Don't Have Time To Babysit The Stove Or Oven? Slow Cooker Recipe's To The Rescue!

Slow Cooker Turkey

Ingredients:

1 (6 pound) bone-in turkey breast
1 (1 ounce) envelope dry onion soup mix

Directions

Rinse the turkey breast and pat dry. Cut off any excess skin, but leave the skin covering the breast. Rub onion soup mix all over outside of the turkey and under the skin. Place in a slow cooker. Cover, and cook on High for 1 hour, then set to Low, and cook for 7 hours.

Slow-Cooked Pulled Pork Sandwiches

Ingredients

1 tablespoon vegetable oil
3 1/2 pounds boneless pork shoulder roast, netted or tied
1 (10.5 ounce) can Campbell's Condensed French Onion Soup
1 cup ketchup
1/4 cup cider vinegar
3 tablespoons packed brown sugar
12 round sandwich rolls or hamburger rolls, split

Directions

Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until it's well browned on all sides.

Stir the soup, ketchup, vinegar and brown sugar in a 5-quart slow cooker. Add the pork and turn to coat.

Cover and cook on LOW for 8 to 9 hours* or until the pork is fork-tender.

Remove the pork from the cooker to a cutting board and let stand for 10 minutes. Using 2 forks, shred the pork. Return the pork to the cooker.

Divide the pork and sauce mixture among the rolls.

Slow Cooker Italian Beef for Sandwiches

Ingredients

3 cups water
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon onion salt
1 teaspoon dried parsley
1 teaspoon garlic powder
1 bay leaf
1 (.7 ounce) package dry Italian-style salad dressing mix
1 (5 pound) rump roast


Directions
Combine water with salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, and salad dressing mix in a saucepan. Stir well, and bring to a boil.

Place roast in slow cooker, and pour salad dressing mixture over the meat.

Cover, and cook on Low for 10 to 12 hours, or on High for 4 to 5 hours. When done, remove bay leaf, and shred meat with a fork.

Spicy Turkey Chili

Ingredients

2 (5 ounce) cans turkey meat, drained
2 (15 ounce) cans kidney beans
2 (14.5 ounce) cans Italian-style stewed tomatoes
2 (1.25 ounce) packages chili seasoning mix
1 (4 ounce) can green chile peppers
1 (8 ounce) can tomato sauce
1 onion, diced
1 cup water

Directions

In a slow cooker, combine turkey, beans, tomatoes, chili seasoning, chile peppers, tomato sauce, onion and water. Cook on low 3 to 4 hours. Serve hot.

BBQ Chicken is another great recipe for the cooker. Throw in your chicken, cook on high for 2 hours then add sauce, cook for another hour or so until done. Fall off the bone delicious.

(About 6 hours on low. Just add sauce an hour or more before serving.)

For a simple, mouth watering, tender meal that takes only 5 minutes to prep, try this:

Place Roast in crock.
Add water just to cover.
Throw in Beef Stew mix. (I use the generic at WM.)

Cook on low for 6 to 8 hours.
Remove from crock, and liquid.

Thicken up juice for an excellent gravy.

*If you want your roast in tact, less time is desired.
*Fall apart, tender roast is achieved at 7 to 8 hours on low.



**Can also be cooked on high 4 to 5 hours, but I do not guarantee that the results will be the same.



Sometimes I add potatoes and carrots.

Italian Chicken Alfredo

Ingredients

cooking spray
4 (4 ounce) skinless, boneless chicken breast halves
1/4 cup water
1 (.7 ounce) package dry Italian-style salad dressing mix
1 clove garlic, pressed
1 (8 ounce) package cream cheese, softened
1 (10.75 ounce) can condensed cream of chicken soup
1 (4.5 ounce) can chopped canned mushrooms
1 (8 ounce) package spaghetti
1 tablespoon chopped fresh parsley

Directions

Spray the crock of a slow cooker with non-stick cooking spray. Place chicken breasts in crock. Combine Italian dressing mix, and water in a small bowl. Pour over chicken; sprinkle with garlic, cover, and cook on Low 4 hours.

After 4 hours, whisk softened cream cheese and cream of chicken soup together in a bowl. Pour over chicken; stir in mushrooms. Cover and cook on Low for 1 additional hour.

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.

To serve, spoon chicken and sauce over hot cooked pasta and sprinkle with parsley.