What You Need:

3 T canola oil + 2 T canola oil

2 lbs chicken thighs boneless and skinless

2 T flour

1/2 tsp.?salt

1/2 tsp. pepper

2 lg. onions, chopped

1 T garlic, minced

1 T ginger

1/3 C curry powder

2 bay leaves

4 C chicken broth

3 lg. sweet potatoes, peeled and chopped

1/2 tsp. salt

1/8 tsp. pepper

What you do:

Place the flour, 1/2 tsp. salt and the 1/2 tsp. pepper in a large zip lock bag. Shake to mix together. Add the chicken and coat well.

Place the 3 T canola oil in a large skillet over medium high heat. When the oil is hot add the chicken and brown on both sides about 2 minutes per side. Remove the chicken and place in the crock pot.

Add the 2 T canola oil to the skillet and heat on medium high. Add the onion, garlic and ginger to the skillet. ?Cook until the onion is a caramel color. Add the curry powder and cook 2 minutes stirring continuously. Remove from the heat and add to the crock pot over the chicken. Place the bay leaves, yams and chicken broth to the crock pot. Stir in the remaining salt and pepper. Cover and cook on low 4 hours.

Tip: This dish is best served over a bed of white rice and garnished with a little parsley.

If you don’t have time to do all the on stove cooking, and want your chicken to take longer to cook, you can also just take all the ingredients ~ including frozen chicken. Toss it in the crock pot, and then put it on low for 8 hours. It will come out great.

If’ you’d like to not only make 1 meal, but create a plan for your whole week, take a look at my weekly meal plans. Feel free to use them for yourself.

I’ve had my fair share of rival crock pots, but this Rival smart pot is my absolute favorite. This programmable crock pot allows you to set the cooking time and when the time is over it will automatically move to the warm setting ~ keeping your food warm, but not cooking it anymore until you are ready to eat.

I had put dinner on one morning and then we had to run some errands in the afternoon. Errands always take longer than anticipated, and I was really worried we’d come home to a crock full of mush. However, the crock pot had switched to warm mode. Our dinner was ready and delicious when we got back. All we had to do was plate it up and eat.

My programmable crock pot is pretty basic. There are other programmable crock pots that have a lot more features. The Hamilton Beach 33967 Set ‘n Forget 6-Quart Programmable Slow Cooker has three different ways to program it. You can do the same as mine, and have it go to warm after a certain amount of time. You can also use the thermometer probe to have it change to warm when the food gets to a specific temperature. The third programmable feature actually takes the program out of it. You can do this crock pot on a manual setting. This just heats the crock and you turn it off when you’re ready, no timer involved. This is great for heating up leftovers, or when you are going to be around watching it.

The other super cool feature of this programmable crock pot is the snap on lid. I have never seen another crock pot with this feature. The lid actually snaps on securely. You can easily grab your crock pot and go and know you will not experience spills along the way.

If you have used a crock pot in the past, and found your food was overdone by the end of the day when you returned to eat, a programmable crock pot may be the perfect answer for you. I know it sure has been for us! I use it at least once a week all year round. It means I don’t have to heat up the house with the oven in Summer, and amazing soups and stews come out in the Winter. If you love slow cooking you will love a programmable crock pot.

It seems like the slow cooker was practically made for soups and stews. On a cold fall or winter day, you can combine the ingredients for your favorite soup in the pot and fill the house with a delicious aroma while it cooks. Everyone needs to make at least one soup or stew in their slow cooker. It’s an unwritten rule of the kitchen.

Why do we like soups? They are fun and easy to make. Many cultures rely on soup as their main dish for lunch or dinner. A soup can be thin like chicken noodle or some Thai soups. A soup can also be thick like vichyssoise or borscht which represents ethnic soup dishes. Thicker soups keep you full longer between meals. Add a bit of bread and you have a complete meal.

Soups require more liquid than a regular meal in a slow cooker. Don’t be afraid to add two or three cups of broth or water to your cooker when creating soup dishes. If you have a larger slow cooker, you may need to add a bit more liquid depending on how many other ingredients you also add.

If your main ingredient is meat, add it first. For soups it is a good idea to cut raw chicken into small cubes. For beef, buy already cubed beef for stew to avoid having to cube it yourself. Meat should be thawed for soups and stews before adding to the crock pot. Sear meats in a pan before adding them to the cooker. A bit of water will remove those pieces of essence from the bottom of the skillet so they can be added to the soup for flavor.

