For slow-cooked chicken, mix Italian seasoning, paprika,
o a 4.5-quart slow cooker.
Add the onion
Add all ingredients to the slow cooker or crock pot. Stir.
Cook on high for 2 hours, then turn down to low for 1 - 3 hours. Alternatively, cook on low for 6 hours.
Serve hot or cold, alone or with bread, corn chips, or couscous.
Coat slow cooker with a light layer
Lightly coat a 6-quart slow cooker with nonstick cooking spray or oil. Add chicken, onion, and garlic to the slow cooker. Add curry powder, ginger, salt, and pepper to the slow cooker. Toss to coat. Stir in drained beans, undrained tomatoes, broth, and bay leaf. Cover and cook on high-heat setting 4 to 5 hours or low-heat setting 8 to 10 hours.
Stir lime juice into cooked stew. Stir spinach leaves into stew and let stand 2 to 3 minutes to wilt. Serve with rice.
eaf, crush red peeper in slow cooker.
Stir to blend
mushrooms, and rutabaga in a slow cooker.
Combine beef and
herbs, passata and stock. Stew in your slow cooker on a medium
Put beef stew meat, potatoes, onion, and carrot in the crock of a slow cooker. Add tomato sauce, water, red wine, beef bouillon cubes, onion soup mix, rosemary, garlic powder, salt, and pepper to the beef mixture; stir gently.
Whisk cornstarch into water until dissolved; stir gently into the beef mixture.
Cook on High for 4 hours.
Cut carrots in half crosswise.
Place beef, carrots and potatoes in slow cooker.
In a bowl, whisk together the soup, water and seasoning packet.
Pour over beef and vegetables.
Cover and cook on low for 8 hours or high for 4 hours.
Brown beef in skillet on top of stove.
Transfer to slow cooker.
Add remaining ingredients, stirring to blend.
Cover and slow cook.
Set temperature depending on how long you wish the stew to cook.
If you want stew ready in 9 to 10 hours, set on low temperature; 8 hours, set on medium; 5 hours, set on high.
Season the beef with salt and pepper, and place in a skillet over medium heat. Cook until evenly brown, and drain.
In a slow cooker, mix the beef broth, condensed beef consomme, wine, water, mustard, and thyme. Place beef into the liquid, and stir in the potatoes, carrots, and onions.
Cover, and cook 6 hours on Low or 4 hours on High. If you prefer a thick stew, mix the cornstarch and water together and stir into the slow cooker about 30 minutes before the end of the cooking time. Stir occasionally until thickened.
Place potatoes, onions and baby carrots in slow-cooker.
Add bell pepper and beef.
In small bowl, combine broth or bouillon, oregano, paprika, parsley, Worcestershire sauce, salt and pepper. Pour over meat and vegetables.
Cover and cook on LOW 9-10 hours. Turn pot on HIGH.
In small bowl, dissolve cornstarch in water; stir into cooked stew mixture.
Cover and cook on HIGH 15-20 minutes or until thickened, stirring occasionally.
Makes 6 or 7 servings.
Add the first 12 ingredients in order to a 4-quart slow-cooker.
Pour vegetable broth over all.
Cover and cook on LOW for 7-9 hours.
Add in undrained tomatoes; stir to combine.
Cover and let stand 5 minutes.
Serve over cooked rice.
Mix soups and the one half can of water together and pour over meat mixture in roasting pan.
Cook in a slow oven, 250\u00b0, for 3 hours.
Serve over rice or noodles.
br>May reheat in a slow-cooker or on the stove
Combine onion and garlic in 4-quart slow cooker. In bowl, toss meat with cornmeal; place over onions.
Combine tomatoes, tomato paste and chili seasoning; pour over meat. Top with beans. Cover; cook on low 8 hours. Stir in cilantro and serve with suggested toppings.
Coat
meat
in flour.
Add soup, soup mix and catsup in slow cooker;
mix well.\tAdd meat and stir.
Cook all day, at least
8 hours.
Add can of mixed vegetables.
Heat another 15 minutes. Serve with rice and/or bread.
f a medium (4-quart) slow cooker (see chef's note
Bring 6 cups water to a boil in a large pot; cook stew meat in the boiling water until cooked through and water has completely evaporated, 30 to 45 minutes, skimming off any accumulated fat from top as needed.
Stir tomato paste into the cooked stew meat until coated, 1 to 2 minutes. Add 4 cups water, turnips, salt, and black pepper; bring to a boil. Mix lemon juice, maple syrup, and sugar into stew meat mixture; reduce heat to medium and simmer until reduced, 30 to 40 minutes. Serve over cooked rice.