Let’s get Crockin’

Because Slow-Cooker meals rock ❤

Let’s begin!

Slow Cooker Enchilada Quinoa Casserole

Slow Cooker Enchilada Quinoa Casserole

Prep: 10 min
Total: 3 hr 0 min
Servings: 6

Ingredients

1 cup uncooked quinoa, rinsed
1/2 cup water
1 small onion, diced
2 cloves garlic, minced
1 red pepper, seeds removed, diced
2 (15 oz) cans black beans, rinsed and drained
2 (10 oz) cans Old El Paso™ mild red enchilada sauce
1 (15 oz) can diced tomatoes
1 (4.5 oz) can Old El Paso™ chopped green chiles
1 cup corn frozen kernels

Juice of 1 small lime
1 teaspoon ground cumin
1 tablespoon chili powder
1/3 cup chopped cilantro

Salt and black pepper, to taste
1 1/2 cups shredded Mexican cheese

Optional toppings: Sliced green onions, avocado, diced tomatoes, sour cream, cilantro, and lime wedges

Steps

1. Combine the quinoa, water, onion, garlic, red pepper, black beans, enchilada sauce, diced tomatoes, green chiles, corn, lime juice, cumin, chile powder, and cilantro in a slow cooker. Stir to combine. Season with salt and pepper, to taste. Cover and cook on high for 3 hours or on low for 6 hours, or until the liquid is absorbed and quinoa is cooked.
2. Remove the lid and stir the casserole. Taste and adjust seasoning if necessary. Stir in the half the cheese and sprinkle the other half on top. Put the lid back on and cook until the cheese melts, about 15 minutes.
3. Serve warm with desired toppings.

Expert Tips

The casserole will keep in the refrigerator for up to 4 days. You can freeze the casserole in a freezer container for up to 2 months.

Serve with tortillas or tortilla chips!

 

Slow-Cooker Chicken and Gnocchi Soup

Slow-Cooker Chicken and Gnocchi Soup

Prep: 15 min
Total: 8 hr 45 min
Servings: 6

Ingredients

1 1/4 lb boneless skinless chicken thighs, cut into 3/4-inch pieces
1 cup julienne carrots (1 1/2×1/4×1/4-inch pieces)
1/2 cup chopped celery (1 medium stalk)
1/2 cup chopped onion (1 medium)
1 teaspoon dried thyme leaves
1 carton (32 oz) Progresso™ chicken broth (4 cups)
1 can (10 3/4 oz) condensed cream of mushroom with roasted garlic soup
1 package (16 oz) gnocchi (not frozen)
1 package (9 oz) frozen baby sweet peas, thawed

Steps

1. In 10-inch nonstick skillet, cook chicken 5 to 7 minutes, stirring frequently, until browned and no longer pink in the center.
2. Spray 3- to 4-quart slow cooker with cooking spray. In cooker, mix chicken and remaining ingredients except gnocchi and peas.
3. Cover; cook on Low heat setting 8 to 10 hours.
4. Increase heat setting to High. Stir in gnocchi and peas. Cover; cook about 30 minutes longer or until gnocchi and peas are tender.
Expert Tips

Gnocchi are sometimes available frozen. If you use frozen gnocchi, be sure to thaw first before adding to the soup.

Plain cream of mushroom or cream of chicken soup will work in this recipe, but the roasted garlic variety adds lots of flavor.

 

Slow-Cooker Cheeseburger Sandwiches

Slow-Cooker Cheeseburger Sandwiches

Prep: 20 min
Total: 7 hr 20 min
Servings: 12

Ingredients

1 1/2 pounds lean ground beef
1/2 teaspoon garlic pepper
1 loaf (8 oz. box) VELVEETA™ Original Cheese, diced
2 tablespoons milk
1 medium green bell pepper, chopped (1 cup)
1 small onion, chopped (1/4 cup)
2 cloves garlic, finely chopped
12 sandwich buns, split

Steps

1. Cook beef and garlic pepper in 12-inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain.
2. Spray 3- to 4-quart slow cooker with cooking spray. Mix beef and remaining ingredients except buns in cooker.
3. Cover and cook on Low heat setting 6 to 7 hours. To serve, fill buns with beef mixture.
Expert Tips

Ground turkey or pork instead of the ground beef is a nice change for these sandwiches.

These sandwiches are great for casual get-togethers or tailgating. Serve with chips and a tray of raw veggies and dip. Top off the meal with brownies.

Garlic pepper is a zesty blend of garlic powder and cracked pepper. Look for it with the other spices at your supermarket.

 

Slow-Cooker Mississippi Roast Sandwiches

Slow-Cooker Mississippi Roast Sandwiches

Prep: 20 min
Total: 4 hr 20 min
Servings: 8

Ingredients

1 boneless beef chuck roast (2.5 lb), trimmed of excess fat
1/2 teaspoon salt
1/2 teaspoon pepper
3 tablespoons Gold Medal™ all-purpose flour
2 tablespoons vegetable oil
1/2 cup Progresso™ beef flavored broth (from 32-oz carton)
1 envelope (1 oz) ranch salad dressing & seasoning mix
4 tablespoons butter
1/2 cup sliced pepperoncini peppers (bottled Italian peppers)
8 hoagie buns, toasted if desired

Steps

1. Season both sides of chuck roast with salt and pepper. Sprinkle both sides with flour.
2. In 12-inch skillet, heat oil over medium-high heat. Add chuck roast; cook about 5 minutes on each side or until brown.
3. In small bowl, beat broth and ranch dressing mix with whisk.
4. Spray 5-quart slow cooker with cooking spray. Place chuck roast in slow cooker; pour ranch mixture over top. Add butter and pepperoncini. Cover; cook on High heat setting 4 hours or Low heat setting 8 hours or until beef is tender.
5. Shred beef with two forks and, using slotted spoon, divide among buns. Serve immediately.
Expert Tips

The filling is equally good served over mashed potatoes, rice or buttered noodles, as it is inside a bun.

Browning the beef before it goes into the slow cooker helps develop the deep, beefy flavor that makes this roast so good.

 

Slow-Cooker Stuffed Pepper Soup

Slow-Cooker Stuffed Pepper Soup

Prep: 15 min
Total: 7 hr 15 min
Servings: 8

Ingredients

2 lb lean (at least 80%) ground beef
2 green bell peppers, diced (about 1 1/2 cups)
1 small onion, diced
3 to 4 cloves garlic, minced
1 can (15 oz) tomato sauce
1 can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained
1 carton (32 oz) Progresso™ beef-flavored broth
1 cup water
2 tablespoons packed brown sugar
2 teaspoons salt
1 teaspoon pepper
4 cups cooked rice

Shredded cheese, if desired

Steps

1. Spray 6-quart slow cooker with cooking spray. In 12-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Place beef in slow cooker.
2. Stir in all remaining ingredients except rice and cheese.
3. Cover; cook on Low heat setting 7 to 8 hours.
4. When about 30 minutes are left in cooking time, gently stir in cooked rice. Cover; cook about 30 minutes longer.
5. Serve soup topped with cheese.
Expert Tips

Serve this soup with a side of crusty bread for a more filling meal.

Got leftovers? Pack them up for lunch the next day, or serve a little over your morning eggs and toast.

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(All Photos and Recipes curtesy of Betty Crocker Kitchens)

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