Go ahead and add your vegetables to the soup once the meat has been put in. Chop potatoes, carrots, squash, zucchini, and onions into soup-sized pieces. Frozen veggies can also be added to the soup. Let your soup concoction cook for six to eight hours. Celery is a common veggie in soups. For a firmer celery texture, wait to add the celery until a couple of hours before the end of cooking.

Creamier soups are also a good choice for slow cooker meals. Heavy cream can stand up to the longer cooking time without scorching. If milk is called for in your dish, use evaporated milk in its place. Evaporated milk has had the water component removed and provides a creamier texture without the curdling effect that can be common when using straight milk.

Now you are ready to add the finishing touches. When making soups like potato soup or chowders that call for cheese, wait until close to done before adding the cheese. Herbs like rosemary, dill, basil, oregano, and parsley can be added now too. Chives, leeks, shallots, and garlic also add flavor to soups and stews. Chives, parsley, and leeks can be used as a garnish.

Can you taste that soup now? The best thing about soup is that it can be frozen in bowls and thawed whenever you feel like some warm-in-your-tummy goodness. A slow cooker makes a batch large enough to feed an army or a large family of hungry eaters.

What you need:

1 1/2 lb Ground beef
1  Onion — large; finely chopped
2 tb Olive oil or butter
2  Garlic — cloves; minced
1 4oz can Mushrooms — sliced; drained
2 tsp Salt
1/2 tsp Nutmeg
1/2 tsp Oregano — leaf
1/2 pk Spinach — chopped; frozen (thawed and drained)
3 tbsp Flour
6  Eggs — beaten
1/4 c Milk — scalded
1/2 c Cheddar cheese — sharp; grated

What you do:

In skillet, lightly brown ground beef and onion in olive oil; drain well.
(I like to saute fresh mushrooms instead of using canned.)

Place in wellgreased crock-pot.

Stir in remaining ingredients except eggs, milk and cheese until well
blended.

Beat eggs and milk together.

Pour over other ingredients; stir well.

Dust with additional nutmeg.

Cover and cook on LOW setting for 7 to 10 hours or until firm.

Just before serving, sprinkle with grated cheese. 6 to 8 servings
(About 2-1/2 quarts)

This is a delicious recipe and will let you cook ahead so you can enjoy time with your brunch guests. ! I recommend the 10 hours on low though, any less and the eggs are runny.

CHICKEN OR TURKEY PIE

what you need:

3 cups diced cooked chicken or turkey
2 cans (14 1/2 ounce each) chicken broth
1/2 teaspoon salt
1/2 teaspoon pepper
1 stalk celery, thinly sliced
1 medium onion, chopped
1 bay leaf
3 cups potatoes, peeled and cubed
1 package frozen mixed veggies (16 oz)
1 cup milk
1 cup flour
1 teaspoon pepper
1/2 teaspoon salt
1 9-inch refrigerated pie crust

What you do:

In Crock Pot, combine chicken, broth, 1/2 teaspoon salt, 1/2 teaspoon
pepper, celery, onion, bay leaf, potatoes, and mixed vegetables.

Cover and cook on low 8 to 10 hours or on high 4 to 6 hours.

Remove bay leaf.

Pre heat oven to 400 degrees.

In a small bowl, mix milk and flour.

Gradually stir flour and water mixture into Crock Pot.

Stir in pepper, poultry seasoning, and salt.

Remove the liner from Crock Pot base and carefully place 9-inch pie crust over the mixture.

Place the crockery liner inside preheated oven and bake (uncovered) for
about 15 minutes, or until browned.

If your liner is not removable, put the mixture in a casserole dish, cover with the pie crust and bake as
above.

Serves 8.

Make it a meal:

You don’t need to add anything to this delicious dish, it’s got everything you need for a healthy well balanced meal.

1.    Beans – Beans are a cheap source of protein that cooks well. Each bean has its own flavor which is enhanced by the spices you use to cook them. Beans can be used as a meal base when meat is present or if you are a vegetarian looking to create an easy dish without much fuss. Whether navy, lentil, Northern, or black, beans create some amazing slow cooker meals.

