Delicious Slow Cooker Chicken Stew with Veggies

This simple yet delicious slow cooker recipe simmers chicken and veggies with a variety of herbs for a wonderful flavor. Serve for dinner and enjoy a flavorful meal with your family. Follow the recipe.

Ingredients

• 8 Chicken thigh (boneless, remove fat), cut into small chunks
• 2 medium-sized carrots, peeled and sliced
• 1 small-sized onion, diced
• 2 celery stalks, sliced
• 2 cloves of garlic, minced
• Chicken stock, 1 ¾ cups
• 12 baby potatoes, sliced into halves
• 2 medium-sized tomatoes, diced
• Tomato paste, 1 tbsp
• White wine, 2 tbsp
• Fennel seeds (crushed), ½ tsp
• Water, ¼ cup
• Balsamic vinegar, 3 tsp
• Cornstarch, 2 ½ tbsp
• Fresh rosemary (chopped), a sprig
• Salt, ½ tsp
• Parsley (chopped), for garnish

Preparation

1. Place chicken, celery, carrots, garlic, onion, potatoes, tomatoes, tomato paste, fennel seeds, and wine in a slow cooker. Combine to mix well.
2. Cover and set to cook for 5-6 hours on low heat setting.
3. When the chicken is cooked and veggies are tender, combine cornstarch with water and add to the stew. Combine until the mixture thickens and does not create lumps.
4. Add balsamic vinegar, salt and rosemary. Combine to adjust flavor. Adjust salt if required.
5. Heat thoroughly and serve hot with boiled rice for dinner and enjoy!

Roasted Chicken With Potatoes And Carrots

Want to treat yourself and your family with a delicious meal? This super delicious recipe is the perfect answer! Light on flavor and loaded with flavors, this simple recipe will take only 20 minutes to get into the slow cooker. Your hearty combination of veggies and chicken will be ready when you get home!

Ingredients

• Onions (sliced), 1 ¾ cups
• Baby carrots, 2 cups
• Cooking spray
• Chicken broth (low-sodium, fat free), ½ cup
• 6 small-sized round red potatoes, cut into ¼” slices
• White wine (dry), ½ cup
• Garlic (minced), 1 tsp
• Fresh thyme (chopped), 1 tbsp
• Salt, ¾ tsp (divided)
• Ground black pepper (fresh), ½ tsp (divided)
• Paprika, 1 tsp
• 6 chicken thigh (with bone), skinned
• Olive oil, 1 tsp
• Fresh thyme (chopped), for garnish

Preparation

1. Add onions, potatoes and carrots to the slow cooker and coat with cooking spray.
2. Combine broth with white wine, fresh thyme and garlic. Season with ¼ tsp pepper and ½ tsp salt. Pour the mixture over the veggies in the slow cooker.
3. Combine remaining salt, pepper, and paprika and rub over the chicken thighs.
4. Add oil to a large skillet and place over med-high heat. When the oil is hot, add chicken and cook until browned on all sides for about 3 minutes.
5. Carefully transfer chicken to the slow cooker on top of the veggies.
6. Cover and set to cook for 4 hours on low heat setting. When the vegetables are tender and chicken is cooked, top with thyme and serve hot for best flavors.

Sausage Jambalaya

This meal is so light and flavorful that it makes the perfect option for dinner. Come home to this appetizing food and enjoy with a green salad on the side. Follow the recipe.

Ingredients

• Onion (chopped), 2 cups
• Celery (chopped), 1 cup
• Cajun seasoning, ½ tsp
• Water, 1 cup
• Thyme (dried), ½ tsp
• Chicken thighs (boneless, skinless), 1 lb cut into small chunks
• Diced tomatoes and green chili (undrained), 1 can
• Sausage (sliced), 8 oz.
• Medium-sized shrimp (deveined and peeled), 1 lb
• Green onions (chopped), for garnish
• Hot cooked rice (for serving), 4 cups

Preparation

1. In a 4-quart electric slow cooker, combine onion, celery, water, Cajun seasoning, thyme, chicken, sauces, tomatoes, and chili. Stir to combine well.
2. Cover and set to cook for 6 hours. When the chicken is cooked, stir in shrimp and combine well.
3. Cook for another 10 minutes on low heat setting with the lid on. When shrimps are also done, transfer on top of the cooked rice.
4. Sprinkle with green onion on the top for added flavor and crunchiness.
5. Serve immediately and enjoy.

