rice.

1 cup water

1 pound boneless skinless chicken breasts or chicken tenders.

1/2 teaspoon salt.

1/2 teaspoon black pepper.

1/4 teaspoon paprika.

1/2 cup diced celery.

Combine soup, rice and water in slow cooker. Add chicken; sprinkle with salt, pepper, and paprika. Sprinkle celery over chicken. Cover; cook on LOW 6 to 8 hours or on HIGH 3 to 4 hours.

IRISH STEW

2 pounds of lean lamb stew meat.

6 medium potatoes, cut into 1/2-inch pieces.

3 medium onions, sliced.

1 teaspoon salt.

1/4 teaspoon pepper.

1 teaspoon dried tyme leaves.

1 can ready-toserve beef broth.

Chopped parsley if desired.

1. Layer half each of the lamb, potatoes and onions in sloww cooker. Sprinkle with half each of the salt, pepper and thyme. Repeat layers and sprinkle with remaining seasonings. Pour broth over top.

   
   

2. Cover and cook on LOW heat setting 8 to 10 hours, or HIGH heat setting 3 to 5 hours, or until lamb and vegetables are tender.

   
   

3. Skim fat from stew (if desired). Sprinkle parsley over stew.

   
   

If you like green peas in your stew. Thaw a cup of frozen peas, stir them into the stew after you skim of the fat, for 10 minutes.

BEEF and POTATOES with ROSEMARY

1 pound of medium red potatoes, cut into fourths.

1 cup of baby-cut carrots.

3 pound beef boneless chuck roast.

3 tablespoons Dijon mustard.

2 tablespoons chopped fresh or 1 1/2 teaspoons dried tyme leaves

1 teaspoon salt.

1/2 teaspoon pepper.

1 small onion, finely chopped (about 1/4 cup)

1 1/2 cups beek broth

1. Arrange potatoes and carrots in slow cooker.

   
   

2. Trim excess fat from beef. mix mustard, rosemary, thyme, salt and pepper; spreas evenly over beef. Place beef in cooker. Sprinkle onion over beef. Pour broth evenly over beef and vegetables.

   
   

3. Cover and cook on LOW heat setting 8 to 10 hours or until beef and vegetables are tender

   
   

NOTE TO CONVERT POUNDS TO METRIC

1 POUND = 455 GRAMS

When I have to use canned soup I get the healthy choice. I try to use low sodium onion soup mix (dry packet) Most stuff I do from scratch, Mrs. Dash is my crock pot's best friend. (I also use 21 seasoning salute from Trader Joe's) I make roast with an entire onion, and I add the potatos for the last part of the cooking process, I usually have 1/4 cup of potatos and the rest of my meal is meat. The reason I got the band is so I can still eat what my family eats, just less of it. ~Mandy

Guess who's pre-cooking some meat for a yummy stew tomorrow??! MEEE!

Potatoes, meat, carrots, mushrooms... and corn! CORN!? Dan's making me put it in. Yuck.

Can anyone tell me, can you cook something like steaks in a slow cooker? What if... you cooked a steak, all day, in what you would normally use to marinade it?

You can do steak but don't expect it to have the same texture as a "regular" steak.....it will be so tender/moist it will be fall aparty like a roast. Be yummy though.

I can't seem to eat corn.....I can't chew the skin down and it doesn't go down well.

Hmm... I've had corn, and it's been ok. I actually had something tonight with cherries (I won't tell what, cause you guys will DIE!).. and I thought the skins might be a problem, but nope.

Soo... to cook a steak in a slow cooker, you'd want it to be in some kind of liquid, right? What would you use?

Can anyone tell me, can you cook something like steaks in a slow cooker? What if... you cooked a steak, all day, in what you would normally use to marinade it?

Before you take the put the steak in the slow cooker, I would highly recommend dredging it in some flour and pepper and browning the meat in some olive or canola oil before putting it in. Remember, browning isn't cooking the meat, it's just developing the flavor.

I use Lipton Onion Soup Mix (the dry packages) a lot in my slow cooker when I cook steak. Also, I'd throw in some Worcestershire sauce and some red wine if you've got a bottle open! And you can virutally never go wrong with Campbell's Cream of chicken (or Celery or Mushroom) soups! They make great slow cooker "broths." And the low fat ones are tasty too!