Any recipe for slow cooker? Probably chicken and vegetable do you have any to share.?

I have a slow cooker but actually never used it do you have any recipe i can try.





ThanksAny recipe for slow cooker? Probably chicken and vegetable do you have any to share.?
Baked Slow Cooker Chicken





INGREDIENTS (Nutrition)





* 1 (2 to 3 pound) whole chicken


* salt and pepper to taste


* 1 teaspoon paprika





DIRECTIONS





1. Wad three pieces of aluminum foil into 3 to 4 inch balls, and place them in the bottom of the slow cooker.


2. Rinse the chicken, inside and out, under cold running water. Pat dry with paper towels. Season the chicken with the salt, pepper and paprika, and place in the slow cooker on top of the crumbled aluminum foil.


3. Set the slow cooker to High for 1 hour, then turn down to Low for about 8 to 10 hours, or until the chicken is no longer pink and the juices run clear.





BBQ Pork for Sandwiches





INGREDIENTS (Nutrition)





* 1 (14 ounce) can beef broth


* 3 pounds boneless pork ribs


* 1 (18 ounce) bottle barbeque sauce








DIRECTIONS





1. Pour can of beef broth into slow cooker, and add boneless pork ribs. Cook on High heat for 4 hours, or until meat shreds easily. Remove meat, and shred with two forks. It will seem that it's not working right away, but it will.


2. Preheat oven to 350 degrees F (175 degrees C). Transfer the shredded pork to a Dutch oven or iron skillet, and stir in barbeque sauce.


3. Bake in the preheated oven for 30 minutes, or until heated through.








http://allrecipes.com/Recipes/Main-Dish/鈥?/a>





Spinach Florentine


Makes 6 servings.





Prep Time: 15 minutes


Cooking Time: HIGH 1-1/2 鈥?2 hours





1-1/2 - cups cheddar cheese, grated and divided


1 - package (9-ounces) frozen spinach, thawed and drained


1 - cup white bread, cubed


1 - cup fresh button mushrooms, sliced


1/2 - cup green onion, thinly sliced


6 - eggs


1-1/2 - cups milk


1/2 - cup heavy cream


1 - teaspoon salt


1 - teaspoon black pepper


1 - teaspoon garlic powder





Lightly grease the 3 to 4-1/2 quart slow cooker.





* Layer half of the cheddar cheese, spinach, bread, mushrooms and green onions in the bottom of the stoneware.


* In a medium mixing bowl, whisk together the eggs, milk, cream, salt, pepper and garlic powder until thoroughly combined.


* Pour this egg mixture over the layered mixture.


* Do not mix.


* Sprinkle the remaining cheese on top.


* Cover cook on HIGH for 1-1/2 to 2 hours.





http://www.alanskitchen.com/SLOW_COOKER/鈥?/a>





CROCKPOT FLANK STEAK





This steak is extremely tasty, tender and juicy. The chili powder gives the meat a slightly kicked-up flavor, but it's not really spicy at all. Serve it up with a baked potato and a vegetable to complete the dinner. Delicious!





Makes 4-6 servings





1 flank steak (about 1-1/2 lbs.), cut in half if you have a small Crock pot


1 Tbsp. oil


1 large onion, sliced


1/3 cup water


1 can (4 oz.) chopped green chilies 2 Tbsp. vinegar


1 tsp. chili powder


1 tsp. garlic powder


1/2 tsp. salt


1/8 tsp. pepper





In a large skillet over medium-high heat, brown steak in oil. Transfer to crockpot. In the same skillet, saut茅 onion for a minute or two. Gradually add the water. Add remaining ingredients and bring to a boil. Pour over the flank steak. Cover and cook on low for about 8 hours or until the meat is tender. Slice meat and serve with the onion and pan juices. Enjoy!


http://www.thenewhomemaker.com/fivestarc鈥?/a>





Crock Pot Cashew Chicken Recipe





6 boneless skinless chicken breast halves, cut into 1'; strips





4 - 5 mushrooms, sliced





3 green onions, sliced into 1/2'; pieces





1/4 C. soy sauce





2 t. grated gingerroot





1/2 C. chicken broth





1/4 t. salt





1/2 t. pepper





1 (8 oz.) can sliced bamboo shoots, drained





1/2 C. cashews, toasted





1/2 C. Chinese pea pods





2 T. cornstarch





3 T. water





cooked rice





Place chicken and mushrooms in a slow cooker. Add green onions, soy sauce, ginger, broth, salt and pepper. Cover and cook on low about 4 hours. Add bamboo shoots, cashews and pea pods. Turn control to High.





