Slow Cooker Corned Beef

Ingredients:
6 carrots, cut into 1 inch pieces
3-4 lbs corned beef brisket (with seasoning)
2-3 onions, cut into quarters
4 large potatoes cut into six pieces
1 small head of cabbage, cut into wedges keeping the core on each wedge so they stay in wedges
12 ounces Guinness stout
1 cup water
1 teaspoon salt
1 teaspoon pepper

Directions:
Place carrots and potatoes into bottom of crock pot.
Add corned beef brisket & onions.
Mix together beer, water, seasoning pack, salt and pepper.
Pour into crock pot.
Cover & cook on low heat for 7 hours.

Easy-peasy!

Slow Cooker Pork Chops and Wild Rice

Ingredients:
4 thick-sliced pork chops
2 apples
1 c brown rice
1 onion, diced
1 tsp parsley
1 celery stalk, with leaves, diced
1 tsp salt
1 c hot water
1/2 tsp chili powder

Directions:
Combine everything but the pork chops and apples in your slow cooker. Stir well.
Core the apples and slice into rings. Place rings on top of the rice.
Brown the pork chops on each side. Place on top of the apples.
Cook on LOW for 6 to 8 hours.

Hey – are you looking for more crock pot recipes? Check out my ebook 470 Crock Pot Recipes!

Sweet Potatoes & Apples In The Crock Pot

I just made this recipe today and my boys (hubby and son) loved it! Because it’s a crock-pot recipe, I could smell it cooking all day long. The house smelled like fall! This might replace the traditional sweet potatoes this Thanksgiving!

2 large Granny Smith apples (you can substitute, just make it a hard, tart apple)
4 med-large sweet potatoes
1/4 lb butter, melted
1/2 firmly packed brown sugar
1/2 cup apple juice
1 tsp cinnamon
1/2 tsp nutmeg

Peel and cut apples and potatoes into bite sized pieces and place in the crock. Add the rest of the ingredients and mix. Cook 6 to 8 hours on low. I did stir this up twice during the cooking.

Just a Peach of a Chicken

What You Need:

4 chicken breasts, boneless and skinless
2 yams, peeled and diced
1 medium onion, diced
2 T water
3 T cornstarch
2/3 C peach preserves

How to Make It:

Layer the chicken breasts in the bottom of the crock pot.
Layer the yams on top of the chicken.
Sprinkle in the onion.
Cover and cook on low 7 hours.
Remove and keep warm.
Place the water and cornstarch in a small saucepan.
Place over medium heat and stir together well.
Add the peach preserves.
You may also add some of the juice from the crock pot if you like.
Stirring constantly cook until the mixture begins boil.
Once boiling, continue cooking 2 more minutes.
Pour the mixture over the chicken and vegetables before serving.

Tip: This recipe not only tastes great, but it’s healthy too.

Angel Pasta Chicken

What You Need:

4 chicken breasts, boneless and skinless
1/2 C margarine
1 (1.05 oz.) pkg. Italian salad dressing mix
1 (11 oz) can golden mushroom soup
1/2 C white wine
1 (4 oz) pkg. onion and chive cream cheese
1 (8 oz) pkg. angel hair pasta

How to Make It:

In a small saucepan over low heat melt the margarine.
Add the soup and wine.
Stir in the salad dressing and cream cheese.
Continue to stir continuously until the cream cheese has

completely melted and the mixture is smooth.
Pour the mixture over the chicken.
Cover and cook on low for 6 hours.
Cook the angel hair pasta according to package directions.
Serve the chicken over the pasta.

Tip: This recipe is a favorite.  If you’re not an angel hair pasta

lover, it can be served over other types of noodles too.

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