Slow Cooker Recipes

Old Fashion Sausage and Peppers

2 tsps. garlic
1 red onion; cut into 2-inch chunks
2 red, 2 green peppers; cut into 2-inch chucks
8 Italian sausages; browned separately
1 large can (24 oz.) crushed tomatoes
1/3 cup red wine
1 tsp. oregano
salt and pepper to taste

Pour crushed tomatoes on the bottom of the slow cooker; next add peppers, onions and garlic, layer sausage and top with red wine, once it is hot give it a stir.
Cook on low 4-6 hours, season with salt and pepper if necessary. Serve either on Italian rolls or over pasta.



Cabbage Rolls

1 head of cabbage
11/2 cups cooked rice
1 egg
¼ cup onion, diced
¼ cup green pepper, diced
11/2 tsp. garlic, minced
1 pound lean ground beef
1 tsp. Worcestershire
salt and pepper

24 ounces tomato sauce
11/4 cup chicken stock

sour cream

Bring a large pot of water to a boil. Core cabbage and boil cabbage about 5 minutes, pulling outer leaves off with tongs continue cooking cabbage as outer leaves become easy to remove, drain.

In a large bowl combined cooked rice, egg, onion, green pepper, garlic s&p and ground beef. Place about ¼ cup of meat mixture in center of each cabbage leaf (divide meat into 12 portions), roll up tucking ends. Line the bottom of the slow cooker with remaining cabbage leaves, place rolls on top. Whisk together tomato sauce, stock, salt and pepper, pour over cabbage rolls.
Cook on low 4-6 hours.
Serve with a dollop of sour cream. Makes 12 rolls, serves 6.

Quick Cassoulet (ka-soo-LAY)

2 cans (15 oz.) great northern beans; drained & rinsed
1 large onion, sliced
14 thick bacon slices, in 1-inch pieces
28 ounces chopped tomatoes, use some of the juice
4 garlic cloves, minced
½ tsp. dried thyme
1 Tbls. fresh rosemary
2 Tbls. Italian Flat leaf parsley, chopped
1 bay leaf
5 cups chicken stock
½ cup red wine
1 lb. smoked sausage, (like Kielbasa) cut in ½ inch slices
1 lb. chicken boneless, skinless chicken thighs
1 lb. pork, cubed


Sauté onions and bacon until bacon begins to brown, drain fat and set aside.
Brown chicken and pork in olive oil, once browned remove meat and deglaze the pan with red wine scraping up any brown bits, combine with tomatoes and juice, garlic, bay leaf, stock, onions and bacon.
In the slow cooker layer 1 can of beans on the bottom. Top with meats (sausage, pork and chicken). Add remaining beans, then tomato/onion/stock mixture. Cook on low 5-6 hours.
The last hour add thyme, rosemary and parsley, remove bay leaf before serving. Serves 12.

White Chicken Chili

5 Tbls. olive oil
1 ½ cups onion, diced
2 tsps. garlic cloves, minced
1 tsp. hot chili peppers (more or less to taste)
5 Tbls. flour
1 Tbls. chili powder
½ Tbls. cumin
½ Tbls. oregano
2 cups mi1k
3 cups chicken stock
4 boneless skinless chicken breast halves, poached and shredded

1 can (4 oz.) diced green chilies, undrained
2 cans (15 oz.) great northern beans; drained & rinsed
1 cup frozen corn

¼ cup cilantro; washed and chopped
salt and pepper to taste
shredded jack or queso cheese
sour cream

Heat oil in a large pot over medium-high sauté onions and chili peppers; add the garlic at the end and just sauté for 30 seconds as to not burn. Stir in flour, chili powder, cumin and oregano and let cook a minute. Whisk in the milk and let thicken, whisk in the chicken stock, pour into the slow cooker and cook on low for about 4-6 hours. The last hour add the diced green chilies, beans and corn.

Before serving stir in chopped cilantro and season with salt and pepper if needed.
To serve ladle into bowl and top with shredded jack cheese and top with a dollop of sour cream. Serves 8.
*Poached Chicken Breasts:
1 small onion, chopped
1 carrot, chopped
1stalk celery, chopped
3 pounds chicken breasts; boneless
Put everything into a large pot and cover with cold water, bring to just a boil. Cover and remove from heat and let sit for 20 minutes (if breasts are exceptionally large cook for an additional 5-7 minutes. If you do not have vegetables just use cold water.