In a small bowl, dissolve cornstarch in water. Stir into chicken mixture in cooker. Cover and cook on High 20-30 minutes or until thickened, stirring at least once.





Serve over cooked rice.


http://www.thatsmyhome.com/slowcooker/ca鈥?/a>





List:


http://www.alanskitchen.com/SLOW_COOKER/鈥?/a>Any recipe for slow cooker? Probably chicken and vegetable do you have any to share.?
There are tons of slow cooker recipes out there:





http://www.crock-pot.com/Recipes.aspx


http://allrecipes.com/Search/Recipes.asp鈥?/a>


http://www.bhg.com/recipes/searchResults鈥?/a>


http://www.goodhousekeeping.com/search/f鈥?/a>


http://www.tasteofhome.com/SiteSearch/Fa鈥?/a>
Creamy Country Chicken and Vegetables





4 bone in chicken breasts, about 2 1/4 pounds, each cut in half


1 1/2 pounds potatoes, peeled and cut in 1 inch pieces


1 pound carrots, peeled and cut in chunks


1 medium onion, coarsely chopped


2 10 1/2 ounce cans chicken gravy


1 1/2 teaspoons thyme leaves


1/4 teaspoon poultry seasoning


1 teaspoon salt


cornstarch


1 cup sour cream





Rinse chicken and pat dry. In a 3 1/2 or 4 quart slow cooker, place potatoes, carrots and onion.





Top vegetables with chicken, overlapping slightly, making sure all chicken is on top.





In small bowl, combine gravy, thyme, poultry seasoning and salt. Pour mixture over chicken and vegetables. Cover and cook for 7 1/2 hours on low or until chicken is done and vegetables are tender.





Place chicken and vegetables on a platter or in large bowl. Thicken gravy with cornstarch mixed with a little water. Whisk sour cream into gravy; pour over chicken and vegetables. Serve with warm biscuits.





Makes 4 servings.





Crockpot Savory Chicken and Vegetables





1 pound boneless, skinless chicken breasts, cut into bite size pieces


1 ( 16oz) pkg. frozen mixed vegetables


1 small onion chopped


1 cup sliced fresh mushrooms


1 large potato, peeled and cut into 1/4 inch cubes


1 1/4 cup water


2 Tbsp quick cooking tapioca


1 Tbsp fresh lemon juice


2 tsp chicken bouillon granules


1/2 tsp ground white pepper


1/4 tsp ground mustard


1/4 tsp crushed sage


1/4 tsp salt


1/8 tsp garlic powder


Pinch of turmeric


1/3 cup nonfat dry milk powder


Fresh minced parsley





Rinse chicken and pat dry with paper towels. Combine chicken, mixed vegetables, onion, mushrooms, and potato in 3 1/2 qt. crockpot.





In a small bowl, combine water, tapioca, lemon juice, bouillon granules white pepper, mustard, sage, salt, garlic powder, and turmeric. Pour over chicken mixture. Mix well.





Cover and cook on LOW 6 to 7 hours. Stir in dry milk and cook 15 minutes. Sprinkle each serving w/ parsley.








Santa Fe Chicken





1 15 ounce can black beans, rinsed and drained


2 15 ounce cans whole kernel corn, drained


1 cup bottled thick and chunky salsa


5 or 6 skinless, boneless chicken breast halves


1 cup shredded Cheddar cheese





In a slow cooker, mix together the beans, corn and 1/2 cup of the salsa. Top with the chicken breasts, then pour the remaining 1/2 cup salsa over the chicken. Cover and cook on high setting for 2 1/2 to 3 hours, or until the chicken is tender and white throughout; do not overcook or the chicken will toughen. Sprinkle cheese on top, cover, and cook until the cheese melts, about 5 minutes. Serve with warm tortillas or cornbread.
I use my slow cooker all the time. I got started because of a website I like to Visit. flylady.net . I use it a great deal more in the summer because I hate to make the house hot! My favorite is the lazy barbecue chicken. You toss in a few pieces of bone in chicken, then dump a bottle of BBQ sauce on top and cook on high until tender. I only use Bullseye sauce, but if you are from the north then you will likely prefer a sauce that is thinner and uses a great deal more vinegar. Either way, this is one of my all-time favorites.