Roger's Favorite Crock Pot Recipes

Crock Pot Mexican Casserole (Lightened Up!)

1 pound lean ground beef (I used 93% lean, 7% fat)

1/2 onion, chopped

3 cloves garlic, minced

salt and pepper

1 tsp taco seasoning

1 cup uncooked quinoa

2 (10 ounce) cans red enchilada sauce (mild or medium; I used medium)

1 (15 ounce) can black beans, drained and rinsed

2 (15 ounce) cans fire-roasted diced tomatoes (un-drained)

1 cup corn kernels, frozen or canned

1 red bell pepper, cored and diced

1 green bell pepper, cored and diced

2 tablespoons chili powder

1 tablespoon ground cumin

1 teaspoon garlic powder

2 C Cheddar Jack Cheese

TOPPINGS:

Cilantro

Tomatoes

Green onions
Avocado

1. Heat a skillet up over medium high heat. Add the ground beef, onion and garlic. Season generously with salt and pepper and the taco seasoning. Cook until the beef is browned and the onions are translucent.

2. Spray a 3-4 quart crock pot with cooking spray. Add the cooked ground beef mixture and all other ingredients (except the cheese and toppings). Give it a nice stir. Cover and cook on low for 5-6 hours or on high for 3-4 hours.

3. When the quinoa is soft and the liquid has been absorbed give it another nice stir and top with the cheese. Cover and cook for an additional 10-15 minutes, or until the cheese melts.

4. Top with cilantro, tomatoes, green onions and avocado.

Source... JeamiCookSitUp

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Pumpkin Spice Cake

          Roger's Favorite Crock Pot Recipes !

Slow Cooker Pumpkin Spice Latte Cake

• 1 (28 ounce) can pumpkin puree
• 2 cups whole wheat pastry flour
• 3 eggs
• 1 2/3 cups coconut palm sugar
• 2/3 cup almond milk
• 1/4 cup canola oil
• 2 tablespoons pumpkin pie spice
• 2 teaspoons baking powder
• 2 teaspoons vanilla or maple extract
• 2 tablespoons espresso powder or decaf instant coffee (optional)
• 1/2 cup honey
• nonstick olive oil cooking spray
• 1 batch Skinny Ms. Nondairy Whipped Topping (optional)

1. In a large bowl, combine 1/2 the can of pumpkin puree, flour, 2 eggs, coconut sugar, almond milk, canola, 1 1/2 tablespoons of pumpkin pie spice, baking powder, vanilla, and espresso powder together. Mix with an electric mixer until smooth and well combined.
2. In a second bowl, whisk together remaining pumpkin, 1 egg, 1/2 tablespoon pumpkin pie spice, and honey.
3. Spray the bottom of a 7-quart slow cooker with nonstick cooking spray. Spread half the cake batter into the bottom of the crockpot. Spread the pumpkin mix on top. Top with the remaining cake batter. Cover and cook for 2-3 hours on low.
4. NOTE: Different crockpots cook cakes at different times, so if this is the first time you're cooking a cake in your slow cooker, stay nearby and test every 20-30 minutes after the first 2 hours of cooking. You'll know when it's done because the center of the cake will spring back when touched lightly.
5. Allow cake to cool slightly before removing the lid. Slice and serve topped with our Non-dairy Whipped Topping. Enjoy!

          Source... GoodCook

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Slow Cooker Pot Roast

                 Roger's Favorite Instant Pot Recipes !

                "Amazing Slow Cooker Pot Roast"

• 4 lbs Chuck Roast
• 1/2 tsp Pepper
• 1 tsp Kosher Salt
• 2 Tbsp Olive Oil
• 2 lg Yellow Onions, quartered
• 1 Bay Leaf
• 4 sprigs Fresh Thyme
• 1 1/4 cup Beef Broth
• 2 tsp Beef Bouillon (powder or base)
• 3 tsp Worcestershire Sauce
• 2 tsp Garlic Powder
• 3 Carrots
• 1 lb Potatoes

To Thicken (use more for a thicker result)

• 1/4 cup Flour
• 1/4 cup Cold Water

1. Salt and pepper both sides of the chuck roast. Set aside.
2. Add the onions, bay leaf, and thyme to the slow cooker.
3. Heat a skillet on med-high heat and when hot add the oil.
4. Brown the roast several minutes on each side, or until a nice browning is achieved. Then set the roast on top of the onions.
5. Mix the Beef broth with the bouillon, Worcestershire, and garlic powder. Pour over the roast.
6. Place the lid on the crock and cook on Low for 6 to 8 hours, or until the pot roast is very tender, adding carrots and potatoes halfway through cooking time. If you won't be able to do that, add them in the beginning, but cut them much larger so they don't get mushy.
7. About 1 hour before serving, mix the flour and water together and add to the slow cooker, stirring well.
8. Remove roast and carrots & potatoes when done, and place in a large serving bowl. Pour some of the gravy over them to keep the meat moist. Put the remaining gravy in a serving container.
9. Serve hot.

