Slow Cooker Recipes

Slow Cooker Tamale Pie

• 2 cups Chicken broth or bouillon
• 1 cup Yellow cornmeal
• 1 tablespoon Cilantro, fresh - chopped
• 1/2 pound Pork sausage
• 1 pound Beef stew meat - 1/2-inch cubes
• 1 Onion - chopped
• 1/2 cup Celery - finely chopped
• 1 Green chile pepper, mild - seeded/chopped
• 1/2 cup Sun-dried tomatoes - chopped
• 8 ounces Can whole-kernel corn - drained
• 1 can Ripe olives, sliced - drained
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• whole or halved pitted olives

Bring broth or bouillon to boil in medium saucepan. Stirring constantly, slowly add cornmeal. Simmer mixture 5 minutes, stirring occasionally. Stir in cilantro. Using a greased spatula, spread cornmeal mixture on bottom and about 2 inches up sides of slow-cooker. In large bowl, combine sausage, stew meat, onion, celery, chili pepper, sun-dried tomatoes, corn, sliced olives, salt and pepper. Carefully spoon into center of cornmeal-lined pot.
Cover and cook on LOW 7-8 hours. Garnish with ripe olives, if desired.

Slow Cooker Italian Herb Chicken

• 1 ½ pounds bone-in skinless chicken breasts
• 1 ½ pounds bone-in skinless chicken thighs
• 8 ounces sliced crimini mushrooms
• 1 (1.5-ounce) package Italian Herb Chicken slow cooker seasoning (such as McCormick)
• 2 (14 ½ -ounce) cans Italian-style stewed tomatoes with juice
• 1 (6-ounce) can tomato paste

Place chicken and mushrooms in a large slow cooker. In a medium bowl, combine the seasoning mix, tomatoes and tomato paste; mix well. Pour over chicken and mushrooms. Cover and cook for 6 hours on low.Remove chicken and vegetables to serving platter. Stir sauce and serve with chicken. Makes 8 servings.

PER SERVING: Calories 238 (27% fat) Fat 7 g (2 g sat) Cholesterol 81 mg Sodium 759 mg Fiber 2 g Carbohydrates 13 g