Slow Cooker Green Beans
- 2 pounds frozen green beans
- 1/2 sweet onion, diced
- 4 t minced garlic
- 1/2 t salt
- 1/4 t pepper
- 1/4 C olive oil
Place in slow cooker and stir. Cook on high for 3 hours.
Place in slow cooker and stir. Cook on high for 3 hours.
Dip meat in olive oil and place in slow cooker. Combine remaining ingredients in mixing bowl and and spoon over meat. Lift meat slightly to allow the veggie mixture to seep around it. Cover and cook on low for 8-10 hours (high: 4-5 hours).
Excellent over jasmine rice with a side dish of zucchini and yellow squash.
adapted from Rival’s Owner’s Guide
Place chicken in the bottom of the crock pot. Put other ingredients on top. Cook all day on low. Shred the chicken and serve with sour cream, shredded cheese, green onions, lettuce, tomatoes, tortillas or chips. Also good as a soup.
Love this, Bec! Thanks for sharing!
Combine all ingredients in a 3 quart slow cooker. Don’t worry about mixing thoroughly, just throw it all in. Cook on high for 1 hour, stir, then cook an additional hour.
recipe from Mostly Homemade Mom
Well, I wouldn’t call it the “best,” but it’s good!
Saute pepper and onion in coconut oil over medium-high heat until soft. Add ground beef and cook. Drain, rinse, and place in slow cooker with other ingredients (except pasta and cheese). Cook on low for 3 hours. Add pasta and cook on high 1 hour. Sprinkle with cheese. Serves 8
Adapted from tasteofhome.com
Warm, soothing, and delicious–this chicken noodle soup is perfect for cold winter nights.
Ingredients:
Directions:
Stir together all the ingredients (except for the bay leaves and noodles) in a 6-quart slow cooker. Place the bay leaves on top of the soup. Cook on high for 3-4 hours. Remove the bay leaves and stir in the noodles. Cook on high for 1 more hour.
based on recipe from Blog of Joy
Place beef in a large slow cooker. Add the celery, onion, and green pepper. In a bowl, combine the other ingredients. Pour over beef mixture. Cover and cook on low for 8-9 hours or until meat is tender. Shred beef and use a slotted spoon to serve on rolls or mashed potatoes (gluten-free option).
from Taste of Home Most Requested Recipes
This was a big hit!
Ingredients:
Top with: chopped fresh cilantro, tortilla chips, and grated Cheddar cheese
Directions:
Combine all the ingredients in a large soup pot. Simmer for about 30 minutes. Sprinkle cilantro, tortilla chips, and cheese over each serving.
Or, place all ingredients in a slow cooker on low for the afternoon.
1 onion, chopped
4 stalks celery, chopped
8 cups chopped peeled butternut  squash (one large squash)
6 cloves garlic
3 Tbs chili powder
1 Tbs ground cumin
1 Tbs salt (or 2 tsp if not using organic beans)
1/2 tsp cinnamon
1/2 tsp tumeric
1/4 tsp ground red pepper
1 (32 oz) container vegetable broth (or chicken broth)
2 (28 oz) cans diced tomatoes
2 (14 oz) can chickpeas, rinsed and drained
Combine all ingredients in a cock pot and cook on high for 4-5 hours; serve.
Adapted from www.theroastedroot.com
Place all ingredients in a cock pot and and set on high 4-5 hours, or on low 6-8 hours.
Note: This chili can also be made on the stove top instead of in a crock pot. Simply add all ingredients to a large stockpot and bring to a boil. Then turn down the heat to medium and cook for at least 1 hour. The longer the flavors have to combine, the better!
Adapted from www.tastykitchen.com