2.    Fibrous Vegetables – The average household has at least a few potatoes lurking around. They are a versatile food. Mash them, fry them, stew them, or throw them in the crock pot. Potatoes add density to soups, stews, and meals with meat. Because they, and other fibrous veggies like turnips and carrots, take longer to cook, they can be thrown in the cooker with the meat and allowed to cook all day.

3.    Fresh Herbs – Herbs can dramatically change the flavor of almost any meal. Herbs come dried, but release a better flavor if they are fresh. You can grow your own herbs in the house in small pots. All you need is a sunny spot, good soil, and water. Home grown herbs can be dried to extend their life, making them easy to keep around without worrying about wasting them. Herbs are added near the end of the crock pot cooking cycle so their flavor infiltrates the cooked meal.

4.    Broth – Anything cooked in the slow cooker needs a liquid to start the process. Instead of always adding water, try broth. Chicken, beef, and vegetable broth are available in most grocery stores for very little money. Many varieties come already seasoned and it’s a quick and easy way to add flavor to meat dishes.

5.    Flour or Cornstarch – Flour and cornstarch are used for thickening and sautéing. Applying a light coating of flour to meats and sautéing them in a little olive oil will create flavorful bits of essence that can be added to the slow cooker. At the end of a meal, adding cornstarch to the remaining liquid can create creamy gravy for dishes like rice or potatoes. Flour can also be used as a thickener, however cornstarch makes smoother gravies.

6.    Meat – This article is about pantry staples, but since meat is the centerpiece of most crock pot meals, be sure to have some of your favorites on hand (in the freezer of course). It can be any meat you choose. A tougher cut of meat will cook better and almost melt in your mouth when the dish is ready. Slow cooking will add moisture and tenderize meat that would otherwise dry out and be tough when cooked in the oven.

With these ingredients on hand, you can create any number of basic meals in the slow cooker. By keeping them on hand, you’ll have a variety of dinner ideas without the hassle of running to the store or searching for an answer when asked “What’s for dinner?”

Pork Crock Pot Roast

what you need:

1 boneless pork loin roast, 4 to 6 pounds
1 clove garlic, halved
salt and pepper
1 1/3 cups brown sugar, divided
1 tablespoon Dijon mustard
1 tablespoon balsamic vinegar
1/4 teaspoon cinnamon

what you do:

1. Wash off your pork roast, pat dry. Season with salt and pepper. Poke holes in the roast with fork to create spaces for the rub to flavor the meat.

2.  Combine 1 cup of brown sugar, mustard and vinegar in a bowl. Take rub mixture and rub all over your pork roast.

3. Cook the roast on low for 7-9 hours. When this time is up, pour off the excess liquid.

4. Combine remaining brown sugar and cinnamon. Then sprinkle the mixture over the roast.

5. Cook one more hour on low.

6. When the time is up take your roast out of the crock pot and slice into 1 inch slices, and serve.

This pork crock pot roast will delight your family, and is fancy enough for company. In fact, you could even use this recipe for a holiday dinner. Just remember the larger your roast the larger crock pot you will need. A large 6 or 7 quart crock pot is best for this pork crock pot roast recipe.

I personally like an old fashioned roast. I have a nice shortcut for this and it’s called “Grandma’s Sunday Roast” seasoning from Homemade Gourmet. This seasoning has tons of flavor and I just sprinkle it right over my roast.

I also frequently use vension roast, but this recipe will work with any type of roast. Here’s the crock pot roast recipe I use at our house. A large crock pot will work best for this recipe, in fact, a 6 or 7 quart crock pot would be perfect.

Crock Pot Roast

what you need:

2-3lb roast (you can use venison, or beef)
1 large yellow/white onion
5 cloves garlic
2 tbsp Grandma’s Sunday Roast Seasoning
1C beef stock or water
baby carrots
potatoes
what you do:

1. Place your roast in the crock pot ~ frozen is fine.

2. Slice onions and lay them on top of the roast.

3. Slice potatoes into the size you like (remember the smaller you cut them the more quickly they will cook)

4. Add potatoes and carrots around the outside of your roast.

5. Mix your seasoning with the stock or water and pour over veggies and roast. (make sure your roast is in at least an inch of liquid ~ this will depend on the size of your roast and crock pot. If 1c is not enough to make that amount, simply add more)

6. Cook on low for 6-10 hours.

Tip: If you like green beans with your roast add them in the last 30 minutes of cooking.

