Slow Cooker

Taco Soup

2 pounds of cooked and seasoned ground meat (beef, chicken or turkey)

1 package of taco seasoning

1 package of dry Ranch dressing mix

1 4oz can diced green chilis

1 can of corn or hominy undrained

1 can pinto beans undrained

1 can white beans undrained

1 can black beans undrained

1 28 oz can fire roasted tomatoes diced

 

Cherry Butter

Prepared this way, the jars have a shelf life of 18 months to 2 years, and require no special attention. A side benefit is that your house will smell wonderful while it is cooking - much better than potpourri!  You can also skip the last canning steps, and just store it in your refrigerator (2 or 3 months) or freezer (indefinitely).

 

Ingredients

 

Apple Butter

Ingredients:

4 lbs apples

Golden Delicious, Granny Smith, Macintosh

use an assortment of apples

(about 18 peeled and cored and chopped)
4 cups sugar

2 tablespoons apple pie spice

(add more to taste)
1 cup apple juice

1 bottle of apple sauce

(about 16 oz)

Slow Cooker Orange Rosemary Chicken

Ingredients

1 (3-4 pound) roasting chicken
2/3 cup chicken broth
2 oranges, quartered, divided
1 medium onion, quartered
4 tablespoons butter, softened
2 oranges, zested
2 tablespoons fresh rosemary, finely chopped
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup orange marmalade
2 rosemary sprigs, more for garnish
1 head of garlic
3 orange slices

Slow Cooker Beef Short Ribs

Ingredients

3 pounds beef short ribs
1 teaspoon salt
1 teaspoon pepper
1 tablespoon garlic powder
48 oz. chicken stock
5 ribs celery, cut into 2 inch pieces
5 large carrots, peeled and sliced in 2 inch pieces
8 red potatoes, quartered
1 large onion, cut into 8 pieces
Salt and Pepper to taste
1 tablespoon cornstarch
Loaf or crusty bread (optional)

Slow Cooker Boeuf Bourguignonne

Ingredients

3 pounds lean rump roast, chuck pot roast, sirloin tip, top round, or bottom round, cut into 2-inch cubes
1 (750-ml) bottle red wine, preferably Pinot Noir
1 carrot, cut into 1-inch pieces
1 stalk celery, cut into 1-inch pieces
1 onion, preferably Vidalia, coarsely chopped
4 slices thick-cut bacon, cut into lardons
2 tablespoons canola oil, plus more if needed
Coarse salt and freshly ground black pepper
1 tablespoon all-purpose flour

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