Pesto Lasagna With Spinach And Mushroom

Ingredients

• Spinach (roughly torn), 4 cups
• Cremini mushrooms (sliced), 2 cups
• Commercial pesto, ½ cup
• Ricotta cheese (fat-free), 1 carton
• Provolone cheese (shredded), ¾ cup
• Mozzarella cheese (shredded), ¾ cup
• Parmesan cheese (grated), ¾ cup (divided)
• Tomato-basil pasta sauce, 1 bottle
• 1 large-sized egg (beaten)
• Cooking spray
• Tomato sauce, 1 can
• Precooked lasagna sheets, 1 pkg.

Preparation

1. Steam spinach in a vegetable steam for 3 minutes. Keep it covered. When the spinach is wilted, drain and squeeze and chop roughly.
2. Combine mushrooms, spinach, and pesto in a mixing bowl. Combine well and set aside.
3. Combine ricotta, provolone and mozzarella with 1 egg and stir well to combine. Stir in ¼ cup parmesan cheese and mix again. Set aside.
4. Combine tomato sauce and pasta sauce in another bowl and set aside.
5. In a 6-quart electric cooker, spread the pasta sauce mixture. Coat with cooking spray.
6. Arrange 3 noodle sheets over the mixture and cover with the cheese mixture along with 1 cup spinach and mushroom mixture.
7. Repeat the layers and put the spinach mixture on the top. Cover the top-most layer with remaining ½ cup parmesan cheese. Cover and cook for 5 hours over low heat setting. Check for doneness and cook more if required.
8. Serve hot and enjoy!

Beef Pot Roast With Greens

Ingredients

• All purpose flour, ¾ cup
• Sea salt, 1 tsp
• 1 chuck roast (boneless, trimmed)
• Black pepper, ½ tsp
• Turnip greens (chopped), 1 lb
• Olive oil, 1 tbsp
• Parsnips (cut diagonally), 3 cups
• Onions (peeled and quartered), 2 cups
• Golden potatoes (peeled, cubed), 3 cups
• Red wine (dry), 1 cup
• Tomato paste, 2 tbsp
• Peppercorns, 1 tbsp
• Beef broth (low-sodium, fat-free), 1 can
• 4 fresh thyme sprigs
• Garlic (minced), 2 tsp
• Parsley leaves, 1 bunch
• 2 bay leaves
• Thyme sprigs, for garnish

Preparation

1. Add flour in a deep dish. Season beef with salt and pepper and dredge in flour. Place a large skillet over med-high flame and heat oil. Add beef and sauté until browned from all sides. Cook for around 10 minutes. Remove.
2. Place turnip greens in a slow cooker. Cover with potatoes, parsnips and onions. Top with beef.
3. In the skillet, add tomato paste and cook for 30 seconds. Stir frequently.
4. Stir in broth and wine and bring the mixture to a gentle boil. Cook for 1 minute and transfer to the slow cooker.
5. In a cheesecloth, add pepper corns, thyme sprigs, garlic, bay leaves, and parsley and secure. Add this to the slow cooker. Cover and set to cook for 8 hours on low heat setting until veggies and beef are tender. Discard cheesecloth along with the herbs.
6. When done, transfer to a serving platter and top with thyme sprigs.
7. Serve hot and relish!

Roasted Pork With Crunchy Slaw Sandwich

Ingredients

• Pork loin roast (boneless, trimmed), 1 lb
• Barbecue sauce, 1 ¾ cups
• Water, 1 cup
• Brown sugar, 2 tbsp
• Hot sauce, 1 ½ tbsp
• Freshly ground black pepper, ½ tsp
• Canola mayonnaise, ¼ cup
• Cabbage and carrot coleslaw (packaged), 2 ½ cups
• White vinegar, 1 tbsp
• Salt, 1/8 tsp
• Sugar, ¼ tsp
• Hamburger buns, 15 sliced

Preparation

1. In a 4-quart electric slow cooker, add water along with pork. Cover and cook for 7 hours on low heat setting until pork is completely cooked and tender.
2. When done, drain pork and discard liquid. Add the pork back to the slow cooker and shred it using forks. Stir in barbecue sauce, brown sugar, hot sauce, and black pepper. Combine to adjust flavors and cover. Cook for another 1 hour on low heat setting.
3. Meanwhile, prepare the slaw by combining packaged coleslaw with mayonnaise, white vinegar, sugar, and salt.
4. Mix to combine well. Set aside.
5. Slice the buns and cover the bottom half with 1/3 cup of shredded pork mixture and top with 2 tbsp of coleslaw mixture.
6. Continue until all the sandwiches are done. Cover with the top half and serve immediately.