Foodie Friday: Crock Pot Recipes

Crock Pot dinners are amazing for a few reasons.  With a little preparation you can throw the ingredients in and forget it.  A few hours later dinner is ready!  And let's not forget that delicious scent of dinner cooking during the afternoon.  Smells like love!  We've found some great crock pot recipes for you to try out.  Enjoy!

Crock Pot Beef and Broccoli 
Author: Holly 
Adapted from: Table for Two
Serves 6
Prep Time: 10 min 
Cook Time: 5 hr

2 lbs. sirloin steak or boneless beef chuck roast, sliced thin
1 cup beef broth
1/2 cup low sodium soy sauce
1/4 cup brown sugar
1 Tablespoon sesame oil
3 garlic cloves, minced
4 Tablespoons cornstarch
4 Tablespoons water
1 (12 oz.) bag frozen broccoli florets
White rice, cooked

In the insert of the crockpot, whisk together beef broth, soy sauce, brown sugar, sesame oil, and garlic.
Place slices of beef in the liquid and toss to coat. Cover with lid and cook on low heat for 5 hours.
When done, whisk together cornstarch and water in small bowl. Pour into crock pot and stir to mix well. Add the frozen broccoli over the beef and sauce. Gently stir to combine. Cover with lid and cook 30 minutes to cook broccoli and thicken sauce.
Serve over warm white rice. Enjoy!

Slow Cooker Chicken Pot Pie
Via Skinny Mom/Pop Culture

Slow-Cooker Chicken Pot Pie
Prep time: 10 minutes
Cook time: 4 hours on high or 8 hours on low
Yield: 6 servings
Serving size: Heaping 1 cup and 1 biscuit

1 pound boneless, skinless chicken breasts
1 small onion, diced
3½ celery stalks, diced
2 (10.5-ounce) cans Campbell's® Healthy Request condensed cream of chicken soup
1 cup fat-free milk
1 teaspoon garlic powder
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon black pepper
1 (16-ounce) bag frozen mixed vegetables, thawed
2 tablespoons chopped fresh parsley
1 (12-ounce) can Pillsbury® Grands!® Jr. Golden Layers Flaky Biscuits

Place the chicken breasts in a slow cooker. Top the chicken with the onion and celery.
In a small bowl, combine the chicken soup, milk, garlic powder, thyme, salt and pepper and whisk until mixed well. Pour the mixture into the slow cooker.
Cover and cook on high heat for 4 hours or on low heat for 8 hours.
About 30 minutes before serving, remove the chicken from the slow cooker with a slotted spoon and shred with two forks. Return the shredded chicken to the slow cooker and stir in the vegetables and parsley. Cook for an additional 30 minutes.
Preheat the oven to 400° F.
Bake the biscuits according to the package directions.

To serve, place a heaping 1 cup of the chicken mixture in each bowl and top with a biscuit.

Slow Cooker Jambalaya
Via Spicy Southern Kitchen

Slow Cooker Jambalaya
Servings: 4 -6 servings
1 (14.5-ounce) can diced tomatoes
1 (14.5-ounce) can beef broth
1 (8-ounce) can tomato paste
2 bay leaves
2 teaspoons dried basil
1 1/2 teaspoons dried oregano
1/2 teaspoon Tony Chachere's Creole Seasoning
1/2 teaspoon Tabasco sauce
1/2 teaspoon salt
1/2 teaspoon Worcestershire sauce
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
1 medium onion, chopped
1 green bell pepper, seeded and chopped
2 celery ribs, chopped
4 cloves garlic, minced
1 pound Andouille sausage or use kielbasa, cut into slices
2 chicken breasts, cut into 1-inch pieces
1/2 pound shrimp, peeled and deveined
1 1/2 cup white rice
1 tablespoon chopped fresh parsley

Combine 1st 12 ingredients in a 6-quart slow cookerand stir to combine.
Add onion, green pepper, celery, garlic, sausage, and chicken. Stir to combine.
Cover crock pot and cook on LOW 4 to 5 hours.
Set a larger strainer/sieve over a large bowl and pour about 75% of liquid in the crock pot through strainer. You should have about 3 cups to cook the rice in. Add water to get 3 cups if necessary.

Return all solids to crock pot. Stir in parsley and shrimp. Cover crock pot and cook on LOW 30 minutes.
Meanwhile, bring the 3 cups of liquid to a boil. Stir in rice and cook according to package directions.

Add cooked rice to slow cooker and mix in. Serve.

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