Slow Cooker

Apricot Pork Roast Slow Cooker Recipe

705 views

September 27, 2011 By Jennifer 5 Comments

I am loving all these super easy super tasty slow cooker recipes I’ve been finding. As long as they get thumbs up with my family I’ll be sharing them here. Of course I’ll be teasing you talking about them and sharing pictures on facebook but don’t worry, I always share!

Apricot Pork Roast Slow Cooker Recipe

4.0 from 1 reviews

Recipe type: Entree

Prep time: 10 mins

Cook time: 6 hours

Total time: 6 hours 10 mins

Serves: 6

Simple, flavorful, Sunday dinner good!

Ingredients

1 boneless whole pork loin roast (2 to 3 pounds)
1 jar (12 ounces) apricot preserves
1 cup vegetable broth
2 tablespoons cornstarch
1/4 cup cold water

Instructions

Place the roast in your slow cooker. Combine vegetable broth and apricot preserves in small bowl and whisk together. Pour over pork roast. Cover and cook for 4 hours on low or 6 hours on high.
When meat reaches 165 degrees remove and place on serving platter. Remove fat from slow cooker and take the juices along with the cornstarch and water to a saucepan on the stove. Stir slowly until it comes to a boil. Continue for two minutes and remove. Place in gravy boat.

Notes

Recipe from Taste of Home: http://tinyurl.com/6gvnwfc

I used a 3 lb. pork loin roast and used the 18 oz. Smuckers preserves. It was delish. Everyone loved it. I served it with buttery mashed potatoes, corn, and glazed carrots.

Filed Under: Recipe, Slow Cooker Tagged With: apricot, Crock Pot, pork roast, recipt, Slow Cooker

Herbed Chicken with Wild Rice Recipe [Slow Cooker]

1,349 views

September 8, 2011 By Jennifer 12 Comments

This pregnancy I am so lazy! The evenings are the hardest. Of course that is when my family is expecting me to help them the most. So I finally decided it was time to start digging around for some new recipes. Not just any recipes though. Recipes that didn’t require lots of work.

I stumbled upon some easy crock pot recipes and thought I’d give them a try. The first one I made was Herbed Chicken with Wild Rice Recipe from Taste of Home. I liked that most of the ingredients I actually had on hand. In the fall I generally start stocking up on my spices for cooking again and replacing the old ones.

Ingredients

1 package (6 ounces) long grain and wild rice mix
6 boneless skinless chicken breast halves (5 ounces each)
1 tablespoon canola oil
1 teaspoon butter
1/2 pound sliced fresh mushrooms
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup water
3 bacon strips, cooked and crumbled
1 teaspoon dried parsley flakes
1/2 teaspoon dried thyme
1/4 teaspoon dried tarragon

First pour the rice in the bottom of the crock pot. Just the rice though, not the seasoning packet. Place that aside.

Next slice up the mushrooms. I grabbed my handy EatSmart™ Precision Pro Digital Kitchen Scale since I wasn’t sure how else to weigh them. If you don’t have a scale the full package was just under it.

To make sure I had even slices I used my egg slicer to cut them up. I love this thing and use it for so many more things then just eggs.

Next, take a skillet and add the butter and oil.

Place your chicken in and cook just to brown both sides.

Once done layer the chicken on top of the rice in the crock pot. If you notice my pieces were thick and still raw in the center.

With the left over oil and butter in the skillet toss in your mushrooms. Layer on top of chicken when done.

Next take all the remaining ingredients including the seasoning packet from the rice. If you notice I didn’t use bacon slices. Instead I bought Hormel Bacon Pieces. I don’t like making a mess of my stove top with the grease of bacon and found that these are delicious and work well in recipes. Plus, they cost the same as a package of bacon.

Stir them all together until it looks like this.

Pour over the mushroom and chicken. Cover and cook on low for 4-5 hours.

When it’s done you’ll be left with this delicious meal!

The husband and the kids all raved over this meal. It was super easy and I loved it too.

Herbed Chicken with Wild Rice Recipe [Slow Cooker]

5.0 from 7 reviews

Recipe type: Slow Cooker

Author: Taste Of Home / Mom Spotted

Prep time: 20 mins

Cook time: 4 hours

Total time: 4 hours 20 mins

Serves: 6

Ingredients

1 package (6 ounces) long grain and wild rice mix
6 boneless skinless chicken breast halves (5 ounces each)
1 tablespoon canola oil
1 teaspoon butter
1/2 pound sliced fresh mushrooms
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup water
3 bacon strips, cooked and crumbled
1 teaspoon dried parsley flakes
1/2 teaspoon dried thyme
1/4 teaspoon dried tarragon

Instructions

Place rice in a 5-qt. slow cooker; set aside seasoning packet. In a large skillet, brown chicken in oil and butter. Add to slow cooker. In the same skillet, saute mushrooms until tender; place over chicken.
In a small bowl, combine the soup, water, bacon, herbs and contents of seasoning packet. Pour over top. Cover and cook on low for 4-5 hours or until meat is tender. Yield: 6 servings.

