SHARECOMMENTMORE

Slow Cooker Chicken with Potato Dumplings

3 lbs bone-in, skinless chicken thighs (boneless skinless thighs are good, too)
2 lbs carrots, cut into 1/4-inch slices
3 ribs of celery, trimmed and diced
1 medium white onion, diced
2 medium parsnips, peeled and sliced into 1/4-inch slices
1 small turnip, peeled and cubed into bite-size pieces
1 large sweet potato, scrubbed, peeled and cubed into bite-size pieces
1 quart chicken stock
1 bay leaf
Salt and pepper to taste
1 package store-bought gnocchi

Place chicken in a 6 quart slow cooker and top with carrots, celery, onion, parsnip, turnips and sweet potato. Cover with stock and one cup of water. Add bay leaf and season with salt and pepper.
Cook on high for 4 hours or low for 6 hours.
After cooking, remove chicken from the pot and place on a cutting board.
Add gnocchi, stir and cover pot cooking for and additional 10 minutes.
Meanwhile shred meat from chicken bones and discard bones.
Once the gnocchi have cooked return chicken to pot and stir.
Heat another 10 minutes and serve.
If the meal is not thick enough in a small bowl add 2 tbsp of cornstarch to 1/4 cup of cold water and stir until cornstarch is dissolved. Add mixture to the pot and stir. Simmer on low for about 15 minutes until desired thickness.

Slow Cooker Spicy Asian-Style Shredded Beef

1 beef brisket (about 2 lbs), trimmed of access fat
1 cup low-sodium beef broth
1 jar (8 oz) hoison sauce (find it in aisle 3 near Asian food)
1/4 cup unseasoned rice vinegar
2 tsp Chinese 5 Spice Powder (find it in aisle 2 with the spices)
1 large garlic clove, chopped
1 small bag of matchstick carrots
Salt and pepper to taste
1/2 head of cabbage, shredded
Whole grain buns for sandwiches

In a small bowl combine broth, sauce, vinegar, spice powder and garlic and whisk together.
Put the carrots in the bottom or a 6 quart slow cooker. Lay brisket over the carrots (you may need to cut it in half to fit) and top with broth mixture. Season with salt and pepper.
Cook on high for 5-7 hours or low for 9 hours.
Remove meat from slow cooker. Skim any fat off the top of the liquid.
Add cabbage to cooker and cover and cook for about 20 mines, until cabbage is tender.
Meanwhile shred beef with two forks.
Add back to the slow cooker and stir to combine with sauce.
Serve on sandwich buns.

Chicken and Sausage Chili

2 tbsp olive oil
1 lb chicken, cubed
1 green pepper, diced
1 small yellow onion, diced
2 garlic cloves, minced
1 lb. smoked sausage, chopped
1(28 ounce). cans whole peeled tomatoes
1 (14 ounce) can crushed tomatoes
1 tbsp lime juice
1-30 oz. cans of black beans
1(14 ounce) can corn, drained
½ tsp Lawry's season salt
1 tsp chili powder
1 tsp cumin
¼ tsp cayenne
1-8.8 oz. package Uncle Bens Spanish Ready rice

Heat olive oil in a large stock pot.
Add chicken, pepper, onions and garlic and sauté until tender.
Add remaining ingredients except rice and simmer covered over low heat for about an hour, stirring occasionally.
Add rice and cook an additional 5 minutes.

Sweet Slow Cooker Pork Chops

About 2 tbsp vegetable oil
3 lbs boneless or 3 ½ lbs bone-in pork chops
1/2 cup brown sugar
½ tsp pumpkin pie spice
1- 8 oz can tomato sauce
1/4 cup apple cider
1 can peaches, in light syrup
Syrup from canned peaches
Salt and pepper to taste

Heat skillet on medium-high heat.
Add oil.
Lay chops carefully in the pan.
Brown pork chops on both sides for about 1 minute.
Combine everything but the pork chops in crock pot and stir to combine.
Lay chops in the liquid, making sure chops are submerged.
Cook on low for about 4 hours and up to 5 hours.