Slow cooker chicken and olives

 

Slow cooker chicken and olives

Slow cooker Ingredients

• 1 kg chicken pieces
• 1 pinch salt and pepper *to taste
• 1 garlic clove crushed
• 1 onion chopped
• 2 bay leaves
• 1/2 cup beer
• 3 tbs tomato puree
• 1/2 cup stuffed green olives

Slow cooker Method

Rinse chicken pieces and dry with a paper towel.

Lightly season with salt and pepper and place in the slow cooker.

Combine garlic, onions, bay leaves, beer, tomato puree and olives.

How to prep garlic.

Pour over chicken, cover and cook on low for 5 to 8 hours. Served it on top of basmati rice. Cool. Enjoy the Slow cooker chicken and olives recipes.

Slow cooker chicken and olives Video :

EASY SLOW COOKER CHICKEN TIKKA MASALA

 EASY SLOW COOKER CHICKEN TIKKA MASALA

INGREDIENTS

• 1.5 Tbsp garam masala 
• 1/2 tsp cumin 
• 1/2 tsp turmeric 
• 1/2 tsp smoked paprika 
• 1/2 tsp salt 
• 1/4 tsp cayenne (optional) 
• Freshly cracked pepper 
• 2 lbs. boneless skinless chicken thighs 

• 1 Tbsp cooking oil 
• 1 yellow onion, diced 
• 3 cloves garlic, minced 
• 1 Tbsp grated fresh ginger 
• 15 oz. tomato sauce 
• 1/3 cup heavy cream 

FOR SERVING

• 4 cups cooked rice 
• 1/4 bunch fresh cilantro 

INSTRUCTIONS

In a small bowl, combine the garam masala, cumin, turmeric, smoked paprika, salt, cayenne, and some freshly cracked pepper (about 10 cranks of a pepper mill). Sprinkle the spice mix over both sides of the chicken thighs, coating them liberally.

Heat the cooking oil in a large skillet over medium-high heat. Once hot, add the seasoned chicken and cook for about 3 minutes on each side, or until well browned (the chicken does not need to be cooked through). Transfer the seared chicken to the slow cooker.

Add the diced onion to the skillet and continue to cook until the onions are soft and slightly browned on the edges. Remove the skillet from the heat. Add the onions to the slow cooker, then add 1/4 cup of water to the skillet and stir to dissolve the browned bits from the bottom of the skillet. Pour the water into the slow cooker.

Add the minced garlic, grated ginger, and tomato sauce to the slow cooker with the chicken and onion. Briefly stir, then place the lid on top, and turn the slow cooker on. Cook on high for 3 hours or low for 6 hours.

After 3 hours on high or 6 hours on low, the chicken should be fall-apart tender. Turn the slow cooker off, then add the heavy cream. Stir gently to combine the cream with the tomato sauce. Taste the sauce and add salt if needed.

To serve, spoon the chicken and tomato sauce over cooked rice and top with fresh cilantro. Cool. Enjoy the EASY SLOW COOKER CHICKEN TIKKA MASALA recipes !!

EASY SLOW COOKER CHICKEN TIKKA MASALA VIDEO :

Easiest Crockpot Beef Roast

Easiest Crockpot Beef Roast 

Crockpot INGREDIENTS

• 1 beef roast
• 1 envelope onion soup mix
• 1 can cream of mushroom soup (optional)
• 1 can of soda

Crockpot INSTRUCTION

I used Sprite for the soda. I've read about people using Coke and GingerAle as well. This was fantastic! I served it with plain white rice but it would also be good with egg noodles or mashed potatoes to soak up the "gravy" like juice. Enjoy the crockpot recipe of beef roast !

Easiest Crockpot Beef Roast Video:

Cheap Crockpot Black Bean Enchiladas

Cheap Crockpot Black Bean Enchiladas

Ingredients:

• 1 (15-ounce) can black beans, drained and rinsed
• 1 (15-ounce) can corn, drained (or 2 cups frozen corn)
• 4 ounces can diced green chilies, drained
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 2 cups shredded quesadilla blend cheese, divided
• 2 to 3 cups salsa
• 12 corn tortillas, warmed

Directions:
In a mixing bowl, mash the black beans with a potato masher or fork. Mix in the corn and green chilies. Stir in the ground cumin and salt. Last, add 1 cup of the shredded cheese and combine well.

Add about 1 cup of salsa to the base of the slow cooker and spread evenly on the bottom. Roll the bean-corn mixture into the warmed tortillas, dividing evenly. Place in the slow cooker seam side down, nestled tightly together. Pour the other cup of salsa over the top and then sprinkle the other cup of cheese on top.

Set the slow cooker on low and cook for 3 to 4 hours. Serve with a side of rice and/or salad. Enjoy it!

Crockpot Barley Casserole

Crockpot Barley Casserole

Ingredients:

* 1 cup uncooked pearl barley
* 1/2 cup V-8 juice
* 1/4 teaspoon white pepper
* 1 onion, chopped
* 3 cloves garlic, minced
* 1 red bell pepper, chopped
* 1 cup chopped mushrooms
* 2-1/2 cups vegetable broth
* 1/3 cup toasted pine nuts

INSTRUCTIONS
Combine all ingredients except pine nuts in a 3-4 quart slow cooker (do NOT use a larger crockpot). Cover and cook on low for 6-8 hours until barley and vegetables are tender. Sprinkle with nuts just before serving. 4 servings. Enjoy it !

Crockpot Easy Beef Stew

Crockpot Easy Beef Stew

Ingredients:

* 4 medium red potatoes
* 1-1/2 lbs. beef stew meat
* 1/3 cup flour
* salt and pepper to taste
* 14 oz. can diced tomatoes, undrained
* 2 cups water
* 3 cups frozen stir fry bell peppers and onions

INSTRUCTIONS
Scrub potatoes and cut each into quarters. Place in bottom of 4 quart slow cooker. Mix flour, salt and pepper and toss with beef to coat. Add to crockpot. Add undrained tomatoes and water and stir.

Cover crockpot and cook on low for 7-8 hours until beef and potatoes are tender. Add stir fry vegetables. Cover and cook on low for 30-40 minutes until vegetables are hot and tender. 4-6 servings. Enjoy !

Slow Cooker Fajita Stew

Slow Cooker Fajita Stew

Ingredients:

* 2-1/2 lbs. boneless beef top round steak
* 1 onion, chopped
* 2 cloves garlic, minced
* 14 oz. can diced tomatoes, undrained
* 1 oz. envelope fajita seasoning mix, or 2 Tbsp. Homemade Fajita Mix
* 1 red bell pepper, cut into 1" pieces
* 1 green bell pepper, cut into 1" pieces
* 1/4 cup flour
* 1/4 cup water

INSTRUCTIONS
Trim excess fat from beef and cut into 2" pieces. Combine with onion in a 3-4 quart slow cooker. Mix together fajita seasoning mix (either purchased or your own homemade) and undrained tomatoes and pour over beef. Place peppers on top. Cover crockpot and cook on low for 7-9 hours until beef is tender.

Combine flour with water in a small bowl and stir well to mix. Add gradually to crockpot and stir well. Cover slow cooker and cook on high for 15-20 minutes until thickened, stirring occasionally. Serve stew with hot cooked rice or hot couscous. 8 servings. Enjoy it !