This crock pot roast recipe will yield plenty for a family of 4. You may even have leftovers for sandwhiches tomorrow.  If you don’t have access to Grandma’s Sunday Roast Seasoning you can create a mixture of garlic powder, italian seasoning, and a little chili powder. It’s not exactly the same, but it will do in a pinch.

Chili Crock Pot Recipe

What you need:

1 onion diced
a few cloves of garlic diced
1 lb ground meat ~ you can use beef or venison
1 28oz can diced tomatoes
2 14oz cans kidney beans
1 packet of chili seasoning

what you do:

1. Brown your meat with the onions and garlic.

2. Toss all the ingredients in the crock pot and stir well

3. Cook on low 6-8 hours.

I personally use venison most of the time in my chili crock pot recipes, and that’s only because we have it on hand. You can easily substitute hamburger. If you are really short on time you can even throw your ingredients in without browning the meat. In fact, if you are really short on time and forgot to defrost your meat you can throw it in frozen. Unless you are able to stir it and crush the meat up during the day you will not have crumbly meat in your chili, it will be bigger chunks ~ but it will still taste good.

This is an easy and tasty chili crock pot recipe that I make throughout the winter months when we need something warm and delicious for dinner. It smells great through the day. I like to make some corn bread to go with it. You can add whatever condiments you love on top. My husband has to have elbow macaroni ~ which I never quite understood. I personally enjoy a little dab of sour cream, and some red onions on the top. However you enjoy your chili this chili crock pot recipe will give you a great base to start experimenting with finding your own flavors.

First, there are slow cooker cookbooks on the market. They turn some of our favorite stovetop and oven recipes into slow cooker sensations. Dishes you may never thought of cooking in a crock pot cooker can be prepared without you even being there. I don’t know about you, but that idea sounds fantastic to me.

What you must remember when cooking anything in a Rival slow cooker is the liquid component. There must be some type of liquid in the bottom of the cooker to begin the cooking process. Without it, your dish will cook to the bottom and burn. There doesn’t need to be a lot of it, just enough to cover the bottom in most cases. The juices within the meat will mingle with the other liquid during cooking to create more of a stock. You can use water, or stock for this juice. This is a great way to create healthy meals with your Rival Slow cooker ~ you don’t need to add any additional oil.

When using a Rival slow cooker it should be at least half full for maximum cooking potential, 2/3 full is even better. This will allow for even cooking. It will also keep your food from burning and overcooking. . Keep in mind that the more food you add to the cooker, the slower it will cook. If you aren’t careful and don’t adjust the crock pot heat settings, you may find that an eight hour setting cooked your dinner in two and spent the other six drying it out. There are now programmable crock pots that basically erase this problem. They will switch to a warm setting when your meal is done. If you are choosing a crock pot I highly suggest one of the rival slow cooker models that is programmable.

Meats are the most common food cooked in a slow cooker. People use a a Rival slow cooker to cook main dishes for dinner since this is the meal we struggle with preparing most with a busy schedule. Any meat used needs to be thoroughly drained before adding it to the cooker. Since meat takes longer to cook, they need to make up the bottom layer. This will also help keep the meat moist since it will cook into the liquid underneath.

For safety, cook meats at least three hours so that an internal temperature that is high enough for proper cooking can be reached. This is not usually a problem since many use the crock pot at its lowest setting (six to ten hours depending on the brand of cooker).

If you plan to cook vegetables in your slow cooker, here are some tips. Tough fibrous veggies like carrots and potatoes can be tossed in at the beginning with the meat. It takes longer for the fibers to be broken down and the vegetables to be cooked all the way through. More delicate vegetables like tomatoes, peppers, and mushrooms should be added half an hour before the meal is done. If you put peppers in at the beginner they will have a bitter flavor by the end of cooking.

Using a Rival slow cooker can make dinner a snap. When you first use your rival slow cooker it’s best to try a few recipes while you will be home. This gives you a chance to get a feel for your particular rival slow cooker’s heat settings. It will also allow you know exactly how to set it for a set and forget it meal in the future. There are many brands of crock pot on the market, however, the Rival slow cooker has been on the market from the beginning and keeps on being the best slow cooker available.