slow cooker

anyone got any good recipes???

SLOW COOKER PORK STEW

1 1/2 pounds boneless pork, 1 inch cubes
5 large carrots, quarter inch slices
2 large onions
2 stalks celery, quarter inch slices
2 cups parsnips, peeled and cut in 3/4" cubes
4 cups chicken broth
1 teaspoon sage or 1 tablespoon chopped fresh leaves
1/4 teaspoon oregano
1/2 teaspoon salt
2 large potatoes, cut in 3/4" cubes
1/2 teaspoon pepper
1/2 teaspoon paprika
2 tablespoons Wondra flour
3 tablespoons butter
2 tablespoons olive oil
2 tablespoons dry sherry

In a large heavy bottomed skillet over high heat, brown the pork in the olive oil. When the pork begins to brown, reduce heat and add one chopped onion. When he onion begins to brown, add the sherry and deglaze pan.

Add remaining ingredients except one onion, butter, and flour and place in a slow cooker. Cook on low heat setting six to eight hours. Two to three hours before serving, add the second onion thinly sliced. (If this is not possible, just add the second onion at the start, but reserving the second onion for adding later adds an extra dimension of flavor).

Mix the butter and flour together and turn heat setting to high for the final hour of cooking.

SLOW COOKER ENCHILADA SOUP

2 boneless, skinless chicken breasts, cut into bite-size pieces
1 10 oz. can cream of chicken soup
1 10 oz. can green enchilada sauce
1 4 oz. can chopped green chiles
1 cup chicken broth
1 8 oz. package cream cheese, cut into small cubes, softened
chopped cilantro or green onions (optional)
tortilla chips (optional)

Combine the chicken, soups, enchilada sauce, chiles, and broth in a slow cooker. Cook on low for 6 hours.

Add the cream cheese and whisk until smooth.

Optional serving ideas: serve over tortilla chips; add chopped cilantro or green onions on top.

SLOW COOKER POT ROAST

1 rump or shoulder roast
2 cans cream of mushroom soup (use the garlic variety for one of the cans if possible)
1 can water
2 cloves garlic, minced
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 teaspoon basil
1 teaspoon oregano
6 small, red or golden potatoes cut into quarters
½ onion diced (if you don't have onions, use 1 tsp onion powder)
3 cups chopped carrots
3 cups mushrooms, whole or chopped

Set slow cooker on low. Chop onions. Remove any larger pieces of fat from roast. Add roast, water, soup, herbs and spices, and onions to slow cooker and let simmer for 4-6 hours. After 3-5 hours, add the rest of the vegetables.

Let simmer for 1-2 hours and serve. A lot of this is by your preference; herbs and seasonings may be increased or decreased, if desired.

DINER STYLE SLOW COOKER ROAST BEEF

1 (3 to 4 lb) chuck roast
1 medium onion, halved and sliced 1/4" inch thick
4 - 6 garlic cloves, crushed and coarsely chopped
2 (10 3/4 oz) cans cream of mushroom soup
2 packets onion soup mix
1/4 cup red
1/2 cup beef broth

Rinse meat under cold water. Pat dry with paper towel. Season with freshly ground pepper.

Heat frying pan on medium-high heat, add 2 tablespoons oil to pan and sear meat fpr 3 minutes on both sides. Remove from pan, set aside.

Add onion slices to Crock-pot. Sprinkle chopped garlic in center of pot. Place roast in center of Crock-pot.

Mix in a bowl the cream of mushroom soups, onion soup mix, and broth until combined. Pour over roast.

Slow cook on low heat setting for 5 to 8 hours.

Serve with mashed potatoes or noodles and your favorite vegetable.

Pour the gravy over meat and potatoes and enjoy!

some of them look nice,hav u made any???

nope i just the sounds of these recipes i don't have a slow cooker

lol

thanks, i wish i had a slow cooker