Tuesday 13 March 2018

4 Easy SLOW COOKER Recipes


Click here to SUBSCRIBE: http://bit.ly/1dn24vP Subscribe to my NEW Channel "Friday Night Supper Club" Here: http://bit.ly/FridayNightSupperClub More Slow Cooker Recipes http://bit.ly/18k7QNy Frequently Used & Favorite Items: http://amzn.to/2qTillc Facebook: http://ift.tt/1KFsgwB Twitter: https://twitter.com/@SaraLynnCauchon Instagram: http://ift.tt/VrBnOo Pinterest: http://ift.tt/1KFsgwD Blog: http://ift.tt/1w0vGCo Purchase my eBooks here: Healthy Meal Plan 2018 eBook Available Now: http://bit.ly/HMP2018 *eBOOK BUNDLE* | All three Meal Prep Made Easy eBooks for only *$12.99*: http://bit.ly/MealPrepBundle *NEW* 30 Days of Smoothies: http://bit.ly/230Smoothies Meal Prep Made Easy eBook | Menus 1-6: http://bit.ly/MealPrepMadeEasy Meal Prep Made Easy eBook | Menus 7 -12: http://bit.ly/MealPrepMadeEasy2 Meal Prep Made Easy eBook | Menus 13 -18: http://bit.ly/MealPrepMadeEasy3 Dinner Made Easy: http://bit.ly/DinnerMadeEasy 5 Weeks of Healthy Meal Prep: http://bit.ly/MealPrepeBook Made with Love Holiday Recipes: http://bit.ly/MadewithLoveeBook Pineapple Chicken 2 cups diced pineapple 1 green pepper, diced 1 red pepper, diced 1 red onion, diced 1 cup pineapple juice 1/2 cup chicken broth 3 tablespoons barbecue sauce 2 tablespoons soy sauce 2 tablespoons honey (optional) 3 garlic cloves, minced 1/2 teaspoon red pepper flakes (optional) 4 boneless skinless chicken breasts 1 lime for garnish Salt and freshly cracked black pepper Place the pineapple, green pepper, red pepper and onion into the slow cooker. Pour over the pineapple juice, chicken broth, barbecue sauce, soy sauce and honey. Add the garlic and red pepper flakes. Mix everything together and top with the chicken and season with salt and pepper. Cook until the chicken has reached an internal temperature of 165ºF, on low for 6 to 8 hours, or on high for 3 to 4 hours. Easy French Dip Beef Roast 2 cups beef broth 1 onion, diced 3 garlic cloves, smashed 2 tablespoons Worcestershire sauce 1 tablespoon prepared horseradish 1 tablespoon Dijon mustard 3lb beef shoulder roast 2 thyme sprigs 2 rosemary sprigs Salt and freshly cracked black pepper 8 bread rolls to serve 1 cup shredded provolone to serve 4 cups arugula to serve In the slow cooker, whisk together the beef broth, onion, garlic, Worcestershire sauce, horseradish and mustard. Place the roast into the slow cooker and season with salt and pepper. Top with the thyme and rosemary. Cook on low until the beef is tender, about 8 hours. Assemble the sandwiches with the shredded roast, provolone and arugula. Strain the remaining liquid in the slow cooker and serve with the sandwiches. Asian Style Meatballs 1/4 cup hoisin sauce 3 tablespoons soy sauce 2 tablespoons rice vinegar 1 tablespoon honey (optional) 1 red chili, minced 3 garlic cloves, minced 1 teaspoon freshly grated ginger 1/4 teaspoon red pepper flakes (optional) 1 1/2 lbs frozen turkey meatballs Salt and freshly cracked black pepper to taste 2 green onions, sliced for garnish Sesame seeds for garnish In the slow cooker, whisk together the hoisin sauce, soy sauce, rice vinegar, honey, chili, garlic and ginger. Stir in the meatballs. Cook until the meatballs are hot and the sauce has thickened, on high for 3 hours or low for 6 to 8. Serve immediately topped with green onion and sesame seeds. Vegetable Barley Stew 1 cup pearl barley 1 onion, finely diced 2 carrots, diced 2 celery stalks, sliced 2 cups chopped green beans, fresh or frozen 1 green pepper, diced 2 cups quartered mushrooms 1 cup frozen peas 3 garlic cloves, minced 6 cups vegetable broth 2 cups diced tomatoes 1 teaspoon paprika 1 teaspoon dried basil 1/2 teaspoon dried oregano 2 tablespoons freshly chopped parsley for garnish Salt and freshly cracked black pepper Place all of the ingredients into a slow cooker and mix well. Cook until the barley has softened, on high heat for 4 hours or low for 6 to 8 hours. *SOME links provided above are affiliate links

No comments:

Post a Comment