All Brand mentions are UNsponsored

Filed Under: Recipe, Slow Cooker

Slow Cooker Beef Stew Recipe from Taste Of Home Magazine

1,403 views

February 22, 2011 By Jennifer 11 Comments

I love crock pot meals. Simple meals that don’t take a lot of work and provide a great meal for my family are especially favorites in this house. This recipe was a little more prep then I normally prefer but it was worth it. I got this recipe from my Taste of Home Magazine subscription.

As you can see it requires quite a bit of ingredients. A lot of them are ones you may already have in your fridge or pantry. If not you won’t need to worry- you’ll be making this stew again so it’s worth the purchase of the additional items. If your curious of what brands I used exactly you can see. I used the low sodium option of V8 since some of the comments said they felt it was a bit salty. I didn’t feel this way at all so I’m happy with the brands I chose.

Ingredients:

1 pound beef stew meat
2 medium potatoes, peeled and cubed
1 can (14-1/2 ounces) beef broth
1 can (11-1/2 ounces) V8 juice
2 celery ribs, chopped
2 medium carrots, chopped
1 medium sweet onion, chopped
3 bay leaves
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon chili powder
1/4 teaspoon pepper
2 tablespoons cornstarch
1 tablespoon cold water
1/2 cup frozen corn
1/2 cup frozen peas

I doubled the ingredients.

I purchased the prepackaged beef at my grocery store. It was pretty big so I cut it up more. I will cut it even smaller to bit size next time. I hadn’t realized how long this would take to make and couldn’t switch to a high setting so I put the meat in first on high to start cooking it.

Next I chopped up carrots and add them in. I used my Wilton Cake Lifter to move all my vegetables from the cutting board to the crock pot.

I then diced potatoes and added them in. I love potatoes in soup so I put much more then it stated.

Chopped up my celery. I can’t stand celery in soup but this didn’t bother me. Maybe I like fresh celery instead.

Add diced onions.

I then added the beef broth and bay leaves and stirred. Doesn’t it look good already?

Then add in your V8.

I recommend keeping a big bowl nearby for all your scraps. There will be quite a bit.

Next add in your spices: dried thyme, chili powder, pepper., and salt.

Once the first 12 ingredients are in it will look like this and it is so hard to wait! You’ll need to keep it on low. I’m usually one to figure out how to make it a recipe on high BUT this almost comes to a boil on low so I wouldn’t recommend it. Cook for 6 hours.

In the last half hour mix the water and corn starch. Add in. I forgot to double this.

Remove your bay leaves.

Add your frozen corn.

Add your frozen peas.

Let cook on low another 30 minutes to an hour.

Serve. It was SO good. There was enough for my family to eat and then add to containers for lunch the next day.

We loved this stew! It was so good. There is nothing I would change about it and would definitely make it again!

If you would like to give it a try please let me know what you think. To make it easier you can click here for the PRINT VERSION.

This post was 100% unsponsored.

Filed Under: Recipe, Slow Cooker Tagged With: beef, Crock Pot, Slow Cooker, stew

Cooking a Turkey in a Crockpot/Slow Cooker

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March 24, 2010 By Jennifer 3 Comments

I recently bought a turkey at the grocery store. It was so cheap that I really couldn’t pass up the deal. However, I had never cooked a turkey before. I made a pork roast on Monday when I was home with Johnny and when I pulled out my little crockpot I thought if my turkey fit in my big one it would be a fun try.
I googled cooking a turkey in a crockpot and all I found were posts on if anyone had done it so I thought I’d take my chances and give it a try.
Once I took out of its plastic and pulled the guts out {ack! It had the neck in there!!!} I rubbed it down with some Lawry’s Seasoned Salt and a few shakes of pepper. Since I had never cooked one I wasn’t really sure what to rub on it other then I was supposed to rub something on it.

Since I really wasn’t sure how long it would take and knew hubby wouldn’t be home until around 6pm I set it on low at noon.

I thought about an hour in to add some butter. It looked right so I put in a whole stick of it.

I took a baster to it a few times with the butter juices every 30 mins or so.

Of course I love a meal that let’s me pull out my pretty kitchen stuff. This is my Pampered Chef Forged Carving Set with Case and Reversible Bamboo Carving Board {love}!

The turkey was actually done after only 4 hours on low. I had a popper on it so I’d know. I turned it to warm and it stayed there until 6pm when we ate dinner.

And it was delish! So moist and juicy!

Just so you know my turkey was just over 8.5 pounds.

I will definitely be making this again as we all loved it. If your a crispy skin kinda person this may not do it for you as there was none of that here. I pull all my skin off anyways so I could careless.

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