Chicken and Sausage Gumbo - Slow Cooker

3 cups Water

1 pound Boneless Skinless Chicken Breasts cut to bite-size

1 pound smoked sausage links, sliced

1 pound Okra, cut frozen 2 lb bag

1 Tomatoes - Diced (14.5 oz)

1/2 Bell Pepper - green diced

1 large Onion, diced

1/2 cup Celery, diced

2 cloves Garlic, minced

1/2 tsp Salt

1/2 tsp Black Pepper

1/4 tsp Red Pepper

3 cups Minute Rice cooked

Place water in a Crock Pot and add Roux; stir. Add sausage, chicken, okra, onion, pepper, celery, garlic, salt, black pepper, and red pepper. Cover and cook on low heat for 6-7 hours, or on high heat for 3 hours. Skim off the fat, and serve over rice.

Oriental Chicken - slow cooker

4 Chicken - Boneless Skinless Breast thawed

1/2 cup Flour (all-purpose)

2 tsp Salt

1/3 cup Cooking Oil

1 can Lemonade concentrate (12 oz can) thawed

4 Tbsp light Brown Sugar

6 Tbsp Ketchup

2 Tbsp Vinegar

1. Combine flour with salt. Coat chicken. Brown chicken in oil in skillet. Transfer to slow cooker.
2. Combine lemonade concentrate, brown sugar, ketchup and vinegar. Pour over chicken.
3. Cover. Cook on High 3-4 hours.

Orange Chicken - Slow Cooker

4 Chicken - Boneless Skinless Breast cut into small chunks

1/3 cup Flour (all-purpose)

small amount Olive Oil

1/2 Tbsp Salt

1 tsp Balsamic Vinegar

3 Tbsp Ketchup

1 can frozen Orange Juice concentrate (6 oz) thawed

4 Tbsp light Brown Sugar

4 cups Minute Rice cooked

In a bowl, mix the orange juice, brown sugar, vinegar, salt, and ketchup. (Note: you can thaw orange juice in microwave for 45 seconds)

Pour the flour in a small bowl. Cover the chicken breast chunks in flour and shake off the excess.

Pour a small amount of olive oil in a skillet and brown the flour-covered chicken.

The chicken doesn't need to be fully cooked since it's going in the crock pot.

After the chicken is done cooking, pour the pieces into the crock pot.

Then cover the chicken with your sauce mixture and give the pot a stir.

Cook on low for 5-6 hours or on high for 2-3 hours.

Serve over rice and even add veggies if you want a healthier meal.


A possible alternate, leave out the brown sugar and put in a can of chunk pineapple!

Cashew Chicken - Slow Cooker

2 lbs Boneless Skinless Chicken Breasts cut into pieces

3 Tbsp Corn Starch

1/2 tsp Black Pepper

1 Tbsp Cooking Oil

1/2 cup Soy Sauce

4 Tbsp Rice Wine Vinegar

4 Tbsp Ketchup

1 Tbsp Sweet Chili Sauce

2 Tbsp light Brown Sugar

2 cloves Garlic minced

1 tsp Ginger, ground

1/4 tsp Red Pepper

1 cup Cashews

3 cups Minute Rice

1. Combine cornstarch and pepper in resealable food storage bag. Add chicken. Shake to coat with cornstarch mixture.
2. Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Place chicken in slow cooker.
3. Combine soy sauce, vinegar, ketchup, sweet chili sauce sugar, garlic, ginger, pepper flakes, and cashews in small bowl; pour over chicken. (I like my cashews to be softer so I add them during the cooking process, if you want more of a crunch, add them right before serving)
4. Cook on LOW for 3 to 4 hours.

Servings/Yield: 4-6 servings

Prep Time: 30 minutes + 4 hours cooking

SLOW COOKER ROAST

SLOW COOKER ROAST

Roast (I use whatever is on sale!)
      size determined by your family and whether you want leftovers :-)
1 pkg Onion Soup Mix
2 Family Size cans Cream of Mushroom Soup
1 Soup Can of water

Put Roast in slow cooker and sprinkle onion soup on top. Cook on High 4-6 hours or LOW 8 hours.

About 2-3 hours before serving add soup and water. Stir.

Serve over rice.