Source...

Simply Happy Foodie

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Slow Cooker White Chicken Chili

             Roger's Favorite Instant Pot Recipes !

                        =Slow Cooker White Chicken Chili=

• 1 large yellow onion, diced
• 2 stalks celery, diced
• 2 (4-ounce) cans diced green chili peppers, preferably "fire-roasted", drained
• 3 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 1/2 to 2 teaspons kosher salt
• 1/2 teaspooon ground coriander
• 1/2 teaspoon dried oregano
• 1 bay leaf
• 4 cups low-sodium chicken broth
• 1 (15-ounce) can cannellini or navy beans, drained and rinsed
• 1 cup frozen corn kernels
• For serving: shredded Monterey jack cheese, lime wedges, chopped cilantro, sour cream, hot sauce

INSTRUCTIONS

1. Combine the chicken, onions, celery, green chili peppers, garlic, cumin, 1 1/2 teaspoons of the salt, coriander, oregano, and bay leaf in a 6-quart or larger slow cooker. Stir to make sure the spices coat everything, and nestle the chicken into the vegetables. Pour the chicken broth over top, covering the chicken and vegetables by an inch or so.
2. Cover and cook on the HIGH setting for 4 hours on the LOW setting for 6 hours. (It's fine to cook for 8 hours on low, if needed, but the chicken tends to fall apart a bit more when you shred after cooking, rather than staying in pieces.)
3. About 30 minutes before the end of cooking, remove the lid of the slow cooker and stir in the beans and corn. Taste and add another 1/2 teaspoon of salt or other seasonings as desired. Cover and cook for the remaining time.
4. Transfer the chicken onto a large plate and shred it into large, bite-sized pieces with 2 forks. Stir the chicken back into the chili and remove the bay leaf. (For a creamier chicken chili, see Recipe Notes below.) Serve with shredded cheese, wedges of lime, chopped cilantro, and sour cream.

RECIPE NOTES

Creamier chicken chili: For a creamier chili, melt 3 tablespoons of butter in a small saucepan over medium heat. Whisk in 3 tablespoons all-purpose flour, and cook for 1 to 2 minutes. Slowly whisk in 1 cup whole milk. Once all the milk is added, continue cooking, stirring occasionally, until the sauce is thickened. Stir this into the slow cooker along with the beans and corn.

Spicier chicken chili: Roast 2 poblano peppers and 2 jalapeno peppers over a gas flame or under the broiler until charred. When cool enough to handle, rub away the skin, remove the seeds and membranes (or save for an even spicier chili!), and coarsely chop. Add to the slow cooker along with the chicken at the beginning of cooking.

Smaller slow cookers: If you have a smaller slow cooker, divide all the ingredients in half and cook as directed.

Stovetop chili: Rather than a slow cooker, you can also cook this chili on the stovetop. Follow the same instructions, but simmer the chili in a stockpot or Dutch oven over low heat on the stovetop for about an hour, or until the chicken easily shreds apart.

Storage: The chili will keep for 5 days refrigerated or 3 months frozen.

Source...The Kitcnhen

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                    Roger's Crock Pot Favorite Recipes !

               Shrimp Wagon’s Shrimp Scampi

• 2 pounds shrimp ; medium size(21/25 count).
• 5 bulbs roasted garlic
• 1 cup Canola oil
• 1 teaspoon salt
• 
  

•  Roast 5 bulbs garlic.
• While garlic is being roasted, rinse shrimps in fresh water then cut along the back to the tail.  Devein shrimps leaving shells and tails intact.
•  Rinse shrimps again with fresh water and pat dry with paper towels. Place shrimps aside until ready to use.  Remove skins from roasted garlic and place garlic into a blender. Add oil and salt.
• Puree garlic, oil, and salt until the mixture looks like wet sand. Place shrimps into a bowl and pour garlic mixture over shrimps. Coat all the shrimps with the garlic mixture. 8. Cover bowl and place in refrigerator. Allow shrimps to marinade from 6 hours to overnight. 9. When ready to cook, remove shrimps from bowl and pour garlic mixture into a deep frying pan. 
• Heat garlic mixture on medium/high heat until puree garlic starts to brown. 11. Add shrimps. Shrimps will cook fast; approx. 3 minutes. Once cooked, remove shrimps and place on a serving dish. Spoon out puree garlic onto shrimps using a slotted spoon. You can also put roasted garlic into a bowl and puree using a stick blender. 
• Canola oil is used because it does not coagulate in the refrigerator thus allowing the flavors to soak into the shrimps. When puree garlic starts to brown, you can add fresh minced garlic into the pan. Serve over rice.

Source...CopyCat

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