Announcing the Slow Cooker Recipe Challenge

CulinaryKizzy writes: It is not midnight yet,quite a few hours to go. Yet, the contest is not accepting any posts. Please help. Posted: 6:44 pm on March 12th

dmr301 writes: Taco Bar Chicken Stew
1- 10 oz box frozen niblet style frozen corn
3 sprigs cilantro
2 garlic cloves- minced
1 small onion, chopped (1/2 cup)
1 tablespoon butter
2 – 16 ounce jars chunky tomato salsa- medium heat
1– 32 oz carton chicken stock/broth
1 1/2 tablespoons taco seasoning
1 4.5 oz can green chilies ( divided)
1 large chicken breast ( 2/3 –3/4 lb ) ( yields 2 cups shredded meat)
4 flour tortillas
1/3 cup corn oil



1/2 cup Monterey Jack cheese shredded
1/2 cup sour cream
1 ripe avocado, peeled, pitted and coarsely diced

Open package of niblet corn and place in a small bowl.
Chop the cilantro leaves with a small knife and place cilantro in the bowl with the corn.
Mix the garlic and onin into the corn bowl too.
Place this mixture in the bottom of a slow cooker with the tablespoon of butter. Turn heat on high and heat 5 minutes to melt butter and coat the mixture.
Add the salsa, the chicken stock, the taco seasoning and 1 teaspoon of the green chilies. Cut the chicken into 3-4 pieces and add that to the pot.
Place the remainder of the green chilies in a small bowl for the taco bar set-up.
Reduce heat to low, cover and cook 6-8 hours.
About one half hour before serving prepare the taco bar set-up.
Taco Bar set-up:
Place the oil in a small skillet and heat over medium heat .
While heating oil slice (using a large knife) cut the tortillas in half- stack and make short 1/4 inch ribbons. Cook tortilla ribbons ( a few at a time) until golden brown . Remove ribbons from pan with slotted spoon and drain on a paper towel.

Prepare taco bar stir-ins by putting out small bowls of each:
• tortilla ribbons
• green chillis
• 1/2 c Shredded Monterey pepper jack cheese
• 1/2 c sour cream
• 1/ 2 cup diced avocado

After the stew has cooked remove the chicken breast and put aside to cool - about 5 minutes.
Shred the chicken using 2 forks and return to the pot. Stir in to mix in chicken.

Serves 6-8 hearty bowls. Place the Taco Bar set –up out to allow for individual garnishing and a fiesta mood.
Posted: 9:31 am on March 11th

renh77 writes: Beef Stew w/ Purple Potatoes & Root Vegitables

Ingredients:
2 lb Bottom Round Roast (seasoned w/ salt & pepper)
3 Cloves of Fresh Garlic - Sliced
1 Can Vegitable Broth
1 Can Diced Tomatoes
1 Tbls. Veggiemite dilluted in 1/3 cup water
1/2 Cup Red Wine
4 Parsnips peeled and sliced
4 Carrots peeled and sliced
8 Small Purple Potatoes (skin on & halved)
1 Large Onion sliced

Directions:
Add seasoned meat and vegetables to slow cooker
Pour tomatoes over top
Pour diluted veggiemite over top
Pour in wine and broth
Cook on low for 6 - 8 hours until meat is fork tender
Slice beef and serve!

Super easy and hits the spot on a winter's day! I would upload a picture, but I can't see a way to do so :(

Posted: 2:41 pm on March 9th

SMarin137 writes:
Italian Pot Roast
Makes: 4 servings + reserves
Prep: 20 minutes
Cook: 9 to 10 hours (low) or 4-1/2 to 5 hours (high)

Italian Pot Roast
Ingredients

* 1 3-pound boneless beef chuck pot roast
* 1 teaspoon garlic salt
* 1 teaspoon fennel seed, toasted and crushed
* 1/2 teaspoon ground black pepper
* 2 medium fennel bulbs, trimmed, cored, and cut into thin wedges
* 3 medium carrots, halved lenthwise and bias-sliced in 2-inch lengths (1-1/2 cups)
* 1 large onion, cut into thin wedges (1 cup)
* 1 26-ounce jar pasta sauce
* 2 to 3 cups hot cooked penne pasta
* 1/4 cup chopped fresh Italian (flat-leaf) parsley
* Grated Parmesan cheese (optional)

Directions

1. Trim fat from roast. In a small bowl, combine garlic salt, fennel seed, and pepper; rub into roast on all sides. In a 5- or 6-quart slow cooker, combine fennel, carrot, and onion. Place roast on top. Pour pasta sauce over roast in cooker.

2. Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4-1/2 to 5 hours.

3. Reserve one-third of the roast and 2 cups of the sauce; store as directed below. Toss pasta with parsley. Serve remaining roast and sauce over hot pasta mixture. If desired, sprinkle with Parmesan cheese. Makes 4 servings and reserves.

To store reserves: Chop reserved roast (about 2 cups). Place beef and reserved sauce in separate airtight containers. Seal and chill for up to 3 days.
Posted: 8:48 pm on March 3rd

jaclyne writes: Hi! I just posted a recipe but it doesn't seem to be showing up in the slow cooker section. Don't know if I did something wrong:( Thanks! Posted: 4:08 pm on March 3rd